Food Safety Program (HACCP): Getting Started (The Five Presteps)

2013 ◽  
pp. 279-290
Keyword(s):  
Food Safety ◽  
Safety Program

Development, Implementation, and Analysis of an On-Farm Food Safety Program for the Production of Greenhouse Vegetables

2002 ◽  
Vol 65 (6) ◽  
pp. 918-923 ◽  
Author(s):  
DOUGLAS A. POWELL ◽  
MAURICIO BOBADILLA-RUIZ ◽  
AMANDA WHITFIELD ◽  
MANSEL W. GRIFFITHS ◽  
AMBER LUEDTKE
Keyword(s):  
Food Safety ◽  
Fruits And Vegetables ◽  
Hazard Analysis ◽  
Control Point ◽  
Safety Program ◽  
Critical Control Point ◽  
Production And Distribution ◽  
Microbiological Testing ◽  
Microbial Risks ◽  
On Farm

Fresh fruits and vegetables are increasingly recognized as vectors for foodborne illness. Consequently, an on-farm food safety program was developed, implemented, and analyzed for the Ontario Greenhouse Vegetable Growers in Ontario, Canada, during a 2½-year period. This hazard analysis critical control point–based system was designed to reduce the potential of microbial contamination along the entire production and distribution process. Through the use of microbiological testing, on-site visits, and producer surveys, it was determined that the program has increased grower knowledge, understanding, and awareness of microbial risks associated with fresh produce and caused improvements in practices used within the greenhouse and packing sheds.

Evaluation of the Level of Food Safety Protection Provided by the U.S. Grade “A” Pasteurized Milk Ordinance and Its Associated Cooperative Grade “A” Milk Safety Program

2015 ◽  
Vol 78 (8) ◽  
pp. 1428-1433 ◽  
Author(s):  
YINQING MA ◽  
KARL C. KLONTZ ◽  
MICHAEL J. DINOVI ◽  
ALISON J. EDWARDS ◽  
ROBERT F. HENNES
Keyword(s):  
United States ◽  
Food Safety ◽  
Attack Rate ◽  
The United States ◽  
Milk Products ◽  
Safety Program ◽  
Pasteurized Milk ◽  
Food Consumption Survey ◽  
Safety Protection ◽  
The U.S

The present study was conducted to evaluate the level of food safety protection provided to consumers of Grade “A” milk and milk products in the United States by the National Conference on Interstate Milk Shipments (NCIMS) Grade “A” Milk Safety Program through its implementation and enforcement of the U.S. Grade “A” Pasteurized Milk Ordinance (PMO). The number of reported illnesses associated with Grade “A” milk and milk products in the United States was obtained from state and federal agencies and published articles. The consumption of Grade “A” milk and milk products in the United States was estimated from food consumption survey data for individuals. The level of food safety protection was measured quantitatively using the metric of annual illness attack rate. During a 15-year period (1999 through 2013), the estimated annual illness attack rate was 0.41 reported illnesses per 1 billion exposures (estimated using person-day intake data) or 0.52 reported illnesses per 1 billion lb (454 million kg) of Grade “A” milk and milk products consumed. Food safety protection provided to consumers of Grade “A” milk and milk products by the NCIMS through its implementation and enforcement of the PMO is important given the common consumption of Grade “A” milk and milk products in the United States.

STRATEGIES OF FOOD SAFETY PROGRAM IMPROVEMENT TO PREVENT FOOD POISIONING OUTBREAK AT OIL & GAS INDUSTRIAL CITY

2019 ◽  
Vol 1 (1) ◽  
pp. 46-53
Author(s):  
Kholil Kholil ◽  
Kohar Sulistyadi ◽  
Subagja Arlan
Keyword(s):  
Food Safety ◽  
Program Implementation ◽  
Public Involvement ◽  
Safety Issue ◽  
Descriptive Analysis ◽  
Food Poisoning ◽  
Food Service ◽  
Program Improvement ◽  
Safety Program ◽  
Industrial City

Nowadays, The food safety issue is a major problem which is related to the people’s health, livelihood, and the national economy. However, the food safety incidents occur frequently in recent years. These incidents bring the blow for the consumer’s confidence and it leads to the crisis of trust. These incidents not only affect the health and the safety of the consumers, but also affect seriously the health development of the food industry. Consumers require the higher requirement for the safety degree of the food. In order to reduce the occurrence of the food safety issue and ensure the quality of life, it is necessary to evaluate the food safety program implementation. Food safety program is importance barrier to prevent any food poisoning outbreak and issue in oil & gas industrial city. The purpose of this study is  to determine the most priority and most important of food safety program  in oil & gas industrial  .Data analysis method used  is descriptive analysis based on expert justification and assessed using SAST (Strategic Assumption Surfacing & Testing) and AHP (Analytic Hierarchy Process). The result  of SAST analysis   shows that program inspection and monitoring to food service facility (food producer) is most certain and most importance. Based on assessed by AHP analysis, the first priority of food safety program is also inspection & monitoring with  a value 0.275, followed by food safety training (0.207), campaign & awareness (0.184), HACCP system (0.136), public involvement (0.108) and the last is law enforcement (0.090). The consistency value ratio (CR) is 0.01 less than 0.1.  

The Sharjah Food Safety Program

2011 ◽  
Vol 3 (5) ◽  
pp. 432-442 ◽  
Author(s):  
Rasha Ahmed Bin Sultan Al‐Qassemi ◽  
Mohammed Ahmed Ibrahim ◽  
Basem Azzam ◽  
Jerry Taylor ◽  
Dave Shannon
Keyword(s):  
Food Safety ◽  
Safety Program

Home Food Safety Program for the Georgia Older Americans Act Nutrition Program

2006 ◽  
Vol 26 (1-2) ◽  
pp. 103-122 ◽  
Author(s):  
Tiffany Sellers ◽  
Elizabeth Andress ◽  
Joan G. Fischer ◽  
Mary Ann Johnson
Keyword(s):  
Food Safety ◽  
Nutrition Program ◽  
Older Americans ◽  
Safety Program ◽  
Older Americans Act ◽  
Home Food

scholarly journals Food Safety Program: Endrin Monitoring in the Mississippi River

Science ◽  
1965 ◽  
Vol 150 (3704) ◽  
pp. 1732-1733 ◽  
Author(s):  
A. F. Novak ◽  
M. R. R. Rao
Keyword(s):  
Food Safety ◽  
Mississippi River ◽  
Safety Program
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