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

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.

In-Plant Validation Study of Harvest Process Controls in Two Beef Processing Plants in Honduras

2019 ◽  
Vol 82 (4) ◽  
pp. 677-683
Author(s):  
DIEGO CASAS ◽  
MINDY M. BRASHEARS ◽  
MARK F. MILLER ◽  
BRENDA INESTROZA ◽  
MARIA BUESO-PONCE ◽  
...  
Keyword(s):  
United States ◽  
Food Safety ◽  
Lymph Nodes ◽  
Hazard Analysis ◽  
The United States ◽  
Control Points ◽  
Beef Processing ◽  
Critical Control Points ◽  
Processing Plants ◽  
Safety Programs

ABSTRACT Imported meat in the United States can become a food safety hazard if proper food safety programs are not fully implemented in foreign meat processing plants. Thus, exporting countries' food safety inspection systems must be equivalent to the U.S. federal inspection system to become eligible to export meat to the United States. The objective of this study was to validate the beef harvest Hazard Analysis and Critical Control Points and food safety programs of two beef processing plants in Honduras operating under U.S. equivalency standards by evaluating the presence of Salmonella (plant A) and Shiga toxin–producing Escherichia coli (STEC; plant B) on hides. Additionally, evaluating pathogen transfer from hides to carcasses, as detected by preevisceration sampling, and the mitigation of transferred pathogens, by application of carcass spray interventions and determination of Salmonella presence in lymph nodes, was also conducted. In plant A, the presence of Salmonella on hides (n = 30 of 687; 4.4%) was significantly greater (P < 0.10) than on carcasses swabbed at preevisceration (n = 7 of 687; 1.0%), after intervention (n = 13 of 678; 1.9%), and in lymph nodes (n = 14 of 691; 2.0%). In plant B, Salmonella was not detected on hide samples; therefore, data could not be used for validation of the harvest Hazard Analysis and Critical Control Points program. Alternatively, STEC presence on hides (n = 21 of 85; 24.7%) was greater (P < 0.10) than on carcasses at preevisceration (n = 3 of 85; 3.5%) and after intervention (n = 1 of 85; 1.2%). Pathogen presence in plant B did not differ (P = 0.306) between carcasses in preevisceration and postintervention stages; both, however, were substantially low. Both plants' controls effectively reduced Salmonella and STEC presence in postintervention carcasses.

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

2014 ◽  
Vol 16 (1) ◽  
pp. 60-72 ◽  
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.

Hazard Analysis Critical Control Point (HACCP) Systems for Retail Food and Restaurant Operations

1990 ◽  
Vol 53 (11) ◽  
pp. 978-983 ◽  
Author(s):  
FRANK L. BRYAN
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Control Points ◽  
Contributing Factors ◽  
Food Markets ◽  
Critical Control Point ◽  
Safety Assurance ◽  
Critical Control Points ◽  
Haccp System ◽  
Food Market

There are many hazardous operations that are associated with the preparation of foods in food markets and foodservice establishments. These hazards have been repeatedly documented as major contributing factors during investigation of outbreaks of foodborne disease. Risks vary depending on (a) the food source, (b) methods used to prepared foods, (c) conditions during storage and display, and (d) the interval between heating and consumption. Although many different foods are prepared in these operations, they can be classified into categories of foodservice systems and certain critical control points apply to each system. For example, cooking is a critical control point of Cook/Serve Systems; hot holding, as well as cooking, is a critical control point for Cook/Hold Hot Systems; chilling is a critical control point for Cook/Chill and Cook/Freeze Systems; and obtaining foods from safe sources and/or reheating, if applicable, are critical control points for Assemble/Serve Systems. The HACCP system provides several magnitudes of food safety assurance over that offered by traditional inspections for food market and foodservice operations.

Development of HACCP System for Assurance of Product Safety in A Gherkin Pickle Industry

2020 ◽  
Vol 1 (1) ◽  
Author(s):  
Jamuna Prakash ◽  
Madhusmita Sahoo
Keyword(s):  
Decision Tree ◽  
Hazard Analysis ◽  
Control Point ◽  
Export Market ◽  
Human Consumption ◽  
Critical Control Point ◽  
Whole Process ◽  
Critical Control Points ◽  
Safe Product ◽  
Haccp System

Gherkin (Cucumis anguria), which is being widely grown in India now is processed to produce fermented, fresh pack pickles principally for export market. Hazard analysis and critical control point is a system to ensure good quality and safety of the food products. The present study was planned to develop HACCP system for a gherkin pickle industry along with the assessment of microbial quality for multiple product variations. Eight variants of pickles were prepared using spices and preservative and subjected to microbial analysis on 0, 7th and 15th day following standard methods. HACCP study which included the seven principles and twelve steps of HACCP was carried out with a decision tree protocol. Results showed that there was no growth of E. coli, lactobacilli, yeast or mold even after 15 days of storage in any sample stored at ambient or under refrigeration. The study of HACCP system indicated two critical control points in the whole process of making pickles, namely metal detection and pasteurization, for which the limits were identified.Proper monitoring system for the developed protocol would assure a safe product for human consumption. Keywords: Gherkin Pickle; Microbial Assessment; Decision Tree; Hazard Analysis; Critical Control Point; Quality Assurance

Sign in / Sign up

Export Citation Format

Share Document