Abstract This study aimed to implement good hygienic practices and good manufacturing practices programmes, together with the hazard analysis critical control points (HACCP) system, to produce extended shelf-life (ESL) pasteurized milk using crossflow microfiltration. The microbiological quality of raw milk was markedly improved upon implementation of hygienic prerequisites and HACCP, resulting in a reduction of total colony count (TCC), Staphylococcus aureus , psychrotrophs, yeasts and moulds, spore-forming bacteria, Salmonella , coliforms and Escherichia coli . All the milk samples tested negative for antibiotics and aflatoxin M 1 . Pasteurized and homogenized milk was microfiltered through a 0.8 or 0.45 μm pore-size membrane to produce ESL whole milk and ESL partly skimmed (2%) milk, respectively, resulting in further improvement of refrigerated shelf life to about 2 weeks and 3 weeks, respectively. ESL 2% milk showed a significantly lower TCC compared to ESL whole milk, and the latter also had a lower TCC than pasteurized whole milk. Both ESL milk products showed negligible denaturation of α-lactalbumin and β-lactoglobulin. The results demonstrate the effectiveness of combining microfiltration with on-farm and in-plant safety management systems for ensuring the safety and quality of ESL pasteurized milk.

Investigation of Coca-Cola products (Coke and Fanta Orange) involving (the raw materials, simple syrup, final syrup and final products) was carried out using the hazard analysis critical control point concept. The production environment was also monitored for microbial quality. The total viable counts (TVCs) of the water samples varied from raw water to water obtained from polishing filter with the highest (7.5 x l02 cfu ml-1) occurring in the former. Coliform counts of the water samples also showed variations ranging from 1.0 x 102 cfu m1-1 to 5.0 x 102 cfuml-1 The total viable counts (TVCs) of the sugar samples (2.0 x 102 cfug-1) while the fungal counts 1.5 x 102 cfumg-1. The total viable counts (TVCs) of simple syrup ranged from 5.0 x102 cfum-2 to 7.0 x 102 cfuml-1 while the fungal loads ranged from 5.0 x 102 cfuml-1’ to 8.0 x 102 cfum-l. The total viable counts (TVCs) of final syrup were different for Coke and Fanta Orange, with the higher counts of 2.0 x 102 cfum-1 occurring in Fanta Orange while the fungal counts were 4.0 x 102 cfuml-1’. The total viable counts of the final products (Coke and Fanta Orange) differed on the day of production with the former (Coke) showed higher populations of 5.0 x 102 cfuml-1. The total viable counts and fungal loads were higher in Fanta than in Coke ten days of ambient storage after production. The production environment (simple syrup room, final syrup room, washer II outlet and filler line II area) showed variations in microbial profiles with filler line II showing the maximum (14.0 x 102 cfum3 for fungal counts, 7.0 x 102 cfum-3 for coliform and 25.0 x 102 cfum-3 for total viable counts respectively) and the minimum in simple syrup room 1.1 x 102 cfum3 for fungi; 5.0 x 102 cfum-3 for coliform and 1.0 x 102 cfum3 for total viable counts respectively. The carbonation level of the product (Coke! Fanta) differed also with Coke having 3.80 and Fanta 2.80. The isolated samples were identified as Bacillus spp, Leuconotsoc spp and Lactobacillus spp with Bacilis spp being more predominant in the environment. The fungi were identified as Fusarium spp, Penicilliurn spp, Aspergillus spp and Geotrichum spp with Fusariurn spp being more predominant. The pH of raw water (Borehole water) to final product (Coke and Fanta) ranged from 5.00 borehole water, 6.60 sand filtered water, 6.80 carbon filtered water, 4.00 Coke and 4.11 for Fanta Orange respectively. This work has shown that the microbial characteristics of the final product (Coke and Fanta Orange) are influenced by the quality of the raw materials and the measures employed in the production process.

