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.

Development of a Food Safety Management System Based in the Production of Functional Drinks

2021 ◽  
pp. 7-11
Author(s):  
Елена Юрьевна Титоренко ◽  
Евгения Олеговна Ермолаева ◽  
Юлия Владиславовна Устинова ◽  
Евгения Сергеевна Семьянова
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Management System ◽  
Safety Management ◽  
Raw Materials ◽  
Customs Union ◽  
Quality And Safety ◽  
Safety Management System ◽  
Critical Control Points ◽  
Functional Beverages

В рамках промышленного производства первоочередным стало решение проблем обеспечения качества и безопасности пищевых продуктов и подтверждения соответствия. Один из основных документов в данном направлении - Технический регламент Таможенного союза 021/2011 «О безопасности пищевой продукции». Для разработки системы менеджмента безопасности исследуемой продукции были выбраны ГОСТ Р ИСО 22000-2019 и ГОСТ Р 51705.1-2001. Согласно данному стандарту проведен анализ процесса производства функционального напитка с целью гарантии качества и безопасности продукции. Приведена характеристика функционального напитка, в частности нормативные документы, включающие требования к сырью, органолептическим, физико-химическим, микробиологическим показателям, а также показателям безопасности, в том числе требования к хранению готовой продукции. Составлена блок-схема процесса производства исследуемых продуктов с указанием контролируемых процессов и выявленных критических контрольных точек посредством экспертного метода. Рассмотрены опасности, которые позволяют производителю систематизировать знания специалистов, требуемые для определения эффективной комбинации управляющих воздействий. Определены мероприятия по управлению для каждого этапа процесса производства функционального напитка, установлены причины появления опасного фактора и его виды (химические, биологические и физические), а также назначены ответственные лица за данные мероприятия. На заключительном этапе был составлен план ХАССП, в котором определены объекты контроля, мониторинга и предупреждающие действия. На основании проведенных исследований разработан комплект документации для системы менеджмента безопасности пищевой продукции на предприятии. Within the framework of industrial production, the solution of problems of ensuring the quality and safety of food products and conformity assessment has become a priority. One of the main documents in this direction is the Technical Regulation of the Customs Union 021/2011 «On food safety». GOST R ISO 22000-2019 was chosen for the development of a safety management system for the studied products. According to this standard, the analysis of the production process of functional beverages was carried out in order to guarantee the quality and safety of products. The characteristics of functional beverages are given, in particular, regulatory documents that include requirements for raw materials, organoleptic, physico-chemical, microbiological and safety indicators, including requirements for the storage of finished products. A flowchart of the production process of the studied products is compiled with an indication of the controlled processes and the identified critical control points by means of the expert method. The hazards that allow the manufacturer to systematize the knowledge of specialists required to determine an effective combination of control actions are considered. Management measures for each stage of the production process of a functional drink are determined, the causes of the appearance of a dangerous factor and its types (chemical, biological and physical) are established, and responsible persons for these measures are appointed. At the final stage, a HACCP plan was drawn up, which defines the objects of control, monitoring and preventive actions. Based on the conducted research, a set of documentation for the food safety management system at the enterprise has been developed.

scholarly journals Development of the integrated management system in food production company

2019 ◽  
Vol 48 (1) ◽  
pp. 132-142 ◽  
Author(s):  
Евгения Вайскробова ◽  
Evgenia Vayskrobova ◽  
Надежда Барышникова ◽  
Nadezhda Baryshnikova ◽  
Ирина Резниченко ◽  
...  
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Quality Management System ◽  
Integrated Management ◽  
Integrated Approach ◽  
Integrated System ◽  
Safety Management System ◽  
Integrated Management System ◽  
Critical Control Points

Modern tendencies in food industry development (including meat products processing) are connected with compulsory advance and improvement in production techniques as well as implementation of effective management systems which stem from the integrated approach to risk management. The development and implementation of the systems which would guarantee required and stable safety of products for consumers are very important as well as their quality. For that reason it is essential to develop the models of integrated management system which will be based on the quality management system (QMS) and food safety management system standards. The authors performed comparative analysis of the requirements of the integrated standards. As a result of the analysis and expert evaluation they determined ten areas of integration, developed the matrix of requirements for the elements of the integrated system. The authors studied the risks, gave scientific evidence concerning the occurrence of potential hazards, determined unacceptable risks, pointed out critical control points and developed food safety management system plan for management in these points. They also determined the regularities in the influence of the quality loop stages on the quality and safety parameters, identified and structured the processes using IDEF0 function modeling methodology, made the blocks of graphs that show the interaction of processes determining the directions of information and product flows and reflecting the interaction of processes. The authors developed an integrated system model and determined the information requirements for its functioning. They used the procedure of the system performance assessment in a company using self-assessment criteria. The authors showed the advantages of the implementation and improvement of the integrated system in the company located in Saransk, the Republic of Mordovia.

scholarly journals Effective Operation of Food Quality Management System: A Case Study from Fishery Processing

