HACCP A practical Approach, 3rd Edition
Abstract
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.
Chapters (8)
HACCP is the well-known acronym for the Hazard Analysis and Critical Control Point system. It has been frequently written about and talked about at conferences and within companies over the last 50 years but is still often misunderstood and poorly applied in real situations.
When the decision is taken to use HACCP within a company, there is often the inclination to charge ahead and start doing something without taking the time to consider the best approach for your company. It is important to have sufficient knowledge before getting started, i.e., to understand both the theory of HACCP and the practicalities of implementation. Therefore, if you are new to HACCP, you will want to read the remaining chapters of this book to gain an understanding of the entire process before planning your approach and preparing to get started. This chapter outlines the key stages in the HACCP process and considers both how to establish the current food safety status of the operation and plan the HACCP project.
This chapter is designed to give you a clearer understanding of different types of hazards and their significance in foods, along with the mechanisms that can be used for their control. This is not intended to be a complete source of information on all possible hazards; however, it will provide a valuable grounding to HACCP team members and can be used for familiarization/refamiliarization before a HACCP study or HACCP review. The information provided should not be used as a replacement for the correct blend of knowledge and experience within the HACCP team. Rather, it should be taken as suggestions for possible further investigation. There may be situations where HACCP team members do not have sufficient knowledge and experience to understand the implications of all the hazard information given here; in this case it will help to highlight areas where you may need to bring in specialist help to your HACCP Team. However, it should also be noted that the sector of the food industry will also be important in identification and analysis of hazards, i.e., some hazards will be more relevant in some specific sectors but not in others.
This is not a book that claims to describe the detail of prerequisite programs (PRPs) but we do need to look at the essential role of PRPs in the context of supporting HACCP for effective food safety management. It is important to understand that hazard analysis must consider how hazards are managed (by CCPs or PRPs) and that there is a need to understand both the product and the production environment in order to do this.
Whenever a company is designing a new food product it is important to ask if it is possible to manufacture it safely. Effective HACCP Systems will manage and control identified food safety issues on an ongoing basis but what they cannot do is make safe a fundamentally unsafe product. The most effective way to ensure safe food is to design out the likely hazards.
Having understood how to design safety into product formulations and process environments, we are ready to look at how to carry out the HACCP study. In this chapter we will be identifying and analyzing the potential hazards associated with products during processing and exploring the options for their control. In doing this, we will be looking at a number of useful techniques that will help the team to structure their approach. We will then move on to the identification of the Critical Control Points (CCPs) and start to build up the information required in the HACCP plan—critical limits, monitoring procedures, corrective action, and responsibility. This covers the requirements of HACCP principles 1–5. We will continue to use the fictitious example ice cream product and will look at the construction of a modular HACCP plan for an ice cream manufacturing business.
Now that we have seen how to apply HACCP principles to develop a HACCP plan, the next step is to implement it in your operation so that you have everyday control of food safety hazards in practice. You have made a commitment to use the HACCP system in order to effectively control all safety issues, and unless the HACCP plan is properly implemented, its real benefits will not be realized. This is a vital stage and yet the relief at having completed the HACCP studies can sometimes mean that businesses see the documentation as the end in itself. Now is not the time to breathe a sigh of relief and assume that you are using HACCP to manage food safety—the HACCP Study was completed at a point in time and if it is to remain as effective as it was on the day it was written it must be implemented in practice and following that, it must be routinely verified and maintained. Even more important is to utilize (24/7) the mindset of hazard identification and analysis as you go about your day-to-day activities. Also to ensure that all employees are thinking in this way, i.e., seeing their operation through a “HACCP lens.”
In the previous chapters we have looked at the theory and practicalities of applying HACCP principles as a cornerstone of food safety management systems within food businesses. This chapter aims to develop this further using input from companies operating in different parts of the food supply chain to illustrate real examples and experiences of HACCP application in practice.
... WVC encompasses the full range of activities and processes required to bring wine allergens, and food traceability [38]. HACCP is a globally recognized approach focused on identifying and controlling FS hazards through seven principles, which include hazard identification, determining Critical Control Points (CCPs), and setting critical limits for these CCPs [39]. CCPs are specific points in the food production process where controls are essential to prevent, eliminate, or reduce FS hazards to acceptable levels. ...
... In the initial phase, a first case study was conducted to evaluate the effectiveness of the FSMS based on PRPs and the HACCP in twenty-one wineries with the Protected Designation of Origin "Vinos de Madrid." The performance of these wineries was thoroughly assessed at various stages of the wine production process, focusing on Critical Control Points (CCPs) or operational prerequisite programs (oPRPs), including the implementation of PRPs and adherence to HACCP principles [39]. This research utilized a structured survey with fifty-five questions grouped into eleven sections. ...
... In the initial phase, a first case study was conducted to evaluate the effectiveness of the FSMS based on PRPs and the HACCP in twenty-one wineries with the Protected Designation of Origin "Vinos de Madrid". The performance of these wineries was thoroughly assessed at various stages of the wine production process, focusing on Critical Control Points (CCPs) or operational prerequisite programs (oPRPs), including the implementation of PRPs and adherence to HACCP principles [39]. This research utilized a structured survey with fifty-five questions grouped into eleven sections. ...
The Farm to Fork (F2F) Strategy, a key initiative of the European Commission under the European Green Deal, strives to make the European Union’s (EU) economy sustainable. Focused on the food system, the F2F Strategy prioritizes sustainability in agriculture, eco-friendly practices, biodiversity preservation, and climate change mitigation. It targets high food safety (FS) and environmental management (EM) standards across the Agri-food Supply Chain (ASC). Addressing sustainability challenges in the wine industry, this study delves into the Wine Value Chain (WVC). Emphasizing the intricate sustainability interplay within the WVC, this study concentrates on FS and EM to ensure the long-term viability of wine production. The primary goal is to create a comprehensive sustainability evaluation method for wineries, incorporating performance indicators from FS and EM components. The methodology involves assessing Food Safety Management Systems (FSMSs), evaluating Environmental Management Systems (EMSs), investigating contamination risks, and synthesizing results into a sustainability matrix. Findings highlight commendable FS practices, such as widespread Hazard Analysis and Critical Control Point (HACCP) adoption and underscore the need for increased EM focus. Notable figures include a 76.2% adoption of the HACCP system and 68.8% of wineries implementing an EMS. Performance indicators become critical for sustainability assessment, forming the cornerstone to gauge the industry’s effective sustainability management aligned with the F2F Strategy. This study stresses the holistic integration of FS and EM practices, providing insights into workforce engagement, regulatory compliance, and sustainable objectives. This research offers a tool for evaluating and advancing sustainability in the wine industry culminating in a sustainability matrix.
... Наиболее часто встречающиеся бактерии, являющиеся источниками пищевых отравлений и инфекций [4][5][6][7] Название опасности Наиболее типичные источники опасности краткая характеристика и негативное влияние на здоровье человека Некоторые специалисты в области пищевой безопасности помимо микробиологических выделяют также макробиологические опасности, которые обусловлены попаданием в пищу насекомых. Поскольку, как правило, эти насекомые не ядовиты, их присутствие не создает угрозы для здоровья потребителя. ...
... Например, регулирование pH и кислотности среды является одним из главных способов предотвращения развития патогенных микроорганизмов и микроорганизмов порчи в таких продуктах, как йогурт, маринованные овощи и др. [4,5,7,8]. ...
... Сочетание двух и более внутренних факторов в составе продукта называется эффектом сдерживания, поскольку каждый дополнительный фактор ухудшает условия для роста микроорганизмов [7]. ...
The main hazards in foodstuffs arise from contamination by opportunistic, pathogenic and spoilage microorganisms. The guarantee of elimination of biological hazards in food is the introduction of safety management system based on the principles of HACCP.
