Implementation Of Hazard Analysis And Critical Control Point Research Articles

Implementation of HACCP (Hazard Analysis and Critical Control Points) in Hotels and Restaurants: The Crucial Role of Semarang Royale Golf Employees' Knowledge and Implementation in Ensuring Food Safety

In the world of Food & Beverages (F&B), ensuring the safety of the food products produced is very important. Knowledge of Hazard Analysis and Critical Control Points (HACCP) is very important for hotels and restaurants in an effort to ensure food safety. HACCP is a food safety management system based on a preventive approach, by identifying, evaluating and controlling hazards that are significant to food safety. The implementation of HACCP in hotels and restaurants helps prevent food contamination, provides food safety assurance for consumers, and increases customer trust and satisfaction. In addition, HACCP implementation also helps hotels and restaurants meet applicable food safety regulations and standards. Thus, HACCP knowledge for hotels and restaurants is very important to maintain the quality and safety of the food served, as well as maintaining the reputation and sustainability of the business.

Implementation of hazard analysis and critical control point (HACCP) in yogurt production.

This study aimed to review hazard analysis and critical control points (HACCP) in the dairy industry for the production of yogurt. The food safety management system (FSMS) was implemented over the last several decades with several amendments. The need for practical and proactive procedures in the dairy industry was identified so that HACCP implementation could ensure that consumers would always have safe food. The concept of HACCP is a systemic and science-based method that can result in safe dairy products such as yogurt based on the complete analysis of manufacturing processes, recognition of hazards potentially present at all stages of production, and risk prevention. In yogurt production, raw milk receipt, pasteurization, packaging, and storage are the steps most susceptible to contamination and were considered critical control points. Further steps also need to be implemented to achieve other related control measures, and these will be discussed.

Implementation of Food Safety Management System and its Effects on Business Performance in an Educational Institution Restaurant.

Food safety standard implementation is fundamental to the prevention, detection, and management of foodborne risks as well as the realization of food security, protection of health, and economic sustainability of food manufacturing, processing, and distributing enterprises. The global food safety standard, Hazard Analysis and Critical Control Point (HACCP) is one such instrument deployed to promote food safety in the hospitality industry worldwide. A higher educational institution in Kenya introduced HACCP ten years ago as part of its ongoing quality improvement policy to gain the advantages of implementing the standard in the food business, and as a reaction to incidents of food contamination in its restaurant that raised concerns among the customers and the leadership. Food contaminations were experienced even after the implementation of the HACCP food safety program, which brought to the fore the pitfalls that occur due to deviations from the HACCP plans and loss of control that expose consumers to food hazards. Despite the introduction of HACCP in the institution’s restaurant in 2014, there have been incidents of lapses in food quality among which was a suspected food contamination resulting in undesired customer experiences. This study aimed to evaluate the effects of the implementation of HACCP food safety management processes on food and beverage safety and business performance at the institution’s restaurant. The specific objectives of the study were to assess the implementation of the HACCP food safety management system in food production and sales; assess the customer perceptions and confidence levels in the quality and safety of food and beverages served, and to evaluate the effects of the HACCP food safety management programme in the delivery of safe food and the general business performance at the institution restaurant. The study design was exploratory and involved a survey of restaurant customers using a structured questionnaire, and interview of key informants using an interview guide. The researcher also observed food chain processes using a checklist. The study population was primarily the management and staff of the institution restaurant as well as the client population comprising students, instructors, administrative staff, institution managers, and regulatory agency representatives. The data obtained from primary sources was complemented with secondary data. Quantitative data were analysed using descriptive statistics and results were presented in tables, graphs, and pie-charts while qualitative data were analysed thematically. The key findings of the study were that despite some challenges and complexities in the implementation of HACCP, this food safety management system had significantly reduced the incidence of food contamination in the facility. Further, based on customer perceptions and feedback, the institution had registered high customer satisfaction scores (CSAT) and customer retention rates (CRR). In addition, the institution was able to generate sustained and increasing revenues and profits for the institution. The study therefore concluded that HACCP is an important instrument for promoting and safeguarding food safety in the hospitality industry and an important tool for building customer confidence and generating revenues for food businesses. The key recommendation from this study is that the institution should address identified issues of space, equipment, staff, and supplier knowledge and skills that compromise conformity with HACCP requirements.

