scholarly journals Penerapan Hazard Analysis Critical Control Point (HACCP) terhadap penurunan bahaya mikrobiologis pada makanan khusus anak berbasis hewani di Rumah Sakit Umum Daerah Dr. Soedarsono Pontianak

2010 ◽  
Vol 7 (1) ◽  
pp. 8
Author(s):  
Widyana Lakshmi Puspita ◽  
Yenni Prawiningdyah ◽  
Fatma Zuhrotun Nisa
Keyword(s):  
Time Series ◽  
Food Processing ◽  
Hazard Analysis ◽  
Control Point ◽  
Average Score ◽  
Multiple Time ◽  
Critical Control Point ◽  
Before And After ◽  
Food Sanitation

Background: One way to improve the quality of food provision in hospitals is by implementing hazard analysis critical control point (HACCP) in food processing.Objective: The study aimed to identify the effect of HACCP implementation to the decrease of microbiological hazards of foods for children in particular at Nutrition Installation of Dr. Soedarso Hospital of Pontianak.Methods: The study was a quasi experiment that use multiple time series design with intervention and cassation of intervention (ABA time series chain). Samples of the study were animal based food for children, cooking utensils used preparation, processing, and distribution of the food, the food providers and food processing containers. Samples were taken 3 times before and after the implementation of HACCP, each within a week duration.Result: Average germ rate in foods and cooking utensils before implementation of HACCP was relatively high. After the implementation of HACCP there was a decrease. The result of statistical analysis showed that there were effects of HACCP implementation to the reduction of microbiological hazards in foods and cooking utensils (p<0.05). Average score of knowledge on sanitation hygiene of food and practice of sanitation hygiene of foods after HACCP implementation increased. There was an increase of average score of knowledge on food sanitation hygiene and practice of food sanitation hygiene of HACCP implementation (p<0.05). Average score of sanitation hygiene of food processing container after HACCP implementation increased.Conclusion: The implementation of HACCP could reduce microbiological hazards (germ rate) of animal based special foods for children.

scholarly journals Application of hazard analysis and critical control point system in the dairy industry

2002 ◽  
Vol 08 (01) ◽  
pp. 114-128
Author(s):  
M. Kassem
Keyword(s):  
Impact Assessment ◽  
Dairy Products ◽  
Hazard Analysis ◽  
Control Point ◽  
Point System ◽  
Critical Control Point ◽  
Before And After ◽  
Haccp System ◽  
Milk And Dairy Products

Thistudy aimed to assess the hygiene quality of some packaged milk [pasteurized or sterilized] and dairy products before and after application of a hazard analysis and critical control point [HACCP] system at a milk and dairy products company in Cairo, Egypt. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the milk and dairy products before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company.

scholarly journals Mycotoxicological tests from the aspect of the HACCP system and legislation

2011 ◽  
pp. 95-102 ◽  
Author(s):  
Sandra Jaksic ◽  
Igor Stojanov ◽  
Milica Zivkov-Balos ◽  
Zoran Masic ◽  
Zeljko Mihaljev ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Storage Conditions ◽  
The European Union ◽  
Preventive Control ◽  
Safety Control ◽  
Critical Control Point ◽  
Before And After ◽  
Haccp System ◽  
One Year

Mycotoxins, as secondary metabolic products of molds, are common contaminants of raw feed materials and compound feeds. Depending on the agro-meteorological and storage conditions, molds can contaminate grains and produce mycotoxins in the field, before and after harvest and during storage. Way of preventing animal mycotoxicoses and transfer of mycotoxins to humans through food chain is regular inspection on mycotoxicological feed safety. This paper presents the results of examination of aflatoxin, ochratoxin and zearalenone in 89 samples tested under laboratory conditions during a one year period. The analyses of types of samples, contamination, and their origin demonstrated the need for preventive control of mycotoxin content, primarily in grains. The results of testing the content of aflatoxin in milk indicate the existence of risks to human health. In order to protect humans and animals from mycotoxicological contamination, we propose the use of the system hazard analysis and critical control point (HACCP), which has been proved to be an effective strategy in food safety control. The basic principles of HACCP approach in the production of feed and foodstuffs, as well as the compliance and harmonization of legislations with those in the European Union, in the field of mycotoxicological tests, are the best prevention against mycotoxin effects on health and economy. Implementation of HACCP system currently presents one of the basic preconditions for the export of our products and their placement on the European market.

