Hazard Analysis And Critical Control Point Principles Research Articles

Safe plates in the school space: Investigating compliance of food safety standards among school-based food service providers

Enhancing food safety measures within School-Based Food Service Providers (SBFSPs) is essential to safeguarding the well-being of students and school staff against foodborne risks. This study aims to assess the compliance of SBFSPs in primary and secondary schools with documentation protocols related to Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Hazard Analysis and Critical Control Points (HACCP), and the necessary operational permits. We conducted a descriptive-correlational study spanning from April 2020 to March 2022, involving 138 public and private elementary and high schools selected through proportional stratified sampling. Each school underwent an audit using standardized checklists for GMP, GHP, and HACCP. Descriptive statistics, Fleiss Kappa, and Pearson chi-square tests were employed for data analysis. The results indicate that the participating schools do not meet the documentation requirements for GMP/GHP (29.7%), HACCP (2.9%), and operational permits (55.1%). Additionally, the schools received a "Very Poor" rating in terms of food safety compliance, with weighted mean rating scores of 2.45 ± 0.73 (GMP/GHP), 0.09 ± 0.02 (HACCP), and 1.69 ± 0.40 (operational permits). Furthermore, a significant relationship was observed between GMP/GHP and HACCP compliance and the characteristics of SBFSPs such as school kinds, types, places, and categories. The school GMP/GHP and HACCP compliance were also associated to the health permit of SBFSP personnel, authority to operate and manage school, and food handlers training. This study emphasizes the enforcement of compliance to food safety regulations, need to provide schools with adequate facilities and infrastructure, to promote a safe food production and consumption environment. It also underscores the importance of establishing partnerships for support and educating school personnel, especially those involved in food production and consumption, about GMP/GHP and HACCP principles to ensure the safety of meals for students, teachers, and other educational stakeholders. The need for certification of food handler in schools are of paramount importance, thereby advocating for increased food safety education.

Enhancing Food Safety Measures in Micro Small Medium Enterprises: A Comprehensive Analysis of MSMEs in Kemiling Bandar Lampung

MSMEs in the food business, especially in Indonesia, encounter major obstacles in adhering to food safety requirements because of their restricted resources and technical knowledge. This study investigates the effects of applying Hazard Analysis and Critical Control Points (HACCP) methodology on enhancing food safety standards at a particular MSME, Desi Kue, situated in Bandar Lampung, Indonesia. The study uses surveys, interviews, and hazard analysis assessments to identify potential dangers and suggest effective management techniques to improve food safety processes at Desi Kue. Customized education and training programs are crucial for enhancing awareness and comprehension of food safety among MSME stakeholders. The report emphasizes the importance of adjusting food safety policies and resources to tackle the specific difficulties encountered by MSMEs. MSMEs can effectively adopt HACCP principles by working with regulatory organizations and industry associations. This will help improve consumer trust, ensure public health, and promote sustainable growth in the food sector. This study offers significant insights for Desi Kue and MSMEs in Indonesia and other developing countries, enabling them to capitalize on prospects for competitiveness and growth in the global market by implementing strong food safety management systems.

HACCP, quality, and food safety management in food and agricultural systems

The burden of foodborne diseases and their associated illness/death is a global concern. Hazard analysis and critical control points (HACCP) and food safety/quality management are employed to combat this problem. With the existing and emerging food safety/quality management concerns, this study aims to evaluate the traditional and modern/novel approach to improving HACCP, food safety, and quality management in food and agricultural systems. The modern innovations in food safety management were integrated into improving the traditional HACCP system, including its principles, applications, steps, plans, standards, etc., as well as food safety factors and management, for improved safety/quality in food, agricultural, and pharmaceutical industries. The study identified many factors responsible for food contamination, including chemical contaminants, such as allergens, histamine, cyanogenic glycosides, mycotoxins, toxic elements, etc., biological contaminants, such as Campylobacter, Brucella, viruses, Escherichia coli, prions, Staphylococcus aureus, Listeria monocytogenes, protozoa, parasitic pathogens, etc., and physical contaminants, such as bone, glass, metal, personal effects, plastic, stones, wood, etc. The results of this study present descriptive preliminary HACCP steps, HACCP principles, safe food handling procedures, ISO 22000, Water quality management, food labelling, etc., with recent modern developments and innovations to ensure food safety and quality management. The study also identified modern/novel technologies for HACCP and food safety management, including light technologies, artificial intelligence (AI), novel freezing (isochoric freezing), automation, and software for easy detection and control of contaminants. With all these understanding and development, the domestic, food, agricultural, and pharmaceutical industries can be well position to ensure safety and quality of products.

