scholarly journals Metal food packaging design based on hazard analysis critical control point (HACCP) system in canned food safety

2016 ◽  
Vol 20 (1) ◽  
pp. 93-104
Author(s):  
Xingyi Li
Keyword(s):  
Food Safety ◽  
Bisphenol A ◽  
Food Packaging ◽  
Hazard Analysis ◽  
Control Point ◽  
Phenolic Substance ◽  
Packaging Design ◽  
Critical Control Point ◽  
Haccp System ◽  
Luncheon Meat

Abstract This study aims to design metal food packaging with hazard analysis critical control point (HACCP). First, theory of HACCP was introduced in detail. Taking empty cans provided by Wuxi Huapeng Food Packaging Company as an example, we studied migration of bisphenol compounds in coating of food can to food stimulant. Moreover, packaging design of luncheon meat can was taken as an example to confirm whether HACCP system could effectively control migration of phenolic substance. Results demonstrated that, coating of such empty were more likely to contain multiple bisphenol compounds such as bisphenol A (BPA), and bisphenol A diglycidyl ether (BADGE) was considered as the leading bisphenol pollutant; food stimulant of different types, storage temperature and time could all impact migration of bisphenol compounds. HACCP system was proved to be effective in controlling hazards of phenolic substance in luncheon meat can and could reduce various phenolic substance indexes to an acceptable range. Therefore, HACCP can control migration of phenolic substance and recontamination of food and thus ensure food safety.

Standardized Inspections of Food Premises during the 2004 Athens Olympic Games: Descriptive Analysis and Risk Factors for Unsatisfactory Results

2008 ◽  
Vol 71 (8) ◽  
pp. 1632-1640 ◽  
Author(s):  
CHRISTOS HADJICHRISTODOULOU ◽  
VARVARA MOUCHTOURI ◽  
THEODOROS VARZAKAS ◽  
IOANNIS ARVANITOYANNIS ◽  
JENNY KREMASTINOU
Keyword(s):  
Food Safety ◽  
Satisfactory Result ◽  
Olympic Games ◽  
Hazard Analysis ◽  
Descriptive Analysis ◽  
Control Point ◽  
Critical Control Point ◽  
Haccp System ◽  
Public Health Authorities ◽  
Improve Compliance

Standardized inspections of food premises are part of environmental health systems implemented worldwide. The food safety strategy for the 2004 Olympic Games included standardized inspections to ensure uniformity and consistency of procedures and effective electronic management of data. Inspections were carried out by 196 inspectors in the five Olympic cities: Athens, Thessalonica, Volos, Iraklio, and Patra. From January 2003 to September 2004, a total of 1,249 food premises were inspected. An unsatisfactory inspection result (C grade) was received by 347 (27.8%) food premises, a relatively satisfactory result (B grade) was received by 332 (26.6%), and a satisfactory result (A grade) was received by 570 (45.6%). About 16% of inspected premises did not hold a valid permit. Unsatisfactory inspection results were more frequent for premises located in the two largest Greek cities in comparison with the other smaller cities (relative risk = 1.95, 95% confidence interval [CI] = 1.36 to 2.80). Based on logistic regression analysis, unsatisfactory inspection results were positively associated with food premises that were not located on a ground floor (odds ratio [OR] = 2.56, 95% CI = 1.39 to 4.73) and negatively associated with application of hazard analysis critical control point (HACCP) principles (OR = 0.27, 95% CI = 0.10 to 0.71). Food hygiene education through formal training programs should be encouraged to improve compliance of food premises. Food premises located on hotel floors and serving buffet meals are at higher risk for unsatisfactory conditions. Businesses that implemented a HACCP system within their operations to ensure food safety operated under more hygienic conditions. Future inspections by Public Health Authorities should involve elements of audit after the legislation for the application of HACCP principles.

scholarly journals Inocuidad en alimentos tradicionales: el queso de Poro de Balancán como un caso de estudioFood safety management in traditional food products: Balancán’s Poro cheese as a case study

