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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 VeterináriaA 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&.
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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 ArticleDirect 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 VeterináriaO 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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Govender, R. "Advancing the hygiene management system at poultry abattoirs in Gauteng, South Africa." Journal for New Generation Sciences, Vol 10, Issue 3: Central University of Technology, Free State, Bloemfontein, 2012. http://hdl.handle.net/11462/618.
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Published ArticleThe Meat Safety Act, Act 40 of 2000 compels all registered abattoirs in South Africa to implement and maintain a Hygiene Management System (HMS) to ensure the safe processing of meat. The HMS is a basic food safety system that focuses on process standards that are designed to reduce the risk of contamination of meat and meat products during processing. Part of the Poultry regulations provide the requirements of HMS and were published by government on the 24th of February 2006. However, no guidelines were published or made available to poultry abattoir operators on how to interpret and implement the requirements of the HMS. The aim of this research was to determine the extent of HMS implementation at poultry abattoirs in Gauteng. The intention was to identify short comings, if any, within implemented HMSs with the intention of promoting compliance. This was achieved by developing common themes from research audit findings. These themes were then used to suggest critical areas that should be addressed during the development of an HMS implementation guideline document.
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Šliogerienė, Asta. "Rizikos veiksnių analizės svarbių valdymo taškų sistemos diegimas maisto pramonės įmonėse." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2007. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2007~D_20070816_161306-66056.
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Šiame darbe nagrinėjami bendrieji maisto produktų kokybės aspektai ir smulkiau aptartas svarbiausias kokybės aspektas – produkto sauga ir saugumo užtikrinimas naudojant modernią rizikos veiksnių analizės svarbių valdymo taškų (RVASVT) sistemą. I��nagrinėjus esamą RVASVT sistemos diegimo padėtį Lietuvos maisto įmonėse , ypatingas dėmesys darbe skirtas rizikos veiksniams ir RVASVT sistemos diegimo problemoms ir jų sprendimui didesnėse maisto gamybos įmonėse. Darbe naudojami metodai teorinė analizė, maisto pramonės įmonių vadovų , personalo apklausa siekiant sužinoti jų nuomonę apie RVASVT sistemos diegimą ir jos naudą, srauto diagramų pagalba žaliavos/produkto pavaizduojami perdirbimo etapai įmonėje. Darbe apibūdinama RVASVT sistema ir jos nauda, analizuojami Lietuvos teisės aktai, ,reglamentuojantys maisto tvarkymą ir kontroliuojančių institucijų veikla šioje srity. Pateikiamas Lietuvos ir kitų šalių maisto įmonių požiūris į RVASVT diegimo privalumus , trūkumus ir sistemos reikalingumą maisto saugai. Pagrindžiama kai kurių teiginių ir praktinių nuorodų sudėtingumą ar abejotiną reikalingumą diegiant produkto saugos sistemą įmonėje.The aim of the work to determine increasing problems of HACCP system inoculation in the enterprises of food to prove the expediece and need of picking information.. It is judge HACCP system necessarity, which is reglamented by the juristic base. The analysis of problems that are promineted during the inoculation and the recommendation how to avoid them. The methods which were used are: theoretic analysis, interogation, and the diagrama of flow.There were refered on interrogation of food remaking enterprises results and data that was annouced in articles of EU specialists.There is analysed common aspects of food products quality and discused the most important aspect of quality narrowlly – the safetiness of product and assurance of safetiness using the modern HACCP system. There are indicated interfasings among UQM and HACCP systems. After studying current situation of the HACCP system inoculation and knowledge in Lithuania and other countries, special attention was paid to risk factors and problems which is originating during HACCP system inaculation in a industry enterprise. The more qualified personnel participate and more expedient information is fixed from the very beginning of the inoculation of the system, the more quaranties that a process, ruling with the guard of product in an enterprise, when producing it is not only standartification of documents, decreasing mismaching cases, the posibility of product selling was expanded.
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Fremuth, Jan. "Dopady dodržování systému kvality a bezpečnosti produktů na cenu finálního výrobku." Master's thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-260313.
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The thesis deals with the issue of compliance processes to ensure safety and quality of food. These standards are embedded in the world's standards, the standards.
In the introduction, the author explains the reason for the choice of this topic. Further hypotheses and objectives formulated by the work that have to be met and verified. From the available literature was created glossary topic, where I describe the history of the topic, its evolution and the current status at the present time. In the next chapter the author verifies the formulated hypotheses and meets the objectives of the work, all on the basis of the specified methods. At the conclusion of the work the author confronts the detected results with findings from the available literature, with hypotheses, review, and outlined the future continuation of the thesis.
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Hejduková, Dagmar. "Analýza rizik v systému managementu kvality." Master's thesis, Vysoká škola ekonomická v Praze, 2008. http://www.nusl.cz/ntk/nusl-12221.
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Pinto, Pedro Marino Morais. "Avaliação e controlo de fornecedores no âmbito de um plano HACCP implementado num catering de aviação." Bachelor's thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2009. http://hdl.handle.net/10400.5/1528.
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Dissertação de Mestrado Integrado em Medicina VeterináriaA segurança alimentar está relacionada com a garantia da ausência de potenciais perigos causadores de doença no ser Humano, associados aos géneros alimentícios no momento do seu consumo, ou seja, a ingestão pelo consumidor. A introdução destes perigos pode ocorrer em qualquer ponto da cadeia alimentar e, por isso, torna-se fundamental um controlo adequado ao longo da mesma. Os hábitos de consumo alteraram-se muito nas últimas décadas e, como consequência, foram desenvolvidas novas técnicas de produção, preparação, distribuição e fornecimento de alimentos. Ao mesmo tempo assistiu-se quer ao ressurgimento de perigos, enquanto os já existentes se tornaram mais preocupantes, quer à crescente preocupação dos consumidores com a segurança dos alimentos, o que os torna cada vez mais exigentes com os produtos e serviços que lhes são fornecidos. Neste contexto, a Comunidade Europeia publicou um conjunto de legislação relativa à segurança alimentar, entre ela o chamado “pacote higiene”. Os operadores do sector alimentar passaram a pôr em prática, de forma sistemática, um plano de autocontrolo baseado no sistema HACCP, ferramenta essencial para avaliar perigos e estabelecer medidas para o seu controlo, cuja finalidade é a aposta forte na prevenção, e não mais na análise do produto acabado. Com este tipo de sistemas pretende-se aplicar as medidas que garantam a segurança dos produtos, através da identificação de pontos ou etapas onde se pode controlar os perigos para a saúde dos consumidores, os pontos críticos de controlo (PCCs). Igualmente indispensável, para a eficácia do Sistema HACCP, é a implementação de programas de pré-requisitos, como são, entre outros, os Códigos de Boas Práticas de Higiene ou a selecção, qualificação, avaliação e controlo de fornecedores. É a estes que cabe o papel crucial de fornecer produtos e matérias-primas alimentares de qualidade e em condições de segurança e higiene. Tendo como exemplo um catering de aviação, pretendeu-se neste trabalho demonstrar a importância para um operador do sector alimentar, de garantir que os produtos e matérias primas adquiridos, são recepcionados, mantidos e manipulados em condições de higiene e segurança, e ao mesmo tempo controlar e avaliar os seus fornecedores, sempre com o objectivo de obter um produto final seguro e de qualidade para os consumidores.
ABSTRACT - EVALUATION AND CONTROL OF SUPPLIERS IN A HACCP PLAN IMPLEMENTED IN A FLIGHT CATERING - Food safety is related with the presence of hazards associated with food at the time of consumption, ie the ingestion by the consumer. The introduction of these hazards can occur anywhere in the food chain and therefore it’s essential adequate control over the same. The habits of consumption had many changes over the past decades and, consequently, were developed new techniques of production, preparation, distribution and supply of food. At the same time there was also the emergent hazards and existing ones have become more resistant, on the other hand the growing concern of consumers at this level, making them more demanding with the products and services they provided. On this context the European Community published a number of new legislation on food safety. Food business operators began to implement in systematic way procedures, based on the HACCP system, an essential tool to assess hazards and establish measures for their control, whose aim is to focus on prevention, instead of carrying out analysis in finished products. With this type of system is intended to implement measures that ensure an efficient control through the identification of points or stages, where hazards to health of consumers can be controlled, called critical control points (PCCs). Equally essential to the effectiveness of the HACCP system is the implementation of prerequisites, such as good hygienic practices of food and raw materials among others; also included are the selection, qualification, evaluation and control of suppliers. They have the crucial role to provide quality products and raw materials in safety and hygienic conditions. Taking as an example a flight catering business, was pretended in this essay to shown the importance of a food operator has in ensuring that products and raw materials purchased, are acquired, maintained and handled in safety and hygienic conditions, and at the same time their suppliers are controlled and evaluated, always with the purpose to obtain a safe final product, with quality, for consumers.
