Relevant bibliographies by topics / Simplified food safety management system

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Simplified food safety management system'

Author: Grafiati
Published: 10 September 2021
Last updated: 1 February 2022

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Journal articles on the topic "Simplified food safety management system"

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Bomba, M. Ya, and N. Ya Susol. "Main requirements for food safety management systems under international standards: BRС, IFS, FSSC 22000, ISO 22000, Global GAP, SQF." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 93 (May 13, 2020): 18–25. http://dx.doi.org/10.32718/nvlvet-f9304.

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The research analyzed the international standards basic requirements structure: BRС, IFS, FSSC 22000, ISO 22000, Global GAP, SQF for food safety management systems that realize principles of the HACCP concept. A comparative analysis of the international standards basic requirements for food safety management systems has identified that the requirements structure is identified as an interconnected set of rules, system-structured processes for the purposeful prevention of hazard risks at certain stages or in the food business. The main differences between the standards are in the modification of approaches to the implementation of the HACCP principles, the interpretation of the basic concepts and definitions, the detailed requirements, the application of their own programs of the processes and procedures identification that allow to ensure that the results correspond to the set task. Other differences in standards are at the level of system-elemental, structural, and functional components. Standards have the same goals, so their requirements are similar and have a certain level of identity, much of the difference is at the audit level, which uses different levels, system points and categories. The requirements of all standards are structured and differentiated into mandatory and recommended blocks, which enables companies to gradually implement changes. IFS, FSSC, ISO standards have high level structure (HLS), which is common basis for ISO standards that greatly simplifies the integration of several systems simultaneously in monitoring, action adjustments, audit processes. The GlobalGAP standard requirement system, unlike other considered ones, has a narrow target, which has provided a detailed description, for tracking, a set of indicators for quality and safety including genetically modified organisms and allergens, however, it is compatible with others. Taking into account the globalization of markets conditions in analyzing the international standards requirements, their correlation with global safety-related criteria such as: implementation of the HACCP principles, recognition of the standard GFSI, providing traceability principles and mechanisms and prerequisites for programs (PRP), validity of the certificate, coherence of processes in the creation of integrated systems with standards ISO 9001, ISO 14001, OHSAS 18000.
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De Boeck, E., L. Jacxsens, S. Kurban, and C. A. Wallace. "Evaluation of a simplified approach in food safety management systems in the retail sector: A case study of butcheries in Flanders, Belgium and Lancashire, UK." Food Control 108 (February 2020): 106844. http://dx.doi.org/10.1016/j.foodcont.2019.106844.

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Shu, Yidan, and Jinsong Zhao. "A simplified Markov-based approach for safety integrity level verification." Journal of Loss Prevention in the Process Industries 29 (May 2014): 262–66. http://dx.doi.org/10.1016/j.jlp.2014.03.013.

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Kamel, Khaled, and Eman Kamel. "PLC Batch Process Control Design and Implementation Fundamentals." September 2020 2, no. 3 (June 9, 2020): 155–61. http://dx.doi.org/10.36548/jei.2020.3.001.

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Batch process control is typically used for repeated chemical reaction tasks. It starts with a measured liquid material filling operations followed by a controlled reaction leading to the discharge or transport of processed quantities of material. The input materials is contained in vessel reactor and subjected to a sequence of processing activities over a recipe predefined duration of time. Batch systems are designed to measure, process, and discharge a varying volume of liquid from drums, tanks, reactors, or other large storage vessel using a programmable logic controller (PLC). These systems are common in pharmaceutical, chemical packaging, Beverage processing, personal care product, biotech manufacturing, dairy processing, soap manufacturing, and food processing industries. This paper briefly discusses the fundamental techniques used in specifying, designing, and implementing a PLC batch process control [1, 2]. A simplified batch process is used to illustrate key issues in designing and implementing such systems. In addition to the structured PLC ladder design; more focus is given to safety requirements, redundancy, interlocking, input data validation, and safe operation. The Allen Bradley (AB) SLC 500 PLC along with the LogixPro simulator are used to illustrate the concepts discussed in this paper. Two pumps are used to bring in material during the tank filling and a third pump is used to drain processed product. The three pumps are equipped with flow meters providing pulses proportional to the actual flow rate through the individual pipes. The tank material is heated to a predefined temperature duration followed by mixing for a set time before discharge. Batch control systems provides automated process controls, typically and universally using PLC’s networked to HMI’s and other data storage, analysis, and assessment computers. The overall system perform several tasks including recipe development and download, production scheduling, batch management and execution, equipment performance monitoring, inventory, production history and tracking functionalities. Flexible batch control systems are designed to accommodate smaller batches of products with greater requirements / recipes variation, efficiently and quickly. In addition to providing process consistency, continuous batch process control quality improvements are attained through the automatic collection and analysis of real-time reliable and accurate event performance data [3, 4].
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Stecchini, M. L., and M. Del Torre. "The Food Safety Management System." Veterinary Research Communications 29, S2 (August 2005): 117–21. http://dx.doi.org/10.1007/s11259-005-0023-3.

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Bubbico, Roberto, Sergio Di Cave, and Barbara Mazzarotta. "Risk analysis for road and rail transport of hazardous materials: a simplified approach." Journal of Loss Prevention in the Process Industries 17, no. 6 (November 2004): 477–82. http://dx.doi.org/10.1016/j.jlp.2004.08.010.

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Mebarki, Ahmed, Quoc Bao Nguyen, Frédéric Mercier, Ramdane Ami Saada, and Mathieu Reimeringer. "Reliability analysis of metallic targets under metallic rods impact: Towards a simplified probabilistic approach." Journal of Loss Prevention in the Process Industries 21, no. 5 (September 2008): 518–27. http://dx.doi.org/10.1016/j.jlp.2008.04.002.

