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Jackowska-Tracz, Agnieszka. "System HACCP – nowe spojrzenie." PRZEMYSŁ SPOŻYWCZY 1, no. 2 (February 25, 2022): 16–21. http://dx.doi.org/10.15199/65.2022.2.2.
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Stamov, Teodor. "HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)." Trakia Journal of Sciences 17, Suppl.1 (2019): 307–9. http://dx.doi.org/10.15547/tjs.2019.s.01.49.
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The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments.HACCP can be applied throughout the food chain from primary production to final consumption and its implementation should be guided by scientific evidence of risks to human health. As well as enhancing food safety, implementation of HACCP can provide other significant benefits. In addition, the application of HACCP systems can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety. (1)
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Mitrovic, Radosav, Ranko Kljajic, and Mihajlo Vicentijevic. "Haccp system guarantee of quality and first in sanitary service privation from RBH agents through terrorism and sabotage in agriculture." Biotehnologija u stocarstvu 20, no. 3-4 (2004): 133–50. http://dx.doi.org/10.2298/bah0404133m.
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Presented instructive-informative rough copy with answers and explanations that is going to be useful in wide interested parties. Those interested parties will get involved in introduction of HACCP system in sanitary service against RBH ageneses. All conceptions in this work will give answers to the basic questions: a) definition of HACCP system; b) HACCP definition i c) principle of HACCP system; d) analysis of hazard; e) determination of critical point; f) critical and operative limits; g) supervision of critical limits; h) correction measures; i) heritage of booking; j) verification of HACCP system.
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Surahman, Diki Nanang, and Riyanti Ekafitri. "KAJIAN HACCP (Hazard Analysis and Critical Control Point) PENGOLAHAN JAMBU BIJI DI PILOT PLANT SARI BUAH UPT. B2PTTG – LIPI SUBANG." Jurnal Agritech 34, no. 03 (October 24, 2014): 266. http://dx.doi.org/10.22146/agritech.9454.
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Guava has vitamin C and beta carotene that potent as antioxidant and can increase endurance. Guava can be processed into juice as a fi nal product. UPT . B2PTTG-LIPI Subang has a Pilot Plant. The pilot plant itself is a model of processing fruit into juice. The processing of guava juice from the pilot plant needs an application of HACCP to improve the quality and safety of fruit juice products. The studies of HACCP uses the 7 principles of HACCP system recommended by the Indonesian National Standard. The result of studies showed that the set as CCP’s are sortation and washing (for raw materials is the guava fruit), meanwhile sterilization and fi lling process are CCP’s for guava juice/fi nal product. All the CCP’s should always be controlled and obtain optimal control by handling of raw materials, hygiene control operators, the use of water in accordance with the requirements of, and ensure the adequacy of current heat sterilizationjuice. In practice, the process of verifi cation is very important to be done in order to determine the effectiveness of the implementation of HACCP. Appropriate application of HACCP is expected to improve the quality and safety of guava juice.Keywords: Juice, guava, HACCP ABSTRAK Buah jambu biji mempunyai kandungan vitamin C dan beta karoten yang berkhasiat sebagai antioksidan dan dapat meningkatkan daya tahan tubuh. Salah satu pemanfaatan buah jambu biji adalah dengan mengolahnya menjadi sari buah. Pilot plant UPT. B2PTTG-LIPI Subang merupakan salah satu model pengolahan buah jambu biji menjadi saribuah. Dalam pengoperasiannya dibutuhkan penerapan HACCP untuk meningkatkan kualitas dan keamanan produk sari buah. Oleh karena itu dilakukan kajian HACPP. Kajian HACCP dilakukan menggunakan Panduan Penyusunan Rencana HACCP dengan proses penyusunannya mengikuti 7 prinsip sistem HACCP yang direkomendasikan oleh Standar Nasional Indonesia. Hasil kajian menunjukkan bahwa yang ditetapkan sebagai CCP adalah proses sortasi dan pencucian (untuk menghilangkan bahaya pada bahan baku jambu biji), proses sterilisasi dan pengisian merupakan CCPuntuk produk jadi (sari buah jambu biji). Keseluruhan CCP ini harus mendapatkan pengawasan optimal antara lain: penanganan bahan baku, kontrol kebersihan operator, penggunaan air yang sesuai dengan persyaratan, dan memastikan kecukupan panas saat sterilisasi sari buah. Dalam pelaksanaannya, proses verifi kasi sangat penting untuk dilakukanagar dapat mengetahui efektifi tas penerapan HACCP. Penerapan HACCP yang sesuai diharapkan akan meningkatkan kualitas dan keamanan produk sari buah jambu biji.Kata kunci: Sari buah, jambu biji, HACCP
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BUCHANAN, ROBERT L., and RICHARD C. WHITING. "Risk Assessment: A Means for Linking HACCP Plans and Public Health." Journal of Food Protection 61, no. 11 (November 1, 1998): 1531–34. http://dx.doi.org/10.4315/0362-028x-61.11.1531.
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HACCP plan adoption has greatly enhanced the food industry's ability to systematically design programs to ensure the microbiological safety of foods. Yet, this widening acceptance of the HACCP system has revealed several areas where its application is limited due to reliance on qualitative consideration of hazards and their control. In particular, HACCP planning is limited both conceptually and practically by its inability to quantify the potential combined influence of multiple control-point deviations and to relate the successful operation of a HACCP system to a measurable public-health impact. Recent advances in quantitative microbiological risk assessment appear to offer a means of overcoming these limitations. The integration of HACCP plans with the development of dynamic risk-assessment models offers a means for considering the entire farm-to-table continuum and for relating food-manufacturing operations to public health goals. Such capabilities may be critical to establishing equivalence among HACCP systems.
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Fajri, Muhammad. "Sistem Halal-HACCP." JURNAL AGROINDUSTRI HALAL 6, no. 2 (October 15, 2020): 154. http://dx.doi.org/10.30997/jah.v6i2.3145.
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ABSTRACTFood is a basic human need that is very important for life. For the sake of human survival, food must be guaranteed in its quality, safety, and halal (lawful) for Muslims. Halal-HACCP system is an approach to analyze the potential hazards and haram (prohibited) substances during food processing which can interfere with health and violate religious (Islamic) law. This approach refers to the system of HACCP and HCCP. This study aims to integrate HCCP and HACCP in one system, which is called the Halal-HACCP system. The research method applied was a review of the principles of HACCP combined with HCCP analysis. This system is expected to assist food producers in producing food that is guaranteed in their safety and halal status. Besides, the food companies will also be able to improve the efficiency of time, manpower, and costs in managing guarantees in the quality, safety, and halal of their processed food. Keywords: Halal, safety, HACCP, HCCP ABSTRAKPangan adalah kebutuhan dasar manusia yang sangat penting bagi kehidupan. Demi kelangsungan hidup manusia, pangan harus dijamin mutunya, keamanannya dan halal bagi umat Islam. Sistem Halal-HACCP adalah pendekatan untuk menganalisis potensi bahaya dan bahan haram (terlarang) selama pengolahan pangan yang dapat mengganggu kesehatan dan melanggar hukum agama (Islam). Pendekatan ini mengacu pada sistem HACCP dan HCCP. Penelitian ini bertujuan untuk mengintegrasikan HCCP (Halal Critical Control Points) dan HACCP (Hazards Analysis Critical Control Points) dalam satu sistem, yang disebut sistem Halal-HACCP. Metode penelitian yang digunakan adalah tinjauan prinsip-prinsip HACCP dikombinasikan dengan analisis HCCP. Sistem ini diharapkan dapat membantu produsen makanan dalam memproduksi makanan yang dijamin dalam keamanan dan status halal mereka. Selain itu, perusahaan makanan juga akan dapat meningkatkan efisiensi waktu, tenaga dan biaya dalam mengelola jaminan dalam kualitas, keamanan dan kehalalan makanan olahan mereka. Kata kunci: Halal, keamanan, HACCP, HCCP
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Jali, Mohd Bakri, Maaruf Abdul Ghani, and Norazmir Md Nor. "Misinterpretations of the HACCP MS 1480: 2007 towards Food Safety System Certification." Environment-Behaviour Proceedings Journal 1, no. 2 (June 28, 2016): 15. http://dx.doi.org/10.21834/e-bpj.v1i2.251.