... Examples include identifying optimal process variables (blending speed, extraction time, and ripening stage) for mechanically juicing bananas [13] and optimizing conditions to enhance the quality attributes of carrot juice [14]. However, compared to the abundance of studies on juice quality and juice extractor performance [15][16][17][18][19], studies on the optimization of juice processing with real-time monitoring remain limited. Despite the increasing focus on maximizing yield and profits in smart food processing, this remains a challenge [20][21][22][23]. ...
... Among these advancements, agricultural monitoring systems in processing are essential for achieving efficient production and ensuring consistent product quality [41,42]. Currently, traditional processing methods lack effective monitoring systems to optimize productivity; instead, the focus has primarily been on hygiene, with hazard analysis critical control points (HACCP) used to manage food safety [16]. As a result, there is an increasing demand for research into systems that can monitor agricultural and food processing under optimal operating conditions. ...
According to the concept of smart postharvest management, an information and communication technology sensor–based monitoring system is required in the juicing process to reduce losses and improve process efficiency. Such technologies are considered economically burdensome and technically challenging for small-scale enterprises to adopt. From this perspective, this study aimed to develop a smart monitoring system for the juicing processes in small-scale enterprises and to identify the optimal operating conditions based on the monitoring data. The system developed is equipped with two weight sensors attached to the twin-screw juice extractor, allowing for the automatic measurement of the weight of the raw material and the resulting juice product. The measured data are automatically transmitted and stored on a computer. Additionally, the system was designed to remotely control the speeds of the juicing and feeding screws, which are the primary controlling factors of the twin-screw juicer. Juice yield and processing time were optimized using carrots and pears. The optimal juicing and feeding speeds for pear yield were found to be 167.4 rpm and 1557 rpm, respectively; carrots achieved an optimal yield at a juicing speed of 502.2 rpm and feeding speed of 1211 rpm. In contrast, the processing time was minimized at juicing–feeding speeds of 6–6 and 7–5 for pears and carrots, respectively. Consequently, it was challenging to determine the optimal conditions for simultaneously optimizing the yield and processing time. This also suggests that the juicing process is affected by the properties of the fruits and vegetables being processed. By developing a system capable of accumulating the data necessary for the digitization of postharvest management and food processing, this research offers a valuable platform for the smart monitoring and optimization of the juicing process.
... As a preventive measure, regulatory authorities play a crucial role in the food industry by establishing guidelines and standards (Kotsanopoulos & Arvanitoyannis, 2017). Governments and international organizations set the allowed levels of physical hazards in food, which also specify the duties of food producers and processors in maintaining compliance (Mortimore & Wallace, 2013). However, the effectiveness of these laws rests on their application and the food industry's readiness to embrace best voluntary practices. ...
... To maximize physical safety in the food business and strengthen quality control efforts, comprehensive training and education programs for staff are crucial (Mortimore & Wallace, 2013). These initiatives make sure that employees fully comprehend the relevance of identifying and avoiding physical hazards. ...
Physical contaminants in food, such as glass, metal, and plastic, can cause significant health risks and economic loss. This study explores these understudied physical hazards, aiming to provide comprehensive risk analysis and preventive solutions. Our research identified several key infiltration points in the food supply chain, including raw material sourcing and packaging stages. These hazards can be effectively mitigated by employing advanced technologies like metal detectors and optical sorting machines, along with stringent quality control measures. The findings offer valuable insights for stakeholders in the food industry, emphasizing the need for regulatory compliance and consumer education to ensure food safety.
... Nowadays, the HACCP method is an internationally recognized systematic approach to food security that seeks to comply with the development and the realization of effective food safety practices [34]. It is based on seven principles that identify and control food safety hazards (Table 1) [34,35]. ...
... Nowadays, the HACCP method is an internationally recognized systematic approach to food security that seeks to comply with the development and the realization of effective food safety practices [34]. It is based on seven principles that identify and control food safety hazards (Table 1) [34,35]. In addition, HACCP ensures that appropriate corrective actions are taken, where necessary, and that a registration system is available for documentation [36]. ...
Wine production has food safety hazards. A Hazard Analysis Critical Control Point (HACCP) system makes it possible to identify, evaluate, and control significant food safety hazards throughout the wine production process. The Prerequisites Programs (PPRs) and HACCP performance in Protected Denomination of Origin "Vinos de Madrid" wineries were analyzed. Winery performances were evaluated for every critical control point (CCPs) in each winemaking process stage, including their implementation of PPR and HACCP principles. This study was developed through a survey of 55 questions divided into 11 sections, and it was conducted on a sample of 21 wineries. The results revealed that the CCPs worst performance level are for the control of metals (Cd, Pb, As) in grapes and fungicides or pesticide control in the harvest reception. A total of 91.5% of the wineries had implemented a prerequisites program (PPRs), regardless of their annual wine production. However, there was variability in the type of prerequisite plans, training, level of knowledge of operators, and annual budget allocation. Three out of four wineries had an HACCP, although corrective action procedures and verification procedures had the lowest and the worst HACCP practical implementation. The significant barriers for HACCP performance in wineries are linked with a lack of food safety staff training, low involvement of all staff in food safety tasks, and poor application of CCP chemical and microbiologic control methods.
... & Seckin-Aday, 2020;Duda-Chodak et al., 2020;Chowdhury & Nandi, 2021;Djekic et al., 2021), una enfermedad de origen zoonótico cuyo primer brote ocurrió en Wuhan, China en diciembre de 2019 (Franco et al., 2020;Jyoti & Bhattacharya, 2021;Chowdhury & Nandi, 2021 (Gunia, 2020;Guzmán, 2021), para el caso de Chile una falsa noticia sobre trazas de este virus en empaques de cerezas causó la caída de los precios de estas en un 80%, considerando que el 90% de la producción se exporta a China se debió buscar nuevos mercados (ASOEX & FEDEFRUTA, 2021;Fernández, 2021b;Guzmán, 2021;La Discusión, 2021); otro efecto asociado a la pandemia COVID-19 es el incremento del fraude alimentario (food fraud) debido al aumento de demanda de comida y la disminución o suspensión de inspecciones o auditorías públicas o privadas (Brooks et al., 2021;Marti et al., 2021). (Izquierdo, 2021), destacándose en los últimos años las exportaciones de frutillas y arándanos congelados (Pefaur-Lepe, 2021) y en el caso de la Región de Ñuble en el periodo enero-junio de 2021 las frutillas congeladas se encuentran en la 5 ta posición según su valor exportado en millones de dólares (Fernández, 2021a Group, 2021) siendo el eje central la inocuidad del producto basándose en la prevención de distintos peligros (Forsythe & Hayes, 1998;OMS & FAO, 2009;INN, 2011;Mortimore & Wallace, 2013) que amenacen la salud del consumidor, la calidad, inocuidad y autenticidad del producto, la imagen de la empresa, las ganancias económicas, entre otros. ...
... Por parte de la industria alimentaria una forma de evitar la presencia del virus en alimentos o envases es adaptar las buenas prácticas de manufactura a una nueva realidad, para así evitar la propagación del virus en los productos manufacturados, como en los trabajadores (Franco et al., 2020;Gunia, 2020;Jyoti & Bhattacharya, 2021), además hay una línea de investigación de materiales poliméricos con actividad antibacteriana y antiviral los cuales pueden ser aplicados en la industria alimentaria (Mortimore & Wallace, 2013). ...
El año 2020, fue declarada pandemia la enfermedad COVID-19, que afectó la vida de muchas personas y también la cadena de suministro de alimentos, en este sentido es importante revisar los sistemas de inocuidad alimentaria de las empresas, enfocándonos en los productos congelados, los cuales fueron mayormente afectados, tras el hallazgo de material genético del virus en envases y existir la posibilidad de su transmisión a través de estos.
Los sistemas de inocuidad alimentaria han ido evolucionando a lo largo del tiempo para incluir nuevos peligros o riesgos para así asegurar la inocuidad de los alimentos que todos consumimos, comenzando desde la utilización de las Buenas Prácticas de Manufactura (BPM), pasando por la creación del sistema de Aseguramiento de calidad basa en el Análisis de Peligros y Puntos Críticos de Control (HACCP) y su modificación en base a un sistema de Análisis de Peligros y Controles Preventivos en Base en el Riesgo (HARPC) y los sistemas de gestión y certificaciones en inocuidad alimentaria como lo es el estándar British Retail Consortium (BRC).
