scholarly journals New Safety Management System for Pasta Production

2020 ◽  
Vol 50 (4) ◽  
pp. 736-748
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Management System ◽  
Safety Management ◽  
Hazard Analysis ◽  
Full Description ◽  
Control Points ◽  
Whole Grain ◽  
Safety Management System ◽  
Critical Control Points ◽  
Regulatory Standards ◽  
Critical Limits

Introduction. New food safety management systems (FSMS) can contribute to safe production of high quality products that meet the current legal and regulatory standards. The research objective was to develop requirements for a new FSMS, which would make it possible to produce quality pasta made from whole-grain flour and vegetable powders. Study objects and methods. The research featured a whole-grain pasta factory, a technological process of vegetable pasta production, and various elements of FSMS. Results and discussion. The article introduces product description and process flow chart for successful development, implementation, and maintenance of a new FSMS of pasta production. It describes potential physical, chemical, and biological hazards, as well as critical processes. The hazard analysis included probability level and severity of consequences. The study revealed the related unacceptable risks and critical control points, as well as their critical limits. Six critical control points were identified at the stages of kneading, pressing, drying, and stabilization. The paper contains a Hazard Analysis and Critical Control Points (HACCP) plan with a full description of the controlled parameters, their critical limits, monitoring systems, and corrective actions. Conclusion. The new HACCP-based safety management system reduces the response time and increases the responsibility of personnel. It reduces possible losses in case of failures or returns as it improves the product quality. The developed FSMS gives new market options and increases the loyalty of consumers and business partners. As a result, the company becomes more efficient in achieving its goals.

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.

scholarly journals Improvement of technical safety management based on the principles of HACCP in meat processing enterprise of agro-industrial sector

2020 ◽  
pp. 83-90
Author(s):  
Nina Vladimirovna Konik ◽  
Olga Aleksandrovna Shutova ◽  
Dmitry Nikolaevich Katusov
Keyword(s):  
Management System ◽  
Safety Management ◽  
Industrial Sector ◽  
Control Points ◽  
Meat Processing ◽  
Safety Management System ◽  
Critical Control Points ◽  
Factors Of Production ◽  
Processing Enterprise ◽  
Technical Safety

The article discusses the development and implementation of a safety management system based on the principles of HACCP at a food enterprise, the main focus of which is the production of meat and sausage products. Hazardous factors of production were determined, the indicators were ranked, critical control points were established at all stages of product processing, a HACCP plan was developed.

scholarly journals Identification of health and safety management system components in the fish patty production

2019 ◽  
Vol 81 (1) ◽  
pp. 105-111
Author(s):  
N. I. Dunchenko ◽  
M. S. Hadgu ◽  
E. S. Voloshina ◽  
V. S. Yankovskaya ◽  
S. V. Kuptsova ◽  
...  
Keyword(s):  
Management System ◽  
Safety Management ◽  
Health And Safety ◽  
Control Points ◽  
Expiry Date ◽  
Safety Management System ◽  
Batch Number ◽  
Critical Control Points ◽  
System Components ◽  
Fish Patty

The article reveals research on the development of health and safety management system components for making fish patties from different species of shark catfish (Pangasianodon Hypophthalmus), croaker (Otolithus Sp), silver carp (Hypophthalmichthys Molitrix), Atlantic mackerel (Scomber Scombrus) and lizardfish (Saurida Tumbil). It suggests a nomenclature of fish patty safety indicators including hygienic, microbiological, identificational, and also the product list, ingredients, organoleptic properties, physical and chemical properties, nutritional energy value, date of manufacture and date of packaging, expiry date and storage conditions, batch number, conformity markings, name and location of the manufacturer. The research has analyzed the fish patty production block diagram and determined critical control points. Based on the cause and effect diagram for defects in fish patties, all defects are grouped into three blocks: defects due to the poor quality of raw material, processing defects, defects due to improper storage, transportation and sale. The obtained results have underlain the guidelines to prevent defective products at the stages of acceptance, manufacture, storage, and transportation of products to the consumer. The research also communicates recommendations for procurement of raw materials, production control, and qualification requirements for personnel, labor protection and metrological control of the equipment used. HACCP components have been successfully identified: preventive measures for hazards identified in the production of fish patties, 6 critical control points, a draft HACCP plan, and a prerequisite program.

