HACCP Team Research Articles

Peculiarities of preparation of the HACCP group members of catering units of preschool educational institutions

The object of research: specific differences in the functioning of HACCP groups of catering units of preschool educational institutions, which determine the potential directions of training the personnel of such groups.
 Investigated problem: training activities for HACCP teams and conformity assessment are guided by the practice of voluntary implementation and certification of food safety management systems. Although the introduction of permanent procedures based on the principles of the HACCP system at the facilities is a mandatory requirement, the current legislation does not provide for the certification of such procedures. Therefore, the adopted schemes for training specialists for food safety management systems require revision in order to harmonize with the national specifics of the implementation of HACCP procedures in the catering units of preschool education institutions.
 Main scientific results: conclusions are drawn that can help maximize the success of the preparation of the HACCP group members for the catering units of preschool educational institutions:
 
 Training of personnel for HACCP groups can be carried out by obtaining formal education with the help of existing educational programs after the implementation of appropriate educational components into them.
 When developing educational components for training potential participants in HACCP groups, it is advisable to take into account that at least one participant must have more relevant competencies than is customary in the practice of creating HACCP groups at large and medium capacities.
 The expected learning outcomes of the HACCP team members should provide opportunities for younger HACCP team members to feel confident that they are not “challenging their older colleagues” but providing valid explanations and evidence.
 
 The field of practical application of the research results: the results obtained give an idea of the peculiarities of the functioning of the HACCP groups of the catering units of preschool education institutions. The established circumstances made it possible to identify the specific features of personnel training for participation in the HACCP group. Such information is useful for officials who make a decision to create a HACCP group in the catering unit of a preschool education institution, recruit it and develop a training program for its participants.
 Innovative technological product: approaches to the development of educational components of educational programs for training personnel of HACCP groups for the catering units of preschool education institutions, taking into account the investigated features of the functioning of such groups.
 Scope of application of the innovative technological product: the established potential directions and restrictions in the training of personnel for participation in the HACCP group are relevant, understandable and aimed at officials who make the decision to create a HACCP group for the catering units of preschool education institutions, its staffing and the development of a training program for participants in this group.

Hazard analysis and critical control point of milkfish floss production as indigenous food from Banten province

Milkfish floss is indigenous food from Banten which is produced by Small and Medium Enterprise (SME). Milkfish floss is potential to be developed due to the high demand from outside Banten areas, but it is very easy to get rancidity, spoilage by the microbes, or existing dust and hair. Therefore, milkfish floss production process still needs to improve the processing method according to the standards to produce a safe and good product. Quality assurance is done by compiling hazard analysis and control point (HACCP) documents. The aim of this study was to identify hazards of raw material and production chain, determine CCPs in every chain, and create HACCP document plan. The research method was conducted by interview, observation, laboratory analysis, and literature review. The compiling of the HACCP document is carried out in several steps including creating a HACCP team, identification of consumers and product descriptions, making processing flow diagrams, identifying hazards, determining critical control points (CCPs), determining the critical limit, monitoring, and correcting action. The hazards that may occur in milkfish floss are residues of heavy metals, pathogenic microbes, thorns, dust, and hair. The CCPs of raw material are fish, lemongrass, lime leaves, shallot, and garlic, while the CCPs of the processing are the acceptance of fish, cleaning, steaming, frying, draining, and packaging.

PENERAPAN HACCP DALAM PROSES PRODUKSI MENU DAGING RENDANG DI INFLIGHT CATERING

HACCP is one of the food safety systems which is done by analyzing materials, processes, and food products. HACCP analysis can be used as an effort to control the quality of the fi nal product in order to meet the requirements of healthy, safe and halal food products. PT X is a catering company for aircraft service users (infl ight catering). This company has implemented HACCP in every food production. This is a descriptive research by observing the process of rendang meat production. The application of HACCP in PT. X is done by controlling temperature and time during production process to prevent microbes growth. From ten application of HACCP according to SNI No. 01-4852-1998 about HACCP there is a point that has not been accordance with SNI monitoring. Monitoring activities are not routinely performed on blast chilling and dishing process. Pieces of coconut milk’s pack fall in to the pan when cooking process because the cutting of coconut milk pack is done on the cooking pan. Other HACCP principles like HACCP team determination, product description, fl ow chart reaction, hazard identifi cation, critical point determination, critical boundary determination of each CCP, corrective action, microbiological verifi cation, and documentation are well implemented.