Para asegurar la inocuidad de alimentos, ante desafíos como el COVID-19 es importante el trabajo de investigación, se deben reforzar ciertas prácticas higiénicas tanto de los empleados, ambientes y superficies, así como del producto y sus envases.
A pesar de lo común que son las pandemias aún no se incorporan como un riesgo potencial al cual enfrentar en los sistemas de inocuidad alimentaria, hecho que debería tenerse previsto para poder enfrentar un próximo evento con características similares.
... Nowadays, the HACCP method is an internationally recognized systematic approach to food security that seeks to comply with the development and the realization of effective food safety practices [34]. It is based on seven principles that identify and control food safety hazards (Table 1) [34,35]. ...
... Nowadays, the HACCP method is an internationally recognized systematic approach to food security that seeks to comply with the development and the realization of effective food safety practices [34]. It is based on seven principles that identify and control food safety hazards (Table 1) [34,35]. In addition, HACCP ensures that appropriate corrective actions are taken, where necessary, and that a registration system is available for documentation [36]. ...
A survey was conducted to the wineries sample in the last quarter of 2021. First section consisted of seven questions related to the annual red wine production and the PPRs implementation. First question identified the winery size according to its red wine annual production. Five groups were made according to PDO “Vinos de Madrid” wineries annual red wine production [31]. Other six questions were focused on PPRs application. These questions asked about how PPRs were drafted, communicated, and known by the winery staff, about how PPRs application evidence and compliance were generated as updated records; and about how PPRs are financed.
... Namun, dalam pemasaran atau pengedaran produk madu tentu harus memenuhi standar yang berlaku. Hazard Analysis and Critical Control Points (HACCP) merupakan sistem yang memastikan keamanan pangan berdasarkan prinsip-prinsip standar global (Mortimore & Wallace, 2013). Penerapan HACCP membantu menjaga kualitas madu yang didistribusikan tetap baik, tidak terkontaminasi, dan tidak rusak selama transportasi serta penyimpanan (WHO, 1999). ...
Penelitian ini bertujuan untuk merancang desain kemasan produk baru PT Beema Boga Arta, khususnya Beema’s Junior Honey, guna memenuhi kebutuhan pemasaran lokal dan ekspor. Kemasan yang dirancang tidak hanya mempertimbangkan aspek estetika tetapi juga fungsionalitas, keberlanjutan, serta kepatuhan terhadap regulasi yang berlaku. Metode pengumpulan data dalam penelitian ini mencakup wawancara dengan pemangku kepentingan perusahaan, observasi langsung terhadap produk sejenis di pasar, serta analisis dokumen, termasuk profil perusahaan, data produk, dan peraturan terkait kemasan pangan. Data yang diperoleh dianalisis untuk memahami kebutuhan pasar dan preferensi konsumen. Proses perancangan mengadopsi metode Design Thinking, yang terdiri atas lima tahapan utama: Empathize, Define, Ideate, Prototype, dan Test. Tahapan ini memungkinkan pengembangan desain kemasan yang berorientasi pada pengguna, inovatif, dan adaptif terhadap dinamika pasar. Hasil penelitian menghasilkan desain kemasan Beema’s Junior Honey yang mencakup kemasan primer, sekunder, dan tersier dengan pendekatan yang ramah lingkungan dan ergonomis. Desain ini diharapkan mampu meningkatkan daya tarik produk serta memperkuat strategi pemasaran PT Beema Boga Arta di pasar domestik maupun internasional. Dengan demikian, penelitian ini memberikan kontribusi nyata dalam pengembangan desain kemasan yang strategis dan berdaya saing.
... De acuerdo con Juran y Godfrey (1999), la identificación de áreas críticas en el proceso de producción es esencial para implementar mejoras que garanticen la consistencia y calidad del producto final. Además, el cumplimiento de normativas alimentarias es indispensable para asegurar la inocuidad y calidad del producto, lo cual es respaldado por estudios de seguridad alimentaria (Mortimore y Wallace, 2013). Según Porter (1985), la implementación de prácticas de producción eficientes puede reducir costos y aumentar la calidad del producto, lo que a su vez mejora la competitividad de la empresa en el mercado. ...
El propósito de esta investigación fue evaluar el proceso de producción de snack de plátano verde en la empresa KC, en el Cantón Chone. Se tomaron 30 muestras de snack de plátano y 30 muestras de aceite de fritura para realizar análisis de acidez, grasa e índice de peróxido. Los resultados obtenidos de los análisis fisicoquímicos, bromatológicos e índice de peróxido se realizaron a través de la prueba t de Student y el procesamiento de los datos se realizó en el software estadístico R-studio (versión R433, 2024). El contenido de acidez en el snack estuvo por encima del límite máximo permitido por la normativa vigente, presentando un valor promedio de 0.375% y el contenido de grasa obtuvo un valor promedio de 37.8% encontrándose dentro de los requisitos establecido por la NTE INEN 2561:2010. El aceite de fritura presentó un valor promedio de 2.47% superando el límite máximo permitido por la NTE INEN 1640:2021. El balance de masa empleado como propuesta de mejora reflejó que se necesitarían 10.96 kg de aceite con temperatura (T0=210 °C) para freír 6 plátanos con peso de 1.62 kg. Estos resultados indican la necesidad de un control más riguroso de las condiciones de fritura y la gestión del aceite para garantizar la calidad y seguridad del producto, fortaleciendo así la competitividad de la chiflería "KC" en el mercado.
... The study of these two packers was based on the proposal put forward by Flyvbjerg [12], based on a global context with the expectations and needs of the companies and under the requirement to place their products in international markets [13]. First, the main guidelines for the identification of the characteristics present in HACCP were identified [14], and prior to the study, the relevant requests were made to the management of each of the companies. The management information was collected during on-site stays for 43 and 14 days at the Mexican (ME) and Chilean (CE) meat packers, respectively, in 2018. ...
The hazard analysis and critical control point (HACCP) system is a protocol aimed to guarantee food safety, especially in companies dedicated to meat processing. Companies in food international trade are subjected to intense inspection and verification processes, and international standard certifications have become a key factor in global trade. The purpose of this study was a comparative analysis of HACCP certification in the Mexican and Chilean meat packers that send meat to international markets by a field inspection of each to identify opportunities for improvement. International trade standards along with packers’ expectations and needs to be fulfilled to attain a place in world markets were bases for this study. Guidelines for field inspection came from the HACCP protocol. Field data were derived from 15 indicators — five intrinsic to the HACCP plan and ten external. The Chilean packer was superior to the Mexican packer in terms of many indicators. Thus, the first one had a chance for a better position in international markets than the latter. It was concluded that the HACCP audit is an excellent tool to measure the suitability of meat packers in achieving a place as a supplier and remaining in the international food trade.
... In general, the overall quality of food products is better described by organoleptic evaluation. Consequently, for each product, there is a certain finite time from the moment of its production, during which, under given storage conditions, it retains the required level of organoleptic properties [38]. Metals and alloys are used in food contact materials and articles, food-processing equipment, containers, household utensils, and foil used to wrap food. ...
Food quality and safety are among the most important aspects of the food industry. The object of this study was packaging materials intended for packaging bakery products. One of the key factors for food safety is provided by packaging. The increase in food packaging materials creates a demand for promoting products and brands that are safe for consumption. Food spoilage due to poor-quality packaging causes huge losses not only to businesses but also to consumers. Despite the effectiveness of existing practices, retailers still face many challenges, including the materials used and their possible interaction with food. In addition, the transfer of harmful materials from packaging to food is still an issue. This study presents the results of an assessment of the migration of heavy metals used in different types of food packaging in the Republic of Kazakhstan. Determination of heavy metal migration was carried out in aqueous extract by atomic absorption spectrometry. The practical value of the above research is to study the content of lead, zinc and chromium in the composition of various types of paper food packaging. The assessment of the average migration level of heavy metals following the current requirements revealed that all types of paper contain significant amounts of lead and zinc, which do not meet the requirements for paper intended for food packaging. Thus, specific samples should be considered a potential risk to human health if reused without pre-treatment as a source of recycled cellulose fibre for producing packaging used in direct contact with foodstuffs.