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Luo, J. H., M. Zheng, X. W. Zhao, C. Y. Huo, and L. Yang. "Simplified expression for estimating release rate of hazardous gas from a hole on high-pressure pipelines." Journal of Loss Prevention in the Process Industries 19, no. 4 (July 2006): 362–66. http://dx.doi.org/10.1016/j.jlp.2005.06.029.

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TAKIMOTO, Hiroshi. "Food Safety Management System and Its Globalization." Japanese Journal of Food Microbiology 32, no. 2 (2015): 116–21. http://dx.doi.org/10.5803/jsfm.32.116.

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Khatoon, Rizwana, Debkumar Chakraborty, R. C. Chandni, Amar Sankar, and A. V. Raghu. "FOOD QUALITY MANAGEMENT AND SAFETY." International Journal of Research -GRANTHAALAYAH 5, no. 4RAST (April 30, 2017): 116–21. http://dx.doi.org/10.29121/granthaalayah.v5.i4rast.2017.3312.

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Food safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. The main important of manufacturing practice is a system that ensures that products meet food safety, quality and legal requirements. The hazard analysis and critical control point system, applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits of applying HACCP include effective use of resources and timely response to food safety problems. In addition HACCP can be part of GMP and is a systematic program to assure food safety. It is important to know to what extent the systems contribute to the total quality of the product and to balance the tools used for achieving the quality and safety objectives.
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Dissertations / Theses on the topic "Simplified food safety management system"

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Lopes, Solange Gonçalves. "Avaliação das condições higio-sanitárias dos quiosques de restauração e ou bebidas da cidade de Lisboa e proposta de uma metodologia proativa simplificada de gestão da segurança dos alimentos." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2018. http://hdl.handle.net/10400.5/15362.

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Dissertação de Mestrado em Segurança Alimentar
Este estudo teve como objetivo caracterizar e avaliar as condições higio-sanitárias dos quiosques da cidade de Lisboa e criar um modelo de sistema de garantia de segurança dos alimentos simplificado e adaptado às especificidades destes estabelecimentos. Através da aplicação de uma lista de verificação, concebida com base na legislação aplicável ao setor alimentar e no Codex Alimentarius, conclui-se que as condições infraestruturais dos quiosques são estáticas, recaindo a principal atuação sobre as atitudes e comportamentos dos colaboradores. Devem ser transmitidos conhecimentos de higiene e segurança dos alimentos, por forma a produzir e comercializar alimentos seguros. Verificou-se que, na sua maioria, os quiosques não apresentavam um sistema de gestão da segurança dos alimentos efetivamente implementado, averiguando-se que muitos tinham subcontratados serviços de consultoria nesta temática, no entanto a escassez de auditorias e o desconhecimento desta obrigatoriedade por parte dos responsáveis pelos quiosques, levava a que estes sistemas não alcançassem o seu principal objetivo. Torna-se necessária, ainda, a adequação do sistema proposto à realidade de cada quiosque, e o seu acompanhamento por técnicos especializados junto de todos os colaboradores destes estabelecimentos.
ABSTRACT - The objective of this study was to characterize and evaluate the sanitary conditions of the kiosks of the city of Lisbon and to create a simplified self-control system model adapted to the specifics characteristics of these establishments. By applying a checklist designed on the basis of food law and Codex Alimentarius, it is concluded that the infrastructural conditions of the kiosks are static, with the main focus on the attitudes and behaviors of the employees. Knowledge on food hygiene and safety should be transmitted in order to prepare and retail safe food. It has been verified that, for the most part, kiosks did not present an effectively implemented food safety management system, that and many had outsourced consulting services in this area. However, the lack of audits and the insufficiency of knowledge by those responsible by kiosks, meant that these systems did not reach their main objective. It is also necessary to adapt the proposed system to the reality of each kiosk, and its surveillance of all employees of these establishments by specialized technicians.
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Kane, Kevin James. "Managing HACCP : micro-business perspectives on the benefits of a regulated food safety management system." Thesis, University of Salford, 2009. http://usir.salford.ac.uk/26749/.

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The introduction, in January 2006, of a regulatory requirement for all food businesses in the EU to adopt the seven principles of the Hazard Analysis Critical Control Point (HACCP) system of food safety management, has major implications in terms of compliance for small and micro-sized food businesses in the catering sector of the food industry. The difficulties of small food businesses in coping with HACCP are well reported in the academic literature, but less attention has been paid to the advantages (termed benefits in this study) that might accrue to small and, in particular, very small or micro-businesses which implement and maintain the system. This thesis describes a research study to determine the ex-post benefits of Safer Food Better Business, a system based on HACCP principles (SFBB/SBHP) which is compliant with EU regulations. The study is focused on the benefits perceived by catering micro-business owner-managers in the North West of England. It is a qualitative, retrospective study utilizing a case study methodology involving a triangulated three stage research design consisting of a set of convergent interviews followed by 25 individual case interviews and 2 focus group interviews and the production of a ranked list of scored benefits. This study reports that 9 benefits from SFBB/SBHP are perceived by catering microbusiness owner managers, these being improvements in confidence, communications, motivation, and relationship with their Environmental Health Officer; also reported are the benefits of an improvement in product quality, waste, errors, profits and customer complaints. These 9 benefits are ranked in terms of their importance to the owner-managers. The results of this study are important in terms of regulatory and enforcement policy and business practice. The results may help to encourage the use of HACCP in micro-businesses, and provide policy makers, academics and enforcement officials with useful data on the benefits of adopting HACCP based systems as perceived by the users of these systems.
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Al-Hosni, Ahmed Harib. "Food safety policy and management : a case study of implementing the HACCP system in the fish industry in the Sultanate of Oman." Thesis, University of Hull, 2002. http://hydra.hull.ac.uk/resources/hull:8613.

