Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça

Listeria monocytogenes adalah salah satu bakteri patogen yang dapat menyebabkan penyakit bawaan pangan. Penolakan ekspor produk udang beku Indonesia karena kontaminasi L. monocytogenes masih terjadi yang berdampak pada kerugian material bagi pelaku usaha. Tujuan penelitian ini adalah untuk mengetahui prevalensi dan tingkat kontaminasi L. monocytogenes pada produk udang beku untuk pasar ekspor. Sampel yang diambil merupakan udang segar dari tambak dan bahan baku dari bagian penerimaan di Unit Pengolahan Ikan (UPI) serta udang beku sebagai produk akhir UPI, dengan menerapkan sistem ketertelusuran. Lokasi penelitian adalah Sumatra Utara (Medan), DKI Jakarta, Jawa Timur (Surabaya dan Banyuwangi), dan Sulawesi Selatan (Makassar). Identifikasi dan enumerasi L. monocytogenes dilakukan dengan metode MPN-PCR dengan target gen hlyA (~456bp). Prevalensi L. monocytogenes pada udang vaname secara keseluruhan sebesar 6,7% (9/135 sampel), dengan prevalensi di masing-masing titik pengambilan sampel berturut-turut 6,1% di tambak, 9,6% di bahan baku, dan 4% di produk akhir, yang merupakan sampel udang dari batch yang sama. Tingkat kontaminasi L. monocytogenes pada sampel udang vaname berkisar 6,1-1.100 APM/g. Persyaratan L. monocytogenes pada bahan pangan adalah negatif/25g, sehingga sampel udang yang terkontaminasi L. monocytogenes tersebut tidak memenuhi persyaratan sebagai pangan yang aman untuk dikonsumsi berdasarkan regulasi yang berlaku di Indonesia maupun di negara lain. Kontaminasi L. monocytogenes pada udang beku kemungkinan berasal dari tambak ataupun lingkungan pengolahan. Penerapan Good Aquaculture Practices (GAP) di lingkungan tambak udang, serta Hazard Analysis Critical Control Point (HACCP) dan Good Manufacturing Practices (GMP) di UPI perlu dilakukan dengan benar sebagai upaya pengendalian kontaminasi L. monocytogenes. Selain itu, perlu dilakukan kajian lebih lanjut mengenai sumber dan titik kritis kontaminasi L. monocytogenes di sepanjang rantai pengolahan udang beku mulai dari tambak sampai produk akhir.ABSTRACTListeria monocytogenes is pathogenic bacteria that can cause foodborne illness. Rejection of frozen shrimp exports due to L. monocytogenes contamination still occurs and causes economical losses for the industries. The objective of this study was to determine the prevalence and the level of L. monocytogenes contamination in frozen shrimp for export markets. Samples collected were fresh shrimp from shrimp culture and raw material from the receiving point of fish processing plants (UPI), and frozen shrimp as the end product, by implementing a traceability system. Study locations were in North Sumatra (Medan), Special Capital Region of Jakarta, East Java (Surabaya dan Banyuwangi), and South Sulawesi (Makassar). Identification and enumeration of L. monocytogenes were carried out using the MPN-PCR method with the target gene hlyA (~456bp). The prevalence of L. monocytogenes in vanname shrimp was 6.7% (9 out of 135 samples), where 6.1%, 9.6%, and 4% of the prevalence were found in samples from shrimp culture, raw material, and end product, respectively. These samples were from the same batch. The contamination level ranged from 6.1 to 1,100 MPN/g. L. monocytogenes in food should be negative/25g, thus the contaminated samples do not meet requirements as safe for human consumption based on food regulation in Indonesia and other countries. Findings from this study suggested that shrimp culture or fish processing environment are potential sources of L. monocytogenes contamination in frozen shrimp. Therefore, the implementation of Good Aquaculture Practices (GAP) in shrimp culture environment, as well as Hazard Analysis Critical Control Point (HACCP) and Good Manufacturing Practices (GMP) in shrimp processing plant are necessary to control L. monocytogenes contamination. Further studies regarding the sources and critical points of L. monocytogenes contamination throughout the processing of frozen shrimp from shrimp culture to end product are also needed.