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Villet, William de Gouret. "A model for the implementation of Hazard Analysis Critical Control Points (HACCP) in the white fish industry." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52087.
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Thesis (MBA)--Stellenbosch University, 2001.ENGLISH ABSTRACT: Fish and shellfish are, with very few exceptions, generally considered safe. Food safety laws in many parts of the world are, however, requiring companies to implement programs such as Hazard Analysis Critical Control Point (HACCP) as a means of assuring food safety from harvest to consumption. In South Africa, fishing companies wishing to export products to countries such as the European Union (EU), the United Sates (US), et cetera have, over the past number of years, been required to implement HACCP. Various issues are, however at stake with regards to the successful implementation of HACCP and thus this study project is primarily focused on the application of the HACCP system to the white fish industry. The method of study involved consultation with various local authorities in order to highlight existing HACCP problems within the South African White Fish Industry. A literature survey was conducted to ascertain the requirements of various countries and international organisations and iii addition to gain an in-depth knowledge as to theworking requirements of HACCP. Prior to setting in place a HACCP system, the model reviews in detail the HACCP manual requirements and prerequisite programs required. The prerequisite programs are not limited to but include good manufacturing practices, operation and sanitation, pest control, traceability and recall procedures, customer complaint procedures, chemical control program and training. Process flow diagrams need to be developed and verified for each process and product. Once completed an analysis of the various biological, chemical and physical hazards that are likely to affect the safety of the product is conducted. The seven principles of HACCP are clarified together with how they may best be implemented and monitored, taking in to consideration the various parameters of each fish processing establishment. A brief introduction about the relationship between the HACCP system, ISO 9000 and total quality management (TOM) and the advantages and disadvantages of each system is included. The study project is completed with recommendations for further study in other food processing industries. Recommendations include, but are not limited to ensuring that current and new legislation be regularly monitored, HACCP models be developed for industries such as the shellfish industry, et cetera and that, where possible, harmonisation of the requirements be internationally agreed upon.
AFRIKAANSE OPSOMMING: Oor die algemeen word vis en skulpvis, met 'n paar uitsonderings, as veilig beskou. Internasionaal word daar deur die voedsel veiligheidswette vereis dat maatskappye aan 'n standaard naamlik HACCP ( Hazard Analysis Critical Control Point) voldoen wat verseker dat die voedsel vanaf sy oorspronklike bron tot en met by die verbruiker veilig is vir gebruik. In Suid Afrika, word oor die laaste aantal jare van alle vismaatskappye wat vis wil uitvoer na Europeuse lande of die Verenigde state, verwag om HACCP te implimenteer. Verskeie kwessies is op die spel met betrekking tot die suksesvolle implimentering van HACCP en daarom word hierdie projek gefokus op die suksesvolle implimenteering van die HACCP beginsel in die witvis bedryf. Vir die studie is plaaslike owerhede genader om vas te stel waar bestaande probleme met betrekking tot die witvis bedryf is. 'n Literatuur studie is uitgevoer om te bepaal wat die behoeftes is van verskillende lande en internationale instansies en ook om 'n indiepte kennis te bekom vir die funksionerings vereistes van HACCP. Die model beskryf volledig wat vereis word om 'n HACCP handleiding saam te stel en die voorvereiste programme wat benodig word alvorens 'n HACCP plan inwerking gestel kan word. Daar is geen beperkings ten opsigte van die voorvereiste programme nie maar dit sluit die volgende in: goeie vervaardigings praktyke, higiëne bestuur, plaagbeheer, identifiseering en produk ontrekking prosedure, verbruikersklagtes, chemikalië beheer en opleiding. Vir elke proses en produk moet daar 'n vloei diagram opgestel word. Daarna moet 'n ontleding gedoen word van alle moontlike biologiese, chemiese en fisiese gevare wat die veiligheid van 'n produk kan benadeel. Verder bespreek die studie die sewe beginsels van HACCP, die implimentering en monitering daarvan met inagneming van die uniekheid van elke prosesaanleg. 'n Kort oorsig oor die verwantskap tussen HACCP, ISO 9000 en "TQM ( Total Quality Management)" met elk se voor en nadele word ook bespreek. Die studie word afgesluit met aanbevellings vir verdere studies in die voedselprosesseringsindustrie, oor die monitering van huidige en toekomstige wetgewing, die ontwikkeling van HACCP modelle en harmonisering van internasionale en plaaslike vereistes soos ooreengekom.
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Cruz, Diogo Miguel Casquinha Lopes. "Adaptação do Sistema HACCP de uma indústria de pré-cozinhados ultra congelados às exigências da norma NP EN ISO 22000:2005." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/7067.
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Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de AgronomiaThis work consists in the adaptation of a HACCP System (Hazard Analysis and Critical Control Points), present in a pre-cooked and frozen industry, more specifically in the manufacturing process of patties, cheese and ham rolls, pears and tender dough pastel, to the ISO 22000:2005 requirements. The work carried out was based on an internship at Socimbal Company, where it was possible to run multiple functions and observe all the productive activity of the company, crucial to acquire an overview of the process and, together with the experience of managers and employees, make an assessment more sensible and conscientious. Based in these knowledge and experience the flowchart of manufacturing, hazard analysis, preventive and corrective actions of raw materials and production steps were reviewed, as well the Critical Control Points Program and Pre-Operational requirements were defined. Thus, we obtained the HACCP system adapted to the requirements of ISO 22000; the food safety increased and the analysis of the production system and its control process were simplified.
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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 IndustrialO 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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Vermeulen, Emma Emmerenza. "Implementation of hazard analysis and critical control point (HACCP) system in a food service unit serving immuno-suppressed patient diets / E.E. Vermeulen." Thesis, North-West University, 2006. http://hdl.handle.net/10394/1179.
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Main aim: To supply recommendations to implement a Hazard Analysis of
Critical Control Points (HACCP) system in a hospital food service unit serving
low bacterial diets in order to prevent or decrease the infection rates in
Hematopoietic Stem Cell Transplant (HSCT) patients.
Objectives: Firstly, to investigate the current food safety and hygiene
status in a hospital food service unit, serving low bacterial diets, by means of
a questionnaire and bacterial swabs taken from the food service unit.
Secondly, to utilize the gathered information in a structured action plan to
implement HACCP standards successfully in the appointed food service unit.
The implementation of HACCP will not be done by the author.
Design: The primary research was done in a food service unit of a 350
bed private hospital. One unsuspected audit with a pre-designed audit form
was done. The audit consisted out of ten categories. A percentage was
allocated to each category. Four swabs, as well as four food samples, were
taken during the audit. The swabs and samples were tested to assess the
microbiological safety of the foods prepared in the appointed hospital food
service unit. The results of the audit, swabs and food samples were used to
evaluate the current Food and Safety System of the hospital food service unit
according to internationally approved HACCP standards.
Setting: The study was conducted in the metropolitan area of Gauteng,
South Africa.
Results: None of the ten areas audited was of an acceptable standard
and an average of 37% was scored. Category 5, the service and distribution
area, scored the highest (69%) and category 10, the quality procedures and
records division, scored the lowest (6%). According to United States Food
and Drug Administration Baseline Report five forbidden policies could lead to
increased risk of food borne illnesses. All five forbidden policies were
detected in the food service unit during the audit. The microbiological tests
showed relatively high microbial counts.
Conclusion: The results of the study confirmed that instead of focusing
mainly on the selection of food items allowed, and the cooking methods used
in HSCT diets, the type of food service, together with the food and safety
protocol that the food service follows, could play an important role in providing
food that is safe for HSCT patient use.Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2007.
