scholarly journals THE AGRICULTURE LAND - A POTENTIAL SOURCE OF HAZARDS FOR FOODS

2021 ◽  
Author(s):  
Antoaneta Stoyanova ◽  
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
Hazard Analysis ◽  
Dynamic Change ◽  
Food Products ◽  
Agricultural Crop ◽  
Regulatory Requirements ◽  
Agriculture Land ◽  
Potential Source

The dynamic change in regulatory requirements and the growing number of notifications for dangerous food products sold in the market are prerequisites for introducing appropriate measures to participants in the food chain to ensure the food safety. The implementation of a scientifically sound approach based on hazard analysis in agricultural crop is the reason for revision of current food safety concepts of agri-food chain.

scholarly journals IMPACT OF EXTERNAL AND INTERNAL CIRCUMSTANCES ON FOOD SAFETY MANAGEMENT

2019 ◽  
Vol 17 (Suppl.1) ◽  
pp. 386-394
Author(s):  
Antoaneta Stoyanova
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
Safety Management ◽  
Food Products ◽  
Negative Consequences ◽  
Regulatory Requirements ◽  
Surrounding Environment ◽  
The Impact ◽  
A Company

PURPOSE: Preserving the health of consumers is the basis of adopted policies for food safety worldwide. The dynamic changеs in regulatory requirements and the growing number of notifications about dangerous food products sold on the market are a prerequisite for introducing appropriate measures with which participants in the food chain can ensure and demonstrate food safety. The purpose of the present study is to assess the impact of external and internal issues that form the context of food-producing companies, using approaches based on risk-based thinking featuring in ISO 22000:2018. METHODS: The goal is achieved by identifying and analyzing the impact of external and internal circumstances on the surrounding environment. This study has applied the PESTLE and FMEA methods for identifying and assessing the circumstances as elements forming the company's context and objectives related to food safety management through proven expertise. RESULTS: On the basis of the analysis, factors of the environment which can raise concerns are defined and these can be followed by a company risk-and-opportunity assessment. CONCLUSIONS: Through the assessment performed, a basis is created for achieving better results and preventing negative consequences for the development of the company.

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.

Potential Application of Risk Assessment Techniques to Microbiological Issues Related to International Trade in Food and Food Products

1998 ◽  
Vol 61 (8) ◽  
pp. 1075-1086 ◽  
Author(s):  
Keyword(s):  
Risk Assessment ◽  
International Trade ◽  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Products ◽  
Quantitative Risk Assessment ◽  
Critical Control Point ◽  
Additional Information ◽  
Assessment Techniques

One of the components of the General Agreement on Tariffs and Trade Sanitary and Phytosanitary agreement that will have far-reaching effects on International trade in foods and food products is the requirement for countries to provide risk assessments as part of the process of resolving disputes that involve food safety issues. Risk assessment is a means of evaluating the likelihood and impact of hazards. It provides a framework for systematically considering available data, providing rationales for assumptions, and identifying areas where additional information is needed. While the application of quantitative risk assessment techniques to microbial food safety has been limited, recent studies have increasingly demonstrated its feasibility. Quantitative risk assessment is particularly well suited for use with the hazard analysis critical control point and appears to have potential as an approach for comparing the equivalence of international food safety programs and inspection systems.

scholarly journals Bio-markers: traceability in food safety issues.

2005 ◽  
Vol 52 (3) ◽  
pp. 659-664 ◽  
Author(s):  
Peter Raspor
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
Hazard Analysis ◽  
Control Point ◽  
Scale Up ◽  
Food Component ◽  
Production Chain ◽  
Technological Basis ◽  
Safety Issues ◽  
Critical Control Point

Research and practice are focusing on development, validation and harmonization of technologies and methodologies to ensure complete traceability process throughout the food chain. The main goals are: scale-up, implementation and validation of methods in whole food chains, assurance of authenticity, validity of labelling and application of HACCP (hazard analysis and critical control point) to the entire food chain. The current review is to sum the scientific and technological basis for ensuring complete traceability. Tracing and tracking (traceability) of foods are complex processes due to the (bio)markers, technical solutions and different circumstances in different technologies which produces various foods (processed, semi-processed, or raw). Since the food is produced for human or animal consumption we need suitable markers to be stable and traceable all along the production chain. Specific biomarkers can have a function in technology and in nutrition. Such approach would make this development faster and more comprehensive and would make possible that food effect could be monitored with same set of biomarkers in consumer. This would help to develop and implement food safety standards that would be based on real physiological function of particular food component.

scholarly journals HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)

2019 ◽  
Vol 17 (Suppl.1) ◽  
pp. 307-309
Author(s):  
Teodor Stamov
Keyword(s):  
International Trade ◽  
Food Safety ◽  
Primary Production ◽  
Control Systems ◽  
Food Chain ◽  
Hazard Analysis ◽  
Scientific Evidence ◽  
Control Point ◽  
Critical Control Point ◽  
Haccp System

The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments.HACCP can be applied throughout the food chain from primary production to final consumption and its implementation should be guided by scientific evidence of risks to human health. As well as enhancing food safety, implementation of HACCP can provide other significant benefits. In addition, the application of HACCP systems can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety. (1)

