Critical Control Point Programs Research Articles

Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation.

Dry aging is a process during which meat is stored within maturation chambers at low temperatures and low relative humidity, resulting in improved tenderness and flavor development. The cuts are exposed to the atmosphere by hanging them or setting them on racks in the maturation chamber without any protective packaging. Animals and humans are usually the major sources of bacterial food contamination in the meat industry, but other routes might be involved. Therefore, procedures to reduce or eliminate pathogens from surfaces are crucial for an effective hazard analysis critical control point program in the food industry and other environments. This study aimed to assess the survival of Listeria monocytogenes, Escherichia coli, Salmonella spp., and Staphylococcus aureus on the inner surface of dry aging chambers. Moreover, we tested the efficacy of alkaline electrolyzed water (REW) for its application within a procedure aimed at reducing foodborne pathogens during meat storage. Environmental conditions inside the dry aging cabinet determine a reduction of circa 3 log CFU/cm2 of the considered microorganisms on the inner surface in 24 hours. Additionally, the nebulization of REW with the smoking system increased the count reduction in 24 hours due to environmental conditions for L. monocytogenes (~1 log CFU/cm2) and for S. aureus (~2 log CFU/cm2). In this context, the use of REW can be justified for routine cleaning procedures of the surfaces, with the added value of being safe to handle, not containing environmental pollutants, and making it unnecessary to rinse surfaces due to its instability.

Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin.

Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials, generating highly appreciated products over the world. Together with this beneficial microbiota, both pathogenic and toxigenic microorganisms such as Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Clostridium botulinum, Escherichia coli, Candida spp., Penicillium spp. and Aspergillus spp., can contaminate these products and pose a risk for the consumers. Thus, effective strategies to hamper these hazards are required. Additionally, consumer demand for clean label products is increasing. Therefore, the manufacturing sector is seeking new efficient, natural, low-environmental impact and easy to apply strategies to counteract these microorganisms. This review gathers different approaches to maximize food safety and discusses the possibility of their being applied or the necessity of new evidence, mainly for validation in the manufacturing product and its sensory impact, before being implemented as preventative measures in the Hazard Analysis and Critical Control Point programs.

Vascular rinsing and chilling carcasses improves meat quality and food safety: a review.

Rinse & Chill® technology (RCT) entails rinsing the vasculature using a chilled isotonic solution (3°C; 98.5% water and a blend of dextrose, maltose, and sodium phosphates) to rinse out the residual blood from the carcass. Infusion of pre-chilled solutions into intact animal carcasses immediately upon exsanguination is advantageous in terms of lowering the internal muscle temperature and accelerating chilling. This technology is primarily used for purposes of effective blood removal, favorable pH decline, and efficient carcass chilling, all of which improve meat quality and safety. Although RCT solution contains some substrates, the pre-rigor muscle is still physiologically active at the time of early postmortem and vascular rinsing. Consequently, these substrates are fully metabolized by the muscle, leaving no detectable residues in meat. The technology has been commercially approved and in continuous use since 2000 in the United States and since 1997 in Australia. As of January 2022, 23 plants have implemented RCT among the 5 countries (Australia, US, Canada, New Zealand, and Japan) that have evaluated and approved RCT. All plants are operating under sound Sanitation Standard Operation Procedures (SSOP) and a sound Hazard Analysis Critical Control Point (HACCP) program. No food safety issues have been reported associated with the use of this technology. RCT has been adapted by the meat industry to improve product safety and meat quality while improving economic performance. Therefore, this review summarizes highlights of how RCT technically works on a variety of animal types (beef, bison, pork, and lamb).

Assessment of Proteomic and Molecular Techniques in Isolation of Listeria Monocytogenes in Minced Meat

