scholarly journals Honey Production Process

2021 ◽  
Author(s):  
Emek Dümen ◽  
Nadide Gizem Tarakçı ◽  
Gözde Ekici
Keyword(s):  
Antimicrobial Activity ◽  
Production Process ◽  
Water Activity ◽  
Hazard Analysis ◽  
Control Point ◽  
Human Nutrition ◽  
Nutritional Properties ◽  
Critical Control Point ◽  
Honey Production ◽  
Ancient Times

Honey has been considered as a very important and superior nutrient in human nutrition since ancient times due to its ability to be consumed by humans without processing, easy digestibility, nutritional properties and biological benefits. Although honey contains many desired bioactive and antibacterial substances, which may be sufficient for antimicrobial activity, it cannot be produced in sufficient quantities due to low water activity under normal conditions. This causes various food and bee-borne spores/non-spores pathogens going viral. Hence, it may cause the risk of parasitological and fungal agents to be found. In honey production, “Hazard Analysis Critical Control Point (HACCP)” must be applied meticulously and completely. Current technologies in honey production will be explained in this section.

scholarly journals PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI WAFER ROLL [Implementation of Hazard Analysis and Critical Control Point (HACCP) in Production of Wafer Roll]

2019 ◽  
Vol 24 (1) ◽  
pp. 1
Author(s):  
Ardaneswari Dyah Pitaloka Citraresmi ◽  
F. P. Putri
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Descriptive Analysis ◽  
Control Point ◽  
Survey Method ◽  
X Ray ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Roll Temperature

The purpose of this study was to determine the application of Hazard Analysis and Critical Control Points (HACCP) to identify and prevent potential hazards in the production process of chocolate roll wafers at PT. X.  The production process of wafer roll at PT. X consisted of mixing raw materials, filtering, roasting, rolling a wafer roll, filling cream, cutting, decreasing wafer roll temperature, packaging, and X-ray detection.  The implementation of a quality assurance system must be carried out at every stage of processes to prevent microbiological chemical, and physical hazard pollution, and maintaining product quality.  The study was conducted using a survey method, by directly following the entire process of making chocolate roll wafers from the receiving of raw materials to the final product in the packaging.  The data was analyzed using descriptive analysis method.  The application of the HACCP system at PT. X through two steps, that were preliminary hazard analysis step and hazard analysis step.  The results showed that the X-ray detection pathway found CCP contamination of foreign objects with significant hazards in the form of metal parts in the product.  Preventive actions taken included separating and marking deviant products, repairing the auto stop system, and visual observation by employees on X-ray detection machines.

scholarly journals Analysis Critical Control Point (CCP) in Frozen Surimi Production in PT. Bintang Karya Laut, Kabupaten Rembang, Propinsi Jawa Tengah

2020 ◽  
Vol 8 (3) ◽  
pp. 98
Author(s):  
Nur Fais ◽  
Gunanti Mahasri
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Frozen Storage ◽  
Water Area ◽  
Raw Material ◽  
Primary Data ◽  
Critical Control Point ◽  
Frozen Surimi

Indonesia has vast water area (5,8 million km2) as well as abundant fisheries production (10,83 million tones in 2010). This needs to be balanced with the proper processing of diversivication, one of wich is surimi. Surimi is intermediet product in the form of minced meat wich has undergone washing, pressing, and freezing. Surimi has inherent limitations prone to degradation affected by characteristics raw material as well as errors in the production process. Hazard analysis critical control point (HACCP) management system can be applied to prevent damage due to improper production process. One of the principles of hazard analysis critical control point (HACCP) is the analysis of the critical control poin (CCP),which focuses on hazard mitigation at the critical point of a production process. The methods used in the field practice is descriptive method. Data collection method involves collecting primary data and secondary. Primary data in the form of interviews, observation, and active participation. Surimi productions process in PT. Bintang Karya Laut consists of the receipt of raw materials, washing I, weeding, washing II, the separation of meat, leaching, filtering and pressing, mixing, printing and packaging, freezing, metal detecting, packing and labeling, and storage of frozen. Frozen surimi production in PT. Bintang Karya Laut is ± 7.500 tons/year of row material 30.000 tons. Based on hazard analysis, critical control point (CCP) on the production process of frozen surimi in PT. Bintang Karya Laut are on the three stages : receipt of raw materials, metal detection, and frozen storage. Problems that become obstacles in the process of analysis critical control point (CCP) in PT. Bintang Karya Laut is the limited tools to detect danger at any point of the critical control point (CCP).

