Hazard Analysis Critical Control Point Implementation Research Articles

PENDAMPINGAN IMPLEMENTASI HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) DAN PENGENDALIAN MUTU BORAKS “CV SOLO MARSUDI LUHUR” MOJOLABAN, SUKOHARJO.

The quality and food safety management system currently implemented is HACCP (Hazard Analysis Critical Control Point). Supporting factors that are pre-requisites for the effectiveness of implementing HACCP as a quality control system is the fulfillment of basic feasibility requirements . For It is necessary to know the level of implementation of basic feasibility, the level of implementation of HACCP as well HACCP implementation strategy. This research uses a qualitative approach. The method used is descriptive verification to obtain an accurate and actual picture of the facts and nature of the relationships between phenomena discovered by CCP in the process flow . The research results show that the level of implementation is feasible basic and implementation levels HACCP at CV Marsudi Luhur, producer of non-borax onion shells , namely, the strategy for implementing HACCP in the processing of non-borax onion shells at CV Marsudi Luhur , namely a strategy to improve quality assurance and food safety as well as environmental quality at the research location. From the results This research can be concluded that the shell processing unit at the research location at CV Marsudi Luhur has not implemented a quality control system and HACCP properly. Research result It is hoped that this can be used as a basis for further research for quality and safety assurance food and environmental quality for making non-borax onion shells around Sukoharjo district.

Exploring Key Barriers of HACCP Certification Adoption in the Meat Industry: A Decision-Making Trial and Evaluation Laboratory Approach.

Food safety management represents an important concern in contemporary society. The Hazard Analysis Critical Control Point (HACCP) system is a crucial tool for meat producers, preventing and controlling major food safety concerns in the process. This research investigates key barriers to HACCP implementation in the meat industry, employing the Decision-Making Trial and Evaluation Laboratory (DEMATEL) model to identify and categorize these obstacles. Using the insights of 18 experts, a cause-and-effect relationship diagram is generated through which twelve barriers are categorized in terms of their cause and effect and then analyzed. Threshold value is calculated as 0.299. The findings reveal poor management as the primary impediment, followed by challenges in training, knowledge, and dedication. Categorizing the barriers into four groups emphasizes the critical role of effective management and human resources. The study contributes valuable insights to food safety management literature, serving as a practical resource for industry practitioners. Despite limitations in relying on expert opinions and the industry-specific focus, the research lays a foundation for informed decision-making, stressing the importance of effective management in successful HACCP implementation. Future research directions include diversifying geographical representation, exploring practical solutions, and integrating emerging technologies for a better understanding of HACCP adoption challenges.

Kajian Literatur: Dampak Penerapan HACCP dan Sistem Mutu dalam Peningkatan Daya Saing pada Industri Pengolahan Ayam

<p><em>Trade competition in the era of globalization is getting tougher, but food processing businesses from both agricultural and animal raw materials still have a good chance to survive. Products that have good quality and food safety can compete in domestic and international markets. To maintain food safety, business owners can implement quality assurance systems such as HACCP (Hazard Analysis Critical Control Point). HACCP needs to be implemented to further improve competitiveness and be able to run a business sustainably. The method used in this research is a systematic literature review. The result of this study is the application of HACCP is expected to improve quality and be able to increase sustainable competitiveness. Most of the chicken processing industry has implemented HACCP by the elements in the appropriate HACCP program. The application of HACCP ensures the quality of food quality and avoids health hazards in the final product. The implementation of HACCP requires continuous training and education on HACCP to ensure a more stable system is implemented and the need for the use of complete personal protective equipment (PPE) to maintain hygiene during the production process.</em></p>

HAZARD ANALYSIS CRITICAL CONTROL POINT PADA PRODUKSI PERKEDEL DAGING DI INSTALASI GIZI RUMAH SAKIT MUHAMMADIYAH LAMONGAN

HACCP (Hazard Analysis Critical Control Point) was quality assurance system used in supervision in hospital nutrition services. The application of HACCP at Muhammadiyah Hospital Lamongan in production at the nutrition installation was carried out to anticipate hazards and identify control points by paying attention to preventive measures rather than control in testing meat perkedel products. The research design used in this study is descriptive analytic which aims to determine the application of HACCP to the production of meat perkedel in the nutrition installation of Muhammadiyah Hospital Lamongan. Some of the HACCP implementations are not appropriate, namely the HACCP team, the requirements of the HACCP team members, quality control tasks, and APD forms. The implementation of HACCP had been in accordance with the schedule of HACCP verification on patient food processing and control devices at the nutrition installation of Muhammadiyah Hospital Lamongan.

