scholarly journals АНАЛІЗ РИЗИКІВ ТА КРИТИЧНИХ КОНТРОЛЬНИХ ТОЧОК (НААСР), ПРИ ВИРОБНИЦТВІ М’ЯСНИХ КОВБАС НА ПП «CТРИЙСЬКІ ДЕЛІКАТЕСИ»

2016 ◽  
Vol 18 (3(70)) ◽  
pp. 83-88
Author(s):  
O. Dashkovskyy ◽  
V. Salata
Keyword(s):  
Raw Materials ◽  
Hazard Analysis ◽  
Meat Products ◽  
Food Product ◽  
Product Line ◽  
Control Points ◽  
Production Chain ◽  
Critical Control Points ◽  
Quality Of Food

Meats include the main type of meat products. Great value and distribution of sausages due to their high nutritional valuation, calorie consumption opportunity without culinary processing a significant shelf life and the ability to transport over long distances. During the production of raw sausages remove parts that have low nutritional value (bones, connective tissue), and add substance to nutritionally valuable (dairy products, blood products, etc.) And have a good aroma and flavor properties (spices, etc.). Almost every food product that includes technology production element assembly recipes, can be attributed to the combination characteristic signs and indicators which will be determined in the primary content of the recipe specified product raw materials and manufacturing techniques. Therefore, in some countries, the products produced by the meat processing industry, classified on meat, meat combination, cereal (based on meat) and meat analogues. The main condition for the feasibility of achieving food remains its safety when consumed by man.The term "safety" means a guarantee that the full cycle of production, supply and storage of the product in terms not harm health.Article 20 of the Law of Ukraine «On the safety and quality of food» № 2809–IV of 6 September 2005 the requirement for persons engaged in the production or introduction into circulation of foodstuffs, apply sanitary measures and good practices of production, HACCP system and / or other systems to ensure safety and quality of food during the production and circulation of food. Almost all countries to food producers put forward similar demands.Due to possible prospects and expand markets, fatherland, his enterprises must increasingly implement certification system (security) product line with the recommendations of international legislation on the certification of food products (ISO 22000: 2005) systems Eurep GAP control in the crop, a system of control points for livestock and food production – hazard analysis critical control points (HACCP), which translates as «hazard analysis and critical control points». The main purpose of the article is the analysis of food safety, including cooked sausages, analysis of the presence of hazards throughout the production chain link on the example P.C. «SMIO» «Stryjsky meats delicious».

scholarly journals HACCP IN CLEAN FOOD PRODUCTION: AN OVERVIEW

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.

Total quality management in the food compound industry

1993 ◽  
Vol 17 ◽  
pp. 41-44
Author(s):  
B. C. Cooke
Keyword(s):  
Quality Management ◽  
Total Quality Management ◽  
Hazard Analysis ◽  
Total Quality ◽  
Agricultural Industry ◽  
Farming Community ◽  
Critical Control Points ◽  
Quality Product ◽  
Quality Of Food

AbstractRecent media and consumer interest in the quality of food purchased in supermarkets and other outlets, is placing pressure on the agricultural industry to improve the quality of the product produced. The farmer has in the past been encouraged to produce quantity irrespective of quality, whereas today the emphasis is very much on the latter, with pressure to reduce quantity. Companies supplying the farming community must react to this changed situation, particularly if they are to be able to administer due diligence under the Food Safety Act.Dalgety Agriculture has thus embarked upon a quality initiative throughout the company involving training of staff on total quality management, registration of premises with the British Standards Institute under BS 5750 scheme and the adoption of the hazard analysis using critical control points (HACCP) technique to evaluate the areas of the company's operations where faults could most easily occur. The company has concluded that an approach to quality must be all-embracing involving all facets of our operations. The aim is to aid the company's farming customers in the attainment of a quality product for the customer of that farm.

scholarly journals Diseño de Medidor de Control en el Proceso de Producción de una Planta de Panificación y Repostería

2018 ◽  
Vol 14 (23) ◽  
pp. 155
Author(s):  
Sánchez-Vásquez Viviana ◽  
Caicedo-Camposano Oscar ◽  
Mora-Castro Oscar ◽  
Espinoza-Espinoza Fernando ◽  
Tandazo-Garcés Juan ◽  
...  
Keyword(s):  
Quality Control ◽  
Food Quality ◽  
Food Product ◽  
Processed Foods ◽  
Control Points ◽  
Good Practices ◽  
Critical Control Points ◽  
Good Manufacturing Practices ◽  
Safe Food

