Hazard Analysis And Critical Control Point Plan Research Articles

Implementation of Food Safety Management System and its Effects on Business Performance in an Educational Institution Restaurant.

Food safety standard implementation is fundamental to the prevention, detection, and management of foodborne risks as well as the realization of food security, protection of health, and economic sustainability of food manufacturing, processing, and distributing enterprises. The global food safety standard, Hazard Analysis and Critical Control Point (HACCP) is one such instrument deployed to promote food safety in the hospitality industry worldwide. A higher educational institution in Kenya introduced HACCP ten years ago as part of its ongoing quality improvement policy to gain the advantages of implementing the standard in the food business, and as a reaction to incidents of food contamination in its restaurant that raised concerns among the customers and the leadership. Food contaminations were experienced even after the implementation of the HACCP food safety program, which brought to the fore the pitfalls that occur due to deviations from the HACCP plans and loss of control that expose consumers to food hazards. Despite the introduction of HACCP in the institution’s restaurant in 2014, there have been incidents of lapses in food quality among which was a suspected food contamination resulting in undesired customer experiences. This study aimed to evaluate the effects of the implementation of HACCP food safety management processes on food and beverage safety and business performance at the institution’s restaurant. The specific objectives of the study were to assess the implementation of the HACCP food safety management system in food production and sales; assess the customer perceptions and confidence levels in the quality and safety of food and beverages served, and to evaluate the effects of the HACCP food safety management programme in the delivery of safe food and the general business performance at the institution restaurant. The study design was exploratory and involved a survey of restaurant customers using a structured questionnaire, and interview of key informants using an interview guide. The researcher also observed food chain processes using a checklist. The study population was primarily the management and staff of the institution restaurant as well as the client population comprising students, instructors, administrative staff, institution managers, and regulatory agency representatives. The data obtained from primary sources was complemented with secondary data. Quantitative data were analysed using descriptive statistics and results were presented in tables, graphs, and pie-charts while qualitative data were analysed thematically. The key findings of the study were that despite some challenges and complexities in the implementation of HACCP, this food safety management system had significantly reduced the incidence of food contamination in the facility. Further, based on customer perceptions and feedback, the institution had registered high customer satisfaction scores (CSAT) and customer retention rates (CRR). In addition, the institution was able to generate sustained and increasing revenues and profits for the institution. The study therefore concluded that HACCP is an important instrument for promoting and safeguarding food safety in the hospitality industry and an important tool for building customer confidence and generating revenues for food businesses. The key recommendation from this study is that the institution should address identified issues of space, equipment, staff, and supplier knowledge and skills that compromise conformity with HACCP requirements.

Integration of Hazard Analysis and Critical Control Points HACCP with Maintenance Practices: Enhancing Food Safety in the Food and Beverage Industry; A Review.

The integration of Hazard Analysis and Critical Control Points (HACCP) with maintenance practices represents a proactive approach to ensuring food safety in the food and beverage industry. HACCP is a systematic preventive approach to identify, evaluate, and control food safety hazards, while maintenance practices are essential for maintaining the reliability and cleanliness of equipment and facilities. This paper explores the principles of HACCP, the role of maintenance in food safety, and the benefits of integrating HACCP with maintenance practices. It discusses strategies for incorporating maintenance-related critical control points (CCPs) into HACCP plans, challenges, and best practices for implementation, and case studies illustrating successful integration efforts. The paper concludes with recommendations for organizations seeking to enhance food safety through the integration of HACCP with maintenance practices.

Integration of Hazard Analysis and Critical Control Points (HACCP) with Maintenance Practices: Enhancing Food Safety in the Food and Beverage Industry; A Review.

The integration of Hazard Analysis and Critical Control Points (HACCP) with maintenance practices represents a proactive approach to ensuring food safety in the food and beverage industry. HACCP is a systematic preventive approach to identify, evaluate, and control food safety hazards, while maintenance practices are essential for maintaining the reliability and cleanliness of equipment and facilities. This paper explores the principles of HACCP, the role of maintenance in food safety, and the benefits of integrating HACCP with maintenance practices. It discusses strategies for incorporating maintenance-related critical control points (CCPs) into HACCP plans, challenges, and best practices for implementation, and case studies illustrating successful integration efforts. The paper concludes with recommendations for organizations seeking to enhance food safety through the integration of HACCP with maintenance practices.