Food safety and hygiene: A review

Food hygiene are the conditions and measures necessary to certify the safety of food from production to consumption. Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. WHO (1984) has defined food hygiene as all conditions and measures that are required during production, processing, storage, distribution and preparation of food to ensure that it is safe, wholesome and fit for human consumption. Lack of requisite food hygiene can lead to foodborne diseases and death of the consumer. Foodborne illness has been associated with improper storage or reheating (50%), food stored inappropriately (45%) and cross-contamination (39%). The increased numbers of people eating out have caused the emergence of food borne illness due to unhygienic preparation and lack of knowledge of personal hygiene. These contributory factors are due to a lack of food hygiene awareness or implementation. Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Food hygiene training is therefore crucial in food safety and is an essential part of the hazard analysis critical control point (HACCP) concept. Food hygiene and safety usually refer to contamination with ‘microorganisms’ or ‘microbes’. All over the world people are seriously affected every day by diseases that are caused by consuming unhygienic and unsafe food. Good hygienic practices (GHP) to prevent and control foodborne diseases. Foodborne diseases result from eating foods that contain infectious or toxic substances. The term ‘food hygiene’ refers particularly to the practices that prevent microbial contamination of food at all points along the chain from farm to table. Food safety is a closely related but broader concept that means food is free from all possible contaminants and hazards. In practice both terms may be used interchangeably. HACCP implementation in a food business requires the recognition of hazards and their control. Therefore, a major challenge in the food industry is to motivate food handlers to apply what they have learnt regarding food hygiene.

Fraudulent species substitution in e-commerce of protected denomination origin (pdo) products

Given the lack of statistics on the incidence of food fraud in the EU, the rise in international and e-commerce trade, the objective of this paper is to evaluate Italian PDO cheese and meat products in order to verify compliance with their specifications, food labeling and each product’s originality and conformity with European Community requirements, as well as to highlight the problems and risks faced by e-commerce consumers. The results of this study shows that 44/80 (55%) samples were incorrectly labeled, mismatching with their product specifications. Of these, Real-Time PCR analysis revealed that 20/28 (71.4%) dairy PDO products and 24/52 (46.1%) PDO meat product samples involved species substitutions. In order to protect the authenticity of a PDO product and to ensure consumer protection, there is a crucial need for efficient application of innovative food-safety management systems by implementation of HACCP (Hazard Analysis Critical Control Point), TACCP (Threat Assessment Critical Control Point) and VACCP (Vulnerability Assessment and Critical Control Points), and development of adequate e-commerce-specific laws.

In-flight Catering Service and Food Safety: Implementation of Hazard Analysis and Critical Control Point System in PT Aerofood ACS Surabaya

Hazard Analysis Critical Control Point (HACCP) is a system of quality assurance and food safety in preventing the emergence of problems ranging from materials, processes, and products. HACCP is a form of risk management system that is developed to ensure food safety with a preventive approach. This system is adopted to provide food safety assurance in food production process for consumers. The in-flight catering company service observed in this study is PT. Aerofood ACS Surabaya. The implementation of HACCP system in every production process has been applied by this company. However, there is still limited study to explore the implementation of the system in the company and identify any potential impediment of the system. This research is descriptive with observation method on production process of chicken oyster sauce menu. The control points used in the process of chicken oyster sauce production is by controlling the temperature upon receiving raw materials, storage system, cooking process, blast chilling, until portioning. One out of the ten of HACCP implementation stages, monitoring activity was found has not met SNI 01-4852-1998 requirement standard. Monitoring process was not implemented while checking the core temperature of the food during the cooking process. Nine other of HACCP implementations stages including of HACCP team formation, product description, drafting flow chart, hazard identification, critical conrol point determination, critical boundary determination, correction action, verification, and documentation were already in accordance with SNI requirement standard.

