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Comparison of implementing HACCP systems of exporter Mexican and Chinese meat enterprises
... The experts in this field also observed that its inefficient implementation could lead to a real economic impairment (O'Neill et al., 2016). Therefore, firms, mainly, in food and pharmaceutical industries, are investing in continuous auditing and verification of the correct implementation of HACCP systems (Siman et al., 2014). The necessity of corrective execution, application and timely assessment of the HACCP system is firmly recommended in the existing literature (Karaman et al., 2012;Siman et al., 2014). ...
... Therefore, firms, mainly, in food and pharmaceutical industries, are investing in continuous auditing and verification of the correct implementation of HACCP systems (Siman et al., 2014). The necessity of corrective execution, application and timely assessment of the HACCP system is firmly recommended in the existing literature (Karaman et al., 2012;Siman et al., 2014). According to , the effectiveness of the HACCP system is defined as the degree to which it performs its intended functions. ...
... All questions are prepared based on the existing review of literature(Azanza and Luna, 2005;Das et al., 2008;Brkic et al., 2013;Cormier et al., 2007;Haleem et al., 2015;Karaman et al., 2012;Orriss and Whitehead, 2000;Siman et al., 2014). ...
Purpose
The aim of this study is an empirical investigation of 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 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: (i) quality tools for hazard identification (QTHI), (ii) quality tools for hazard analysis (QTHA), and (iii) quality tools for hazard control (QTHC). 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 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 HACCP project. Study results can guide and motivate managers to use quality tools with the aim of successful implantation of HACCP-based food safety system, especially in food and pharmaceutical industries.
... In production processes, companies must set up the control measures for critical control points (CCPs) in the HACCP system. The control measures might require new techniques or knowledge for testing food safety and monitoring systems or processes [8,9]. Specific knowledge might be required, such as risk assessments and advanced statistical knowledge, to identify and assess the risks that might occur in the system and to control processes under CCPs [3,7]. ...
... When all CCPs are defined, control measures are designed to test and find hazards or risks associated with each CCP. New tools and equipment might be needed [8]. Some equipment is expensive, however, or needs to be imported. ...
... In addition, the cost of the HACCP implementation is a main challenge faced by companies in many countries [8]. Many participants also agree that the implementation of HACCP are vast investments which is a challenge that can be barriers in the HACCP implementation. ...
... Asked about the time required from starting to implement the system, 68% of the HACCP processors stated that it took them less than 6 months with 50% of the processers receiving guidance from officials of the FQCC. Other studies have reported varying time: in the Mexican and Chinese meat industries it was reported to be around 29 and 42 months respectively (Maldonado-Siman, Bai, Ramirez-Valverde, Gong, & Rodriguez-de lara, 2014); in both the Australian meat industries (Khatri & Collins, 2007) and in food businesses in China (Bai, Ma, Yang, Zhao, & Gong, 2007) the time varied between 6 and 12 months; in the Serbian meat industry 50% of the processors estimated the period to be 12 months or less with 11.7% indicating more time was required (Tomasevic et al., 2013). ...
... The HACCP implementers were also requested to provide the negative impacts they faced once they had decided to adopt HACCP. The ranking of negative factors was in agreement with those of Khatri and Collins (2007) and Maldonado-Siman et al. (2014) in finding product testing as a major operating cost. Nevertheless, in regard to the cost of investing in new equipment and staff training, Khatri and Collins (2007) reported them as one of the major costs in the meat industries in Australia. ...
... HACCP certification is also provided by the FQCC rather than by a commercial certification body with audits carried out by Ministry officials, thereby reducing the processors' costs further. It has been reported that high operating and certification costs of HACCP system were the major problems for Mexican's meat enterprises adopting HACCP systems (Maldonado-Siman et al., 2014). ...
When considering the supply of fish products to consumers, the adoption of food safety management systems throughout the 'net to plate' continuum is of a paramount importance. It is essential to safeguard consumers and to facilitate regional and international trade.
... This encourages a firm to improve in terms of quality. In short, this suggests that the pursuit for HFSC is motivated by the need to improve internal processes, increase efficiency and the determination to improve production and product quality (Fotopoulos et al., 2010;Macheka et al., 2013;Karipidis and Tselempis, 2014;Maldonado-Siman et al., 2014;Zailani et al., 2015). Furthermore, firms are eager to become certified because they want to standardise their internal operations by standardising work procedures (Fotopoulos et al., 2010), standardising documentation (Lo and Chang, 2007), formalising internal system (Terziovski et al., 2003) and by increasing consistency in operations (Buttle, 1997). ...
... Once the internal motivation aspect of the firm is aligned by improving the internal efficiency, better human resource function and commitment from the top management, only then can the financial and reputation aspects of internal motivation take place. Recent literature indicated that the financial aspect is an important motivation toward certification (Karipidis and Tselempis, 2014;Maldonado-Siman et al., 2014). Perhaps the central aspect of financial motivation is to improve sales in domestic and international markets (Maldonado-Siman et al., 2014). ...
... Recent literature indicated that the financial aspect is an important motivation toward certification (Karipidis and Tselempis, 2014;Maldonado-Siman et al., 2014). Perhaps the central aspect of financial motivation is to improve sales in domestic and international markets (Maldonado-Siman et al., 2014). Anderson (1999) added that manufacturing firms in the USA and Canada are pursuing FSC because they want to expand their sales opportunities and remain competitive in the market. ...
Purpose
This paper aims to review the motivation and benefits of implementing halal food safety certification (HFSC) from the upstream perspectives. Food safety certification (FSC) has long been a prevailing issue in the field of food safety research. However, there remains a general paucity of research in religion-specific form of FSC, such as the HFSC. At present, the limited existing studies on HFSC focus on the demand side, but studies on the supply side are scarce and largely inconclusive. The review is further scrutinised by addressing the internal and external motivations and benefits of HFSC.
Design/methodology/approach
The explanatory and general review of this paper is based on an extensive literature review in FSC as well as the author’s personal reflections on past research in halal certification.
Findings
The internal motivations concern a firm’s internal processes, people and the available resources, while the external motivations relate to a firm’s external elements such as government intervention and market pressure. A firm can reap the internal benefits, such as improved product quality, or enjoy the external benefits of better marketing and larger market shares.
Originality/value
The paper offers unique acumens and advances of a less-researched side of the halal food chain. It also compiles the conclusions of FSC research that could have a significant bearing on the internal and external impetuses and advantages of HFSC.
... Aside from consumer pressure, pressure from government regulations and policies could also directly or indirectly motivate food companies to implement certification. Much of the available literature on motivation for food certification highlights governmental pressure as a significant driving factor (Yapp and Fairman, 2006;Celaya et al., 2007;Othman et al., 2009;Wilcock et al., 2011;Milios et al., 2013;Chen et al., 2014;Maldonado-Siman et al., 2014). For instance, Wilcock et al. (2011) observed that complying with the Canadian government regulation could become the main motivational factor for implementing HACCP in the coming years. ...
... According to Psomas et al. (2012) and Milios et al. (2013), certification ensures food production and preparation are in-line with the stipulated guidelines and therefore could minimise production defects and marginalise rate of rejection and rework. As a consequence, the number of customer complaints can be reduced (Fotopoulos et al., 2011;Maldonado-Siman et al., 2014). ...
... Another internal aspect that motivates food companies to implement certification is the desire to have an effective and efficient workforce. A number of studies have found that food enterprises implement certification with the aim to stimulate employees' motivation (Ramnauth et al., 2008), to encourage commitment and awareness in food safety among the employees (Fotopoulos et al., 2009;Maldonado-Siman et al., 2014), to improve employee performance (Psomas et al., 2012), as well as to attract and retain skilled employees (Karipidis et al., 2009;Wu, 2012). Admittedly, Wilcock et al. (2011) argued that the success of food safety certification lies in the availability of dedicated and meticulous experts who can supervise the entire certification exercises from the initial application to the maintenance of the certification. ...
Purpose: The purpose of this study is to review, analyse, and synthesise the motivation and limitation factors in implementing Halal food certification.
Design/methodology/approach: A systematic online library search gathered 50 recent journal articles between the years 2004 and 2014. After common motivation and limitation factors were identified and reviewed, a Pareto analysis was performed. This is done to prioritise the motivation and limitation factors and ultimately revealed the major factors that influence the implementation of Halal food certification.
Findings: A total of 36 motivation and 37 limitation factors were identified. Through Pareto analysis, 15 motivation factors accounted for 80.07 percent and 20 limitation factors are responsible for 79.65 percent. These factors are considered the major factors in implementing Halal food certification.
Practical implications: For academicians, this study provides the most recent review of food safety and quality certification literature and the highlighted factors could assist in designing research instruments and set the foundation for future research endeavours. For industrialists, factors drawn from this study highlight the information critical for effective and efficient decision-making.
Originality/value: This paper is unique as it is the first study to review and analyse the relevant literature from which we synthesised the major factors in implementing Halal food certification. The result of this study will provide greater insights to researchers, food companies, and other stakeholders in an effort to encourage greater implementation of Halal food certification.
... Considering the wide application and acceptance of HACCP-based FSM systems for ensuring food safety and doubts on their feasibility and effectiveness in SLDBs ( Baş et al., 2007;Maldonado-Siman, Bai, Ramírez-Valverde, Gong, & Lara, 2014;Taylor, 2001), in this study a meta-analysis technique was used to assess the effectiveness of HACCPbased FSM systems in Chinese SLDBs. Results of this study demonstrated that HACCP-based FSM systems were effective in SLDBs, as demonstrated by significant improvements (95% CI of ORs on right of 1) in any of the four measured outcomes after implementing FSM systems, despite the heterogeneity of the included studies in meta-analyses. ...
... Despite the effectiveness of HACCP-based FSM systems in ensuring food safety, as well as the associated benefits such as access to new markets (Al-Busaidi, Jukes, & Bose, 2017;Maldonado-Siman et al., 2014;Psomas & Kafetzopoulos, 2015), a large portion of Chinese food businesses, especially SLDBs, were confronted with various difficulties and barriers (such as financial constraints, lack of prerequisite programs, and frequent staff turnover) for implementing HACCP-based FSM systems (Q. Jiang & Batt, 2016;x.-d. ...
... Despite these benefits, it is not clear why HACCP adoption remains low and why some firms decertify or discontinue their certification at some stage. Some studies have suggested that food producers and processors do not always embrace HACCP with the anticipated enthusiasm (Maldonado-Siman et al. 2014;Taylor and Taylor 2004;Panisello and Quantick 2001). There is growing number of studies detailing the costs of HACCP compliance (Maldonado-Siman et al. 2014;Handschuch et al. 2013;Ragasa et al. 2011b). ...