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Oman is one of the most important countries engaged in fishing in the Middle East. Fishing and agriculture have been traditional Omani occupations and sources of food and employment for the people in Oman. Over the last 40 years, many major food-importing countries have established strict hygiene regulations and legislation, including definitive standards for fishery products. Many countries exporting fishery products, particularly developing ones, did not have the mechanisms in place to meet such requirements. This led to rejection of consignments and economic losses, a fate suffered by Oman in 1997. Since 1997 Oman, has adopted a preventive approach to food safety, inspired by Council Directive 91/493/EEC and Commission Decision 94/356/EC. The acronym HACCP (standing for Hazard Analysis Critical Control Point) denotes the management philosophy and family of techniques employed to implement the preventive approach. In the light of these factors, it was considered important in this study to examine, through case studies, the extent to which HACCP principles and associated practices were being applied within the fish industry. Thus the difficulties of their application in practice would be assessed, and their reception in the fish processing industry reviewed. To meet this gap in knowledge, a survey was designed and carried out in all Omani regions. Such a study would determine the problems, as seen by the industry, that obstruct the proper implementation of HACCP. The aim of this study is to explore the process of HACCP implementation in the Omani food sector, using the seafood processing sector as a case study. To carry out this study, a triangulation method was employed to collect and validate both qualitative and quantitative data. A questionnaire was employed as the main method of data collection supplemented by semi-structured interviews of key-informants together with the application of a checklist against existing practices in the plants. The analysis of the food safety policy and management in Oman, in relation to the food industry as a whole, reveals that most problems experienced are those related to: a poorly developed institutional and legal framework; weak technical regulations; ill-defined inspection and approval procedures; lack of skilled staff for inspection and laboratory testing; many sub-standard processing factories; and the absence of adequate infrastructure for fish marketing. At the level of individual businesses, fish processing strategies for HACCP system implementation were investigated. The findings of this study are that most Omani fish processors are focused primarily on the development of their HACCP plans. Although developing of the HACCP plan is a fundamental part of the HACCP process, it is not widely understood among managers that this is just the beginning. The implementation and sustaining of a HACCP system can be a difficult and time-consuming mission. The study attributes this weakness to three main elements: poor training of personnel; shortcomings in prerequisite programmes; and a lack of commitment to maintenance of HACCP.
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Sheriff, M. "Barriers to compliance with international HACCP regulations : a whole chain approach to the national fisheries food safety management system of Sierra Leone." Thesis, University of Salford, 2013. http://usir.salford.ac.uk/29491/.

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Sierra Leone has considerable fishery resources and needs the foreign exchange that trading these products internationally would achieve. Yet the nation is unable to export its fishery products through an inability to achieve HACCP (Hazard Analysis and Critical Control Point) standards and certification. A lack of HACCP has meant that overseas markets have been closed to Sierra Leone for over a decade. Previous attempts at resolving these problems of HACCP certification have been made, but none has produced any significant advancement towards achieving compliance with HACCP. This study attempts to uncover the barriers to compliance with HACCP by the Sierra Leone food safety management system, as perceived by the regulators, enforcement officials and businesses. This thesis also focuses on benefits determined and prioritized by regulators, enforcement officials, businesses, and consumers that will motivate successful implementation of HACCP. It is a qualitative case study utilizing triangulation involving a three-stage research design methodology comprising a set of convergent interviews of 22 people, followed by 77 individual case interviews and 3 focus group interviews. Ranked lists of 18 scored barriers and 22 benefits of HACCP for Sierra Leone national food safety management system were produced. The results of this study may provide suggestions for stakeholders to strengthen fishery safety infrastructure in order to protect public health, prevent fraud and deception, avoid food adulteration and facilitate trade. The results have shown that there are many and specific barriers in the SMEs in Sierra Leone that need to be removed, and their appropriate identification lies in the perceptions of national regulators, enforcement, and businesses who are familiar with their culture; attitudes; strength, weaknesses, opportunities and threats (SWOT). These barriers delineate the overarching principles of fishery safety infrastructure, and provide policy makers; enforcement officials; fishery businesses; academic and other relevant research institutions with valuable data on the benefits of successful implementation of HACCP-based systems.
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Tiago, Catarina Freire de Novais Santos. "Implementação de um sistema de gestão da qualidade e segurança alimentar segundo o global standard for food safety, numa empresa de embalamento e distribuição de frutos." Master's thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2010. http://hdl.handle.net/10400.5/2203.

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Dissertação de Mestrado em Segurança Alimentar
O efeito conjugado das imposições da grande distribuição e dos consumidores cada vez mais exigentes levou a que muitos operadores do sector hortofrutícola considerassem a certificação dos seus produtos e/ou sistemas de produção por referenciais específicos. O Global Standard for Food Safety é um referencial desenvolvido pelo British Retail Consortium, com o objectivo de especificar os critérios de qualidade, segurança e operacionais requeridos para assegurar o cumprimento de todas as exigências legais e garantir a segurança do consumidor. O presente trabalho surgiu da necessidade de uma empresa dedicada ao embalamento e distribuição de frutos em atender àquelas exigências e obter a certificação pelo GSFS. Pretendeu-se assim dar cumprimento aos requisitos do citado referencial, desenvolver e implementar o Sistema de Gestão da Qualidade e Segurança Alimentar da empresa e definir as linhas de guia para a sua implementação e manutenção. Inicialmente, foi realizada uma auditoria de diagnóstico da situação existente. A análise dos seus resultados sustentou o planeamento e estruturação do sistema de gestão e elaboração da documentação associada, sendo esta a etapa mais complexa e exigente. Por último, foi definido de um plano de acções a realizar pela empresa para implementação do referido sistema. Devido à complexidade da montagem de um sistema desta natureza, apesar deste ter sido devidamente estruturado e de ter sido elaborada toda a base documental em que ele assenta, a sua cabal implementação não ocorreu no tempo que lhe foi atribuído. Ainda assim, foram definidos todos os procedimentos e sistemas que darão cumprimento aos requisitos definidos pela norma e criado um sistema documental que servirá de guia para a sua aplicação futura.
ABSTRACT - FOOD SAFETY AND QUALITY MANAGEMENT SYSTEM IMPLEMENTATION ACORDING TO THE GLOBAL STANDARD FOR FOOD SAFETY, IN A FRUIT PACKAGING AND DISTRIBUTION COMPANY - The joined effect of massive distribution conditionings and of the more and more demanding consumers took many horticultural operators to consider the certification of their products and/or production systems in accordance with specific references. The Global Standard for Food Safety (GSFS) is a reference developed by the British Retail Consortium aiming at establishing quality, safety and operational criteria required to guarantee the accomplishment of all legal demands and to ensure the consumer safety. The present research arises from the need of a company, working on packaging and distribution of fruit, to respond to those demands and to obtain the certification by the GSFS. It was intended to achieve the requirements of the mentioned reference, to develop and to implement the Food Safety and Quality Management System of the company and to define the guidelines for its implementation and maintenance. In the first place, an audit was realized to diagnose the current circumstances. The analysis of the corresponding results sustained the planning and the structuring of the management system and the production of connected documents. Subsequently, an action plan was defined for the implementation of the mentioned system by the company. Although this system had been structured and all documental support produced, its implementation was not achieved in the predicted time. Nevertheless, all procedures and the methodology that will comply with the defined requirements were established and documents to guide the future implementation were produced.
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Wallace, Carol Anne. "The impact of personnel, training, culture and organisational factors on application of the HACCP system for food safety management in a multinational organisation." Thesis, University of Central Lancashire, 2009. http://clok.uclan.ac.uk/6559/.

