RESUMEN: El pez marino dorado Seriola lalandi ha sido definido como recurso con potencial acuícola para la zona norte de Chile. A través de su cultivo, la región de Arica y Parinacota busca ...desarrollar la actividad productiva de la acuicultura. La industria local requiere de juveniles de dorado para su desarrollo. La oferta considera la obtención de juveniles de bajo costo y alta calidad en Arica. El análisis de riesgos y control de puntos críticos es un método de gestión para la identificación, evaluación y control de los peligros en el ámbito de la inocuidad alimentaria. La metodologia ha demostrado ser apropiada para asegurar la calidad y ha registrado efectos en la disminución de los costos productivos asociados. Esta investigación se orientó a crear y validar un sistema de gestión productiva basada en el análisis de riesgos y control de puntos críticos para la obtención de juveniles de bajo costo y alta calidad. Los resultados alcanzados mostraron que el sistema propuesto permitió asegurar la calidad de juveniles de dorado en los indicadores productivos evaluados (tasa de crecimiento específico y porcentaje de sobrevivencia) y bajar los costos productivos asociados a 0,57 USD la unidad de 5 g.
Smart Factory has already become an irresistible entity in manufacturing, which has led to a much wider scope of existing manufacturing innovations and the achievement of qualitative improvements. ...Unsurpassed progress has been made in the manufacturing sector through the combination of professional know-how and advanced IT, and HACCP has already thoroughly managed all steps from raw materials for agricultural and livestock products to processing, packaging and distribution before digitalization. Sanitary issues in each country have now been raised to the level of national security under the influence of COVID-19. Although HACCP is already well-managed by country, we have looked at this discussion and detailed technological transformation from a digital data perspective, as it is now possible to collect, store, record and report data to government offices more smartly in line with technological advances in smart factories. The intersection of smart factories and HACCPs is consistent in terms of data collection, storage and utilization. Furthermore, the addition of Blockchain technology to strictly prevent data forgery is more interesting. Although the use of Blockchain in general factories has been relatively insignificant, it is expected that the use of Blockchain technology will be expanded through smart HACCP, which forms the interface between smart factory technology and HACCP, and that agricultural, livestock and household factories will introduce more smart factories.
The HACCP/food safety plan is a basic document of every structured food safety management system (FSMS). The aim of the study was to identify and to discuss the most important problems related to the ...HACCP/food safety plans in 47 small food businesses (SFBs) with standardized FSMSs. Using an affinity diagram, ABCD (Suzuki) method, structured desktop and on-site assessments, the relativization method and Pareto analysis, numerous difficulties and weaknesses were identified, ranked and discussed. This paper presents a unique set of opinions from HACCP/food safety team leaders (HTLs) on the difficulties in the process of developing the HACCP/food safety plans and the weaknesses identified during the on-site assessment of HACCP documentation. Ranking the difficulties by the application of the ABCD (Suzuki) method revealed that in the opinion of HTLs, OPRPs and structured hazard assessment tools, especially in the assessment of the hazard severity, were the most problematic areas in developing HACCP/food safety plans. The Pareto analysis showed that the highest cumulative percentages (almost 60%) of non-compliances occurred in areas of documentation, hazard identification and hazard assessment, process flow diagrams and verification of the system. These findings provide added value to knowledge of the implementation and maintenance of HACCP principles, considerably expanding their range, particularly in regard to SFBs. This will make the results of this study useful for HACCP/food safety teams, official food control inspectors and external experts in strengthening the maintenance of HACCP plans/systems in food businesses with different FSMS models.
•The results of assessments of HACCP/food safety plans in small food businesses are presented.•Difficulties and non-compliances in HACCP/food safety plans are ranked and discussed.•The main weaknesses and problems with maintaining HACCP/food safety plans are defined.•An in-deep assessment of HACCP plans in the small businesses sector was carried out.
Este documento es el primero de una serie de "Guías de mariscos", que busca ayudar a la industria de mariscos en FL a entender las normas de inocuidad de pescados mariscos. Translation of FS436, ...Seafood HACCP Regulation: Basic Information for the Florida Seafood Industry. Written by Razieh Farzad and published by the UF/IFAS Food Science and Human Nutrition Department; 3 pp. https://edis.ifas.ufl.edu/fs439
Although statistical models for changes in the temperature of carcass surfaces have been developed to obtain scientific evidence for the HACCP plan, little research has been conducted into interval ...estimation. The aim of this paper was to develop a statistical model for surface temperature changes of cattle carcasses during cold storage and to compare methods for interval estimation. The model parameters were estimated from the observed surface temperature changes of 53 cattle during cold storage by the method of least squares. Then, the confidence intervals of parameters, the confidence intervals and the prediction intervals of carcass surface temperatures were calculated using four methods: first order Taylor series approximation, the inverse of the Fisher information matrix, parametric bootstrap and jackknife. Results did not vary significantly among the four methods. Therefore, it is assumed that these four methods can be used to calculate the interval estimation of the carcass surface temperature.
