scholarly journals http://jebas.org/uploads/409_pdf.pdf

2020 ◽  
Vol 8 (Spl-1-SARS-CoV-2) ◽  
pp. S34-S41
Author(s):  
CK Faslu Rahman ◽  
◽  
Khan Sharun ◽  
Bosco Jose ◽  
Kuldeep Dhama ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Habits ◽  
Food Production ◽  
Food Packaging ◽  
Safety Management ◽  
Production Systems ◽  
Hazard Analysis ◽  
Food Culture ◽  
Critical Control Points ◽  
The People

The coronavirus disease 2019 (COVID-19), caused by Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has created an opportunity to rethink and rectify the existing loopholes in the global food production system. The continuing ‘illegal’ attacks of human being over the environment for decades has taken a turn back in the form of a novel pandemic virus. This is not the first time we are facing a setback due to our invalid and primitive food habits that has been followed by certain sections of the society in different parts of the globe. Considering the current scenario, it is necessary to update our food habits and food culture as it is the need of the time. Although several studies have proven the persistence of viral particles on the surface materials that are routinely used in the food production systems. Further studies are required to explore the possibilities of SARS-CoV-2 transmission via food and food packaging materials. Although the pandemic has created a bit of awareness among the people, further campaigning is required to achieve an effective food safety system. The strict implementation of FSMS (food safety management systems) such as GMP (Good Manufacturing Practices), HACCP (Hazard Analysis and Critical Control Points) is advised for improving the food supply chain. Besides these, proper cleaning and sanitization, GHP (Good Hygienic Practices), and efficient packaging systems are also necessary to generate wholesome food from farm to fork.

scholarly journals Food Safety Management in Ukraine in the Context of the International Standard ISO 22000:2005

2019 ◽  
Vol 8 (2S9) ◽  
pp. 187-190
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Hazard Analysis ◽  
International Standards ◽  
Control Measures ◽  
Control Points ◽  
Safety Standards ◽  
Critical Control Points ◽  
Haccp System ◽  
Food Safety Standards

The article examines the features of the Hazard Analysis and Critical Control Points (HACCP) system as a factor in food safety. The principles of HACCP, formulated in the ISO 22000: 2005 standard, in the Alimentations Commission Codex are compared, as well as in accordance with the Ukrainian regulatory document "Requirements for the development of food safety standards", approved by the Order of the Ministry of Health of Ukraine on October 1, 2012 No. 590. The comparison is carried out in order to establish the compliance of the Ukrainian HACCP system with the international rules, in particular the ISO 22000: 2005 standard. Shown, that the principles of the Ukrainian HACCP system generally comply with international standards, in particular ISO 22000: 2005. This means that the legislation of Ukraine guarantees that, in compliance with it, food products originating from Ukraine comply with international requirements for the control of its manufacture. The guarantee of this is the system of control measures that are provided for by the laws of Ukraine regarding compliance with the requirements of the HACCP system.

scholarly journals Development of a Software Product for the Automation of Hazard Analysis and Critical Control Points in Food Production

2020 ◽  
Vol 50 (1) ◽  
pp. 167-175 ◽  
Author(s):  
Natalya Trofimova ◽  
Evgenia Ermolaeva ◽  
Ivan Trofimov
Keyword(s):  
Food Production ◽  
Information Technologies ◽  
Safety Management ◽  
Hazard Analysis ◽  
Management Systems ◽  
High Tech ◽  
Processing Plant ◽  
Control Points ◽  
Critical Control Points ◽  
Software Product

