scholarly journals Validating a HACCP System for the Production of Vegetable Shito

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Nina Bernice Ackah ◽  
Elvis Alfred Baidoo ◽  
Alexander Henry Kwadwo Appiah
Keyword(s):  
Quality Management ◽  
Management System ◽  
Quality Management System ◽  
Control Points ◽  
Critical Control Points ◽  
Challenge Testing ◽  
Haccp System ◽  
Pepper Sauce ◽  
Microbial Challenge ◽  
Critical Limits

Vegetable shito is a novel pepper sauce product developed to cater for the needs of vegetarians. Due to its increasing popularity, it is prudent to assure its safety through the implementation of a quality management system for its production. This work was aimed at developing and validating a HACCP system for the production of vegetable shito. The HACCP system was successfully developed and validated to ensure that critical limits established for the critical control points were adequate to eliminate identified hazards. Validation was done through microbial challenge testing, and results obtained indicated that the HACCP plan developed will be effective in controlling and eliminating microbial hazards related to the vegetable shito. With such a quality management system in place, vegetable shito producers would be able to produce shito products which are safe and have a stable shelf life.

Improving the quality and safety of dairy products by implementing a management system

2021 ◽  
pp. 28-31
Author(s):  
Natalia A. Jurk ◽  
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Quality Management System ◽  
Raw Materials ◽  
Developed Countries ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Safety Risks

In order to achieve a certain level of food production, it is necessary to manage its quality and safety. Currently, the quality management system based on the principles of HACCP is widely recognized and is the only method for ensuring food security in all developed countries. The ultimate goal of this system is to eliminate or reduce any food safety risks by preventing them. During the research, the main, auxiliary raw materials and the finished product were identified; flowcharts for the production of an enriched whey drink were developed. On the basis of the developed block diagrams, an analysis of microbiological, chemical, physical and qualitative hazards was carried out, it was determined which of the hazardous factors are the most critical, can harm health and must be eliminated or reduced to acceptable levels. Based on the analysis of significant hazards using the Decision Tree algorithm, two critical control points (pasteurization and cooling) were established. Measures for the management of critical control points are established in the HACCP plan, which reflects all CCPs of the production process of the research object and actions for monitoring and managing them. The introduction of elements of a food safety management system into practice contributes to the production of safe products of appropriate quality in compliance with applicable requirements and standards.

scholarly journals 14 principles of Wilhelm Edwards Deming for quality management of hotel and restaurant ambassador

2020 ◽  
Vol 22 (1) ◽  
pp. 66-78
Author(s):  
Igor Stoyko ◽  
Roman Sherstiuk
Keyword(s):  
Quality Management ◽  
Employee Engagement ◽  
Management System ◽  
Quality Management System ◽  
Services Quality ◽  
Hazard Analysis ◽  
Iso 9000 ◽  
Critical Control Points ◽  
Engagement Process

The possibility of implementing a quality management system in the hotel and restaurant complex of Ukraine based on the William Edwards Deming’s principles of quality management to meet the requirements of ISO 9000 quality standards and Hazard Analysis and Critical Control Points (HACCP) is substantiated in the article. The purpose of the study is to adapt the William Edwards Deming’s principles of quality management to their implementation in the hotel and restaurant business to ensure the stability of services quality in the modern market, the orientation of managers on creation of conditions for the enterprise’s continuous improvement. Standard DSTU ISO 9000-2015 "Quality management systems. Fundamentals and vocabulary" provides seven general principles of quality management, specific to all activities: customer focus, leadership, employee engagement, process approach, improvement, decision-making based on evidence, relationship management. Ensuring these principles makes it possible to manage the quality of enterprises, including the hotel and restaurant industry. The quality management of hotel and restaurant services is considered as a set of interconnected subjects, objects, principles, methods and functions of management, focused on the development and satisfaction of quality requirements and reduction of its costs. Ukraine has a significant potential in the development of hotel and restaurant services. The expansion of the hotel and restaurant business infrastructure is required as well as the establishment of institutions for employees’ training and retraining. The priority is to develop the country’s own regulatory framework that would regulate the quality of services in this area. The quality management system of hotel and restaurant services must guarantee the customer’s requests satisfaction while being served in the hotel and restaurant at all stages and at all levels. Therefore, the issue of development and practical application of the enterprises’ internal standards which determine the general components of the hotel and restaurant services quality is of great importance.

