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Journal articles on the topic 'Hazard Analysis Critical Control Points (HACCP)'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Murdiati, T. B., A. Priadi, S. Rachmawati, and Yuningsih . "Pasteurised milk and implementation of HACCP (Hazard Analysis Critical Control Point)." Jurnal Ilmu Ternak dan Veteriner 9, no. 3 (2012): 172–80. https://doi.org/10.14334/jitv.v9i3.406.

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The purpose of pasteurisation is to destroy pathogen bacteria without affecting the taste, flavor, and nutritional value. A study on the implementation of HACCP (Hazard Analysis Critical Control Point) in producing pasteurized milk was carried out in four processing unit of pasteurised milk, one in Jakarta, two in Bandung and one in Bogor. The critical control points in the production line were identified. Milk samples were collected from the critical points and were analysed for the total number of microbes. Antibiotic residues were detected on raw milks. The study indicated that one unit in

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BORȘ, Alina, Oana-Raluca RUSU, Denisa IFTENE, Luminița-Iuliana AILINCĂI, Silviu-Ionuț BORȘ, and Viorel-Cezar FLORIȘTEAN. "APPLICATION OF HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) TO MOZZARELLA CHEESE PRODUCTION." Scientific Papers Journal VETERINARY SERIES 67, no. 1 (2024): 34–39. https://doi.org/10.61900/spjvs.2024.01.06.

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Nowadays, Hazard Analysis of Critical Control Points (HACCP) has become an important tool in food safety management. Application of HACCP system in the cheese making industry proved to be beneficial and profitable, influencing consumer confidence by producing safe cheese with consistent quality. Mozzarella is a fresh cheese which due to its composition and properties is susceptible to contamination. The aim of this study was to present and analyze the hazards in critical control points (CCP) and to detail the steps of flow diagram in dairy units. The results have revealed that physical, chemic

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Ernawati, Ernawati, Roisatul Ainiyah, Hapsari Titi Palupi, et al. "Pendampingan Penerapan Hazard Analysis Critical Control Point (HACCP) Pada UMKM Pengolahan Abon Lele." Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal 8, no. 2 (2025): 356–63. https://doi.org/10.33330/jurdimas.v8i2.3630.

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Suole MSME is a catfish floss producer committed to enhancing product quality through the implementation of the Hazard Analysis and Critical Control Point (HACCP) system. Implementation is carried out by development and verification of the production process flow diagram, hazard identification, determination of Critical Control Points (CCPs), and establishment of critical limits. This community service activity aimed to provide knowledge and assistance in HACCP implementation to enhance food safety, product quality, and competitiveness. The activity was conducted from October to December 2024

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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 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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BRYAN, FRANK L. "Another Decision-Tree Approach for Identification of Critical Control Points." Journal of Food Protection 59, no. 11 (1996): 1242–47. http://dx.doi.org/10.4315/0362-028x-59.11.1242.

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Decision trees have been used as an aid to selection of critical control points as part of the development of hazard analysis critical control point (HACCP) systems. The background for those in existence is described. Another decision-tree approach that follows the logic in the IAMFES manual Procedures to Implement the Hazard Analysis Critical Control Point Approach is presented. It takes into consideration impending hazards, the effect of actions exercised at the operation in question, whether control actions should be taken at this or subsequent operations and whether the CCP will be monitor

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Endirasari, Widya, Ponco Ali Yuswanti, and Dwi Novri Supriatiningrum. "HAZARD ANALYSIS CRITICAL CONTROL POINT PADA PRODUKSI PERKEDEL DAGING DI INSTALASI GIZI RUMAH SAKIT MUHAMMADIYAH LAMONGAN." Ghidza Media Jurnal 2, no. 2 (2021): 169. http://dx.doi.org/10.30587/ghidzamediajurnal.v2i2.3079.

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HACCP (Hazard Analysis Critical Control Point) was quality assurance system used in supervision in hospital nutrition services. The application of HACCP at Muhammadiyah Hospital Lamongan in production at the nutrition installation was carried out to anticipate hazards and identify control points by paying attention to preventive measures rather than control in testing meat perkedel products. The research design used in this study is descriptive analytic which aims to determine the application of HACCP to the production of meat perkedel in the nutrition installation of Muhammadiyah Hospital Lam

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Griffith, C., P. Obee, and R. Cooper. "The clinical application of hazard analysis critical control points (HACCP)." American Journal of Infection Control 33, no. 5 (2005): e39. http://dx.doi.org/10.1016/j.ajic.2005.04.037.