2016 ◽  
Vol 25 (47) ◽  
pp. 87
Author(s):  
Mayra Díaz Ramírez ◽  
José Mariano García Garibay ◽  
Judith Jiménez Guzmán ◽  
Adriana Villanueva Carbajal
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Products ◽  
Traditional Food ◽  
Safety Management System ◽  
Critical Control Point ◽  
Haccp System

ResumenLa variabilidad de los alimentos tradicionales producidos de manera artesanal es admisible, pero su inocuidad debe garantizarse. La ejecución de Buenas Prácticas de Manufactura (BPM) es fundamental para la construcción de sistemas de gestión de la inocuidad como el Análisis de Riesgos y Puntos Críticos de Control (HACCP) e ISO-22000-Food Safety Management System. El cumplimiento de este tipo de prácticas en la producción de alimentos tradicionales en México es escaso. Tomando al queso de Poro, como ejemplo de este tipo de alimentos, el presente documento describe las condiciones y controles de su proceso de producción. Ello como el primer paso para documentar la factibilidad de implementar sistemas de gestión de la inocuidad. Esto es dado que la legislación en México permite la comercialización de este tipo de quesos si su producción cumple con controles basados en BPM.AbstractThe variability of hand-made traditional food products is admissible, but food safety must be guaranteed. The accomplishment of Good Manufacturing Practices (GMP) is essential to implement food safety management systems as the Hazard Analysis and Critical Control Point (HACCP) system and the ISO-22000-Food Safety Management System. The fulfillment of these practices in the manufacture of traditional food products in Mexico is limited so, taking Poro cheese as an example of this kind of food products, the present document is intended to describe Poro cheese’s production controls and conditions as the first step to evaluate the feasibility to implement a food safety management system, since Mexico’s regulation allows the commercialization of these kind of cheeses if their production process complies with GMP.

scholarly journals HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)

2019 ◽  
Vol 17 (Suppl.1) ◽  
pp. 307-309
Author(s):  
Teodor Stamov
Keyword(s):  
International Trade ◽  
Food Safety ◽  
Primary Production ◽  
Control Systems ◽  
Food Chain ◽  
Hazard Analysis ◽  
Scientific Evidence ◽  
Control Point ◽  
Critical Control Point ◽  
Haccp System

The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments.HACCP can be applied throughout the food chain from primary production to final consumption and its implementation should be guided by scientific evidence of risks to human health. As well as enhancing food safety, implementation of HACCP can provide other significant benefits. In addition, the application of HACCP systems can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety. (1)

scholarly journals Attitude of employees on the application and significance of HACCP system in rural tourist households in Serbia during Covid-19

2021 ◽  
Vol 68 (4) ◽  
pp. 929-944
Author(s):  
Tamara Gajić ◽  
Jovanka Popov-Raljić ◽  
Slobodan Čerović ◽  
Milica Aleksić ◽  
Višnja Sikimić
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Rural Households ◽  
Control Point ◽  
Good Manufacturing Practice ◽  
Safety System ◽  
Critical Control Point ◽  
Doing Business ◽  
Haccp System ◽  
Statistical Program

Diseases caused by food consumed in restaurants during a pandemic, can cause enormous damage and lead to closure of rural households. The aim of the research was to determine the attitude of employees in rural households on the application and importance of doing business according to the HACCP (Hazard Analysis and Critical Control Point) food safety system in 47 rural tourist households in Serbia during the COVID-19 pandemic. A structured field survey questionnaire was conducted on a sample of 286 employees. The generated data were processed by the statistical program Statistica 14.0. The obtained results show that the application of HACCP food safety system during the pandemic was highly appreciated by the employees and that operating according good hygiene practice (GHP) and good manufacturing practice (GMP) fully meets all safety requirements and the extent to which employees in rural households must be aware of and be instructed in its application.

scholarly journals Penerapan Sistem Hazard Analysis Critical Control Point (HACCP) pada Produk Banana Cake di Aerofood ACS Surabaya