scholarly journals Penerapan Hazard Analysis And Critical Control Point Di Main Kitchen Hotel Ibis Styles Yogyakarta

2018 ◽  
Vol 9 (1) ◽  
Author(s):  
Tri Widianto ◽  
Citra Unik Mayasari
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Food Service ◽  
Main Task ◽  
Literature Study ◽  
Critical Control Point ◽  
Food And Beverage ◽  
Quality Of Food ◽  
Product Department

Abstract - In the hotel business there are many departments that have an important role to support operational activities in it, one of them is the Food and Beverage Product Department. The main task of this department is to provide services in the form of food or beverages, there are various sections in this department one of them is the main kitchen. All the main dishes and hot foods are produced by the main kitchen, to maintain the quality of food is applied to the system of food quality assurance that is Hazard Analysis And Critcial Control Point (HACCP). So is the Ibis Hotel Styles Yogyakarta which applies the HACCP system to the main kitchen, it aims to maintain the quality of food, prevent danger in food safety and provide satisfaction of service for the guest especially in food service. This research the authors use descriptive qualitative methods, with data collection techniques in the form of observations, interviews, documentation and literature study. From the results of research conducted by the author, the application of HACCP is important for the storage and presentation of food at Ibis Hotel Styles Yogyakarta. It aims to maintain the quality of food or food at Ibis Hotel Styles Yogyakarta Keywords: Food And Beverage Product Department. Hazard Analysis And Critical Control Point (HCCP), Main Kitchen. Abstrak - Dalam usaha hotel terdapat banyak dapartemen yang memiliki peranan penting guna mendukung kegiatan operasional di dalamnya, salah satunya adalah Food and Beverage Product Department. Tugas utama dari departemen ini adalah menyediakan layanan yang berupa makanan atau minuman, ada berbagai section dalam departemen ini salah satunya adalah main kitchen. Segala kegiatan produksi hidangan utama dan makanan-makanan panas diproduksi oleh main kitchen, untuk mempertahankan kualitas makanan diterapkan sistem penjamin mutu makanan yaitu Hazard Analysis And Critcial Control Point (HACCP). Begitu juga Hotel Ibis Styles Yogyakarta yang menerapkan sistem HACCP pada main kitchen, hal ini bertujuan untuk menjaga kualitas makanan, mencegah bahaya dalam keamanan pangan dan memberikan kepuasan pelayanan bagi tamu khususnya di pelayanan makanan. Dalam penelitian ini penulis menggunakan metode deskriptif kualitatif, dengan teknik pengambilan data berupa pengamatan, wawancara, dokumentasi dan studi pustaka. Dari hasil penelitian yang dilakukan penulis, penerapan HACCP penting bagi penyimpanan dan penyajian pada makanan di Hotel Ibis Styles Yogyakarta. Hal ini bertujuan untuk menjaga kualitas bahan makanan atau makanan di Hotel Ibis Styles Yogyakarta. Kata Kunci : Food And Beverage Product Department. Hazard Analysis And Critical Control Point (HCCP), dapur.

Microbiological Testing of Raw, Boxed Beef in the Context of Hazard Analysis Critical Control Point at a High-Line-Speed Abattoir

2000 ◽  
Vol 63 (12) ◽  
pp. 1681-1686 ◽  
Author(s):  
K. W. F. JERICHO ◽  
G. C. KOZUB ◽  
V. P. J. GANNON ◽  
C. M. TAYLOR
Keyword(s):  
Cold Storage ◽  
Hazard Analysis ◽  
Control Point ◽  
Aerobic Bacteria ◽  
Cooling Process ◽  
E Coli ◽  
Critical Control Point ◽  
Line Speed ◽  
High Line ◽  
Before And After

