Determination Of Critical Control Points Research Articles

ACCREDITATION AND PROSPECTS OF HACCP SYSTEM IMPLEMENTATION IN FOOD PRODUCTION

The need for accreditation, implementation of the system of analysis of hazardous factors and determination of critical control points (HACCP) at food industry enterprises as a quality management system based on environmental friendliness and product safety is well-founded. The main task in the development of the industry is to increase the competitiveness of products, to strengthen the innovative focus by implementing quality management systems that ensure the quality of products at all stages of its production (life) cycle and contribute to increasing the effectiveness of the work of enterprises [4]. Such a food safety management system, which has proven its effectiveness and is accepted at the international level, is the HACCP system. Guaranteeing food safety is the main goal of applying the HACCP concept to the production process. There are many factors that are not related to the production and processing of products, but have a negative impact on the safety of food products. One aspect of the spread and implementation of this product safety management system is that it is a kind of basis for forming the quality of organic products. When certifying organic products, the necessary prerequisites are documentation of all stages of production and the ability to trace the path "from the doe to the table". Accordingly, the lion's share of the documents that should be at the processing enterprises of organic agricultural products have already been developed, provided that the HACCP system is implemented, and the requirements for product safety are also met. The implementation of the HACCP system requires planning the control of all areas of the technological process, defining the limits of research, application and maintenance of this system. The HACCP plan is drawn up at the enterprise - a document that, in accordance with the principles, determines the procedures and sequence of actions to ensure the control of hazard factors. The HACCP plan covers all areas of product production, from raw material acquisition to product processing or packaging, as well as supply to retail.

Determination of critical control points in the process of freezing whole gutted scale red snapper at PT Alam Jaya Surabaya

Red snapper is a type of food that is easily damaged and rotten. To maintain the freshness of fish for a long period of time, preservation can be done, one of which is by storing the fish at a low temperature or called freezing. During the freezing process biological, physical and chemical changes occur. Control measures are needed to prevent and minimize damage to red snapper products by implementing Critical Control Points (CCP), namely a step where controls can be carried out to prevent or eliminate food safety hazards. The aim of this research is to determine the application of CCP in freezing red snapper at PT Alam Jaya Surabaya through interviews with the Quality Control section and employees of PT Alam Jaya Surabaya as well as direct observation within the scope of CCP. PT Alam Jaya Surabaya has two CCPs, i.e. raw materials receiving (sorting) and the metal objects checking using metal detector. Corrective action taken in the process of receiving raw materials is by carrying out laboratory tests and organoleptic tests, as a form of prevention, as well as rejecting raw materials that do not meet standards. In the metal objects checking process, the corrective action that must be taken is to carry out calibration if deviated results are found, repair by a technician if an error occurs in the detector machine, as well as rejecting and not sending the product if the product contains metal fragments.

Bacterial risks and determination of critical control points at the industrial production of chicken edible egg