Microbiological and physicochemical quality of raw milk of Beni Mellal-Khenifra.

Milk is a nutritious food for humans, but it is also an ideal growth medium for pathogenic bacteria such as Salmonella, Listeria monocytogenes or Campylobacter spp, which can cause food poisoning. For this reason, we evaluated the microbiological, physicochemical and hygienic quality of raw milk samples in 9 milk collection centres and cooperatives in the Beni-Mellal-Khenifr region before and after the implementation of the quality management system, hazard analysis and critical control points (HACCP). The microbiological and physico-chemical quality of 184 raw milk samples in 9 milk collection centres and cooperatives in the Beni-Mellal-Khenifra region was evaluated before and after the implementation of the quality management, hazard analysis and critical control points (HACCP) system. The physico-chemical results obtained after the implementation of HACCP revealed that 78% of the samples analysed were below the maximum limits authorised at international level. A pH between 6.6 ±0.11 and 6.8±0.02, an acidity of 15°D, the milk is stable according to the Ramsdell test which is negative at 0.9. The temperature remains within the acceptance range with an average of 6.62 ±0.45°C to 7.7 ±0.36°C and the fat content is between 33 and 45g/ml. We also noted an improvement in the microbiological quality of milk in 81% of collection centres and cooperatives. The level of contamination by total coliforms is from 2.5x104 to 11.5x104 CFU/ml lower than the Moroccan standard (NM 08.0. 100) of 1.5x104 CFU/ml to 20.3x104 CFU/ml, the total aerobic mesophilic flora and the psychrotrophs have an average of 2.5x105 germs/ml to 82x105 germs/ml lower than before improvement (12.5x105 germs/ml to 192x105 germs/ml). We can conclude that the work done leads to an improvement and satisfaction of the quality of raw milk compared to the standard after the implementation of HACCP.

Implementation of HACCP in the production of Egyptian cheeses: A review

AbstractSignificant difficulties about the function of Hazard Analysis and Critical Control Points (HACCP) in manufacture of three genuine varieties of Egyptian cheese, namely Domiati, Karish, and Ras's cheeses, are covered in this review. Benefits of implementing HACCP include complementing other quality management systems, improving food safety, making better use of resources, boosting productivity and quality, providing better security and lowering inspection rates, responding to issues quickly and effectively, and fostering international trade cooperation. The setting is important for the manufacturing, security, and quality control of cheese. A common household item across the world that is fermented dairy‐based and high in protein, calcium, amino acids, vitamins, phosphorus, and fat is cheese. Egypt consumes more cheese than any other country in North Africa, which is helped by the wide selection of cheeses on offer, includes soft, brined, salted, semi‐soft, and hard cheeses. Three illustrated graphics explain the manufacturing flow of each cheese with reference to critical control points determination were created using text that was obtained from the references that were accessible. As lists of dangers, important control limits, monitoring, and corrective measures for cheese manufacturing, three exemplary tables were equally given. These provide readers with a more thorough summary of all results.

Hazard Analysis and Critical Control Points at Hospitals: How applied in Kendari City, Indonesia

Unsafe food for consumption can cause disease for humans, such as food poisoning and nosocomial infections. This study aimed to describe the implementation of Hazard Analysis and Critical Control Points (HACCP) in Hospitals in Kendari City, Indonesia. This study used analytical descriptive approach, with a survey design. It was conducted at General Hospital Bahteramas and in Kendari City General Hospital. The respondents were part of the nutrition staffs, hosts, and waiters with total of 25 people from Bahteramas General Hospital and 19 people from Kendari City General Hospital. The results revealed that the implementation of HACCP in hospitals had never been implemented effectively, at the Bahteramas General Hospital, the implementation of HACCP starting from stage 1 to stage 12 had not been entirely implemented. In addition, whilst the application of HACCP in stages 2 to 5 had been carried out at the Kendari City Hospital, the 1 and steps 6 through 12 were not applied yet. Thus, based on the concepts of food hygiene and sanitation, the hospitals must strengthen their food management efforts, in order to implement the HACCP system and for health workers, food handlers, and food servicers.