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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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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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Feix, Michal. "Bezpečnost potravin v obchodních řetězcích." Master's thesis, Vysoká škola ekonomická v Praze, 2008. http://www.nusl.cz/ntk/nusl-4897.
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The theoretical part of the diploma work contains key principles of food safety. It includes the chapter about RASFF system and nanotechnology in food safety. Next part is about chosen food safety systems HACCP, IFS and BRC. In the practical part there is the analysis of the food safety system in the retail chain and the proposal for the more efficient one.
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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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Violaris, Yiannis Vasou. "Monitoring and control of risks associated with food production and food handling : the HACCP system and its application to the food businesses with particular regard to Cyprus." Thesis, University of Surrey, 2003. http://epubs.surrey.ac.uk/2190/.
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Taylor, Joanne Zaida Godderidge. "Understanding and managing risk : the use of in-depth psychological narrative interviews in the development and evaluation of an innovative new HACCP-based system for catering businesses." Thesis, University of Salford, 2007. http://usir.salford.ac.uk/26938/.
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Small catering businesses represent the majority of the food industry and have an important role to play in the control of food borne disease. Since 1995 they have been required by law to operate risk-based food safety management in their businesses, based on the principles of Hazard Analysis Critical Control Point (HACCP). This was extended to a requirement for formal, documented HACCP-based systems in January 2006. HACCP is a theoretically effective risk management system, which takes a preventative, focused approach to managing food safety. However, it is a resource-heavy, time-consuming system, that is full of complex jargon and requires technical expertise to put into place. This poses a major problem for the majority of businesses in the industry, namely small catering operations with limited resources and technical expertise. This project utilised in-depth psychological research techniques through a 3- year iterative process of development, piloting, evaluation and review of a new risk-based approach to food safety management for the catering industry. In- depth narrative interviews and supporting documentary analysis were carried out with 22 catering businesses to identify the practical and psychological barriers involved in implementing food safety management systems in catering. The businesses were randomly selected from the North West of England and 100% of the original sample agreed to be interviewed when approached. A model of 21 barriers was identified from this work and was used to assist in the development of a new risk-based food safety management system. Six months following the implementation of the new system, the business managers still in post and available were re-interviewed and their documents were assessed. This enabled an in-depth analysis of any changes in their food safety knowledge, attitudes and behaviours as a result of using the system. Three years following the implementation of the new system, the managers still in post and available were interviewed and their documents were assessed a third time to assess longitudinal change. At both the six-month and three-year periods the system was shown to be highly successful in improving knowledge, attitudes and behaviour, and overcoming barriers to food safety management in the catering industry. The new system, named Safer Food Better Business, was officially adopted by the Food Standards Agency in 2005. It is now the recommended approach to food safety management for over 400,000 small catering businesses nationwide.
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Godoy, Thaís Helena Zero de Oliveira Pereira de. "A motivação dos funcionários como fator de sucesso para a implantação do Sistema APPCC: um estudo exploratório aplicado a uma indústria de alimentos para animais de companhia." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/74/74134/tde-22022018-102459/.
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O crescimento do mercado de alimentos para animais de companhia devido à cultura de animais de estimação vem, consequentemente, aumentando a competitividade das empresas inseridas nesse nicho. Buscando atender às necessidades do consumidor que exigem produtos com qualidade e manter-se competitiva, as empresas fazem uso de ferramentas como o Sistema de Análise de Perigos e Ponto Crítico de Controle (Sistema APPCC). Assim, o presente estudo buscou investigar a motivação dos funcionários como fator de sucesso no processo de implantação de referido Sistema. A investigação deu-se mediante um estudo de caso em uma indústria de alimentos para animais domésticos, situada no interior de São Paulo, pela pesquisa exploratória com coleta de dados através da observação direta da pesquisadora combinada com a técnica de entrevista dirigida a funcionários direta ou indiretamente ligados à implantação do Sistema. A análise descritiva dos dados permitiu caracterizar os participantes, verificar possíveis correlações com o Modelo de Comportamento Humano de Robbins (2005) e os fatores de satisfação no trabalho, impactando ou não o absenteísmo, a rotatividade e a produtividade desses funcionários, com evidenciação da Teoria da Hierarquia das Necessidades de Maslow. Foi possível concluir que o comportamento humano em situações de trabalho está intimamente ligado com o atingimento de metas individuais que somadas colaboram com o alcance dos objetivos organizacionais.The growth of the market of pet food due to culture of pets is increasing the competitiveness of the companies included in that niche. Seeking to meet the needs of consumers who demand quality products and to remain competitive, companies make use of tools such as the System of Hazard Analysis and Critical Control Point (HACCP System). Thus, the present study sought to investigate the motivation of staff as a factor of success in the process of implementation of this system. The investigation came about through a case study in a food industry for domestic animals, located in the inner of São Paulo, using the exploratory research with data collection through direct observation of the researcher combined with the employee-driven interview technique directly or indirectly linked to the implementation of the system. The descriptive analysis of the data has allowed to characterize the participants, check possible correlations with the Model of Human Behavior of Robbins (2005) and the factors of job satisfaction, impacting or not the absenteeism, the turn over and the productivity of these employees, with presentation of the theory of Maslow\'s Needs Hierarchy. It was possible to conclude that human behavior in work situations is closely linked with the achievement of individual targets that together collaborate with the achievement of organizational objectives.
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Mariano, Luísa Alexandra Antunes. "Qualidade dos alimentos prontos a servir do distrito de Aveiro." Master's thesis, Universidade de Aveiro, 2011. http://hdl.handle.net/10773/7972.
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Mestrado em MicrobiologiaNos últimos anos, observou-se um aumento do consumo de alimentos prontos a comer em estabelecimentos de restauração a nível mundial. Consequentemente, a vigilância microbiológica dos alimentos produzidos nestas unidades tornou-se uma área de grande interesse do ponto de vista da Saúde Publica. O objectivo deste estudo foi avaliar a qualidade microbiológica dos alimentos prontos a comer (alimentos cozinhados, alimentos mistos e saladas) servidos em restaurantes, escolas e lares do Distrito de Aveiro. Esta avaliação foi realizada de acordo com a legislação elaborada pelo Instituto Nacional de Saúde Dr. Ricardo Jorge. O período de estudo foi de sete anos (2004 a 2010). Foram estudadas 3295 amostras de alimentos e 2031 amostras de utensílios utilizados na confecção dos alimentos. Os alimentos e utensílios foram submetidos e avaliados através de análises microbiológicas de quantificação de microrganismos a 30°C, bolores e leveduras, coliformes totais, E. coli, S. aureus, Clostridium e presença de Listeria e Salmonella. Os resultados mostraram que os alimentos mistos foram os que apresentaram maior percentagem de amostras não satisfatórias (41%). Dos três tipos de instituições estudadas os restaurantes foram os que apresentaram alimentos com pior qualidade microbiológica (25% de amostras não satisfatórias) e os lares foram as que apresentaram menos amostras não satisfatórias (14% de amostras não satisfatórias). Nas escolas a percentagem de amostras não satisfatórias foi de 15%. Os microrganismos a 30°C foram os que mais frequentemente ultrapassaram o valor legislado (em 19% das amostras). Os microrganismos patogénicos mais implicados na má qualidade dos alimentos foram os Staphylococcus aureus (ultrapassaram o valor limite em 1% das amostras). Durante o período de estudo observou-se um aumento progressivo da qualidade microbiológica dos alimentos prontos a comer. Apesar da implementação do sistema HACCP nos estabelecimentos de restauração em Portugal em 1998, a percentagem de alimentos prontos a comer, servidos nestes estabelecimentos, que apresentam má qualidade microbiológica é ainda muito alta (18% em média).
