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Journal articles on the topic 'HACCP principles'

Author: Grafiati

Published: 3 June 2025

Last updated: 1 August 2025

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1

van Schothorst, M. "HACCP principles." Food Control 3, no. 1 (1992): 55. http://dx.doi.org/10.1016/0956-7135(92)90173-8.

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2

Slade, Peter J. "HACCP. Principles and applications." Food Research International 26, no. 5 (1993): 399–400. http://dx.doi.org/10.1016/0963-9969(93)90083-u.

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3

Khandke, N. "HACCP: Principles and Applications." Food Control 4, no. 4 (1993): 227–28. http://dx.doi.org/10.1016/0956-7135(93)90257-o.

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4

Trafialek, Joanna, and Wojciech Kolanowski. "Implementation and functioning of HACCP principles in certified and non-certified food businesses." British Food Journal 119, no. 4 (2017): 710–28. http://dx.doi.org/10.1108/bfj-07-2016-0313.

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Purpose The purpose of this paper is to examine the effectiveness of the functioning of HACCP principles in certified and non-certified food businesses. Design/methodology/approach The data were collected by audits made in 40 food businesses of various food industry sectors. All food businesses were located in Poland where the HACCP system is obligatory. Half of the evaluated businesses implemented one or more private voluntary certified standards. The audit form contained 134 detailed questions covering 12 steps and seven principles of HACCP implementation and functioning. The obtained result

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5

JACKOWSKA-TRACZ, AGNIESZKA, MICHAŁ TRACZ, and KRZYSZTOF ANUSZ. "Integrated approach across prerequisite programmes and procedures based on HACCP principles." Medycyna Weterynaryjna 74, no. 4 (2018): 223–27. http://dx.doi.org/10.21521/mw.6089.

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Food business operators are required to implement and maintain a system based on HACCP principles. The HACCP is the only food safety management system, the implementation of which is obligatory. The standards laid down by the Codex Alimentarius Commission serve as benchmarks not only for the obligatory implementation of the HACCP system principles, but also for private standards such as ISO, IFS or BRC. A voluntary implementation of private standards may lead to the wrong assumption that food companies do not necessarily have to but only may comply with the guidelines laid down by the implemen

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Jali, Mohd Bakri, Maaruf Abdul Ghani, and Norazmir Md Nor. "Misinterpretations of the HACCP MS 1480: 2007 towards Food Safety System Certification." Environment-Behaviour Proceedings Journal 1, no. 2 (2016): 15. http://dx.doi.org/10.21834/e-bpj.v1i2.251.

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Hazard Analysis Critical Control Point (HACCP) is a food safety system through seven principles to control a biological, chemical and physical hazard. Principles 1 and 2 are the backbones of the HACCP system. However, there are some misinterpretations in practice HACCP Principles 1 and 2 of the identification stage, analysis of hazards, control measures and CCP determination. The usage of a multi-hazard analysis form without a standard format has led to inconsistencies in the analysis of hazard analysis; determination of controls and subsequent determination of CCP affect the implementation of

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JACKOWSKA-TRACZ, AGNIESZKA, MICHAŁ TRACZ, and KRZYSZTOF ANUSZ. "Integrated Approach Across Prerequisite Programmes and Actions Based on the HACCP Principles A." Medycyna Weterynaryjna 74, no. 1 (2018): 6051–2018. http://dx.doi.org/10.21521/mw.6051.

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Food business operators are required to implement and maintain a system based on the HACCP principles. The HACCP is the only food safety management system, the implementation of which is obligatory. The standards laid down by the Codex Alimentarius Commission serve as benchmarks not only for the obligatory implementation of the HACCP system principles, but also for private standards such as ISO, IFS or BRC. A voluntary implementation of private standards may lead to a wrong assumption that food companies do not necessarily have to, but only may comply with the guidelines laid down by the imple

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Kurbatova, E. D. "Production certification according to HACCP." Upravlenie kachestvom (Quality management), no. 9 (August 22, 2024): 15–19. http://dx.doi.org/10.33920/pro-01-2409-03.

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The article discusses the concepts of the HACCP system, the basic principles of the HACCP standard, the goals and procedure for introducing the system into enterprises, as well as the advantages of HACCP certification, indicators that are checked during the certification process.

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Kurbatova, E. D. "HACCP production certification." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 10 (September 22, 2024): 629–33. http://dx.doi.org/10.33920/igt-01-2410-11.