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Hazard Analysis Critical Control Point (HACCP) is a food safety system through seven principles to control a biological, chemical and physical hazard. Principles 1 and 2 are the backbones of the HACCP system. However, there are some misinterpretations in practice HACCP Principles 1 and 2 of the identification stage, analysis of hazards, control measures and CCP determination. The usage of a multi-hazard analysis form without a standard format has led to inconsistencies in the analysis of hazard analysis; determination of controls and subsequent determination of CCP affect the implementation of HACCP document and product safety to the consumers.© 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: Food safety; food hygiene; GMP; HACCP
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Prokhorova, Viktoria, Oksana Davydova, and Valentina Protsenko. "Methodological Aspects of Implementation of the Safety System in the Activity of Hotel and Catering Industry Enterprises." International Journal of Engineering & Technology 7, no. 4.3 (September 15, 2018): 502. http://dx.doi.org/10.14419/ijet.v7i4.3.19924.
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The essence of the HACCP system is revealed. The urgency of the development and implementation of the HACCP system in the hotel and catering business enterprises is proved either. The conceptual aspects of the HACCP methodology are presented that allows to maintain the focus on the safety and quality of the products and services of the hotel and catering industry as the highest priority. The successive stages of the HACCP system implementation in the hotel and catering business have been developed. The checklist for analyzing the risks of the process of reception and accommodation of the consumers at the hotel is presented either. It has been proved that the development and implementation of the HACCP system will provide the hotel and catering industry with the competitive advantages.
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Zhao, Lu Ying, Ming Xia, and Jing Jing Guan. "Inserting the GS1 to HACCP System to Guarantee the Food Safety." Advanced Materials Research 335-336 (September 2011): 132–36. http://dx.doi.org/10.4028/www.scientific.net/amr.335-336.132.
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Hazard Analysis & Critical Control Points (HACCP) is the core component of the food safety management system which analyzes and controls biological, chemical, and physical hazards of food at each key point of food chain, namely from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product [1]. However, the information of each point of HACCP does not connect. To bridge the gaps among points of food chain, GS1 system needs to be integrated into the HACCP system.
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Turki Abdullah Aljalisi, Mohamed Hussein Madkour, Mohamed Mo, Turki Abdullah Aljalisi, Mohamed Hussein Madkour, Mohamed Mo. "Verifying the effective application of the HACCP system in some bottled water plants in the Eastern Province of the Kingdom of Saudi Arabia: التحقق من التطبيق الفعال لنظام الهاسب في بعض مصانع المياه المعبأة في المنطقة الشرقية بالمملكة العربية السعودية." Journal of agricultural, environmental and veterinary sciences 5, no. 2 (June 29, 2021): 64–48. http://dx.doi.org/10.26389/ajsrp.r100121.
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This study aims to verify the efficiency and effectiveness of applying the HACCP system in bottled water factories. A comparison was made between the factories that implement the HACCP system and the factories that do not implement the HACCP system. In this research، the chemical and bacteriological properties of bottled drinking water in the Eastern Province of the Kingdom of Saudi Arabia were studied. The pH، dissolved solids، nitrates، and fluoride were analyzed. Total coliforms، faecal coliforms، Escherichia coli، and pseudomonas. The results of the chemical analyzes indicated that they are in compliance with the standard limits stipulated in the Saudi Standard for Bottled Drinking Water, where the results of the chemical analysis of the factories were not applied to the HACCP system until the pH ranges between (6-7، 7). 71)، total dissolved solids (122-239) ppm، Nitrates (0،01-2،77) ppm، fluoride (0.01-1.05) ppm، while the results of factories applying HACCP system As follows: pH (6،93-7،34) total dissolved salts (168-197) parts per million، nitrates (0،004-0،42) parts per million، Fluoride (0.94-1،2) ppm. The microbiological results were within the limits allowed for the factories not applied and applied to HACCP system except in one sample for the factories that apply the HACCP system، as the analyzes showed a non-conformity to one of the water samples analyzed due to the presence of pseudomonas bacteria. The researcher presented appropriate recommendations and solutions، including continuous chemical and microbiological analyzes، while checking and reviewing HACCP system in bottled water factories.
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Jubayer, Md Fahad, Md Sajjad Hossain, Md Al-Emran, and Md Nasir Uddin. "Implementation of HACCP Management System in a Cake Manufacturing Company in Dhaka, Bangladesh: A Case Study." Journal of Food Quality 2022 (March 9, 2022): 1–12. http://dx.doi.org/10.1155/2022/5321333.
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The study aims to provide technical information on the development and application of hazard analysis and critical control points (HACCP) in one of the popular cake manufacturing companies in Dhaka, Bangladesh. A generic HACCP plan in accordance with legal requirements was created after a detailed analysis of data collected from the company. Every step of the production process was examined for biological, chemical, and physical hazards. The prerequisite program was designed to address some hazards prior to production, thereby simplifying the HACCP plan. The critical control points were determined by answering the questions in the decision trees. Finally, the HACCP control chart was created to include critical limits, monitoring, and corrective actions as the components of several HACCP principles. One critical control point (CCP) and two operational prerequisite programs (oPRPs) were identified throughout the manufacturing process. This is the first HACCP study aimed at a cake manufacturing company, and it is expected that it would assist process engineers and quality control specialists in designing and implementing control measures.
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Mullenger, J., G. Ryan, and J. Hearn. "A water authority's experience with HACCP." Water Supply 2, no. 5-6 (December 1, 2002): 149–55. http://dx.doi.org/10.2166/ws.2002.0163.
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South East Water Limited (SEWL) is one of three retail water authorities operating in Melbourne, Australia. It was the first water authority in Australia to obtain HACCP accreditation for the supply of drinking water, in November 1999. This article presents an overview of the first two years' experience in developing and establishing a food safety management plan using Codex Alimentarius Hazard Analysis and Critical Control Points (HACCP) to ensure the water reaching customers is safe, aesthetically pleasant and meets operating licence requirements. HACCP has improved the way in which our distribution and reticulation systems are managed, primarily through the refinement and optimisation of standard operating procedures. In addition, more consideration has been given to the development of contingency plans and the appropriate use of system redundancy to ensure quality of supply. Accreditation was only the beginning of a process. Once attained, there was an ongoing need to maintain and refine hazard measurement and reduction procedures. The major challenge for SEWL has been the integration of HACCP company-wide. Spreading of HACCP was directly achieved through the involvement of operators, key personnel and subcontractors in the assessment of hazards and evaluating the appropriateness of critical control points. This not only assisted with improvements to the existing system, and the identification of system strengths and weaknesses, but was also an integral component in awareness training for HACCP. It was through assessment workshops and training that operators were able to see HACCP as primarily a summary of current practices, but with the focus of improving or maintaining water quality. The net benefits of HACCP are difficult to quantify. Overall there is a greater understanding of water quality issues, more streamlined work procedures, and an improved response to customer enquires relating to water quality. This has been most clearly demonstrated by a net decrease in customer complaints over the two years since HACCP was implemented.
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Yamamoto, Teruhisa. "HACCP Certification System in Tokushima Prefecture." Japanese Journal of Food Microbiology 35, no. 1 (March 30, 2018): 5–9. http://dx.doi.org/10.5803/jsfm.35.5.
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Corlett, Donald A., and Richard F. Stier. "Risk assessment within the HACCP system." Food Control 2, no. 2 (April 1991): 71–72. http://dx.doi.org/10.1016/0956-7135(91)90139-n.
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Migdał, W., B. Zivkovic, and Ł. Migdał. "Promotion of animal products as opportunity for further development of breeding." Biotehnologija u stocarstvu 27, no. 4 (2011): 1407–16. http://dx.doi.org/10.2298/bah1104407m.
