scholarly journals PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI WAFER ROLL [Implementation of Hazard Analysis and Critical Control Point (HACCP) in Production of Wafer Roll]

2019 ◽  
Vol 24 (1) ◽  
pp. 1
Author(s):  
Ardaneswari Dyah Pitaloka Citraresmi ◽  
F. P. Putri
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Descriptive Analysis ◽  
Control Point ◽  
Survey Method ◽  
X Ray ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Roll Temperature

The purpose of this study was to determine the application of Hazard Analysis and Critical Control Points (HACCP) to identify and prevent potential hazards in the production process of chocolate roll wafers at PT. X.  The production process of wafer roll at PT. X consisted of mixing raw materials, filtering, roasting, rolling a wafer roll, filling cream, cutting, decreasing wafer roll temperature, packaging, and X-ray detection.  The implementation of a quality assurance system must be carried out at every stage of processes to prevent microbiological chemical, and physical hazard pollution, and maintaining product quality.  The study was conducted using a survey method, by directly following the entire process of making chocolate roll wafers from the receiving of raw materials to the final product in the packaging.  The data was analyzed using descriptive analysis method.  The application of the HACCP system at PT. X through two steps, that were preliminary hazard analysis step and hazard analysis step.  The results showed that the X-ray detection pathway found CCP contamination of foreign objects with significant hazards in the form of metal parts in the product.  Preventive actions taken included separating and marking deviant products, repairing the auto stop system, and visual observation by employees on X-ray detection machines.

scholarly journals Analysis Critical Control Point (CCP) in Frozen Surimi Production in PT. Bintang Karya Laut, Kabupaten Rembang, Propinsi Jawa Tengah

2020 ◽  
Vol 8 (3) ◽  
pp. 98
Author(s):  
Nur Fais ◽  
Gunanti Mahasri
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Frozen Storage ◽  
Water Area ◽  
Raw Material ◽  
Primary Data ◽  
Critical Control Point ◽  
Frozen Surimi

Indonesia has vast water area (5,8 million km2) as well as abundant fisheries production (10,83 million tones in 2010). This needs to be balanced with the proper processing of diversivication, one of wich is surimi. Surimi is intermediet product in the form of minced meat wich has undergone washing, pressing, and freezing. Surimi has inherent limitations prone to degradation affected by characteristics raw material as well as errors in the production process. Hazard analysis critical control point (HACCP) management system can be applied to prevent damage due to improper production process. One of the principles of hazard analysis critical control point (HACCP) is the analysis of the critical control poin (CCP),which focuses on hazard mitigation at the critical point of a production process. The methods used in the field practice is descriptive method. Data collection method involves collecting primary data and secondary. Primary data in the form of interviews, observation, and active participation. Surimi productions process in PT. Bintang Karya Laut consists of the receipt of raw materials, washing I, weeding, washing II, the separation of meat, leaching, filtering and pressing, mixing, printing and packaging, freezing, metal detecting, packing and labeling, and storage of frozen. Frozen surimi production in PT. Bintang Karya Laut is ± 7.500 tons/year of row material 30.000 tons. Based on hazard analysis, critical control point (CCP) on the production process of frozen surimi in PT. Bintang Karya Laut are on the three stages : receipt of raw materials, metal detection, and frozen storage. Problems that become obstacles in the process of analysis critical control point (CCP) in PT. Bintang Karya Laut is the limited tools to detect danger at any point of the critical control point (CCP).

scholarly journals Biosafety analysis in incubators of industrial poultry enterprises

2021 ◽  
pp. 22-27
Author(s):  
A.M. Fedorchenko ◽  
◽  
V.V. Nedosekov ◽  
Keyword(s):  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Product Safety ◽  
Control Points ◽  
Poultry Industry ◽  
State Reform ◽  
Critical Control Point ◽  
Critical Control Points ◽  
European Standards

