scholarly journals Proizvodnja sudžuka primjenom norme HRN BAS 1049:210

Meso ◽  
2017 ◽  
Vol 19 (3) ◽  
pp. 240-245
Author(s):  
Natalija Uršulin Trstenjak ◽  
Saša Šušnić
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Control Points ◽  
Cross Contamination ◽  
Material Sources ◽  
Critical Control Points ◽  
Quality Certification ◽  
Haccp System ◽  
And Storage ◽  
Material Preparation

Application of Halal Standard HRN BAS 1049:2010 in production of Sujuk The application of the Halal Standard HRN BAS 1049:2010 in the production of Sujuk is prescribed by the implementation of HACCP system and the certification issued by the Centre for Halal Quality Certification. The paper presents halal standard requirements in the course of Sujuk production from raw materials to finished products. Sujuk is a traditional dry, spicy sausage originating from Bosnia and Herzegovina consisting of ground beef with the addition of various spices (sumac, garlic, salt, red pepper). The production of Sujuk is based solely on raw material sources awarded the halal certification. The process of production prevents the cross contamination of halal (permitted) and haram (prohibited) raw materials and products by defining the 5 HrCCP (Haram Critical Control Points): HrCCP1 – procurement, reception and storage of raw materials, HrCCP2 – raw material preparation, HrCCP3 – production of sausage meat, HrCCP4 – smoking, HrCCP5 – storage of finished products. The halal quality certification may only be awarded to a product produced in accordance with the requirements of the Halal Standard HRN BAS 1049:2010.

Hazard Analyses of Duck in Chinese Restaurants

1982 ◽  
Vol 45 (5) ◽  
pp. 445-449 ◽  
Author(s):  
FRANK L. BRYAN ◽  
MITSUTO SUGI ◽  
LLOYD MIYASHIRO ◽  
STEVEN TSUTSUMI ◽  
CHARLES A. BARTLESON
Keyword(s):  
Water Activity ◽  
Temperature Rise ◽  
Pathogenic Bacteria ◽  
Room Temperature ◽  
Control Points ◽  
Refrigerated Storage ◽  
Cross Contamination ◽  
Critical Control Points ◽  
Cutting Boards ◽  
And Storage

Time-temperature exposures and water activity values were measured during the preparation and storage of Chinese-style duck products. Frozen ducks were usually thawed at room temperature and remained at room temperature for several hours thereafter. During cooking or during the post-oven temperature rise period, the temperatures at the geometric centers of the ducks exceeded 94 C (201 F). Cooked ducks were subjected to cross-contamination when they were chopped or cut up on cutting boards. Cooked ducks were held for several hours at bacteria-incubating temperatures while they were on display in cabinets or on counters. Leftover cooked ducks cooled rather rapidly during refrigerated storage. When they were reheated, their internal temperatures did not rise to levels lethal to vegetative pathogenic bacteria. Water activity values of cooked duck ranged from 0.87 to 0.99. Critical control points of the operations were the cutting and chopping of cooked ducks, storage of ducks during display for sale and reheating leftover ducks. Recommendations for control are: (1) to hold cooked ducks at 55 C (131 F) or above, (2) cool unsold cooked ducks rapidly, (3) reheat leftover ducks to internal temperatures of 71–74 C (160–165 F), and (4) minimize opportunities of contamination from equipment surfaces and workers' hands.

Inserting the GS1 to HACCP System to Guarantee the Food Safety

2011 ◽  
Vol 335-336 ◽  
pp. 132-136 ◽  
Author(s):  
Lu Ying Zhao ◽  
Ming Xia ◽  
Jing Jing Guan
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
Safety Management ◽  
Hazard Analysis ◽  
Raw Material ◽  
Control Points ◽  
Core Component ◽  
Physical Hazards ◽  
Critical Control Points ◽  
Haccp System

Hazard Analysis & Critical Control Points (HACCP) is the core component of the food safety management system which analyzes and controls biological, chemical, and physical hazards of food at each key point of food chain, namely from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product [1]. However, the information of each point of HACCP does not connect. To bridge the gaps among points of food chain, GS1 system needs to be integrated into the HACCP system.

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 Detection of Potential Hazards at Different Phases of Fish and Prawn Processing Plants in Khulna

1970 ◽  
Vol 43 (1) ◽  
pp. 131-138
Author(s):  
A Nargis ◽  
MA Hossain ◽  
S Parween
Keyword(s):  
Hazard Analysis ◽  
Export Market ◽  
Control Points ◽  
Fish Processing ◽  
Critical Control Points ◽  
Haccp System ◽  
Processing Plants ◽  
Frozen Fish ◽  
And Storage ◽  
Fishing Area

