scholarly journals Usulan Aksi Mitigasi Risiko Rantai Pasok Produk Pancake Durian dengan Pendekatan House Of Risk (HOR) dan Hazard Analysis Critical Control Point (HACCP)

2019 ◽  
Vol 2 (4) ◽  
Author(s):  
Dyah Lintang Trenggonowati ◽  
Asep Ridwan ◽  
Winda Chamidah Nurmayanti
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Risk Mitigation ◽  
Hazard Analysis ◽  
Control Point ◽  
Safety Control ◽  
Critical Control Point ◽  
High Category ◽  
Risk Sources ◽  
Fmea Method

Besarnya tuntutan masyarakat terhadap kualitas pangan yang baik dan aman untuk dikonsumsi semakin menuntut para produsen makanan untuk lebih memperhatikan aspek keamanan pangan pada saat dilakukannya pengelolaan sepanjang aktivitas rantai pasok. Hal ini sering disebut Food Safety Supply Chain. Timbulnya suatu risiko menjadi suatu hal yang tidak dapat dihindari dalam pemenuhan aspek penting dalam aktivitas rantai pasok. Manajemen rantai pasok menjadi suatu jawaban dalam pengendalian risiko yang terjadi pada rantai pasok perusahaan, salah satunya yaitu pada IKM Duren Oke. Tujuan penelitian ini yaitu mengidentifikasi aliran konfigurasi rantai pasok, mengidentifikasi kejadian risiko yang berpotensi timbul mengganggu rantai pasok keamanan pangan, menentukan urutan sumber risiko berdasarkan nilai ARP tertinggi pada kategori tinggi, menentukan urutan usulan aksi mitigasi risiko berdasarkan nilai ETD dan menentukan sumber risiko yang perlu dilakukan pengendalian keamanan pangan. Metode yang digunakan dalam penelitian ini yaitu SCOR dalam pemetaan aktivitas rantai pasok IKM, metode FMEA dalam peratingan bobot severity dan occurrence, HOR dalam menentukan kategori tinggi sumber risiko yang harus ditangani dan penentuan aksi mitigasi yang tepat dan metode HACCP dalam pengendalian keamanan pangan. Pada penelitian ini terdapat 4 tahap yang dilakukan dengan menggunakan metode HOR yaitu tahap identifikasi, analisa risiko, evaluasi risiko dan mitigasi risiko. Berdasarkan hasil penelitian dengan metode HOR, diperoleh 33 kejadian risiko dan 11 sumber risiko serta 5 usulan aksi mitigasi. Dari hasil kategori tinggi pada sumber risiko dilakukan pengendalian keamanan pangan pada proses produksi dan proses distribusi menggunakan metode HACCP.   The large demand of the community for good and safe food quality for consumption increasingly demands food producers to pay more attention to the aspect of food safety when doing management throughout supply chain activities. This is often called the Food Safety Supply Chain. The emergence of a risk becomes something that cannot be avoided in fulfilling important aspects in supply chain activities. Supply chain management is an answer in controlling risks that occur in the company's supply chain, one of which is the IKM Duren Oke. The purpose of this study is to identify supply chain configuration flow, identify potential risk events that disrupt the food safety supply chain, determine the order of risk sources based on the highest ARP value in the high category, determine the order of proposed risk mitigation actions based on ETD values and determine the sources of risk that need to be carried out food safety control. The methods used in this research are SCOR in mapping the supply chain activities of SMEs, FMEA method in ranking severity and occurrence weights, HOR in determining high categories of risk sources that must be addressed and determining appropriate mitigation actions and HACCP methods in food safety control. In this study, there were 4 stages carried out using the HOR method, namely the identification, risk analysis, risk evaluation and risk mitigation stages. Based on the results of research using the HOR method, 33 risk events were obtained, 11 risk sources and 5 proposed mitigation actions. From the results of the high category of risk sources carried out food safety control in the production process. 

