Product quality of kaledo, a local food of Palu City Indonesia

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 273-278
Author(s):  
Y.I. Jayadi ◽  
A. Astari ◽  
R. Ekasari ◽  
U. Aiman ◽  
N.U. Dewi
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Good Manufacturing Practice ◽  
Cross Sectional Study ◽  
Chemical Contamination ◽  
Self Assessment ◽  
Cross Sectional ◽  
Critical Control Point ◽  
Cooking Process ◽  
Physical And Chemical

Food safety is an important issue in the incidence of foodborne diseases in society. Kaledo is one of the “must-try” traditional foods of Palu City, Indonesia. The main ingredients used for making this dish are beef and cow’s trotters, which are highly susceptible to microbiological, physical, and chemical contamination. This cross-sectional study aimed to analyze the Good Manufacturing Practice (GMP) and Hazard Analysis Critical Control Point (HACCP) in one of the culinary businesses in Palu City. The GMP assessment was carried out using the self-assessment questionnaire developed by Food Supplements Europe. The results of this study indicated that Kaledo X Food Stall still had not implemented GMP. However, HACCP analysis showed a critical control point (CCP) in the cooking process of Kaledo, i.e., at the time of boiling the meat and bones.

Knowledge, attitudes and self-reported practices of food technical assistants toward hazard analysis critical control point in Isfahan, Iran

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Hadiseh Ebdali ◽  
Masoud Sami ◽  
Nimah Bahreini ◽  
Zahra Esfandiari
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Educational Background ◽  
Cross Sectional ◽  
Content Type ◽  
Attitudes And Practices ◽  
Critical Control Point ◽  
Processing Plants ◽  
Safety Knowledge

Purpose The purpose of this paper is to evaluate the levels of food safety knowledge, attitudes and practices (KAP) of food technical assistants (FTAs) working in dairy processing plants (DPPs) with different grades of prerequisite programs (PRPs) checklist. Design/methodology/approach An observational cross-sectional study was carried out by using a self-administered questionnaire and interviewing 76 FTAs occupied in DPPs in the city of Isfahan, Iran. Findings Out of a total score of 100, the participants received scores for knowledge (79.5 ± 14.9), attitudes (75.2 ± 9.9) and practices (86 ± 11.6) referred to the principles of Hazard analysis Critical Control Point (HACCP). It was found correlations between food safety knowledge and attitudes of FTAs (r = 0.38, p ≤ 0), knowledge and practices (r = 0.21, p = 0.03) and between attitudes and practices (r = 0.36, p ≤ 0). Moreover, there were also significant correlations between KAP scores and age (knowledge: r = 0.18, p = 0.06; attitude: r = 0.25, p = 0.01; practice: r = 0.22, p = 0.02) and KAP scores and job satisfaction level (knowledge: r = 0.27, p = 0. 01; attitude: r = 0.22, p = 0.02; practice: r = 0.27, p = 0). There was no significant correlation between educational background and KAP scores. Furthermore, no significant correlation was found in terms of gender. Originality/value Education of FTAs about food safety issues seems necessary. Such training should not only focus on theoretical aspects of knowledge but also be practical to foster positive attitudes toward food safety and promote practices among FTAs. Consideration to all principles of PRPs is recommended to implement food safety management system (FSMS) in food processing plants (FPPs).

scholarly journals Penerapan Hazard Analysis Critical Control Point (HACCP) pada Produksi Brownies UMKM 3 Sekawan Cake and Bakery

2019 ◽  
Vol 3 (1) ◽  
pp. 23
Author(s):  
Jeremiah Irwan ◽  
Anastasia Virginia ◽  
Daniel Gerti ◽  
Jennica Fidelia ◽  
Kevin Reynaldo ◽  
...  
Keyword(s):  
Community Service ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Critical Control Point ◽  
Production Safety ◽  
Home Industries ◽  
Physical And Chemical

Indonesia memiliki banyak industri rumah tangga. Akan tetapi, kebanyakan industri tersebut belum sepenuhnya memerhatikan aspek sanitasi dan keamanan produksinya. Kegiatan pengabdian ini dilakukan dengan menerapkan hazard analysis and critical control point (HACCP) pada proses produksi brownies di UMKM 3 Sekawan Cake and Bakery. Adapun kegiatan yang dilakukan meliputi observasi secara langsung dan wawancara kepada pemilik industri rumah tangga dan pekerjanya. Kegiatan ini menghasilkan temuan bahwa terdapat 3 jenis potensi bahaya yang ditinjau dari segi biologi, fisik, dan kimia terhadap aspek produksi pada pembuatan brownies. Hasil dari HACCP ini menunjukkan bahwa 3 tahapan yang dianggap sebagai CCP di antaranya: proses penerimaan bahan baku, pemanggangan, dan pengemasan.[Indonesia has many home industries, but most of them do not enough attention to aspects of sanitation and production safety. This community service was carried out by the application of HACCP on brownies production in home industry 3 Sekawan Cake and Bakery. This activity was carried out by observation and interview with the owner and the workers. The results of the activity found that there were 3 types of potential hazards in terms of biological, physical, and chemical aspects of the production of brownies. The result of HACCP showed that the 3 processing stages such as receiving raw materials, baking, and packaging processes were considered as CCP.]

