Hazard Analysis And Critical Control Point Program Research Articles

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

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

The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant

To ensure the safety of the peanut butter ice cream manufacture, a Hazard Analysis and Critical Control Point (HACCP) plan has been designed and applied to the production process. Potential biological, chemical, and physical hazards in each manufacturing procedure were identified. Critical control points for the peanut butter ice cream were then determined as the pasteurization and freezing process. The establishment of a monitoring system, corrective actions, verification procedures, and documentation and record keeping were followed to complete the HACCP program. The results of this study indicate that implementing the HACCP system in food industries can effectively enhance food safety and quality while improving the production management.

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

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

Development and Implementation of Hazard Analysis and Critical Control Point Plans by Several U.S. Feed Manufacturers

The commitment to consumer food safety, global trade, and proposed new regulations by the U.S. Food and Drug Administration Center for Veterinary Medicine has led to increased adoption of hazard analysis and critical control point (HACCP) by the U.S. feed industry. A project supported by the U.S. Department of Agriculture Integrated Food Safety Initiate titled “Development and Implementation of a Voluntary HACCP Program for the US Feed Industry” enabled faculty from three land grant universities to assist individuals from 14 feed companies that collectively manufacture 15 million metric tons of feed in 100 facilities to develop HACCP plans. The process flow in these plans averaged 20 steps, and the most detailed plan included 60 process steps. Chemical hazards were more commonly identified in HACCP plans (average of four hazards per plan) than were biological hazards (average of one per plan). The most prevalent chemical hazards were cross-contamination of type A medicated articles and type B medicated feeds, aflatoxin, and wrong ingredient inclusion in feed. The most common biological hazard was mammalian protein contamination of feed ingredients and finished feed for cattle. An assessment of time and costs associated with developing HACCP plans revealed that approximately 29% of the companies needed additional personnel or additional equipment to implement a HACCP plan, and on average 268 additional person hours were needed to develop and implement a HACCP plan. Plan design, compliance monitoring, and record keeping were the three most time-consuming activities needed for developing and implementing a HACCP plan. The average cost of additional equipment needed to implement a HACCP plan was $250.

Detection of Metal Contaminants in Food Using High Tc SQUIDs Magnetometer

A PC controlled food contaminant detection system for practical use was designed and constructed. The system we have developed is the High-Tc SQUID based system, which is covered with waterproof stainless steel plates and acceptable to HACCP (Hazard Analysis and Critical Control Point) program. The outer dimension of the system is 1500L mm x 477W mm x 1445H mm and the acceptable object size is 200W mm x 80H mm. This system employed a double-layered permeable metallic shield with thickness of 1 mm as a magnetically shielded box. The distribution of the magnetic field in the box was simulated by FEM; the gap between each shield layer was optimized before fabrication. Then the shielding factor of 732 in Z-component was achieved. This value is good enough to operate the system in a factory. As a result, we successfully detected a steel ball as small as 0.3 mm in diameter with a distance of 75 mm.

Implementation of HACCP to Bulk Cream and Butter Production Line

A hazard analysis and critical control point (HACCP) program is applied for the production of safe food worldwide. While the development of a product HACCP plan may take several months of effort, the resulting HACCP program for that product may be in place for several years. This paper provides a detailed review of the role of each step in HACCP programs for cream and butter products, which have wide application in many sectors of the food industry. These products are relatively limited shelf-life products. Therefore, HACCP analyses of these products are important issues for public health. Implementation of the HACCP program to production of bulk cream and butter products has proven to be a valuable tool for improving the safety and quality characteristics of both products. Chemical and microbiological results have shown that critical limits of all control measures defined for the critical control points (CCPs) in both cream and butter HACCP plans are in accordance with those generally recommended to ensure safe food production. The overall performance of cream and butter production plants after implementation of HACCP is judged satisfactory and further improvements are anticipated within the frame of a total quality system.

