Research on Food Safety RFID Anti-Collision Algorithm

2013 ◽  
Vol 760-762 ◽  
pp. 2224-2228
Author(s):  
Xiang Jie Niu ◽  
Hua Li
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Time Slot ◽  
Implementation Process ◽  
Agricultural Products ◽  
Quality And Safety ◽  
Traceability System ◽  
Collision Mechanism

As an effective way to control the quality and safety of agricultural products, traceability system is aroused growing world attention. On the purpose of retrospective quality, this paper constructs a food safety management and quality traceability system from IT view. The paper makes a detail analysis of implementation process of RFID Anti-collision algorithm. This paper produces details about the anti-collision mechanism in tags identification and proposes a dynamic frame time slot anti-collision algorithm, which fulfils the function of tags identification in system food safety quality trace.

Analysis of Agricultural Products Quality Management Information System in Zhejiang

2013 ◽  
Vol 380-384 ◽  
pp. 4663-4666
Author(s):  
Huang Tao Qian ◽  
Xiao Ying Huang ◽  
Zheng Yu Bao ◽  
Xiang He Ye
Keyword(s):  
Quality Management ◽  
Management Information System ◽  
Management System ◽  
Safety Management ◽  
Agricultural Management ◽  
Agricultural Products ◽  
Quality And Safety ◽  
Management Information ◽  
Quality Management Information System ◽  
Management Thinking

As an example of the research on zhejiang local agricultural management, this paper analyzes the research results and summarizes the different agricultural management characteristics.From overall tracking of farmland to table process and grasping the key of management, thinking the problems of security and standardization on produce quality management information. At last, it combines with our actual development situation of our countrysagricultural,product quality anagement,innovation and build a new quality and safety management system, providing theory basis of agricultural management system.

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.

PRACTICAL SOLUTIONS FOR IMPLEMENTATION ON ENTERPRISES OF THE FOOD INDUSTRY OF THE SYSTEM FOOD SAFETY MANAGEMENT

2020 ◽  
Author(s):  
Н.В. АГЕЕВА ◽  
В.К. КОЧЕТОВ ◽  
Е.Ю. ЛИТВИНЕНКО
Keyword(s):  
Food Safety ◽  
Management System ◽  
Food Industry ◽  
Preventive Measures ◽  
Safety Management ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Physical Chemical ◽  
Confectionery Products

Рассмотрен опыт внедрения системы менеджмента безопасности пищевой продукции на ОАО Кондитерский комбинат «Кубань». Установлены физические, химические и микробиологические факторы, снижающие безопасность продукции, производимой на ОАО Кондитерский комбинат «Кубань», – мучных кондитерских изделий и продукции цеха шоколадного производства. Перечислены разработанные и внедренные на комбинате пререквизитные программы для предупреждения опасности загрязнения продукции. Установлено, что внедрение превентивных мер позволило: поэтапно сократить количество критических контрольных точек на комбинате с 88 до 4, обеспечить отсутствие рекламации по качеству и безопасности выпускаемой продукции от контролирующих органов, снизить в 2019 г количество претензий от потребителей на 10%. по сравнению с 2018 г. The experience of implementing the food safety management system at OJSC Kuban Confectionery plant is shown. Physical, chemical and microbiological factors that reduce the safety of products produced at the Kuban Confectionery plant-flour confectionery products and products of the chocolate production workshop, have been established. Preliminary programs developed and implemented at the plant to prevent the risk of contamination of products are listed. It was found that the introduction of preventive measures allowed: to gradually reduce the number of critical control points at the plant from 88 to 4, to ensure that there are no complaints about the quality and safety of products from regulatory authorities, to reduce by 10% in 2019 the number of claims from consumers compared to 2018.

On Improving Food Safety Informationalized Management in China

2013 ◽  
Vol 791-793 ◽  
pp. 2196-2200
Author(s):  
Ming You Zhou
Keyword(s):  
Food Safety ◽  
Information Disclosure ◽  
Safety Management ◽  
Safety Information ◽  
Warning System ◽  
Focus Of Attention ◽  
Social Stability ◽  
Safety Regulation ◽  
Credit System ◽  
Traceability System

Food safety has a critical bearing on social stability and the public's vital interests. In recent years, the food safety accidents have been occurring frequently, and to strengthening the food quality safety regulation has become the focus of attention. Utilizing information-based means to realize effective and rapid management of food safety has become the inevitable trend of food safety management. This paper discussed informationalized management from the aspects of food safety information disclosure system, food safety information traceability system, food safety credit system, food safety information warning system.