Listeria monocytogenes is one of the emerging pathogens worldwide. The aim of this study was to evaluate and Assess different techniques; Conventional cultural methods; Biochemical identification; Automated Biochemical identification (Vitek 2 compact); Proteomic identification MALDI-TOF MS and Molecular identification (RT- PCR) in Isolation and Identification of Listeria monocytogenes in minced meat retailed in local markets in Alexandria City, Egypt. Prevalence of suspected listeria spp. isolated from examined samples of minced meat by conventional culture method were 65% (65/100), while prevalence of L. monocytogenes isolated from examined samples of minced meat 30.8% (20/65), 23.07% (15/65) and 53.8% (35/65) by ViTeK2 compact; MALDI-TOF MS and RT-PCR, respectively, with overall prevalence 53.8 % (35/65) considering molecular detection results which depends on gene detection which offer the highest Sensitivity in identification of L. monocytogenes . Identification of L. monocytogenes within (Vitek 2 Compact) were as followed, L. monocytogenes 30.8% (20/65), while L. innoca 23,07%(15/65).,while within MALDI -TOF MS were as followed L. monocytogenes 23,08% (15/65), while L. innoca 20%(13/65).The prevalence of L. innoca lower than L. monocytogenes , L. monocytogenes was most commonly detected in minced meat. The high isolation rate of L. monocytogenes among the examined minced meat highlight the risk of transmission of infection to human consumer and enforcing quality assurance programs as Hazard Analysis Critical Control Points (HACCP) program during processing, handling and storage of minced meat.

Modernizing the preparation of the Malaysian mixed rice dish (MRD) with Cook-Chill Central Kitchen and implementation of HACCP

This paper demonstrated the implementation of a Cook-Chill central kitchen to automate the preparation of traditional mixed rice dish (MRD) and its food hazard analysis based on Hazard Analysis and Critical Control Point (HACCP) program. The preparation of the MRD is commonly associated with the traditional home-style kitchen, tedious manual processes and uncontrolled food hazards that caused serious illness including fatalities. In this paper, the conventional preparation of the dishes was transformed into a central kitchen operation with the Cook-Chill technologies that are able to prepare up to 600 meals/day with a shelf-life of 5 days and no meals wastage. With the HACCP plan, eight critical control points (CCPs) were determined at the thermal processing, portioning, rapid chilling, product storage and dispatch, whereby all CCPs were concerned with the microbiological hazards. The results indicate the possibility to modernize the local dish preparation into efficient mass production without compromising food safety through the HACCP plan. The study was also meant to demonstrate the feasibility of turning the complicated traditional cooking preparation into a modern gastronomy system with three-fold higher in productivity/day and create the awareness on the importance of setting up a systematic food safety system. Importantly, during the set-up, correct food hazards were identified and control measures were implemented for preventing the foodborne illness problem.

Occurrence and Characterization of Listeria Species Isolated from Processed Meat in Qena, Egypt

The aims of this work were isolation, elucidation the antimicrobial susceptibility and molecular characterization of Listeria spp from meat products distributed in Qena Governorate, Egypt during years 2017 -2018. A total of 120 samples of raw meat products were collected from different retail outlets in Qena Governorate, Egypt and examined for the contamination with Listeria spp. The examined meat products were minced meat, kofta, sausage, burger, luncheon and pasterma and the prevalence of listeria monocytogenes was 15%, 20%, 10%, 15%, 10%, 5%, respectively. Moreover, other Listeria species were isolated and identified in a total percentage from the above mentioned meat products; Listeria ivanovii (10.8%), L. welshimeri (6.6%), L. innocua (10.8%), L. seeligeri (4.1%) and L. grayi (1.6%). Antibiogram assay detected multi-dug resistances among L. monocytogenes. All the isolates were resistant to neomycin and streptomycin, meanwhile, most of the isolates showed sensitivity against ampicillin. Furthermore, L. monocytogenes was molecularly characterized by multiplex PCR for detection of iap , hylA and actA virulence genes. The iap gene was detected in all L. monocytogenes. It could be concluded that processed meat products purchased in Qena Governorate harbored L. monocytogenes and other Listeria species. This in turn constitute a risk of transmission of infection to human consumer with the antibiotic resistant listeria spp. That gives rise to failure of treatment programs. High contamination level of meat substantiates enforcing Hazard Analysis Critical Control Points (HACCP) program during processing, handling and storage of meat products.

In-Plant Validation Study of Harvest Process Controls in Two Beef Processing Plants in Honduras

