scholarly journals Microbiological performance of Hazard Analysis Critical Control Point (HACCP)-based food safety management systems: A case of Nile perch processing company

2017 ◽  
Vol 11 (7) ◽  
pp. 200-214 ◽  
Author(s):  
J. B. Kussaga ◽  
P. A. Luning ◽  
B. P. M. Tiisekwa ◽  
L. Jacxsens
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Management Systems ◽  
Nile Perch ◽  
Safety Management Systems ◽  
Critical Control Point

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.

Successful Hazard Analysis Critical Control Point Implementation in the United Kingdom: Understanding the Barriers through the Use of a Behavioral Adherence Model

2001 ◽  
Vol 64 (5) ◽  
pp. 710-715 ◽  
Author(s):  
SAMANTHA J. GILLING ◽  
EUNICE A. TAYLOR ◽  
KEVIN KANE ◽  
JOANNE Z. TAYLOR
Keyword(s):  
United Kingdom ◽  
Food Safety ◽  
Guideline Adherence ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Behavioral Model ◽  
Successful Implementation ◽  
Critical Control Point ◽  
The United Kingdom

Hazard analysis critical control point (HACCP), a system of risk management designed to control food safety, has emerged over the last decade as the primary approach to securing the safety of the food supply. It is thus an important tool in combatting the worldwide escalation of foodborne disease. Yet despite wide dissemination and scientific support of its principles, successful HACCP implementation has been limited. This report takes a psychological approach to this problem by examining processes and factors that could impede adherence to the internationally accepted HACCP Guidelines and subsequent successful implementation of HACCP. Utilizing knowledge of medical clinical guideline adherence models and practical experience of HACCP implementation problems, the potential advantages of applying a behavioral model to food safety management are highlighted. The models' applicability was investigated using telephone interviews from over 200 businesses in the United Kingdom. Eleven key barriers to HACCP guideline adherence were identified. In-depth narrative interviews with food business proprietors then confirmed these findings and demonstrated the subsequent negative effect(s) on HACCP implementation. A resultant HACCP awareness to adherence model is proposed that demonstrates the complex range of potential knowledge, attitude, and behavior-related barriers involved in failures of HACCP guideline adherence. The model's specificity and detail provide a tool whereby problems can be identified and located and in this way facilitate tailored and constructive intervention. It is suggested that further investigation into the barriers involved and how to overcome them would be of substantial benefit to successful HACCP implementation and thereby contribute to an overall improvement in public health.

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.

Developing a solution for small businesses

2015 ◽  
Vol 7 (1) ◽  
pp. 63-77 ◽  
Author(s):  
Mariam Al Khaja ◽  
Mouza Al Muhairi ◽  
Mariam Al Yousuf ◽  
Alyazi Al Mazrouei ◽  
Mostafa Ibrahim Ali ◽  
...  
Keyword(s):  
Food Safety ◽  
Small Businesses ◽  
Implementation Strategy ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Content Type ◽  
Record Keeping ◽  
Critical Control Point ◽  
Innovative Solution

Purpose – This paper aims to describe the process of developing, implementing and evaluating an innovative solution to enhance food safety and promote Hazard Analysis and Critical Control Point-based food safety management techniques in small independent restaurants. It is the fifth article in a Worldwide Hospitality and Tourism Themes theme issue presenting a comprehensive government strategy for improving food safety management standards across the hospitality industry. Design/methodology/approach – This article outlines the essential design principles that were established by Abu Dhabi Food Control Authority for creating a food safety management system (FSMS) for independent restaurants, following international benchmarking and extensive in-depth local research. It charts the process of designing and approving the documents and records that make up the system, and identifies a methodology for implementation and evaluation. Findings – Salamt Zadna, the FSMS developed, conveys risk-based food safety requirements through photographs communicating simple, practical steps. It minimises record-keeping with a picture-based diary and has an implementation strategy involving inspector support, after an extensive period of capacity building. Originality/value – The article demonstrates an effective model for creating an FSMS for small businesses, along with the main components required and their impact on industry. It also includes details of a phased implementation strategy for achieving success in practice, utilising trained government inspectors. It will be of value to practitioners, researchers, policymakers and other stakeholders involved in the food industry.