The aim: study the bacterial risks and to determine the control critical points at the industrial production of chicken edible egg.
 Materials and methods. The first stage of our research was to study the degree of risk of contamination by opportunistic and pathogenic microflora at all stages of production of chicken edible eggs according to ISO 22000:2007. In order to achieve the goal, bacteriological research was conducted on pathological material from day-old chickens and adult birds, the content of marketable eggs from birds of different age groups; as well as washed from the equipment of poultry farms, the repair young poultry department, the industrial herd department, egg sorting and certification workshops, from the surface of the egg, from the working surfaces of special vehicles. Bacterial contamination of air, droppings, bedding, complete feed was studied. Bacteriological studies were carried out according to generally accepted schemes, using accumulative, selective and differential diagnostic media (heptadecyl sulfate agar, endo, xylose-lysine agar, differentiated agar with diamond green, Muller-Hinton). The sampling was carried out using universal sterile applicators "Voles".
 The next stage was to analyze the results of bacteriological studies and determine the basic list of criteria for creating critical control points (CCPs) for the further development of a risk management scheme for the bacterial biosafety of edible eggs according to HACCP principles.
 Results. Isolation of S. aureus from the heart and lungs, E. coli, P. aeruginosa, Enterobacter spp, Enterococcus spp - from the intestines of day-old chickens and litter - indicate violations of veterinary and sanitary standards in the hatchery and the low quality of disinfection before the placement of day-old young birds, as well as non-observance of veterinary and sanitary norms for the transportation regime of day-old young birds. Isolation of E. coli, Enterobacter spp, Klebsiella spp.Str. zymogenes from compound feed, and E. coli, Enterobacter spp, Shigella spp. in washings from the equipment of the feed mill is evidence of insufficient veterinary and sanitary control of incoming raw materials, compound feed, as well as poorly carried out disinfection of equipment and specialized vehicles.When examining objects from the production line, E. coli, Enterobacter spp., P. aeruginosa, and S. epiderrmidis were most often isolated. From the pathological material during the bacteriological examination, microflora of the genus E. coli, Streptococcus spp., S. aureus (most often pathogenic serotypes) prevailed. As a result of the analysis of the conducted studies, we determined a basic list of criteria for creating a CCP and developing a risk management scheme for the bacterial biosafety of edible eggs according to the principles of HACCP.
 Conclusions. As a result of the bacteriological monitoring of objects of the technological cycle of chicken edible egg production, we established a list of bacteriological risks at all stages of production. As a result of the conducted research, it was determined, that the spectrum of bacterial contamination was mainly represented by opportunistic microflora. In the majority, the following types of microorganisms were detected: E. coli, P. aeruginosa, Enterobacter spp, Enterococcus spp. But C. jejuni, Streptococcus spp., S. aureus. Salmonella spp, which are the most dangerous for the consumer and poultry, were not isolated. We studied the bacterial risks at all the main stages of the industrial production of chicken edible eggs and identified the main critical control points of production according to the principles of the HACCP system

Determination of critical control points of air temperature measurement in cold chambers

Determination of critical control points of air temperature measurement in cold chambers

Application of Hazard Analysis and Critical Control Points (HACCP) on The Production Process Line of Noni Juice Drink (Morinda Citrifolia L.)

Hazard analysis and critical control point (HACCP) is a preventive system to ensure food safety. This enables product protection and error correction, reduces costs due to quality defects and reduces overcontrol of the final product. Collecting data using in-depth interviews, field observations, and study of documents owned by the research object. The HACCP system is applied to the noni juice production line in UD Manjur Makmur Lumajang. this small industry is seeking marketing approval from the BPOM (Food and Drug Supervisory Agency). Therefore, in order to follow the HACCP concept and ensure the safety of the food produced, some changes are required in the production process. Determination of critical control points (CCP) has focused on activities that are considered critical to pose a hazard, critical limits at each critical control point have also been determined The main hazards found were in sorting, seal opening and pouring in a press. The application of the HACCP principle will enable more accurate control of the noni juice production process.

Determination of critical control points of air temperature measurement in cold chambers

Determination of critical control points of air temperature measurement in cold chambers

Determination of critical control points on the chocolate bar production process in pt. cocoa chocolate, bandar lampung

PT. Aneka Coklat Kakoa is one of the food industries engaged in the food processing of chocolate products in Bandar Lampung. Chocolate products are processed food that is easily contaminated by microorganisms and processes their production is a risk to food safety, so it is necessary to handle it which is good to prevent this risk. That is the basis of the need for effort supervision of the chocolate bar processing process to minimize the possibility of the occurrence of danger. Hazard Analysis and Critical Control Point (HACCP) is a guaranteed system of food safety based on that hazards can occur at the point or stage of production certain, but the danger can be controlled. Its control measures for ensuring food safety are based on existing principles for identifying possible dangers at any stage of the food chain. One of the steps in applying HACCP is the determination of critical control points (CCP) by a method used in determining this critical control point: a decision tree diagram. Based on the results of the study, it was obtained that the critical control point is in the process of roasting, grinding, ball milling, packaging, and storage.

