1 - Microbial biotechnology in food and health: present and future food safety regulation

Hazard Analysis Critical Control Point (HACCP) is a quality assurance, food safety, and risk management system with a preventive approach to ensure food safety for consumers. Food served during in–flight travel is provided by in–flight catering. Airline food has very high standards regarding food quality and safety. The purpose of this study is to analyze the application of HACCP to aviation food products by identifying potential hazards and applying Critical Control Points (CCP). The method used in this study is Critical Control Point (CCP) observations, carried out at the receiving (CCP 1), chiller and freezer (Storage) (CCP 2), cooking (CCP 3), blast chilling (CCP 4), and serving (CCP 5) stages. The company has created a HACCP plan as a guide for all processes that occur within the company. All are organized based on HACCP principles for the entire process. Keywords: CCP, Food Safety, HACCP, Inflight Catering, ISO 22000.

The Regulation of Genetically Modified Food in China

The achievement of a hazard analysis critical control point plan at a large state institution

Immediately following the 1993 Jack-in-the-Box outbreak caused by Escherichia coli O157:H7, the United States began to look for a more robust regulatory food safety system than previously employed. In the same time frame in the United Kingdom, an outbreak of Bovine Spongiform Encephalopathy (BSE) eroded public trust in the food safety systems of Western Europe. As a result, there was increased interest in implementing the Hazard Analysis Critical Control Point (HACCP) system worldwide. Although the ideas incorporated into HACCP principles were developed decades earlier, the 1990s saw a focus on implementation of the system throughout developed food production systems based on the National Advisory Committee on Microbiological Criteria for Foods (NACMCF)’s seven principles which were subsequently mostly adapted by Codex Alimentarious. During this period of time, there were increased governments and private companies that required HACCP implementation. In the United States alone, HACCP was estimated to reduce foodborne illness by 20% during the 7 yr after its implementation. During HACCP adoption, many food retail and foodservice purchasers also developed additional unique specifications that suppliers had to adhere to in order to market their products, the idea being to improve consumer confidence in food safety management systems. This resulted in creation of the Global Food Safety Initiative (GFSI) system for benchmarking additional voluntary food safety management standards against preferred methods for reducing foodborne illnesses (first in Europe, and later adopted in the United States and globally) which reduced redundancy and helped us to bring global consistency to food safety. Although developed countries now mostly all adhere to core HACCP principles of food safety, ideas dealing with traceability, vulnerability to food fraud, and intentional adulteration are now being considered to further bolster food safety. On the other hand, developing countries appear to have had varied success in implementing similar food safety management systems, and many countries still struggle with high numbers of foodborne illnesses. At the broadest level, the HACCP system is a preventive-based method for assuring food product safety. Biological, physical, and chemical hazards can be prevented, reduced, or eliminated through this system. In addition to the management of hazards, record keeping demonstrating adherence to HACCP is included in the system.

O conceito da Análise de Perigos e Pontos Críticos de Controle (APPCC) é uma abordagem sistemática para garantir a segurança do alimento. O método é baseado em vários princípios diferentes de detecção direta ou indireta de contaminação. O objetivo é controlar a segurança do alimento analisando os perigos em potencial, planejando o sistema para evitar problemas, envolvendo os operadores em tomada de decisão e registro das ocorrências. O conceito da HACCP (APPCC) deveria ser aplicado em conjunto com as Boas Práticas de Fabricação. Este artigo discute a importância da HACCP (APPCC ) na Indústria de Biscoito e que tipo de contaminação é o ponto fraco neste produto. A experiência indicou que existem diversos problemas iniciais na implementação da HACCP, contudo benefícios tangíveis podem ser alcançados a partir da redução das reclamações do consumidor.

This study aims to design metal food packaging with hazard analysis critical control point (HACCP). First, theory of HACCP was introduced in detail. Taking empty cans provided by Wuxi Huapeng Food Packaging Company as an example, we studied migration of bisphenol compounds in coating of food can to food stimulant. Moreover, packaging design of luncheon meat can was taken as an example to confirm whether HACCP system could effectively control migration of phenolic substance. Results demonstrated that, coating of such empty were more likely to contain multiple bisphenol compounds such as bisphenol A (BPA), and bisphenol A diglycidyl ether (BADGE) was considered as the leading bisphenol pollutant; food stimulant of different types, storage temperature and time could all impact migration of bisphenol compounds. HACCP system was proved to be effective in controlling hazards of phenolic substance in luncheon meat can and could reduce various phenolic substance indexes to an acceptable range. Therefore, HACCP can control migration of phenolic substance and recontamination of food and thus ensure food safety.