The movement to ensure Ukraine's integration into the EU is a modern direction of the current state reform. A positive reflection of this process is the official adoption of a number of legislative documents in accordance with international requirements, the standards of which regulate the production of safe and quality products, including poultry. Thus, the implementation of the necessary HACCP (Hazard Analysis and Critical Control Point) requirements for product safety and quality at the level of European standards was able to introduce in the country only a small number of large enterprises in the poultry industry. Most medium and small poultry farms in Ukraine have not implemented the requirements of the HACCP standard and international ISO quality standards, which limited their ability to control product safety in accordance with international requirements and became an obstacle to selling their products in foreign markets. A positive and necessary point of implementation of the European biosafety requirements of the HACCP principles is the expanded possibility in carrying out effective and detailed control of safety and quality indicators of food products in the poultry industry. This control should be established by clearly defined components that are interconnected in interconnected technological processes. Such components in poultry hatcheries are: a detailed analysis of critical control points of hazards of each stage of the production process; use of components and raw materials in general; application of timely monitoring, preventive anti-epizootic and corrective measures to prevent danger at all production sites of poultry hatcheries. Thanks to the constant control of all critical control points of dangers in poultry hatcheries, it is possible to achieve the production of safe and high-quality products obtained from healthy poultry in the poultry industry.

scholarly journals Food Safety System Design Using Hazard Analysis Critical Control Point (HACCP) on Beverage Product X at a Milk Tea Producer

2018 ◽  
Vol 49 ◽  
pp. 01006
Author(s):  
Praditya Ajidarma ◽  
Muthya Islamiaty ◽  
Fariz Hasby ◽  
Dradjad Irianto
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Hazard Analysis ◽  
Control Point ◽  
Safety System ◽  
Raw Material ◽  
Primary Concern ◽  
Implementation Phase ◽  
Critical Control Point ◽  
Critical Control Points

Food safety is a primary concern in food industry. Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach that aims to ensure food safety in a comprehensive manner, starting from raw material retrieval from supplier, production phase, up to the distribution to end consumers. Furthermore, the approach is capable of reducing risks associated with food hazard to their acceptable level. Our research took place in a company that produces a wide array of milk tea with a variety of flavours, i.e. product X. Recent increase in overall demand and competitors in Indonesian milk tea market subsequently forces the company to pay more attention to the quality of their product X. Thus, the company aspires to certify its food safety system and management. This research proposes a design and implementation plan of HACCP for quality assurance and food safety of product X. The main outcomes of this research are the HACCP plan for raw material, packaging material, and production process. Further potential improvements are suggested with regard to production process, production equipment, production layout, human resource, sanitation, and documentation system. The HACCP plan consists of ten Critical Control Points (CCPs), a series of documentation forms, and additional documents specifically attributed to support the implementation phase of HACCP plan.

scholarly journals Analisis Penyebab Cacat Produk Santan Kemasan dalam Penetapan Critical Control Point dengan Pendekatan HACCP di PT. X

2020 ◽  
Vol 1 (2) ◽  
pp. 64
Author(s):  
Gustiarini Rika Putri ◽  
Maria Isfus Senjawati ◽  
Yovi Erlinanto
Keyword(s):  
Production Process ◽  
Hazard Analysis ◽  
Control Point ◽  
Coconut Milk ◽  
Milk Product ◽  
Cross Contamination ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Haccp System

Hazard Analysis Critical Control Point (HACCP) ia a quality control system from the preparation of raw maerials to the product and accepted by consumers. HACCP is a requirement for guaranteeing the safety of food products produced according to company quality standards.PT. X produces packaged coconut milk as one of the main products and has implemented HACCP in every production process of its products. The packaged coconut milk that is produced often gets bloated in the finished product warehouse before the product is distributed. Therefore it is necessary to analyze the application of HACCP in the production of packaged coconut milk. HACCP application in the packaged coconut milk production process has set 4 Critical control points. CCP 1 (UHT Sterilization System & Aseptic Tank), CCP 2 (Filtration 500 micron), CCP 3 (Product Sterilization at 140-148ºC) and CCP 4 (Filling with Astepo Filler Filling Machine). Each Critical Control Point has physical and biological hazards, which must be controlled to ensure food safety. The research objective was to analyze the implementation of HACCP plan for coconut milk products based on SNI No. 01-4852-1998 regarding the HACCP system and analyzing the causes of product defects (bloating) in the determination of the CCP. Based on the analysis of HACCP application and the causes of product defects in packaged coconut milk, product defects due to bloating are not defects in the production process but defects caused by cross-contamination of microbes after filling. Cross contamination occurs due to cracks in the neck of the aseptic bag cup that cannot be detected directly, and the use of tools that should not be used during the filling process.

