Safety in Serbian animal source food industry and the impact of hazard analysis and critical control points: A review

Using Pattern Recognition in Decoding Hazard Analysis and Critical Control Points (HACCP) for Quality Assurance

Computer Vision ◽

10.4018/978-1-5225-5204-8.ch075 ◽

2018 ◽

pp. 1788-1801

Author(s):

Rahul Bhaskar ◽

Au Vo

Keyword(s):

Pattern Recognition ◽

Quality Control ◽

Quality Assurance ◽

Food Industry ◽

Hazard Analysis ◽

Control Points ◽

Critical Control Points ◽

Haccp System ◽

Preliminary Research

Jack Grealish is an aspiring entrepreneur. During his undergraduate in UCLA, he worked in his father's business, which focused on selling specialized foods. He became fascinated with the food industry and find out more what it entails. His investigation has unveiled the landscape of the food industry. Furthermore, he discovered that the hazard analysis and critical control points (HACCP) system implemented in the food industry was rather disjointed and could benefit from automation. He conducted a preliminary research about current HACCP development and determine to plunge ahead. Jack ponders about the possibility of integrating different pattern recognition methodologies in HACCP processes to improve the effectiveness of overall quality control at his company.

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Using Pattern Recognition in Decoding Hazard Analysis and Critical Control Points (HACCP) for Quality Assurance

Journal of Cases on Information Technology ◽

10.4018/jcit.2014010106 ◽

2014 ◽

Vol 16 (1) ◽

pp. 60-72 ◽

Cited By ~ 1

Author(s):

Rahul Bhaskar ◽

Au Vo

Keyword(s):

Pattern Recognition ◽

Quality Control ◽

Quality Assurance ◽

Food Industry ◽

Hazard Analysis ◽

Control Points ◽

Critical Control Points ◽

Haccp System ◽

Preliminary Research

Jack Grealish is an aspiring entrepreneur. During his undergraduate in UCLA, he worked in his father's business, which focused on selling specialized foods. He became fascinated with the food industry and find out more what it entails. His investigation has unveiled the landscape of the food industry. Furthermore, he discovered that the hazard analysis and critical control points (HACCP) system implemented in the food industry was rather disjointed and could benefit from automation. He conducted a preliminary research about current HACCP development and determine to plunge ahead. Jack ponders about the possibility of integrating different pattern recognition methodologies in HACCP processes to improve the effectiveness of overall quality control at his company.

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Lean 6S in Food Production. HACCP as a Benchmark for the Sixth S "Safety"

10.20944/preprints202108.0290.v1 ◽

2021 ◽

Author(s):

Rut Azucena Domínguez ◽

María del Mar Espinosa ◽

Manuel Domínguez ◽

Luis Romero

Keyword(s):

Risk Analysis ◽

Industrial Production ◽

Food Production ◽

Food Industry ◽

Hazard Analysis ◽

Integrative Analysis ◽

Control Points ◽

Production Sector ◽

Critical Control Points

This article presents the integration of lean 6S methodologies and hazard analysis and critical control points (HACCP) in the food production sector. Through the study, it is seen that non-food industrial production is not very different from that of food and, in many cases, it assimilates protocols and ideas that are already working in the food industry; Such is the case of risk analysis, critical control points or hygiene, which are part of the food production protocol and, increasingly, of the industry in general. After the integrative analysis, the article proposes a common lean 6S - HACCP model, which can be used both in food production and in non-food industrial production.