마른멸치 작업장의 식품안전관리인증기준(HACCP)모델 개발

This study were attempted to apply the HACCP system adopted in the dried anchovy workplace to ensure the hygiene safety of dried anchovy workplace. In this study, HACCP system procedures, including HACCP team organization, determination of critical control point(CCP), establishment of critical limits, mornitering and verification etc., were established using KFDA 12 procedures. To determine whether hazards were critical elements, we evaluated the likelihood and seriousness of each hazard element. The likelihood of residual microorganism and metal piece exceeding the acceptable limit in dried anchovy products were demonstrated to be a critical hazard element. Management of the boiling(CCP-1B) and metal detection(CCP-2P) were determined to be a critical control point. The standards for acceptable residual microorganism and metal piece were set based on relevant laws and regulations, and then the limits were adapted and established for the CCP. An HACCP plan applicable to dried anchovy workplace was established.

Systemic analysis 방법을 활용한 국내 학교급식 위생의 주요 영향 인자 분석 연구(2005-2014)

A systemic review on the factors affecting food catering hygiene was conducted to provide information for risk management of food catering in Korea. In total 47 keywords relating to food catering and food hygiene were searched for published journals in the DBpia for the last decade (2005-2014). As a result, 1,178 published papers were searched and 142 articles were collected by the expert review. To find the major factors affecting food catering and microbial safety, an analysis based on organization and stakeholder were conducted. School catering (64 papers) was a major target rather than industry (5 pagers) or hospitals (3 papers) in the selected articles. The factors affecting school catering were “system/facility/equipment (15 papers)”, “hygiene education (12 papers)”, “production/delivery company (6 papers)”, food materials (4 papers)” and “any combination of the above factors (9 papers)”. The major problems are follow. 1) The problems of “system/facility/equipment” were improper space division/separation, lack of mass cooking utensil, lack of hygiene control equipment, difficulty in temperature and humidity control, and lack of cooperation in the HACCP team (dietitian’s position), poor hygienic classroom in the case of class dining (students’), hard workload/intensity of labor, poor condition of cook’s safety (cook’s) and lack of parents’ monitoring activity (parents’). 2) The problem of “hygiene education’ were related to formal and perfunctory hygiene education, lack of HACCP education, lack of compliance of hygiene practice (cook’s), lack of personal hygiene education and little effect of education (students’). 3) The problems of “production/delivery company” were related to hygiene of delivery truck and temperature control, hygiene of employee in the supplying company and control of non-accredited HACCP company. 4) The area of “food materials” cited were distrust of safety regarding to raw materials, fresh cut produces, and pre-treated food materials. 5) In addition, job stability/the salary can affect the occupational satisfaction and job commitment. And job stress can affect the performance and the hygiene practice. It is necessary for the government to allocate budget for facility and equipment, conduct field survey, improve hygiene training program and inspection, prepare certification system, improve working condition of employees, and introducing hygiene and layout consulting by experts. The results from this study can be used to prepare education programs and develop technology for improving food catering hygiene and providing information.