2021 ◽  
Vol 5 (3) ◽  
pp. 211
Author(s):  
Annisa Salsabila Setya Budi ◽  
Trias Mahmudiono
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Product ◽  
Safety Standards ◽  
Critical Control Point ◽  
Biological Contamination ◽  
Critical Control Points ◽  
Physical Chemical ◽  
Haccp System

ABSTRACTBackground: Aerofood ACS Surabaya as an international inflight catering service is required to have good food safety standards to ensure the quality of the products. The food safety system implemented by Aerofood ACS Surabaya on all its product is Hazard Analysis Critical Control Point (HACCP), including the banana cake. HACCP needs to be applied to prevent the possibility of physical, chemical, and biological contamination on food product that can cause foodborne disease.Objectives: The purpose of this research is to identify the application of HACCP system to banana cake in Aerofood ACS Surabaya.Methode: The method of this research is a qualitative descriptive method including field observation, interviews, and analyzes HACCP documents of aerofood ACS Surabaya.Result: There are 18 steps to produce banana cake until it can distributed to airlines and can be consumed by consumers: receiving of eggs, receiving of banana, receiving of dry goods (flour, sugar, baking soda, and oil), eggs storage, banana storage, dry goods storage, egg cracking, flour sifting, weighing, mixing, baking, chilling, shaping, packaging, storage of banana cake, setting in the tray, holding room, and delivery to plane. From 18 steps to produce banana cake, there are six critical control points: receiving of eggs, eggs storage, baking, cooling, storage of banana cake, and holding room.Conclusions: Physical, chemical, and biological contamination on banana cake can be prevented by paying attention to each steps, especially the critical control point. Aerofood ACS Surabaya has implemented the HACCP system properly and accordance with the established HACCP plan.Keywords: HACCP, food safety, airlines catering service, foodborne diseaseABSTRAKLatar Belakang: Aerofood ACS Surabaya sebagai perusahaan jasa boga penerbangan bertaraf internasional diharuskan memiliki standar keamanan pangan yang baik untuk menjamin mutu produk yang dihasilkan. Sistem keamanan pangan yang diterapkan oleh Aerofood ACS Surabaya pada semua produknya adalah Hazard Analysis Critical Control Point (HACCP), termasuk pada banana cake. HACCP perlu diterapkan untuk mencegah kemungkinan kontaminasi fisik, kimia, dan biologi pada produk pangan yang dapat menyebabkan foodborne disease.Tujuan: Tujuan penelitian ini adalah untuk mengidentifikasi penerapan sistem HACCP pada produk banana cake di Aerofood ACS Surabaya.Metode: Metode dari penelitian ini adalah metode deskriptif kualitatif yang meliputi observasi lapangan, wawancara, dan menganalisis dokumen HACCP Aerofood ACS Surabaya.Hasil: Terdapat 18 tahap produksi banana cake hingga produk dapat didistribusikan ke peswat dan dapat dinikmati oleh konsumen, yaitu penerimaan telur, penerimaan buah pisang, penerimaan bahan baku kering (tepung, gula, baking soda, dan minyak), penyimpanan telur, penyimpanan buah pisang, penyimpanan bahan baku kering, pemecahan telur, pengayakan tepung, penimbangan, mixing, baking, pendinginan, pembentukan, pengemasan, penyimpanan banana cake, penataan pada tray, penyimpanan pada holding room, dan delivery ke pesawat. Dari 18 tahap produksi banana cake, terdapat enam titik kritis yaitu penerimaan telur, penyimpanan telur, baking, pendinginan, penyimpanan banana cake, dan penyimpanan pada holding room.Kesimpulan: Kontaminasi fisik, kimia, dan biologi pada produk banana cake dapat dicegah dengan memerhatikan setiap langkah terutama titik kritis. Aerofood ACS Surabaya telah melaksanakan sistem HACCP dengan baik dan sesuai dengan HACCP plan yang telah ditetapkan.Kata Kunci: HACCP, keamanan pangan, jasa boga penerbangan, foodborne disease

scholarly journals Resolving trade disputes arising from trends in food safety regulation: the role of the multilateral governance framework

