Application Of Hazard Analysis Critical Control Point Research Articles

Kajian Literatur: Dampak Penerapan HACCP dan Sistem Mutu dalam Peningkatan Daya Saing pada Industri Pengolahan Ayam

<p><em>Trade competition in the era of globalization is getting tougher, but food processing businesses from both agricultural and animal raw materials still have a good chance to survive. Products that have good quality and food safety can compete in domestic and international markets. To maintain food safety, business owners can implement quality assurance systems such as HACCP (Hazard Analysis Critical Control Point). HACCP needs to be implemented to further improve competitiveness and be able to run a business sustainably. The method used in this research is a systematic literature review. The result of this study is the application of HACCP is expected to improve quality and be able to increase sustainable competitiveness. Most of the chicken processing industry has implemented HACCP by the elements in the appropriate HACCP program. The application of HACCP ensures the quality of food quality and avoids health hazards in the final product. The implementation of HACCP requires continuous training and education on HACCP to ensure a more stable system is implemented and the need for the use of complete personal protective equipment (PPE) to maintain hygiene during the production process.</em></p>

Hazard Analysis Critical Control Point (HACCP) Education Shredded Catfish Products at UMKM XYZ

Catfish is the result of freshwater aquaculture which is often found in Mojokerto Regency, East Java. XYZ Micro, Small and Medium Enterprises (UMKM) is a business engaged in the processing of catfish, with shredded catfish as one of its products. Hazard Analysis Critical Control Point (HACCP) is one of the factors that influence the quality of food products, but XYZ SMEs do not understand this. One of the efforts that can be made for the XYZ MSME business in improving its products is by conducting HACCP-related education. The form of activities carried out in this activity is identifying hazards during the production process, which includes observation, analysis and determination of critical points, giving advice, and implementing control measures. The results of these activities were that UMKM XYZ was able to improve the quality of catfish shredded production. This is evidenced by the creation of SOPs at each stage of catfish shredded production. The application of HACCP is expected to improve the quality and safety of catfish shredded products.

The Application of HACCP (Hazard Analysis Critical Control Point) in Croissant Production Process in CV. P-RS – Bali

CV. P-RS is a company engaged in the production of pastry, bakery, and also pastry & bakery one of Croissant, ingredients provider. Croissant is a type of pastry (laminated roll-in fat), more precisely folded pastry covered with fat (korsvet) or butter with the addition of yeast in the dough. Most of its products are distributed to hotels, restaurants, cafes, catering and retail throughout the island of Bali. Therefore, the quality of all their products is guaranteed. The implementation of an Integrated Quality Management program based on the concept of HACCP (Hazard Analysis Critical Control Point) must be applied in the entire series of handling and processing processes. The implementation of the HACCP food safety management system in CV. P-RS has been running in accordance with SNI 01-4852-1998 regarding the hazard analysis system and critical point control (HACCP) as well as guidelines for its application. The things that underlie the need for the implementation of a food safety management system in CV. P-RS is a trend in consuming safe products accompanied by meeting the needs of consumers who want safe products. Critical Control Point (CCP) of the croissant production process includes weighing of raw materials and supporting materials, metal detecting, and oven.

Application of HACCP for development of quality risk management in a water purification system

The present work reports the implementation of the Hazard Analysis Critical Control Point (HACCP) methodology to analyze the water purification system of a pharmaceutical site, in order to assure the system quality and prevent failures. As a matter of fact, the use of HACCP for development and implementation of Quality Risk Management (QRM) is not usual in pharmaceutical plants and it is applied here to improve the performance of the water purification system of a polymerization pilot plant used to manufacture pharmaceutical grade polymer microparticles. Critical Control Points (CCP) were determined with the aid of a decision tree and questions were made to characterize whether identified hazards constitute actual CCPs and should be monitored. When deviations were detected, corrective actions were performed and action plans were used for following-up and implementation of corrective actions. Finally, microbiological and physicochemical parameters were analyzed and the obtained results were regarded as appropriate. Therefore, it is shown that HACCP constitutes an effective tool for identification of hazards, establishment of corrective actions and monitoring of the critical control points that impact the process and the quality of the final pharmaceutical product most significantly.

