Hazard Analysis And Critical Control Point Research Articles

Investigation of Shiga toxin-producing Escherichia coli and evaluation of the microbiological quality of raw vegetable sal-ads

Foodborne diseases (FBD) are a significant public health concern worldwide, affecting millions of people annually. Symptoms of FBD range from mild gastrointestinal discomfort to more severe conditions, which in some cases can lead to death. Raw vegetables, especially those consumed in ready-to-eat (RTE) salads, are particularly susceptible to microbial contamination. This study aimed to investigate the presence of Shiga toxin-producing Escherichia coli (STEC) and to evaluate the microbiological quality of 77 RTE raw vegetable salads from 20 restaurants in Niterói, RJ, Brazil. None samples presented STEC, nor the safety indicators (SI) Salmonella spp. and Listeria monocytogenes. However, 89.6% of the samples were considered unfit for human consumption, since they presented at least one hygiene indicator (HI) outside the established standards. The majority of samples (95.5%) were unsatisfactory for Enterobacteriaceae (EB), followed by total aerobic bacteria (TAB) (76.6%), thermotolerant coliforms (C45) (32.5%) and Escherichia coli (EC) (1.3%). The difference between the occurrences of hygiene indicators was not significant. Given the high percentage of inadequate samples found in the study, it is clear that there is a need for stricter surveillance and adequate hygiene practices in restaurants. To reduce the risks of microbial contamination in RTE raw vegetable salads, several approaches can be implemented. These include continuous training of food handlers, implementation of food safety management systems such as Hazard Analysis and Critical Control Points (HACCP), and regular inspections. In addition, consumers also play an important role by demanding safe food and following safe food handling and consumption practices at home.

Generic Food Safety Assessment: A Framework to Evaluate Food Safety Hazards Emerging from Change(s) in the Primary Production System – A Case Study Involving Intercropping

Food safety is a shared responsibility of all actors along the food supply chain. Changes in the primary production system can affect food safety hazards along the supply chain. This highlights the need for a framework that enables primary producers (i.e., farmers) to assess the potential food safety hazards and, if needed, to apply control measures. This paper presents a generic food safety assessment (GFSA) framework that has been developed based on Hazard Analysis and Critical Control Point (HACCP). The proposed framework was applied to a case study, i.e., the transition from sole cropping of oats to intercropping of oats with lupins. The application of the GFSA framework enabled the evaluation of potential changes in food safety hazards from this transition and the establishment of appropriate control measures. In addition, GFSA users can employ the results to support decision-making process. Our case study showed that implementing GFSA can be challenging for smallholder or individual farmers and may need coordinated action. Finally, effective and transparent communication is critical for managing food safety along the food supply chain, including when changes are implemented in primary production.

HACCP operation in two Latin American meat packers: Case study

The hazard analysis and critical control point (HACCP) system is a protocol aimed to guarantee food safety, especially in companies dedicated to meat processing. Companies in food international trade are subjected to intense inspection and verification processes, and international standard certifications have become a key factor in global trade. The purpose of this study was a comparative analysis of HACCP certification in the Mexican and Chilean meat packers that send meat to international markets by a field inspection of each to identify opportunities for improvement. International trade standards along with packers’ expectations and needs to be fulfilled to attain a place in world markets were bases for this study. Guidelines for field inspection came from the HACCP protocol. Field data were derived from 15 indicators — five intrinsic to the HACCP plan and ten external. The Chilean packer was superior to the Mexican packer in terms of many indicators. Thus, the first one had a chance for a better position in international markets than the latter. It was concluded that the HACCP audit is an excellent tool to measure the suitability of meat packers in achieving a place as a supplier and remaining in the international food trade.