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The Hazard Analysis and Critical Control Point system (HACCP) is the internationally accepted mechanism for control of foodborne disease through food safety assurance. It is a generally held belief that HACCP is best applied by a multidisciplinary team, thus delivering a stronger food safety system than could be developed by individuals working alone. However, the origins and reasons for the use of HACCP teams in the historical record are unclear and where are no studies into the effectiveness of HACCP team decision-making. Similarly, HACCP training is believed to be fundamental to successful HACCP implementation; however there are few objective measures of the standards of training or of the effectiveness of learning. This is compounded by a lack of internationally agreed tools to measure the effectiveness of HACCP systems in practice. Whilst literature on barriers to HACCP application, particularly in small and less developed businesses, is strong, the reasons for HACCP success or failure in manufacturing companies are less well understood. Multinational manufacturers generally work across, not only national and regional boundaries, but also cultural dimensions, however international projects such as HACCP application may be initiated without consideration of how different cultural factors within the organisation could affect the project's success. Due to the limited literature on HACCP success factors and the absence of previous studies considering the potential impact of national or regional culture, it is important to gain an understanding of and share the experiences of multinational companies that have applied HACCP. In the setting of a multinational food company, this research has developed new tools,assessed HACCP knowledge levels, investigated HACCP team decision-making processes, assessed the validity of working HACCP Plans and considered how cultural and organisational dimensions impact HACCP application. This multifaceted approach has facilitated deconstruction of HACCP learning and development, leading to an understanding of key factors involved in effective HACCP in a global manufacturing context. This thesis makes a theoretical contribution by extending the understanding of the HACCP application process in international manufacturing. It provides insights that will underpin future policies for HACCP application and makes practical recommendations for effective HACCP within the diverse cultures of international business.
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Mlolwa, Mwanaidi Ramadhani. "Application of Hazard Analysis Critical Control Points (HACCP) in improving the global competitiveness of the fish industry with special reference to the Nile Perch (Tanzania)." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51618.