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In order to ensure safety of meat and meat products as well as necessary repeatability of products quality throughout the food chain, raw materials producers are required to ensure appropriate condition for production (both crops and breeding). It obligates to implementation and application systems such as: Good Agriculture Practise (GAP), Good Manufacturing Practice (GMP), Good Higiene Practice (GHP), and for intermediary companies participating in raw materials trade mandatory implementation of GHP and GMP system as well as HACCP (Hazard Analysis and Critical Control Point), QACP (Quality Assurance Control Points), ISO 9001, ISO 22000. In 1987 was established ISO9000 series of standards by International Organization of Standardization for concerning quality management and quality assurance. In this system quality control is continuous and take place at every step from design through production to waste disposal. Application of management systems requires reconstruct and expansion of information flow?s channel between processing (meat processing plant) and raw materials suppliers (breeders of animal of slaugters) regarding rules of preparation and implication of feeds and drugs. Ensuring repeatability quality of producing meat products demand managing by meat processing plant or appointed to this institution, breeders audit and monitoring of livestock and crops. For proper functioning of quality management systems is necessary ensure highest quality in whole chain food, ie from farm to table. Hazard Analysis and Critical Control Point (HACCP) is quality management system, for food production process, which was imtroduce by UE Directive No. 92/46 and is valid in Poland mainly so that the producer can become a reliable supplier of food on the EU market. Adjustment of Polish law to European Union regulations require many activities including the dissemination of the principles of GMP and implementation of HACCP system in food processing (according to Directive EU 93/94/ECC in foodstuffs hygiene). HACCP system is considered as most effective and most efficient tool in ensure high standard of hygiene condition of production and food processing. Generally, HACCAP system can be described as procedures designed to identify the health hazards of food and the risk of their occurrence during all stages of food production and distribution. This is system, which controls and protects risks relevant to consumers safety and their health protect protection. HACCP protects consumer interests giving him assurance of safety and high health quality of purchased food products. The manufacturer is convinced that he did everything to provide product that is safe for human health. A characteristic property of these systems is integration of quality management and food safety, and taking over the supervision and control throughout the food chain according to the principle "from farm to fork"(from farm to fork, from stable to table).
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Jayaratne, Asoka. "Application of a risk management system to improve drinking water safety." Journal of Water and Health 6, no. 4 (March 1, 2008): 547–57. http://dx.doi.org/10.2166/wh.2008.061.
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The use of a comprehensive risk management framework is considered a very effective means of managing water quality risks. There are many risk-based systems available to water utilities such as ISO 9001 and Hazard Analysis and Critical Control Point (HACCP). In 2004, the World Health Organization's (WHO) Guidelines for Drinking Water Quality recommended the use of preventive risk management approaches to manage water quality risks. This paper describes the framework adopted by Yarra Valley Water for the development of its Drinking Water Quality Risk Management Plan incorporating HACCP and ISO 9001 systems and demonstrates benefits of Water Safety Plans such as HACCP.
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JACKOWSKA-TRACZ, AGNIESZKA, MICHAŁ TRACZ, and KRZYSZTOF ANUSZ. "Integrated Approach Across Prerequisite Programmes and Actions Based on the HACCP Principles A." Medycyna Weterynaryjna 74, no. 1 (2018): 6051–2018. http://dx.doi.org/10.21521/mw.6051.
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Food business operators are required to implement and maintain a system based on the HACCP principles. The HACCP is the only food safety management system, the implementation of which is obligatory. The standards laid down by the Codex Alimentarius Commission serve as benchmarks not only for the obligatory implementation of the HACCP system principles, but also for private standards such as ISO, IFS or BRC. A voluntary implementation of private standards may lead to a wrong assumption that food companies do not necessarily have to, but only may comply with the guidelines laid down by the implemented standard. The HACCP system guarantees no absolute food safety in and of itself. The underlying assumption of the HACCP system is that high-risk hazards should be controlled with the use of CCPs. It is impossible to identify critical control points in all enterprises. In certain food businesses, there are exclusively medium-risk or low-risk hazards that may be controlled with OPRPs or PRPs, respectively. The awareness on the role of critical control points and prerequisite programmes in the producer's efforts to prevent or eliminate hazards, or to reduce them to acceptable levels is a key for performing a comprehensive supervision. During the performance of an official control, instead of focusing exclusively on the HACCP procedures, it is reasonable to apply an integrated approach comprising both prerequisite programmes and the HACCP principles..
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JACKOWSKA-TRACZ, AGNIESZKA, MICHAŁ TRACZ, and KRZYSZTOF ANUSZ. "Integrated approach across prerequisite programmes and procedures based on HACCP principles." Medycyna Weterynaryjna 74, no. 4 (2018): 223–27. http://dx.doi.org/10.21521/mw.6089.
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Food business operators are required to implement and maintain a system based on HACCP principles. The HACCP is the only food safety management system, the implementation of which is obligatory. The standards laid down by the Codex Alimentarius Commission serve as benchmarks not only for the obligatory implementation of the HACCP system principles, but also for private standards such as ISO, IFS or BRC. A voluntary implementation of private standards may lead to the wrong assumption that food companies do not necessarily have to but only may comply with the guidelines laid down by the implemented standard. The HACCP system guarantees no absolute food safety in and of itself. The underlying assumption of the HACCP system is that high-risk hazards should be controlled with the use of critical control points (CCPs). It is impossible to identify CCPs in all enterprises. In certain food businesses there are exclusively medium-risk or low-risk hazards that may be controlled with oPRPs or PRPs, respectively. The awareness on the role of critical control points and prerequisite programmes in the producer's efforts to prevent or eliminate hazards, or to reduce them to acceptable levels, is a key for performing a comprehensive supervision. During the performance of an official control, instead of focusing exclusively on the HACCP procedures, it is reasonable to apply an integrated approach comprising both prerequisite programmes and the HACCP principles..
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Kassem, M. "Application of hazard analysis and critical control point system in the dairy industry." Eastern Mediterranean Health Journal 08, no. 01 (March 15, 2002): 114–28. http://dx.doi.org/10.26719/2002.8.1.114.
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Thistudy aimed to assess the hygiene quality of some packaged milk [pasteurized or sterilized] and dairy products before and after application of a hazard analysis and critical control point [HACCP] system at a milk and dairy products company in Cairo, Egypt. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the milk and dairy products before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company.
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Pun, Maria, Anne Wilcock, and May Aung. "Experience and Perceptions of ISO 9000 and HACCP by Hong Kong Food and Beverage Organizations." Journal of Asia Business Studies 1, no. 2 (May 1, 2007): 67–76. http://dx.doi.org/10.1108/15587890780001297.
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The purpose of this research is to explore the views of individuals responsible for quality assurance in Hong Kong (HK) food and beverage companies with regards to their acceptance or rejection of the ISO 9000 quality management system or HACCP food safety system standards, along with the reasoning underlying such views. Thirty Hong Kong food or beverage manufacturing companies were approached and in‐depth interviews in the form of surveys were conducted with 11 companies. Participating companies included companies that had implemented both the ISO 9000 and HACCP standards, companies that had implemented only ISO 9000 or HACCP, and a company that had implemented neither. Half of the companies that participated in this study were large companies with 500 or more employees. The use of ISO 9000 was reported to improve the maturity of other quality systems. The use of HACCP was reported to improve the maturity of other food safety systems. While more companies used HACCP than the ISO 9000 standard to comply with customers’ requirements, the difficulties in the training of staff and added costs for documentation/data storage were reported as common to both standards.
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Trafialek, Joanna, and Wojciech Kolanowski. "Implementation and functioning of HACCP principles in certified and non-certified food businesses." British Food Journal 119, no. 4 (April 3, 2017): 710–28. http://dx.doi.org/10.1108/bfj-07-2016-0313.