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

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

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

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

HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) CERTIFICATION OF MICRO AND SMALL SCALE FOOD COMPANIES IN THE PHILIPPINES

A review of the country’s micro and small scale food companies revealed that Hazard Analysis Critical Control Point (HACCP) implementation and certification is hindered due to common issues problems and gaps also experienced by some neighboring countries such as limited financial capability, lack of prerequisite program such as hygiene and sanitation in the factory, limited HACCP knowledge and technical competence, proper training, lack of external support from the government and industry associations, management problems like commitment, motivation, and interest in the long-term benefits of HACCP to the company, and lack of government infrastructure and support. Initiatives done by the government to assist small-scale food industries through the Department of Trade and Industry Accreditation Program is one way to encourage voluntary HACCP certification in the food industry. Other HACCP interventions done by the government were cited. Challenges and problems encountered should never hinder the small scale companies’ aim to upgrade its food safety systems. With adequate knowledge and expertise, strong government support and commitment, the companies’ will and interest to adjust to EU and US food legislation, HACCP implementation in small-scale food companies will be achieved and will open avenues to product quality improvement, ensured consumer protection, export opportunities and profit maximization. Article DOI: http://dx.doi.org/10.20319/mijst.2016.21.3241 This work is licensed under the Creative Commons Attribution-Non-commercial 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by-nc/4.0/ or send a letter to Creative Commons, PO Box 1866, Mountain View, CA 94042, USA.

Food safety in India: a case of Deli Processed Food Products Ltd.

Food safety issues are becoming more important in India. It is not because of global pressure of the World Trade Organization (WTO), a monitoring agency in this respective field, it is because of customers’ increasing demand for better quality food. The Food Safety Standards Authority of India (FSSAI) came into existence under Food Safety and Standards Act, 2006. It covers all the global food safety norms laid down by WTO such as goods manufacturing practices (GMP), good hygienic practice (GHP), and hazard analysis critical control point (HACCP). This paper illustrates implementation of HACCP, food safety controls and its status in India using a case study of Deli Processed Food Products Ltd. (DPFPL, organisation’s name is disguised) which deals in milk processing and milk products production in India.

식육포장처리업의 HACCP 운용실태 분석

The purpose of this study was to determine food safety practices and procedures based on Hazard Analysis Critical Control Point (HACCP) system and to suggest more effective method of HACCP implementation in meat packaging industry in Korea. We used the non-compliance rate of each evaluation item to compare the weak points of prerequisite requirements and HACCP. The prerequisite items related to facility, equipment, and tools showed inadequate level of requirements or unsanitary conditions for proper HACCP operation. A lack of understanding of sanitation standard operation procedures was identified as a fundamental barrier to HACCP implementation. High rate of non-compliance in HACCP items compared to prerequisite requirements signify that small businesses have potential difficulties of applying HACCP due to lack of technical expertise, financial resources for prerequisite requirements, and available personnel to prepare and operate HACCP plan. Also we suggest to revise and minimize current critical control points (CCPs). Time-temperature control of cold-storage rooms for carcasses and final products could be performed by control points of prerequisite requirements. As the occurrence frequency getting lower, metal detector should be replaced by intensified training of sanitary handling and safety procedure. This will be more effective and preventive measures against physical contaminants including metal particles. In conclusion, control point of prerequisite requirement may replace CCP in the plant with simple processing line and no heating process such as meat packaging industry.