... Some studies have suggested that food producers and processors do not always embrace HACCP with the anticipated enthusiasm (Maldonado-Siman et al. 2014;Taylor and Taylor 2004;Panisello and Quantick 2001). There is growing number of studies detailing the costs of HACCP compliance (Maldonado-Siman et al. 2014;Handschuch et al. 2013;Ragasa et al. 2011b). Prior literature has identified a number of factors that affect initial adoption of HACCP, including length of time to develop and implement the program, technical expertise and support, availability of human resources, production technology and design, company size, and level of institutional support (Wallace et al. 2014;Dzwolak 2014;Green and Kane 2014;Fotopoulos and Kafetzopoulos 2011). ...
... The e-commerce environment for agricultural products is continually improving, and is certain to develop in diversified directions in the future. The Chinese government attaches great importance to the in-depth application of internet technology to the field of circulation, and has introduced a series of policy documents, including the Opinions of the State Council on Vigorously Developing E-commerce and Accelerating Cultivation of New Driving Force for Economic Growth (GF [2015] No. 24), to support the development of e-commerce in relation to agricultural products. According to statistics from the Ministry of Agriculture [1] , in 2015, there were more than 30 000 agriculturerelated e-commerce enterprises in China participating in transactions valued at more than RMB 150 billion, which is expected to reach RMB 800 billion by 2020. ...
... GAP is a code of practice that focuses on the farming and aquaculture production of primary agricultural products and concerned about animal welfare, environmental protection, workers' health, safety and welfare to ensure that primary agricultural producers produce safe and healthy products. Using theoretical analysis, Al-Busaidi et al. [22] , Psomas et al. [23] , and Maldonado-Siman et al. [24] evaluated the quality and safety for agricultural products. ...
The continual development of internet technology and its extensive applications in the business domain have enabled the development of e-commerce in relation to agricultural products. However, this development is facing some “pain points.” While middle-class consumers are displaying ever-increasing demand for high-quality agricultural products via the e-commerce environment, the quality and safety of agricultural products under this environment cannot be guaranteed. Therefore, to strengthen the evaluation of the technical level of agricultural products quality, health and safety supervision via e-commerce, understand the problems in the regulatory techniques of e-commerce of agricultural products in China, increase the agricultural product quality, health and safety supervision via e-commerce are of great importance to satisfy the growing consumer demand for e-commerce in agricultural products. Based on the comparative analysis of the evaluation methods and the establishment methods of evaluation index system, this research innovatively established quality, health and safety index system for agricultural products sold via e-commerce, which included 6 first-level and 13 second-level indices. The establishment of the index system provides a method for quality, health and safety regulation for agricultural products via e-commerce. In addition, based on the theory of Hazard Analysis and Critical Control Point (HACCP), this paper combed the key links and control points of quality and safety for agricultural products via e-commerce and provided an evaluation basis for the quality and safety management system of agricultural products under the e-commerce environment. Finally, in view of the shortcomings of the current quality and safety for agricultural products via e-commerce, and the development trend of the future electronic commerce of agricultural products, the paper put forward the countermeasures and suggestions. © 2018, Chinese Society of Agricultural Engineering. All rights reserved.
... Despite these benefits, it is not clear why HACCP adoption remains low and why some firms decertify or discontinue their certification at some stage. Some studies have suggested that food producers and processors do not always embrace HACCP with the anticipated enthusiasm (Maldonado-Siman et al. 2014;Taylor and Taylor 2004;Panisello and Quantick 2001). There is growing number of studies detailing the costs of HACCP compliance (Maldonado-Siman et al. 2014;Handschuch et al. 2013;Ragasa et al. 2011b). ...
... Some studies have suggested that food producers and processors do not always embrace HACCP with the anticipated enthusiasm (Maldonado-Siman et al. 2014;Taylor and Taylor 2004;Panisello and Quantick 2001). There is growing number of studies detailing the costs of HACCP compliance (Maldonado-Siman et al. 2014;Handschuch et al. 2013;Ragasa et al. 2011b). Prior literature has identified a number of factors that affect initial adoption of HACCP, including length of time to develop and implement the program, technical expertise and support, availability of human resources, production technology and design, company size, and level of institutional support (Wallace et al. 2014;Dzwolak 2014;Green and Kane 2014;Fotopoulos and Kafetzopoulos 2011). ...
The article empirically examines the timing of initial decisions to adopt food safety systems and subsequent decisions to maintain the certification. Survival models are used to evaluate firm-level decisions among seafood processors in the Philippines. Whereas initial certification decisions were influenced mainly by easily obtainable a priori indicators such as output price, scale of production, and association membership, decisions to continue certification were influenced by a larger number of less-visible factors including price differentials across markets and cost structures. Managerial hubris may have played a role in initial certification decisions, but decertification decisions were more informed by realized cost–benefit comparisons. Results highlight tendencies to initially overestimate of benefits and underestimate costs of food safety certifications, resulting in unrealistically optimistic projections and may lead to adverse firm performance.
... World-wide, there have been considerable efforts to improve food safety. Recent examples of these efforts include a qualitative study of awareness and perceptions of food safety of artisan cheese makers in southwestern Ontario (Le, Bazger, Hill, & Wilcock, 2014), evaluation of the occurrence of Listeria monocytogenes in cheese (Barancelli et al., 2014) and Staphylococcus aureus isolates in milk (Lee et al., 2012) using pulsed-field gel electrophoresis, and assessment of good manufacturing practices (GMP) and hazard analysis and critical control point (HACCP) systems (Cusato et al., 2013;Cusato et al., 2014;Dias et al., 2012;Maldonado-Siman, Bai, Ramírez-Valverde, Gong, & Rodríguez-de Lara, 2014;Lockis et al., 2011). ...
... The number of the latter category could be greatly reduced if the government, relevant healthcare agencies, and universities can make coherent efforts to educate the general public. More importantly, recent examples of efforts on the assessment of GMP and HACCP systems (Cusato et al., 2013;Cusato et al., 2014;Dias et al., 2012;Lockis et al., 2011;Maldonado-Siman et al., 2014;), especially the feasibility of these systems, should inspire and encourage all the relevant parties in China to systematically implement these systems in all areas of food industry, to improve food safety. ...
Food safety incidents have the potential to result in a range of adverse health effects, including diarrhoeal diseases and various forms of cancer. Furthermore, they also have a disruptive effect on the economy, trade and tourism. As Beijing strives to become a global centre of politics, economy and culture, serious food safety incidents continue to be frequently reported in the city. It is clear that a large number of food safety incidents, such as those that have occurred in China, and in some other parts of the world, cannot be fully tackled by means of conventional analysis, which focuses on biological and chemical factors, but which often ignores potential human factors (which may be intentional in nature). In this article, we dynamically examine the time intervals between successive distinct food safety incidents that were mainly caused by human factors. Our intention is to identify information that could be of use to governmental and other bodies in efforts to curb the occurrence of food safety incidents. We analyse data spanning a 10-year period from 2004 to 2013, during which time 295 food safety incidents occurred in Beijing. We find that the occurrence of food safety incidents was drastically different from Poisson processes, suggesting that their causes may have been systemic in nature. We further found that the sequence of time intervals had persistent long-range correlations, characterized by a Hurst parameter of H=0.65, suggesting that food safety incidents occurred in bursts. Finally, we propose scenarios that may be responsible for these long-range correlations. Our quantitative findings may not only hold in Beijing and elsewhere in China, but also in other parts of the world where human factors are an important cause of food safety incidents. In all those situations, our proposed scenarios for long-range correlations may be used as part of efforts to devise strategies to curb or prevent future food safety incidents.
... World-wide, there have been considerable efforts to improve food safety. Recent examples of these efforts include a qualitative study of awareness and perceptions of food safety of artisan cheese makers in southwestern Ontario (Le, Bazger, Hill, & Wilcock, 2014), evaluation of the occurrence of Listeria monocytogenes in cheese (Barancelli et al., 2014) and Staphylococcus aureus isolates in milk (Lee et al., 2012) using pulsed-field gel electrophoresis, and assessment of good manufacturing practices (GMP) and hazard analysis and critical control point (HACCP) systems (Cusato et al., 2013;Cusato et al., 2014;Dias et al., 2012;Maldonado-Siman, Bai, Ramírez-Valverde, Gong, & Rodríguez-de Lara, 2014;Lockis et al., 2011). ...
... The number of the latter category could be greatly reduced if the government, relevant healthcare agencies, and universities can make coherent efforts to educate the general public. More importantly, recent examples of efforts on the assessment of GMP and HACCP systems (Cusato et al., 2013;Cusato et al., 2014;Dias et al., 2012;Lockis et al., 2011;Maldonado-Siman et al., 2014;), especially the feasibility of these systems, should inspire and encourage all the relevant parties in China to systematically implement these systems in all areas of food industry, to improve food safety. ...
... From the literature review above, it is evident that experts and scholars have employed various methods in the study of factors influencing the quality and safety of agricultural products [8]. These methods include empirical research, analytic hierarchy process, and the construction of indicator systems. ...
In recent years, the quality and safety issues of agricultural products on B2C e-commerce platforms in China have become a new threat and concern, drawing widespread attention from the government and the public. This article aims to conduct an in-depth study on the factors influencing the quality and safety of agricultural products sold on B2C e-commerce platforms. First, various indicators are selected to construct a comprehensive indicator system for the factors affecting the quality and safety of agricultural products on B2C e-commerce platforms. Subsequently, factor analysis is applied to the 18 selected indicators using SPSS statistical software to derive a model for the influencing factors of quality and safety for agricultural products on B2C e-commerce platforms. Finally, based on the empirical analysis results, a comprehensive examination is conducted to assess the impact of each factor on the quality and safety of agricultural products on B2C e-commerce platforms. The empirical results indicate that the four major influencing factors, namely, production source, processing and manufacturing, warehousing and transportation, and regulatory measures, all play crucial roles in influencing the quality and safety of agricultural products on B2C e-commerce platforms.
... Mycotoxins cannot be destroyed via cooking. The only option to obtain mycotoxin-free food is to use modern food processing techniques such as Hazard Analysis Critical Control Points (HACCP) and good manufacturing processes (GMP) (Maldonado-Siman et al., 2014). When mycotoxins are formed in crops, they have a direct detrimental influence on farm animals and can cause major health problems in human beings (Yang et al., 2020). ...
In 1985, the US Food and Drug Administration (USFDA)
established a diagnostic laboratory to monitor feed
contamination with mycotoxins and assure a toxin-free diet.
The Food and Agriculture Organization (FAO) and the
World Health Organization (WHO) play major roles to
prevent contamination by providing consumer education.
Mycotoxins cannot be destroyed via cooking. The only
option to obtain mycotoxin-free food is to use modern food
processing techniques such as Hazard Analysis Critical
Control Points (HACCP) and good manufacturing processes
(GMP) (Maldonado-Siman et al., 2014). When mycotoxins
are formed in crops, they have a direct detrimental influence
on farm animals and can cause major health problems in
human beings (Yang et al., 2020).
Mycotoxicoses have historically been common in mild
zones, and today they are mostly seen in tropical areas. The
global danger of mycotoxicoses is increased by international
trade in foods from tropical nations. Medical professionals
should at least be aware of the clinical symptoms of the
most widespread mycotoxicoses, even though it is
unrealistic for them to be able to diagnose mycotoxicosis in
a single patient. This chapter aims to provide background
information on mycotoxicoses as well as a clinical overview
of one health triad.