Analisis Penerapan Hazard Analysis Critical Control Point (Haccp) pada Pengolahan Makanan Di Mainkitchen Hyatt Regency Yogyakarta

This study aimed to analyze the application of the principles of Hazard Analysis Critical Control Points (HACCP) in food processing in the Hyatt Regency Yogyakarta main kitchen as an effort to ensure food security. The design of this study is a qualitative research conducted at the Hyatt Regency Yogyakarta in May 2017. Data collection uses in-depth interviews, observations, and document studies. From the results of interviews and observations, it is known that the determination of hazard identification is in accordance with HACCP provisions, the determination of critical control points (CCP) has been focused on activities that are considered critical can cause danger, have set critical limits at each critical control point established, monitoring implementation has been focused at each critical control point and monitored by the Hygiene Officer 2 (two) times per day, has established corrective actions for each critical control point that is not able to reach the critical limit, verification actions have been carried out and have been scheduled, HACCP design documentation activities and other documents have been doing. The results of this study are that the application of the principles of HACCP in food processing in the main kitchen has been well implemented in accordance with the standards so that it can be said that the processing of food in the Hyatt Regency Yogyakarta main kitchen has guaranteed food security for guests.

Determination of critical control points of the technological process for the production of whipped frozen fruit and berry dessert from milk whey

The use of whey in the manufacture of food products is among the important areas of using milk as a raw material. Milk whey has a fairly high biological and nutritional value. It contains about 50% of all nutrients that are in milk. When manufacturing any product, it is necessary to take into account all possible hazards that can change the characteristics of the product and, subsequently, harm a person. HACCP is the implementation of a regular approach to ensuring the safety of manufactured products. The purpose of our research is to determine the critical control points of the production process “Frozen whipped fruit and berry dessert from whey”. As a result of the research, it was revealed that in the technological process of the production of whipped frozen fruit and berry dessert from whey, there are four critical control points: KKT1 - pasteurization, KKT2 - cooling and temporary storage, KKT3 - adding fruit and berry filler, citric acid, KKT4 - packaging, hardening, packaging.

Application of HACCP in Aquaculture Processing

Haccp, food safety is one of the most important and critical points for human health. It can be defined as reducing the risks in biological, chemical, physical production systems that may arise in food safety and systematic preventive actions. HACCP can be shortly abbreviated as Critical Control Points Risk Analysis. Haccp is a series of food-specific standards. One of the most fundamental points in the Haccp standard is to make a hazard risk assessment and to determine critical control points and to take measures against these dangers. The Haccp standard is a set of conditions and systems for evaluating the risks that may occur during the transportation of food from the stage of production and during the use of foodstuffs. Processed seafood provides many advantages to consumers due to their long shelf life, following hygiene and sanitation rules at storage and usage conditions is crucial. Seafood processing industry is engaged in the efforts to increase the shelf life of the products, during the determination of critical control points (CCP), which is one of the important elements of the Haccp system. Correct determination of CCP will ensure that the high level quality of the product is kept for a long time. In this review, the importance and advantages of application of Haccp in aquaculture processing will be discussed.

STUDI PENERAPAN HACCP PADA PRODUSEN MI GLOSOR DI KOTA BOGOR

This study aims to examine the application of HACCP in the glossy noodle (mi glosor) home industry in CV Taruna located in Bogor City by analyzing the stages of work activities in glossy noodle producers. Evaluation of the application of HACCP was carried out using standards recommended by the National Standards Agency (BSN) in 1999. This study began by analyzing the application of Good Processed Food Production Methods (CPPB) that were applied at CV Taruna. The application of CP Taruna CV Taruna is at level 4 which is the basic assessment in improving the application of HACCP in this small business. The next step is to analyze the flow diagram of the process of making glossy noodles and the determination of critical control points, critical limits, monitoring and preventive measures. There are 8 critical control points in the process of making glossy noodles. In the final stage, documentation and monitoring are made to control the implementation of the HACCP system that is run. The results of this study provide several recommendations for improving the application of HACCP in the process of producing glossy noodles at CV Taruna to improve its food safety application program.

