Investigating a Foodborne Outbreak at A Nationwide School Event in Northeast Malaysia

This study uses the in-depth case study method to evaluate the perceptions of managers and handlers of the Food and Beverage (A&B) sector of a five-star hotel that has as a differential the certification by a Food Safety Management System (FSMS), based on Hazard Analysis and Critical Control Points (HACCP), for some of the products of its breakfast buffet. The data were collected through semi-structured interviews with 6 managers from the A&B sector and a survey with their teams of food handlers (N = 105), being later analyzed by Content Analysis, supported by Atlas.tiÔ v.5.5 and descriptive statistics supported by SPSSÔ v. 14.0, respectively. The questionnaire used was previously tested, through consultation with experts and pre-test with a group of 20 food handlers from another hotel in the same hotel chain and with similar characteristics. The results obtained show considerable contrast in the socioeconomic classes and education of the employees of both groups, which may influence their overall perceptions of food safety. And, although both groups agree that an FSMS based on a voluntary and certified HACCP system can represent a competitive advantage for the hotel, most food handlers do not seem to perceive certified products differently in practice. Finally, the study points out the need to better communicate food safety certification in hotels in order to make it tangible, transferring added value to the business.

The study aims to provide technical information on the development and application of hazard analysis and critical control points (HACCP) in one of the popular cake manufacturing companies in Dhaka, Bangladesh. A generic HACCP plan in accordance with legal requirements was created after a detailed analysis of data collected from the company. Every step of the production process was examined for biological, chemical, and physical hazards. The prerequisite program was designed to address some hazards prior to production, thereby simplifying the HACCP plan. The critical control points were determined by answering the questions in the decision trees. Finally, the HACCP control chart was created to include critical limits, monitoring, and corrective actions as the components of several HACCP principles. One critical control point (CCP) and two operational prerequisite programs (oPRPs) were identified throughout the manufacturing process. This is the first HACCP study aimed at a cake manufacturing company, and it is expected that it would assist process engineers and quality control specialists in designing and implementing control measures.

Objective. This study determined hazard analysis and critical control point (HACCP) awareness among managers of food-producing small and micro enterprises (SMEs) as well as selected aspects of the knowledge, attitude and practices of respective food handlers regarding food safety. Setting. SMEs within a 30 km range of Tygerberg Academic Hospital. Methods. SMEs were divided into two categories: those providing food to clients at risk of illness (N = 64) and to clients free of illness (N = 81). SMEs were randomly selected and managers/employees completed validated questionnaires regarding HACCP (145 managers) and food safety (159 food handlers). Results. Only 6% of managers reported awareness of HACCP being mandatory in South Africa. More than 70% of managers and food handlers had received no formal training regarding food safety. The perception that food safety control should focus on general cleanliness still prevailed among 57.2% of managers. Food handlers achieved an unsatisfactory score (46.0%) on the basic principles of food safety. Ignorance among food handlers regarding important risk factors was as follows: ways of identifying contaminated food likely to cause food poisoning (77.5%), period of keeping prepared food safe (50.9%), correct way of cooling food (63.1%) or reheating food (84.9%), reason for checking date codes (68.1%) and use of a thermometer (90.6%). There was no significant difference in the results obtained between food handlers in SMEs providing food to healthy clients or clients at risk of illness. Conclusion. Creating awareness and understanding of HACCP among managers of SMEs and education regarding the control of risk factors remain crucial. South African Journal Clinical Nutrition Vol. 20 (2) 2007: pp. 50-61

Indigenous chicken rearing is seen as a poverty alleviation and food security strategy especially in rural households in Africa. Chicken meat is a delicacy in almost every household in Kenya. It is a common food in restaurants and hotels that serve fast foods in urban areas. Demand for and consumption of indigenous chicken meat in Kenya has been on the rise. Many slaughterhouses have been set up in strategic locations close to towns or in towns to allow for quick supply of the dressed chicken carcass to consumers. Poultry meat is a low acid food and has been associated with the presence of foodborne pathogens such as Campylobacter, Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus, especially when processing conditions are not hygienic. Hazard Analysis and Critical Control Point (HACCP) is based on a scientific verifiable process to identify, control, reduce or eliminate any potential hazards to guarantee food safety. The current study was conducted based on the actual production conditions of the slaughter house. It was initiated through a survey that looked into the operations of the slaughter house on the basis of good manufacturing practices, as well as standard operation and sanitation procedures. From the results of the study and the gap audit analysis based on a checklist, the HACCP study was commissioned. The study aimed at developing a HACCP system; based on the seven HACCP principles and a critical scrutiny of several existing models. Four Critical Control Points (CCPs) were identified and a HACCP plan, complete with perquisite programs was presented to deal with the identified hazards and, therefore, present the consumers with high quality and safe products. Design of a model for the application and operationalization of HACCP system was undertaken as an important step in ensuring consumers enjoy safe products from the indigenous chicken meat prepared from the slaughter house. Key words : Indigenous chicken, slaughter house, HACCP, Critical control points (CCPs)

