Critical Control Point System Research Articles

Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça

ABSTRACT: Cachaca poses many quality (appearance, taste, consumer acceptability) and safety hazards (chemical, metal, and microbiological contaminations during the process). In this work, an effort is made for the quality and safety analysis of cachaca, by describing and outlining the potential hazards in every step of the process. This study revealed that the critical control points (CCPs) involved in Good Manufacturing Practices (GMP) to prevent cachaca safety hazards are the stages of sugarcane growing, sugarcane harvesting, fermentation, distillation, and aging process. The most significant factors for both CCPs and critical points (CPs) that should be controlled are determined. The implementation of the Hazard Analysis and Critical Control Point (HACCP) system in small distilleries of cachaca has been very helpful to provide the required safety for domestic consumers and boost cachaca exportations. Therefore, the main objective of the cachaca industry is to achieve production consistency.

Food Poisoning Bacteria in Ready to Eat Meat and Chicken Meat Products

Contamination of ready to eat foods sold by street vendors,restaurants and markets premises rendering has become a global health problem.The present study was designed to examinebacteriologically some ready to eat products(beef luncheon, chicken luncheon,grilled kofta and grilled chicken)for (E.coli, S.aureus, Sallmonellae and B.cereus.) The incidence of E.coli was high in beef luncheon and chicken luncheon by 24%, S.aureus was high in grilled chicken by 36% and B.cereus was high in grilled kofta by 24%.Salmonellaspp were not be detected in all examined samples.The presenceof these microorganisms in ready to eat food samples makesthem unfit for human consumption. Generally, the application and implementation of Hazard Analysis and Critical Control Point (HACCP) System as a hazards control system must be done in meat serving establishments.

History, development, and current status of food safety systems worldwide.

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.

EVALUATION OF MICROBIOLOGICAL PARAMETERS OF HACCP SYSTEM IN A JUICE PRODUCTION LINE IN LOCAL COMPANY

This study was conducted to assess the Hazard Analysis and Critical Control Point (HACCP) system in a pasteurized juice production line through follow up prerequisite programs (PrP), Good Manufacturing Practices (GMP) and Critical Control Points (CCPs), the results were then compared to the standard specification. A total numbers of 361 samples were collected from the production line in local company including fruit concentrates, water, food contact surfaces, personnel swabs, environmental air and finished products samples. Standard methods were used to determine Total Plate Count (TPC), yeasts, moulds, coliform, heat resistant moulds and acid tolerant bacteria (Alicyclobacillus). Most of investigated samples were out of the standard acceptable ranges. The percentages of TPC, yeast and moulds in samples collected from fruit concentrates, food contact surfaces, water samples, personnel swabs, environmental air and finished products were significantly non-confirmed (22%, 85%, 41%, 44%, 14% and 4%), respectively. All these parameters counts lead to contamination in the products and cause high cost as a result of scraping these contaminated products. This was the first stage of problem evaluation and determining the CCP in order to overcome or reduce the phenomenon of microbial pollution in finished products.

English

Food safety and quality are critical issues that should be given more attention all over the world mainly from nutritional quality and human health point of view. Food safety is a scientific field of study which deals with handling, preparation, and storage of food in ways that prevent food borne illness. Food safety system is often categorized into two, namely traditional and science-based systems. Food can be used as a source of disease transmission from one person to another; it also serves as a nutrient growth medium for bacteria that can cause food poisoning, and hazardous agent for consumers’ health. Factors which can be a source of potential hazards in foods include traditional milk production accompanied with improper agricultural practices and poor hygienic environment at all stages of the food chain. Quality assurance is mandatory before the milk is consumed. It is achieved up on planned and systematic activities performed in each steps of the quality system. Milk and milk products contaminants are classified into two, namely, infectious and non-infectious agents. Food-borne illnesses are generally infectious or toxic in nature and caused by major infectious diseases such as bacteria, viruses, parasites, or chemical substances getting access to enter into the body through contaminated food or water. Milk and milk products heading for export to global market need to pass through the strictest quality standards. Hazard analysis and critical control point system (HACCP) requires a critical examination through every step of food manufacturing process to determine the possibility of having physical, chemical, or microbiological contamination. To achieve this, it is necessary to control the quality of milk at the grass root level. Key words: Milk, contamination, food safety, quality control.

