scholarly journals A Case Study of Salmonellosis Associated with Consumption of Fresh-market Tomatoes and the Development of a Hazard Analysis Critical Control Points (HACCP) Program

HortScience ◽  
2001 ◽  
Vol 36 (1) ◽  
pp. 29-32 ◽  
Author(s):  
James W. Rushing
Keyword(s):  
Hazard Analysis ◽  
Control Points ◽  
Fresh Market ◽  
Critical Control Points

scholarly journals Implementation of HACCP Management System: Case Study of a Baking Industry (cake) in Dhaka, Bangladesh

2021 ◽  
Author(s):  
Md. Fahad Jubayer ◽  
Md. Sajjad Hossain ◽  
Md. Al-Emran ◽  
Md. Nasir Uddin
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Technical Information ◽  
Control Points ◽  
Critical Control Point ◽  
Physical Hazards ◽  
Critical Control Points ◽  
Baking Industry ◽  
Critical Limits

The study aims to provide technical information on the development and application of hazard analysis and critical control points (HACCP) in one of Dhaka's popular baking (cake) industries. A generic HACCP plan in accordance with legal requirements was created after a detailed analysis of data collected from the company. Every step of the production was examined for biological, chemical, and physical hazards. The prerequisite program was designed to address some hazards prior to production, thereby simplifying the HACCP plan. The critical control points were determined by answering the questions in the decision trees. Finally, the HACCP control chart was created to include critical limits, monitoring, and corrective action as components of several HACCP principles. One critical control point (CCP) and two operational pre-requisite programs (oPRPs) were identified throughout the manufacturing process.

scholarly journals Hazard Analysis and Critical Control Points in Handling Frozen Tuna Steak (Case Study at PT. Awindo International, Jakarta, Indonesia)

2021 ◽  
pp. 1-9
Author(s):  
Nurwintha Esthi Rahayu ◽  
Rusky Intan Pratama ◽  
Iwang Gumilar ◽  
Iis Rostini
Keyword(s):  
Raw Materials ◽  
Hazard Analysis ◽  
Flow Analysis ◽  
National Standards ◽  
Control Points ◽  
Chemical Test ◽  
Microbiological Test ◽  
Lead And Cadmium ◽  
Critical Control Points

This research aims to analyze the hazard and determine critical control points in the process of handling frozen tuna steak at PT. Awindo International located in Muara Baru, North Jakarta. The research was conducted at PT. Awindo International from March to April 2021. The research was conducted using the case study method. The research procedure includes observation of the handling process flow, analysis of potential hazards, identification of critical control points, organoleptic, microbiological and chemical testing. The data obtained from the study were analyzed descriptively. Hazards that have the potential to occur in the process of handling frozen tuna steak are biological, physical and chemical hazards. The results of the hazard analysis obtained critical control points at the stage of receiving raw materials and metal inspection. The results of the organoleptic test of raw materials as a whole have a good value and are in accordance with company standards and Indonesian national standards (SNI), so that they can proceed to the production stage. The results of the microbiological test showed that complied with the standards, namely Salmonella sp. negative, Vibrio cholerae negative, Escherichia coli <1.8 MPN/g, Coliform <1.8 MPN/g, ALT 12 x 103 colonies/g. The results of the chemical test showed good results with the value of the chemical content that complied with the standards, namely histamine 2.92 mg/kg, mercury 0.05 mg/kg, negative lead, and cadmium 0.019 mg/kg.

scholarly journals Microbiological quality of ice cream after HACCP implementation: a factory case study

2008 ◽  
Vol 26 (No. 5) ◽  
pp. 383-391 ◽  
Author(s):  
N. Kokkinakis E ◽  
A. Fragkiadakis G ◽  
H. Ioakeimidi S ◽  
B. Giankoulof I ◽  
N. Kokkinaki A
Keyword(s):  
Escherichia Coli ◽  
Hazard Analysis ◽  
Microbiological Quality ◽  
Ice Cream ◽  
Control Points ◽  
Critical Control Points ◽  
Haccp System ◽  
Plate Counts

The microbiological quality of the final product and the safety of the production procedures were screened in an ice cream factory, after implementation of a Hazard Analysis Critical Control Points (HACCP) system. We analysed 30 vanilla (IC1), 30 strawberry (IC2), and 30 chocolate flavoured (IC3) samples of ice cream; 30 of water; 90 of personnel’s hands flora; 150 of plastic ice cream containers flora; 50 of sanitised equipment-surfaces flora. After HACCP introduction, Staphylococcus aureus was not further detectable in ice cream and Escherichia coli was mostly less than 10 CFU/g, while the spoilage markers (total coliforms – TC, aerobic plate counts – APC) in ice cream and the environment were reduced by 20–35%. Mean log CFU/g, for IC1: TC from 2.20 reduced to 1.57, APC from 4.58 reduced to 3.62. For IC2: TC from 2.29 reduced to 1.65, APC from 4.61 reduced to 3.49. For IC3: TC from 2.67 reduced to 1.76, APC from 5.08 reduced to 3.81.

scholarly journals Implementation of Hazard Analysis Critical Control Points (HACCP) in a SME: Case Study of a Bakery

2012 ◽  
Vol 62 (4) ◽  
pp. 215-227 ◽  
Author(s):  
Nuno Marques ◽  
João Matias ◽  
Raquel Teixeira ◽  
Francisco Brojo
Keyword(s):  
Hazard Analysis ◽  
Control Points ◽  
Critical Control Points

HAZARD ANALYSIS CRITICAL CONTROL POINTS OF FARMYARD PRODUCTION OF WARA «¤?? A POPULAR NIGERIAN CATTLE MILK FOOD

2016 ◽  
Vol 15 (1) ◽  
pp. 69-82
Author(s):  
A. A.O. OGUNSHE ◽  
A. A. ADEOLA ◽  
V. O. ADETUNJI
Keyword(s):  
Hazard Analysis ◽  
Calotropis Procera ◽  
Control Points ◽  
Processing Conditions ◽  
Food Handlers ◽  
Preventive Control ◽  
Production Methods ◽  
Milk Samples ◽  
Fresh Milk ◽  
Critical Control Points

Hazard Analysis Critical Control Points of the production methods of farmyard-processed Nigerian wara were determined using survey studies and oral interviews. Low to moderate sources of microbial hazards included boiling of fresh cowmilk containing Calotropis procera extracts, transfering of moulded wara into boiled cowmilk whey, included addition of crushed Calotropis procera leaves and stem to fresh cowmilk and transporting wara to market for sale and packaging of wara for sale. High sources of microbial hazards were manual milking of several cows to obtain fresh milk samples, and collection of milk samples from different cows in same containers. Significant preventive control of the identified microbial hazards for wara were- keeping of cows in hygienic farmyards, non-milking of mas- titic / ill cows, proper hygiene by food handlers, usage of clean processing materials, wholesome wa- ter samples and hygienic processing conditions. There is need for effective HACCP for quality control and assurance of farmyard-produced Nigerian wara.

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