Livestock Bio-Terrorism and the Need for Veterinary Services in a Global Society: Risk Analysis, Hazard Analysis and Critical Control Points (HACCP)

2002 ◽  
Vol 29 (4) ◽  
pp. 212-215 ◽  
Author(s):  
Eldon K. Uhlenhopp
Keyword(s):  
Risk Analysis ◽  
Hazard Analysis ◽  
Control Points ◽  
Veterinary Services ◽  
Global Society ◽  
Critical Control Points

scholarly journals Lean 6S in Food Production. HACCP as a Benchmark for the Sixth S "Safety"

2021 ◽  
Author(s):  
Rut Azucena Domínguez ◽  
María del Mar Espinosa ◽  
Manuel Domínguez ◽  
Luis Romero
Keyword(s):  
Risk Analysis ◽  
Industrial Production ◽  
Food Production ◽  
Food Industry ◽  
Hazard Analysis ◽  
Integrative Analysis ◽  
Control Points ◽  
Production Sector ◽  
Critical Control Points

This article presents the integration of lean 6S methodologies and hazard analysis and critical control points (HACCP) in the food production sector. Through the study, it is seen that non-food industrial production is not very different from that of food and, in many cases, it assimilates protocols and ideas that are already working in the food industry; Such is the case of risk analysis, critical control points or hygiene, which are part of the food production protocol and, increasingly, of the industry in general. After the integrative analysis, the article proposes a common lean 6S - HACCP model, which can be used both in food production and in non-food industrial production.

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.

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.

scholarly journals Food Safety Management in Ukraine in the Context of the International Standard ISO 22000:2005

2019 ◽  
Vol 8 (2S9) ◽  
pp. 187-190
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Hazard Analysis ◽  
International Standards ◽  
Control Measures ◽  
Control Points ◽  
Safety Standards ◽  
Critical Control Points ◽  
Haccp System ◽  
Food Safety Standards

The article examines the features of the Hazard Analysis and Critical Control Points (HACCP) system as a factor in food safety. The principles of HACCP, formulated in the ISO 22000: 2005 standard, in the Alimentations Commission Codex are compared, as well as in accordance with the Ukrainian regulatory document "Requirements for the development of food safety standards", approved by the Order of the Ministry of Health of Ukraine on October 1, 2012 No. 590. The comparison is carried out in order to establish the compliance of the Ukrainian HACCP system with the international rules, in particular the ISO 22000: 2005 standard. Shown, that the principles of the Ukrainian HACCP system generally comply with international standards, in particular ISO 22000: 2005. This means that the legislation of Ukraine guarantees that, in compliance with it, food products originating from Ukraine comply with international requirements for the control of its manufacture. The guarantee of this is the system of control measures that are provided for by the laws of Ukraine regarding compliance with the requirements of the HACCP system.

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