scholarly journals EFFECTIVENESS OF HACCP SYSTEM IN CONTROL OF MICROBIOLOGICAL HAZARDS IN THE PRODUCTION OF SMOKED TROUT (ONCORHYNCHUS MYKISS)

2019 ◽  
Vol 18 (2) ◽  
Author(s):  
Snježana MANDIĆ ◽  
Danica SAVANOVIĆ ◽  
Ana VELEMIR ◽  
Vladimir MARJANOVIĆ
Keyword(s):  
Oncorhynchus Mykiss ◽  
Control Points ◽  
Critical Control Points ◽  
Verification Methods ◽  
Haccp System ◽  
Critical Limits

The paper describes the application of the HACCP system in theproduction process of cold smoked trout. The production of cold smoked trout fillets(Oncorhynchus mykiss) was analyzed from the standpoint of the safety of ready-toeatproducts. The processing was observed and adapted in accordance with HACCPprinciples. In the presented model, three critical control points (CCP) for biologicalhazards were identified for which critical limits, monitoring, corrective measuresand verification methods were defined. During the 12 months, the microbiologicalsafety of 65 fresh trout samples and 195 samples of finished product, smoked troutwas analyzed. The results of microbiological analyzes of fresh and smoked trout,during the examined period, were in accordance with the prescribed values, whichconfirms the efficiency of the application of the HACCP system in the productionprocess of the smoked trout.

scholarly journals New Safety Management System for Pasta Production

2020 ◽  
Vol 50 (4) ◽  
pp. 736-748
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Management System ◽  
Safety Management ◽  
Hazard Analysis ◽  
Full Description ◽  
Control Points ◽  
Whole Grain ◽  
Safety Management System ◽  
Critical Control Points ◽  
Regulatory Standards ◽  
Critical Limits

Introduction. New food safety management systems (FSMS) can contribute to safe production of high quality products that meet the current legal and regulatory standards. The research objective was to develop requirements for a new FSMS, which would make it possible to produce quality pasta made from whole-grain flour and vegetable powders. Study objects and methods. The research featured a whole-grain pasta factory, a technological process of vegetable pasta production, and various elements of FSMS. Results and discussion. The article introduces product description and process flow chart for successful development, implementation, and maintenance of a new FSMS of pasta production. It describes potential physical, chemical, and biological hazards, as well as critical processes. The hazard analysis included probability level and severity of consequences. The study revealed the related unacceptable risks and critical control points, as well as their critical limits. Six critical control points were identified at the stages of kneading, pressing, drying, and stabilization. The paper contains a Hazard Analysis and Critical Control Points (HACCP) plan with a full description of the controlled parameters, their critical limits, monitoring systems, and corrective actions. Conclusion. The new HACCP-based safety management system reduces the response time and increases the responsibility of personnel. It reduces possible losses in case of failures or returns as it improves the product quality. The developed FSMS gives new market options and increases the loyalty of consumers and business partners. As a result, the company becomes more efficient in achieving its goals.

Development of a HACCP-based approach to control risk factors associated with biscuit manufacturing plant, Bangladesh

2019 ◽  
Vol 49 (6) ◽  
pp. 1180-1194
Author(s):  
Suvasish Das Shuvo ◽  
Md. Shahariea Karim Josy ◽  
Rashida Parvin ◽  
Md. Ashrafuzzaman Zahid ◽  
Dipak Kumar Paul ◽  
...  
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Points ◽  
Content Type ◽  
Factors Associated ◽  
Physical Hazards ◽  
Critical Control Points ◽  
Haccp System ◽  
Food Safety And Quality ◽  
Critical Limits