scholarly journals Veterinary and sanitary assessment of quality and safety of meat and meat products in the marshes of LLC “Riton” Vinnytsa

2018 ◽  
Vol 20 (88) ◽  
pp. 24-28
Author(s):  
V. A. Kotelevych
Keyword(s):  
Veterinary Medicine ◽  
Food Safety ◽  
Safety Management ◽  
Meat Products ◽  
Quality And Safety ◽  
International Program ◽  
Expert Opinions ◽  
Contagious Diseases ◽  
Production Practices ◽  
Meat Samples

The purpose of our research was to study the environmental aspects of the quality and safety of meat and meat products in the conditions of Ltd “Ryton” Vinnytsya and the measures applied in this subsidiary for the observance of proper hygienic and production practices (GHP/GMP) in their production as a guarantor of environmental security. The results of the veterinary and sanitary estimation of meat and meat products are reported according to the data of the reporting documentation of Ltd Ryton Vinnytsia (2015–2017), expert opinions of the Vinnytsia Regional State Veterinary Laboratory and Khmelnytsky Interdistrict State Laboratory of Veterinary Medicine (2018) on indicators security. The main cause of detoxification of byproducts was invasive and non-contagious diseases, in particular: liver – cirrhosis, fasciolysis and abscesses; kidneys – jade heart – traumatic pericarditis; udder – mastitis, lungs – pneumonia, pleurisy, aspiration with food and blood. According to safety indicators, there is a lack of pesticides (the mass fraction of HCCh gamma-isomer, DDT and its metabolites, DDVF, chlorophos, metaphys, carbophos, basidins), toxic elements (lead, cadmium, arsenic, mercury, copper, zinc), mycotoxins, antibiotics; Radiological and microbiological parameters in meat and meat samples were also within regulatory requirements and safe for consumption. The introduction of proper hygienic and production practices allowed Vinnitsa LLC to complete the certification process under the international program FSSC 22000 “Food Safety Management” and obtain the Certificates The HACCP Management System of CCM MS Standart HACCP and ISO 22000: 2007 Food Safety Management Systems, Requirements for any Organisation in the Food Chain. The performed researches prove the theoretical and practical justification of the necessity of monitoring research on the quality and safety of livestock products, the observance of proper hygienic and production practices (GHP/GMP) taking into account the international program FSSC 22000 “Food Safety Management”, – the need to strengthen preventive measures by doctors of veterinary medicine invasive and non-contagious diseases of cattle.

scholarly journals Consortium blockchains based traceability system for chicken product supply chain

2022 ◽  
Vol 355 ◽  
pp. 02037
Author(s):  
Yugege Feng ◽  
Wenjing Yan ◽  
Min Zuo ◽  
Qingchuan Zhang
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Consumer Goods ◽  
Hazard Analysis ◽  
Control Points ◽  
Quality And Safety ◽  
Traceability System ◽  
Critical Control Points ◽  
Live Poultry ◽  
High Level

In recent years, people pay increasing attention to food safety. Chicken, as the second largest meat consumer goods in China, requires high level quality traceability. However, due to the small monomer and large quantity of live poultry, it is difficult to duplicate the whole chain tracing mode of pig industry. In this paper we use HACCP (Hazard Analysis and Critical Control Points) to analyze the key control points in the chicken supply chain, and design the traceability code for each chicken product. The traceability system applies the consortium blockchains technology to realize the secure and trusted up-chaining of traceability data, which ensures the quality and safety of chicken in the market.

Development of a Food Safety Management System Based in the Production of Functional Drinks

2021 ◽  
pp. 7-11
Author(s):  
Елена Юрьевна Титоренко ◽  
Евгения Олеговна Ермолаева ◽  
Юлия Владиславовна Устинова ◽  
Евгения Сергеевна Семьянова
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Management System ◽  
Safety Management ◽  
Raw Materials ◽  
Customs Union ◽  
Quality And Safety ◽  
Safety Management System ◽  
Critical Control Points ◽  
Functional Beverages