2020 ◽  
Vol 8 (1) ◽  
pp. 25-40
Author(s):  
Tong Thi Anh Ngoc ◽  
Anna Minja Arturu ◽  
Nguyen Cong Ha ◽  
Takahisa Miyamoto
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Quality Management System ◽  
Assessment Tools ◽  
Microbial Count ◽  
Microbial Quality ◽  
Quality And Safety ◽  
Salmonella Spp ◽  
Effective Operation

Performance of food safety management system (FSMS) by Self diagnostic instrument (DI) and Microbial assessment scheme (MAS) are still new approaches in Vietnamese Pangasius processing industries. Performance variability of food safety management systems (FSMS) in practice during processing steps makes microbial quality and safety of Pangasius products very challenging. Therefore, 117 samples of fish, water and environment were collected throughout processing to assess the effective operation of the FSMS in practice. The dynamics and variations in the microbial quality and safety were observed. The microbial count of the final products ranged 6.8-7.7 log CFU/g of total mesophilic count, <1-<2 log CFU/g of Escherichia coli, <1-6.3 log CFU/g of Coliform and <2-4.6 log CFU/g of Staphylococcus aureus. High prevalence of pathogens was observed on processed fish; 15/36 Listeria monocytogenes and 1/36 Salmonella spp. with a similar trend in food contact surfaces, hands of operators and water. More attention should be focused on this company because the current FSMS is not performing effectively by means of SelfDiagnostic Instrument (DI) and Microbial Assessment Scheme (MAS) tools. These assessment tools are necessary to implement routinely to validate the FSMS in place

PRODUCTION COMPETITIVE CONFECTIONERY PRODUCTS ON THE BASIS OF INTEGRATED IMPLEMENTATION OF SCHEMES QUALITY MANAGEMENT AND SAFETY OF FINISHED PRODUCTS

2018 ◽  
Author(s):  
Н.В. АГЕЕВА ◽  
В.К. КОЧЕТОВ
Keyword(s):  
Food Safety ◽  
Quality Management ◽  
Management System ◽  
Safety Management ◽  
Quality Management System ◽  
Raw Materials ◽  
International Standards ◽  
Document Management ◽  
Safety Management System ◽  
Confectionery Products

Проанализированы пути и средства повышения конкурентоспособности продукции предприятия – «Кондитерского комбината Кубань» (Тимашевск): внедрение требований стандартов ИСО серии 9000; определение процессов управления, реализуемых на уровне высшего руководства; основных процессов, учитывающих все этапы производства и реализации готовой продукции, и поддерживающих процессов, без которых функционирование первых двух категорий невозможно; формирование структуры документооборота комбината в рамках внедрения требований системы менеджмента качества. Внедрение системы менеджмента безопасности пищевой продукции, основанной на принципах ХАССП, способствует предупреждению возникновения рисков пищевой безопасности или помогает свести их до минимума. В систему входят: контроль качества и безопасности сырья, материалов, готовой продукции; оценка поставщиков; GMP (хорошие производственные практики); санитарные программы; инфраструктура и обслуживание оборудования; прослеживаемость «жизненного цикла» продукта от сырья до потребителя; внутренние аудиты; корректирующие и предупреждающие действия. С целью расширения географии продаж и выхода на зарубежные рынки на комбинате сертифицирована система менеджмента безопасности пищевых продуктов по схеме сертификации FSSC 22000. Комплексное внедрение требований международных стандартов по качеству и пищевой безопасности кондитерской продукции обеспечило комбинату выпуск изделий с высокими потребительскими качествами. Means and ways of increasing the competitiveness of the enterprise's products – Confectionery factory Kuban (Timashevsk) analyzed. These include: implementation of the requirements of ISO 9000 standards; definition of management processes implemented at the level of top management; the main processes that take into account all stages of production and sale of finished products, and supporting processes, without which the operation of the first two categories is impossible; formation of the structure of the document management of the plant within the framework of the implementation of the requirements of the quality management system. Introduction of food safety management system based on HACCP principles helps to prevent food safety risks or helps to reduce them to a minimum. The system includes: quality control and safety of raw materials, finished products; supplier evaluation; GMP (good manufacturing practices); sanitary programs; infrastructure and equipment maintenance; traceability of the “life cycle” of the product from raw materials to the consumer; internal audits; corrective and preventive actions. In order to expand the geography of sales and access to foreign markets, the food safety management system under the certification scheme FSSC 22000 is certified at the plant. Complex implementation of requirements of the international standards on quality and food safety of confectionery production provided to combine release of products with high consumer qualities.

scholarly journals Development of an algorithm for evaluation of a comprehensive risk management indicator in food safety management systems

2021 ◽  
Vol 2 (3(58)) ◽  
pp. 31-36
Author(s):  
Yuliia Slyva
Keyword(s):  
Risk Management ◽  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Control Measures ◽  
Management Systems ◽  
Control Points ◽  
Safety Management Systems ◽  
Safety Management System ◽  
Critical Control Points

