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 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.

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.

Aerobic Plate Counts as a Measure of Hazard Analysis Critical Control Point Effectiveness in a Pork Processing Plant

2008 ◽  
Vol 71 (6) ◽  
pp. 1248-1252 ◽  
Author(s):  
CHONG-HAE HONG ◽  
EWEN C. D. TODD ◽  
GYUNG-JIN BAHK
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Control Measures ◽  
Processing Plant ◽  
Indicator Organisms ◽  
Critical Control Point ◽  
Before And After ◽  
Haccp System ◽  
Plate Counts ◽  
And Control

A hazard analysis critical control point (HACCP) system was designed to identify specific hazards so that preventive and control measures to ensure the safety of a food could be implemented. Microbiological data generated through sampling were used to characterize the hygienic performance and to validate and verify the various HACCP plans. Aerobic plate counts (APCs) often are chosen as an indicator of the effectiveness of HACCP plans, because data for all aerobic bacteria are more easily collected than are data for pathogens of concern or other indicator organisms. However, it is not clear whether APCs are useful in verifying that a HACCP plan is working satisfactorily. In this study, APC data were collected from one pork-cutting plant in Korea both before and after the company initiated its HACCP plan. These APC data were used to compare microbiological differences and to determine the effect of any changes before and after implementing the HACCP plan. For this pork plant, after the HACCP plan was implemented the proportion of samples exceeding the 3 log CFU/cm2 limit dropped from 73.39 to 4.29% for the overall process. These results indicate that this plant improved its hygienic performance considerably and that the HACCP plan was an effective and valuable tool for achieving this improvement. The APC data were sufficient for validation and verification of the HACCP system that was successfully implemented to improve hygienic performance.

scholarly journals Promotion of animal products as opportunity for further development of breeding

2011 ◽  
Vol 27 (4) ◽  
pp. 1407-1416
Author(s):  
W. Migdał ◽  
B. Zivkovic ◽  
Ł. Migdał
Keyword(s):  
Quality Management ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Meat Products ◽  
Processing Plant ◽  
Meat Processing ◽  
Critical Control Point ◽  
Haccp System

In order to ensure safety of meat and meat products as well as necessary repeatability of products quality throughout the food chain, raw materials producers are required to ensure appropriate condition for production (both crops and breeding). It obligates to implementation and application systems such as: Good Agriculture Practise (GAP), Good Manufacturing Practice (GMP), Good Higiene Practice (GHP), and for intermediary companies participating in raw materials trade mandatory implementation of GHP and GMP system as well as HACCP (Hazard Analysis and Critical Control Point), QACP (Quality Assurance Control Points), ISO 9001, ISO 22000. In 1987 was established ISO9000 series of standards by International Organization of Standardization for concerning quality management and quality assurance. In this system quality control is continuous and take place at every step from design through production to waste disposal. Application of management systems requires reconstruct and expansion of information flow?s channel between processing (meat processing plant) and raw materials suppliers (breeders of animal of slaugters) regarding rules of preparation and implication of feeds and drugs. Ensuring repeatability quality of producing meat products demand managing by meat processing plant or appointed to this institution, breeders audit and monitoring of livestock and crops. For proper functioning of quality management systems is necessary ensure highest quality in whole chain food, ie from farm to table. Hazard Analysis and Critical Control Point (HACCP) is quality management system, for food production process, which was imtroduce by UE Directive No. 92/46 and is valid in Poland mainly so that the producer can become a reliable supplier of food on the EU market. Adjustment of Polish law to European Union regulations require many activities including the dissemination of the principles of GMP and implementation of HACCP system in food processing (according to Directive EU 93/94/ECC in foodstuffs hygiene). HACCP system is considered as most effective and most efficient tool in ensure high standard of hygiene condition of production and food processing. Generally, HACCAP system can be described as procedures designed to identify the health hazards of food and the risk of their occurrence during all stages of food production and distribution. This is system, which controls and protects risks relevant to consumers safety and their health protect protection. HACCP protects consumer interests giving him assurance of safety and high health quality of purchased food products. The manufacturer is convinced that he did everything to provide product that is safe for human health. A characteristic property of these systems is integration of quality management and food safety, and taking over the supervision and control throughout the food chain according to the principle "from farm to fork"(from farm to fork, from stable to table).

