scholarly journals Potential biological hazard of importance for HACCP plans in fresh fish processing

2009 ◽  
Vol 63 (3-4) ◽  
pp. 201-213
Author(s):  
Milan Baltic ◽  
Natasa Kilibarda ◽  
Vlado Teodorovic ◽  
Mirjana Dimitrijevic ◽  
Nedjeljko Karabasil ◽  
...  
Keyword(s):  
Vibrio Vulnificus ◽  
Hazard Analysis ◽  
Control Point ◽  
Hazard Identification ◽  
Norwalk Virus ◽  
Fish Processing ◽  
Fresh Fish ◽  
Critical Control Point ◽  
Staphyloccocus Aureus ◽  
Biological Hazard

The Hazard Analysis and Critical Control Point (HACCP) system is scientifically based and focused on problem prevention in order to assure the produced food products are safe to consume. Prerequisite programs such as GMP (Good Manufacturing Practices), GHP (Good Hygienic Practices) are an essential foundation for the development and implementation of successful HACCP plans. One of the preliminary tasks in the development of HACCP plan is to conduct a hazard analysis. The process of conducting a hazard analysis involves two stages. The first is hazard identification and the second stage is the HACCP team decision which potential hazards must be addressed in the HACCP plan. By definition, the HACCP concept covers all types of potential food safety hazards: biological, chemical and physical, whether they are naturally occurring in the food, contributed by the environment or generated by a mistake in the manufacturing process. In raw fish processing, potential significant biological hazards which are reasonably likely to cause illness of humans are parasites (Trematodae, Nematodae, Cestodae), bacteria (Salmonella, E. coli, Vibrio parahemolyticus, Vibrio vulnificus, Listeria monocytogenes, Clostridium botulinum, Staphyloccocus aureus), viruses (Norwalk virus, Entero virusesi, Hepatitis A, Rotovirus) and bio-toxins. Upon completion of hazard analysis, any measure(s) that are used to control the hazard(s) should be described.

scholarly journals Prevalensi dan Tingkat Kontaminasi Listeria monocytogenes di Tambak dan Unit Pengolahan Udang Vaname (Litopenaeus vannamei) untuk Pasar Ekspor

2021 ◽  
Vol 16 (2) ◽  
pp. 83
Author(s):  
Yusma Yennie ◽  
Gunawan Gunawan ◽  
Farida Ariyani
Keyword(s):  
Listeria Monocytogenes ◽  
Hazard Analysis ◽  
Control Point ◽  
Raw Material ◽  
Fish Processing ◽  
Shrimp Culture ◽  
Critical Control Point ◽  
Traceability System ◽  
Good Manufacturing Practices ◽  
Frozen Shrimp