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The article discusses the concepts of the HACCP system, the basic principles of the HACCP standard, the goals and procedure for introducing the system into enterprises, as well as the advantages of HACCP certification and indicators that are checked during the certifi cation process.

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10

TOMPKIN, R. B. "The Use of HACCP in the Production of Meat and Poultry Products1." Journal of Food Protection 53, no. 9 (1990): 795–803. http://dx.doi.org/10.4315/0362-028x-53.9.795.

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Meat and poultry products frequently have been implicated in outbreaks of foodborne illness. The risk of foodborne illness can be reduced through implementation of the hazard analysis critical control point (HACCP) concept. The basic principles of HACCP described by the International Commission on Microbiological Specifications for Foods are briefly reviewed. Examples are presented to describe how these principles can be used to manufacture meat and poultry products with improved microbiological safety and quality. The future acceptance of HACCP will depend on the resolution of certain issues.

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Allam, Mohamed, Renata Bazok, Ursula Bordewick-Dell, et al. "Assistance Needed for Increasing Knowledge of HACCP Food Safety Principles for Organic Sector in Selected EU Countries." Sustainability 15, no. 8 (2023): 6605. http://dx.doi.org/10.3390/su15086605.

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There are numerous food safety aspects that must be taken into consideration by organic food producers and processors to ensure the safety and quality of their products. The application of Hazard Analysis and Critical Control Point (HACCP) principles, together with the implementation of good hygiene practices (GHP), ensures that food safety and process hygiene criteria are met. This study was based on a survey conducted among 316 producers and processors representing the organic food sector in five European countries (Croatia, Estonia, Germany, Italy and Poland). The knowledge and experience o

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12

Surahman, Diki Nanang, and Riyanti Ekafitri. "KAJIAN HACCP (Hazard Analysis and Critical Control Point) PENGOLAHAN JAMBU BIJI DI PILOT PLANT SARI BUAH UPT. B2PTTG – LIPI SUBANG." Jurnal Agritech 34, no. 03 (2014): 266. http://dx.doi.org/10.22146/agritech.9454.

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Guava has vitamin C and beta carotene that potent as antioxidant and can increase endurance. Guava can be processed into juice as a ﬁ nal product. UPT . B2PTTG-LIPI Subang has a Pilot Plant. The pilot plant itself is a model of processing fruit into juice. The processing of guava juice from the pilot plant needs an application of HACCP to improve the quality and safety of fruit juice products. The studies of HACCP uses the 7 principles of HACCP system recommended by the Indonesian National Standard. The result of studies showed that the set as CCP’s are sortation and washing (for raw materials

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ЭЛЬГЕР, А. В., and Л. Г. МИШУРА. "INTRODUCTION OF HACCP PRINCIPLES INTO THE QUALITY MANAGEMENT SYSTEM." Экономика и предпринимательство, no. 8(169) (August 30, 2024): 1269–72. http://dx.doi.org/10.34925/eip.2024.169.8.235.

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Статья посвящена влиянию системы ХАССП на принципы менеджмента качества (СМК). ХАССП является комплексным подходом к управлению безопасностью пищевых продуктов, который основан на анализе рисков и контроле критических точек (ККТ). В ней рассматриваются основные принципы СМК, а именно: ориентация на потребителя, лидерство, процессный подход, улучшение, взаимодействие людей и мониторинг. Утверждается, что ХАССП обеспечивает более высокий уровень качества и безопасности продукции. Также описаны преимущества и возможности интеграции ХАССП в СМК, а также ключевые аспекты ее внедрения и поддержания

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Degpal, Singh, Kumar Anit, and Singh Amandeep. "HACCP IN CLEAN FOOD PRODUCTION: AN OVERVIEW." International Journal of Research - Granthaalayah 6, no. 12 (2018): 128–34. https://doi.org/10.5281/zenodo.2532392.

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For the food security of more than 1.3 billion people, India has to keep on producing more but safe food. Various techniques have been developed over the time for keeping a check on the quality of food. Of those, HACCP i.e., Hazard Analysis and Critical Control Points is one which ensures the quality of food during the production or the processing of food. HACCP is based on seven principles and is a risk management system that identifies, evaluates, and controls hazards (biological, chemical and physical) related to food safety throughout the food supply chain. The concept first came to light

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Dhiman, Kritangni, and Navjeevan Dadwal. "Implementation of hazard analysis and critical control points (HACCP) in Indian biopharmaceutical industries: A field study." Environment Conservation Journal 26, no. 1 (2025): 84–90. https://doi.org/10.36953/ecj.28512885.

