scholarly journals Experiences with preventive procedures application in the process of beer production in Czech Republic

2011 ◽  
Vol 59 (6) ◽  
pp. 189-198
Author(s):  
Jana Kotovicová ◽  
František Toman ◽  
Magdalena Vaverková
Keyword(s):  
Czech Republic ◽  
Food Processing ◽  
Hazard Analysis ◽  
Scientific Progress ◽  
Brewing Industry ◽  
Biological Origin ◽  
Best Available Technologies ◽  
Critical Control Points ◽  
Beer Production

Food-processing industry is an intriguing field regarding prevention procedures application. All food-processing operations have common fundamental spheres of problems – wastewater polluted by organic substances, solid waste of biological origin and losses during source material processing. Beer production process is a representative of food-processing sphere. The brewing industry has an ancient tradition and is still a dynamic sector open to new developments in technology and scientific progress. A case study of beer production in Czech Republic has been performed. During the work on the project, there were utilized methodical procedures of Cleaner Production, best available technologies (BAT) utilization and hazard analysis critical control points (HACCP), optimization of final technology operation.

scholarly journals Implementation of HACCP Management System: Case Study of a Baking Industry (cake) in Dhaka, Bangladesh

2021 ◽  
Author(s):  
Md. Fahad Jubayer ◽  
Md. Sajjad Hossain ◽  
Md. Al-Emran ◽  
Md. Nasir Uddin
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Technical Information ◽  
Control Points ◽  
Critical Control Point ◽  
Physical Hazards ◽  
Critical Control Points ◽  
Baking Industry ◽  
Critical Limits

The study aims to provide technical information on the development and application of hazard analysis and critical control points (HACCP) in one of Dhaka's popular baking (cake) industries. A generic HACCP plan in accordance with legal requirements was created after a detailed analysis of data collected from the company. Every step of the production was examined for biological, chemical, and physical hazards. The prerequisite program was designed to address some hazards prior to production, thereby simplifying the HACCP plan. The critical control points were determined by answering the questions in the decision trees. Finally, the HACCP control chart was created to include critical limits, monitoring, and corrective action as components of several HACCP principles. One critical control point (CCP) and two operational pre-requisite programs (oPRPs) were identified throughout the manufacturing process.

A Quality Steps for a Sustainable Development: Case of Food Processing

2011 ◽  
Vol 264-265 ◽  
pp. 1672-1677
Author(s):  
Fedali Yamina ◽  
Bourmada Noureddine ◽  
Mebarek Djebabra
Keyword(s):  
Sustainable Development ◽  
Food Processing ◽  
Hazard Analysis ◽  
Food Chains ◽  
Control Points ◽  
The Sustainable Development ◽  
Common System ◽  
Critical Control Points ◽  
The Social

The activities of companies are executed according to the integration of multiple internal and external tensions in different communities and various branches of industry. In this context, innovations seem necessary to remain effective and to adapt itself to the constant evolutions of the markets. Sustainable development can be an opportunity to throw policy of innovation and place the sustainable development in the heart of strategic reflection of the company. Therefore, it constitutes an indispensable asset to strengthen the dialogue and the opening on the word in which we evolve. The integration of the idea of durability in the food processing industry by the implementation of a common system of management of the risks according to the food codex and by means of the method HACCP (Hazard Analysis and Critical Control points) aims at ensuring a better quality of life through the implementation of actions centered on health, by the control of the food chains. Our contribution, which becomes integrated into context, consists in bringing to light the factor health as a pillar into interface with the other themes to know the social, the economy and the environment.

scholarly journals Analisis Penerapan Hazard Analysis Critical Control Point (Haccp) pada Pengolahan Makanan Di Mainkitchen Hyatt Regency Yogyakarta

Media Wisata ◽  
2021 ◽  
Vol 16 (2) ◽  
Author(s):  
Hermawan Prasetyanto ◽  
Yosephine Bayu Ratri
Keyword(s):  
Food Security ◽  
Food Processing ◽  
Hazard Analysis ◽  
Control Point ◽  
Hazard Identification ◽  
Control Points ◽  
Critical Limit ◽  
Critical Control Point ◽  
Critical Control Points