HAZARD ANALYSIS CRITICAL CONTROL POINT PADA PRODUKSI PERKEDEL DAGING DI INSTALASI GIZI RUMAH SAKIT MUHAMMADIYAH LAMONGAN

HACCP (Hazard Analysis Critical Control Point) was quality assurance system used in supervision in hospital nutrition services. The application of HACCP at Muhammadiyah Hospital Lamongan in production at the nutrition installation was carried out to anticipate hazards and identify control points by paying attention to preventive measures rather than control in testing meat perkedel products. The research design used in this study is descriptive analytic which aims to determine the application of HACCP to the production of meat perkedel in the nutrition installation of Muhammadiyah Hospital Lamongan. Some of the HACCP implementations are not appropriate, namely the HACCP team, the requirements of the HACCP team members, quality control tasks, and APD forms. The implementation of HACCP had been in accordance with the schedule of HACCP verification on patient food processing and control devices at the nutrition installation of Muhammadiyah Hospital Lamongan.

Analisis Penyebab Cacat Produk Santan Kemasan dalam Penetapan Critical Control Point dengan Pendekatan HACCP di PT. X

Hazard Analysis Critical Control Point (HACCP) ia a quality control system from the preparation of raw maerials to the product and accepted by consumers. HACCP is a requirement for guaranteeing the safety of food products produced according to company quality standards.PT. X produces packaged coconut milk as one of the main products and has implemented HACCP in every production process of its products. The packaged coconut milk that is produced often gets bloated in the finished product warehouse before the product is distributed. Therefore it is necessary to analyze the application of HACCP in the production of packaged coconut milk. HACCP application in the packaged coconut milk production process has set 4 Critical control points. CCP 1 (UHT Sterilization System & Aseptic Tank), CCP 2 (Filtration 500 micron), CCP 3 (Product Sterilization at 140-148ºC) and CCP 4 (Filling with Astepo Filler Filling Machine). Each Critical Control Point has physical and biological hazards, which must be controlled to ensure food safety. The research objective was to analyze the implementation of HACCP plan for coconut milk products based on SNI No. 01-4852-1998 regarding the HACCP system and analyzing the causes of product defects (bloating) in the determination of the CCP. Based on the analysis of HACCP application and the causes of product defects in packaged coconut milk, product defects due to bloating are not defects in the production process but defects caused by cross-contamination of microbes after filling. Cross contamination occurs due to cracks in the neck of the aseptic bag cup that cannot be detected directly, and the use of tools that should not be used during the filling process.

THE APPLICATION OF HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) IN FOOD PRODUCTION DEPARTMENT

This study aimed to analyze the application of HACCP (Hazard Analysis Critical Control Point) in food production specifictly in the main kitchen of Ciputra Cibubur Hotel , the purpose of this application is to ensure the food safety and healthy. The location for this study in The main kitchen of Ciputra Cibubur Hotel, and time of this research already held in December 2018 - July 2019. The design of this study is a qualitative study. Literature review, semi-structured interview methods and survey methods have been used for collecting data. The Key Informants for this research are Executive Chef, Chef De Partie, Commis 1, Commis 1 Pastry, Commis 2, Commis 2 dan garde manger. The results of this study are the application of HACCP (Hazard Analysis Critical Control Point) principles in food processing in Ciputra Cibubur Hotel has been well implemented according to standards so it can be said that all the systems during food production in Ciputra Cibubur Hotel has been guaranteed for food security and helthy before serving to the guests. Keywords : HACCP, Food Production

Designing food safety standards in beef jerky production process with the application of hazard analysis critical control point (HACCP)