Combined approach of COOK CHILL with HACCP

PurposeFood service demands a greater concern with food security, as around two million people in the world, among them the majority of children, die from foodborne diseases. The purpose of this study deals with the adoption of the COOK CHILL system, in the principles of the hazard analysis and critical control point system (HACCP), within a food and nutrition unit of a petroleum refinery, to enable food security and cost reduction operational services in food services by using the traditional method of food production. To do so, hygienic-sanitary diagnosis based on Brazilian ANVISA standards is carried out.Design/methodology/approachThe company that served as an object for the case study is an oil refinery located in the northeast region of Brazil, divided into 55 units with a production capacity of 323.000 barrels/day. For reasons of confidentiality, it will be referenced throughout the text of this work as Refinery.FindingsWith the implementation of the system, it was possible to reduce operational costs, food waste and energy and to provide safe food and increasing customer satisfaction.Originality/valueThe improvement achieved with the production of food quality was the adoption of the COOK CHILL system in the application of HACCP through the use of value (D) to control the biological CCP and monitoring through the control sheets.

Role of Food Safety Management Systems in safe food production: A review

AbstractFood safety and quality has received attention in the agri‐food sector and is basis of all initiatives taken on different activity levels starting from farm to enterprises as a whole on regional, national, and international levels. A hybrid of the ISO 9001, Quality Management System and Hazard Analysis and Critical Control Point (HACCP), ISO 22000 has been developed as an international solution for improving the food safety. Instead of applying good manufacturing practices, HACCP and ISO 9001:2000 separately, ISO 22000:2005 is implemented to observe the synergetic effect and to ensure food safety in food supply chain. ISO 22000 also known as Food Safety Management System (FSMS) is an international auditable standard. Standard ensures safe food supply throughout the chain and provide a framework of internationally harmonized system for the global approach. ISO 22000 incorporates critical control point and hazard analysis systems in more improved form to produce much effective auditable FSMS. This standard endorses conformity of services and products for international trading by assuring about reliability, food quality, and food safety.Practical applicationsThe role exploration of Food Safety Management System (FSMS) in implementing food safety throughout the food production and supply chain is reviewed in this paper. The goal “once certified, accepted worldwide” of Globe Food Safety Initiative theme discussed to help industries and researchers. ISO 22000 along with its sister standards are auditable, reliable, and reasonable to ensure safe production, distribution, and consumption of food. During review of literature it is revealed that all technical aspects and requirements to implement the FSMS are not discussed on one place and thus leading to confusion. The aim of this review is to discuss different requirements, documentations, and systems in place for the certification of standards and the article will be helpful for the industries, technocrats, academicians, researchers, and policy framers.

Bacillus cereus: an important foodborne pathogen

Β. cereus is a spore-forming bacterium, frequently found in the environment. Most of the strains can grow at a temperature range of 10° - 42° C. B. cereus grows under aerobic conditions, but anaerobic growth is, also, feasible. D1 2 1 values of the spores of B. cereus strains are usually in the range of 0.03 to 2.35 min. The pathogen produces at least five different enterotoxins (HBL, Nhe, CytK, BceT and FM) and one emetic toxin. The enterotoxins HBL, Nhe and CytK are the etiological agents of the B. cereus diarrhoeal disease. The enterotoxins are heat sensitive and can be inactivated by heating at 56° C for 5 min. They are, also, sensitive to low pH and proteolytic activity of enzymes and, subsequently, are inactivated in the acid environment of the stomach.B. cereus emetic toxin has been kept stable even in a heat treatment at 121° C for 2 h in in vitro tests. The emetic toxin is highly resistant to low pH (as low as 2) and to proteolysis. Thus, the emetic toxin cannot be inactivated in the acidic environment of the stomach and the enzyme proteolytic activity in the intestinal tract. B. cereus causes either a diarrhoeal or an emetic type of foodborne disease. The diarrhoeal disease is caused by the B. cereus enterotoxins, which are formed in the intestinal tract after the spores' germination and the subsequent growth of the vegetative cells. The symptoms are watery diarrhoea, abdominal cramps and pain. The emetic disease is caused by the ingestion of the preformed toxins in the foods. The symptoms are nausea and vomiting, occasionally followed by abdominal pain or diarrhoea. Foodborne outbreaks caused by B. cereus have been associated with various foods. The emetic disease has often been associated with the consumption of rice, pasta and other starchy foods, while the diarrheal disease is often linked to the consumption of dairy products, vegetables and meat. The most common food sources for B. cereus infections in humans are milk and dairy products. Among the reported foodborne outbreak cases in North America, Europe and Japan attributed to B. cereus represent a percentage of 1% to 22%. Most B. cereus foodborne cases were associated with the consumption of cooked foods that were cooled slowly and stored under improper refrigeration conditions. Foodborne diseases caused byB. cereus constitute a major problem in restaurants and catering services. Application of control measures, such as Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points system (HACCP), in food processing lines can prevent contamination of the foods with pathogens like B. cereus.