Pure Curd Supply Chain

2016 ◽  
pp. 97-110
Author(s):  
Rajneesh Mahajan ◽  
Suresh Garg ◽  
P. B. Sharma
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Safety Management ◽  
Manufacturing Sector ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Level ◽  
Critical Control Point ◽  
Shed Light

The modern food safety management comprises of ISO 22000:2005. It has modified the hazard analysis critical control point (HACCP) by embedding food safety management. It has created a standardized management system. The objective of current chapter is to endow a systematic approach for the ground level implementation of ISO 22000 in Indian pure curd supply chain management. The chapter is prepared utilizing combination of qualitative research and case study method. A case of Milsh Dairy Ltd. (MDL, organisation's name is disguised) was discussed to shed light on ISO 22000 features, comparative analysis between HACCP and ISO 22000. The research is limited to professional pure curd manufacturing sector. Authors have adopted the research methodology which can be applied to other sectors also.

Standardized Inspections of Food Premises during the 2004 Athens Olympic Games: Descriptive Analysis and Risk Factors for Unsatisfactory Results

2008 ◽  
Vol 71 (8) ◽  
pp. 1632-1640 ◽  
Author(s):  
CHRISTOS HADJICHRISTODOULOU ◽  
VARVARA MOUCHTOURI ◽  
THEODOROS VARZAKAS ◽  
IOANNIS ARVANITOYANNIS ◽  
JENNY KREMASTINOU
Keyword(s):  
Food Safety ◽  
Satisfactory Result ◽  
Olympic Games ◽  
Hazard Analysis ◽  
Descriptive Analysis ◽  
Control Point ◽  
Critical Control Point ◽  
Haccp System ◽  
Public Health Authorities ◽  
Improve Compliance

Standardized inspections of food premises are part of environmental health systems implemented worldwide. The food safety strategy for the 2004 Olympic Games included standardized inspections to ensure uniformity and consistency of procedures and effective electronic management of data. Inspections were carried out by 196 inspectors in the five Olympic cities: Athens, Thessalonica, Volos, Iraklio, and Patra. From January 2003 to September 2004, a total of 1,249 food premises were inspected. An unsatisfactory inspection result (C grade) was received by 347 (27.8%) food premises, a relatively satisfactory result (B grade) was received by 332 (26.6%), and a satisfactory result (A grade) was received by 570 (45.6%). About 16% of inspected premises did not hold a valid permit. Unsatisfactory inspection results were more frequent for premises located in the two largest Greek cities in comparison with the other smaller cities (relative risk = 1.95, 95% confidence interval [CI] = 1.36 to 2.80). Based on logistic regression analysis, unsatisfactory inspection results were positively associated with food premises that were not located on a ground floor (odds ratio [OR] = 2.56, 95% CI = 1.39 to 4.73) and negatively associated with application of hazard analysis critical control point (HACCP) principles (OR = 0.27, 95% CI = 0.10 to 0.71). Food hygiene education through formal training programs should be encouraged to improve compliance of food premises. Food premises located on hotel floors and serving buffet meals are at higher risk for unsatisfactory conditions. Businesses that implemented a HACCP system within their operations to ensure food safety operated under more hygienic conditions. Future inspections by Public Health Authorities should involve elements of audit after the legislation for the application of HACCP principles.

scholarly journals Inocuidad en alimentos tradicionales: el queso de Poro de Balancán como un caso de estudioFood safety management in traditional food products: Balancán’s Poro cheese as a case study

2016 ◽  
Vol 25 (47) ◽  
pp. 87
Author(s):  
Mayra Díaz Ramírez ◽  
José Mariano García Garibay ◽  
Judith Jiménez Guzmán ◽  
Adriana Villanueva Carbajal
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Products ◽  
Traditional Food ◽  
Safety Management System ◽  
Critical Control Point ◽  
Haccp System