식육판매장의 HACCP system 운용 개선을 위한 제언

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

The Effect of Hazard Analysis Critical Control Point Programs on Microbial Contamination of Carcasses in Abattoirs: A Systematic Review of Published Data

Hazard analysis critical control point (HACCP) programs have been endorsed and implemented globally to enhance food safety. Our objective was to identify, assess, and summarize or synthesize the published research investigating the effect of HACCP programs on microbial prevalence and concentration on food animal carcasses in abattoirs through primary processing. The results of microbial testing pre- and post-HACCP implementation were reported in only 19 studies, mostly investigating beef (n=13 studies) and pork (n=8 studies) carcasses. In 12 of 13 studies measuring aerobic bacterial counts, reductions were reported on beef (7/8 studies), pork (3/3), poultry (1/1), and sheep (1/1). Significant (p<0.05) reductions in prevalence of Salmonella spp. were reported in studies on pork (2/3 studies) and poultry carcasses (3/3); no significant reductions were reported on beef carcasses (0/8 studies). These trends were confirmed through meta-analysis of these data; however, powerful meta-analysis was precluded because of an overall scarcity of individual studies and significant heterogeneity across studies. Australia reported extensive national data spanning the period from 4 years prior to HACCP implementation to 4 years post-HACCP, indicating reduction in microbial prevalence and concentration on beef carcasses in abattoirs slaughtering beef for export; however, the effect of abattoir changes initiated independent of HACCP could not be excluded. More primary research and access to relevant proprietary data are needed to properly evaluate HACCP program effectiveness using modeling techniques capable of differentiating the effects of HACCP from other concurrent factors.

Penerapan Hazard Analysis Critical Control Point (HACCP) terhadap penurunan bahaya mikrobiologis pada makanan khusus anak berbasis hewani di Rumah Sakit Umum Daerah Dr. Soedarsono Pontianak

Background: One way to improve the quality of food provision in hospitals is by implementing hazard analysis critical control point (HACCP) in food processing.Objective: The study aimed to identify the effect of HACCP implementation to the decrease of microbiological hazards of foods for children in particular at Nutrition Installation of Dr. Soedarso Hospital of Pontianak.Methods: The study was a quasi experiment that use multiple time series design with intervention and cassation of intervention (ABA time series chain). Samples of the study were animal based food for children, cooking utensils used preparation, processing, and distribution of the food, the food providers and food processing containers. Samples were taken 3 times before and after the implementation of HACCP, each within a week duration.Result: Average germ rate in foods and cooking utensils before implementation of HACCP was relatively high. After the implementation of HACCP there was a decrease. The result of statistical analysis showed that there were effects of HACCP implementation to the reduction of microbiological hazards in foods and cooking utensils (p&lt;0.05). Average score of knowledge on sanitation hygiene of food and practice of sanitation hygiene of foods after HACCP implementation increased. There was an increase of average score of knowledge on food sanitation hygiene and practice of food sanitation hygiene of HACCP implementation (p&lt;0.05). Average score of sanitation hygiene of food processing container after HACCP implementation increased.Conclusion: The implementation of HACCP could reduce microbiological hazards (germ rate) of animal based special foods for children.

Costs of Adopting a Hazard Analysis Critical Control Point System: Case Study of a Chinese Poultry Processing Firm

Implementation of a hazard analysis critical control point (HACCP) system by a Chinese poultry processing company required significant initial investments and greater monthly operation costs, including measures needed to meet prerequisite standard sanitary operating practices. HACCP benefits perceived by managers were diverse and difficult to ascertain—access to export markets seems to be the chief benefit. Large-scale, export-oriented plants appear to be able to bear the costs of HACCP implementation, but costs may be a greater barrier for smaller Chinese companies serving the domestic market.

Application of hazard analysis critical control points (HACCP) system to vacuum-packed sauced pork in Chinese food corporations

Our study aims to establish an HACCP system which was implemented for the quality assurance of vacuum-packed sauced pork processing in Chinese food corporations. After identified hazards, the critical control points were defined using a decision tree. In addition, the vacuum-packed sauced pork products, manufactured by three corporations, were detected for chemical and microbial contaminants before and after the implementation of the HACCP system, respectively. According to the national food hygiene standards accepted by PR China, for nitrite, aerobic plate count and coliforms, the percentage of products obtained before vs. after the implementation of HACCP satisfying the standards was 86.2% vs. 100%, 71.3% vs. 96.4% and 71.3% vs. 95.5%, respectively. In conclusion, the contaminants of vacuum-packed sauced pork can be reduced or eliminated if an HACCP system is applied effectively.