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Assessment of the extent implementing the Good Manufacturing Practices (GMPs) and Hazard Analysis Critical Control Point System (HACCP) in Sudan sugar industry factories

International Journal of Agricultural Science and Food Technology ◽

10.17352/2455-815x.000134 ◽

2021 ◽

pp. 368-373

Author(s):

Babeker AM ◽

Ahmed AI ◽

Ahmed AR ◽

Ebrahiem Mohammed Alhadi

Keyword(s):

Food Safety ◽

Sugar Industry ◽

Hazard Analysis ◽

Control Point ◽

Point System ◽

Critical Control Point ◽

Critical Control Points ◽

Good Manufacturing Practices ◽

White Nile ◽

Safety Systems

The present study was conducted in Sudan Sugar industry factories (Kenana, White Nile, Assalaya, Sennar, Guneid, and New Halfa) during the production season of 2017. The study aimed to evaluate the existing Assessment of the extent of implementing the Good Manufacturing Practices (GMPs) and Hazard Analysis Critical Control Point System (HACCP) by Sudanese sugar factories with reference to FSMS of the ISO 22000: 2005. The data were collected using ISO 22000 checklist and direct interviews. Likert Five-Point Scale was used in scoring the checklist statement and the arithmetic mean was obtained. The result showed that the Good Manufacturing Practices were varied between major deficiencies in White Nile, Assalaya, Sennar, and New Halfa due to score less than (3.6 points) and non-compliance in Kenana and Guneid due to score less than (2.6 points); the Sanitation Standard Operation Procedures (SSOP) assessed as major deficiencies in (Assalaya and Sennar) and minor deficiencies in (White Nile and New Halfa) due to score less than (5points). Moreover, the Hazard Analysis and Critical Control Points System revealed that it was varied between non-compliance in (Kenana, White Nile, and Guneid) and not applicable in (Assalaya, Sennar and New Halfa) due to score less than (1.8 points). Interestingly, the Sudanese sugar industries take all quality control characteristics from cane production to sugar production carefully, but unfortunately don’t care about any food safety systems. Lack of top management commitment and involvement and lack of government support represent the main constraints and Barriers of implementing food safety systems in Sudanese sugar companies. The study recommendations that the Sudanese Sugar Industry needs to establish proper quality assurance laboratories to help in monitoring the quality and safety of raw materials and end productions.

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Food Safety Objectives for Listeria monocytogenes in Spanish Food Sampled in Cafeterias and Restaurants

Journal of Food Protection ◽

10.4315/0362-028x.jfp-11-033 ◽

2011 ◽

Vol 74 (9) ◽

pp. 1569-1573 ◽

Cited By ~ 3

Author(s):

E. DOMÉNECH ◽

J. A. AMORÓS ◽

I. ESCRICHE

Keyword(s):

Listeria Monocytogenes ◽

Food Safety ◽

Safety Management ◽

Hazard Analysis ◽

Control Point ◽

Consumer Health ◽

Critical Control Point ◽

Good Manufacturing Practices ◽

Microbiological Criteria ◽

Insight Into

To gain more insight into the context of food safety management by public administrations, food safety objectives must be studied. The Valencian administration quantified the prevalence of Listeria monocytogenes in cafeterias and restaurants in this region of Spain between 2002 and 2010. The results obtained from this survey are presented here for 2,262 samples of fish, salad, egg, cold meat, and mayonnaise dishes. Microbiological criteria defined for L. monocytogenes were used to differentiate acceptable and unacceptable samples; more than 99.9% of the samples were acceptable. These findings indicate that established food safety objectives are achievable, consumer health at the time of consumption can be safeguarded, and food safety management systems such as hazard analysis critical control point plans or good manufacturing practices implemented in food establishments are effective. Monitoring of foods and food safety is an important task that must continue to reduce the current L. monocytogenes prevalence of 0.1% in restaurant or cafeteria dishes, which could adversely affect consumer health.