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Thesis (MPhilAgric)--Stellenbosch University, 2000.
ENGLISH ABSTRACT: Not only have non-trade barriers been applied in Europe and the US to agricultural products from developing countries, but protective policy is also likely to continue. Owing to the omission of fish from the discussions in the final round of agreement at Uruguay, where tariffs were significantly reduced for other agricultural products, the fish industry has not had any non tarriff barier relief in recent years. The failure of the November 1999 World Trade Organisation Meeting at Seattle to reach any agreement, has again shattered hopes of international relief for fishery products. The main assumption underlying the study was that the production of fish in Tanzania could improve significantly if the HACCP (Hazard Analysis Critical Control Points) principles were applied rigorously. It was believed that neither the prerequisite programmes, nor HACCP principles were probably applied as stringently as international standards require. The aim of the study was to review the literature on HACCP, programmes that are prerequisite for HACCP and factors that_ determine competitiveness in business and to examine the Tanzanian Nile perch industry against this background. The overall goal was to determine how the industry could become more internationally competitive. This was achieved by comparing the socio-economic reality of Tanzania with factors that are considered in the literature to affect competitiveness in general and in the fish industry specifically. To achieve the first of these aims, Tanzania's socioeconomic position as a developing country was examined. To achieve the latter, the commitment of fish processing factories to the application of HACCP principles and their compliance with prerequisite programmes were evaluated in a field study. The literature study confirms that HACCP has received international recognition in the fish industry as a factor to prevent hazards and gain competitiveness in the global fish market. However, conditions in Tanzania were shown to be insufficient to support the fisheries sector in attempting to gain such a competitive advantage. Although, Tanzania has the comparative advantage of a fishery resource base, a favourable trade policy and foreign technology and management, the macro-factors that include the infrastructure, human resource capital, foreign policy environment and the supporting industries are not supportive. For the time being, therefore, improvement can only come from the government and from the industry itself. There are several factors to which the government needs to pay attention in order to support this industry - and others - in achieving international success. These include the provision of infrastructure and facilities, the improvement of the transportation network, technological capabilities, human resource capital and the provision of safe water and electric power. However, the fish industry cannot rely on the government alone. The improvement of their product is also dependent on their own efforts. According to the findings of this study, the industry needs to comply with the basic sanitation factors and provide the necessary training to the employees and fish suppliers. Having examined the situation more closely, the assumption is proved to be correct. The fish industry in Tanzania does indeed appear to have the potential to become internationally competitive. Such success, however, will be heavily dependent on cooperation between the government and the industry
AFRIKAANSE OPSOMMING: Handelsbeperkinge op landbouproduckte vanaf ontwinkkelende in Europa en die Verenigde State toegepas. Daarbenewens sal beskermende beleidsriglyne waarskynlik in stand gehou word. Bespreking van sake met betrekking to vissery is nie by die finale rondte van ooreenstemming te Uruquay, waar tariewe vir ander landbouproduckte betekenisvol verlaag is, ingesluit nie, en daardeur is daar gedurende die laaste aantal jare geen belastingverligting vir die visindustrie gebied nie. By die World Trase Organisation se vergadering om internasionale verligting vir visproducte te verkry, weereens beskaam. Die hoofveronderstelling wat hierdie studie ondersteun, is dat visproduksie III Tanzanie betekenisvol verbeter kan word indien die can HACCP (Hazard Analysis Critical Control Points) streng toegepas word. Dit is veronderstel dat nóg die voorvereiste programme, nóg die HACCP-beginsels wat ten opsigte van internasionale standaarde vereis word, streng volgens voorskriftoegepas word. Die doel van die studie was om 'n oorsig van die literatuur oor HACCP, programme wat as HACCP-voorvereistes geld en faktore wat mededingendheid in die besigheidswereld bepaal, te verkry en om die Tanzaniese Nyl-baarsbedryf teen hierdie agterground te ondersoek. Die oorkoepelende doel was om vas te stel hoe die bedryf internasionaal meer mededingend kan word. Dit is gedoen deur middel van vergelyking tussen die sosio-ekonomiese werklikheid van Tanzanië en die faktore wat mededingendheid in die algemeen, volgens die literatuur, en die visbedryf in besonder, affekteer. Om die eeste van hiedie doelstellings te bereik, is die sosio-ekonomies posisie van Tanzanie as 'n ontwikkelende land ondersoek Om die tweede te bereik, is 'n veldstudie uitgevoer om die mate waartoe fabrieke wat vis verwerk daarop ingestel is om HACCP-beginsels toe te pas en hul gewilligheid om die programme wat as voorvereistes dien, na te kom, te evalueer. Die literatuurstudie het bevestig dat HACCP internasionale erkenning geniet as 'n faktor om risikO in de visbedryf uit te skakel en mededingendheid op die wereldmark vir vis te verwerf. Daar is egter bewys dat toetstande in Tanzanie ontoereikend is om die visserysektor in die verwewing van'n mededingende voorsprong te ondersteun. Alhoewel Tanzanië oor die relatiewe voordele van vissery as 'n hulpbron, gunstige handelsbeleid en buitelandse tegnologie en bestuur bestik, bied die makrofaktore soos infrastruktuur, kapitaal III die vorm van menslike hulpbronne, die buitelandse beleidsomgewing en die ondersteunende bedrywe nie genoeg ondersteuning nie. Vir die hede, kan ontwikkeling dus slegs deur die regering en die bedryf self bewekstelling word. Daar is verskeie faktore waaraan die regering aandag moet skenk om hierdie bedryf-en ander bedrywe-in die verkryging van internasionale sukses te ondersteun. Sulke faktore omvat die daarstelling van infrastruktuur en fasiliteite, die verbetering van die vervoernetwerk, tegnologiese vermoens en menslike hulpbronkapitaal, en voorsiening van onbesmette water en elektriese krag. Die visbedryf kan egter nie net op die regering steun nie. Die verbetering van die product is van die bedryf self afhanklik. Die bevindings van hierdie studie dui daarop dat die bedryf die basiese faktore betreffende sanitêre beginsels moet onderhoue en die vereiste opleiding aan diensnemers moet verskaf. By die nadere ondersoek van die situasie is die oorspronklike veronderstelling korrek bewys. Die visbedryf in Tanzanië beskik oor die potensiaal om internasionaal medengend te word. Sodanige sukses sal egter uiters afhanklik wees van samewerking tussen die regering en die bedryf.
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Jurkevičienė, Jolanta. "Maisto saugos valdymas Širvintų rajono viešojo maitinimo įmonėse." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2011. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2011~D_20110628_153920-21315.

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Darbo tikslas: įvertinti maisto saugos valdymą Širvintų rajono viešojo maitinimo įmonėse. Darbo uždaviniai: 1. Įvertinti viešojo maitinimo įmonėse vykdomą rizikos veiksnių analizės ir svarbiųjų valdymo taškų (RVASVT) sistemą. 2. Įvertinti maisto saugos ir kokybės reikalavimų vykdymą viešojo maitinimo įmonėse. 3. Išanalizuoti viešojo maitinimo įmonių vadovų ir darbuotojų informuotumą, bendradarbiavi-mą su kontroliuojančiomis institucijomis siekiant užtikrinti maisto saugos valdymą. Tyrimo metodika: Analizuoti 2009-2010 m. duomenys apie maisto saugos užtikrinimą taikant rizikos veiksnių analizės ir svarbiųjų valdymo taškų sistemą bei nustatytus pažeidimus Širvintų rajone esančiose viešojo maitinimo įmonėse. Anketinis tyrimas atliktas 2010 m. rugsėjo – gruodžio mėnesiais. Tiriamąją grupę sudarė visų Širvintų rajone esančių viešojo maitinimo įmonių atstovai. Išdalintos 154 anketos, atsako dažnis 100 proc. Tyrime dalyvavo 40 viešojo maitinimo įmonių, iš kurių 65 atstovai dirba kavinėse, baruose, restoranuose, 66 - bendrojo lavinimo mokyklose, 23 - ikimokyklinio ugdymo įstaigose. Į anketą atsakė 40 vadovų, 64 virėjos, 20 barmenų- padavėjų, 30 virtuvės darbuotojų. Maisto tvarkymo subjektų anketiniai duomenys buvo apdoroti ir analizuojami naudojant statistinį duomenų analizės paketą SPSS 13.0. Rezultatai: 2009-2010 m.vykdant valstybinės kontrolę nustatyta, kad viešojo maitinimo įmonėse dominuoja savikontrolės ir bendri higienos pažeidimai. Įmonėse nepilnai funkcionuoja savikontrolės... [toliau žr. visą tekstą]
Aim: to assess the food safety management in Sirvintos catering industry. Objectives: 1. To evaluate the catering establishment according to hazard analysis and critical control point HACCP system. 2. To assess food safety and quality requirements of the catering industry. 3. To analyze the catering managers and staff awareness, cooperation with authorities responsible for monitoring to ensure food safety management. Methods. The data of the period 2009-2010 was analyzed on food safety assurance by the hazard analysis and critical control point system and the violations in the catering industry. The questionnaire survey was conducted in 2010 September - December. The studied group consisted of all workers at catering industry. There were 154 questionnaires distributed with 100 % response rate. The study included 40 public catering companies, 65 representatives who work in cafes, bars, restaurants, 66 secondary schools and 23 pre-school educational institutions. The 40 managers, 64 cooks, 20 bartenders, 30 kitchen staff replied to the questionnaire. The collected data were analyzed using the statistical data analysis SPSS 13.0. Results. According to 2009-2010 review, there are many violations in self-control and general hygiene in the catering industry. Some executives (12.5 %) do not understand the HACCP system. The 81.2 % employees are aware of, the 14.3 % has heard and the 4.5 % is familiar with the GHPT catering businesses. Only 27.5 % of the managers are organizing... [to full text]
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Silveira, Josete Baialardi. "Investigação de sistemas de gestão da segurança de alimentos em indústrias de vegetais minimamente processados do Rio Grande do Sul : embasamento e proposta de uma legislação para o segmento." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2016. http://hdl.handle.net/10183/171567.