Purpose This paper aims to identify the hazards in the production process and designing standard operational procedure (SOP) in producing beef jerky (dendeng Lambok). This SOP is designed with the application of hazard analysis critical control point (HACCP) that aimed to be a standard guideline for producing dendeng lambok products that are safe for consumption. Design/methodology/approach Problems that are generally found in the food industry are that there are many products, which do not meet food safety standards so that these products are not safe for consumption. The method can be used in dealing with these problems is to apply HACCP and design the SOP for the production of dendeng lambok. The initial data used are a flow diagram of the dendeng lambok production process. Flowchart of dendeng lambok production process is needed to identify hazards in each process. Based on the identification of hazards in each process, a process is included in the critical control point (CCP). Furthermore, SOP is designed for processes that enter CCPs. Findings Based on the application of HACCP, there are four processes that are included in the CCP consisting of boiling beef, beef frying, chili frying and packaging. SOP is designed for processes included in the CCP so that they can be used as standard guidelines in the dendeng lambok production process in producing products that are safe for consumption. Research limitations/implications HACCP is a method that is widely applied to ensure the products produced are safe for consumption. Based on previous research studies, the application of HACCP can reduce the hazard to food and the resulting product is safe for consumption. The application of HACCP can also improve the safety and quality of products, thereby causing a decrease in overall costs and increasing company revenue. Practical implications This research can only be useful for one of the small and medium food-industries in West Sumatra, Indonesia. It is, namely, Asal Seiya Sekata (ASESE), Ltd. This is because the SOP is designed in accordance with the conditions and problems in the dendeng lambok production process at ASESE, Ltd. Social implications This research is expected to help ASESE, Ltd. in maintaining the quality and safety of the produced dendeng lambok products. HACCP is applied in the production process dendeng lambok done to minimize the hazards of each production process dendeng lambok. The SOP is given as a standard guideline in the production process of dendeng lambok in producing products that are safe for consumption. Originality/value SOP designed can be used as a reference or guideline in the production process of dendeng lambok to reduce hazards in the process that included in the CCP. SOP designed for boiling beef, beef frying, chili frying and packaging.

Application of Haccp System on Mango Nectar Production Line

Hazard Analysis Critical Control Point( HACCP) is a system, which gives us a proactive common sense approach to the safety management of our food products. HACCP is a preventative system used by the food industry to help ensure food safety and reduce food safety risks. An important portion of fruit production is processed into nectar. “Nectar” typically refers to beverages produced by dilution of fruit pastes or juices with or without the addition of sweeteners. Nectars are commercialized as from a single fruit or as blends. “nectar” must contain at least 25–50% fruit juice, depending on the specific fruit. This study presenting guidelines for the application of HACCP and focuses on the flow diagrams based on the production line of manufacture Mango Nectar in Egyptian canning company. It also presents an analysis of the hazards and of the critical control points (CCP) and monitoring them then verification to confirm that the HACCP system is working effectively.

Application of HACCP (Hazard Analysis Critical Control Point) system for the professional mastery of chemical risk to the operator.

In the field of chemical risk, conducting an evaluation process is often difficult. It is even more complicated in the small agri-food establishments, where the activity requires the use of chemicals without being registered so far in the business of chemistry. Therefore, the question to resort to the use of simple methods of chemical risks analysis, allowing better use of resources and economies. To help small and medium enterprises (SMEs) in Morocco to manage this risk daily, including food compagnies, our team has developed a simple methodology, based on the synergy of the principles of HACCP and OPERA method, it is the HACCP-OPERA approach. This approach develops a se-curity plan and creates a state of mind safety and health in the company. This can favorite ser subsequently the establishment or improvement of a management system of quality, safety and health, minimizing the multiplicity of adopted approaches by the food company, for the management of risks related to the product and to the operator. The developed approach allows to conduct a simplified and progressive identification and chemical risk assessment. It allows, in particular, the critical points determination, establishing of critical limits of risk exposition, establishing surveillance measures and fasten action priorities. Indeed, it is recommended that this approach is put in place taking into account the own characteristics of the property.