Hazard Analysis and Critical Control Point (HACCP) Application to Dry-Cured Pastrami in Egyptian Pastrami Factories.

The current study established a HACCP tactic for all hazards related to Egyptian dry-cured pastrami production. All types of hazards that could occur at each production step were depicted. The fabrication steps of pastrami were originally based on the processes and conclusions presented in two previous publications by members of the research team; thus, the current scientific paper is considered a completion of the two previous publications. All operations executed and products manufactured outside the pastrami factory were excluded. The HACCP system was only applied to dry-cured pastrami production stages from receiving frozen raw meat and non-meat ingredients until packaging and storing the final product. Four CCPs were detected and taken into account. The permissible critical limits of additives and non-meat ingredients were considered. Suitable corrective actions were arranged. Regular HACCP plan review, proper recording of detected CCPs and critical limits were necessary for validation processes. Following up with the supply chain by obtaining the certified suppliers, together with the importance of the verification procedures of the elaborated HACCP plan, were essential in order to ensure the production of safe food without defects.

Screening the Implementation of HACCP Principles in the Romanian Seafood Industry. Case Studies and Optimisation Scenarios

HACCP (Hazard Analysis and Critical Control Points) is considered an efficient tool for both the food industry and health authorities in preventing foodborne diseases. Seafood and fishery products in particular may harbor biological, chemical and physical hazards, as their chemical composition makes them much more perishable than meat products and constitute better substrates for growth of pathogenic bacteria. In this context, the aim of this paper was to perform an in-depth analysis of the HACCP implementation for the major shellfish [rapa whelk Rapana venosa (Valenciennes, 1846) and Black Sea mussels Mytilus galloprovincialis Lamarck, 1819] and marine/freshwater fish species [Danube shad Alosa immaculata Bennett, 1835; sprat Sprattus sprattus (Linnaeus, 1758); mackerel Scomber scombrus Linnaeus, 1758; various carp species] processed by the Romanian seafood industry at the Black sea coast. Field visits to the processing plants were performed in February and March 2022 and the application of the HACCP plan was documented, in order to identify potential weaknesses and drawbacks. Optimization scenarios for each of the two case studies were considered, to foster the safe and responsible development of the sector in Romania.

Medical Review and Analysis of Canned Food Production Safety

Summary Food safety is an essential and integral part of public health policies in developed countries. Canned foods play a significant role in modern human nutrition. Improving the safety of internal control in production is additional prevention of the potential risks of consuming contaminated food. The present study aims to perform a health assessment and medical analysis of the Internal Control System and a canning company’s Hazard Analysis and Critical Control Points (HACCP) plan. Our study also aimed to find potential mechanisms to increase the safety in producing this type of ready-to-eat foods and possible new approaches in avoiding and managing risks. An audit algorithm was developed to analyze the existing food safety systems in the enterprise to achieve the study’s goal. The algorithm was based on the Codex Alimentarius methodology, presented in the document “Food Quality and Safety Systems - A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System. A medical analysis of the Internal Control System was performed, based on the prerequisite programs, technical documentation, and the company’s HACCP-plan. The analysis of the documentation and the critical remarks made can provide more reliable conditions for producing products safe for consumers’ health. The proposed corrections in the Good Hygiene Practices (GHP), the Good Manufacturing Practices (GMP), and the HACCP plan, mainly through adequately naming authentic hazards of a biological nature, are the basis for more professional verification of the processes and ensuring food safety.

Implementation of HACCP Management System in a Cake Manufacturing Company in Dhaka, Bangladesh: A Case Study

The study aims to provide technical information on the development and application of hazard analysis and critical control points (HACCP) in one of the popular cake manufacturing companies in Dhaka, Bangladesh. A generic HACCP plan in accordance with legal requirements was created after a detailed analysis of data collected from the company. Every step of the production process was examined for biological, chemical, and physical hazards. The prerequisite program was designed to address some hazards prior to production, thereby simplifying the HACCP plan. The critical control points were determined by answering the questions in the decision trees. Finally, the HACCP control chart was created to include critical limits, monitoring, and corrective actions as the components of several HACCP principles. One critical control point (CCP) and two operational prerequisite programs (oPRPs) were identified throughout the manufacturing process. This is the first HACCP study aimed at a cake manufacturing company, and it is expected that it would assist process engineers and quality control specialists in designing and implementing control measures.