Imported meat in the United States can become a food safety hazard if proper food safety programs are not fully implemented in foreign meat processing plants. Thus, exporting countries' food safety inspection systems must be equivalent to the U.S. federal inspection system to become eligible to export meat to the United States. The objective of this study was to validate the beef harvest Hazard Analysis and Critical Control Points and food safety programs of two beef processing plants in Honduras operating under U.S. equivalency standards by evaluating the presence of Salmonella (plant A) and Shiga toxin-producing Escherichia coli (STEC; plant B) on hides. Additionally, evaluating pathogen transfer from hides to carcasses, as detected by preevisceration sampling, and the mitigation of transferred pathogens, by application of carcass spray interventions and determination of Salmonella presence in lymph nodes, was also conducted. In plant A, the presence of Salmonella on hides ( n = 30 of 687; 4.4%) was significantly greater ( P < 0.10) than on carcasses swabbed at preevisceration ( n = 7 of 687; 1.0%), after intervention ( n = 13 of 678; 1.9%), and in lymph nodes ( n = 14 of 691; 2.0%). In plant B, Salmonella was not detected on hide samples; therefore, data could not be used for validation of the harvest Hazard Analysis and Critical Control Points program. Alternatively, STEC presence on hides ( n = 21 of 85; 24.7%) was greater ( P < 0.10) than on carcasses at preevisceration ( n = 3 of 85; 3.5%) and after intervention ( n = 1 of 85; 1.2%). Pathogen presence in plant B did not differ ( P = 0.306) between carcasses in preevisceration and postintervention stages; both, however, were substantially low. Both plants' controls effectively reduced Salmonella and STEC presence in postintervention carcasses.

Neural network models for growth of Salmonella serotypes in ground chicken subjected to temperature abuse during cold storage for application in HACCP and risk assessment

SummaryPredictive microbiology models are valuable tools for helping to assess and manage the risk of illness from food contaminated with human pathogens, such as Salmonella. However, multiple versions of a model may be needed for different food safety applications, such as hazard analysis and critical control point (HACCP) programs and risk assessment. A neural network model for growth of Salmonella in ground chicken as a function of time (0 to 8 days) at 16 °C and serotype (n = 8) was developed. The proportion of residuals in an acceptable prediction zone (pAPZ) from −1 log (fail‐safe) to 0.5 log (fail‐dangerous) was 0.948 for training data (n = 192) and 0.988 for testing data (n = 84). A pAPZ ≥0.7 indicated that the model provided predictions with acceptable bias and accuracy. Thus, the model was successfully validated. Different versions of the model were developed for application in HACCP and risk assessment.

Antibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaise

Salmonella Enteritidis (SE) is one of the most important serovars associated with Salmonella gastroenteritis outbreaks in Brazil. The use of natural antimicrobials can be an alternative method of SE control. The antimicrobial effect of two oregano essential oils (OEO1 and OEO2) at 0.1%, 0.2%, 0.5%, 1.0%, or 2.0%; nisin (Nisaplin®) at 0, 6.25, 12.5, or 25 ppm; ethylenediaminetetraacetic acid (EDTA) at 0.0037%, 0.0056%, 0.0075%, 0.0110%, or 0.0150%; and their combination against SE in vitro was studied to be applied in mayonnaise and Russian salad made with the same mayonnaise during storage at 8o or 30oC for 24 hours. OEO was very efficient against SE at all tested concentrations, while nisin and EDTA showed no effect against SE. Ten volatile components were identified in the two OEOs using gas chromatography coupled to mass spectrometry with electron impact ionization, with carvacrol being the major component of both samples. OEO2, containing p-cymene (15.95%) and y-terpinene (6.90%), besides carvacrol (61.66%), resulted in larger inhibition zone than the other OEO (OEO1 don’t contains p-cymene or y-terpinene). Nisin in combination with OEO1 or OEO2 had an antagonistic effect at all concentrations. The presence of nisin caused a reduction in essential oil antimicrobial activity (p≤0.05). Sensory evaluation showed that consumers prefer 0.2% OEO in mayonnaise instead of 0.5% and 1.0% concentrations. Thus, OEO only, at a concentration of 0.2%, was applied in mayonnaise against SE. The Russian salad prepared with mayonnaise plus OEO at 0.2% (wt/wt) caused a reduction of SE when compared with the salad prepared with mayonnaise without OEO. These results indicate that the use of OEO as a biopreservative (natural antimicrobial) can enhance food safety, serving as an additional barrier in helping the Good Manufacturing Practices and the Hazard Analysis Critical Control Point program, fundamental to food safety.