In recent years, emerged a trend of increasing consumption of ready to eat food in catering establishments worldwide. Consequently, the microbiological surveillance of food produced in these units has become an area of great interest from the point of view of Public Health. The aim of this study was to evaluate the microbiological quality of ready to eat food (cooked food, mixed food and salads) served in restaurants, schools and nursing homes in the District of Aveiro. This evaluation was performed in accordance with the rules established by the National Institute of Health Dr. Ricardo Jorge. The study period was seven years (2004 to 2010), and were analyzed 3295 samples of food and 2031 samples of cooking utensils. The food and cooking utensils were evaluated through microbiological quantification of microorganisms at 30 ° C, yeasts and molds, total coliforms, E. coli, S. aureus, Clostridium and presence of Listeria and Salmonella. The results showed that mixed food presented the highest percentage of unsatisfactory samples (41%). Of the three types of institutions studied, the restaurants were those with the worst microbiological quality of food (25% of unsatisfactory samples) and old nursing homes showed the best quality (14% of unsatisfactory samples). In schools the percentage of unsatisfactory samples was 15%. Microorganisms at 30 ° C were the parameter that more often exceeded the legislated value (19% of samples). The pathogenic microorganisms most commonly implicated in the poor quality of food were Staphylococcus aureus (exceeded the limit in 1% of samples). During the study period there was a progressive increase in the microbiological quality of ready to eat food. Despite the implementation of HACCP in restaurants in Portugal in 1998, the percentage of ready to eat food served in these establishments that present a poor microbiological quality is still very high (18% on average).
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Provazníková, Juliana. "Systém HACCP v konzervárenském podniku." Master's thesis, Vysoká škola ekonomická v Praze, 2007. http://www.nusl.cz/ntk/nusl-13257.
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Systém HACCP, podobně jako normy ISO, patří mezi nejmodernější systémy uplatňované při řízení výroby v potravinářských podnicích. Na rozdíl od norem ISO je zaměřen především na prevenci zdravotní nezávadnosti - zajišťuje preventivní a systematický přístup k včasné identifikaci nebezpečí zdravotní závadnosti a k zamezení jeho vzniku. Jeho důsledná aplikace výrazně snižuje nejen zdravotní rizika, ale i ekonomické ztráty ve výrobě. Hlavním důvodem k návrhu projektu zavedení systému HACCP bylo splnění povinnosti výrobce potravin v souladu se zákonem č. 110/1997 Sb. o potravinách a tabákových výrobcích ve znění pozdějších předpisů.
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Cardoso, Pedro Henrique Magalhães. "O Sistema APPCC como delineamento técnico para criação e implementação de programas de autocontrole sanitário em estabelecimentos atacadistas de peixes ornamentais." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/10/10134/tde-01082018-094310/.
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Considerando a escassez de trabalhos científicos relacionados às medidas de biosseguridade na área de peixes ornamentais, o presente estudo utiliza o Sistema APPCC para delinear a criação e implementação de programas de autocontrole sanitário em estabelecimentos atacadistas de peixes ornamentais, estabelecendo os seguintes objetivos: 1) criar um guia de orientação para a adoção de medidas de biosseguridade relacionadas às boas práticas de manejo e higiene em comércio atacadista de peixes ornamentais; 2) listar os principais perigos biológicos de natureza bacteriana, viral, fúngica e parasitária aos quais os peixes ornamentais estão susceptíveis, bem como as medidas de prevenção e controle e 3) aplicar o Sistema APPCC em comércio atacadista de peixes ornamentais para um efetivo autocontrole sanitário dos animais comercializados. Como metodologia seguiram-se os passos para implementação do Sistema APPCC respectivamente: 1) identificação da empresa e definição do âmbito de aplicação, acompanhamento dos colaboradores e identificação das funções, das condições de infraestrutura e práticas higiênicossanitária, descrição do produto, elaboração de um fluxograma da área de processamento desde o recebimento até a expedição e validação in loco do Fluxograma; 2) identificação dos perigos biológicos e medidas preventivas para controle; 3) determinação dos pontos críticos de controle, estabelecimento de limites críticos de controle, monitoramento, ações corretivas; procedimentos de verificação e registro de dados e documentação. Conclui-se, que o Sistema APPCC é aplicável e útil para o autocontrole sanitário em comércio atacadista de peixes ornamentais e, como um programa de autocontrole serve de base para criação de outros programas relacionado às boas práticas, tais como controle higiênicossanitário e Bem Estar Animal, aumentando a qualidade técnico-produtiva do negócio e oferecendo animais saudáveis ao consumidorDue to the scarcity of scientific studies related to biosecurity measures in the ornamental fish area, this current study works under the HACCP System to delineate the creation and implementation of sanitary control programs in wholesale ornamental fish, establishing the following objectives: 1) to create a guideline for the implementation of biosecurity measures related to good management and hygiene practices in wholesale trade for ornamental fish; 2) to list the main biological hazards of bacterial, viral, fungal and parasitic to which ornamental fish are susceptible, as well as the prevention and control measures; and 3) to apply the HACCP system in wholesale trade in ornamental fish for effective sanitary control of the sold animals. As a methodology, the following steps were taken in order to implement the HACCP System: 1) identification of the company and definition of the scope, monitoring of employees and identification of functions, infrastructure conditions and hygienic sanitary practices, product description, elaboration of a flow diagram from the processing area from receipt to expedition and on-site validation of the flow diagram; 2) identification of biological hazards and preventive measures for control; 3) determination of critical control points, establishment of critical limits of control, monitoring, corrective actions; procedures for verification and recording of data and documentation. It is concluded that the HACCP system is applicable and useful for sanitary self-control in wholesale trade in ornamental fish, and since a self-control program serves as a basis for the creation of other programs related to good practices such as hygienic sanitary control and Animal Welfare, increasing the technical-productive quality of the business and offering healthy animals to the costumer.
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Lopes, Ellen Almeida. "Proposta e avaliação de uma sistemática para a implementação da norma ISO 22000: 2005 - sistemas de gestão da segurança de alimentos e exemplo prático de sua implementação." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25052016-122936/.
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Foi desenvolvida uma proposta de sistemática para implementação de Sistema de Gestão da Segurança de Alimentos com base na Norma ISO 22000:2005 (NBR ISO 22000:2006). Esta sistemática está composta por: A) Mapeamento da documentação; B) Formulários para o Planejamento do sistema APPCC/ HACCP com base na norma ISO 22000, bem como Instrução para seu uso, incluindo tanto as etapas preliminares como os 7 Princípios estabelecidos pelo Codex Alimentarius; C) Documentos para a verificação dos sistemas: Checklist para auditoria de verificação, tanto de adequação como de implementação, e Mapeamento da comunicação. Esta sistemática foi aplicada em uma linha de produtos em pó de empresa real, de porte médio, denominada, ficticiamente, empresa EXEMPLO. Foram dados os treinamentos necessários, adequados ao nível de conhecimento da equipe de segurança de alimentos, e realizadas reuniões de consultoria. Após implementação da sistemática proposta pela equipe da empresa EXEMPLO na linha de produtos escolhida para este fim, foi realizada uma auditoria de verificação para a avaliação da adequação do Sistema de Gestão da Segurança de Alimentos com base na Norma ISO 22000. A equipe foi composta por três auditores, sendo dois deles com formação nível auditor líder de ISO 22000. Concluiu-se que a sistemática é eficaz e adequada, atendendo plenamente às exigências da Norma ISO 22000. Foi, também, incluído no trabalho exemplo prático da documentação básica resultante da implementação na empresa EXEMPLO. A sistemática e modelos desenvolvidos, bem como a visualização de um exemplo prático, podem auxiliar as empresas a diminuir significativamente o tempo de implementação, embora ajustes devam ser feitos para adequação à sua realidade. Os ajustes necessários devem considerar os requisitos regulamentares, dependendo do tipo de produto e do órgão regulatório responsável pela sua regulamentação e fiscalização, bem como requisitos estatutários que possam impactar na sistemática desenvolvida.A proposed methodology was developed for the implementation of a Food safety management system based on ISO 22000:2005 (NBR ISO 22000:2006). This methodology includes: A) Map of all necessary documents; B) Forms for the HACCP system planning, based on ISO 22000 plus related instruction on how to use these forms, including the preliminary steps and the 7 Principles established by Codex Alimentarius; C) Documents for ISO 22000 system verification: Checklist for system assessment, considering adequacy and implementation and a Map of communication activities. This methodology was applied to one organization of medium size, focusing on one of its product lines. This organization was identified as EXAMPLE Organization. Necessary trainings and consultancy were offered by the author, considering the knowledge level of the food safety team. After implementation was complemented by the EXAMPLE Organization, according to the organization, an assessment was performed by a team composed of 3 auditors, two of them at the ISO 22000 lead auditor level. The main objective of this audit was to evaluate the adequacy of the proposed methodology. The conclusion was that the methodology is effective and adequate to the requirements of the ISO 22000 standard. The main documentation developed was also shown as the result of the implementation. The methodology and forms developed may help organizations to reduce the time involved in the implementation of the ISO 22000 system, even though adjustments to their circumstances shall be made. The necessary adjustments shall consider the kind of the product and the related statutory and regulatory requirements.