고사리와 도라지 제조공정 중 살균공정에 대한 미생물학적 위해 요소에 관한 연구

This study performed a microbiological hazard analysis, which is required for the application of HACCP (Hazard Analysis Critical Control Point) system to Pteridium aquilinum and Platycodon grandiflorum. The manufacturing process was made by referring to the typical manufacturing process. Based on microbiological hazard analysis, grandiflorum root contained of bacteria, which has the largest amount of bacteria among the agricultural materials. On the other hand, microbiological hazard analysis of the raw materials and after the disinfecting process of confectionery showed a safe result. A microorganism test of the manufacturing environment and workers suggests that the microbiological hazard should be reduced through systematic cleaning, disinfection and accompanied by personal hygiene based on hygiene education for workers.

고춧가루의 HACCP 시스템 적용을 위한 미생물학적 위해 분석

본 연구는 고춧가루의 HACCP(Hazard Analysis Critical Control Point) 시스템 적용에 필요한 미생물학적 위해 요소분석을 위한 목적으로 2014년 1월 10일~2014년 6월 13일까지 충주시 동량면 소재에 있는 용금농산에서 수행하였다. 고춧가루 제품의 모든 공정 단계들을 파악하여 공정흐름도를 작성하였고 미생물학적 위해를 제어할 수 있는 자외선살균공정에서 살균 시간을 변화시키면서 미생물의 변화를 시험한 결과 자외선 등 $20W{\times}12EA$ , 살균 시간은 $63{\pm}3$ 초를 한계기준으로 결정하였다. 자외선살균 후에는 위해 미생물 검사 결과는 안전하나 제조환경과 작업자의 미생물 검사 결과 주기적인 세척 및 소독을 실시하여 미생물학적 위해를 감소시키고 작업자 위생교육 등을 통하여 개인위생을 준수해야 할 것으로 판단된다. 【The aim of this research was microbiological hazard analysis which is required to application of HACCP(Hazard Analysis Critical Control Point) system to chili powder. A processing had been conducted in Yong-Geum Agricultural Production located in Dongnyang-myeon, Chungju-si between January 10, 2014 to June 13, 2014. A manufacturing process chart was prepared by entire level of processing. A changes of microorganism was tested by changing sterilization time in ultraviolet ray sterilization processing which can control microbiological Hazard. As a result, critical Limits is decided as ultraviolet rays lamp $20W{\times}12EA$ , sterilization $63{\pm}3$ min of each. The result of the microorganism test after ultraviolet ray sterilization was safe. On the other hand, a microorganism test of manufacturing environment and workers suggested that the microbiological hazard should be reduced through systematic cleaning and disinfection accompanied by personal hygiene based on hygiene education on workers.】

서울지역 식육판매업소의 미생물 오염도 조사

This survey was conducted to evaluate the microbial contamination level of butcher's shops in Seoul, Korea. For microbial inspections, a total of 584 samples (146 cotton work gloves, 146 utensils and equipments, 154 beef samples, 138 pork samples) were collected from butcher's shops. E. coli and pathogenic bacteria such as Staphylococcus aureus, Yersinia enterocolitica, Listeria monocytogenes, Salmonella spp., and E. coli O157:H7 were tested in the samples. As a result, the level of aerobic plate count (APC) ranged <TEX>${\leq}10^4\;CFU/cm^2$</TEX> from utensils and equipments, <TEX>$10^1{\sim}10^9$</TEX> CFU/glove from cotton work gloves and <TEX>${\leq}10^6$</TEX> CFU/g from meat. The APC level of E. coli ranged <TEX>${\leq}10^1\;CFU/cm^2$</TEX> from utensils and equipments, <TEX>${\leq}10^5$</TEX> CFU/glove from cotton work gloves, and <TEX>${\leq}10^3$</TEX> CFU/g from meat, respectively. Staphylococcus aureus was detected in 2 beef samples, 1 pork sample, and 10 used cotton work gloves. Yersinia enterocolitica was detected in 3 beef samples, 1 pork sample, and 3 used cotton work gloves. Listeria monocytogenes was detected in 2 used cotton work gloves. In order to improve the sanitation status of butcher's shops, application of HACCP (Hazard Analysis Critical Control Point) or SSOP (Sanitation Standard Operating Procedure), regular hygiene education, and continuous monitoring for microorganisms will be required.

