Implementation Of Hazard Analysis And Critical Control Point 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.

Assessing the costs involved in the implementation of GMP and HACCP in a small dairy factory

The present study describes the costs for implementation of food safety systems in a small dairy plant located in the central region of the state of São Paulo, Brazil. The steps involved in the implementation of a food safety system include a diagnosis of the prerequisites, implementation of the good manufacturing practices, standard sanitation operating procedures (SSOPs), training of the food handlers and hazard analysis and critical control points (HACCP). After implementation of the food safety system, the total cost of implementing the food safety system was US$ 61,812.00, signifying an impact of US$ 3.81/t of yogurt packed (0.5% of the production costs). The resources used for investment signified an additional US$ 12.92/t (1.5% of the cost per kg of yogurt packed). It was concluded that the application of HACCP considered in this study for the yogurt production line presented an adequate cost-benefit relationship, which would improve with the passage of time and with the improvement and sedimentation of the culture of food safety in the company.

Knowledge on food hygiene of food service staff working in nursing homes and kindergartens in Porto region – Portugal

In this study the food-hygiene knowledge of food handlers working in nursing homes and kindergartens was evaluated. From a global population of 1392 food handlers, a sample was selected of 335 participants from 155 institutions (kindergartens and nursing homes), in the region of Porto, Portugal. Data was collected through a self-administrated, multiple-choice questionnaire that was filled-in individually, in the presence of the researchers. The average score of correctly answered questions was 13.9 (±3.65SD), corresponding to 60.7% of the questions. The level of knowledge shown was heterogeneous, varying according to the topics covered and the socio-demographic characteristics of the participants, although some pattern could be discerned as to areas of strength and weakness. Knowledge relating to temperature control (44.2% of correct answers) and to risk associated to foods (50.2% of correct answers) was significantly lower ( p < 0.001) than the overall knowledge (60.7% of correct answers). Education and training (over the previous 12 months) were positively correlated to higher knowledge on food hygiene ( p < 0.001). The same could not be verified in relation to hazard analysis and critical control points (HACCP) implementation ( p = 0.454). The results underline the importance of assessing training needs and consider such needs when designing training programs. • Food-hygiene knowledge of food handlers working in nursing homes and kindergartens was evaluated. • The average score of correctly answered questions corresponds to 60.7% of the questions. • The level of knowledge shown was heterogeneous, varying according to the topics analysed. • Education and training (previous 12 months) were positively correlated to higher knowledge on food hygiene. • The same could not be verified in relation to HACCP implementation.

Design of Supply-chain Pedigree Interactive Dynamic Explore (SPIDER) for food safety and implementation of Hazard Analysis and Critical Control Points (HACCPs)

Food safety has attracted considerable public concern and press attention in recent years. Hazard Analysis and Critical Control Points (HACCPs) is a systematic approach to food product safety as a means of prevention rather than finished product inspection. It has been internationally recognized and accepted as the system for effective food safety management. In this study, a system called Supply-chain Pedigree Interactive Dynamic Explore (SPIDER) is proposed as a platform for the public and governments to explore the information in each part of the food chain and provide easy implementation of HACCP into the food industry. SPIDER is a secure and global platform to verify, inspect and investigate food effectively and efficiently. In this system, some artificial intelligent techniques, Case-based Reasoning, Rule-based Reasoning, Fuzzy logical and Neural Network are used for automatic updating, to analyze data and to manage data. Finally, a simulated case is also studied to show the operation and the results of the system.

Microbiological monitoring of air quality in a university canteen: an 11-year report

Over the past decade, an increased tendency to consume meals at dining facilities outside the home has been highlighted; moreover, meals supplied in food businesses have been involved in many foodborne disease outbreaks. Therefore, microbial air contamination in food processing facilities could be a concern and an increase of microbial loads could represent a risk factor, especially for the potential contamination of foods due to undesirable spoiling and pathogenic bacteria. In this paper, the results of an 11-year microbiological monitoring of air quality in a university canteen are reported. The study, which started in the year 2000, was performed within a hazard analysis and critical control point (HACCP) plan implementation of a canteen that produces about 1,000 meals a day in order to verify the effectiveness of corrective actions on the indoor air quality. The primary food preparation room, the kitchen, and three cold rooms underwent air sampling by using a calibrated impaction sampler. Our investigation detected a general and progressive improvement in the air quality of the canteen since the beginning of the study, thus suggesting the appropriateness of the corrective action undertaken during the HACCP implementation program.