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Purpose The purpose of this paper is to examine the effectiveness of the functioning of HACCP principles in certified and non-certified food businesses. Design/methodology/approach The data were collected by audits made in 40 food businesses of various food industry sectors. All food businesses were located in Poland where the HACCP system is obligatory. Half of the evaluated businesses implemented one or more private voluntary certified standards. The audit form contained 134 detailed questions covering 12 steps and seven principles of HACCP implementation and functioning. The obtained results were analyzed using a t-test, Spearman’s test, and cluster analysis. Findings The overall assessment of the HACCP principles in certified food businesses was higher than in non-certified ones. However, the functioning of HACCP principles in practice was assessed much lower than the system implementation in all business groups, despite certification and the type of food industry. In each of the food industry sectors both implementation and functioning of HACCP principles were evaluated higher in certified than in non-certified food businesses. Further research is needed to explain why, despite certification, the functioning of the mandatory HACCP principles is often incomplete and what factors affect the correct operation, as well as if these are sufficient to ensure food safety. Research limitations/implications The main limitation of this research is a small sample of only 40 food businesses of various food industry sectors located in Poland. Due to the small sample, the research should be considered as the preliminary or scoping study. Although the method applied in the study allowed rapid evaluation of implementation and functioning of HACCP principles in food businesses, more work and analyses should be done for its reliability and validity. Practical implications The obtained results gave a lot of practical information, e.g.: first, the overall assessment of the HACCP principles in the certified food businesses is higher than that in the non-certified ones; second, the functioning of the HACCP principles in practice is weaker than the system implementation despite certification; third, in some cases the passing certification schemes do not result in a company having excellent food safety practices; and fourth, the applied method allows rapid evaluation of implementation and functioning of HACCP principles. However, more work and analyses should be done for its reliability and validity. Social implications It is believed that certification strengthens HACCP functioning in food businesses. However, the study has shown that functioning of HACCP principles in practice was assessed much lower than the system implementation in all business groups, despite certification and the type of food industry. This indicate that even in certified food businesses HACCP functioning is often incomplete, which may have an impact on food safety. Originality/value The paper presents additional and detailed data on the functioning of HACCP principles in certified and non-certified food business. Despite certification and the type of food industry sector, the functioning of HACCP principles in practice was assessed much lower than the system implementation in all business groups. The method applied in this study allowed rapid evaluation of implementation and functioning of HACCP principles in food businesses. However, more work and analyses should be done for its reliability and validity.
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HONG, CHONG-HAE, EWEN C. D. TODD, and GYUNG-JIN BAHK. "Aerobic Plate Counts as a Measure of Hazard Analysis Critical Control Point Effectiveness in a Pork Processing Plant." Journal of Food Protection 71, no. 6 (June 1, 2008): 1248–52. http://dx.doi.org/10.4315/0362-028x-71.6.1248.
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A hazard analysis critical control point (HACCP) system was designed to identify specific hazards so that preventive and control measures to ensure the safety of a food could be implemented. Microbiological data generated through sampling were used to characterize the hygienic performance and to validate and verify the various HACCP plans. Aerobic plate counts (APCs) often are chosen as an indicator of the effectiveness of HACCP plans, because data for all aerobic bacteria are more easily collected than are data for pathogens of concern or other indicator organisms. However, it is not clear whether APCs are useful in verifying that a HACCP plan is working satisfactorily. In this study, APC data were collected from one pork-cutting plant in Korea both before and after the company initiated its HACCP plan. These APC data were used to compare microbiological differences and to determine the effect of any changes before and after implementing the HACCP plan. For this pork plant, after the HACCP plan was implemented the proportion of samples exceeding the 3 log CFU/cm2 limit dropped from 73.39 to 4.29% for the overall process. These results indicate that this plant improved its hygienic performance considerably and that the HACCP plan was an effective and valuable tool for achieving this improvement. The APC data were sufficient for validation and verification of the HACCP system that was successfully implemented to improve hygienic performance.
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Hong, Chong-Hae, and Cheon-Kun Kang. "Suggestions for better HACCP system operation in butcher shops." Korean Journal of Veterinary Service 35, no. 4 (December 30, 2012): 321–25. http://dx.doi.org/10.7853/kjvs.2012.35.4.321.
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Lailossa, Grasiano Warakano. "Preliminary Study, Risk Analysis and HACCP in Cold Chain System, Frozen Yellow Fin Tuna in Moluccas." Journal of Agricultural Studies 3, no. 2 (August 28, 2015): 248. http://dx.doi.org/10.5296/jas.v3i2.8208.
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The differences In cold chain system, Risk analysis and Hazard Analysis and Critical Crisis Point(HACCP) is a procedure for the identification, assessment and control of hazards in, and indirectly risks from, food. HACCP procedures focus on chemical, physical and microbiological hazards, Yellow Fin Tuna is the one of the most superior export fishery product of Moluccas, based on paper review and field observation in Molucass, this paper is a preliminary study to development HACCP framework of frozen Yellow Fin Tuna in Moluccas.
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Li, Xingyi. "Metal food packaging design based on hazard analysis critical control point (HACCP) system in canned food safety." Acta Universitatis Cibiniensis. Series E: Food Technology 20, no. 1 (June 1, 2016): 93–104. http://dx.doi.org/10.1515/aucft-2016-0008.
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Abstract This study aims to design metal food packaging with hazard analysis critical control point (HACCP). First, theory of HACCP was introduced in detail. Taking empty cans provided by Wuxi Huapeng Food Packaging Company as an example, we studied migration of bisphenol compounds in coating of food can to food stimulant. Moreover, packaging design of luncheon meat can was taken as an example to confirm whether HACCP system could effectively control migration of phenolic substance. Results demonstrated that, coating of such empty were more likely to contain multiple bisphenol compounds such as bisphenol A (BPA), and bisphenol A diglycidyl ether (BADGE) was considered as the leading bisphenol pollutant; food stimulant of different types, storage temperature and time could all impact migration of bisphenol compounds. HACCP system was proved to be effective in controlling hazards of phenolic substance in luncheon meat can and could reduce various phenolic substance indexes to an acceptable range. Therefore, HACCP can control migration of phenolic substance and recontamination of food and thus ensure food safety.
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MORTLOCK, MATTHEW P., ADRIAN C. PETERS, and CHRISTOPHER J. GRIFFITH. "Food Hygiene and Hazard Analysis Critical Control Point in the United Kingdom Food Industry: Practices, Perceptions, and Attitudes." Journal of Food Protection 62, no. 7 (July 1, 1999): 786–92. http://dx.doi.org/10.4315/0362-028x-62.7.786.
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A mail survey was designed and distributed to 1,650 managers of food businesses across the manufacturing, retail, and catering sectors of the United Kingdom food industry. Respondents were asked about the food hygiene practices of their business, their use of systems such as hazard analysis critical control point (HACCP), and their attitudes toward a range of food hygiene-related issues. Complete responses were received from 254 businesses, a response rate of 15.3%. The results showed that 69% of manufacturers were using HACCP systems, significantly more than the 13% and 15% in the retail and catering sectors, respectively (P < 0.05); 53% of manufacturing, 59% of retail, and 48% of catering managers thought that their business represented a low risk to food safety. Among businesses using HACCP, specific training in the system was significantly related to the likelihood that businesses had adopted all seven of the HACCP principles (P < 0.05). Business size was a significant factor in the use of HACCP in both the manufacturing and retail sectors. Higher levels of food hygiene qualifications among business managers, business status, and higher perceptions among managers of the risk to food safety of the business were also significantly related to HACCP use in all sectors (P < 0.05). The results from this survey have implications for the future development of HACCP, particularly within the UK retail and catering sectors. Risk communication and training are highlighted as areas of concern for marketing HACCP within these industry sectors.
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Hong, Chong-Hae, and Sung-Mo Lee. "Suggestions for a better HACCP system assessment in livestock product processing plants." Korean Journal of Veterinary Service 34, no. 4 (December 30, 2011): 441–48. http://dx.doi.org/10.7853/kjvs.2011.34.4.441.
