Abstract. Food safety is a primary concern in food industry. HazardAnalysisCriticalControlPoint (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 CriticalControl Points (CCPs), a series of documentation forms, and additional documents specifically attributed to support the implementation phase of HACCP plan.
Indonesia. The potential of natural resources in Indonesia can support fisheries processing activities. These natural resources must be utilized optimally in order to increase the country's foreign exchange. With the processing of fishery products, it is expected that it will give a higher selling value to fishery products. Good processing of fishery products is processing that has gone through the stage of supervision and quality control. Quality control and supervision control must be improved in order to be able to face competition in the export activities of fisheries processing. One way to improve quality is by implementing a food safety system in the process of handling and processing to consumers in accordance with international standards. HazardControl and CriticalControl Points can be done with HazardAnalysisCriticalControlPoint (HACCP) method.
This research aims to analyze the hazards and determine the criticalcontrol points in the process of handling WGGS gurame at Kur- nia Mitra Makmur Purwakarta. Ltd, West Java. The research began in July to November 2019. The research method was carried out with a case study method and then analyzed descriptively. The research data consisted of hazardanalysis, CCP, microbiology, organo- leptic, and chemistry. Hazards that may occur in the handling of WGGS gurame are biological, physical, and chemical hazards. The result of the hazardanalysis obtained by the criticalcontrolpoint is in the washing II. Microbiological test results for raw materials worth 3.6 x 10 2 and the final product worth 2.0 x 10 2 so that they still meet quality standards and are safe for public consumption. Organoleptic testing of raw materials for WGGS gurame products showed that the raw materials used for gurame fish have good physical characteristics, odors, and textures that are still good and accepted, which is then continued for the next process. Chemical test results for raw materials are acceptable because there was no detection of antibiotic residues and small amounts of metal con- tamination.
The Greek law 487  that came into force in 2000 and the European law 852/2004 (EC Regulation 852/2004)  require that all food business, except those involved in primary production, implement Good Hygienic Practice (GHP) in combination with HazardAnalysis and CriticalControlPoint (HACCP) system. Implementation of HA- CCP, includes the implementation of the Pre-requisite Programs (PRPs) [3,4]. According to ISO22000:2005 , PRPs are the basic conditions and activities which are essential for the maintenance of a suitable and healthy environment in the various stages of foods production and for the handling and supplying of safe products and foods which are intended for human consumption. Some of the PRPs needed for the implementation of HACCP
Dairy products are essential components of the human diet, but various contaminants, e.g. microorganisms from personnel, equipment and water, or even veterinary drugs, chemical pollutants and toxins can act as causative agents for many food-borne diseases [1,2]. The systematic approach to minimize economic losses and food poisoning outbreaks from all steps in the dairy production process has been positively affected by the development of the HazardAnalysis and CriticalControlPoint (HACCP) system and standards developed by the International Organization for Standardization (ISO), such as the ISO 9000 series .
The FDA is considering HACCP (HazardAnalysisCriticalControl Points) as the new foundation for revision of the US Food Safety Assurance Program because HACCP is considered to be a science-based, systematic approach to the prevention of food safety problems. In addition, the implementation of HACCP principles permits more government oversight through requirements for standard operating procedures and additional systems for keeping records, places primary responsibility for ensuring food safety on the food manufacturer or distributor, and may assist US food companies in competing more effectively in the world market. The maintenance of a health is essential for the overall wellbeing of an individual. As HazardAnalysis and CriticalControlPoint (HACCP) is a relatively new concept in the pharmaceutical industry. The methodology has been considered to be a food safety management and it is a systematic method for the identification, assessment and control of safety hazards. The (HACCP) is a federal initiative involving the FDA, WHO, GMP, GCP, GLP. The existence and effectiveness of GCP, GLP and GMP should be assessed when drawing up HACCP plans .The present guidelines are aimed at assisting industry to develop and implement effective HACCP plans covering activities such as research and development, sourcing of materials, manufacturing, packaging, testing and distribution. HACCP plans are focused on hazards, the overall objective being to ensure that pharmaceuticals are safe for use. This proposed review will evaluate temporal trends in identification, assessment and control of safety hazards.
