Relevant bibliographies by topics / System HACCP

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

Academic literature on the topic 'System HACCP'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 April 2022

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Journal articles on the topic "System HACCP"

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Jackowska-Tracz, Agnieszka. "System HACCP – nowe spojrzenie." PRZEMYSŁ SPOŻYWCZY 1, no. 2 (February 25, 2022): 16–21. http://dx.doi.org/10.15199/65.2022.2.2.

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Stamov, Teodor. "HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)." Trakia Journal of Sciences 17, Suppl.1 (2019): 307–9. http://dx.doi.org/10.15547/tjs.2019.s.01.49.

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The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments.HACCP can be applied throughout the food chain from primary production to final consumption and its implementation should be guided by scientific evidence of risks to human health. As well as enhancing food safety, implementation of HACCP can provide other significant benefits. In addition, the application of HACCP systems can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety. (1)
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Mitrovic, Radosav, Ranko Kljajic, and Mihajlo Vicentijevic. "Haccp system guarantee of quality and first in sanitary service privation from RBH agents through terrorism and sabotage in agriculture." Biotehnologija u stocarstvu 20, no. 3-4 (2004): 133–50. http://dx.doi.org/10.2298/bah0404133m.

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Presented instructive-informative rough copy with answers and explanations that is going to be useful in wide interested parties. Those interested parties will get involved in introduction of HACCP system in sanitary service against RBH ageneses. All conceptions in this work will give answers to the basic questions: a) definition of HACCP system; b) HACCP definition i c) principle of HACCP system; d) analysis of hazard; e) determination of critical point; f) critical and operative limits; g) supervision of critical limits; h) correction measures; i) heritage of booking; j) verification of HACCP system.
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Surahman, Diki Nanang, and Riyanti Ekafitri. "KAJIAN HACCP (Hazard Analysis and Critical Control Point) PENGOLAHAN JAMBU BIJI DI PILOT PLANT SARI BUAH UPT. B2PTTG – LIPI SUBANG." Jurnal Agritech 34, no. 03 (October 24, 2014): 266. http://dx.doi.org/10.22146/agritech.9454.

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Guava has vitamin C and beta carotene that potent as antioxidant and can increase endurance. Guava can be processed into juice as a fi nal product. UPT . B2PTTG-LIPI Subang has a Pilot Plant. The pilot plant itself is a model of processing fruit into juice. The processing of guava juice from the pilot plant needs an application of HACCP to improve the quality and safety of fruit juice products. The studies of HACCP uses the 7 principles of HACCP system recommended by the Indonesian National Standard. The result of studies showed that the set as CCP’s are sortation and washing (for raw materials is the guava fruit), meanwhile sterilization and fi lling process are CCP’s for guava juice/fi nal product. All the CCP’s should always be controlled and obtain optimal control by handling of raw materials, hygiene control operators, the use of water in accordance with the requirements of, and ensure the adequacy of current heat sterilizationjuice. In practice, the process of verifi cation is very important to be done in order to determine the effectiveness of the implementation of HACCP. Appropriate application of HACCP is expected to improve the quality and safety of guava juice.Keywords: Juice, guava, HACCP ABSTRAK Buah jambu biji mempunyai kandungan vitamin C dan beta karoten yang berkhasiat sebagai antioksidan dan dapat meningkatkan daya tahan tubuh. Salah satu pemanfaatan buah jambu biji adalah dengan mengolahnya menjadi sari buah. Pilot plant UPT. B2PTTG-LIPI Subang merupakan salah satu model pengolahan buah jambu biji menjadi saribuah. Dalam pengoperasiannya dibutuhkan penerapan HACCP untuk meningkatkan kualitas dan keamanan produk sari buah. Oleh karena itu dilakukan kajian HACPP. Kajian HACCP dilakukan menggunakan Panduan Penyusunan Rencana HACCP dengan proses penyusunannya mengikuti 7 prinsip sistem HACCP yang direkomendasikan oleh Standar Nasional Indonesia. Hasil kajian menunjukkan bahwa yang ditetapkan sebagai CCP adalah proses sortasi dan pencucian (untuk menghilangkan bahaya pada bahan baku jambu biji), proses sterilisasi dan pengisian merupakan CCPuntuk produk jadi (sari buah jambu biji). Keseluruhan CCP ini harus mendapatkan pengawasan optimal antara lain: penanganan bahan baku, kontrol kebersihan operator, penggunaan air yang sesuai dengan persyaratan, dan memastikan kecukupan panas saat sterilisasi sari buah. Dalam pelaksanaannya, proses verifi kasi sangat penting untuk dilakukanagar dapat mengetahui efektifi tas penerapan HACCP. Penerapan HACCP yang sesuai diharapkan akan meningkatkan kualitas dan keamanan produk sari buah jambu biji.Kata kunci: Sari buah, jambu biji, HACCP
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BUCHANAN, ROBERT L., and RICHARD C. WHITING. "Risk Assessment: A Means for Linking HACCP Plans and Public Health." Journal of Food Protection 61, no. 11 (November 1, 1998): 1531–34. http://dx.doi.org/10.4315/0362-028x-61.11.1531.