Credible pigeon permissioned blockchain traceability platform integrated with IoT based on HACCP

The pigeon food production industry from breeding to processing into food for market circulation involves many stages and people, which is prone to food safety issues and difficult to regulate. To address these problems, one possible solution is to establish a traceability system. However, in traditional traceability systems, a number of stages involved and each of them provides their own data accumulated in the database. Therefore, complex traceability data are compose of too many stages easily result in confusing information for customers. Besides, centralized data storage makes data vulnerable to be tampered with. To solve these problems, hazard analysis and critical control points (HACCP) principles have been utilized in our work which is a comprehensive traceability system. In this work, we analyze the pigeon food production industry through HACCP principles and determine some critical control points (CCPs), including incubation, breeding, transportation, slaughtering, processing, and logistics. With the help of these CCPs, we are able to build a traceability system with critical and abundant data but not too complicated for users. To further improve the system, there are different kinds of techniques integrated into it. Firstly, a permissioned blockchain, Hyperledger Fabric, is selected as blockchain module to enhance trustworthiness of data. Secondly, the system contains various IoT devices for automatically collecting environmental parameter data with the aim of reducing human interference. Besides, it is worth mentioning that the proposed information management device can decrease the data entry burden. Consequently, the implementation of the traceability system increase consumers’ confidence in pigeon food production. To summarize, it is a new application of modern agricultural information technique in food safety and a bold experiment in the field of poultry, particularly pigeons.

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.

Аналіз біобезпеки в інкубаторіях промислових птахопідприємств

The movement to ensure Ukraine's integration into the EU is a modern direction of the current state reform. A positive reflection of this process is the official adoption of a number of legislative documents in accordance with international requirements, the standards of which regulate the production of safe and quality products, including poultry. Thus, the implementation of the necessary HACCP (Hazard Analysis and Critical Control Point) requirements for product safety and quality at the level of European standards was able to introduce in the country only a small number of large enterprises in the poultry industry. Most medium and small poultry farms in Ukraine have not implemented the requirements of the HACCP standard and international ISO quality standards, which limited their ability to control product safety in accordance with international requirements and became an obstacle to selling their products in foreign markets. A positive and necessary point of implementation of the European biosafety requirements of the HACCP principles is the expanded possibility in carrying out effective and detailed control of safety and quality indicators of food products in the poultry industry. This control should be established by clearly defined components that are interconnected in interconnected technological processes. Such components in poultry hatcheries are: a detailed analysis of critical control points of hazards of each stage of the production process; use of components and raw materials in general; application of timely monitoring, preventive anti-epizootic and corrective measures to prevent danger at all production sites of poultry hatcheries. Thanks to the constant control of all critical control points of dangers in poultry hatcheries, it is possible to achieve the production of safe and high-quality products obtained from healthy poultry in the poultry industry.

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.

Determination of The CCP (Critical Control Point) on The Production Whole Round Tiger Grouper (Ephinephelus fuscoguttatus) in PT. Alam Jaya Surabaya, East Java.

Grouper (Epinephelus sp.) is a reef fish commodity that are currently utilized in a large enough scale. Of the types of grouper, tiger grouper has advantages compared to other types. This fish hight economic value because it has a delicious meat, nutritious and contain unsaturated fatty acids. Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to food safety management based on the principles there that aims to identify the hazards that tend to occur at every step of the food chain. One of the principles of HACCP is to determine the CCP using Decision Tree Diagram CCP (Decision Tree). Field Work Practice was conducted at PT. Alam Jaya, District Rungkut, Surabaya City, East Java Province on 18 January to 26 February , 2016. The working method that used in Field Work Practice is descriptive method with data collection included primary data and secondary data. Data is collected by observation, interview and active participation. CCP determination based on the presence of danger in a process that can not be removed in the next process. Determination of CCP based on the observation of every production process is known that the process of receiving raw materials and metal detectors are CCP.

Quality management and safety of food in HACCP system aspect

Abstract The practical implementation of hazard analysis and critical control point (HACCP) and in particular the definition of the critical control points (CCPs) in the food industry is usually a complex structured task. This is particularly the case of food enterprise, where quality/safety manager ability, knowledge of the production processes and ‘‘sensitiveness’’ is usually the discriminate for the proper identification and prioritization of risks. The same applies for the definition of causes which may lead to food safety hazards. This paper addresses the issues of how quality/safety managers can objectively and automatically implement the HACCP principles of hazard analysis in the application of HACCP, which is the identification of risk priorities and of the related CCPs. The proposed methodology combines decision tree analysis approach for the analytical decomposition of the relevant steps in the manufacturing process of ice cream.