... HACCP was first created in the 1960s by NASA in partnership with the Pillsbury Company to assure the safety of astronaut meals. It has since become a cornerstone of food safety management (Mortimore and Wallace, 2013). The incorporation of HACCP principles into QMS frameworks facilitated the systematic detection, evaluation, and control of food safety concerns, ensuring that food items were safe to consume. ...
Kitap bölümü, gıda sektöründe kalite yönetim sistemleri uygulamalarını kapsamaktadır.
... Hazard Analysis and Critical Control Points (HACCP) has emerged as a systematic approach to identifying, evaluating, and controlling food safety hazards. Developed in the 1960s by the Pillsbury Company, NASA, and the US Army Laboratories, HACCP has since become a globally recognized preventive system for ensuring food safety (10). ...
The integration of Hazard Analysis and Critical Control Points (HACCP) with maintenance practices represents a proactive approach to ensuring food safety in the food and beverage industry. HACCP is a systematic preventive approach to identify, evaluate, and control food safety hazards, while maintenance practices are essential for maintaining the reliability and cleanliness of equipment and facilities. This paper explores the principles of HACCP, the role of maintenance in food safety, and the benefits of integrating HACCP with maintenance practices. It discusses strategies for incorporating maintenance-related critical control points (CCPs) into HACCP plans, challenges, and best practices for implementation, and case studies illustrating successful integration efforts. The paper concludes with recommendations for organizations seeking to enhance food safety through the integration of HACCP with maintenance practices.
... Hazard Analysis and Critical Control Points (HACCP) has emerged as a systematic approach to identifying, evaluating, and controlling food safety hazards. Developed in the 1960s by the Pillsbury Company, NASA, and the US Army Laboratories, HACCP has since become a globally recognized preventive system for ensuring food safety (10). ...
The integration of Hazard Analysis and Critical Control Points (HACCP) with maintenance practices represents a proactive approach to ensuring food safety in the food and beverage industry. HACCP is a systematic preventive approach to identify, evaluate, and control food safety hazards, while maintenance practices are essential for maintaining the reliability and cleanliness of equipment and facilities. This paper explores the principles of HACCP, the role of maintenance in food safety, and the benefits of integrating HACCP with maintenance practices. It discusses strategies for incorporating maintenance-related critical control points (CCPs) into HACCP plans, challenges, and best practices for implementation, and case studies illustrating successful integration efforts. The paper concludes with recommendations for organizations seeking to enhance food safety through the integration of HACCP with maintenance practices.
... Among the food safety issues highlighted in common food quality management systems such as the HACCP (Hazard Analysis Critical Control Point) system is free from the risk of biological, chemical and physical hazards. According to Mortimore & Wallace (2013), there are three types of food safety hazards emphasized in food processing activities namely the presence of contamination of microorganisms on food products, the use of chemicals such as detergents or grease maintenance machines and physical contaminants such as stone, iron, glass, plastic, paper and such. This is one of the crucial elements to ensure the quality and level of food safety throughout the food supply chain. ...
Food allergies are the effects of a detrimental reaction from the body's immuntive system on certain types of food that are considered harmful to the body. Food allergies are also considered a critical issue in food safety and food quality management systems. In fact, the issue of food allergy consumption is also discussed from the aspects of medical and food industry to prevent any risk of consuming food that is harmful to consumers. Generally, the implementation of the concept of 'halalan tayyibban' only focuses on the study of raw materials, food processing activities and storage of final ingredients from illegal, clean and safe to be eaten elements. However, this aspect of food allergy intake is not discussed comprehensively based on the perspective of 'Halalan Tayyiban'. Therefore, this article uses a qualitative approach through document analysis to describe the importance of consuming allergic foods according to the perspective of 'halalan 956 tayyiban' in-depth. In addition, the aspects of food allergy control and management through food quality management system are also discussed. This study also suggests that the assessment of risk analysis and food allergy management be discussed in more depth according to the Islamic perspective based on the sources of the Quran and hadith. Hence, this study will have a positive impact on improving the halal auditing process and strengthening the integrity of food product status in line with the concept of 'halalan tayyiban.'
... developing a good HACCP strategy is critical to guaranteeing the HACCP system's effective implementation and application. This means that a thorough assessment of the HACCP plan can discover flaws, deficiencies, and inefficiencies, ensuring that the HACCP system is effectively implemented and leads to successful food safety management [17,20,24,25]. Adequate motivation is essential to overcome these challenges that impact on proper development and deployment of the HACCP system in any food business. ...
... There are seven HACCP principles: conducting hazard analysis, determining critical control points (CCP), establishing critical limits, establishing monitoring procedures, establishing corrective action (CA), establishing verification procedures, and establishing record-keeping procedures (Mortimore & Wallace, 2013). Although GMP emphasises hazards such as biological, chemical, or physical genes or operations that may cause disease or injury if not controlled in manufacturing, GMP does not protect the safety of personnel involved in manufacturing, while HACCP covers both aspects. ...
Muslims are increasingly seeking halal cosmetics. This is reflected in consumer spending power; Muslim consumers now spend more on cosmetics and personal items. The knowledge of halal cosmetics among Muslims in Malaysia has grown throughout time due to advancements in technology, education, and the country's growing population. In addition, Muslim consumers are aware that the skin requires special attention and what is done to the face especially will have an impact on it. On that account, awareness of buying and using halal products is very vital for Muslims to avoid products that have been contaminated with non-halal substances. The study adopts systematic review and analysis of the Halal cosmetics literature. The findings show an issue of global halal standard implementation which are counterfeit halal logos and unstandardized halal standards (non-Muslim countries), may lead to confusion and doubt among consumers, impede mutual recognition between businesses, and hinder market progress. Furthermore, in Muslim countries the government is responsible for halal certification and standards supervision while non-Muslim countries rely on halal certifying agencies or organizations. Besides United Kingdom, other non-Muslim countries have no government regulations or control over the organization. However, they still have halal rules and standards as they employ standards from different countries. Therefore, considering that non-Muslim countries’ governments do not regulate the halal standard, it would be advisable for Muslims in the country to choose just one primary organization to monitor and regulate halal certifying body. So, halal implementation is not mandatory in Muslim countries, the governments have already set guidelines to maintain safety in the field of cosmetics.
... Therefore, food contaminants including foodborne pathogens are threat to food security and have negative impacts on human health. The HACCP identify critical control points (CCP) where control of food safety hazard must be applied such as destroying or eliminating vegetative pathogens to maintain the quality of the food products to consumers [163]. Thus, the HACCP strategies in keeping safe foods from farm to table are fundamental to all manufacturers, processors, retailers, and packers of varieties of plants, animals, and seafood products [164]. ...
Salmonella is a foodborne zoonotic pathogen causing diarrhoeal disease to humans after consuming contaminated water, animal, and plant products. The bacterium is the third leading cause of human death among diarrhoeal diseases worldwide. Therefore, human salmonellosis is of public health concern demanding integrated interventions against the causative agent, Salmonella enterica. The prevention of salmonellosis in humans is intricate due to several factors, including an immune-stable individual infected with S. enterica continuing to shed live bacteria without showing any clinical signs. Similarly, the asymptomatic Salmonella animals are the source of salmonellosis in humans after consuming contaminated food products. Furthermore, the contaminated products of plant and animal origin are a menace in food industries due to Salmonella biofilms, which enhance colonization, persistence, and survival of bacteria on equipment. The contaminated food products resulting from bacteria on equipment offset the economic competition of food industries and partner institutions in international business. The most worldwide prevalent broad-range Salmonella serovars affecting humans are Salmonella Typhimurium and Salmonella Enteritidis, and poultry products, among others, are the primary source of infection. The broader range of Salmonella serovars creates concern over multiple strategies for preventing and controlling Salmonella contamination in foods to enhance food safety for humans. Among the strategies for preventing and controlling Salmonella spread in animal and plant products include biosecurity measures, isolation and quarantine, epidemiological surveillance, farming systems, herbs and spices, and vaccination. Other measures are the application of phages, probiotics, prebiotics, and nanoparticles reduced and capped with antimicrobial agents. Therefore, Salmonella-free products, such as beef, pork, poultry meat, eggs, milk, and plant foods, such as vegetables and fruits, will prevent humans from Salmonella infection. This review explains Salmonella infection in humans caused by consuming contaminated foods and the interventions against Salmonella contamination in foods to enhance food safety and quality for humans.