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People widely accept the HACCP principles as an effective approach to ensuring product safety. Internationally recognized, these principles serve as a tool for managing safety hazards in the manufacturing domain. HACCP is a crucial component in biopharmaceutical industries. It is vital in maintaining consumer safety, sustaining biopharmaceutical product quality, improving risk management, and promoting continuous improvement. This study revolves around the crucial domain of the HACCP system, which falls under Good Manufacturing Practices (GMPs), established by regulatory bodies such as the CDS

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16

Uzoigwe, Daniel Oluwasegun, and David Kongolo. "Integration of Hazard Analysis and Critical Control Points (HACCP) with Maintenance Practices: Enhancing Food Safety in the Food and Beverage Industry; A Review." International Journal of Research and Innovation in Applied Science IX, no. V (2024): 35–52. http://dx.doi.org/10.51584/ijrias.2024.905004.

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The integration of Hazard Analysis and Critical Control Points (HACCP) with maintenance practices represents a proactive approach to ensuring food safety in the food and beverage industry. HACCP is a systematic preventive approach to identify, evaluate, and control food safety hazards, while maintenance practices are essential for maintaining the reliability and cleanliness of equipment and facilities. This paper explores the principles of HACCP, the role of maintenance in food safety, and the benefits of integrating HACCP with maintenance practices. It discusses strategies for incorporating m

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Uzoigwe, Daniel Oluwasegun, and David Kongolo. "Integration of Hazard Analysis and Critical Control Points HACCP with Maintenance Practices: Enhancing Food Safety in the Food and Beverage Industry; A Review." International Journal of Latest Technology in Engineering, Management & Applied Science XIII, no. IV (2024): 88–101. http://dx.doi.org/10.51583/ijltemas.2024.130411.

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The integration of Hazard Analysis and Critical Control Points (HACCP) with maintenance practices represents a proactive approach to ensuring food safety in the food and beverage industry. HACCP is a systematic preventive approach to identify, evaluate, and control food safety hazards, while maintenance practices are essential for maintaining the reliability and cleanliness of equipment and facilities. This paper explores the principles of HACCP, the role of maintenance in food safety, and the benefits of integrating HACCP with maintenance practices. It discusses strategies for incorporating m

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18

Khalid, Sayed Mohammad Naim. "How and Why to Implement HACCP in Food Businesses in Developing Countries? Suggestions to Afghan Government and Private Sector." Turkish Journal of Agriculture - Food Science and Technology 3, no. 6 (2015): 459. http://dx.doi.org/10.24925/turjaf.v3i6.459-465.330.

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In Afghanistan food safety is managed by several ministries including Ministry of Public Health, Ministry of Agriculture, Ministry of Commerce and municipalities. There is no food law but multiple ministerial decrees which ensure if GMP is implemented well. There is no legal requirement to get food safety certification. Hazard analysis and critical control point (HACCP) is recognized as a key part of food safety management practice in the global food industry and can be applied at any stage of the food supply chain. This article discusses accepted approaches to the application of HACCP princip

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19

Yashkin, A. I. "Practice of HACCP principles in dairy farming." Agrarian-And-Food Innovations 9 (March 25, 2020): 74–82. http://dx.doi.org/10.31208/2618-7353-2020-9-74-82.

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20

Орынбаева, У. А., А. Т. Оңлабекова, and О. Ж. Досымова. "APPLICATION OF THE PRINCIPLES OF THE FOOD SAFETY SYSTEM (HACCP) IN ENSURING FOOD SAFETY." Mechanics and Technologies, no. 1 (March 30, 2021): 95–103. http://dx.doi.org/10.55956/isam1938.

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Мақалада азық-түлік қауіпсіздігін басқару (HACCP) жүйесінің қағидаттарын қоғамдық тамақтандыру кәсіпорындарына енгізу мәселелері қарастырылды. Жүргізілген зерттеулер нәтижесінде HACCP жүйесінің қағидаттары іске асырылды, екінші тағам өнімдерінің технологиясының блок-схемасы құрастырылды. Тауық етін грильде қуыру технологиясы кезіндегі қауіпті факторлар тізімдемесі мен алдын алу шаралары анықталды, шешім қабылдау ағашы әдісінің алгоритмі әзірленді, сыни бақылау нүктелері және сыни шектер, түзету әрекеттері анықталды.