Determination of Critical Control Points and Potential Hazard Analysis in the Production of Frozen Silverfish (Atherina boyeri Risso, 1810)

DOI : 10.5152/actavet.2019.19015 The Bandirma district of Balikesir province has an important place in terms of production and export of aquatic and frozen fish products. Silverfish (Atherina boyeri Risso, 1810) has high protein quality (protein content >70%) and low price. It constitutes an important alternative source of raw material for economic fish meal production. Fresh silverfish exported to the European countries in recent years is demanded in two different product forms: Frozen and breaded frozen. In this study, the production of frozen silverfish was carried out in a business that produced aquaculture products for a considerable level of export in Bandirma. The production flow diagram, in accordance with TS EN ISO 22000 Food Safety Management System and British Retail Consortium Standard, was defined to obtain a safe product in accordance with customer expectations and needs. Hazard analysis was carried out by analyzing each step using decision tree. In this way, potential hazards and the precautions to be taken to prevent them, critical control points, and critical limits belonging to these points have been set forth. Cite this article as : Gunsen, U., Eseceli, H., Atan, R.M., 2019. Determination of Critical Control Points and Potential Hazard Analysis in the Production of Frozen Silverfish (Atherina boyeri Risso, 1810). Acta Vet Eurasia 45, 80-90.

The broiler chicken production value chain in Nigeria between needs and policy: situation analysis, action plan for development, and lessons for other developing countries

Abstract Poultry production is important in Nigeria and other developing economies, mainly because it provides much-needed employment and is crucial for food security. The Nigerian broiler production system is relatively disorganized and its structures are relatively undefined due to a dearth of information. Broiler industry’s development depends on some factors including input–output systems, stable policies, focused development plans, competitive marketing, and cutting-edge technologies. To understand these factors, the industry’s policy review, field survey, and market analysis were carried out. Findings confirmed that policy was inconsistent and inadequate, prices of local products were higher than those of smuggled (illegal imports) comparative products and local producers were under pressure internally because the input–output system put additional stress on the system with attendant high risks of food safety and security. While the Nigerian broiler industry has tremendous potential for expansion, stakeholders’ engagement in policy formulation and implementation, a systematic national development plan, updates of redundant laws and regulations, and an overall improvement in biosecurity including the determination of critical control points are necessary. Similarly, cross-national and trans-border synergistic activities should be engaged by regulators, and it is important to engage comparative adaptive research to draw benefits from other developing countries with functional and developed broiler industries, which should benefit the Nigeria broiler industry.

Performance assessment of open-access information about food safety

Hazard Analysis Control Critical Points (HACCP) is compulsory for all food business operators (FBO) in European Union, in order to guarantee food safety. Since small- and medium-sized FBO had less resources than large-sized FBO, the HACCP implementation is usually carried out by the owner or staff, mainly using online information from guidelines of national agencies responsible for food safety inspection and/or from guidelines published by associations of FBO. A specific checklist was developed to assess the information provided in 80 open access food safety manuals about HACCP and prerequisite programs. Performance of information was also assessed by Chi-squared test and logistic regression models. The overall information about food safety available on the manuals was considered as not satisfactory. Thus, the lack of information could compromise the compliance of food law. Although specific information about HACCP was considered as acceptable, the manuals do not explain how to carry out several steps such as foodstuff characterization, proper hazard identification or correct determination of critical control points. Information provided about prerequisite programs was not satisfactory mainly associated to (1) the lack of information about how to put each prerequisite in place and (2) the lack of information about the documents and records that each prerequisite should content. The results of this work indicate that FBO need to consult several and update manuals, as well other sources of information (i.e. expert consultation) to correctly implement a food safety program based on the HACCP methodology and guarantee the public health.

