Microbiological Performance of a Food Safety Management System in a Food Service Operation

2012 ◽  
Vol 75 (4) ◽  
pp. 706-716 ◽  
Author(s):  
E. LAHOU ◽  
L. JACXSENS ◽  
J. DAELMAN ◽  
F. VAN LANDEGHEM ◽  
M. UYTTENDAELE
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Management System ◽  
Safety Management ◽  
Raw Materials ◽  
Food Service ◽  
Sampling Plan ◽  
Raw Material ◽  
Safety Management System ◽  
Service Operation

The microbiological performance of a food safety management system in a food service operation was measured using a microbiological assessment scheme as a vertical sampling plan throughout the production process, from raw materials to final product. The assessment scheme can give insight into the microbiological contamination and the variability of a production process and pinpoint bottlenecks in the food safety management system. Three production processes were evaluated: a high-risk sandwich production process (involving raw meat preparation), a medium-risk hot meal production process (starting from undercooked raw materials), and a low-risk hot meal production process (reheating in a bag). Microbial quality parameters, hygiene indicators, and relevant pathogens (Listeria monocytogenes, Salmonella, Bacillus cereus, and Escherichia coli O157) were in accordance with legal criteria and/or microbiological guidelines, suggesting that the food safety management system was effective. High levels of total aerobic bacteria (>3.9 log CFU/50 cm2) were noted occasionally on gloves of food handlers and on food contact surfaces, especially in high contamination areas (e.g., during handling of raw material, preparation room). Core control activities such as hand hygiene of personnel and cleaning and disinfection (especially in highly contaminated areas) were considered points of attention. The present sampling plan was used to produce an overall microbiological profile (snapshot) to validate the food safety management system in place.

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.

scholarly journals Food Safety Management System di Hotel Resort Area Kabupaten Garut

2020 ◽  
Vol 6 (1) ◽  
pp. 55-78
Author(s):  
R. Sondjana Ali Suganda ◽  
R. Darmawan Sundayana ◽  
Hery Soesanto ◽  
Kusherdyana Kusherdyana ◽  
Syaeful Muslim
Keyword(s):  
Food Safety ◽  
Data Collection ◽  
Management System ◽  
Safety Management ◽  
Raw Materials ◽  
Sampling Technique ◽  
Raw Material ◽  
Safety Management System ◽  
Food Container ◽  
Resort Hotel

The purpose of this study was to determine the procedure for receiving perishable raw materials at the Resort Hotel area of ??Garut Regency and understand the application of the Food Safety Management System on the receiving area for perishable raw materials at the Resort Hotel area of ??Garut Regency. The method used in this study is a qualitative method. The object of this research was carried out in a number of Resort Hotels in the Garut Regency area. The sampling technique in this study was carried out using purposive sampling method. The data collection technique was carried out by in-depth interviews with the receiving sections at each hotel in Garut district (Dariza Resort, Sumber Alam Resort, Kampung Sampireun Resort, Sabda Alam Resort). Direct observations were made on each receiving process at each hotel area in Garut district. The data collection tool was carried out by means of a checklist as well as an interview guide. The results showed that the receiving process in the hotel area of ??Garut Regency was quite good but there were still deficiencies in the application of the receiving process in terms of the procedure for receiving perishable food raw materials, delivery from suppliers to food raw material receiving officers did not have chiller or coolers and did not provide labeling. or food container stamp with the date it was received.

scholarly journals Health Assessment of Internal Hygiene Control in Sauce Production

2021 ◽  
Vol 14 (1) ◽  
pp. 3-9
Author(s):  
Tsvetelina G. Vitkova
Keyword(s):  
Food Safety ◽  
Internal Control ◽  
Management System ◽  
Safety Management ◽  
Raw Materials ◽  
Health Assessment ◽  
Health Problems ◽  
Safety Management System ◽  
Hygiene Practices ◽  
Technological Documentation

