Hazard Analysis Critical Control Point Principles Research Articles

An Evaluation of Food Safety Performance in Wineries.

Wine production has food safety hazards. A Hazard Analysis Critical Control Point (HACCP) system makes it possible to identify, evaluate, and control significant food safety hazards throughout the wine production process. The Prerequisites Programs (PPRs) and HACCP performance in Protected Denomination of Origin “Vinos de Madrid” wineries were analyzed. Winery performances were evaluated for every critical control point (CCPs) in each winemaking process stage, including their implementation of PPR and HACCP principles. This study was developed through a survey of 55 questions divided into 11 sections, and it was conducted on a sample of 21 wineries. The results revealed that the CCPs worst performance level are for the control of metals (Cd, Pb, As) in grapes and fungicides or pesticide control in the harvest reception. A total of 91.5% of the wineries had implemented a prerequisites program (PPRs), regardless of their annual wine production. However, there was variability in the type of prerequisite plans, training, level of knowledge of operators, and annual budget allocation. Three out of four wineries had an HACCP, although corrective action procedures and verification procedures had the lowest and the worst HACCP practical implementation. The significant barriers for HACCP performance in wineries are linked with a lack of food safety staff training, low involvement of all staff in food safety tasks, and poor application of CCP chemical and microbiologic control methods.

The Use of Method of Loci (MoL) Teaching Tools Enhances Students’ Short-Term Memory

To recall Hazard Analysis Critical Control Points (HACCP) principles and implementation steps was challenging for Food Technology Program students, though remembering the principles and steps usually requires lower-order thinking skills. Previous reports indicated that using the Method of Loci (MoL) in teaching and learning (T&L) has noticeable potential to enhance students’ memory and further improve their learning capacity. Therefore, conventional lecture MoL (CLMoL) teaching tools were developed. This study aims to investigate the short-term and long-term memory retention among participants after using CLMoL teaching tools in T&L of HACCP principles and implementation steps. In this experiment, two (2) groups of participants were taught using Conventional Lecture (CL), and the other two (2) groups were taught using CLMoL teaching tools. Thereafter, four (4) similar memory recall written assessments were performed, namely, pre-intervention assessment (Q1), post‐intervention assessment (Q2), 4‐week follow‐up assessment (Q3, 29 to 32 days), and final examination (FE). Q2 and Q3 assessments showed significantly better (p≤0.05) short-term and long-term memory recall for the CLMoL group (treated group) compared to the CL group. Even though the Q3 mean score for the CLMoL group was still significantly higher than the CL group, the mean scores for both groups indicated a declining pattern after a lapse of a month. The assessment results, along with the positive survey responses suggest that the use of CLMoL teaching tools may improve the efficacy of T&L of the HACCP concept by apparently enhancing the short-term memorization of the HACCP principles and steps of implementation.

Pesticide residue monitoring in marketed fresh vegetables and fruits in central Taiwan (1999-2004) and an introduction to the HACCP system

The objectives of this study are: (1) to collect and analyze the data of pesticide residues in vegetables and fruits in central Taiwan; (2) to compare the statistics of pesticide residues data in vegetables and fruits in 4 regions of Taiwan; and (3) to introduce the Hazard Analysis Critical Control Point (HACCP) system to industries and growers of vegetables and fruits for improving the safety of agricultural products. The 1999 samples of vegetables and fruits were collected from supermarkets and traditional markets by 6 local bureau of health in central Taiwan (1999-2004) and analyzed for the presence of 70∼79 pesticide residues using multiresidue analysis methods (MRMs). The detection limits of these methods ranged from 0.03 to 0.4 ppm. For central Taiwan (1999-2004), pesticide residues were either absent or compliant with the Maximum Residue Limit (MRL) in 99.8% of the samples. Only 4 samples contained a pesticide residue that exceeded the MRL (0.2%, 4 of 1999). In whole Taiwan (1997-2003), pesticide residues were detected in 13.9% of the 9955 samples and 1.2% were violative. To decrease the health risk to human and environment from exposure to pesticides, the government samples and analyzes agricultural products for pesticide residues to enforce the limits set by Department of Health every year. Risk assessment and HACCP have some overlapping components; both HACCP and risk assessment are encompassed in risk analysis. HACCP is a preventative system and will provide a high level of food safety assurance. However, effective HACCP requires the consideration of all hazards, i.e. chemical (food additives, heavy metal contamination, pesticide residues, and animal drug residues), microbiological and physical hazards. HACCP principles have been incorporated into food safety legislation in Taiwan and worldwide.

