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Implementation of HACCP in food businesses: the way ahead
Abstract
Food-borne diseases constitute an important public health problem in both developed and developing countries. Although their health and economic aspects are often obscured by insufficiency of data, available evidence on incidence and associated costs of medical care indicates that they are a major cause of morbidity, and a drain on resources. A joint WHO/FAO expert committee on food safety asserts that illness due to contaminated food is probably the most widespread health problem in the contemporary world, and an important cause of reduced economic productivity. Given the inadequacies of traditional approaches to food safety control, viz. inspection and end-product testing, there is a need to apply such other strategy of proven effectiveness as the Hazard Analysis Critical Control Points (HACCP) system which has been described as the most viable means for the prevention of food-borne diseases yet devised. While there is an extensive literature suggesting the effectiveness of HACCP in preventing food-borne diseases, food operators have yet to embrace it with the anticipated enthusiasm. This paper examines factors that are likely to hinder wider acceptance and practical implementation of HACCP in food operations and discusses measures to overcome them. It is concluded that HACCP training and education of food operators and food regulatory officials is a conditio sine qua non for the realization of the fullest benefits of the strategy.
... garantia de alimentos seguros por prevenção e não por inspeção (Bauman, 1992;Huss, 1994;Forsythe, 2002;CAC, 2003;Deodhar, 2003;Zugarramurdi et al., 2007;Jin et al., 2008;Lupin et al., 2010;Fotopoulos et al., 2011;Macheka et al., 2013); pode ser aplicado em toda a cadeia de alimentos (Forsythe, 2002;CAC, 2003;Deodhar, 2003;Hartog, 2003) melhoria na qualidade do produto (Forsythe, 2002;CAC, 2003;Deodhar, 2003;Hartog 2003;Zugarramurdi et al., 2007;Fotopoulos et al., 2011); auxilia na conquista de novos mercados (Huss, 1994;Forsythe, 2002;Maldonado et al., 2005;Khatri & Collins, 2007) melhoria da imagem da marca (Huss, 1995;Forsythe, 2002;Khatri & Collins, 2007;Jin et al., 2008) redução de custos (Huss, 1995;Khatri & Collins, 2007;Fotopoulos et al., 2011;Dora et al., 2013) 1999; Panisello & Quantick, 2001;Deodhar, 2003;Baş et al., 2007;Celaya et al., 2007;Khatri & Collins, 2007;Ramnauth et al., 2008;Fotopoulos et al., 2011;Escanciano & Santos-Vijande, 2014); barreiras técnicas, relacionadas a instalações e equipamentos (Panisello & Quantick, 2001;Maldonado et al., 2005); tempo extenso requerido para implantação (Deodhar, 2003) e alto custo para implantação (Ehiri et al., 1995;Maldonado et al., 2005;Khatri & Collins, 2007;Escanciano & Santos-Vijande, 2014). No Brasil, embora a implantação das Boas Práticas de Fabricação tenha se tornado obrigatória para fabricantes de alimentos para animais desde 2003, a adoção do APPCC não é obrigatória. ...
... Empresas de pequeno porte enfrentam uma série de obstáculos e restrições que dificultam a efetiva implantação do APPCC (Ehiri et al., 1995;Panisello et al., 1999;Gilling et al., 2001), enquanto empresas de maior porte dispõem de mais recursos e da assistência técnica necessária à implantação e manutenção do APPCC. Empresas de pequeno porte têm mais dificuldades porque não possuem os recursos e conhecimentos técnicos adequados e, normalmente, possuem os funcionários minimamente necessários, portanto, dão prioridade à produtividade em detrimento da segurança dos alimentos (Panisello & Quantick, 2001). ...
... A implantação de programas como BPF/APPCC envolve, ainda, temas ligados ao comportamento dos funcionários mediante as novas práticas. Para uma efetiva implantação destes programas, especialmente o APPCC, por sua maior complexidade, as pessoas envolvidas na implantação e manutenção devem ser treinadas de modo que entendam sua importância (Panisello et al., 1999;Ramírez Vela & Martıń Fernández, 2003) e, assim, se reduza a persistência dos funcionários em manter velhos hábitos e atitudes (Ehiri et al., 1995;Panisello & Quantick, 2001). Isso também foi observado na pesquisa relatada neste artigo, uma vez que as dificuldades que receberam as maiores notas, considerando toda a amostra, foram: resistência, falta de envolvimento e de conscientização dos funcionários para a importância da implantação de BPF/APPCC e falta de capacitação dos funcionários da produção, o que pode estar relacionado a falhas no treinamento. ...
Resumo O artigo caracteriza e analisa a implantação de BPF e APPCC e os benefícios percebidos na indústria de alimentos para animais de produção. Realizou-se pesquisa survey com uma amostra de 60 unidades industriais. Além de análise descritiva dos programas adotados, realizou-se análise de cluster, identificando 3 agrupamentos de empresas, diferenciados, principalmente, pelo porte da unidade, mercado e certificações em normas para segurança de alimentos. Embora a qualidade seja uma exigência geral do setor, o entendimento de que a adoção de programas para segurança é importante para a qualidade dos alimentos fornecidos aos animais e dos produtos finais (carne, leite, ovos) parece não ser uma percepção unânime no setor, tendo em vista que 26,7% da amostra ainda não adota o APPCC e apenas 50,0% da amostra possui alguma certificação relacionada à segurança de alimentos. As unidades que atendem a mercados mais exigentes tendem a adotar estes programas e sua certificação. Os principais benefícios internos percebidos, com a implantação, foram a redução na ocorrência de problemas com a segurança do alimento e melhoria no nível de capacitação dos funcionários da área produtiva; quanto aos benefícios externos destacam-se a melhoria na imagem da marca e no nível de satisfação dos clientes.
... Face aux insuffisances des approches traditionnelles de contrôle de la sécurité alimentaire, d'inspection et de contrôle des produits finis, il est nécessaire d'appliquer l'HACCP, qui a été décrit comme le moyen le plus fiable pour la prévention des maladies d'origine alimentaire ( [2], [3]). Cependant, la mise en oeuvre pratique de l'analyse des dangers et maîtrise des points critiques (HACCP) et notamment la définition des points critiques (PCC) dans l'industrie alimentaire est généralement une tâche complexe et structurée et ne passe pas sans obstacles et difficultés d'application, cela est particulièrement le cas des petites et des moyennes entreprises (PME) [4]. ...
... 2-Il est conclu, aussi, que la formation HACCP et la formation des exploitants du secteur alimentaire et des responsables de la réglementation des aliments est une condition importante pour la réalisation des objectifs d'une stratégie d'amélioration du secteur agroalimentaire [2]. ...
... Ceci, faute de moyens en matière de recherche scientifique, d'essais, d'évaluation de la conformité et d'équivalence. Il est conclu, alors, que la formation en HACCP est un facteur important pour toute stratégie d'amélioration de la qualité alimentaire [2]. Ainsi que l'amélioration des conditions de travail peut améliorer sensiblement les compétences des employés dans les entreprises alimentaires. ...
ABSTRACT: The food industry and official food control services throughout the world are concerned with the implementation
of HACCP. Several countries have built or are in the process of integrating this approach into their regulatory mechanisms,
however, the application of this tool has had different obstacles. The aim of our study is to achieve a benchmarking to highlight the interpretations and difficulties in the application of HACCP in food companies in different countries such as: USA, France, Philippines, Italy, Turkey, Spain, Taiwan, Slovenia ..., and propose some key recommendations to facilitate its implementation. Thus, our results showed that implementation difficulties of this approach are everywhere, quoting: difficulties in the process of learning a second foreign language; a complicated terminology; lack of prerequisite programs; technical and structural barriers; lack of or inadequate training; unsuitable ergonomic conditions ... Therefore, there is a
great demand for the development and compilation of reference tools to support and facilitate the implementation of this approach. Therefore, a good understanding of the terminology and techniques to facilitate its application and its adoption will lead to a structured approach to food safety globally.
KEYWORDS: management, risk, quality, food, hindering.