... Most companies need to spend a large amount of money on consultants, equipment, facilities, training, auditing and process improvement to meet the HACCP requirements 24,30 . Some companies might have to adjust their building and facilities suitable for the HACCP implementation. ...
Hazard Analysis and Critical Control Point (HACCP) is a food safety management system which has beenrecognised as an essential tool in securing food safety. This systematic review aims to assess the currentsituation and compliance of HACCP system in Southeast Asia as well as the challenges that influence thecompliance of the system. Three electronic databases were used for search, which is Science Direct, Scopusand Web of Science. The terms used in the search include food safety, Hazard Analysis Critical ControlPoint (HACCP), hazard analysis, critical control point and food industry. Fifteen articles met the criteriafor inclusion in the review. Five studies were conducted in Thailand, three in Malaysia and Indonesia, andtwo in the Philippines and Vietnam. This review found that there are certain motives for the application ofHACCP, and most of the reviewed studies comply with the HACCP principle accordingly.
... Some studies noted the benefits of using the HACCP assessment systems in standardized food safety management, quality control and several food businesses [7,8]. Maldonado-siman, et al. [9] specified that the reduction of microbial counts is considered among the major benefit of the HACCP concept. In contrast, various studies have been carried out to exhibit the difficulties and the barriers of the implementation of the HACCP approach. ...
The consumption of ready-to-eat salads (RTE) in developing countries has increased considerably in a time where the food borne disease linked to vegetable salads poses serious safety threats. Most methods have been used to increase the microbiological safety of RTE salads. This study aims to evaluate the impact of the HACCP system on a catering facility for RTE salads such as niçoise salads (NS), Tunisian salads (TS) and green salads (GS). A total of 238 samples were tested to determine the microbiological quality and identify possible correlations between them. 118 samples were evaluated before the implementation of the HACCP system and 120 samples after the application of the HACCP approach. The microbiological evaluation was focused on the total mesophilic flora (TMF), Staphylococcus aureus (SA), Escherichia coli (EC) and Salmonella spp. The obtained results indicated that the implementation of the HACCP system had no effect on the general microbiological profile since the general unsatisfactory analysis rate was 85% before HACCP implementation system and remained unchangeable after the HACCP application. However, a significant difference between NS, TS and GS where distinguishable with NS presenting the best ranking (35%) of satisfactory analysis. For EC profile, a significant association between the EC deterioration state of RTES and the HACCP application was found. While, a significant association between TMF classifications and the three RTE categories was noted. However, no significant changes of SA profile between the three RTES categories were observed. Besides, no Salmonella spp was detected during the current analysis (n= 238). Thus, the binary logistic regression on microbial profiles revealed high correlation between the SA and EC classification outcomes. Hence, through this study a personalized and operational microbial model was presented which leads to better prediction of failures leading to inspire professionals to adopt the present statistical model for identifying the contamination and to explore appropriate solutions.
... • HACCP team shall equip with strong knowledge and technique during hazard assessment and development of control measures (Maldonado-Siman et al. 2014). ...
The focus of the study is on the establishment of HACCP system for raw unclean edible bird's nest (RUC EBN) processing plant in Malaysia. Exploratory hazard analysis was applied to examine and prognose 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. FMEA is deployed 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.
... While Canada is an important producer of fresh vegetables, the country continues to import many products in high demand, such as lettuce, tomatoes, and peppers [31]. Leading suppliers of vegetables to Canada are the USA, Mexico, and China [32]. It is estimated that more than 60% of the F&V consumed in Canada is imported [22]. ...
Purpose: A diet rich in fruits and vegetables is vital for prolonged health and wellness. Yet, the consumption of fruits and vegetables remains low in some regions. Methodology: This exploratory quantitative study utilized a web-based survey instrument to probe the likelihood of consumption by Canadian consumers. Canadians who have lived in the country for 12 months or more and were 18 years of age or older were surveyed. Care was given to get a representative sample from all Canadian regions. Findings: Barriers to produce consumption include cost (39.5%), lack of knowledge and preparation skills (38.5%), and confusion surrounding health benefits (6.3%). There is further confusion surrounding the nutrition of frozen vs. fresh vegetables. Finally, respondents were concerned about pesticide residue on imported produce (63.4%). Originality: Although evidence that fruits and vegetables can mitigate disease and that promotion of fruit and vegetable consumption has been a key policy area for the Canadian government, consumers still fail to integrate sufficient fruits and vegetables into their diets. To our knowledge, this is the only study probing consumers on their fresh produce intake in the Canadian context. Public awareness and education about the regular consumption of fruits and vegetables and their nutritional value and health-promoting benefits can increase consumption in many Canadian regions and demographics.
... According to Fikru (2014), if a company competes on a global scale, it is more likely to implement certification because compliance with local business regulations allows it to legally sell products. It is critical for businesses to expand into international markets because it increases their chances of increasing sales, and market share, and becoming internationally recognised brands (Escanciano & Santos-Vijande, 2014;Fotopoulos et al., 2010;Macheka et al., 2013;Maldonado-Siman et al., 2014;Psomas & Kafetzopoulos, 2014). Compared to other quality certification systems such as ISO 9001, ISO2200, and HACCP, there seems to be lack of studies conducted for halal certification, especially in the East Coast Region of Malaysia -States of Pahang, Terengganu, and Kelantan. ...
: Halal food refers to food and beverages that are strictly prepared as per the rules emphasised by Islamic dietary law. According to the law, alcohol, blood, pork, animals that died before slaughtering, and animals that were not killed in the name of Allah are considered haram or not allowed to be eaten. In addition, halal food is packaged and stored in utensils that have been cleaned in accordance with prescribed guidelines. This study aims to investigate the importance of halal compliance and export readiness in the small and medium-sized enterprise (SME) halal food industry and its impact on business performance in the East Coast region of Malaysia. In addition, this study also tested the relationship between Halalan Toyyiban Awareness and Halal Assurance System (HAS) Practices. There are four research constructs included in this study, including halal and toyyiban awareness, HAS practice, export readiness, and business performance. The questionnaires were distributed to the SME food companies, of which 205 can be used for organisation-level analysis. The research design method used in this study is quantitative, and the main data collection method is a questionnaire survey. A simple random sampling method was used to select the sample. The data was analysed by the Statistical Package for Social Science (SPSS) version 26.0 for descriptive, reliability, correlation, and multiple linear regression analysis. The results showed a significant correlation between Halalan Toyyiban Awareness and HAS Practices. There are also noteworthy relationships between HAS Practices, export readiness, and business performance. Export readiness partially mediates the relationship between HAS Practice and business performance. In general, this shows the importance of HAS Practicess and export readiness in boosting SMEs’ business performance. It may persuade government agencies to provide more incentives or programmes in both aspects (HAS Practicess and export readiness) to assist SMEs in the halal food industry.
... It is not possible to destroy the mycotoxins through cooking. The only way to get mycotoxin free products is through advanced techniques in food processing like Hazard Analysis of Critical Control Points (HACCP) and good manufacturing practices (GMP) (Maldonado-Siman et al. 2014). Whenever mycotoxins are produced in crops, they directly create negative impact on animal health and directly or indirectly produce serious health issues in humans. ...
... GHP and HACCP are the primary tools available to control chemical hazards in food operations. The basic idea of HACCP system is to manage food safety based on risk management principles and cover a range of biological, chemical and physical hazards (Akkerman et al., 2010;Maldonado-Siman et al., 2014). Historical and current thinking limits the scope of FSMS to the control and management of the aforementioned hazards, but does not included the wider consideration of prevention of NCDs, although it can be argued that NCDs could involve "conditions of food with the potential to cause an adverse health effect" (Manning et al., 2019). ...
... Several factors such as hosts, nutrients, and environmental conditions affect aflatoxin production (Wagacha and Muthomi, 2008). In the past few years, researchers focused on fast and reliable aflatoxin detection techniques as well as effective reduction methods to ensure the safety of food (Cusato et al., 2013;Maldonado-Siman et al., 2014;Afsah-Hejri et al., 2011). Some of food safety management systems in food processing such as hazard analysis of critical control points (HACCP) and good manufacturing practices (GMP) were developed to protect final food products security (Lockis et al., 2011). ...
Aflatoxins are carcinogenic metabolites produced by Aspergillus and Penicillium spp. Aflatoxin contamination of food is a serious health hazard. Some metal ions (such as Zn2+) affect Aspergillus growth and aflatoxin biosynthesis. Presence of zinc in the growth medium incites aflatoxin production. This study investigates the effect of zinc binding amino acids and peptides on aflatoxin synthesis in indigenous toxigenic Aspergillus species isolated from agro-ecological zones in Northern Iran. Zinc (II) chelating nutrients (such as Histidine (His), Cysteine (Cys), Histidine-Cysteine (His-Cys), and triple peptide (Asn-Cys-Ser) were added to the growth medium of toxigenic Aspergillus isolates and incubated at temperature range of 25-40 °C. Aflatoxin production on different culture media was tested using ELISA. Addition of cysteine to Sabouraud dextrose broth (SDB) medium significantly reduced aflatoxin production, which could be related to its zinc chelating property. Aflatoxin production was drastically restrained at high concentration of His, especially in combination with Cys, at high pH values and incubation temperature (pH = 7.5, temperature = 40 °C). Aflatoxin production was low in presence of triple peptide (Asn-Cys-Ser) at concentration of 500 mg/L. From the application perspective, natural zinc chelators can be used as harmless aflatoxin-production inhibitors.
... Four food-borne pathogens are the microbial prevalence of Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and diarrheagenic Escherichia coli. Maldonado-Siman et al. (2014) stated that HACCP is increasingly relied on to ensure food safety in both meat producing and meat-processing enterprises. They conducted a survey, which aimed to compare incentives costs, difficulties NFS and benefits of Chinese and Mexican meat-exporting enterprises related to food safety management system implementation. ...
Purpose
This paper aims to identify the hazards in the production process and designing standard operational procedure (SOP) in producing beef jerky (dendeng Lambok). This SOP is designed with the application of hazard analysis critical control point (HACCP) that aimed to be a standard guideline for producing dendeng lambok products that are safe for consumption.
Design/methodology/approach
Problems that are generally found in the food industry are that there are many products, which do not meet food safety standards so that these products are not safe for consumption. The method can be used in dealing with these problems is to apply HACCP and design the SOP for the production of dendeng lambok. The initial data used are a flow diagram of the dendeng lambok production process. Flowchart of dendeng lambok production process is needed to identify hazards in each process. Based on the identification of hazards in each process, a process is included in the critical control point (CCP). Furthermore, SOP is designed for processes that enter CCPs.
Findings
Based on the application of HACCP, there are four processes that are included in the CCP consisting of boiling beef, beef frying, chili frying and packaging. SOP is designed for processes included in the CCP so that they can be used as standard guidelines in the dendeng lambok production process in producing products that are safe for consumption.