scholarly journals MEDICAL EVALUATION OF THE POTENTIAL BIOLOGICAL AND CHEMICAL DANGERS IN HIGH-RISK FOODS

2021 ◽  
Vol 27 (3) ◽  
pp. 3924-3929
Author(s):  
Tsvetelina G. Vitkova ◽  
◽  
Rositsa K. Enikova ◽  
Mariyana R. Stoynovska ◽  
◽  
...  
Keyword(s):  
Critical Analysis ◽  
Hazard Analysis ◽  
Control Point ◽  
Chemical Contamination ◽  
Critical Control Point ◽  
Medical Evaluation ◽  
Confectionery Products ◽  
Canned Foods ◽  
Public Health Hazards ◽  
Current Experience

Purpose: The current European legislation assigned the responsibility for food safety to the food producers and traders. In this aspect, the aim of the survey was to provide critical analysis of the functioning of Hazard Analysis and Critical Control Point (HACCP) systems in the production of foods, presenting certain risks of specific public health hazards - foodborne toxicoinfections, infections and intoxications, for chemical contamination and additives, etc. The survey covered HACCP-systems and prerequisite programmes of 4 enterprises manufacturing confectionery products, ready-to-serve foods, pasteurized egg products, sterilized canned foods. Material/methods: Monitoring and critical analysis of the In-plant control system and HACCP of four enterprises for the production of: confectionery products, ready-to-serve-dishes in public catering, sterilized canned foods, pasteurized egg semi-ready products Results: The current experience has revealed major defects in hazard analysis, adequacy of critical points, corrective actions and verification procedures. The article contains recommendations and suggestions for improving the work of manufacturers and harmonizing relationships with regulatory authorities in the event of inconsistencies in production. Conclusions: The authors concluded that a comprehensive medical evaluation of the HACCP systems was necessary for the prevention of foodborne diseases.

Assessing the role of a four-stage approach for improving the compatibility of Environmental Management Systems and Quality Assurance

2007 ◽  
Vol 47 (3) ◽  
pp. 333 ◽  
Author(s):  
E. J. Seymour ◽  
A. M. Ridley ◽  
J. Noonan
Keyword(s):  
Environmental Management ◽  
Quality Assurance ◽  
Hazard Analysis ◽  
Control Point ◽  
Iso 14001 ◽  
Management Systems ◽  
Environmental Management Systems ◽  
Self Assessment ◽  
Critical Control Point ◽  
Agricultural Industries

Environmental Management Systems (EMS) have been adapted by different agricultural industries to suit their needs and to align with other requirements such as Quality Assurance (QA). There are stronger drivers for EMS in some industries (e.g. seafood and cotton) than others (e.g. broadacre industries such as grains and livestock). This paper explores the issue of facilitating the wider uptake or adoption and diffusion of EMS in the broadacre industries, particularly through assessing the EMS preparedness of these industries, proposing a staged approach and investigating the compatibility between EMS and QA schemes. We explore these themes, based on the national grains EMS pilot projects conducted from 1999 to 2002 and research within the lamb industry. A four-stage approach for EMS and QA alignment is proposed in response to reviewing an evaluation survey conducted with farmers from EMS groups in the grain and lamb industries and through exploration of the compatibility of EMS and QA schemes. Within the four-stage approach, the ISO 14001 certified EMS is the highest level, with the lowest stage comprising on-farm self-assessment and introduction to the concept of EMS. All stages are compatible with ISO 14001. In exploring the relationship between QA and EMS, we found that EMS and many QA schemes that fully comply with Hazard Analysis Critical Control Point principles such as Safe Quality Food are compatible in their philosophy of continuous improvement. This allows farmers to understand, identify and manage the hazards and risks in their business that might impact on food safety, product consistency and the environment. We conclude, in the absence of market drivers, a low level environmental awareness-raising process through self-assessment is likely to be more realistic for broadacre farmers than more complex systems such as ISO 14001.

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.

scholarly journals Attitude of employees on the application and significance of HACCP system in rural tourist households in Serbia during Covid-19

2021 ◽  
Vol 68 (4) ◽  
pp. 929-944
Author(s):  
Tamara Gajić ◽  
Jovanka Popov-Raljić ◽  
Slobodan Čerović ◽  
Milica Aleksić ◽  
Višnja Sikimić
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Rural Households ◽  
Control Point ◽  
Good Manufacturing Practice ◽  
Safety System ◽  
Critical Control Point ◽  
Doing Business ◽  
Haccp System ◽  
Statistical Program

