Hazard Analysis And Critical Control Point Research Articles

The assessment of good manufacturing practices (GMP) implementation and critical control point (CCP) determination on the cocoa powder processing in Agricultural Techno Park Nglanggeran, Yogyakarta

Cocoa powder is a cocoa-based food product. Indonesian cocoa powder has a big potential in the ASEAN (Association of Southeast Asian Nations) market. Agricultural Agro Techno Park is a company that produces cocoa powder in Gunungkidul, Yogyakarta. This company realizes the importance of improving their product safety. Therefore, the research aimed to determine the safety quality of cocoa powder produced by Agricultural Agro Techno Park by assessing its Good Manufacturing Practice (GMP) implementation and determining the critical control points. The results of assessment of GMP implementation showed that it was categorized in Level IV (the lowest level). Thus, it is strongly recommended to do some corrective actions that identified some incompatibilities before planning the Hazard Analysis and Critical Control Point (HACCP). The flow chart assessment showed that there were two stages that might affect the cocoa powder quality. The stages were receiving raw material and the storage at a low temperature. From the determination of the critical control points which was conducted to improve the cocoa powder quality, the same two stages were also found as the critical control points that might affect the final product quality.

IMPROVING QUALITY BY IMPLEMENTING LEAN MANUFACTURING, SPC, AND HACCP IN THE FOOD INDUSTRY: A CASE STUDY

Interest in ensuring the safety of food for human consumption has grown considerably owing to the economic impact of returns on products that do not meet the organoleptic characteristics that customers require. The presence of pollutants and reduced shelf life are the most common problems affecting food quality. This research applied the improving quality to a food SME company belonging to the ‘fourth range’ sub-sector based on lean manufacturing tools, statistical process control (SPC), and the Hazard Analysis and Critical Control Points (HACCP) system. The Lean tools that were applied are value stream map and 5s. The value stream maps (VSMs) to identify the operations most at risk of cross-contamination in the supply chain, and use 5S to prevent the contamination and decomposition of products in work areas. The statistical process control allows the variability of products to be controlled with respect to consumer quality parameters; and HACCP insures food safety through the control of critical points of contamination risk. A pilot project was carried out for two months, which resulted in a reduction of product returns by 89.2%.

Quantitative risk assessment of haemolytic uremic syndrome associated with beef consumption in Argentina.

We developed a quantitative microbiological risk assessment (QMRA) of haemolytic uremic syndrome (HUS) associated with Shiga toxin-producing Escherichia coli (STEC)-contaminated beef (intact beef cuts, ground beef and commercial hamburgers) in children under 15 years of age from Argentina. The QMRA was used to characterize STEC prevalence and concentration levels in each product through the Argentinean beef supply chain, including cattle primary production, cattle transport, processing and storage in the abattoir, retail and home preparation, and consumption. Median HUS probability from beef cut, ground beef and commercial hamburger consumption was <10−15, 5.4x10-8 and 3.5x10-8, respectively. The expected average annual number of HUS cases was 0, 28 and 4, respectively. Risk of infection and HUS probability were sensitive to the type of abattoir, the application or not of Hazard Analysis and Critical Control Points (HACCP) for STEC (HACCP-STEC), stx prevalence in carcasses and trimmings, storage conditions from the abattoir to retailers and home, the joint consumption of salads and beef products, and cooking preference. The QMRA results showed that the probability of HUS was higher if beef cuts (1.7x) and ground beef (1.2x) were from carcasses provided by abattoirs not applying HACCP-STEC. Thus, the use of a single sanitary standard that included the application of HACCP-STEC in all Argentinean abattoirs would greatly reduce HUS incidence. The average number of annual HUS cases estimated by the QMRA (n = 32) would explain about 10.0% of cases in children under 15 years per year in Argentina. Since other routes of contamination can be involved, including those not related to food, further research on the beef production chain, other food chains, person-to-person transmission and outbreak studies should be conducted to reduce the impact of HUS on the child population of Argentina.