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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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Fonseca, Cristina Farias da, Tânia Lúcia Montenegro Stamford, Samara Alvachian Cardoso Andrade, Evandro Leite de Souza, and Celiane Gomes Maia da Silva. "Hygienic-sanitary working practices and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan in lobster processing industries." Food Science and Technology 33, no. 1 (2013): 127–36. http://dx.doi.org/10.1590/s0101-20612013005000019.

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This study aimed to verify the hygienic-sanitary working practices and to create and implement a Hazard Analysis Critical Control Point (HACCP) in two lobster processing industries in Pernambuco State, Brazil. The industries studied process frozen whole lobsters, frozen whole cooked lobsters, and frozen lobster tails for exportation. The application of the hygienic-sanitary checklist in the industries analyzed achieved conformity rates over 96% to the aspects evaluated. The use of the Hazard Analysis Critical Control Point (HACCP) plan resulted in the detection of two critical control points (

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Zhao, Lu Ying, Ming Xia, and Jing Jing Guan. "Inserting the GS1 to HACCP System to Guarantee the Food Safety." Advanced Materials Research 335-336 (September 2011): 132–36. http://dx.doi.org/10.4028/www.scientific.net/amr.335-336.132.

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Hazard Analysis & Critical Control Points (HACCP) is the core component of the food safety management system which analyzes and controls biological, chemical, and physical hazards of food at each key point of food chain, namely from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product [1]. However, the information of each point of HACCP does not connect. To bridge the gaps among points of food chain, GS1 system needs to be integrated into the HACCP system.

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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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Gustany, Eko Widodo, IB Indra Widi Kurniawan, Sinta Restuasih, Ayu Nurul Haryudiniarti, Kun Harjiyanto, and Rachma Yulianti. "SOSIALISASI STANDAR KEAMANAN PANGAN BERBASIS HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) PADA UMKM MOMO MOCHI." Jurnal Abdi Insani 12, no. 3 (2025): 912–19. https://doi.org/10.29303/abdiinsani.v12i3.2217.

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Mochi is a specialty food from Sukabumi, West Java, made from glutinous rice. This food has potential food safety risks that need to be considered. This socialization aims to evaluate the application of Hazard Analysis and Critical Control Points (HACCP) system in mochi production at Momo Mochi MSME. HACCP is a system used to identify, evaluate, and control food safety hazards. The purpose of this service activity is to raise awareness among Momo Mochi MSME stakeholders about the importance of food safety and the application of the HACCP system. The method used is through interviews, with the

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Shuvo, Suvasish Das, Md Shahariea Karim Josy, Rashida Parvin, Md Ashrafuzzaman Zahid, Dipak Kumar Paul, and Md Toufiq Elahi. "Development of a HACCP-based approach to control risk factors associated with biscuit manufacturing plant, Bangladesh." Nutrition & Food Science 49, no. 6 (2019): 1180–94. http://dx.doi.org/10.1108/nfs-03-2019-0074.

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Purpose The purpose of this study is to develop a hazard analysis and critical control point (HACCP)-based approach to control risk factors associated with biscuit manufacturing plant. Design/methodology/approach Methodology was developed to achieve and implement the food safety and quality requirements. Procedure for hazard analysis and risk assessment was based on ISO 22000:2005 and codex standard. The HACCP Plan was summarized in comprehensive figures and tables. Biological, chemical and physical hazards that could exist in every step of biscuits production were identified. Moreover, the cr

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Wahyudi, Diky, and Ch Desi Kusmindari. "FAKTOR PENGHAMBAT PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) DENGAN HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) DI IKM MAMAK ANIK KABUPATEN OKU SELATAN." Rang Teknik Journal 6, no. 2 (2023): 1–14. http://dx.doi.org/10.31869/rtj.v6i2.3526.