Research limitations/implications
HACCP is a method that is widely applied to ensure the products produced are safe for consumption. Based on previous research studies, the application of HACCP can reduce the hazard to food and the resulting product is safe for consumption. The application of HACCP can also improve the safety and quality of products, thereby causing a decrease in overall costs and increasing company revenue.
Practical implications
This research can only be useful for one of the small and medium food-industries in West Sumatra, Indonesia. It is, namely, Asal Seiya Sekata (ASESE), Ltd. This is because the SOP is designed in accordance with the conditions and problems in the dendeng lambok production process at ASESE, Ltd.
Social implications
This research is expected to help ASESE, Ltd. in maintaining the quality and safety of the produced dendeng lambok products. HACCP is applied in the production process dendeng lambok done to minimize the hazards of each production process dendeng lambok. The SOP is given as a standard guideline in the production process of dendeng lambok in producing products that are safe for consumption.
Originality/value
SOP designed can be used as a reference or guideline in the production process of dendeng lambok to reduce hazards in the process that included in the CCP. SOP designed for boiling beef, beef frying, chili frying and packaging.
... The solutions for diminishing and/or preventing the fungal spoilage in food or diminishing the consumables are more challenging. However, the recent advances and development in food processing through employing different principles that include good manufacturing practices (GMPs) and hazard analysis of critical control points (HACCP) (Lockis et al., 2011;Cusato et al., 2013;Maldonado-Siman et al., 2014) have provided some relief to keep the final food products healthy and safe for consumption (Kumar et al., 2017). In the past few years, there has been a continuous rise in developing methods to prevent and control such contamination. ...
Out of the various mycotoxigenic food and feed contaminant, the fungal species belonging to Penicillium genera, particularly Penicillium roqueforti is of great economic importance, and well known for its crucial role in the manufacturing of Roquefort and Gorgonzola cheese. The mycotoxicosis effect of this mold is due to secretion of several metabolites, of which PR toxin is of considerable importance, with regard to food quality and safety challenges issues. The food products and silages enriched with PR toxin could lead into damage to vital internal organs, gastrointestinal perturbations, carcinogenicity, immunotoxicity, necrosis, and enzyme inhibition. Moreover, it also has the significant mutagenic potential to disrupt/alter the crucial processes like DNA replication, transcription, and translation at the molecular level. The high genetic diversities in between the various strains of P. roqueforti persuaded their nominations with Protected Geographical Indication (PGI), accordingly to the cheese type, they have been employed. Recently, the biosynthetic mechanism and toxicogenetic studies unraveled the role of ari1 and prx gene clusters that cross-talk with the synthesis of other metabolites or involve other cross-regulatory pathways to negatively regulate/inhibit the other biosynthetic route targeted for production of a strain-specific metabolites. Interestingly, the chemical conversion that imparts toxic properties to PR toxin is the substitution/oxidation of functional hydroxyl group (-OH) to aldehyde group (-CHO). The rapid conversion of PR toxin to the other derivatives such as PR imine, PR amide, and PR acid, based on conditions available reflects their unstability and degradative aspects. Since the PR toxin-induced toxicity could not be eliminated safely, the assessment of dose-response and other pharmacological aspects for its safe consumption is indispensable. The present review describes the natural occurrences, diversity, biosynthesis, genetics, toxicological aspects, control and prevention strategies, and other management aspects of PR toxin with paying special attention on economic impacts with intended legislations for avoiding PR toxin contamination with respect to food security and other biosafety purposes.
... In other parts of the world, a study [42] that compared the implementation of HACCP systems in Chinese and Mexican meat exporting companies showed that the improvement of process control was a motivation for Chinese companies whereas getting into new markets was important for the Mexican companies. It was found that the main motivation for both countries was the improvement of product quality. ...
Aims: To perform an evaluation of hazard analysis and critical control points (HACCP)
implementation and good manufacturing practices (GMP) in a multi-product soft drink company in
Nigeria.
Study Design: Semi experimental study combined with survey.
Place and Duration of Study: Study was carried out in December 2015 in a bottling facility in
south-east Nigeria.
Methodology: HACCP audit and failure mode and effect analysis (FMEA) were performed and
scored after responses to specific questionnaires were obtained from plant staff. The GMP
compliance (%) for corrective action taken on operational audit issues was determined by scoring
the number of issues corrected over the total advised. Microbial quality of products was verified
using membrane filtration and fill content was established with a 500 mL measuring cylinder. The
beverage brix (%) was determined with a density meter and CO2 content (g/L) was ascertained
using a CO2 tester according to manufacturer’s instructions. Traceability was performed by using the
date code stamped on the finished bottled products as a reference point.
Results: The average percentage conformity was 90% for HACCP implementation and 74% for
functioning of HACCP in practice. Application of FMEA to the audit showed that minor risks existed
in HACCP implementation whereas moderate risks were found in functioning of HACCP in practice.
Evaluation of GMP compliance showed that raw materials and intermediate products were traceable
and a review of previous audits which covered HACCP pre-requisite programs showed 90-100%
compliance with corrective action required. Checks on microbial quality, brix, fill content and
carbonation showed results that were within prescribed limits which indicated that safe products
were manufactured.
Conclusion: The seven principles and 12 implementation steps of the HACCP system were firmly
established and GMP was effective. However, the maintenance of the HACCP structure during
operations requires improvement.
... When mycotoxins are contaminated into foods, they cannot be destroyed by normal cooking processes. However, there have been many recent advances in food processing developed to keep final food products safe and healthy, such as hazard analysis of critical control points (HACCP) and good manufacturing practices (GMP; Lockis et al., 2011;Cusato et al., 2013;Maldonado-Siman et al., 2014). Moreover, several physical, chemical and biological methods can be applied to partially or completely eliminate these toxins from food and guarantee the food safety and health concerns of consumers. ...
The aflatoxin producing fungi, Aspergillus spp., are widely spread in nature and have severely contaminated food supplies of humans and animals, resulting in health hazards and even death. Therefore, there is great demand for aflatoxins research to develop suitable methods for their quantification, precise detection and control to ensure the safety of consumers’ health. Here, the chemistry and biosynthesis process of the mycotoxins is discussed in brief along with their occurrence, and the health hazards to humans and livestock. This review focuses on resources, production, detection and control measures of aflatoxins to ensure food and feed safety. The review is informative for health-conscious consumers and research experts in the fields. Furthermore, providing knowledge on aflatoxins toxicity will help in ensure food safety and meet the future demands of the increasing population by decreasing the incidence of outbreaks due to aflatoxins.
... Описані залежності спостерігаються і під час вивчення планів НАССР при переробці м'яса у Китаї та Мексиці [12], а також на підприємствах круп'яної [13] та молочної індустрії [14]. ...
In the article actuality of problem of introduction of control system is lighted up by safety on principles of НАССР on the enterprises of food industry. In the article the features of construction and use of this system are first described on productive areas, where is producing of incapsulated semiproducts with probiotic microorganisms. Thus the special attention is sent to all possible critical points of control, that can become a hindrance to the production of safe incapsulated products with probiotic microorganisms. On the basis of the resulted chart authentication and analysis potentially of dangerous factors is done, which foresees collection and estimation of information about dangers and terms which can result in their origin. Within the framework of plan physical, biological and chemical dangers are examined. All identified an ununconcern estimated with a ball scale. At determination of every KKT a method was used «Tree of making decision». All types of risks are described, and also recommendations over are brought concerning warning, removal or decline them to the possible levels mark in international standards. The resulted suggestions in relation to a management possible dangerous factors guarantee making of safe products due to the offered systematic control on all stages of production; an unconcern of products is at a consumption; an increase of responsibility of personnel is on all operations and stages of technological process
... Within the literature, there is widespread recognition that the barriers and constraints to the implementation of third party certified FSMS differ by the size of the firm (Fotopoulos, Kafetzopoulos, & Gotzamani, 2011;Karipidis, Athanassiadis, Aggelopoulos, & Giompliakis, 2009;Massoud, Fayad, El-Fadel, & Kamleh, 2010;Taylor, 2001;Trienekens & Zuurbier, 2008), by industry (Herath & Henson, 2010;Kuepper & Batt, 2011) and across countries (Bas, Yuksel, & Cavusoglu, 2007;Dora, Kumar, van Goubergen, Molnar, & Gellynck, 2013;Maldonado-Siman, Bai, Ramírez-Valverde, Gong, & Rodríguez-de Lara, 2014;Massoud et al., 2010). While the literature acknowledges differences in a firm's motives for adopting a third party certified FSMS (Fotopoulos et al., 2011;Khatri & Collins, 2007;Massoud et al., 2010) and differences between those firms which choose to implement a third party certified FSMS and those which do not (Ahire, Waller, & Golhar, 1996;Jin, Zhou, & Ye, 2008;Salegna & Fazel, 2000), there is very little evidence in the literature of any study that explores differences in the perceived barriers and benefits by the stage of adoption. ...
Despite the recent passing of legislation by the National People's Congress of China in 2009, many food businesses in China have yet to implement a third party certified food safety management system (FSMS). While the extent literature identifies a number of internal and external barriers and benefits, the extent to which these impact on the business is thought to be dependent upon how much progress the firm has made on its journey towards quality assurance and the environment within which the firm operates. To test this proposition, the barriers and the benefits accrued from the implementation of a third party certified FSMS were explored by segregating the participating firms into three distinct groups; (i) those that have yet to implement a third party certified FSMS; (ii) those that were in the process of adopting a third party certified FSMS; and (iii) those that were already operating under a third party certified FSMS. Contrary to expectations, in what is a highly competitive market, those firms which were operating under a third party certified FSMS were more likely to question the benefits they had derived than those firms that were either in the process of adoption or had chosen not to adopt a third party certified FSMS. Irrespective of the stage of adoption, the major constraint to the implementation of a third party certified FSMS was the need for the organisation to focus on more immediate issues and the lack of any strategic long-term planning.
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.
Objective: to evaluate and compare the effect of lingualized occlusion and monoplane occlusion on the peri-implant bone level of mandibular overdenture retained by two splinted mini-implants using Cone Beam Computed Tomography(CBCT).
Methodology: Fourteen completely edentulous patients were divided randomly into two equal groups: Group I received splinted Mini-implant retaining mandibular overdentures with their occlusal scheme set according to the lingualized concept.Group II received splinted Mini-implant retaining mandibular overdentures with their occlusal scheme set according to the monoplane concept.The peri-implant marginal bone loss was evaluated at zero, six and twelve months from the time of loading using CBCT.
Findings: The crestal bone loss around mini-implants in Monoplane group is higher than Lingualized group with no significant difference.
Conclusion: In case of splinted mini-implants retaining mandibular overdenture ,type of occlusion has no effect on the supporting structures.