Food Safety Objectives for Listeria monocytogenes in Spanish Food Sampled in Cafeterias and Restaurants

2011 ◽  
Vol 74 (9) ◽  
pp. 1569-1573 ◽  
Author(s):  
E. DOMÉNECH ◽  
J. A. AMORÓS ◽  
I. ESCRICHE
Keyword(s):  
Listeria Monocytogenes ◽  
Food Safety ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Consumer Health ◽  
Critical Control Point ◽  
Good Manufacturing Practices ◽  
Microbiological Criteria ◽  
Insight Into

To gain more insight into the context of food safety management by public administrations, food safety objectives must be studied. The Valencian administration quantified the prevalence of Listeria monocytogenes in cafeterias and restaurants in this region of Spain between 2002 and 2010. The results obtained from this survey are presented here for 2,262 samples of fish, salad, egg, cold meat, and mayonnaise dishes. Microbiological criteria defined for L. monocytogenes were used to differentiate acceptable and unacceptable samples; more than 99.9% of the samples were acceptable. These findings indicate that established food safety objectives are achievable, consumer health at the time of consumption can be safeguarded, and food safety management systems such as hazard analysis critical control point plans or good manufacturing practices implemented in food establishments are effective. Monitoring of foods and food safety is an important task that must continue to reduce the current L. monocytogenes prevalence of 0.1% in restaurant or cafeteria dishes, which could adversely affect consumer health.

scholarly journals Rapid Microbiological Methods with Hazard Analysis Critical Control Point

1997 ◽  
Vol 80 (6) ◽  
pp. 1143-1150 ◽  
Author(s):  
Mansel W Griffiths
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Trade Agreement ◽  
The European Union ◽  
Space Flights ◽  
Critical Control Point ◽  
Microbiological Methods ◽  
The 1960S

Abstract The proactive approach to ensuring food safety termed hazard analysis critical control point (HACCP) was introduced in the 1960s by the Pillsbury Company, in collaboration with the U.S. Army Natick Laboratories and National Aeronautics and Space Administration, to help guarantee that astronauts would not be incapacitated by the trauma of foodborne illness during space flights. The approach has subsequently been adopted as the standard food safety management system worldwide and is seen as forming the basis for harmonization of food inspection regulations necessitated by trade agreements such as General Agreement on Tariffs and Trade and North American Free Trade Agreement as the move toward globalization of trade in food products gains momentum. The new U.S. Department of Agriculture Mega-Reg requires mandatory introduction of HACCP, and the Food Safety Enhancement Program of Agriculture and Agri-food Canada, as well as the “due diligence” legislation of the European Union, is centered on HACCP principles.

Food safety management systems based on ISO 22000:2018 methodology of hazard analysis compared to ISO 22000:2005

2019 ◽  
Vol 25 (1) ◽  
pp. 23-37 ◽  
Author(s):  
Hsinjung Chen ◽  
Shinlun Liu ◽  
Yijyuan Chen ◽  
Chinshuh Chen ◽  
Huiting Yang ◽  
...  
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Hazard Analysis ◽  
Management Systems ◽  
Safety Management Systems

Barriers and facilitators of HACCP adoption in the Armenian dairy industry

2016 ◽  
Vol 118 (11) ◽  
pp. 2676-2691 ◽  
Author(s):  
Suren H. Galstyan ◽  
Tsovinar L. Harutyunyan
Keyword(s):  
Food Safety ◽  
Diffusion Of Innovations ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Dairy Industry ◽  
Barriers And Facilitators ◽  
Cross Sectional ◽  
Content Type ◽  
Critical Control Point

Purpose The purpose of this paper is to report the results of a study that investigated the barriers and facilitators associated with the adoption of a hazard analysis critical control point based food safety management system (HACCP FSMS) in dairy processing companies of Armenia. Design/methodology/approach A cross-sectional qualitative research design was employed to examine managerial experience and perceptions of barriers and drivers to organizational adoption of HACCP FSMS procedures. The data were collected in 20 food processing facilities in the dairy industry through individual in-depth interviews with their representatives and in governmental and non-governmental organizations through focus group discussions with 23 policy makers and food safety consultants. Diffusion of innovations theory provided a framework for systematic exploration of the phenomenon under study. Findings Most frequently reported drivers of adoption included enhanced traceability, increased export opportunities, improved organizational image, and broader accountability. Major impeding factors, such as high investment costs, value incompatibility, excessive documentation, inadequate physical and technological infrastructures, and low observability led to less favorable attitudes toward the organizational change needed for HACCP FSMS adoption. The results indicate that larger organizations with well-developed infrastructures and skilled workforce have an advantage over smaller organizations in the process of adoption. Originality/value This study provides a comprehensive theory-based analysis of perceived determinants of organization-wide adoption of HACCP-based system in Armenia. The results of the study support and extend the findings of earlier research and provide new insights into HACCP FSMS adoption across different contexts.

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.

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