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Abstrak: Penelitian ini bertujuan untuk mengetahui faktor-faktor apa saja yang menghambat penerapan Good Manufacturing Practices (GMP) dan Hazard Analysis And Critical Control Points (HACCP) di IKM Mamak Anik Kabupaten OKU Selatan. Sumber data berupa Data primer diperoleh dari kuesioner yaitu mengumpulkan data dari IKM Mamak Anik OKU Selatan dengan menggunakan daftar pernyataan yang telah dipersiapkan. Hasil penelitiannya menunjukkannn faktor-faktor yang menghambat penerapan Good Manufacturing Practices (GMP) dengan Hazard Analysis And Critical Control Points (HACCP) di IKM Mamak Anik Kabupate

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Irmayanti, Dasyu. "Penerapan Hazard Analysis Critical Control Point Pada Penyelenggaraan Masakan Rendang (Faktor Fisik dan Kimia)." Majalah Kesehatan Indonesia 2, no. 1 (2021): 1–4. http://dx.doi.org/10.47679/makein.202114.

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The process of cooking beef rendang takes a long time. Food safety of rendang quality can be guaranteed by the effectiveness of the Hazard Analysis Critical Control Point (HACCP) system to the prevention of food contamination from hazard potential by identifying critical control points at all cooking step processes. The purpose of the research is to know HACCP Implementations of Rendang dish at Padang X restaurant in Bandar Lampung 2020. This is qualitative research with an observational descriptive approach. The informant of research is supervisor, chef, assistant of chef, and waitress. Selec

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Zhang, Yao Li, Bin Du, Jing Chen, and Xin Zhong. "Hazard Analysis and Critical Control Point Judgments in Fruit Production." Advanced Materials Research 781-784 (September 2013): 1366–72. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1366.

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In the applications of HACCP, hazard analysis (HA) and the determination of critical control points (CCP) are particularly important. For example, in fruit production, using hazard risk assessment to quantify the damage, to determine the significant harm, then using tree key control point evaluation and providing general methods for HACCP critical control points to judge. There are rich fruit tree resources in our country, the fruit trees of economic value has more than 30, including apple, orange, pear, banana, peach, hawthorn, plum, apricot, cherry, grape, litchi, longan, pineapple, mango, p

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Priya, ,., and Meenu Chaudhary. "Hazard Analysis and Critical Control Points as a Quality Risk Management Tool in the Pharmaceutical Industry: A Systematic Review." Journal of Drug Delivery and Therapeutics 11, no. 5-S (2021): 167–75. http://dx.doi.org/10.22270/jddt.v11i5-s.5094.

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For several years, quality risk management (QRM) has been such an integral component of healthcare as well as pharmaceutical product manufacturing. Effectual QRM can help companies make better informed and smarter choices, and furnish regulators with more prominent confirmation of an organization's capacity to manage possible dangers. In the pharmaceutical sector, the Hazard Analysis and Critical Control Points (HACCP), a QRM tool is comparatively a new approach. It is a globally perceived management system that gives rules to the pharmaceutical and food industries. HACCP approach emphasizes t

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Bhaskar, Rahul, and Au Vo. "Using Pattern Recognition in Decoding Hazard Analysis and Critical Control Points (HACCP) for Quality Assurance." Journal of Cases on Information Technology 16, no. 1 (2014): 60–72. http://dx.doi.org/10.4018/jcit.2014010106.

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Jack Grealish is an aspiring entrepreneur. During his undergraduate in UCLA, he worked in his father's business, which focused on selling specialized foods. He became fascinated with the food industry and find out more what it entails. His investigation has unveiled the landscape of the food industry. Furthermore, he discovered that the hazard analysis and critical control points (HACCP) system implemented in the food industry was rather disjointed and could benefit from automation. He conducted a preliminary research about current HACCP development and determine to plunge ahead. Jack ponders

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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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Alamsyah, Riski Saputra, Mardiana, Robi Tubagus, and Kevin Aprilianto. "Kajian hazard analysis critical control point pada proses produksi air minum dalam kemasan." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 15, no. 1 (2024): 1–19. http://dx.doi.org/10.35891/tp.v15i1.4730.

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Bottled drinking water is raw water that has been processed and packaged properly so that it is safe for direct consumption. One of the concepts and strategies for ensuring food safety and quality that is considered more effective and has been recognized for its reliability internationally is the Hazard Analysis Critical Control Point (HACCP) food safety management system. This research aims to determine how to implement Hazard Analysis Critical Control Point (HACCP) in the demineralized water production process at CV. Tirta Guna Mandiri. The method used in the research is the descriptive meth

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SWANSON, KATHERINE M. J., and JEAN E. ANDERSON. "Industry Perspectives on the Use of Microbial Data for Hazard Analysis and Critical Control Point Validation and Verification." Journal of Food Protection 63, no. 6 (2000): 815–18. http://dx.doi.org/10.4315/0362-028x-63.6.815.