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HACCP plan adoption has greatly enhanced the food industry's ability to systematically design programs to ensure the microbiological safety of foods. Yet, this widening acceptance of the HACCP system has revealed several areas where its application is limited due to reliance on qualitative consideration of hazards and their control. In particular, HACCP planning is limited both conceptually and practically by its inability to quantify the potential combined influence of multiple control-point deviations and to relate the successful operation of a HACCP system to a measurable public-health impact. Recent advances in quantitative microbiological risk assessment appear to offer a means of overcoming these limitations. The integration of HACCP plans with the development of dynamic risk-assessment models offers a means for considering the entire farm-to-table continuum and for relating food-manufacturing operations to public health goals. Such capabilities may be critical to establishing equivalence among HACCP systems.
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Fajri, Muhammad. "Sistem Halal-HACCP." JURNAL AGROINDUSTRI HALAL 6, no. 2 (October 15, 2020): 154. http://dx.doi.org/10.30997/jah.v6i2.3145.

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ABSTRACTFood is a basic human need that is very important for life. For the sake of human survival, food must be guaranteed in its quality, safety, and halal (lawful) for Muslims. Halal-HACCP system is an approach to analyze the potential hazards and haram (prohibited) substances during food processing which can interfere with health and violate religious (Islamic) law. This approach refers to the system of HACCP and HCCP. This study aims to integrate HCCP and HACCP in one system, which is called the Halal-HACCP system. The research method applied was a review of the principles of HACCP combined with HCCP analysis. This system is expected to assist food producers in producing food that is guaranteed in their safety and halal status. Besides, the food companies will also be able to improve the efficiency of time, manpower, and costs in managing guarantees in the quality, safety, and halal of their processed food. Keywords: Halal, safety, HACCP, HCCP ABSTRAKPangan adalah kebutuhan dasar manusia yang sangat penting bagi kehidupan. Demi kelangsungan hidup manusia, pangan harus dijamin mutunya, keamanannya dan halal bagi umat Islam. Sistem Halal-HACCP adalah pendekatan untuk menganalisis potensi bahaya dan bahan haram (terlarang) selama pengolahan pangan yang dapat mengganggu kesehatan dan melanggar hukum agama (Islam). Pendekatan ini mengacu pada sistem HACCP dan HCCP. Penelitian ini bertujuan untuk mengintegrasikan HCCP (Halal Critical Control Points) dan HACCP (Hazards Analysis Critical Control Points) dalam satu sistem, yang disebut sistem Halal-HACCP. Metode penelitian yang digunakan adalah tinjauan prinsip-prinsip HACCP dikombinasikan dengan analisis HCCP. Sistem ini diharapkan dapat membantu produsen makanan dalam memproduksi makanan yang dijamin dalam keamanan dan status halal mereka. Selain itu, perusahaan makanan juga akan dapat meningkatkan efisiensi waktu, tenaga dan biaya dalam mengelola jaminan dalam kualitas, keamanan dan kehalalan makanan olahan mereka. Kata kunci: Halal, keamanan, HACCP, HCCP
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Jali, Mohd Bakri, Maaruf Abdul Ghani, and Norazmir Md Nor. "Misinterpretations of the HACCP MS 1480: 2007 towards Food Safety System Certification." Environment-Behaviour Proceedings Journal 1, no. 2 (June 28, 2016): 15. http://dx.doi.org/10.21834/e-bpj.v1i2.251.