THE APPLICATION OF HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) IN FOOD PRODUCTION DEPARTMENT

This study aimed to analyze the application of HACCP (Hazard Analysis Critical Control Point) in food production specifictly in the main kitchen of Ciputra Cibubur Hotel , the purpose of this application is to ensure the food safety and healthy. The location for this study in The main kitchen of Ciputra Cibubur Hotel, and time of this research already held in December 2018 - July 2019. The design of this study is a qualitative study. Literature review, semi-structured interview methods and survey methods have been used for collecting data. The Key Informants for this research are Executive Chef, Chef De Partie, Commis 1, Commis 1 Pastry, Commis 2, Commis 2 dan garde manger. The results of this study are the application of HACCP (Hazard Analysis Critical Control Point) principles in food processing in Ciputra Cibubur Hotel has been well implemented according to standards so it can be said that all the systems during food production in Ciputra Cibubur Hotel has been guaranteed for food security and helthy before serving to the guests. Keywords : HACCP, Food Production

Implementation of Hazard Analysis Critical Control Point Nutrition Service at Toto Kabila Regional Public Hospital, Bone Bolango

Hospitalized patients are very susceptible to various food-borne diseases. Food management in the hospital needs more careful attention. Hazard Analysis Critical Control Point (HACCP) is a preventive control system based on identification of critical points in the management and production of food as a way to ensure food safety. The objective of this study is to identify the implementation of HACCP principles in nutritional and dietetic service of RSUD Toto Kabila, Bone Bolango. This qualitative study employed descriptive survey method with HACCP as the study focus. The informants consist of eight people; three people as key informants and five people as triangulation informants obtained by purposive sampling. Data were analyzed using Miles and Huberman method, in which the collected data was written as matrix and then as checklist. The result revealed that nutrition and dietetics of RSUD Toto Kabila Bone Bolango was yet to implement HACCP according to the national standard (without documentation). This issue attributed lack of facilities and human resources at the department. It is suggested that the hospital implements HACCP according to the Indonesian National Standard as well as provides supporting facilities.

Evaluation of a simplified approach in food safety management systems in the retail sector: A case study of butcheries in Flanders, Belgium and Lancashire, UK

The EFSA BIOHAZ panel published a scientific opinion proposing a new approach in food safety management, adapted to the needs of small retail businesses such as grocery, butcher, bakery, fishmonger and ice cream shops. The opinion is aiming at a more hands-on development and maintenance of their food safety management system, based on prerequisite programs and hazard analysis critical control point-principles. In this paper, the added value of the EFSA opinion is evaluated by comparing requirements with existing legislation and applied guidelines relevant for butchers, and to assess perceptions about introduced changes by this opinion for small independent butcheries in Flanders, Belgium and in North-West England, UK as a case study. Results show that the conditions for flexibilities, as stated in the EFSA opinion, could lead to difficulties in interpretation among Member States. Also, the hazard analysis approach applied in the two main UK guides to good practice appeared to be similar to the simplified approach proposed by EFSA. For Belgium, the main difference is that in the Belgian guide to good practice hazards are ranked and critical control points are identified for the preparation and selling of fresh meat, minced meat and meat preparations. The specification of prerequisite programs and related activities in the EFSA opinion can be an important step towards harmonization among EU Member States. Assessing the perceptions of ten UK and ten Belgian butchers revealed that the hazard analysis approach and the thirteen prerequisite requirements proposed by EFSA, are generally positively experienced by the butchers. However, the introduction of the proposal ‘Monthly microbiological tests’ to verify cleaning and disinfection activities is rejected by all the Belgian butchers and by the majority of the UK butchers. This proposal will not ease their job and the necessity of these tests should be reconsidered.