The object of research is risk management in food safety management systems. The subject of the study is individual indicators, criteria and a comprehensive indicator of risk management for food safety. One of the most problematic areas is the lack of a common methodology for food safety risk assessment for the development, implementation and operation of food safety management systems. This leads to the fact that it is impossible to properly assess the risk groups depending on the object of management: – unintentional threats (HACCP concept – hazard analysis and critical control points); – intentional threats (concepts VACCP – vulnerability analysis and critical control points, TACCP – threat analysis and critical control points). And evaluate the overall effectiveness of the food safety management system. The study used methods of systems analysis and mathematical modeling as the main research method in all fields of knowledge. As well as a scientifically sound method of assessing the characteristics of complex systems used for decision-making in various fields of economic, managerial and social activities. The proposed in the work algorithm allows to quantify the level of risk management in the food safety management system by such groups as unintentional and intentional threats, taking into account the general indicators of the criteria and their factors. The overall criterion for unintentional threats, which are identified using HACCP principles, is determined by three criteria: microbiological threats, chemical threats and control measures, which in turn include a number of factors. The general indicator of the criterion for intentional threats, which are identified using the principles of VAССР and TAССР, is also determined by three criteria: opportunities, motivation and control measures, which in turn have a separate number of factors. The obtained algorithm allows to determine the levels of risk management and serve as an effective tool for obtaining objective information about the effectiveness of the implementation of the food safety management system. In contrast to existing methods of food safety risk assessment, which are based only on the management of unintentional threats, the proposed algorithm allows to take into account the impact of intentional threats – fraud and bioterrorism. And consider food safety risks comprehensively and develop options for improving management measures.

scholarly journals Studies Regarding the Implementation and Certification of Food Safety Management System in the Romanian Companies

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Adrian CHIRA ◽  
Lenuta CHIRA ◽  
Elena DELIAN
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Hazard Analysis ◽  
Economic Loss ◽  
Control Points ◽  
Safety Management System ◽  
Safety Standards ◽  
Critical Control Points ◽  
Food Safety Standards

HACCP is the abbreviation for the english expression “ Hazard Analysis Critical Control Points ”. To obtain high – quality products, capable of meeting the consumer’s demands and complying with the food safety standards, certain risk-prevention and control methods should be applied (Bonsi R.,2001). In the fruits products processing company, the application of a HACCP system allows the identification of the key-elements of the technological process. The system analyses the hazard related to the product and the process, indicating the critical control points to the hygienic quality of the product.. Starting with the fact that some of these products are ready to eat (eg.fresh fruits or Macedonia salad), there are major concerns regarding the level of pesticides and other chemical contaminants, the maintenance of hygiene during harvesting, handling, processing, storage, and commercialisation (Aversano, F 2006). In order to prevent or reduce the above-mentioned hazards, the big specialised companies and small producers must apply HACCP prevention methods, not methods based on the final product control (which may affect consumer’s health and may lead to important economic loss). In the last years, in Romania, some companies started to certify the food safety management system, according the ISO 22000, IFS or BRC standards,whose common point is the HACCP study, which is included in all food safety standards. Therefore, this paper contains a HACCP study, characteristic for “ready to eat” vegetable products and expl

scholarly journals ON THE FOOD SAFETY MANAGEMENT SYSTEM IN CURRENT CONDITIONS AND PROBLEMS IN THE AREA OF SUPERVISION

2019 ◽  
Vol 96 (4) ◽  
pp. 399-401
Author(s):  
L. V. Belova ◽  
T. Yu. Pilkova ◽  
R. S. Vasilyev ◽  
I. M. Fedotova
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
System Development ◽  
Hazard Analysis ◽  
Management Systems ◽  
Control Points ◽  
Safety Management Systems ◽  
Safety Management System ◽  
Critical Control Points

This article covers the aspect of food safety provision by product chain participants under current conditions by means of the development of food safety management systems (FSMS) based on НАССР (Hazard Analysis and Critical Control Points) principles. НАССР principles and logical approach for setting and solving specific tasks, preceding HACCP principles, are discussed. The main stages of food safety management system development and implementation are presented, as well as advantages from its implementation.

scholarly journals Improvement of technical safety management based on the principles of HACCP in meat processing enterprise of agro-industrial sector

2020 ◽  
pp. 83-90
Author(s):  
Nina Vladimirovna Konik ◽  
Olga Aleksandrovna Shutova ◽  
Dmitry Nikolaevich Katusov
Keyword(s):  
Management System ◽  
Safety Management ◽  
Industrial Sector ◽  
Control Points ◽  
Meat Processing ◽  
Safety Management System ◽  
Critical Control Points ◽  
Factors Of Production ◽  
Processing Enterprise ◽  
Technical Safety

The article discusses the development and implementation of a safety management system based on the principles of HACCP at a food enterprise, the main focus of which is the production of meat and sausage products. Hazardous factors of production were determined, the indicators were ranked, critical control points were established at all stages of product processing, a HACCP plan was developed.

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.

Sign in / Sign up

Export Citation Format

Share Document