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21

Yanova, M., Elena Oleynikova, and Nikita Oleynikov. "THE HAASP SYSTEM FEATURES AND SAFETY REQUIREMENTS FOR GRAIN ELEVATORS." Bulletin of KSAU, no. 12 (January 27, 2025): 291–96. https://doi.org/10.36718/1819-4036-2022-12-291-296.

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The purpose of research is to update the legislative framework of the Russian Federation in the field of food safety and the specifics of standardization and certification using the principles of HACCP for grain elevators. The objects of research are the fundamental regulatory and technical documentation for the development and implementation of a food quality management system based on the principles of HACCP in food and processing enterprises. The analysis of legislation and regulatory documents related to ensuring the safety of products stored in grain elevators is given. The necessity of d

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Motovilov, K. Ya, S. K. Volonchuk, I. V. Naumenko, and A. I. Rezepin. "Development of the quality and safety control system in the technology of producing a protein-carbohydrate composite." Siberian Herald of Agricultural Science 50, no. 3 (2020): 36–48. http://dx.doi.org/10.26898/0370-8799-2020-3-4.

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The analysis of information sources of HACCP system used in the food industry for assessment of quality and microbiological safety of products is presented. The applicability of the principles of the HACCP system in the technology of producing a protein-carbohydrate composite as a feed product for cattle is analyzed. The research was conducted in 2018–2019 in Novosibirsk region. A brief description of the technology for producing a protein-carbohydrate composite in raw or dried form is given. The technology based on the HACCP principles comprised the control of raw materials, intermediate prod

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Zakharova, L. M., and M. S. Gorbunchikova. "Food product quality and safety control based on HACCP principles." IOP Conference Series: Earth and Environmental Science 845, no. 1 (2021): 012125. http://dx.doi.org/10.1088/1755-1315/845/1/012125.

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Abstract The quality and safety of the resulting food product depend on many factors, including action coordination at all stages of the production process. A high level of control makes it possible to ensure it. In this sense, the HACCP system is the most suitable quality control system. The paper considers the possibility of the HACCP principles’ application to the technological process of bakery product production from wheat flour in the conditions of the Kemerovo Bread Factory. Then the authors present the possible risk analysis, identify critical points of the technological process, estab

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Wicaksani, Ardanisworo Lintang, and Retno Adriyani. "PENERAPAN HACCP DALAM PROSES PRODUKSI MENU DAGING RENDANG DI INFLIGHT CATERING." Media Gizi Indonesia 12, no. 1 (2018): 88. http://dx.doi.org/10.20473/mgi.v12i1.88-97.

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HACCP is one of the food safety systems which is done by analyzing materials, processes, and food products. HACCP analysis can be used as an effort to control the quality of the ﬁ nal product in order to meet the requirements of healthy, safe and halal food products. PT X is a catering company for aircraft service users (inﬂ ight catering). This company has implemented HACCP in every food production. This is a descriptive research by observing the process of rendang meat production. The application of HACCP in PT. X is done by controlling temperature and time during production process to preve

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Jubayer, Md Fahad, Md Sajjad Hossain, Md Al-Emran, and Md Nasir Uddin. "Implementation of HACCP Management System in a Cake Manufacturing Company in Dhaka, Bangladesh: A Case Study." Journal of Food Quality 2022 (March 9, 2022): 1–12. http://dx.doi.org/10.1155/2022/5321333.

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The study aims to provide technical information on the development and application of hazard analysis and critical control points (HACCP) in one of the popular cake manufacturing companies in Dhaka, Bangladesh. A generic HACCP plan in accordance with legal requirements was created after a detailed analysis of data collected from the company. Every step of the production process was examined for biological, chemical, and physical hazards. The prerequisite program was designed to address some hazards prior to production, thereby simplifying the HACCP plan. The critical control points were determ

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Damikouka, I., A. Katsiri, and C. Tzia. "Application of HACCP principles in drinking water treatment." Desalination 210, no. 1-3 (2007): 138–45. http://dx.doi.org/10.1016/j.desal.2006.05.039.

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Konik, Nina Vladimirovna, Olga Aleksandrovna Shutova, and Dmitry Nikolaevich Katusov. "Improvement of technical safety management based on the principles of HACCP in meat processing enterprise of agro-industrial sector." Agrarian Scientific Journal, no. 9 (September 24, 2020): 83–90. http://dx.doi.org/10.28983/asj.y2020i9pp83-90.