Application of traditional Chinese medicine(TCM) traceability system based on TCM quality characteristics and HACCP system

It is crucial to establish a complete set of traditional Chinese medicine(TCM) quality traceability management process system, in order to stabilize the pricing order of TCM market and reconstruct the transmission path of TCM quality signals. In this study, we reviewed the mature experience of food and drug supervision at home and abroad, analyzed the quality characteristics of TCM, and put forward that the quality control of TCM products can learn from the hazard analysis and critical control point(HACCP) system in food safety quality control. This study points out that the HACCP system provides not only technical guidance for the traceability management of TCM, but also ideas for improving the quality of TCM products and the safety risk control of TCM. The application of the HACCP system in TCM quality control can help establish an international dialogue platform for TCM and help realize the modernization and internationalization of TCM industry.

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The coronavirus disease 2019 (COVID-19), caused by Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has created an opportunity to rethink and rectify the existing loopholes in the global food production system. The continuing ‘illegal’ attacks of human being over the environment for decades has taken a turn back in the form of a novel pandemic virus. This is not the first time we are facing a setback due to our invalid and primitive food habits that has been followed by certain sections of the society in different parts of the globe. Considering the current scenario, it is necessary to update our food habits and food culture as it is the need of the time. Although several studies have proven the persistence of viral particles on the surface materials that are routinely used in the food production systems. Further studies are required to explore the possibilities of SARS-CoV-2 transmission via food and food packaging materials. Although the pandemic has created a bit of awareness among the people, further campaigning is required to achieve an effective food safety system. The strict implementation of FSMS (food safety management systems) such as GMP (Good Manufacturing Practices), HACCP (Hazard Analysis and Critical Control Points) is advised for improving the food supply chain. Besides these, proper cleaning and sanitization, GHP (Good Hygienic Practices), and efficient packaging systems are also necessary to generate wholesome food from farm to fork.

HACCP as a risk management tool for ensuring biosamples quality

The importance of the appropriate sample management in regulated bioanalyses is undeniable for clinical and non-clinical study support due to the fact that if samples are compromised at any stage prior to the analysis, the study results may be affected. Therefore, one of the necessary elements of clinical trials (CT) planning following the concept of quality-by-design is the conduct of risk assessment using specific tools, such as risk assessment methods. The purpose of this paper is to analyze the most general concepts of risk assessment and to select the most optimal method for quality management of CT data. The methodological basis of the study is WHO regulation and research papers on risk management. A comparative analysis of the main risk assessment methods has been conducted. Our preference is given to the hazard analysis and critical control points (HACCP) method, a systematic preventive method for CT data quality assurance. The results of the comparison have identified the advantages and disadvantages of the most popular methods of risk assessment and the opportunities of using HACCP systems for quality assurance. Unlike most risk assessment methods, the HACCP methodology uses proactive measures instead of corrective actions, so it is appropriate to use at the clinical trial site.

Design of a HACCP Plan for Vacuum-Packed Beef Cuts

Objective: To elaborate a Hazard Analysis and Critical Control Points (HACCP) plan for the process of vacuum-packed beef cuts, in a Federal Inspection Type (FIT) meat processor located in eastern Estado de México, with the aim of improving its conditions of hygiene and innocuousness. Design/Methodology/Approximation: The activities performed in the business were revised applying the HACCP methodology and the dangers identified were analyzed, to determine whether the danger found was significant for the innocuousness of the food, finally concluding if it represented, or not, a critical control point (CCP). Results: A CCP was identified in the phase of metal detection, the dangers identified were the passing of metal shards from the transport rails, pieces of knives or saws, and pieces of needles from prior steps in the process. Study limitations/implications: Documentation about case studies of beef cuts, as well as about management of their CCP is limited. Findings/Conclusions: The CCP1 Metal Detection is a control measure that the business performs; however, under analysis, there was evidence of an opportunity to improve the current operation, which is why the adaptation of registry formats that could allow monitoring and controlling the CCP was proposed.

