scholarly journals DeterminationoOf Critical Control Points (CCP) in Frozen Vannamei Shrimp Product (Litopenaeus vannamei) in PT. Grahamakmur Citapratama, Sidoarjo -East Java

2020 ◽  
Vol 8 (2) ◽  
pp. 85
Author(s):  
Luthfi Rachma Dita ◽  
Sudarno Sudarno
Keyword(s):  
Food Safety ◽  
Human Resources ◽  
Litopenaeus Vannamei ◽  
Raw Material ◽  
Control Points ◽  
Metal Detector ◽  
Critical Control Points ◽  
The World ◽  
Fishery Products

One of fishery products in Indonesia, namely shrimp. There are many products derived shrimp, there are frozen, fresh or shrimp species. Talk about International trade Indonesia one of which is exports, shrimp becomes a commodity which dominate the fishery exports, with the value of the donated amount of US $ 1.280 million, followed by tuna US $ 606 million, other fish US $ 700 million and fishery products other US $ 746 million. Exports of shrimp is the largest export value in penyumbangannya basis. Shrimp exports alone expanded to various countries in the world. The shrimp itself is set for Indonesia's main export commodity. PT. Grahamakmur Ciptapratama is one of the cold storage company exporters of shrimp that were in Sidoarjo, East Java. To maintain the quality of shrimp for export, certainly requires appropriate processes and technologies that support. It is also necessary human resources able to handle and process the shrimp according to the procedures applied. Based on the description above, the writer interested to know and assess the process of shrimp processing activities were noticed Critical Control Points (CCP). In the production process Frozen Vannamei Shrimp (Litopenaeus vannamei) in PT. Grahamakmur Ciptapratama, Sidoarjo - East Java, part of the raw material receiving, cooking, and a metal detector is a Critical Control Points (CCP), which needs to be maintained and monitored. The need for control of the CCP aims for the creation of food safety for consumers.

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.

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.

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.

scholarly journals Efektifitas Keputusan Manajemen Dalam Penilaian Kinerja Karyawan Menerapkan Metode Weigthed Product (WP)

2020 ◽  
Vol 4 (3) ◽  
pp. 612
Author(s):  
Tri Widayati ◽  
Nugroho Sumarjiyanto Benedictus Maria
Keyword(s):  
Human Resources ◽  
Performance Appraisal ◽  
Employee Performance ◽  
Government Agencies ◽  
Private Companies ◽  
Quality Of Work ◽  
The World ◽  
A Company ◽  
Business And Management

Performance appraisal of employees is an important thing to do by government agencies and private companies. It is useful to see, monitor the level and quality of work given by an employee to his company in order to create a company that is able to achieve the goals of each company by starting to do evaluation of HR (Human Resources) because in the business and management world says that a great company is a company that is able to manage its human resources. In employee performance appraisal, each company has their own way and certainly different in the actual practice of employee performance appraisal activities must be done properly and fairly as possible to eliminate social gaps in the world of work and reduce the occurrence of errors in granting an assessment of the performance of each each company employee and the results obtained after employees are given an assessment of their performance are expected to grow and influence the level of loyalty given by employees to the company and foster high self-motivation for the progress of the company itself. In evaluating employee performance, there are several tools that can be used, one of which is a decision support system that will process some of the criteria set by the company using the Weighted Product (WP) method

scholarly journals Нормативно-Политические Вопросы Обращение С Обеспечением Низкого Образования В Индонезии (Policy In Handling The Low Education Relevance In Indonesia)

2020 ◽  
Vol 8 (2) ◽  
Author(s):  
Indrayanto Indrayanto ◽  
Smyshlyaeva Larisa Germanovna
Keyword(s):  
Higher Education ◽  
Human Resources ◽  
Formal Education ◽  
Population Distribution ◽  
Tertiary Education ◽  
The World ◽  
Government Education ◽  
Potential Resource ◽  
Education Transformation

AbstractThe problem of Human Resources (HR) in Indonesia is becoming increasingly complex, this is reflected in the large number of formal education graduates from various levels who are not absorbed in the world of work. Many factors cause this to happen, including the mismatch between HR competencies and the labor market, the growth of the workforce is greater than the availability of available employment and population distribution between regions is not evenly distributed. If you look at the achievements of Indonesian tertiary education graduates, many of Indonesian tertiary education graduates are slow to get jobs, this shows that there is a broken link between higher education and the world of work. Higher education has not been able to produce graduates with high selling prices armed with the knowledge they have learned even though in general higher education graduates have greater employment opportunities than high school or lower level graduates. Many realities on the ground show that the quality of Indonesian people as a potential resource still does not meet expectations. This happens because of the low quality of education in Indonesia. By fulfilling good educational needs, the students will get benefits and can improve the quality of life of the knowledge they have, so that after completing their education, they can get decent jobs or create quality jobs. Indonesia's education world must start to build links with the world of work, so that the world of work responds to graduates produced in accordance with what the world of work wants; this paradigm must be understood and built by the Indonesian government. Education transformation is needed so that education is able to produce reliable and resilient human resources; education and educators must be improved. 