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Hazard Analysis Critical Control Point (HACCP) is a food safety system through seven principles to control a biological, chemical and physical hazard. Principles 1 and 2 are the backbones of the HACCP system. However, there are some misinterpretations in practice HACCP Principles 1 and 2 of the identification stage, analysis of hazards, control measures and CCP determination. The usage of a multi-hazard analysis form without a standard format has led to inconsistencies in the analysis of hazard analysis; determination of controls and subsequent determination of CCP affect the implementation of HACCP document and product safety to the consumers.© 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: Food safety; food hygiene; GMP; HACCP
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Prokhorova, Viktoria, Oksana Davydova, and Valentina Protsenko. "Methodological Aspects of Implementation of the Safety System in the Activity of Hotel and Catering Industry Enterprises." International Journal of Engineering & Technology 7, no. 4.3 (September 15, 2018): 502. http://dx.doi.org/10.14419/ijet.v7i4.3.19924.

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The essence of the HACCP system is revealed. The urgency of the development and implementation of the HACCP system in the hotel and catering business enterprises is proved either. The conceptual aspects of the HACCP methodology are presented that allows to maintain the focus on the safety and quality of the products and services of the hotel and catering industry as the highest priority. The successive stages of the HACCP system implementation in the hotel and catering business have been developed. The checklist for analyzing the risks of the process of reception and accommodation of the consumers at the hotel is presented either. It has been proved that the development and implementation of the HACCP system will provide the hotel and catering industry with the competitive advantages.
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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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Turki Abdullah Aljalisi, Mohamed Hussein Madkour, Mohamed Mo, Turki Abdullah Aljalisi, Mohamed Hussein Madkour, Mohamed Mo. "Verifying the effective application of the HACCP system in some bottled water plants in the Eastern Province of the Kingdom of Saudi Arabia: التحقق من التطبيق الفعال لنظام الهاسب في بعض مصانع المياه المعبأة في المنطقة الشرقية بالمملكة العربية السعودية." Journal of agricultural, environmental and veterinary sciences 5, no. 2 (June 29, 2021): 64–48. http://dx.doi.org/10.26389/ajsrp.r100121.

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This study aims to verify the efficiency and effectiveness of applying the HACCP system in bottled water factories. A comparison was made between the factories that implement the HACCP system and the factories that do not implement the HACCP system. In this research، the chemical and bacteriological properties of bottled drinking water in the Eastern Province of the Kingdom of Saudi Arabia were studied. The pH، dissolved solids، nitrates، and fluoride were analyzed. Total coliforms، faecal coliforms، Escherichia coli، and pseudomonas. The results of the chemical analyzes indicated that they are in compliance with the standard limits stipulated in the Saudi Standard for Bottled Drinking Water, where the results of the chemical analysis of the factories were not applied to the HACCP system until the pH ranges between (6-7، 7). 71)، total dissolved solids (122-239) ppm، Nitrates (0،01-2،77) ppm، fluoride (0.01-1.05) ppm، while the results of factories applying HACCP system As follows: pH (6،93-7،34) total dissolved salts (168-197) parts per million، nitrates (0،004-0،42) parts per million، Fluoride (0.94-1،2) ppm. The microbiological results were within the limits allowed for the factories not applied and applied to HACCP system except in one sample for the factories that apply the HACCP system، as the analyzes showed a non-conformity to one of the water samples analyzed due to the presence of pseudomonas bacteria. The researcher presented appropriate recommendations and solutions، including continuous chemical and microbiological analyzes، while checking and reviewing HACCP system in bottled water factories.
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Dissertations / Theses on the topic "System HACCP"

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Kukačková, Veronika. "Systém HACCP ve společnosti Pascual Polabí s.r.o." Master's thesis, Vysoká škola ekonomická v Praze, 2009. http://www.nusl.cz/ntk/nusl-16297.