EVALUATION AND IMPLEMENTATION HACCP OF FROZEN TUNA SAKU

Research about evaluation and implementation HACCP document of frozen tuna saku product Focus at HACCP document evaluation, used descriptive qualitative method and quantitative test from level histamine value in fresh tuna was received and pathogen bacterium at fresh water and also presentage of level improve with audited result of implementation from revised HACCP document. Revised of HACCP document frozen tuna saku, to show two critical control point the first at phase recieving fresh tuna as raw material with a purpose to histamnie eliminated, histamine value representing hazard potencial by applying critical limit control at refrigeration process use ice so that center of fish temperature remain at range 0- 4,4°C, and second critical control point in the butchering or dehaeding phase with a purpose to pathogen bacteria Escerichia coli, Coliform, and Salmonella spp eliminated which possible could happened from used fresh water without treatment. Audit result of revised HACCP document of frozen tuna saku implementation quantitatively its at level improve about 89% compared to HACCP document before revised that is still at level 62%, this level matter is make-up of in the case of document implementation revised by HACCP team. Level improve have to monitoring implementation HACCP document to make assurance of quality and security from frozen tuna saku, that has been export product. Keywords: audit, critical control point(s), critical limit, frozen tuna saku, HACCP, histamine

Exploring Idiosyncrasies and Potentialities of HACCP Team Across the Sharjah Food Industry, UAE

HACCP team is a group of people selected to undertake food safety and tackle all its related issues. This study was based on standard interview in order to explore HACCP teams' idiosyncrasies and potentialities across Sharjah-UAE food industry, quantitative and qualitative techniques were of use to conduct the analysis. There were 61 accessible HACCP certified businesses from which 11 businesses were selected randomly in order to carry out the interviews. Most businesses have a reasonable and a sufficient number of HACCP team members ranged between 5-10 members. Generally, total of 10 (90.9%) businesses out of 11(the total sample), have either an ideal number of HACCP team or close to this number which is recommended or stipulated in the regulation. Regarding HACCP team qualifications and expertise, the study had discovered that most of the HACCP team members were qulifed, it noticed that 7(63.6%) HACCP team represents the elite in his disciplinary; who’s the majority of their members got a higher education degree (M.Sc. and B.Sc.). And almost 3 (27%) HACCP team, whom they were completely education with B.Sc., expects one HACCP team that was trained by formal training. HACCP teams were with various disciplines and multidisciplinary approach existing to a certain extent in some HACCP teams whereas inter-hierarchical approach was not being known but surprisingly it appeared to exist in some HACCP teams. Finally study recommended as the HACCP team should be multidisciplinary; it also needs to be inter-hierarchical. Multidisciplinary represents the breadth/horizontal aspect of the organization, which mainly refers to differing knowledge and expertise, while inter-hierarchical refers to the length/vertical side of the organization represented by all levels within the organization.

경북지역 초등학교 영양(교)사의 학교급식 HACCP 시스템 수행 수준 및 장애요인 인식

The purpose of this study was to determine obstructive factors and performance level of the HACCP system among elementary schools in Gyeongbuk province. E-mail survey targeted 320 dieticians, and recovery rate was 74.1%. Consequently, 227 responses were analyzed. The questionnaire was composed of 58 items under four sections (general characteristics, dieticians' perceived HACCP performance level, dieticians' perceived CCP performance level, and obstructive factors of HACCP system implementation). The item with the highest rate of HACCP performance level was ‘HACCP training for foodservice employees in schools (4.02±0.70)’ while the lowest counterpart was ‘implementation of HACCP team meeting, reporting, and maintenance (2.74±0.99)’. The performance level of the item ‘HACCP training for foodservice employees in schools’ was perceived as highest when the number of students eating school meals was greater than 1,101 (P<0.05). Moreover, CCP 4 (4.44±0.53) and CP 5 (4.44±0.51) showed the best performance, whereas CCP 1 showed the lowest performance level (3.90±0.60). Therefore, reinforcement of hygiene instruction in menu planning is perceived as necessary. CCP 1, CCP 6 (P<0.05), and CCP 3 (P<0.001) showed significant differences in performance based on the number of students eating school meals. Further, according to results regarding obstructive factors of HACCP system execution, ‘general factor’ was the most severe obstructive factor in the application of HACCP (3.46±0.62). Among the ‘factors pertaining to dieticians’, the item ‘hardship of proper monitoring and micro-management due to overwhelming workload’ was most influential (3.46±0.96). Furthermore, the item ‘low budget allocation by educational offices (3.90±0.88)’ was influential among the ‘factors pertaining to school administrations’. In conclusion, the results of this research can help solve obstructive factors of elementary school food services and provide knowledge that is essential for the proper implementation of HACCP.