BackgroundFood borne diseases claim more lives and are growing public health concerns. Simple preventive techniques such as adoption and adherence to hazard analysis and critical control point (HACCP) policy can significantly reduce this disease burden. Though food screening and inspection are done, the ultimate regulation, Hazard Analysis and Critical Control Point, which is known and accepted worldwide, appears not to be popular among food operators in Ghana. This paper examines the level of awareness of the existence of policy on hazard analysis and critical control point (HACCP) and its adherence to food preparation guidelines among food service providers in Ghana.ResultsThe results revealed the mean age of food providers as 33.1 years with a standard deviation of 7.5, range of 18–55 years, more females, in full time employment and with basic education. Of the fifty institutional managers, 42 (84%) were senior officers and had worked for more than five years. Education and type of food operator had strong statistically significant relationship with the implementation of HCCP policy and adherence with food preparation guidelines. The enforcement of HACCP policy and adherence with food safety guidelines was led by the Ghana Tourist Board, Public Health officers, and KMA, respectively. While a majority of food operators 373/450 (83.3%) did not know HACCP policy is part of food safety guidelines, staff of food safety law enforcement 44/50 (88%) confirmed knowing that food operators were not aware of the HACCP policy.ConclusionThe study documents evidence on the practice of food safety principles or HACCP policy or adherence to food preparation guidelines. Existing food safety guidelines incorporate varying principles of HACCP, however, awareness is low among food operators. The implication is that food production is likely to fall short of acceptable standards and not be wholesome putting consumers at health risk. Repeating this study in rural and urban areas in Ghana is necessary to provide much more evidence to inform food safety guidelines. Further studies on chemical analysis of food and implementing training modules on HACCP policy for food producers and law enforcement agencies may be helpful to improve existing situation.

A hazard analysis and critical control point (HACCP) program is applied for the production of safe food worldwide. While the development of a product HACCP plan may take several months of effort, the resulting HACCP program for that product may be in place for several years. This paper provides a detailed review of the role of each step in HACCP programs for cream and butter products, which have wide application in many sectors of the food industry. These products are relatively limited shelf-life products. Therefore, HACCP analyses of these products are important issues for public health. Implementation of the HACCP program to production of bulk cream and butter products has proven to be a valuable tool for improving the safety and quality characteristics of both products. Chemical and microbiological results have shown that critical limits of all control measures defined for the critical control points (CCPs) in both cream and butter HACCP plans are in accordance with those generally recommended to ensure safe food production. The overall performance of cream and butter production plants after implementation of HACCP is judged satisfactory and further improvements are anticipated within the frame of a total quality system.

Food safety knowledge and awareness of food handlers in school feeding programmes in Mpumalanga, South Africa

The documenting of hazard analysis and critical control point (HACCP) principles must be flexible due to the specific conditions in small catering facilities. This paper analyses a short, simple format of selected parts of the HACCP documentation system based on a simplified product description and the process packs and hazard analysis sheet in a typical small restaurant. The development process of HACCP documentation in a small restaurant presented in this paper considerably reduces the volume of HACCP documentation. This is due to a shortened product description and the introduction of the process packs concept, without affecting the identification of any critical control points and control points important for the safety of dishes being prepared. Moreover, the paper presents limitations of the presented simplifications, the most important of which include the proficiency and experience of the persons developing the HACCP documentation. The author emphasises that an important factor in the effectiveness...