... The implementation of a good HACCP system in a production process can be carried out from receiving raw materials, processing, handling, storage, distribution, to after-sales service. This system is focused on food product safety and it can be maintained because HACCP is able to prevent deviation and avoid problems [11][12][13][14][15][16]. Therefore, it is necessary to conduct this research so that the resulting dairy products are safe for consumption and environmentally-friendly. ...
Fresh milk is a product that is susceptible to physical, chemical and microbiological contamination. It can cause risks to the food safety of dairy products. In this study, the principles of Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) were used to analyze hazards in milk processing. There were 3 processes of Critical Control Point (CCP), namely the process of quality testing, filtering fresh milk with nylon fabric, and packaging. There are 4 recommendations for improvements, namely health and hygiene checking of employees, setting standards of nylon fabric lifetime, as well as recommendations for the 5S (housekeeping) implementation. In addition, recommendations for improvements to the cross-section design of the tool used for fresh milk filtering process were made.
... This system gathers together all of the control procedures and the general hygiene measures that need to be applied. If the checking procedures show that a CCP's limit is exceeded, corrective measures are undertaken to meet the requirements, and the effectiveness of these actions must be monitored again (Mortimore and Wallace, 2013). ...
... • Predetermined corrections on the product • Corrective actions imposed on the process Source: Mortimore & Wallace 2013 CCPs are initiatives that prevent or eliminate the hazard level to a safe indicator. CCP are the fundamentals of the HACCP system as the entire commitment for the system is dedicated to these measures (Damikouka et al. 2017 Overall, in EBN processing, 2 CCPs and 3 OPRPs were identified. ...
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.
... Comparisons of PRP, OPRP and CCP(Mortimore & Wallace 2013) ...
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.
... Such an elimination diet will not be effective unless the person with a food allergy is reliably informed by food manufacturers about the allergens present in food [13]. In this regard, the legislation of a number of countries establishes a list of components, the use of which may cause allergic reactions or is contraindicated in certain types of diseases, as well as the requirement for mandatory information on the presence of such components in the labeling of food products [14]. ...
From a public health point of view, the control of food allergens in enterprises is one of the main methods of food safety management required by national and international standards. The implementation results of measures for allergen control and identification of noncompliance are presented using the developed checklist, which includes 41 questions. The survey was conducted at meat processing plant in the Moscow region, which is certified for compliance with the requirements of ISO 22000:2018 “Food safety management systems — Requirements for any organization in the food chain” and FSSC22000 certification scheme. Compliance with the criteria included in the checklist was assessed by the method of interviewing employees at the enterprise and direct onsite observation. The highest level of noncompliance according to 7 groups of criteria established in the checklist was identified in the following sections; “Cleaning”, “Transport and storage” and “Hazard awareness”. Factors complicating the implementation of allergen control activities include available methods to assess cleaning effectiveness when removing specific allergens, experience in separating allergen-containing and allergen-free products and raw materials during transport and storage, and staff training in allergen control. At the same time, the PCR method was used to study 15 samples of meat products manufactured at the selected enterprise for the presence of legumes (soybeans), gluten, mustard, and peanuts. In six samples, undeclared allergens were detected in quantities hazardous to the health of the consumer. The results obtained indicated the need to develop and implement measures aimed at minimizing the risk of allergen transfer to the meat products during their production. Based on the results of the research, a procedure for allergen control has been developed, including additional measures for the control of food allergens.
... HACCP is a tool that can be used for reducing the risks of food safety failure. All types of possible hazards are consider as a part of HACCP system, these include Biological, Physical and Chemical hazards [5]. The HACCP program ensures safety of products because potential hazards that may occur at any stage of processing are anticipated, evaluated, controlled and prevented. ...
Carbonated soft drinks are amongst the most consumable drinks around the world. The objective of this study was to design Hazard Analysis and Critical Control Point (HACCP) plan for soft drink production plant based on real time conditions in the beverage industry located in Faisalabad, Punjab, Pakistan. The model was developed to ensure the food safety of whole plant using the seven principles of HACCP and other generic models of HACCP using different approaches. Eight-member HACCP team was involved and HACCP chart, verification procedures and record-keeping were initiated. Only one CCP was identified during the production of carbonated soft drink. This research didn't include the overview of production setup. Based on the results of this study, the authors recommend implementation of HACCP system in all food facilities.
... Sistem HACCP merupakan suatu konsep pendekatan sistematis untuk menilai bahaya dan menetapkan sistem pengendalian yang memfokuskan pada pencegahan daripada mengandalkan sebagian besar pengujian produk akhir (BSN, 1998). Apabila sistem ini dilaksanakan secara berkesinambungan, akan dapat menurunkan ketergantungan pada metode tradisional seperti inspeksi maupun pengujian produk akhir (Mortimore & Wallace, 2013). Review ini bertujuan untuk mengidentifikasi potensi bahaya pangan industri tahu skala rumah tangga dengan menggunakan pendekatan konsep Hazard Analysis Critical Control Point (HACCP) berdasarkan hasil penelusuran literatur-literatur yang relevan dengan gagasan penulisan review. ...
Extraordinary cases caused by food poisoning often occur in food producers at the home industry level. One of the household processed food products that are widely consumed by the community is tofu. This review discusses the process conditions and work practices, as well as identifies potential sources of danger at stages of tofu processing using the HACCP approach. Various articles that have been documented are then analyzed using the gap analysis method to compare the current condition of the tofu industry with ideal or proper conditions. Literature studies show that in every tofu processing process there are potential hazards, in the form of chemical, physical, and microbiological hazards. Critical control points (CCP) for tofu processing were found, including chemical hazards at the stage of receiving raw materials, microbiological hazards in the process of boiling tofu and clumping, as well as physical and microbiological contamination at the stage of packaging and temporary storage. Potential chemical hazards come from harmful non-food preservatives such as formalin and borax as well as from pesticide residues. Biological/microbiological hazards come from bacteria in water, soybeans, soybean pulp, cooked soybean juice, tofu lumps, and the final tofu product. Physical hazards in the form of twigs, soybean outer skin, sawdust, and gravel sourced from harvest residues, milling, drying, or from environmental factors where processing locations placement does not consider the potential hazard. ABSTRAK Kasus kejadian luar biasa (KLB) yang disebabkan oleh keracunan pangan banyak terjadi pada produsen pangan di tingkat industri rumah tangga. Salah satu produk pangan olahan rumah tangga yang banyak dikonsumsi oleh masyarakat adalah tahu. Review ini membahas terkait kondisi proses dan praktik kerja, serta mengidentifikasi potensi sumber bahaya pada tahapan pengolahan tahu menggunakan pendekatan HACCP. Berbagai literatur jurnal yang telah didokumentasikan, selanjutnya dianalisa dengan melakukan metode Gap Analysis, untuk membandingkan kondisi industri tahu saat ini dengan kondisi ideal atau semestinya. Studi literatur menunjukkan bahwa pada setiap proses pengolahan tahu terdapat potensi bahaya, berupa bahaya kimia, fisik, maupun mikrobiologis. Ditemukan titik kendali kritis (CCP) pengolahan tahu antara lain, bahaya kimia pada tahap penerimaan bahan baku, bahaya mikrobiologis pada proses perebusan tahu dan penggumpalan, serta kontaminasi fisik dan mikrobiologi pada tahap pengemasan dan penyimpanan sementara. Potensi bahaya kimia berasal dari pengawet non-pangan berbahaya seperti formalin dan borax maupun berasal dari residu pestisida. Bahaya mikrobiologi berasal dari bakteri pada air, kedelai, bubur kedelai, sari kedelai masak, gumpalan tahu dan tahu. Bahaya fisik berupa ranting, kulit luar kedelai, serbuk kayu, serta kerikil yang bersumber dari sisa panen, penggilingan, penjemuran, ataupun dari faktor lingkungan yang tidak memperhatikan penempatan lokasi pengolahan yang baik. Kata kunci: HACCP, industri rumah tangga pangan (IRTP) tahu, keamanan pangan
... Sistem HACCP merupakan suatu piranti untuk menilai bahaya dan menetapkan sistem pengendalian yang memfokuskan pada pencegahan daripada mengandalkan sebagian besar pengujian produk akhir (Triyanni, Purwanggono, & Pujitomo, 2017). Jika sistem ini dilakukan secara berkesinambungan maka akan dapat menurunkan ketergantungan pada metode tradisional seperti inspeksi dan pengujian produk akhir (Mortimore & Wallace, 2013). ...