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Microbial testing is an essential element in validation of critical limits identified within a hazard analysis critical control point (HACCP) plan. Without appropriate validation there is no assurance that the plan will control the hazards of concern. Once critical control points have been validated to effectively prevent, reduce, or eliminate hazards, application of routine testing for pathogens in finished product becomes an ineffective means to assure process control and therefore safety of the product. The occurrence of a pathogen in a product produced under an effective HACCP plan is so r

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DORMEDY, E. S., M. M. BRASHEARS, C. N. CUTTER, and D. E. BURSON. "Validation of Acid Washes as Critical Control Points in Hazard Analysis and Critical Control Point Systems†." Journal of Food Protection 63, no. 12 (2000): 1676–80. http://dx.doi.org/10.4315/0362-028x-63.12.1676.

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A 2% lactic acid wash used in a large meat-processing facility was validated as an effective critical control point (CCP) in a hazard analysis and critical control point (HACCP) plan. We examined the microbial profiles of beef carcasses before the acid wash, beef carcasses immediately after the acid wash, beef carcasses 24 h after the acid wash, beef subprimal cuts from the acid-washed carcasses, and on ground beef made from acid-washed carcasses. Total mesophilic, psychrotrophic, coliforms, generic Escherichia coli, lactic acid bacteria, pseudomonads, and acid-tolerant microorganisms were enu

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Citraresmi, Ardaneswari Dyah Pitaloka, and F. P. Putri. "PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI WAFER ROLL [Implementation of Hazard Analysis and Critical Control Point (HACCP) in Production of Wafer Roll]." Jurnal Teknologi & Industri Hasil Pertanian 24, no. 1 (2019): 1. http://dx.doi.org/10.23960/jtihp.v24i1.1-14.

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The purpose of this study was to determine the application of Hazard Analysis and Critical Control Points (HACCP) to identify and prevent potential hazards in the production process of chocolate roll wafers at PT. X. The production process of wafer roll at PT. X consisted of mixing raw materials, filtering, roasting, rolling a wafer roll, filling cream, cutting, decreasing wafer roll temperature, packaging, and X-ray detection. The implementation of a quality assurance system must be carried out at every stage of processes to prevent microbiological chemical, and physical hazard pollution, and

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Pagiling Tangkelangi, Tri Rezky Anugrah, and Dendi Gusnadi. "IMPLEMENTASI HAZARD ANALYSIS CRITICAL CONTROL POINT PADA OLAHAN AYAM DI HOTEL MERCURE MAKASSAR." Jurnal Pengolahan Pangan 9, no. 1 (2024): 1–6. http://dx.doi.org/10.31970/pangan.v9i1.124.

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Penelitian ini membahas tentang implementasi HACCP pada olahan ayam di Hotel Mercure Makassar, Food and Beverage Product adalah divisi yang bertugas mengolah bahan makanan dan membuat makanan.. Hazard Analysisis Critical Control Pointsadalah sistem manajemen keamanan pangan yang digunakan untuk memastikan keamanan pangan dan kualitas produk pangan, termasuk pada pengolahan ayam. Hotel telah menerapkan HACCP tetapi masih banyak karyawan yang tidak menyadari akan kebersihan tempat pengolahan ayam yang dapat menyebabkan kontaminasi pada produk. Ayam sangat rentan dengan kontaminasi bakteri yang b

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Wang, Zihang. "Research on Risk Control in Coffee Milk Beverage Production Based on HACCP and FMEA." BIO Web of Conferences 142 (2024): 01020. https://doi.org/10.1051/bioconf/202414201020.