Food safety practices and readiness to implement HACCP programs in assisted-living facilities in Iowa

Objective To evaluate current food-handling practices and employee food safety knowledge and attitudes and to provide baseline data for implementing the Hazard Analysis and Critical Control Point (HACCP) program in assisted-living foodservices for elderly persons. Design Food-handling practices were observed at each assisted-living facility using a structured observation form. A validated questionnaire was used to determine demographic information and employees’ attitudes and knowledge about food safety. Subjects/setting A convenience sample of 40 assisted-living facilities in Iowa was recruited from a list obtained from the Iowa Department of Elder Affairs. Statistical analyses performed Descriptive statistics were used to summarize data. One-way analysis of variance was used to assess differences in attitudes and food safety knowledge among the managers, cooks, and other foodservice employees. Multiple linear regression determined the relationship between manager and facility demographics and the food safety practice score. Results Proper food-handling practices were followed in many assisted-living facilities, but areas in need of improvement were identified. Some HACCP prerequisite programs were found to be inadequate, including a lack of written standard operating procedures, documentation of food safety practices, and training. Temperatures and chemical concentrations need to be checked routinely. Foodservice employees had a significant amount of food safety knowledge (14.6±3.0 out of 20 possible points), and employees with food safety certification scored higher than those with no certification (15.6±2.6 and 13.9±3.1, respectively; P≤.001). Conclusions Training programs, both basic food safety and the HACCP program, will support improvement of safe food-handling practices and implementation of prerequisite programs and the HACCP program. Developing prerequisite programs, including sanitation standard operating procedures, will aid assisted-living facilities in moving toward HACCP program implementation.

Safety Inspection on Jeotgal, Salt-Fermented Sea Food

Jeotgal, salt- fermented sea food, is a kind of Korean traditional foods. We carried out hazard analysis on Changran (stomach and intestine of Alaska pollack) Jeotgal and squid Jeotgal through the whole processing procedures at H Co. located at Guryongpo from April 2000 to September 2001. During this studying period, we educated employee regularly and analyzed hazards on the whole process and then could conclude that pathogenic bacteria and metal particles were most important hazards in Jeotgal. Metal particles in end-product will be eliminated by laser detector before packaging. But bacteria must thoroughly manage through the whole process. Bacteriological qualities of the end products were much improved after education for the employees and by effort for HACCP (Hazard Analysis and Critical Control Point) program introduction. Pathogenic bacteria such as pathogenic Escherichia coli, Salmonella spp., coagulase positive Staphylococcus aureus and Vibrio parahaemolyticus were not detected from not only raw materials but also end products. The falling bacteria in the places such as thawing area, packaging area, seasoning area, fermenting room, subsidiary materials room and storage room were less than 30 CFU per plate for 30 minutes during working time. But those were increased more than 10 times during the resting time. It means that special measures are needed during the break time such as lunch time or exchanging working teams.

Use of Microbial Data for Hazard Analysis and Critical Control Point Verification—Food and Drug Administration Perspective

This paper examines the role that the microbiologist and microbiological testing play in implementing hazard analysis and critical control point (HACCP) programs. HACCP offers a more comprehensive and science-based alternative for controlling food safety hazards compared with traditional sanitation programs based upon good manufacturing practices. Controlling hazards under an HACCP program requires a systematic assemblage of reliable data relating to the occurrence, elimination, prevention, and reduction of hazards. These data need to be developed in a transparent environment that will ensure that the best scientific methodologies have been employed in developing the needed data. The two mechanisms used in HACCP to assess the adequacy of the database are validation studies and the verification assessments. Microbiological testing is an important mechanism for collecting data used in developing and implementing an HACCP plan. Microbial sample data can help establish standard operating procedures (SOPs) for sanitation, assess the likelihood of the occurrence of hazards, establish critical limits, and assess the validity of the HACCP plan. The use of a performance standard to assess whether microbiological hazards have been reduced to an acceptable level creates an especially important use for microbial analysis. Microbial testing is also useful in implementing an HACCP plan by helping to monitor the effectiveness of sanitation SOPs, the compliance of incoming ingredients with safety criteria, the safety of product being held for corrective action, and the safety of the finished product. The verification audits demonstrate that all control measures have been applied as designed in the HACCP plan. Although auditing HACCP records is the primary means of verification, microbial sampling can play an important role as well.

Integrating ISO 9000 with HACCP programs in seafood processing industry

A computerized quality assurance program is developed using Microsoft Access Office 97. The program integrates the elements of the ISO 9001 quality assurance program with the basic principles of a HACCP (Hazard Analysis and Critical Control Point) program. Since many food processing companies are now trying to implement a HACCP system as well as an ISO 9000 quality assurance system, the computer program offers a data base that allows the comparison between the two systems. A generic model for seafood products is developed.