Status of prerequisite programs for the implementation of HACCP system in chain restaurants in Iran

Purpose – The purpose of this paper is to evaluate the compliance status of prerequisite programs (PRPs) and to determine the feasibility of hazard analysis and critical control point (HACCP) program in restaurants in different cities of Iran. Design/methodology/approach – In total, 58 great chain restaurants were assessed randomly by observation, interview and questionnaires. The main prerequisites for HACCP implementation in questionnaires were as follows: personal hygiene of employees, rinsing, disinfection and cleaning programs, area and location of the restaurant, design and layout of the tools, building facilities, interior environment of the building, environmental hygiene, storerooms, cold storage, refrigerators and documentation. Findings – Only 17 percent (10) of restaurants were generally assessed in a proper level of compliance and 95 percent (55) of them had not any documentation about hygienic practices. Also, the status of storerooms, cold storage and refrigerators was improper. Although, according to the area and location, the feasibility of HACCP program in the evaluated restaurants was in the highest level. Originality/value – All of evaluated chain restaurants provided large amounts of food for customers each day and they had relatively more facilities and money resources for the implementation of PRPs. Hence, the findings of this research can be applicable for small and independent restaurants and other food service establishments.

Prevalence of Campylobacter spp. in Retail Chicken, Turkey, Pork, and Beef Meat in Poland between 2009 and 2013

The purpose of the present study was to determine the prevalence of thermophilic Campylobacter in poultry, pork, and beef meat at the retail level and to identify the main categories of meat representing the most significant reservoirs of Campylobacter. A monitoring study was conducted throughout Poland from 2009 to 2013. A total of 1,700 fresh meat samples were collected from supermarkets, large retail outlets, and smaller stores. Thermophilic Campylobacter species were detected in 690 (49.3%) of 1,400 poultry samples collected from retail trade. Strains were isolated from 50.2 and 41.1% of raw chicken and turkey meat samples, respectively, and from 50.1 and 42.6% of raw chicken and turkey giblets. The incidence of Campylobacter spp. on pork (10.6%) and beef (10.1%) was significantly lower than on poultry. Campylobacter jejuni was the most prevalent Campylobacter species in chicken (46.6%), pork (68.6%), and beef (66.7%), and Campylobacter coli was the most frequently isolated Campylobacter species in turkey meat (71.2%). This study revealed that retail raw meats are often contaminated with Campylobacter; however, the prevalence of these pathogens is markedly different in different meats. Raw retail meats are potential vehicles for transmitting foodborne diseases, and our findings stress the need for increased implementation of hazard analysis critical control point programs and consumer food safety education efforts.

An isothermal absorptiometric assay for viable microbes using the redox color indicator 2,6-dichlorophenolindophenol

A simple and rapid isothermal absorptiometric assay for detection of viable microbes using the redox color indicator 2,6-dichlorophenolindophenol (DCPIP) was studied. The absorbance of DCPIP decreased at 600nm because of a redox reaction occurring between DCPIP and the surface membrane of viable microbes and was inversely proportional to the viable cell density. The redox reaction was found not only with bacteria, but also with yeast and a mixture of bacteria and yeast. In this assay, the influence of light scattering and absorption caused by microbial cells and coexisting substances in the sample was excluded by a time difference method. The assay required only 10min for one incubation mixture, and highly repeatable results from three consecutive measurements were obtained by isothermal incubation for specific times at 30°C using a thermostable three-cuvette-stir system. Thus, the cell density of microbial cell suspensions or growth medium was successfully determined, and a practical lower detection limit for food inspection was obtained at 104–106cfu/ml. Single-cell effects on DCPIP reduction were evaluated and compared between species. Consequently, this assay is expected to be a useful tool for the rapid measurement of viable microbes as a preliminary assay for the Hazard Analysis Critical Control Point program.

A Study on the Occurrence of Non-O157 Shiga Toxin Producing Escherichia coli Isolates in Retail Chicken Meats Marketed in North-East India

North-eastern region of India is inhabited by different ethnic tribes devoted to livestock farming and agriculture. In recent years, tourism has had a significant development with increase in tourist destinations and holiday resorts resulting in increasing demand for supply of meat in the local market. Chicken meat is one of the predominantly consumed animal originated food item with constant increase in demand, usually met by the local retail markets. To assess the microbiological quality and safety of the retail chicken meat sold across the markets of North-East India, a study was undertaken to survey the prevalence of shiga toxin-producing Escherichia coli (STEC). Although there was no E. coli O157 recovered from the retail samples, 22 (11.5 %) of the isolates obtained from different samples were STEC positive and 11 (50 %) of the STEC isolates carried the eae factor but none of them harbored the EHEC-hlyA gene. None of the STEC isolates showed stx2 gene amplification. The counts of E. coli per g in the STEC positive samples exceeded or were close to the limit recommended by the Meat Standard Committee (Australian Standards 2002) and Microbial Food Safety–Indian Regulations. The higher counts observed were attributed to high temperature, poor hygienic practices and fecal contamination of the dressed meat. The present study suggests that retail meat is potential vehicle for transmitting food-borne diseases in the region and there is an urgent need for increased implementation of hazard analysis of critical control point and consumer food safety education programme.