Future challenges to microbial food safety

Food quality is very important so that food processing must be done properly to ensure food safety, namely by implementing the HACCP system. HACCP is often considered a complex system so that not many companies use it. This study aims to prevent hazards that may arise using the HACCP system and evaluate the quality control of shrimp crackers to reduce defective products.. This study uses a case study approach to a small and medium-sized company that produces raw shrimp crackers. Data were collected through interviews, observations, and literature studies. The techniques used are quality control, Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedure, and Hazard Analysis Critical Control Point (HACCP). The results of the quality control analysis show that products that are included in the Not Good category have the characteristics of being incomplete, untidy, clean, not uniform, and of uneven thickness. The results of the GMP and SSOP analysis show that this company is at level IV, and is included in the "Unfit" category and HACCP analysis show that there are three processes included in the CCP, namely storage of raw and packaging materials, drying, and storage of finished materials. Suggestions for improvement are this company needs to pay more attention to quality control, improves the implementation of GMP and SSOP so that they can reach Level I in GMP and the "Meet" category in SSOP, and only then can implement the HACCP plan.

Diarrhoeal diseases remain a main cause of preventable death, particularly among children under five years of age in developing countries. In addition, many studies related to infant diarrhoea causation have demonstrated that the level of contamination is higher in weaning foods than in drinking water. Furthermore, many studies addressed food microbiological contamination and its role in diarrhoea causation. But few of them resulted in an intervention. Although the Hazard Analysis, Critical Control Point (HACCP) approach has been developed and widely applied to food promotion in industrialised countries, and adapted to small and/or less Developed Businesses, few studies have examined its relevance to domestic preparation of food. However, these latter predicted that the implementation of the approach could lead to an improvement of household bacteriological food safety, but none of them completed the approach to find out how effective it is. Therefore, this study aimed to take that work one step further, and carried out a small-scale intervention developed on the basis of the HACCP approach. This latter has been extended to health district level in order to find out its impact on microbial reduction in weaning food. Experiment: The HACCP approach has been applied step by step, to two selected weaning foods prepared by 15 volunteer mothers in peri urban Mali. After setting Critical Control Point (CCP), actions were taken to control, reduce or eliminate microbial growth at these points. 432 food samples were collected and analysed in local Laboratory for FC count to assess the effectiveness of the approach. Lessons learnt were translated into messages delivered in a pilot study. Pilot study: Sample of 60 volunteer mothers selected randomly was split into two groups of 30, the first undergoing messages directed to actions implementation, and the second standing as a control. Bacteriological samples were taken and analysed and physical parameters were measured,· as in the experiment, in 60 households before the intervention and data collected set as baseline. After three weeks training, alongside with observations, foods samples were taken in both intervention and control households for Fe count in local Laboratory. Flow diag~ams of foods, Moni and Fish Soup indicated that they were exposed to contamination at all steps of their preparation and handling. The hazard analysis confirmed FC contamtnation of all suspected steps except cooking. Four CCPs were identified for each food (cooking, reheating, child service with cooled food after cooking, and child service with cooled food after reheating). The experiment showed that traditional cooking was very effective in FC elimination; reheating was as effective as cooking when adopted, because no difference existed between two operations' temperatures (P<0.0001). Behavioural corrective actions were effective in controlling FC contamination at remaining CCPs (child service after cooking and child service after reheating). In conclusion, the HACCP experiment improved significantly the bacterial safety of the two type of weaning foods studied. Thus its behavioural corrective actions were translated into educational messages for the following phase aiming to confirm the effectiveness of the HACCP approach in improving foods safety at household level. The pilot study data showed the effectiveness of cooking in FC elimination at CCPs considered. A comparison of seasonal variation of FC contamination levels at CCPs showed that these levels were higher at Moni cooking CCP in December (cold season) (P<0.0004) and in August (rainy season) (P<0.0002), compared to June (dry season). They were also higher at Fish Soup storage CCP in December compared to August (P< 0.0098). There was significant difference in FC contamination levels between cooking and storage CCPs, the latter was higher than the former, for both Moni and Fish Soup (P< 0.0001). A comparison of FC contamination levels before and after intervention showed that the intervention was very effective in FC contamination reduction at the two remaining CCPs (service after cooking and service after reheating), (P<0.0001). Indeed, at the end of the intervention, contamination levels were less than 10FC/g in more than 83% of cooled food samples (prior to child service) after cooking and about 96% of cooled food samples (prior to child service) after reheating. An assessment of the intervention mothers' ability to perform actions three months later resulted in a better effect, 83 % to 100% of food samples' FC contam.ination levels met the standard. The present research findings showed that not only was the HACCP approach effective in improving home food safety but also, it was relevant for food hygiene and safety promotion in low income community. Two research questions were highlighted: firstly, could food safety improvement achieved through the HACCP approach result in diarrhoea morbidity and mortality reduction among young children? And secondly, is the approach scalable and cost effective?