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Aim diploma work is analysis of system HACCP in company Pascual Polabí s. r. o.. To analyze this system properly I arbitrated to carry out internal audit upon this system, I examined, whether adhere plus check all critical control points. Processed I record from hereof inner audit plus determine several power procuration plus recommendation. This system I examined partly with reference to valid legislature plus partly with reference to in-home regulations " Health dangerous at agricultural basic industry firm Pascual Polabí s. r. o." I investigate with recency plus rightness diagrams industrial process plus assesment breaking point.. System implementation HACCP will realize legislative requirements for food processing firm, will ensure production (performance) plus sale health unexceptionable groceries plus dishs, protect the consumer and food processing firm (better vindication before inspection authorities plus complaints consumers) as well as increases know - how plus qualification workers. Base system HACCP is, that not only must be well - established, but also have to adhere correct production plus hygienic rules. That is means, that all personnel must be familiarized whith it and everyone have to know what, when, why plus how be to do. In first chapter behind - pick theoretic part, where describe, what it proper system HACCP is plus what legislative regulations are with him adherent. Concentrate here largely on boot HACCP for agricultural basic industry, because company Pascual Polabí s. r. o. grows salads. In second parts I deal with analysis contemporary system state HACCP in company. Describe here, how is system HACCP in company Pascual Polabí s. r. o. implemented and on what diversification according to legislature zero in on. In third chapter describe fulfilment check internal audit system HACCP, where I double - checked how consequential plus entire lead all documentation system HACCP, so and observance all critical check point in terrain, afield and in store. Check audit in terrain I prove by evidence photographs. Lastly I'm analyzed record audit. From ascertained reality follow on, that the company Pascual Polabí s. r. o. faces all documentation to system HACCP in absolute harmony with requirements legislature and in-home regulations. In terrain I however run against some way inadequacies in observance given critical monitor point namely above all in non - performance using all personal protective means for work. At non - performance hereof request, can get to contamination reaped salads. Therefore would recommended follow - up for - skill of all workers, further consequential verification workers supervisor. At follow - up inquest poverty of would proposed financial sanctions how for workers, so and for supervisor. Further would at assesment new procuration recommended carry out consequential for - skill of all workers, to this procuration was really adhere, see cracked glass receiver on crop machine rig, that are marked red wrapper, but personnel, there and despite salads positioning. Also would recommended assesment two new critical monitor point that the concern above all storage space. Ought be given procuration at possible smash or disruption plastic canopy on fluorescent tube as well as regular verification runabouts. Last but not least, would recommended transaction more frequent plus regular check internal audits on observance system HACCP.
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Mathew, Bijoy. "Implementing a hazard analysis critical control points plan (HACCP)." Menomonie, WI : University of Wisconsin--Stout, 2007. http://www.uwstout.edu/lib/thesis/2007/2007mathewb.pdf.

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Zhao, Mengyu. "The design of HACCP plan for a small-scale cheese plant." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003zhaom.pdf.

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Hájková, Marcela. "Zavedení účinného systému HACCP ve firmě Cutisin s.r.o." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2009. http://www.nusl.cz/ntk/nusl-222204.

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This Master´s thesis is focused on the proposition of system HACCP as appropriate solution incurred complaint. I start from the theoretical bases and from analysis of the current state in the company Cutisin s.r.o. The particular part is included hazard analysis of single step of the process plan, critical control points in production, precautionary measures and corrective action.
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Domingues, Joana Cardoso dos Reis. "Sistema HACCP: implementação do sistema de autocontrolo num catering de aviação." Bachelor's thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2008. http://hdl.handle.net/10400.5/870.