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The article discusses the development and implementation of a safety management system based on the principles of HACCP at a food enterprise, the main focus of which is the production of meat and sausage products. Hazardous factors of production were determined, the indicators were ranked, critical control points were established at all stages of product processing, a HACCP plan was developed.

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GILLING, SAMANTHA J., EUNICE A. TAYLOR, KEVIN KANE, and JOANNE Z. TAYLOR. "Successful Hazard Analysis Critical Control Point Implementation in the United Kingdom: Understanding the Barriers through the Use of a Behavioral Adherence Model." Journal of Food Protection 64, no. 5 (2001): 710–15. http://dx.doi.org/10.4315/0362-028x-64.5.710.

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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 sub

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Tesarivska, U. I., I. A. Holub, and L. I. Fliak. "ADVANTAGES OF IMPLEMENTATION OF THE FOOD SAFETY MANAGEMENT SYSTEM BASED ON HACCP PRINCIPLES." Scientific and Technical Bulletin оf State Scientific Research Control Institute of Veterinary Medical Products and Fodder Additives аnd Institute of Animal Biology 22, no. 2 (2021): 357–62. http://dx.doi.org/10.36359/scivp.2021-22-2.42.

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The article presents the results of the analysis of legal acts and substantiates the advantages of implementing product safety management systems at enterprises, food producers, based on the principles of HACCP. Ukraine's desire to enter international food markets and the latest trends in cooperation with the European Union and other countries will encourage the country's leadership to harmonize Ukrainian food legislation with European ones. The obligation to approximate national legislation to the legislation of European countries, including in the field of sanitary and phytosanitary measures

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Fajri, Muhammad. "Sistem Halal-HACCP." JURNAL AGROINDUSTRI HALAL 6, no. 2 (2020): 154. http://dx.doi.org/10.30997/jah.v6i2.3145.

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ABSTRACTFood is a basic human need that is very important for life. For the sake of human survival, food must be guaranteed in its quality, safety, and halal (lawful) for Muslims. Halal-HACCP system is an approach to analyze the potential hazards and haram (prohibited) substances during food processing which can interfere with health and violate religious (Islamic) law. This approach refers to the system of HACCP and HCCP. This study aims to integrate HCCP and HACCP in one system, which is called the Halal-HACCP system. The research method applied was a review of the principles of HACCP combin

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Odintsova, A. A., and N. I. Dunchenko. "Quality control system based on the HACCP principles for safety production process of toppling bread." IOP Conference Series: Earth and Environmental Science 981, no. 2 (2022): 022063. http://dx.doi.org/10.1088/1755-1315/981/2/022063.

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Abstract Nowadays, it is very important to produce safe products. The global problem is a quality of food products and it is significant item for modern producer and consumer. The quality guarantees that technology is highly monitored, with all technological steps and conditions. The technology process of toppling bread has a number of steps and production operations. Raw materials are – flour, water and yeast starter. In this article the HACCP procedure for toppling bread production is shown. The most important aspects of quality management in food industrial process are: developing a block-s

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Tan, Eddie Ti Tjih, Alice Shanthi, Nadya Hajar, Zuraida Jaafar, Nurul Azlin Tokiman, and Nur Rabiatul Adawiah Mohammad Noor. "The Use of Method of Loci (MoL) Teaching Tools Enhances Students’ Short-Term Memory." International Journal of Social Science Research 10, no. 1 (2022): 79. http://dx.doi.org/10.5296/ijssr.v10i1.19341.

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To recall Hazard Analysis Critical Control Points (HACCP) principles and implementation steps was challenging for Food Technology Program students, though remembering the principles and steps usually requires lower-order thinking skills. Previous reports indicated that using the Method of Loci (MoL) in teaching and learning (T&L) has noticeable potential to enhance students’ memory and further improve their learning capacity. Therefore, conventional lecture MoL (CLMoL) teaching tools were developed. This study aims to investigate the short-term and long-term memory retention among particip

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Kuptsova, Svetlana, Elena Voloshina, and Kermen Mikhaylova. "TRACEABILITY SYSTEM AS A TOOL TO IMPROVE SAFETY IN POTATO CHIPS PRODUCTION." Bulletin of KSAU, no. 3 (March 10, 2025): 146–255. https://doi.org/10.36718/1819-4036-2025-3-246-255.