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O objetivo do presente trabalho foi avaliar os sistemas de gestão da segurança de alimentos de indústrias de vegetais minimamente processados (VMP) do Rio Grande do Sul, avaliar a inativação de Salmonella Enteritidis (SE86) em alfaces submetidas aos diferentes métodos de lavagem e desinfecção observados nas indústrias investigadas e, por fim, elaborar uma proposta de regulamento técnico de Boas Práticas de Fabricação (BPF) para o setor. Cinco indústrias foram visitadas a fim de investigar os fatores contextuais e os sistemas de segurança de alimentos implementados. Em seguida, os métodos de lavagem e desinfecção observados em cada indústria foram simulados em laboratório e alfaces artificialmente inoculadas com S. Enteritidis SE86 foram submetidas a cada um deles. Com base nessas avaliações e outros documentos técnicos, elaborou-se uma proposta de legislação para indústrias de VMP. Os resultados demonstraram que as indústrias estavam operando em um contexto de alto risco, sem os controles necessários para a redução dos mesmos. Foi demonstrada a necessidade de melhorias em relação aos controles de fornecedores, instalações, design higiênico de equipamentos, programas de manutenção e calibração de equipamentos, programas de higienização, registros, capacitação de funcionários, bem como, na realização de análises microbiológicas do produto final. Nenhuma empresa demonstrou implementação completa das BPF, Procedimentos Operacionais Padronizados (POP) ou implementação de sistema Análise de Perigos e Pontos Críticos de Controle (APPCC). Os resultados laboratoriais indicaram que as indústrias estavam realizando procedimentos de lavagem e desinfecção capazes de reduzir significativamente contagens de S. Enteritidis SE86, porém, em nível industrial, a concentração de sanificante, o pH, a concentração de matéria orgânica e temperatura de água não estavam sendo controlados, o que sugere alto risco. Em vista dos resultados, recomendações foram realizadas na proposta de legislação de BPF e POP, as quais foram adicionadas a RDC 275/2002 (ANVISA) aplicável às indústrias de alimentos brasileiras. Foi sugerido a inclusão de dois POP, o primeiro referente a seleção dos fornecedores de matéria-prima (frutas e vegetais frescos) e o segundo com relação ao processo de lavagem e desinfecção. Além disso, no corpo da proposta, foi sugerido a adição de monitoramento e verificação das temperaturas das câmaras frias, capacitação adequada e contínua de pessoal sobre higiene e manipulação de alimentos e riscos associados a produção e consumo de frutas e vegetais frescos. Também sugeriu-se a obrigatoriedade de Responsável Técnico comprovadamente capacitado para orientar e controlar a implementação e continuidade dos sistemas de gestão da segurança de alimentos. As recomendações foram divididas entre aquelas de curto, médio e longo prazo, sendo as de curto prazo a implementação de controles do processo, principalmente nas etapas de lavagem e desinfecção e análises microbiológicas de produto final. As de médio prazo foram a seleção de fornecedores com Boas Práticas Agrículas (BPA) implementadas, bem como a implantação completa de BPF nas indústrias de VMP. Finalmente, a medida a ser implementada a longo prazo foi a implementação de APPCC. A Proposta de Regulamento específico para VMP pode ser discutida com o setor regulado, para em seguida ser encaminhada para consulta pública e possível publicação pela Vigilância Sanitária Estadual. Essas ações são propostas, a fim de melhorar a segurança dos VMP e desenvolver o setor.
The aim of this study was to evaluate Safety Management Systems of minimally processed vegetable industries (VMP) of Rio Grande do Sul, evaluate the inactivation of Salmonella Enteritidis (SE86) in lettuces exposed to different washing methods and disinfection observed in the investigated industries and, finally, prepare a draft technical regulation for Good Manufacturing Practices (GMP) for the sector. Five industries were visited to investigate the contextual factors and the implemented food safety systems. Then, the cleaning and disinfecting methods observed in each industry were performedin laboratory, by inoculating S. enteritidis SE86 on lettuces and subjecting to them. Based on these assessments and other technical documents, it was drawn up a proposed for legislation to VMP industries. The results showed that the industries were operating in a high risk environment, without the necessary control to reduce the risk. It has demonstrated the need for improvements in relation to suppliers of controls, facilities, hygienic equipment design, maintenance programs and calibration equipment, hygiene programs, records, employee training, as well as in carrying out microbiological analyzes of the final product. No company demonstrated full implementation of GMP, Standard Operating Procedures (SOP) or the implementation of Hazard Analysis System and Critical Control Points (HACCP). The laboratory results indicated that the washing and disinfection procedures performed in industries can significantly reduce S. Enteritidis SE86 counts, however, at the industrial level, the concentration of sanitizing, pH, concentration of organic matter and water temperature were not It is controlled, suggesting a high risk. In view of the results, recommendations were made in the proposed GMP and SOP legislation, which were added to DRC 275/2002 (ANVISA) applicable to Brazilian food industries. The inclusion of two SOP has been suggested, the first relating to the selection of suppliers of raw materials (fruits and vegetables) and the second with respect to the washing and disinfection process. In addition, the body of the proposal, it was suggested the addition of monitoring and checking temperatures of cold rooms, adequate and continuous training of personnel on hygiene and food handling and risks associated with production and consumption of fresh fruits and vegetables. It also suggested to proven capable mandatory technical manager to guide and monitor the implementation and continuity of Food Safety Management Systems. The recommendations were divided into short, medium and long term. Short term was the implementation of process controls, especially in the washing and disinfection steps and microbiological analyzes of the final product. Medium-term was the selection of suppliers with Good Agricultural Practices (GAP) implemented, as well as the full implementation of GMP in the VMP industries. Finally, the measure to be implemented in the long term was the implementation of HACCP. The Proposal for a Regulation specific to VMP can be discussed with the regulated sector, to then be sent for public consultation and possible publication by the State Sanitary Surveillance. These actions are proposed in order to improve the safety of VMP and develop the sector.
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Coimbra, Sílvia Marta. "Avaliação da implementação da Norma ISO 22000:2005 como evolução do sistema HACCP : o exemplo da Empresa ABC." Master's thesis, Instituto Superior de Economia e Gestão, 2013. http://hdl.handle.net/10400.5/11087.

