scholarly journals Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety”

2021 ◽  
Vol 13 (22) ◽  
pp. 12577
Author(s):  
Rut Azucena Domínguez ◽  
María del Mar Espinosa ◽  
Manuel Domínguez ◽  
Luis Romero
Keyword(s):  
Concurrent Engineering ◽  
Industrial Production ◽  
Food Environment ◽  
Food Production ◽  
Food Industry ◽  
Hazard Analysis ◽  
Control Points ◽  
Quality Management Systems ◽  
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 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. Food quality management systems, a fundamental element of HACCP which the project must necessarily include, is analyzed in-depth. The peculiarities prior to the integration of the mandatory HACCP and the voluntary lean are analyzed, as well. Throughout the manuscript, an important series of considerations regarding lean is collected, giving practical examples of its use in the food environment. The study makes special reference to concurrent engineering, which, as is known, constitutes the link between 5S and lean. This analysis aims to present a lean 6S HACCP implementation project.

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.

scholarly journals Development of a Software Product for the Automation of Hazard Analysis and Critical Control Points in Food Production

2020 ◽  
Vol 50 (1) ◽  
pp. 167-175 ◽  
Author(s):  
Natalya Trofimova ◽  
Evgenia Ermolaeva ◽  
Ivan Trofimov
Keyword(s):  
Food Production ◽  
Information Technologies ◽  
Safety Management ◽  
Hazard Analysis ◽  
Management Systems ◽  
High Tech ◽  
Processing Plant ◽  
Control Points ◽  
Critical Control Points ◽  
Software Product

Introduction. The introduction of modern management methods in food enterprises is a response to the challenges of time and an institutionalized requirement. Statistical methods and information technologies can improve control in food safety management systems. Their combination provides maximum opportunities for leading food industry organizations. Study objects and methods. The research featured the market of ready-made high-tech solutions in process automation and existing management systems, including those based on the principles of Hazard Analysis and Critical Control Points (HACCP). The study revealed a need for a software product for HACCP in food production. Results and discussion. The paper describes a case of a meat processing plant and how the management controls the HACCP. The authors developed a universal software product that allows operators to enter information about violations and downtimes into the system. Using this product, team leaders and department heads can easily identify and eliminate the causes of hazards while controlling technological processes and receiving timely reports. Conclusion. The software was tested in a production workshop to identify the time specialists need respond to comments and solve problems. The obtained data showed a decrease in loss of time resources by 6.77% for operators and 2.4% for line managers. The highly adaptable program can be used by specialists who work with management systems for food enterprises of Kuzbass. The IBM PC-compatible software product (2.2 MB) makes it possible to work in various Microsoft Windows operating systems and use Microsoft SQL Server 2012 to store data. The computer program was successfully registered with the Federal Service for Intellectual Property (State Registration Certificate No. 2018665743 of 12/10/2018).

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.

scholarly journals Developing New Software for Functional Food Production

2022 ◽  
Vol 51 (4) ◽  
pp. 905-914
Author(s):  
Elena Titorenko ◽  
Natalia Trofimova ◽  
Evgenia Ermolaeva ◽  
Ivan Trofimov ◽  
Leonid Breskin ◽  
...  
Keyword(s):  
Statistical Methods ◽  
Food Production ◽  
Food Industry ◽  
Hazard Analysis ◽  
Java Programming ◽  
Critical Control Points ◽  
Standard Procedures ◽  
Hazard And Risk ◽  
Production Company ◽  
To Receive

Introduction. Statistical methods of data processing and IT technologies make it possible to introduce new modern methods of hazard and risk analysis in food industry. The research objective was to develop new software that would link together various risk-related production data. Study objects and methods. The research featured food production company LLC Yug (Biysk, Russia) that specializes in functional products and various ready-made software automation solutions. The study also involved statistical methods, methods of observation, collection of primary information, sequential top-down development of algorithms, and the Java programming language. Results and discussion. Food producers have a registration procedure for inconsistencies and violations of permissible limits at critical control points. The authors developed a new software program that allows production line operators to enter data on downtime and other violations of the production process. The program makes it possible for managers to receive up-to-date reports on various criteria, identify violations, and select appropriate corrective actions. This ready-made solution automates the process of accounting and hazard analysis. The program was tested at LLC Yug with the focus on the time that operators and managers needed to register the problem, analyze the data, develop corrective or preventive measures, and apply them. Conclusion. The new software proved to be less time-consuming than standard procedures applied in food industry and made it possible to save the time that operators and managers spent on decision making and reporting.