Monitoring of cyanogenic compounds behavior during the manufacturing process of sweetened bean paste

To ensure food safety, food business operators must eliminate or reduce hazardous factors in manufacturing processes by implementing effective process controls. Since some beans are known to contain cyanogenic compounds, their distribution and use are permitted only as a raw bean paste material. Therefore, from the perspective of Hazard Analysis and Critical Control Points (HACCP), the purpose of this study is to demonstrate the validity of establishing CCPs and to determine the cyanogenic compounds in intermediate products for effectively managing hazardous substances in the manufacturing process. The previously reported method, post-column HPLC with fluorescence detection, was used for determine cyanogenic compounds in CCPs.While free cyanide ions were only detected at CCP#1, cyanoglycoside analysis was crucial throughout the manufacturing process. Results indicated a decrease in cyanoglycoside concentration as manufacturing progressed, with levels below 10 ppm in the final product. Notably, cyanoglycosides decreased significantly during the shibukiri process (soaking, boiling, and discarding water). The concentration of cyanogenic compounds in raw beans were below the regulated 500 ppm, and the concentrations in the final product were below regulated 10 ppm. In conclusion, it was found that proposed method is very useful for HACCP management to monitor the decrease of cyanide compounds in the manufacturing process.

Developing Flowcharts for Hazard Analysis in Seafood Retail: Critical Control Point Verification

Background: Implementing Hazard Analysis and Critical Control Point (HACCP) management across the supply chain is promoted globally to ensure the safety of marine food products due to their rapid quality deterioration. However, many seafood retail stores deviate from adopting these practices. Therefore, in this study, we aimed to create a flowchart based on HACCP and validate it in retail stores. Methods: Chub mackerel (Scomber japonicus), scallops (Patinopecten yessoensis), and whiteleg shrimp (Litopenaeus vannamei) specimens were purchased from a supermarket from August to December 2020. The handling information of these products from receipt to sales was obtained to prepare an HACCP plan for retail stores. Groups adhering to and deviating from flowchart conditions were categorized as Critical Control Point (CCP)-compliant and CCP-deviant, respectively. Four samples of each product for each condition were analyzed. Bacterial viability was evaluated using the flat agar culture method. Escherichia coli and Vibrio parahaemolyticus were detected using the Brilliant Green-Lactose-Bile and material point methods, respectively. Product freshness was assessed by determining K-values using High-Performance Liquid Chromatography. Results were compared using Student’s t-test. Results: At elevated storage temperatures, bacterial growth rates were higher in chub mackerel and whiteleg shrimp than those in scallops. E. coli was not detected in any sample, whereas V. parahaemolyticus was detected in scallops and whiteleg shrimp but not in chub mackerel. CCP-deviant refrigerated scallops had increased V. parahaemolyticus counts; however, it did not differ between the frozen scallop and whiteleg shrimp. K-values increased more rapidly in CCP-deviant chub mackerel, whiteleg shrimp, and refrigerated scallops, but not in frozen scallops. Inadequate temperature control during display and sale markedly deteriorated the quality of marine products. Conclusion: Setting CCPs for marine food product display and sale while controlling temperature can preserve product quality. The flowchart created in this study can be broadly used for marine retail stores.

Innovative risk management techniques in food safety: A review of best practices and emerging trends

Effective risk management in food safety is critical to ensuring consumer protection and maintaining the integrity of global food supply chains. Traditional approaches, such as Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP), have long been the foundation of food safety risk management. However, with the increasing complexity of food production and distribution, new challenges demand more advanced techniques. This review explores innovative risk management methods, focusing on best practices and emerging trends that are transforming food safety. Technological advancements are driving much of this innovation. Predictive analytics and machine learning now allow for real-time monitoring and hazard detection, improving the accuracy of risk assessments. Blockchain technology is being leveraged for enhanced traceability and transparency in the supply chain, ensuring faster recall management and improved accountability. The integration of IoT (Internet of Things) sensors provides continuous monitoring of environmental factors like temperature and humidity, which are critical in preventing contamination, especially in perishable goods. Additionally, risk-based inspection systems, supported by regulatory frameworks such as the Food Safety Modernization Act (FSMA), are becoming more prevalent, prioritizing resources where risks are highest. Emerging trends such as artificial intelligence (AI) for predictive risk management, big data analytics, and sustainability-driven risk approaches are reshaping the landscape. These innovations not only enhance risk mitigation but also align with consumer demands for greater transparency and environmental responsibility. Despite challenges such as cost, data privacy, and regulatory hurdles, the future of food safety lies in the continued development and adoption of these advanced techniques. This review highlights the potential of these innovative practices to improve food safety standards and protect public health in an increasingly interconnected world. Keywords: Innovative, Risk Management, Food Safety, Review.