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Maziarz, Piotr. "Zapewnienie bezpieczeństwa żywności w oparciu o proces wdrażania systemu HACCP w wybranych zakładach przemysłu spożywczego." Współczesne Problemy Zarządzania 7, no. 2 (15) (December 31, 2019): 121–30. http://dx.doi.org/10.52934/wpz.43.
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W artykule podjęto próbę oceny procesu wdrażania systemu HACCP w zakładzie przemysłu piekarniczego i zakładzie przetwórstwa owocowo-warzywnego. Do realizacji przyjętego celu zastosowano metodę sondażu diagnostycznego oraz analizę dokumentów zakładowych. Zarządzanie jakością żywności jest na owe czasy koniecznym elementem, na którym przemysł spożywczy opiera swoje funkcjonowanie. Podstawowym narzędziem w dążeniu do wysokiej jakości żywności jest system HACCP (Hazard Analysis and Critical Control Point) uznany powszechnie za najbardziej skuteczny sposób zapewnienia bezpieczeństwa zdrowotnego żywności. Skuteczność wdrożenia i funkcjonowania systemu HACCP uwarunkowana jest właściwym zaprojektowaniem samego przedsięwzięcia, z uwzględnieniem szeroko rozumianych zasad zarządzania jakością w każdym obszarze działania przedsiębiorstwa.
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Kharisma, Ayu Diah Mutiara. "In-flight Catering Service and Food Safety: Implementation of Hazard Analysis and Critical Control Point System in PT Aerofood ACS Surabaya." JURNAL KESEHATAN LINGKUNGAN 11, no. 1 (February 1, 2019): 17. http://dx.doi.org/10.20473/jkl.v11i1.2019.17-25.
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Hazard Analysis Critical Control Point (HACCP) is a system of quality assurance and food safety in preventing the emergence of problems ranging from materials, processes, and products. HACCP is a form of risk management system that is developed to ensure food safety with a preventive approach. This system is adopted to provide food safety assurance in food production process for consumers. The in-flight catering company service observed in this study is PT. Aerofood ACS Surabaya. The implementation of HACCP system in every production process has been applied by this company. However, there is still limited study to explore the implementation of the system in the company and identify any potential impediment of the system. This research is descriptive with observation method on production process of chicken oyster sauce menu. The control points used in the process of chicken oyster sauce production is by controlling the temperature upon receiving raw materials, storage system, cooking process, blast chilling, until portioning. One out of the ten of HACCP implementation stages, monitoring activity was found has not met SNI 01-4852-1998 requirement standard. Monitoring process was not implemented while checking the core temperature of the food during the cooking process. Nine other of HACCP implementations stages including of HACCP team formation, product description, drafting flow chart, hazard identification, critical conrol point determination, critical boundary determination, correction action, verification, and documentation were already in accordance with SNI requirement standard.
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MILIOS (Κ. ΜΗΛΙΟΣ), K., E. H. DROSINOS (Ε. ΔΡΟΣΙΝΟΣ), and P. E. ZOIOPOULOS (Π.Ε. ΖΩΪΟΠΟΥΛΟΣ). "Factors influencing HACCP implementation in the food industry." Journal of the Hellenic Veterinary Medical Society 63, no. 4 (December 15, 2017): 283. http://dx.doi.org/10.12681/jhvms.15442.
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HACCP application in food processing plants could improve food safety and lead to a reduction of food-borne diseases. Apparent lack of HACCP implementation in several food businesses may be due to presence of various technical barriers. The aim of this review is to explore the lists of motives and barriers to implementation of the HACCP system as outlined in the published literature and to evaluate respective impact. Lack of awareness of HACCP, no perceived benefits, lack of training, management regressions, variability of production lines and individuality of each product, variability of the consumers’ demands and small size of an enterprise have been found to have negative effects on implementation and performance of a HACCP system. Also, costs of development, as well as application and maintenance of the system seem to constitute a severe constraint. According to the authors’ opinion, lack of management commitment, in addition to lack of personnel training and costs are the main constraints to appropriate implementation of HACCP.On the other hand, motivation for HACCP application provides an improvement of processing procedures’ efficiency, decrease of recalls, regulatory demands, enhancement of firm reputation, costs reduction, customers’ demands, previous experiences with food safety issues, trained staff and management decision. Finally, legislation cannot provide adequate motivation for appropriate HACCP implementation, so that market motivation is, in our view, the key factor that can lead to management commitment.
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Kharub, Manjeet, Shah Limon, and Rajiv Kumar Sharma. "The application of quality tools in effective implementation of HACCP." International Journal of Quality & Reliability Management 35, no. 9 (October 1, 2018): 1920–40. http://dx.doi.org/10.1108/ijqrm-11-2017-0236.
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Purpose The purpose of this paper is to empirically investigate the quality tool’s impact on the effectiveness of the Hazard Analysis and Critical Control Point (HACCP)-based food safety system and correlation studies between HACCP effectiveness and business performance in food and pharmaceutical industries. Design/methodology/approach A total of 116 survey responses of prominent food and pharmaceutical firms are used to fulfil the aim of this study. The principal component analysis (PCA) method was applied to classify quality tools into a finite number of groups. Further, multiple regression methods are employed to investigate the correlation between HACCP effectiveness and firm’s performance indicators. Findings Quality tools are classified into three categories on the basis of their application by using the PCA method: quality tools for hazard identification, quality tools for hazard analysis (QTHA) and quality tools for hazard control. The regression analysis revealed that QTHA has a substantial impact on HACCP objectives (hazard identification, hazard assessment and hazard control). Additionally, the results suggest that the successful implementation of HACCP-based food safety system also delivers a direct influence on the operational and financial performance of the food and pharmaceutical industries. Originality/value This paper contributes to the existing body of HACCP knowledge by providing a framework supported by an empirical case study. The case study clustered quality tools into three broad categories related to their application of a HACCP project. Study results can guide and motivate managers to use quality tools with the aim of successful implantation of the HACCP-based food safety system, especially in food and pharmaceutical industries.
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Rosak-Szyrocka, Joanna, and Ali Abdulhassan Abbase. "Quality management and safety of food in HACCP system aspect." Production Engineering Archives 26, no. 2 (June 1, 2020): 50–53. http://dx.doi.org/10.30657/pea.2020.26.11.
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AbstractThe practical implementation of hazard analysis and critical control point (HACCP) and in particular the definition of the critical control points (CCPs) in the food industry is usually a complex structured task. This is particularly the case of food enterprise, where quality/safety manager ability, knowledge of the production processes and ‘‘sensitiveness’’ is usually the discriminate for the proper identification and prioritization of risks. The same applies for the definition of causes which may lead to food safety hazards. This paper addresses the issues of how quality/safety managers can objectively and automatically implement the HACCP principles of hazard analysis in the application of HACCP, which is the identification of risk priorities and of the related CCPs. The proposed methodology combines decision tree analysis approach for the analytical decomposition of the relevant steps in the manufacturing process of ice cream.
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Ackah, Nina Bernice, Elvis Alfred Baidoo, and Alexander Henry Kwadwo Appiah. "Validating a HACCP System for the Production of Vegetable Shito." Journal of Food Quality 2018 (July 16, 2018): 1–7. http://dx.doi.org/10.1155/2018/7146040.
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Vegetable shito is a novel pepper sauce product developed to cater for the needs of vegetarians. Due to its increasing popularity, it is prudent to assure its safety through the implementation of a quality management system for its production. This work was aimed at developing and validating a HACCP system for the production of vegetable shito. The HACCP system was successfully developed and validated to ensure that critical limits established for the critical control points were adequate to eliminate identified hazards. Validation was done through microbial challenge testing, and results obtained indicated that the HACCP plan developed will be effective in controlling and eliminating microbial hazards related to the vegetable shito. With such a quality management system in place, vegetable shito producers would be able to produce shito products which are safe and have a stable shelf life.