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.

scholarly journals The Hazard Analysis System and Critical Control Points as a quality tool in brazilian food industry

2019 ◽  
Vol 13 (2) ◽  
Author(s):  
Alexsandra Alves Bezerra Martins ◽  
Nayara Maria de Oliveira ◽  
Otávio Augusto Martins ◽  
Fernanda Raghiante
Keyword(s):  
Food Industry ◽  
Hazard Analysis ◽  
Control Points ◽  
Critical Control Points ◽  
Analysis System ◽  
Quality Tool

scholarly journals APPLICATION OF MEASURES OF DISINFECTON, DISINSECTON AND RODENT CONTROL IN SLAUGHTERHOUSES

2018 ◽  
Vol 18 (1) ◽  
Author(s):  
Ljiljana JANKOVIĆ ◽  
Radislava TEODOROVIĆ ◽  
Milutin ĐORĐEVIĆ ◽  
Marijana VUČINIĆ ◽  
Katarina NENADOVIĆ
Keyword(s):  
Food Industry ◽  
Hazard Analysis ◽  
World Health ◽  
Control Points ◽  
Rodent Control ◽  
Know How ◽  
Critical Control Points ◽  
Haccp System ◽  
Trained Staff ◽  
Health Organization

The responsibility of all food business operators is the prevention ofconditions that can lead to the development and spread of foodborne diseases.Hazard Analysis and Critical Control Points HACCP (Hazard Analysis CriticalControl Point) has been identified as the most effective standardized approach thatreduces the risks of foodborne diseases and is therefore accepted by FAO (Foodand Agriculture Organization) and WHO (World Health Organization). Disinfection,disinsection and deratization (DDD) is just one of the prerequisite programmes inthe application of the HACCP system in the food industry. By implementing thesemeasures, manufacturers are closer to their ultimate goal which is a safe productof high quality. Measures of disinfection, disinsection and deratization are carriedout continuously and involve complex, carefully planned and complete proceduresfor destruction of microorganisms, insects and rodents. These measures require acombination of preventive and curative measures and they must be implementedin order to achieve the expected effects. Companies that implement DDD measuresmust have trained staff who understand the principles of HACCP and know how toapply these measures in a way that will not pose a risk to the end consumer.

scholarly journals HACCP IN CLEAN FOOD PRODUCTION: AN OVERVIEW

2018 ◽  
Vol 6 (12) ◽  
pp. 128-134
Author(s):  
Degpal Singh ◽  
Anit Kumar ◽  
Amandeep Singh
Keyword(s):  
Food Industry ◽  
Hazard Analysis ◽  
Raw Material ◽  
Control Points ◽  
Waste Products ◽  
Seven Principles ◽  
Critical Control Points ◽  
Quality Of Food ◽  
Safe Food

For the food security of more than 1.3 billion people, India has to keep on producing more but safe food. Various techniques have been developed over the time for keeping a check on the quality of food. Of those, HACCP i.e., Hazard Analysis and Critical Control Points is one which ensures the quality of food during the production or the processing of food. HACCP is based on seven principles and is a risk management system that identifies, evaluates, and controls hazards (biological, chemical and physical) related to food safety throughout the food supply chain. The concept first came to light in 1960s and in India it started early in 2000. HACCP is a protocol for all the stakeholders involved in food industry for the production of safe food. As the HACCP lays emphasis on “Clean Production”, therefore, it ensures the use of every single resource whether it may be water, energy or any raw material in an efficient way leading to manufacture of a priced commodity and letting out less harmful and meager waste products.

scholarly journals Quality management and safety of food in HACCP system aspect

2020 ◽  
Vol 26 (2) ◽  
pp. 50-53
Author(s):  
Joanna Rosak-Szyrocka ◽  
Ali Abdulhassan Abbase
Keyword(s):  
Food Industry ◽  
Hazard Analysis ◽  
Control Point ◽  
Practical Implementation ◽  
Control Points ◽  
Safety Hazards ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Haccp System ◽  
Definition Of

AbstractThe practical implementation of hazard analysis and critical control point (HACCP) and in particular the definition of the critical control points (CCPs) in the food industry is usually a complex structured task. This is particularly the case of food enterprise, where quality/safety manager ability, knowledge of the production processes and ‘‘sensitiveness’’ is usually the discriminate for the proper identification and prioritization of risks. The same applies for the definition of causes which may lead to food safety hazards. This paper addresses the issues of how quality/safety managers can objectively and automatically implement the HACCP principles of hazard analysis in the application of HACCP, which is the identification of risk priorities and of the related CCPs. The proposed methodology combines decision tree analysis approach for the analytical decomposition of the relevant steps in the manufacturing process of ice cream.

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