Turkey is an important food commodity whose total value of U.S. production amounted to $2.72 billion in 2003. Empirical evidence suggests that among broilers, eggs, turkeys, and chickens, Salmonella contamination of ground turkey is highest at 49.9% prior to hazard analysis and critical control point (HACCP) implementation and 26.6% after HACCP implementation. Salmonella and other microbial outbreaks have greatly contributed to the large number of food recalls in the meat and poultry industry; therefore, processed turkey constitutes a prime commodity for HACCP intervention analysis. Value‐at‐risk provides a framework for assisting firm management to assess food safety risks in monetary terms, and to evaluate the economic incentives of control measures like HACCP. Results show that food safety losses as measured by downside risk significantly declined following HACCP implementation. Medium‐ and large‐scale turkey processors are more likely to derive more benefit from implementing an augmented HACCP plan than a generic HACCP plan. [EconLit citations: C150, Q180] © 2006 Wiley Periodicals, Inc. Agribusiness 22: 475–489, 2006.

The object of research is the production of a new flavor seasoning of increased nutritional value based on sprouted green buckwheat using the HACCP (Hazard Analysis and Critical Control Points) principles. Research is aimed at drawing up a HACCP plan in order to control the safety of flavoring condiments of increased nutritional value. The new flavor seasoning is developed on the basis of sprouted green buckwheat of the «Bogatyr» variety, dried vegetables (carrots, pumpkin, garlic), dried herbs (celery, basil, oregano, dill), spices (ginger, turmeric, curry, paprika, coriander).For a flavoring seasoning with the addition of 30 % sprouted green buckwheat, technical conditions have been developed, where the requirements for organoleptic, physico-chemical and microbiological quality indicators are normalized.The paper describes the method of germination of green buckwheat grain, as well as the standards used for drawing up the HACCP plan at the enterprise.As a result of the analysis of the production process of flavoring seasoning, dangerous factors and management measures were identified. Three critical control points have been identified: in the process sprouted, in the process disinfection under grain germination, and in the process packaging of the finished product. Biological, chemical and physical hazards that can occur at each stage of seasoning production are identified. Once the risk factor was identified, critical limits were identified and monitoring procedures were established, as well as corrective actions were developed. During the research, a HACCP plan was developed for a new type of flavor seasoning with increased nutritional value in order to improve the safety and quality of products. The application of the HACCP plan will allow to effectively manage processes, use preventive measures, and accurately identify critical processes.

The systematic approach to food safety embodied by hazard analysis and critical control point (HACCP) system is based on seven principles. The approach taken in this chapter is that HACCP system plans should address only significant food safety hazards. However, for a sharper focus for this chapter, the authors have limited the examples of the application of HACCP to the food-manufacturing segment. Certain preliminary steps must be undertaken before beginning the hazard analysis. Just as microbiological testing is not a good tool for monitoring, microbiological criteria are typically not useful as critical limits in a HACCP program. As HACCP targets process control, factors that lend themselves to real-time monitoring and quick feedback should be identified as control measures. Thus, the critical limits used in a HACCP program do not typically relate to a criterion that is directly associated with microbiological testing of products or ingredients. Validation usually focuses on the process of ensuring that the plan reflects identification of all significant hazards, that the control measures identified are appropriate, that the designated critical limits are adequate to control the hazard, and that the rest of the features of the plan are satisfactory. The HACCP concept provides a systematic, structured approach to ensuring the safety of food products. However, there is no blueprint or universal formula for putting together the specific details of a HACCP plan.

The Hazard Analysis and Critical Control Point (HACCP) System has been recognized as an effective and rational means of assuring food safety from primary production to final consumption, using a “farm to table “ methodology. The application of this preventive oriented approach would give the food producer better control over operation, better manufacturing practices and greater efficiencies, including reduced wastes. HACCP was introduced in the UF white cheese line. Misr milk and Food Company, Mansoura, Egypt, 2002, for safe and good quality food products. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the UF white cheese products line before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company. Steps for implementation were as follows: All necessary quality control procedures were verified for completeness and to determine if they are being implemented to required standards, A hazard Analysis was conducted to identify hazards that may be occur in the product cycle, from farm delivery to retail, and to assess the preventative measures for controlling them, Critical Control Points (CCPs) were determined to control the identified hazards. CCP signs were then posted on the factory floor, critical limits were established at each CCP, appropriate monitoring system was established for at each CCP to monitor its control, corrective actions to be taken when monitoring indicates deviation or loss of control were established, verification procedures were established to confirm that the HACCP system is working effectively, documentation concerning all procedures and records were established and integrating HACCP with ISO 9000 under one management system.

