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1

Implementation of the hazard analysis critical control point [HACCP] system to UF white cheese production line

100%
El-Hofi M., El-Tanboly E.-S., Ismail A.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2010
|
tom 09
|
nr 3
331-342
Background. HACCP, or the Hazard Analysis and Critical Control Point System has been recognised as an effective and rational means of assuring food safety from primary production through to final consumption, using a "farm to table" methodology. The application of this preventive oriented approach would give the food producer better control over operation, better manufacturing practices and greater efficiencies, including reduced wastes. Material and methods. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the UF white cheese products line before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company. Results. HACCP was introduced for the in UF White Cheese line at Misr Milk and Food, Mansoura, Egypt, for safe and good quality foods products. All necessary quality control procedures were verified for completeness and to determine if they are being implemented to required standards. A hazard analysis was conducted to identify hazards that may occur in the product cycle, Critical Control Points (CCPs) were determined to control the identified hazards. CCP signs were then posted on the factory floor. Critical limits were established at each CCP, corrective actions to be taken when monitoring indicates deviation or loss of control were established. VerificationA procedures were established to confirm that the HACCP system is working effectively. Documentation concerning all procedures and records was established and integrating HACCP with ISO 9000 under one management system was applied. Conclusions. The HACCP system in this study for UF White Cheese line manufacture is developed step-by-step based on the twelve steps mentioned in the literature review. The prerequisite program was provided to deal with some hazards before the production to simplify the HACCP plan.
2
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Implementation of hazard analysis critical control points (HACCP) in a SME: case study of a bakery

84%
Pombo Marques N. R., de Oliveira Matias J. C., dos Reis Baptista Teixeira R., Ribeiro Proenca Brojo F. M.
Polish Journal of Food and Nutrition Sciences
|
2012
|
tom 62
|
nr 4
This article provides technical details concerning the development and implementation of Hazard Analysis Critical Control Points (HACCP) in one of the largest bakeries of Cova da Beira – Portugal. A generic HACCP plan in accordance with legal requirements was made through a detailed audit and analysis of data collected in the company. It was verifi ed by overview of the HACCP system implemented in the bakery, that there was no reduction in quality of the fi nal product during the manufacturing process and the implementation of the requirements was particularly strong, having been instrumental the total commitment and sense of responsibility of all workers.
3

Vegetable products as HACCP system subject in modern gastronomy

84%
Gramza-Michalowska A., Korczak J.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2008
|
tom 07
|
nr 3
47-53
The intention of HACCP system is focusing to control at points in the operation, critical to the food safety. It is mandatory, preventative, and easy for monitoring food quality control system. Preventing the problems is the major direction of the HACCP system currently considered as one of the most efficient tools provided. Present research aimed at HACCP system adaptation and verification in production of vegetable food. The correctness of introduction and implementation of HACCP was also verified in practice. Research involved the description of selected vegetable grocery product groups and their production schemes, designation of critical control points (CCP) in the processes, the danger and identification analysis sheet. Also monitoring system, prevention and correction efforts were planned. On the basis of the obtained results chapters of HACCP book for gastronomy vegetable products were created.
4

Integrated approach across prerequisite programmes and procedures based on HACCP principles

67%
Jackowska-Tracz A., Tracz M., Anusz K.
Medycyna Weterynaryjna
|
2018
|
tom 74
|
nr 04
Food business operators are required to implement and maintain a system based on HACCP principles. The HACCP is the only food safety management system, the implementation of which is obligatory. The standards laid down by the Codex Alimentarius Commission serve as benchmarks not only for the obligatory implementation of the HACCP system principles, but also for private standards such as ISO, IFS or BRC. A voluntary implementation of private standards may lead to the wrong assumption that food companies do not necessarily have to but only may comply with the guidelines laid down by the implemented standard. The HACCP system guarantees no absolute food safety in and of itself. The underlying assumption of the HACCP system is that high-risk hazards should be controlled with the use of critical control points (CCPs). It is impossible to identify CCPs in all enterprises. In certain food businesses there are exclusively medium-risk or low-risk hazards that may be controlled with oPRPs or PRPs, respectively. The awareness on the role of critical control points and prerequisite programmes in the producer’s efforts to prevent or eliminate hazards, or to reduce them to acceptable levels, is a key for performing a comprehensive supervision. During the performance of an official control, instead of focusing exclusively on the HACCP procedures, it is reasonable to apply an integrated approach comprising both prerequisite programmes and the HACCP principles.
5

System analizy krytycznych punktow kontroli jako element systemow zarzadzania jakoscia

67%
Turlejska H.
Żywność, Żywienie a Zdrowie
|
1996
|
tom 05
|
nr 2
96-102
6

Metoda analizy krytycznych punktow kontroli jako element kontroli wewnetrznej w zakladach

67%
Turlejska H.
Biuletyn Informacyjny Instytutu Żywności i Żywienia
|
1993
|
tom 02
|
nr 2
7
7

HACCP - prawda i mity

51%
tw
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2003
|
tom 47
|
nr 12
8

Systemy zapewniania jakosci w przemysle i przetworstwie spozywczym

51%
Turlejska H.
Żywność, Żywienie a Zdrowie
|
1996
|
tom 05
|
nr 4
87-91
9

System HACCP a jakosc zywnosci

51%
Popis M.
Problemy Jakości
|
2010
|
tom 42
|
nr 12
16-20
10

HACCP - system analizy zagrozen krytycznych punktow kontrolnych dla zapewnienia bezpieczenstwa zywnosci

51%
Cwiek-Ludwicka K.
Roczniki Państwowego Zakładu Higieny
|
1995
|
tom 46
|
nr 1
39-52
Przedstawiono koncepcję systemu HACCP, uznanego za najbardziej skuteczny i jednocześnie oszczędny dla zapewnienia bezpieczeństwa żywności. Omówiono kolejne etapy systemu, sposób jego wdrażania oraz korzyści i niedogodności związane z jego stosowaniem.
11

Zagrożenia mikrobiologiczne a system HACCP

34%
Sawicki W.
Problemy Jakości
|
2012
|
tom 44
|
nr 06
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