RESUME: L'industrie agroalimentaire et les services officiels de contrôle des aliments à travers le monde sont concernés par la
mise en oeuvre du système HACCP. Plusieurs pays ont intégré ou sont en cours d'intégration de cette démarche dans leurs mécanismes réglementaires, cependant, l’application de cet outil a connu différents obstacles. L’objectif de notre étude est de réaliser un benchmarking permettant de mettre en lumière les interprétations et les difficultés d’application de la démarche HACCP dans des entreprises agroalimentaires, dans différents pays tels que: États-Unis, France, Philippine, Italie,Turquie, Espagne, Taiwan, Slovénie...., et de proposer certaines recommandations clés facilitant son application. Ainsi, notre
résultat a montré que des difficultés de mise en oeuvre de cette démarche sont omniprésentes, citant: des difficultés d'apprendre la démarche dans une seconde langue étrangère ; une terminologie compliquée; manque des programmes préalables ; des obstacles techniques et structurels ; manque ou insuffisance de la formation; conditions ergonomiques non adaptées… Par conséquent, il y a une grande demande pour le développement et la compilation d'outils de référence afin de soutenir et faciliter l’application de cette démarche. De ce fait, une bonne compréhension de sa terminologie et des techniques pour son application faciliteront son adoption et conduiront à une approche structurée de la sécurité sanitaire des aliments à l'échelle mondiale.
MOTS-CLEFS: gestion, risque, qualité, agroalimentaire, entrave.
... The lack of clear understanding of HACCP principles, the implementation process, and the costs/benefi ts involved is a barrier for the voluntary adoption of the system (Ehiri et al. 1995 ) . ...
... Therefore, in small or medium-sized companies, the use of HACCP is still restricted (Taylor 2003 ;Ehiri et al. 1995 ) . According to Henson et al. ( 1999 ) , high costs related to the economy of scale and the lack of a clear understanding of the benefi ts, considered to be limited or of an intangible nature, hinder HACCP adoption. ...
... The use of HACCP increases exporting possibilities, because the system enables harmonization with international trade requirements (Unnevehr and Roberts 1996 ) and contributes to a positive image of the company, improving consumer confi dence and reducing the possibilities of product recall (Ehiri et al. 1995 ;Motarjemi and Käferstein 1999 ) . ...
The present economic situation and global market conditions have led companies to look for ways to increase competitiveness by improving production processes, reducing production costs, and improving product quality. In terms of the food industry, two other factors should also be included: the need to ensure food safety and the need to protect consumers' health. Therefore, the existence of a system that ensures food safety is crucial to preserve a company's image and reputation and to increase local and international market shares. Food safety has become a common concern worldwide, making public health agencies and governments of several countries look for more effi cient ways to mon-itor production chains (Makiya and Rotondaro 2002) . The hazard analysis and critical control points (HACCP) system is widely recog-nized as a management tool capable of ensuring food safety. The keyword of the system is "prevention" (Mortimore and Wallace 1998) , by means of the identifi ca-tion of possible contaminations before they occur, and of the defi nition of control measures to maximize food safety in every step of the process (Cullor 1997 ; Leitão 1993) . Compared with traditional methods of inspection and quality control based on the analysis of fi nished products, HACCP facilitates a stricter control of contami-nations (Stevenson 1990) . The HACCP system is recognized as an important tool in the reduction of food-borne diseases (FBDs), and it is a global reference in terms of food safety control. It is recommended by the World Health Organization, the International Commission on Microbiological Specifi cations for Foods, the Codex Alimentarius , and food regulatory agencies in various countries.
... Regulations under this legislation require food businesses to assess and control potential food hazards. It is recommended that this be carried out "on the basis of the principles used to develop the hazard analysis critical control points Statistical process control in UK food production 225 (HACCP) system" (Department of Health, 1995;Ehiri and Morris, 1995;Fowler, 1994;Schothorst and Jongeneel, 1992). ...
... The approach involves identifying, controlling and monitoring critical process areas where the safety (or quality) of a food product may be compromised. It covers the whole scope of a food processor's operations (from growing, harvesting or slaughter through to final packing and consumption), and places the emphasis on prevention and control rather than the more traditional end-product testing (Codex, 1993b;Ehiri and Morris, 1995;Kirby, 1994;Miyagishima et al., 1995;Moy et al., 1994). Together with BS EN ISO 9000, with which it can be effectively combined (Miyagishima et al., 1995;Jouve, 1994;Spriegel, 1994), it has become "the internationally accepted approach for assuring the safety of food", and an essential element of the "due diligence" defence (Moy et al., 1994). ...
... The approach involves identifying the key process stages critical control points (CCPs) at which hazards (such as the multiplication of potentially harmful bacteria) may be introduced, and establishing control limits and/or targets at these points. On-line control is then implemented on the CCP, and records kept for monitoring, trend analysis etc. (Codex, 1993b;Ehiri and Morris, 1995;Miyagishima et al, 1995;Moy et al., 1994). Examples of such critical controls are pH levels (Ehiri and Morris, 1995), and heating/refrigeration temperatures (Kirby, 1994;Miyagishima et al., 1995) of food products at various stages in processing. ...
Statistical process control (SPC) is a common feature of quality control in most high volume manufacturing processes. In the food industry, while there is no explicit compulsion for organisations to make use of SPC techniques, their usage can accrue the same benefits as in other industry sectors. Discusses the potential for application of SPC within the industry, and presents the results of a nationwide survey of 200 food processing companies, indicating relatively low levels of SPC usage. Three case studies are presented, which outline three typical approaches to SPC in the food sector, e.g. those organisations which make effective use of SPC in some form; those that do not perceive a need for it; and those that recognise its potential, but are unable to implement it effectively, owing to a lack of in-house expertise or advisory literature. Suggests ways in which the use of SPC might be promoted and encouraged within the industry.
... (HACCP) system " (Department of Health, 1995; Ehiri and Morris, 1995; Fowler, 1994; Schothorst and Jongeneel, 1992). ...
... The approach involves identifying, controlling and monitoring critical process areas where the safety (or quality) of a food product may be compromised. It covers the whole scope of a food processor's operations (from growing, harvesting or slaughter through to final packing and consumption), and places the emphasis on prevention and control rather than the more traditional end-product testing (Codex, 1993b; Ehiri and Morris, 1995; Kirby, 1994; Miyagishima et al., 1995; Moy et al., 1994). Together with BS EN ISO 9000, with which it can be effectively combined (Miyagishima et al., 1995; Jouve, 1994; Spriegel, 1994), it has become " the internationally accepted approach for assuring the safety of food " , and an essential element of the " due diligence " defence (Moy et al., 1994). ...
... The approach involves identifying the key process stages critical control points (CCPs) at which hazards (such as the multiplication of potentially harmful bacteria) may be introduced, and establishing control limits and/or targets at these points. On-line control is then implemented on the CCP, and records kept for monitoring, trend analysis etc. (Codex, 1993b; Ehiri and Morris, 1995; Miyagishima et al, 1995; Moy et al., 1994). Examples of such critical controls are pH levels (Ehiri and Morris, 1995), and heating/refrigeration temperatures (Kirby, 1994; Miyagishima et al., 1995) of food products at various stages in processing. ...
Statistical process control (SPC) is a common feature of quality control in most high volume manufacturing processes. In the food industry, while there is no explicit compulsion for organisations to make use of SPC techniques, their usage can accrue the same benefits as in other industry sectors. Discusses the potential for application of SPC within the industry, and presents the results of a nationwide survey of 200 food processing companies, indicating relatively low levels of SPC usage. Three case studies are presented, which outline three typical approaches to SPC in the food sector, e.g. those organisations which make effective use of SPC in some form; those that do not perceive a need for it; and those that recognise its potential, but are unable to implement it effectively, owing to a lack of in-house expertise or advisory literature. Suggests ways in which the use of SPC might be promoted and encouraged within the industry.
... HACCP, a systematic management system that focuses on food safety through a series of analysis of biological, chemical and physical risks that might present in each process step. Ehiri et al. (1995) expressed that HACCP serves as a preventative quality control system rather than final product analysis. Initial introduction of the HACCP system is emphasized on microbiological aspects of food which later on extends to foodborne hazards. ...
... Step 12 Principle 7 Stipulate recordkeeping and documentation procedure for each control Source: Ehiri et al. 1995;Mayes & Mortimore 2003 Whole HACCP system is dynamic where it can adequately deal with emerging pathogens as a consequence of changes in eating habits and consumption trends (Pardo et al. 2011). HACCP implementation is compatible with the entire food chain, it eases the inspection procedure by regulatory authorities, reduces product variation and stimulates international trade in the context of food safety. ...
The focus of the study is on the heat treatment process of raw unclean edible bird’s nest (RUC EBN) in Malaysia. Exploratory hazard analysis was applied to examine and prognosed the possible failure modes in processing of raw unclean EBN based on characteristics, purpose or the interaction of processes where the system affixed to. Critical Control Points were determined and administered in the Ishikawa diagram.