Integrating the HACCP and SPC for hazard control and process improvement: a case of pharmaceutical industry

Purpose The purpose of this study is to integrate two well-established frameworks with an aim to reduce the unwanted rejection rate recurring in the drug production process in pharmaceutical industries. The effectiveness of an integrated framework has been demonstrated by a real-time case study in a complex industrial environment, providing a platform for quality tools application in the pharmaceutical industry. Design/methodology/approach The hazard analysis and critical control points (HACCP) provided a basic framework for hazard analysis and its blending with statistical process control (SPC) aided in data-driven decision-making. The extensive brainstorming and Pareto analysis helped to identify potential critical-to-quality characteristics followed by SPC, x¯ and R charts, histograms and Cp and Cpk analysis to spot the critical control point. The fishbone diagram led to the extraction of the leading cause behind the identified problem. Then, based on recommended corrective actions, control limits were adjusted and the process was brought into control. Finally, a product-based cost analysis is also performed to illustrate the financial impact resulting from the proposed method’s successful implementation. Findings The integrated framework is applied to a drug production process which has a higher rejection rate (3%) because of the non-conformities. Based on Pareto analysis, potential failure causes were classified and prioritised as inappropriate composition (2.54%), packaging (0.35%), out-of-specification (0.069%), equipment failure (0.022%), input materials (0.018%) and miscellaneous (0.002%). It is found that 84% of the total rejection rate is contributed by inappropriate composition. After taking corrective actions, it is observed that the proposed method has helped to reduce the process rejection rate significantly (2.54-0.82%). In the monetary terms, 2.50% decline per unit costs is noted in this case study work. The proposed integrated framework’s success is further motivating other pharmaceutical industries to implement and expand it to other processes. Originality/value The case study is an attempt to contribute to the existing literature of quality management in pharmaceutical industries. In particular, it is a novel example to introduce the simple and user-friendly SPC tool into well-established HACCP framework to enhance its effectiveness in hazard identification. The case study results motivate managers to adopt quality techniques for achieving a higher quality standard and operational excellence.

Application of safety and reliability analysis in wastewater reclamation system

With the development of the world water resources situation, the reuse of wastewater will be one of the essential measures for solving water resources' problems and implementing practical and sustainable use of water resources. Wastewater reclamation risks have received considerable attention in all worlds, but research in this area is minimal, and a unified understanding and evaluation method has not yet been formed. Therefore, based on the system theory process analysis (STPA) method and hazard analysis and critical control point (HACCP) theory, this paper expounds on the concept of the safety and reliability of the wastewater reclamation system. Through the application of analysis methods, this paper proposes a verification method for the safety of the wastewater reclamation system and a reliability evaluation system for the wastewater reclamation system. Besides, the next research direction is further to improve the analysis model and evaluation index system to provide technical support for the construction of a safe, reliable, and economical wastewater recovery system.

Enhancing export potential of Pangasius and Tilapia through quality assurance and safety compliances: Case study of processing plants and exporters in Bangladesh

This study assessed the export potential of pangasius and tilapia by considering quality standards and safety compliances of processing plants and exporters (the same companies) in Bangladesh. Primary data were collected by interviewing ten of these companies. It was found that they followed the seven principles of hazard analysis and critical control points (HACCP) as a basis of food safety management. Almost 90% of the processing plants had a system of records documenting these rules and all of them were strict in maintaining hygienic conditions, had adequate processing equipment and product configuration systems. A comparative advantage of pangasius and tilapia export from Bangladesh to the US, Europe and the Middle East as fillets, dressed and whole fish were also identified. The major opportunity of enhancing export and thereby ensure earnings and foreign currencies was identified as a continued focus on large farming quantities, combined with that processing and exporters live up to the HACCP rules. Introducing eco-labels allowing products to obey to supermarket requirements at export markets and enhancing environment friendliness in production are further opportunities. It was recommended that the companies engage in contract farming to ensure quality raw material and thereby a reasonable export price.

Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Food plant health principles

AbstractCoronaviruses, enveloped non‐segmented positive‐sense RNA viruses, distinguished in the mid‐60s can infect humans and a variety of birds and mammals. The purpose of this study was to review these coronaviruses, especially SARS (because of its very similar gene sequence to the 2019‐nCoV or SARS‐CoV‐2), from the perspective of observing the food plant health principles including observing the personal hygiene principles, that is, identification and prevention of workers suspected of carrying COVID‐19 in the food production lines, implementation of the hazard analysis and critical control points (HACCP), good manufacturing practice (GMP), and good hygienic practice (GHP) principles from farm to table; utilizing the appropriate chemical sanitizers, that is, incorporation of copper alloy surfaces in conjunction with effective cleaning regimens; use of food plant surface and cleaning‐in‐place‐program sanitizers; utilizing the different light spectrums, that is, Surface sanitizing with UVC light or surface sanitizing with methylene blue in conjunction with visible light in food production lines; and providing unfavorable environmental conditions for coronavirus survival (minimum heat treatment, for example, low temperature long time and greater for liquid food products, pH ≤3, minimum‐storage relative‐humidity). Considering these aspects during times and times and places of with the high prevalence of β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) will be essential for preventing further outbreaks at the community level.

인천지역 학교급식 조리종사원의 CCP 수행도 및 장애요인 분석

The purpose of this study was to identify the school foodservice employees’ performance with HACCP (Hazard Analysis and Critical Control Points) and the barrier factors and provide some useful data to improve the hygiene and safety of the school foodservice. A survey was conducted on 56 nutrition teachers/nutritionists and 342 school food service employees. First, the work experience of nutrition teachers/nutritionists was the highest with 34.3 years of experience at 64.3%, and the age was highest at 30~40s at 50%. Second, a comparison of the nutritionist or nutrition teachers group’s and school foodservice employees’ perception of CCP performance found that the latter group-perceived that the performance was higher than the former group. Such a result suggests that school foodservice employees engaged in cooking perceived that they were performing the CCP well, whereas the nutritionists or nutrition teachers did not (p0.001). Third, school foodservice employees’ perceived hygienic score was 88.83 on average on a 100-point scale. Fourth, an analysis of the correlation between hygiene knowledge and the CCP performance of foodservice employees revealed a significant correlation between provinces. Overall, a higher level of hygiene knowledge of foodservice employees indicated a higher CCP performance. Therefore, it is important to narrow the environmental and physical gaps among schools. Moreover, the level of hygiene management performed by foodservice employees needs to be improved by conducting continuous and regular training for foodservice employees.

Critical Points for the Production of Polymeric Microspheres Used in X-Ray Surgery

Introduction . Saturated polymer microspheres represent one of the leading developments in the field of chemoembolization. Due to the complicated multi-stage production in the Russian market, mainly foreign manufacturers of these products are represented, which may indicate the relevance of studying this topic. Aim . The aim of the work was to develop a technological scheme for the production of polymer microspheres and a description of critical control points of production. Materials and methods . The study of the intermediate product was carried out using a Levenhuk D320L microscope (Levenhuk Inc, USA). Analysis of production control points was carried out by the HACCP (Hazard analysis and critical control points) method. Results and discussion . As a result of the study, the main technological stages of the production of microspheres, which are a copolymer of vinyl alcohol and sodium acrylate, have been identified and described. For each technological stage, control critical points are determined with an indication of the controlled parameters and control methods. The photographs of the intermediate product at intermediate stages are shown. Conclusion . A technological scheme for the production of microspheres has been developed. The analysis of critical control points of the stages of the main production process is carried out. Identified irreversible critical points of production.