Bacterial Quality and Prevalence of Foodborne Pathogens in Edible Offal from Slaughterhouses in Korea

2016 ◽  
Vol 79 (1) ◽  
pp. 163-168 ◽  
Author(s):  
MIN CHAN IM ◽  
KWANG WON SEO ◽  
DONG HWA BAE ◽  
YOUNG JU LEE
Keyword(s):  
Foodborne Pathogens ◽  
Hazard Analysis ◽  
Control Point ◽  
Foodborne Pathogen ◽  
Microbiological Quality ◽  
Point System ◽  
Microbial Quality ◽  
E Coli ◽  
Critical Control Point

ABSTRACT Edible offal meats have recently received significant attention worldwide. However, studies evaluating the microbial quality of diverse edible offal and specifically investigating contamination by pathogens that cause foodborne illnesses are rare. Our study was conducted to investigate the microbiological quality of six kinds of edible offal produced from 11 pigs and 8 cattle slaughterhouses in the Republic of Korea and the prevalence of pathogenic microorganisms such as Salmonella, Clostridium perfringens, Staphylococcus aureus, and Escherichia coli O157:H7 in these products. The values for aerobic plate counts, coliform counts, and E. coli counts in red offal were 1.00 to 6.70, 0 (below 10 CFU) to 4.78, and 0 to 4.00 log CFU/g, respectively. For green offal, the values were 3.00 to 7.00, 1.48 to 6.30, and 0 to 6.00 log CFU/g, respectively. The most frequently detected foodborne pathogen was Salmonella (23.8% prevalence in pig offal and 7.1% prevalence in cattle offal), followed by C. perfringens (11.1 and 7.1%, respectively) and S. aureus (12.7 and 2.4%, respectively). None of the offal samples tested positive for E. coli O157:H7. Considering the microbial quality of offal from Korean slaughterhouses and the prevalence of foodborne pathogens in this material, more refined hygienic standards such as a hazard analysis critical control point system for processing, packing, and transporting edible offal are necessary for preventing further contamination.

scholarly journals Application of Hazard Analysis and Critical Control Point (HACCP) system in the Production and Sale of ‘Fura da nono’ in Ahmadu Bello University, Zaria, Kaduna State, Nigeria

2021 ◽  
Vol 3 (1) ◽  
pp. 63-71
Author(s):  
M. K Lawan
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Total Coliform ◽  
Hot Water ◽  
Point System ◽  
University Campuses ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Haccp System ◽  
Plate Counts

To ensure the safety of ‘Fura da nono‘, a popular beverage widely consumed in the university campuses within Northern Nigeria, the HACCP system need to be applied. The study was carried out to assess the biological hazards associated with consumption of ‘Fura da nono‘ using the Hazard Analysis and Critical Control Point system. Flowchart of the production processes was drawn and samples were collected and analyzed at different stages of production for total aerobic and coliform plate counts and fungi isolation. The results showed that grinded millet have a total aerobic plate counts (TAPC) ranged from 6.72 log10 to 6.98 log10 cfu/mg, while the total coliform counts (TCC) ranged from 5.32 log10 to 5.45 log10 cfu/mg. After sieving, the (TAPC) ranged from 6.45 log10 to 6.99 log10 cfu/mg, while the (TCC) ranged from 5.23 log10 to 5.59 log10 cfu/mg. All samples were positive for fungi growth after grinding and sieving. The result of (TAPC) after addition of hot water but before molding into shape ranged from 2.99 log10 to 3.23 log10 cfu/mg, while the (TCC) ranged from 0.53 log10 to 0.86 log10 cfu/mg. After molding the millet dough into shape the (TAPC) ranged from 2.98 log10 to 3.43 log10 cfu/mg, while the (TCC) ranged from 0.78 log10 to 2.60 log10 cfu/mg. All the samples collected after adding boil water and molding the millet dough into shapes turn out to be negative for fungi growth. The risk analysis, showed high risk at the level of millet grinding, molding of dough, blending with yoghurt and packing into containers. the study revealed that the stages post boiling of the ingredients with water and molding of the dough into round shapes are the most prone to contamination as such considered as critical control points in ‘fura’ production. It was concluded that there were high bacteria counts in ‘fura’ production with dangers of food borne illnesses when consumed. There is a need to improve hygienic practices especially at the critical points observed in the study.

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.

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