Deployment of the Ishikawa diagram is to discover the major causes that lead to failure in the heat treatment process. Application of cause-and-effect diagram ascends us to promising results which validate and verify outcomes attained from Failure Mode and Effect Analysis (FMEA). Risk assessment outputs from FMEA and food safety hazard matrix were compared concurrently. Inclusion of FMEA as part of risk assessment in Hazard Analysis and Critical Control Point (HACCP) system of raw unclean edible bird’s nest processing. Enrollment of FMEA within Food Safety Management System (FSMS) contribute to a more definite qualitative assessment where rapid preventive or corrective intercession is possible.
Optimization of the heat treatment variables such as conveyor belt speed (X1), temperature of steam shrinks’ tunnel (X2) and position of temperature sensor attachment (X3) was executed by using Taguchi approach to determine heat treatment duration concerning extreme heat sterilization period. L9 orthogonal array (33) was selected for the experiment and larger-the-better signal-to-noise ratio characteristic is preferred. Despite having a limited number of experiments, this study examined and identified a parameter combination in which raw unclean EBN core temperature can rapidly be heated to 70°C and above. Verification tests were conducted and the results were proved to be within the confidence interval. ANOVA, F-test and error pooling approach were implemented to further analyze the outputs.
Taguchi’s experiment outputs displayed that the optimal combination is as follows: conveyor belt speed (Level 1), steam shrink tunnel temperature (Level 2) and the probe attachment to the head area of EBN is essential to achieve optimal performance for heat sterilization. Conveyor belt speed is known as core parameter for heat sterilization with F-ratio of 28.47.
... HACCP should be viewed as predicated on the legal requirements for Sanitation Standard Operating Procedures in conjunction with Good Manufacturing Practices. The seven HACCP principles listed below serve as the foundation for writing a HACCP [100,102]. ...
The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health. The expansion of beer types makes it more and more appreciated for the sensorial properties and health benefits of fermentation and functional ingredients, leading to significant consumed quantities. Contaminant sources are the raw materials, risks that may occur in the production processes (poor sanitation, incorrect pasteurisation), the factory environment (air pollution), or inadequate (ethanol) consumption. We evaluated the presence of these contaminants in different beer types. This review covers publications that discuss the presence of bacteria (Lactobacillus, Pediococcus), yeasts (Saccharomyces, Candida), moulds (Fusarium, Aspergillus), mycotoxins, heavy metals, biogenic amines, and micro- and nano-plastic in beer products, ending with a discussion regarding the identified gaps in current risk reduction or elimination strategies.
... HACCP Improves quality system efficacy through emphasizing critical parts that a procedure has and also on preventing issues instead of depending upon finished product testing. [59][60][61][62] There are numerous examples of HACCP implementation. Few case studies have been published with regard to HACCP use in the pharmaceutical sector. ...
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
... To overcome these challenges is fundamental to understanding and analyzing the critical success factors for implementation of quality and food safety management systems (QFSMS), mainly in small and medium enterprises, as these face greater difficulties related to the implementation of these management systems, due to the fact of not having sufficient expertise, required competence, financial resources and human resources [8]; [9]; [10]; [11]; [12]. ...
... Based on the principles of Hazard Analysis of Critical Control Point (HACCP) and good hygiene practice (GHP), the implementation of food safety management system and surveillance have to be done in order to achieve the food safety at permissible limit. [10,11] Now a days, the surface of the food processing unit are made of various materials including plastic, stainless steel, glass, wood etc and these surfaces may encourage the microorganism to form biofilm. [12,13,14] In most times, eventhough after using the disinfectants to clean the surface of food processing units, the microbial contamination are found due to various intrinsic factors like: 1. Improper cleaning like drying the wet cleaned surfaces; left the food debris in the corners etc. 2. Usage of same disinfectants for long time (resistance may occur). [15,16] 3. Unhygienic cleaning cloth (non-sun dried repeated usage clothes). ...
... Broadly speaking, discussions on food quality and safety are predominantly clustered around the regulatory and the operational mind-sets. The former concentrates on the design of rules, procedures, standards, policies, and agreements under the auspices of the WTO to meet the intended objectives of food control systems (FAO/WHO, 2003;Valdimarsson, 2007;Vapnek & Spreij, 2005, to name a few), whereas the latter is concerned with the practicality of such policies and procedures at firm and country level (Ehiri, Morris, & McEwen, 1995;Henson & Jaffee, 2008;Maldonado et al., 2005;Taylor, 2001;Unnevehr & Jensen, 1999). ...
The decline of Oman’s fish exports to the European Union (EU) since mid-2000s has caused legitimate concerns among policy makers and exporters. However, the potential reasons for the decline have not been fully elucidated. To ascertain the underlying causes of such decline, this article empirically examines the relative significance of potential economic and policy related factors such as border rejections influenced by health and safety measures, supply and demand capacities, domestic ban, domestic structural changes, and exchange rate fluctuations on Oman’s fish exports to the EU. The results obtained from the dynamic unbalanced panel data model for the period 2000-2013 indicate that fish exports to the EU markets have been influenced by the domestic ban on export, domestic structural changes, and exchange rate fluctuations rather than by border rejections. These findings provide important signal to policy makers of the respective countries in designing adaptive policy approach to address such influences.
... HACCP contributes to the reduction of losses in all steps of the process. The use of high-quality raw materials, obtained from reliable companies and stored in adequate conditions, is an indispensable requisite for the quality of the final product (Góes et al. 2001 ;Ehiri et al. 1995 ) . Many of the raw materials delivered to the vaccine industry come directly from primary production, where levels of contamination, mainly chemical, contamination, may pose serious risks (Forsythe 2002)and (Hulebak and Schlosser2002) Thus, this CCP requires critical limits for the presence of chemical contaminants, ensuring quality control of raw material. ...
The Veterinary Serum and Vaccine Research Institute (VSVRI) was constructed to meet a specific aim-protection of animal health and welfare. Disease prevention and control calls for programs and projects that, depending on the characteristics of each disease, may involve all aspects from the laboratory to field activities. The purpose of this work , apply the Hazard Analysis and Critical Control Points method to the preparation of foot and mouth disease(FMD) vaccine. To identify critical control points and to propose control measures and corrective actions to manage these processes. The Hazard Analysis and Critical Control Points (HACCP) models were used as a basis for the generation of the model used in this study. The process steps as indicated in the flow diagram are then performed. According to HACCP method, a team is formed. listed all of the critical points and then defined monitoring, control measures and corrective actions for each identified risk. Tcated that, 13 steps in Controlled stage of foot and mouth disease vaccine preparation process and 31 hazzard as shown in tables (3a-3g). The HACCP plan has helped to significantly reduce risks in the production process.The present study demonstrates the interest of the application of the HACCP method in the preparation of foot and mouth disease vaccine. The efficiency of the HACCP method is relevant when this method is used to target a specific process. Critical points were identified and led to improvement of our process. This method helped us to focus on the production steps, which can have a critical influence on product quality, and led us to improve our process. Recommendation :using a checklist that simplifies the task. HACCAP system that is developed can also serve as a guide for internal or external program audits.
... Based on the principles of Hazard Analysis of Critical Control Point (HACCP) and good hygiene practice (GHP), the implementation of food safety management system and surveillance have to be done in order to achieve the food safety at permissible limit. [10,11] Now a days, the surface of the food processing unit are made of various materials including plastic, stainless steel, glass, wood etc and these surfaces may encourage the microorganism to form biofilm. [12,13,14] In most times, eventhough after using the disinfectants to clean the surface of food processing units, the microbial contamination are found due to various intrinsic factors like: 1. Improper cleaning like drying the wet cleaned surfaces; left the food debris in the corners etc. 2. Usage of same disinfectants for long time (resistance may occur). [15,16] 3. Unhygienic cleaning cloth (non-sun dried repeated usage clothes). ...
... Specifically, the existing barriers and limitations to the application of a system such as the HACCP in SMEs, including the costs of the implementation and the size of the enterprise, have been extensively explored (Holt and Henson, 2000;Taylor and Kane, 2005;Yapp and Fairman, 2006). Furthermore, Ehiri et al. (1995) concluded that for SMEs, factors such as expertise and access to financial resources were obstacles to the proper implementation of the system. In their research, Bertolini et al. (2007) also argued that factors such as sufficient time, experience, training and funding would be important for SMEs proper implementation of the HACCP system. ...