Common beans ( Phaseolus vulgaris L) may be contaminated with heavy metals and aflatoxins. Cooked beans may also be contaminated with micro-organisms due to poor hygiene and sanitation practices. Hazard Analysis and Critical Control Point (HACCP), which is a globally recognised food safety program, was proposed as a suitable program to minimise/eliminate the risk of contamination. Therefore, the objective of this study was to develop a HACCP plan for dry common beans in Uganda and an accompanying food safety toolkit. The seven principles of HACCP as outlined by Codex Alimentarius were followed to develop a HACCP plan for the dry common beans value chain in Uganda. A decision tree diagram was further used to identify each potential hazard at each processing stage and Critical Control Points (CCPs) along the chain. The identification of the CCPs was further supported by an evaluation of the actual risk and severity of the hazard. For the CCP identified, reliable control mechanism and corrective actions were established to fulfill the requirements set by the critical limits to guarantee the safety of the products. Verification and records systems were proposed to determine the effectiveness and traceability of the HACCP plan. For identified CCPs, a co-creation methodology was used to develop the food safety toolkit. This was carried out in four sessions that included a background of the chain actors’ ambitions to determine the suitability of the toolkit, assessment of CCPs, expert advice on the CCP and an exercise to develop concepts for each CCP. From the analysis, fourteen processing stages starting from land selection to cooking and serving were identified. Out of these, four stages were CCPs. These were land selection and preparation, storage, post-harvest drying, and cooking and serving. Hazards at the CCPs included heavy metals, mycotoxins, and micro-organisms such as S. aureus, E. coli, and Salmonella spp. A combination of good hygiene and sanitation practices and good agricultural practices were recommended as control measures against the hazards. To further equip the value chain actors with mitigation strategies, a food safety toolkit whose usefulness is to give the actors a systematic means to control identified CCPs was developed. In this regard, the toolkit and HACCP plan will complement each other. From the study results, implementation of the toolkit, followed by an assessment of its uptake and impact on livelihoods and food safety risks is recommended. Key words: Common beans, food safety toolkit, prerequisite programs, HACCP plan, hazards, Uganda

This study aimed to verify the hygienic-sanitary working practices and to create and implement a Hazard Analysis Critical Control Point (HACCP) in two lobster processing industries in Pernambuco State, Brazil. The industries studied process frozen whole lobsters, frozen whole cooked lobsters, and frozen lobster tails for exportation. The application of the hygienic-sanitary checklist in the industries analyzed achieved conformity rates over 96% to the aspects evaluated. The use of the Hazard Analysis Critical Control Point (HACCP) plan resulted in the detection of two critical control points (CCPs) including the receiving and classification steps in the processing of frozen lobster and frozen lobster tails, and an additional critical control point (CCP) was detected during the cooking step of processing of the whole frozen cooked lobster. The proper implementation of the Hazard Analysis Critical Control Point (HACCP) plan in the lobster processing industries studied proved to be the safest and most cost-effective method to monitor each critical control point (CCP) hazards.

The burden of foodborne diseases and their associated illness/death is a global concern. Hazard analysis and critical control points (HACCP) and food safety/quality management are employed to combat this problem. With the existing and emerging food safety/quality management concerns, this study aims to evaluate the traditional and modern/novel approach to improving HACCP, food safety, and quality management in food and agricultural systems. The modern innovations in food safety management were integrated into improving the traditional HACCP system, including its principles, applications, steps, plans, standards, etc., as well as food safety factors and management, for improved safety/quality in food, agricultural, and pharmaceutical industries. The study identified many factors responsible for food contamination, including chemical contaminants, such as allergens, histamine, cyanogenic glycosides, mycotoxins, toxic elements, etc., biological contaminants, such as Campylobacter, Brucella, viruses, Escherichia coli, prions, Staphylococcus aureus, Listeria monocytogenes, protozoa, parasitic pathogens, etc., and physical contaminants, such as bone, glass, metal, personal effects, plastic, stones, wood, etc. The results of this study present descriptive preliminary HACCP steps, HACCP principles, safe food handling procedures, ISO 22000, Water quality management, food labelling, etc., with recent modern developments and innovations to ensure food safety and quality management. The study also identified modern/novel technologies for HACCP and food safety management, including light technologies, artificial intelligence (AI), novel freezing (isochoric freezing), automation, and software for easy detection and control of contaminants. With all these understanding and development, the domestic, food, agricultural, and pharmaceutical industries can be well position to ensure safety and quality of products.