Application Of Hazard Analysis Research Articles

Effectiveness of Prerequisites and the HACCP Plan in the Control of Microbial Contamination in Ice Cream and Cheese Companies

In food safety, implementation of prerequisites and application of Hazard Analysis and Critical Control Points (HACCP) guarantee the control of processes, and microbiological criteria permit validation of their effectiveness. With these aims in mind, this article presents the results obtained by the official control carried out by the Valencian administration in ice cream and cheese companies, located in the Xativa/Ontinyente area (Valencian region, Spain) in the period between 2005 and 2010. The audits of Good Hygienic Practices (GHP) and HACCP show that "Structure & Design" followed by "Hygiene & Cleaning" and "Traceability" were the evaluated items with most nonconformities. Pathogenic microorganisms were not found in any of the final products analyzed. Microorganism indicators of unhygienic conditions were present in 100% of the analyses; however, 87.98% of them had low levels, which did not exceed the microbiological criteria. These results highlight the general good effectiveness of the safety management systems implemented and emphasize that companies and official control must continue working in order to guarantee the consumers' welfare.

Application of Hazard Analysis and Critical Control Point Methodology and Risk-Based Grading to Consumer Food Safety Surveys

Traditionally, consumer food safety survey responses have been classified as either "right" or "wrong" and food handling practices that are associated with high risk of infection have been treated in the same way as practices with lower risks. In this study, a risk-based method for consumer food safety surveys has been developed, and HACCP (hazard analysis and critical control point) methodology was used for selecting relevant questions. We conducted a nationally representative Web-based survey (n = 2,008), and to fit the self-reported answers we adjusted a risk-based grading system originally developed for observational studies. The results of the survey were analyzed both with the traditional "right" and "wrong" classification and with the risk-based grading system. The results using the two methods were very different. Only 5 of the 10 most frequent food handling violations were among the 10 practices associated with the highest risk. These 10 practices dealt with different aspects of heat treatment (lacking or insufficient), whereas the majority of the most frequent violations involved storing food at room temperature for too long. Use of the risk-based grading system for survey responses gave a more realistic picture of risks associated with domestic food handling practices. The method highlighted important violations and minor errors, which are performed by most people and are not associated with significant risk. Surveys built on a HACCP-based approach with risk-based grading will contribute to a better understanding of domestic food handling practices and will be of great value for targeted information and educational activities.

Application of hazard analysis – Critical control point (HACCP) principles to primary production: What is feasible and desirable?

We show that the HACCP system is not fully applicable at the primary production level, and that food safety is obtained through the careful implementation of good hygiene practice (GHP) at the farm. Guides to GHP intended at primary productions cover one activity, such as cattle rearing or corn production. Yet most farms have more than one activity. Hazards from one activity can be transferred to another activity, and in general this is not considered in one-activity guides. There is a need therefore for farmers to be able to detect and control such transfers. We suggest a horizontal complement to the Guides to GHP that would consider only the application of the Step 6 and Principle 1 of the HACCP system amended as follows: “List all potential hazards transferred from one activity to another activity within the farm, conduct a hazard analysis, and consider any measures to control identified hazards”. An outline in two parts is proposed. The first part would help at checking if all generic GHP are in place; the second part would help at disclosing interactions between farm specific activities. Detected hazard transfers could then be controlled with measures that are already described in existing guides. The horizontal complement would benefit from being drafted at the European Community level.

Risk factors at slaughter associated with presence of Salmonella on hog carcasses in Canada.

Despite the application of hazard analysis and critical control point systems at slaughter and during processing, Salmonella contamination is still a significant biological hazard associated with pork products. A better understanding of risk factors in slaughterhouses and of contamination sources is therefore critical to improve control of this bacterium in the abattoirs. The objectives of this study were to identify the risk factors at slaughter that are associated with the presence of Salmonella on hog carcasses and to assess possible sources of contamination. A questionnaire on potential risk factors was developed. Over 7,400 hogs originating from 312 randomly selected production lots were tested. The lots were from 10 different abattoirs located in five different Canadian provinces. At slaughter, blood was collected for serological analysis, and mesenteric lymph nodes (MLN) and carcass swabs were collected for Salmonella analysis. Furthermore, pulsed-field gel electrophoresis was conducted to establish the genetic profiles of selected isolates from carcasses and MLN and to compare these profiles with those recovered from the slaughter environment. Multivariate regression analysis results indicated that the cleanliness of the hogs and the status of the scald water were factors significantly associated with the Salmonella status of the carcasses at the end of the slaughter process. Pulsed-field gel electrophoresis analysis showed that most isolates from carcasses were similar to those from animals (MLN) or the preevisceration environment.

Hazard Analysis and Critical Control Point

The application of hazard analysis and critical control point principles is an effective method for ensuring employee food safety in both large and small businesses.