The impact of Cyprus' economic crisis on the hazard analysis and critical control point (HACCP) system's implementation in small and medium-sized food enterprises (SMFEs) is investigated. Ninety food premises with an operational HACCP system are analysed. This study also includes a comparative evaluation of the results of an earlier survey carried out before the 2012 economic crisis. The results indicate that the majority of the businesses were negatively affected by the economic crisis, which compromised the correct implementation of the HACCP process, with unknown health consequences, not only for the Cypriot citizens, but also for the citizens from other countries who consumed Cyprus' products. Another key finding is most of the respondents' statement that they would terminate full implementation of the system due to financial constraints. The government's financial support and flexibility in the implementation of the HACCP system seem to be essential for SMFEs.
... Specifically, the existing barriers and limitations to the application of a system such as the HACCP in SMEs, including the costs of the implementation and the size of the enterprise, have been extensively explored (Holt and Henson, 2000;Taylor and Kane, 2005;Yapp and Fairman, 2006). Furthermore, Ehiri et al. (1995) concluded that for SMEs, factors such as expertise and access to financial resources were obstacles to the proper implementation of the system. In their research, Bertolini et al. (2007) also argued that factors such as sufficient time, experience, training and funding would be important for SMEs proper implementation of the HACCP system. ...
... HACCP is a trusted preventive system that aims to ensure food safety by identifying specific hazards from microbial, chemical, and physical contamination; it is a control system, not a final product analysis (Ehiri, Morris, & McEwen, 1995;Leaper, 1997). HACCP has a high level of food safety assurance and thus is recognized in the international food safety community as a global guideline for controlling the hazards in food manufacturing. ...
This study aimed to perform hazard analysis based on the HACCP principles on the meatball production of a popular bakso restaurant in Malang City that has had 200 franchises spread in 15 provinces in Indonesia. This analysis was conducted to control the potential biological, chemical, and physical hazards in every stage of the manufacturing chain, from production to serving to consumers. Data were collected through survey and close observation into the production kitchen. The HACCP steps performed were the identification of hazards, determination of CCPs, setting of critical limits, and formulation of corrective actions. The results showed that the phases considered as critical control points are the raw material receipt, meatball shaping by hand, meatball draining, storage, distribution, and serving. The major hazard identified in each process is the growth of pathogens.
... HACCP is a trusted preventive system that aims to ensure food safety by identifying specific hazards from microbial, chemical, and physical contamination; it is a control system, not a final product analysis [11]- [13]. HACCP can be regarded as a dynamic system that can eliminate potentially hazardous substances. ...
... The Hazard Analysis and Critical Control Points (HACCP) is a preventive system which seeks to ensure the security and safety of food, identifies specific hazards associated with food or drinks and establishes control systems that focus on prevention and not on the final product analysis (Leaper 1992;EEC 1993;Ehiri et al. 1995). It is a dynamic system that can cope with new hazard arising from the appearance of emerging pathogens and food poisoning, due to changes in habits and consumption patterns (Pardo et al. 2011). ...
PurposeGuarantee the product protection and correction of errors, to improve the costs derived from quality defects and to reduce the final over control. Methods
In this paper, the Hazard Analysis and Critical Control Points system is applied to the processing line of compost used in the cultivation of mushrooms and other edible cultivated fungi. ResultsFrom all stages of the process, only the reception of spawn (stage 1), raw materials (stage 3) and composting Phase II—pasteurization and conditioning (stage 7) has been considered as Critical Control Point. The main hazards found were the presence of pathogenic bacteria (stages 1 and 3), the high content in heavy metals (step 3), the use of unauthorized pesticides or doses above the permitted (stage 3), the presence of unauthorized organic matter (stage 3), the contamination by contact with the compost of Phase I (stage 7), and the wrong distribution of compost (stage 7). Conclusions
The implementation of this knowledge will allow the composting plants to control the quality and safety of their products, in order to provide safe compost to the mushroom producing industries.
... These companies usually make the assessments, the initial training of the employees, prepared training manuals, etc. However, after the phase of implementation the business is usually left alone with the system that often cannot be effectively monitored and maintained (Ehiri et al., 1995;Khandke and Mayes, 1998;Panisello and Quantick, 2001;Eves and Dervisi, 2005). ...
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.
... The findings demonstrated here pose the question about what measures can be undertaken to increase the level of readiness for dealing with organizational change. Ehiri et al. (1995) and Baş et al. (2007) suggested that the enhancement of knowledge, expertise, and skills is crucial for modifying work behaviors and developing a new value system in food processing organizations to enhance readiness for change. Yiannas (2009) correctly indicated that, in practice, the occurrence of change in organizational culture, and mindsets of employees is not a straightforward process. ...
Purpose
The purpose of this paper is to report the results of a study that investigated the barriers and facilitators associated with the adoption of a hazard analysis critical control point based food safety management system (HACCP FSMS) in dairy processing companies of Armenia.
Design/methodology/approach
A cross-sectional qualitative research design was employed to examine managerial experience and perceptions of barriers and drivers to organizational adoption of HACCP FSMS procedures. The data were collected in 20 food processing facilities in the dairy industry through individual in-depth interviews with their representatives and in governmental and non-governmental organizations through focus group discussions with 23 policy makers and food safety consultants. Diffusion of innovations theory provided a framework for systematic exploration of the phenomenon under study.
Findings
Most frequently reported drivers of adoption included enhanced traceability, increased export opportunities, improved organizational image, and broader accountability. Major impeding factors, such as high investment costs, value incompatibility, excessive documentation, inadequate physical and technological infrastructures, and low observability led to less favorable attitudes toward the organizational change needed for HACCP FSMS adoption. The results indicate that larger organizations with well-developed infrastructures and skilled workforce have an advantage over smaller organizations in the process of adoption.
Originality/value
This study provides a comprehensive theory-based analysis of perceived determinants of organization-wide adoption of HACCP-based system in Armenia. The results of the study support and extend the findings of earlier research and provide new insights into HACCP FSMS adoption across different contexts.
... In addition, inadequate information and lack of motivation (Semos & Kontogeorgos, 2007), insufficient support and guidance, limitations in productive time, financial and personnel resources, as well as low top management and personnel commitment lead up to discouragement (Aggelogiannopoulos et al., 2007). Other barriers to the implementation of HACCP in small businesses include lack of expertise, absence of legal requirements, financial constraints and attitudes (Ehiri, Morris, & McEwen, 1995;Taylor, 2001;Walker, Pritchard, & Forsythe, 2003;WHO, 1999). ...
The purpose of the present work was to develop a tool for the assessment of the Food Safety and Quality Management Systems (FSQMSs) applied in 75 (68% participation rate) micro, small and medium-sized enterprises (SMEs) of the fresh-cut produce sector. Initially, a diagnostic quantitative questionnaire was constructed. The design and the implementation of this questionnaire were influenced by the SMEs business environment. The most common certified FSQMS was according to ISO 22000:2005 (N = 54). Twenty-eight SMEs had primary production in their process. Using factor analysis with the principal components method, six factors (PCF) were extracted that explained 67% of the total information of the FSQMSs performance. The six factors were 'shelf life validation', 'prerequisites', 'product labeling', 'sanitation facilities', 'packaging' and 'deviation control'. The quartiles of the PCF scores may be used as cut-offs for a simple SMEs classification (poor, moderate, good and excellent). The proposed tool and overall methodology can be used by an SME to provide the 'Best Practice Score' for the FSQMSs. It will also be an input in management review for deciding opportunities of FSQMS improvement.
... Since it has realized effective thorough supervision on food safety, it is an advanced management model that worth referring to and learning from (Darby and Karni, 1973). Therefore, this work is seeking for an idea for developing food safety informatization management in China by considering Chinese characteristics as well as basing on an analysis on food safety management system (Ehiri et al., 1995). Finally, specific suggestions on constructing and improving the food safety informatization management system of China are proposed (Wang, 2004). ...
Food is the paramount necessity of the people. Food is the material foundation of human survival and food safety is the most basic insurance. Food safety crisis management mechanism of local government has an important significance on deepening the theoretical research of food safety crisis management perfecting the food safety management function and management mechanism. This study conducted a deep research on the food security issues from public management crisis management theory, institutional economics and other theories; andbased on the food security crisis management it carried a research on mechanism in order to put forward feasible policies and suggestions on food safety problem for local government. The food safety information management system based on data flow technology is also constructed in this study.