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Anandappa, Marienne A. "EVALUATING FOOD SAFETY SYSTEMS DEVELOPMENT AND IMPLEMENTATION BY QUANTIFYING HACCP TRAINING DURABILITY." UKnowledge, 2013. http://uknowledge.uky.edu/animalsci_etds/19.
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HACCP-based food safety programs have been widely acclaimed, accepted and implemented as an effective means of managing food safety risks. While HACCP training is a cornerstone of managing HACCP programs, there is little information about the effectiveness of HACCP training and the durability of HACCP knowledge. Findings reveal a link between involvement level in HACCP activities and the accuracy of HACCP knowledge over time. Opportunities for peer training in HACCP, irrespective of overall experience in the food industry provide favorable circumstances for maintaining accuracy of HACCP knowledge. The optimal window for engaging employees in HACCP is directly following the completion of training for achieving the minimal depletion level of content knowledge. This study further reveals that refresher training in HACCP is necessary within three years. Furthermore, training standardization organizations likely need a formal process of monitoring and maintaining HACCP trainer and trainee qualifications to ensure uniformity in HACCP programming.
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Carrizo, Alberto. "Proposta para integrar os sistemas de gestão da qualidade, das boas práticas de fabricação e da APPCC em uma pequena empresa de sucos de frutas." Universidade Federal de São Carlos, 2005. https://repositorio.ufscar.br/handle/ufscar/3798.
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Previous issue date: 2005-12-05The steady growth of the fruit juices sector is a significant factor strengthening the Brazilian economy; the richness of the tropical fruits, the quality of juices they are processed into and the luring presentation to consumers expanded the internal market and helped conquer demanding markets abroad. All this happened as a result of meeting stringent and assorted requirements, since food fruit juices included quality and safety are a must today. The purpose of this paper is to present a proposal to integrate management systems involving quality, good manufacturing practices and related legal requirements, as well as HACCP, in a small fruit juices company in the State of São Paulo. The proposal includes integrated cost-effective actions to implement the various standards. The research carried out concludes that the integration of management systems involving quality, good manufacturing practices and related legal requirements, as well as HACCP, is feasible. A relationship matrix of the respective requirements was designed during the research, which allowed conducting an initial joint and revealing assessment to evaluate the degree of fulfillment of those requirements. Bearing in mind the company´s scenario where the research was performed and the first application of this Integrated Management System took place, the proposal was not totally implemented. The necessity was perceived to test the Integrated Management System and monitor its operation in other food sector companies, thus not only evaluating the consistency of the proposal but also its flexibility to meet local specific requirements and detect improvement opportunities.
O crescimento do setor de produção de sucos de frutas vem contribuindo ao fortalecimento da economia brasileira; a rica variedade de frutas tropicais, a diversidade de formas de apresentação e a qualidade dos sucos ampliaram o mercado interno e conquistaram mercados externos, atendendo exigências cada vez mais rígidas. As empresas do setor estão submetidas a crescentes exigências de qualidade e segurança de seus produtos. O objetivo deste trabalho é apresentar uma proposta para integrar os sistemas de gestão da qualidade, das boas práticas de fabricação e requisitos legais correlatos, bem como da APPCC, em uma pequena empresa de sucos de frutas situada no interior do Estado de São Paulo, submetida às crescentes exigências dos clientes. A proposta inclui ações integradas contribuindo para racionalizar os recursos aplicados ao processo de adequação aos diferentes referenciais normativos. O trabalho conclui que é viável a integração dos sistemas de gestão da qualidade, das boas práticas de fabricação e requisitos legais correlatos e da APPCC. A matriz de correspondência entre requisitos respectivos, desenhada durante a pesquisa realizada, permitiu a avaliação conjunta do grau de atendimento dos mesmos, facilitando o processo de implementação a partir dos resultados obtidos. Tendo em vista o cenário da empresa em que foi desenvolvida a pesquisa e realizada a primeira aplicação da proposta do Sistema Integrado de Gestão, não foi possível implementar a proposta integralmente. Foi percebida a necessidade de testar sua implementação e operação em outras empresas do setor de alimentos, para avaliar não só a consistência da mesma, senão também sua flexibilidade para se ajustar às especificidades locais e detectar oportunidades de melhoria. Palavras-chave: qualidade do alimento, segurança do alimento, BPF, ISO 9001 (2000) e APPCC, Resolução ANVISA RDC 275/01, indústria de sucos, sistema integrado de gestão.
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Feriová, Lucie. "Systém kritických bodů v cukrárenské výrobě." Master's thesis, Vysoká škola ekonomická v Praze, 2004. http://www.nusl.cz/ntk/nusl-11144.
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The aim of thesis is a system of critical points in food production, especially in the production of confectionery products. The system is based on the ability of manufacturers to establish the critical aspects of the production of safe food, allows to systematically identify hazards and assess the probability of its occurrence during production. Danger primarily as a substance in food, which could result in adverse health effects for consumers. And subsequently helps to improve the effectiveness of controls. This concept of control techniques is apparented from the national and European legislative requirements, which are listed in the first theoretical part of this thesis. They are designed to better acquaint themselves with the general requirements that are placed on food manufacturers. With the entry into the European Union is integrated European legislation, national legislation incorporated in European policy and legal requirements are taken into national legislation the second part introduces the principles and procedures of the system of critical points. Many manufacturing processes involve multi-process from producing raw materials for the finished product. Correct, complete, and introduced the study of critical points identified by the system and regulate the factors that directly affect the safety of products. Identification and monitoring of critical points is more cost effective than the method of quality assurance inspection and testing of finished product. Records and documentation are the perfect evidence that all measures have been taken and were given the duty of care to prevent problems. In the final section is a common procedure for a system of critical points compared with an established system for a particular product. The specific products will be demonstrated readiness and capacity of the undertaking to establish a system for all products or product groups, which will subsequently be evaluated. The purpose of thesis is carefully and thoroughly analyze the system by the critical points in the manufacture of confectionery, but prove that we are able to prepare for the strict legal conditions and the hard and fierce competition. This development does not stop or avoid it, have no other than to respond promptly to these developments and to adapt in order to produce the desired changes brought about by the success and to our food industry was at a level as we wish, but also as your own work and creativity deserve. Not in vain proverb holds that "Happiness wishes prepared.
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Krauz, Kamil. "Systém kontroly kvality a bezpečnosti potravin v České republice." Master's thesis, Vysoká škola ekonomická v Praze, 2012. http://www.nusl.cz/ntk/nusl-198877.
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The Food Safety and Quality Control System in Czech RepublicThe thesis describes the way how is the food safety control and quality protection provided in Czech republic. There is the law definition of the all forms of food during the food production chain from the primary production up to sale to the consumer in the work. The thesis focuses on the requirements laid down in the Czech and European food law on the food producers and sellers. The thesis also deals with the food contamination and quality aspects - nutrition value and quality branding. There is also chapter about the quality management system certification and chapter about the current cases related with the safe food area in the Czech republic in 2012 (Methanol, Polish technical salt and horse lasagne).
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Abul, Goutondji Leopoldine Elvire Sylviane. "Preventing water pollution by dairy by-products : risk assessment and comparison of legislation in Benin and South Africa." Diss., University of Pretoria, 2007. http://hdl.handle.net/2263/29141.