PENERAPAN SISTEM HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA INDUSTRI ROTI

Hazard Analysis and Critical Control Point (HACCP) is a system that identifies hazards to materials, processes, products and prevention ways by controlling the hazard. The D'rent Bakery & Cake was moving in the field of MSME, therefor must be a system that can guarantee and support food safety and quality assurance in the food industry, especially in MSME, namely by implementing the HACCP system. The purpose of this research is to identify the hazards and potential that may arise at every stage of the bread production process in D'rent Bakery & Cake in accordance of the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process Bread at D'rent Bakery & Cake. This research was conducted at MSME the D'rent Bakery & Cake Ponorogo. Data collection i.e. primary data was obtained by observation and interviews. The data analysis technique was dane by using 7 HACCP principles and 12 steps in the implementation of HACCP. This research identifies results in the process of making banana bread from raw materials to become products have same dangers reviewed, including the physical, chemical and biological. In the stage of the production process of banana bread there are 3 processes which are CPP namely the process of mixing bread dough there is a chemical hazard caused by materials contaminated with rust, the process of receiving eggs there is a biological hazard in the form of Salmonella bacteria and the cooling process there is a physical hazard in the form of dust and dirt. The advice from the researchers, were the implementation of HACCP in MSME the D'rent Bakery & Cake can help in fulfilling the quality requirements, increase the consumer confidence and give the vigilance of occurrence of contamination, therefore, they should be carried out internall audit and documented to fulfill the requirements of implementation of HACCP by related management.

Introduction of hazard analysis and critical control points (HACCP) principles at the flight catering food production plant

In the article there is considered the quality control and safety system implemented in the one of the largest flight catering food production plant for airline passengers and flying squad. The system for the control was based on the Hazard Analysis And Critical Control Points (HACCP) principles and developed hygienic and antiepidemic measures. There is considered the identification of hazard factors at stages of the technical process. There are presented results of the analysis data of monitoring for 6 critical control points over the five-year period. The quality control and safety system permit to decline food contamination risk during acceptance, preparation and supplying of in-flight meal. There was proved the efficiency of the implemented system. There are determined further ways of harmonization and implementation for HACCP principles in the plant.

Study Regarding the Improvement of Bottling Process for Spring Waters, through the Implementation of the Occupational Health and Food Safety Requirements

The design, development and deployment, alongside with preventive maintenance of equipment helps with controlling safety issues in water bottling processes. However, these aspects are not-enough to prevent accidents; they must be closely related to the implementation of quality, occupational health and safety, and food security standards. The approach presented in this paper was to show a summary of the assessment of the risks of injury and professional illness for all within the organization according to the ISO 45001:2018 standard. Also, a statistical analysis was performed to evaluate the occurrence of defects in different equipment in the technological process. The paper highlights the safety parameters of the spring water “Roua Apusenilor” namely the: organoleptic, physic-chemical and microbiological ones, according to the European legislation. A hazard analysis and critical control points (HACCP) generic model was developed for this process. In this case study, the analysis and assessment of hazards that may occur during processing was implemented for still water bottling stages, as was an identification of the critical control points, which include filtration and ozone water treatment. The HACCP principles, included in the ISO 22000:2018 standard, were applied in order to improve the food safety and security, to reduce the risks resulting from the consumption of “Roua Apusenilor” spring water and, also, for increasing customer confidence. The obtained results significantly relied upon the situation found in the industrial company used as a benchmark for the research. The analysis revealed that, considered safety standards OHSAS (ISO 45001) and HACCP (ISO 22000) share the same goal of safety production for safe food products.

Awareness on Hazard Analysis and Critical Control Points (HACCP) Principles in TVET and University Hospitality Schools in Kenya

The purpose of this study was to assess the level of awareness on Hazard Analysis and Critical Control Points (HACCP) principles in TIVET and University hospital schools in Kenya. A total of 671 respondents participated in the study (Comprising 249 from universities, 250 from Institutes of Technology, 64 from Polytechnics and 128 from Technical Institutions). Primary data sources included using structured questionnaires, taking photographs, oral interviews, observation check list and focus group discussions. Secondary sources, on the other hand, involved retrieving information from desk research where journals, books and other relevant literature were obtained. Both descriptive and inferential statistics were used to analyze the quantitative data while content analysis was used to analyze the qualitative data. The analyzed data were presented in terms of graphs and tables. The study found that 83% of the respondents interviewed were aware of the HACCP principles while 17% were not aware. The study revealed that (45%) respondents from Universities were aware of food safety and hygienic practices compared to respondents from TVET colleges at (38%). In testing the independence of institution category on awareness, the test yielded a p-value = 0.001, which was less than 0.05. Since the p-value was less than the level of significance, the null hypothesis of independence was rejected. This decision implied that there was a significant relationship between institution category and code of practice on awareness. The study concluded that even though the majority of the respondents indicated that they were aware of HACCP principles and food safety, they did not practice what they knew. It was recommended that there is need to create more awareness on HACCP principles and for food safety by holding workshops, seminars and sensitization programme to the stakeholders of hospitality industry

