scholarly journals Evaluation of the Logistics Actors in the Application of the CCQI Standard in the Dispatch of Refrigerated Merchandise by the Port of Manzanillo, Mexico

2021 ◽  
Vol 04 (12) ◽  
Author(s):  
Dr. Heriberto Perez Romero ◽  
Keyword(s):  
Quality Indicators ◽  
International Standards ◽  
Cold Chain ◽  
Control Points ◽  
Good Practices ◽  
International Standard ◽  
Critical Control Points ◽  
And Storage ◽  
Efficiency Indicators

This research is focused on evaluating the dispatch of perishable merchandise through reefers (refrigerated maritime containers) with adherence to the Cold Chain Quality Indicators (CCQI) standard, which is the international standard that should apply the logistics actors that operate said chain. The general objective of the project is aimed at knowing the level of adherence that logistics actors have with international standards in transport, handling and storage of the cold chain, establishing efficiency indicators in refrigerated cargo, as well as identifying the degree application of good practices in the dispatch of merchandise and its critical control points in the maritime import process.

scholarly journals THE INFLUENCE OF ANTI-CRISIS MANAGEMENT ON HARMONIZATION OF ECONOMIC INTERESTS OF PARTICIPANTS OF CREATION, MANUFACTURE AND IMPLEMENTATION OF CONFECTIONERY

2021 ◽  
pp. 13-22
Author(s):  
Vladimir Mishchenko ◽  
Iryna Gorobets
Keyword(s):  
Crisis Management ◽  
Quality Indicators ◽  
High Probability ◽  
Control Points ◽  
Current Crisis ◽  
Management Mechanism ◽  
Economic Interests ◽  
Critical Control Points ◽  
Confectionery Products ◽  
Private Entrepreneurs

The article highlights the features of the current crisis of Ukrainian confectionery companies. It is noted that in the local confectionery market among domestic and private entrepreneurs there is strong internal competition. It is substantiated that the high probability of occurrence and development of the crisis in the process of activity necessitates the implementation of specialized anti-crisis management of these enterprises. The functions of anti-crisis management are determined and their essence is revealed. The basic tools of diagnostics are offered. Special attention is paid to controlling and monitoring as elements of system of anti-crisis management. The necessity of a comprehensive approach to the formation of the crisis management mechanism and its construction using the system of analysis of hazards and critical control points of HACCP and quality indicators of confectionery at critical control points (CTC) is substantiated. It is proved that such an approach will ensure the harmonization of the interests of participants in the creation, manufacture and sale of confectionery products.

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.

Fate of Salmonella in Salpicon, a Mexican Cold Shredded Beef Salad

1993 ◽  
Vol 56 (3) ◽  
pp. 197-200 ◽  
Author(s):  
EDUARDO FERNÁNDEZ-ESCARTÍN ◽  
JOSEFINA SALDAÑA-LOZANO ◽  
OFELIA RODRIGUEZ-GARCIA
Keyword(s):  
Optimal Concentration ◽  
Control Points ◽  
Initial Number ◽  
Rapid Cooling ◽  
Critical Control Points ◽  
And Storage

The fate of Salmonella during the preparation and storage of salpicon, a cold shredded beef salad commonly consumed in Mexico, was evaluated. Salmonella contamination was introduced by a person shredding the cooked beef, who previously had handled raw pork containing several native serotypes of Salmonella at 9,000 salmonellae per g. The salad was prepared with 0, 2, or 4% vinegar and was held for 48 h (8 at 24–26°C and 40 at 5–7°C). The optimal concentration of vinegar for acceptable salad flavor was 4%. The initial number of salmonellae in salads prepared with 0 or 4% vinegar was 20/g. Salmonella populations increased to 5,000 after 48 h. Salmonella did not grow in salad containing 4% vinegar (pH 5.3); however, the organism was isolated at levels of 7 cells per g at 48 h of incubation. Fourteen different serovars of Salmonella were isolated from the salads. Critical control points in the preparation and storage of salpicon are shredding the beef, the concentration of vinegar, and rapid cooling of salad before serving.

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.

Hazard Analyses of Duck in Chinese Restaurants

1982 ◽  
Vol 45 (5) ◽  
pp. 445-449 ◽  
Author(s):  
FRANK L. BRYAN ◽  
MITSUTO SUGI ◽  
LLOYD MIYASHIRO ◽  
STEVEN TSUTSUMI ◽  
CHARLES A. BARTLESON
Keyword(s):  
Water Activity ◽  
Temperature Rise ◽  
Pathogenic Bacteria ◽  
Room Temperature ◽  
Control Points ◽  
Refrigerated Storage ◽  
Cross Contamination ◽  
Critical Control Points ◽  
Cutting Boards ◽  
And Storage