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The purpose of this paper is to study the application of HACCP principles in dairy production systems for mitigation of potential water related hazards by control measures and legislation applicable at farm level. HACCP logical sequence approach including some principles of environmental risk assessment was the method used for the present study (FAO/IDF, 2004;Horchner et al., 2006). Literature review, farms visits, interviews, informal questionnaires and confirmation on site of the gathered information were the prerequisites of the study. Four flow diagrams in SA and three in Benin were drawn to describe the 11 steps relating the activities of the seven types of dairy farming systems recorded altogether in these countries (FAO/IDF, 2004,McCrindle, 2007). From the flow diagrams, almost three groups of 30 potential hazards were identified. Biological, chemical and physical hazards were characterized and their effects described according to the source, pathways, mechanisms, of water pollution. It was noticed that water use during farming activities is linked to the number of animals and is an important factor to qualify the magnitude of the risk of water pollution. Critical Control Points (CCPs) were identified. In SA, national legislation includes legal prerequisites for commercial dairy farming systems (SA GOVERNMENT 2005, 2006, 2007). Although water resources policies, strategies, legislation and management are strongly established, their implementation does not clearly include dairy by-products. In Benin dairy production strategy and development started in 2000. Basic legislation relating water resources is being updated. In commercial farming systems (F1 and F2 in SA), F7 in Benin, biological and chemical potential hazards are the main threat to water quality. Direct or indirect source of contamination due to manure, feces, urine, chemicals and stock remedies, waste water, occurs through husbandry practices (milking), pasture and housing. In SA, farmers are aware of International dairy standards, norms and practices such as GAP, GMP and GHP even if the practices are not completely respected. HACCP is not well yet well implemented at producer level althougth some commercial dairy processors have started the implementation of the system (FEDICS, 2004, CEBENOR, 2007). Environmental care (CCP11 and CCP12) are the main critical control points recorded which are not mitigated by the national legislation in both countries. In regard to traditional farming systems (F3, F4) and in SA, (F5, F6) in Benin, national legislation does not include prerequisites for biological and physical hazards; these are the main threat of water pollution and are due to direct or indirect contamination through drinking and grazing. Chemical hazards are not important because inputs of stock remedies are low in these systems. Farmers are not aware of International dairy standards, norms and practices such as GAP, GMP and GHP which are fairly respected. HACCP is unknown at producer level. CCPs relating animal treatment and care are partly mitigated by the national legislation. Stock remedies, drugs residues and Pharmaceuticals are controlled in both countries although Benin faces the introduction of uncontrolled veterinary drugs through illegal frontiers. The majority of the CCPs are not completely mitigated by national legislation for traditional dairy farms in both countries.Dissertation (MSc)--University of Pretoria, 2007.
Paraclinical Sciences
unrestricted
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Afonso, Inês Sanches. "Identificação de factores de risco na implementação de sistemas de segurança alimentar em unidades de restauração de pequena dimensão." Master's thesis, Escola Superior de Hotelaria e Turismo do Estoril, 2011. http://hdl.handle.net/10400.26/2423.
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O presente trabalho de investigação teve como objectivo principal, avaliar e identificar os factores de risco na implementação de sistemas de segurança alimentar em unidades de restauração de pequena dimensão, na zona centro de Portugal Continental.
De modo a alcançar os objectivos propostos, analisou-se uma amostra de estabelecimentos de restauração nas regiões da Grande Lisboa,
Alentejo, Ribatejo, Oeste e Setúbal. Aplicou-se um questionário aos responsáveis dos
estabelecimentos, de modo a percepcionar e identificar causas de dificuldades, desinteresse e falhas nos procedimentos de implementação dos Sistemas de Segurança Alimentar (SSA).
Posteriormente elaborou-se uma listagem de verificação de pré-requisitos, com base na
observação directa, com o objectivo de inventariar as falhas e incumprimentos ocorridos com mais frequência por parte dos estabelecimentos.This research work was aimed at assessing and identifying risk factors in the implementation of food safety systems in units of small restaurants, in central Portugal. In order to achieve the proposed objectives, a convenience sample of 30 catering establishments in the Greater Lisbon, Alentejo, Ribatejo, West and Setúbal were analyzed. A questionnaire was applied to the establishments in order to perceive and identify causes of difficulties, lack of interest and failures in the procedures for implementation of Food Safety Systems (FSS). Later, a checklist of prerequisites was prepared, based on direct observation, with the aim of cataloguing the flaws and failures that occurred most frequently in the establishments. The study had as total compliance results, values between 31% and 94% of compliance of pre-requisites. The best rates were found in “Collective Restauration Establishments” compared to the “Simple Restauration Establishments”, yet the reason why the majority (63%) of the establishments implemented FSS was this being mandatory. This study also concludes that the lowest average rates of compliance relate to the provisions applicable to the HACCP System (50%) and the requirements for tools and equipment (61%), while the highest are related to the general requirements for operation (72%) and the general condition of facilities (88%), however there are flaws in the implementation of good practice due to the employees negligence (35%), lack of time for its proper implementation (33%), disinterest (10%), or reduced availability of funds (13%). In conclusion, there is an urgent need to inform more and in a better way the food professionals what the FSS are and its advantages, since the FSS will only be fully implemented if the people involved are competent and believe in the benefits that they can add to food security and quality.
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Westrell, Therese. "Microbial risk assessment and its implications for risk management in urban water systems." Doctoral thesis, Linköping : Univ, 2004. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-4880.
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Purevjav, Mart, and 卜青婷. "Apply HACCP to University’s Food Service Management System." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/43458209797318454884.
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碩士國立聯合大學
管理碩士學位學程
102
The purpose of this thesis is to apply HACCP (Hazard Analysis and Critical Control Point System) system to university’s food service management. The restaurant food sector has experienced significant growth in the past few decades due to population growth and rapid urbanization and consequently, food safety has become a critical issue in world. Humans being have the basic rights to eat safe food, and to be free from fear of eating harmful substances, which may cause negative health impact. The HACCP system is an effective tool for reducing hazards related to food processing and food service. Applying the HACCP system to the university’s food service management, hazards can be identified quickly and decisions can be made to prevent potential threats and contamination. We will explore how to develop a HACCP system based on smart phones. This will lead to saving time and resources as well as reducing administrative costs of food service management. Mobile app’s HACCP-based processes will improve the quality and safety of food products by providing a platform to establish food safety plans and inspection documents. Finally, the HACCP plans will be exemplified by two types of food-salad, and floured chicken, which are served in the university’s restaurant.
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Sie, Fu Ze, and 謝福澤. "Study of Food Quality Control with HACCP System." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/72086413994969150016.
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碩士世新大學
觀光學研究所(含碩專班)
97
The purpose of this study is to understand the foodservice industry’s performance on HACCP through the analysis of company’s planning, organizing, leading, and control processes. The results can be used to find the possible problems in foodservice industry that implement the HACCP system. Questionnaires were collected from employees, including both managers and front-line personnel of different foodservice industry such as restaurants, hospitals and schools. The statistical results indicate that: 1. The respondents who have educational level below the junior high schools have more agreement on the company’s HACCP performance than those have college degrees. 2. The respondents who have food science backgrounds have less agreement on the company’s performance of organizing, leading, control process and HACCP performance than other respondents. 3. The respondents who have worked for more than 9 years have more agreement on the company’s performance of leading and control process than those who have worked for only 1-3 years. 4. The respondents who work for restaurants and hospitals have more agreement on the company’s performance of control process than those who work for central kitchen and postpartum service center. 5. The HACCP performance of foodservice industry is significantly correlated with the company’s planning, organizing, leading, and control process.
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KOVAŘÍK, Luděk. "Systém HACCP pro výrobu jemného pečiva." Master's thesis, 2010. http://www.nusl.cz/ntk/nusl-53232.
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The aim of this work is to assess the current state of risk analysis and of the critical points system HACCP (Hazard Analysis and Critical Control Point) in a food processing business of the PETA Bohemia limited company. On the basis of the latest findings the new optimal HACCP system, which is based on scientific data, systematically identifies specific risks and measures for their control so as to ensure food safety. A food business operator is obliged to create a critical points system by Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs, Article 5 ``Hazard analysis and critical control points``, paragraph 1: ``Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles.`` The introductory part contains a short literature retrieval on the development of management methods and on the control of food products by means of the HACCP system. These systems are generally considered as a useful tool for food business operators serving to control risks which can occur in food. They are science-based and systematic, they identify specific risks and measures for control in order to ensure food safety. They are a tool for risk assessment and setting up of control systems which do not depend on testing of the final product but focus mainly on prevention. All HACCP systems can be accomodated to changes such as progress in external adaptation of equipment, process of manufacturing or technological development. The practical part describes in detail the technological process of producing pastry products, especially short pastry. The production is applied into a small bakery of the PETA Bohemia limited company which was founded in Soběslav in 1991. On the base of interviews and provided background information it was possible to view the food business in a complex manner and to get an insight into the current , as well as the past situation of the company and its goals. The risk analysis of the technological process of short pastry production enabled to determine a critical control point, its attributes and values of critical limits, to define the system of managed state monitoring and to determine corrective measures. A manual of the HACCP elaborated in this manner fulfills all legislative requirements. By its implentation the Peta BOHEMIA company gains a risk management system of high quality leading in its final effect towards production of high quality healthy food. The system focused mainly on practical and expert knowledge of the staff connected with sensoric knowledge of final pastry products puts emphasis on encreasing their personal responsibility and understanding of the problem.