Listeria monocytogenes adalah salah satu bakteri patogen yang dapat menyebabkan penyakit bawaan pangan. Penolakan ekspor produk udang beku Indonesia karena kontaminasi L. monocytogenes masih terjadi yang berdampak pada kerugian material bagi pelaku usaha. Tujuan penelitian ini adalah untuk mengetahui prevalensi dan tingkat kontaminasi L. monocytogenes pada produk udang beku untuk pasar ekspor. Sampel yang diambil merupakan udang segar dari tambak dan bahan baku dari bagian penerimaan di Unit Pengolahan Ikan (UPI) serta udang beku sebagai produk akhir UPI, dengan menerapkan sistem ketertelusuran. Lokasi penelitian adalah Sumatra Utara (Medan), DKI Jakarta, Jawa Timur (Surabaya dan Banyuwangi), dan Sulawesi Selatan (Makassar). Identifikasi dan enumerasi L. monocytogenes dilakukan dengan metode MPN-PCR dengan target gen hlyA (~456bp). Prevalensi L. monocytogenes pada udang vaname secara keseluruhan sebesar 6,7% (9/135 sampel), dengan prevalensi di masing-masing titik pengambilan sampel berturut-turut 6,1% di tambak, 9,6% di bahan baku, dan 4% di produk akhir, yang merupakan sampel udang dari batch yang sama. Tingkat kontaminasi L. monocytogenes pada sampel udang vaname berkisar 6,1-1.100 APM/g. Persyaratan L. monocytogenes pada bahan pangan adalah negatif/25g, sehingga sampel udang yang terkontaminasi L. monocytogenes tersebut tidak memenuhi persyaratan sebagai pangan yang aman untuk dikonsumsi berdasarkan regulasi yang berlaku di Indonesia maupun di negara lain. Kontaminasi L. monocytogenes pada udang beku kemungkinan berasal dari tambak ataupun lingkungan pengolahan. Penerapan Good Aquaculture Practices (GAP) di lingkungan tambak udang, serta Hazard Analysis Critical Control Point (HACCP) dan Good Manufacturing Practices (GMP) di UPI perlu dilakukan dengan benar sebagai upaya pengendalian kontaminasi L. monocytogenes. Selain itu, perlu dilakukan kajian lebih lanjut mengenai sumber dan titik kritis kontaminasi L. monocytogenes di sepanjang rantai pengolahan udang beku mulai dari tambak sampai produk akhir.ABSTRACTListeria monocytogenes is pathogenic bacteria that can cause foodborne illness. Rejection of frozen shrimp exports due to L. monocytogenes contamination still occurs and causes economical losses for the industries. The objective of this study was to determine the prevalence and the level of L. monocytogenes contamination in frozen shrimp for export markets. Samples collected were fresh shrimp from shrimp culture and raw material from the receiving point of fish processing plants (UPI), and frozen shrimp as the end product, by implementing a traceability system. Study locations were in North Sumatra (Medan), Special Capital Region of Jakarta, East Java (Surabaya dan Banyuwangi), and South Sulawesi (Makassar). Identification and enumeration of L. monocytogenes were carried out using the MPN-PCR method with the target gene hlyA (~456bp). The prevalence of L. monocytogenes in vanname shrimp was 6.7% (9 out of 135 samples), where 6.1%, 9.6%, and 4% of the prevalence were found in samples from shrimp culture, raw material, and end product, respectively. These samples were from the same batch. The contamination level ranged from 6.1 to 1,100 MPN/g. L. monocytogenes in food should be negative/25g, thus the contaminated samples do not meet requirements as safe for human consumption based on food regulation in Indonesia and other countries. Findings from this study suggested that shrimp culture or fish processing environment are potential sources of L. monocytogenes contamination in frozen shrimp. Therefore, the implementation of Good Aquaculture Practices (GAP) in shrimp culture environment, as well as Hazard Analysis Critical Control Point (HACCP) and Good Manufacturing Practices (GMP) in shrimp processing plant are necessary to control L. monocytogenes contamination. Further studies regarding the sources and critical points of L. monocytogenes contamination throughout the processing of frozen shrimp from shrimp culture to end product are also needed.

scholarly journals Hazard Analysis Critical Control Point (HACCP) in Sweet Potato’s Liquid Sugar

2017 ◽  
Vol 12 (2) ◽  
Author(s):  
Ai Mahmudatusaadah ◽  
Sudewi Sudewi
Keyword(s):  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Product ◽  
Hazard Identification ◽  
Black Shank ◽  
Running Water ◽  
Critical Control Point ◽  
Chemical Hazards

To ensure the safety of food products to the consumer, required the application of Hazard Analysis Critical Control Point (HACCP). Liquid sugar is a food product which can be eaten directly or used as additives in the processing of other products. Stages in the HACCP plan includes identification of hazard analysis critical control point (CCP), the determination of the limit of danger, CCP monitoring, corrective action against danger verification, and documentation. Results of hazard identification no physical harm in the form of pebbles, hair; pesticide chemical hazards, biological hazards ants and black shank. CCP 1 was washing materials, CCP 2 was incubation, CCP 3 was Packaging. Critical limits for all hazards should be zero. Corrective measures must be of good quality raw materials. Wash in running water. Incubation at 400 C. Packaging using sterile packaging.

scholarly journals Risk Assessment of Histamine in Chilled, Frozen, Canned and Semi-Preserved Fish in Morocco; Implementation of Risk Ranger and Recommendations to Risk Managers