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Mestrado em Gestão e Estratégia Industrial
O objectivo principal deste trabalho prende-se com a avaliação do Sistema de Segurança Alimentar implementado na Empresa ABC, com o intuito de verificar a sua aptidão para o cumprimento dos requisitos da Norma NP EN ISO 22000:2005 - Sistemas de gestão da segurança alimentar - Requisitos para qualquer organização que opere na cadeia alimentar. No sentido de desenvolver e enquadrar este tema, abordaram-se aspectos relacionados com a qualidade, a segurança alimentar, o actual sistema implementado pela empresa - HACCP -, a contextualização da certificação e a ISO 22000:2005. Assim, dadas as perspectivas futuras da empresa em implementar um SGSA com base neste referencial, procedeu-se à realização de um estudo diagnóstico e de uma tabela comparativa para uma análise inicial dos procedimentos a realizar pela empresa. Apesar de não terem sido testados na prática os procedimentos necessários à implementação desta norma, este trabalho constituiu uma importante referência para todos os colaboradores da empresa. Permitiu uma real percepção do SSA implementado e forneceu linhas orientadoras das primeiras acções de melhoria a realizar para a efectiva implementação deste referencial.
The current work aimed to evaluate an existing implemented Food Safety System in the ABC Enterprise, intending to verify its suitability in relation to the achivement of requirements defined by NP EN ISO 22000:2005 - Food safety management systems - requirements for any organization in food chain. To develop this issue, we discussed aspects related to quality, food safety, the current system implemented by the company - HACCP -, the context of certification and ISO 22000:2005. Therefore given the future prospects of the company to implement a Food Safety and Quality Management System based on this standard, we conducted a diagnostic study and a checklist for an initial review of the procedures to be carried out by the company. Although the necessary procedures for implementation of this standard haven't been tested in practice, this work was an important reference for all organization, enabled a real perception of the current Safety Food System and provided guidelines necessary to implement the processes and procedures requested by this standard.
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Books on the topic "Simplified food safety management system"

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Yiannas, Frank. Food safety culture: Creating a behavior-based food safety management system. New York, N.Y: Springer, 2009.

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Spellman, Frank R. Occupational safety and health simplified for the food manufacturing industry. Lanham, Md: Government Institutes, 2008.

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Standardization, International Organization for. ISO 22000 standard procedures for a food safety management system: The professional's ready-to-use guide to creating a food safety management system for any organizaion in the supply chain. St. Louis, Mo: Bizmanualz, Inc., 2008.

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Chŏng, Ki-hye. Chibang chach'i tanch'e sikp'um anjŏn kwalli p'yŏngka ch'egye pangan kuch'uk yŏn'gu =: Establishment of evaluation system for food safety management system of local autonomous governments. [S.l.]: Sikp'um Ŭiyakp'um Anjŏn P'yŏngkawŏn, 2011.

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Paster, Tara. The HACCP food safety training manual. Boston: Prentice Hall, 2012.

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Na, Hye-jin. Monitʻŏring saŏp ŭi sŏnjinhwa rŭl wihan kwaje palgul mit kaesŏn pangan yŏnʼgu =: Research for developing of monitoring system about hazardous materials and driving new projects. [Seoul]: Sikpʻum Ŭiyakpʻum Anjŏnchʻŏng, 2007.

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Committee, Mississippi Legislature PEER. A review of the Department of Health's Onsite Wastewater Disposal System Program and Food Protection Program. [Jackson, Miss.]: PEER Committee, 2003.

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How do we fix our ailing food safety system?: Hearing before the Subcommittee on Health of the Committee on Energy and Commerce, House of Representatives, One Hundred Eleventh Congress, first session, March 11, 2009. Washington: U.S. G.P.O., 2011.