Application of HACCP to post-harvest processing of African breadfruit Treculia africana Decne in Nigeria

African breadfruit Treculia africana Decne ‘ukwa’ in Igbo is an important food crop in Southern Nigeria. The seed has less fat (4 to 7%) than some other nuts and contains 19% protein similar to most pulses. The dehulled seeds are in the form in which the seeds are consumed as main dish or roasted as snack. The spongy pulp (deseeded flesh) is used as fodder while the seed hulls are used as feedstuff. Most of the women processors of African breadfruit seeds seem to be ignorant of the importance of good processing practices in value addition to their products. Poor quality products which attract low prices or outright rejection by consumers is a problem for the processors. Processing of the seeds need the application of Hazard Analysis Critical Control Point (HACCP) system for production of high quality and safe products along the value chain for the processors and consumers either manually or mechanically. This study determined the processing stages of African breadfruit seeds from June to November, 2009 and identified the hazards and critical control points in these stages. The results will be useful in recommendations to the processors concerning the need for high quality and safe products. Key words: Hazard analysis critical control point (HACCP), processing, African breadfruit, Nigeria.

Potential sources of food hazards in emerging commercial aquaculture industry in sub‐Saharan Africa: a case study for Uganda

SummaryA study was conducted to assess sources of food hazards in Uganda’s emerging commercial aquaculture industry based on Hazard Analysis Critical Control Point (HACCP), focusing on inputs, their sources and farm‐practices on ten representative commercial farms. Critical control points (CCPs) were identified to reveal potential hazards that would jeopardise any export trade. Site selection, water quality, fertiliser, fish seed, fish rearing facilities, feeds, and post‐harvest practices were the main CCPs identified. Animal manure was used to generate plankton as pond fertiliser in nine of the ten surveyed farms and veterinary drugs were not found in any of the ten farms, which is starkly different from aquaculture in indutrialised countries. Potential sources of hazards from water were mainly: municipal waste flow which was more likely on five of the ten farms, domestic waste (four farms), agricultural run‐off (three farms), and low water pH (three farms). Fish fry and fingerlings from other farms, feeds formulated on‐farm from unapproved sources, chemical products, uncontrolled fish predators, and domestic animal and human activities were the other potential sources of hazards. A complete application of HACCP is recommended for producing safe products that meet the strict market standards of developed countries.

Using HACCP to control organic chemical hazards in food wholesale, distribution, storage and retail

HACCP (hazard analysis critical control points) is a procedure for the identification, assessment and control of hazards in, and indirectly risks from, food. Most current HACCP procedures focus on microbiological and physical hazards even though effective control requires consideration of all hazard classes (i.e., chemical, physical and microbiological hazards). To-date, the use of HACCP to control chemical hazards has been limited, particularly in auxiliary (non-production/non-manufacturing) practices. Therefore, we discuss the application of HACCP to control organic chemical contaminants of food during the wholesale, distribution, storage and retail sectors of the food supply chain, and identify practical approaches. Chemical HACCP is likely to be more effective, efficient and economical than conventional end-point-testing quality control. However, high costs of chemical monitoring will largely restrict chemical HACCP to other, less direct, control measures including safe handling practices and assured supply chains. A model wholesaler/retailer outlet was used as a framework for the development of a generic template for organic chemical contaminant HACCP procedures in the wholesale, distribution, storage and retail sectors of the food supply chain.

Controlling organic chemical hazards in food manufacturing: a hazard analysis critical control points (HACCP) approach.