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This study aims to identify hazards and potential risks at each stage of coffee milk beverage production through a combined approach of HACCP (Hazard Analysis and Critical Control Points) and FMEA (Failure Mode and Effects Analysis). It proposes risk control measures and determines the production process's CCPs (Critical Control Points). The analysis of the production process categorizes it into five parts: “Raw Materials and Auxiliary Materials Inspection”, “Preprocessing of Coffee Milk Beverages”, “Post-Processing of Coffee Milk Beverages”, “Physical Hazard Detection”, and “Allergen Hazard P

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Luiz, Lucas Ribeiro, Jéssica Brandão Inocêncio, Leandra Lopes Padilha Espindola, Lílian Guimarães de Almeida, Adauri Silveira Rodrigues Júnior, and Ligia Marcondes Rodrigues dos Santos. "Implementation of the Hazard Analysis and Critical Control Points (HACCP) system in the potatos chips industry with in batch process." Concilium 23, no. 12 (2023): 184–201. http://dx.doi.org/10.53660/clm-1488-23h24.

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The concept of Hazard Analysis and Critical Control Points (HACCP) is a systematic approach that aims to analyze all stages of production in a preventive way, identifying, evaluating and controlling the hazards that are significant for food safety, thus creating a consumer health protection mechanism. This article presents the importance and implementation of the HACCP system in a potatos chips industry with a batch process. During the experiment, the layout, the flowchart and all stages of the process were observed, from the reception of raw materials to the shipment, followed by the applicat

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Dewi Mulyawati, Sita. "Scoping Review: Manfaat Penerapan Hazard Analysis and Critical Control Points (HACCP) dalam Meningkatkan Keamanan dan Mutu Produk Makanan." Journal Occupational Health Hygiene and Safety 2, no. 2 (2024): 250–64. https://doi.org/10.60074/johhs.v2i2.11348.

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HACCP (Hazard Analysis and Critical Control Points) merupakan system manajemen keamanan pangan yang melindungi konsumen dari risiko atau penyakit yang berhubungan dengan bawaan pangan serta memiliki dampak yang signifikan terhadap kesehatan masyarakat pada industri pangan. Sistem HACCP memastikan bahwa produk pangan aman untuk dikonsumsi dengan melakukan identifikasi dan pengelolaan potensi bahwa pada setiap tahap proses produksi. Tujuan dari artikel ini adalah memberikan gambaran yang komprehensif tentang bagaimana HACCP dapat digunakan untuk meningkatkan keamanan dan mutu produk makanan, ser

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Wangeci Wanjiru, Joyce, Lucy Gicuku Njue, Michael Wandayi Okoth, and Geoffrey Muriira Karau. "Millers on Hazard Analysis Critical Control Point (HACCP) for Aflatoxin Control in Maize; A Case in Kiambu County, Kenya." Current Agriculture Research Journal 11, no. 2 (2023): 419–35. http://dx.doi.org/10.12944/carj.11.2.06.

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Food safety management implementation is vital in food industries. Hazard Analysis Critical Control Points (HACCP) implementation in maize millers help in identifying aflatoxin hazards, prevent, reduce or eliminate them. Knowledge, attitude and practices (KAP) towards HACCP on aflatoxin determine the safety of the end product from its contamination. The main objective was to determine KAP on HACCP in Kiambu county maize millers in aflatoxin control. Clustering and systematic sampling methods were used to sample the 30 maize millers. 150 questionnaire respondents were selected randomly from the

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Mureşan, Crina Carmen, Romina Alina (Vlaic) Marc, Mirela Jimborean, et al. "Food Safety System (HACCP) as Quality Checkpoints in a Spin-Off Small-Scale Yogurt Processing Plant." Sustainability 12, no. 22 (2020): 9472. http://dx.doi.org/10.3390/su12229472.

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The present study describes the implementation of a food safety system in the dairy pilot plant “Gourmeticus Academicum,” a spin-off within the University of Agricultural Sciences and Veterinary Medicine of Cluj Napoca, Romania. In order to improve Hazard Analysis of Critical Control Points (HACCP) the preliminary programs were integrated into the quality management system (QMS) by monitoring the biological hazards. The process provides future specialists with good practice hands-on and educational tools. This study focused on hazard analysis, the determination and establishment of prerequisit

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Rosak-Szyrocka, Joanna, and Ali Abdulhassan Abbase. "Quality management and safety of food in HACCP system aspect." Production Engineering Archives 26, no. 2 (2020): 50–53. http://dx.doi.org/10.30657/pea.2020.26.11.