Screening the Implementation of HACCP Principles in the Romanian Seafood Industry. Case Studies and Optimisation Scenarios

HACCP (Hazard Analysis and Critical Control Points) is considered an efficient tool for both the food industry and health authorities in preventing foodborne diseases. Seafood and fishery products in particular may harbor biological, chemical and physical hazards, as their chemical composition makes them much more perishable than meat products and constitute better substrates for growth of pathogenic bacteria. In this context, the aim of this paper was to perform an in-depth analysis of the HACCP implementation for the major shellfish [rapa whelk Rapana venosa (Valenciennes, 1846) and Black Sea mussels Mytilus galloprovincialis Lamarck, 1819] and marine/freshwater fish species [Danube shad Alosa immaculata Bennett, 1835; sprat Sprattus sprattus (Linnaeus, 1758); mackerel Scomber scombrus Linnaeus, 1758; various carp species] processed by the Romanian seafood industry at the Black sea coast. Field visits to the processing plants were performed in February and March 2022 and the application of the HACCP plan was documented, in order to identify potential weaknesses and drawbacks. Optimization scenarios for each of the two case studies were considered, to foster the safe and responsible development of the sector in Romania.

Designing blenderized tube feeding diets for children and investigating their physicochemical and microbial properties and Dietary Inflammatory Index.

Due to the benefits of blenderized tube feeding (BTF) diets, the interest in using them is increasing. This study aimed to design BTFs for children and investigate their physicochemical and microbial properties, as well as Dietary Inflammatory Index (DII). Five BTF diets were formulated mainly with fresh foods; their DII, physical (viscosity), and chemical (moisture, ash, protein, fat, energy, and micronutrients) characteristics were assessed. Also, the Hazard Analysis and Critical Control Points (HACCP) system was implemented for quality assurance of preparation, storage, and delivery of BTFs to patients in hospital. The microbial contamination (total count, Salmonella, Escherichia coli, Bacillus cereus, Listeria monocytogenes, coliforms, Staphylococcus aureus coagulase positive, mold, and yeast) was analyzed. Energy and percentages of protein, fat, and carbohydrate in BTFs were in the range of 103-112 kcal/100 ml, 16%-22%, 28%-34%, and 48%-52%, respectively. The viscosity of the five developed BTFs was between 29 and 64centipoises, which allows the formulas to flow without syringe pressure. The DII of all BTFs was between -0.73 and -2.24. Due to the implementation of HACCP, monitoring the production line of BTFs, and performance of corrective measures, no microbial contamination was observed by indicator pathogenic microorganisms. A planned BTF diet can be an excellent selection for children using enteral nutrition with tube feeding especially when they are made from fresh and anti-inflammatory foods such as recipes prepared in this study.

Implementation of Hazard Analysis and Critical Control Point (HACCP) on Bread Bakery Production Process in Bunga Mawar Puti Bakery

This study aims to identify the hazards and potential that may arise at every stage of the bread production process in the Bakery by the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process of bread at the bakery in Bunga Mawar Puti Bakery, Jatirejo, Mojokerto. The research was conducted using a survey method, by following the whole process of making bread bakery from the receiving raw materials to the packaging of the final product. The method of data analysis used was the descriptive analysis method. This research identifies results in the process of making sausage pizza bread, from raw materials to products that have the same dangers reviewed, including the physical, chemical, and biological. The results showed that CCP was found in 3 processes in the stage of the production process of sausage pizza bread. First, in the process of mixing bread dough, there is a chemical hazard caused by metal-contaminated materials. Second, the process of receiving cheese, sausage has biological hazards in the form of Escherichia coli bacteria. Third, the cooling process before packaging has physical hazards in the form of dust and dirt. The implementation of HACCP in Bunga Mawar Puti Bakery can help in fulfilling the quality requirements, increase consumer confidence and give the vigilance of occurrence of contamination.

Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety”

This article presents the integration of lean 6S methodologies and hazard analysis and critical control points (HACCP) in the food production sector. Through the study, it is seen that non-food industrial production is not very different from that of food, and in many cases, it assimilates protocols and ideas that are already working in the food industry. Such is the case of risk analysis, critical control points or hygiene, which are part of the food production protocol and of the industry in general. After the integrative analysis, the article proposes a common lean 6S–HACCP model, which can be used both in food production and in non-food industrial production. Food quality management systems, a fundamental element of HACCP which the project must necessarily include, is analyzed in-depth. The peculiarities prior to the integration of the mandatory HACCP and the voluntary lean are analyzed, as well. Throughout the manuscript, an important series of considerations regarding lean is collected, giving practical examples of its use in the food environment. The study makes special reference to concurrent engineering, which, as is known, constitutes the link between 5S and lean. This analysis aims to present a lean 6S HACCP implementation project.

Аналіз біобезпеки в інкубаторіях промислових птахопідприємств

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

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.

HACCP certification in food industry: Trade-offs in product safety and firm performance

Ensuring food quality and safety in a fiercely competitive market is one of the most important tasks of a food company. An emerging conflict in operations management and production economics has arisen from the varied interpretations of the roles and effects of safety management systems. Although most studies have confirmed that Hazard Analysis and Critical Control Points (HACCP) is an effective management tool in ensuring the safety of finished food products, empirical clarity has yet to be attained with respect to the financial impact of HACCP implementation by firms. Using an event study methodology, we collected a set of food industry panel data to determine differences in firm performance between HACCP adopters and non-adopters through the lens of institutional theory. The results indicate that HACCP certification has both short- and long-term impacts on firm profitability, manufacturing productivity, and asset turnover. Additionally, this study reveals that the implementation of HACCP leads to rapid market growth in the short run. Finally, it also explores the practical implications for food companies of product safety management.

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

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

A model of hazard and risk analysis for bread production and the awareness of food safety

A physical, chemical, biological or allergenic substance associated with a food commodity from harvesting to the consumer’s hand could contaminate food processing. Hazard analysis and critical control points (HACCP) ensures product protection. Though many manufacturers obtain a HACCP certificate easily, they may not apply the systematic food screening programs during all stages of the process. The purpose of this study was to evaluate the HACCP implementation for the roll bread production line and determine the education level of food safety and legal requirements in Samsun, Turkey. Verification procedures, record keeping and workflow in the roll bread manufacturing plant was screened and hence the HACCP chart was revised, by the HACCP team. The critical control points (CCPs) were determined by going through the decision tree of the method specified in ISO 22000:2005. The level of awareness of staff for good hygiene practices and food safety was determined via face-to-face method questionnaire. Within all stages of the process, cooling (stage 10) was considered as CCP in the manufacturing plant. The control and preventive activities created including pre-requisite programmes for the other processing steps. In addition, label information of the product was re-evaluated according to the present production conditions and was revised. Regarding the education level of the food hygiene practices and quality control applications was determined to be inadequate; personnel need to be informed and technical support is required to ensure internal control.