Automation of processes of temperature modes control in security system based on HACCP principles

According to the requirements of the Technical Regulations of the Customs Union, (TRCU) 021/2011 “On safety of food products” the enterprises manufacturing food products, including public catering enterprises, have to incorporate and maintain the system of safety based on the principles of the Hazard Analysis and Critical Control Points (HACCP). One of the HACCP principles states that the monitoring of checkpoints and critical checkpoints shall be provided at the enterprise. The monitoring and control of temperature modes of premises, refrigerating and freezing installations is mandatory according to HACCP requirements. The questionnaire survey carried out by the authors has shown that the temperature mode is under control at 9 of 10 catering establishments. In case of such process organization the checkpoints or critical checkpoints can be traced not in time, which brings about not only the degradation of produce quality, but the indicators of its microbiological safety too. In order to eliminate this peril, it is recommended to organize not a periodic but a permanent control over these checkpoints. It is attained due to incorporation and development of an automated system of control of temperature modes of premises, refrigerating and freezing installations. The article presents technical support and software of the automated system of process control developed by the authors, which has been approved officially at A la fourchette LLC (Moscow). The incorporation of this automated system implements a permanent guaranteed monitoring and control of microbiological risk, increases labor productivity; enhances accuracy and stability of fulfilled operations, etc. A bilateral link between education and business has been implemented in this study.

Development of a food safety toolkit for dry common beans (Phaseolus vulgaris L.) in Uganda using a Hazard Analysis and Critical Control Point (HACCP) approach

Common beans ( Phaseolus vulgaris L) may be contaminated with heavy metals and aflatoxins. Cooked beans may also be contaminated with micro-organisms due to poor hygiene and sanitation practices. Hazard Analysis and Critical Control Point (HACCP), which is a globally recognised food safety program, was proposed as a suitable program to minimise/eliminate the risk of contamination. Therefore, the objective of this study was to develop a HACCP plan for dry common beans in Uganda and an accompanying food safety toolkit. The seven principles of HACCP as outlined by Codex Alimentarius were followed to develop a HACCP plan for the dry common beans value chain in Uganda. A decision tree diagram was further used to identify each potential hazard at each processing stage and Critical Control Points (CCPs) along the chain. The identification of the CCPs was further supported by an evaluation of the actual risk and severity of the hazard. For the CCP identified, reliable control mechanism and corrective actions were established to fulfill 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 identified CCPs, a co-creation methodology was used to develop the food safety toolkit. This was carried out in four sessions that included a background of the chain actors’ ambitions to determine the suitability of the toolkit, assessment of CCPs, expert advice on the CCP and an exercise to develop concepts for each CCP. From the analysis, fourteen processing stages starting from land selection to cooking and serving were identified. Out of these, four stages were CCPs. These were land selection and preparation, storage, post-harvest drying, and cooking and serving. Hazards at the CCPs included heavy metals, mycotoxins, and micro-organisms such as S. aureus, E. coli, and Salmonella spp. A combination of good hygiene and sanitation practices and good agricultural practices were recommended as control measures against the hazards. To further equip the value chain actors with mitigation strategies, a food safety toolkit whose usefulness is to give the actors a systematic means to control identified CCPs was developed. In this regard, the toolkit and HACCP plan will complement each other. From the study results, implementation of the toolkit, followed by an assessment of its uptake and impact on livelihoods and food safety risks is recommended. Key words: Common beans, food safety toolkit, prerequisite programs, HACCP plan, hazards, Uganda

Implementation of hazard analysis and critical control point (HACCP) in dried anchovy production process