Food safety and sanitation are essential components in the frozen food industry, particularly among Micro, Small, and Medium Enterprises (MSMEs). This study evaluates the implementation of the Hazard Analysis Critical Control Point (HACCP) system in a chicken nugget-producing MSME located in Bogor, Indonesia. A qualitative descriptive approach was applied through direct observations, in-depth interviews, and document analysis. The production process was examined from raw material handling to packaging and distribution. Two Critical Control Points (CCPs) were identified: the cooking stage and the quick freezing process. Monitoring of CCPs involved the use of digital thermometers, timers, and standardized checklists, supported by routine calibration and documentation. Verification measures included internal audits, microbiological testing, and systematic documentation reviews. The consistent application of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) was evident throughout the facility. Findings demonstrate that MSMEs, when supported by structured operational procedures and adequate training, are capable of implementing an effective HACCP-based food safety system. This contributes to product quality assurance, consumer protection, and enhanced competitiveness in the processed food sector.

Aquaculture production in Nigeria grew steadily between 1999 and 2015, but has been on the decline in recent years. Its development in Nigeria is constrained by such as: water-quality/quantity, high cost of feed, diseases, among other factors. Although fish, can be enhanced to meet globally acceptable standard and the quality of water during production, can largely affect the health and cost of getting the product to the market. Hazard Analysis Critical Control Point (HACCP) is a management system in which food safety is addressed via the analyses and control of possible hazards, all through the production process. This paper aims to look briefly at the origin and application of HACCP in aquaculture, the principles and procedures for developing a HACCP plan and to discuss the application of HACCP principles in the water supply for aquaculture. HACCP as a safety measure, was developed in the 1960s, in the United States, and was used to ensure the highest level of food safety that astronauts required during their exploration of the moon. It has met huge success and has been standardized by the Codex-Alimentarius (the global food-standard setting body). The production control system follows a two-step process: 1) setting-up a HACCP team and 2) applying the seven principles of HACCP to developing, verifying and implementing a flow diagram for operation. The principles of HACCP includes: conducting a hazard analysis, identifying critical control points (CCPs) in the process,HACCP includes: conducting a hazard analysis, identifying critical control points (CCPs) in the process, establishing critical limits, monitoring each critical limits, establishing corrective actions, establishing verification procedures, and establishing record keeping procedures. Developing a HACCP plan follows a logical sequence in its application to the specified operation, which is specific to the production location and specie in culture. Possible hazards in aquaculture could be biological, chemical or physical. The water sources for aquaculture may be ground water such as wells and springs or surface water such as rivers, lakes or streams, and must “ideally” be uncontaminated from excessive nutrients, chemicals, or heavy metals and sufficiently available. When applying the principles of HACCP to the water-supply phase: (i)Potential hazards such as contaminants and their preventive measures are analyzed and identified for water supply, which can be controlled at point or non point sources. (ii)With the use of a decision tree (consisting of a series of questions), each phase is determined to be a critical control point or not. (iii) Critical limits must be established, that do not exceed the regulatory tolerance. (iv) A monitoringsystem, consisting of regular checking of the water source for the content levels of contaminant is established (v) If the water supply has levels of contaminants greater than the regulatory tolerance, then the farmer must draw up a corrective action plan. (vi) This stage requires setting up routine verification activities to ensure critical limits meet regulatory tolerance, water supply still comes from the same source and that analyses are properly documented and recorded. (vii) Records related to water supply, such as: analyses and observed changes, among others, must be signed and retained by appropriate personnel/ management. HACCP has the potential to make an excellent contribution to: food safety, enhanced cost efficiency, prevention of work related accidents, and enhanced customer satisfaction, among many other benefits. However, there is a need for major national and international efforts to be focused on the exploitation of this concept, include awareness programs in extension activities and fish farmers should be open to the concept of HACCP, for better output.