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 157 ◽  
Author(s):  
Oleya El Hariri ◽  
Nourredine Bouchriti ◽  
Rachid Bengueddour
Keyword(s):  
Risk Assessment ◽  
Hazard Analysis ◽  
Control Point ◽  
Control Measures ◽  
Point System ◽  
Fresh Fish ◽  
Critical Control Point ◽  
Risk Ranking ◽  
Frozen Fish ◽  
Risk Managers

A risk assessment of histamine was conducted for different categories of fishery products in the market. Risk estimates were assessed using the Risk Ranger tool. The estimated risks associated with the consumption of canned, semi-preserved and frozen fish are lower than those associated with fresh fish. According to the hypotheses of application or not of the histamine control measures, two risk levels were calculated for each product. The highest risk is associated to sardine with a score of 35 (equivalent to 39 patients per year). With the application of control measures, the score decreases to 20 (equivalent to one patient per year) with a reduction of 38 patients estimated per year. The risk ranking for frozen fish varies between zero (1 patient for 1000 years) and 11 (three patients for 1000 years). For semi-preserved fish, it ranges from zero to 21. For canned fish, the risk ranking varies between 12 (five patients for 1000 years) and 21 (15 patients for 100 years). As a result, most Moroccan seafood products are classified as “low risk”. However, it is recommended that risk managers maintain the adopted measures, strengthen interventions upstream in the food chain and that professionals maintain the HACCP (Hazard Analysis Critical Control Point) system effectively.

Development and Implementation of Hazard Analysis and Critical Control Point Plans by Several U.S. Feed Manufacturers

2007 ◽  
Vol 70 (12) ◽  
pp. 2819-2823 ◽  
Author(s):  
TIMOTHY J. HERRMAN ◽  
MICHAEL R. LANGEMEIER ◽  
MATT FREDERKING
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Record Keeping ◽  
Critical Control Point ◽  
Feed Industry ◽  
Chemical Hazards ◽  
Additional Equipment ◽  
Biological Hazard ◽  
The U.S

The commitment to consumer food safety, global trade, and proposed new regulations by the U.S. Food and Drug Administration Center for Veterinary Medicine has led to increased adoption of hazard analysis and critical control point (HACCP) by the U.S. feed industry. A project supported by the U.S. Department of Agriculture Integrated Food Safety Initiate titled “Development and Implementation of a Voluntary HACCP Program for the US Feed Industry” enabled faculty from three land grant universities to assist individuals from 14 feed companies that collectively manufacture 15 million metric tons of feed in 100 facilities to develop HACCP plans. The process flow in these plans averaged 20 steps, and the most detailed plan included 60 process steps. Chemical hazards were more commonly identified in HACCP plans (average of four hazards per plan) than were biological hazards (average of one per plan). The most prevalent chemical hazards were cross-contamination of type A medicated articles and type B medicated feeds, aflatoxin, and wrong ingredient inclusion in feed. The most common biological hazard was mammalian protein contamination of feed ingredients and finished feed for cattle. An assessment of time and costs associated with developing HACCP plans revealed that approximately 29% of the companies needed additional personnel or additional equipment to implement a HACCP plan, and on average 268 additional person hours were needed to develop and implement a HACCP plan. Plan design, compliance monitoring, and record keeping were the three most time-consuming activities needed for developing and implementing a HACCP plan. The average cost of additional equipment needed to implement a HACCP plan was $250.

scholarly journals Bacteriological Assessment of Value-Added Ready-to-Cook/Eat Shrimps Processed for Export from Bangladesh following the Guidelines of International Standards

1970 ◽  
Vol 24 (2) ◽  
pp. 81-84
Author(s):  
Salhuddin Ahmed ◽  
M Nural Anwar
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Value Added ◽  
International Standards ◽  
Brown Shrimp ◽  
Plate Count ◽  
Fish Processing ◽  
Acceptable Limit ◽  
Critical Control Point ◽  
Aerobic Plate Count