Diseases caused by food consumed in restaurants during a pandemic, can cause enormous damage and lead to closure of rural households. The aim of the research was to determine the attitude of employees in rural households on the application and importance of doing business according to the HACCP (Hazard Analysis and Critical Control Point) food safety system in 47 rural tourist households in Serbia during the COVID-19 pandemic. A structured field survey questionnaire was conducted on a sample of 286 employees. The generated data were processed by the statistical program Statistica 14.0. The obtained results show that the application of HACCP food safety system during the pandemic was highly appreciated by the employees and that operating according good hygiene practice (GHP) and good manufacturing practice (GMP) fully meets all safety requirements and the extent to which employees in rural households must be aware of and be instructed in its application.

scholarly journals PENERAPAN HACCP PENGOLAHAN MAKANAN DENGAN ANGKA KUMAN PADA MAKANAN KETOPRAK DI BANDAR LAMPUNG

2021 ◽  
Vol 13 (2) ◽  
pp. 52
Author(s):  
Amelia Rohmah
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Chi Square ◽  
Cross Sectional ◽  
Critical Control Point

<p>Hazard Analysis Critical Control Point (HACCP) untuk menilai bahaya dan membentuk sistem pengendalian yang berfokus pada pencegahan. Ketoprak merupakan makanan jajanan yang di jual oleh pedagang kaki lima sehingga memiliki tingkat kerentanan yang tinggi. Tujuan penelitian ini adalah untuk mengetahui hubungan pengamanan makanan dengan angka kuman pada makanan.</p><p>Jenis penelitian adalah deskriptif analitik dengan rancangan cross sectional. Populasi dalam penelitian ini adalah seluruh pedagang ketoprak yang berjualan di Bandar Lampung. Sampel diambil berdasarkan teknik klaster dan diperoleh sampel sebanyak 32 pedagang ketoprak. Pengumpulan data dengan wawancara, observasi, dan penilaian angka kuman makanan dengan metode angka lempeng total (ALT). Analisis data menggunakan uji Chi Square, untuk menilai hubungan hasil faktor risiko cemaran dengan angka kuman pada pangan makanan.</p>Hasil penelitian mendapatkan sebanyak 18,8% (N=32) sampel makanan mengandung bakteri, dan 21,9% pedagang belum menerapkan pengamanan makanan. Risiko pedagang tidak menerapkan pengamanan makanan dengan baik meningkatkan risiko 60,0 (4,52-97,08) kali. Perlu upaya bersama untuk meningkatkan pengetahuan dan keterampilan pedagang dalam menerapkan prinsip-prinsip hygiene sanitasi pengelolaan makanan.

scholarly journals PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PROSES PENGOLAHAN PRODUK IKAN TUNA BEKU DI UNIT PENGOLAHAN IKANPELABUHAN BENOA – BALI

2016 ◽  
Vol 10 (1) ◽  
pp. 41
Author(s):  
Nyoman Sutresni ◽  
Made Sudiana Mahendra ◽  
I Wayan Redi Aryanta
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Cross Sectional ◽  
Critical Control Point

Sistem manajemen mutu dan kemanan pangan yang diterapkan saat ini adalah HACCP (Hazard Analysis Critical Control Point).Faktor penunjang yang menjadi pra-syarat keefektifan penerapan HACCP sebagai sebuah sistem pengendalian mutu adalah terpenuhinya persyaratan kelayakan dasar (GMP dan SSOP).Untuk itu perlu diketahui tingkat penerapan kelayakan dasar (GMP dan SSOP), tingkat penerapan HACCP serta strategi penerapan HACCP.Penelitian ini dilakukan dengan metode cross sectional. untuk mengetahui tingkat penerapan kelayakan dasar (GMP dan SSOP) serta tingkat penerapan HACCP adalah berdasarkan pada jumlah penyimpangan minor, mayor, serius dan kritis.Penentuan strategi penerapan HACCP dengan menggunakan matrik analisis SWOT. Hasil penelitian menunjukkan bahwa tingkat penerapan kelayakan dasar dan tingkat penerapan HACCP pada 15 unit pengolahan ikan yaitu, terdapat 9 unit pengolahan ikan dengan klasifikasi tingkat A (baik sekali) dan 6 unit pengolahan ikan dengan klasifikasi tingkat B (baik).Strategi penerapan HACCP pada proses pengolahan produk ikan tuna beku di unit pengolahan ikan Pelabuhan Benoa-Bali yaitu strategi untuk meningkatkan jaminan mutu dan keamanan pangan serta kualitas lingkungan di lokasi penelitian. Artinya unit pengolahan ikan dilokasi penelitian harus menjaga dan mempertahankan posisi yang berada dalam kondisi yang baik serta melakukan perbaikan-perbaikan internal, baik yang menyangkut bidang produksi, kelembagaan serta pengelolaan lingkungan.Dari hasil penelitian ini dapat disimpulkan bahwa unit pengolahan ikan pada lokasi penelitian di Pelabuhan Benoa telah menerapkan kelayakan dasar (GMP dan SSOP) serta penerapan HACCP dengan baik. Hasil penelitian ini diharapkan dapat dipakai sebagai dasar penelitian lebih lanjut untuk jaminan mutu dan keamanan pangan serta kualitas lingkungan perairan pantai di Pelabuhan Benoa.

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