Hazard analysis by critical control points (HACCP) is a systematic approach to the identification, assessment and control of hazards. Effective HACCP requires the consideration of all hazards, i.e., chemical, microbiological and physical. However, to-date most 'in-place' HACCP procedures have tended to focus on the control of microbiological and physical food hazards. In general, the chemical component of HACCP procedures is either ignored or limited to applied chemicals, e.g., food additives and pesticides. In this paper we discuss the application of HACCP to a broader range of chemical hazards, using organic chemical contaminants as examples, and the problems that are likely to arise in the food manufacturing sector. Chemical HACCP procedures are likely to result in many of the advantages previously identified for microbiological HACCP procedures: more effective, efficient and economical than conventional end-point-testing methods. However, the high costs of analytical monitoring of chemical contaminants and a limited understanding of formulation and process optimisation as means of controlling chemical contamination of foods are likely to prevent chemical HACCP becoming as effective as microbiological HACCP.

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

Hazard Analysis Critical Control Points (HACCP) is a systematic approach to the identification, assessment and control of hazards. HACCP is widely accepted to be the most effective means of ensuring food safety, and HACCP principles are currently being incorporated within all commercial sectors of the food supply chain and most associated legislation. A number of potential benefits have also been identified for the application of HACCP within the domestic environment where its use has also been promoted, most notably by the World Health Organisation. One of the key components of effective commercial sector HACCP is adherence to a strict control procedure. Such a mandatory approach is not entirely feasible within the domestic sector because consumers (i) have a legal right to a safe food supply and (ii) the right to handle and prepare food as they see fit. Consequently, control measures are generally recommendatory, rather than mandatory, within the domestic sector. Therefore, the emphasis has to be placed on educating consumers, so that they can make informed decisions regarding the types of foods they buy and the procedures they employ when handling and preparing these foods for consumption. Previous published information on the use of HACCP in the domestic environment primarily focuses on microbiological hazards. However, effective HACCP requires the consideration of all hazards (i.e., chemical, microbiological and physical). Consequently, this review discusses the application of HACCP to chemical hazards in the domestic environment, using organic chemical contaminants as examples to highlight typical problems and limitations that can be encountered. Chemical HACCP procedures are likely to result in many of the advantages previously identified for microbiological HACCP procedures. For example, practical hazard control methods for the domestic sector and increased hazard awareness for consumers.

Application of HACCP to identify hygiene risks in the home

Hygiene related health hazards in the home include ingestion of microorganisms or toxins, inhalation of toxins, allergens or microorganisms and infections through the skin. Bacteria, fungi and viruses may all be involved. For any particular family these hazards translate into different risks ranging from mild irritations to serious health threats. These will require different responses in terms of hygiene practice and hygiene product use. The consumer needs help to identify which hazards in his/her home pose a high risk and which are insignificant. Risk analysis techniques especially HACCP (Hazard analysis—critical control point) have been proven as effective tools in controlling hazards in the food industry. We have applied HACCP principles to a risk analysis of a typical home. We conclude that further studies are warranted and to focus on particular groups (e.g. families with infants, pensioners). Such information could be valuable in drawing up hygiene codes of practice and for forming the basis of educational material aimed at different target groups.

Revisión: Los residuos en la inspección de la carne Review: Chemical residues in meat inspection

Edible tissues of food animals may contain residues of chemical substances harmful to human health, including animal drugs, mycotoxins and environmental contaminants. Current meat inspec tion activities rely mainly on visual inspection of the carcass and its offals at the slaughterhouse, and fail to detect chemical residues and enteric pathogens that are considered as major health risks associated with meat consumption. In contrast to traditional approaches, application of the hazard analysis critical control point (HACCP) to meat production and inspection, constitutes the best alternative to reduce the incidence of residues and to improve meat safety. Application of HACCP to meat inspection virtually eliminates the need for finished product testing by identi fying the safety risks inherent in the meat production steps, from farm to table, and devising preventive measures which can be monitored in order to control the process. Accordingly, there is also a need for the development and application of analytical methods of enough sensitivity that allow real-time monitoring of chemical residues in live animals and their tissues.