Implementation Of HACCP System Research Articles

Implementation of Prp and Haccp System for Commercial Cake Filled with Butter Cream Cake Samples in Dakahlia Governorate

Implementation of Prp and Haccp System for Commercial Cake Filled with Butter Cream Cake Samples in Dakahlia Governorate

Implementation of HACCP System in a tuna fish Industry

The challenge of this work was to guarantee the safety of canned tuna by HACCP implementation system. 4 critical control point (CCPs) were selected by an experienced team HACCP to evaluate the efficiency of the system in a tuna fish Industry. The CCP1 is the control of the freshness of the flesh of tuna fish on receipt. The CCP2 is a determination of the levels contents of the histamine and of the mercury of the tuna on receipt. The CCP3 is the control of the seams. The CCP4 is the sterilization. The levels of histamine and mercury contents in fish receipts were aranged between 10.5-29.5 and between 0.022-0.055 mg/kg respectively. No microbiological contamination was detected. pH values were ranged between 5.65-6.02 and the cold chain was respected. Thus, the results show that all CCPs are controlled and validated.

Assessing Food Safety Risks in Wafer Production

Ensuring food safety and halal compliance is crucial for the competitiveness of food products, especially in Indonesia where issues with unsafe and non-halal food distribution persist. This research investigates the implementation of food safety and halal systems in the wafer production process. Through employee interviews and utilizing the 5W + 1H method, alternative strategies and risk controls are identified. The study reveals that the company's efforts to enhance food safety and halal compliance include implementing the HACCP system and the Halal Product Guarantee System. Observations indicate that continuous monitoring of the HACCP system in the production area is essential for improving food quality and safety. This research bridges a gap in understanding the implementation of food safety and halal systems in the food industry, providing insights for companies aiming to enhance their practices and meet regulatory requirements effectively. Highlights : Investigation into food safety and halal systems in wafer production. Utilization of employee interviews and 5W + 1H method for analysis. Implementation of HACCP and Halal Product Guarantee System to enhance compliance and quality. Keywords : Food safety, halal compliance, wafer production, HACCP system, risk controls

Compliance to Food Hygiene Practice Standards Among Food Handlers in Selected Restaurants in Nairobi City County, Kenya

The already developed Kenya Standard - Hygiene requirements in food service establishments and catering operations KS 2573:2015 outlines food hygiene practice requirements for food service establishments including restaurants. The broad objective of the study was to evaluate compliance to food hygiene practice standards among food handlers in selected restaurants in Nairobi City County. A descriptive, cross-sectional study design was used. The study targeted 39 purposively and proportionately sampled restaurants and 316 food handlers in the selected restaurants in Nairobi City County. The dependent variables were implementation of HACCP system and food handlers’ food hygiene practice, and the independent variable was compliance to food hygiene practice standards in restaurants. Data was collected using interview guides and questionnaires. SPSS version 26 was used to analyze the data and these findings are reported in a descriptive manner. Qualitative method was used to analyze content from interviews for themes. Gaps were identified in food temperature control for high risk foods in all food handling stages. Low proportion of food handlers consistently reported good food hygiene practice in aspects analyzed under food time and temperature control. The study recommends monitoring capacity strengthening by Public Health Inspectorate to ensure food hygiene practice standards required in restaurants and among food handlers is adhered to.

Algorithm for the implementation of the HACCP system in the production of solodkovershkovo butter

In connection with the globalization of trade activities, the consumer can purchase any food products of different geographical origins regardless of the season, which, on the one hand, is a positive aspect and, on the other hand, complicates the process of ensuring food safety, increasing the probability of movement, delivery of batches of dangerous food products. The paper describes the theoretical foundations of the HACCP system implementation algorithm in butter production. The safety of food products requires the formation of a team of experts from various fields of science and the most excellent experience in the technological process. It is emphasized that the general description of the product, in addition to the technological process and requirements for the safety and quality of the final product, should include storage conditions of the final product, methods of consumption, methods of sale, and transportation conditions. The need to analyze sales markets, consumers, and demand for the final product is indicated. Based on this information, it is necessary to predict the possible use of the product by consumers. The block diagram of the production process was analyzed, which describes all the main stages of the production process. Emphasis is put on checking the flow chart for compliance with the existing production process. It is necessary to make a list of all potential hazards associated with each stage of work (from raw materials to the use of the product by the consumer) and assess their significance, that is, considering the probability of their occurrence and consequences for health. It was emphasized that the verification process is essential for ensuring the effective operation of the HACCP system and production in general. That is why it is necessary to verify all system elements, from hazard analysis, critical limits, and monitoring parameters to corrective actions and verification procedures. Sometimes, due to the complexity of the production process, it is easier to develop different HACCP plans, such as implemented CPC and measures developed for their management. In the case of implementing such a system development, it is essential to ensure proper communication between the various HACCP plans, which will ensure a regulated system. Keywords: algorithm, HACCP, quality, production, food products.

