scholarly journals Praedicere Possumus: An Italian web-based application for predictive microbiology to ensure food safety

2018 ◽  
Vol 7 (1) ◽  
Author(s):  
Pierluigi Polese ◽  
Manuela Del Torre ◽  
Mara Lucia Stecchini
Keyword(s):  
Food Safety ◽  
Food Industry ◽  
Thermal Inactivation ◽  
Food Product ◽  
Predictive Modelling ◽  
Control Points ◽  
Web Based ◽  
Critical Control Points ◽  
Boundary Model ◽  
Growth Probability

The use of predictive modelling tools, which mainly describe the response of microorganisms to a particular set of environmental conditions, may contribute to a better understanding of microbial behaviour in foods. In this paper, a tertiary model, in the form of a readily available and userfriendly web-based application Praedicere Possumus (PP) is presented with research examples from our laboratories. Through the PP application, users have access to different modules, which apply a set of published models considered reliable for determining the compliance of a food product with EU safety criteria and for optimising processing throughout the identification of critical control points. The application pivots around a growth/no-growth boundary model, coupled with a growth model, and includes thermal and non-thermal inactivation models. Integrated functionalities, such as the fractional contribution of each inhibitory factor to growth probability (f) and the time evolution of the growth probability (Pt), have also been included. The PP application is expected to assist food industry and food safety authorities in their common commitment towards the improvement of food safety.

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.

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.

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.

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)

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 Food Safety System (HACCP) as Quality Checkpoints in a Spin-Off Small-Scale Yogurt Processing Plant

2020 ◽  
Vol 12 (22) ◽  
pp. 9472
Author(s):  
Crina Carmen Mureşan ◽  
Romina Alina (Vlaic) Marc ◽  
Mirela Jimborean ◽  
Iulian Rusu ◽  
Andruţa Mureşan ◽  
...  
Keyword(s):  
Food Safety ◽  
Quality Management System ◽  
Hazard Analysis ◽  
Safety System ◽  
Small Scale ◽  
Successful Implementation ◽  
Processing Plant ◽  
Control Points ◽  
Educational Tools ◽  
Critical Control Points

The present study describes the implementation of a food safety system in the dairy pilot plant “Gourmeticus Academicum,” a spin-off within the University of Agricultural Sciences and Veterinary Medicine of Cluj Napoca, Romania. In order to improve Hazard Analysis of Critical Control Points (HACCP) the preliminary programs were integrated into the quality management system (QMS) by monitoring the biological hazards. The process provides future specialists with good practice hands-on and educational tools. This study focused on hazard analysis, the determination and establishment of prerequisite programs, and the role of critical control points (CCPs) based on HACCP and the challenges found during the process as a critical thinking model on education programs. The determination of the CCPs in the processing of yogurt was made by applying the decision tree method. Besides, biological hazards are included as a by-control of the system’s implementation performance. For the successful implementation of HACCP principles, prerequisite programs (PRPs) and operational prerequisite programs (OPRPs) were initially implemented. This process could be challenging but feasible to be reached in small-scale food industries with remarkable results as educational tools.

Surveillance of Foodborne Disease IV. Dissemination and Uses of Surveillance Data

1997 ◽  
Vol 60 (6) ◽  
pp. 715-723 ◽  
Author(s):  
EWEN C. D. TODD ◽  
JOHN J. GUZEWICH ◽  
FRANK L. BRYAN
Keyword(s):  
Food Safety ◽  
Disease Surveillance ◽  
Information Needs ◽  
Hazard Analysis ◽  
Public Information ◽  
Surveillance Data ◽  
Foodborne Disease ◽  
Control Points ◽  
Surveillance Network ◽  
Critical Control Points