The following work was carried out in a baking and confectionery plant, in order to guarantee the quality of the products by optimizing the processes in these facilities, for which the principles set out in the Regulation of Good Practices for Processed Foods were taken into consideration. It´s desired to obtain products with food quality to provide healthy and safe food. For this, we take as a basis the regulations of Good Manufacturing Practices (GMP). This is how a study was conducted where proposals for key procedures and instructions were raised and executed to identify critical control points for improvement, followed by the implementation of Good Manufacturing Practices in a Bakery line. Good Manufacturing Practices are the sanitary foundation under which any company related to the processing and handling of food must operate, ensuring that the simplest of operations throughout the process of manufacturing a food product, is carried out under conditions that contribute to the assurance of the quality, hygiene and safety of the product. The GMP is in itself a system of quality control and safety through the elimination and / or reduction of contamination risks of a product.

MONITORING OF MICROBIOLOGICAL SAFETY AND ESTABLISHMENT OF THE ADJUSTING MEASURES AT VETERINARY AND SANITARY ASSESSMENT OF MEAT PRODUCTS IN JSC «MOROZKO»

2019 ◽  
Vol 1 (3) ◽  
pp. 238-247
Author(s):  
E.V. Pavlova ◽  
◽  
D.I. Udavliev ◽  
V.A. Sorokina ◽  
A.N. Markova ◽  
...  
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Quantitative Composition ◽  
Customs Union ◽  
Control Points ◽  
Critical Control Points ◽  
Urgent Task ◽  
Microbiological Control ◽  
Normative Requirements ◽  
Microbiological Indicators

Currently, an urgent task for food enterprises of the Russian Federation is to improve the quality and safety of their products through the introduction of a system for analyzing critical control points (HACCP). This is important not only for the health of the population, but also for enhancing the advantages of products. The article presents materials concerning implementation of the principles of HASSP on the enterprise JSC «MOROZKO». Theoretical aspects of system of HASSP are given, problems are analyzed and recommendations about their minimization in the conditions of implementation of technical regulations of the Customs union 021/2011 «About safety of food products» are developed. Data of sanitary and microbiological control at veterinary and sanitary examination of the cooled and frozen meat of different software suppliers are provided to the normalized indicators in compliance with normative requirements of meat and meat products. Need of carrying out monitoring of microbiological indicators for critical control points is proved. On the basis of monitoring of microbiological indicators of raw materials, water, air, the equipment, overalls, hands of workers the assessment of risk of microbial contamination of finished goods by pathogenic microorganisms and microorganisms - activators of damage of raw materials and products is carried out. The quantitative composition of microflora was determined during air monitoring in the workshops of the enterprise. Comparative analysis of the influence of disinfection of different types of the equipment on its sanitary states by washout method from the equipment is carried out.

scholarly journals Assessment of Hygiene Practices and Identification of Critical Control Points Relating to the Production of Skewered Meat Sold in N’Djamena-Chad

2013 ◽  
Vol 2 (5) ◽  
pp. 190 ◽  
Author(s):  
Abdelsalam Tidjani ◽  
Abdelsalam Adoum Doutoum ◽  
Brahim Boy Otchom ◽  
Mahamat Bechir ◽  
Hourra Djiguide Chemi ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Compliance Rate ◽  
Control Point ◽  
Consumer Products ◽  
Control Points ◽  
Tree Model ◽  
Critical Control Point ◽  
Hygiene Practices ◽  
Critical Control Points