Purpose The purpose of this study is to develop a hazard analysis and critical control point (HACCP)-based approach to control risk factors associated with biscuit manufacturing plant. Design/methodology/approach Methodology was developed to achieve and implement the food safety and quality requirements. Procedure for hazard analysis and risk assessment was based on ISO 22000:2005 and codex standard. The HACCP Plan was summarized in comprehensive figures and tables. Biological, chemical and physical hazards that could exist in every step of biscuits production were identified. Moreover, the critical control points were selected and the critical limits, monitoring, corrective measures, records and verifications were established using risk analysis and decision tree. Findings With the implementation of HACCP system, it could be possible to reduce the food safety hazard and provide safe food and increase customer satisfaction. The critical control points were identified in sieving, sugar crushing, baking and detecting metal through the use of risk analysis and decision-making tree to control the biological, physical hazards along with monitoring through the control sheets. Critical limits, monitoring methods and frequency, responsibilities and corrective actions of the processes are also presented. This measuring instrument could be used by a food company as assessment tool and a benchmarking tool. Originality/value Applying the HACCP system in food manufacturing can effectively assure food safety and quality, as well as expand the market and improve the manufacturers’ management level. In doing so, suitable strategies can be selected by a food company to allocate resources, increase HACCP effectiveness and improve its product safety.

scholarly journals Hazard Analysis Critical Control Points (HACCP) – Principle 3: Establish Critical Limits and Principle 4: Monitoring Critical Control Points (CCPs)

EDIS ◽  
2007 ◽  
Vol 2007 (18) ◽  
Author(s):  
Ronald H. Schmidt ◽  
Debby L. Newslow
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Human Nutrition ◽  
Food Science ◽  
Control Points ◽  
Fact Sheet ◽  
Critical Control Points ◽  
Haccp System ◽  
Critical Limits

FSHN07-05, a 7-page fact sheet by Ronald H. Schmidt and Debby Newslow, takes readers through the process of establishing Critical Limits and monitoring Critical Control Points to ensure food safety in a HACCP system. Published by the UF Department of Food Science and Human Nutrition, July 2007. FSHN07-05/FS141: Hazard Analysis Critical Control Points (HACCP)—Principle 3: Establish Critical Limits and Principle 4: Monitoring Critical Control Points (CCPs) (ufl.edu) Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu)

ANALYSIS THE IMPACT OF THE IMPLEMENTATION OF QUALITY MANAGEMENT SYSTEM (QMS) AND SAFETY AND HEALTHY AT WORK MANAGEMENT SYSTEM (SHWMS / SMK3) ON THE JOB PERFORMANCE OF EMPLOYEES

2018 ◽  
Vol 3 (01) ◽  
pp. 45
Author(s):  
Nur Hidayat ◽  
Indah Kusuma Hayati
Keyword(s):  
Quality Management ◽  
Job Performance ◽  
Latent Variables ◽  
Management System ◽  
Quality Management System ◽  
Partial Least Square ◽  
Least Square ◽  
Global Challenges ◽  
The Impact ◽  
Work Management

Recently, the evolvement of globalization era has been the global challenges that cannot be avoided either by private or government sectors, and they are requested to be survived encountering such the condition. The implementation of Quality Management System (QMS) in the operational company is the way how to guarantee the quality of products or services offered to the people. One of the purposes of QMS implementation is to provide a prime satisfaction to the customers. The impact of QMS implementation is expected to increase job performance of the employees. Besides the implementation of Quality Management System (QMS), the impact of global challenges has been increasing the competitive efforts to execute more effective production process. However, it has required manpower protection accordingly. This research aims to find out whether the implementation of quality management system and safety and healthy at work management system have impacted on the job performance of employees. Objects of this research are the employees in the production department at PT Guna Senaputra Sejahtera Plant 1 Bogor. Data analysis technique of this research has applied software Smart PLS (Partial Least Square). PLS has estimated a model of correlation among the latent variables and correlation between latent variables and its indicators. Result of data processing has indicated that the implementation of Quality Management System (QMS) and system of safety and healthy at work have positively and significantly impacted job performance of employees.Keywords : Quality Management System (QMS), Safety and Healthy at Work System ( SHWS / SMK3), and Job Performance of Employees

Development of a Quality Management System for Electric Power applied to Small Wind Turbines

2012 ◽  
pp. 1083-1088
Author(s):  
O.H. Ando Junior ◽  
M.O. Oliveira ◽  
J.M. Neto ◽  
A.D. Spacek ◽  
R.C.B. Leborgne ◽  
...  
Keyword(s):  
Quality Management ◽  
Electric Power ◽  
Wind Turbines ◽  
Management System ◽  
Quality Management System ◽  
Small Wind Turbines
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