Salmonella in black pepper (Piper nigrum): From farm to processing

Contamination of black pepper (Piper nigrum) with Salmonella is a frequent problem in retail and imported shipments. However, there is scarce information about the prevalence of the pathogen in the initial stages of black pepper production chain. This study sought to bridge this gap in research by determining the prevalence, as well as quantifying, and identifying the main Salmonella serovars present during black pepper primary production and processing. Black pepper (233) and environmental (175) samples were collected from farms (354) and processing plants (54) in Espirito Santo, Brazil. The pathogen was detected in soil (16.7 %), drying waste (20.4 %), fallen berries (3.7 %), threshed berries (14.3 %), and dried peppercorns (22.2 %) collected from farms. Salmonella was also detected in samples of raw material (11.1 %), export products (16.7 %), and processing waste (16.7 %) collected from processing plants. A total of 12 serotypes were identified, and Salmonella Javiana showed the highest prevalence (38.8 %). According to the results, contamination occurring in the post-harvest phase is not eliminated or reduced during processing. Therefore, the adoption of good agricultural and manufacturing practices, supported by hazard analysis and critical control points (HACCP), is crucial to mitigate this kind of contamination. These practices should be combined with decontamination treatments to ensure the safety of the final product.

Monitoring airborne pathogen transmission for enhanced safety at food processing facilities

AbstractFood manufacturing and processing are part of the nation's critical infrastructure. Due to the recent global spread of the SARS-CoV-2 virus, the potential contamination of the food chain and the resulting public health implications are of high consequence to society. The current primary food manufacturing and processing facilities already have various mechanisms such as hazard analysis and critical control point (HACCP) system in place. However, the widespread microbial infections in these facilities raise concerns that they will not only threaten the welfare of food processing workers, but also have a potentially greater consequence on the public if the food is contaminated with an infectious agent.Despite the increasingly recognised role of the environment in the spread of microbes, the effect of air properties remains poorly understood. Heating, ventilation, and air conditioning (HVAC) systems in meat processing facilities not only provide a means of transport for viruses and bacteria but may also deposit them on surfaces where they can survive for days. To maintain a stable and safe food chain supply during the pandemic, the challenges to ensure safe food supply and protect the workers' health must be quickly addressed through sustainable, safe and economic approaches. With these two imminent challenges in mind, the overall goal of this review article is to provide a comprehensive overview of the role of the environment in the impaction and resuspension of bioaerosols, focusing on airborne bacteria and viruses. The review includes the latest results of modeling the spread of microbial aerosols in the airflow and the development of preventive measures to mitigate virus contamination in the unique environment of meat processing operations. By understanding how the environmental factors and seasonality affect the infectivity and spread of airborne pathogens, mitigation measures can be designed to minimise future infections within and beyond these facilities.

Применение ультразвуковой кавитации при санации посуды в системе общепита

Kitchen and dining utensils can become a transmission link for infection, which can affect the development of the catering system. The degree of cleanliness of the dishes depends to a large extent on the diligence of the worker washing the dishes at the enterprise; Objective factors of tableware’s compliance with regulatory parameters also include uneven traffic flow of visitors throughout the day. Analysis of scientific literature contributed to the search for a solution to the problem of increasing the reliability of cleanliness of dishes while reducing, first of all, physical costs for auxiliary workers in school canteens and prompted the development of a patent «Method of washing tableware manually in public catering organizations,» based on the use of cheap ultrasonic washing machines during the secondary washing and rinsing stages. As a positive effect, we noted the possibility of reducing the temperature of the water used by 20–25 °C, the refusal of an additional measure – the use of a disinfectant during quarantine or a pandemic; compliance of the final result with HACCP (Hazard Analysis and Critical Control Points) requirements and a reduction in the load on the worker washing the dishes. Thus, the implementation of the proposed method, according to the authors, is economically profitable and can have a health-preserving effect on both visitors to catering establishments and the worker washing the dishes. Keywords: ultrasound, changes in the production process, HACCP, quality of work performed.