Introduction. The introduction of modern management methods in food enterprises is a response to the challenges of time and an institutionalized requirement. Statistical methods and information technologies can improve control in food safety management systems. Their combination provides maximum opportunities for leading food industry organizations. Study objects and methods. The research featured the market of ready-made high-tech solutions in process automation and existing management systems, including those based on the principles of Hazard Analysis and Critical Control Points (HACCP). The study revealed a need for a software product for HACCP in food production. Results and discussion. The paper describes a case of a meat processing plant and how the management controls the HACCP. The authors developed a universal software product that allows operators to enter information about violations and downtimes into the system. Using this product, team leaders and department heads can easily identify and eliminate the causes of hazards while controlling technological processes and receiving timely reports. Conclusion. The software was tested in a production workshop to identify the time specialists need respond to comments and solve problems. The obtained data showed a decrease in loss of time resources by 6.77% for operators and 2.4% for line managers. The highly adaptable program can be used by specialists who work with management systems for food enterprises of Kuzbass. The IBM PC-compatible software product (2.2 MB) makes it possible to work in various Microsoft Windows operating systems and use Microsoft SQL Server 2012 to store data. The computer program was successfully registered with the Federal Service for Intellectual Property (State Registration Certificate No. 2018665743 of 12/10/2018).

Inserting the GS1 to HACCP System to Guarantee the Food Safety

2011 ◽  
Vol 335-336 ◽  
pp. 132-136 ◽  
Author(s):  
Lu Ying Zhao ◽  
Ming Xia ◽  
Jing Jing Guan
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
Safety Management ◽  
Hazard Analysis ◽  
Raw Material ◽  
Control Points ◽  
Core Component ◽  
Physical Hazards ◽  
Critical Control Points ◽  
Haccp System

Hazard Analysis & Critical Control Points (HACCP) is the core component of the food safety management system which analyzes and controls biological, chemical, and physical hazards of food at each key point of food chain, namely from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product [1]. However, the information of each point of HACCP does not connect. To bridge the gaps among points of food chain, GS1 system needs to be integrated into the HACCP system.

scholarly journals Studies Regarding the Implementation and Certification of Food Safety Management System in the Romanian Companies

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Adrian CHIRA ◽  
Lenuta CHIRA ◽  
Elena DELIAN
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Hazard Analysis ◽  
Economic Loss ◽  
Control Points ◽  
Safety Management System ◽  
Safety Standards ◽  
Critical Control Points ◽  
Food Safety Standards

HACCP is the abbreviation for the english expression “ Hazard Analysis Critical Control Points ”. To obtain high – quality products, capable of meeting the consumer’s demands and complying with the food safety standards, certain risk-prevention and control methods should be applied (Bonsi R.,2001). In the fruits products processing company, the application of a HACCP system allows the identification of the key-elements of the technological process. The system analyses the hazard related to the product and the process, indicating the critical control points to the hygienic quality of the product.. Starting with the fact that some of these products are ready to eat (eg.fresh fruits or Macedonia salad), there are major concerns regarding the level of pesticides and other chemical contaminants, the maintenance of hygiene during harvesting, handling, processing, storage, and commercialisation (Aversano, F 2006). In order to prevent or reduce the above-mentioned hazards, the big specialised companies and small producers must apply HACCP prevention methods, not methods based on the final product control (which may affect consumer’s health and may lead to important economic loss). In the last years, in Romania, some companies started to certify the food safety management system, according the ISO 22000, IFS or BRC standards,whose common point is the HACCP study, which is included in all food safety standards. Therefore, this paper contains a HACCP study, characteristic for “ready to eat” vegetable products and expl

scholarly journals ON THE FOOD SAFETY MANAGEMENT SYSTEM IN CURRENT CONDITIONS AND PROBLEMS IN THE AREA OF SUPERVISION

2019 ◽  
Vol 96 (4) ◽  
pp. 399-401
Author(s):  
L. V. Belova ◽  
T. Yu. Pilkova ◽  
R. S. Vasilyev ◽  
I. M. Fedotova
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
System Development ◽  
Hazard Analysis ◽  
Management Systems ◽  
Control Points ◽  
Safety Management Systems ◽  
Safety Management System ◽  
Critical Control Points

This article covers the aspect of food safety provision by product chain participants under current conditions by means of the development of food safety management systems (FSMS) based on НАССР (Hazard Analysis and Critical Control Points) principles. НАССР principles and logical approach for setting and solving specific tasks, preceding HACCP principles, are discussed. The main stages of food safety management system development and implementation are presented, as well as advantages from its implementation.