INVESTIGATION OF MICROBIOLOGICAL QUALITY OF SELECTED STREET VENDED FOODS SOLD IN UYO METROPOLIS, AKWA IBOM STATE, NIGERIA

Street vended food play an important role in developing societies as they support livelihood of millions of people in the society. This study evaluated the microbial quality of selected street-vended foods in Uyo Metropolis, Akwa Ibom State, Nigeria. Popular food samples were collected from five different locations with intensive vending activities and analyzed for total bacterial count (TBC), total Salmonella (TSC), E. coli and Vibrio cholera counts (VCC). Results indicated that TBC ranged from 1.33 x 105 + 0.03 cfu/g to 6.00 x 105 + 0.03 cfu/g while TSC ranged from 1.00 x 103 + 0.02 cfu/g to 3.00 x 104 + 0.04 cfu/g. Total E.coli count ranged from 1.00 x 101 + 0.00 cfu/g to 2.09 x 103 + 0.01 cfu/g which was above WHO standard of 0 cfu/g. VCC was detected in 7 food samples with the highest count being 7.20 x 102 + 0.02 cfu/g. There were significant differences (P&lt;0.05) in microbial counts among food samples and vending locations. Bacterial species isolated from the food samples include: Aerococcus viridans, Cornynebacterium uberis, Escherichia coli, Klebsiella species, Lactobacillus salivarius, Micrococcus luteus, Micrococcus varians, Proteus mirabilis, Pseudomonas pyogenes, Pseudomonas pyogenia, Salmonella paratyphi, Salmonella typhi, Staphylococcus albus, Staphylococcus aureus, Staphylococcus epidermidis, Vibrio cholera. Data obtained from the questionnaires showed poor handling and preparation of food by vendors, hence the need to train and educate vendors on food hygiene. Application of hazard analysis and critical control point (HACCP) is necessary to improve the safety of street foods and consequently safety of consumers.

Food Safety During and After the Era of COVID-19 Pandemic.

The coronavirus disease 2019 (COVID-19) is a clinical syndrome caused by severe acute respiratory syndrome corona virus-2 (SARS-CoV-2). COVID-19 was declared a pandemic by the World Health Organization (WHO) on March 11, 2020 due to its rapid and extensive spread among many countries through its very contagious nature and its high mortality among the elderly and infirm. Recently, data on the survival of SARS-CoV-2 on contact surfaces has been reported, but there is none on the survival of COVID-19 on food surfaces and packages. The potential survival and transmission of SARS-CoV-2 on/via food and packages are discussed based on data available for other respiratory viruses such as SARS-CoV and MERS-CoV. However, studies are needed to explore its transmission via food and survival on food packaging materials. The implementation of food safety management systems such as Hazard Analysis and Critical Control Points (HACCP), and Good Manufacturing Practices (GMP) are important to reduce the risk of COVID-19 infection. Cleaning, sanitation, good hygienic practices, and active packaging are also needed from farm to fork.

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.

Application of ISO22000 in the production of Luzhou-flavor liquor

In order to prevent the potential harm of Luzhou-flavor liquor in the process of processing and production, food safety can be guaranteed more effectively. According to the ISO22000 food safety management system standard and the quality management principle of hazard analysis and critical control point (HACCP), the potential hazards in the production of Luzhou-flavor liquor were analyzed, and the corresponding preventive measures and testing methods were proposed. Four critical control points, including raw material selection, process water use, fermentation and distillation, were determined. CLS and corrective measures were determined. At the same time, the operational prerequisite program (OPRP) and HACCP work plan were prepared to construct the food safety management system model of liquor, which conforms to the ISO22000 standard. Food safety hazards will be reduced to a minimum, better ensure the safety of Luzhou-flavor liquor, reduce enterprise management costs, enhance enterprise competitiveness.

Prevalence and antibiotic susceptibility profile of &lt;I&gt;Staphylococcus aureus&lt;/I&gt; from milk and milk products in Nasarawa State, Nigeria