Microbiological safety assessment of restaurants and HACCP-certified kitchens in hotels: A study in eastern China

The Hazard Analysis and Critical Control Point (HACCP) system plays a crucial role in ensuring food safety within food service establishments, effectively reducing the risk of foodborne diseases. This study focused on assessing the risk of microbe contamination in poultry-based cook-served food during meal preparation in four restaurants and five selected HACCP-certified hotels in eastern China. We examined samples collected from 26 poultry-based cooked dishes, 248 food contact surfaces, 252 non-food contact surfaces, and 121 hand swabs. Our findings indicated a favorable trend of compliance with Chinese national standards, as Escherichia coli and Campylobacter were not detected in any cooked food samples. However, the microbiological assessments revealed non-compliance with total plate count standards in 7 % of the cooked samples from restaurants. In contrast, both dine-in hotels and restaurants exhibited significant non-compliance with guidance concerning food and non-food contact surfaces. Furthermore, our study found that chefs' hand hygiene did not meet microbiological reference standards, even after washing. Notably, Campylobacter persisted at 27 % and 30 % on chefs' hands, posing a significant risk of cross-contamination and foodborne diseases. These findings emphasize the urgent necessity for enhanced supervision of hygiene procedures and process monitoring in the HACCP-certified establishments engaged in the preparation and serving of food. Targeted interventions and food safety education for different chef subgroups can enhance food handling practices and reduce the risk of foodborne diseases in independent food establishments.

Robust Design Liquid Black Garlic Supplement Production System By Considering Hazard Analysis And Critical Control Points

Black Garlic granules serve to help prevent and treat diabetes and cardiovascular disease. In this study, a BG-based liquid supplement production system was designed which is expected to become a BG-based liquid supplement production standard that pays attention to product safety, product quality and production efficiency. This research will design BG's production process to meet quality specifications and food safety standards along with the production system. The research will be conducted by conducting Taguchi experiments and then continued with Hazard Analysis and Critical Control Points (HACCP). At the experimental stage, several important BG quality attributes were selected in response. The factors that affect quality are determined through Focus Group Discussions involving company stakeholders. Experiments were conducted using laboratory scales. The results of Taguchi's experiments that have been carried out, it is concluded that using the optimal level settings chosen can reduce SAC levels, namely A1 = Cleaning and Weighing Equipment (Using a Washing Bucket), B1 = BG Formulation Temperature (30oC), C1 = BG Formulation Time (60 minutes), D2 = Cooling Process (Accelerated), E1 = Storage Packaging (Aluminum Sachet), F1 = Storage Temperature (28oC), G1 = BG Treatment (Peel).

Sustainable Development of an Innovative Spreadable Plant-Based Product of High Added Value through the Valorization of an Agro-Food By-Product

There is an increased demand for healthy foods by the consumer nowadays, while at the same time, circular bio-economy and sustainability in food production represent top priority issues for the food industry. In this context, purslane, a highly nutritious annual plant that grows abundant during the hottest months of the year but is considered a by-product of the agricultural process, was utilized for the development of an innovative, ready-to-eat food product suitable for a vegetarian diet in the form of a bread spread. Following an initial small-scale experimentation for the stabilization of apparent quality attributes, the product’s recipe was finalized on an industrial scale, and the hazard analysis and critical control point (HACCP) for the manufacturing process, the physicochemical (pH, water activity) and sensorial analysis of the end product, together with its nutritional value, shelf-life, and antioxidant capacity, were determined. The results suggested that the acidic (pH 4.3) product had a shelf-life of a minimum of six months to one year and, according to EU legislation, it comprised a source of (dietary) fibers and protein, while being high in poly-unsaturated (e.g., omega-3, omega-6), and mono-unsaturated (e.g., oleic acid) fatty acids. Total phenolic content (TPC) with the Folin–Ciocalteau assay and total antioxidant capacity (TAC) using the Ferric-Reducing Antioxidant Power assay of the product, presented concentrations of 0.95 mg of gallic acid equivalent/g and 0.016 mmol of Fe2+/g of dry weight of sample, respectively. However, the predicted bioavailability for TPC and TAC was 28% and 31%, respectively. The product was evaluated positively by a panel of potential consumers without significant differences compared to conventional familiar products. The potential of using agro-food chain by-products, such as purslane, for the development of novel foods representing a healthy and tasty food choice at any time of the day is a promising opportunity for the food industry to meet growing consumer demands for more sustainable, nutritious, and healthy food products with a reduced environmental footprint compared to the traditional plant-originated products of intensive agriculture.