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The objective of the study is to develop a traceability system for the production of potato chips, as well as elements of a safety management system using the HACCP principles. Tasks: development of traceability system elements using the legislative base of the Russian Federation regulating safety and quality requirements for raw materials and finished products; analysis of hazardous factors and risk assessment arising during the production of potato chips using the HACCP principles. The object of the study is a traceability system developed for the production of potato chips, including elemen

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Muhammad, Nurul Hidayat, Vanesha Ade Triono Arfian, Usykur Muthakin Haikal, and Prastyo Yudi. "Analysis of Types of Contamination in Food Products Using the Hazard Analysis Critical Control Point (HACCP) Method." International Journal of Innovative Science and Research Technology (IJISRT) 10, no. 1 (2025): 584–87. https://doi.org/10.5281/zenodo.14716971.

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This article discusses the analysis of the type of contamination in food products using the Hazard Analysis Critical Control Point (HACCP) method. Food contamination can occur at various stages of production, from raw materials to serving. This study aims to identify common types of contamination, including biological, chemical, and physical contamination, as well as to apply HACCP principles in controlling these risks. This method involves determining Critical Control Points (CCPs) in the production process where controls can be applied to prevent or reduce contamination. The results of the a

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MORTLOCK, MATTHEW P., ADRIAN C. PETERS, and CHRISTOPHER J. GRIFFITH. "Food Hygiene and Hazard Analysis Critical Control Point in the United Kingdom Food Industry: Practices, Perceptions, and Attitudes." Journal of Food Protection 62, no. 7 (1999): 786–92. http://dx.doi.org/10.4315/0362-028x-62.7.786.

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A mail survey was designed and distributed to 1,650 managers of food businesses across the manufacturing, retail, and catering sectors of the United Kingdom food industry. Respondents were asked about the food hygiene practices of their business, their use of systems such as hazard analysis critical control point (HACCP), and their attitudes toward a range of food hygiene-related issues. Complete responses were received from 254 businesses, a response rate of 15.3%. The results showed that 69% of manufacturers were using HACCP systems, significantly more than the 13% and 15% in the retail and

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Baikadamova, A., Ye Zharykbassov, K. Zharykbassova, B. Idyryshev, and Zh Assirzhanova. "IMPLEMENTATION OF THE HACCP SYSTEM AT MEAT INDUSTRY ENTERPRISES: MAIN STAGES AND ADVANTAGES." Bulletin of Shakarim University. Technical Sciences, no. 3(15) (September 27, 2024): 230–42. http://dx.doi.org/10.53360/2788-7995-2024-3(15)-31.

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This article is devoted to the analysis of the HACCP system in the meat industry. Special attention is paid to the importance of ensuring the safety of meat products at all stages of the production process. As an example, the production of meat paste «Branded» with the addition of meat and bone paste is considered. Seven principles of the HACCP system are given, starting with risk analysis and ending with documentation procedures. A detailed analysis of the hazards at each stage of the technological process of meat paste production is described. Critical control points (CCTS) are identified fo

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Ji, Hyon Wook, and Sang-Il Lee. "Combination of Managed Aquifer Recharge and Hazard Analysis and Critical Control Point Principles for Reliable Drinking Water Supply." Water 14, no. 3 (2022): 336. http://dx.doi.org/10.3390/w14030336.

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In this study, to address drinking water supply problems, a new drinking water supply system that combines the aquifer storage transfer and recovery (ASTR) technique and hazard analysis and critical control point (HACCP) was introduced. ASTR, a type of managed aquifer recharge, protects and purifies water resources using aquifers, whereas HACCP increases drinking water safety by analyzing and controlling hazards. The system was applied by installing an ASTR pilot plant in the Samrak Park in the Nakdong River delta in South Korea where the deteriorating water quality of the water supply sources

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CZERNYSZEWICZ, EUGENIA, JOLANTA KRÓL,, and TADEUSZ SIKORA. "WIEDZA PRACOWNIKÓW I WŁAŚCICIELI RESTAURACJI W ZAKRESIE WDROŻENIA I FUNKCJONOWANIA SYSTEMÓW ZAPEWNIENIA BEZPIECZEŃSTWA ŻYWNOŚCI I JEJ DETERMINANTY." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 30, no. 4 (2023): 226–44. http://dx.doi.org/10.15193/zntj/2023/137/481.