... Specifically, the existing barriers and limitations to the application of a system such as the HACCP in SMEs, including the costs of the implementation and the size of the enterprise, have been extensively explored (Holt and Henson, 2000;Taylor and Kane, 2005;Yapp and Fairman, 2006). Furthermore, Ehiri et al. (1995) concluded that for SMEs, factors such as expertise and access to financial resources were obstacles to the proper implementation of the system. In their research, Bertolini et al. (2007) also argued that factors such as sufficient time, experience, training and funding would be important for SMEs proper implementation of the HACCP system. ...
EU legislation requires that food businesses in all member states must implement a Food Safety Management System based on HACCP principles. Although manufacturers have used this system successfully for many years it has been less common in small and medium sized enterprises (SMEs), especially those in the food service sector. There are considered to be a number of barriers which small businesses find particularly difficult to overcome. This study assesses the impact of various Food Safety Management Systems in 50 small businesses in Cyprus. It compares food hygiene before, during, and after implementation of the food management systems, assesses the attitude of the Food Business Operators and the hygiene knowledge of the staff. Results show that the maximum improvement came when implementing the pre-requisite programmes and a bespoke HACCP plan but that a deterioration in standards could be identified when using more complex systems such as the CYS 244 standard or ISO 22000. Food Business Operator attitude started positively but became more negative as the complexity of the Food Safety Management System increased.
... Low levels of literacy ( Table I) and lack of awareness, as perceived by the authority, amongst company employees (Table IV) is likely to hamper the implementation of the HACCP system. The efficacy of a quality control system will be dependent on the level of understanding and awareness of the employee who executes the system (Ehiri et al., 1995;Khatri and Collins, 2007). The education and training levels of food workers have been associated with the level of contamination of food products (Mothershaw et al., 2006). ...
Purpose
– The purpose of this paper is to explore the views of the primary and the secondary stakeholders on the current functioning of the fish quality and safety regulatory system in Oman.
Design/methodology/approach
– The views on the fish quality and safety regulatory governance mechanism were elicited using a questionnaire survey.
Findings
– Although specific benefits derived from the quality control (QC) regulations were recognized by both groups a number of key factors were highlighted for improvement such as funding, being more proactive, literacy, quality of fish received.
Originality/value
– The paper has identified some weaknesses and constraints that hinder the effective and efficient functioning of the quality and safety regulatory systems and provided appropriate policy recommendations to make the governance of the QC regulatory system in the seafood sector efficient and effective and to mitigate public health risk.
... Hazard analysis critical control points (HACCP) are strange to many small-scale food processors, both in rural and urban centers where many of the traditional foods are produced. (16) Various risks have been identified among the traditional foods. (17) Some are microbial in nature, whereas others are chemical; there may be endogenous toxins in plants or the presence of hazardous physical matters. ...
In West Africa, varieties of agricultural produce are processed traditionally for value addition, and they significantly support food security. Nonfermented and fermented foods are important traditional foods that support dietary intake of the people and enhanced nutritional requirements and health. Throughout the subregion, there is limited large-scale industrial production of traditional foods; many of the food processing facilities are still home based or in cottage industries using rudimentary tools and techniques. Over decades of cottage processing, different mechanization techniques such as mechanical grating, sieving, and hydraulic pressing have improved scale and increased productivity. Evaluation of food safety in the subregion revealed very little consideration for good manufacturing practices (GMP) and unhygienic sanitation leading to frequent chemical and microbial contamination. In general, there are obvious food safety challenges across the subregion and reported cases of foodborne diseases and outbreaks. Many times, outbreaks and foodborne epidemics are poorly documented. Identification of associated safety issues could be an essential prerequisite for improving risk management and healthy food supply. This review depicts different food safety challenges associated with processing and consumption of traditional foods in the subregion. Accurate information on food safety will be very relevant to policy formulation and control.
... Guaranteeing food safety is a growing worldwide concern, due to the increasing frequency of food poisoning outbreaks due to contaminated food (Ehiri et al. 1995;Fox and Hennessy 1998). The strengthening of consumer advocacy and consumer willingness to pay more for hygienically safe foods have increased the demand for safer food (Henson and Trail1 1993;Caswell and Mojduszka 1996;Roberts et al. 1996). ...
Investment in quality systems to guarantee the hygiene-sanitary safety of meals provided by foodservices has become necessary considering the constant increase in food poisoning outbreaks. This survey was carried out in 22 towns in the state of São Paulo, Brazil, using questionnaires given to managers responsible for the quality of foodservices (FS). The survey asked about adoption of Good Manufacturing Practices norms (GMP) and Hazard Analysis and Critical Control Points (HACCP) systems, and the costs of implementing and maintaining these systems. The majority of FS had still not implemented these quality systems. Nonadopters included hospitals, asylums, schools, and nurseries. The main reason for failure to adopt these quality systems was a lack of knowledge of the subject. Foodservices producing fewer meals showed the lowest levels of adoption and the highest costs of implementation of GMP norms. Despite recognizing the important role of a HACCP system in the hygiene-sanitary safety of their meals, the majority of the quality managers surveyed gave priority to quality attributes such as the nutritive value, taste, and presentation of their meals rather than to attributes related to food safety.
... Implementation of the HACCP system ensures food safety as well as the identification and evaluation of the scale of health risks to consumers. 3,4 ISO 9000 standards have been used as a basis for formulating quality management systems in a wide spectrum of organizations. These norms contain the requirements related to the implementation, improvement, and control of systems. ...
Nowadays, consumers are paying great attention to the characteristics of food such as smell, taste, and appearance. This motivates scientists to imitate human senses using devices known as electronic senses. These include electronic noses, electronic tongues, and computer vision. Thanks to the utilization of various sensors and methods of signal analysis, artificial senses are widely applied in food analysis for process monitoring and determining the quality and authenticity of foods. This paper summarizes achievements in the field of artificial senses. It includes a brief history of these systems, descriptions of most commonly used sensors (conductometric, potentiometric, amperometic/voltammetric, impedimetric, colorimetric, piezoelectric), data analysis methods (for example, artificial neural network (ANN), principal component analysis (PCA), model CIE L*a*b*), and application of artificial senses to food analysis, in particular quality control, authenticity and falsification assessment, and monitoring of production processes.
... The hazard analysis and critical control points (HACCP) is a preventive system which seeks to ensure the security and safety of food, identifies specific hazards associated with food or drinks and establish control systems that focus on prevention and not on the final product analysis123. It is a dynamic system that can cope with new dangers arising from the appearance of emerging pathogens and food poisoning, due to changes in habits and consumption patterns [4]. ...
The Hazard analysis and critical control points (HACCP) is a preventive system which seeks to ensure food safety and security. It allows product protection and correction of errors, improves the costs derived from quality defects and reduces the final overcontrol. In this paper, the system is applied to the line of cultivation of mushrooms and other edible cultivated fungi. From all stages of the process, only the reception of covering materials (stage 1) and compost (stage 3), the pre-fruiting and induction (step 6) and the harvest (stage 7) have been considered as critical control point (CCP). The main hazards found were the presence of unauthorized phytosanitary products or above the permitted dose (stages 6 and 7), and the presence of pathogenic bacteria (stages 1 and 3) and/or heavy metals (stage 3). The implementation of this knowledge will allow the self-control of their productions based on the system HACCP to any plant dedicated to mushroom or other edible fungi cultivation.
Mudanças decorrentes do processo de industrialização afetaram os costumes e o modo de se alimentar da sociedade, levando a aumento do número de refeições realizadas fora do ambiente domiciliar bem como na quantidade de estabelecimentos produtores de alimentos, e para que isso seja possível, é essencial a presença dos manipuladores de alimentos. O objetivo deste trabalho foi descrever o perfil demográfico e sócio econômico dos manipuladores de alimentos de uma Unidade de Alimentação e Nutrição. Trata-se de estudo transversal realizado na matriz de uma Unidade de Alimentação e Nutrição (UAN), na cidade de Juiz de Fora, Brasil. Foi aplicado um questionário autoadministrado contendo informações demográficas e socioeconômicas. Os dados foram descritos por meio da distribuição de frequências absolutas e relativas. Participaram da pesquisa 81 manipuladores de alimentos, agrupados de acordo com a função que exercem na unidade. Os participantes apresentam idade média de 33,9 anos (±9,5 anos), a maioria pertence ao gênero masculino (61,7%) e reside na cidade de Juiz de Fora (97,5%), 84% apresenta o ensino fundamental e ensino médio; 48,1% é de auxiliar de cozinha; o tempo de profissão (72,8%) e tempo exercido de profissão na empresa (55,6%) apresentam período superior a um ano. A implementação constante e periódica de treinamentos, e incentivo à capacitação são importantes. Além disso, deve-se considerar um gerenciamento de recursos humanos que promova a qualidade de vida e a valorização do indivíduo no ambiente organizacional.
