scholarly journals Use of Hazard Analysis Critical Control Point (HACCP) methodology for biocontamination control: Assessing microbial risks and to determining environmental monitoring locations

2019 ◽  
Author(s):  
Tim Sandle ◽  
Clare Leavy ◽  
Monica Di Mattia
Keyword(s):  
Risk Assessment ◽  
Environmental Monitoring ◽  
Assessment Tool ◽  
Hazard Analysis ◽  
Essential Feature ◽  
Control Point ◽  
Sterility Testing ◽  
Critical Control Point ◽  
Critical Control Points

Quality Risk Management has been an essential feature relating to the manufacture of pharmaceutical and healthcare products for several decades, and its centrality is embedded in key regulatory documents, such as Annex 1 to EU GMP where risk assessment needs to be part of the overall biocontamination control strategy. While the message for constructing pro-active risk assessment sis clear, where the industry lacks direction is with case studies. This paper presents one risk assessment tool, and one which is perhaps best suited to microbiological assessments of pharmaceutical processes and presents a case study for its application. The tool discussed is Hazard Analysis and Critical Control Points (HACCP) and the application is with assessing microbiological risks and then establishing locations for environmental monitoring. The case study is a sterility testing isolator. The paper first discusses what HACCP is and how it can be applied in general, before demonstrating how HACCP can be deployed as a robust tool for constructing or reviewing an environmental monitoring regime.

scholarly journals Implementation of HACCP Management System: Case Study of a Baking Industry (cake) in Dhaka, Bangladesh

2021 ◽  
Author(s):  
Md. Fahad Jubayer ◽  
Md. Sajjad Hossain ◽  
Md. Al-Emran ◽  
Md. Nasir Uddin
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Technical Information ◽  
Control Points ◽  
Critical Control Point ◽  
Physical Hazards ◽  
Critical Control Points ◽  
Baking Industry ◽  
Critical Limits

The study aims to provide technical information on the development and application of hazard analysis and critical control points (HACCP) in one of Dhaka's popular baking (cake) industries. A generic HACCP plan in accordance with legal requirements was created after a detailed analysis of data collected from the company. Every step of the production was examined for biological, chemical, and physical hazards. The prerequisite program was designed to address some hazards prior to production, thereby simplifying the HACCP plan. The critical control points were determined by answering the questions in the decision trees. Finally, the HACCP control chart was created to include critical limits, monitoring, and corrective action as components of several HACCP principles. One critical control point (CCP) and two operational pre-requisite programs (oPRPs) were identified throughout the manufacturing process.

Use of Foodborne Disease Data for HACCP Risk Assessment

1994 ◽  
Vol 57 (9) ◽  
pp. 820-830 ◽  
Author(s):  
STEVEN E. WEINGOLD ◽  
JOHN J. GUZEWICH ◽  
JOHN K. FUDALA
Keyword(s):  
Risk Assessment ◽  
Disease Surveillance ◽  
Hazard Analysis ◽  
Control Point ◽  
New York State ◽  
Foodborne Disease ◽  
Contributing Factors ◽  
Critical Control Point ◽  
Critical Control Points ◽  
New System

Methodological limitations in the way foodborne disease data are analyzed and reported nationally make it difficult to use it for Hazard Analysis Critical Control Point (HACCP) risk assessment. This warranted the creation of a new system of classification and analysis. Foodborne disease data from reported outbreaks in New York State (NYS) between the years 1980–1991 (1,528 outbreaks involving 31,675 cases) were reviewed to develop two new categories by which foodborne disease vehicles were classified: Method of Preparation and Significant Ingredient. In addition, the current Centers for Disease Control and Prevention (CDC) list of contributing factors was expanded to more accurately reflect common problems encountered in these outbreaks. Data grouped by this method can be more readily used for the hazard analysis, identification of Critical Control Points (CCPs) and establish critical limits steps of the HACCP system. By identifying these features in a system that closely relates to the food preparation practices, corrective action can be taken to reduce or eliminate the occurrence of illness from that particular food. Two dimensional tables of these new data show trends in preparation methods, ingredients and contributing factors that can be used for risk assessment of establishments and their menus. A more detailed table shows agents of concern and likely CCPs associated with specific ingredients for each method of preparation that more accurately links foodborne disease data with HACCP. The presented data illustrates how this new method of analysis can be used to perform HACCP risk assessment. Increased support of foodborne disease surveillance would provide the data needed to make this new system a valuable tool for use in HACCP risk assessment.

scholarly journals RISK ASSESSMENT IN DOG FOOD PROCESSING

2019 ◽  
Vol 31 (3) ◽  
pp. 697-702
Author(s):  
Christina Neshovska ◽  
Veselin Kirov ◽  
Zaprianka Shindarska ◽  
Iliyan Kostov
Keyword(s):  
Risk Assessment ◽  
Hazard Analysis ◽  
Control Point ◽  
Control Points ◽  
Technological Processes ◽  
Critical Control Point ◽  
Advantages And Disadvantages ◽  
Dog Food ◽  
Critical Control Points ◽  
Different Types