The efficacy of cold storage of raw, bagged, boxed beef was assessed microbiologically at a high-line-speed abattoir (270 carcasses per h). At the time of this study, plant management was in the process of creating a hazard analysis critical control point plan for all processes. Aerobic bacteria, coliforms, and type 1 Escherichia coli were enumerated (5 by 5-cm excision samples, hydrophobic grid membrane filter technology) before and after cold storage of this final product produced at six fabrication tables. In addition, the temperature-function integration technique (TFIT) was used to calculate the potential number of generations of E. coli during the first 24 or 48 h of storage of the boxed beef. Based on the temperature histories (total of 60 boxes, resulting from 12 product cuts, five boxes from each of two fabrication tables on each of 6 sampling days, and six types of fabrication tables), TFIT did not predict any growth of E. coli (with or without lag) for the test period. This was verified by E. coli mean log10 values of 0.65 to 0.42 cm2 (P &gt; 0.05) determined by culture before and after the cooling process, respectively. Counts of aerobic bacteria and coliforms were significantly reduced (P &lt; 0.001 and P &lt; 0.05, respectively) during the initial period of the cooling process. There were significant microbiological differences (P &lt; 0.05) between table-cut units.

The Design of HACCP Plan for Potato Chips Plant in Bangladesh

2013 ◽  
Vol 5 (2) ◽  
pp. 329-338 ◽  
Author(s):  
M Easdani ◽  
Khaliduzzaman ◽  
MHR Bhuiyan
Keyword(s):  
Natural Resources ◽  
Hazard Analysis ◽  
Control Point ◽  
Preventive Measure ◽  
Specific Model ◽  
Potato Chips ◽  
Critical Control Point ◽  
Monitoring Procedure ◽  
Critical Limits

The purpose of this study is to design Hazard Analysis and Critical Control Point (HACCP) plan for potato chips production based on actual conditions in the plant. A specific model has been developed to boost the safety and quality of potato chips product in this plant. The spread of some diseases by unsafe products due to pathogen reported makes it important to pay attention to the potential contamination in potato chips production. The prerequisite programs (PRPs), operational prerequisite programs (OPRPs), hazards, critical control point, preventive measure, critical limits, monitoring procedure and corrective actions have been designed in this HACCP plan. The production process of the product was also analyzed scrupulously for this HACCP plan.DOI: http://dx.doi.org/10.3329/jesnr.v5i2.14839 J. Environ. Sci. & Natural Resources, 5(2): 329-338 2012

scholarly journals Assessment of Hygiene Practices and Identification of Critical Control Points Relating to the Production of Skewered Meat Sold in N’Djamena-Chad

2013 ◽  
Vol 2 (5) ◽  
pp. 190 ◽  
Author(s):  
Abdelsalam Tidjani ◽  
Abdelsalam Adoum Doutoum ◽  
Brahim Boy Otchom ◽  
Mahamat Bechir ◽  
Hourra Djiguide Chemi ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Compliance Rate ◽  
Control Point ◽  
Consumer Products ◽  
Control Points ◽  
Tree Model ◽  
Critical Control Point ◽  
Hygiene Practices ◽  
Critical Control Points

<p>Meat is a food of choice because of its nutritional quality. Grills are regularly consumed in Africa and particularly in the Sahelian countries. These are very popular consumer products. However, they can be contaminated by various microorganisms and cause food poisoning if the meat is not handled in hygienic conditions. In order to contribute to improving the quality of these products, we have followed the steps in production of meat skewers by the method of “5M” of Ishikawa. The “HACCP decision tree” model was used to determine the Critical Control Points (CCP). Hazard Analysis Critical Control Point (HACCP) is a method and principles of management of food safety. The results of monitoring procedures for making meat skewers showed many shortcomings in hygiene. Six (06) critical points were determined. As for testing, we conducted microbiological analyzes on fifty (50) units of samples corresponding to ten (10) different types of products collected at different stages of production. Compared to AFNOR (French Association of Standardization), criteria for cooked and dehydrated soups and considering the analytical variability associated with the methods of analysis, our results indicate that the products contaminated with germs indicating failure to comply with hygiene. Samples analyzed presented at different stages of production compliance rate of 40% for total bacteria (30 °C), 30% for total coliforms and thermotolerant coliforms (44 °C). The rate of non-compliance is 40% compared with sulphite-reducing anaerobes. Molds identified in meat skewered and ingredients are <em>Aspergillus niger</em>, <em>Aspergillus flavus</em>, <em>Penicillium sp</em> and <em>Geotrichum sp</em>. Salmonella, <em>S. aureus</em> and yeasts are absent in the samples. Training on good hygiene practices is required at vendors in order to ensure the hygienic quality of grilled meats.</p>

