Role of Microbiological Guidelines in the Production and Commercial Use of Milled Cereal Grains: A Practical Approach for the 21st Century

2007 ◽  
Vol 70 (4) ◽  
pp. 1041-1053 ◽  
Author(s):  
WILLIAM H. SPERBER ◽  
Keyword(s):  
Food Quality ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Laboratory Data ◽  
Agricultural Practices ◽  
Cereal Grains ◽  
Management Systems ◽  
Point System ◽  
Critical Control Point

A contemporary survey of the microbiological profile of five milled cereal grains—wheat, corn, oats, whole wheat, and durum—was conducted largely from 2003 to 2005, with routine laboratory data obtained by North American dry-milling operations. When compared to data reported in the previous century, the contemporary data showed similar or reduced quantitative counts for indicator tests (e.g., total aerobes, yeasts, molds, coliforms, and Escherichia coli) as well as a substantially lower incidence of salmonellae. The implementation of modern management systems for the control of food quality and safety, i.e., good agricultural practices, good manufacturing practices, and the hazard analysis critical control point system, together with the excellent microbiological profiles, has eliminated the need for microbiological specifications and lot acceptance criteria for milled cereal grains. Instead, microbiological monitoring guidelines, such as the periodic testing of aerobic plate counts and mold counts, can be used to verify compliance with the requirements of food quality and food safety management systems.

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.

scholarly journals FOOD QUALITY MANAGEMENT AND SAFETY

2017 ◽  
Vol 5 (4RAST) ◽  
pp. 116-121
Author(s):  
Rizwana Khatoon ◽  
Debkumar Chakraborty ◽  
R.C. Chandni ◽  
Amar Sankar ◽  
A.V. Raghu
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Point System ◽  
Total Quality ◽  
Critical Control Point ◽  
Use Of Resources ◽  
Timely Response ◽  
Effective Use

Food safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. The main important of manufacturing practice is a system that ensures that products meet food safety, quality and legal requirements. The hazard analysis and critical control point system, applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits of applying HACCP include effective use of resources and timely response to food safety problems. In addition HACCP can be part of GMP and is a systematic program to assure food safety. It is important to know to what extent the systems contribute to the total quality of the product and to balance the tools used for achieving the quality and safety objectives.

Prevalence of Salmonella on Raw Poultry at Retail Markets in China

2011 ◽  
Vol 74 (10) ◽  
pp. 1724-1728 ◽  
Author(s):  
BAOWEI YANG ◽  
MEILI XI ◽  
XIN WANG ◽  
SHENGHUI CUI ◽  
TIANLI YUE ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Agricultural Practices ◽  
Shaanxi Province ◽  
Poultry Production ◽  
Department Of Agriculture ◽  
Retail Markets ◽  
Critical Control Point ◽  
Inspection Service ◽  
Raw Poultry

Data regarding Salmonella on raw poultry are very limited in China. The objective of this study was to determine the prevalence of Salmonella on raw poultry at the retail level in six provinces and two national cities in China. Whole chicken carcasses (n = 1,152) were collected from three types of retail markets (large, small, and wet). All samples were analyzed for the presence of Salmonella by using the U.S. Department of Agriculture, Food Safety Inspection Service method. Of 1,152 chicken samples, overall Salmonella prevalence was 52.2%. The highest prevalence was observed in Guangxi Province (65.3%), next in Guangdong Province (64.6%), and then in Beijing (63.9%), Shaanxi Province (50.7%), Henan Province (47.9%), Shanghai (44.4%), and Fujian Province (42.4%), and lowest prevalence was observed in Sichuan Province (38.9%). Salmonella prevalence was significantly different among the six provinces and two national cities. Salmonella prevalence was highest in the wet markets (54.4%) compared with the large markets (50.3%) and the small markets (52.1%), but differences were not significant (P > 0.05). Good manufacturing practices, good agricultural practices, and hazard analysis critical control point systems for Salmonella control in poultry production at the farm, processing, and retail level should be implemented.

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.

Pure Curd Supply Chain

2016 ◽  
pp. 97-110
Author(s):  
Rajneesh Mahajan ◽  
Suresh Garg ◽  
P. B. Sharma
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Safety Management ◽  
Manufacturing Sector ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Level ◽  
Critical Control Point ◽  
Shed Light

The modern food safety management comprises of ISO 22000:2005. It has modified the hazard analysis critical control point (HACCP) by embedding food safety management. It has created a standardized management system. The objective of current chapter is to endow a systematic approach for the ground level implementation of ISO 22000 in Indian pure curd supply chain management. The chapter is prepared utilizing combination of qualitative research and case study method. A case of Milsh Dairy Ltd. (MDL, organisation's name is disguised) was discussed to shed light on ISO 22000 features, comparative analysis between HACCP and ISO 22000. The research is limited to professional pure curd manufacturing sector. Authors have adopted the research methodology which can be applied to other sectors also.

Sign in / Sign up

Export Citation Format

Share Document