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Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety”

Sustainability ◽

10.3390/su132212577 ◽

2021 ◽

Vol 13 (22) ◽

pp. 12577

Author(s):

Rut Azucena Domínguez ◽

María del Mar Espinosa ◽

Manuel Domínguez ◽

Luis Romero

Keyword(s):

Concurrent Engineering ◽

Industrial Production ◽

Food Environment ◽

Food Production ◽

Food Industry ◽

Hazard Analysis ◽

Control Points ◽

Quality Management Systems ◽

Production Sector ◽

Critical Control Points

This article presents the integration of lean 6S methodologies and hazard analysis and critical control points (HACCP) in the food production sector. Through the study, it is seen that non-food industrial production is not very different from that of food, and in many cases, it assimilates protocols and ideas that are already working in the food industry. Such is the case of risk analysis, critical control points or hygiene, which are part of the food production protocol and of the industry in general. After the integrative analysis, the article proposes a common lean 6S–HACCP model, which can be used both in food production and in non-food industrial production. Food quality management systems, a fundamental element of HACCP which the project must necessarily include, is analyzed in-depth. The peculiarities prior to the integration of the mandatory HACCP and the voluntary lean are analyzed, as well. Throughout the manuscript, an important series of considerations regarding lean is collected, giving practical examples of its use in the food environment. The study makes special reference to concurrent engineering, which, as is known, constitutes the link between 5S and lean. This analysis aims to present a lean 6S HACCP implementation project.

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The Hazard Analysis System and Critical Control Points as a quality tool in brazilian food industry

Revista Brasileira de Higiene e Sanidade Animal ◽

10.5935/1981-2965.20190013 ◽

2019 ◽

Vol 13 (2) ◽

Author(s):

Alexsandra Alves Bezerra Martins ◽

Nayara Maria de Oliveira ◽

Otávio Augusto Martins ◽

Fernanda Raghiante

Keyword(s):

Food Industry ◽

Hazard Analysis ◽

Control Points ◽

Critical Control Points ◽

Analysis System ◽

Quality Tool

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Prevention, control and detection of Fusarial toxins

Zbornik Matice srpske za prirodne nauke ◽

10.2298/zmspn1324091n ◽

2013 ◽

pp. 91-99

Author(s):

Ksenija Nesic ◽

Sandra Jaksic ◽

Milos Kapetanov

Keyword(s):

Hazard Analysis ◽

Fungal Growth ◽

Control Program ◽

Geographic Area ◽

Human Consumption ◽

Control Points ◽

Toxigenic Fungi ◽

Critical Control Points ◽

Practical Challenge ◽

The Impact

The past couple of decades have provided considerable details on fungi and the toxins that they produce, as well on the mechanism of toxin action, toxicity and effects on animal and human health. But, since they are natural contaminants, their presence is often inevitable. Fusaria are widespread in all cereal-growing territories of the world, but they are especially common in our geographic area. Therefore, special attention is paid to the prevention and control, and also to the improvement of methods for their detection. Although all collected data were critical for understanding this worldwide problem, managing the impact of these toxins on the feed and food safety is still great practical challenge. There are a number of approaches that can be taken to minimize mycotoxin contamination in this chain: prevention of fungal growth and thus mycotoxin formation, strategies to reduce or eliminate mycotoxins from contaminated feedstuffs or diverting the contaminated products to low risk uses. A control program for mycotoxins from field to table should in?volve the criteria of an HACCP (Hazard Analysis Critical Control Points) approach. It requires an understanding of the important aspects of the interactions of the toxigenic fungi with crop plants, the on-farm production and harvest methods for crops, the production of livestock using grains and processed feeds, including diagnostic capabilities for mycotoxicoses, and all the way to the development of processed foods for human consumption, as well as understanding the marketing and trade channels including storage and delivery of foods to the consumer?s table. A good testing protocol for mycotoxins is necessary to manage all of the control points and in order to be able to ensure a food supply free of toxic levels of mycotoxins for the consumer.