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Dissertação de Mestrado Integrado em Medicina Veterinária
A transmissão de agentes patogénicos através do consumo de alimentos pode constituir um problema sério de Saúde Pública e, por isso, as questões relacionadas com a segurança alimentar têm suscitado uma crescente preocupação nas autoridades, indústrias, produtores, fornecedores e consumidores. Sinal desta preocupação é toda uma nova legislação alimentar que tem sido desenvolvida. A Análise de Risco é uma ferramenta fundamental para a implementação de sistemas de autocontrolo da cadeia alimentar, como o Sistema HACCP que, assente em sete princípios, de carácter pró-activo, sistemático e científico, valoriza a prevenção em detrimento dos testes ao produto final e tem por objectivo identificar os perigos e concentrar o controlo da produção de alimentos para consumo nos chamados pontos críticos de controlo (PCC). Igualmente indispensável, para a eficácia do Sistema HACCP, é a implementação de programas de pré-requisitos, como as boas práticas de higiene e de fabrico, assim como a formação e sensibilização de todos os operadores da cadeia alimentar para esta problemática. Tendo como exemplo um catering de aviação, viu-se realçada precisamente a importância da sólida implementação dos programas de pré-requisitos, do total envolvimento e sentido de responsabilidade dos manipuladores e da actuação dirigida, persistente e determinada da equipa HACCP responsável.
ABSTRACT - Food-borne illness is a serious Public Health problem. This fact has increased public awareness and is today a major concern to authorities, industry, production, supplying sectors and consumers, as a new food hygiene legislation is being created. Risk Analysis is a fundamental tool for the implementation of self-control systems in the food chain, such as the HACCP which is based in seven principles, has an active, systematic and scientific character prioritizing prevention instead of testing of the final product. The objective of this method is to identify hazards and center food production control in critical control points (CCP). The implementation of prerequisites, such as good manufacturing practice and good hygiene practice, are vital for the efficiency of the HACCP. The consciousness of the food industry operators, along with continuous training programs of the operators play an important role to solve the problem. This essay applies the above concepts to a flight catering business where the establishment of a self-control system, along with employee training, and a firm hold, guidance and persistent actions of the HACCP team is enhanced.
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Gillion, Lauren. "Developing a generic hazard analysis critical control point (HACCP) system for the wheat milling industry." Thesis, University of the Western Cape, 2005. http://etd.uwc.ac.za/index.php?module=etd&amp.

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In South Africa there is a need within the milling industry for controlling food safety especially due to customer's demands and government's regulations. The best way to ensure food safety is with the implementation of a HACCP based food safety system. Therefore, the principal aim of this study was to develop a generic HACCP model for the flour milling industry. Afterwards this generic model can then be adapted for each specific mill and its needs.
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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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Govender, R., and E. M. Genis. "Advancing the hygiene management system at red meat abattoirs in Gauteng." Journal for New Generation Sciences, Vol 8, Issue 1: Central University of Technology, Free State, Bloemfontein, 2010. http://hdl.handle.net/11462/550.

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Published Article
Direct control by government over abattoirs shifted in the late 1980s through privatisation. The legislated food safety system, namely the Hygiene Management System (HMS), coupled with the Hygiene Assessment System (HAS) attempted to address problems of control. The responsibility to implement and maintain these systems is now the responsibility of abattoir operators who must ensure that meat is processed within the risk-based HMS. However requirements for the HMS are scattered throughout legislation, government policies and guideline documents. The research aim was to suggest themes toward the development of an implementation guideline document for HMS implementation by conducting gap assessment audits at abattoirs using the Hygiene Assessment System (HAS).
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Van, Rooyen R. S. "Improved pellet quality following the implementation of a HACCP system in a commercial animal feed plant." Diss., Pretoria ; [s.n.], 2003. http://upetd.up.ac.za/thesis/available/etd-03092005-103146.

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Caranova, Ana Rita Pereira. "Implementação de um sistema de segurança alimentar num talho baseado na metodologia HACCP." Bachelor's thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2008. http://hdl.handle.net/10400.5/850.