Frozen fish and prawns occupy the highest rank among the export commodities. Export market of frozen fish/prawn totally depends on the freshness of the commodity. In order to give quality assurance of frozen fish and prawns of Bangladesh, the HACCP system is needed for different mechanisms of processing and consumption. In the present investigation, a total of 10 critical points were identified with farm to processing plants. The identification of potential hazards at different phases (catch and storage at fishing area, transportation, prior to processing, factory hygiene, processing, freezing, packaging, storage and shipment and storage at shipping area) of fish and prawn shrimp processing, and implementation of Hazard Analysis Critical Control Points (HACCP) system in this industry is the only weapon which can increase the demand of fish and prawns of Bangladesh in export market. Key words: Potential hazards, critical control points, HACCP, Fish processing plants DOI: 10.3329.bjsir.v43i1.864 Bangladesh J. Sci. Ind. Res. 43(1),131-138, 2008

Calculation of the Glaze Recipe for Porcelain Feldspar Products Based on their Molecular Formula Rationalization

2008 ◽  
Vol 59 (2) ◽  
pp. 129-134
Author(s):  
Ion Teoreanu ◽  
Roxana Lucia Dumitrache ◽  
Stefania Stoleriu
Keyword(s):  
Raw Materials ◽  
Computer Programs ◽  
Point Of View ◽  
Raw Material ◽  
Easy Access ◽  
Molecular Formula ◽  
Design Equation ◽  
Material Sources

Any change of the raw material sources for glazes, economically, ecologically motivated, and also from the glaze quality point of view, is conditioned by the molecular formula rationalization and by the variation limits of the molecular formula, respectively. The proper glaze compositions are placed within their limit variation intervals with optimized processing and utilization properties. For this purpose, the rationalization criteria and procedures of molecular formulas are summarized in the present paper, as well as the results referring to their rationalization obtained in the authors� previous work. Thus, one starts from a base of raw materials that are selected, usable and also accessible for the design and producing of the glazes. On these bases the groundwork and the design equation for the glaze recipes are developed, exemplified for a single glaze. For an easy access to results, computer programs are used for an easy access to results.

Feasibility of cereal straw for industrial utilization in Minnesota

2000 ◽  
Vol 15 (1) ◽  
pp. 2-8 ◽  
Author(s):  
N.C. Wagner ◽  
S. Ramaswamy ◽  
U. Tschirner
Keyword(s):  
Animal Feed ◽  
Raw Materials ◽  
Low Cost ◽  
Economic Feasibility ◽  
Raw Material ◽  
Cereal Straw ◽  
Industrial Utilization ◽  
Industrial Use ◽  
On Farm ◽  
And Storage

AbstractA pre-economic feasibility study was undertaken to determine the potential of cereal straw for industrial utilization in Minnesota. Specifically, utilizing straw for pulp and paper manufacture was of interest. The availability of cereal straw fiber supplies at various locations across the state of Minnesota, along with pre-processing issues such as transportation, harvesting, handling, and storage, are discussed and priced. The greatest economic advantage of straw for industrial use appears to be the low cost of the raw material compared to traditional raw materials. This also provides an excellent opportunity for additional income for farmers. The methodology and information provided here should be helpful in evaluating the feasibility of utilizing straw for other industrial purposes in other parts of the world. However, in some Third World countries, long-standing on-farm, traditional uses of cereal straws for fuel, fiber, and animal feed may limit their availability for industrial utilization.

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.

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.

scholarly journals Hazard Analysis Critical Control Points (HACCP) Principle 5: Establish Corrective Actions

EDIS ◽  
2007 ◽  
Vol 2007 (19) ◽  
Author(s):  
Ronald H. Schmidt ◽  
Debby Newslow
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Human Nutrition ◽  
Food Science ◽  
Control Points ◽  
Safety Hazard ◽  
Fact Sheet ◽  
Critical Control Points ◽  
Haccp System ◽  
Corrective Actions

FSHN07-06, a 7-page fact sheet by Ronald H. Schmidt and Debby Newslow, explains the necessary steps in a HACCP system for taking a corrective action once a food safety hazard has been discovered. Published by the UF Department of Food Science and Human Nutrition, July 2007. FSHN07-06/FS142: Hazard Analysis Critical Control Points (HACCP)—Principle 5: Establish Corrective Actions (ufl.edu) Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu)

Using Pattern Recognition in Decoding Hazard Analysis and Critical Control Points (HACCP) for Quality Assurance

2018 ◽  
pp. 1788-1801
Author(s):  
Rahul Bhaskar ◽  
Au Vo
Keyword(s):  
Pattern Recognition ◽  
Quality Control ◽  
Quality Assurance ◽  
Food Industry ◽  
Hazard Analysis ◽  
Control Points ◽  
Critical Control Points ◽  
Haccp System ◽  
Preliminary Research

Jack Grealish is an aspiring entrepreneur. During his undergraduate in UCLA, he worked in his father's business, which focused on selling specialized foods. He became fascinated with the food industry and find out more what it entails. His investigation has unveiled the landscape of the food industry. Furthermore, he discovered that the hazard analysis and critical control points (HACCP) system implemented in the food industry was rather disjointed and could benefit from automation. He conducted a preliminary research about current HACCP development and determine to plunge ahead. Jack ponders about the possibility of integrating different pattern recognition methodologies in HACCP processes to improve the effectiveness of overall quality control at his company.

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