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 Hazard Analysis Critical Control Points (HACCP) Principle 5: Establish Corrective Actions

EDIS ◽  
2007 ◽  
Vol 2007 (19) ◽  
Author(s):  
Ronald H. Schmidt ◽  
Debby Newslow
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Human Nutrition ◽  
Food Science ◽  
Control Points ◽  
Safety Hazard ◽  
Fact Sheet ◽  
Critical Control Points ◽  
Haccp System ◽  
Corrective Actions

FSHN07-06, a 7-page fact sheet by Ronald H. Schmidt and Debby Newslow, explains the necessary steps in a HACCP system for taking a corrective action once a food safety hazard has been discovered. Published by the UF Department of Food Science and Human Nutrition, July 2007. FSHN07-06/FS142: Hazard Analysis Critical Control Points (HACCP)—Principle 5: Establish Corrective Actions (ufl.edu) Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu)

scholarly journals THE INFLUENCE OF INSTRUCTORS COMPETENCY AND FACILITIES ON THE QUALITY OF EDUCATION AND TRAINING CENTER (ETC) GRADUATES IN FACING THE INDUSTRIAL REVOLUTION 4.0

2020 ◽  
Vol 9 (2) ◽  
pp. 13-25
Author(s):  
Roky Apriansyah ◽  
Ziko Fransinatra ◽  
Deci Ririen
Keyword(s):  
Human Resources ◽  
Industrial Revolution ◽  
Education And Training ◽  
Quality Of Education ◽  
Quality Level ◽  
Training Center ◽  
The World ◽  
The Face ◽  
And Training

The industrial revolution 4.0 is a digital-based era that demands the quality of human resources (HR) who have high skills. The Education and Training Center (ETC) is one of the institutions that plays role in increasing the quality level of human resources. This study aims to see the effect simultaneously and partially between the competence of instructors and infrastructure on the quality of ETC graduates in the face of the era of the industrial revolution 4.0. in Indragiri Hulu Regency. The population in this study consists of all ETCs in Indragiri Hulu, there are 15 ETCs and all ETCs were sampled. Multiple regression and correlation analysis using SPSS 22.0 was used to determine whether or not there is an influence and relationship between variables. The results of the study concluded (1) the competence of instructors and infrastructure simultaneously had a significant effect on the quality of graduates. (2) Instructor competence partially has a significant effect on the quality of graduates. (3) Facilities partially has a significant effect on the quality of graduates. The variable that has the greatest contribution to the quality of ETC graduates in Indragiri Hulu Regency is the competence of the instructor followed by infrastructure. In this case, of education it will be very difficult for ETC graduates to compete in the world of work. Because this is a factor caused from within the ETC itself.

Assessment of Risk Determinants of Sustainable Food Safety Status in Food Court

2017 ◽  
Vol 54 (2) ◽  
pp. 161
Author(s):  
Mamatha Mishra ◽  
Jamuna Prakash
Keyword(s):  
Food Safety ◽  
Space Constraint ◽  
Control Point ◽  
Raw Material ◽  
Ordinal Scale ◽  
Personal Hygiene ◽  
Water Drainage ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Risk Determinants

The status of food safety at a food court in Bangalore city was studied through risk determinants which defined the relationship between prerequisites (PRP), operational prerequisites (OPRP) and critical control point (CCP). Six Food Business Operators (FBO) were identified and data collected through visual observation and verification of the flow of operations. The tools used were questionnaires which were developed based on FSSAI guidelines. These questionnaires assessed kitchen location and design, status of equipment and facilities, critical control points, sanitation and personal hygiene using an ordinal scale of four for rating. The results indicated that the PRP and OPRP of the FBOs had 50% compliance in location and <50% compliance in design, layout, equipment, facilities, control of operations, sanitation and personnel hygiene. Lack of facilities in all 6 FBOs like drain, hand wash and space constraint with a score of 43% affected the CCPs of kitchen and personnel hygiene. The facilities like potable water, drainage, sewage disposal, ventilation and lighting had 51% compliance. Personnel hygiene, cross contamination of food, the operational area and food handling methods had least score of 38.75%. The storage had a low score (47.5%) due to space constraint leading to overload of food in operations, freezers and refrigerator without proper segregation. The low scores of 40% compliance in traceability of incoming raw material increased the risk. Pest control and waste management was very poor. Health status of the personnel was not assessed and they were not trained in food safety. A sustainable system of food safety requires PRP, OPRP and CCP design in accordance with the business. The FBOs were unaware of the importance of food safety and the potential risk of serving unsafe food to customers emphasizing the need for training.

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