We conduct a comparative study that includes an analysis of three different types of dog foods processing – dry-extruded, wet and raw ones.Our aim was to compare the technological stages of these three three different types of dog foods processing and to analyze the Critical Control Points and risk factors throughout the production cycles.The Critical Control Points at the production cycles in three types of dog food were analyzed. A risk assessment of the food production stages with a view to their safety by comparison of the shelf life of different types of dog food has been carried out using the principles of the Hazard Analysis and Critical Control Point (HACCP) system as adopted by the Codex Alimentarius.The technological processes used in the production of different types of dog food have their own advantages and disadvantages. Critical Control Points are identified in the first and second production technologies, the first one being in the heat treatment (cooking and drying), and the second is one in the sterilization stage. With the latest technology (raw food), CCP have not been analyzed, despite the presence of biological hazards, the appearance of which is prevented from GMP compliance. Good Manufacture Practices (GMP) also apply to other production processes under Regulation (EC) № 1069/2009 and the Bulgarian Feed Law, although CCP have been established at certain stages of production.Future studies in this area should enrich the information related to the technological processes and the assessment of the risk analysis according to the modification of the normative requirements of the European and national legislation.

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.

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.

Validation of Acid Washes as Critical Control Points in Hazard Analysis and Critical Control Point Systems†

2000 ◽  
Vol 63 (12) ◽  
pp. 1676-1680 ◽  
Author(s):  
E. S. DORMEDY ◽  
M. M. BRASHEARS ◽  
C. N. CUTTER ◽  
D. E. BURSON
Keyword(s):  
Lactic Acid ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Beef ◽  
Salmonella Spp ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Beef Carcasses ◽  
Acid Washing ◽  
Acid Wash

A 2% lactic acid wash used in a large meat-processing facility was validated as an effective critical control point (CCP) in a hazard analysis and critical control point (HACCP) plan. We examined the microbial profiles of beef carcasses before the acid wash, beef carcasses immediately after the acid wash, beef carcasses 24 h after the acid wash, beef subprimal cuts from the acid-washed carcasses, and on ground beef made from acid-washed carcasses. Total mesophilic, psychrotrophic, coliforms, generic Escherichia coli, lactic acid bacteria, pseudomonads, and acid-tolerant microorganisms were enumerated on all samples. The presence of Salmonella spp. was also determined. Acid washing significantly reduced all counts except for pseudomonads that were present at very low numbers before acid washing. All other counts continued to stay significantly lower (P < 0.05) than those on pre-acid-washed carcasses throughout all processing steps. Total bacteria, coliforms, and generic E. coli enumerated on ground beef samples were more than 1 log cycle lower than those reported in the U.S. Department of Agriculture Baseline data. This study suggests that acid washes may be effective CCPs in HACCP plans and can significantly reduce the total number of microorganisms present on the carcass and during further processing.

Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems

2002 ◽  
Vol 92 (5) ◽  
pp. 893-902 ◽  
Author(s):  
D.J. Bolton ◽  
R.A. Pearce ◽  
J.J. Sheridan ◽  
I.S. Blair ◽  
D.A. McDowell ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points

Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems

2004 ◽  
Vol 90 (3) ◽  
pp. 331-339 ◽  
Author(s):  
R.A. Pearce ◽  
D.J. Bolton ◽  
J.J. Sheridan ◽  
D.A. McDowell ◽  
I.S. Blair ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points

Hazard Analysis and Critical Control Point Judgments in Fruit Production

2013 ◽  
Vol 781-784 ◽  
pp. 1366-1372
Author(s):  
Yao Li Zhang ◽  
Bin Du ◽  
Jing Chen ◽  
Xin Zhong
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Economic Value ◽  
Fruit Trees ◽  
Fruit Production ◽  
Living Standard ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Point ◽  
Critical Control Points

In the applications of HACCP, hazard analysis (HA) and the determination of critical control points (CCP) are particularly important. For example, in fruit production, using hazard risk assessment to quantify the damage, to determine the significant harm, then using tree key control point evaluation and providing general methods for HACCP critical control points to judge. There are rich fruit tree resources in our country, the fruit trees of economic value has more than 30, including apple, orange, pear, banana, peach, hawthorn, plum, apricot, cherry, grape, litchi, longan, pineapple, mango, persimmon, jujube and kiwi, etc. In recent years, the development of fruit industry is fast in China, the fruit production has increased to 214.014 million t in 2010 from 161.201 million t in 2005. As people living standard enhancement, the fruits quality and safety are becoming more and more important. Fruits quality and safety have become an important factor that restricts the development of fruit industry in our country.

Sign in / Sign up

Export Citation Format

Share Document