Effect of Federal Inspection on Louisiana Wild-Caught Catfish Industry, Prevalence of Salmonella, and Microbial Characteristics of Raw Wild-Caught Catfish Fillets

The United States is one of the largest catfish producers in the world. Louisiana is the leading producer of wild-caught catfish. Historically, the U.S. Food and Drug Administration inspected all seafood products; however, in 2008, Congress moved the inspection of fish in the order Siluriformes to the U.S. Department of Agriculture (USDA), Food Safety and Inspection Service. Full enforcement of the rule began on 1 September 2017. The present study was conducted to assess the impact of USDA Siluriformes fish regulation on small Louisiana wild-caught catfish processors and to determine the microbiological quality of and Salmonella prevalence in raw fillets. Nine facilities participated in the assessment study. Surveys were conducted before and after full enforcement to identify whether facilities had established prerequisite programs and record keeping associated with sanitation, hazard analysis and critical control point (HACCP) plans, food defense, and product recall. The processors' attitude about the change in regulations also was analyzed. For analysis of the microbiological quality and Salmonella prevalence, catfish samples were collected once per month for 2 years. Samples were evaluated for aerobic bacteria counts (APC), coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella. The preenforcement survey revealed that only one facility had developed a HACCP plan, but it was not implemented. After 1 year of full enforcement, all the facilities developed and implemented a HACCP plan to process fresh catfish, and 78% of the processors reported a reduction in the amount of catfish processed due to limits in hours of operation and loss of fishermen. For microbiological quality, the mean (±SD) APC and counts of E. coli, coliforms, and S. aureus were 5.01 ± 0.70, 0.58 ± 0.89, 2.16 ± 0.77, and 0.73 ± 1.02 log CFU/g, respectively; 5.3% of the samples was confirmed positive for Salmonella. These findings indicate that after USDA enforcement, facilities improved food safety program documentation; however, the processing practices did not change. The microbial quality of the catfish fillets was within the acceptable levels in accordance with the International Commission on Microbiological Specifications for Foods.

Proposed Hazard Analysis and Critical Control Point (HACCP) Plan for Production of Ready-to-Drink Fura-Da-Nono- A Review

The article intended to provide a concise and affluent proposal for the development of HACCP plan in the production of ready-to-drink Fura-da-Nono using information from reputable literature and guidelines recommend by food regulatory bodies. Poor personal hygiene, low quality raw materials and the rudimentary operations involved in the traditional processing of ready-to-drink Fura-da-Nono accounts for inconsistent quality, shorter shelf-life, poor hygiene and unacceptable qualities. During processing, materials are exposed to filthy processing environment, contaminated water, unclean processing equipment and contaminated packaging and storage containers. Application of HACCP guidelines in the production of ready-to-drink Fura-da-Nono will significantly improve its safety by assuring acceptance of only good quality raw materials and ensuring adequate processing along the production chain. These will not only guarantee the safety of the finished product, but will also ensure better nutritional qualities and acceptable organoleptic properties.

Quality and safety ensuring in the development of flavored spices based on greated cereals using the HACCP principles

The object of research is the production of a new flavor seasoning of increased nutritional value based on sprouted green buckwheat using the HACCP (Hazard Analysis and Critical Control Points) principles. Research is aimed at drawing up a HACCP plan in order to control the safety of flavoring condiments of increased nutritional value. The new flavor seasoning is developed on the basis of sprouted green buckwheat of the «Bogatyr» variety, dried vegetables (carrots, pumpkin, garlic), dried herbs (celery, basil, oregano, dill), spices (ginger, turmeric, curry, paprika, coriander).For a flavoring seasoning with the addition of 30 % sprouted green buckwheat, technical conditions have been developed, where the requirements for organoleptic, physico-chemical and microbiological quality indicators are normalized.The paper describes the method of germination of green buckwheat grain, as well as the standards used for drawing up the HACCP plan at the enterprise.As a result of the analysis of the production process of flavoring seasoning, dangerous factors and management measures were identified. Three critical control points have been identified: in the process sprouted, in the process disinfection under grain germination, and in the process packaging of the finished product. Biological, chemical and physical hazards that can occur at each stage of seasoning production are identified. Once the risk factor was identified, critical limits were identified and monitoring procedures were established, as well as corrective actions were developed. During the research, a HACCP plan was developed for a new type of flavor seasoning with increased nutritional value in order to improve the safety and quality of products. The application of the HACCP plan will allow to effectively manage processes, use preventive measures, and accurately identify critical processes.

