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 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.

Development of a HACCP-based approach to control risk factors associated with biscuit manufacturing plant, Bangladesh

2019 ◽  
Vol 49 (6) ◽  
pp. 1180-1194
Author(s):  
Suvasish Das Shuvo ◽  
Md. Shahariea Karim Josy ◽  
Rashida Parvin ◽  
Md. Ashrafuzzaman Zahid ◽  
Dipak Kumar Paul ◽  
...  
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Points ◽  
Content Type ◽  
Factors Associated ◽  
Physical Hazards ◽  
Critical Control Points ◽  
Haccp System ◽  
Food Safety And Quality ◽  
Critical Limits

Purpose The purpose of this study is to develop a hazard analysis and critical control point (HACCP)-based approach to control risk factors associated with biscuit manufacturing plant. Design/methodology/approach Methodology was developed to achieve and implement the food safety and quality requirements. Procedure for hazard analysis and risk assessment was based on ISO 22000:2005 and codex standard. The HACCP Plan was summarized in comprehensive figures and tables. Biological, chemical and physical hazards that could exist in every step of biscuits production were identified. Moreover, the critical control points were selected and the critical limits, monitoring, corrective measures, records and verifications were established using risk analysis and decision tree. Findings With the implementation of HACCP system, it could be possible to reduce the food safety hazard and provide safe food and increase customer satisfaction. The critical control points were identified in sieving, sugar crushing, baking and detecting metal through the use of risk analysis and decision-making tree to control the biological, physical hazards along with monitoring through the control sheets. Critical limits, monitoring methods and frequency, responsibilities and corrective actions of the processes are also presented. This measuring instrument could be used by a food company as assessment tool and a benchmarking tool. Originality/value Applying the HACCP system in food manufacturing can effectively assure food safety and quality, as well as expand the market and improve the manufacturers’ management level. In doing so, suitable strategies can be selected by a food company to allocate resources, increase HACCP effectiveness and improve its product safety.

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)

Integrated Approach Across Prerequisite Programmes and Actions Based on the HACCP Principles A

2018 ◽  
Vol 74 (1) ◽  
pp. 6051-2018
Author(s):  
AGNIESZKA JACKOWSKA-TRACZ ◽  
MICHAŁ TRACZ ◽  
KRZYSZTOF ANUSZ
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Integrated Approach ◽  
Control Points ◽  
Underlying Assumption ◽  
Critical Control Points ◽  
Official Control ◽  
Private Standards ◽  
Haccp System ◽  
Medium Risk

Food business operators are required to implement and maintain a system based on the HACCP principles. The HACCP is the only food safety management system, the implementation of which is obligatory. The standards laid down by the Codex Alimentarius Commission serve as benchmarks not only for the obligatory implementation of the HACCP system principles, but also for private standards such as ISO, IFS or BRC. A voluntary implementation of private standards may lead to a wrong assumption that food companies do not necessarily have to, but only may comply with the guidelines laid down by the implemented standard. The HACCP system guarantees no absolute food safety in and of itself. The underlying assumption of the HACCP system is that high-risk hazards should be controlled with the use of CCPs. It is impossible to identify critical control points in all enterprises. In certain food businesses, there are exclusively medium-risk or low-risk hazards that may be controlled with OPRPs or PRPs, respectively. The awareness on the role of critical control points and prerequisite programmes in the producer's efforts to prevent or eliminate hazards, or to reduce them to acceptable levels is a key for performing a comprehensive supervision. During the performance of an official control, instead of focusing exclusively on the HACCP procedures, it is reasonable to apply an integrated approach comprising both prerequisite programmes and the HACCP principles..

scholarly journals Hazard Analysis Critical Control Points (HACCP) – Principle 3: Establish Critical Limits and Principle 4: Monitoring Critical Control Points (CCPs)

EDIS ◽  
2007 ◽  
Vol 2007 (18) ◽  
Author(s):  
Ronald H. Schmidt ◽  
Debby L. Newslow
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Human Nutrition ◽  
Food Science ◽  
Control Points ◽  
Fact Sheet ◽  
Critical Control Points ◽  
Haccp System ◽  
Critical Limits