Current Status of <i>Campylobacter</i> Food Poisoning in Japan

According to the annual food poisoning statistics compiled by the Ministry of Health, Labour and Welfare (MHLW) in Japan, Campylobacter replaced Salmonella and Vibrio parahaemolyticus as the leading bacterium responsible for food poisoning in 2003. Although in 2006 the number of cases of Campylobacter food poisoning was 3,439 on the basis of the MHLW statistics, it was estimated to be 1,545,363 on the basis of active surveillance, suggesting that passive surveillance yields an incidence about 450 times lower than that revealed by active surveillance. Epidemiological investigations of Campylobacter food poisoning in Japan have shown that chicken meat and its products are the most important sources of infection, as is the case in other industrialized nations. Over the last two decades, the consumption of fresh raw chicken meat and liver has been increasing in Japan. Although the MHLW recommends that chicken meat should only be eaten after thorough cooking, it is likely to account for much of the increased incidence of human campylobacteriosis. In response to this situation, the Expert Committee on Microorganisms/Viruses, Food Safety Commission of Japan, Cabinet Office, Government of Japan (FSCJ) has revised the previous risk profile of C. jejuni/coli in chicken meat by adding new findings for 2018. Moreover, the MHLW revised the Poultry Slaughtering Business Control and Poultry Meat Inspection Act in 2014 aiming at stepwise introduction of the Hazard Analysis Critical Control Point (HACCP) system into poultry processing plants. Subsequently, the Japanese government amended the Food Sanitation Act in 2018, requiring all food business operators to implement hygiene control based on HACCP principles as a general rule. This paper reviews the current status of Campylobacter food poisoning due to consumption of chicken meat in Japan and extracts the issues underlying each step of the food supply chain in order to examine the implementation of effective measures for risk management.

History, development, and current status of food safety systems worldwide.

Immediately following the 1993 Jack-in-the-Box outbreak caused by Escherichia coli O157:H7, the United States began to look for a more robust regulatory food safety system than previously employed. In the same time frame in the United Kingdom, an outbreak of Bovine Spongiform Encephalopathy (BSE) eroded public trust in the food safety systems of Western Europe. As a result, there was increased interest in implementing the Hazard Analysis Critical Control Point (HACCP) system worldwide. Although the ideas incorporated into HACCP principles were developed decades earlier, the 1990s saw a focus on implementation of the system throughout developed food production systems based on the National Advisory Committee on Microbiological Criteria for Foods (NACMCF)’s seven principles which were subsequently mostly adapted by Codex Alimentarious. During this period of time, there were increased governments and private companies that required HACCP implementation. In the United States alone, HACCP was estimated to reduce foodborne illness by 20% during the 7 yr after its implementation. During HACCP adoption, many food retail and foodservice purchasers also developed additional unique specifications that suppliers had to adhere to in order to market their products, the idea being to improve consumer confidence in food safety management systems. This resulted in creation of the Global Food Safety Initiative (GFSI) system for benchmarking additional voluntary food safety management standards against preferred methods for reducing foodborne illnesses (first in Europe, and later adopted in the United States and globally) which reduced redundancy and helped us to bring global consistency to food safety. Although developed countries now mostly all adhere to core HACCP principles of food safety, ideas dealing with traceability, vulnerability to food fraud, and intentional adulteration are now being considered to further bolster food safety. On the other hand, developing countries appear to have had varied success in implementing similar food safety management systems, and many countries still struggle with high numbers of foodborne illnesses. At the broadest level, the HACCP system is a preventive-based method for assuring food product safety. Biological, physical, and chemical hazards can be prevented, reduced, or eliminated through this system. In addition to the management of hazards, record keeping demonstrating adherence to HACCP is included in the system.

APPLICATION OF MEASURES OF DISINFECTON, DISINSECTON AND RODENT CONTROL IN SLAUGHTERHOUSES

The responsibility of all food business operators is the prevention ofconditions that can lead to the development and spread of foodborne diseases.Hazard Analysis and Critical Control Points HACCP (Hazard Analysis CriticalControl Point) has been identified as the most effective standardized approach thatreduces the risks of foodborne diseases and is therefore accepted by FAO (Foodand Agriculture Organization) and WHO (World Health Organization). Disinfection,disinsection and deratization (DDD) is just one of the prerequisite programmes inthe application of the HACCP system in the food industry. By implementing thesemeasures, manufacturers are closer to their ultimate goal which is a safe productof high quality. Measures of disinfection, disinsection and deratization are carriedout continuously and involve complex, carefully planned and complete proceduresfor destruction of microorganisms, insects and rodents. These measures require acombination of preventive and curative measures and they must be implementedin order to achieve the expected effects. Companies that implement DDD measuresmust have trained staff who understand the principles of HACCP and know how toapply these measures in a way that will not pose a risk to the end consumer.