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United States. Congress. Senate. Committee on Governmental Affairs. Subcommittee on Oversight of Government Management, Restructuring, and the District of Columbia. "Overlap and duplication in the federal food safety system": Hearing before the Oversight of Government Management, Restructuring, and the District of Columbia Subcommittee of the Committee on Governmental Affairs, United States Senate, One Hundred Sixth Congress, first session, August 4, 1999. Washington: U.S. G.P.O., 2000.

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Yun, Chin-san. Sikpʻumyong yonggi pʻojang wŏllyo mulchil kwalli chʻegye kuchʻuk yŏnʼgu: Yonggi pʻojang wŏllyo mulchil ŭi anjŏnsŏng pʻyŏngka mit chaejilbyŏl punsŏkpŏp haesŏlsŏ kaebal = Study on the risk management system of food contact substances : Evaluation of safety of packaging materials and development of its analysis and handbooks. [Seoul]: Sikpʻum Ŭiyakpʻum Anjŏnchʻŏng, 2007.

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Book chapters on the topic "Simplified food safety management system"

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Fang, Zhengkang, Keke Gai, Liehuang Zhu, and Lei Xu. "LNBFSM: A Food Safety Management System Using Blockchain and Lightning Network." In Algorithms and Architectures for Parallel Processing, 19–34. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-60248-2_2.

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Yang, Fang, and Jian-ming Cai. "The Analysis of Fresh Food Safety Risks from the Cold Chain Logistics System." In The 19th International Conference on Industrial Engineering and Engineering Management, 197–207. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-37270-4_19.

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Micheli, Guido J. L., Maria Grazia Gnoni, Diego De Merich, Guido Sala, Andrea Rosso, Fabiana Tornese, Giusi Piga, and Brunella Malorgio. "Barriers, Drivers and Impact of a Simplified Occupational Safety and Health Management System in Micro and Small Enterprises." In Advances in Intelligent Systems and Computing, 81–90. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-94589-7_8.

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Motarjemi, Yasmine. "Hazard Analysis and Critical Control Point System (HACCP)." In Food Safety Management, 845–72. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-381504-0.00031-7.

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"Example of Integrating ISO 22000 Requirements into a Compliant Quality Management System." In Food Safety Management Programs, 333–40. CRC Press, 2013. http://dx.doi.org/10.1201/b16231-24.

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International Finance Corporation. "Food Safety Training." In Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, 347–72. The World Bank, 2020. http://dx.doi.org/10.1596/978-1-4648-1548-5_ch5.

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"Evolution and Reform of the Chinese Food Safety Management System." In Food Safety in China, 244–65. CRC Press, 2014. http://dx.doi.org/10.1201/b17261-14.

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Girardon, Philippe, Flora Gabard, and Heinz Peyer. "Food Safety Management System—HACCP—Risk Assessment." In Gases in Agro-Food Processes, 105–7. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-812465-9.00009-8.

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"Scope of the food safety management system." In ISO 22000, 17–20. United Nations, 2007. http://dx.doi.org/10.18356/8986fcc0-en.

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"Adoption of HACCP System in the Chinese Food Industry: A Comparative Analysis." In Food Safety Management in China, 91–102. WORLD SCIENTIFIC / ZHEJIANG UNIVERSITY PRESS, CHINA, 2013. http://dx.doi.org/10.1142/9789814447768_0005.

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Conference papers on the topic "Simplified food safety management system"

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Li, Xiaoxiao. "The Food Safety Benefit Counterparts Analysis in Ecological Safety Perspective." In International Conference on Information System and Management Engineering. SCITEPRESS - Science and and Technology Publications, 2016. http://dx.doi.org/10.5220/0006448702630267.

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"Study on Emergency Management System of Food Safety." In 2017 International Conference on Financial Management, Education and Social Science. Francis Academic Press, 2017. http://dx.doi.org/10.25236/fmess.2017.09.

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Beliaev, N. M., L. A. Donskova, and D. A. Prostova. "Food Safety Management System: Concept and Practical Implementation." In Proceedings of the International Scientific Conference "Far East Con" (ISCFEC 2018). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/iscfec-18.2019.170.

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Zhou, Qiang, Chen Gong, and Yi Zhou. "Public food safety pre-warning system of crisis management." In 2011 China located International Conference on Information Systems for Crisis Response and Management (ISCRAM-CHINA). IEEE, 2011. http://dx.doi.org/10.1109/iscram.2011.6184097.

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Chunyan, Wang, Li Jing, and Fu Qiang. "Research on the Construction of Food Safety Supervision Assessment System." In ICEME '20: 2020 The 11th International Conference on E-business, Management and Economics. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3414752.3414754.

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Qing, Liu, and Song Yinghua. "System Dynamics Simulation and Countermeasure Analysis of Food Safety Regulatory Model." In EBIMCS 2020: 2020 3rd International Conference on E-Business, Information Management and Computer Science. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3453187.3453312.

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Yuxian, Chen. "Study on the Problems of Punitive Compensation System of Food Safety Law." In Proceedings of the 4th International Conference on Economics, Management, Law and Education (EMLE 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/emle-18.2018.164.

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Sagdeeva, O., and G. Krusir. "IMPROVEMENT OF THE FOOD WASTE COMPOSTING TECHNOLOGY IN THE ENVIRONMENTAL SAFETY MANAGEMENT SYSTEM." In SAKHAROV READINGS 2020:ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. Minsk, ICC of Minfin, 2020. http://dx.doi.org/10.46646/sakh-2020-2-420-424.

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Xiujuan, Jiang. "Research on the impact of information disclosure system to improve China's food safety." In 2014 Conference on Informatisation in Education, Management and Business (IEMB-14). Paris, France: Atlantis Press, 2014. http://dx.doi.org/10.2991/iemb-14.2014.3.

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Ma Xin-lu and Zhao Lin-du. "Credit system of the food safety in retail trade based on information technology." In Proceedings of ICSSSM '05. 2005 International Conference on Services Systems and Services Management, 2005. IEEE, 2005. http://dx.doi.org/10.1109/icsssm.2005.1500196.

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