A Predictive Model for Listeria monocytogenes in UHT Dairy Products with Various Fat Content during Cold Storage

AbstractThe growth of Listeria monocytogenes was determined in Ultra‐High‐Temperature (UHT) dairy products (2% milk, 12 and 30% cream) at temperature range of 3–15C. Microbiological data were fitted to primary models (the Baranyi model, the modified Gompertz and logistic functions). The goodness‐of‐fit of primary models was analyzed by calculating mean square error and Akaike's information criterion. Baranyi model yielded the most accurate adjustment and the growth rates generated by this model were used for further mathematical analyses. Analysis of variance was used to check if the fat content significantly (P < 0.05) influences the behavior of L. monocytogenes. No statistical differences were noted in the behavior of the pathogen. Microbiological growth data were combined and secondary modeling was performed using Ratkowsky, Arrhenius and polynomial models. The latter model gave the best description and was further validated using accuracy (Af) and bias (Bf) factors, as well as data from ComBase database and COMBASE Predictor.Practical ApplicationsMathematical models that describe the behavior of microorganisms, especially foodborne pathogens, in a particular product or group of food products with similar characteristics, pose a perspective of using predictive microbiology in order to increase the food safety. Application of predictive models is in agreement with Codex Alimentarius Commission and UE regulations in a risk analysis area. Presented results can be used by food manufacturers in food product development process, as well as a tool to support food safety assurance systems. Moreover, predictive models find practical application in Hazard Analysis and Critical Control Point (HACCP) plans providing useful information on the determination of critical control points (CCPs) and the estimation of critical limits at CCPs. The assessment and management of safety, quality and shelf life of food products can be facilitated by application of mathematical predictive models.

Microbiological Control of UHT Sterilized Milk and Milk Products and Effects on Consumers' Health in Western Algeria

The present study focused on the analysis of microbiological quality of various milk samples such as ultra-high temperature sterilized milk (UHT), melted cheese and yoghurt, obtained from dairy product factories in western Algeria. Hazards identification and development of a quality management standard for these subsidiaries evidenced that the sanitary quality was satisfactory. The result revealed detection of faecal origin contamination ‘total and fecal coliforms’ in both the yoghurt product and sample of melted cheese where the average content was(1.29±6.72-0.14±0.56 x 103cfu/g) and (0.14±0.6-0.022±0.275 x 103cfu/g) respectively. It is indicative that all samples were free from Staphylococcus aureus and Salmonella sp. The study demonstrated that prerequisite programs (PRP) will prevent the occurrence of microbiological hazards origin, which confirms the fact that hygiene measures are the best safety assurance. The hazard analysis of the production process of yoghurt and cheese allowed us to find out their causes, adoption of preventive measures for certain sensitive stages where hazards can be eliminated or reduced at acceptable levels, the determination of critical control points (CCP)and operational prerequisite programs ‘PRPo’, implementing critical limits, and monitoring plans. DOI: http://dx.doi.org/10.3329/mh.v3i1.19777 Microbes and Health, June 2014. 3(1): 21-24

Hazard Analysis and Critical Control Point Judgments in Fruit Production

In the applications of HACCP, hazard analysis (HA) and the determination of critical control points (CCP) are particularly important. For example, in fruit production, using hazard risk assessment to quantify the damage, to determine the significant harm, then using tree key control point evaluation and providing general methods for HACCP critical control points to judge. There are rich fruit tree resources in our country, the fruit trees of economic value has more than 30, including apple, orange, pear, banana, peach, hawthorn, plum, apricot, cherry, grape, litchi, longan, pineapple, mango, persimmon, jujube and kiwi, etc. In recent years, the development of fruit industry is fast in China, the fruit production has increased to 214.014 million t in 2010 from 161.201 million t in 2005. As people living standard enhancement, the fruits quality and safety are becoming more and more important. Fruits quality and safety have become an important factor that restricts the development of fruit industry in our country.