Knowledge and implementation of HACCP-based management systems among small-scale honey producers in Brazil

Abstract Increasingly globalized value chains and growing consumer awareness towards foodborne diseases have reinforced the importance of adequate food quality and safety management systems. A widely applied food safety management system is the Hazard Analysis and Critical Control Points (HACCP) system, which has become mandatory in many countries and is therefore of major relevance for food producers, processors and traders worldwide. However, mandatory HACCP implementation may act as a trade barrier for many developing and transition countries and pose particular difficulties for small food producers and processors. In this paper, we evaluate the current state of knowledge and implementation of HACCP-based management systems among small-scale honey producers in Brazil. The empirical analysis is based on original survey data collected from a random sample of 115 households involved in apiculture in the northeast of Brazil. In the interviews, beekeepers were asked about their knowledge of HACCP requirements and the implementation of these requirements. Based on a principal component analysis, we create knowledge and implementation indices and compare these indices to relevant household characteristics and honey production conditions. Both the knowledge of requirements and the implementation of these requirements are strongly linked to the households’ connectedness along the value chain and their access to a suitable honey extraction facility. In order to enhance the competitiveness of the Brazilian small-scale honey sector, policy-makers should foster cooperation among producers and improve their connectedness to input and output markets. Furthermore, access to appropriate honey extraction facilities should be improved.

Semi-quantitative study to evaluate the performance of a HACCP-based food safety management system in Japanese milk processing plants

This study aimed to gain an insight in the performance of Hazard Analysis and Critical Control Points (HACCP)-based food safety management systems (FSMS) implemented in Japanese milk processing plants. Since 1995, Japan has a comprehensive approval system for food manufacturing establishments by evaluating the development and implementation of GHP and HACCP by the food manufacturing companies/operators. An FSMS-diagnostic instrument was applied to assess the level of the core control and assurance activities in the FSMS and to judge the risk level of the context wherein the companies operate. The data were collected in 13 dairy companies (mostly located around Tokyo area) and involved in-depth interviews performed (by the National Institute of Public Health) with responsible quality assurance persons of respective companies.The results revealed that the microbial food safety output was higher for companies with national HACCP approval. They have more advanced FSMS in combination with a less risky context. All Japanese companies scored high on technology-dependent activities (i.e. preventive measures and intervention processes), but less in managerial activities as monitoring and typical quality assurance activities as validation and verification of the FSMS. Japan has a detailed vertical legislation, leading to a “hazard-based” and ”legislation-based” FSMS compared to a “science- or risk-based” FSMS common in Europe.

Akara Ogbomoso: Microbiological Examination and Identification of Hazards and Critical Control Points

Akara Ogbomoso was examined toward the establishment of hazard analysis and critical control point (HACCP). The akara was produced in residential buildings with the attendant consequence of contamination. There was ample growth of aerobes, coliforms, staphylococci, Shigella and yeast/mold from the samples, water and cowpea pastes. Microbial contaminations occur through the processing, which can be corrected through education by adopting good hygienic and manufacturing practices. The critical control points were identified as frying, storage and refrying. It may be heated in the microwave for 10 s before consumption. Akara, prepared in the laboratory through the implementation of HACCP was not contaminated. Several bacterial isolates, namely; Escherichia coli, Staphylococcus aureus, Staphylococcus epidermidis, Citrobacter freundii, Serratia marcescens, Proteus vulgaris, Bacillus cereus, Streptococcus pyogenes, Bacillus sp. and Shigella sp., showed multiple resistance to antibiotics ranging from two to nine. Seven strains were not resistant to the antibiotics, while five were resistant to one type of antibiotic.

Applying quality function deployment in food safety management

PurposeThis paper aims to report on a case study conducted to help plan a rollout process for hazard analysis and critical control point (HACCP) type food safety policies at a frozen pie facility in Calgary, Alberta, Canada.Design/methodology/approachExisting company policies were prioritized using a quality function deployment tool, which quantified the qualitative material in the original manual based on a number of developed criteria. Interrelations between the different required tasks were also quantified to facilitate effective implementation.FindingsThe use of quality function deployment was shown to be useful in speeding up the implementation of food safety policies in the facility.Practical implicationsQuality function deployment, originally from new product design, proved useful when applied to HACCP implementation.Originality/valueThis paper discusses the use of product development tools to facilitate the effective introduction of HACCP like procedures. Thus it will be of use to academics and practitioners interested in HACCP implementation.

Barriers to HACCP implementation: evidence from the food processing sector in Ontario, Canada

AbstractThis study explores the barriers that impede the adoption of hazard analysis and critical control point (HACCP) by food processing firms in Ontario, Canada. The study identifies four broad groupings of barriers to HACCP implementation, namely perceptions that HACCP is of “questionable appropriateness” to the firm, the scale of change required to achieve implementation, low priority given to enhancement of food safety controls, and financial constraints. The severity of these identified barriers differs significantly between firms that have implemented HACCP and those that have not. In particular, HACCP implementation is impeded significantly by barriers related to financial constraints. The most important driver promoting implementation is customer requirements for HACCP to be implemented in supplier facilities. [EconLit citations: D210, L600, L660]. © 2010 Wiley Periodicals, Inc.