Keywords: Mandibular Overdenture - Mini-Implants - Occlusion
Purpose
In order to meet the increasingly demanding needs of international markets, quality and food safety systems have become widespread among companies in the agri-food sector. This has led to a transformation of the agri-food sector that has also been detrimental for companies seeking to adopt such standards. Therefore, the aim of this paper is to define the determining factors that affect the process of adopting quality and food safety standards in agri–food companies, from the implementation of standards in company quality management systems to the process of certification of these standards.
Design/methodology/approach
To this end, a literature review is carried out in which the motivations, benefits, barriers and contingency factors are identified, analyzing and delimiting the scope and contribution of each of them to the company’s quality management.
Findings
The results show that the most important benefits and motivations are access to new markets and compliance with legislation, while the most important barrier is the high cost of adopting QFS systems within the company. Finally, the most relevant contingency factor when adopting these systems is the size of the company. Furthermore, the analysis shows that the results are closely interrelated. In conclusion, the consideration of the determinants identified in the paper contributes to a better implementation of agri-food quality and safety standards by companies.
Originality/value
This paper combines an analysis of the determining factors for the adoption of quality systems in the agri-food industry with the identification of contingency factors that, despite their importance throughout the process, are scarcely analysed in the rest of the literature. Finally, the work points out future lines of research that are still underexplored, such as the relationship between quality assurance and financial development; the role of contingency factors in the process of adopting these systems and the analysis of HACCP systems in the agri-food sector.
Purpose
Need for effective adoption of halal certification through assessment and accreditation (HCAA) is imperative for the higher level of customer satisfaction. To achieve this, all stakeholders need to be involved in developing the policy. Thus, this study aims to identify barriers to the adoption of HCAA and analyses through structural model of interrelated barriers
Design/methodology/approach
The structural and hierarchical model of barriers to the adoption of HCAA is developed after extensive systematic literature survey along with opinions from various types of experts. Interpretive structural modelling is identified as the appropriate tool in making this model, which is further analysed using MICMAC ( Matriced’ Impacts croises-multipication applique’ and classment ). Corresponding issues for every barrier as identified may help in further developing the action plan for each stakeholder. Objectives and action plan for various stakeholders were evolved and provided.
Findings
The significant finding indicates to developing a globally accepted halal certifying organisation, as to contain the mislabelling, and this further needs extensive government and customer support. The customer needs to be more aware of the proper idea of halal. Therefore, to succeed, the industry needs to develop a brand identity with a distinct/unique/clear marketing message, not just certifying products/services as halal.
Originality/value
Specific direction for different stakeholders has been derived along with academic finding for researchers and to further develop the action plan.
Aspergillus flavus is a globally distributed filamentous, saprophytic fungus that frequently infects oil-rich seeds of various crop species such as oilseed crops maize, peanuts, cottonseed and tree nuts. The colonization of peanuts (Arachis hypogaea L.) and other oilseeds by the fungal pathogen Aspergillus flavus result in the contamination with carcinogenic mycotoxins known as aflatoxins leading to economic losses and potential health threats to humans. Aflatoxin contamination of peanut is a major problem of rain-fed agriculture in India. In human and animal consumption of aflatoxin-contaminated seeds cause cancer and liver disease. Hence, it is the need of the hour to explore the possibility of identification of novel drug targets and designing drugs against A. flavus.
This study uses media reports to analyze food safety incidents in South Korea that occurred between January 1998 and March 2016. The total number of incidents during this period was 975, with an average of 51.3 per year and 4.3 per month. The top five types of food involved were fruits and vegetables, fish and fish products, meat and meat products, beverages, and confectionery. Of the 975 incidents, 406 (41.6%) were related to chemical hazards—such as food additives and pesticides—221 (22.7%) were due to biological hazards, and 199 (20.4%) were due to physical hazards. Through analysis, this study determines at what stage a breakdown in food safety is likely to occur: primary production is the most common stage with 615 (63.1%) incidents, followed by incidents during the handling and distribution stages, at 240 (24.6%) and 65 (6.7%), respectively. The results of this study can be used as data for risk analysis or food safety strategies.
In Afghanistan food safety is managed by several ministries including Ministry of Public Health, Ministry of Agriculture, Ministry of Commerce and municipalities. There is no food law but multiple ministerial decrees which ensure if GMP is implemented well. There is no legal requirement to get food safety certification. Hazard analysis and critical control point (HACCP) is recognized as a key part of food safety management practice in the global food industry and can be applied at any stage of the food supply chain. This article discusses accepted approaches to the application of HACCP principles for the development, implementation, and maintenance of HACCP plan. It is intended as an introduction to food safety system in Afghanistan, giving propositions to government on how to apply the principles in a stepwise approach, and showing how HACCP benefit public and private sector and also suggesting ways how to adapt this approach in the food businesses.
The aim of this study was to investigate the status of food safety management system (FSMS) implemented at the pork slaughter plants in China, based on a detailed profile of both announced assessments carried out in 60 companies and unannounced assessments in 25 ones, with the checklist covered 29 indicators. The results from the study indicated several factors had an effect on the status of FSMS, associated with company size, location, target market, and valid certificates. The results also revealed a weakness of FSMS on good manufacture practices, including contamination control, pest control, clean and disinfection, facility environment and personal hygiene. In order to precisely measure implementation performance and better identify insufficiency, unannounced assessment was shown to be more efficient than announced assessment.
Abstract The present study describes the implementation of a food safety system in a dairy processing plant located in the State of São Paulo, Brazil, and the challenges found during the process. In addition, microbiological indicators have been used to assess system's implementation performance. The steps involved in the implementation of a food safety system included a diagnosis of the prerequisites, implementation of the good manufacturing practices (GMPs), sanitation standard operating procedures (SSOPs), training of the food handlers, and hazard analysis and critical control point (HACCP). In the initial diagnosis, conformity with 70.7% (n=106) of the items analyzed was observed. A total of 12 critical control points (CCPs) were identified: (1) reception of the raw milk, (2) storage of the raw milk, (3 and 4) reception of the ingredients and packaging, (5) milk pasteurization, (6 and 7) fermentation and cooling, (8) addition of ingredients, (9) filling, (10) storage of the finished product, (11) dispatching of the product, and (12) sanitization of the equipment. After implementation of the food safety system, a significant reduction in the yeast and mold count was observed (p<0.05). The main difficulties encountered for the implementation of food safety system were related to the implementation of actions established in the flow chart and to the need for constant training/adherence of the workers to the system. Despite this, the implementation of the food safety system was shown to be challenging, but feasible to be reached by small-scale food industries.
In this study, 20 Brazilian public schools have been assessed regarding good manufacturing practices and standard sanitation operating procedures implementation. We used a checklist comprised of 10 parts (facilities and installations, water supply, equipments and tools, pest control, waste management, personal hygiene, sanitation, storage, documentation, and training), making a total of 69 questions. The implementing modification cost to the found nonconformities was also determined so that it could work with technical data as a based decision-making prioritization. The average nonconformity percentage at schools concerning to prerequisite program was 36%, from which 66% of them own inadequate installations, 65% waste management, 44% regarding documentation, and 35% water supply and sanitation. The initial estimated cost for changing has been U.S.0.015 increase on each served meal cost over the investment replacement within a year. Thus, we have concluded that such modifications are economically feasible and will be considered on technical requirements when prerequisite program implementation priorities are established.
Purpose
This paper seeks to report the perceptions of costs and benefits of the Hazard Analysis Critical Control Points (HACCP) implementation, according to the level of HACCP implementation and operation, for the Greek food industry.
Design/methodology/approach
A questionnaire was developed to identify the costs and benefits of HACCP implementation. Data were collected among 91 companies located in northern Greece. The Statistical Package for the Social Sciences (SPSS – Release 12.0.0, September 2003, for Windows) was used for the data analysis.
Findings
The results indicate that the major difficulties encountered during HACCP implementation and operation were associated with two factors: staff training and motivation and production flexibility. The reported benefits derived from HACCP implementation operation were ascribed to three factors: clientele benefits, product improvements, and improvements in production procedures. In addition, the survey revealed that there was a significant variation in the cost of implementing and operating HACCP between individual companies. Moreover, in most cases, both HACCP implementation and operation cost were inaccurately estimated by previous budgeting.
Originality/value
It is certain that a good understanding of the costs and benefits associated with the HACCP implementation and operation can be helpful to food businesses. The motivation of food businesses to implement and operate an HACCP system will reflect upon prior expectations of the costs and benefits involved.
The aim of this research was to determine the barriers and advantages of the Hazards Analysis and Critical Control Points (HACCP) and food safety programs (FSPS) employed by the dairy industry in Aydın, Turkey. By conducting face-to-face interviews and using questionnaires, the structure of Aydın dairy plants’ food safety management systems was characterized. The questionnaires elicited information about the applications of food safety systems, dairy plant managers’ opinions about any inspection systems, and their expectations for government and local legal authorities in food safety systems. Twenty-eight operating dairy plants in Aydın with a production licence from the Ministry of Food, Agriculture and Livestock show activity in the sector for more than 10 years (53.5%) with joint-stock or limited company status (60.7%). These plants produce white cheese, fermented milk products and butter. Implementing a clear and efficient food safety management system can improve legal issues (85.7%) and increase client trust (64.3%). This is positively correlated with the ages of dairy plant managers in the dairy industry in Aydın (p < 0.05 and p < 0.01). All the same, not understanding the HACCP was specified as one of the main barriers to its utilization. Almost half of managers (46.5%) reported not really knowing what HACCP was, while 35.8% reported that it was too expensive to employ. On the other hand, the main difficulties with prerequisite program (PRP) applications in Aydın dairy plants was determined to be a result of insufficient physical conditions (35.7%) and cost (46.4%).A lack of knowledge relating to and the cost of HACCP and other food safety programs were the main barriers to implementation in the Aydın dairy industry. Providing periodical training and consultation services for FSMS applications in the dairy industry by the government and also providing financial support must be provided.
The Hungarian catering industry has to face up to numerous challenges nowadays because of rising costs and stagnating purchasing power. Under these conditions the managerial acceptance of the compulsory introduction of the HACCP system is rather mixed. This research is based on a direct question survey, with the aim of analysing the relation amongst the strategies of catering service managers, their attitudes towards food hygiene and the HACCP system, their managerial experiences about working with the HACCP system, as well as the evaluation of hygienic practice of catering service providers by independent specialists. More than 1100 questionnaires were processed. Two main approaches were analysed with regard to the general attitudes of catering managers: the hygiene and the cost-oriented approaches. The acceptance of HACCP systems lacked homogeneity to a significant extent. 28% of the respondents considered that the increasing quality and safety were the really important and necessary tasks. 41% of the respondents had a rather reluctant attitude towards their systems, mainly as a consequence of fear of extra investment and administrative burdens. Last but not least, the third group of managers accepted the importance of hygiene, but did not acknowledge the possibilities offered by HACCP for better work-organisation and clearer determination of responsibility. The structural equation analysis between the managerial strategy and attitudes, as well as the hygienic conditions, have proven numerous significant relations between these factors, but the results highlight the importance of efforts aiming at better integration of the HACCP approach in managerial activities. There is a real danger that this system will be simplified to accomplish administrative tasks.