Evaluation of HACCP Implementation within Food Industry in China

This study assessed the implementation of HACCP system in Chinese food industry. The project aimed to evaluate the extent of HACCP implementation within food manufacturers in China and identify major barriers to this system. The results of this study indicate that most participants had implemented HACCP, while the others that did not implement this system had several characteristics, including small scale. Private Ownership Company and mainly focusing on the domestic market. The application of the system is hampered by several obstacles, such as the high cost of establishment and maintenance and the low recognition of HACCP system in China. Therefore, it is necessary to provide adequate support and propagate and train about food safety knowledge in order to promote the food safety consciousness of public.

Raw materials for the production of gluten-free products investigation

The food allergy and allergen control are important for global health concerns. Latent allergens are a paramount problem in the specialized food products. Cross-contact and post-cleaning contamination are the main sources of these problems. According to the norms of the Technical Regulation Custom Union N 027/2012 and the Codex Stan 118-79 standard, the gluten content in food products should not exceed 20 mg / kg of the product. The purpose of this study was to analyze raw materials for the gluten-free food products manufacture to justify the HACCP system implementation. The samples of gluten-free flours were selected as research objects to assess the cleanliness of storage, transportation and production facilities in factories producing gluten-free products. In this study, we analyzed the samples of gluten-free flours to assess the cleanliness of storage conditions, transportation and industrial premises in gluten-free factories. The results showed that when using raw materials stored under improper conditions an increase in the gluten content in the final product is observed. We concluded that the gluten-free flours storage conditions in a room with gluten-containing raw materials are unacceptable, because the final product will have high gluten content. Thus, this product cannot be marketed as gluten-free. In addition, we analyzed the washes from the equipment after baking cookies from these flours. We found that in order to comply with regulations, it was necessary to conduct 3 consecutive washing

