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

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.

scholarly journals Effects of hazard analysis and critical control points principles on food safety at national youth service in Nakuru County, Kenya

2020 ◽  
Vol 9 (4) ◽  
pp. 314-322
Author(s):  
Ndaramu Gitu Onesmus ◽  
Richard Makopondo ◽  
Ann Kariuki ◽  
Mary Muchiri
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Outcome Variable ◽  
Control Points ◽  
Food Handling ◽  
Critical Control Point ◽  
Youth Service ◽  
Critical Control Points ◽  
Safe Food

This study examined the effect of hazard analysis and critical control points principles on food safety at the National Youth Service in Nakuru County; Kenya. Application of Hazard Analysis and Critical Control Point (Hazard Analysis and Critical Control Point, HACCP) principle in food production and service areas is a requirement especially in all food handling stages, Successful implementation of the procedures based on the HACCP principles requires the full cooperation and commitment of food handlers’ requiring employees to undergo training. Food safety plays a significant role in the economic and health development of Nations by safeguarding the nation‘s health, enhancing tourism, hospitality, and international trade, the production, distribution, and consumption of safe food. The scope of the study was limited to NYS Catering unit kitchens in Gilgil College. The findings explain the hygiene and safety practices of other Academic kitchens in Kenya. The study adopted a mixed research methodology, this study adopted a census method; the reason being the total population was 121. The response from the quantitative data from the questionnaires was tabulated, coded, and processed by use of the statistical package for social sciences Data collected was analyzed using descriptive and inferential statistics. From the findings, the R and R2 value representing the simple correlation summary showed that 16.6 percent of HACCP principles can be explained by variance in food safety.  ANOVA results showed that the model applied was statistically significant to predict the outcome variable. The study also concludes that food-hygiene operating procedure that is documented and awareness too that food safety inspections by health inspectors help to ensure safe food handling practices are followed.

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 > 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.

Hazard Analysis and Critical Control Point Principles and Application Guidelines†

1998 ◽  
Vol 61 (9) ◽  
pp. 1246-1259 ◽  
Author(s):  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Verification And Validation ◽  
Point System ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Detailed Explanation ◽  
Microbiological Criteria ◽  
And Training

The HACCP Subcommittee of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) has prepared a revision of the document “Hazard Analysis and Critical Control Point System” that was adopted by the Committee in 1992. The Committee retained the previous seven HACCP principles but made their wording more concise; revised and added definitions such as those for hazard, verification, and validation; included new sections on prerequisite programs, education and training, and implementation and maintenance of the HACCP plan; revised and provided a more detailed explanation of the application of HACCP principles, especially hazard analysis and verification; and added or revised Appendices such as new examples of prerequisite programs and an additional decision tree for identifying critical control points (CCPs).

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

2011 ◽  
Vol 74 (9) ◽  
pp. 1569-1573 ◽  
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.

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 Food Safety System Design Using Hazard Analysis Critical Control Point (HACCP) on Beverage Product X at a Milk Tea Producer

2018 ◽  
Vol 49 ◽  
pp. 01006
Author(s):  
Praditya Ajidarma ◽  
Muthya Islamiaty ◽  
Fariz Hasby ◽  
Dradjad Irianto
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Hazard Analysis ◽  
Control Point ◽  
Safety System ◽  
Raw Material ◽  
Primary Concern ◽  
Implementation Phase ◽  
Critical Control Point ◽  
Critical Control Points

Food safety is a primary concern in food industry. Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach that aims to ensure food safety in a comprehensive manner, starting from raw material retrieval from supplier, production phase, up to the distribution to end consumers. Furthermore, the approach is capable of reducing risks associated with food hazard to their acceptable level. Our research took place in a company that produces a wide array of milk tea with a variety of flavours, i.e. product X. Recent increase in overall demand and competitors in Indonesian milk tea market subsequently forces the company to pay more attention to the quality of their product X. Thus, the company aspires to certify its food safety system and management. This research proposes a design and implementation plan of HACCP for quality assurance and food safety of product X. The main outcomes of this research are the HACCP plan for raw material, packaging material, and production process. Further potential improvements are suggested with regard to production process, production equipment, production layout, human resource, sanitation, and documentation system. The HACCP plan consists of ten Critical Control Points (CCPs), a series of documentation forms, and additional documents specifically attributed to support the implementation phase of HACCP plan.

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