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APPLICATION OF MEASURES OF DISINFECTON, DISINSECTON AND RODENT CONTROL IN SLAUGHTERHOUSES

ВЕТЕРИНАРСКИ ЖУРНАЛ РЕПУБЛИКЕ СРПСКЕ ◽

10.7251/vetjen1801183j ◽

2018 ◽

Vol 18 (1) ◽

Author(s):

Ljiljana JANKOVIĆ ◽

Radislava TEODOROVIĆ ◽

Milutin ĐORĐEVIĆ ◽

Marijana VUČINIĆ ◽

Katarina NENADOVIĆ

Keyword(s):

Food Industry ◽

Hazard Analysis ◽

World Health ◽

Control Points ◽

Rodent Control ◽

Know How ◽

Critical Control Points ◽

Haccp System ◽

Trained Staff ◽

Health Organization

The responsibility of all food business operators is the prevention ofconditions that can lead to the development and spread of foodborne diseases.Hazard Analysis and Critical Control Points HACCP (Hazard Analysis CriticalControl Point) has been identified as the most effective standardized approach thatreduces the risks of foodborne diseases and is therefore accepted by FAO (Foodand Agriculture Organization) and WHO (World Health Organization). Disinfection,disinsection and deratization (DDD) is just one of the prerequisite programmes inthe application of the HACCP system in the food industry. By implementing thesemeasures, manufacturers are closer to their ultimate goal which is a safe productof high quality. Measures of disinfection, disinsection and deratization are carriedout continuously and involve complex, carefully planned and complete proceduresfor destruction of microorganisms, insects and rodents. These measures require acombination of preventive and curative measures and they must be implementedin order to achieve the expected effects. Companies that implement DDD measuresmust have trained staff who understand the principles of HACCP and know how toapply these measures in a way that will not pose a risk to the end consumer.

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HACCP IN CLEAN FOOD PRODUCTION: AN OVERVIEW

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v6.i12.2018.1096 ◽

2018 ◽

Vol 6 (12) ◽

pp. 128-134

Author(s):

Degpal Singh ◽

Anit Kumar ◽

Amandeep Singh

Keyword(s):

Food Industry ◽

Hazard Analysis ◽

Raw Material ◽

Control Points ◽

Waste Products ◽

Seven Principles ◽

Critical Control Points ◽

Quality Of Food ◽

Safe Food

For the food security of more than 1.3 billion people, India has to keep on producing more but safe food. Various techniques have been developed over the time for keeping a check on the quality of food. Of those, HACCP i.e., Hazard Analysis and Critical Control Points is one which ensures the quality of food during the production or the processing of food. HACCP is based on seven principles and is a risk management system that identifies, evaluates, and controls hazards (biological, chemical and physical) related to food safety throughout the food supply chain. The concept first came to light in 1960s and in India it started early in 2000. HACCP is a protocol for all the stakeholders involved in food industry for the production of safe food. As the HACCP lays emphasis on “Clean Production”, therefore, it ensures the use of every single resource whether it may be water, energy or any raw material in an efficient way leading to manufacture of a priced commodity and letting out less harmful and meager waste products.

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Quality management and safety of food in HACCP system aspect

Production Engineering Archives ◽

10.30657/pea.2020.26.11 ◽

2020 ◽

Vol 26 (2) ◽

pp. 50-53

Author(s):

Joanna Rosak-Szyrocka ◽

Ali Abdulhassan Abbase

Keyword(s):

Food Industry ◽

Hazard Analysis ◽

Control Point ◽

Practical Implementation ◽

Control Points ◽

Safety Hazards ◽

Critical Control Point ◽

Critical Control Points ◽

Haccp System ◽

Definition Of

AbstractThe practical implementation of hazard analysis and critical control point (HACCP) and in particular the definition of the critical control points (CCPs) in the food industry is usually a complex structured task. This is particularly the case of food enterprise, where quality/safety manager ability, knowledge of the production processes and ‘‘sensitiveness’’ is usually the discriminate for the proper identification and prioritization of risks. The same applies for the definition of causes which may lead to food safety hazards. This paper addresses the issues of how quality/safety managers can objectively and automatically implement the HACCP principles of hazard analysis in the application of HACCP, which is the identification of risk priorities and of the related CCPs. The proposed methodology combines decision tree analysis approach for the analytical decomposition of the relevant steps in the manufacturing process of ice cream.

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