Scientific substantiation of HACCP system implementation in juice production

The purpose of the study is to substantiate the scientific implementation of a safety management system based on HACCP principles in the production of juice. Research Methods: Integral Risk Analysis, Decision Tree to Identify Critical Control Points. On the basis of theoretical data and research of the production process, an analysis of hazardous factors affecting the safety of the finished product is made. Based on the requirements of good hygiene and manufacturing practices (GMP and GHP), 13 prerequisite programs have been developed for the enterprise. The prerequisite programs specify which operational records should be maintained by the enterprise. According to the normative documents, which establish requirements for the HACCP system at the Ukrainian enterprises. Obligations in Ukraine are regulated by the provisions of the Code for the Association of Ukraine with the European Union and that it is consolidated on the basis of legislation and regulatory acts. The HACCP group at the enterprise, juice description, identification of specific consumer groups, development and validation of the block diagram, analysis of dangerous factors, establishment of critical control points, establishment of critical limits, monitoring systems, corrective actions, validation and verification procedures, and document management. The description of the juice includes the composition; structure and physicochemical characteristics; microbiological and chemical criteria; type of processing, method of consumer and transport packaging; type of marking; storage and transportation conditions; expiration date; method of consumption, marketing method; information about the intended consumer consumption (use). The production flowchart is based on the technological instructions of the enterprise and tested. Hazardous factors analysis includes biological, chemical and physical factors. On the basis of the analysis of the uncertainties, a critical production control point was established. The critical control point is determined at the stage of heat treatment of the product. Critical limits and monitoring system identified - critical points should be checked daily. Also, monitoring records of critical control points should be maintained on a daily basis. Keywords: safety management system, good manufacturing practices, prerequisite programs, hazard analysis, critical control points (ССР). REFERENCES 1. Uhoda pro asotsiatsiyu, March 21, 2014. – Avialable at: https://zakon3. rada.gov.ua/laws/show/984_011. 2. Pro osnovni pryntsypy ta vymohy do bezpechnosti ta yakosti kharchovykh produktiv Law of Ukraine of December 23, 1997 No. 771 – Avialable at: https://zakon.rada.gov.ua/laws/show/771/97-%D0%B2%D1%80. 3. Plakhotin, V. Ya. Problems of development and implementation of the HACCP system and ways of solving, (2009). – Vol. 36 (2). – Avialable at: http://nbuv.gov.ua/ UJRN/Np_2009_36%282%29__59. 4. HACCP & HARPC: What is the difference between the HACCP and HARPC (2019). – Avialable at: https://safefoodalliance.com/haccp/what-is-the-difference-between-thehaccp-and-harpc/. 5. HACCP, VACCP, TACCP and HARPC – Food Safety Plans Explained, (2019). – Avialable at: https://www.foodsafety.com.au/blog/haccpvaccp-taccp-and-harpc-food-safety- plansexplained. 6. Kafetzopoulos, P. Measuring the effectiveness of the HACCP Food Safety Management System (2013). Food Control, Volume 33, Issue 2, October 2013, P. 505–513. – Avialable at: https://www.sciencedirect.com/science/article/ abs/pii/S0956713513001667. 7. Goodrich, Schneider R. M. The Juice HACCP Program: An Overview / R. M. Goodrich Schneider, K. R. Schneider // IFAS Extension University of Florida. – Avialable at: https://edis.ifas.ufl.edu/pdffiles/fs/fs12400.pdf. 8. Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. – Avialable at: https://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX%3A32005R2073. 9. Khellier, M. Eksport zamorozhenykh dribnykh fruktiv do YES: Praktychnyy posibnyk dlya ukrayinsʹkoho ahrobiznesu (2017). – Avialable at: http://www.krcci.pl.ua/uploads/files/FrozenBerries_2017.pdf. 10. Schmidt, R. H. A Model HACCP Plan for Small-Scale, Fresh-Squeezed (Not Pasteurized) Citrus Juice Operations 1 (2007). – Avialable at: https://www.researchgate.net/publication/260401936_A_Model_HACCP_ Plan_for_Small-Scale_Fresh-Squeezed_Not_Pasteurized_Citrus_Juice_Operations_1. 11. Pyvovarov, YE. P. Systema upravlyannya yakistyu ta bezpechnistyu kapsulʹovanykh napivfabrykativ z probiotychnymy mikroorhanizmamay (2016). – Avialable at: http://repository.kpi.kharkov.ua/bitstream/KhPI-Press/21871/1/vestnik_KhPI_2016_12_Pyvovarov_Systema_upravlinnia.pdf. 12. Pro zatverdzhennya Vymoh shchodo rozrobky, vprovadzhennya ta zastosuvannya postiyno diyuchykh protsedur, zasnovanykh na pryntsypakh Systemy upravlinnya bezpechnistyu kharchovykh produktiv (НАССР) : Nakaz Ministerstva ahrarnoyi polityky ta prodovolʹstva Ukrayiny from October 01, 2012, № 590 – Avialable at: https://zakon.rada.gov.ua/laws/main/z1704-12. Published : 2020-05-12

Methodical aspects of the neutralization of risks of innovative managing the development of hotel and restaurant enterprises

The article proves the necessity to intensify the activity of hotel and restaurant busness which will allow to avoid risks or to minimize their impact in order to increase the level of competitiveness in the domestic and foreign markets. It is proved that HACCP system can provide requirements of the modern world in the manufacture of safe products and provision of safe services. The main advantages provided by the hotel and restaurant enterprise are the development and implementation of HACCP system in Ukraine. A structural logical scheme of evaluating one of elementary risks of HACCP system implementation to the activities of the hotel and restaurant business is constructed in accordance with the proposed approach. The method of neutralizing risks of innovative management of the development of hotel and restaurant business is worked out.

Основні вимоги законів України щодо впровадження системи HACCP на м’ясопереробних підприємствах в контексті законодавства ЄС

Основні вимоги законів України щодо впровадження системи HACCP на м’ясопереробних підприємствах в контексті законодавства ЄС

Methodological Aspects of Implementation of the Safety System in the Activity of Hotel and Catering Industry Enterprises

The essence of the HACCP system is revealed. The urgency of the development and implementation of the HACCP system in the hotel and catering business enterprises is proved either. The conceptual aspects of the HACCP methodology are presented that allows to maintain the focus on the safety and quality of the products and services of the hotel and catering industry as the highest priority. The successive stages of the HACCP system implementation in the hotel and catering business have been developed. The checklist for analyzing the risks of the process of reception and accommodation of the consumers at the hotel is presented either. It has been proved that the development and implementation of the HACCP system will provide the hotel and catering industry with the competitive advantages.

