Research on the thought of HACCP system WANG Tielong; YANG Qian; XU Lingyun ...
Zhongguo shipin weisheng zazhi,
07/2022, Letnik:
34, Številka:
4
Journal Article
Recenzirano
Odprti dostop
ObjectiveTo study the ideology within Hazard analysis and critical control point（HACCP） system， the relationship between ideology and HACCP system as well as between those ideologies.MethodsThe ...discipline idea contained in HACCP system were determined by investigating the connection between HACCP system and disciplines. The top six disciplines related to HACCP system were determined by expert scoring method. The correlation and significance were analyzed by Eviews software to determine significant discipline. The ideas within HACCP system and the relationship between HACCP system ideas were studied through brainstorming method.ResultsThe results showed that the subjects of food， management， mathematics， philosophy， computer and agriculture were correlated to HACCP system. Management， mathematics， philosophy and HACCP system were correlated significantly. Management， as the basis of HACCP system ideological framework， would put more focus on researches based on management theory and method extension. Mathemati
This paperwork presents a HACCP system implementation in a structureless meat products manufacturing factory study. The steps that were followed in order to provide the consumer with safe ...preparations are emphasized, from the hazard analysis to establishing Critical Control Points (CCP) and critical limits to be monitored, until the corrective action and verification procedures establishment. Finally, the documentation concerning all procedures and records appropriate to these principles and their application was established.
Using the requirements of modern standardization in food enterprises Salavelis, A.; Pavlovsky, S.; Tolstykh, V. ...
Naukovij vìsnik Lʹvìvsʹkogo nacìonalʹnogo unìversitetu veterinarnoï medicini ta bìotehnologìj ìmenì S.Z. Gžicʹkogo. Serìâ: Harčovì tehnologìï,
05/2023, Letnik:
25, Številka:
99
Journal Article
Recenzirano
Odprti dostop
The paper investigates the implementation of the HACCP system (Hazard Analysis and Critical Control Points) in the restaurant business. Restaurant facilities produce not only culinary products, but ...also a variety of bakery, flour confectionery and confectionery products, which leads to an increase in the used raw materials and, accordingly, an increase in a variety of technological processes for processing these raw materials. Restaurant business establishments include restaurants, pastry shops, cafes, bars, snack bars, canteens, buffets, kiosks and other fast food and drink establishments. Until September 20, 2019, all Ukrainian food industry enterprises providing food services, as well as food suppliers and carriers, were required to implement the HACCP food safety management system. The implementation of the HACCP system in restaurant business establishments is a difficult process that concerns all services and all personnel, because it is necessary not only to create an appropriate service, develop documentation and an algorithm for performing all procedures, review technological processes, equipment, raw material suppliers, but also train personnel comply with the new operating rules. The paper analyzes the factors of potential pollution: physical, chemical and biological and their influence on the quality of the final product. Each of these three factors are monitored at all stages of production, that is, manufacturers comply with fundamentally new rules in food production. For each stage, its own critical control point is defined and recommended, at which the products are tested to ensure product quality. The paper presents a list of basic and operational documentation of the HACCP system, which must be used in restaurants. All enterprises whose activities are related to food products are trying to implement the HACCP system, not only because it will allow domestic producers to comply with the requirements of domestic legislation, but also because it will give consumers confidence that the products they real high qualityand absolutely safe for health.
This study examined the safety and productivity data analysis of a beef cattle farm with Japanese black cattle over a 4-year period following the implementation of a Hazard Analysis and Critical ...Control Point (HACCP) system in 2018. The critical control point was “the selection of shipping cows” and no deviations from critical limits were observed, indicating the beef were safe. In addition, cattle treated for bovine respiratory disease (BRD) less than 6 months after the introduction of cattle decreased, while the average Beef Marbling Standard and quality of meat (i.e., grades A5, B5, A4, and B4) in beef carcass trade standard scores increased. These results suggest that the HACCP system had a positive effect on the health and meat quality of the cattle.
En el presente artículo se muestra la evaluación de la gestión de la higiene e inocuidad de los alimentos, basada en los conceptos de los prerrequisitos del sistema APPCC, en los restaurantes del ...Boulevard Gastronómico de Pampatar, Isla de Margarita, Venezuela. Para lograr este propósito se aplicó una encuesta con 37 preguntas a 11 gerentes de restaurantes; como referencia de medición, se utilizó la tabla de efectividad higiénica de la Resolución SG. n.º 484, Gaceta Oficial de Venezuela n.º 36.100; a partir de ésta se creó una escala porcentual para la medición de los prerrequisitos, dividida en seis categorías, que van desde muy deficiente a muy satisfactorio. La evaluación del estudio se ubicó en un 73,28%, nivel satisfactorio. En la segunda parte del estudio se verifica el buen manejo de la higiene de los alimentos, al analizar cada ítem del cuestionario aplicado con lo establecido en los conceptos del sistema APPCC.
