scholarly journals Ensurance of the quality and safety of food products in road transport

2019 ◽  
Vol 24 (6) ◽  
pp. 86-92
Author(s):  
Magdalena Satora ◽  
Maciej Szkoda
Keyword(s):  
Food Supply ◽  
Statistical Data ◽  
Hazard Analysis ◽  
Food Products ◽  
Road Transport ◽  
Control Points ◽  
Quality And Safety ◽  
Special Equipment ◽  
Entire Process ◽  
Critical Control Points

The article presents the issues of ensuring the quality and safety of food products in road transport. The article discusses selected legal acts related to road transport of food, including the Agreement on the International Carriage of Perishable Foodstuffs and on the Special Equipment to be Used for such Carriage (ATP) and the Hazard Analysis and Critical Control Points System (HACCP). The general characteristics of the entire process of transporting food products were presented and vehicles adapted to carry it out were discussed. Next, refrigerated semitrailers were described, as well as requirements for temperatures and vehicles in which the entire food supply process takes place. An analysis of statistical data on the transport of food products in Poland in the years 2008-2016 was also carried out.

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.

scholarly journals Consortium blockchains based traceability system for chicken product supply chain

2022 ◽  
Vol 355 ◽  
pp. 02037
Author(s):  
Yugege Feng ◽  
Wenjing Yan ◽  
Min Zuo ◽  
Qingchuan Zhang
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Consumer Goods ◽  
Hazard Analysis ◽  
Control Points ◽  
Quality And Safety ◽  
Traceability System ◽  
Critical Control Points ◽  
Live Poultry ◽  
High Level

In recent years, people pay increasing attention to food safety. Chicken, as the second largest meat consumer goods in China, requires high level quality traceability. However, due to the small monomer and large quantity of live poultry, it is difficult to duplicate the whole chain tracing mode of pig industry. In this paper we use HACCP (Hazard Analysis and Critical Control Points) to analyze the key control points in the chicken supply chain, and design the traceability code for each chicken product. The traceability system applies the consortium blockchains technology to realize the secure and trusted up-chaining of traceability data, which ensures the quality and safety of chicken in the market.

HAZARD ANALYSIS CRITICAL CONTROL POINTS OF FARMYARD PRODUCTION OF WARA «¤?? A POPULAR NIGERIAN CATTLE MILK FOOD

2016 ◽  
Vol 15 (1) ◽  
pp. 69-82
Author(s):  
A. A.O. OGUNSHE ◽  
A. A. ADEOLA ◽  
V. O. ADETUNJI
Keyword(s):  
Hazard Analysis ◽  
Calotropis Procera ◽  
Control Points ◽  
Processing Conditions ◽  
Food Handlers ◽  
Preventive Control ◽  
Production Methods ◽  
Milk Samples ◽  
Fresh Milk ◽  
Critical Control Points

Hazard Analysis Critical Control Points of the production methods of farmyard-processed Nigerian wara were determined using survey studies and oral interviews. Low to moderate sources of microbial hazards included boiling of fresh cowmilk containing Calotropis procera extracts, transfering of moulded wara into boiled cowmilk whey, included addition of crushed Calotropis procera leaves and stem to fresh cowmilk and transporting wara to market for sale and packaging of wara for sale. High sources of microbial hazards were manual milking of several cows to obtain fresh milk samples, and collection of milk samples from different cows in same containers. Significant preventive control of the identified microbial hazards for wara were- keeping of cows in hygienic farmyards, non-milking of mas- titic / ill cows, proper hygiene by food handlers, usage of clean processing materials, wholesome wa- ter samples and hygienic processing conditions. There is need for effective HACCP for quality control and assurance of farmyard-produced Nigerian wara.

Improving the quality and safety of dairy products by implementing a management system

2021 ◽  
pp. 28-31
Author(s):  
Natalia A. Jurk ◽  
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Quality Management System ◽  
Raw Materials ◽  
Developed Countries ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Safety Risks

In order to achieve a certain level of food production, it is necessary to manage its quality and safety. Currently, the quality management system based on the principles of HACCP is widely recognized and is the only method for ensuring food security in all developed countries. The ultimate goal of this system is to eliminate or reduce any food safety risks by preventing them. During the research, the main, auxiliary raw materials and the finished product were identified; flowcharts for the production of an enriched whey drink were developed. On the basis of the developed block diagrams, an analysis of microbiological, chemical, physical and qualitative hazards was carried out, it was determined which of the hazardous factors are the most critical, can harm health and must be eliminated or reduced to acceptable levels. Based on the analysis of significant hazards using the Decision Tree algorithm, two critical control points (pasteurization and cooling) were established. Measures for the management of critical control points are established in the HACCP plan, which reflects all CCPs of the production process of the research object and actions for monitoring and managing them. The introduction of elements of a food safety management system into practice contributes to the production of safe products of appropriate quality in compliance with applicable requirements and standards.