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Dissertação de Mestrado Integrado em Medicina Veterinária
O presente trabalho tem como objectivo a descrição das várias etapas inerentes à implementação de um sistema de segurança alimentar num Talho, com base em princípios e conceitos preventivos de modo a garantir a segurança dos seus produtos. A metodologia HACCP – Hazards Analysis and Critical Control Points (Análise de Perigos e Pontos Críticos de Controlo) constitui actualmente a referência internacionalmente aceite para implementação de sistemas de segurança alimentar identificando os perigos específicos e as medidas preventivas para o seu controlo em todas as etapas de produção. Baseia-se numa abordagem sistemática, documentada e verificável cuja aplicação é possível em todos os segmentos e sectores da cadeia alimentar. Antes da aplicação do HACCP devem estar em pleno funcionamento as Boas Práticas de Fabrico e de Higiene e os programas de pré-requisitos que controlem os perigos associados com a envolvente ao estabelecimento (localização e estruturas, serviços, pessoal, instalações e equipamentos). Após estas etapas preliminares segue-se o “Estudo HACCP” propriamente dito, entre o qual se destaca a análise de perigos e a identificação de pontos críticos de controlo (PCC). Neste estudo específico, foram encontrados quatro etapas onde se considera essencial o controlo, de modo a minimizar o perigo: recepção das carnes frescas, armazenamento das carnes em refrigeração, picagem das carnes e exposição em refrigeração. Em todas elas os procedimentos de monitorização baseiam-se essencialmente num controlo tempo/temperatura. Como num talho não existe nenhuma etapa capaz de eliminar totalmente a presença de microrganismos patogénicos (como a confecção), é essencial que o consumidor esteja também informado acerca dos potenciais perigos associados ao consumo da carne, aprendendo a prevenir a ocorrência de doenças de origem alimentar pela adopção de boas práticas na manipulação e preparação correcta de alimentos.
ABSTRACT The present work aims to describe the several stages involved in a food safety system implementation in a butcher shop, based on prevention principles and concepts to control the production process and ensure safety products. The HACCP – Hazard Analysis and Critical Control Point – methodology is now the internationally accepted reference for food safety systems implementation, identifying the specific hazards and preventive measures for their control at all production stages. It is based on a systematic, documented and verifiable approach whose implementation is possible in all segments and sectors of the food chain. Before the HACCP implementation, the Good Manufacturing and Hygiene Practices should be in full operation, as well as prerequisite programs to monitor the associated hazards with the establishment environment (location and infrastructure, services, personnel, facilities and equipment). After this preliminary steps follows the “HACCP study” itself, in which the Hazard Analysis and Critical Control Points (CCP) identification stands out. In this specific study were found four stages in which the control were considered essential in order do minimize or prevent the hazard: meat reception, storage of meat under refrigeration, meat chopping and finished product display at refrigeration temperatures. All the monitoring procedures are mainly based on a time/temperature control. There is no stage in a butcher shop able to eliminate pathogenic microorganisms (as the cooking). So it’s essential that the consumer is aware of the potential danger associated with meat consumption, learning to prevent foodborne diseases by the application of good practices in handling and proper preparation of food.
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Books on the topic "System HACCP"

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Mortimore, Sara. HACCP: A Practical Approach. 3rd ed. Boston, MA: Springer US, 2013.

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Limited, Leatherhead International, and Royal Society of Chemistry (Great Britain), eds. HACCP: A toolkit for implementation. 2nd ed. Leatherhead, Surrey: Leatherhead Publishing, 2010.

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HACCP user's manual. Gaithersburg, Md: Aspen Publishers, 1998.

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Carol, Wallace, ed. HACCP: A practical approach. 2nd ed. Gaithersburg, Md: Aspen Publishers, 1998.

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Carol, Wallace, ed. HACCP: A practical approach. London: Chapman & Hall, 1994.

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R, Hayes P., and Hayes P. R, eds. Food hygiene, microbiology, and HACCP. 3rd ed. Gaithersburg, Md: Aspen Publishers, 1998.

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Knight, Chris, 1950 July 20- and Campden & Chorleywood Food Research Association Group., eds. HACCP in agriculture : livestock production. Chipping Campden: Campden & Chorleywood Food Research Association Group, 2001.

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Surak, John G., and Steven Wilson. The certified HACCP auditor handbook. Milwaukee, Wisconsin: ASQ Quality Press, ASQ Food, Drug, and Cosmetic Division, 2014.

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Bedford, Lynn V. HACCP in agriculture: Livestock production. Chipping Campden: Campden & Chorleywood Food Research Association Group, 2002.

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Bedford, Lynn V. HACCP in agriculture: Livestock production. Chipping Campden: Campden & Chorleywood Food Research Association Group, 2002.

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Book chapters on the topic "System HACCP"

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Stevenson, K. E., and Bonnie J. Humm. "Effective Recordkeeping System for Documenting the HACCP Plan." In HACCP, 83–89. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4684-8818-0_9.

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Stevenson, K. E., and Bonnie J. Humm. "Effective Recordkeeping System for Documenting the HACCP Plan." In HACCP, 83–89. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4684-6542-6_9.

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Mortimore, Sara, and Carol Wallace. "HACCP as a way of life — maintaining your HACCP System." In HACCP, 163–82. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2063-4_8.

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Mortimore, Sara, and Carol Wallace. "HACCP as a way of life — maintaining your HACCP System." In HACCP, 223–55. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-5781-4_8.

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Adams, Catherine E., E. Spencer Garrett, Martha Hudak-Roos, E. Jeff Rhodehamel, and Dale D. Boyle. "HACCP System in Regulatory Inspection Programs: Case Studies of the USDA, USDC, and DOD." In HACCP, 115–25. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4684-8818-0_13.