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AbstractThe practical implementation of hazard analysis and critical control point (HACCP) and in particular the definition of the critical control points (CCPs) in the food industry is usually a complex structured task. This is particularly the case of food enterprise, where quality/safety manager ability, knowledge of the production processes and ‘‘sensitiveness’’ is usually the discriminate for the proper identification and prioritization of risks. The same applies for the definition of causes which may lead to food safety hazards. This paper addresses the issues of how quality/safety manag

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Salsabila, Safrina, Caezario Budi Kurniawan, Riski Ayu Anggreini, Diana Aqidatun Nisa, and Nurul Widji T. "Hazard Analysis Critical Control Point (HACCP) Education Shredded Catfish Products at UMKM XYZ." JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) 7, no. 1 (2023): 35. http://dx.doi.org/10.36339/je.v7i1.707.

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Catfish is the result of freshwater aquaculture which is often found in Mojokerto Regency, East Java. XYZ Micro, Small and Medium Enterprises (UMKM) is a business engaged in the processing of catfish, with shredded catfish as one of its products. Hazard Analysis Critical Control Point (HACCP) is one of the factors that influence the quality of food products, but XYZ SMEs do not understand this. One of the efforts that can be made for the XYZ MSME business in improving its products is by conducting HACCP-related education. The form of activities carried out in this activity is identifying hazar

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Cullor, James S. "HACCP (Hazard Analysis Critical Control Points): Is It Coming to the Dairy?" Journal of Dairy Science 80, no. 12 (1997): 3449–52. http://dx.doi.org/10.3168/jds.s0022-0302(97)76322-7.

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Popova, A. Yu, Galina M. Trukhina, and O. M. Mikailova. "Introduction of hazard analysis and critical control points (HACCP) principles at the flight catering food production plant." Hygiene and sanitation 95, no. 11 (2019): 1083–86. http://dx.doi.org/10.18821/0016-9900-2016-95-11-1083-1086.

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In the article there is considered the quality control and safety system implemented in the one of the largest flight catering food production plant for airline passengers and flying squad. The system for the control was based on the Hazard Analysis And Critical Control Points (HACCP) principles and developed hygienic and antiepidemic measures. There is considered the identification of hazard factors at stages of the technical process. There are presented results of the analysis data of monitoring for 6 critical control points over the five-year period. The quality control and safety system pe

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Kosasih, Wilson, Lithrone Laricha Salomon, Andrian Andrian, Siti Rohana Nasution, and Silvi Ariyanti. "QUALITY ASSURANCE OF BOTTLED DRINKING WATER USING THE HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEM APPROACH." SINERGI 25, no. 1 (2020): 11. http://dx.doi.org/10.22441/sinergi.2021.1.002.

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This paper discusses on implementing the design of a quality assurance system using the Hazard Analysis Critical Control Point HACCP approach. The HACCP is often considered by people who are not familiar as a problematic, complicated system that has to be left to experts. This system focuses on preventive measures by controlling the hazards of the drinking water treatment process to prevent the occurrence of diseases due to poisoned water and maintain product quality. This research was conducted at a bottled drinking water company. This company needs to commit to producing products that are hy

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Díaz-Maldonado, Juan Manuel, Juan Pablo Flores-Padilla, Mauricio Perea-Peña, Isaías de Jesús Díaz- Maldonado, Encarnación Ernesto Bobadilla-Soto, and Guillermo Salas-Razo. "Pollution Risk Reduction in Municipal Slaughterhouse Michoacán México by System Hazard Analysis and Critical Control Points (HACCP)." International Journal of Bioscience, Biochemistry and Bioinformatics 4, no. 3 (2014): 180–84. http://dx.doi.org/10.7763/ijbbb.2014.v4.335.

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Vitkova, Tsvetelina G., Rositsa K. Enikova, and Mariyana R. Stoynovska. "MEDICAL EVALUATION OF THE POTENTIAL BIOLOGICAL AND CHEMICAL DANGERS IN HIGH-RISK FOODS." Journal of IMAB - Annual Proceeding (Scientific Papers) 27, no. 3 (2021): 3924–29. http://dx.doi.org/10.5272/jimab.2021273.3924.