This study aimed to analyze the application of the principles of Hazard Analysis Critical Control Points (HACCP) in food processing in the Hyatt Regency Yogyakarta main kitchen as an effort to ensure food security. The design of this study is a qualitative research conducted at the Hyatt Regency Yogyakarta in May 2017. Data collection uses in-depth interviews, observations, and document studies. From the results of interviews and observations, it is known that the determination of hazard identification is in accordance with HACCP provisions, the determination of critical control points (CCP) has been focused on activities that are considered critical can cause danger, have set critical limits at each critical control point established, monitoring implementation has been focused at each critical control point and monitored by the Hygiene Officer 2 (two) times per day, has established corrective actions for each critical control point that is not able to reach the critical limit, verification actions have been carried out and have been scheduled, HACCP design documentation activities and other documents have been doing. The results of this study are that the application of the principles of HACCP in food processing in the main kitchen has been well implemented in accordance with the standards so that it can be said that the processing of food in the Hyatt Regency Yogyakarta main kitchen has guaranteed food security for guests.

scholarly journals Hazard Analysis and Critical Control Points in Handling Frozen Tuna Steak (Case Study at PT. Awindo International, Jakarta, Indonesia)

2021 ◽  
pp. 1-9
Author(s):  
Nurwintha Esthi Rahayu ◽  
Rusky Intan Pratama ◽  
Iwang Gumilar ◽  
Iis Rostini
Keyword(s):  
Raw Materials ◽  
Hazard Analysis ◽  
Flow Analysis ◽  
National Standards ◽  
Control Points ◽  
Chemical Test ◽  
Microbiological Test ◽  
Lead And Cadmium ◽  
Critical Control Points

This research aims to analyze the hazard and determine critical control points in the process of handling frozen tuna steak at PT. Awindo International located in Muara Baru, North Jakarta. The research was conducted at PT. Awindo International from March to April 2021. The research was conducted using the case study method. The research procedure includes observation of the handling process flow, analysis of potential hazards, identification of critical control points, organoleptic, microbiological and chemical testing. The data obtained from the study were analyzed descriptively. Hazards that have the potential to occur in the process of handling frozen tuna steak are biological, physical and chemical hazards. The results of the hazard analysis obtained critical control points at the stage of receiving raw materials and metal inspection. The results of the organoleptic test of raw materials as a whole have a good value and are in accordance with company standards and Indonesian national standards (SNI), so that they can proceed to the production stage. The results of the microbiological test showed that complied with the standards, namely Salmonella sp. negative, Vibrio cholerae negative, Escherichia coli <1.8 MPN/g, Coliform <1.8 MPN/g, ALT 12 x 103 colonies/g. The results of the chemical test showed good results with the value of the chemical content that complied with the standards, namely histamine 2.92 mg/kg, mercury 0.05 mg/kg, negative lead, and cadmium 0.019 mg/kg.

scholarly journals Application of HACCP in an Indonesian halal restaurant by incorporating halal dietary requirements

2016 ◽  
Vol 5 (4) ◽  
pp. 215 ◽  
Author(s):  
Bernard C. Jiang ◽  
Halim Pratama Putra
Keyword(s):  
Food Processing ◽  
Hazard Analysis ◽  
Control Point ◽  
Risk Level ◽  
Human Consumption ◽  
Control Points ◽  
Total Risk ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Dietary Requirements

This study investigates the safety of ayam lalapan food processing in the catering service, and considers Halal dietary requirements due to the increasing demand for Halal food. Hazard and Haram Analysis Critical Control Point (HHACCP) proposed by Kohilavani et al. [1] is used to analyze the potential hazards as well as to improve the safety of food processing. By using this method, the presence of haram substance is analyzed aside from the regular hazard analysis, which consists of biological, chemical and physical hazards. Critical control points and Halal critical control points are identified to guarantee that the food processing of ayam lalapan meets Halal dietary requirements and is safe for human consumption. The total risk level after improvement can be reduced by 75.64% from 1.05 to 0.29 compared to before improvement.

scholarly journals Use of Hazard Analysis Critical Control Point (HACCP) methodology for biocontamination control: Assessing microbial risks and to determining environmental monitoring locations

2019 ◽  
Author(s):  
Tim Sandle ◽  
Clare Leavy ◽  
Monica Di Mattia
Keyword(s):  
Risk Assessment ◽  
Environmental Monitoring ◽  
Assessment Tool ◽  
Hazard Analysis ◽  
Essential Feature ◽  
Control Point ◽  
Sterility Testing ◽  
Critical Control Point ◽  
Critical Control Points

Quality Risk Management has been an essential feature relating to the manufacture of pharmaceutical and healthcare products for several decades, and its centrality is embedded in key regulatory documents, such as Annex 1 to EU GMP where risk assessment needs to be part of the overall biocontamination control strategy. While the message for constructing pro-active risk assessment sis clear, where the industry lacks direction is with case studies. This paper presents one risk assessment tool, and one which is perhaps best suited to microbiological assessments of pharmaceutical processes and presents a case study for its application. The tool discussed is Hazard Analysis and Critical Control Points (HACCP) and the application is with assessing microbiological risks and then establishing locations for environmental monitoring. The case study is a sterility testing isolator. The paper first discusses what HACCP is and how it can be applied in general, before demonstrating how HACCP can be deployed as a robust tool for constructing or reviewing an environmental monitoring regime.