Research aims: This study aims to design and validate an integration model between the Hazard Analysis Critical Control Point (HACCP) system and the Halal Assurance System (HAS) 23000 to enhance the effectiveness of internal audits at slaughterhouses while ensuring food safety and halal compliance. Design/Methodology/Approach: The research used a qualitative approach with the Expert Judgment method involving three experts (halal industry practitioners, industrial engineering academics, and halal quality management). The stages include: (1) mapping HACCP and HAS 23000 criteria, (2) designing an integration model based on the similarity of document functions and processes, (3) validation through a questionnaire with a scale of 1-9, and (4) feasibility analysis based on the percentage of scores. Research findings: The validation results indicate that the HACCP–HAS 23000 integration model falls into the Highly Suitable category (average 80.4%). his model aligns HACCP Critical Control Points (CCPs) and HAS 23000 critical activities within a unified audit framework, potentially enhancing efficiency, consistency in oversight, and the integrity of the halal supply chain. Theoretical Contribution/Originality: This study offers two innovations: (1) the first integration model specifically designed for NKV III slaughterhouses, (2) the application of Expert Judgment to align the scientific perspectives of HACCP and HAS 23000 sharia standards. Practitioners/Policy Implications: For RPH, this model has the potential to simplify internal audits and reduce document duplication. For BPJPH, it can be adopted as technical guidelines for halal certification for small-scale RPH. Globally, it offers a solution for countries with fragmented halal certification. Research Limitations/Implications: The study was limited to three expert respondents and focused on one slaughterhouse case. Future research should validate the model across multiple facilities and expand the expert panel. Long-term implementation studies are needed to assess practical effectiveness.

Purpose With the global challenge of recruiting labour in agriculture, research and industry attention has turned to the development of autonomous harvesting machines (AHMs) to replace or collaborate with, humans. This research explores the concept of appropriate hygienic design of AHMs to reduce hardware-related food safety risk. Design/methodology/approach This iterative structured evidence review utilises the novel approach of applying the AREA principles of responsible innovation (anticipate, reflect engage and act) together with the application of hazard analysis critical control point (HACCP) as a reflexive framework to critically assess and critique appropriate hardware-related hygienic design in a particular use case, AHMs for fruit and vegetable harvesting. Findings Selective autonomous harvesting encompasses the AHMs navigating to, detecting and selecting harvest-ready fruits or vegetables, detaching the produce, checking its quality and any visible food safety concerns and then placing the assessed produce into the appropriate container. Good hygienic design is an essential process to ensure hardware-related food safety risk is minimised. The five-step framework developed in this work can support hardware designers to ensure AHMs are appropriately designed, developed and deployed. Originality/value This research contributes through the development of a decision-support tool for appropriate AHM hardware design, development and deployment suitable for industry practitioners, academics and policymakers.