Design of a HACCP Plan for Vacuum-Packed Beef Cuts

Objective: To elaborate a Hazard Analysis and Critical Control Points (HACCP) plan for the process of vacuum-packed beef cuts, in a Federal Inspection Type (FIT) meat processor located in eastern Estado de México, with the aim of improving its conditions of hygiene and innocuousness. Design/Methodology/Approximation: The activities performed in the business were revised applying the HACCP methodology and the dangers identified were analyzed, to determine whether the danger found was significant for the innocuousness of the food, finally concluding if it represented, or not, a critical control point (CCP). Results: A CCP was identified in the phase of metal detection, the dangers identified were the passing of metal shards from the transport rails, pieces of knives or saws, and pieces of needles from prior steps in the process. Study limitations/implications: Documentation about case studies of beef cuts, as well as about management of their CCP is limited. Findings/Conclusions: The CCP1 Metal Detection is a control measure that the business performs; however, under analysis, there was evidence of an opportunity to improve the current operation, which is why the adaptation of registry formats that could allow monitoring and controlling the CCP was proposed.

Statistical quality control in the food industry: a risk-based approach

PurposeQuantitative metrics should be used as a risk management option whenever possible. This work proposes a framework for the risk quantification and the resulting risk-based design of control charts to monitor quality control points.Design/methodology/approachTwo quality control models were considered for the risk quantification analysis. Estimated operating characteristic curves, expressing the defect rate (on a ppm basis) as a function of the sample size, process disturbance magnitude and process capacity, were devised to evaluate the maximum rate of defective product of the processes. The proposed framework applicability on monitoring critical control points in Hazard Analysis and Critical Control Point (HACCP) systems was further evaluated by Monte Carlo simulations.FindingsResults demonstrate that the proposed monitoring systems can be tuned to achieve an admissible failure risk, conveniently expressed as the number of non-conforming items produced per million products, and these risks can be properly communicated. This risk-based approach can be used to validate critical control point monitoring procedures in HACCP plans. The expected rates of non-conforming items sent out to clients estimated through stochastic simulation procedures agree well with theoretical predictions.Practical implicationsThe procedures outlined in this study may be used to establish the statistical validity of monitoring systems that uses control charts. The intrinsic risks of these control systems can be assessed and communicated properly in order to demonstrate the effectiveness of quality control procedures to auditing third parties.Originality/valueThis study provides advancements toward practical directives for the implementation of statistical process control in the food industry. The proposed framework allows the assessment and communication of intrinsic failure risks of quality monitoring systems. It may contribute to the establishment of risk-based thinking in the constitution of quality management systems.

Controlling of Microbial Hazards for Potato Chips manufacturing through Food Safety Management System (ISO 22000)

Food safety is a fundamental public health concern, and achieving a safe supply poses major challenges for organization involved in the food chain, so numbers of foodborne hazards must be properly analyzed, assessed and managed to meet growing and increasingly complex sets of global food chain. Proper implementation of food hygiene principle across the food chain in conjunction with hazards analysis and critical control points system will ensure food safety. In this study, Microbiological hazards were controlled for two fried potato chips production lines, processing & packaging for each line starting from raw materials receiving, storage…etc, where microbiolgical tests were carried out at all stages of product production on raw materials received, water used in the manufacturing process, microbiological swabs were taken from the equipment and surfaces of the processing and packaging lines as well as the hands of the workers, in short the stages of potato chips production are as follows: Potatoes receiving & storage ==> Washing ==> Peeling ==> Manual sorting ==> slicing ==> washing and remove starch ==> Frying ==> Optical & Manual sorting ==> Seasoning ==> Packaging and print coding ==> Palletizing. Based on actual conditions in the plant a specific Hazard analysis and critical control point (HACCP) model has been developed to ensure safe product, reduce and support the traditional inspection and quality procedure of fried potato chips product through food safety management system ( FSMS-ISO 22000), the prerequisite programs (PRPs), operational prerequisite programs (OPRPs), critical control point (CCP), critical limits, preventive, monitoring procedures and corrective actions have been designed in this HACCP plan.

