scholarly journals Analysis of Food Safety Management Systems in the Beef Meat Processing and Distribution Chain in Uganda

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2244
Author(s):  
Siya Balaam Jeffer ◽  
Issmat I. Kassem ◽  
Samer A. Kharroubi ◽  
Gumataw Kifle Abebe
Keyword(s):  
Public Health ◽  
Supply Chain ◽  
Food Safety ◽  
Safety Management ◽  
Preventive Intervention ◽  
Control Point ◽  
Meat Production ◽  
Critical Control Point ◽  
Butcher Shops ◽  
Beef Supply Chain

Meat production is an essential component in food security and the economy in Uganda. However, food safety concerns pose a challenge to public health in Uganda and impede access to regional and global markets. Here, food safety management (FSM) practices in the Ugandan beef supply chain were evaluated. A cross-sectional survey was conducted in major slaughterhouses (n = 3), butcher shops (n = 184), and supermarkets (n = 25) in Uganda’s capital, Kampala. The three slaughterhouses had low scores in core control and assurance activities of FSM. Packaging interventions were weak in all the slaughterhouses, while only one slaughterhouse had a functional cooling facility. Supermarkets implemented better hygienic and preventative practices in comparison to butcher shops. However, both sourced from slaughterhouses that had low-to-poor hygiene practices, which weakened the efforts implemented in the supermarkets. Furthermore, most butcher shops did not offer training to meat handlers on HACCP (Hazard Analysis and Critical Control Point)-based practices. The low food safety performance in the supply chain was primarily attributed to poor sanitation, hygiene, and handling practices. Therefore, HACCP-based training and robust preventive, intervention, and monitoring systems are needed in the Ugandan beef supply chain to benefit public health and increase competitiveness.

Pure Curd Supply Chain

2016 ◽  
pp. 97-110
Author(s):  
Rajneesh Mahajan ◽  
Suresh Garg ◽  
P. B. Sharma
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Safety Management ◽  
Manufacturing Sector ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Level ◽  
Critical Control Point ◽  
Shed Light

The modern food safety management comprises of ISO 22000:2005. It has modified the hazard analysis critical control point (HACCP) by embedding food safety management. It has created a standardized management system. The objective of current chapter is to endow a systematic approach for the ground level implementation of ISO 22000 in Indian pure curd supply chain management. The chapter is prepared utilizing combination of qualitative research and case study method. A case of Milsh Dairy Ltd. (MDL, organisation's name is disguised) was discussed to shed light on ISO 22000 features, comparative analysis between HACCP and ISO 22000. The research is limited to professional pure curd manufacturing sector. Authors have adopted the research methodology which can be applied to other sectors also.

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.

Successful Hazard Analysis Critical Control Point Implementation in the United Kingdom: Understanding the Barriers through the Use of a Behavioral Adherence Model

2001 ◽  
Vol 64 (5) ◽  
pp. 710-715 ◽  
Author(s):  
SAMANTHA J. GILLING ◽  
EUNICE A. TAYLOR ◽  
KEVIN KANE ◽  
JOANNE Z. TAYLOR
Keyword(s):  
United Kingdom ◽  
Food Safety ◽  
Guideline Adherence ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Behavioral Model ◽  
Successful Implementation ◽  
Critical Control Point ◽  
The United Kingdom

Hazard analysis critical control point (HACCP), a system of risk management designed to control food safety, has emerged over the last decade as the primary approach to securing the safety of the food supply. It is thus an important tool in combatting the worldwide escalation of foodborne disease. Yet despite wide dissemination and scientific support of its principles, successful HACCP implementation has been limited. This report takes a psychological approach to this problem by examining processes and factors that could impede adherence to the internationally accepted HACCP Guidelines and subsequent successful implementation of HACCP. Utilizing knowledge of medical clinical guideline adherence models and practical experience of HACCP implementation problems, the potential advantages of applying a behavioral model to food safety management are highlighted. The models' applicability was investigated using telephone interviews from over 200 businesses in the United Kingdom. Eleven key barriers to HACCP guideline adherence were identified. In-depth narrative interviews with food business proprietors then confirmed these findings and demonstrated the subsequent negative effect(s) on HACCP implementation. A resultant HACCP awareness to adherence model is proposed that demonstrates the complex range of potential knowledge, attitude, and behavior-related barriers involved in failures of HACCP guideline adherence. The model's specificity and detail provide a tool whereby problems can be identified and located and in this way facilitate tailored and constructive intervention. It is suggested that further investigation into the barriers involved and how to overcome them would be of substantial benefit to successful HACCP implementation and thereby contribute to an overall improvement in public health.

scholarly journals Usulan Aksi Mitigasi Risiko Rantai Pasok Produk Pancake Durian dengan Pendekatan House Of Risk (HOR) dan Hazard Analysis Critical Control Point (HACCP)