Listeria monocytogenes in Food Production and Food Safety: A Review

In the current world of global food distribution and marketing, the outbreak of a particular foodborne disease in a region may eventually occur in another part of the world at the same time. Foodborne diseases are estimated to cause over 600 million illnesses and 420,000 deaths each year. Listeriosis, a zoonotic bacterial disease caused by Listeria spp. has been reported in various parts of the world’s disease outbreak and incidence. The highest number of diseases and outbreaks is caused by Listeria monocytogenes and is highly predominant among elderly persons, immunocompromised individuals, pregnant women, and infants. This bacterium possesses the ability to survive and multiply under refrigeration temperature, a wide range of pH (4.1 - 9.6), and high salt (≤ 10%). The disease can be minimal (non-invasive/febrile gastroenteritis) and the pathogen possesses the ability to cross the epithelium and infect sterile organs (invasive). Outside food contamination, resistance to antibiotics by Listeria monocytogenes poses major public health concerns as this bacterium has developed resistance to various antibiotics in use. In addition to food, Listeria species have been isolated from the soil, water, plants, fruits, and vegetables coupled with the long incubation period (11 - 70 days), which poses a challenge to infection source identification and trace back principle. Controlling Listeria in foods can be achieved by practicing a Hazard Analysis and Critical Control Point (HACCP) strategy in the food industry, improving hygiene measures, and avoiding the consumption of contaminated foods. Also, susceptible individuals should be educated on the risks associated with the consumption of contaminated foods.

The Presence and Antibiotic Resistance of Non-O157 STEC on Lamb Carcasses

There is an increasing trend in the prevalence of Hemolytic Uremic Syndrome (HUS) both in Türkiye and in the world. HUS might be caused by Shiga toxin (Stx)-producing Escherichia coli (STEC) O157 and strains of non-O157 STEC. The feces and fleece of lambs, and non-hygienic conditions present in the lamb slaughtering process are the main sources for STEC contaminations of lamb carcasses. In this study, the prevalence of STEC on lamb carcasses and, as an important global public health issue, the antibiotic resistance profiles of STEC strains isolated were aimed to be determined. The presence of stx was considered as STEC indicator. 16% of the carcasses (8/50) were found to be contaminated by E. coli. The analysis showed that none of the strains isolated were O157 serotype. But, 5 out of 8 strains isolated carried stx1 and stx2 genes so they were identified as non-O157 cytotoxigenic E. coli. Antibiotic resistance profiles of the isolates were determined by using Kirby Bauer method. All of the isolates were found to be resistant at least one antibiotics investigated, and as the most resistance rate found 87.5% of the isolates were resistant to both gentamycin and pefloxacine. In addition, 75% of the isolates were multidrug resistant (MDR), and overall MAR (Multi Antimicrobial Resistant) index of isolates was 0.4. As a result, STEC contamination on lamb carcasses was considered to be a risk for both children and adults for HUS, and high antibiotic resistance of the isolates observed also increased the public health hesitations. Reassessment of the slaughtering process based on the HACCP (Hazard Analysis and Critical Control Points) requirements and taking necessary actions/measures to control cross contaminations are thought to be crucial steps to reduce pathogenic bacteria incidence in food chain.