Fate of Salmonellae in Citrus Oils and Aqueous Aroma

2003 ◽  
Vol 66 (9) ◽  
pp. 1704-1707 ◽  
Author(s):  
MICKEY E. PARISH ◽  
DIANE BAUM ◽  
ROBERT KRYGER ◽  
RENÉE GOODRICH ◽  
ROBERT BAUM
Keyword(s):  
Antimicrobial Activity ◽  
Hazard Analysis ◽  
Control Point ◽  
Performance Standard ◽  
Critical Control Point ◽  
Single Fold ◽  
The Times ◽  
Cold Pressed ◽  
The Impact ◽  
The U.S

The manufacture of orange juice sometimes involves the use of flavor fractions recovered from oranges. The impact of such flavor fractions on Salmonella viability was investigated. A five-strain cocktail of salmonellae was challenged with a singlefold cold-pressed peel oil (CPO), a fivefold CPO, a terpeneless CPO, and an aqueous orange aroma stored at 4 and 25°C. The results obtained in this study indicate that the test compounds possess substantial antimicrobial activity and can cause population reductions larger than the 5-log10 performance standard required by the U.S. Food and Drug Administration's juice hazard analysis critical control point rule (21 CFR 120). The times required to achieve 5-log10 reductions in Salmonella populations ranged from 0.03 to 42.8 h. In general, levels of antimicrobial activity for the test substances were in the following order: terpeneless CPO > five-fold CPO > single-fold CPO > aqueous aroma.

scholarly journals Control of Listeria monocytogenes in food production plants

2008 ◽  
Vol 62 (5-6) ◽  
pp. 301-315
Author(s):  
Mirjana Dimitrijevic ◽  
Nedjeljko Karabasil ◽  
Natasa Kilibarda ◽  
Vlado Teodorovic ◽  
Milan Baltic
Keyword(s):  
Production Process ◽  
Food Production ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Contamination ◽  
Production Equipment ◽  
Control Measures ◽  
Stress Factors ◽  
Critical Control Point ◽  
The One

L. monocytogenes has been established in different plants for the production of food, including dairy plants, abattoirs, plants for the processing of fish, as well as those for the production of ready-to-eat (RTE) food and this fact is being considered as the primary mechanism of food contamination with this bacteria. There is also the factor of numerous and diverse contaminated production equipment, because it has certain parts that are inaccessible for the necessary cleaning and disinfection. The temperature, position, as well as the material of the work surface are also linked to the contamination of plants with this bacteria. Investigations carried out so far have helped toward the better understanding of the manner and time of contamination of food items in the course of the production process, but there are still unresolved problems, including most certainly the biggest one - the adherence of bacteria and the creation of a biofilm, when the bacteria is in that condition more resistant to so-called stress factors which are usually used in the food industry for the purpose of decontamination of the surfaces with which foods come into contact. The control of L. monocytogenes in food production plants is possible primarily by using an integrated programme, compatible with the systems Hazard Analysis Critical Control Point (HACCP) and Good Hygiene Practice (GHP), necessary in the production of food that is safe for the consumer. Essentially, the control measures that can contribute to reducing the incidence of findings of L.monocytogenes in the finished product, as well as the reducing of the level of contamination with this bacteria are linked, on the one hand, with hygiene procedures in the production process, and, on the other, with the applied technological procedures.

Designing food safety standards in beef jerky production process with the application of hazard analysis critical control point (HACCP)

2019 ◽  
Vol 50 (2) ◽  
pp. 333-347
Author(s):  
Nilda Tri Putri ◽  
Ajeng Rhamadani ◽  
Wisnel Wisnel
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Hazard Analysis ◽  
Control Point ◽  
Content Type ◽  
Safety Standards ◽  
Critical Control Point ◽  
Standard Guideline ◽  
Beef Jerky ◽  
Food Safety Standards

Purpose This paper aims to identify the hazards in the production process and designing standard operational procedure (SOP) in producing beef jerky (dendeng Lambok). This SOP is designed with the application of hazard analysis critical control point (HACCP) that aimed to be a standard guideline for producing dendeng lambok products that are safe for consumption. Design/methodology/approach Problems that are generally found in the food industry are that there are many products, which do not meet food safety standards so that these products are not safe for consumption. The method can be used in dealing with these problems is to apply HACCP and design the SOP for the production of dendeng lambok. The initial data used are a flow diagram of the dendeng lambok production process. Flowchart of dendeng lambok production process is needed to identify hazards in each process. Based on the identification of hazards in each process, a process is included in the critical control point (CCP). Furthermore, SOP is designed for processes that enter CCPs. Findings Based on the application of HACCP, there are four processes that are included in the CCP consisting of boiling beef, beef frying, chili frying and packaging. SOP is designed for processes included in the CCP so that they can be used as standard guidelines in the dendeng lambok production process in producing products that are safe for consumption. Research limitations/implications HACCP is a method that is widely applied to ensure the products produced are safe for consumption. Based on previous research studies, the application of HACCP can reduce the hazard to food and the resulting product is safe for consumption. The application of HACCP can also improve the safety and quality of products, thereby causing a decrease in overall costs and increasing company revenue. Practical implications This research can only be useful for one of the small and medium food-industries in West Sumatra, Indonesia. It is, namely, Asal Seiya Sekata (ASESE), Ltd. This is because the SOP is designed in accordance with the conditions and problems in the dendeng lambok production process at ASESE, Ltd. Social implications This research is expected to help ASESE, Ltd. in maintaining the quality and safety of the produced dendeng lambok products. HACCP is applied in the production process dendeng lambok done to minimize the hazards of each production process dendeng lambok. The SOP is given as a standard guideline in the production process of dendeng lambok in producing products that are safe for consumption. Originality/value SOP designed can be used as a reference or guideline in the production process of dendeng lambok to reduce hazards in the process that included in the CCP. SOP designed for boiling beef, beef frying, chili frying and packaging.