Opportunities, challenges and benefits of using HACCP as a quality risk management tool in the pharmaceutical industry

AbstractEffective quality risk management can facilitate better and more informed decisions, provide regulators with greater assurance of a company's ability to deal with potential risks and can beneficially affect the extent and level of direct regulatory oversight. The Hazard Analysis and Critical Control Points (HACCP) method is now a recognized and useful tool in the pharmaceutical industry to meet the primary principles of quality risk management. Global perspective, forward‐looking view, open communication, integrated management, continuous process, shared product vision and teamwork are the principles, which provide a framework to accomplish effective risk management.The quality risk management process includes risk identification, risk analysis and risk evaluation. Control and reduction of the risk focuses on processes for mitigation or avoidance of quality risk when it exceeds an acceptable level. The quality risk management tools provide documented, transparent and reproducible methods to accomplish the steps of the quality risk management process.The HACCP methodology aims to prevent known hazards and reduce the risk that they will occur at specific points in the pharmaceutical manufacturing processes. It covers both the Good Manufacturing Practices (GMP) and the safety of the personnel engaged in the manufacturing processes. HACCP is the systematic method (comprised of seven principles) for the identification, assessment and control of safety hazards associated with physical, chemical and biological hazards. The problems associated with the implementation of HACCP may be overcome by training and education in the HACCP system for the personnel engaged in pharmaceutical industry. The HACCP system benefits all, the consumers, industry and the government as it focuses on prevention rather than relying mainly on end product testing. This scientific and systematic system is cost‐effective and leads to reduced product loss and wastage, and assures the safety of pharmaceutical products. Copyright © 2009 John Wiley &amp; Sons, Ltd.

HACCP and water safety plans in Icelandic water supply: Preliminary evaluation of experience

Icelandic waterworks first began implementing hazard analysis and critical control points (HACCP) as a preventive approach for water safety management in 1997. Since then implementation has been ongoing and currently about 68% of the Icelandic population enjoy drinking water from waterworks with a water safety plan based on HACCP. Preliminary evaluation of the success of HACCP implementation was undertaken in association with some of the waterworks that had implemented HACCP. The evaluation revealed that compliance with drinking water quality standards improved considerably following the implementation of HACCP. In response to their findings, waterworks implemented a large number of corrective actions to improve water safety. The study revealed some limitations for some, but not all, waterworks in relation to inadequate external and internal auditing and a lack of oversight by health authorities. Future studies should entail a more comprehensive study of the experience with the use of HACCP with the purpose of developing tools to promote continuing success.

HACCP implementation and economic optimality in turkey processing

AbstractRegulatory impact assessment suggests that Hazard Analysis and Critical Control Points (HACCP) is a cost‐effective food safety regulation that is highly beneficial to society. This study focuses on firm‐level costs and benefits from adoption of specific critical control points. A stochastic optimization framework is used to determine optimal testing and sampling strategies for Salmonella reduction in turkey processing. Results show that under The Food Safety Inspection Service (FSIS) mandated tolerance levels, processors need to designate no more than five critical control points, three more than what is included in the generic HACCP plan. Moves to tighten tolerances should be considered carefully because additional implementation costs tend to increase exponentially. [EconLit Citations: Q18, D81, C61] © 2007 Wiley Periodicals, Inc. Agribusiness 23: 211–228, 2007.

Predicting food safety losses in turkey processing and the economic incentives of hazard analysis and critical control point (HACCP) intervention

AbstractTurkey is an important food commodity whose total value of U.S. production amounted to $2.72 billion in 2003. Empirical evidence suggests that among broilers, eggs, turkeys, and chickens, Salmonella contamination of ground turkey is highest at 49.9% prior to hazard analysis and critical control point (HACCP) implementation and 26.6% after HACCP implementation. Salmonella and other microbial outbreaks have greatly contributed to the large number of food recalls in the meat and poultry industry; therefore, processed turkey constitutes a prime commodity for HACCP intervention analysis. Value‐at‐risk provides a framework for assisting firm management to assess food safety risks in monetary terms, and to evaluate the economic incentives of control measures like HACCP. Results show that food safety losses as measured by downside risk significantly declined following HACCP implementation. Medium‐ and large‐scale turkey processors are more likely to derive more benefit from implementing an augmented HACCP plan than a generic HACCP plan. [EconLit citations: C150, Q180] © 2006 Wiley Periodicals, Inc. Agribusiness 22: 475–489, 2006.