2005 ◽  
Vol 4 (3) ◽  
pp. 469-497 ◽  
Author(s):  
DONNA ROBERTS ◽  
LAURIAN UNNEVEHR
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Safety Regulation ◽  
Industrialized Countries ◽  
Trade Disputes ◽  
Critical Control Point ◽  
Haccp System ◽  
Phytosanitary Measures ◽  
Food Safety Regulation

New food regulations may impede international trade, but multilateral mechanisms can resolve trade conflicts when they do arise. Food safety regulation in industrialized countries during the 1990s increasingly uses risk analysis in a farm-to-table approach, promotes the Hazard Analysis and Critical Control Point (HACCP) system, and increases the stringency of standards or creates new regulations for hazards. The 1995 Agreement on the Application of Sanitary and Phytosanitary Measures (SPS Agreement), negotiated by World Trade Organization (WTO) members, establishes a framework to reduce their trade distorting aspects. Three of the principles under the SPS Agreement – science-based risk assessment, equivalence, and harmonization – directly address aspects of food safety regulation that create the potential for trade disputes. In many cases, the science requirements of the Agreement have led to the elimination of unnecessary regulatory barriers to trade. However, some high profile cases remain unresolved because of gaps in convergence around risk management principles that were not spelled out in the Agreement in deference to national sovereignty. The evidence also indicates that there has been limited progress in reducing regulatory transactions costs to trade in food through equivalence or harmonization.

scholarly journals The Juice HACCP Program: An Overview

EDIS ◽  
2019 ◽  
Vol 2005 (9) ◽  
Author(s):  
Renee M. Goodrich ◽  
Keith R. Schneider ◽  
M. E. Parish
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Scientific Information ◽  
Control Point ◽  
Food Science ◽  
Critical Control Point ◽  
Juice Processing ◽  
Safety Risks ◽  
Haccp System ◽  
Critical Limits

Juice HACCP commonly refers to the use of HACCP systems to minimize food safety risks in the juice processing, packaging, and transportation industries. The acronym HACCP stands for Hazard Analysis Critical Control Point (pronounced 'hás•sip'). Significant hazards for a particular juice, puree, or concentrate are identified, based upon scientific information. The steps at which these hazards can be controlled within the process are identified, and the critical limits at each of the key process steps are set. Monitoring procedures are implemented to evaluate conformance with these critical limits. Should the process fall outside these limits, pre-planned corrective actions are taken to prevent the potentially defective product from entering the commerce stream. In addition, the HACCP system relies on extensive verification and documentation to assure that food safety has not been compromised. Thus, HACCP provides a structure for assessing risks or what could go wrong, and for putting the controls in place to minimize such risks. This document is FSHN0515, one of a series of the Food Science and Human Nutrition Department, UF/IFAS Extension. Published August 2005. FSHN0515/FS124: The Juice HACCP Program: An Overview (ufl.edu)

scholarly journals Misinterpretations of the HACCP MS 1480: 2007 towards Food Safety System Certification

2016 ◽  
Vol 1 (2) ◽  
pp. 15
Author(s):  
Mohd Bakri Jali ◽  
Maaruf Abdul Ghani ◽  
Norazmir Md Nor
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Publishing House ◽  
Control Point ◽  
Safety System ◽  
Control Measures ◽  
Standard Format ◽  
Critical Control Point ◽  
Haccp System

Hazard Analysis Critical Control Point (HACCP) is a food safety system through seven principles to control a biological, chemical and physical hazard. Principles 1 and 2 are the backbones of the HACCP system. However, there are some misinterpretations in practice HACCP Principles 1 and 2 of the identification stage, analysis of hazards, control measures and CCP determination. The usage of a multi-hazard analysis form without a standard format has led to inconsistencies in the analysis of hazard analysis; determination of controls and subsequent determination of CCP affect the implementation of HACCP document and product safety to the consumers.© 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: Food safety; food hygiene; GMP; HACCP

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