Comparative Analysis of Mortality Number Before and After HACCP System Implementation in Different Scales of Swine Farm

Comparative Analysis of Mortality Number Before and After HACCP System Implementation in Different Scales of Swine Farm

Application of Haccp System on Guava Nectar Production Line

HACCP is a key part of modern food safety management applications such that design, implementation, control and management of HACCP systems are crucial to the production of safe food products. Whilst it is widely accepted that food companies should apply HACCP, understanding of the factors affect successful HACCP application is limited and this knowledge is important to the delivery of systems that will control all relevant food safety hazards. An important portion of fruit production is processed into nectar .،،Nectar, refers to non-alcoholic beverages produced by dilution of fruit pulp or juices. Nectar is commercialized from a single fruit or more. ،،Nectar must contain at least 25 – 50 % fruit juice, depending on the type of fruit. This study presenting the application of HACCP and focuses on the flow diagrams based on the production line of manufacture guava nectar in Egyptian Canning Company (BEST) located in Delta region of Egypt. It also studying the effect of Pasteurization and storage on physiochemical characters, moisture, ash, protein, total color density, vitamin C and amino acids in guava nectar. It also presents an analyses of the hazards and the critical control points (CCP) and monitoring them beside verification to assure that the HACCP system is working effectively.

Food safety knowledge among foodservice staff at the universities in Jordan

This study examined food safety knowledge of foodservice staff in food establishments at the universities in Jordan. A total of 520 foodservice respondents from 79 foodservice establishments located at 27 universities (34 campuses) were conveniently selected to participate in this cross sectional study. The participants completed a questionnaire composed of two parts; general characteristics and food safety knowledge. Results showed that respondents generally had insufficient food safety knowledge with mean score of 67.1%. Food safety aspect with the highest score was “personal hygiene” (74.9%), followed by "foodborne pathogens and related symptoms and illnesses" (74.3%) and "cross contamination prevention and sanitation" (71.9%) aspects while the aspects with the lowest score were "health problems that would affect food safety" (61.1%) and "safe storage, thawing, cooking and reheating of foods" (53.5%) aspects. The respondents had very poor knowledge on the fundamental information of HACCP system. There were significant (P-value ˂0.05) association between food safety knowledge and respondents' gender, age, monthly salary, educational level, years of experience, and enrollment in food safety training. Logistic regression results showed that food workers had lower (P-value ˂0.05) food safety knowledge compared to dietitians (OR 0.253). Also, respondents from external managed establishments or enrolled in food safety training were more likely to have more food safety knowledge (OR 2.5) than those from internal managed establishments or did not enroll in food safety training. This research revealed the importance of education and consistent training of food foodservice staff coupled with effective implementation of HACCP system in reducing the risk of food poisoning in foodservice establishments at the universities in Jordan.

ASPECTS OF HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION INTO UKRAINIAN INDUSTRY IN CONTEXT OF RATIONAL WATER RESOURCES USE

The issues of the essence of water certification for its consuming at industrial enterprises, as well as food enterprises, have been investigated. Problematics of HACCP implementation in modern Ukrainian circumstances has been investigated, the necessity of system management of water resources (as an element of food products) quality and safety has been stated. The analysis of the existing conditions for developing and implementing such systems in Ukraine has been stated. The main approaches for the HACCP implementation have been investigated, the economical evaluation of the effectiveness of this system implementation to increase enterprises’ competitiveness and to increase their financial indexes has been conducted. We analyzed the degree of HACCP system implementation influence on the mechanism of rational water resources use. We determined the key problematics of industrial enterprises water use, concerning enterprises connected with food production and we also determined the ways of solving these problems by implementation of the mechanism of pre-conditional programs implementation. We suggested using of this methodic for following the direction of quality indexes of water improvement while this water is used in the food industry. We determined the strategy of increasing concurrency of enterprises as a result of water quality improvement; and also improvement of financial indexes by decreasing ecological payments. We proposed methodic for the critical control points determination and also determination of the according to these points decisions, which gives an opportunity to check put the controlling events to decrease or to annulate dangerous factors at some technological processes. We also used the experience of HACCP implementation abroad in context of rational water resources use. We compared technical possibilities for the perfects system functioning at Ukrainian enterprises and enterprises abroad. The proposed mechanism for including HACCP to the system of rational water resources use of industrial enterprises is of a particular scientific and practical interest. We investigated structure of managing phases of implementation of this system to Ukrainian enterprises. The economical appropriateness of this system implementation has been ordered.