This study determined the prevalence and antibiotic susceptibility profile of Staphylococcus aureus isolated from milk and milk products in Nasarawa State, Nigeria. A total of 180 samples comprising of fresh raw milk, bulk milk, Nono, and Kindirmo were collected over a period of 6 months. Standard microbiological procedures were employed in the isolation, identification, characterization and determination of the antibiogram of S. aureus from the milk samples. Characterization was achieved by morphological, biochemical characteristics using conventional methods and Microgen® STAPH-ID kits. The isolates were tested for susceptibility or resistance to a panel of 11 commonly used antibiotics using the agar disc diffusion technique. Out of the 180 milk samples examined, nine (9) S. aureus were isolated giving a prevalence of 5.0%. The occurrence of S. aureus was higher in Nono (12.1%) and Kindirmo (10.6%) than in fresh raw milk (5.9%). The kind of water (well water) used for cleaning utensils at the Nono and Kindirmo selling points was found to be a risk factor associated with the occurrence of S. aureus in the products. All of the isolates were resistant to cefoxitin (100%), ampicillin (100%), and amoxicillin/clavulanic acid (100%). The isolates displayed various rates of resistance to erythromycin (22.2%), sulphamethoxazole/trimethoprim (22.2%), and tetracycline (44.4%). Five (5) antibiotic resistance patterns were recorded among the isolates an indication of different levels of use and misuse of antibiotics in the areas studied. The detection of Staphylococcus aureus in fresh and fermented milk in the areas studied suggests that consumption of dairy products especially those produced using traditional methods, constitute a hazard to consumers. It is recommended that since compliance with basic hygiene requirements is not guaranteed, hazard analysis and critical control points (HACCP) concepts should be seen as a part of an effective total hygiene concept at the selling points.&#x0D; Keywords: Antibiotic susceptibility profile, Milk, Nasarawa State, Nigeria, Prevalence, Staphylococcus aureus

Factors influencing successful hazard analysis and critical control point (HACCP) implementation in hypermarket stores

PurposeIn Taiwan, hypermarket stores should implement hazard analysis and critical control point (HACCP) according to regulations. The aim of this study was to investigate key factors influencing successful implementation of HACCP in hypermarket stores that prepare hot meals.Design/methodology/approachWe used a survey design and thus posted four questionnaires to each of the 136 hypermarket stores in Taiwan (two questionnaires for employees and two for managers). Therefore, a total of 544 questionnaires were posted, and 188 responses were received, yielding a 34.6% response rate.FindingsFood safety knowledge, teamwork, perceived cost, perceived benefit and leadership were tested. Binary logistic regression results indicated that food safety knowledge and teamwork were key factors related to successful HACCP implementation. Perceived cost, perceived benefit and leadership were not related to successful HACCP implementation. Control variables, such as number of full-time employees and number of products sold, were discovered to be related to successful HACCP implementation.Originality/valueOverall, the findings of this study can help the hypermarket industry assess its current quality management practices and focus on food safety performance improvement.

Development of the safety management system during the production of flour confectionery

The object of research is to manage the safety of developed flour confectionery products from organic raw materials – cakes, pastries and biscuits. There are many approaches to implementing a food safety management system. However, in practice it has been established that the food safety management system can’t be borrowed from another enterprise and can’t be unified. Each food product has its own characteristics of production, various hazardous factors that affect its safety, which necessitates the development of a safety management system for each group of food products separately. In addition, the study of aspects of the implementation of the food safety management system is a topical issue for enterprises according to legislation.Based on the requirements of proper hygienic and production practices, the article presents the features of the development of prerequisite programs for the company that manufactures the developed flour confectionery. The prerequisite programs specify which operational records should be kept by the enterprise. Also, based on the 7 principles and 12 steps of the HACCP (Hazard Analysis and Critical Control Points) system, an algorithm for implementing a safety management system during the production of flour confectionery is developed. In particular, developed approaches to the formation of the HACCP group. It is proposed a unified block diagram of the production of flour confectionery, the main hazards in the production of flour confectionery and identified critical control points. It is proposed HACCP-plan for the production of developed flour confectionery, and proposed approaches to validation and HACCP system verification. The article presents the forms of magazines and checklists that can be maintained by the company in order to maintain the HACCP system. The research results enable the enterprises of the flour and confectionery industry to use the basic provisions. Thanks to the research presented in the article, food industry enterprises will be able to improve the safety of their products.