Strategic application of the hazard analysis and critical control point system for new export markets for Cyprus' small and medium food enterprises during the 2012 economic crisis

The impact of Cyprus' economic crisis on the hazard analysis and critical control point (HACCP) system's implementation in small and medium-sized food enterprises (SMFEs) is investigated. Ninety food premises with an operational HACCP system are analysed. This study also includes a comparative evaluation of the results of an earlier survey carried out before the 2012 economic crisis. The results indicate that the majority of the businesses were negatively affected by the economic crisis, which compromised the correct implementation of the HACCP process, with unknown health consequences, not only for the Cypriot citizens, but also for the citizens from other countries who consumed Cyprus' products. Another key finding is most of the respondents' statement that they would terminate full implementation of the system due to financial constraints. The government's financial support and flexibility in the implementation of the HACCP system seem to be essential for SMFEs.

Strategic application of the hazard analysis and critical control point system for new export markets for Cyprus' small and medium food enterprises during the 2012 economic crisis

The impact of Cyprus' economic crisis on the hazard analysis and critical control point (HACCP) system's implementation in small and medium-sized food enterprises (SMFEs) is investigated. Ninety food premises with an operational HACCP system are analysed. This study also includes a comparative evaluation of the results of an earlier survey carried out before the 2012 economic crisis. The results indicate that the majority of the businesses were negatively affected by the economic crisis, which compromised the correct implementation of the HACCP process, with unknown health consequences, not only for the Cypriot citizens, but also for the citizens from other countries who consumed Cyprus' products. Another key finding is most of the respondents' statement that they would terminate full implementation of the system due to financial constraints. The government's financial support and flexibility in the implementation of the HACCP system seem to be essential for SMFEs.

FROM THE APPLICATION OF WATER SAFETY PLAN TO THE ACHIEVEMENT OF THE ISO 22000:2005 STANDARD: A CASE STUDY

The Water Safety Plan (WSP) model provides a completely new, cross-cutting and multidisciplinary approach for the risk assessment of drinking water pollution. The concept of control of the drinking water supply system (DWSS) is replaced by the concept of under control , in order to protect human health. The key factor of the WSP approach is the identification and mitigation or, if possible, the elimination of all factors that may cause a chemical, physical, microbial and radiological risk for drinking water. Due to its characteristics, the WSP can be perfectly integrated with the Hazard Analysis Critical Control Points (HACCP) system, a food safety management system which has the same approach of the WSP for the control of CCPs in food and drink production. Based on the Codex Alimentarius indications, 7 main principles have to be followed in order to establish a HACCP plan. These 7 principles are resumed in the International Organization for Standardization (ISO) 22000:2005 management system. The aim of this study is to evaluate how the WSP implemented for the DWSS of Mortara, Italy, was integrated with the HACCP system, in order to achieve the ISO 22000:2005 standard. The novelty of this work is that this is one of the first nationwide application of the ISO 22000:2005 standard on the whole DWSS stages, from catchment to consumer. In this way, all the DWSS criticalities have been detected. Moreover, the drinking water quality control system has been improved so much to consider water by rights a food.

Food safety risk analysis from the producers' perspective: prioritisation of production process stages by HACCP and TOPSIS

From the manufacturers perspective, the hazard analysis and critical control point (HACCP) system nowadays represents the mainly way to implement the food safety risk management in food industries. Nevertheless, the identification and prioritisation of hazards as the outcome of the first principle of HACCP is not sufficient to identify production process stages that more significantly and critically contribute to the consumer's risks. With this recognition, the present paper proposes a quantitative risk assessment (QRA) approach based on HACCP and technique for order of preference by similarity to ideal solution (TOPSIS) to individuate production process phases on which implementing corrective actions to improve the consumers' safety. The designed methodological approach is implemented on the smoked salmon manufacturing process of a real Sicilian industry.

The implementation of a HACCP system improved the efficiency of a bull semen collection and processing center.

Bull Semen Collection and Processing Centers (SCPC) have satisfactory control of sperm quality, but commonly lack standardized quality control of hygiene procedures. This study assessed the impact of implementing a Hazard Analysis and Critical Control Points (HACCP) system in a bull SCPC, comparing microbial counts on various steps of semen processing, semen quality and costs across two periods (before and after the HACCP implementation). After surveying all routine activities of the SCPC, control points were identified, preventive measures were designed and corrective actions were employed, whenever necessary. Six months after HACCP implementation, the system was audited and production data covering two similar periods of two consecutive years were compared. Counts of colony forming units in samples collected from artificial vaginas, flexible tubes from the straw filling machine and from fresh and frozen semen after HACCP implementation were lower than during the previous period (P < 0.05). Improved post-thawing sperm motility, membrane integrity and acrosome integrity (P < 0.0001) and reduced rejection of semen batches and frozen doses were observed after HACCP implementation (P < 0.01), resulting in reduced opportunity costs. Thus, the implementation of a HACCP system in a bull SCPC allowed low-cost production of high-quality semen doses with reduced microbial contamination.