The article shows the difficulties and risks that arise when implementing the HACCP system in Russian enterprises of the food industry. An expert group of specialists of different profiles and competencies identified the risks using the brainstorming method. An analysis of the risks that arise during the development and implementation of a food safety system based on the principles of HACCP showed that according to the source of occurrence, they are divided into two groups: external and internal. External risks include the risks posed by the state, which, according to experts, are the most significant. These include: poor educational work; lack of explanatory materials on the preparation and implementation of the system; lack of harmonization of HACCP requirements with the regulatory framework of the Russian Federation; complex terminology, complex presentation of information, etc. Internal risks include risks from the management and personnel of catering enterprises: a formal approach to the creation and implementation of the system, a low level of education for linear personnel, an imperfect incentive system, non-compliance with discipline in maintaining records and documents of the system, etc. The article describes actions to minimize the identified types of risks.
Public health care is directly connected with the assurance of healthy and safe food. Food systems are experiencing new possibilities in their practices due to rapid technical and technological advancements in the developed world. A hazard is a (micro)biological, chemical, physical agent or condition with the potential to cause adverse health effects. Managing hazards and surrounding circumstances does not mean that we completely manage safety. Currently, we master food safety via nine good practices, obligatory HACCP system and many standards on the food safety field. All current active practices are segregated along the food supply chain. Because they are not connected into a comprehensive system, there are many gaps in the food supply chain in which the potential for food hazard exposure exists. To reduce all such gaps in food supply chains, a food safety platform with the consumer as an active partner in Good Nutrition Practice appears to be the relevant choice for the current state of the development of food production processing and nutrition. A more effective system of primary education and the lifelong learning of food-related topics are needed. To achieve total quality and food safety, a multidisciplinary and an innovative approach, which would be capable of quick and effective responses in the food supply chain, is needed. Consequently, this adjusts system to multidimensional space with all relevant activities in time. All essential actions should be managed in the space between two layers, where all relations and control actions with different professional stakeholders and finally the consumer are determined. This led us from a chain to a network. The network approach would be much more relevant to interconnect all existing nodes in current food supply systems. This would involve and emphasize the importance of the subjective comprehension of health and safety concepts, which are a constituent part of well-being.
The adoption of Hazard Analysis Critical Control Points (HACCP) in foodservice establishments is voluntary. Investment in HACCP usually requires a diverse set of financial and non-financial resources. Such costs can create constraints for management to adopt HACCP voluntarily, unless the costs versus expected benefits are known and can be evaluated.This study addresses a critical gap in understanding the costs associated with HACCP in foodservice establishments. We propose a costing framework based on a recent study conducted to assess HACCP implementation costs in selected foodservice establishments.This study chose a qualitative research design through an organizational ethnographic approach and case study based assessment of costs.The six establishments surveyed included two of each of the following: restaurants, grocery stores, and convenience stores, serving ready-to-eat foods.The proposed costing framework characterizes costs and their characteristics. Such a framework would be valuable in understanding management biases and preferences in handling food safety.The discussions suggest a gap in management's understanding of perceived versus actual costs. For example, most HACCP implementation costs were ongoing, except for the cost of buying new equipment. Personnel costs (wages) were a significant portion of these ongoing costs. None of the establishments surveyed incurred costs for public communication/consumer awareness regarding HACCP or food safety. Lack of effective communication of HACCP and food safety principles could create an information asymmetry and have negative implications for consumers' perception of food safety.The development of a costing framework could systematically address research regarding management decision-making by making foodservice HACCP costs more transparent.
IntroductionNew TechnologiesAttitudes and Beliefs Towards RTE MealsDifferent Products Manufactured in CateringStaphylococci Food PoisoningCleanliness and SanitationHospitalsAirline Food Catering CompaniesLegislative RequirementsSchool KitchensFast Food ConceptsGeneral Practices followed by Catering EstablishmentsStorage of Foods under CoolingStorage of Foods by HeatingGeneral PracticesFuture DirectionsReferences
Providing small food and catering operators, constituting a segment of the small and medium size enterprises (SME), with adequate guidance to ensure microbiologically safe products at the moment of ingestion constitutes a difficult endeavour. It culminates in street vending of foods, particularly in areas with poor sanitary environmental conditions and high ambiental temperatures. The natural occurrence of pathogens on raw materials of animal, and more recently also vegetable origin, is often compounded by an unreliable water supply, poor temperature control and lack of even a rudimentary knowledge of applied food microbiology. The mission statement of the Codex Alimentarius Commission nonetheless includes providing the entire sector of food and catering enterprises world-wide with Codes to enable the plentiful supply of unconditionally safe food.
For strict application of food hygiene regulation such as hazard analysis - critical control point system, the development of rapid and simple measurement scheme for biological particles is essential. Recently, a hybrid method using dielectrophoretic manipulation and micro fluidic operation has attracted attention for the bioparticle detection. However, the influence of electrode structure on the dielctrophoretic force has not been fully understood. For effective design of dielectrophoretic devices, it is important to investigate quantitatively the capture characteristics. In the present work, we numerically simulated the particle dynamics in the capture region of a dielectrophoretic micro device with interdigitated electrodes. The dependence of dielctrophoretic force on the electrode width and gap length showed that there was the maximum of capture height of particles for adequate electrode structure. Furthermore, the number of captured particles was accurately evaluated in consideration of the effective region ratio. Under typical condition, the number of captured particles almost agreed with the experimental result.
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.
This paper describes the research to determine the effectiveness of Environmental Health Officers, EHOs, in identifying and controlling the significant risks of foodborne illness in small catering operations in the UK. The research refers to food inspections carried out between 1991 and 2004, a period which marked the introduction, into UK legislation, of the concept of risk based food safety management systems in 1995. The work uses a single English local authority as a case study and employs an 'Archive Retrieval' methodology. The inspection reports on 77 Micro Owner/Managed Catering Businesses, MO/MCBs, over the period in question are deconstructed and each individual item identified as either 'visually apparent/rule-based' or 'risk-based'. In this way the EHOs' findings are collated; consequently, the propensity of EHOs to identify the significant risks of foodborne illness as opposed to time spent identifying any visually apparent and rule-based misdemeanours is quantified. The results show that EHOs are relatively ineffective at identifying risk based issues in food safety inspection reports prior to the introduction of the risk based legislation and that there is little change afterwards. This research highlights a weakness in the concept of the implementation of Hazard Analysis Critical Control Points, HACCP, in this sector, in that MO/MCBs do not have the scientific expertise to comprehensively identify the significant risks in their businesses, while EHOs have the scientific knowledge but don't appreciate the practical nuances of the systems within the business in sufficient detail to identify these potential problems. The research further highlights problems with the historic confrontational relationship between the EHO and the food operator and recognises the need to pool respective talents in order to effectively identify and control the significant risks of foodborne illness within the MO/MCB sector, thus demonstrating the need for a more cooperative approach to enforcement.
The consumer expects to receive safe foods that meet the expectations of quality. It is a shared responsibility of the food industry and the government to ensure that food provided to the consumer is safe and does not become a vehicle in a disease outbreak or in the transmission of communicable disease. Whereupon the food business is responsible for producing not only safe foods but also for demonstrating in a transparent modus that how food safety has been planned and implemented. This is done through the development of the food safety management systems (FSMS) which have been designed and established over the last four decades with several revisions. Hazard Analysis and Critical Control Point (HACCP) is a systematic approach seemed to be enough for the identification, evaluation, and control of hazards in food manufacturing and processing plants since it fits very well in the field of application of a specific quality assurance plan. However, it is observed that certifying it does not guarantee the optimum level of managing food safety hazards and consequently absolute food safety and the quality of the end product. The integration of HACCP with the development of dynamic risk assessment system, which is a top priority issue on the basic food legislation document, offers a means for considering the entire farm to fork spectrum and for relating food manufacturing and processing operations to public health objectives. It is so apparent that no food can be considered to be risk free and each step in the processing of food from farm to fork has a role in assuring its safety.