In the present investigation a total 630 black tiger and brown ready-to-cook/eat shrimp samples collected from a fish processing industry was analyzed. Total aerobic plate count (APC) was found to exceed the International Commission on Microbiological Specification for Foods (ICMSF) standard in case of 2.26% black tiger shrimp and 1.86% brown shrimp samples. Escherichia coli counts of all the samples were within the acceptable limit of ICMSF standard. However, considering the Council of the European Communities (EEC) standard, coliform (E. coli) counts of 0.96% black tiger and 0.62% brown shrimp samples exceeded the acceptable limit. Coagulase-positive Staphylococcus aureus, Salmonella and Listeria monocytogenes were not detected from any specimens. The fish processing seems to follow the hazard analysis and critical control point (HACCP) principles that should be more strictly maintained in order to keep the quality of shrimp of international standard. Keywords: Ready-to-cook/eat shrimps, Bacteriological count, Hazard analysis and critical control point (HACCP)DOI: http://dx.doi.org/10.3329/bjm.v24i2.1247 Bangladesh J Microbiol, Volume 24, Number 2, December 2007, pp 81-84

scholarly journals Kesesuaian Penerapan Manajemen Mutu Ikan Pindan Bandeng (Chanos chanos) Terhadap Standar Nasional Indonesia

2015 ◽  
Vol 10 (2) ◽  
pp. 163-172
Author(s):  
Elis Masrifah ◽  
Bambang Pramudya Noorachmat ◽  
Anggraini Sukmawati
Keyword(s):  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Management Program ◽  
Fish Processing ◽  
Product Packaging ◽  
Critical Control Point ◽  
Average Value ◽  
Fishery Products

Fish processing is an important role in post-harvest activities, because fishery products are perishable goods. Therefore we need a fast and precise handling to maintain its quality before it reaches the consumer. There are many kind of fish processing, both traditional and modern such as salting, boiling, and smoking. Entering of the ASEAN Economic Community (AEC) in 2015, fishing industries is not less important than other sectors, quality of fishery products and competitiveness is very necessary. To improve the quality of fishery products is should be control the processing and apply of food safety management systems such as Integrated Quality Management Program based on the concept of Hazard Analysis Critical Control Point (HACCP). One of fish processing units was existing in Bogor is Cindy Group (Small Medium Enterprises), they are producing preserved fishmilk. The purposes of the study are: (1) to analyze the level of implementation of the basic eligibility (GMP and SSOP) at Cindy Group, (2) to analyze the suitability of each characteristic quality of product against the requirements of SNI 2717: 2009. The study was conducted at Cindy Group SMEs located Bogor regency. The research method is descriptive with 30 respondents by purposive sampling. The results showed that based on the assessment of the level of implementation of the basic eligibility (GMP and SSOP) using UPI Assessment questionnaire published by Directorate General of the processing and marketing of fishery products, Ministry of Maritime Affairs and Fisheries) showed that SMEs Cindy Group obtained SKP the feasibility value "B" consisting of 4 minor irregularities, 2 major irregularities, and 1 serious irregularities. In quality, preserved milkfish products based on the results of testing Organoleptic and chemical have good quality according to SNI  2717: 2009. The results of organoleptic test using hedonic test showed an average value over than 7 (7 is minimum figure in SNI), indicates that the product can be accepted by consumers. Overall, the level of implementation of the basic eligibility processing program on processing of preserved milkfish in Cindy Group has been quite good, percentage rate of application of the basic feasibility is 92%. This product can be registered to BSN to get the registration number of SNI and feasible to labeled SNI on product packaging.

scholarly journals Analisis Penerapan Hazard Analysis Critical Control Point (Haccp) pada Pengolahan Makanan Di Mainkitchen Hyatt Regency Yogyakarta

Media Wisata ◽  
2021 ◽  
Vol 16 (2) ◽  
Author(s):  
Hermawan Prasetyanto ◽  
Yosephine Bayu Ratri
Keyword(s):  
Food Security ◽  
Food Processing ◽  
Hazard Analysis ◽  
Control Point ◽  
Hazard Identification ◽  
Control Points ◽  
Critical Limit ◽  
Critical Control Point ◽  
Critical Control Points