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KOCINOVÁ, Marie. "Vliv systému HACCP na kvalitu masných výrobků." Master's thesis, 2014. http://www.nusl.cz/ntk/nusl-173935.
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In this thesis, we performed a detailed analysis of the entire HACCP system in the enterprise Libor Novák - production of meat, sausages and specialties. The HACCP system in that enterprise was compared with the available literature and knowledge have been proposed some changes in the system of critical control points in a system of checks. They were designed diagrams of two new production of selected products (smoked meat, cooked production). Both productions were performed new hazard analysis and critical control newly set points and control points. For newly designed control points were established and possible changes of danger and the consequent monitoring and corrective action. Because of the HACCP system in the company for the last 10 years, well developed and stabilized, it was proposed to reduce the number of critical control points. The HACCP system is carried out in constant evolution and must constantly adapt and production workflows. Therefore, these new proposed changes can be valid only until until it changes anything in production technology.
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Huang, Yu-Peng, and 黃玉朋. "Implementation and validation of HACCP system for school lunch meal." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/69769961742779644193.
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碩士國立屏東科技大學
食品科學系
92
The development of school lunch meal has been impared with foodborne from time to time. Presently HACCP system is considered as an effective way to prevent bacterial foodborne and make sure produce hygienic and safe foods . It is difficult to apply it to every dish from farm to fork and develop a control plan because there are more than thousands of dishes for school lunches. Without analyzing hazards of each dish, it is impossible to match the goal of HACCP by reducing risks associated with such hazards. Therefore,the aim of the current study is intending to establish school lunch dish database in which entree analog are grouped into one dish module. Of each dish module, The hazerd critical control point (CCP) of each dish module were analyed and condcted Besites，Temperature measurements and microbial survial index were detected to verify the practicality, feasibility and effectiveness of control limits. The establishment of dish modules is determined by raw materials characteristics, specifications and culinary techniques such as broiling, cooking, spicing, deep-frying, braising, quick-frying, sauting, etc. The "twelve priciples in developing HACCP" was adopted to develop a dish module-based HACCP plan in which hazards and control plans of each dish module were compared and deducted. In order to verify the practicality, feasibility and effectiveness of the control plans, the cooking temperature, the product temperature at 10:30 a.m. and 12 p.m. and the microbial inspection before-serving were monitored and controlled while lunches were being prepared in a centralized kitchen and a school kitchen. In this study, 341 served student lunch dishes were investigated. They were grouped into 50 dish modules including 17 for main entree, 20 for side dish, 5 for soup and 8 for staple foodstuffs. After hazard analysis, it was catagorized that the potential hazards of these dish modules mainly derived from 5 sources: raw materials, preparation, cooking, distribution and holding period. By means of CCP decision tree analysis, the 「receiving」step in certain dish modules and the point 「cooking」 and 「holding period」 procedures in all dish modules were identified as critical control points. The measurement of cooking temperatures in all dish modules showed that it was higer more 95℃for the soup module and the cooked rice module，65~70℃ for the vegetable modul and 75℃ for the other dish modules. Therefore, it was practical and feasible to set the cooking temperature control limits as follows: "Except vegetable items which should reach 60℃ at least, all food items should reach 75℃mimmally; the product core temperature should be examined if the thickness of food is greater than 1 cm." Besides, in all dish modules, the product temperature was about 60℃ at 10:30 a.m. and 50℃ at 12 p.m., and the microbial detections before-serving were negative. These data supported the effectiveness of the control limits set for holding period: "Under the condition that prepared dishes should be stored on a food shelf in a school kitchen and those prepared in a centralized kitchen were stored in an insulated container for 30 minutes, distributed to serving carts at 10:30 a.m. and delivered to classrooms at 11~12 a.m.", "For food items with a 95℃ cooking temperature requirement, including the soup module and the cooked rice module, the holding period is 4.5 hours if prepared in a school kitchen and 5 hours in a central kitchen; for vegetable items with a 60℃ cooking temperature requirement, the holding period is 3 hours if prepared in a school kitchen and 3.5 hours in a central kitchen; for other food items with a 75℃ cooking temperature requirement, the holding period is 4 hours if prepared in a school kitchen and 4.5 hours in a centralized kitchen." Key word：School lunch meal .HACCP.dish modul.
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Weng, Shi-Shun, and 翁士舜. "Design and evaluation of online HACCP system for poultry slaughter house." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/28160001039051066582.
Full textAbstract:
碩士國立中興大學
動物科學系所
96
The purpose of this study was to establish a recording and monitoring system of HACCP (Hazard Analysis Critical Control Point) in poultry slaughter house online. This system provides slaughter manager to record the monitoring values of CCP (Critical Control Point) by connecting to Server through Internet. The system was developed by ASP.NET (Active Server Pages.NET) programming coordinated with the Microsoft Access 2003 Database and executed on web-page through Internet. Four HACCP models of poultry slaughter house including refrigerated chicken, frozen cutting chicken, refrigerated waterfowl, and frozen cutting waterfowl were offered by this system. Users could also append their monitoring items, adjust the control limits, and create new slaughter processes according to individual situation of slaughter house. After setting up of CCP, users selected the CCP forms and input the values from monitoring data to accomplish the record. These input values compare with the values user set, to see if it is unusual or not, and saved into database. The output reports can either be selected by one period of a monitoring item, the records of batches, the records of dates, or the records of the abnormal monitoring item, and to help users to evaluate their HACCP system at slaughter houses. This system also provided the information of possible causes and executed the correction steps of common hazards so that could assist producers to promote the level of slaughter houses and achieve the safety target of meat products.
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KOZEL, Pavel. "Zhodnocení systému HACCP ve společnosti Madeta a.s." Master's thesis, 2009. http://www.nusl.cz/ntk/nusl-51558.
Full textAbstract:
The main aim of the diploma work is HACCP system application during manufacture and distribution process i a dairy operation, considering possibilities of HACCP integration and other used quality controls in the company. In the first part there is described a manufacture place and individual quality control items discussion. HACCP n.1 for milk takings and milk manufacture opening was observed and then folowing HACCP n.3 discussed with workers responsible for quality and manufacture operation I paid attention to working up danger review for control and critical points determination.
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Huang, Chi-Linn, and 黃琦藺. "Design and application of an online HACCP system in pig slaughter house." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/73377110117200243355.
Full textAbstract:
碩士國立中興大學
畜產學系
93
Followed by the development of computer technology and internet communication, integrating in technological information and animal production has become a mainstream up to now. People in the world affirm the HACCP system and try to promote it diligently. This study was established an online system for applying HACCP（Hazard Analysis Critical Control Point）and monitoring slaughter procedures in pig slaughter house to provide pig slaughter manager for hazard analysis and to confirm critical control points on the Internet and then taking correct actions. This system adopted the Windows 2000 Server operation system, and was developed by ASP.NET（Active Server Pages.NET）programming connected with the Microsoft Access 2003 database and VB.NET（Visual Basic.NET）. This system includes seven sections in terms of setting up users’ manual, personal information about users, starting program (one scalding, two scalding and skin removing-the choice of three different slaughter procedures), enquiring, editing and deleting the previous records, printing related reports, linking corresponding websites and contact with programmer. Firstly, user must login this system by inputting his username and password after enrollment. Subsequently, choosing one of the slaughter procedures in the system and then went into different web-pages in which to input microbial counts sampled from the pig slaughter houses, and to further analyze those steps of hazards might happen. It is available for managers to take further correct actions to remove hazards to ensure meat products safe, and to promote the management level of slaughter businessmen.