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PENERAPAN GOOD LOGISTIC PRACTICES UNTUK PRODUK PERIKANAN

JURNAL MANAJEMEN TRANSPORTASI DAN LOGISTIK ◽

10.25292/j.mtl.v3i2.89 ◽

2017 ◽

Vol 3 (2) ◽

pp. 129

Author(s):

Winiati Pudji Rahayu ◽

Wibisono Adhi

Keyword(s):

Fishery Management ◽

Hazard Analysis ◽

Control Point ◽

Quality And Safety ◽

Chain Management ◽

Safety Control ◽

Resources Management ◽

Critical Control Point ◽

Good Manufacturing Practices ◽

Product Quality And Safety

The utilization of Indonesia’s fisheries potential should be supported by the development of fisheries industry, more specifically by the improvement on fisheries supply chain management. It is needed to preserve the quality and safety of fisheries product from sea to consumers’ table and the sustainable fisheries supply. The fisheries product is perishable therefore the appropriate handling and full controlled process are needed to maintain product quality and safety. In fisheries industry, quality and safety can be maintained by applying good logistic practices (GLoP). GLoP is best practices ofcold chain management supported by quality and safety control system such as good manufacturing practices (GMP), standard sanitation operating procedure (SSOP) and hazard analysis critical control point (HACCP). On the other hand, the sustainability of fisheries supply canbe achieved by applying full controlled resources management. The commitment and cooperation of all parties on fisheries industry, as well as the standard implementation of fishery management is needed to improve quality and quantity of Indonesia’s fisheries products.

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Pengaruh Penerapan Good Manufacturing Practices (GMP) Dan Penyusunan Sanitasi Standar Operasional Prosedur (SSOP) terhadap Proses Pengolahan Cumi Beku yang Dimoderasi oleh Sistem Hazard Analysis Critical Control Point (HACCP) pada PT. Sanjaya Internasional Fishery

Jurnal EBI ◽

10.52061/ebi.v3i1.31 ◽

2021 ◽

Vol 3 (1) ◽

Author(s):

Ari Soeti Yani ◽

Riana Wulan Safitri

Keyword(s):

Hazard Analysis ◽

Control Point ◽

Operational Procedure ◽

Critical Control Point ◽

Good Manufacturing Practices ◽

Haccp System

This Study aims to determine the effect of the application of Good Manucturing Practices (GMP) and the preparation of Sanitation Standard Operational Procedure (SSOP) on the processing of frozen squid, and determine the effect of the Hazard Analysis Critical Control Point (HACCP) system as a moderating variable. The results of the research that love been carried out show the influence of the implementation of Good Manufacturing Practices (GMP), preparation of Sanitasi Standard Operational Procedure (SSOP) and Hazard Analysis Critical Control Point (HACCP) on the processing frozen squid. However, moderating the Hazard Analysis Critical Control Point (HACCP) is not able to moderate the Good Manufacturing Practices (GMP) and Sanitation Standard Operational Procedure of the frozen squid processing. From this research, it is explained one of the effects is that there are still irregularities in craying out the application of Good Manufacturing Practices (GMP), Sanitation Standard Operational Procedure (SSOP) and Hazard Analysis Critical Control Point (HAACP) to the frozen squid processing.

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Effect of Cleaners and Sanitizers on Listeria monocytogenes Attached to Product Contact Surfaces

Journal of Food Protection ◽

10.4315/0362-028x-55.4.246 ◽

1992 ◽

Vol 55 (4) ◽

pp. 246-251 ◽

Cited By ~ 154

Author(s):

E. P. KRYSINSKI ◽

L. J. BROWN ◽

T. J. MARCHISELLO

Keyword(s):