Modernizing the preparation of the Malaysian mixed rice dish (MRD) with Cook-Chill Central Kitchen and implementation of HACCP

This paper demonstrated the implementation of a Cook-Chill central kitchen to automate the preparation of traditional mixed rice dish (MRD) and its food hazard analysis based on Hazard Analysis and Critical Control Point (HACCP) program. The preparation of the MRD is commonly associated with the traditional home-style kitchen, tedious manual processes and uncontrolled food hazards that caused serious illness including fatalities. In this paper, the conventional preparation of the dishes was transformed into a central kitchen operation with the Cook-Chill technologies that are able to prepare up to 600 meals/day with a shelf-life of 5 days and no meals wastage. With the HACCP plan, eight critical control points (CCPs) were determined at the thermal processing, portioning, rapid chilling, product storage and dispatch, whereby all CCPs were concerned with the microbiological hazards. The results indicate the possibility to modernize the local dish preparation into efficient mass production without compromising food safety through the HACCP plan. The study was also meant to demonstrate the feasibility of turning the complicated traditional cooking preparation into a modern gastronomy system with three-fold higher in productivity/day and create the awareness on the importance of setting up a systematic food safety system. Importantly, during the set-up, correct food hazards were identified and control measures were implemented for preventing the foodborne illness problem.

The application of quality tools in effective implementation of HACCP

PurposeThe purpose of this paper is to empirically investigate the quality tool’s impact on the effectiveness of the Hazard Analysis and Critical Control Point (HACCP)-based food safety system and correlation studies between HACCP effectiveness and business performance in food and pharmaceutical industries.Design/methodology/approachA total of 116 survey responses of prominent food and pharmaceutical firms are used to fulfil the aim of this study. The principal component analysis (PCA) method was applied to classify quality tools into a finite number of groups. Further, multiple regression methods are employed to investigate the correlation between HACCP effectiveness and firm’s performance indicators.FindingsQuality tools are classified into three categories on the basis of their application by using the PCA method: quality tools for hazard identification, quality tools for hazard analysis (QTHA) and quality tools for hazard control. The regression analysis revealed that QTHA has a substantial impact on HACCP objectives (hazard identification, hazard assessment and hazard control). Additionally, the results suggest that the successful implementation of HACCP-based food safety system also delivers a direct influence on the operational and financial performance of the food and pharmaceutical industries.Originality/valueThis paper contributes to the existing body of HACCP knowledge by providing a framework supported by an empirical case study. The case study clustered quality tools into three broad categories related to their application of a HACCP project. Study results can guide and motivate managers to use quality tools with the aim of successful implantation of the HACCP-based food safety system, especially in food and pharmaceutical industries.

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

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

The implementation of a HACCP system improved the efficiency of a bull semen collection and processing center.

Bull Semen Collection and Processing Centers (SCPC) have satisfactory control of sperm quality, but commonly lack standardized quality control of hygiene procedures. This study assessed the impact of implementing a Hazard Analysis and Critical Control Points (HACCP) system in a bull SCPC, comparing microbial counts on various steps of semen processing, semen quality and costs across two periods (before and after the HACCP implementation). After surveying all routine activities of the SCPC, control points were identified, preventive measures were designed and corrective actions were employed, whenever necessary. Six months after HACCP implementation, the system was audited and production data covering two similar periods of two consecutive years were compared. Counts of colony forming units in samples collected from artificial vaginas, flexible tubes from the straw filling machine and from fresh and frozen semen after HACCP implementation were lower than during the previous period (P < 0.05). Improved post-thawing sperm motility, membrane integrity and acrosome integrity (P < 0.0001) and reduced rejection of semen batches and frozen doses were observed after HACCP implementation (P < 0.01), resulting in reduced opportunity costs. Thus, the implementation of a HACCP system in a bull SCPC allowed low-cost production of high-quality semen doses with reduced microbial contamination.

HACCP - ITS NEED AND PRACTICES

Food safety is one of the fundamental requirements in food hygiene. How to improve the safety and hygiene of food in catering industry has long been a research topic attracting food practitioners. In recent years, food safety and hygiene has been seen a social problem. How to control the safety and hygiene of food and beverage is a promising area where new challenges occur as the new kind of food is manufactured. This paper proposes to establish need of HACCP (Hazard Analysis and Critical Control Point) control to ensure food safety and hygiene in the food and beverage industry. There are lot of factors and challenges in practical implementation of HACCP. The implementation, control and review ensure food safety and hygiene if all are combined with proper balance.