scholarly journals Microbiological quality of ice cream after HACCP implementation: a factory case study

2008 ◽  
Vol 26 (No. 5) ◽  
pp. 383-391 ◽  
Author(s):  
N. Kokkinakis E ◽  
A. Fragkiadakis G ◽  
H. Ioakeimidi S ◽  
B. Giankoulof I ◽  
N. Kokkinaki A
Keyword(s):  
Escherichia Coli ◽  
Hazard Analysis ◽  
Microbiological Quality ◽  
Ice Cream ◽  
Control Points ◽  
Critical Control Points ◽  
Haccp System ◽  
Plate Counts

The microbiological quality of the final product and the safety of the production procedures were screened in an ice cream factory, after implementation of a Hazard Analysis Critical Control Points (HACCP) system. We analysed 30 vanilla (IC1), 30 strawberry (IC2), and 30 chocolate flavoured (IC3) samples of ice cream; 30 of water; 90 of personnel’s hands flora; 150 of plastic ice cream containers flora; 50 of sanitised equipment-surfaces flora. After HACCP introduction, Staphylococcus aureus was not further detectable in ice cream and Escherichia coli was mostly less than 10 CFU/g, while the spoilage markers (total coliforms – TC, aerobic plate counts – APC) in ice cream and the environment were reduced by 20–35%. Mean log CFU/g, for IC1: TC from 2.20 reduced to 1.57, APC from 4.58 reduced to 3.62. For IC2: TC from 2.29 reduced to 1.65, APC from 4.61 reduced to 3.49. For IC3: TC from 2.67 reduced to 1.76, APC from 5.08 reduced to 3.81.

scholarly journals ANALISIS PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PENGOLAHAN MAKANAN DI MAINKITCHEN HYATT REGENCY YOGYAKARTA

2019 ◽  
Author(s):  
Hermawan Prasetyanto
Keyword(s):  
Food Security ◽  
Food Processing ◽  
Hazard Analysis ◽  
Control Point ◽  
Hazard Identification ◽  
Control Points ◽  
Critical Limit ◽  
Critical Control Point ◽  
Critical Control Points

This study aimed to analyze the application of the principles of Hazard Analysis Critical Control Points (HACCP) in food processing in the Hyatt Regency Yogyakarta main kitchen as an effort to ensure food security. The design of this study is qualitative research conducted at the Hyatt Regency Yogyakarta in May 2017. Data collection uses in-depth interviews, observations, and document studies. From the results of interviews and observations it is known that the determination of hazard identification is in accordance with HACCP provisions, the determination of critical control points (CCP) has been focused on activities that are considered critical can cause danger, have set critical limits at each critical control point established, monitoring implementation has been focused at each critical control point and monitored by the Hygiene Officer 2 (two) times per day, has established corrective actions for each critical control point that is not able to reach the critical limit, verification actions have been carried out and have been scheduled, HACCP design documentation activities and other documents have been do. The results of this study are that the application of the principles of HACCP in food processing in main kitchen has been well implemented in accordance with the standards so that it can be said that the processing of food in the Hyatt Regency Yogyakarta main kitchen has guaranteed food security for guests.

scholarly journals HACCP and quality system in the food processing industry

2002 ◽  
Vol 56 (4) ◽  
pp. 157-162
Author(s):  
Lazar Turubatovic ◽  
Vojin Vranic ◽  
Josip Baras
Keyword(s):  
Quality Management ◽  
Production Process ◽  
Food Processing ◽  
Quality Management System ◽  
Hazard Analysis ◽  
Quality System ◽  
Control Procedure ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Critical Control Points

HACCP (Hazard Analysis and Critical Control Points) is an indispensable contemporary system of process control in the food processing industry. In its original meaning this control procedure includes hazard analysis and identification of the points in the production process where the product contamination is reasonably likely to occur resulting in an unsafe product. At the critical points the control of the production process should be severer in order to eliminate or reduce the product safety risks. The aim of implementing a quality management system being quality management, according to the standards of the ISO 9000 series, the formulation of a product that meets "the requirements stated or implied", where the implied requirements refer to the prescribed quality requirements, which, in the food industry above all, comprises safety, it is necessary to build HACCP into the quality system. The application of HACCP principles when introducing a quality system should be extended to those parts of the production process in which the required quality of the product may be at risk.

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