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Background. In Poland, more and more people are using catering services. Only the conduct compli ant with requirements currently in force, proper hygiene and the use of safety assurance systems guarantee the preparation of meals of adequate health quality. This study aimed to assess the knowledge and activi ties of employees of different levels and work experience employed in restaurants concerning basic issues related to the principles of GHP, GMP and the HACCP system, as well as their implementation and appli cation. The research tool was a survey questionnaire. The survey was conducted in 2

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Onesmus, Ndaramu Gitu, Richard Makopondo, Ann Kariuki, and Mary Muchiri. "Effects of hazard analysis and critical control points principles on food safety at national youth service in Nakuru County, Kenya." International Journal of Research in Business and Social Science (2147- 4478) 9, no. 4 (2020): 314–22. http://dx.doi.org/10.20525/ijrbs.v9i4.751.

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This study examined the effect of hazard analysis and critical control points principles on food safety at the National Youth Service in Nakuru County; Kenya. Application of Hazard Analysis and Critical Control Point (Hazard Analysis and Critical Control Point, HACCP) principle in food production and service areas is a requirement especially in all food handling stages, Successful implementation of the procedures based on the HACCP principles requires the full cooperation and commitment of food handlers’ requiring employees to undergo training. Food safety plays a significant role in the econo

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Ayana, Serikbaeva, Tnymbaeva Bagimkul, Ibraimova Saniya, and Mardar Maryna. "QUALITY AND SAFETY ENSURING IN THE DEVELOPMENT OF FLAVORED SPICES BASED ON GREATED CEREALS USING THE HACCP PRINCIPLES." TECHNOLOGY AUDIT AND PRODUCTION RESERVES 6, no. 3(56) (2020): 41–46. https://doi.org/10.15587/2706-5448.2020.220051.

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<em>The object of research is the production of a new flavor seasoning of increased nutritional value based on sprouted green buckwheat using the HACCP (Hazard Analysis and Critical Control Points) principles. Research is aimed at drawing up a HACCP plan in order to control the safety of flavoring condiments of increased nutritional value. The new flavor seasoning is developed on the basis of sprouted green buckwheat of the «Bogatyr» variety, dried vegetables (carrots, pumpkin, garlic), dried herbs (celery, basil, oregano, dill), spices (ginger, turmeric, curry, paprika, coriander)

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Gao, Hui Qiao, and Li Na Guo. "Research on Resource Utilization of Urban Wastewater Based on HACCP System." Advanced Materials Research 347-353 (October 2011): 3576–81. http://dx.doi.org/10.4028/www.scientific.net/amr.347-353.3576.

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Abstract. The Hazard Analysis and Critical Control Point (HACCP) were a systematic approach to identify and prevent hazards by constructing control system. The principles of the Hazard Analysis and Critical Control Point (HACCP) system and its application to urban water supply system were introduced. The critical limits, monitoring system and corrective actions for the CCPs were established, and improves the capability of quality control and risk management in the processes of wastewater to ensure human health and ecology.

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Nenciu, Magda, John A. Theodorou, Mihaela Geicu-Cristea, and Victor Niță. "Screening the Implementation of HACCP Principles in the Romanian Seafood Industry. Case Studies and Optimisation Scenarios." Cercetări Marine - Recherches Marines 52, no. 1 (2022): 123–47. http://dx.doi.org/10.55268/cm.2022.52.123.

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HACCP (Hazard Analysis and Critical Control Points) is considered an efficient tool for both the food industry and health authorities in preventing foodborne diseases. Seafood and fishery products in particular may harbor biological, chemical and physical hazards, as their chemical composition makes them much more perishable than meat products and constitute better substrates for growth of pathogenic bacteria. In this context, the aim of this paper was to perform an in-depth analysis of the HACCP implementation for the major shellfish [rapa whelk Rapana venosa (Valenciennes, 1846) and Black Se

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Salavelis, A., S. Pavlovsky, and N. Lazarenko. "Obstacles to the implementation of HACCP in small food industry enterprises and in restaurant business establishments." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 27, no. 103 (2025): 38–43. https://doi.org/10.32718/nvlvet-f10306.