Comparisons of etiologic agents, vehicles, significant ingredients, place of mishandling, and method of food processing or preparation with specific contributory factors are particularly useful in identifying specific hazards, specifying operations that are candidates for designation as critical control points, and assessing risks. After foodborne disease surveillance data have been received, tabulated, and appropriately interpreted, summary information needs to be disseminated in a timely fashion to those who can use it for preventing foodborne diseases. This action should be taken at all levels of the surveillance network. Surveillance information is used to determine the need for food safety actions, which involves planning and implementing programs and assessing the effectiveness of the actions taken. Uses of the data include (a) developing new policies and procedures and revising priorities, (b) evaluating effectiveness of programs, (c) justifying food safety program budgets based on estimated costs offoodborne illness, (d) modifying regulations so that they relate to contemporary foodborne disease issues, (e) conducting hazard analyses and risk assessments and instituting programs oriented to hazard analysis critical control points (HACCP), (f) starting or improving a public information campaign and educating the public, (g) notifying and training food industry personnel, (h) training agency staff and public health students and professionals, and (i) identifying new problems and research needs from the data. Implementing these approaches will necessitate changes in traditional food safety activities. This four-part series of articles concludes with recommendations to be considered by local, state/provincial, national, and international agencies responsible for foodborne disease surveillance.

scholarly journals Diseño de Medidor de Control en el Proceso de Producción de una Planta de Panificación y Repostería

2018 ◽  
Vol 14 (23) ◽  
pp. 155
Author(s):  
Sánchez-Vásquez Viviana ◽  
Caicedo-Camposano Oscar ◽  
Mora-Castro Oscar ◽  
Espinoza-Espinoza Fernando ◽  
Tandazo-Garcés Juan ◽  
...  
Keyword(s):  
Quality Control ◽  
Food Quality ◽  
Food Product ◽  
Processed Foods ◽  
Control Points ◽  
Good Practices ◽  
Critical Control Points ◽  
Good Manufacturing Practices ◽  
Safe Food

The following work was carried out in a baking and confectionery plant, in order to guarantee the quality of the products by optimizing the processes in these facilities, for which the principles set out in the Regulation of Good Practices for Processed Foods were taken into consideration. It´s desired to obtain products with food quality to provide healthy and safe food. For this, we take as a basis the regulations of Good Manufacturing Practices (GMP). This is how a study was conducted where proposals for key procedures and instructions were raised and executed to identify critical control points for improvement, followed by the implementation of Good Manufacturing Practices in a Bakery line. Good Manufacturing Practices are the sanitary foundation under which any company related to the processing and handling of food must operate, ensuring that the simplest of operations throughout the process of manufacturing a food product, is carried out under conditions that contribute to the assurance of the quality, hygiene and safety of the product. The GMP is in itself a system of quality control and safety through the elimination and / or reduction of contamination risks of a product.

scholarly journals HACCP Plan and Adoption of HACCP Metasystem in the Tea Industries of Bangladesh

2019 ◽  
pp. 1-11
Author(s):  
I. Ahmad ◽  
R. S. Chowdhury ◽  
Rayhan Uddin ◽  
A. Shakawat ◽  
W. U. Rahman ◽  
...  
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Global Market ◽  
Agricultural Practice ◽  
Control Points ◽  
Critical Control Points ◽  
Processing Step ◽  
Good Agricultural Practice ◽  
Biological Hazard ◽  
Physical Hazard

HACCP (Hazard Analysis and Critical Control Points) metasystem is a concept not much familiar to the tea industries of Bangladesh. This study was conducted to investigate the issue of food safety through HACCP metasystem and conduct a hazard analysis to make a comprehensive model of HACCP plan for the tea industries of Bangladesh. Both qualitative and quantitative data analysis was used to determine the CCPs (Critical Control Points) or OPRPs (Operational Pre-Requisite Programs) and design a HACCP plan through risk assessment and seven logical approaches. Two OPRPs and CCPs were determined. The derived CCPs were the biological hazard in the cultivation stage and the physical hazard in the processing step namely CTC (Crush, Tear and Curl) and Googy shifter step. The biological hazard in the cultivation stage can be controlled by proper application of GAP (Good Agricultural Practice) while the physical hazard can be controlled in the processing step by proper maintenance of the magnetic arrestor. Considering the benefits and constraints, standard processing procedures and guarantees of food safety of tea as well as to stay in the competitive global market the tea industries should adopt HACCP metasystem.

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