For the purpose of controlling radioactive substances produced by the nuclear disaster in processed foods, we at Fukushima Prefecture established a unique model, the Fukushima Food Hygiene Management ...Model (Fukushima HACCP), which positioned radioactive materials as a chemical hazard and incorporated the method to control radioactive substances. In order to support the introduction of Fukushima HACCP for small and medium-size enterprises (SMEs) in the food business, which have a comparatively low rate of introducing HACCP, we set up a working group comprising food sanitation inspectors from the prefectural office and all health centers in Fukushima Prefecture, including core cities, and examined the support projects. As a result, we created and distributed introductory guidebooks on selected local products of Fukushima Prefecture, developed and released the Fukushima HACCP app, and held introductory support workshops using this application. We selected about 7,000 food-related facilities in Fukushima Prefecture that are strongly related to the 2020 Tokyo Olympics and Paralympics and held 119 workshops in various parts of Fukushima Prefecture, with a total of 1,661 people attending. It is considered that SMEs could formulate a food hygiene plan that suits SME's facilities in a short time by holding workshops in which SMEs freely edit the templates prepared in this application and formulate the plan in line with HACCP, so that the introductory projects greatly contributed to efficient support of introducing HACCP to SMEs.
HACCP – The difficulty with Hazard Analysis Wallace, Carol A.; Holyoak, Lynda; Powell, Susan C. ...
Food control,
January 2014, 2014, 2014-01-00, Volume:
35, Issue:
1
Journal Article
Peer reviewed
HACCP is a key element of modern food safety management practice such that design, implementation, control and management of HACCP systems are crucial to the production of safe food products. Whilst ...it is widely accepted that food companies should apply HACCP, understanding of the factors impacting successful HACCP application is limited and this knowledge is important to the delivery of systems that will control all relevant food safety hazards. HACCP principle 1, Conduct a Hazard Analysis, forms a central pillar of any HACCP plan since hazards need to be identified, analysed and understood before effective control measures can be specified. However limited guidance is available to HACCP teams on exactly how to approach the application of this principle. This paper discusses an investigation into the application of HACCP principle 1 by HACCP teams operating within manufacturing sites of a multinational food company. Using a combination of HACCP knowledge testing and HACCP plan assessment, the study identified weaknesses in knowledge of significant hazard identification and errors in the hazard analysis process, including errors in application of structured risk evaluation methods. Findings suggest that this is an area of difficulty for HACCP teams and that further detailed guidance in the application of this HACCP principle is urgently needed.
•Discusses study on application of HACCP principle 1 by manufacturing HACCP teams.•Identifies weaknesses in knowledge of and errors in hazard analysis practice.•Key hazard analysis issues include errors applying structured risk evaluation tools.•Identifies need for further detailed guidance in the application of HACCP principle 1.•Debates application of risk evaluation tools in HACCP, identifying further work needs.
Implementation of the HACCP system in the food industry for the production of salad based on vegetables and fruits. Development of a system for monitoring the safety and quality of the production of ...salads based on vegetables and fruits in a restaurant according to the HACCP system. For the production of salad based on vegetables and fruits in a restaurant establishment according to the HACCP system, certain studies were carried out, the technology of salads based on vegetables and fruits was analyzed, as well as requirements for its safety and quality were established, a system for monitoring raw materials for the production of salads based on vegetables and fruits was developed, a system for monitoring the sanitary and hygienic condition of production was developed, and the effectiveness of the developed system was monitored. Critical control points were established at the stages of raw material acceptance, intermediate storage of raw materials, and production. In the course of the work, a system for monitoring the safety and quality of the production of salads based on vegetables and fruits, namely vitamin salad for a restaurant establishment based on HACCP principles, was developed. The technology and organization of salad production, namely vitamin salad, were analyzed and requirements for its safety and quality were established. A monitoring system was developed at all stages of salad production, as well as a system for monitoring the sanitary and hygienic conditions, and a critical control point was established to ensure compliance with quarantine requirements by personnel at all stages of product production. Monitoring procedures were defined based on the developed measures, as well as corrective actions, and the effectiveness of the developed system was evaluated.
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