HACCP Plan and Adoption of HACCP Metasystem in the Tea Industries of Bangladesh

HACCP (Hazard Analysis and Critical Control Points) metasystem is a concept not much familiar to the tea industries of Bangladesh. This study was conducted to investigate the issue of food safety through HACCP metasystem and conduct a hazard analysis to make a comprehensive model of HACCP plan for the tea industries of Bangladesh. Both qualitative and quantitative data analysis was used to determine the CCPs (Critical Control Points) or OPRPs (Operational Pre-Requisite Programs) and design a HACCP plan through risk assessment and seven logical approaches. Two OPRPs and CCPs were determined. The derived CCPs were the biological hazard in the cultivation stage and the physical hazard in the processing step namely CTC (Crush, Tear and Curl) and Googy shifter step. The biological hazard in the cultivation stage can be controlled by proper application of GAP (Good Agricultural Practice) while the physical hazard can be controlled in the processing step by proper maintenance of the magnetic arrestor. Considering the benefits and constraints, standard processing procedures and guarantees of food safety of tea as well as to stay in the competitive global market the tea industries should adopt HACCP metasystem.

CONTROLLING OF POTENTIAL HAZARD IN POTATO CHIPS PROCESSING THROUGH FOOD SAFETY MANAGEMENT SYSTEM FSMS (ISO 22000)

The purpose of this study is to design Hazard Analysis and Critical Control Point (HACCP) plan for potato chips production through food safety management system F.S.M.S ISO 22000 based on actual conditions in the plant. A specific model has been developed to boost the safety and quality of potato chips product in this plant. The prerequisite programs (PRPs), operational prerequisite programs (OPRPs), hazards, critical control point (CCP), preventive measure, critical limits, monitoring procedure and corrective actions have been designed in this HACCP plan. Microbiological analysis for incoming flavors were within the acceptable limits and thus the incoming shipments were accepted and no acceptance from the supplier in case of out of the acceptable limits. The results showed that microbiological examination of raw potatoes before and after frying that frying process could significantly reduce all microorganisms in raw potatoes to the acceptable level on two processing lines. A program of cleaning and disinfection of production lines and a personal hygiene program for the workers and ensuring the effectiveness of them as well as the quality of the water entering the manufacturing process. Chemical, microbiological, physical and sensory tests were conducted to ensure the safety and quality of the finished product.

CONTROLLING OF POTENTIAL HAZARD IN POTATO CHIPS PROCESSING THROUGH FOOD SAFETY MANAGEMENT SYSTEM FSMS (ISO 22000)

The purpose of this study is to design Hazard Analysis and Critical Control Point (HACCP) plan for potato chips production through food safety management system F.S.M.S ISO 22000 based on actual conditions in the plant. A specific model has been developed to boost the safety and quality of potato chips product in this plant. The prerequisite programs (PRPs), operational prerequisite programs (OPRPs), hazards, critical control point (CCP), preventive measure, critical limits, monitoring procedure and corrective actions have been designed in this HACCP plan. Microbiological analysis for incoming flavors were within the acceptable limits and thus the incoming shipments were accepted and no acceptance from the supplier in case of out of the acceptable limits. The results showed that microbiological examination of raw potatoes before and after frying that frying process could significantly reduce all microorganisms in raw potatoes to the acceptable level on two processing lines. A program of cleaning and disinfection of production lines and a personal hygiene program for the workers and ensuring the effectiveness of them as well as the quality of the water entering the manufacturing process. Chemical, microbiological, physical and sensory tests were conducted to ensure the safety and quality of the finished product.

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.