Hazard Analysis and Critical Control Point

The application of hazard analysis and critical control point principles is an effective method for ensuring employee food safety in both large and small businesses.

The application of hazard analysis and critical control points and risk management in the preparation of anti-cancer drugs

To apply the Hazard analysis and Critical Control Points method to the preparation of anti-cancer drugs. To identify critical control points in our cancer chemotherapy process and to propose control measures and corrective actions to manage these processes. The Hazard Analysis and Critical Control Points application began in January 2004 in our centralized chemotherapy compounding unit. From October 2004 to August 2005, monitoring of the process nonconformities was performed to assess the method. According to the Hazard Analysis and Critical Control Points method, a multidisciplinary team was formed to describe and assess the cancer chemotherapy process. This team listed all of the critical points and calculated their risk indexes according to their frequency of occurrence, their severity and their detectability. The team defined monitoring, control measures and corrective actions for each identified risk. Finally, over a 10-month period, pharmacists reported each non-conformity of the process in a follow-up document. Our team described 11 steps in the cancer chemotherapy process. The team identified 39 critical control points, including 11 of higher importance with a high-risk index. Over 10 months, 16,647 preparations were performed; 1225 nonconformities were reported during this same period. The Hazard Analysis and Critical Control Points method is relevant when it is used to target a specific process such as the preparation of anti-cancer drugs. This method helped us to focus on the production steps, which can have a critical influence on product quality, and led us to improve our process.

Correlation of Spectral Acceleration Values from NGA Ground Motion Models

Ground motion models (or “attenuation relationships”) describe the probability distribution of spectral acceleration at an individual period, given a set of predictor variables such as magnitude and distance, but they do not address the correlations between spectral acceleration values at multiple periods or orientations. Those correlations are needed for several calculations related to seismic hazard analysis and ground motion selection. Four NGA models and the NGA ground motion database are used here to measure these correlations, and predictive equations are fit to the results. The equations are valid for periods from 0.01 seconds to 10 seconds, versus similar previous equations that were valid only between 0.05 and 5 seconds and produced unreasonable results if extrapolated. Use of the new NGA ground motion database also facilitates a first study of correlations from intra- and inter-event residuals. Observed correlations are not sensitive to the choice of accompanying ground motion model, and intra-event, inter-event, and total residuals all exhibit similar correlation structure. A single equation is thus applicable for a variety of correlation predictions. A simple example illustrates the use of the proposed equations for one hazard analysis application.

Food safety knowledge of head chefs and catering managers in Ireland

Two hundred head chefs and catering managers, responsible for food hygiene in catering establishments, throughout the island of Ireland were surveyed to establish their knowledge of food safety management and practice. Face to face interviews were used to obtain data on training, food storage and delivery, food handling, personal hygiene and cleaning, food preparation and knowledge of relevant bacterial pathogens. Statistical analysis (SPSS) of the data found that: (1) 20% of kitchen staff had no formal training; (2) formal training did not result in improved food safety practices; (3) 78% of head chefs were unaware of current food safety legislation including their specific responsibilities; (4) the concept and application of hazard analysis and critical control point (HACCP) was poorly understood; (5) 22.5% of head chefs did not report safe practices in defrosting frozen and (6) common microbial foodborne pathogens, such as Salmonella, were familiar to most interviewees, although few could name the source of these bacteria. The results of this study suggest that although most Irish restaurant head chefs/catering managers have a fundamental knowledge of some aspects of food safety and food safety practice, significant gaps remain, posing real risks to consumer health. It is important that head chefs/catering managers and other personnel in key positions to deliver essential standards in consumer food safety, should be supported through additional training and routine inspection to ensure that appropriate knowledge is acquired and effectively applied.

Application of Hazard Analysis and Critical Control Point System in Puffed Snacks Industry

Application of Hazard Analysis and Critical Control Point System in Puffed Snacks Industry

Application of hazard analysis and critical control point system in the dairy industry

Thistudy aimed to assess the hygiene quality of some packaged milk [pasteurized or sterilized] and dairy products before and after application of a hazard analysis and critical control point [HACCP] system at a milk and dairy products company in Cairo, Egypt. 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 milk and dairy products before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company.

The application of Hazard Analysis and Critical Control Point system to milk powder manufacture*

All food manufacturers have a responsibility to have a full knowledge of the risks involved in their process, extending from raw materials through to consumption. The Hazard Analysis and Critical Control Point (HACCP) system is described as a management tool to develop preventive procedures for powder manufacture. Traditional HACCP focuses on microbiological pathogens as the hazard to the consumer. Within Dairy Crest Ltd a hazard is defined in the wider context of failure to meet product and process specifications. The paper describes the origin and development of HACCP, and gives a checklist for its successful implementation. Particular problems in implementation are discussed with reference to the author's experience. HACCP is only as effective as the management team driving it, and they must be clear as to the documentation they are setting out to produce