All food businesses are required by law to implement and maintain food safety management systems based on the Codex Hazard Analysis Critical Control Points (HACCP) principles. However, more than half of small and medium-sized enterprises (SMEs) in Indonesia are having difficulty complying with these regulations. This research designed a food system by identifying the application of Good Manufacturing Practices (GMP) and the HACCP to Dairy Farm SMEs based on the survey, in-depth interviews, and document standard review. The food safety system was implemented using HACCP, and six Critical Control Point (CCP) processes were identified, including milking (raw material), storage, pasteurization, curd filtering, and cheese packaging. The halal assurance system is implemented at Dairy Farm SMEs by identifying and improving the company's business processes and the mozzarella cheese production process. In addition, a Standard Operating Procedure (SOP) was developed, including a food safety system and a halal assurance system. It can be used as a reference in designing a food safety system by identifying and applying the principles of GMP and HACCP that pay attention to critical points in the mozzarella cheese production process. The results of the research can be used wisely by Dairy Farm SMEs to assist in obtaining recommendations from the Food and Drug Supervisory Agency (BPOM) and halal certification, specifically the existence of SOPs, forms for each production process, improvements to each production process, and improvements to company business processes.

The Hazard Analysis Critical Control Point (HACCP) concept can best be described as a preventive system of control based on a series of steps taken to ensure the safety of new and processed seafood. It is a systematic approach to minimize or prevent consumer hazards which can include, according to which regulatory scheme you ascribe to, food safety, plant and food hygiene and product integrity. The HACCP approach is a seven-step system designed to assess hazards associated with potentially hazardous foods from point of receipt to shipment of finished product. The HACCP concept for inspecting seafood was recommended by the U.S. National Academy of Sciences as the desired program to redefine consumer protection. HACCP provides both the operator and inspector a total view of the process and identifies steps “critical to safety.” To review and set the stage for later discussions on the future implications and regulatory oversight of this mandatory system, the seven steps of HACCP must be carefully considered. While HACCP systems must be designed by individual manufacturers and tailored to their individual processing and distribution requirements. HACCP systems are designed and function in a manner consistent with the stated goal of preventing potentially hazardous products from reaching consumers. Having established the basis of HACCP, this paper will discuss concerns over inspection training, export certification, future research needs, the hazards and control guide, equivalency, memorandums of understanding, relationship with the National Marine Fisheries Service, appeals, non-regulatory review and federal measurement of the results of HACCP implementation. Will HACCP experiences with seafood lead to similar programs for other components of the U.S. food supply?

Referee: Dr. Michael Voldrich, Dept. of Food Preservation and Meat Technology, Institute of Chemical Technology, Technicka 3, 166 28 Praha 7, Czech RepublicHazard Analysis Critical Control Points (HACCP) is a systematic approach to the identification, assessment, and control of hazards that was developed as an effective alternative to conventional end-point analysis to control food safety. It has been described as the most effective means of controlling foodborne diseases, and its application to the control of microbiological hazards has been accepted internationally. By contrast, relatively little has been reported relating to the potential use of HACCP, or HACCP-like procedures, to control chemical contaminants of food. This article presents an overview of the implementation of HACCP and discusses its application to the control of organic chemical contaminants in the food chain. Although this is likely to result in many of the advantages previously identified for microbiological HACCP, that is, more effective, efficient, and economical hazard management, a number of areas are identified that require further research and development. These include: (1) a need to refine the methods of chemical contaminant identification and risk assessment employed, (2) develop more cost-effective monitoring and control methods for routine chemical contaminant surveillance of food, and (3) improve the effectiveness of process optimization for the control of chemical contaminants in food.