FSHN07-05, a 7-page fact sheet by Ronald H. Schmidt and Debby Newslow, takes readers through the process of establishing Critical Limits and monitoring Critical Control Points to ensure food safety in a HACCP system. Published by the UF Department of Food Science and Human Nutrition, July 2007. FSHN07-05/FS141: Hazard Analysis Critical Control Points (HACCP)—Principle 3: Establish Critical Limits and Principle 4: Monitoring Critical Control Points (CCPs) (ufl.edu) Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu)

scholarly journals Integrated approach across prerequisite programmes and procedures based on HACCP principles

2018 ◽  
Vol 74 (4) ◽  
pp. 223-227 ◽  
Author(s):  
AGNIESZKA JACKOWSKA-TRACZ ◽  
MICHAŁ TRACZ ◽  
KRZYSZTOF ANUSZ
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Integrated Approach ◽  
Control Points ◽  
Underlying Assumption ◽  
Critical Control Points ◽  
Official Control ◽  
Private Standards ◽  
Haccp System ◽  
Medium Risk

Food business operators are required to implement and maintain a system based on HACCP principles. The HACCP is the only food safety management system, the implementation of which is obligatory. The standards laid down by the Codex Alimentarius Commission serve as benchmarks not only for the obligatory implementation of the HACCP system principles, but also for private standards such as ISO, IFS or BRC. A voluntary implementation of private standards may lead to the wrong assumption that food companies do not necessarily have to but only may comply with the guidelines laid down by the implemented standard. The HACCP system guarantees no absolute food safety in and of itself. The underlying assumption of the HACCP system is that high-risk hazards should be controlled with the use of critical control points (CCPs). It is impossible to identify CCPs in all enterprises. In certain food businesses there are exclusively medium-risk or low-risk hazards that may be controlled with oPRPs or PRPs, respectively. The awareness on the role of critical control points and prerequisite programmes in the producer's efforts to prevent or eliminate hazards, or to reduce them to acceptable levels, is a key for performing a comprehensive supervision. During the performance of an official control, instead of focusing exclusively on the HACCP procedures, it is reasonable to apply an integrated approach comprising both prerequisite programmes and the HACCP principles..

scholarly journals Studies Regarding the Implementation and Certification of Food Safety Management System in the Romanian Companies

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Adrian CHIRA ◽  
Lenuta CHIRA ◽  
Elena DELIAN
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Hazard Analysis ◽  
Economic Loss ◽  
Control Points ◽  
Safety Management System ◽  
Safety Standards ◽  
Critical Control Points ◽  
Food Safety Standards

HACCP is the abbreviation for the english expression “ Hazard Analysis Critical Control Points ”. To obtain high – quality products, capable of meeting the consumer’s demands and complying with the food safety standards, certain risk-prevention and control methods should be applied (Bonsi R.,2001). In the fruits products processing company, the application of a HACCP system allows the identification of the key-elements of the technological process. The system analyses the hazard related to the product and the process, indicating the critical control points to the hygienic quality of the product.. Starting with the fact that some of these products are ready to eat (eg.fresh fruits or Macedonia salad), there are major concerns regarding the level of pesticides and other chemical contaminants, the maintenance of hygiene during harvesting, handling, processing, storage, and commercialisation (Aversano, F 2006). In order to prevent or reduce the above-mentioned hazards, the big specialised companies and small producers must apply HACCP prevention methods, not methods based on the final product control (which may affect consumer’s health and may lead to important economic loss). In the last years, in Romania, some companies started to certify the food safety management system, according the ISO 22000, IFS or BRC standards,whose common point is the HACCP study, which is included in all food safety standards. Therefore, this paper contains a HACCP study, characteristic for “ready to eat” vegetable products and expl

scholarly journals ON THE FOOD SAFETY MANAGEMENT SYSTEM IN CURRENT CONDITIONS AND PROBLEMS IN THE AREA OF SUPERVISION

2019 ◽  
Vol 96 (4) ◽  
pp. 399-401
Author(s):  
L. V. Belova ◽  
T. Yu. Pilkova ◽  
R. S. Vasilyev ◽  
I. M. Fedotova
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
System Development ◽  
Hazard Analysis ◽  
Management Systems ◽  
Control Points ◽  
Safety Management Systems ◽  
Safety Management System ◽  
Critical Control Points

This article covers the aspect of food safety provision by product chain participants under current conditions by means of the development of food safety management systems (FSMS) based on НАССР (Hazard Analysis and Critical Control Points) principles. НАССР principles and logical approach for setting and solving specific tasks, preceding HACCP principles, are discussed. The main stages of food safety management system development and implementation are presented, as well as advantages from its implementation.

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.

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