Application of a model-based HACCP system to turbidity control in a conventional waterworks

A model-based HACCP system for managing drinking water safety has been proposed by introducing a previously developed Integrated Water Supply System (IWaSS) model for the determination of critical control points (CCPs) and the establishment of critical limits (CLs). In such a HACCP system, hazard analysis is conducted as a quantitative risk assessment through Monte Carlo simulation with the IWaSS model, CCPs are identified through a regional sensitivity analysis, while the CLs for the CCPs are determined through an iterative simulation also with the IWaSS model. The methodology is then applied to a typical conventional waterworks to assess the potential of the waterworks to comply with the standard for turbidity and formulate effective strategies for turbidity control. Coagulation and filtration are found to be the CCPs to improve the performance of the waterworks in turbidity compliance, while source water and sedimentation are the quality control points (QCPs). CLs for the CCPs and QCPs are also quantitatively determined, based on which requirements for monitoring system and corrective actions are proposed.

Methods for preventing, decontaminating and minimizing the toxicity of mycotoxins in feeds

Moulds and associated mycotoxins are important factors adversely affecting foods produced using contaminated plant products or animal products derived from animals fed on contaminated feeds. Mycotoxins are toxic to humans and animals, which explains the major concern of food and feed industries in preventing them from entering the food chain. Prevention is essential since there are few ways to completely overcome problems once mycotoxins are present. Toxin-producing moulds may invade plant material in the field before harvest, during post-harvest handling and storage and during processing into food and feed products. Thus, toxigenic fungi have been roughly classified into two groups (i) field fungi; (ii) storage fungi. The Fusarium genus, e.g. F. verticillioides (formerly F. moniliforme), F. roseus, F. tricinctum and F. nivale, are ubiquitous soil organisms, which may infect cereals directly in the field thereby, increasing fumonisins, trichothecene, and zearalenone levels (depending on the species) during growth, ripening of grain and at harvesting. Fusarium sp. can have deleterious effect on plants and decrease plant productivity. Many species can infect heads of wheat and other small grain cereals in fields causing head scab or blight (FHB). Ear rot also can be caused by Fusarium sp. growing on maize. Furthermore, fungi can grow on the non-grain part of plants producing large amounts of mycelium towards the stem where it colonizes the vascular bundles, which inhibits the transfer of nutrients in the upper part of the plant. On the contrary, Fusarium sp. does not significantly contribute to the storage fungi or to the fungal contaminants found only on damaged grains. Due to the multiple possible origins of fungal infection, any prevention strategy for fungal and mycotoxin contamination must be carried out at an integrative level all along the food production chain. Three steps of intervention have been identified. The first step in prevention should occur before any fungal infestation; the second step is during the period of fungal invasion of plant material and mycotoxin production; the third step is initiated when the agricultural products have been identified as heavily contaminated. Such hazard analysis has some similarity with the HACCP management system of food safety [Degirmencioglu N., Esecali H., Cokal Y., Bilgic M., 2005. From safety feed to safety food: the application of HACCP in mycotoxin control. Arch. Zootech. 8, 19–32], mainly with the principles 2 (Determination of critical control points) and 3 (Establish critical limits). Most of the efforts must be concentrated on the two first steps since, once mycotoxins are present, it is difficult to eliminate them in a practical way.

Visual Basics computer simulation package for thermal process calculations

A comprehensive and graphic computer simulation program for retort thermal processing was developed using the Microsoft Visual Basic language. It was designed to be applicable to different retort thermal processing systems such as constant and variable retort temperature processing with different types of foods such as solids, liquids, and liquids containing particles in containers of different shapes and sizes. Finite difference and analytical models were used to solve the governing differential equations for heat penetration by conduction and convection, respectively. A numerical integration method was used for the calculation of lethality values and quality retention. The results of computer simulations using this program were compared to a conventional formula method. The agreement between the outputs from computer simulation and conventional formula method was excellent and consistent under different processing conditions, meaning that the program is accurate and reliable. The initial driving force to develop this computer simulation program was to provide data for training and testing of artificial neural artwork models and genetic algorithms for process characterization and optimization. However, the developed program can be employed for applications such as process design, validation and optimization, or for research purposes such as the investigation of intrinsic relationships between various input and output variables, and the determination of critical control points.