This study aimed to analyze the application of the principles of Hazard Analysis Critical Control Points (HACCP) in food processing in the Hyatt Regency Yogyakarta main kitchen as an effort to ensure food security. The design of this study is a qualitative research conducted at the Hyatt Regency Yogyakarta in May 2017. Data collection uses in-depth interviews, observations, and document studies. From the results of interviews and observations, it is known that the determination of hazard identification is in accordance with HACCP provisions, the determination of critical control points (CCP) has been focused on activities that are considered critical can cause danger, have set critical limits at each critical control point established, monitoring implementation has been focused at each critical control point and monitored by the Hygiene Officer 2 (two) times per day, has established corrective actions for each critical control point that is not able to reach the critical limit, verification actions have been carried out and have been scheduled, HACCP design documentation activities and other documents have been doing. The results of this study are that the application of the principles of HACCP in food processing in the main kitchen has been well implemented in accordance with the standards so that it can be said that the processing of food in the Hyatt Regency Yogyakarta main kitchen has guaranteed food security for guests.

scholarly journals ANALISIS PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PENGOLAHAN MAKANAN DI MAINKITCHEN HYATT REGENCY YOGYAKARTA

2019 ◽  
Author(s):  
Hermawan Prasetyanto
Keyword(s):  
Food Security ◽  
Food Processing ◽  
Hazard Analysis ◽  
Control Point ◽  
Hazard Identification ◽  
Control Points ◽  
Critical Limit ◽  
Critical Control Point ◽  
Critical Control Points

This study aimed to analyze the application of the principles of Hazard Analysis Critical Control Points (HACCP) in food processing in the Hyatt Regency Yogyakarta main kitchen as an effort to ensure food security. The design of this study is qualitative research conducted at the Hyatt Regency Yogyakarta in May 2017. Data collection uses in-depth interviews, observations, and document studies. From the results of interviews and observations it is known that the determination of hazard identification is in accordance with HACCP provisions, the determination of critical control points (CCP) has been focused on activities that are considered critical can cause danger, have set critical limits at each critical control point established, monitoring implementation has been focused at each critical control point and monitored by the Hygiene Officer 2 (two) times per day, has established corrective actions for each critical control point that is not able to reach the critical limit, verification actions have been carried out and have been scheduled, HACCP design documentation activities and other documents have been do. The results of this study are that the application of the principles of HACCP in food processing in main kitchen has been well implemented in accordance with the standards so that it can be said that the processing of food in the Hyatt Regency Yogyakarta main kitchen has guaranteed food security for guests.

scholarly journals In-flight Catering Service and Food Safety: Implementation of Hazard Analysis and Critical Control Point System in PT Aerofood ACS Surabaya

2019 ◽  
Vol 11 (1) ◽  
pp. 17
Author(s):  
Ayu Diah Mutiara Kharisma
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Storage System ◽  
Control Point ◽  
Hazard Identification ◽  
Point System ◽  
Critical Control Point ◽  
Cooking Process

Hazard Analysis Critical Control Point (HACCP) is a system of quality assurance and food safety in preventing the emergence of problems ranging from materials, processes, and products. HACCP is a form of risk management system that is developed to ensure food safety with a preventive approach. This system is adopted to provide food safety assurance in food production process for consumers. The in-flight catering company service observed in this study is PT. Aerofood ACS Surabaya. The implementation of HACCP system in every production process has been applied by this company. However, there is still limited study to explore the implementation of the system in the company and identify any potential impediment of the system. This research is descriptive with observation method on production process of chicken oyster sauce menu. The control points used in the process of chicken oyster sauce production is by controlling the temperature upon receiving raw materials, storage system, cooking process, blast chilling, until portioning. One out of the ten of HACCP implementation stages, monitoring activity was found has not met SNI 01-4852-1998 requirement standard. Monitoring process was not implemented while checking the core temperature of the food during the cooking process. Nine other of HACCP implementations stages including of HACCP team formation, product description, drafting flow chart, hazard identification, critical conrol point determination, critical boundary determination, correction action, verification, and documentation were already in accordance with SNI requirement standard.

Sign in / Sign up

Export Citation Format

Share Document