Microbiological Surveillance of a Bovine Raw Milk Farm Through Multiplex Real-Time PCR

Raw milk is increasingly appreciated by consumers but can be contaminated by a variety of zoonotic pathogens. Therefore, preventive measures, such as on-farm hazard analysis critical control point (HACCP) programs, must be applied to protect consumers. The aim of the present study was the comparison of a multiplex real-time polymerase chain reaction (PCR) assay with a culture-based approach in an on-farm quality assurance program for the detection of Escherichia coli O157, Salmonella spp., and Listeria monocytogenes in bulk tank milk, in-line milk filters, manure, and feces. Results revealed that the real-time PCR was more sensitive in detecting E. coli O157 than the culture method in filters (48% vs. 4% positive), manure (93% vs. 7% positive) and feces (60% vs. 4% positive). The two methods were equally efficient in detecting L. monocytogenes (8% of filters), while Salmonella spp. was not detected in any sample. In conclusion, the real-time PCR, by reducing analysis time to two working days, can be proposed as a useful tool in the raw milk primary production setting as a rapid and user-friendly screening method.

Estimating Changes in Public Health Following Implementation of Hazard Analysis and Critical Control Point in the United States Broiler Slaughter Industry

A common approach to reducing microbial contamination has been the implementation of a Hazard Analysis and Critical Control Point (HACCP) program to prevent or reduce contamination during production. One example is the Pathogen Reduction HACCP program implemented by the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS). This program consisted of a staged implementation between 1996 and 2000 to reduce microbial contamination on meat and poultry products. Of the commodities regulated by FSIS, one of the largest observed reductions was for Salmonella contamination on broiler chicken carcasses. Nevertheless, how this reduction might have influenced the total number of salmonellosis cases in the United States has not been assessed. This study incorporates information from public health surveillance and surveys of the poultry slaughter industry into a model that estimates the number of broiler-related salmonellosis cases through time. The model estimates that-following the 56% reduction in the proportion of contaminated broiler carcasses observed between 1995 and 2000-approximately 190,000 fewer annual salmonellosis cases (attributed to broilers) occurred in 2000 compared with 1995. The uncertainty bounds for this estimate range from approximately 37,000 to 500,000 illnesses. Estimated illnesses prevented, due to the more modest reduction in contamination of 13% between 2000 and 2007, were not statistically significant. An analysis relating the necessary magnitude of change in contamination required for detection via human surveillance also is provided.

The Effect of Hazard Analysis Critical Control Point Programs on Microbial Contamination of Carcasses in Abattoirs: A Systematic Review of Published Data

Hazard analysis critical control point (HACCP) programs have been endorsed and implemented globally to enhance food safety. Our objective was to identify, assess, and summarize or synthesize the published research investigating the effect of HACCP programs on microbial prevalence and concentration on food animal carcasses in abattoirs through primary processing. The results of microbial testing pre- and post-HACCP implementation were reported in only 19 studies, mostly investigating beef (n=13 studies) and pork (n=8 studies) carcasses. In 12 of 13 studies measuring aerobic bacterial counts, reductions were reported on beef (7/8 studies), pork (3/3), poultry (1/1), and sheep (1/1). Significant (p<0.05) reductions in prevalence of Salmonella spp. were reported in studies on pork (2/3 studies) and poultry carcasses (3/3); no significant reductions were reported on beef carcasses (0/8 studies). These trends were confirmed through meta-analysis of these data; however, powerful meta-analysis was precluded because of an overall scarcity of individual studies and significant heterogeneity across studies. Australia reported extensive national data spanning the period from 4 years prior to HACCP implementation to 4 years post-HACCP, indicating reduction in microbial prevalence and concentration on beef carcasses in abattoirs slaughtering beef for export; however, the effect of abattoir changes initiated independent of HACCP could not be excluded. More primary research and access to relevant proprietary data are needed to properly evaluate HACCP program effectiveness using modeling techniques capable of differentiating the effects of HACCP from other concurrent factors.