PRACTICAL SOLUTIONS FOR IMPLEMENTATION ON ENTERPRISES OF THE FOOD INDUSTRY OF THE SYSTEM FOOD SAFETY MANAGEMENT

2020 ◽  
Author(s):  
Н.В. АГЕЕВА ◽  
В.К. КОЧЕТОВ ◽  
Е.Ю. ЛИТВИНЕНКО
Keyword(s):  
Food Safety ◽  
Management System ◽  
Food Industry ◽  
Preventive Measures ◽  
Safety Management ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Physical Chemical ◽  
Confectionery Products

Рассмотрен опыт внедрения системы менеджмента безопасности пищевой продукции на ОАО Кондитерский комбинат «Кубань». Установлены физические, химические и микробиологические факторы, снижающие безопасность продукции, производимой на ОАО Кондитерский комбинат «Кубань», – мучных кондитерских изделий и продукции цеха шоколадного производства. Перечислены разработанные и внедренные на комбинате пререквизитные программы для предупреждения опасности загрязнения продукции. Установлено, что внедрение превентивных мер позволило: поэтапно сократить количество критических контрольных точек на комбинате с 88 до 4, обеспечить отсутствие рекламации по качеству и безопасности выпускаемой продукции от контролирующих органов, снизить в 2019 г количество претензий от потребителей на 10%. по сравнению с 2018 г. The experience of implementing the food safety management system at OJSC Kuban Confectionery plant is shown. Physical, chemical and microbiological factors that reduce the safety of products produced at the Kuban Confectionery plant-flour confectionery products and products of the chocolate production workshop, have been established. Preliminary programs developed and implemented at the plant to prevent the risk of contamination of products are listed. It was found that the introduction of preventive measures allowed: to gradually reduce the number of critical control points at the plant from 88 to 4, to ensure that there are no complaints about the quality and safety of products from regulatory authorities, to reduce by 10% in 2019 the number of claims from consumers compared to 2018.

scholarly journals Application of Hazard Analysis of Critical Control Points (HACCP) Method to Describe Critical Points in Healthcare Waste Management of Razi Hospital in Ghaemshahr, Iran During COVID-19 Pandemic in 2020

2021 ◽  
Vol 13 (3) ◽  
Author(s):  
Seyedeh Fatemeh Erfaneh Mousavi ◽  
Fathollah Gholami-Borujeni
Keyword(s):  
Waste Management ◽  
Direct Contact ◽  
Hazard Analysis ◽  
Virus Transmission ◽  
Transmission Risk ◽  
Control Points ◽  
Healthcare Waste ◽  
Critical Control Points ◽  
Healthcare Waste Management ◽  
Corrective Actions

Background: During the outbreak of COVID-19 in developing countries such as Iran, the management of healthcare waste has become a very important issue. It is necessary to investigate the risk of virus transmission through direct contact, inhalation, and environmental pollution to reduce transmission risk. The Hazard Analysis of Critical Control Points framework is used to simplify quick responses of waste management for facing the novel infectious disease. Objectives: The aim of this study was to use risk analysis frameworks to describe hazard critical control points (HACCP) and make recommendations and corrective actions for staff who work in healthcare facilities and communities experiencing the COVID-19 outbreak. Methods: In the present descriptive-analytical study, a team of environmental health experts identified the critical control points of healthcare waste produced in Razi Hospital and divided them into three categories and six steps. A tested and verified hazard analysis flow diagram was prepared to determine critical points in different steps of healthcare waste management. Critical control points were identified and analyzed by the team at each step. Recommendations and corrective actions were made for each control point. Results: The production rate significantly increased from 580 to 1,733 kg per day, probably caused by the increased use of disposable waste during the pandemic. Transportation, disinfection, and storage appeared to be associated with an individually high level of transmission risk of COVID-19 virus. Also, direct contact with infectious waste was often associated with a high risk of virus transmission. In the final disposal of healthcare waste, people were exposed to a lower level of risk. Conclusions: Training staff in different wards of the hospital to use proper personal protective equipment (PPE), hand washing, disinfectants, and ventilation could reduce the risk of COVID-19 transmission through healthcare waste. Using the HACCP method for providing recommendations and corrective actions could simplify responses to reduce the transmission risk of COVID-19 during pandemics.

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