The aim of this study was to inspect the implementation of Hazard Analysis and Critical Control Point (HACCP) for identification and prevention of potential hazards in the production process of dried anchovy at PT. Kelola Mina Laut (KML), Lobuk unit, Sumenep. Cold storage process is needed in each anchovy processing step in order to maintain its physical and chemical condition. In addition, the implementation of quality assurance system should be undertaken to maintain product quality. The research was conducted using a survey method, by following the whole process of making anchovy from the receiving raw materials to the packaging of final product. The method of data analysis used was descriptive analysis method. Implementation of HACCP at PT. KML, Lobuk unit, Sumenep was conducted by applying Pre Requisite Programs (PRP) and preparation stage consisting of 5 initial stages and 7 principles of HACCP. The results showed that CCP was found in boiling process flow with significant hazard of Listeria monocytogenesis bacteria and final sorting process with significant hazard of foreign material contamination in the product. Actions taken were controlling boiling temperature of 100 – 105°C for 3 - 5 minutes and training for sorting process employees.

Improving quality control and transparency in honey peach export chain by a multi-sensors-managed traceability system

China is the world leader in peach production and export. Peaches are prone to rapid deterioration after harvest, especially when honey peach export chain always is longer and complex. Both traceability and Hazard Analysis and Critical Control Point (HACCP) are considered as the effective tools to improve quality control and chain transparency. This paper presents an effort to develop and evaluate a multi-sensors-managed traceability system for honey peach export chain. The key traceable information and quality control point were identified based on the principles of HACCP; a traceability system, integrated multi-sensors and a HACCP based quality control plan, was developed to monitor identified traceable information in real-time and provide the quality evaluation and control decision; The system was evaluated and validated at a sampled honey peach export chain from Shandong, China to Singapore. The results show that the critical ambient parameters (CAPs) in the honey peach export chain are temperature, relative humidity (RH), O2, CO2 and ethylene. The temperature influences the change of RH, CO2 and ethylene. The traceability system can improve the transparency and quality control by tracing the CAPs in honey peach export chain and provide the tracking service. The quality loss of honey peach export chain decreased from 25% to 30% to below 13% based two years’ statistics with the system application.

A decade of sulphite control in Serbian meat industry and the effect of HACCP

ABSTRACTIn total 7351 meat preparations and fresh processed meat products were analysed from 555 different Serbian meat producers over a 10-year period, 4.5 years before and 5.5 years after mandatory Hazard Analysis and Critical Control Points (HACCP) implementation. From the obtained results, it could be concluded that HACCP has contributed to a better alignment of practices with the legal provisions. The share of non-compliant samples dropped from 18.6% before HACCP to 8.3% after its mandatory implementation. Average sulphite concentrations for all categories of meat preparations and fresh processed meat products decreased by 43%, declining from 33.6 to 19.3 mg kg−1. Typical misuse and frequent abuse of sulphites was independent of a season. Application of HACCP principles in the Serbian meat industry raised awareness about the misuse of sulphites and contributed to a better control, minimising exposure to sulphites.

Meat Safety: An Evaluation of Portuguese Butcher Shops

Butcher shops are end points in the meat chain, and they can have a determinant role in cross-contamination control. This study aims to determine whether Portuguese butcher shops comply with European and Portuguese law regarding the sale of fresh meat and meat products. Butcher shops (n = 73) were assessed for meat handler and facility hygiene and for maintenance of the premises. Handlers (n = 88) were given a questionnaire composed of questions about knowledge and practice, including hazard analysis and critical control point (HACCP) and good practice in food industry, to assess their knowledge of and compliance with food safety practices. A checklist of 27 items was used to evaluate facility and meat handler hygiene and butcher shop maintenance. Our results revealed some lack of compliance in all the areas evaluated. The mean knowledge and practice score among the operators was 68.0%, and the mean "visual inspection" score for the butcher shops was 64.0%. Severe deficiencies were observed in the mandatory implementation of HACCP principles in this type of small food business. These findings indicate a need to modify training to enhance compliance with European food safety regulations at this step of the meat chain.

The Application of Haccp Concept in Controlling Microbiological Hazards in the Cheese Production

According to the World Health Organization, almost 10% of the world population each year has some health problems that are caused by consuming contaminated and unsafe food. The seriousness of this problem is evident when we look at the number of fatalities and the number of cases in which it is necessary to medically treat people but also in the costs caused by the medical treatment, reduction of working capacity as a significant problem in the overall development of society.In most cases, the causes of malfunctioning health foods belong to the group of microbiological hazards.In this paper, it is presented the system for ensuring food safety of the production cheese from cow’s milk in craft type of processing, with a focus on the control of microbiological hazards. The established system based on HACCP (Hazard Analysis and Critical Control Points) principles and appropriate prerequisite programs has proven to be very efficient in controlling and preventing the occurrence of contamination of the cheese produced from the cow milk.