ANALYSIS OF HAZARDS IN THE PRODUCTION OF BOILED-SMOKED SAUSAGE PRODUCTS

2021 ◽  
Author(s):  
A.V. Garanova ◽  
Keyword(s):  
Control Points ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Technical Documents

In the article an analysis of the dangers in the production of cooked-smoked sausages is represented. Critical control points are identified. Regulatory and technical documents are presented, in accordance with which the quality and safety of cooked-smoked sausages is monitored.

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.

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 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.

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.

scholarly journals Development of the quality and safety control system in the technology of producing a protein-carbohydrate composite

2020 ◽  
Vol 50 (3) ◽  
pp. 36-48
Author(s):  
K. Ya. Motovilov ◽  
S. K. Volonchuk ◽  
I. V. Naumenko ◽  
A. I. Rezepin
Keyword(s):  
Control System ◽  
Technological Process ◽  
Chemical Potential ◽  
Raw Materials ◽  
Feed Additive ◽  
Control Points ◽  
Quality And Safety ◽  
Safety Control ◽  
Critical Control Points ◽  
Haccp System

The analysis of information sources of HACCP system used in the food industry for assessment of quality and microbiological safety of products is presented. The applicability of the principles of the HACCP system in the technology of producing a protein-carbohydrate composite as a feed product for cattle is analyzed. The research was conducted in 2018–2019 in Novosibirsk region. A brief description of the technology for producing a protein-carbohydrate composite in raw or dried form is given. The technology based on the HACCP principles comprised the control of raw materials, intermediate products, the final product and the operating modes of equipment that implement the technological process. The feed additive was obtained from wheat grains, cheese whey and wheat bran. The methods and results of the study of hazardous factors in individual operations of the technological process, actions to prevent their occurrence, and critical control points in the development of the technology are presented. A list of biological, physical and chemical potential hazards was compiled. Critical control points were established in the technological process. According to the HACCP plan, hazardous factors were monitored for each operation, indicating what corrective actions should be taken to maintain the limits of the controlled process parameters. The actions listed hereabove are aimed at developing a plan of measures to prevent potential hazards. The quality and safety control system developed on the principles of HACCP in the technology for producing a protein-carbohydrate composite enables one to control the quality and safety of the product during all stages of its production.

scholarly journals Development of a methodology for determining the critical limits of the critical control points of the production of bakery products in the Republic of Kazakhstan

2021 ◽  
Vol 3 (11 (111)) ◽  
pp. 57-69
Author(s):  
Ulbala Tungyshbayeva ◽  
Saverio Mannino ◽  
Raushangul Uazhanova ◽  
Mamyrbek Alibekovich Adilbekov ◽  
Madina Asatullaevna Yakiyayeva ◽  
...  
Keyword(s):  
Mathematical Model ◽  
Physical Parameters ◽  
Bakery Products ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Limit ◽  
Baked Goods ◽  
Critical Control Points ◽  
The Impact ◽  
Critical Limits

This study was conducted to determine the impact of the HACCP management system on the safety of final products in baked goods production. The object of the study is two critical control points of the production of bakery products, which in turn affect the indicator of microbiological quality and safety of finished products. Using a mathematical model, the critical limits of critical control points (CCP) were determined – in the baking and cooling processes of baked goods. For the two CCPs, measures for continuous monitoring have been defined and critical limits have been developed. For CCT 1, a theoretical calculation using a mathematical model is given: the critical limit of the baking process (95.2–99.1 °C in the center of the crumb), by controlling this process, the company controls the biohazard factor, for CCP 2 the critical limit of cooling the finished product to a temperature of 22.84 °C in the center of the crumb for safe packing. The presentation of the results of the development of critical control limits and critical points of the production of bakery products using the construction of mathematical modeling is the theoretical beginning of further research. When compiling the model, the physical parameters of a specific dough with a certain geometric shape were used, from which the bakery product is baked. The use of a mathematical model allows predetermining the baking parameters for the dough of any initial concentration. The results can be used in the production of baked goods to better ensure the quality and safety of the final product

On-farm udder health monitoring

2011 ◽  
Vol 39 (02) ◽  
pp. 95-100
Author(s):  
J. C. van Veersen ◽  
O. Sampimon ◽  
R. G. Olde Riekerink ◽  
T. J. G. Lam
Keyword(s):  
Management Practices ◽  
Health Management ◽  
Action Plan ◽  
Real Life ◽  
Health Data ◽  
Control Points ◽  
Udder Health ◽  
Critical Control Points ◽  
On Farm ◽  
Clinical Problems

SummaryIn this article an on-farm monitoring approach on udder health is presented. Monitoring of udder health consists of regular collection and analysis of data and of the regular evaluation of management practices. The ultimate goal is to manage critical control points in udder health management, such as hygiene, body condition, teat ends and treatments, in such a way that results (udder health parameters) are always optimal. Mastitis, however, is a multifactorial disease, and in real life it is not possible to fully prevent all mastitis problems. Therefore udder health data are also monitored with the goal to pick up deviations before they lead to (clinical) problems. By quantifying udder health data and management, a farm is approached as a business, with much attention for efficiency, thought over processes, clear agreements and goals, and including evaluation of processes and results. The whole approach starts with setting SMART (Specific, Measurable, Acceptable, Realistic, Time-bound) goals, followed by an action plan to realize these goals.

Critical Control Points in DPR: Quantifying the Multi-Barrier Approach to Treatment

2015 ◽  
Vol 2015 (14) ◽  
pp. 5477-5488
Author(s):  
Ben Stanford ◽  
Troy Walker ◽  
Stuart Khan ◽  
Shane Snyder ◽  
Cedric Robillot
Keyword(s):  
Control Points ◽  
Critical Control Points
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