Developing New Software for Functional Food Production

Introduction. Statistical methods of data processing and IT technologies make it possible to introduce new modern methods of hazard and risk analysis in food industry. The research objective was to develop new software that would link together various risk-related production data. Study objects and methods. The research featured food production company LLC Yug (Biysk, Russia) that specializes in functional products and various ready-made software automation solutions. The study also involved statistical methods, methods of observation, collection of primary information, sequential top-down development of algorithms, and the Java programming language. Results and discussion. Food producers have a registration procedure for inconsistencies and violations of permissible limits at critical control points. The authors developed a new software program that allows production line operators to enter data on downtime and other violations of the production process. The program makes it possible for managers to receive up-to-date reports on various criteria, identify violations, and select appropriate corrective actions. This ready-made solution automates the process of accounting and hazard analysis. The program was tested at LLC Yug with the focus on the time that operators and managers needed to register the problem, analyze the data, develop corrective or preventive measures, and apply them. Conclusion. The new software proved to be less time-consuming than standard procedures applied in food industry and made it possible to save the time that operators and managers spent on decision making and reporting.

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Lean 6S in Food Production. HACCP as a Benchmark for the Sixth S "Safety"

10.20944/preprints202108.0290.v1 ◽

2021 ◽

Author(s):

Rut Azucena Domínguez ◽

María del Mar Espinosa ◽

Manuel Domínguez ◽

Luis Romero

Keyword(s):

Risk Analysis ◽

Industrial Production ◽

Food Production ◽

Food Industry ◽

Hazard Analysis ◽

Integrative Analysis ◽

Control Points ◽

Production Sector ◽

Critical Control Points

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Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety”

Sustainability ◽

10.3390/su132212577 ◽

2021 ◽

Vol 13 (22) ◽

pp. 12577

Author(s):

Rut Azucena Domínguez ◽

María del Mar Espinosa ◽

Manuel Domínguez ◽

Luis Romero

Keyword(s):

Concurrent Engineering ◽

Industrial Production ◽

Food Environment ◽

Food Production ◽

Food Industry ◽

Hazard Analysis ◽

Control Points ◽

Quality Management Systems ◽

Production Sector ◽

Critical Control Points

This article presents the integration of lean 6S methodologies and hazard analysis and critical control points (HACCP) in the food production sector. Through the study, it is seen that non-food industrial production is not very different from that of food, and in many cases, it assimilates protocols and ideas that are already working in the food industry. Such is the case of risk analysis, critical control points or hygiene, which are part of the food production protocol and of the industry in general. After the integrative analysis, the article proposes a common lean 6S–HACCP model, which can be used both in food production and in non-food industrial production. Food quality management systems, a fundamental element of HACCP which the project must necessarily include, is analyzed in-depth. The peculiarities prior to the integration of the mandatory HACCP and the voluntary lean are analyzed, as well. Throughout the manuscript, an important series of considerations regarding lean is collected, giving practical examples of its use in the food environment. The study makes special reference to concurrent engineering, which, as is known, constitutes the link between 5S and lean. This analysis aims to present a lean 6S HACCP implementation project.

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

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2020-1-167-175 ◽

2020 ◽

Vol 50 (1) ◽

pp. 167-175 ◽

Cited By ~ 1

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).

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Using Pattern Recognition in Decoding Hazard Analysis and Critical Control Points (HACCP) for Quality Assurance

Computer Vision ◽

10.4018/978-1-5225-5204-8.ch075 ◽

2018 ◽

pp. 1788-1801

Author(s):

Rahul Bhaskar ◽

Au Vo

Keyword(s):

Pattern Recognition ◽

Quality Control ◽

Quality Assurance ◽

Food Industry ◽

Hazard Analysis ◽

Control Points ◽

Critical Control Points ◽

Haccp System ◽

Preliminary Research

Jack Grealish is an aspiring entrepreneur. During his undergraduate in UCLA, he worked in his father's business, which focused on selling specialized foods. He became fascinated with the food industry and find out more what it entails. His investigation has unveiled the landscape of the food industry. Furthermore, he discovered that the hazard analysis and critical control points (HACCP) system implemented in the food industry was rather disjointed and could benefit from automation. He conducted a preliminary research about current HACCP development and determine to plunge ahead. Jack ponders about the possibility of integrating different pattern recognition methodologies in HACCP processes to improve the effectiveness of overall quality control at his company.

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Safety in Serbian animal source food industry and the impact of hazard analysis and critical control points: A review

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/85/1/012020 ◽

2017 ◽

Vol 85 ◽

pp. 012020

Author(s):

I Tomašević ◽

I Đekić

Keyword(s):

Food Industry ◽

Hazard Analysis ◽

Control Points ◽

Critical Control Points ◽

Animal Source ◽

The Impact ◽

Animal Source Food

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Colimetric index and virulence genes iss and iutA in Escherichia coli isolates in cellulitis of poultry carcasses under sanitary inspection

Revista Brasileira de Saúde e Produção Animal ◽

10.1590/s1519-99402018000400002 ◽

2018 ◽

Vol 19 (4) ◽

pp. 371-380

Author(s):

Ricardo Mendes da Silva ◽

Maykson Costa de Jesus ◽

Kelly Menezes Macêdo ◽

Vaneza Leal Cardoso ◽

Jerusa Mota Santana ◽

...