Occurrence of Toxigenic Fungi and Mycotoxins during Smoked Paprika Production

'La Vera' smoked paprika is a traditional Spanish product regulated under a protected designation of origin. Mycotoxins are possible contaminants in paprika, yet there is little information about mycotoxin production during the processing of smoked paprika. In this study, samples of dried peppers collected from six traditional dryers from four producers were evaluated for physicochemical parameters, mycotoxins, and mycotoxin-producing fungi. The moisture content and water activity of the peppers ranged from 11.0 to 16.3% and 0.513 to 0.611, respectively, with significant differences among the dryers (P ≤ 0.05). Culture methods revealed fungal counts of 2.6 to 5.7 log CFU/g, with significant differences among the dryers (P ≤ 0.05), and real-time PCR revealed aflatoxin-producing fungi (2.00 to 3.42 log CFU/g) in all dryers. However, mycotoxins were not detected in dried pepper samples. Sixty-seven mold species isolated from dried peppers were identified by sequencing of the ITS1-5.8S rRNA-ITS2 region and characterized by mycotoxigenic ability. Four isolates of Penicillium expansum, four isolates of Penicillium thomii, and one isolate of Aspergillus parasiticus were producers of patulin, penicillic acid, and aflatoxins, respectively. Toxigenic fungi were inoculated onto smoked dried peppers and stored at 84, 91, 94, and 97% relative humidity (RH) at 20°C for 30 days. Patulin was not detected under any of these conditions. Penicillic acid was detected in dried samples stored at 91 to 97% RH, although the optimum condition was isolate dependent. Aflatoxins G2, B1, and B2 were detected at 91 to 97% RH, with the highest concentrations at 94% RH. According to our results, hazard analysis critical control point systems should be used to control the drying and storage conditions of dried peppers until the milling step to avoid rehydration, which encourages fungal growth and mycotoxin production.

Effects of HACCP system implementation on reproduction, milk quality, and milk sanitation on dairy farms in Korea

The objective of this study was to investigate the influence of hazard analysis critical control point (HACCP) system implementation on the reproductive efficiency of dairy cattle, milk quality, and veterinary medicine use in dairy farms across Korea. Data were collected from 50 dairy farms before and after the implementation of the HACCP system. Importantly, somatic cell number and bacterial count in raw milk, and monthly expenses for medicine were lower after HACCP system implementation (p&lt;0.05). However, the breeding interval, use of different classes of antibiotics, milk protein, and milk fat content were not changed by implementing the HACCP system. These results indicated that implementation of the HACCP system on dairy farms may reduce the use of veterinary medicine and improve milk sanitation levels.

FOOD QUALITY MANAGEMENT AND SAFETY

Food safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. The main important of manufacturing practice is a system that ensures that products meet food safety, quality and legal requirements. The hazard analysis and critical control point system, applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits of applying HACCP include effective use of resources and timely response to food safety problems. In addition HACCP can be part of GMP and is a systematic program to assure food safety. It is important to know to what extent the systems contribute to the total quality of the product and to balance the tools used for achieving the quality and safety objectives.

Mycological Assessment of &lt;i&gt;Suya&lt;/i&gt; Sold in Some Parts of Minna, Niger State