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Purpose: The current European legislation assigned the responsibility for food safety to the food producers and traders. In this aspect, the aim of the survey was to provide critical analysis of the functioning of Hazard Analysis and Critical Control Point (HACCP) systems in the production of foods, presenting certain risks of specific public health hazards - foodborne toxicoinfections, infections and intoxications, for chemical contamination and additives, etc. The survey covered HACCP-systems and prerequisite programmes of 4 enterprises manufacturing confectionery products, ready-to-serve fo

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Dewettinck, T., E. Van Houtte, D. Geenens, K. Van Hege, and W. Verstraete. "HACCP (Hazard Analysis and Critical Control Points) to guarantee safe water reuse and drinking water production - a case study." Water Science and Technology 43, no. 12 (2001): 31–38. http://dx.doi.org/10.2166/wst.2001.0708.

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To obtain a sustainable water catchment in the dune area of the Flemish west coast, the integration of treated domestic wastewater in the existing potable water production process is planned. The hygienic hazards associated with the introduction of treated domestic wastewater into the water cycle are well recognised. Therefore, the concept of HACCP (Hazard Analysis and Critical Control Points) was used to guarantee hygienically safe drinking water production. Taking into account the literature data on the removal efficiencies of the proposed advanced treatment steps with regard to enteric viru

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N'Guessan, Jean-Marc, Daouda Nimaga, Amenan Fanny Akpo, and N'Guessan Georges Amani. "Analysis of post-harvest treatment practices for kola (Cola nitida) using the HACCP system in three cities of Côte d'Ivoire." GSC Biological and Pharmaceutical Sciences 8, no. 1 (2019): 051–63. https://doi.org/10.5281/zenodo.4285779.

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The aim of this study is to propose a revised treatment scheme for fresh kola nuts (<em>Cola nitida</em>) using Hazard Analysis Critical Control Point (HACCP). Specifically, this will involve analysing the nut processing diagram used by the stakeholders, identifying critical points and proposing corrective measures for these critical points. A survey at kola producers and traders, coupled with an on-site diagnosis, was carried out in the cities of Anyama, Bouaké and Agboville. The verification of the preconditions was based on a checklist. In addition, the kola nut processing and storag

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Ropkins, K., and A. J. Beck. "Controlling organic chemical hazards in food manufacturing: A hazard analysis critical control points (HACCP) approach." Nahrung/Food 46, no. 4 (2002): 258. http://dx.doi.org/10.1002/1521-3803(20020701)46:4<258::aid-food258>3.0.co;2-2.

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Jiang, Bernard C., and Halim Pratama Putra. "Application of HACCP in an Indonesian halal restaurant by incorporating halal dietary requirements." International Journal of Basic and Applied Sciences 5, no. 4 (2016): 215. http://dx.doi.org/10.14419/ijbas.v5i4.6469.

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This study investigates the safety of ayam lalapan food processing in the catering service, and considers Halal dietary requirements due to the increasing demand for Halal food. Hazard and Haram Analysis Critical Control Point (HHACCP) proposed by Kohilavani et al. [1] is used to analyze the potential hazards as well as to improve the safety of food processing. By using this method, the presence of haram substance is analyzed aside from the regular hazard analysis, which consists of biological, chemical and physical hazards. Critical control points and Halal critical control points are identif

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Vitkova, Tsvetelina G. "Medical Review and Analysis of Canned Food Production Safety." Journal of Biomedical and Clinical Research 15, no. 1 (2022): 5–12. http://dx.doi.org/10.2478/jbcr-2022-0001.

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Summary Food safety is an essential and integral part of public health policies in developed countries. Canned foods play a significant role in modern human nutrition. Improving the safety of internal control in production is additional prevention of the potential risks of consuming contaminated food. The present study aims to perform a health assessment and medical analysis of the Internal Control System and a canning company’s Hazard Analysis and Critical Control Points (HACCP) plan. Our study also aimed to find potential mechanisms to increase the safety in producing this type of ready-to-e

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Andi, Darma Kartini, Amqam Hasnawati, and Djajakusli Rafael. "Hazard Analysis Critical Control Point (HACCP) in Nutritional Installation of Hasanuddin University Hospital Makassar." International Journal of Science and Healthcare Research 4, no. 3 (2019): 32–38. https://doi.org/10.5281/zenodo.3933329.