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.

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.

Validation of Acid Washes as Critical Control Points in Hazard Analysis and Critical Control Point Systems†

2000 ◽  
Vol 63 (12) ◽  
pp. 1676-1680 ◽  
Author(s):  
E. S. DORMEDY ◽  
M. M. BRASHEARS ◽  
C. N. CUTTER ◽  
D. E. BURSON
Keyword(s):  
Lactic Acid ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Beef ◽  
Salmonella Spp ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Beef Carcasses ◽  
Acid Washing ◽  
Acid Wash

A 2% lactic acid wash used in a large meat-processing facility was validated as an effective critical control point (CCP) in a hazard analysis and critical control point (HACCP) plan. We examined the microbial profiles of beef carcasses before the acid wash, beef carcasses immediately after the acid wash, beef carcasses 24 h after the acid wash, beef subprimal cuts from the acid-washed carcasses, and on ground beef made from acid-washed carcasses. Total mesophilic, psychrotrophic, coliforms, generic Escherichia coli, lactic acid bacteria, pseudomonads, and acid-tolerant microorganisms were enumerated on all samples. The presence of Salmonella spp. was also determined. Acid washing significantly reduced all counts except for pseudomonads that were present at very low numbers before acid washing. All other counts continued to stay significantly lower (P < 0.05) than those on pre-acid-washed carcasses throughout all processing steps. Total bacteria, coliforms, and generic E. coli enumerated on ground beef samples were more than 1 log cycle lower than those reported in the U.S. Department of Agriculture Baseline data. This study suggests that acid washes may be effective CCPs in HACCP plans and can significantly reduce the total number of microorganisms present on the carcass and during further processing.

Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems

2002 ◽  
Vol 92 (5) ◽  
pp. 893-902 ◽  
Author(s):  
D.J. Bolton ◽  
R.A. Pearce ◽  
J.J. Sheridan ◽  
I.S. Blair ◽  
D.A. McDowell ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points

Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems

2004 ◽  
Vol 90 (3) ◽  
pp. 331-339 ◽  
Author(s):  
R.A. Pearce ◽  
D.J. Bolton ◽  
J.J. Sheridan ◽  
D.A. McDowell ◽  
I.S. Blair ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points

Hazard Analysis and Critical Control Point Judgments in Fruit Production

2013 ◽  
Vol 781-784 ◽  
pp. 1366-1372
Author(s):  
Yao Li Zhang ◽  
Bin Du ◽  
Jing Chen ◽  
Xin Zhong
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Economic Value ◽  
Fruit Trees ◽  
Fruit Production ◽  
Living Standard ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Point ◽  
Critical Control Points

In the applications of HACCP, hazard analysis (HA) and the determination of critical control points (CCP) are particularly important. For example, in fruit production, using hazard risk assessment to quantify the damage, to determine the significant harm, then using tree key control point evaluation and providing general methods for HACCP critical control points to judge. There are rich fruit tree resources in our country, the fruit trees of economic value has more than 30, including apple, orange, pear, banana, peach, hawthorn, plum, apricot, cherry, grape, litchi, longan, pineapple, mango, persimmon, jujube and kiwi, etc. In recent years, the development of fruit industry is fast in China, the fruit production has increased to 214.014 million t in 2010 from 161.201 million t in 2005. As people living standard enhancement, the fruits quality and safety are becoming more and more important. Fruits quality and safety have become an important factor that restricts the development of fruit industry in our country.

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