This paper reports incentives, costs, difficulties and benefits of food safety management systems implementation in the Serbian meat industry. The survey involved 77 producers out of which 93.5% claimed that they had a fully operational and certified HACCP system in place, while 6.5% implemented HACCP, but they had no third party certification. ISO 22000 was implemented and certified in 9.1% of the companies, while only 1.3% had implemented and certified IFS standard. The most important incentive for implementing food safety management systems for Serbian meat producers was to increase and improve safety and quality of meat products. Investment in the new equipment, civil work in the plant including redesign of production facilitates were the costs related to the initial set-up with the greatest importance. The results indicated that the major difficulty encountered during HACCP implementation and operation was associated with the finance, namely the fact that companies were not able to recoup costs related to the implementation/operation of HACCP system. The most important identified benefit was increased safety of food products with mean rank scores 6.45. The increased quality of food products and working discipline of staff employed in food processing were also found as important benefits of implementing/operating HACCP in Serbian meat industry. The study shows that the level of HACCP, as standalone food safety system or incorporated in part to ISO 22000, implementation is high and its benefits to the meat industry in Serbia are widespread and significant.
Abstract The present study describes the implementation of a food safety system in a dairy processing plant located in the State of São Paulo, Brazil, and the challenges found during the process. In addition, microbiological indicators have been used to assess system's implementation performance. The steps involved in the implementation of a food safety system included a diagnosis of the prerequisites, implementation of the good manufacturing practices (GMPs), sanitation standard operating procedures (SSOPs), training of the food handlers, and hazard analysis and critical control point (HACCP). In the initial diagnosis, conformity with 70.7% (n=106) of the items analyzed was observed. A total of 12 critical control points (CCPs) were identified: (1) reception of the raw milk, (2) storage of the raw milk, (3 and 4) reception of the ingredients and packaging, (5) milk pasteurization, (6 and 7) fermentation and cooling, (8) addition of ingredients, (9) filling, (10) storage of the finished product, (11) dispatching of the product, and (12) sanitization of the equipment. After implementation of the food safety system, a significant reduction in the yeast and mold count was observed (p<0.05). The main difficulties encountered for the implementation of food safety system were related to the implementation of actions established in the flow chart and to the need for constant training/adherence of the workers to the system. Despite this, the implementation of the food safety system was shown to be challenging, but feasible to be reached by small-scale food industries.
The paper reports the results of a study of the costs and benefits associated with the implementation and operation of HACCP
in the Chinese slaughtering and meat product processing industry. The research results suggest that although some kinds of
intangible costs are more regularly referred to, the major costs of implementing and operating HACCP in the industry are still
relatively tangible, such as investment in new equipments and product testing. And although most respondents indicated that
the costs of implementing and operating HACCP were approximately in accordance with their prior expectations, still a significant
majority indicated that some costs exceeded their expectations. The results also suggest that the slaughtering and meat product
processing enterprises do derive benefits from implementing and operating HACCP, and some of them have derived distinct benefits.
The results have implications for the further adoption of HACCP not only in the industry itself but also in the Chinese food
industry as a whole. Policy makers should take account of these research results and make more quantitative researches to
offer more comprehensive and classified information to help food enterprises make decisions on HACCP implementation and operation.
This research studies the characteristics of the Mexican pork sector; adoption status of quality management systems, and product
destinations. Ninety six percent of fifty enterprises have fully answered a questionnaire. Ninety percent are small and medium-sized,
the rest are large-sized firms. Nineteen percent of them have totally adopted HACCP, sixty three percent are implementing
or planning to do it, the rest have no plans to adopt it. Thirteen percent of the enterprises had ISO 9000. Thirty four percent
of their sales go to supermarkets, 57% to other retail chains and 9% to exportation. Product destinations are mainly Central
America, United States of America, Asia and Mexico. To improve efficiency and the quality of process it is necessary to implement
HACCP. Besides, customers and legal requirements are the external factors, which result in this adoption. In the process of
implementing, there are some problems, such as staff motivation and training. The results suggest that HACCP system operating
is important for the Mexican pork industry. It also has relevant implications in domestic trade. It is necessary to encourage
adoption of quality management systems in the sector.
This paper reports the levels of HACCP implementation, costs of implementation and operation, and benefits of implementation for the Mexican meat industry. One hundred and sixty Federal Inspection Type (TIF) enterprises were surveyed, with a 58% response rate. Only 18% of the TIF enterprises interviewed had totally adopted HACCP, while 20% did not have an interest in adoption. The norm of ISO 9000 appeared to be an intermediate step in HACCP implementation. The results show that investment in new equipment and microbiological tests of products accounted for most of the implementation and operational costs, respectively. The main benefit reported was reduction in microbial counts, while staff training was reported as a significant problem. The study shows that although the level of total HACCP implementation is not high, HACCP has implications for both the domestic and international markets.
The paper reports the results of the study on HACCP implementation in China based on analyzing the findings of a survey on 27 food enterprises involved. The results indicate that large- and medium-sized food enterprises dominate over the implementation of HACCP system in China. The product types produced by food enterprises in China that implement HACCP system are those with a hold in international market. China’s food enterprises take the implementation of HACCP system as a strategy to gain market competition advantage. The top incentives for China’s food enterprises implementing HACCP system are that HACCP system can provide them more chances to access to new markets, improve product quality and increase market share, showing that the major incentives of HACCP implementation in China are market-oriented.
The application of the Hazard Analysis and Critical Control Point (HACCP) system is rapidly progressing, in particular in large and medium scale food industries. The term is becoming well known in food control and public health circles and is one which evokes food safety. However, concomitant with the headway of the HACCP system in food safety management, the incidence of foodborne diseases is increasing worldwide. Does the increase in foodborne diseases represent a paradox or failure of the HACCP system? The HACCP system is not a panacea for all food safety problems. It is a tool that guides food safety assurance personnel in the identification of pertinent hazards and control measures, ensuring that those which are critical for food safety are applied correctly. In this way, it enhances the safety of the food supply. While the application of the HACCP system can improve food safety in all situations, its strength and success in preventing foodborne illnesses depend on it being applied correctly and in combination with other food safety management systems, including the provision of a sanitary infrastructure and the application of principles of good hygienic practice. The paper presents the reasons for the increase in foodborne diseases, the role that the HACCP system plays in preventing foodborne diseases, the determinants of its success and failure, and the contribution which can reasonably be expected from the implementation of the HACCP system to public health.
Food safety practices and procedures, in the new Member States, are being scrutinized closely both by the public and the European Commission. HACCP is increasingly relied on to ensure food safety in both food producing and catering businesses. Public concern in Cyprus about safety and quality of food has been growing and food businesses have to review their safety procedures more rigorously. Our survey shows that the size of business is the best indicator of application of HACCP and that small businesses are lagging behind in ensuring safety of their products due to financial constraints. According to our survey implementation level of the HACCP system in food businesses in Cyprus is approximately 17%. Awareness of potential hazards in food production and food handling is very limited. The recognition of the full potential of the HACCP system for ensuring food safety requires assistance from the Cyprus Government and the EU Commission.
Purpose – This paper seeks to report the perceptions of costs and benefits of the Hazard Analysis Critical Control Points (HACCP) implementation, according to the level of HACCP implementation and operation, for the Greek food industry. Design/methodology/approach – A questionnaire was developed to identify the costs and benefits of HACCP implementation. Data were collected among 91 companies located in northern Greece. The Statistical Package for the Social Sciences (SPSS – Release 12.0.0, September 2003, for Windows) was used for the data analysis. Findings – The results indicate that the major difficulties encountered during HACCP implementation and operation were associated with two factors: staff training and motivation and production flexibility. The reported benefits derived from HACCP implementation operation were ascribed to three factors: clientele benefits, product improvements, and improvements in production procedures. In addition, the survey revealed that there was a significant variation in the cost of implementing and operating HACCP between individual companies. Moreover, in most cases, both HACCP implementation and operation cost were inaccurately estimated by previous budgeting. Originality/value – It is certain that a good understanding of the costs and benefits associated with the HACCP implementation and operation can be helpful to food businesses. The motivation of food businesses to implement and operate an HACCP system will reflect upon prior expectations of the costs and benefits involved.
The objectives of this study were to determine the extent of food safety management systems (ISO 22000/HACCP) implementation in the Turkish poultry industry. A survey was conducted with 25 major poultry meat producers, which account for close to 90% of national production, and a comparison was made between the procedures of small-to-medium enterprises (SMEs) and large firms (LFs). The survey revealed that there is a high level of application of ISO 22000 (72%), which is seen to aid the export market. LFs were shown to adopt more stringent schemes and make better use of governmental support services than SMEs. LFs were also more aware of, and able to deal with, risks from a greater range of contaminants.
Microbial testing is an essential element in validation of critical limits identified within a hazard analysis critical control point (HACCP) plan. Without appropriate validation there is no assurance that the plan will control the hazards of concern. Once critical control points have been validated to effectively prevent, reduce, or eliminate hazards, application of routine testing for pathogens in finished product becomes an ineffective means to assure process control and therefore safety of the product. The occurrence of a pathogen in a product produced under an effective HACCP plan is so rare that sampling protocols are not capable of finding the needle in the haystack. Quantitative indicators can provide a much more effective tool for verifying that HACCP is properly implemented. Choice of appropriate indicators is product and process specific. In certain applications, finished product testing for even indicator organisms provides no meaningful data for verification of HACCP (e.g., canned products). Tests chosen should provide meaningful information that directs resources toward prevention and improvement of the system.
HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management. Introductory chapters set the scene and update the reader on developments on HACCP over the last 15 years. The preliminary stages of HACCP, including preparation and planning and system design, are covered first, followed by a consideration of food safety hazards and their control. Prerequisite program coverage has been significantly expanded in this new edition reflecting its development as a key support system for HACCP. The HACCP plan development and verification and maintenance chapters have also been substantially updated to reflect current practice and a new chapter on application within the food supply chain has been added. Appendices provide a new set of case studies of practical HACCP application plus two new case studies looking at lessons learned through food safety incident investigation. Pathogen profiles have also been updated by experts to provide an up-to-date summary of pathogen growth and survival characteristics that will be useful to HACCP teams. The book is written both for those who are developing HACCP systems for the first time and for those who need to update, refresh and strengthen their existing systems. New materials and new tools to assist the HACCP team have been provided and the current situation on issues that are still undergoing international debate, such as operational prerequisite programs. All tools such as decision trees and record-keeping formats are provided to be of assistance and are not obligatory to successful HACCP. Readers are guided to choose those that are relevant to their situations and which they find are helpful in their HACCP endeavors. © Sara Mortimore and Carol Wallace 1994, 1998, 2013 All rights reserved.
This paper is aimed to show in a quantitative way the tech-economic advantages of applying a HACCP-based system in fish processing plants with a focus on the quality costs methodology. Quality costs before and after HACCP implementation at three fish processing plants located in Latin America are analyzed. The problems encountered and the resulting benefits are also described. Some of the findings demonstrate that a HACCP-based system implementation reduces failure costs, improves quality, and allows for better knowledge of production planning and control, showing that in the first years of HACCP implementation, when failure costs are over 80% of TQC, each dollar expended in controllable costs returns more than two dollars in failure savings.