Misinterpretations of the HACCP MS 1480: 2007 towards Food Safety System Certification

Hazard Analysis Critical Control Point (HACCP) is a food safety system through seven principles to control a biological, chemical and physical hazard. Principles 1 and 2 are the backbones of the HACCP system. However, there are some misinterpretations in practice HACCP Principles 1 and 2 of the identification stage, analysis of hazards, control measures and CCP determination. The usage of a multi-hazard analysis form without a standard format has led to inconsistencies in the analysis of hazard analysis; determination of controls and subsequent determination of CCP affect the implementation of HACCP document and product safety to the consumers.

Application of HACCP (Hazard Analysis Critical Control Point) system for the professional mastery of chemical risk to the operator.

In the field of chemical risk, conducting an evaluation process is often difficult. It is even more complicated in the small agri-food establishments, where the activity requires the use of chemicals without being registered so far in the business of chemistry. Therefore, the question to resort to the use of simple methods of chemical risks analysis, allowing better use of resources and economies. To help small and medium enterprises (SMEs) in Morocco to manage this risk daily, including food compagnies, our team has developed a simple methodology, based on the synergy of the principles of HACCP and OPERA method, it is the HACCP-OPERA approach. This approach develops a se-curity plan and creates a state of mind safety and health in the company. This can favorite ser subsequently the establishment or improvement of a management system of quality, safety and health, minimizing the multiplicity of adopted approaches by the food company, for the management of risks related to the product and to the operator. The developed approach allows to conduct a simplified and progressive identification and chemical risk assessment. It allows, in particular, the critical points determination, establishing of critical limits of risk exposition, establishing surveillance measures and fasten action priorities. Indeed, it is recommended that this approach is put in place taking into account the own characteristics of the property.

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PRINCIPLES IN PRODUCTION OF FILLING CREAM

For improving the safety of filling cream, the Hazard Analysis Critical Control Points (HACCP) system was applied during different preparation process. Different biological, chemical, and physical hazards that may exist in every preparing step of filling cream were identified and control measures were used for controlling those identified hazards. Dried milk powder was identified as high potential hazard raw materials contaminated with pathogenic bacteria e.g. S. aureus and Salmonella sp. Whipping step in preparing filling cream was identified as critical control point. For improving the safety of preparing filling cream system, different control measures including, thermal processing (pasteurization), addition of natural preservatives (lemongrass oil and herbs of cinnamon, clove and anise) and reduction of pH (fruit pulps of strawberry, apricots and apple) were established. Different applied control measures could be used for improving the safety of prepared filling cream where different investigated microbiological criteria were reduced to acceptable levels especially pathogenic bacteria. In addition, different HACCP principles as the critical control points, critical limits, monitoring, corrective measures, verifications and records were established. Implementing the HACCP system during preparing filling cream can effectively ensure safety of this product and other food products contained filling cram especially bakeries.

Implementation of the Hazard Analysis Critical Control Point (HACCP) System to a Dairy Industry: Evaluation of Benefits and Barriers

Milk and dairy products are essential components to human diet, but it is also well known to be potentially hazardous food items due to several contamination sources (equipment, personnel, additives and packaging material) during their manufacturing process in nonconforming conditions. The implementation of the Hazards Analysis and Critical Control Points (HACCP) system from production to consumption of dairy products promotes food safety and prevention of food-borne diseases. The present study discusses the implementation of the HACCP principles (focusing on the microbiological hazards) throughout the production chain of mizithra, one of the dairy products manufactured by a middle-sized dairy industry, named Cooperative Dairy industry “EVOL”, sited nearby the city of Volos (central Greece). The main benefits and barriers after the application of the HACCP system in the above industry are also identified and discussed.