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Putri, Gustiarini Rika, Maria Isfus Senjawati, and Yovi Erlinanto. "Analisis Penyebab Cacat Produk Santan Kemasan dalam Penetapan Critical Control Point dengan Pendekatan HACCP di PT. X." INVENTORY: Industrial Vocational E-Journal On Agroindustry 1, no. 2 (December 31, 2020): 64. http://dx.doi.org/10.52759/inventory.v1i2.25.
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Hazard Analysis Critical Control Point (HACCP) ia a quality control system from the preparation of raw maerials to the product and accepted by consumers. HACCP is a requirement for guaranteeing the safety of food products produced according to company quality standards.PT. X produces packaged coconut milk as one of the main products and has implemented HACCP in every production process of its products. The packaged coconut milk that is produced often gets bloated in the finished product warehouse before the product is distributed. Therefore it is necessary to analyze the application of HACCP in the production of packaged coconut milk. HACCP application in the packaged coconut milk production process has set 4 Critical control points. CCP 1 (UHT Sterilization System & Aseptic Tank), CCP 2 (Filtration 500 micron), CCP 3 (Product Sterilization at 140-148ºC) and CCP 4 (Filling with Astepo Filler Filling Machine). Each Critical Control Point has physical and biological hazards, which must be controlled to ensure food safety. The research objective was to analyze the implementation of HACCP plan for coconut milk products based on SNI No. 01-4852-1998 regarding the HACCP system and analyzing the causes of product defects (bloating) in the determination of the CCP. Based on the analysis of HACCP application and the causes of product defects in packaged coconut milk, product defects due to bloating are not defects in the production process but defects caused by cross-contamination of microbes after filling. Cross contamination occurs due to cracks in the neck of the aseptic bag cup that cannot be detected directly, and the use of tools that should not be used during the filling process.
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Bertolini, Massimo, Antonio Rizzi, and Maurizio Bevilacqua. "An alternative approach to HACCP system implementation." Journal of Food Engineering 79, no. 4 (April 2007): 1322–28. http://dx.doi.org/10.1016/j.jfoodeng.2006.04.038.
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Zhukov, Yevhenii, Roza Zorya, Iryna Shelukhina, and Oleksandr Ashtaiev. "Peculiarities of preparation of the HACCP group members of catering units of preschool educational institutions." ScienceRise, no. 2 (April 30, 2021): 44–52. http://dx.doi.org/10.21303/2313-8416.2021.001733.
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The object of research: specific differences in the functioning of HACCP groups of catering units of preschool educational institutions, which determine the potential directions of training the personnel of such groups.
Investigated problem: training activities for HACCP teams and conformity assessment are guided by the practice of voluntary implementation and certification of food safety management systems. Although the introduction of permanent procedures based on the principles of the HACCP system at the facilities is a mandatory requirement, the current legislation does not provide for the certification of such procedures. Therefore, the adopted schemes for training specialists for food safety management systems require revision in order to harmonize with the national specifics of the implementation of HACCP procedures in the catering units of preschool education institutions.
Main scientific results: conclusions are drawn that can help maximize the success of the preparation of the HACCP group members for the catering units of preschool educational institutions:
Training of personnel for HACCP groups can be carried out by obtaining formal education with the help of existing educational programs after the implementation of appropriate educational components into them.
When developing educational components for training potential participants in HACCP groups, it is advisable to take into account that at least one participant must have more relevant competencies than is customary in the practice of creating HACCP groups at large and medium capacities.
The expected learning outcomes of the HACCP team members should provide opportunities for younger HACCP team members to feel confident that they are not “challenging their older colleagues” but providing valid explanations and evidence.
The field of practical application of the research results: the results obtained give an idea of the peculiarities of the functioning of the HACCP groups of the catering units of preschool education institutions. The established circumstances made it possible to identify the specific features of personnel training for participation in the HACCP group. Such information is useful for officials who make a decision to create a HACCP group in the catering unit of a preschool education institution, recruit it and develop a training program for its participants.
Innovative technological product: approaches to the development of educational components of educational programs for training personnel of HACCP groups for the catering units of preschool education institutions, taking into account the investigated features of the functioning of such groups.
Scope of application of the innovative technological product: the established potential directions and restrictions in the training of personnel for participation in the HACCP group are relevant, understandable and aimed at officials who make the decision to create a HACCP group for the catering units of preschool education institutions, its staffing and the development of a training program for participants in this group.
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Priya, ,., and Meenu Chaudhary. "Hazard Analysis and Critical Control Points as a Quality Risk Management Tool in the Pharmaceutical Industry: A Systematic Review." Journal of Drug Delivery and Therapeutics 11, no. 5-S (October 15, 2021): 167–75. http://dx.doi.org/10.22270/jddt.v11i5-s.5094.
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For several years, quality risk management (QRM) has been such an integral component of healthcare as well as pharmaceutical product manufacturing. Effectual QRM can help companies make better informed and smarter choices, and furnish regulators with more prominent confirmation of an organization's capacity to manage possible dangers. In the pharmaceutical sector, the Hazard Analysis and Critical Control Points (HACCP), a QRM tool is comparatively a new approach. It is a globally perceived management system that gives rules to the pharmaceutical and food industries. HACCP approach emphasizes the hazards, with the overarching goal of ensuring that drug products are safe to use because the production of drug products is prone to health together with safety concerns. The HACCP system offers guidance to a considerable extent for quality control, by detecting, assessing, monitoring, and validating the crucial procedures and operations in the manufacturing of pharmaceutical products. The presented review article provides HACCP as a risk assessment tool, which could be applied to various parts of drug quality so that it might promote and assist the adoption of quality practices by pharmaceutical industries with the objective of improving HACCP efficiency together with company performance.
Keywords: HACCP, Hazards, QRM, Quality
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Tesarivska, U. I., I. A. Holub, and L. I. Fliak. "ADVANTAGES OF IMPLEMENTATION OF THE FOOD SAFETY MANAGEMENT SYSTEM BASED ON HACCP PRINCIPLES." Scientific and Technical Bulletin оf State Scientific Research Control Institute of Veterinary Medical Products and Fodder Additives аnd Institute of Animal Biology 22, no. 2 (October 7, 2021): 357–62. http://dx.doi.org/10.36359/scivp.2021-22-2.42.
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The article presents the results of the analysis of legal acts and substantiates the advantages of implementing product safety management systems at enterprises, food producers, based on the principles of HACCP. Ukraine's desire to enter international food markets and the latest trends in cooperation with the European Union and other countries will encourage the country's leadership to harmonize Ukrainian food legislation with European ones. The obligation to approximate national legislation to the legislation of European countries, including in the field of sanitary and phytosanitary measures, is a guarantee of the creation and implementation of an effective control system in Ukrainian industries. The article presents normative-legal and legislative acts that determine the procedure for ensuring the safety of food products that are produced, are in circulation, imported or shipped to the customs territory of Ukraine, or, conversely, are exported and shipped from it. The introduction of food safety systems based on HACCP principles helps to optimize technological and ancillary processes, and, ultimately, to obtain a consistently safe, high-quality food product, which is an important step to meet these requirements. Confirmation of the implementation of an effective safety system based on HACCP principles is to ensure that the measures for the production of safe food products carried out by manufacturers are adequate and meet the goal - the production of products that do not harm the consumer, provided the correct method of consumption. In Ukraine there are changes in national legislation and its approximation to the legislation of European countries, relating to the implementation of official control by the state for the full implementation of the HACCP system in enterprises.
The key reason for implementing the HACCP system is effective food quality and safety management, it is a tool to protect the reputation of the producer and in the long run, all players in the food chain - from producers to consumers - receive significant benefits.
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Gao, Hui Qiao, and Li Na Guo. "Research on Resource Utilization of Urban Wastewater Based on HACCP System." Advanced Materials Research 347-353 (October 2011): 3576–81. http://dx.doi.org/10.4028/www.scientific.net/amr.347-353.3576.
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Abstract. The Hazard Analysis and Critical Control Point (HACCP) were a systematic approach to identify and prevent hazards by constructing control system. The principles of the Hazard Analysis and Critical Control Point (HACCP) system and its application to urban water supply system were introduced. The critical limits, monitoring system and corrective actions for the CCPs were established, and improves the capability of quality control and risk management in the processes of wastewater to ensure human health and ecology.