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Adams, Catherine E., E. Spencer Garrett, Martha Hudak-Roos, E. Jeff Rhodehamel, and Dale D. Boyle. "HACCP System in Regulatory Inspection Programs: Case Studies of the USDA, USDC, and DOD." In HACCP, 115–25. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4684-6542-6_13.

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Savage, Robert. "Own-Check System: C. HACCP." In Meat Inspection and Control in the Slaughterhouse, 540–51. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118525821.ch23c.

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Jay, James M. "The HACCP System and Food Safety." In Modern Food Microbiology, 408–25. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7473-6_19.

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Jay, James M. "The HACCP System and Food Safety." In Modern Food Microbiology, 408–25. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-7476-7_19.

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Murano, Peter S., and Elsa A. Murano. "The HACCP System and Food Safety." In Food Science Text Series, 55–57. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4615-4543-9_21.

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Conference papers on the topic "System HACCP"

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Li, Yu-Hui, Shuai Yang, Bo Li, and You-Fen Zhang. "The Traceability System Design Based on The HACCP." In 2016 International Conference on Computer Engineering and Information Systems. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/ceis-16.2016.98.

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Verbytskyi, S. B. "HACCP SYSTEM AND TRACEABILITY OF RAW MATERIALS AND PRODUCTS OF MEAT INDUSTRY." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-235.

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Abstract:
An important concept of HACCP systems in the raw material and product chains of meat production is to ensure proper traceability by identifying farm animals and monitoring the safety and quality indicators of raw materials in accordance with the regulations in force. For the proper functioning of a traceability system, both external and internal traceability should be ensured in livestock production and processing enterprises.
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Feng, Xiaojun. "Construction of Safety Management System of Student Canteen Based on HACCP." In 2020 International Conference on Information Science, Parallel and Distributed Systems (ISPDS). IEEE, 2020. http://dx.doi.org/10.1109/ispds51347.2020.00079.

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Popov Janevska, D., R. Gospavic, and V. Popov. "A novel HACCP system supported by QMRA for increased food safety." In ENVIRONMENTAL HEALTH RISK 2009. Southampton, UK: WIT Press, 2009. http://dx.doi.org/10.2495/ehr090291.

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Nollet, Nathalie, K. Lammertyn, K. Houf, Dominiek Maes, A. de Kruif, Lieven de Zutter, and J. van Hoof. "The use of a HACCP-based control system in closed pig herds." In Fifth International Symposium on the Epidemiology and Control of Foodborn Pathogens in Pork. Iowa State University, Digital Press, 2003. http://dx.doi.org/10.31274/safepork-180809-524.

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Mital, Stanislav. "WHY IS THE IMPLEMENTATION OF THE HACCP SYSTEM IMPORTANT IN FAST FOOD ESTABLISHMENTS." In THEORETICAL AND EMPIRICAL SCIENTIFIC RESEARCH: CONCEPT AND TRENDS, chair Olena Mital. European Scientific Platform, 2020. http://dx.doi.org/10.36074/24.07.2020.v1.16.

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Yang, Jun, Haibin Liu, Meiqiong Su, Qiaozhen Gu, and Ran Xu. "Study on the Application of HACCP System in Management of Postgraduate Course Teaching." In 2016 International Conference on Management Science and Innovative Education. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/msie-16.2016.78.

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Dimitriev, A. D., A. Iu Trifonova, and M. G. Andreeva. "Study of the implementation of the principles of HACCP in the system of the food industry." In ТЕНДЕНЦИИ РАЗВИТИЯ НАУКИ И ОБРАЗОВАНИЯ. НИЦ «Л-Журнал», 2018. http://dx.doi.org/10.18411/lj-10-2018-185.

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Feng Tian. "A quality and safety control system for China's dairy supply chain based on HACCP & GS1." In 2016 13th International Conference on Service Systems and Service Management (ICSSSM). IEEE, 2016. http://dx.doi.org/10.1109/icsssm.2016.7538465.

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Feng Tian. "A supply chain traceability system for food safety based on HACCP, blockchain & Internet of things." In 2017 14th International Conference on Service Systems and Service Management (ICSSSM). IEEE, 2017. http://dx.doi.org/10.1109/icsssm.2017.7996119.

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