HACCP effectiveness between ISO 22000 certified and non-certified dairy companies

The purpose of the study is to determine the differences between the ISO 22000 certified and non-certified dairy companies with regard to the HACCP (Hazard Analysis Critical Control Points) Food Safety System (FSS) effectiveness. The HACCP FSS effectiveness is defined in the present study as the degree of the achievement of the system objectives (identification, assessment and the control of food borne safety hazards). A research study was carried out in 74 Greek dairy companies using a structured questionnaire. The differences between the ISO 22000 certified and non-certified dairy companies (both implementing HACCP principles) with regard to HACCP effectiveness are determined through non parametric tests such as the Chi-square Test and the Mann–Whitney Test. The vast majority of the participating in the present study dairy companies are small and medium-sized enterprises (SMEs). The ISO 22000 certified dairy companies significantly outperform the non-certified with regard to the HACCP FSS effectiveness, in other words to the degree to which the objectives of HACCP are achieved. Thus, managers of dairy SMEs taking advantage of the structured organization and the documented procedures provided by the ISO 22000 standard can increase the level of achieving the objectives of the HACCP FSS, in other words HACCP effectiveness. In doing so, dairy SMEs can set the foundations in order to optimize the conditions under which safe food is provided, minimize the possibility of food non-conformities and scandals, increase market share and consequently withstand the current downturn.

A hazard analysis methodology for the South African abattoir hygiene management system

Purpose – Hazard analysis critical control point (HACCP) systems facilitate a preventative and systematic approach to control food safety hazards through critical control points (CCPs). Hazards are prevented, eliminated or reduced to acceptable levels. The regulated South African abattoir hygiene management system (HMS) has adopted HACCP principles. Control points (CPs) represent the central feature of control within the HMS. However, there are no guidelines to conduct hazard analysis within the HMS. There is also no guideline to identify CPs. The purpose of this paper is to present a hazard analysis methodology that may be used at South African abattoirs to overcome these shortcomings. Design/methodology/approach – A review of SANS 10330:2007 (HACCP) and the regulated HMS standards was undertaken. A generic HACCP plan was developed for a hypothetical bovine processing abattoir. A proposed hazard analysis methodology was used to analyse generic hazards to determine its significance. Thereafter, CCPs were identified using the CCP decision tree. This was done to enable meaningful comparison between HACCP-based CCPs and HMS-based CPs. The hazard analysis methodology suggested by the Codex Alimentarius Commission (CAC) namely, the two dimensional health risk assessment model used to assess the significance of food safety hazards was used as a benchmark. Findings – The management of CPs in a HMS plan is similar to control contemplated in a HACCP plan. It was found that regulated CPs are not specifically stated as CPs, they need to be identified. Also, not all regulated CPs addressed the significant hazards that were identified using the proposed methodology in this paper. Managing only regulated CPs in the HMS plan may likely offer limited control over hazards. Therefore, hazards analysis is important to identify significant hazards and in turn, CPs that provide more comprehensive control within the HMS in addition to exercising control using only regulated CPs. It was observed that there are no decision criteria available to identify CPs, unlike HACCP. It was proposed that because CPs are defined similar to CCPs, that the CCP decision tree be used to identify CPs. Originality/value – A hazard analysis methodology was proposed to develop the HMS as well as steps towards its development. A decision guideline was also presented to facilitate extracting CPs from regulations. Important definitions lacking in regulations, and relating to the HMS, have also been proposed in this paper. More robust HMSs may be developed by identifying regulated CPs as well as identifying them through hazard analysis.

Application of Hazard Analysis Critical Control Point in the local manufacture of ready-to-use therapeutic foods (RUTFs).

The local manufacture of ready-to-use therapeutic foods (RUTFs) is increasing, and there is a need to develop methods to ensure their safe production. We propose the application of Hazard Analysis Critical Control Point (HACCP) principles to achieve this goal. The basic principles of HACCP in the production of RUTFs are outlined. It is concluded that the implementation of an HACCP system in the manufacture of RUTFs is not only feasible but also attainable. The introduction of good manufacturing practices, coupled with an effective HACCP system, will ensure that RUTFs are produced in a cost-effective, safe, and hygienic manner.