Penelitian bertujuan untuk mengetahui nkeuntungan dan kelayakann usaha produksi tahu di Kademangan Kabupaten Blitar. Metode pengolahan data dilakukan dengan nmenggunakan metode kualitatif dan kuantitatif. Hasil penelitian menunjukan bahwa (1) Total penerimaan sebesar Rp 3.180.975.000 per tahun dan total biaya sebesar Rp 2.958.744,600 per tahun. (2) Kelayakan agroindustri tahu layak untuk diusahakan, karena hasil dari analisis R/C Ratio yang didapat adalah 1,075 (R/C Ratio > 1) (3) Berdasarkan hasil analisis BEP produksi harus dapat memproduksi minimal 1.616.186,0465 potong dan 11,904,4 karung untuk mencapai titik impas, dan hasil produksi yang dihasilkan usaha industri tahu adalah 1.737.400 potong dan12.775 karung limbah / tahun. 4) Penerapan GMP (Good Manufacturing Practices) meliputi : lokasi, bangunan, fasilitas sanitasi, pengawasannproses, karyawan, nlabel atau keterangan produk, penyimpanan, pemeliharaan dan program sanitasi, dokumentasi dan pencatatan, npelatihan. 5) HACCP dan menganalisis usaha produksi tahu di Kademangan Blitar menetapkan titik kendali kritis CC. This study aims to determine the advantages and feasibility of tofu production business in Kademangan, Blitar Regency. The data processing method is qualitative and quantitative methods. The results of the study show that 1) Total revenue is Rp. 3,180,975,000 per year, total cost is Rp. 2,958,744,600 per year. 2) Feasibility of the tofu agroindustry is feasible, because the results of the R/C Ratio analysis obtained are 1.075 (R/C Ratio > 1) 3) Based on the results of the BEP analysis, production must be able to produce a minimum of 1,616,186.0465 pieces and 11,904.4 sacks to break even, and the production results of the tofu industry are 1,737,400 pieces and 12,775 sacks of waste/year. 4) The application of GMP (Good Manufacturing Practices) includes: location, building, sanitation facilities, process supervision, employees, product labeling or description, storage, maintenance and sanitation programs, documentation and recording, training. 5) HACCP and analyze the tofu production business in Kademangan Blitarn to determine the critical point of CC.
... Identifying hazards, understanding the significance of a risk, weighing its severity and the likelihood of its occurrence is not an easy task (Mortimore & Wallace, 1998). In this sense, unifying HACCP concepts based on SCM and the PAHO/WHO Five Keys to Safer Food can be a simple way to demonstrate the importance of management strategies in restaurants. ...
This study aims to discuss the use of multiple layers of defence to prevent foodborne illness in restaurants. A defence model was developed based on Reason's Swiss Cheese Model. Reason's model was extended by adding the concept of Hazard Analysis and Critical Control Points, as well as Five Keys to Safer Food. The defence system was divided into seven layers of defence: 1) adequate facilities and 2) training as administrative controls; 3) safe ingredients and water; 4) environmental hygiene; 5) personal and food hygiene and 6) safe food temperature as behavioural controls; and 7) control and systems. The hypothesis was that the layers would act as barriers to prevent hazards from causing losses. To test the model, a dataset (secondary data) of food safety assessments from 1536 different restaurant establishments in Brazil was used. A checklist of 51 items was organised into seven layers of defence system. The model was tested with a Partial Least Square Structural Equation Model. Errors in administrative controls (facilities and training) led to errors in behavioural controls. A ‘cascade effect’ was observed where errors in distal behavioural controls (safe ingredients and water and environmental hygiene) impacted proximal controls (personal and food hygiene and; safe food temperature) and system controls. It was discussed how latent conditions and active failures can string together and cause a foodborne illness incident. The Swiss Cheese Model of food safety incidents is proposed as a new perspective for food safety. This model can be used for risk management and food safety education.
... Food Authorities: The food authorities, such as NSW Food Authority 1 , are mainly responsible to periodically perform regulatory inspections regarding the safety of the diary products, according to a particular safety and regulatory standard, e.g., HACCP [16]. ...
Blockchain has the potential to enhance supply chain management systems by providing stronger assurance in transparency and traceability of traded commodities. However, blockchain does not overcome the inherent issues of data trust in IoT enabled supply chains. Recent proposals attempt to tackle these issues by incorporating generic trust and reputation management, which does not entirely address the complex challenges of supply chain operations and suffers from significant drawbacks. In this paper, we propose DeTRM, a decentralised trust and reputation management solution for supply chains, which considers complex supply chain operations, such as splitting or merging of product lots, to provide a coherent trust management solution. We resolve data trust by correlating empirical data from adjacent sensor nodes, using which the authenticity of data can be assessed. We design a consortium blockchain, where smart contracts play a significant role in quantifying trustworthiness as a numerical score from different perspectives. A proof-of-concept implementation in Hyperledger Fabric shows that DeTRM is feasible and only incurs relatively small overheads compared to the baseline.
This chapter provides a comprehensive overview of key zoonotic pathogens transmitted through food, which pose significant threats to global public health and food safety. It emphasizes the role of food as the primary source of infection. The chapter covers bacterial pathogens such as Campylobacter, Salmonella, Listeria monocytogenes, Yersinia enterocolitica, Shiga toxin-producing Escherichia coli, Clostridium perfringens, and Staphylococcus aureus, as well as zoonotic foodborne viruses like norovirus and hepatitis A, and the zoonotic foodborne parasite Trichinella spiralis.
It discusses prevalence, transmission routes, at-risk groups, economic impacts, transmission mechanisms, and health risks. Preventive measures and regulatory frameworks are highlighted, emphasizing the need to improve safety standards in the food supply chain and consumer education.
In our interconnected world, food-related challenges have become increasingly complex. With the global population growing and demands for diverse food products rising, food safety and food loss have gained unprecedented importance. Despite producing enough food to feed the entire global population, hunger still affects more than 828 million people worldwide in 2021. During the twenty-first century, concerns regarding food losses and waste have surged, leading to far-reaching consequences for the economy, ecology, and society. Food spoilage leads to significant material losses and wastes resources such as labor, water, energy, and land invested in food production. These losses occur at various stages, from primary production to processing, storage, and transportation, excluding retail stores.
Nowadays, Hazard Analysis of Critical Control Points (HACCP) has become an important tool in food safety management. Application of HACCP system in the cheese making industry proved to be beneficial and profitable, influencing consumer confidence by producing safe cheese with consistent quality. Mozzarella is a fresh cheese which due to its composition and properties is susceptible to contamination. The aim of this study was to present and analyze the hazards in critical control points (CCP) and to detail the steps of flow diagram in dairy units. The results have revealed that physical, chemical and biological hazards may occur in any step, and four critical control points were found and detailed: raw milk reception, raw milk storage, milk pasteurization and cold storage of final product.