Abstract Background: Game meat is consumed in Zambia, yet the supply chain remains weakly regulated compared with that of domestic livestock systems. Wild game, harvested under uncontrolled conditions, often lack veterinary oversight, biosecurity, or hygienic infrastructure, creating food safety risk. In contrast, farmed game benefits from some biosecurity practices, although gaps remain. Understanding these risks is essential for safeguarding public health and promoting sustainable wildlife management. Aim: This study aimed to identify hazardous practices and potential food safety hazards in Zambia’s farmed and wild game meat supply chains and to explore how a One Health (OH) approach, which is an integrative framework that links human, animal, and environmental health, can be applied to manage these risks. Methods: A qualitative mixed-methods design was applied in the Lusaka district, combining 18 key informant interviews, 4 direct observations from local butcheries, and hazard analysis using the Hazard Analysis Critical Control Point (HACCP) framework. The participants included hunters, farmers, butchers, regulators, researchers, conservationists, and consumers. The data were thematically coded using grounded theory, and hazards were then identified from the data using the HACCP framework, with risks ranked by severity and likelihood across sourcing, processing, distribution, sales, consumption and by-products. Findings: Wild game meat poses the greatest food safety risk due to the absence of ante-mortem inspections, unhygienic slaughter and handling in the field, gastrointestinal tract damage during shooting, incomplete bleeding, and transport in open vehicles. Cultural practices such as consuming spoiled meat further increase food safety hazards. Farmed game meat demonstrated lower risks, supported by biosecurity measures, veterinary inspections, and cold storage. However, hazards persist, particularly from broken cold chains and delayed evisceration. Conclusions: Wild game meat consistently presents greater food safety hazards than farmed game meat does, although both require improved oversight. This article shows how an OH approach that integrates veterinary, public health, and environmental (processing and handling) could support the management of food safety risks. The recommended measures include standardized inspections, stronger biosecurity measures, mobile hygienic processing units, cold chain enforcement, consumer education, and regulatory reform. Interdisciplinary collaboration is critical for safer game meat supply chains in Zambia. One Health impact statement This article demonstrates how an OH approach can effectively manage food safety risks in Zambia’s game meat supply chain, benefiting public health, animal welfare, and the environment. By fostering collaboration among the human health, veterinary, environmental, and regulatory sectors, this study identified unsafe food handling and processing practices, associated hazards, and developed targeted interventions that are not possible through isolated efforts. The integration of academic research with practical knowledge from local butchers, game farmers, and government officials enabled the co-production of actionable, context-specific solutions such as improved traceability and biosecurity practices that enhance food safety and reduce disease transmission from game animals to humans through meat handling and consumption. This transdisciplinary strategy has a greater impact by safeguarding both urban consumers and rural livelihoods, supporting sustainable wildlife management, and informing policies for safer, more resilient food systems.

Hazard Analysis and Mitigation in Fresh Produce Distribution Centers: A HACCP Approach.

Food quality is very important so that food processing must be done properly to ensure food safety, namely by implementing the HACCP system. HACCP is often considered a complex system so that not many companies use it. This study aims to prevent hazards that may arise using the HACCP system and evaluate the quality control of shrimp crackers to reduce defective products.. This study uses a case study approach to a small and medium-sized company that produces raw shrimp crackers. Data were collected through interviews, observations, and literature studies. The techniques used are quality control, Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedure, and Hazard Analysis Critical Control Point (HACCP). The results of the quality control analysis show that products that are included in the Not Good category have the characteristics of being incomplete, untidy, clean, not uniform, and of uneven thickness. The results of the GMP and SSOP analysis show that this company is at level IV, and is included in the "Unfit" category and HACCP analysis show that there are three processes included in the CCP, namely storage of raw and packaging materials, drying, and storage of finished materials. Suggestions for improvement are this company needs to pay more attention to quality control, improves the implementation of GMP and SSOP so that they can reach Level I in GMP and the "Meet" category in SSOP, and only then can implement the HACCP plan.

Hazard Analysis Critical Control Point (HACCP) is a quality assurance, food safety, and risk management system with a preventive approach to ensure food safety for consumers. Food served during in–flight travel is provided by in–flight catering. Airline food has very high standards regarding food quality and safety. The purpose of this study is to analyze the application of HACCP to aviation food products by identifying potential hazards and applying Critical Control Points (CCP). The method used in this study is Critical Control Point (CCP) observations, carried out at the receiving (CCP 1), chiller and freezer (Storage) (CCP 2), cooking (CCP 3), blast chilling (CCP 4), and serving (CCP 5) stages. The company has created a HACCP plan as a guide for all processes that occur within the company. All are organized based on HACCP principles for the entire process. Keywords: CCP, Food Safety, HACCP, Inflight Catering, ISO 22000.