Mycological assessments of Suya sold in some part of Minna were conducted. A total of 20 samples were collected from 10 randomly selected suya spots from ten (10) locations in Minna namely- Tunga, Ungwan Daji , Dutsen Kuran Hausa, Chanchaga, Bosso, Maikunkele, Maitumbi, Kwangila, Barikin Sale and Sayeko. The percentage moisture content of the suya, isolation and identification of fungi species were determined using standard procedures. Suya from Tunga, Maikunkele and Sayeko had the highest percentage moisture content (44%) each while suya from Dutsen Kuran Hausa had the least % moisture content (28%). There were significant difference (α=0.05) between % moisture content of suya from different locations A total of fifty seven (57) fungi isolates were obtained from suya in all sampled locations. Fungi species such as Candida tropicalis, Penicillium chrysogenum, Aspergillus niger Mucor spp, Aspergillus flavus ,Fusarium oxysporum, Penicillium digitatum, Fusarium solanii, Rhizopus stolonifer and Aspergillus fumingatus were observed from the suya sample locations. Barikin Sale (BKS) suya sample had the highest occurrence of fungal isolates (7) while suya from Unguwan Daji (UDJ), Maikunkele (MKL) and Kwangila (KGL) had the least fungal isolates of 4. Aspergillus niger, Candida tropicalis and Mucor spp were the prominent isolates from all the sampled locations while Penicillium chrysogenum and Penicillium digitatum had the least number of occurrence from all locations. The presence of these fungi species in the suya samples collected from selected locations within Minna metropolis is a strong indication of poor hygiene by the vendors in preparation of the suya products. The awareness of Hazard Analysis Critical Control Points (HACCPs) system in suya preparation by vendors could reduce or eliminate contaminations of the suya products when put into proper use. Keywords : Mycological assessment, fungal isolates, suya, moisture, fungi

Studies on the Hazard analysis and critical control point (HACCP) in the production of some jams دراسات على تحليل مخاطر نقاط التحکم الحرجة (الهاسب) في إنتاج بعض المربات

تقييم جودة مربى الفراولة ونظام تحليل المخاطر وتحديد نقاط التحکم الحرجة (الهاسب). وأظهرت النتائج أن الترکيب الکيميائي لفاکهة الفراولة الطازجة کانت عالية في السعرات الحرارية ومحتوى الرطوبة، بينما سجلت البروتينات والدهون والرماد والألياف المحتوى الأقل. أيضا سجلت الفراولة القيم الأعلى من محتويات البوتاسيوم والکالسيوم والماغنسيوم. أظهر العد البکتيري لمربي الفراولة المستويات الآمنة وسجلت أفضل النتائج مع العينة المصنعة من الفرکتوز. أيضا سجلت الأنثوسيانين أفضل مربى الفراولة خلال التخزين لمدة 6 أسابيع وأظهرت العينة مع السکروز أقل النتائج في محتويات الأنثوسيانين ينما سجلت القيم الأعلى مع المربى باستخدام السکروز والفرکتوز The quality of strawberries jam and the Hazard Analysis and Critical Control Point system (HACCP) were evaluated Jams. The results showed that the chemical composition for fresh strawberry fruit, was high in calories and moisture content, while protein, fat, ash and fiber, content recorded the lower values. Also, strawberry recorded the higher values of potassium, calcium and magnesium contents. The bacterial count of the strawberry jam were showed at the safe levels and the recorded the best results was with the sample made from Fructose. Also, anthocyanin’s recorded the best strawberry jam during the storage for 6 weeks. Control from with sucrose showed the less redaction in anthocyanin’s contents while, the higher values recorded with jam with sucrose and fructose.

Implementation of the Hazard Analysis Critical Control Point (haccp) System for Processed Cheese Production Line.

Processed cheese spread was produced under two systems. The main ingredients are fresh Ras cheese .Karish cheese, palm oil, emulsifiers and (K-sorbate +Nissin) as antimicrobial substances. Results showed that HACCP system processed cheese had less total microbial count, higher chemical composition specification nearer to the standers of Egyptian Specifications. The HACCP cheese gained better evaluation scoring points for organoleptic taste judgments. Advised to follow the HACCP system for the production of processed cheese spread to have excellent healthy cheese.

HACCP 구축을 위한 굴(Crassostrea gigas) 가공공장의 위해 평가

This study assessed the risk of an oyster-shucking site to establish the hazard analysis critical control point (HACCP) system model by measuring viable cell counts, coliform group Staphylococcus aureus foreign material on oysters, oyster-producing equipment, and washing water. The viable cell count and coliform group levels of the harvested raw oysters were 4.00 log CFU/g and 1.1&#xD7;10² MPN/100 g, while those of washed oysters were 2.99 log CFU/g and (3.2&#x2212;4.6) &#xD7; 10 MPN/100 g, respectively. After washing the oysters, no Escherichia coli or pathogenic bacteria (E. coli O157:H7, Listeria monocytogenes, S. aureus, Salmonella spp., Vibrio parahaemolyticus, and Clostridium perfringens) were detected. Regardless of the location of foreign matter, up to 100% more metallic and non-metallic foreign matter was detected at 1.5 mm&#x3A6; than at 3.5 mm&#x3A6;, using a metal detector with increased sensitivity. According to the results, the critical control points (CCP) are the washing and metal-detection processes. These results can be used as basic data to improve sanitation at oyster-shucking sites in factories with an HACCP system.