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Tseng, Sheng-wen, Shu-yin Tseng, and Bi-shu Lin. "HOW TO IMPROVE THE HACCP SYSTEM IN AN INTERNATIONAL TOURIST HOTEL GROUP? CAUSE-AND -EFFECT ANALYSIS AND PDCA APPLICATION." International Journal of Tourism & Hospitality Reviews 3, no. 2 (November 25, 2016): 60. http://dx.doi.org/10.18510/ijthr.216.321.
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The aim of this study is to discuss not only what the difficulties are to be confronted when a HACCP is introduced into international tourist hotels, but also how to apply effective solutions to overcome these crucial issues. In-depth interviews were applied in this study to analyze the case of Taiwan’s X international tourist hotels. Based on the outcomes of interviews, a fish-bone diagram was carried out to analyze the practical difficulties encountered in implementing the HACCP system. Next, with the results of the cause and effect analysis, strategies for different problems were developed according to the interviewee’s points of view. PDCA analysis is used repeatedly to develop strategies and recommendations. In comparison to current literature that only provides piecemeal exploration of the difficulties of introducing the HACCP system and the effectiveness of implementing HACCP, this study takes an entire system view into consideration and enables further practical analysis and solutions.
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Turubatovic, Lazar, Vojin Vranic, and Josip Baras. "HACCP and quality system in the food processing industry." Chemical Industry 56, no. 4 (2002): 157–62. http://dx.doi.org/10.2298/hemind0204157t.
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HACCP (Hazard Analysis and Critical Control Points) is an indispensable contemporary system of process control in the food processing industry. In its original meaning this control procedure includes hazard analysis and identification of the points in the production process where the product contamination is reasonably likely to occur resulting in an unsafe product. At the critical points the control of the production process should be severer in order to eliminate or reduce the product safety risks. The aim of implementing a quality management system being quality management, according to the standards of the ISO 9000 series, the formulation of a product that meets "the requirements stated or implied", where the implied requirements refer to the prescribed quality requirements, which, in the food industry above all, comprises safety, it is necessary to build HACCP into the quality system. The application of HACCP principles when introducing a quality system should be extended to those parts of the production process in which the required quality of the product may be at risk.
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Ajidarma, Praditya, Muthya Islamiaty, Fariz Hasby, and Dradjad Irianto. "Food Safety System Design Using Hazard Analysis Critical Control Point (HACCP) on Beverage Product X at a Milk Tea Producer." SHS Web of Conferences 49 (2018): 01006. http://dx.doi.org/10.1051/shsconf/20184901006.
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Food safety is a primary concern in food industry. Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach that aims to ensure food safety in a comprehensive manner, starting from raw material retrieval from supplier, production phase, up to the distribution to end consumers. Furthermore, the approach is capable of reducing risks associated with food hazard to their acceptable level. Our research took place in a company that produces a wide array of milk tea with a variety of flavours, i.e. product X. Recent increase in overall demand and competitors in Indonesian milk tea market subsequently forces the company to pay more attention to the quality of their product X. Thus, the company aspires to certify its food safety system and management. This research proposes a design and implementation plan of HACCP for quality assurance and food safety of product X. The main outcomes of this research are the HACCP plan for raw material, packaging material, and production process. Further potential improvements are suggested with regard to production process, production equipment, production layout, human resource, sanitation, and documentation system. The HACCP plan consists of ten Critical Control Points (CCPs), a series of documentation forms, and additional documents specifically attributed to support the implementation phase of HACCP plan.
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Setya Budi, Annisa Salsabila, and Trias Mahmudiono. "Penerapan Sistem Hazard Analysis Critical Control Point (HACCP) pada Produk Banana Cake di Aerofood ACS Surabaya." Amerta Nutrition 5, no. 3 (September 1, 2021): 211. http://dx.doi.org/10.20473/amnt.v5i3.2021.211-222.
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ABSTRACTBackground: Aerofood ACS Surabaya as an international inflight catering service is required to have good food safety standards to ensure the quality of the products. The food safety system implemented by Aerofood ACS Surabaya on all its product is Hazard Analysis Critical Control Point (HACCP), including the banana cake. HACCP needs to be applied to prevent the possibility of physical, chemical, and biological contamination on food product that can cause foodborne disease.Objectives: The purpose of this research is to identify the application of HACCP system to banana cake in Aerofood ACS Surabaya.Methode: The method of this research is a qualitative descriptive method including field observation, interviews, and analyzes HACCP documents of aerofood ACS Surabaya.Result: There are 18 steps to produce banana cake until it can distributed to airlines and can be consumed by consumers: receiving of eggs, receiving of banana, receiving of dry goods (flour, sugar, baking soda, and oil), eggs storage, banana storage, dry goods storage, egg cracking, flour sifting, weighing, mixing, baking, chilling, shaping, packaging, storage of banana cake, setting in the tray, holding room, and delivery to plane. From 18 steps to produce banana cake, there are six critical control points: receiving of eggs, eggs storage, baking, cooling, storage of banana cake, and holding room.Conclusions: Physical, chemical, and biological contamination on banana cake can be prevented by paying attention to each steps, especially the critical control point. Aerofood ACS Surabaya has implemented the HACCP system properly and accordance with the established HACCP plan.Keywords: HACCP, food safety, airlines catering service, foodborne diseaseABSTRAKLatar Belakang: Aerofood ACS Surabaya sebagai perusahaan jasa boga penerbangan bertaraf internasional diharuskan memiliki standar keamanan pangan yang baik untuk menjamin mutu produk yang dihasilkan. Sistem keamanan pangan yang diterapkan oleh Aerofood ACS Surabaya pada semua produknya adalah Hazard Analysis Critical Control Point (HACCP), termasuk pada banana cake. HACCP perlu diterapkan untuk mencegah kemungkinan kontaminasi fisik, kimia, dan biologi pada produk pangan yang dapat menyebabkan foodborne disease.Tujuan: Tujuan penelitian ini adalah untuk mengidentifikasi penerapan sistem HACCP pada produk banana cake di Aerofood ACS Surabaya.Metode: Metode dari penelitian ini adalah metode deskriptif kualitatif yang meliputi observasi lapangan, wawancara, dan menganalisis dokumen HACCP Aerofood ACS Surabaya.Hasil: Terdapat 18 tahap produksi banana cake hingga produk dapat didistribusikan ke peswat dan dapat dinikmati oleh konsumen, yaitu penerimaan telur, penerimaan buah pisang, penerimaan bahan baku kering (tepung, gula, baking soda, dan minyak), penyimpanan telur, penyimpanan buah pisang, penyimpanan bahan baku kering, pemecahan telur, pengayakan tepung, penimbangan, mixing, baking, pendinginan, pembentukan, pengemasan, penyimpanan banana cake, penataan pada tray, penyimpanan pada holding room, dan delivery ke pesawat. Dari 18 tahap produksi banana cake, terdapat enam titik kritis yaitu penerimaan telur, penyimpanan telur, baking, pendinginan, penyimpanan banana cake, dan penyimpanan pada holding room.Kesimpulan: Kontaminasi fisik, kimia, dan biologi pada produk banana cake dapat dicegah dengan memerhatikan setiap langkah terutama titik kritis. Aerofood ACS Surabaya telah melaksanakan sistem HACCP dengan baik dan sesuai dengan HACCP plan yang telah ditetapkan.Kata Kunci: HACCP, keamanan pangan, jasa boga penerbangan, foodborne disease
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Fajardo-Guerrero, M., C. Rojas-Quintero, I. Chamorro-Tobar, C. Zambrano, F. Sampedro, and AK Carrascal-Camacho. "Exposure assessment of Salmonella spp. in fresh pork meat from two abattoirs in Colombia." Food Science and Technology International 26, no. 1 (August 9, 2019): 21–27. http://dx.doi.org/10.1177/1082013219864746.