Description of the Food Safety System in Hotels and How It Compares With HACCP Standards

Tourism is an important earner of foreign exchange in Jamaica; hence, the protection of the visitors' health is very important. A study of travelers to Jamaica in 1996 to 1997 found that travelers' diarrhea (TD) affected almost 25% of visitors. The Ministry of Health (Jamaica) initiated a program for the prevention and control of TD aimed at reducing attack rates from 25.0% to 12.0% over a 5-year period through environmental health and food safety standards of hotels. This article examines the food safety systems in Jamaican hotels located in a popular resort area to find out how comparable they are with the Hazard Analysis Critical Control Point (HACCP) strategy. A cross-sectional study was done of hotels in St. Mary and St. Ann. Quantitative data were obtained from food and beverage/sanitation staff and qualitative data through in-depth interviews with hotel managers. Observation of the food safety operations was also done. The majority (75%) of larger hotels used a combination of HACCP and Ministry of Health food safety strategies (p = 0.02) and offered all-inclusive services (r =-0.705, p = 0.001). Larger hotels were more likely to have a better quality team approach, HACCP plan, and monitoring of critical control points (CCPs) and more likely to receive higher scores (p < 0.05). More than two thirds of hotel staff were knowledgeable of HACCP. Significantly smaller hotels (87.5%) received less than 70% in overall score (r = 0.75, p = 0.01). Identification of CCPs and monitoring of CCPs explained 96.6% of the change in the overall HACCP scores (p = 0.001). Hotel managers felt that some hotels' systems were comparable with HACCP and that larger properties were ready for mandatory implementation. Conclusions. While some components of the HACCP system were observed in larger hotels, there were serious shortcomings in its comparison. Mandatory implementation of HACCP would require that sector-specific policies be developed for smaller hotels and implemented on a phased basis.

Increasing HACCP awareness: a training intervention for caterers

The European Union Food Hygiene Regulations, which will apply to member states from 2005/06, will replace the existing body of food hygiene legislation with more modern, risk-based requirements. Food businesses (except those in primary production) will be required to put in place food safety management procedures based on Hazard Analysis Critical Control Point (HACCP) principles. In the UK, the Food Standards Agency (FSA) has set itself the target of reducing foodborne disease by 20% by 2006. It plans to do this by improving food safety through the food chain and has formulated an action plan for the catering industry which includes training, provision of guidance materials, business support and monitoring. In Wales, the FSA and the Welsh Development Agency have jointly funded local authorities to raise the HACCP awareness of caterers. This paper reviews the approach used to raise HACCP awareness by the Local Authorities South East Wales Food Group. The Group commissioned the design, delivery and evaluation of a Hygiene and HACCP training course for caterers. Questionnaires were used to evaluate caterers' knowledge and perceptions of, and attitudes towards, hygiene and HACCP before, during and after training. A final questionnaire was mailed out to participants several months after the training course had finished. The results show that prior to training, the understanding of HACCP, hazards, risk and risk management was low. The results also show that caterers were not hostile to this system of food hygiene management. Following training, participants showed a greater awareness of HACCP but their perceptions of risk were still low. Some participants claimed to have implemented the HACCP system in their business following training. Many caterers believed that additional assistancewould be required to help them proceed with HACCP implementation.

HACCP certification of food services in Philippine inter-island passenger vessels

This paper presents the efforts of the Bureau of Quarantine and International Health Surveillance (BQIHS), Department of Health (DOH), Philippines to launch a Good Manufacturing Procedure (GMP)–Hazard Analysis Critical Control Point (HACCP) Certification Program for food services operating in Philippine inter-island water vessels. The BQIHS improved its food sanitation audit system for inter-island ships by including in its traditional walk-through evaluation of GMP the review of documents for both GMP and HACCP, and the verification of HACCP implementation. The BQIHS is now identified as a GMP–HACCP certification provider to specific sectors of the local food service industry on a national level.