Stainless Steel ◽

Listeria Monocytogenes ◽

Hazard Analysis ◽

Control Point ◽

Adherent Cells ◽

Chemical Cleaning ◽

Critical Control Point ◽

Biofilm Removal ◽

Good Manufacturing Practices ◽

Conveyor Belts

A variety of chemical cleaning and sanitizing compounds were evaluated for their ability to remove and/or inactivate surface adherent Listeria monocytogenes. Adherent cells were obtained by incubating 1-cm2 chips of stainless steel or plastic conveyor belts with a multistrain cocktail of L. monocytogenes for 24 h at 25°C. Resistance of adherent cells to sanitizers was dependent upon the surface studied, being greatest on polyester/polyurethane followed by polyester and stainless steel. Biofilm removal with cleaners followed the same pattern as sanitizers with the polyester/polyurethane surface being most difficult to clean. Complete biofilm removal and/or inactivation was obtained in many cases where the surface was first cleaned prior to exposure to sanitizer. The data support conventional wisdom in that cleaning must precede sanitizing in order to remove and inactivate microorganisms. Listeria biofilms should be controllable by combining Good Manufacturing Practices with the discipline of a Hazard Analysis Critical Control Point Program.

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HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) ON PALUMARA FISH SOUP IN THE NUTRITION INSTALLATION OF THE REGIONAL GENERAL HOSPITAL, INDONESIA

Public Health of Indonesia ◽

10.36685/phi.v6i4.358 ◽

2020 ◽

Vol 6 (4) ◽

pp. 145-156

Author(s):

Sri Yunancy ◽

Euis Nurlaela ◽

Rahmatunna Rusli

Keyword(s):

General Hospital ◽

Food Processing ◽

Hazard Analysis ◽

Control Point ◽

Critical Control Point ◽

The Third ◽

Good Manufacturing Practices ◽

The Republic ◽

The Government ◽

Safe Food

Background: One of the government efforts in Indonesia to protect consumers and producers of healthy and safe food is to enforce the Republic of Indonesia's Law No. 23 of 1992 concerning Health (Part Four: Safety of Food and Beverages). Therefore, designing the HACCP design at the hospital is necessary to ensure food safety.Objective: This study aimed to find out how the design is appropriate for the food safety system with the HACCP Principles Approach in the Palumara Fish Soup Processing in the Nutrition Installation of the Kendari City Regional General Hospital, Indonesia.Methods: This study was descriptive with a qualitative approach conducted on 15-17 July 2019 with Palumara fish soup samples observed three times in the third menu cycle.Result: The critical points in the processing of Palumara fish soup include improper foodstuffs, washing of impurities in the tools and foodstuffs, boiling and stirring (the level of food maturity), stripping (i.e., the inedible part), and contamination from workers and containers.Conclusion: The nutrition installation at the Kendari City Regional General Hospital has not implemented Good Manufacturing Practices (GMP) as a whole, both from manpower, buildings, sanitation facilities and equipment. In addition, the hospital has not implemented HACCP in the food processing process, from the reception to distribution stage, so there are risks and dangers in Palumara fish soup.

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PENERAPAN GOOD LOGISTIC PRACTICES UNTUK PRODUK PERIKANAN

JURNAL MANAJEMEN TRANSPORTASI DAN LOGISTIK ◽

10.25292/j.mtl.v3i2.144 ◽

2016 ◽

Vol 3 (2) ◽

pp. 129

Author(s):

Winiati Pudji Rahayu ◽

Wibisono Wibisono

Keyword(s):

Fishery Management ◽

Hazard Analysis ◽

Control Point ◽

Quality And Safety ◽

Chain Management ◽

Safety Control ◽

Resources Management ◽

Critical Control Point ◽

Good Manufacturing Practices ◽

Product Quality And Safety

The utilization of Indonesia’s fisheries potential should be supported by the development of fisheries industry, more specifically by the improvement on fisheries supply chain management. It is needed to preserve the quality and safety of fisheries product from sea to consumers’ table and the sustainable fisheries supply. The fisheries product is perishable therefore the appropriate handling and full controlled process are needed to maintain product quality and safety. In fisheries industry, quality and safety can be maintained by applying good logistic practices (GLoP). GLoP is best practices ofcold chain management supported by quality and safety control system such as good manufacturing practices (GMP), standard sanitation operating procedure (SSOP) and hazard analysis critical control point (HACCP). On the other hand, the sustainability of fisheries supply canbe achieved by applying full controlled resources management. The commitment and cooperation of all parties on fisheries industry, as well as the standard implementation of fishery management is needed to improve quality and quantity of Indonesia’s fisheries products.

Download Full-text