scholarly journals Food Safety Management System: Concept and Practical Implementation

2019 ◽  
Author(s):  
N. M. Beliaev ◽  
L. A. Donskova ◽  
D. A. Prostova
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Practical Implementation ◽  
Safety Management System ◽  
System Concept

Techno-managerial factors related to food safety management system in food businesses

2013 ◽  
Vol 115 (9) ◽  
pp. 1381-1399 ◽  
Author(s):  
Kostas Milios ◽  
Pantelis E. Zoiopoulos ◽  
Angelos Pantouvakis ◽  
Marios Mataragas ◽  
Eleftherios H. Drosinos
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Safety Management System

Tasks of the Development and Implementation of Enterprise Industrial Safety Management System when Operating Technical Devices

2021 ◽  
pp. 15-19
Author(s):  
N.A. Makhutov ◽  
◽  
A.P. Cherepanov ◽  
M.V. Lisanov ◽  
◽  
...  
Keyword(s):  
Management System ◽  
Safety Management ◽  
Technical Condition ◽  
Industrial Safety ◽  
Automated System ◽  
Practical Implementation ◽  
Technical Diagnostics ◽  
Technical Device ◽  
Safety Management System ◽  
Hazardous Production

Development and practical implementation of the enterprise industrial safety management system considering the new requirements of the legislation on creation of the state system for monitoring, remote control, technical certification, and diagnostics of technical devices at hazardous production facilities supervised by Rostechnadzor is discussed in the article. To perform automated collection, recording, generalization, systematization, and evaluation of the information on the parameters that characterize safety of the enterprise hazardous equipment as a whole and each technical device, a block diagram of the enterprise automated industrial safety management system is proposed. The basics are suggested for creating the automated system containing a database that includes all the technical documentation, certificates and expert opinions, repair documentation and accompanying documents (orders, instructions, audit conclusions, etc.) for the efficiency of tracking the technical condition in real time considering changes in all the controlled parameters of the enterprise technological complexes. It is noted in the article that the assessment of the technical condition and life of single and unique technical devices that make up the bulk of equipment in hazardous production should be carried out already at the manufacturing stage by combining technical control with technical diagnostics, and their results should be included in the technical passport of the device. The need in this information for the operators is invaluable, especially after working out the manufacturer’s designated period of safe operation and for evaluating the actual technical condition and comparing it with its original, which was documented during fabrication. Data on the initial state allows to qualitatively assess the degradation processes that are developing during operation and consider them when evaluating the life of a technical device and conduct a qualitative audit of the industrial safety management system.

scholarly journals Inocuidad en alimentos tradicionales: el queso de Poro de Balancán como un caso de estudioFood safety management in traditional food products: Balancán’s Poro cheese as a case study

2016 ◽  
Vol 25 (47) ◽  
pp. 87
Author(s):  
Mayra Díaz Ramírez ◽  
José Mariano García Garibay ◽  
Judith Jiménez Guzmán ◽  
Adriana Villanueva Carbajal
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Products ◽  
Traditional Food ◽  
Safety Management System ◽  
Critical Control Point ◽  
Haccp System

ResumenLa variabilidad de los alimentos tradicionales producidos de manera artesanal es admisible, pero su inocuidad debe garantizarse. La ejecución de Buenas Prácticas de Manufactura (BPM) es fundamental para la construcción de sistemas de gestión de la inocuidad como el Análisis de Riesgos y Puntos Críticos de Control (HACCP) e ISO-22000-Food Safety Management System. El cumplimiento de este tipo de prácticas en la producción de alimentos tradicionales en México es escaso. Tomando al queso de Poro, como ejemplo de este tipo de alimentos, el presente documento describe las condiciones y controles de su proceso de producción. Ello como el primer paso para documentar la factibilidad de implementar sistemas de gestión de la inocuidad. Esto es dado que la legislación en México permite la comercialización de este tipo de quesos si su producción cumple con controles basados en BPM.AbstractThe variability of hand-made traditional food products is admissible, but food safety must be guaranteed. The accomplishment of Good Manufacturing Practices (GMP) is essential to implement food safety management systems as the Hazard Analysis and Critical Control Point (HACCP) system and the ISO-22000-Food Safety Management System. The fulfillment of these practices in the manufacture of traditional food products in Mexico is limited so, taking Poro cheese as an example of this kind of food products, the present document is intended to describe Poro cheese’s production controls and conditions as the first step to evaluate the feasibility to implement a food safety management system, since Mexico’s regulation allows the commercialization of these kind of cheeses if their production process complies with GMP.

Handwashing Observations in Fast-Food and Full-Service Restaurants: Results from the 2014 FDA Retail Food Risk Factors Study

2021 ◽  
Author(s):  
Linda Verrill ◽  
Marc Boyer ◽  
Laurie Williams ◽  
Jessica Otto ◽  
Amy Lando ◽  
...  
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Fast Food ◽  
Management System ◽  
Safety Management ◽  
Safety Management System ◽  
Food Protection ◽  
Food Contact Surfaces ◽  
Fast Food Restaurants ◽  
Retail Food

Properly executed handwashing by food employees can greatly minimize the risk of transmitting foodborne pathogens to food and food contact surfaces in restaurants. However, food employee handwashing is often not done correctly nor does it occur as often as it should. The purpose of this study was to assess the relative impact of 1) the convenience and accessibility of handwashing facilities; 2) the maintenance of handwashing supplies, 3) multi-unit status, 4) having a Certified Food Protection Manager, and 5) having a Food Safety Management System on compliance with proper handwashing. Results showed marked differences in handwashing behaviors between fast-food and full-service restaurants. Forty-five percent of fast-food restaurants and 57% of full-service restaurants were found to be out of compliance for washing hands correctly. Fifty-seven percent of fast-food establishments and 78% of full-service establishments were out-of-compliance for employee hands being washed when required. Logistic regression results point toward the benefits of accessibility and maintenance of the handwashing sink and food establishments having a Food Safety Management System to increase the likelihood of employees washing hands when they are supposed to and washing them correctly when they do.

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