Improving meat quality and safety: innovative strategies

Ensuring meat products' quality and safety is paramount in today's food industry. This extended abstract delves into innovative strategies to enhance meat quality and safety throughout the production, processing, and distribution stages. The paper explores various cutting-edge approaches, technologies, and regulatory frameworks to mitigate risks and improve consumer confidence in meat products. The discussion begins with examining advancements in meat processing techniques, such as high-pressure processing (HPP), modified atmosphere packaging (MAP), and irradiation. These techniques are instrumental in reducing microbial contamination, extending shelf life, and preserving the nutritional integrity of meat products. Furthermore, the paper explores emerging technologies like nanotechnology and blockchain, which offer novel solutions for enhancing traceability, transparency, and accountability in the meat supply chain. Much of the paper discusses the role of quality control measures in ensuring meat safety and compliance with food safety regulations. From carcass inspection and microbiological testing to chemical residue analysis and packaging standards, rigorous quality control protocols are essential for identifying and mitigating potential hazards at every stage of meat production. Moreover, the paper highlights the importance of animal husbandry practices, feed management, and genetics in influencing meat quality attributes such as flavour, texture, and tenderness. Producers can enhance meat products' overall quality and palatability by implementing improved animal husbandry practices, optimizing feed formulations, and selectively breeding animals for desirable traits. In addition to technological advancements and quality control measures, the paper emphasizes the need for regulatory compliance and government oversight to uphold food safety standards. Ensuring adherence to regulations such as Hazard Analysis and Critical Control Points (HACCP) and implementing comprehensive food safety management systems are essential for safeguarding public health and consumer trust. In conclusion, this extended abstract provides a comprehensive overview of innovative strategies for improving meat quality and safety in the food industry. By embracing advancements in processing techniques, leveraging new technologies, implementing stringent quality control measures, and adhering to regulatory requirements, stakeholders can enhance the safety, integrity, and consumer perception of meat products in the marketplace.

Implementation of HACCP (Hazard Analysis and Critical Control Points) in Hotels and Restaurants: The Crucial Role of Semarang Royale Golf Employees' Knowledge and Implementation in Ensuring Food Safety

In the world of Food & Beverages (F&B), ensuring the safety of the food products produced is very important. Knowledge of Hazard Analysis and Critical Control Points (HACCP) is very important for hotels and restaurants in an effort to ensure food safety. HACCP is a food safety management system based on a preventive approach, by identifying, evaluating and controlling hazards that are significant to food safety. The implementation of HACCP in hotels and restaurants helps prevent food contamination, provides food safety assurance for consumers, and increases customer trust and satisfaction. In addition, HACCP implementation also helps hotels and restaurants meet applicable food safety regulations and standards. Thus, HACCP knowledge for hotels and restaurants is very important to maintain the quality and safety of the food served, as well as maintaining the reputation and sustainability of the business.

Is Blockchain a Panacea for Guarding PDO Supply Chains? Exploring Vulnerabilities, Critical Control Points, and Blockchain feasibility in Greece

AbstractWithin food Supply Chains (SCs), food products labeled through Geographical Indications (GIs) hold paramount importance as distinctive and culturally significant entities, ensuring the integrity and distinctiveness of regional specialties. By strictly regulating the geographic origin and production methods, the Protected Designation of Origin (PDO) not only guarantees the preservation of traditional practices but also safeguards the cultural legacy and identity of the regions where genuine PDO products are produced. However, the very mechanisms safeguarding PDO authenticity can be exploited within globalized food systems, creating opportunities for fraudulent activities and intentional or unintentional adulteration. This study specifically delves into the overarching realm of PDO SCs, using PDO Feta cheese as a prominent case study. Through an assessment of Feta cheese SC in Greece, encompassing the Delphi Technique with the amalgamation of the design stages of Hazard Analysis and Critical Control Points (HACCP), Vulnerabilities Assessment and Critical Control Point (VACCP), and Threat Assessment and Critical Control Point (TACCP) methodologies, the operations, vulnerabilities, and critical control points are scrutinized. The results indicate multifaceted vulnerabilities and Critical Control Points (CCPs) in the Feta cheese SC that need to be addressed and constitute a precursor for augmenting PDO SCs. Moreover, the utilization of Blockchain Technology (BT) exhibits intrinsic potential for enhancing the administration of supply chains with the potential to fundamentally transform data management practices and foster increased levels of trust among stakeholders.