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Hazard Analysis Critical Control Point (HACCP) is a management system used to protect food from physical, chemical and biological hazards. This study tried to analyze HACCP in foods at the Hospital Nutrition Installation. This research method uses observational design using quantitative and qualitative descriptive analysis. The Monitoring Sheet is used to see the application of HACCP in Nutrition Installation. Laboratory tests are carried out on food and cutlery to study pathogenic bacteria. This research was conducted at the Nutrition Installation of Hasanuddin University Hospital, Makassar T

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Turubatovic, Lazar, Vojin Vranic, and Josip Baras. "HACCP and quality system in the food processing industry." Chemical Industry 56, no. 4 (2002): 157–62. http://dx.doi.org/10.2298/hemind0204157t.

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HACCP (Hazard Analysis and Critical Control Points) is an indispensable contemporary system of process control in the food processing industry. In its original meaning this control procedure includes hazard analysis and identification of the points in the production process where the product contamination is reasonably likely to occur resulting in an unsafe product. At the critical points the control of the production process should be severer in order to eliminate or reduce the product safety risks. The aim of implementing a quality management system being quality management, according to the

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Abd El-Razik, Mohamed M., Mohamed G. E. Gadallah, and Mohamed F. Y. Hassan. "Application of Hazard Analysis Critical Control Points System (HACCP) during Production of Tarhana." Current Journal of Applied Science and Technology 29, no. 4 (2018): 1–13. http://dx.doi.org/10.9734/cjast/2018/38460.

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Gardner, I. A. "Testing to Fulfill HACCP (Hazard Analysis Critical Control Points) Requirements: Principles and Examples." Journal of Dairy Science 80, no. 12 (1997): 3453–57. http://dx.doi.org/10.3168/jds.s0022-0302(97)76323-9.

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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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Ardhy Lazuardy, Faldy Yardan Pratama, Khibrankhair Putra Sulviawan, and Sekar Chanya Dewani. "KETERTELUSURAN DALAM RANTAI PASOK MAKANAN BEKU DI CV SAKANA INDO PRIMA." Jurnal Ilmiah Teknik 1, no. 1 (2022): 20–35. http://dx.doi.org/10.56127/juit.v1i1.571.

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Developing a traceability system in the frozen food supply chain at CV Sakana Indo Prima. Frozen food in its processing has potential hazards that affect the quality and safety of food along the supply chain of frozen food products. These hazards include microbiological, physical, and chemical hazards that foodstuffs can experience during the production process to the hands of the final consumer. The development of this traceability system is divided into three stages. The first stage, namely by mapping and assessing supply chain performance, is carried out by identifying indicators of each le

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Kristiningrum, Ellia, Ajun Tri Setyoko, Teguh Pribadi Adinugroho, Danar Agus Susanto, Febrian Isharyadi, and Meilinda Ayundyahrini. "Improvement of The Food Safety Management System for Tea-Producing SMEs Based on HACCP." E3S Web of Conferences 465 (2023): 02039. http://dx.doi.org/10.1051/e3sconf/202346502039.

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Tea is a beverage product that has many health benefits. The growth of the small and medium scale industry (SMEs) is able to push this industry sector to become the second largest beverage industry after mineral water in Indonesia. Controlling the risk of food safety hazards is very important for this sector to produce products that are safe for consumption. Focusing on prevention, Hazard Analysis and Critical Control Points (HACCP) can assist change including designing treatment equipment and procedures. This work provides an overview of the development of a HACCP system in a teaproducing SME

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Septa Intiar, Shella Gherina Saptiany, Mahda Sevhi Wijaya, and Fransiska Ayu. "Implementation of HACCP (Hazard Analysis and Critical Control Points) in Hotels and Restaurants: The Crucial Role of Semarang Royale Golf Employees' Knowledge and Implementation in Ensuring Food Safety." Proceeding of The International Global Tourism Science and Vocational Education 1, no. 1 (2024): 136–46. http://dx.doi.org/10.62951/icgtsave.v1i1.13.

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In the world of Food & Beverages (F&B), ensuring the safety of the food products produced is very important. Knowledge of Hazard Analysis and Critical Control Points (HACCP) is very important for hotels and restaurants in an effort to ensure food safety. HACCP is a food safety management system based on a preventive approach, by identifying, evaluating and controlling hazards that are significant to food safety. The implementation of HACCP in hotels and restaurants helps prevent food contamination, provides food safety assurance for consumers, and increases customer trust and satisfact

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