Food safety issue exists not only in developing countries, but also it is actually a global problem. At present, China's food safety is a serious issue and major fatal food safety incidents occurred occasionally. Based on empirical study, this paper analyzed food safety issues and their causes from government regulation perspective. Food safety is closely related with ineffective government regulation-- lacking of credit and coordination mechanisms. Therefore, this paper proposed some suggestions to solve those problems, such as establishing a credit management platform for food safety and strengthening government regulation synergy mechanism.
The present study describes the costs for implementation of food safety systems in a small dairy plant located in the central region of the state of São Paulo, Brazil. The steps involved in the implementation of a food safety system include a diagnosis of the prerequisites, implementation of the good manufacturing practices, standard sanitation operating procedures (SSOPs), training of the food handlers and hazard analysis and critical control points (HACCP). After implementation of the food safety system, the total cost of implementing the food safety system was US61,812.00, signifying an impact of US 3.81/t of yogurt packed (0.5% of the production costs). The resources used for investment signified an additional US$ 12.92/t (1.5% of the cost per kg of yogurt packed). It was concluded that the application of HACCP considered in this study for the yogurt production line presented an adequate cost-benefit relationship, which would improve with the passage of time and with the improvement and sedimentation of the culture of food safety in the company.
Food safety and hygiene is of critical importance to us all, yet, as periodic food crises in various countries each year show we are all dependent on others in business and public regulation to ensure that the food we consume in the retailing and hospitality sectors is safe. Bridget Hutter considers the understandings of risk and regulation held by those in business and considers the compliance pressures on managers and owners, and how these relate to understandings of risk and uncertainty.
Using data from an in-depth case study of the food retail and catering sectors in the UK, the research investigates how business risk management practices are influenced by external pressures such as state regulation, consumers, insurance and the media and by pressures within business. The argument of the book is that food businesses in the UK are generally motivated to manage risk. They realize that good risk management aligns with good business practice. However, there are challenges for an industry that is highly segmented in terms of risk management capacity. The findings have implications for contemporary risk regulation in the increasing number of countries that rely on self-regulation.
The purpose of this arricie is to present a theoretical review of the benefits and limitations of the system called HACCP (Hazard Analysis Critical Control Points). The HACCP system has proved to be a good implementation choice (with its seven principies) as a regulatory and preventive instrument within the food industry. However, HACCP is not enough due to some limitations, namely its high infrastructure costs, the lack of widespread awareness, its implementation time, the demanding monitoring and excessive documentation, among others. This might occur since industry, in general, is dynamic, evolutionary, flexible, fast and unlimited.
The purpose of this study was to evaluate the efficiency of the implementation in the multi-approach
management system, HAL-Q (Halal, Assurance and Liability Quality system) developed by The Halal Science
Center, Chulalongkorn University (HSC-CU) for halal security assurance in HACCP-compliant enterprises with the scientific-based Halal discipline. Twenty-five HACCP-compliant large and medium seafood enterprises including 14 and 11 enterprises with and without Halal certification, respectively, were recruited. Both groups were implemented with 6 man-day tasks of integrated Halal-HACCP administration with additional Haram hazard throughout the 5-months period. Haram Control Point (HCP) and Control Point (CP) were documentarily established. The percentage surveillance score was evaluated along with the endorsement of Islamic scholars’ opinion and the laboratory screening of Haram. Although the laboratory results showed no contamination of Haram in the ingredients, both groups demonstrated poor halal compliance (HC) score. However, after the HALQ implementation, the HC score increased significantly in both enterprises with and without Halal certification. Therefore, the HAL-Q management system clearly showed its efficient compliment to the halal security assurance compared to the HACCP alone. This indicated the profound improvement of the Halal security in food enterprises that might increase the confidence level of the Muslim consumers in Thailand.
This paper deals with the power of scientific experts in standard-setting. It looks at the emergence of a set of principles for food hygiene known as HACCP, and their transformation into an international standard. Scientists are key actors of standardisation, because of their ability to include potential users and standard-setters in a common process of generification and replication of practices. In the case of HACCP, this occurred through the conceptualisation of practices, that is the enunciation and encapsulation of their generic properties into an exportable formula. The paper presents the determinants and the limits of the power of scientists to undertake such inclusive tactics of standardisation. Copyright , Beech Tree Publishing.
Dielectrophoresis (DEP) is a phenomenon involving translational movement of a polarizable object toward the direction of the electric field gradient. DEP has been used for electrical trapping of food poisoning microbes such as Escherichia coli (E. coli). In this paper, we developed 3D-electric micro filters equipped with high-aspect-ratio pillar array with a height of ∼15 μm and a diameter of ∼1 μm as a part of the electric micro filter. The pillar array was fabricated using a 15 micrometer thick negative resist layer on silica substrate by proton beam writing (PBW). We analyzed a DEP force distribution around pillars in the 3D-electric micro filters. Making the most of superior features of PBW as a rapid prototyping tool, we evaluate the performance of the DEP device for trapping capability of E. coli by photoluminescence (PL) measurement for various arrangements of the pillars to achieve higher trapping efficiency of the 3D-electric micro filter.
Purpose
The purpose of this paper is to assess the critical factors of effective implementation (CFEI) of the Hazard Analysis of Critical Control Points (HACCP) system and to define the underlying structure among them. Having defined the latent constructs of the critical factors, the paper also aims to explore their impact on the HACCP effectiveness.
Design/methodology/approach
A research project was carried out in 107 Greek food companies. The data collection method used in this study was that of the questionnaire. Exploratory and confirmatory factor analysis were applied to assess the reliability and validity of the latent constructs of the critical factors, while their impact on the HACCP effectiveness was examined through the multiple linear regression analysis.
Findings
Data analysis revealed that the latent constructs of the critical factors such as a company's attributes (prerequisite programmes, equipment and verification procedures) and the human resource attributes (employees' availability, commitment, training and will) are of major importance in implementing an effective HACCP system. According to the findings, these latent constructs have also significant impact on the achievement of the system's aims regarding the identification, assessment and the control of food‐borne safety hazards.
Research limitations/implications
The small sample size, the diversity of the food companies participated in this study and the subjective character of the data constitute the limitations of the present study. However, these limitations suggest future research orientations.
Practical implications
The food companies are supposed to implement a food safety management system, because of either internal or external reasons. However, the system's effectiveness is a parameter that should be assured. This study gives directions in order for the companies to fully achieve the HACCP systems' aims through the management of the critical factors' impact.
Originality value
This paper assesses the critical factors' importance in implementing an effective HACCP system and defines a reliable and valid structure among them identifying the broader dimensions to which they are summarized. In doing so, latent constructs are used as predictors of the HACCP effectiveness.
Factors that contributed to outbreaks of foodborne diseases reported in the U.S. from 1977–1982 are identified and classified by disease and place where implicated foods were mishandled. Data for these years are tabulated and combined with data from the years 1961–1976. Inadequate cooling - either leaving foods at room or warm outside temperatures or storing them in large containers while being refrigerated - was associated with most of the outbreaks. Ranking of all factors has changed little over four periods of review, but during the last period numerous outbreaks primarily due to ingestion of raw clams and raw oysters caused an increase in the factors: contaminated raw foods and obtaining foods from unsafe sources. This has been primarily due to raw clam-, oyster- and milk-associated outbreaks. The three most frequently identified factors that contributed to salmonellosis were improper cooling, contaminated raw products, and inadequate heating; to staphylococcal food poisoning were colonized persons handling cooked foods, lapse of 12 or more hours between preparing and eating, and improper cooling; to botulism were inadequate heat processing, improper fermentations, improper room temperature holding; to C. perfringens enteritis were improper cooling, lapse of 12 or more hours between preparing and eating, and inadequate reheating (followed closely by improper hot holding); to shigellosis were colonized persons handling implicated foods, improper cooling, and lapse of 12 or more hours between preparing and eating; to V. parahaemolyticus gastroenteritis were contaminated raw ingredients, improper cooling, and cross contamination; to typhoid fever were colonized persons handling implicated foods, lapse of 12 or more hours between preparing and eating, and several time-temperature factors tied for third; to B. cereus gastroenteritis were improper cooling, lapse of 12 or more hours between preparing and eating, and improper hot holding. The principal factors associated with outbreaks stemming from foods prepared in foodservice establishments were improper cooling, lapse of 12 or more hours between preparing and eating, colonized persons handling implicated foods, inadequate reheating and improper hot holding. Important factors that contributed to outbreaks in homes were contaminated raw foods, inadequate cooking, unsafe source, improper cooling, and lapse of 12 or more hours between preparing and eating. Major contributing factors associated with operations in food processing plants were inadequate heat processing, contaminated raw ingredient, improper cooling, colonized persons handling implicated foods, improper cleaning of equipment, and improper fermentation. Those factors cited above for each category are the vital few items to stress in food safety programs. The many other items that are a part of food protection programs are of lesser importance or trivial.