scholarly journals Food Safety System Design Using Hazard Analysis Critical Control Point (HACCP) on Beverage Product X at a Milk Tea Producer

2018 ◽  
Vol 49 ◽  
pp. 01006
Author(s):  
Praditya Ajidarma ◽  
Muthya Islamiaty ◽  
Fariz Hasby ◽  
Dradjad Irianto
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Hazard Analysis ◽  
Control Point ◽  
Safety System ◽  
Raw Material ◽  
Primary Concern ◽  
Implementation Phase ◽  
Critical Control Point ◽  
Critical Control Points

Food safety is a primary concern in food industry. Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach that aims to ensure food safety in a comprehensive manner, starting from raw material retrieval from supplier, production phase, up to the distribution to end consumers. Furthermore, the approach is capable of reducing risks associated with food hazard to their acceptable level. Our research took place in a company that produces a wide array of milk tea with a variety of flavours, i.e. product X. Recent increase in overall demand and competitors in Indonesian milk tea market subsequently forces the company to pay more attention to the quality of their product X. Thus, the company aspires to certify its food safety system and management. This research proposes a design and implementation plan of HACCP for quality assurance and food safety of product X. The main outcomes of this research are the HACCP plan for raw material, packaging material, and production process. Further potential improvements are suggested with regard to production process, production equipment, production layout, human resource, sanitation, and documentation system. The HACCP plan consists of ten Critical Control Points (CCPs), a series of documentation forms, and additional documents specifically attributed to support the implementation phase of HACCP plan.

scholarly journals Analisis Penyebab Cacat Produk Santan Kemasan dalam Penetapan Critical Control Point dengan Pendekatan HACCP di PT. X

2020 ◽  
Vol 1 (2) ◽  
pp. 64
Author(s):  
Gustiarini Rika Putri ◽  
Maria Isfus Senjawati ◽  
Yovi Erlinanto
Keyword(s):  
Production Process ◽  
Hazard Analysis ◽  
Control Point ◽  
Coconut Milk ◽  
Milk Product ◽  
Cross Contamination ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Haccp System

Hazard Analysis Critical Control Point (HACCP) ia a quality control system from the preparation of raw maerials to the product and accepted by consumers. HACCP is a requirement for guaranteeing the safety of food products produced according to company quality standards.PT. X produces packaged coconut milk as one of the main products and has implemented HACCP in every production process of its products. The packaged coconut milk that is produced often gets bloated in the finished product warehouse before the product is distributed. Therefore it is necessary to analyze the application of HACCP in the production of packaged coconut milk. HACCP application in the packaged coconut milk production process has set 4 Critical control points. CCP 1 (UHT Sterilization System & Aseptic Tank), CCP 2 (Filtration 500 micron), CCP 3 (Product Sterilization at 140-148ºC) and CCP 4 (Filling with Astepo Filler Filling Machine). Each Critical Control Point has physical and biological hazards, which must be controlled to ensure food safety. The research objective was to analyze the implementation of HACCP plan for coconut milk products based on SNI No. 01-4852-1998 regarding the HACCP system and analyzing the causes of product defects (bloating) in the determination of the CCP. Based on the analysis of HACCP application and the causes of product defects in packaged coconut milk, product defects due to bloating are not defects in the production process but defects caused by cross-contamination of microbes after filling. Cross contamination occurs due to cracks in the neck of the aseptic bag cup that cannot be detected directly, and the use of tools that should not be used during the filling process.

scholarly journals In-flight Catering Service and Food Safety: Implementation of Hazard Analysis and Critical Control Point System in PT Aerofood ACS Surabaya

2019 ◽  
Vol 11 (1) ◽  
pp. 17
Author(s):  
Ayu Diah Mutiara Kharisma
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Storage System ◽  
Control Point ◽  
Hazard Identification ◽  
Point System ◽  
Critical Control Point ◽  
Cooking Process

Hazard Analysis Critical Control Point (HACCP) is a system of quality assurance and food safety in preventing the emergence of problems ranging from materials, processes, and products. HACCP is a form of risk management system that is developed to ensure food safety with a preventive approach. This system is adopted to provide food safety assurance in food production process for consumers. The in-flight catering company service observed in this study is PT. Aerofood ACS Surabaya. The implementation of HACCP system in every production process has been applied by this company. However, there is still limited study to explore the implementation of the system in the company and identify any potential impediment of the system. This research is descriptive with observation method on production process of chicken oyster sauce menu. The control points used in the process of chicken oyster sauce production is by controlling the temperature upon receiving raw materials, storage system, cooking process, blast chilling, until portioning. One out of the ten of HACCP implementation stages, monitoring activity was found has not met SNI 01-4852-1998 requirement standard. Monitoring process was not implemented while checking the core temperature of the food during the cooking process. Nine other of HACCP implementations stages including of HACCP team formation, product description, drafting flow chart, hazard identification, critical conrol point determination, critical boundary determination, correction action, verification, and documentation were already in accordance with SNI requirement standard.

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