Food Defense in an Aquaculture Setting

Developing an overall food protection program for aquaculture and its related food processing operations includes biosecurity and good aquaculture practices for husbandry operations, and good manufacturing practices, food safety (sanitation standard operating procedures, and hazard analysis critical control point) programs for processing. Because of recent intentional contamination incidents of food and feed, developing and implementing a food defense as part of an overall food safety and quality management system have become more critical. Recent developments in food defense, suitable preventive measures, mitigation strategies, and model implementation plans for an aquaculture operation are presented here.

Prymnesium parvum Control Treatments For Fish Hatcheries1

Barkoh, Aaron, Dennis G. Smith, and Gregory M. Southard, 2010. Prymnesium parvum Control Treatments for Fish Hatcheries. Journal of the American Water Resources Association (JAWRA) 46(1):161‐169. DOI: 10.1111/j.1752‐1688.2009.00400.xAbstract: In 2001, the ichthyotoxic microalga Prymnesium parvum caused massive fish kills and adversely affected fish production at the Texas Parks and Wildlife Department (TPWD) Dundee State Fish Hatchery. Since then, we have investigated several P. parvum bloom and ichthyotoxicity control treatments to develop management strategies that allow fish production and prevent the spread of the alga into unaffected hatcheries and impoundments. Current control successes include treatments for ponds, water supply, and a hazard analysis and critical control point program. For pond treatment, ammonium sulfate (as 0.14‐0.25 mg/l un‐ionized ammonia nitrogen for temperatures above 15°C), copper sulfate (2 mg/l), Cutrine®‐Plus (0.2‐0.4 mg/l as copper), or potassium permanganate (3 mg/l above the potassium permanganate demand) controls P. parvum blooms. Copper sulfate at 1 mg/l controls P. parvum but is unable to eliminate ichthyotoxicity whereas potassium permanganate at 2 mg/l above the potassium permanganate demand controls ichthyotoxicity. For water treatment, ultraviolet (UV) light at 193‐220 mJ/cm2 doses or ozone at 0.4‐1.2 mg/l for 6 min destroy P. parvum cells and reduce or eliminate ichthyotoxicity. A combination UV and ozone treatment appears to provide the best results; however, successful treatments depend on dosage relative to cell density and toxin concentration. To prevent the spread of the alga, hatchery fish delivery units and equipment are cleaned with household bleach (10% solution for 15 minutes) or hydrogen peroxide (62.5‐12,500 mg/l for 0.25‐24 hours). These treatments are tailored to water quality conditions and the fish species cultured at affected TPWD hatcheries. We recommend that other users test these treatments before applying them to ponds or other impoundments containing fish or other aquatic life.

Optimizing Web‐Based Instruction: A Case Study Using Poultry Processing Unit Operations

ABSTRACT: Food companies and supporting industries need inexpensive, revisable training methods for large numbers of hourly employees due to continuing improvements in Hazard Analysis Critical Control Point (HACCP) programs, new processing equipment, and high employee turnover. HACCP‐based food safety programs have demonstrated their value by reducing the number and frequency of multimillion‐dollar food recalls. The focus for the future must be proactive training of plant personnel to ensure continuous improvements in plant food safety and quality. In response to this need, we developed training modules focused on applying HACCP principles, quality aspects, and production information to individual poultry unit operations. Learning objectives were evaluated using discount usability testing techniques to optimize the delivery system and to ensure a satisfactory e‐learning experience. Discount usability testing of this virtual orientation was successful in obtaining vast amounts of feedback. Usability issues with the training materials were identified. Expected completion times were not met by most participants, indicating that a change in the format of the course might be necessary, perhaps segmenting the modules into smaller sections to be reviewed independently of one another. Another suggestion by the evaluators was to include narration for the sections, which might in turn speed up the completion times. A navigation error was discovered by these users, as well as other critical errors in design. Other errors, such as font inconsistencies and page design changes, were also discovered by the participants.

Hazard analysis critical control points implementation in traditional foods: a case study of Tarhana processing

SummaryThis paper examines the factors, which influence the safety characteristics of Tarhana (Tarhana is a fermented, dried dough product commonly reconstituted and served as a hot soup). Since Tarhana is becoming an important part of the modern diet in many communities. The objectives of this study were to determine food safety practices and procedures related to the hazard analysis critical control point programme. The significant hazards found in hazard analysis were used for determination of risk assessment by five‐class hazard score matrix. The study revealed that the Critical Control Points (CCPs) for Tarhana production were cooking, fermentation, drying and sieving. At the same time, critical factors and limits for CCPs were determined. Preventative and corrective actions were proposed.