Under the Under the project Support for Environmental Assessment and Management (SEAM), This project is being implemented by Reduction of Milk Losses at Miser Company for Dairy and Food, Mansoura, ...Egypt. It was implemented under the National Industrial Pollution Prevention Programmers (NIPPP). NIPPP focuses on the introduction and promotion of low-cost improvement measures, which can be easily and quickly implemented by factories. It also emphasizes the importance of economic benefits of any such intervention, particularly those with short pay-back periods. A summary of how these improvements were identified and the underlying problems solved, follows. Waste minimization through improved quality control procedures was implemented at Edfina Company for Preserved Foods, Alexandria, Egypt. A number of interventions costing LE 65,200 (Egyptian Pound) have yielded annual savings of LE 382,622. Quality control training and the implementation of Hazard Analysis and Critical Control Point (HACCP) system will lead to improved product quality and further savings. Although it is difficult to quantify at this stage further savings of LE 550,000 could be expected in the short term.
Purpose. The purpose of the paper is to study standardization as a lever for the development of international trade, as well as an analysis of the implementation of food safety management systems ...market operators by the principles of the HACCP system. Methodology / approach. The methodological basis of the research became the fundamental positions of modern economic science and the work of the leading domestic and foreign scientists on standardization, safety and quality of food products, as well as legislative and regulatory acts of Ukraine. In the process of research, the methods of economic research have been used, which have helped to achieve the most complete and reliable results: systematic approach and generalization, monographic, statistical, historical and economic. Results. The results of the study show that over a considerable period of time, issues of standardization, both phenomena in general and issues of quality and safety of food products, were at the center of attention. Taking into account that Ukraine has integrated into the system of international economic relations, as evidenced by the volumes of exported products, the manufacturers-operators of the market is an urgent requirement to adapt to the conditions of world markets. The most acute issue is with regard to food producers. Therefore, in the context of the approximation of national standardization to international and European norms and rules, implementation of the principles of a food safety management system based on the HACCP concept is one of the highest priority topics. The main advantages and risks are analyzed, the algorithm for implementation of HACCP according to the process approach is generalized. Originality / scientific novelty. In order to improve the quality and safety of food products by market operators, in the first place small enterprises, regardless of the type of products they produce, are offered a generalized algorithm for the introduction of HACCP. Practical value / implications. The conclusions and suggestions outlined in the article are practical and can be used to develop and substantiate small enterprises of the HACCP system.
In the food industry development, the food safety and the valorization of by-products represent important aspects. The present study consists in the application of the Hazard Analysis and Critical ...Control Point (HACCP) method in pig slaughterhouses for scalding-skinning technology in order to ensure the conformity of meat quality and the by-products management and recycling. In order to optimize the scalding-skinning process of swine, all the classical technological steps of the technological processes were analyzed separately and globally, with the adaptation of the HACCP method for the new technology. The result of this study shows that the implementation of the new technology that combines existing technologies has many advantages from both an economic and a technological point of view. At the same time the new technology ensures food safety by taking account of the application of the food safety system, respectively, HACCP method.
This study aims to design metal food packaging with hazard analysis critical control point (HACCP). First, theory of HACCP was introduced in detail. Taking empty cans provided by Wuxi Huapeng Food ...Packaging Company as an example, we studied migration of bisphenol compounds in coating of food can to food stimulant. Moreover, packaging design of luncheon meat can was taken as an example to confirm whether HACCP system could effectively control migration of phenolic substance. Results demonstrated that, coating of such empty were more likely to contain multiple bisphenol compounds such as bisphenol A (BPA), and bisphenol A diglycidyl ether (BADGE) was considered as the leading bisphenol pollutant; food stimulant of different types, storage temperature and time could all impact migration of bisphenol compounds. HACCP system was proved to be effective in controlling hazards of phenolic substance in luncheon meat can and could reduce various phenolic substance indexes to an acceptable range. Therefore, HACCP can control migration of phenolic substance and recontamination of food and thus ensure food safety.
The practical implementation of hazard analysis and critical control point (HACCP) and in particular the definition of the critical control points (CCPs) in the food industry is usually a complex ...structured task. This is particularly the case of food enterprise, where quality/safety manager ability, knowledge of the production processes and ‘‘sensitiveness’’ is usually the discriminate for the proper identification and prioritization of risks. The same applies for the definition of causes which may lead to food safety hazards. This paper addresses the issues of how quality/safety managers can objectively and automatically implement the HACCP principles of hazard analysis in the application of HACCP, which is the identification of risk priorities and of the related CCPs. The proposed methodology combines decision tree analysis approach for the analytical decomposition of the relevant steps in the manufacturing process of ice cream.
PDF