scholarly journals Development of an algorithm for evaluation of a comprehensive risk management indicator in food safety management systems

2021 ◽  
Vol 2 (3(58)) ◽  
pp. 31-36
Author(s):  
Yuliia Slyva
Keyword(s):  
Risk Management ◽  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Control Measures ◽  
Management Systems ◽  
Control Points ◽  
Safety Management Systems ◽  
Safety Management System ◽  
Critical Control Points

The object of research is risk management in food safety management systems. The subject of the study is individual indicators, criteria and a comprehensive indicator of risk management for food safety. One of the most problematic areas is the lack of a common methodology for food safety risk assessment for the development, implementation and operation of food safety management systems. This leads to the fact that it is impossible to properly assess the risk groups depending on the object of management: – unintentional threats (HACCP concept – hazard analysis and critical control points); – intentional threats (concepts VACCP – vulnerability analysis and critical control points, TACCP – threat analysis and critical control points). And evaluate the overall effectiveness of the food safety management system. The study used methods of systems analysis and mathematical modeling as the main research method in all fields of knowledge. As well as a scientifically sound method of assessing the characteristics of complex systems used for decision-making in various fields of economic, managerial and social activities. The proposed in the work algorithm allows to quantify the level of risk management in the food safety management system by such groups as unintentional and intentional threats, taking into account the general indicators of the criteria and their factors. The overall criterion for unintentional threats, which are identified using HACCP principles, is determined by three criteria: microbiological threats, chemical threats and control measures, which in turn include a number of factors. The general indicator of the criterion for intentional threats, which are identified using the principles of VAССР and TAССР, is also determined by three criteria: opportunities, motivation and control measures, which in turn have a separate number of factors. The obtained algorithm allows to determine the levels of risk management and serve as an effective tool for obtaining objective information about the effectiveness of the implementation of the food safety management system. In contrast to existing methods of food safety risk assessment, which are based only on the management of unintentional threats, the proposed algorithm allows to take into account the impact of intentional threats – fraud and bioterrorism. And consider food safety risks comprehensively and develop options for improving management measures.

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 Inocuidad en alimentos tradicionales: el queso de Poro de Balancán como un caso de estudioFood safety management in traditional food products: Balancán’s Poro cheese as a case study

2016 ◽  
Vol 25 (47) ◽  
pp. 87
Author(s):  
Mayra Díaz Ramírez ◽  
José Mariano García Garibay ◽  
Judith Jiménez Guzmán ◽  
Adriana Villanueva Carbajal
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Products ◽  
Traditional Food ◽  
Safety Management System ◽  
Critical Control Point ◽  
Haccp System

ResumenLa variabilidad de los alimentos tradicionales producidos de manera artesanal es admisible, pero su inocuidad debe garantizarse. La ejecución de Buenas Prácticas de Manufactura (BPM) es fundamental para la construcción de sistemas de gestión de la inocuidad como el Análisis de Riesgos y Puntos Críticos de Control (HACCP) e ISO-22000-Food Safety Management System. El cumplimiento de este tipo de prácticas en la producción de alimentos tradicionales en México es escaso. Tomando al queso de Poro, como ejemplo de este tipo de alimentos, el presente documento describe las condiciones y controles de su proceso de producción. Ello como el primer paso para documentar la factibilidad de implementar sistemas de gestión de la inocuidad. Esto es dado que la legislación en México permite la comercialización de este tipo de quesos si su producción cumple con controles basados en BPM.AbstractThe variability of hand-made traditional food products is admissible, but food safety must be guaranteed. The accomplishment of Good Manufacturing Practices (GMP) is essential to implement food safety management systems as the Hazard Analysis and Critical Control Point (HACCP) system and the ISO-22000-Food Safety Management System. The fulfillment of these practices in the manufacture of traditional food products in Mexico is limited so, taking Poro cheese as an example of this kind of food products, the present document is intended to describe Poro cheese’s production controls and conditions as the first step to evaluate the feasibility to implement a food safety management system, since Mexico’s regulation allows the commercialization of these kind of cheeses if their production process complies with GMP.

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.

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