Food Safety Security: A new Concept for Enhancing Food Safety Measures

2012 ◽  
Vol 82 (3) ◽  
pp. 216-222 ◽  
Author(s):  
Venkatesh Iyengar ◽  
Ibrahim Elmadfa
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Warning System ◽  
Shared Responsibility ◽  
Fine Tuning ◽  
Strategic Action ◽  
Surveillance Network ◽  
Measurement Systems ◽  
Critical Control Points ◽  
The Impact

The food safety security (FSS) concept is perceived as an early warning system for minimizing food safety (FS) breaches, and it functions in conjunction with existing FS measures. Essentially, the function of FS and FSS measures can be visualized in two parts: (i) the FS preventive measures as actions taken at the stem level, and (ii) the FSS interventions as actions taken at the root level, to enhance the impact of the implemented safety steps. In practice, along with FS, FSS also draws its support from (i) legislative directives and regulatory measures for enforcing verifiable, timely, and effective compliance; (ii) measurement systems in place for sustained quality assurance; and (iii) shared responsibility to ensure cohesion among all the stakeholders namely, policy makers, regulators, food producers, processors and distributors, and consumers. However, the functional framework of FSS differs from that of FS by way of: (i) retooling the vulnerable segments of the preventive features of existing FS measures; (ii) fine-tuning response systems to efficiently preempt the FS breaches; (iii) building a long-term nutrient and toxicant surveillance network based on validated measurement systems functioning in real time; (iv) focusing on crisp, clear, and correct communication that resonates among all the stakeholders; and (v) developing inter-disciplinary human resources to meet ever-increasing FS challenges. Important determinants of FSS include: (i) strengthening international dialogue for refining regulatory reforms and addressing emerging risks; (ii) developing innovative and strategic action points for intervention {in addition to Hazard Analysis and Critical Control Points (HACCP) procedures]; and (iii) introducing additional science-based tools such as metrology-based measurement systems.

scholarly journals Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

2021 ◽  
Vol 18 (11) ◽  
pp. 5795
Author(s):  
Kgomotso Lebelo ◽  
Ntsoaki Malebo ◽  
Mokgaotsa Jonas Mochane ◽  
Muthoni Masinde
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Food Industry ◽  
Food Packaging ◽  
Agricultural Sector ◽  
Negative Impact ◽  
Anthropogenic Factors ◽  
Chemical Contamination ◽  
Chemical Toxicity ◽  
Chemical Substances

Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

An Analysis of Tuna Recalls in the United States, 2002 through 2020

2021 ◽  
Author(s):  
Erika Rene Blickem ◽  
Jon W. Bell ◽  
Deborah Mona Baumgartel ◽  
John DeBeer
Keyword(s):  
United States ◽  
Food Safety ◽  
Hazard Analysis ◽  
The United States ◽  
Chemical Contamination ◽  
Treatment Groups ◽  
Critical Control Points ◽  
Fresh Frozen ◽  
Foreign Materials ◽  
Shelf Stable