Hazard analyses of food preparation practices were conducted in two households in Indiana (a settlement along the Peruvian Amazon River), in a household in a cluster of about half a dozen houses up river, and in three households in Belen (a district near Iquitos), Peru. These analyses consisted of watching all steps of preparation, recording temperatures thoughout these steps, and collecting samples of the food and testing them for common foodborne pathogens and indicators organisms. The primary critical control point is holding between cooking and serving, but cooking and reheating are critical control points also
Hazards of milk-based products were conducted in three confectionery manufacturing shops in a city in Pakistan. The incoming khoa (a heat-concentrated milk product having a water activity of approximately 0.97) was initially contaminated with staphylococci and contained enterotoxin. The confectionery was subsequently cooked to temperatures that would be lethal to staphylococci, but staphylococci were often found in high numbers in the finished products. Recontamination occurred during handling. Khoa-iiWtA confectionery and confectionery made from renin-processed cheese were contaminated by salmonellae. The contaminants reached the products either during cooling or handling after cooking. Multiplication occurred in the warm environment of the shop and may continue in products having high water activity during transport and within retail outlets. Critical control points are source of ingredients (particularly khoa), formulation, cooking (except for preformed enterotoxins), cooling, and cold storage. Milk-based products of the types evaluated pose a high risk of causing foodborne illness. Copyright ©, International Association of Milk, Food and Environmental Sanitarians.
Hazard analyses were conducted at four street-vending stands in the Dominican Republic. Temperatures of foods were measured during cooking, display (holding), and reheating (when done). Samples were taken at each step of the operation and at 5 to 6-h intervals during display. Foods usually attained temperatures that exceeded 90°C at the geometric center during cooking and reheating. At three of the stands, foods (e.g., fish, chickens, pork pieces) were fried and held until sold. Leftovers were held overnight at ambient temperatures in the home of the vendor or in a locked compartment of the stand. They were usually reheated early in the morning and displayed until sold. During the interval of holding, aerobic mesophilic counts progressively increased with time from about 10³ after cooking to between 10⁵ to 10⁹/g. The higher counts were usually associated with holding overnight. Escherichia coli (in water, milk and cheese samples), Bacillus cereus (in bean and rice samples), and Clostridium perfringens (in meat, chicken and bean samples) were isolated, but usually in numbers less than 10³/g. At the other stand, foods (e.g. beans, rice, meat and chicken) were cooked just before serving as complete meals. There were no leftovers. This operation was less hazardous, although there were many sanitary deficiencies. Recommendations for prevention and control of microbial hazards (mainly reducing holding time, periodic reheating and requesting reheating just before purchasing) are given. The need and suggestions for implementing educational activities to alert and inform those concerned about hazards and preventive measures are presented.
Hazard analyses (which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of concern) were conducted of vending operations at a railway and a bus station in a large city in Pakistan. Commonly prepared foods which were surveyed included: rice, pulses, chick peas, ground meat and potato mixtures, meat stew, and okra. Temperatures were measured and samples were collected from a variety of other foods. Large numbers (104–7) of Clostridium perfringens were isolated from samples of pulses, ground meat dishes, and chick peas collected during display, 8 to 10 h after cooking. Aerobic colony counts were also high in these and other foods that were held for several hours, unless hot, at temperatures >55°C throughout the holding periods or periodic reheating practiced (which was done by a few vendors). Cooking was usually thorough, but spores survived which germinated during the display period. High temperature holding or peri...
With the adoption of the Codex ‘Guidelines for the Application of the Hazard Analysis Critical Control Point (HACCP) System’ by the Codex Alimentarius Commission in 1993, the HACCP system has achieved international endorsement as a cost-effective means for assuring food safety. WHO has prepared its latest document on the subject, addressing training considerations for the application of HACCP to food processing. The document discusses the respective roles of government health and food authorities and the food industry in assuring the safety of processed food products. The training considerations should form the basis for the development of training materials for food inspectros and food quality assurance personnel.
As the responsibility of food manufacturers for the safety of their products increases, self-regulatory systems that effectively control food safety risks will undoubtedly proliferate. Food processors and food inspection authorities must cooperate in systematically implementing these systems if they are to be effective. The systems described here, namely good manufacturing practices, hazard analysis critical control point, and failure mode and effect analysis, are only a few of the large number of management tools that can be used for assuring food safety.
This chapter and the next introduce the basic concepts and ideas that are used throughout to give a very different kind of analysis of TEM and eventually to offer strong prescriptions regarding how to “cope” with it. Since the concept of a mess is dependent on the concept of a system, we first define the concept of a system, especially social systems. The result of the discussion is that as important as it obviously is of having outstanding dedicated teachers, by itself no single component of a mess can improve the total performance of a system or mess.
An article in the March/April 1987 issue of the Journal of Environmental Health highlighted the results of a telephone survey concerning opinions of selected sanitarians and food safety program managers about the hazard analysis critical control point (HACCP) approach. The summary was enlightening, and it was encouraging to see that the concept is being used in some health jurisdictions and being considered for use in others. As one of the respondents stated, 'We have come a long way since 1946'. On the other hand, it was shocking to see that there is considerable misunderstanding of the HACCP concept. Apparently, we still have a long way to go. It is timely, therefore, to review what the concept really is and what it is not.
To ensure food safety, all links in the food chain, except the home, have been urged to adopt the HACCP approach. Surveys have shown that domestic knowledge and practices relating to the prevention of foodborne disease may be inadequate and that family outbreaks of food poisoning are numerically very important. There are potential benefits in applying the HACCP approach to domestic food preparation but little has been published. HACCP can be used to obtain information on domestic hazards and risks and this can be used to formulate realistic control measures. The data produced can be used for health education campaigns as well as an auditing technique. Differences between the home and commercial operations, that affect the application of HACCP, are discussed.
The development of effective and efficient infrastructures for ensuring the production, processing, preparation and service of wholesome food is an indispensable element in the achievement of the goals of health for all. There is sufficient literature on microbiological hazards of food and the factors which influence their occurrence, growth and multiplication in foods. Similarly, risk of practices, procedures and processes which often lead to outbreaks of food‐borne diseases are known. Epidemiological evidence has shown that these factors are more or less the same in most countries of the world. But in spite of the availability of this wide range of information, food‐borne diseases continue to place a heavy strain on scarce economic resources in addition to causing significant morbidity and mortality in human populations. This calls for a profound rethink of the potential effectiveness and contribution of traditional approaches to food safety control, and a more enthusiastic acceptance and implementation of modern strategies of proven effectiveness in both developed and developing countries.
We have analysed data from the surveillance scheme of general foodborne outbreaks of infectious intestinal disease in England and Wales reported to, or otherwise identified by, the PHLS Communicable Disease Surveillance Centre in 1992 and 1993. Data were available about 458 outbreaks, 197 (43%) in commercial catering premises (restaurants, cafés, hotels, public houses, and canteens), 77 (17%) associated with food prepared in private houses, and 58 (13%) in hospitals and residential institutions. Salmonellas and Clostridium perfringens were responsible for 340 outbreaks (74%) and no pathogen was identified in 55 outbreaks (12%). Organisms associated with the highest mean attack rates were Staphylococcus aureus (66%) and C. perfringens (53%). Eleven thousand people were reported to be il and 362 were admitted to hospital. There were 15 deaths, 13 of which were associated with salmonellosis. A specified food was suspected to be the vehicle of infection in 204 outbreaks (45%). Possible contributory factors were identified in 277 (61%), most commonly inappropriate storage, cross contamination, and inadequate heat treatment. Reducing the incidence of food poisoning will depend on concerted action on farms, in abattoirs and food processing plants, in wholesale and retail outlets, and in kitchens.
Rationale for the education of food h~ndlers. Presented at the regional confer-ence on Food Safety and Tourism for Africa and the Mediterra-nean
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HACCP: what the system is and what it is not
- Bryan
Food hygiene legislation — a new framework
- Powell
Rationale for the education of food handlers
- Mortajemi
Hazard analysis critical control points
- NACMCF
Food-poisoning in New South Wales, 1977–1984
- Davey
United States Department of Agriculture announces food safety offensives
- USDA
State-wide implementation of a HACCP regulatory programme
- Guzewich