Development of Competency Standards for Good Hygienic Practices Facilitators to Enhance Food Safety Assurance

This study aims to develop comprehensive competency standards for facilitators implementing Good Hygienic Practices (GHP) in the food industry, particularly to align with the new Codex Alimentarius Standard on Principles of Food Hygiene. Through a literature review approach and drawing inspiration from the Regional Model Competency Standard (RMCS), the research seeks to address existing gaps in GHP training and facilitation. The study emphasizes the importance of consistent and effective implementation of food safety practices by formulating structured competency standards covering areas such as GHP application, risk management, specific hygiene practices, and integration with Hazard Analysis and Critical Control Point (HACCP) systems. These standards are anticipated to significantly enhance food safety standards, reduce the incidence of foodborne diseases, and increase consumer confidence in food products. Furthermore, the study's implications extend to future research and policy initiatives aimed at promoting food safety through professional training and global standardization of practices.

A simple and cost-effective method for reducing microbial load in Salacia chinensis and Picrorhiza kurroa using glutaraldehyde

Microorganisms like fungi, bacteria, and viruses are naturally present in different parts of a plant (root, bark, and leaf) and these become inhabitants of the plant. The establishment of modern Hazard Analysis and Critical Control Point (HACCP) approaches has therefore been made to evaluate the microbial load in medicinal plants. During the manufacturing of herbal extracts as drugs, the quality of the herbal extracts is dictated by the level of presence of microbes. In order to make the herbal extracts HACCP compliant as far as microbial load is concerned; we carried out studies with Glutaraldehyde (GA) as an antimicrobial agent in the manufacturing process in two randomly selected herbs of Salacia chinensis and Picrorhiza kurroa. The outcome of our analysis revealed that 0.5% of GA treatment to the pulverized raw material of Salacia chinensis and Picrorhiza kurroa is effective for reduction of > 99.99% microbial load with minimal effect on the percentage yield of extracts (10% - 20%) and their bioactive molecules Salacinol and Picroside I&II as seen by LC-MS and HPLC analysis, respectively. Furthermore, in this article, we demonstrate the use of sodium bisulfite for the removal of the residual GA in the extract to make the process eco-friendly and environment-safe.

Health Education about Food Safety based on Hazard Analysis and Critical Control Points (HACCP) at Selera Kita Restaurant in Kuwait

The prospect of food business in the form of restaurants in Kuwait is quite promising. This is because many native Kuwaitis and immigrants often use restaurant services. Restaurant performance must meet consumer expectations so that they feel satisfied as users of the restaurant's products. To maintain and increase satisfaction, restaurants must pay attention to food management activities in restaurants so that they run in accordance with applicable regulations. A series of activities starting from menu planning, food distribution to consumers to achieve optimal health status through providing appropriate food including recording, reporting and evaluation is a series of food management. Based on the results of initial observations and interviews with managers, employees and consumers at the Selera Kita restaurant in Kuwait, this community service aims to find strategic ways by providing education related to management, employees and consumers' understanding of food safety based on Hazard Analysis and Critical Control Points (HACCP), knowing several variables which are strengths, weaknesses, opportunities and threats, knowing strategies that can be taken by management to improve service to consumers. Respondents were selected using a simple random sample. The results of this research are in the form of health education about food safety based on Hazard Analysis and Critical Control Points (HACCP) with assessments using Fishbone diagrams, SWOT analysis and descriptive analysis showing that 70% of the 30 respondents have sufficient knowledge of food safety to improve services to consumers has been implemented well, but needs to be improved so that it can run more optimally.