This manuscript reviews 18 years of voluntary recalls for commercially sold tuna in the United States. This recall information is a valuable indicator of the failure to implement procedures for food safety. The voluntary recalls involve fresh, frozen, processed, hermetically sealed and retorted in a shelf stable pack (i.e., canned tuna), and formulated into other tuna products. The FDA regulations that regulate the capture, processing, transportation, and sale of raw and processed seafood are discussed. These regulations include the current Good Manufacturing Practices, the Food Modernization Act, the Emergency Permit Control, Low Acid Canned Foods, the Seafood Hazard Analysis and Critical Control Points, Food Labeling, and Sanitary Food Transportation. The importance of traceability and Food Safety Culture to successfully prevent or implement recalls is also discussed. The recalls themselves were separated into product treatment groups: uncooked, canned shelf-stable items, and using tuna as an ingredient. The recalls were further categorized and summarized by reason or cause, such as biological and chemical contamination, undeclared ingredients, under-processing, and foreign materials. The primary causes of recalls of the reviewed tuna products were, in order, Listeria monocytogenes , undeclared allergens, elevated histamine levels, and under-processing of retorted tuna items. The recalls for elevated levels of histamine primarily occurred in uncooked (raw) tuna. Recalls for Listeria sp. and undeclared allergens were considered to be primarily Class I recalls, while recalls for elevated levels of histamine and under-processing were almost always assigned to the less serious Class II designation.

Improving the quality and safety of dairy products by implementing a management system

2021 ◽  
pp. 28-31
Author(s):  
Natalia A. Jurk ◽  
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Quality Management System ◽  
Raw Materials ◽  
Developed Countries ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Safety Risks

In order to achieve a certain level of food production, it is necessary to manage its quality and safety. Currently, the quality management system based on the principles of HACCP is widely recognized and is the only method for ensuring food security in all developed countries. The ultimate goal of this system is to eliminate or reduce any food safety risks by preventing them. During the research, the main, auxiliary raw materials and the finished product were identified; flowcharts for the production of an enriched whey drink were developed. On the basis of the developed block diagrams, an analysis of microbiological, chemical, physical and qualitative hazards was carried out, it was determined which of the hazardous factors are the most critical, can harm health and must be eliminated or reduced to acceptable levels. Based on the analysis of significant hazards using the Decision Tree algorithm, two critical control points (pasteurization and cooling) were established. Measures for the management of critical control points are established in the HACCP plan, which reflects all CCPs of the production process of the research object and actions for monitoring and managing them. The introduction of elements of a food safety management system into practice contributes to the production of safe products of appropriate quality in compliance with applicable requirements and standards.

PRACTICAL SOLUTIONS FOR IMPLEMENTATION ON ENTERPRISES OF THE FOOD INDUSTRY OF THE SYSTEM FOOD SAFETY MANAGEMENT

2020 ◽  
Author(s):  
Н.В. АГЕЕВА ◽  
В.К. КОЧЕТОВ ◽  
Е.Ю. ЛИТВИНЕНКО
Keyword(s):  
Food Safety ◽  
Management System ◽  
Food Industry ◽  
Preventive Measures ◽  
Safety Management ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Physical Chemical ◽  
Confectionery Products

Рассмотрен опыт внедрения системы менеджмента безопасности пищевой продукции на ОАО Кондитерский комбинат «Кубань». Установлены физические, химические и микробиологические факторы, снижающие безопасность продукции, производимой на ОАО Кондитерский комбинат «Кубань», – мучных кондитерских изделий и продукции цеха шоколадного производства. Перечислены разработанные и внедренные на комбинате пререквизитные программы для предупреждения опасности загрязнения продукции. Установлено, что внедрение превентивных мер позволило: поэтапно сократить количество критических контрольных точек на комбинате с 88 до 4, обеспечить отсутствие рекламации по качеству и безопасности выпускаемой продукции от контролирующих органов, снизить в 2019 г количество претензий от потребителей на 10%. по сравнению с 2018 г. The experience of implementing the food safety management system at OJSC Kuban Confectionery plant is shown. Physical, chemical and microbiological factors that reduce the safety of products produced at the Kuban Confectionery plant-flour confectionery products and products of the chocolate production workshop, have been established. Preliminary programs developed and implemented at the plant to prevent the risk of contamination of products are listed. It was found that the introduction of preventive measures allowed: to gradually reduce the number of critical control points at the plant from 88 to 4, to ensure that there are no complaints about the quality and safety of products from regulatory authorities, to reduce by 10% in 2019 the number of claims from consumers compared to 2018.

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