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Chiou, Yin-chi, and 邱盈綺. "ISO 22000, FGMP and HACCP food safety management system combination feasibility research." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/20437599479259240711.
Full textAbstract:
碩士高苑科技大學
經營管理研究所
95
Present consumer's attention safe to the food, demand for spontaneity no matter inside enterprises of the person who makes relevant food industry or coming from customer's purchasing the request for the policy, regard obtaining relevant food authentication as one of its key working projects one after another . This measure can not merely ensure people's health, the hygiene that guarantee food's security, the food security hygiene administrative system which the manufacturer carried out actively is also the international generally acknowledged trend of food industry. To food industry, the security of the food is essential, the security of the food is in charge of accusing of like in order to examine for it alone, really exist a lot of instruments and errors of sampling artificially, how to use the whole, preventative management tool, potential and foreseeable danger will be defended and stopped up except supplying the chain, it will be that the relevant manufacturer of food need most urgently. The FGMP certification system in 2006 is popularized in the effect index investigation, there is interviewing in the manufacturer and calling upon FGMP , HACCP and ISO 22000 to adopt the measure recognized each other of 86.7%; If FGMP , HACCP and ISO 22000 can cooperate and adopt admitting , can be got to cover the number of times , certificate checked to can reduce the products again together each other , but some rule fee, expenses of relevant authentication should be paid , the manufacturer would like to apply , the proportion accounted for is 78.2%. Shown by these data, the manufacturer property quite expects systematic merger of three verification system, in order to reduce the heavy and complicated procedure. Is it manage to FGMP , HACCP and ISO 22000 system combination document that further investigate in an all-round way issue to have yet at present, probe into through other relevant document analysis and relevant interconnected system of operation procedure to learn clause whole and file or arrangement of form can know the problem with expert interview Key point. If there is scheme of a kind of feasibility that can be used in the whole food industry, or popularize the unit and to the government , can yet be regarded as a policy of convenience, so this research purport lies in probing into the merger feasibility of FGMP , HACCP and ISO 22000 food security with mutual administrative system. Consider that three verification system to combination of FGMP , HACCP and ISO 22000 , this research knows from documents first that can be put from analysis of the clause and procedure in order and set about , the unit concerned can offer reference while promoting and combining in the future. In verifying the arrangement of the content , is it mark chapter FGMP, HACCP and ISO 22000 according to qualification, procedure, expenses, authentication to follow respectively etc. to discuss, and propose that the schemes of three pieces of feasibility offer reference and do interview with relevant experts and scholars, the analysis result proposes with the short-term benefit that associated documents or the form are combined, use these files or forms to apply for FGMP, HACCP or ISO 22000 at the same time , for manufacturer, needn't waste suitable manpower and material resources in preparing these systems of verification . Offer the relevant government's competent authority, popularize the organization and many enterprises to do the follow-up file or form designed the countermeasure of proving afterwards, the result shows that this research arrangement FGMP, HACCP or ISO 22000 with the file or form in order and lets them have value consulted that can use each other, the file or form designed is benefited to some extent in real application, in order to originally research and propose meager contribution.
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Chen, Pei-Shiuan, and 陳霈暄. "An online HACCP monitor system on the processing of Chinese-style sausage." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/29919648076098395749.
Full textAbstract:
碩士國立中興大學
動物科學系所
99
The purpose of this study was to establish an online HACCP (Hazard Analysis Critical Control Point) monitor system on the processing of Chinese-style sausage. This system provides manager of the processing of Chinese-style sausage for hazard analysis and confirms critical control points on the Internet and then taking correct actions. The system adopted the Windows 2003 Server operation system, and was developed by HTML (Hyper Text Markup Language), VB.NET (Visual Basic.NET) and ASP.NET (Active Server Pages.NET) programming language connected with the Microsoft Access 2007 Database. This system includes eight sections in terms of starting program, output reports, editing and deleting the previous records, corresponding information and websites, helping description and contact programmer. Firstly, user must login this system by inputting the username and password after enrollment. Subsequently, user can append monitor items, distinguish the CCP (Critical Control Point), input the values, adjust the control limits, and delete reports according to individual situation of the product to accomplish the record. The output of reports can either be selected by the records of the monitor items, batches or unusual records. It is available for managers to take further correct actions and achieve the safety of products.
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Yang, Fu Lien, and 楊馥蓮. "Study of International Tourist Hotel’s Implementation of HACCP System Certification Program in Taiwan." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/80765476669821624818.
Full textAbstract:
碩士東海大學
餐旅管理學系
97
It has been nearly ten years to promote food safety control system pre-counseling operations of food and beverage industry since the eighty-seventh to eighty-ninth year of the republic Era; furthermore, “food and beverage manufacturing industry of central-kitchen style and the Chinese style restaurant in international tourist hotels should be consistent with the relevant regulations of ‘food safety control system’ after one year and six months”, declared the Department of Health in May 2008. For this reason, the study takes the use of semi-structured in depth interviews of qualitative research methods to probe into the status quo of HACCP certification program implemented by Chinese style restaurant in international tourist hotels in Taiwan, in order to understand the current implemented situation and the carrying out problems. And the research result showed that combination of theory and practice can not be operated, venues bad line, poor environmental equipment, the support from the owner and the apparent disagreement between proprietors and health supervisors in international tourist hotels, these five points are the biggest barriers blocked the way of promoting HACCP system. The intention of promoting food safety control system by the government is originally based on providing proprietors a requirement of management and safety standards during manufacturing-food process and delivering-food process; however, this research result showed that the consumers’ health in fact are still unable fully protected by the food and beverage industry in international hotels, because HACCP certification can not be thoroughly put into action in this real situation. Now we actively fight for accession to WTO; responding to the situation of international trade in the future, how to promote and implement “food safety control system”, and ensure that food is produced, manufactured, delivered and sold under the secure conditions, so as to protect the consumers’ health and safety are the top priorities for national health units to take good care of and never to neglect.
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Hsueh, An-Ting, and 薛安庭. "Developing A Diagnostic Mechanism for Validating HACCP System Applied to Japanese Style Restaurant." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/94whu7.
Full textAbstract:
碩士國立臺灣海洋大學
食品科學系
105
Food service establishment has been the major foodborne poisoning occurring site in Taiwan over the past 20 years. The aim of this research is to analyze the roots-causes of potential hazard as well as implement risk-based concept for allocating QA (quality assurance) budget for future sampling plan consideration. A Japanese style restaurant was selected and data of food inspection results including food contact surface swabs and water/ice quality from 2014 to 2016 for this study. Results indicated, five sanitary management related factors, namely machine, man, environment, material, and method account for 31.7%, 24.8%, 21.4%, 17.9% and 4.1%, respectively, for those samples failure to meet food sanitary standard. Food sample test results were significantly correlated with food contact surface swabs, while the water/ice test results were not significant correlated. Hence, a fish-bone diagram was developed to explain the detailed root-cause of potential sanitary control measures to enhance food safety quality. The common used 7 type meal processing flow had shown, in this study, to be inadequate for the studied restaurant and thus, it had expanded to more than 30 type processing flows. Derived on total 1349 food sampled during 2014 to 2016, sashimi and cooked seafood were the top 2 highest risk meals based on total plate count, total coliform, Escherichia coli and Staphylococcus aureus. Further, Monte Carlo risk analysis software was used to analyze and calculate the potential risk factors applied to every ingredient/meal. Then, a risk-based sampling plan is developed which allocates available resources, such as annual QA budget, skilled technician, lab equipment, for future QA planning. When comparing the test results between 2014-15 with 2016, it showed by monitoring the temperature of sashimi at 7℃ and the cooked seafood at 10℃, the failure rate can be improved by 10.9% and 22.0%, respectively which indicated the importance of cold chain temperature control for the food service industry. In this study, used cause-and-effect diagram to find out the reasons of unqualified food ingredients by 3 years when Japanese style restaurant sample the food. Explore the effect of improving the failure rate of food ingredients after controlling food temperature. With the establishment of food sample plan, it will provide reference for catering industry to perform food sampling and it will be most effective using the limited resources.