The problems of food safety are still a concern of the international health organization. Food can cause illness or as a medium of transmission of diseases, such as through consumption of contaminated foods or foods containing hazardous materials. The World Health Organization (WHO) states that globally there are around 960 food problems or called foodborne illnesses and 600,000 deaths in 2010 . This also occurs in Indonesia with the number of this country’s food poisoning incidences in 2010 -2014 reaching 1,218 cases. Food poisoning can be from household, catering, or school snacks . Foodborne diseases can be due to microbiological contaminations such as typhoid, cholera, dysentery, hepatitis A, etc. Food poisoning can also be caused by the use of hazardous substances such as borix acid, formaldehyde, rhodamine, methanil yellow, etc. Home-made foods are foods produced in the household scale, one of which is kerupuk. Tofu`s kerupuk made from tapioca flour and wheat flour, and tofu is a type of traditional snacks produced by some household industries in Jember District. Food safety is absolutely necessary to ensure public health. Food safety is a condition and effort needed to prevent food from contamination possibilities, such as biology, chemistry, and other objects that could disturb, detriment, and harm to human health as well as do not conflict with religion, beliefs, and community cultures so that they are safe for consumption. Everyone has a responsibility to guarantee food safety. For that, in any food chain including production, storage, transportation and distribution, food should be eligible for sanitary requirements . To meet the sanitary requirements throughout the food chain, there should be protocols carried out, such as hazardanalysis and determination of criticalcontrolpoint or called HazardAnalysisCriticalControlPoint (HACCP). HACCP is a tool to assess the hazards and establish control systems focused on prevention rather than relying on end-product testing . The HACCP system has been internationally recognized for realizing food safety and preventing foodborne illness. The purpose of this study was to conduct hazardanalysis and criticalcontrolpoint in the process of making tofu`s kerupuk, including an analysis of potential chemical hazards in the form of non-food additives such as boric acid in the final product. With the implementation
A two day water quality HazardAnalysisCriticalControl (HACCP) workshop was held on the 6 and 7 August 2013 at the University of Melbourne for the Australian Antarctic Division Davis Station direct potable reuse system Advance W ater Treatment Plant (AWTP). The workshop identified in total one hundred and twenty four water quality hazards that are likely to exist in the source water and to occur or be present at each of the system process steps. For each of the hazards the maximum risk was assessed and after consideration of the preventative or control measures to be implemented at each point within the system the residual risk was then determined. Based on the output of the hazard identification and risk assessment process the following Quality ControlPoint (QCP) and CriticalControlPoint (CCP) Plans are proposed:
water. Food safety issues in Africa are mostly centered on illnesses that are linked to poor hygiene but food hygiene in homes, schools, food industries and markets remains an area of concern. Symptoms of foodborne illnesses such as vomiting, diarrhea, fever are regarded as “common diseases” and everyone seems to know the cure and requires only going to the “chemist” to purchase self-prescribed medication. Consequences of food borne illness include adverse effects on trade and tourism, loss of earnings and productivity, unemployment and litigation. In recognition of the above, the Food Safety Act (2016), has been revised and the check list is now designed on the lines of HazardAnalysis and CriticalControlPoint (HACCP), to meet international standards.
taking the appropriate actions. This system fails for two reasons. First of all the retrospective approach is, indeed, an inspection, which can only measure an effect without identifying a mechanism and hence can never lead to management of risk. Secondly the sample numbers should be chosen randomly and in consideration of the poisson distribution. This requires an incredibly high number of samples to be tested and the, at that point useless, feed- back to the manufacturer or supplier. The intervention approach, instead, extended all along the food production, distribution and storage lines, leads to adequate consumer protection. This includes drawing up and adhering to what have been termed “codes of good manufacturing and distributing practices”. The European Union Directive 178/2002 and the resulting regulations, commonly known as “the food hygiene package”, and the more recent regu- lations laying down detailed rules for the organization of official controls on products of animal origin intended for human consumption, indicate the stages to be applied. They include the design of ways for the elimination of all identified critical sites and practices, relying on holistic quantitative risk analysis (the HACCP – hazardanalysis and criticalcontrolpoint – concept); the implementation of the required intervention steps all along the production, distribution and culinary preparation lines (the LISA – longitudinally integrated safety assurance – concept); and the meticulous codification of procedures to be followed throughout (the GMDPs – good manufacturing and dis- tribution practices – concept). Moreover, in the new cited proposal it is postulated that the general hygiene rules be extended so as to cover hygiene at the farm level. In doing so, European Community legislation on food hygiene will be provided with an instrument that covers the entire food chain, from farm to table. To achieve the required level of hygiene at farm level, it is suggested that possible hazards occurring in primary production and methods to control such hazards shall be addressed in guides to good practice.