넙치 양식장 위해요소중점관리기준(HACCP) 적용모델 개발

We attempted to apply the HACCP system adopted in the food industry to a olive flounder (Paralichthys olivaceus) aquaculture farm to ensure the hygiene safety of farmed fish. In this study, HACCP system procedures, including HACCP team organization, critical point determination, establishment of standard limits etc., were established using Codex 12 procedures. To determine whether hazards were critical elements, we evaluated the likelihood and seriousness of each hazard element. The likelihood of residual medicine exceeding the acceptable limit in shipped fish products was demonstrated to be a critical hazard element. Management of the shipment stage was determined to be a critical control point (CCP). Checking the records for stock and release and maintaining a history of medicine use before shipping the fish were suggested as monitoring methods. The standards for acceptable residual medicine were set based on relevant laws and regulations, and then the limits were adapted and established for the CCP. An HACCP plan applicable to olive flounder farms was established.

HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PRODUKSI MALTOSA DENGAN PENDEKATAN GOOD MANUFACTURING PRACTICE (GMP)

This study describes a series of treatment processes and functions of each stage in the production process and the conditions of maltose product with GMP parameters are implemented by the application of HACCP is equipped with Work Instructions CCP. The study was conducted with qualitative data analysis, by comparing the data and the results of observations with the relevant literature, in the form of articles, research journals, and generally accepted standards, although the calculation of GMP with some quantitative data . Through the resulting composition of the seven studies document the HACCP assessment, include: (1) Establishment of HACCP team, (2) Description of Products and Processes, (3) Purposes and Consumer Products, (4) Process Flow Diagram, (5) Hazard Identification, (6 ) Determination of the CCP, and (7) Worksheet CCP. Documents 1, 2, and 3 have been prepared to review and revise the existing old documents, while the documents 4 to 7 is a new document. The seven documents is then also equipped with Work Instruction documents CCPs to facilitate labor in monitoring and control of critical control points (CCPs). The results showed maltose production proces s generally consists of four main phases, including: likuifikasi, saccharification, purification (filtration and ion processes), and concentration.

HACCP – The difficulty with Hazard Analysis

HACCP is a key element of modern food safety management practice 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 impacting successful HACCP application is limited and this knowledge is important to the delivery of systems that will control all relevant food safety hazards. HACCP principle 1, Conduct a Hazard Analysis, forms a central pillar of any HACCP plan since hazards need to be identified, analysed and understood before effective control measures can be specified. However limited guidance is available to HACCP teams on exactly how to approach the application of this principle. This paper discusses an investigation into the application of HACCP principle 1 by HACCP teams operating within manufacturing sites of a multinational food company. Using a combination of HACCP knowledge testing and HACCP plan assessment, the study identified weaknesses in knowledge of significant hazard identification and errors in the hazard analysis process, including errors in application of structured risk evaluation methods. Findings suggest that this is an area of difficulty for HACCP teams and that further detailed guidance in the application of this HACCP principle is urgently needed.

Mechanisms for assessing food safety risk

PurposeThe purpose of this paper is to review the methods for assessing food safety risk within a food safety plan.Design/methodology/approachThe research involved analysis of both qualitative and quantitative methods of risk assessment.FindingsRisk assessment is a key element of the HACCP approach to food safety. It requires food business operators and those on HACCP teams to determine both the acceptable level of contamination and the risk for the food business, and ultimately the consumer. The choice of food safety risk assessment model is crucial to an organisation. The mechanisms to determine what is acceptable can be a combination of scientific based and value based criteria and utilise qualitative or semi‐quantitative approaches. Whilst fuzzy logic has a place in making risk assessment more quantitative; specific software tools are required to enable quantitative risk assessment especially where what is acceptable at one point could, subject to other factors later in the supply chain, change to an unacceptable level of risk to the consumer. Quantitative mechanisms are required to make these decisions at organisational, or indeed at policy level, fully transparent.Originality/valueThis research is of academic value and of value to policy makers and practitioners in the food supply chain.