<p>Meat is a food of choice because of its nutritional quality. Grills are regularly consumed in Africa and particularly in the Sahelian countries. These are very popular consumer products. However, they can be contaminated by various microorganisms and cause food poisoning if the meat is not handled in hygienic conditions. In order to contribute to improving the quality of these products, we have followed the steps in production of meat skewers by the method of “5M” of Ishikawa. The “HACCP decision tree” model was used to determine the Critical Control Points (CCP). Hazard Analysis Critical Control Point (HACCP) is a method and principles of management of food safety. The results of monitoring procedures for making meat skewers showed many shortcomings in hygiene. Six (06) critical points were determined. As for testing, we conducted microbiological analyzes on fifty (50) units of samples corresponding to ten (10) different types of products collected at different stages of production. Compared to AFNOR (French Association of Standardization), criteria for cooked and dehydrated soups and considering the analytical variability associated with the methods of analysis, our results indicate that the products contaminated with germs indicating failure to comply with hygiene. Samples analyzed presented at different stages of production compliance rate of 40% for total bacteria (30 °C), 30% for total coliforms and thermotolerant coliforms (44 °C). The rate of non-compliance is 40% compared with sulphite-reducing anaerobes. Molds identified in meat skewered and ingredients are <em>Aspergillus niger</em>, <em>Aspergillus flavus</em>, <em>Penicillium sp</em> and <em>Geotrichum sp</em>. Salmonella, <em>S. aureus</em> and yeasts are absent in the samples. Training on good hygiene practices is required at vendors in order to ensure the hygienic quality of grilled meats.</p>

scholarly journals Biosafety analysis in incubators of industrial poultry enterprises

2021 ◽  
pp. 22-27
Author(s):  
A.M. Fedorchenko ◽  
◽  
V.V. Nedosekov ◽  
Keyword(s):  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Product Safety ◽  
Control Points ◽  
Poultry Industry ◽  
State Reform ◽  
Critical Control Point ◽  
Critical Control Points ◽  
European Standards

The movement to ensure Ukraine's integration into the EU is a modern direction of the current state reform. A positive reflection of this process is the official adoption of a number of legislative documents in accordance with international requirements, the standards of which regulate the production of safe and quality products, including poultry. Thus, the implementation of the necessary HACCP (Hazard Analysis and Critical Control Point) requirements for product safety and quality at the level of European standards was able to introduce in the country only a small number of large enterprises in the poultry industry. Most medium and small poultry farms in Ukraine have not implemented the requirements of the HACCP standard and international ISO quality standards, which limited their ability to control product safety in accordance with international requirements and became an obstacle to selling their products in foreign markets. A positive and necessary point of implementation of the European biosafety requirements of the HACCP principles is the expanded possibility in carrying out effective and detailed control of safety and quality indicators of food products in the poultry industry. This control should be established by clearly defined components that are interconnected in interconnected technological processes. Such components in poultry hatcheries are: a detailed analysis of critical control points of hazards of each stage of the production process; use of components and raw materials in general; application of timely monitoring, preventive anti-epizootic and corrective measures to prevent danger at all production sites of poultry hatcheries. Thanks to the constant control of all critical control points of dangers in poultry hatcheries, it is possible to achieve the production of safe and high-quality products obtained from healthy poultry in the poultry industry.

Effect of Dehairing Operations on Microbiological Quality of Swine Carcasses†

1999 ◽  
Vol 62 (12) ◽  
pp. 1478-1481 ◽  
Author(s):  
SHEW-LING YU ◽  
DECLAN BOLTON ◽  
CHERYL LAUBACH ◽  
PATRICIA KLINE ◽  
ALAN OSER ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Microbiological Quality ◽  
Plate Count ◽  
Point System ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Aerobic Plate Count

To develop a hazard analysis and critical control point plan for food processing operations, critical control points must be determined. Swine slaughtering and dressing operations were investigated to establish their critical control points. We monitored the microbiology of swine carcasses by surface swabbing carcass bellies at various steps during the process and by quantitating total aerobic plate count (APC) and coliforms. Starting with a dehaired carcass, the sequential steps monitored included presingeing, postsingeing, polishing, and chilling. Initial results indicate that singeing and chilling substantially reduced the levels of APC and coliforms, whereas polishing increased their levels. The hygienic characteristics of individual operations involved in dressing swine carcasses were then evaluated in the second experiment. A set of 40 randomly selected carcasses leaving singeer, polisher, shaver, and washer were sampled. Carcasses were heavily contaminated during the final polishing procedure, and the APC increased threefold compared with prepolishing levels. Washing reduced the bacterial numbers by 69%. To reduce the microbial load on swine carcasses, final polishing and manual shaving steps were not used during the dressing operation on a set of 90 carcasses. APCs on singed carcasses were reduced from 1.34 to −0.15 log10 CFU/cm2 when the final polisher and manual shavers were not used. However, carcasses were subsequently recontaminated with bacteria after evisceration, and the APCs were similar (P &gt; 0.05) regardless of whether the final polishing and manual shaving steps were used, averaging 1.30 and 1.46 log10 CFU/cm2. These results indicated that individual operations can be identified as critical control points, appropriate limits can be set and monitored in a hazard analysis and critical control point system, and steps where further changes to reduce bacterial levels may be needed for swine slaughtering plants.