2019 ◽  
Vol 2 (4) ◽  
Author(s):  
Dyah Lintang Trenggonowati ◽  
Asep Ridwan ◽  
Winda Chamidah Nurmayanti
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Risk Mitigation ◽  
Hazard Analysis ◽  
Control Point ◽  
Safety Control ◽  
Critical Control Point ◽  
High Category ◽  
Risk Sources ◽  
Fmea Method

Besarnya tuntutan masyarakat terhadap kualitas pangan yang baik dan aman untuk dikonsumsi semakin menuntut para produsen makanan untuk lebih memperhatikan aspek keamanan pangan pada saat dilakukannya pengelolaan sepanjang aktivitas rantai pasok. Hal ini sering disebut Food Safety Supply Chain. Timbulnya suatu risiko menjadi suatu hal yang tidak dapat dihindari dalam pemenuhan aspek penting dalam aktivitas rantai pasok. Manajemen rantai pasok menjadi suatu jawaban dalam pengendalian risiko yang terjadi pada rantai pasok perusahaan, salah satunya yaitu pada IKM Duren Oke. Tujuan penelitian ini yaitu mengidentifikasi aliran konfigurasi rantai pasok, mengidentifikasi kejadian risiko yang berpotensi timbul mengganggu rantai pasok keamanan pangan, menentukan urutan sumber risiko berdasarkan nilai ARP tertinggi pada kategori tinggi, menentukan urutan usulan aksi mitigasi risiko berdasarkan nilai ETD dan menentukan sumber risiko yang perlu dilakukan pengendalian keamanan pangan. Metode yang digunakan dalam penelitian ini yaitu SCOR dalam pemetaan aktivitas rantai pasok IKM, metode FMEA dalam peratingan bobot severity dan occurrence, HOR dalam menentukan kategori tinggi sumber risiko yang harus ditangani dan penentuan aksi mitigasi yang tepat dan metode HACCP dalam pengendalian keamanan pangan. Pada penelitian ini terdapat 4 tahap yang dilakukan dengan menggunakan metode HOR yaitu tahap identifikasi, analisa risiko, evaluasi risiko dan mitigasi risiko. Berdasarkan hasil penelitian dengan metode HOR, diperoleh 33 kejadian risiko dan 11 sumber risiko serta 5 usulan aksi mitigasi. Dari hasil kategori tinggi pada sumber risiko dilakukan pengendalian keamanan pangan pada proses produksi dan proses distribusi menggunakan metode HACCP.   The large demand of the community for good and safe food quality for consumption increasingly demands food producers to pay more attention to the aspect of food safety when doing management throughout supply chain activities. This is often called the Food Safety Supply Chain. The emergence of a risk becomes something that cannot be avoided in fulfilling important aspects in supply chain activities. Supply chain management is an answer in controlling risks that occur in the company's supply chain, one of which is the IKM Duren Oke. The purpose of this study is to identify supply chain configuration flow, identify potential risk events that disrupt the food safety supply chain, determine the order of risk sources based on the highest ARP value in the high category, determine the order of proposed risk mitigation actions based on ETD values and determine the sources of risk that need to be carried out food safety control. The methods used in this research are SCOR in mapping the supply chain activities of SMEs, FMEA method in ranking severity and occurrence weights, HOR in determining high categories of risk sources that must be addressed and determining appropriate mitigation actions and HACCP methods in food safety control. In this study, there were 4 stages carried out using the HOR method, namely the identification, risk analysis, risk evaluation and risk mitigation stages. Based on the results of research using the HOR method, 33 risk events were obtained, 11 risk sources and 5 proposed mitigation actions. From the results of the high category of risk sources carried out food safety control in the production process. 

Developing a solution for small businesses

2015 ◽  
Vol 7 (1) ◽  
pp. 63-77 ◽  
Author(s):  
Mariam Al Khaja ◽  
Mouza Al Muhairi ◽  
Mariam Al Yousuf ◽  
Alyazi Al Mazrouei ◽  
Mostafa Ibrahim Ali ◽  
...  
Keyword(s):  
Food Safety ◽  
Small Businesses ◽  
Implementation Strategy ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Content Type ◽  
Record Keeping ◽  
Critical Control Point ◽  
Innovative Solution

Purpose – This paper aims to describe the process of developing, implementing and evaluating an innovative solution to enhance food safety and promote Hazard Analysis and Critical Control Point-based food safety management techniques in small independent restaurants. It is the fifth article in a Worldwide Hospitality and Tourism Themes theme issue presenting a comprehensive government strategy for improving food safety management standards across the hospitality industry. Design/methodology/approach – This article outlines the essential design principles that were established by Abu Dhabi Food Control Authority for creating a food safety management system (FSMS) for independent restaurants, following international benchmarking and extensive in-depth local research. It charts the process of designing and approving the documents and records that make up the system, and identifies a methodology for implementation and evaluation. Findings – Salamt Zadna, the FSMS developed, conveys risk-based food safety requirements through photographs communicating simple, practical steps. It minimises record-keeping with a picture-based diary and has an implementation strategy involving inspector support, after an extensive period of capacity building. Originality/value – The article demonstrates an effective model for creating an FSMS for small businesses, along with the main components required and their impact on industry. It also includes details of a phased implementation strategy for achieving success in practice, utilising trained government inspectors. It will be of value to practitioners, researchers, policymakers and other stakeholders involved in the food industry.