경남지역 학교급식 HACCP 시스템 적용 장애요인에 대한 영양(교)사의 인지도 분석

This study was conducted in order to understand nutrition teachers perceptions of barriers to implementation of HACCP system in school foodservices in Gyeongnam, Korea. Questionnaires were distributed to 350 nutrition teachers (dietitians) from November to December of 2009, and 214 were collected and analyzed. The results of this study were as follows. First, nutrition teachers (dietitians) recognized the following as barriers in implementing the HACCP system: ‘the status of facilities and utilities’> ‘monitoring’> ‘work satisfaction’> ‘foodservice employees’> ‘cooperation of HACCP team’> ‘cooperation of persons concerned besides foodservice employees’> ‘understanding the HACCP system’. Second, total working experience was found to be the factor most affecting ‘cooperation of HACCP team (p ‘CCP 3’> ‘CCP 2, ‘CCP 6’> ‘CCP 4’> ‘CCP 8’> ‘CCP 7’> ‘CCP 5’. In conclusion, this study showed that nutrition teachers (dietitians) in the Gyeongnam area recognized ‘the status of facilities and utilities’ from HACCP areas and ‘CCP 1 (menu planning)’ from CCP stages as the greatest barriers to implementing the HACCP system in school foodservices. To implement the HACCP system successfully in school foodservices, facilities and utilities should be properly equipped, and menu planning training for nutrition teachers (dietitian) should be conducted.

Re-thinking the HACCP team: An investigation into HACCP team knowledge and decision-making for successful HACCP development

The multidisciplinary HACCP team is a firmly embedded part of the HACCP system and it is a generally held belief that the outcome of this team approach will be a stronger food safety system than could be developed by individuals working alone. HACCP team members are normally selected for their operational skills and expertise rather than HACCP knowledge, and are normally trained to an equivalent level in HACCP principle application. However if there are weaknesses in the HACCP team's knowledge about how to apply HACCP principles it follows that there could be weaknesses in the system. Similarly the way that HACCP team members interact and share knowledge could have an impact on food safety, particularly whose view will prevail when there is a difference of opinion, and whether more junior team members have the confidence to challenge their more senior colleagues. It is therefore important to understand the way that HACCP teams work together to make decisions about food safety and HACCP.In the setting of a multinational manufacturing organisation, this research uses a combination of HACCP knowledge testing of individuals and teams with observation of the HACCP team decision-making process to investigate the impact of HACCP teams on the success of the HACCP development process. Findings are contrary to the expected outcome, in that HACCP team knowledge was not necessarily better than that of the individual team members. A potential effect of the team scribe on HACCP effectiveness was identified. Results are discussed with reference to team decision-making models.This research provides insight into HACCP team decision-making processes, and identifies potential limitations within HACCP team operation that need to be understood by food companies. The findings challenge traditional views of the HACCP team and propose approaches to team selection that will maximise HACCP development success.

Post‐training assessment of HACCP knowledge: its use as a predictor of effective HACCP development, implementation and maintenance in food manufacturing

PurposeHACCP training is acknowledged as a key requirement for the development of effective HACCP systems. However, there are few measures of the standards of training being offered or of the effectiveness of learning that takes place and no agreed methods to measure HACCP knowledge following training. Sets out to investigate this issue.Design/methodology/approachA HACCP knowledge questionnaire was developed to measure HACCP team member knowledge following training. Data were collected from 91 individuals in a multinational organisation and predictions were made on likely effectiveness of HACCP systems based on team‐member knowledge.FindingsThis paper outlines the preliminary results from a research project investigating the impact of training on effective HACCP implementation in a multinational organisation.Research limitations/implicationsLimitations concerning sample size, timing and possible lack of understanding are discussed.Originality/valueA new tool to measure HACCP team member knowledge is described and use of HACCP knowledge as a predictor of HACCP system effectiveness is discussed.