, 1 1980 2.4 kg 2024 15.2 kg (, 2019; , 2025). HACCP (hazard analysis critical control point)

Abstract Despite the growing demand for 3D-printed foods, the need for research to ensure the safety and regulatory compliance of 3D-printed meat products remains. This study aims to establish a Hazard Analysis Critical Control Point (HACCP) plan for 3D-printed beef products that are ready to heat and have modified textures designed for dysphagia treatment. The potential food safety hazards (i.e., biological, chemical, allergen, and physical) at each processing step were identified and evaluated based on their significance according to a hazard risk assessment matrix. Seven critical control points (CCPs) were identified, namely, (1) pressure cooking the beef puree, (2) cooling the cooked beef puree, (3) blending the cooked beef puree, (4) cartridge filling, (5) 3D printing, (6) metal detection of vacuum-packed 3D printed beef puree, and (7) labelling of the final product. CCP1-CCP5 are due to biological hazards, while CCP6 and CCP7 are due to physical and allergen hazards, respectively. Subsequently, control measures, critical limits, monitoring procedures, corrective actions, verification activities, and records were established according to the HACCP principles based on international food standards and the Food Standard Australia New Zealand (FSANZ). Nonetheless, this HACCP plan serves as a valuable reference model for commercial-scale 3D meat printing in various settings and jurisdictions while also supplementing the safety protocols for home-style 3D printing.

Rice contributes significantly to Guyana’s economy and plays an important role in ensuring food security. However, within the rice sector, food safety receives less attention compared to productivity and grain quality. This review examines the physical hazards that have the potential to contaminate rice. It focuses on the types, sources, risks and mitigations strategies for the physical hazards identified. Physical hazards are characterized as any unintended foreign or extraneous materials found in food, which may cause harm, illness, injury or psychological trauma to consumers, and can enter rice at multiple points from farm to fork. Inadequate infrastructure, poor hygienic practices, lack of stakeholders’ commitment and weak compliance with food safety measures contribute to an elevated risk of contamination. The paper identifies critical weaknesses in Guyana’s legal framework by analyzing the Rice Factories Act and the Guyana Rice Development Board Act, which together govern key aspects of the rice sector, with minimal focus on food safety. These legal gaps exacerbate poor stakeholder compliance and accountability. Recommendations to effectively prevent and control physical hazards in rice include the implementation of prerequisites programs and food safety systems such as Hazard Analysis Critical Control Points (HACCP). This paper is the first to address the issue of physical hazards in rice in Guyana, it provides a better understanding of the risks of contamination and proposes a foundation for future policy and research efforts tailored to the country’s rice supply chain.

Escherichia coli (E. coli) remains a major concern in poultry production due to its ability to incite foodborne illness and public health crisis, zoonotic potential, and the increasing prevalence of antibiotic-resistant strains. The contamination of poultry products with pathogenic E. coli, including avian pathogenic E. coli (APEC) and Shiga toxin-producing E. coli (STEC), presents risks at multiple stages of the poultry production cycle. The stages affected by E. coli range from, but are not limited to, the hatcheries to grow-out operations, slaughterhouses, and retail markets. While traditional detection methods such as culture-based assays and polymerase chain reaction (PCR) are well-established for E. coli detection in the food supply chain, their time, cost, and high infrastructure demands limit their suitability for rapid and field-based surveillance-hindering the ability for effective cessation and handling of outbreaks. Biosensors have emerged as powerful diagnostic tools that offer rapid, sensitive, and cost-effective alternatives for E. coli detection across various stages of poultry development and processing where detection is needed. This review examines current biosensor technologies designed to detect bacterial biomarkers, toxins, antibiotic resistance genes, and host immune response indicators for E. coli. Emphasis is placed on field-deployable and point-of-care (POC) platforms capable of integrating into poultry production environments. In addition to enhancing early pathogen detection, biosensors support antimicrobial resistance monitoring, facilitate integration into Hazard Analysis Critical Control Points (HACCP) systems, and align with the One Health framework by improving both animal and public health outcomes. Their strategic implementation in slaughterhouse quality control and marketplace testing can significantly reduce contamination risk and strengthen traceability in the poultry value chain. As biosensor technology continues to evolve, its application in E. coli surveillance is poised to play a transformative role in sustainable poultry production and global food safety.