Time-temperature exposures and water activity values were measured during the preparation and storage of Chinese-style duck products. Frozen ducks were usually thawed at room temperature and remained at room temperature for several hours thereafter. During cooking or during the post-oven temperature rise period, the temperatures at the geometric centers of the ducks exceeded 94 C (201 F). Cooked ducks were subjected to cross-contamination when they were chopped or cut up on cutting boards. Cooked ducks were held for several hours at bacteria-incubating temperatures while they were on display in cabinets or on counters. Leftover cooked ducks cooled rather rapidly during refrigerated storage. When they were reheated, their internal temperatures did not rise to levels lethal to vegetative pathogenic bacteria. Water activity values of cooked duck ranged from 0.87 to 0.99. Critical control points of the operations were the cutting and chopping of cooked ducks, storage of ducks during display for sale and reheating leftover ducks. Recommendations for control are: (1) to hold cooked ducks at 55 C (131 F) or above, (2) cool unsold cooked ducks rapidly, (3) reheat leftover ducks to internal temperatures of 71–74 C (160–165 F), and (4) minimize opportunities of contamination from equipment surfaces and workers' hands.

Hazards and Critical Control Points of Food Preparation and Storage in Homes in a Village and a Town in Pakistan

1992 ◽  
Vol 55 (9) ◽  
pp. 714-721 ◽  
Author(s):  
FRANK L BRYAN ◽  
PAUL TEUFEL ◽  
SABIHA ROOHI ◽  
FAHMIDA QADAR ◽  
SHAHID RIAZ ◽  
...  
Keyword(s):  
Ambient Temperature ◽  
Clostridium Perfringens ◽  
Buffalo Milk ◽  
Food Preparation ◽  
Coliform Bacteria ◽  
Control Points ◽  
Critical Control Points ◽  
Three Samples ◽  
And Storage ◽  
The Town

Hazard analyses were conducted in 13 homes in each of a village and a town in Pakistan. Pulses, lentils, chick peas, potatoes, rice, and combinations of them, curd, and weaning preparations were commonly prepared in both locations, and meat dishes were prepared in the town. Cooked foods were left, usually at room ambient temperature, overnight in over 50% of the homes. Samples of foods cooked in the morning and eaten at noon usually had mesophilic aerobic colony counts less than 104 CFU/g, but those left overnight usually ranged between 106–9 CFU/g. Coliform bacteria were isolated from 77% of samples; many of the counts exceeded 105/g. Greater than 104/g Staphylococci aureus were isolated from curd and buffalo milk which had been previously heated. Clostridium perfringens were isolated from 18% of samples; once from pulses left overnight in quantities exceeding 107/g. Only three samples contained Bacillus cereus. Salmonella was not recovered from any of 28 samples. Hazards were primarily associated with holding the foods after preparation. Critical control points are cooking, manipulation of foods after cooking, holding cooked foods, and reheating.

scholarly journals Proizvodnja sudžuka primjenom norme HRN BAS 1049:210

Meso ◽  
2017 ◽  
Vol 19 (3) ◽  
pp. 240-245
Author(s):  
Natalija Uršulin Trstenjak ◽  
Saša Šušnić
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Control Points ◽  
Cross Contamination ◽  
Material Sources ◽  
Critical Control Points ◽  
Quality Certification ◽  
Haccp System ◽  
And Storage ◽  
Material Preparation

Application of Halal Standard HRN BAS 1049:2010 in production of Sujuk The application of the Halal Standard HRN BAS 1049:2010 in the production of Sujuk is prescribed by the implementation of HACCP system and the certification issued by the Centre for Halal Quality Certification. The paper presents halal standard requirements in the course of Sujuk production from raw materials to finished products. Sujuk is a traditional dry, spicy sausage originating from Bosnia and Herzegovina consisting of ground beef with the addition of various spices (sumac, garlic, salt, red pepper). The production of Sujuk is based solely on raw material sources awarded the halal certification. The process of production prevents the cross contamination of halal (permitted) and haram (prohibited) raw materials and products by defining the 5 HrCCP (Haram Critical Control Points): HrCCP1 – procurement, reception and storage of raw materials, HrCCP2 – raw material preparation, HrCCP3 – production of sausage meat, HrCCP4 – smoking, HrCCP5 – storage of finished products. The halal quality certification may only be awarded to a product produced in accordance with the requirements of the Halal Standard HRN BAS 1049:2010.

scholarly journals Pilot a university research project based on the international standard ISO 10006 relating to quality management in projects

2013 ◽  
Vol 4 (4Bis) ◽  
Author(s):  
Jean Menthonnex
Keyword(s):  
Quality Management ◽  
International Standards ◽  
University Research ◽  
Management Systems ◽  
Research Project ◽  
Quality Management Systems ◽  
Good Practices ◽  
International Standard ◽  
The University ◽  
The Way

The objectives of this article are: - to present a set of good practices which can be inspired by the application of the international standard ISO 10006 (2003): "Quality management systems - Guidelines for quality management in projects", in the organization and carrying out university research, leading to a matrix of 54 elements, - to illustrate through eight good practices the way to apply such an approach in the field, - to position these concepts in the overall quality strategy of the university institution concerned, to suggest the development of 3 new international standards in relation to quality approaches in research.

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