Keyword(s):

Escherichia Coli ◽

Virulence Genes ◽

Hazard Analysis ◽

Total Coliforms ◽

Critical Control Points ◽

Standard Procedures ◽

Pathogenic Escherichia Coli ◽

High Prevalence ◽

Good Manufacturing Practices ◽

Polymerase Chain

SUMMARY Current study determines the population of total coliforms and Escherichia coli and identifies iss and iutA virulence genes in Escherichia coli strains isolated from cellulitis in poultry carcasses retrieved from a slaughterhouse. One hundred cellulitis lesions were collected between August 2013 and January 2014. The population of total coliforms and Escherichia coli was verified by Petrifilm™ rapid counting method (AOAC 998.8). Escherichia coli samples were analyzed for iss and iutA genes by Polymerase Chain Reaction (PCR) technique. Total coliforms were present in 96.0% (96/100) of the analyzed samples, with a population between 3.4 and 9.5 log CFU/g. Escherichia coli was present in 82.0% (82/100) of cellulitis samples and the population ranged between <1.0 and 9.0 log CFU/g. The iss gene was found in 89.0% of isolates and the iutA gene in 97.6%. High populations of total coliforms and Escherichiacoli in cellulitis samples indicate that hygienic-sanitary failures may have occurred in the production of broilers. When high prevalence of virulence genes under analysis, characteristic of Avian Pathogenic Escherichia coli (APEC) and possible zoonotic character of the pathotype are taken into account, it is important to highlight the need to adopt Good Manufacturing Practices, Standard Procedures of Operational Hygiene and Hazard Analysis and Critical Control Points in poultry slaughterhouses to ensure the safety of the final product.

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Using Pattern Recognition in Decoding Hazard Analysis and Critical Control Points (HACCP) for Quality Assurance

Journal of Cases on Information Technology ◽

10.4018/jcit.2014010106 ◽

2014 ◽

Vol 16 (1) ◽

pp. 60-72 ◽

Cited By ~ 1

Author(s):

Rahul Bhaskar ◽

Au Vo

Keyword(s):

Pattern Recognition ◽

Quality Control ◽

Quality Assurance ◽

Food Industry ◽

Hazard Analysis ◽

Control Points ◽

Critical Control Points ◽

Haccp System ◽

Preliminary Research

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The Hazard Analysis System and Critical Control Points as a quality tool in brazilian food industry

Revista Brasileira de Higiene e Sanidade Animal ◽

10.5935/1981-2965.20190013 ◽

2019 ◽

Vol 13 (2) ◽

Author(s):

Alexsandra Alves Bezerra Martins ◽

Nayara Maria de Oliveira ◽

Otávio Augusto Martins ◽

Fernanda Raghiante

Keyword(s):

Food Industry ◽

Hazard Analysis ◽

Control Points ◽

Critical Control Points ◽

Analysis System ◽

Quality Tool

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Microbial Contamination Associated with “Wagashi-Cheese” Production in Sissala East District- Ghana

Journal of Food Research ◽

10.5539/jfr.v5n4p11 ◽

2016 ◽

Vol 5 (4) ◽

pp. 11

Author(s):

Grace Annagmeng Mwini ◽

Sarah Darkwa

Keyword(s):

Microbial Contamination ◽

Hazard Analysis ◽

Control Point ◽

Cow Milk ◽

Critical Control Point ◽

Critical Control Points ◽

Standard Procedures ◽

Significant Difference ◽

Microbial Analysis

The purpose of the study was to identify the possible sources of microbial contamination in the production of Wagashi-Cheese in the Sissala East District, Upper West Region of Ghana. Also, the hygienic practices involved were examined. A survey, observation and experiment were used to collect data. Eighty (40 raw cow milk producers and 40 Wagashi-Cheese producers) were randomly selected for the survey. Six (3 milk producers and 3 Wagashi –Cheese producers) were purposively sampled for the experimental part. Microbial analysis of the milk and Wagashi-Cheese were carried out using the ISO and NMKL Analytical Standard procedures. Findings from the study revealed that milk and Wagashi-Cheese producers do not practice optimal personal, food and environmental hygiene. Coliform, fecal coliform, Escherichia coli, Total mesophilic (PCA), yeast and mould were identified in both the milk and Wagashi-Cheese. Dirty cow teat, unclean containers for receiving milk and improper handling of milk while transporting to Wagashi-Cheese centers were identified as Critical Control Points along the production line of Wagash-Cheese. Post interventions showed significant (p ≤ 0.05) reduction in microbial levels in the samples analyzed. In conclusion, the application of Hazard Analysis Critical Control Point (HACCP) improved the quality of the final product. HACCP education and training for milk and Wagashi-Cheese producers is highly recommended. In conclusion, there is a significant difference (P ≥ 0.05) in the microbial load of wagashi from the selected producers and thus the alternate hypothesis that there is no significant difference in the microbial loads of wagashi from different producers.

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