Suole MSME is a catfish floss producer committed to enhancing product quality through the implementation of the Hazard Analysis and Critical Control Point (HACCP) system. Implementation is carried out by development and verification of the production process flow diagram, hazard identification, determination of Critical Control Points (CCPs), and establishment of critical limits. This community service activity aimed to provide knowledge and assistance in HACCP implementation to enhance food safety, product quality, and competitiveness. The activity was conducted from October to December 2024 at UMKM Suole, and included interviews, field observations, and HACCP assistance and analysis. The results show that the catfish floss production process involves several critical stages that require monitoring, such as raw material reception, meat separation, frying, and packaging. Hazard identification and determination of Critical Control Points (CCPs) have been carried out to prevent biological, chemical, and physical contamination. The importance of developing Standard Operating Procedures (SOPs), maintaining sanitation, and controlling processing time and temperature was emphasized. Improving the understanding of HACCP among MSME actors is a key factor in effective hazard control and achieving food safety.Keywords: catfish floss; food safety; HACCP; hazard Abstrak: UMKM Suole merupakan salah satu produsen abon lele yang berupaya meningkatkan kualitas produk melalui penerapan Hazard Analysis Critical Control Point (HACCP). Penerapan dilakukan dengan penyusunan dan verifikasi diagram alir proses produksi abon lele, identifikasi bahaya, serta penetapan CCP dan batas kritis. Kegiatan pengabdian ini bertujuan memberikan wawasan dan pendampingan penerapan HACCP guna meningkatkan keamanan pangan, mutu, dan daya saing produk. Kegiatan dilaksanakan pada Oktober hingga Desember 2024 di UMKM Suole, meliputi wawancara, observasi lapangan, serta pendampingan dan analisis HACCP. Hasil kegiatan menunjukkan bahwa proses produksi abon lele mencakup beberapa tahap penting yang memerlukan pengawasan, seperti penerimaan bahan baku, pemisahan daging, penggorengan, dan pengemasan. Telah dilakukan identifikasi bahaya dan penetapan titik kendali kritis (CCP) untuk mencegah kontaminasi biologis, kimia, dan fisik. Selain itu, ditekankan pentingnya penyusunan SOP, sanitasi, serta pengendalian suhu dan waktu proses. Peningkatan pemahaman pelaku UMKM terhadap HACCP menjadi faktor kunci dalam pengendalian bahaya dan pencapaian keamanan pangan produk.Kata kunci: abon lele; bahaya; HACCP; keamanan pangan

This study aimed to investigate the microbiological quality of two marine fishes collected from several local markets in Dhaka City, Bangladesh: Otolithoides pama (Poa fish) and Harpadon nehereus (Bombay duck). The total viable bacterial count ranged from 6.1 × 10² to 4.4 × 10⁵ cfu/g, while coliform counts showed 40 × 10¹ to 2.03 × 10³ cfu/g, and fungal counts showed 2.7 x 10² to 8.6 x 10⁶ cfu/g, indicating high amounts of microbiological contamination from different sources. In addition, the Presence of Vibrio spp. and Staphylococcus aureus was detected, with concentrations ranging from 7.0 × 10¹ to 9.8 × 10⁷ cfu/g. The examination of an Otolithoides pama sample revealed that both species of Shigella and Salmonella occurred TNTC (too numerous to count), thus indicating a source of significant contamination. The discovery of multidrug-resistant (MDR) organisms such as Stenotrophomonas maltophilia, Acinetobacter baumannii, and Providencia alcalifaciens by biochemical characterization further brings public health issues to the foray. Antibiotic test results indicated resistance to several commonly used antibiotics, i.e., co-trimoxazole, ciprofloxacin, and ceftriaxone, which seriously threatens antimicrobial resistance (AMR) in the food chain. Hence, enhanced hygiene practices, regulatory reinforcement, and the implementation of Hazard Analysis Critical Control Points (HACCP) in fish handling, storage, and transportation are urgently needed to protect consumer safety and minimize public health impacts associated with contaminated seafood.