Barriers of HACCP team members to guideline adherence

A cognitive-behavior model to evaluate barriers to HACCP guideline adherence by HACCP team members was developed. It was based on the theory of experiential learning where knowledge, attitude and behavior must be sequentially overcome. Twenty-seven HACCP team members from four food processors participated to assess barriers to guideline adherence. Non-awareness to HACCP guideline was a major barrier. The national government was recognized as key source of HACCP information. Commitment to adopt HACCP guideline was established. Also, the need for food processor management to understand that teams must be multidisciplinary to ensure guideline adherence has been established.

Application of Hazard Analysis Critical Control Points system to enteral tube feeding in hospital.

An HACCP system was implemented for the quality assurance of preparation, storage and delivery of enteral feeds to patients in hospital. Routine methods of feed preparation, storage and delivery to patients were studied and a flow chart was initially made. After identifying hazards, an HACCP team was assembled, a flow chart was modified and critical control points were defined using a decision tree. Control measures for each step of the process and its monitoring and corrective measures to be applied were also defined. In addition, feed samples were analysed for microbiological quality and feed storage temperatures were also recorded, before and after the implementation of the HACCP system. When the control measures were applied and monitored, the hazard was reduced. Bacterial counts in feed were reduced from 105 cfu mL-1 to < 101 cfu mL-1. The results show that contamination of enteral feed may be reduced or eliminated if a systematic approach such as HACCP is applied effectively.

Hazard identification: from a quantitative to a qualitative approach

Hazard identification is a common step in the hazard analysis and risk-assessment processes. The fact that this step is shared between the two processes is creating some confusion about how they can be used in our food safety programs. Hazard analysis and risk assessment are fundamentally different and independent processes. Hazard analysis is a qualitative, local process conducted by a food plant's HACCP team. This process usually requires several weeks or months to complete. In contrast, risk assessment is a quantitative, global process in which a numerical degree of risk can be calculated for a particular hazard. It is usually conducted by a large consortium that includes regulatory, public health, academic, and industry participation. It is a longer process, typically requiring several months or years for completion. In hazard analysis, one major method for the identification of hazards consists of a review of the sensitive ingredients used in food production. Many food companies maintain sensitive ingredient lists for hazards such as Salmonella, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, aflatoxin, allergens, etc. Another major method for the identification of hazards consists of an open-ended brainstorming process by the HACCP team, which in 1992 replaced the brief, formal hazard analysis process that was first used about 30 years ago. The limited number of questions considered in the formal process proved to be insufficient to address the needs of the food industry, which is continually dealing with new hazards, new products, new processes, new markets, and new regulations. HACCP systems are designed to control identifiable hazards. Additional hazards that may need to be included in HACCP plans include previously unknown hazards that are identified by epidemiological efforts, and “regulatory hazards” that are mandated in new food regulations.

How to make HACCP really work in practice

A HACCP system that really works in practice will depend on the competency of the people who both developed it and who operate it, and the prerequisite programmes, which support it. If it is to be truly successful then there must be an overriding internal belief in the HACCP approach and what it can do for the business once properly implemented. There are fundamental issues concerning the Training and Education which need to be considered, such as the variable quality of education and training available on a global basis, impinge on the ability of HACCP teams to conduct a Hazard Analysis. Compounded with this is the general weak understanding of the HACCP and prerequisite programme relationship and of the implementation and maintenance phases … on how to make it really happen. These elements are considered against four key stages to the application of HACCP principles.

Practical application of predictive microbiology software programs to HACCP plans.

We studied how predictive microbiology models could practically be applied to HACCP plans with two predictive software programs that are currently available. The software programs were the Food Micromodel elaborated by the Ministry of Agriculture, Fisheries, and Food, U.K. and the Pathogen Modeling Program of Eastern Regional Research Center, U.S. Department of Agriculture. They successfully provided useful information on (i) the determination of Critical Control Points (CCPs), (ii) the estimation of critical limits at CCPs, (iii) the decision of abused products, (iv) the assessment of equivalence of HACCP plans, and further (v) the development of new products. With the information simulated by the software programs, HACCP teams could make scientific and objective decisions for developing their individual plans. It was also confirmed that microbiological process standards for food processing are indispensable for the application of the predictive programs to HACCP plans.