This article provides an overview of economic methods to measure costs and benefits related to food safety issues. After an introduction on general economic principles, including the distinction between social and private costs and benefits, the article highlights the various methods for calculation of costs and benefits, including “willingness to pay”, amongst others. Particular attention is paid to the “quality-adjusted life years” (QALY) method for quantitatively expressing health impacts. The practice of Regulatory Impact Assessments as carried out by the UK authorities is explored in more detail as an example of cost–benefit analysis of regulatory measures. The applicability of the approaches to the various stages of the SAFE FOODS model is highlighted.
During the last three decades, Hazard Analysis Critical Control Point (HACCP) has been progressively introduced and applied for the benefit of the food industry. However, it should be recognised that HACCP systems have not been homogeneously implemented across all food industry sectors. Reasons for not implementing, maintaining and updating HACCP programmes cannot be explained purely in terms of unwillingness by manufacturers but rather by the presence of technical barriers that may impede the application of the system. Technical barriers represent all those practices, attitudes and perceptions that negatively affect the understanding of the HACCP concept and hence the proper and effective implementation and maintenance of the HACCP principles. This paper describes the potential barriers that may impede the correct use of HACCP before it has been implemented, during the process of implementation and after it has been implemented. Until barriers impeding HACCP have been resolved, HACCP systems will not be implemented throughout the whole food chain and it will not be able to reach its full potential as prerequisite for the international trade of foodstuffs.
The survey was carried out in 16 provinces of Poland. Its objective was to collect information on the actual situation in the area of implementing Good Manufacture Practice (GMP), Good Hygiene Practice (GHP) and Hazard Analysis and Critical Control Point (HACCP) in food production and processing plants. The survey demonstrated that 91% of the surveyed plants are familiar with GHP rules and 95% with HACCP. 34% of the plants have already implemented the system, 35% are in the process of implementing it, 28% are thinking of its adoption and 3% do not intend to implement the system as long as possible. The advancement of the surveyed plants in GMP, GHP and HACCP implementation can be regarded as satisfactory.
HACCP requirements are fast becoming an integral part of international trade in food commodities and New Zealand has responded to this trend by repositioning its approach to HACCP in the food export sector. New Zealand industries remain the primary stakeholders in the stewardship of HACCP while structural changes within the regulatory environment have ensured that overall responsibilities remain with “core government” while introducing flexibility in some aspects of delivery of HACCP programmes. Trends emerging internationally have changed scientific, operational and political dynamics, particularly highlighting the value of validating HACCP plans according to food-safety objectives. Negotiation of equivalence between trading partners, of HACCP programmes that are genuinely science- and risk-based, continues to be New Zealand's primary market access approach.
The evaluation of implementing the HACCP system in contract catering companies and assessment of the knowledge, attitudes and practices of the food handlers were the main objectives of this study. It was conducted in 20 companies throughout Spain, with visual inspection of facilities and food handler activities, as well as the distribution of a self-administrable questionnaire among the 105 participant catering workers. In addition, samples of surfaces and finished dishes were taken from each kitchen for microbiological evaluation. The results obtained from the questionnaires reflect extensive knowledge and correct behaviors among respondents with a middle- or high-school educational level, stability in the same workplace and positions of greater responsibility. However, the observation of hygiene practices revealed systematic incorrect procedures in 60% of the kitchens. Most observed deviations were related to the lack of HACCP training and information, the temperature of finished dishes, the storage areas and proper cleaning and disinfection. In summary, this study confirms the difficulties inherent in catering companies to effectively implement the HACCP system, such as the lack of well-trained personnel, lack of motivation or adhesion to said system on the part of the workers, and the lack of financial and economic resources to address the deficiencies in the facilities. Specific educational programs and grants are need for an adequate implementation of HACCP in this sector.
a b s t r a c t This study reports the implementation of GMPs in a mozzarella cheese processing plant. The mozzarella cheese manufacturing unit is located in the Southwestern region of the state of Parana, Brazil, and processes 20,000 L of milk daily. The implementation of GMP took place with the creation of a multi-disciplinary team and it was carried out in four steps: diagnosis, report of the diagnosis and road map, corrective measures and follow-up of GMP implementation. The effectiveness of actions taken and GMP implementation was compared by the total percentages of non-conformities and conformities before and after implementation of GMP. Microbiological indicators were also used to assess the implementation of GMP in the mozzarella cheese processing facility. Results showed that the average percentage of conformity after the implementation of GMP was significant increased to 66%, while before it was 32% (p < 0.05). The populations of aerobic microorganisms and total coliforms in equipment were signifi-cantly reduced (p < 0.05) after the implementation of GMP, as well as the populations of total coliforms in the hands of food handlers (p < 0.05). In conclusion, GMP implementation changed the overall organization of the cheese processing unity, as well as managers and food handlers' behavior and knowledge on the quality and safety of products manufactured.
Despite the acknowledged contribution of Small and Medium Enterprises (SMEs) to the food industry there is increasing evidence that Hazard Analysis Critical Control Point (HACCP) implementation is limited in this sector, with the burden of implementation perceived as potentially insurmountable. Using an action research methodology, this in-depth, government funded research project took the form of a two stage, 18 month investigation into methods of reducing burdens of HACCP on SMEs. Stage one indicted that SMEs see HACCP as a difficult, complex set of activities requiring great amounts of time effort and with few, if any, perceived benefits. In stage two, however, with the help of research tools developed, a number of SMEs completed HACCP and many made good progress on a tight timescale. This research thus concludes that SMEs can achieve HACCP if they are provided with sufficient guidance and support in a context of general consensus of HACCP terminology and requirements. Recommendations are made, many of which have been subsequently adopted by the UK Food Standards Agency.
Since 1992 the Ministry of Fishery Industry (MIP) through its Quality Assurance Directorate (DAC) began HACCP implementation works as a basis of its Quality Management System, meeting in this way requirements of its major importers and tailoring to changes in inspection and quality control activities that were taking part worldwide.According to the Minister's Resolution No. 344/1996, HACCP is mandatory for all activities carried out by all entities of MIP, whose activity is related to the manufacturing of fish products from catching operations to its placing in the market.HACCP assessment in fishery establishment is performed in different ways:•Submission of HACCP-based Quality Assurance Program (QAP) to DAC for validation. This draft of QAP is revised and returned with suggestions and remarks for its redrafting and new submission.•Supervisions performed by DAC and National Fishery Inspection Office (ONIP) specialists to end products, manufacturing process' stages and facilities to verify the compliance of regulations, procedures, cleaning and sanitizing procedures and quality specifications standards.•Verifications by means of microbiological, physical, chemical and sensory testing to end products at the reference laboratory requested by DAC•Cost/profit assessment of HACCP implementation in fishery establishments with the utilization of Prevention–Appraisal–Failure Model (PAF), according to a procedure developed at the `FAO's Economical Engineering Workshop applied to Fishery Industry, March 1997'.•As on January 1998, regulatory audits to HACCP-based QAPs began to be performed in fishery establishments, verifying compliance of applicable documentation (Quality Assurance Programs; Cleaning and Sanitizing Procedures, Working Operational Procedures, and so forth) using the `General Procedure for HACCP Audit's performance in fishery establishments' with a group of auditors made up by DAC specialists and ONIP officer inspectors.For the development of these activities in force up to date, we relied on the collaboration and consultancy of FAO/DANIDA GCP/INT/609/DEN Project in national courses, exchange of experience exchange and training with Inspection and Quality Assurance Bodies of other countries and as a multiplying effect of these activities, the consultancy and training carried out by experts from DAC of MIP to inspectors and industry's technical staff.
Application of HACCP is now firmly established worldwide as the foremost means of assuring food safety throughout the food chain. However, the genuine application of HACCP principles can be difficult in the design of HACCP plans for raw food commodities. This is especially the case with fresh meat and fresh meat products.In attempting to address these problems, the NZ MAF Regulatory Authority has developed a generic template for design of HACCP plans for slaughter and dressing of domestic livestock, and application of the template using sheep as an example is presented in this paper. Establishment of food safety objectives for the particular segment of the food chain under consideration is important, and the hazard analysis step should individually consider the different components of the raw material (hide, head/offals/carcass, gastrointestinal tract) and their potential for microbiological contamination of the final product. Other tools which facilitate design and application of the HACCP system are special consideration of prerequisite programmes, use of job descriptions for slaughtermen, and a customized decision tree for identification of critical control points.Design and verification of the HACCP plan is enhanced by reference to microbiological ‘targets’ established according to a standardized national microbiological database aggregated from all licensed premises. In the absence of a human health microbiological risk assessment model for particular pathogens that may be present in meat and meat products, the food safety objectives of the HACCP plan will probably be associated with control of hazards rather than control of risks.
This article discusses a number of issues that are influencing the evolution of food safety regulation in developed and, to a lesser extent, developing countries. Whilst not definitive, it aims to highlight those factors which are considered crucial to an understanding of contemporary food safety controls in both the public and private spheres. These issues include criteria applied to assess the need/justification for food safety regulation, relationships between public and private food safety control systems, alternative forms that public food safety regulation can take, strategic responses to food safety regulation, and the trade implications of national food safety controls. The article serves as an introduction to these issues, which are discussed at greater length in the other papers that make up this special issue of Food Policy.
This study aimed to gain an insight in the performance of Hazard Analysis and Critical Control Points (HACCP)-based food safety management systems (FSMS) implemented in Japanese milk processing plants. Since 1995, Japan has a comprehensive approval system for food manufacturing establishments by evaluating the development and implementation of GHP and HACCP by the food manufacturing companies/operators. An FSMS-diagnostic instrument was applied to assess the level of the core control and assurance activities in the FSMS and to judge the risk level of the context wherein the companies operate. The data were collected in 13 dairy companies (mostly located around Tokyo area) and involved in-depth interviews performed (by the National Institute of Public Health) with responsible quality assurance persons of respective companies. The results revealed that the microbial food safety output was higher for companies with national HACCP approval. They have more advanced FSMS in combination with a less risky context. All Japanese companies scored high on technology-dependent activities (i.e. preventive measures and intervention processes), but less in managerial activities as monitoring and typical quality assurance activities as validation and verification of the FSMS. Japan has a detailed vertical legislation, leading to a "hazard-based" and "legislation-based" FSMS compared to a "science- or risk-based" FSMS common in Europe.
Food quality assurance systems of one sort or another are necessary at every segment of the food chain and in every sector of the food industry to ensure the quality and safety of food. On the one hand governments have the responsibility of establishing the standards, legislation and enforcement programs necessary to control food quality and safety. On the other hand industry has the responsibility on implementing quality assurance systems, including HACCP, where necessary to ensure compliance with the standards and legislation.