HACCP Hazard Analysis and Critical Control Points (HACCP) HACCP is a systematic preventive approach to food safety that identifies, evaluates, and controls hazards that pose significant risks to food safety. Its primary objective is to ensure the safety of food products by preventing, eliminating, or reducing hazards to acceptable levels. HACCP issystem is designed to identify and effectively control three primary types of hazards in food production and processing: biological hazards, chemical hazards, and physical hazards. Principles of HACCP 1.Conduct a Hazard Analysis: Identify potential hazards that could be introduced, increased, or controlled at each step in the food production process. 2.Determine Critical Control Points (CCPs): Identify points in the process where controls are necessary to prevent or eliminate hazards or reduce them to safe levels. 3.Establish Critical Limits: Set maximum or minimum values for temperature, time, pH, or other measures to ensure each CCP is under control. 4.Establish Monitoring Procedures: Determine how CCPs will be monitored to maintain control. 5.Establish Corrective Actions: Define actions to be taken when monitoring shows that a critical limit has not been met. 6.Establish Verification Procedures: Develop activities to confirm that the HACCP plan is working effectively. 7.Establish Record-Keeping and Documentation Procedures: Maintain detailed records of all procedures, monitoring, and corrective actions. Benefits of HACCP Improved Food Safety: HACCP is designed to prevent food safety issues before they occur. Regulatory Compliance: Helps businesses comply with national and international food safety regulations. Consumer Confidence: Enhances consumer confidence in the safety of the food supply. Reduced Liability: Minimizes the risk of foodborne illnesses, which can protect businesses from legal and financial repercussions. Challenges Resource Intensive: Implementing and maintaining a HACCP system entails significant time, effort, and financial investment. Complexity: HACCP systems can be intricate, particularly for small businesses, due to the detailed analysis and documentation necessary. Training: Thorough training and employee commitment are essential for the effective implementation of a HACCP system. Conclusion In conclusion, HACCP is a proactive approach to food safety management, emphasizing the prevention of hazards rather than solely relying on end-product testing. Its systematic methodology can be applied to all stages of the food chain, from production to consumption, rendering it a versatile and effective tool in ensuring food safety.
Quality risk management, commonly known as QRM, is designed to systematically assess, control, communicate, and review potential risks at every stage of the pharmaceutical manufacturing process. The preservation of consistent product quality across the entirety of the product’s life cycle is of paramount importance. The aim of this article is to formulate a best practice guide that will assist pharmaceutical manufacturers in comprehending and implementing the International Council for Harmonisation of Technical Requirements for Pharmaceuticals for Human Use (ICH) Q9: quality risk management principles. A widely recognized methodology for defining and monitoring risk mitigation strategies within the pharmaceutical sector is the Failure Mode and Effects Analysis (FMEA). ICH Q9 does not, however, offer detailed instructions for applying FMEA to real-world pharmaceutical situations. We previously provided real-world case studies that identify and mitigate risks in the early stages of the manufacturing process of sterile products, such as (1) supply chain and procurement; (2) logistics and warehousing; (3) raw material dispensing; (4) glass bottle washing and handling; (5) product filling; and (6) final product receiving and handling. The final steps of the sterile manufacturing process are the subject of the case study we present in this paper. We identify and control the risks related to (I) product sterilization; (II) product inspection, labeling, and packaging; (III) the finished product’s transfer to storage; and (IV) storing finished products in a warehouse. In order to maximize decision-making and reduce the risk of regulatory noncompliance, this case study describes a proactive strategy for the identification, management, and communication of risks associated with crucial tasks. While each organization’s products and methods are distinct, with varying tolerances for risk, certain stages and associated risks are common. Consequently, the examples provided here offer relevant insights into any pharmaceutical production environment. Managing sustainability-related risks and ensuring the transparency of pharmaceutical company operations are key tasks of success today. These risks, if not managed, will cause serious problems and a negative reputation, as well as environmental and public impact.
Bu çalışma, noodle üretim teknolojisini gıda güvenliği ve helal uygunluğu açısından incelemektedir. Dünya genelinde popülaritesi artan noodle'ların güvenliği ve helal standartlara uygunluğu önem kazanmaktadır. Üretim süreci; yüksek kaliteli hammaddelerin seçimi, hamur hazırlama, şekillendirme, pişirme, kurutma, soğutma, paketleme ve depolama aşamalarını içerir. Her aşama, potansiyel tehlikeler ve kritik kontrol noktaları (CCP'ler) açısından değerlendirilir ve hijyen önlemleri ile gıda güvenliği yönetim sistemleri (ISO 22000, HACCP ve BRC) ile desteklenir. Helal uygunluğu, sadece malzeme seçimini değil, tüm üretim sürecini kapsar; bu, helal uyumlu malzemelerin temin edilmesini, çapraz bulaşmanın önlenmesini ve temizlik ile saflığın korunmasını içerir. Helal sertifikasyonu, Müslüman tüketicilere ürünün helal standartlara uygunluğunu garanti eder. Makale ayrıca ulusal ve uluslararası gıda güvenliği ve helal standartlarını ve bunların üretim uygulamaları üzerindeki etkilerini tartışarak düzenleyici çerçeveyi ele almaktadır. Gıda güvenliği ve helal hususlarını birleştirerek, çalışma noodle üretim teknolojisine kapsamlı bir bakış sunar. Tüketici güvenliğini sağlamak ve helal ürünlere olan talebi karşılamak için sıkı standartların önemini vurgular. Pratik örnekler ve vaka çalışmaları, başarılı uygulamaları ve karşılaşılan yaygın zorlukları göstermekte ve noodle üretiminde sürekli iyileştirme için önerilerle sonuçlanmaktadır.
Cieľmi výskumu bolo identifikovanie postojov k zdraviu a výchove k zdraviu, zdravotnej gramotnosti v jednotlivých vekových skupinách dospelých, získanie a analyzovanie relevantných údajov o aktuálnom stave zdravotnej gramotnosti dospelej populácie na celom Slovensku v kontexte so situáciou v zahraničí. Zdravotná gramotnosť je kľúčová pre udržanie zdravia a aktívny životný štýl. Vďaka nej sa stávame zodpovednými za svoje zdravie a robíme informované rozhodnutia, ktoré ovplyvňujú kvalitu života. Investícia do zlepšenia zdravotnej gramotnosti jednotlivcov aj celej spoločnosti prináša nespočetné benefity a je cestou k lepšej
budúcnosti.
DEVELOPMENT OF INNOVATION MANAGEMENT MODEL FOR IMPROVING BUSINESS EXCELLENCE OF SMALL AND MEDIUM ENTERPRISES
The globalization of the world economy, together with its complexity, has made knowledge the main resource of nations as well as individual economic entities. Innovation has, consequently, become a key requirement for both global and local competitiveness of an organization. With knowledge as a central resource, the world economy is being rapidly transformed into a knowledge and innovation economy.
The primary problem of an enterprise is not the lack of ideas but the lack of strategic approaches to implementing innovative ideas and the ability to assess the potential value of an innovation. Furthermore, it is necessary that innovation should be implemented in a systematic and timely manner so that its estimated value should be fully realized. The aforementioned problems can be solved by means of innovation management accompanied by appropriate information technology solutions.
The scientific objective of this dissertation is to develop innovative methodology as well as practical software solutions in the process of innovation management to increase business excellence of small and medium-sized enterprises (SMEs). The methodology focuses on the activation of documentation management system potential as a catalyst in the process of modeling and application of process innovation and new business paradigms.
The target group of the research are manufacturing SMEs, which make up a significant segment of the Serbian economy and should be the driving force of economic development. The researchers used the experience gained in the implementation of the originally developed software solutions in the fields of document management and business process innovation in four food processing enterprises (four case studies).