scholarly journals APLICAÇÃO DO SISTEMA HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) NO PROCESSAMENTO DE CARNE BOVINA FRESCA

2002 ◽  
Vol 20 (1) ◽  
Author(s):  
JOÃO TOMAZ DA SILVA BORGES ◽  
ARLAN SILVA FREITAS
Keyword(s):  
Hazard Analysis ◽  
Control Points ◽  
Meat Processing ◽  
Fresh Meat ◽  
Critical Control Points ◽  
Haccp System ◽  
Hygienic Measure ◽  
Cattle Meat ◽  
Favorable Conditions

Apresenta breve discussão sobre proposta de implementação do sistema HACCP em unidades de processamento de carne bovina fresca. Tratandose de produto altamente perecível e apresentando condições favoráveis ao desenvolvimento microbiano, a carne bovina é freqüentemente considerada como veículo de doenças transmitidas por alimentos. Conclui que a utilização adequada de medidas higiênicas e de conservação é importante na garantia da qualidade microbiológica, química e física das diferentes etapas de obtenção da carne bovina fresca. APPLICATION OF THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) SYSTEM IN THE FRESH MEAT PROCESSING Abstract This article presents a brief discussion upon the purpose of HACCP (Hazard Analysis and Critical Control Points) in the fresh meat processing. Due to be a product highly perishable and presenting favorable conditions to microorganisms development, the cattle meat is usually considered as vehicule of food transmitted diseases. Concludes that the improvement of processing conditions, utilization of hygienic measure and conservation is very important in the safety of microbiological, chemical and physical quality of the obtention stages of fresh meat.

A water authority's experience with HACCP

2002 ◽  
Vol 2 (5-6) ◽  
pp. 149-155 ◽  
Author(s):  
J. Mullenger ◽  
G. Ryan ◽  
J. Hearn
Keyword(s):  
Water Quality ◽  
Safety Management ◽  
Hazard Analysis ◽  
Management Plan ◽  
Control Points ◽  
Customer Complaints ◽  
Critical Control Points ◽  
Quality Of Supply ◽  
And Training

South East Water Limited (SEWL) is one of three retail water authorities operating in Melbourne, Australia. It was the first water authority in Australia to obtain HACCP accreditation for the supply of drinking water, in November 1999. This article presents an overview of the first two years' experience in developing and establishing a food safety management plan using Codex Alimentarius Hazard Analysis and Critical Control Points (HACCP) to ensure the water reaching customers is safe, aesthetically pleasant and meets operating licence requirements. HACCP has improved the way in which our distribution and reticulation systems are managed, primarily through the refinement and optimisation of standard operating procedures. In addition, more consideration has been given to the development of contingency plans and the appropriate use of system redundancy to ensure quality of supply. Accreditation was only the beginning of a process. Once attained, there was an ongoing need to maintain and refine hazard measurement and reduction procedures. The major challenge for SEWL has been the integration of HACCP company-wide. Spreading of HACCP was directly achieved through the involvement of operators, key personnel and subcontractors in the assessment of hazards and evaluating the appropriateness of critical control points. This not only assisted with improvements to the existing system, and the identification of system strengths and weaknesses, but was also an integral component in awareness training for HACCP. It was through assessment workshops and training that operators were able to see HACCP as primarily a summary of current practices, but with the focus of improving or maintaining water quality. The net benefits of HACCP are difficult to quantify. Overall there is a greater understanding of water quality issues, more streamlined work procedures, and an improved response to customer enquires relating to water quality. This has been most clearly demonstrated by a net decrease in customer complaints over the two years since HACCP was implemented.

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.

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