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The paper explores the implementation of the Hazard Analysis and Critical Control Points (HACCP) food safety management system in food industry enterprises and restaurant businesses in Ukraine. The fundamental principles of the HACCP system are outlined, emphasizing the identification of potential hazards at all stages of food production and distribution, along with the necessary measures for their elimination or control. Special attention is given to the importance of correctly identifying critical control points, monitoring, validation, and documentation of processes to ensure product qualit

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Surahman, Diki Nanang, Wisnu Cahyadi, Maisa Hamdu Nurani Alifia, Christina Litaay, Hendarwin M. Astro, and Taufik Rahman. "Study of HACCP (Hazard Analysis And Critical Control Point) identification in anchovy sago noodles processing." BIO Web of Conferences 99 (2024): 02014. http://dx.doi.org/10.1051/bioconf/20249902014.

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Noodles are a practical food product that the people of Indonesia love. Many efforts to diversify noodle products by substituting non-gluten ingredients such as sago. The pilot plant of the Research Center for Appropriate Technology, Subang is one of the models for processing sago flour into dry noodle products fortified with anchovy flour. In its operation, it is necessary to apply the HACCP system. The HACCP identification study was conducted using the HACCP Plan Preparation Guide, with its preparation following the principles of the HACCP system recommended by the Codex Alimentarius Commiss

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TOYOFUKU, Hajime. "Institutionalization of Food Hygiene Control Based on HACCP Principles." Journal of Veterinary Epidemiology 25, no. 1 (2021): 61–62. http://dx.doi.org/10.2743/jve.25.61.

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Димитриев, Aleksey Dimitriev, Сепиашвили, and Ekaterina Sepiashvili. "On the Implementation of HACCP principles in vocational education." Applied psychology and pedagogy 1, no. 2 (2016): 9. http://dx.doi.org/10.12737/19932.

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The change of the legal framework in the field of food production entails changes in the educational programs at vocational training experts in the field of technology of public catering production, it should be noted that such changes must be integrated include a system of vocational education and manufacturers.

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Seleznova, D., O. Niemirich, O. Kuzmin, A. Havrysh, and L. Mamchenko. "Monitoring the safety of cheesecakes based on HACCP principles." Scientific Works of National University of Food Technologies 29, no. 3 (2023): 93–109. http://dx.doi.org/10.24263/2225-2924-2023-29-3-9.

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Kadir, Sunarto, and Safira Amalia. "Implementation of Hazard Analysis Critical Control Point Nutrition Service at Toto Kabila Regional Public Hospital, Bone Bolango." Jurnal Kesehatan Masyarakat 15, no. 2 (2019): 269–75. http://dx.doi.org/10.15294/kemas.v15i2.21222.

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Hospitalized patients are very susceptible to various food-borne diseases. Food management in the hospital needs more careful attention. Hazard Analysis Critical Control Point (HACCP) is a preventive control system based on identification of critical points in the management and production of food as a way to ensure food safety. The objective of this study is to identify the implementation of HACCP principles in nutritional and dietetic service of RSUD Toto Kabila, Bone Bolango. This qualitative study employed descriptive survey method with HACCP as the study focus. The informants consist of e

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López-Santiago, Jesús, Ana Isabel García García, and María Teresa Gómez-Villarino. "An Evaluation of Food Safety Performance in Wineries." Foods 11, no. 9 (2022): 1249. http://dx.doi.org/10.3390/foods11091249.

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Wine production has food safety hazards. A Hazard Analysis Critical Control Point (HACCP) system makes it possible to identify, evaluate, and control significant food safety hazards throughout the wine production process. The Prerequisites Programs (PPRs) and HACCP performance in Protected Denomination of Origin “Vinos de Madrid” wineries were analyzed. Winery performances were evaluated for every critical control point (CCPs) in each winemaking process stage, including their implementation of PPR and HACCP principles. This study was developed through a survey of 55 questions divided into 11 s

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López-Santiago, Jesús, Ana Isabel García García, and María Teresa Gómez-Villarino. "An Evaluation of Food Safety Performance in Wineries." Foods 11, no. 9 (2022): 1249. http://dx.doi.org/10.3390/foods11091249.

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Wine production has food safety hazards. A Hazard Analysis Critical Control Point (HACCP) system makes it possible to identify, evaluate, and control significant food safety hazards throughout the wine production process. The Prerequisites Programs (PPRs) and HACCP performance in Protected Denomination of Origin “Vinos de Madrid” wineries were analyzed. Winery performances were evaluated for every critical control point (CCPs) in each winemaking process stage, including their implementation of PPR and HACCP principles. This study was developed through a survey of 55 questions divided into 11 s

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