Implementation of Food Safety Management System in Food Production and Handling in Northern Serbia

HACCP means a prevention-based food safety system that identifies and monitors specific food safety hazards which can adversely affect the safety of food products. Food business companies in northern Serbia have worked on the implementation of HACCP systems for 10 years. This paper analyzes degree of implementation of HACCP, degree to which workers in production understand the importance of HACCP and how the food business companies are applying HACCP procedures in practice. The study was conducted through a survey that included 642 employees in 191 food business companies in northern Serbia. Efficiency of food safety management system application, such as, knowledge about food safety management systems, benefits of implementing food safety management system, barriers for implementation of food safety management systems, priorities of companies for implementation of food safety management systems etc). Results presented in this paper are the results of surveys conducted in food businesses in northern Serbia.

Analysis of Purpose, Effectiveness and Problem of HACCP System Implementation according to Scales of Swine Farm

Analysis of Purpose, Effectiveness and Problem of HACCP System Implementation according to Scales of Swine Farm

Effects of HACCP System Implementation on Advantage and Disadvantage and Mortality Number of Swine Farms in Korea

Effects of HACCP System Implementation on Advantage and Disadvantage and Mortality Number of Swine Farms in Korea

Implementation of traceability and food safety systems (HACCP) under the ISO 22000:2005 standard in North Africa: The case study of an ice cream company in Algeria

Our study aims at establishing and implementing the HACCP and traceability system, in an integrated approach, of ice cream processing in order to control food borne safety hazards, to minimize the production and distribution of unsafe or poor quality products, thereby the potential food safety risks and associated food recalls. Internal information capture points were identified in ice cream process and the corresponding traceability information to be recorded were determined. Biological, physical, chemical and allergens hazards that could emerge at each stage of the production were identified. After hazards identification, the critical control points (CCPs) and operational prerequisites programs (oPRPs) were selected using a decision tree. Results showed that cleaning-in-place, filtration, pasteurization, cooling storage and transport stages were the critical control points identified. Critical limits, monitoring methods and frequency, responsibilities and corrective actions of the processes are also presented. Finally, the impact of implementation of food safety system (HACCP) on aerobic plate count (APC) and coliforms in vanilla, strawberry and chocolate flavoured ice cream was investigated. The results of HACCP adoption showed the reduction of APC in all flavours of the ice cream samples tested, being higher for the strawberry from 4.18 ± 3.03 till 3.80 ± 2.71 log CFU/g. Besides, a significant decrease of coliforms from 2.39 ± 1.76 till 2.11 ± 1.42 and 2.54 ± 1.62 till 2.02 ± 1.15 log CFU/g was observed in ice cream samples with a chocolate and strawberry flavour, respectively. In conclusion, the implementation of traceability and HACCP system, under the ISO 22000 standard has allowed tracking and tracing of ice cream products improving the microbiological quality of the ice creams.

Proizvodnja sudžuka primjenom norme HRN BAS 1049:210

Application of Halal Standard HRN BAS 1049:2010 in production of Sujuk The application of the Halal Standard HRN BAS 1049:2010 in the production of Sujuk is prescribed by the implementation of HACCP system and the certification issued by the Centre for Halal Quality Certification. The paper presents halal standard requirements in the course of Sujuk production from raw materials to finished products. Sujuk is a traditional dry, spicy sausage originating from Bosnia and Herzegovina consisting of ground beef with the addition of various spices (sumac, garlic, salt, red pepper). The production of Sujuk is based solely on raw material sources awarded the halal certification. The process of production prevents the cross contamination of halal (permitted) and haram (prohibited) raw materials and products by defining the 5 HrCCP (Haram Critical Control Points): HrCCP1 – procurement, reception and storage of raw materials, HrCCP2 – raw material preparation, HrCCP3 – production of sausage meat, HrCCP4 – smoking, HrCCP5 – storage of finished products. The halal quality certification may only be awarded to a product produced in accordance with the requirements of the Halal Standard HRN BAS 1049:2010.