Research results are presented by means of author-developed programs for statistical data processing and business excellence assessment (based on the EFQM 2013 methodology).
In this way, the practical application of the developed methodology is demonstrated together with its impact on the SMEs' innovation potential and their business excellence.
Keywords : management system, quality, innovation, document management, event-based management.
Food storage is not only linked with safety and quality but also plays a significant role in the effective balancing of family income and maintaining the utilization of available resources in the country. The process of food storage should immediately start with the harvesting, manufacturing, and slaughtering of the animal or plants because the process of chemical composition begins soon after it. These changes worsen the condition of food and may cause it to deviate from its appearance, taste, and composition that termed spoilage. As we all know, food is a basic necessity of life and is irreplaceable for the healthy existence of mankind. Utmost of our food is comprised of plant and animal products, which are generally seasonal and spoil quickly. The harvested, caught, slaughtered, or manufactured products from those progressively goes deteriorates or spoiled until and unless it is preserved within the time. This deterioration is either caused by the production of toxic substances by microbes or the loss of nutritional value. The main aim of food storage is to guarantee safe and high-quality food. The proper storage of food increases the shelf life of the food, which basically depends on the type, packaging, and storage conditions such as humidity and temperature. The main aim of the chapter is to make aware of the term food spoilage, and food preservation, and to understand food based on perishability, and the different methods of food preservation (conventional and modern methods). The book chapter also included the recent advances used in food preservation elaborately.
This chapter is a product of the author's extensive first-hand experience gained during their tenure at hotels. The insights shared in this chapter are a result of the author's direct involvement in the field and their interactions with colleagues occupying the role of food safety and quality assurance heads in various hotels. The chapter explored a multifaceted approach encompassing regulatory frameworks, best practices, technological innovations, supply chain management, staff training, and guest engagement to ensure the highest standards of food safety and quality. Key highlights included the adoption of hazard analysis and critical control points (HACCP) and ISO 22000, robust supply chain partnerships, continuous staff training, regular audits, in-house microbiological testing, allergen management, responsible garbage management, advanced technology integration, third-party certifications, and active guest involvement. These practices collectively exemplified how hotels could safeguard guest well-being.
Cephalopods are harvested in increasingly large quantities but understanding how to control and manage their stocks, and tracking the routes of the consumption that exploits them, lag behind what has been developed for exploiting finfish. This review attempts to redress the imbalance by considering the status of the major cephalopod stock species and the traceability of cephalopod seafood along the trade value chain. It begins with a general overview of the most important exploited cephalopods, their stock status and their market. Four major cephalopod resources are identified: the three squid species Todarodes pacificus, Dosidicus gigas and Illex argentinus; and one species of octopus, Octopus vulgaris. The techniques and problems of stock assessment (to assess sustainability) are reviewed briefly and the problems and possible solutions for assessing benthic stock such as those of octopuses are considered. An example of a stock well managed in the long term is presented to illustrate the value of careful monitoring and management: the squid Doryteuthis gahi available in Falkland Islands waters. Issues surrounding identification, mislabelling and illegal, unreported and unregulated (IUU) fishing are then reviewed, followed by a discussion of approaches and techniques of traceability as applied to cephalopods. Finally, some of the mobile apps currently available and in development for tracking seafood are compared. This review concludes with observations on the necessity for the strengthening and international coordination of legislation, and more rigorous standards for seafood labelling and for taxonomic curation of DNA sequences available in public databases for use in seafood identification.
The production of mozzarella cheese involves several steps that can lead to microbial contamination, which can pose a serious health risk to consumers. The use of Hazard Analysis and Critical Control Point (HACCP) has become a standard practice in the food industry to ensure the safety of mozzarella cheese. This involves identifying potential hazards and establishing critical control points to prevent or eliminate them. Recent technologies such as high-pressure treatment, pulsed electric fields, microfiltration, cold plasma and ultraviolet light treatment have also been developed to improve the safety and quality of mozzarella cheese by inactivating microorganisms. High-pressure treatment uses water at high pressure, while cold plasma treatment uses ionized gas to inactivate microorganisms. Ultraviolet light treatment uses UV-C light to kill bacteria and viruses, while pulsed electric field treatment uses short pulses of high-voltage current to destroy bacteria. The combination of HACCP and these technologies has proven effective in ensuring the safety and quality of mozzarella cheese. This approach has been widely adopted by the food industry to minimize the risk of microbial contamination and improve food safety. However, further research is needed to optimize the use of these technologies and provide better inactivation of microorganisms while maintaining the quality of mozzarella cheese.
Critical success factors (CSF) and its impact on implementation of the food safety management system (FSMS) and busi- ness performance are pivotal for firms to sustain and upgrade their current practices. In this study, structural equation model and bootstrapping are used in the analysis of 324 food manufacturing and exporting firms in China and Vietnam to examine CSFs and their impacts on both FSMS and business performance. Twenty-two indicators of six CSFs from the organization, market, and governance levels were identified confirming a more noticeable contribution of the external factors than the organizational factors to FSMS implementation. Interestingly, organizational CSFs could lead to operational performance improvement only, while external CSFs could impact two dimensions of business performance: operational and financial aspects, through the mediating effect of FSMS. The study is the first to emphasize the vital role of external efforts in FSMS implementations by conceptualising the vital role of the collaboration level between food firms with other supply chain players and sources of support. The findings disclose that strengthening CSFs from the multi-level environments to improve FSMS will lead to better operational and financial performances within food businesses. Companies looking to achieve excellence in the food industry can benefit greatly from understanding the role of CSFs and taking steps to improve their FSMS implementation.
This study focuses on identifying critical success factors (CSFs) and their impact on food safety management system (FSMS). The study aims to examine whether and how specific multi-level CSFs (organisational, market, and governance) influence FSMS. It then empirically investigates the extent FSMS influences firms through financial and operational performance. We adopted a quantitative approach by surveying 324 food firms in China and Vietnam. Web-administered questionnaires collected the data, processed by exploratory factor analysis and structural equation modelling. Our findings offer practical solutions for firms to strengthen management responsibility, develop practices of food safety governance, and collaborate with stakeholders in global supply chains.KeywordsCritical success factorsFood safety managementFSMSBusiness performanceChinaVietnam
Ensuring the chemical, physical, and microbial safety of food and ingredients underpins the international trade of food items and is integral to building consumer confidence. Achieving this requires effective systems to support the safety of food across the supply chain. Differing risk‐assessment approaches are utilized globally for establishing food safety systems, and bench marking these approaches against international food safety standards can assist in the development of country‐specific systems. This China–Australia collaborative review examined similarities and differences in the food safety risk‐assessment systems of China, Australia/New Zealand, Canada, and the United States, with the view to identify areas that could support improvements to the Chinese system. Key differences include the level of cohesiveness among stakeholders and the level to which each country promotes the international harmonization of standards. The evidence highlights a need for greater capacity‐building in risk assessment in China that may support greater stakeholders’ cohesion, improve hazard identification, and allow regulators to more readily keep abreast of changes to international standards. This review may help the Chinese food industry to replicate the same level of food safety risk assessment currently applied by other key countries, and reflects the determination, government prioritization, and active strengthening of China's National Centre for Food Safety Risk Assessment currently underway.
Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant. With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field. An authoritative overview of hygiene control in the design, construction and renovation of food factories. Examines the implications of hygiene and construction regulation in various countries on food factory design. Describes site selection, factory layout and the associated issue of airflow.
The food industry is looking forward to enhance the food protection and to protect food supply across the world. Today a packaged consumer food product contains ingredients from various countries. Developed countries, food producers, processors, and retailers need to take responsibilities for food protection and food safety. Policy makers need to develop guidelines and regulations for verification of food protection requirements. Food industry need to use advanced inspection and testing tools to ensure food protection and food supply chain. Health hazards need to be identified to reduce contamination from food products, raw material, and ingredients. Food industry need to comply with international guidelines for efficient food supply across the world. There is a need to establish an international organization for food protection and safety.