HACCP in the home: a framework for improving awareness of hygiene and safe food handling with respect to chemical risk

Makanan tahu merupakan makanan hasil olahan kedelai yang sudah tidak asing lagibagi masyarakat Indonesia, mulai dari masyarakat kelas atas menengah dan bawahkarena rasanya enak, mudah dibuat, harganya murah, tinggi protein, dan dapatdiolah menjadi berbagai bentuk masakan seperti cemilan, bahkan tidak sedikitmasyarakat yang membuat tahu menjadi lauk sehari-hari. Kandungan gizi dalamtahu, memang masih kalah dibandingkan lauk pauk hewani, seperti telur, dagingdan ikan. Namun, dengan harga yang lebih murah, masyarakat cenderung lebihmemilih mengkonsumsi tahu sebagai bahan makanan pengganti protein hewaniuntuk memenuhi kebutuhan gizi. Hazard Analysis Critical Control Point (HACCP)merupakan suatu program pengawasan, pengendalian, dan prosedur pengaturanyang dirancang untuk menjaga agar makanan tidak tercemar sebelum disajikan(Arisman, 2009). Sistem HACCP bukan merupakan jaminan keamanan pangan yangzerorisk atau tanpa resiko, tetapi dirancang untuk meminimumkan resiko bahayakeamanan.(Sara dan Wallace, 2004). Lokasi penelitian adalah salah satu perusahaantahu tradisional di daerah Purwakarta. Tujuan penelitian ini adalah untuk menganalisapenerapan HACCP di salah satu pabrik tahu tradisonal di Purwakarta agar menjadiproduk yang baik dan sehat bagi para konsumen. Hasil penelitian menunjukkanbahwa penerapan HACCP pada salah satu pabrik tahu tradisional di daerahPurwakarta memiliki tahapan analisa dari Sanitation Standard Operation (SSOP),Good Manufacturing Practices (GMP), Penerapan Hazard Analysis Critical ControlPoint (HACCP). Tahapan proses pembuatan tahu merendam kacang kedelai,menggiling kacang kedelai, merebus hasil penggilingan kacang kedelai, meniriskanhasil rebusan gilingan, mencetak tahu, pewarna tahu, dan penyimpanan. ProsesSanitation Standard Operation (SSOP) memiliki 5 aspek kriteria diantaranyakeamanan air, kebersihan kontak dengan makanan, pencegahan kontaminasi silang,kebersihan penjaga dan pengendalian kesehatan karyawan. Standar GoodManufacturing Practices (GMP) memiliki 10 aspek kriteria diantaranya lokasi,bangunan, fasilitas sanitasi, pengawasan proses, karyawan, label atau keteranganproduk, penyimpanan, pemeliharaan dan program sanitasi, dokumentasi danpencatatan, pelatihan. Penerapan Hazard Analysis Critical Control Point (HACCP)pada proses pembuatan produk tahu memiliki 3 aspek kontrol penting (CCP)diantaranya penggilingan kacang kedelai, perebusan hasil gilingan kacang kedelai,penirisan hasil rebusan kacang kedelai.Kata kunci : HACCP, produk tahu, pabrik tahu tradisional, kacang kedelai

In recent years, a dramatic increase in the demand for ethnic foods in the United States has been observed. Interestingly, with their rise in popularity, more foodborne illness outbreaks associated with ethnic foods have also been reported. Despite a more than 200-y history of ethnic foods in the United States, there is a paucity of information about them. Furthermore, there is also a lack of research on food safety issues involving ethnic foods. Therefore, this paper provides a comprehensive overview of ethnic foods, including the history, types, popularity, characteristics, ingredients, and consumer attitudes toward them. Importantly, this review provides an analysis of the statistics of foodborne illness outbreaks associated with ethnic foods based on data from the Centers for Disease Control and Prevention (CDC). The breakdown of etiology of ethnic foods identified the number of total outbreaks, the causative microorganisms, the food vectors, and the locations where foodborne disease outbreaks have occurred. Also covered is a review of the Hazard Analysis Critical Control Point (HACCP) system implementation, food safety training, and inspection score systems related to ethnic foods and how these can serve as effective tools for the prevention of foodborne illness outbreaks. This study contributes to the body of food safety literature by providing helpful information about ethnic foods in the United States.