A Model HACCP Plan for Fish Seasoning Powder Production

Many kinds of seasoning powder available in market contain high amount of monosodium glutamate (MSG) in Myanmar. So, natural seasoning powder without MSG from fish and vegetables seasoning powder was considered for safe and healthy product as substitute of MSG. The main aim of this research is to design Hazard Analysis and Critical Control Point (HACCP) plan for fish based seasoning powder production. Local indigenous raw materials such as Ngar-Gyin (Mrigal fish), cabbage, carrot, cauliflower, chinese cabbage, garlic and ginger were used in the formulation of fish based seasoning powder. The prerequisite programs (PRPs), operational prerequisite programs (OPRPs), hazards, critical control point, preventive measure, critical limits, monitoring procedure and corrective actions have been designed in this HACCP plan. A sample generic HACCP plan was recommended. Three Critical Control Points (CCPs) in the processing; cold storage of raw fish; pressure cooking and packaging were identified. A HACCP plan was completed with perquisite programs dealing with the identified hazards.

Development of a HACCP-based approach to control risk factors associated with biscuit manufacturing plant, Bangladesh

PurposeThe purpose of this study is to develop a hazard analysis and critical control point (HACCP)-based approach to control risk factors associated with biscuit manufacturing plant.Design/methodology/approachMethodology was developed to achieve and implement the food safety and quality requirements. Procedure for hazard analysis and risk assessment was based on ISO 22000:2005 and codex standard. The HACCP Plan was summarized in comprehensive figures and tables. Biological, chemical and physical hazards that could exist in every step of biscuits production were identified. Moreover, the critical control points were selected and the critical limits, monitoring, corrective measures, records and verifications were established using risk analysis and decision tree.FindingsWith the implementation of HACCP system, it could be possible to reduce the food safety hazard and provide safe food and increase customer satisfaction. The critical control points were identified in sieving, sugar crushing, baking and detecting metal through the use of risk analysis and decision-making tree to control the biological, physical hazards along with monitoring through the control sheets. Critical limits, monitoring methods and frequency, responsibilities and corrective actions of the processes are also presented. This measuring instrument could be used by a food company as assessment tool and a benchmarking tool.Originality/valueApplying the HACCP system in food manufacturing can effectively assure food safety and quality, as well as expand the market and improve the manufacturers’ management level. In doing so, suitable strategies can be selected by a food company to allocate resources, increase HACCP effectiveness and improve its product safety.

Hazard analysis and critical control point plan for hazards in Ugandan amaranth vegetable value chain

Currently, there is a high demand for amaranth due to its ability to withstand harsh climatic conditions, making it an ideal crop in the changing climate. There is also increased awareness and education on its nutritional and overall health benefits, and the availability of improved recipes. However, the presence of hazards can hinder the commercialisation of amaranth, which is in most cases traded informally. Food safety issues along the amaranth value chain should, therefore, be addressed to cope with both production and safety demands. The objective of this study, therefore, was to develop a Hazard Analysis and Critical Control Point (HACCP) plan for hazards in the amaranth value chain in Uganda. The seven principles outlined by Codex Alimentarius were followed to develop the HACCP plan. A tree diagram was further used to identify each potential hazard at each processing stage and Critical Control Points (CCPs) along the chain. For the CCPs identified, reliable control mechanisms and corrective actions were established to fulfil the requirements set by the critical limits to guarantee the safety of the products. Verification and records systems were proposed to determine the effectiveness and traceability of the HACCP plan. For each of the identified CCPs, samples were collected purposively and analysed for chemical and microbial contaminants. From the analysis, fifteen processing stages, starting from the land section to cooking and serving, were identified. Out of these, eight stages were defined as CCPs. These were site selection, land and seedbed preparation, irrigation, market display/humidity control, washing before preparation, chopping, cooking, and holding time and serving. At CCP 1, soils were contaminated with lead and cadmium, mercury and aflatoxins but at considerably low levels. At CCP 2, organic fertilisers were only contaminated with E. coli . At CCP3, E. coli was present in irrigation water. Heavy metals were also present in the irrigation water but were below the critical limits. At CCP4, E. coli was absent in water and display surfaces. E. coli was, however, present on raw amaranth. S. aureus was detected on vendors’ hands. At CCP5, water was not contaminated with E. coli . At CCP6, only personnel hands were infected with S. aureus and Enterobacteriaceae . No contamination was detected in CCP7 and CCP8. Strict control of E. coli in manure and water and S. aureus and Enterobacteriaceae on personnel hands is required to ensure the amaranth value chain attains good food safety output. Keywords: Amaranth, food safety, prerequisite programs, HACCP plan, hazards, Uganda