Use of Hazard Analysis Critical Control Point and Alternative Treatments in the Production of Apple Cider

1999 ◽  
Vol 62 (7) ◽  
pp. 778-785 ◽  
Author(s):  
I. ARTHUR SENKEL ◽  
ROBIN A. HENDERSON ◽  
BEVERLY JOLBITADO ◽  
JIANGHONG MENG
Keyword(s):  
Uv Light ◽  
Hazard Analysis ◽  
Control Point ◽  
Good Manufacturing Practice ◽  
Safety Issues ◽  
E Coli ◽  
Critical Control Point ◽  
Hazard Control ◽  
Before And After ◽  
Plant Processing

The purpose of this study was to evaluate the practices of Maryland cider producers and determine whether implementing hazard analysis critical control point (HACCP) would reduce the microbial contamination of cider. Cider producers (n = 11) were surveyed to determine existing manufacturing practices and sanitation. A training program was then conducted to inform operators of safety issues, including contamination with Escherichia coli O157:H7, and teach HACCP concepts and principles, sanitation procedures, and good manufacturing practice (GMP). Although all operators used a control strategy from one of the model HACCP plans provided, only one developed a written HACCP plan. None developed specific GMP, sanitation standard operating procedures, or sanitation monitoring records. Six operators changed or added production controls, including the exclusion of windfall apples, sanitizing apples chemically and by hot dip, and cider treatment with UV light or pasteurization. Facility inspections indicated improved sanitation and hazard control but identified ongoing problems. Microbiological evaluation of bottled cider before and after training, in-line apples, pomace, cider, and inoculated apples was conducted. E. coli O157:H7, Salmonella, or Staphylococcus aureus were not found in samples of in-line apple, pomace, and cider, or bottled cider. Generic E. coli was not isolated on in-coming apples but was found in 4 of 32 (13%) in-line samples and 3 of 17 (18%) bottled fresh cider samples, suggesting that E. coli was introduced during in-plant processing. To produce pathogen-free cider, operators must strictly conform to GMP and sanitation procedures in addition to HACCP controls. Controls aimed at preventing or eliminating pathogens on source apples are critical but alone may not be sufficient for product safety.

Effect of Dehairing Operations on Microbiological Quality of Swine Carcasses†

1999 ◽  
Vol 62 (12) ◽  
pp. 1478-1481 ◽  
Author(s):  
SHEW-LING YU ◽  
DECLAN BOLTON ◽  
CHERYL LAUBACH ◽  
PATRICIA KLINE ◽  
ALAN OSER ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Microbiological Quality ◽  
Plate Count ◽  
Point System ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Aerobic Plate Count

To develop a hazard analysis and critical control point plan for food processing operations, critical control points must be determined. Swine slaughtering and dressing operations were investigated to establish their critical control points. We monitored the microbiology of swine carcasses by surface swabbing carcass bellies at various steps during the process and by quantitating total aerobic plate count (APC) and coliforms. Starting with a dehaired carcass, the sequential steps monitored included presingeing, postsingeing, polishing, and chilling. Initial results indicate that singeing and chilling substantially reduced the levels of APC and coliforms, whereas polishing increased their levels. The hygienic characteristics of individual operations involved in dressing swine carcasses were then evaluated in the second experiment. A set of 40 randomly selected carcasses leaving singeer, polisher, shaver, and washer were sampled. Carcasses were heavily contaminated during the final polishing procedure, and the APC increased threefold compared with prepolishing levels. Washing reduced the bacterial numbers by 69%. To reduce the microbial load on swine carcasses, final polishing and manual shaving steps were not used during the dressing operation on a set of 90 carcasses. APCs on singed carcasses were reduced from 1.34 to −0.15 log10 CFU/cm2 when the final polisher and manual shavers were not used. However, carcasses were subsequently recontaminated with bacteria after evisceration, and the APCs were similar (P &gt; 0.05) regardless of whether the final polishing and manual shaving steps were used, averaging 1.30 and 1.46 log10 CFU/cm2. These results indicated that individual operations can be identified as critical control points, appropriate limits can be set and monitored in a hazard analysis and critical control point system, and steps where further changes to reduce bacterial levels may be needed for swine slaughtering plants.

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