While less well documented, developing countries bear the brunt of the problem due to the presence of a wide range of food borne diseases, including those caused by parasites. The high prevalence of diarrhoea diseases in many developing countries affirms the food safety prob- lems. Though most food borne diseases are sporadic and often not reported, food borne disease outbreaks may take on massive proportions of the population risk. For example, in 1994, an outbreak of Salmonellosis due to contaminated ice cream in the U.S.A affected an esti- mated 22,400 persons . Similarly, in 1988, an outbreak of hepatitis A, resulting from the consumption of con- taminated clams affected some 30,000 individuals [9,10]. In Zimbabwe, cholera epidemic claimed over 1,500 lives in August, 2008. Additional 29,131 suspected cases were reported. Efforts at reducing food borne disease are under way and they include enforcement of laws on food safety, health education and more importantly, the use of hazardanalysis and criticalcontrolpoint (HACCP) principles [11,12]. In Ghana food borne diseases such as cholera and typhoid fever are among the top ten diseases in most health facilities. However, there is little evidence on policy and adherence to food guidelines among stakeholders of the food industry in Ghana. The objective of the study is to assess whether food service providers in Ghana are aware of existing policy on hazardanalysis and criticalcontrolpoint (HACCP) and the extent to which they ad- here to food preparation guidelines.
The aim of the study is to establish the association between HazardAnalysis and CriticalControlPoint (HACCP) certification and sales of liquid milk in the dairy sector in Zimbabwe The study revealed that, there is no relationship between sales and HACCP certification. An average score for disagreeing is the highest pegged at 69.1% and agreeing on 19.8% , strongly agreeing at 10.8%.The sales of the business customers show that Dendairy lead in sales with 23.7% followed by Dairibord with 23.1% supports this. The consumers’ preference supports the findings from the trade customers with Dendairy being the most preferred (37.45%) followed by Dairibord (36%). With Dairibord being the only ISO certified company and not leading in these two strata, it shows that there is no relationship between HACCP certification and sales. The study therefore recommended that, in order to ensure that the companies realise the benefits of certification, there is need to educate consumers of the dairy products on the benefits of certification. This should be done to improve consumer awareness on the subject of quality and quality certifications. The government should legalise and make it mandatory for companies in the food industry to comply with the international quality standards. The government should also initiate and support certification to ensure uniformity in the industry in both small and medium players.
Abstract-- HazardAnalysisCriticalControlPoint (HACCP) system was conducted in “buff sausage” production plants of two private sausages (i.e. Industry A and Industry B) located in Kathmandu district. Hazardanalysis was conducted by observing all steps of preparations, monitoring time/temperature throughout the process and collecting samples of raw meat, ingredients, finished product (sausage) and from different steps of processing line. During the study period of May 2000 to August 2000, total 80 of these samples were microbiologically investigated. The samples were analyzed for aerobic mesophilic count, Coliforms, Staphylococcus aureus, Salmanella species, Escherichia coli, Clostridium perfringens and yeasts and molds. The highest aerobic mosophilic count, 10 6 cfu/gm in industry A and
HACCP is a useful preventative food safety system, including modern quality control inspection system. Although HACCP is not “zero risk” and does not eliminate the possibility of a hazard getting into the food product. However, HACCP is the most effective way to active food safety issue to prevent the possible hazards and to improve the process. It is a recognized systematic and preventive approach to physical, chemical, and microbial hazards through anticipation and prevention, rather than through end-product inspection and testing and thereby reducing the foodborne illness (6). HACCP system is designed to prevent the occurrence of foodborne hazards from production through manufacturing, storage and distribution of a food product by applying controls at points in a food production process where hazards could be controlled, reduced or eliminated (7). Food industry aims to assurance of safe production, the supply of adequately safe and healthy food products. Nonetheless, these aims can be achieved only by adopting a systematic and organizational structure, controlling activities, procedures and resources according to the standards of total quality systems such as ISO 9000 series and the HACCP (8). HACCP program maintains safety and wholesomeness of frozen food products such as frozen meat, chicken, and vegetables because potential hazards that may occur during processing are anticipated, evaluated, controlled, and prevented. Processing plants are required to have a HACCP plan for each product (9).