ResumenLa variabilidad de los alimentos tradicionales producidos de manera artesanal es admisible, pero su inocuidad debe garantizarse. La ejecución de Buenas Prácticas de Manufactura (BPM) es fundamental para la construcción de sistemas de gestión de la inocuidad como el Análisis de Riesgos y Puntos Críticos de Control (HACCP) e ISO-22000-Food Safety Management System. El cumplimiento de este tipo de prácticas en la producción de alimentos tradicionales en México es escaso. Tomando al queso de Poro, como ejemplo de este tipo de alimentos, el presente documento describe las condiciones y controles de su proceso de producción. Ello como el primer paso para documentar la factibilidad de implementar sistemas de gestión de la inocuidad. Esto es dado que la legislación en México permite la comercialización de este tipo de quesos si su producción cumple con controles basados en BPM.AbstractThe variability of hand-made traditional food products is admissible, but food safety must be guaranteed. The accomplishment of Good Manufacturing Practices (GMP) is essential to implement food safety management systems as the Hazard Analysis and Critical Control Point (HACCP) system and the ISO-22000-Food Safety Management System. The fulfillment of these practices in the manufacture of traditional food products in Mexico is limited so, taking Poro cheese as an example of this kind of food products, the present document is intended to describe Poro cheese’s production controls and conditions as the first step to evaluate the feasibility to implement a food safety management system, since Mexico’s regulation allows the commercialization of these kind of cheeses if their production process complies with GMP.

Potential Application of Risk Assessment Techniques to Microbiological Issues Related to International Trade in Food and Food Products

1998 ◽  
Vol 61 (8) ◽  
pp. 1075-1086 ◽  
Author(s):  
Keyword(s):  
Risk Assessment ◽  
International Trade ◽  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Products ◽  
Quantitative Risk Assessment ◽  
Critical Control Point ◽  
Additional Information ◽  
Assessment Techniques

One of the components of the General Agreement on Tariffs and Trade Sanitary and Phytosanitary agreement that will have far-reaching effects on International trade in foods and food products is the requirement for countries to provide risk assessments as part of the process of resolving disputes that involve food safety issues. Risk assessment is a means of evaluating the likelihood and impact of hazards. It provides a framework for systematically considering available data, providing rationales for assumptions, and identifying areas where additional information is needed. While the application of quantitative risk assessment techniques to microbial food safety has been limited, recent studies have increasingly demonstrated its feasibility. Quantitative risk assessment is particularly well suited for use with the hazard analysis critical control point and appears to have potential as an approach for comparing the equivalence of international food safety programs and inspection systems.

Analysis of Salmonella Control Performance in U.S. Young Chicken Slaughter and Pork Slaughter Establishments

2009 ◽  
Vol 72 (1) ◽  
pp. 6-13 ◽  
Author(s):  
MARY K. MUTH ◽  
MANSOUR FAHIMI ◽  
SHAWN A. KARNS
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Analysis Data ◽  
Performance Standard ◽  
Control Performance ◽  
Critical Control Point ◽  
Microbiological Testing ◽  
Pathogen Control ◽  
Young Chicken

In the 1996 U.S. Food Safety and Inspection Service's (FSIS) “Pathogen Reduction; Hazard Analysis and Critical Control Point (PR/HACCP) Systems, Final Rule,” Salmonella was selected for microbiological testing and monitoring. Using data from an FSIS-sponsored survey of meat and poultry slaughter establishments, inspection results, and other establishment characteristics, potential variables affecting pathogen control, as measured by Salmonella test results, were investigated. The analysis data sets included 153 federally inspected young chicken slaughter establishments, of which 111 exceeded half the Salmonella performance standard at least once from 2003 through 2005, and 121 federally inspected pork slaughter establishments, of which 28 exceeded half the Salmonella performance standard. Logistic regression results for young chicken slaughter establishments indicate they were more likely to exceed half the standard if they had higher inspection noncompliance rates (P = 0.10) and older production space (P = 0.10), and were less likely to exceed it if they used a higher percentage of raw poultry inputs purchased from outside sources (P = 0.10). Results for pork slaughter establishments indicate they were more likely to exceed half the standard if they had a higher rate of voluntary microbiological testing (P = 0.08), and were less likely to exceed it if they were larger (P = 0.08) and used a higher percentage of raw pork inputs purchased from outside sources (P = 0.02). In general, indicators of plant characteristics, food safety practices, and management philosophy are associated with different levels of pathogen control performance that vary by species slaughtered.

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.

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