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 HACCP implementation: Perceptions of registered dietitians and dietary managers

Objective Assess perceptions of consultant registered dietitians (RDs) and dietary managers about food safety practices and Hazard Analysis and Critical Control Point (HACCP) implementation in assisted-living and long-term care facilities for the elderly. Design A mail questionnaire was developed using a modified Delphi process. Respondents were asked to assess food safety concerns in facilities where employed, identify prerequisite programs, rate barriers to implementation of HACCP, and provide demographic information. Subjects/Setting The survey was sent to a random sample from national membership in the American Dietetic Association’s Consultant Dietitians in Health Care Facilities dietetic practice group (n=1,181) and to all dietary managers who listed assisted living as their employment location as part of membership in the national Dietary Managers Association (n=274). Statistical analyses performed Descriptive statistics were calculated for each questionnaire item for all respondents. Factor analyses and t test comparisons of items and factors determined if significant differences existed between perceptions of RDs and dietary managers. Results Both RDs and dietary managers identified employee knowledge and experience and food practices as food safety concerns. More than 80% of both RDs and dietary managers agreed that the majority of listed HACCP prerequisites were necessary. Respondents identified the greatest barriers to implementation of HACCP as those related to time. Conclusions Findings indicate a need to develop written policies for food safety, such as access to production areas. To minimize risk of foodborne illness to the elderly, barriers to implementation of HACCP should be addressed, including commitment of time and resources to develop systems, train employees, and retain employees.

Hazard analysis and critical control point (HACCP) for an ultrasound food processing operation

Emerging technologies, such as ultrasound (US), used for food and drink production often cause hazards for product safety. Classical quality control methods are inadequate to control these hazards. Hazard analysis of critical control points (HACCP) is the most secure and cost-effective method for controlling possible product contamination or cross-contamination, due to physical or chemical hazard during production. The following case study on the application of HACCP to an US food-processing operation demonstrates how the hazards at the critical control points of the process are effectively controlled through the implementation of HACCP.

Readiness to implement hazard analysis and critical control point (HACCP) systems in Iowa schools

Objective To evaluate current food-handling practices, food safety prerequisite programs, and employee knowledge and food safety attitudes and provide baseline data for implementing Hazard Analysis and Critical Control Point (HACCP) systems in school foodservice. Design One member of the research team visited each school to observe food-handling practices and assess prerequisite programs using a structured observation form. A questionnaire was used to determine employees’ attitudes, knowledge, and demographic information. Subjects/setting A convenience sample of 40 Iowa schools was recruited with input from the Iowa Department of Education. Statistical analyses Descriptive statistics were used to summarize data. One-way analysis of variance was used to assess differences in attitudes and food safety knowledge among managers, cooks, and other foodservice employees. Multiple linear regression assessed the relationship between manager and school district demographics and the food safety practice score. Results Proper food-handling practices were not being followed in many schools and prerequisite food safety programs for HACCP were found to be inadequate for many school foodservice operations. School foodservice employees were found to have a significant amount of food safety knowledge (15.9±2.4 out of 20 possible points). School districts with managers ( P=.019) and employees ( P=.030) who had a food handler certificate were found to have higher food safety practice scores. Applications/conclusions Emphasis on implementing prerequisite programs in preparation for HACCP is needed in school foodservice. Training programs, both basic food safety such as ServSafe® and HACCP, will support improvement of food-handling practices and implementation of prerequisite programs and HACCP.

Actual situation in the area of implementing quality assurance systems GMP, GHP and HACCP in Polish food production and processing plants

The survey was carried out in 16 provinces of Poland. Its objective was to collect information on the actual situation in the area of implementing Good Manufacture Practice (GMP), Good Hygiene Practice (GHP) and Hazard Analysis and Critical Control Point (HACCP) in food production and processing plants. The survey demonstrated that 91% of the surveyed plants are familiar with GHP rules and 95% with HACCP. 34% of the plants have already implemented the system, 35% are in the process of implementing it, 28% are thinking of its adoption and 3% do not intend to implement the system as long as possible. The advancement of the surveyed plants in GMP, GHP and HACCP implementation can be regarded as satisfactory.

Hazard analysis and critical control points in deep-fat frying

The Hazard Analysis and Critical Control Point (HACCP) system was applied to sunflower oils used for frying in nineteen university restaurants. Guidelines for implementation that include training personnel, flow diagram, identifying hazards, controlling hazards at critical control points (CCP's), monitoring CCP's and measure of action for exceeding limit were developed. Polar compounds were used as a measure for deteriorated sunflower oil and the values obtained from university restaurants before and after personnel training and implementation of HACCP were determined. Implementation of the guidelines produced an improvement in the quality of the frying process, and all establishments reduced their polar compound values to less than 25% by mass.