식육판매장의 HACCP system 운용 개선을 위한 제언

Hazard Analysis Critical Control Point (HACCP) system application is expanded to food chain from farm to table to supply safe livestock products with consumers in Korea. The objectives of this study were to analyze the HACCP operating conditions in butcher shops and to suggest for better HACCP implementation. We analyzed the HACCP inspection reports for butcher shops implemented by the Korea Livestock Products HACCP Accreditation Service from 2007 to 2009 and from 2010 to 2012 to compare the rate of HACCP non-compliances. The overall rate of non-compliances was higher in 2010~2012 than 2007~2009. The current inadequate HACCP operating level was directly related with the business size. Ninety-nine percent of the butcher shops were very small business with under 10 employees in Korea, and these small-sized businesses usually had great difficulties in implementing HACCP due to lack of technical expertise and financial resources. To overcome the obstacles and to facilitate more effective HACCP application and operation in butcher shops, government should play a leading role in developing flexible and simplified HACCP-based system which merges both the pre-requisite and HACCP principles.

Assessment of hygiene standards and Hazard Analysis Critical Control Points implementation on passenger ships

The level of hygiene on ferries can have impact on travellers' health. The aim of this study was to assess the hygiene standards of ferries in Greece and to investigate whether Hazard Analysis Critical Control Points (HACCP) implementation contributes to the hygiene status and particularly food safety aboard passenger ships. Hygiene inspections on 17 ferries in Greece were performed using a standardized inspection form, with a 135-point scale. Thirty-four water and 17 food samples were collected and analysed. About 65% (11/17) of ferries were scored with >100 points. Ferries with HACCP received higher scores during inspection compared to those without HACCP (p value <0.001). All 34 microbiological water test results were found negative and, from the 17 food samples, only one was found positive for Salmonella spp. Implementation of management systems including HACCP principles can help to raise the level of hygiene aboard passenger ships.

Optimizing Web‐Based Instruction: A Case Study Using Poultry Processing Unit Operations

ABSTRACT: Food companies and supporting industries need inexpensive, revisable training methods for large numbers of hourly employees due to continuing improvements in Hazard Analysis Critical Control Point (HACCP) programs, new processing equipment, and high employee turnover. HACCP‐based food safety programs have demonstrated their value by reducing the number and frequency of multimillion‐dollar food recalls. The focus for the future must be proactive training of plant personnel to ensure continuous improvements in plant food safety and quality. In response to this need, we developed training modules focused on applying HACCP principles, quality aspects, and production information to individual poultry unit operations. Learning objectives were evaluated using discount usability testing techniques to optimize the delivery system and to ensure a satisfactory e‐learning experience. Discount usability testing of this virtual orientation was successful in obtaining vast amounts of feedback. Usability issues with the training materials were identified. Expected completion times were not met by most participants, indicating that a change in the format of the course might be necessary, perhaps segmenting the modules into smaller sections to be reviewed independently of one another. Another suggestion by the evaluators was to include narration for the sections, which might in turn speed up the completion times. A navigation error was discovered by these users, as well as other critical errors in design. Other errors, such as font inconsistencies and page design changes, were also discovered by the participants.

Imbedding HACCP principles in dairy herd health and production management: case report on calf rearing

Driven by consumer demands, European legislation has suggested the use of HACCP (Hazard Analysis Critical Control Point) as the quality risk management programme for the whole dairy chain. Until now, an exception has been made for primary producers, but as regulations evolve, on-farm HACCP-like programmes should be ready to assure food safety as well as animal health and animal welfare. In our field experiment, the HACCP-concept was used to combine both optimal farm management and formalisation of quality assurance in an on-farm situation in the Netherlands. The process of young stock rearing was chosen, since its importance for the future of the farm is often underestimated. Hazards and their associated risk factors can be controlled within the farm-specific standards and tolerances, as targets can be controlled by corrective measures and by implementation of farm-specific worksheets. The veterinarian is pivotal for the facility-based HACCP team, since he/she has knowledge about on-farm risk assessment and relations between clinical pathology, feed and farm management. The HACCP concept in combination with veterinary herd health and production management programmes offers a promising approach to optimise on-farm production processes (i.e., young stock rearing) in addition to a structural approach for quality risk management on dairy farms.