В рамках промышленного производства первоочередным стало решение проблем обеспечения качества и безопасности пищевых продуктов и подтверждения соответствия. Один из основных документов в данном направлении - Технический регламент Таможенного союза 021/2011 «О безопасности пищевой продукции». Для разработки системы менеджмента безопасности исследуемой продукции были выбраны ГОСТ Р ИСО 22000-2019 и ГОСТ Р 51705.1-2001. Согласно данному стандарту проведен анализ процесса производства функционального напитка с целью гарантии качества и безопасности продукции. Приведена характеристика функционального напитка, в частности нормативные документы, включающие требования к сырью, органолептическим, физико-химическим, микробиологическим показателям, а также показателям безопасности, в том числе требования к хранению готовой продукции. Составлена блок-схема процесса производства исследуемых продуктов с указанием контролируемых процессов и выявленных критических контрольных точек посредством экспертного метода. Рассмотрены опасности, которые позволяют производителю систематизировать знания специалистов, требуемые для определения эффективной комбинации управляющих воздействий. Определены мероприятия по управлению для каждого этапа процесса производства функционального напитка, установлены причины появления опасного фактора и его виды (химические, биологические и физические), а также назначены ответственные лица за данные мероприятия. На заключительном этапе был составлен план ХАССП, в котором определены объекты контроля, мониторинга и предупреждающие действия. На основании проведенных исследований разработан комплект документации для системы менеджмента безопасности пищевой продукции на предприятии. Within the framework of industrial production, the solution of problems of ensuring the quality and safety of food products and conformity assessment has become a priority. One of the main documents in this direction is the Technical Regulation of the Customs Union 021/2011 «On food safety». GOST R ISO 22000-2019 was chosen for the development of a safety management system for the studied products. According to this standard, the analysis of the production process of functional beverages was carried out in order to guarantee the quality and safety of products. The characteristics of functional beverages are given, in particular, regulatory documents that include requirements for raw materials, organoleptic, physico-chemical, microbiological and safety indicators, including requirements for the storage of finished products. A flowchart of the production process of the studied products is compiled with an indication of the controlled processes and the identified critical control points by means of the expert method. The hazards that allow the manufacturer to systematize the knowledge of specialists required to determine an effective combination of control actions are considered. Management measures for each stage of the production process of a functional drink are determined, the causes of the appearance of a dangerous factor and its types (chemical, biological and physical) are established, and responsible persons for these measures are appointed. At the final stage, a HACCP plan was drawn up, which defines the objects of control, monitoring and preventive actions. Based on the conducted research, a set of documentation for the food safety management system at the enterprise has been developed.

Identification of buyers ' activities for food selection in the context of quality

2020 ◽  
pp. 109-115
Author(s):  
I.P. Mitrofanova ◽  
◽  
V.P. Kamynina ◽  
M.M. Khaibullina ◽  
◽  
...  
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Food Selection ◽  
Food Products ◽  
Quality And Safety ◽  
Safety Management System ◽  
Internet Users ◽  
Food Manufacturer

The article examines the types of activities of food buyers and considers the results of a survey of Internet users on the problem of the quality of purchased products in terms of its quality and safety. The types of buyers ' activities and the main criteria for choosing food products are revealed. The results obtained allow us to formulate a recommendation for consumers that contributes to changing the attitude of the food manufacturer to the creation of a food safety management system.

Research and Implementation of Key RFID Technology in Poultry Products Traceability System

2013 ◽  
Vol 756-759 ◽  
pp. 1021-1025
Author(s):  
Xiang Jie Niu ◽  
Yang Qu ◽  
Hua Li
Keyword(s):  
Technology Implementation ◽  
Safety Management ◽  
Implementation Process ◽  
Poultry Production ◽  
System Quality ◽  
Rfid Technology ◽  
Power Module ◽  
Traceability System ◽  
Poultry Products ◽  
Production Safety

As an effective way to control the quality and safety of agricultural products, traceability system is aroused growing world attention. On the purpose of retrospective quality, this paper constructs a poultry production safety management and quality traceability system from IT view. The paper makes a detail analysis of the key RFID technology implementation process including the design principles of Write-reader hardware, micro controller module, power module and key RF module, also realizes the system quality retrospective features key technologies.

Construction of the Food Safety System Based on the Internet Monitoring System

2011 ◽  
Vol 183-185 ◽  
pp. 1322-1326
Author(s):  
Dong Mei Han
Keyword(s):  
Food Safety ◽  
Monitoring System ◽  
Food Quality ◽  
Safety Management ◽  
Safety Information ◽  
Safety System ◽  
The Internet ◽  
Quality And Safety ◽  
Bar Code ◽  
Food Quality And Safety

The article analyzes the situation of the food quality and safety system and comes to the key to strengthen a food quality and safety management, which Is to enhance transparency of the food quality and safety information and build a system of retrospective responsibility for quality. It proposes designs base on the internet and network bar code monitoring system of food quality and safety and establishment of database of all possible queries, etc.

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