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Salmonella spp. prevails as the main cause of raw meat foodborne illnesses. Implementation of food safety management systems such as Hazard Analysis and Critical Control Points in swine abattoirs can help to mitigate pathogen exposure. The objective of the present study was to evaluate the impact of the HACCP system in slaughterhouses in Colombia on reducing Salmonella spp. exposure due to the consumption of fresh pork meat. Two slaughtering plants with a different degree of HACCP implementation were selected and a quantitative microbiological mapping was built by collecting 820 samples of Salmonella spp. enumeration at different processing stages. The overall Salmonella spp. mean concentration was 1.15 ± 0.55 log MPN/g, with no significant differences among plants ( P > 0.05). Deficiencies during carcass disinfection and temperature during distribution of meat cuts from the slaughterhouse lacking of HACCP resulted in a significant increase of Salmonella spp. prevalence (20–40%) ( P < 0.05). Processing stages with the highest pathogen prevalence were transport (28–32%) and hanging (16–36%). The exposure assessment model estimated a higher degree of pathogen contamination at the time of consumption in meat cuts from the slaughterhouse without HACCP (3.36 versus 3.68 log MPN/g) and 10-fold increase in the probability a consumer would acquire a contaminated portion (0.011 versus 0.105). Implementation of the HACCP system in swine slaughterhouses represents tangible Salmonella spp. reduction control and public health protection measures.
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Kang, Cheon-Kun, and Chong-Hae Hong. "Evaluation of HACCP system implementation in meat packaging industry." Korean Journal of Veterinary Service 36, no. 4 (December 30, 2013): 291–96. http://dx.doi.org/10.7853/kjvs.2013.36.4.291.
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Kim, Giyoung, Jong Ryul Park, and Youngwook Seo. "Digital HACCP Management System for Small Tteok Factories." Journal of the Korea Academia-Industrial cooperation Society 22, no. 10 (October 31, 2021): 387–93. http://dx.doi.org/10.5762/kais.2021.22.10.387.
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GILLING, SAMANTHA J., EUNICE A. TAYLOR, KEVIN KANE, and JOANNE Z. TAYLOR. "Successful Hazard Analysis Critical Control Point Implementation in the United Kingdom: Understanding the Barriers through the Use of a Behavioral Adherence Model." Journal of Food Protection 64, no. 5 (May 1, 2001): 710–15. http://dx.doi.org/10.4315/0362-028x-64.5.710.
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Hazard analysis critical control point (HACCP), a system of risk management designed to control food safety, has emerged over the last decade as the primary approach to securing the safety of the food supply. It is thus an important tool in combatting the worldwide escalation of foodborne disease. Yet despite wide dissemination and scientific support of its principles, successful HACCP implementation has been limited. This report takes a psychological approach to this problem by examining processes and factors that could impede adherence to the internationally accepted HACCP Guidelines and subsequent successful implementation of HACCP. Utilizing knowledge of medical clinical guideline adherence models and practical experience of HACCP implementation problems, the potential advantages of applying a behavioral model to food safety management are highlighted. The models' applicability was investigated using telephone interviews from over 200 businesses in the United Kingdom. Eleven key barriers to HACCP guideline adherence were identified. In-depth narrative interviews with food business proprietors then confirmed these findings and demonstrated the subsequent negative effect(s) on HACCP implementation. A resultant HACCP awareness to adherence model is proposed that demonstrates the complex range of potential knowledge, attitude, and behavior-related barriers involved in failures of HACCP guideline adherence. The model's specificity and detail provide a tool whereby problems can be identified and located and in this way facilitate tailored and constructive intervention. It is suggested that further investigation into the barriers involved and how to overcome them would be of substantial benefit to successful HACCP implementation and thereby contribute to an overall improvement in public health.
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Shi, Zengye. "Study on Food Quality and Safety Management Based on Hotel Management." Acta Universitatis Cibiniensis. Series E: Food Technology 21, no. 2 (December 1, 2017): 91–96. http://dx.doi.org/10.1515/aucft-2017-0019.
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AbstractIn recent years, with the frequent occurrence of food safety problems, people have begun to pay attention to food safety, especially the food safety of hotels. This paper proposed a Hazard Analysis and Critical Control Point (HACCP) management system to analyze food safety issues of hotels in order to improve the food quality and safety in hotel management. Through the practical application of the HACCP management system in the hotel catering industry, it was found that the amount of bacteria greatly reduced and the pass rate of tableware disinfection increased significantly in the hotel's food processing links, while customer satisfaction greatly improved. Therefore, the HACCP management system had great applicability in improving the food quality and safety of hotels.
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Fauzia, Annisya, and Friska Citra Agustia. "PENERAPAN PRINSIP-PRINSIP HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) DALAM PENYELENGGARAAN MAKANAN LAUK HEWANI DI INSTALASI GIZI RSUD PROF. DR. MARGONO SOEKARJO PURWOKERTO." Jurnal Gizi dan Pangan Soedirman 2, no. 1 (May 30, 2018): 72. http://dx.doi.org/10.20884/1.jgps.2018.2.1.910.
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Background : Animal foodstuffs are the main source of bacteria which cause infection and intoxication; also they are susceptible to undergo contamination either by physical, biological, and chemical hazards. HACCP system is the only one quality assurance system with food safety-based that becomes food reference in the world. This system also becomes the standardization of food safety system in hospital. RSUD Prof. Dr. Margono Soekarjo Purwokerto which is the referral hospital for Provincial Level has implemented HACCP system as safety system in food service. The purpose of this research is to know implementation of HACCP priciples on animal side dishes food process in nutritional installation of RSUD Prof. Dr. Margono Soekarjo Purwokerto.
Methodology : This research uses observational qualitative approach with descriptive method. The data collection is conducted through semi-structured interview, observation of moderate participation and document analysis. The informants are chosen by using purposive sampling which is based on inclusion and exclusion criteria. Observation is conducted toward the processing of 4 kinds of animal side dishes. The data obtained are analyzed by reducing the data, displaying the data and drawing the conclusion.
Research Result : The risk identification in the processing of animal side dishes is conducted toward microbiological, chemical and physical hazards. The determination of CCP is done by using Codex Decission Tree. The determination of critical limit for each CCP is performed by arranging stages which include CCP then compiling parameters and critical limit of each parameter. The system verification is done by monitoring the final products regularly and conducting
laboratory test on the final products. The corrective action is arranged based on the risk level. The recording and documentation of HACCP have not covered all kinds of animal side dishes on ten-day cycle menu in Nutritional Installation of RSUD Prof. Dr. Margono Soekarjo.
Conclusion : The implemetation of HACCP system as food service security system in Nutritional Installation of RSUD Prof. Dr. Margono Soekarjo refers to the principles of HACCP.
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Yokoi, H., I. Embutsu, M. Yoda, and K. Waseda. "Study on the introduction of hazard analysis and critical control point (HACCP) concept of the water quality management in water supply systems." Water Science and Technology 53, no. 4-5 (February 1, 2006): 483–92. http://dx.doi.org/10.2166/wst.2006.153.
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In the latest revision in 2004, the 3rd edition, the Water Safety Plans (WSP) was newly introduced into the World Health Organization (WHO) Guidelines for Drinking Water Quality. The Hazard analysis and critical control point (HACCP) is a basic concept that underlies the WSPs, and is also known as the product quality management method in the field of food and the medical manufacturing industries. In the amendments of the Drinking Water Quality Standards in Japan, water suppliers are required to reasonably achieve both safe water and efficient water quality management. Therefore, the HACCP concept is focused as an adequate management method covering a whole process of water supply systems, in a systematic way. The purpose of this study is to investigate a practical procedure in introducing the HACCP into water quality management in Japan. In comparison to conventional applications of the HACCP, unmanageable variations of raw water quality, continuous treatment and supply, and numerous standards of water quality items need to be considered. The HACCP system is expected to achieve a quick response to improvements in water quality, accountability towards consumers and a decrease in accidents.