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Analysis Critical Control Point (analysis + critical_control_point)
Kinds of Analysis Critical Control Point Selected AbstractsPotential sources of food hazards in emerging commercial aquaculture industry in sub-Saharan Africa: a case study for UgandaINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2009Ananias Bagumire Summary A study was conducted to assess sources of food hazards in Uganda's emerging commercial aquaculture industry based on Hazard Analysis Critical Control Point (HACCP), focusing on inputs, their sources and farm-practices on ten representative commercial farms. Critical control points (CCPs) were identified to reveal potential hazards that would jeopardise any export trade. Site selection, water quality, fertiliser, fish seed, fish rearing facilities, feeds, and post-harvest practices were the main CCPs identified. Animal manure was used to generate plankton as pond fertiliser in nine of the ten surveyed farms and veterinary drugs were not found in any of the ten farms, which is starkly different from aquaculture in indutrialised countries. Potential sources of hazards from water were mainly: municipal waste flow which was more likely on five of the ten farms, domestic waste (four farms), agricultural run-off (three farms), and low water pH (three farms). Fish fry and fingerlings from other farms, feeds formulated on-farm from unapproved sources, chemical products, uncontrolled fish predators, and domestic animal and human activities were the other potential sources of hazards. A complete application of HACCP is recommended for producing safe products that meet the strict market standards of developed countries. [source] An updated review of Listeria monocytogenes in the pork meat industry and its productsJOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2006D. Thévenot Abstract Pork meat and processed pork products have been the sources of outbreaks of listeriosis in France and in other European countries during the last decade. The aim of this review is to understand how contamination, survival and growth of Listeria monocytogenes can occur in pork meat products. This study discusses the presence of L. monocytogenes in raw pork meat, in the processing environment and in finished products. The prevalence of L. monocytogenes generally increases from the farm to the manufacturing plants and this mainly due to cross-contamination. In many cases, this pathogen is present in raw pork meat at low or moderate levels, but foods involved in listeriosis outbreaks are those in which the organism has multiplied to reach levels significantly higher than 1000 CFU g,1. In such cases, L. monocytogenes has been able to survive and/or to grow despite the hurdles encountered during the manufacturing and conservation processes. Accordingly, attention must be paid to the design of food-processing equipment and to the effectiveness of the cleaning and disinfecting procedures in factories. Finally, the production of safe pork meat products is based on the implementation of general preventive measures such as Good Hygiene Practices, Good Manufacturing and the Hazard Analysis Critical Control Point. [source] An update of EU legislation (Directives and Regulations) on food-related issues (Safety, Hygiene, Packaging, Technology, GMOs, Additives, Radiation, Labelling): presentation and commentsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 10 2005Ioannis S. Arvanitoyannis Summary This review aims at providing an update of the current European Union (EU) Regulations and Directives on food-related issues. Initially, a brief presentation of EU legislation in terms of structure (horizontal, vertical) was attempted. EU Regulations and Directives were classified into the following categories: food safety (Hazard Analysis Critical Control Points, pesticides, radioactive, hormones, contaminants, freezing , ionisation, food additives, flavourings, packaging), genetically modified organisms, food quality, labelling, food products of plant or animal origin, imports from third countries. Apart from a synoptical presentation of all laws related to the above-mentioned topics, proper tables were compiled where the main points of each law are cited in conjunction with its effect on previous laws (repeal, modification, amendments, replacement). In such a way the reader can rapidly acquire a first approach to the topic of his interest. [source] Application of failure mode and effect analysis and cause and effect analysis and Pareto diagram in conjunction with HACCP to a chocolate-producing industry: a case study of tentative GMO detection at pilot plant scaleINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 11 2007Ioannis S. Arvanitoyannis Abstract Although the application of hazard analysis critical control point in the food industry dates back to the 1970s, a more quantitative and reliable approach towards risk assessment became feasible through application of failure mode and effect analysis (FMEA) model. A tentative approach of FMEA application to a filled chocolate-producing industry was attempted in an effort to exclude the presence of genetically modified organisms (GMOs) in the final product. This is of crucial importance both from the moral (ethics) and the legislation (EC 1829/2003; EC 1830/2003; EC 18/2001) point of view. Two structured methods (preliminary hazard analysis and fault tree analysis) were used to analyse and predict the occurring failure modes in food chain system, based on the functions, characteristics and/or interactions of the ingredients or the processes, upon which the system depends. Cause and effect diagram (also known as Ishikawa, tree diagram and fishbone diagram) and Pareto diagram emerged as two very useful and effective tools towards optimising the GMO detection potential of FMEA. [source] Food Defense in an Aquaculture SettingJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 2 2010Barbara Rasco Developing an overall food protection program for aquaculture and its related food processing operations includes biosecurity and good aquaculture practices for husbandry operations, and good manufacturing practices, food safety (sanitation standard operating procedures, and hazard analysis critical control point) programs for processing. Because of recent intentional contamination incidents of food and feed, developing and implementing a food defense as part of an overall food safety and quality management system have become more critical. Recent developments in food defense, suitable preventive measures, mitigation strategies, and model implementation plans for an aquaculture operation are presented here. [source] IDENTIFICATION OF CRITICAL CONTROL POINTS IN THE TWO SELECTED HACCP-CERTIFIED PRAWN PROCESSING UNITSJOURNAL OF FOOD QUALITY, Issue 2 2009PADMAJA R. JONNALAGADDA ABSTRACT A study on identification of critical control points in two export processing units indicated the contamination (cfu/g) of raw prawns with pathogenic fecal coliforms was <10,8 × 102 in Unit A, 1 × 101,1.3 × 102 in Unit B and 1 × 103,4 × 104 in pond to plate. The other microbial contaminants in Unit A and from Pond to Plate at different stages were Salmonella spp., 3 × 102,5.7 × 103 and 2 × 102,6 × 102; Staphylococcus aureus, 1.7 × 103,5.7 × 103 and 1 × 103 to 9 × 104; and Vibrio parahaemolyticus, 3 × 102,2 × 104 and 3 × 104,5 × 104, respectively. However, microbial contamination was significantly reduced to <10 after subjecting to household cooking process. PRACTICAL APPLICATIONS Implementation of hazard analysis critical control points (HACCPs) in the food industry is the most important approach to maintaining food safety. Identification of the critical control points in the HACCPs process will help the aquaculture industry to improve its production processes by applying good aquaculture and good hygienic practices at the production level. The study further provides clear insights into identifying critical control points both at the farm level and at the processing units that are important from farm to fork. [source] | ||||||||||