Despite the fact of compulsory HACCP plan in the regulations, their development and implementation is being difficult and slow. This paper present a survey in an area of Madrid to identify the barriers which are obstructing the implementation of HACCP programs in food companies, following the model of eleven potential barriers organised around three levels proposed by Gillings et al. [J. Food Protect. 64(5) (2001) 710]. The results suggested that lack of understanding and negative guideline factors conduce to inadequate hazard analysis, and this is not solved contacting external advisers. There are also problems at attitude level which obstruct the change of behaviour.It is suggested that regulatory agencies should work to publish clear and detailed HACCP guides in Spanish and to promote activities aimed to external consultants and industry managers and directives.
Empirical research assessed the factors affecting compliance with food safety legislation within small and medium-sized enterprises. This showed that whilst some of the barriers identified within other research were present within food businesses (specifically time and money), there were also a number of complex, underlying issues that prevented compliance with regulatory requirements and which have implications for regulatory and enforcement policy. These barriers included the lack of trust in food safety legislation and enforcement officers; a lack of motivation in dealing with food safety legislation; and a lack of knowledge and understanding.
China’s food industry grows fast since 1980s, with an average annual growth rate over 13%. Likewise the frequent outbreak of foodborne illness in China makes evident the deficiency of food safety assurance systems. The paper discussed food safety assurance systems in China. Specifically, the paper firstly introduced China’s food industry, food safety status and origin, food safety regulation agencies, and then compared two kinds of food safety assurance systems applied in China, in particular their market objectives, functions, management modes and resulting constraint forces on food producers, etc.
The purpose of this study was to determine barriers for HACCP and food safety programs in food businesses in Turkey. A lack of understanding of HACCP was identified as one of the main barriers to its implementation 63.5% reported that they did not really know what HACCP was while 23.5% reported that it was too complicated. Only 33.0% of managers said they had a food safety management system. About 31% of the employees in food businesses had received basic food hygiene training. The majority of managers (91.3%) identified improved customer confidence as a benefit of implementing a food safety management system. Lack of prerequisite programs (92.2%) was the key barrier identified for all food businesses. While lack of knowledge about HACCP (83.5%), lack of time (88.7%), staff turnover (80.9%), lack of employee motivation (83.5%), complicated terminology (87.0%) and lack of personnel training (91.3) was the other most common barriers in food businesses. As a conclusion, lack of knowledge about HACCP and other food safety programs were identified as the main barriers for food safety in food businesses. Lack of prerequisite programs and inadequate physical condition of the facility were also identified as other barriers. Training programs, both basic food safety and HACCP to support implementation of prerequisite programs and HACCP in food businesses were suggested.
Results of an economic study associated with the implementation and maintenance of HACCP in a pasteurized milk plant are presented. The GMP/SSOP pre-requisites were evaluated in the plant. Two HACCP plans were proposed: a first plan was developed under the actual operating conditions, without previous compliance of GMP/SSOP pre-requisites, and a second plan was developed considering compliance of GMP/SSOP. The cost estimation for implementation and maintenance of HACCP, with or without previous adoption of the pre-requisite programs, was performed and a comparative analysis of the estimated values was carried out. The results suggest that a previous compliance of GMP/SSOP pre-requisites is essential for developing an effective HACCP plan with a small number of critical control points, leading to lower costs and investments for implementation and maintenance of HACCP.
This study explored experiences of implementation and operation of hazard analysis critical control points (HACCP) in the foodservice sector through in-depth interviews with seven foodservice outlets in the South East of England. Experiences highlighted a number of barriers to the successful implementation and operation of HACCP, and also perceived benefits. Barriers included difficulties identifying hazards, inadequate knowledge, time-related issues relating to monitoring and recording, excessive documentation, convincing staff of the importance of the system, and increased costs. Perceived benefits included protecting the business from otherwise unforeseen problems and providing evidence of ‘due diligence’. There was, however, an attitude of compliance, rather than true recognition of the value of the system.
Hazard Analysis by Critical Control Point (HACCP) is a management tool, developed in the late 1960s, to ensure the safety of foods for space flights. It was subsequently recognised as an effective alternative to conventional end-point-testing by the World Health Organisation (WHO) and the United States Food and Agriculture Organisation (FAO), amongst others, and recommended for use in commercial food production. HACCP principles are now incorporated in national food safety legislation of many countries, as well as a likely future component of the standardisation of international food quality control and assurance practices. However, governments and food companies have interpreted HACCP differently. This paper describes the basic principles of HACCP, and evaluates its implementation in the European Union, North America, Australia and New Zealand, and in developing countries. The ‘Zurich House of Food-Safety’ approach was identified as the most rigorous (and possibly most effective) interpretation of HACCP, while the Australian food industry approach was identified as the most practical and readily applicable approach to HACCP.
This paper reports the results of a study of the costs and benefits associated with the implementation and operation of HACCP in the UK dairy processing sector. The results suggest that the major cost of implementing and operating HACCP in dairy processing plants is staff time required to document the system. The costs of capital investment and external technical expertise are less important. The most important benefit is the enhanced ability to retain existing customers. The results have implications for the adoption of HACCP in the UK dairy processing sector as well as the food industry as a whole.
In this study, 20 Brazilian public schools have been assessed regarding good manufacturing practices and standard sanitation operating procedures implementation. We used a checklist comprised of 10 parts (facilities and installations, water supply, equipments and tools, pest control, waste management, personal hygiene, sanitation, storage, documentation, and training), making a total of 69 questions. The implementing modification cost to the found nonconformities was also determined so that it could work with technical data as a based decision-making prioritization. The average nonconformity percentage at schools concerning to prerequisite program was 36%, from which 66% of them own inadequate installations, 65% waste management, 44% regarding documentation, and 35% water supply and sanitation. The initial estimated cost for changing has been U.S.0.015 increase on each served meal cost over the investment replacement within a year. Thus, we have concluded that such modifications are economically feasible and will be considered on technical requirements when prerequisite program implementation priorities are established.
This study explores the barriers that impede the adoption of hazard analysis and critical control point (HACCP) by food processing firms in Ontario, Canada. The study identifies four broad groupings of barriers to HACCP implementation, namely perceptions that HACCP is of “questionable appropriateness” to the firm, the scale of change required to achieve implementation, low priority given to enhancement of food safety controls, and financial constraints. The severity of these identified barriers differs significantly between firms that have implemented HACCP and those that have not. In particular, HACCP implementation is impeded significantly by barriers related to financial constraints. The most important driver promoting implementation is customer requirements for HACCP to be implemented in supplier facilities. [EconLit citations: D210, L600, L660]. © 2010 Wiley Periodicals, Inc.
Purpose
A number of food safety systems have been implemented in Australia but information regarding the motivators, constraints, costs and benefits of Hazard Analysis and Critical Control Point (HACCP) as a food safety programme, as well as novel verification methods in the meat industry, has been lacking.
Design/methodology/approach
Semi‐structured reviews were used as part of an industry‐level study of 50 per cent of businesses.
Findings
Results show that the benefits of food safety systems incorporating HACCP within the meat industry in Australia have been widespread and significant. In particular, Australian firms reported a reduction in rejects/rework/out of specification products, reduction in customer complaints, improved product hygiene, improved morale and an increase in overseas markets. However, this has been at the cost of refurbishment for small businesses, training and the exiting of firms that have not complied/been able to comply with the HACCP requirements.
Research limitations/implications
Most of the costs involved with HACCP could not be recouped in the short‐term. Also, the unwillingness of small firms to participate in the research had repercussions on the outcome.
Originality/value
This article helps to define the HACCP system and will be of interest to those involved in the implementation of it.
The Hazard Analysis and Critical Control Points (HACCP) approach to assuring food safety was first mandated in the United States in 1995 for the seafood industry, with full implementation to take place by December, 1997. The survey instruments included in this Working Paper were developed as part of a cost analysis of the adoption of HACCP in the Seafood Industry. The purpose of the survey was to quantify the change in costs that average seafood companies experienced during the first year of HACCP adoption.
Empirical analyses of firm behaviour typically assume that there is a stable relationship between investment on the one hand and changes in the relative prices of inputs, output demand and other determinants on the other hand. However, because of the lumpy nature and irreversibility of investments and the presence of uncertainty about future economic developments, a specific percentage change in relative prices and output demand may not always lead to the same percentage change in capital stocks. That means that different regimes may exist in investment behaviour. We test whether such regimes exist using high-quality data on eight manufacturing industries in the Netherlands. Three different regimes can be identified that are characterized by differences in the relative input price levels and we find that if relative prices take on extreme values, the propensity to adjust the scale of production to changes in demand is very low.
A microbiological study of cold, ready-to-eat sliced meats from 2579 catering establishments (public houses, hotels, cafés, restaurants, residential homes and other catering premises) found that 2587 of 3494 samples (74%) were of acceptable quality, 892 (26%) were of unsatisfactory quality and 15 (<1%) were of unacceptable quality. Unacceptable results were due to high levels of Escherichia coli, Staphylococcus aureus, Listeria species and/or Clostridium perfringens. Unsatisfactory results were mostly due to high Aerobic Plate Counts. The microbiological quality of cold, ready-to-eat meats was associated with meat type, premises type, management training, hygienic practices, meat supplier and length of storage. The relationship between food hygiene training and microbiological quality is discussed.
HACCP economics in fish processing plants Cost-benefit analysis of HACCP implementation in the Mexican meat industry Level of adoption of quality man-agement systems into the Mexican pork industry
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- M A Parin
- A Zugarramurdi
- E S Maldonado
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Lupin, H. M., Parin, M. A., & Zugarramurdi, A. (2010). HACCP economics in fish processing plants. Food Control, 21, 1143e1149. Maldonado, E. S., Henson, S. J., Caswell, J. A., Leos, L. A., Martinez, P. A., Aranda, G., et al. (2005). Cost-benefit analysis of HACCP implementation in the Mexican meat industry. Food Control, 16, 375e381. Maldonado-Siman, E., Ruíz-Flores, A., Núñez-Domínguez, R., González-Alcorta, M., & Alicia Hernández-Rodríguez, B. (2009). Level of adoption of quality man-agement systems into the Mexican pork industry. In Daoliang Li, & Chunjiang Zhao (Eds.), Computer and computing technologies in agriculture II (Vol. 3; pp. 1747e1756). USA: IFIP Series of Springer Press. SMITA 2008.
4% large (550e20,000), 21.9% medium (250e430) and 18.8% small (100e200) The presence of majority small and medium size enterprises in Mexico was similar to the size of many food Euro-pean companies
- Bas
for Chinese enterprises the amounts were 59.4% large (550e20,000), 21.9% medium (250e430) and 18.8% small (100e200). The presence of majority small and medium size enterprises in Mexico was similar to the size of many food Euro-pean companies (Bas et al., 2007; Semos & Kontogeorgos, 2007; Toma sevi c et al., 2013).
Food safety systems in a small dairy factory: implementation, major challenges, and assessment of systems' performances. Foodborne Patho-gens and Disease
- S Cusato
- A H Gameiro
- C H Corassin
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