Food Safety Objectives for Listeria monocytogenes in Spanish Food Sampled in Cafeterias and Restaurants

2011 ◽  
Vol 74 (9) ◽  
pp. 1569-1573 ◽  
Author(s):  
E. DOMÉNECH ◽  
J. A. AMORÓS ◽  
I. ESCRICHE
Keyword(s):  
Listeria Monocytogenes ◽  
Food Safety ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Consumer Health ◽  
Critical Control Point ◽  
Good Manufacturing Practices ◽  
Microbiological Criteria ◽  
Insight Into

To gain more insight into the context of food safety management by public administrations, food safety objectives must be studied. The Valencian administration quantified the prevalence of Listeria monocytogenes in cafeterias and restaurants in this region of Spain between 2002 and 2010. The results obtained from this survey are presented here for 2,262 samples of fish, salad, egg, cold meat, and mayonnaise dishes. Microbiological criteria defined for L. monocytogenes were used to differentiate acceptable and unacceptable samples; more than 99.9% of the samples were acceptable. These findings indicate that established food safety objectives are achievable, consumer health at the time of consumption can be safeguarded, and food safety management systems such as hazard analysis critical control point plans or good manufacturing practices implemented in food establishments are effective. Monitoring of foods and food safety is an important task that must continue to reduce the current L. monocytogenes prevalence of 0.1% in restaurant or cafeteria dishes, which could adversely affect consumer health.

scholarly journals Rapid Microbiological Methods with Hazard Analysis Critical Control Point

1997 ◽  
Vol 80 (6) ◽  
pp. 1143-1150 ◽  
Author(s):  
Mansel W Griffiths
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Trade Agreement ◽  
The European Union ◽  
Space Flights ◽  
Critical Control Point ◽  
Microbiological Methods ◽  
The 1960S

Abstract The proactive approach to ensuring food safety termed hazard analysis critical control point (HACCP) was introduced in the 1960s by the Pillsbury Company, in collaboration with the U.S. Army Natick Laboratories and National Aeronautics and Space Administration, to help guarantee that astronauts would not be incapacitated by the trauma of foodborne illness during space flights. The approach has subsequently been adopted as the standard food safety management system worldwide and is seen as forming the basis for harmonization of food inspection regulations necessitated by trade agreements such as General Agreement on Tariffs and Trade and North American Free Trade Agreement as the move toward globalization of trade in food products gains momentum. The new U.S. Department of Agriculture Mega-Reg requires mandatory introduction of HACCP, and the Food Safety Enhancement Program of Agriculture and Agri-food Canada, as well as the “due diligence” legislation of the European Union, is centered on HACCP principles.

scholarly journals Study on Food Quality and Safety Management Based on Hotel Management

2017 ◽  
Vol 21 (2) ◽  
pp. 91-96
Author(s):  
Zengye Shi
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Management System ◽  
Safety Management ◽  
Control Point ◽  
Pass Rate ◽  
Hotel Management ◽  
Quality And Safety ◽  
Critical Control Point ◽  
Food Quality And Safety

AbstractIn recent years, with the frequent occurrence of food safety problems, people have begun to pay attention to food safety, especially the food safety of hotels. This paper proposed a Hazard Analysis and Critical Control Point (HACCP) management system to analyze food safety issues of hotels in order to improve the food quality and safety in hotel management. Through the practical application of the HACCP management system in the hotel catering industry, it was found that the amount of bacteria greatly reduced and the pass rate of tableware disinfection increased significantly in the hotel's food processing links, while customer satisfaction greatly improved. Therefore, the HACCP management system had great applicability in improving the food quality and safety of hotels.

Salmonella and food safety – why it matters for the British pig industry

2004 ◽  
Vol 31 ◽  
pp. 121-134
Author(s):  
Derek Armstrong
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Service ◽  
Meat Production ◽  
Foodborne Disease ◽  
Safe Handling ◽  
Critical Control Point ◽  
Service Companies ◽  
Slaughter Pigs

SummaryThe production and marketing of safe, wholesome pork, bacon, ham and other pork products is of paramount importance to British farmers, processors, retailers, food service companies and those that supply them. It is not possible to guarantee the complete absence of bacteria in meat production. Most bacteria found on meat are harmless, but some can cause foodborne disease. Control processes to reduce or eliminate food safety risks are applied to every stage of the production and marketing chain from the farm to the consumer.Key approaches to reducing the risk of foodborne disease include: reduction of zoonotic pathogens in slaughter pigs; prevention of cross contamination during activities such as transport and slaughter; safe processing of foods underpinned by HACCP (Hazard Analysis Critical Control Point); safe handling and preparation of food in the retail and catering sectors, including the adoption of HACCP principles and effective enforcement; safe handling and preparation of food in the home and enhanced surveillance of foodborne disease to monitor effectiveness of controls.

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