Risk Assessment of Malicious Biocontamination of Food

2005 ◽  
Vol 68 (6) ◽  
pp. 1302-1305 ◽  
Author(s):  
DANIEL ELAD
Keyword(s):  
Risk Assessment ◽  
Food Safety ◽  
Early Detection ◽  
20Th Century ◽  
Food Processing ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Contamination ◽  
Food Products ◽  
Critical Control Point

Throughout the last decades of the 20th century, the biological threat evolved from primarily a government-controlled weapon to a tool of terrorism. One of the consequences of this trend is the near impossibility of foreseeing when and how an act of bioterrorism will occur. The suitability of food products for such an act stems from the multitude of microorganisms that may be used for contamination and the vulnerability of the products during and after processing. Tests that would enable the detection of a large variety of microorganisms quickly, reliably, and economically should also provide satisfactory means to prevent acts of malicious biocontamination of food products. Until such means become available, a priority-based approach to the problem is probably the most practical. Priorities should be determined based on a systematic risk assessment to define the relative likelihood of a certain microorganism being used in an act of malicious food contamination. Criteria to be evaluated are availability, weaponization processes, delivery of an effective dose, probability of early detection, and the microorganism's resistance to the conditions to which it will be exposed. Because the results of such an assessment may vary according to prevailing conditions, the assessment must be based on the existing circumstances. The results of the assessment should then be applied to the various procedures of food processing, which should further reduce the number of potential microbial threats. Existing methods of screening food for contaminating microorganisms and existing food safety and security procedures such as hazard analysis and critical control point programs may have to be modified to become suitable for the detection of acts of bioterrorism.

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.

Analysis of hazardous factors related to foodstuffs in a retail establishment

2021 ◽  
Vol 12 (3) ◽  
Author(s):  
A. D. Antoniv ◽  
◽  
T. V. Rozbytska ◽  
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Point System ◽  
Relevant Issue ◽  
Critical Control Point ◽  
Internet Resources ◽  
Retail Establishments

According to the current legislation of Ukraine, retail establishments must develop, implement, and apply permanent procedures based on the principles of hazard analysis and critical control point system, as well as provide persons responsible for these procedures with appropriate training in the application of permanent procedures based on HACCP principles during foodstuff production and circulation. During the research, we used the methods of analysis of Internet resources and regulations on the food safety management system. Food safety is associated with the presence of food hazards during consumption. The emergence of hazards to food safety can occur at any stage of the food chain. Therefore, proper control throughout the food chain is necessary. Food safety is ensured by the joint efforts of all participants in the food chain. Therefore, the aim of the article was to characterize a scientifically based hazard analysis and critical control point system and to reveal the main difficulties caused by using such a system in retail establishments. The implementation of HACCP principles not only ensures the safety of products and culinary products but also promotes the development of retail establishments in general – the process of production of culinary products becomes safe, staff adheres to sanitary and hygienic standards; the confidence of visitors in the quality and safety of the food they consume, the rating of the establishment increases; detection of possible violations during inspections is practically excluded; the establishment gains a marketing advantage in today's competitive environment. Therefore, the analysis of food hazards is an important and quite relevant issue.

Food Safety Security: A new Concept for Enhancing Food Safety Measures

2012 ◽  
Vol 82 (3) ◽  
pp. 216-222 ◽  
Author(s):  
Venkatesh Iyengar ◽  
Ibrahim Elmadfa
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Warning System ◽  
Shared Responsibility ◽  
Fine Tuning ◽  
Strategic Action ◽  
Surveillance Network ◽  
Measurement Systems ◽  
Critical Control Points ◽  
The Impact

The food safety security (FSS) concept is perceived as an early warning system for minimizing food safety (FS) breaches, and it functions in conjunction with existing FS measures. Essentially, the function of FS and FSS measures can be visualized in two parts: (i) the FS preventive measures as actions taken at the stem level, and (ii) the FSS interventions as actions taken at the root level, to enhance the impact of the implemented safety steps. In practice, along with FS, FSS also draws its support from (i) legislative directives and regulatory measures for enforcing verifiable, timely, and effective compliance; (ii) measurement systems in place for sustained quality assurance; and (iii) shared responsibility to ensure cohesion among all the stakeholders namely, policy makers, regulators, food producers, processors and distributors, and consumers. However, the functional framework of FSS differs from that of FS by way of: (i) retooling the vulnerable segments of the preventive features of existing FS measures; (ii) fine-tuning response systems to efficiently preempt the FS breaches; (iii) building a long-term nutrient and toxicant surveillance network based on validated measurement systems functioning in real time; (iv) focusing on crisp, clear, and correct communication that resonates among all the stakeholders; and (v) developing inter-disciplinary human resources to meet ever-increasing FS challenges. Important determinants of FSS include: (i) strengthening international dialogue for refining regulatory reforms and addressing emerging risks; (ii) developing innovative and strategic action points for intervention {in addition to Hazard Analysis and Critical Control Points (HACCP) procedures]; and (iii) introducing additional science-based tools such as metrology-based measurement systems.

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