The research method used is a survey method by following the flow of the repackaging process of frozen shortfin scad products starting from the initial stage to the final product. The data obtained in the form of primary data and secondary data. Research conducted includes observing the flow process of frozen shortfin scad fish processing, analyzing potential hazards, and identifying criticalcontrol points. The data obtained were analyzed in a comparative descriptive manner. Data obtained from Komira Ltd. covers hazardanalysis, CCP, microbiology (ALT), chemistry and organoleptics at the repacking channel stage of frozen shortfin scad fish products. Data were then analyzed descriptively
ISO 22000 integrates the principles of the HazardAnalysis and CriticalControlPoint (HACCP) system and application steps developed by the Codex Alimentarius Commission to identify, prevent and control food safety hazards. HACCP systems apply a methodology with seven steps (7 HACCP principles) which are used to develop an HACCP plan. This document describes how an organization can plan the management and control of its food safety hazards. ISO 22000 gives instructions on how to combine the HACCP plan and prerequisite programs (PRPs) into a single integrated food safety management strategy. PRPs are conditions that must be established throughout the food chain (all the stages and operations involved in the production and consumption of foods) and activities and practices that must be conducted to allow a hygienic framework. PRPs must be feasible in order to provide safe food for human consumption. PRPs are what is referred to as “good practices” in hygiene, production, manufacturing, etc. The standard
The ban on patin filet imports causes threats and challenges regarding the competitiveness of domestic products, so processing companies in Indonesia need to apply food safety quality standards in order to improve product quality and have competitiveness. Processing companies need to apply GMP (Good Manufacturing Practices), SSOP (Sanitation Standard Operating Procedures), and HACCP (HazardAnalysisCriticalControlPoint) in the fisheries processing industry and are monitored continuously by the government so that products that are processed to have good food safety quality standards.
disinfection imposed by the access to outdoor areas. To monitor risk factors for diseases and to control these risks factors as a means to prevent diseases, we suggest the implementation of health management based on HazardAnalysisCriticalControlPoint (the HACCP concept). The development of a HACCP system requires the quantification of risk factors by means of epidemiological studies or alternatively by an expert panel. This paper describes a procedure for developing a HACCP system for welfare problems in organic sow herds. A panel of farm advisers assessed the impact of different risk factors on problems in organic pig production and suggested possible control points. Further work concentrates on evaluating the control points and drawing up action plans to include in the system. The advantage of HACCP in herd health management is the preventative approach focusing on risk factors. Additionally, the continuous documentation of observations and corrective actions integrated in the concept is important when evaluating the herd health management.
Any stage of food production can have an influence upon the properties of a finished foodstuff. Within HACCP, activities or operations that affect food safety are defined as control points (CPs) and a control action is an activity or operation that can either eliminate or reduce an existing hazards (or hazards) or prevent the subsequent development of an introduced hazard (or hazards). A CP that is critical to food safety is a criticalcontrolpoint (CCP). Accurate assignment of CCPs is crucial to efficient and economical deployment of monitoring, control and corrective resources (Havelaar, 1994; Bovee et al, 1997). However, this is both a complex and demanding procedure (Sperber, 1992; Tompkin, 1994), and misassignment of CCPs has been identified as a major cause of ineffective HACCP (Untermann, 1999). To simplify the procedure, CCP assignment decision trees are often used (e.g. see Mayes, 1992; CAC, 1993; ILSI, 1993; Figure 4).