Indonesia’s beef industry encounters significant food safety challenges, primarily due to a high dependency on imported beef (43% of total supply) and the fragmented enforcement of domestic safety regulations (BPS, 2023). Three key quality assurance systems address these issues: the Halal Assurance System (HAS), the Veterinary Control Number (NKV), and the Hazard Analysis Critical Control Point (HACCP). HAS, mandated by Law No. 33 of 2014, ensures compliance with Islamic dietary laws. NKV, regulated by Government Regulation No. 95 of 2012, certifies hygiene and sanitation standards in meat processing. Based on SNI and Codex Alimentarius guidelines, HACCP enhances food safety by identifying and controlling hazards. This study employs a systematic literature review to analyze implementation, challenges, and potential improvements. Findings indicate that small and medium slaughterhouses (RPH) face financial and technical barriers in obtaining NKV and HACCP certification. Limited awareness and inconsistent enforcement further hinder compliance. Strengthening these systems requires government intervention, industry collaboration, and training programs. NKV is a prerequisite for HACCP, while HACCP reinforces HAS and NKV compliance. Integrating these frameworks is essential for enhancing food safety, increasing consumer trust, and boosting Indonesia's competitiveness in domestic and international markets.

This study aimed to investigate the effect of hazard analysis critical control points (HACCP) system in the assembly of reusable medical devices. A total of 35,841 packages containing reusable medical devices assembled in our hospital’s CSSD before implementation of the HACCP system (from January 2023 to June 2023) were classified into the control group, and 36,159 packages containing reusable medical devices assembled in our hospital’s CSSD after implementation of the HACCP system (from July 2023 to December 2023) were classified into the experimental group. The incidences of assembly defects in the devices and satisfaction rates among device users before and after implementation of the HACCP system were compared. After improvement in staff training, work processes and traceability system during the application of the HACCP system, the incidence of assembly defects decreased from 2.59 to 0.24% (P < 005). Satisfaction rates among device users increased from 95.52 to 97.61% (P < 0.05). Application of the HACCP system to the assembly of reusable medical devices could effectively reduce the rate of assembly defects and improve satisfaction among device users. This could help improve the supply quality of these devices.

Integrating advanced computing techniques into food safety management has attracted significant attention recently. Machine learning (ML) algorithms offer innovative solutions for Hazard Analysis Critical Control Point (HACCP) monitoring by providing advanced data analysis capabilities and have proven to be powerful tools for assessing the safety of Animal-Source Foods (ASFs). Studies that link ML with HACCP monitoring in ASFs are limited. The present review provides an overview of ML, feature extraction, and selection algorithms employed for food safety. Several non-destructive techniques are presented, including spectroscopic methods, smartphone-based sensors, paper chromogenic arrays, machine vision, and hyperspectral imaging combined with ML algorithms. Prospects include enhancing predictive models for food safety with the development of hybrid Artificial Intelligence (AI) models and the automation of quality control processes using AI-driven computer vision, which could revolutionize food safety inspections. However, handling conceivable inclinations in AI models is vital to guaranteeing reasonable and exact hazard assessments in an assortment of nourishment generation settings. Moreover, moving forward, the interpretability of ML models will make them more straightforward and dependable. Conclusively, applying ML algorithms allows real-time monitoring and predictive analytics and can significantly reduce the risks associated with ASF consumption.

Hazard Analysis Critical Control Points (HACCP) is one of the essential public health interventions to ensure food safety and quality. Industries' role in adhering to the requirements assures the consumers, which subsequently helps protect public health and the economy. Increasing awareness of the importance of the HACCP is vital to ensure adherence to the HACCP standards. Therefore, this article aims to describe the importance of HACCP. Infectious agent ability; host vulnerability; public awareness; behaviour; methodological advancement; environmental contamination; urbanization and industrialization; and the impact of globalization are among the importance of the HACCP. Adherence to HACCP is indispensable and should be adopted by every level of the food industry to enhance the food safety and quality for the public