THE EFFECT OF HACCP SYSTEM ON VARIOUS MICROBIOLOGICAL HAZARDS IN CHEESE FACTORIES

2021 ◽  
Vol 0 (0) ◽  
pp. 158-173
Author(s):  
HANAA, F. SALAMA ◽  
AMAL A. AL-SAID ◽  
EL-ASUOTY, M.S
Keyword(s):  
Haccp System

Standardized Inspections of Food Premises during the 2004 Athens Olympic Games: Descriptive Analysis and Risk Factors for Unsatisfactory Results

2008 ◽  
Vol 71 (8) ◽  
pp. 1632-1640 ◽  
Author(s):  
CHRISTOS HADJICHRISTODOULOU ◽  
VARVARA MOUCHTOURI ◽  
THEODOROS VARZAKAS ◽  
IOANNIS ARVANITOYANNIS ◽  
JENNY KREMASTINOU
Keyword(s):  
Food Safety ◽  
Satisfactory Result ◽  
Olympic Games ◽  
Hazard Analysis ◽  
Descriptive Analysis ◽  
Control Point ◽  
Critical Control Point ◽  
Haccp System ◽  
Public Health Authorities ◽  
Improve Compliance

Standardized inspections of food premises are part of environmental health systems implemented worldwide. The food safety strategy for the 2004 Olympic Games included standardized inspections to ensure uniformity and consistency of procedures and effective electronic management of data. Inspections were carried out by 196 inspectors in the five Olympic cities: Athens, Thessalonica, Volos, Iraklio, and Patra. From January 2003 to September 2004, a total of 1,249 food premises were inspected. An unsatisfactory inspection result (C grade) was received by 347 (27.8%) food premises, a relatively satisfactory result (B grade) was received by 332 (26.6%), and a satisfactory result (A grade) was received by 570 (45.6%). About 16% of inspected premises did not hold a valid permit. Unsatisfactory inspection results were more frequent for premises located in the two largest Greek cities in comparison with the other smaller cities (relative risk = 1.95, 95% confidence interval [CI] = 1.36 to 2.80). Based on logistic regression analysis, unsatisfactory inspection results were positively associated with food premises that were not located on a ground floor (odds ratio [OR] = 2.56, 95% CI = 1.39 to 4.73) and negatively associated with application of hazard analysis critical control point (HACCP) principles (OR = 0.27, 95% CI = 0.10 to 0.71). Food hygiene education through formal training programs should be encouraged to improve compliance of food premises. Food premises located on hotel floors and serving buffet meals are at higher risk for unsatisfactory conditions. Businesses that implemented a HACCP system within their operations to ensure food safety operated under more hygienic conditions. Future inspections by Public Health Authorities should involve elements of audit after the legislation for the application of HACCP principles.

scholarly journals HACCP system in radiation-hygiene control of pig production

2005 ◽  
Vol 59 (5-6) ◽  
pp. 529-547
Author(s):  
Radosav Mitrovic ◽  
Ranko Kljajic ◽  
Mihajlo Vicentijevic
Keyword(s):  
Radiation Safety ◽  
Raw Material ◽  
Production Chain ◽  
Typical Representative ◽  
Pig Production ◽  
Haccp System ◽  
Pig Feed ◽  
Intensive Breeding ◽  
Selection Of

The paper presents instructive methodology for introducing and realizing the HACCP system in pig production, as a typical representative of intensive breeding, with the objective of establishing radiation-hygiene supervision. Attention was focused on the type of pig diet as the key link in the production chain, in fact the selection of the raw material components necessary in the production of pig feed concentrates for intense breeding conditions, and on the establishment of a certain radiation-hygiene balance through prognostic-selective methodology, as a guarantee of radiation safety.

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