Summary Nowadays, usage of sauces as part of a meal has seen a significant increase. In their diversity as raw materials and technology of production, sauces are a potential source of health problems. During their production, primary and secondary contamination with microorganisms and other physical or chemical contaminants is possible. Ineffective internal control is a prerequisite for the emergence of health problems among consumers. The subject of the study is а sauce manufacturer. An algorithm was designed to perform the audit and for the purposes of the. The prerequisite measures were placed in separate Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP) programs and in the technological documentation for all the sauces produced, with plans, procedures, orders, instructions, lists, registers and other documents, all closely related to the specifics of production. The technological documentation was found to be in agreement with the Food Safety Management System – the HACCP-plan. The technological documentation, which is part of the prerequisite measures, corresponded to its purpose and, with slight adjustments, is a good basis for the effective functioning of the Food Safety Management System. The conclusions contain specific recommendations for revision of the Internal Control System, including correction of elements of health and hygiene importance.

PRODUCTION COMPETITIVE CONFECTIONERY PRODUCTS ON THE BASIS OF INTEGRATED IMPLEMENTATION OF SCHEMES QUALITY MANAGEMENT AND SAFETY OF FINISHED PRODUCTS

2018 ◽  
Author(s):  
Н.В. АГЕЕВА ◽  
В.К. КОЧЕТОВ
Keyword(s):  
Food Safety ◽  
Quality Management ◽  
Management System ◽  
Safety Management ◽  
Quality Management System ◽  
Raw Materials ◽  
International Standards ◽  
Document Management ◽  
Safety Management System ◽  
Confectionery Products

Проанализированы пути и средства повышения конкурентоспособности продукции предприятия – «Кондитерского комбината Кубань» (Тимашевск): внедрение требований стандартов ИСО серии 9000; определение процессов управления, реализуемых на уровне высшего руководства; основных процессов, учитывающих все этапы производства и реализации готовой продукции, и поддерживающих процессов, без которых функционирование первых двух категорий невозможно; формирование структуры документооборота комбината в рамках внедрения требований системы менеджмента качества. Внедрение системы менеджмента безопасности пищевой продукции, основанной на принципах ХАССП, способствует предупреждению возникновения рисков пищевой безопасности или помогает свести их до минимума. В систему входят: контроль качества и безопасности сырья, материалов, готовой продукции; оценка поставщиков; GMP (хорошие производственные практики); санитарные программы; инфраструктура и обслуживание оборудования; прослеживаемость «жизненного цикла» продукта от сырья до потребителя; внутренние аудиты; корректирующие и предупреждающие действия. С целью расширения географии продаж и выхода на зарубежные рынки на комбинате сертифицирована система менеджмента безопасности пищевых продуктов по схеме сертификации FSSC 22000. Комплексное внедрение требований международных стандартов по качеству и пищевой безопасности кондитерской продукции обеспечило комбинату выпуск изделий с высокими потребительскими качествами. Means and ways of increasing the competitiveness of the enterprise's products – Confectionery factory Kuban (Timashevsk) analyzed. These include: implementation of the requirements of ISO 9000 standards; definition of management processes implemented at the level of top management; the main processes that take into account all stages of production and sale of finished products, and supporting processes, without which the operation of the first two categories is impossible; formation of the structure of the document management of the plant within the framework of the implementation of the requirements of the quality management system. Introduction of food safety management system based on HACCP principles helps to prevent food safety risks or helps to reduce them to a minimum. The system includes: quality control and safety of raw materials, finished products; supplier evaluation; GMP (good manufacturing practices); sanitary programs; infrastructure and equipment maintenance; traceability of the “life cycle” of the product from raw materials to the consumer; internal audits; corrective and preventive actions. In order to expand the geography of sales and access to foreign markets, the food safety management system under the certification scheme FSSC 22000 is certified at the plant. Complex implementation of requirements of the international standards on quality and food safety of confectionery production provided to combine release of products with high consumer qualities.

Techno-managerial factors related to food safety management system in food businesses

2013 ◽  
Vol 115 (9) ◽  
pp. 1381-1399 ◽  
Author(s):  
Kostas Milios ◽  
Pantelis E. Zoiopoulos ◽  
Angelos Pantouvakis ◽  
Marios Mataragas ◽  
Eleftherios H. Drosinos
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Safety 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.

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