HACCP Hazard Analysis

Tea is a major cultivation crop in Sri Lanka, although there many value added tea food products, Tea cake is not given much of consideration. This is mostly because tea cake is not a blooming industry in Sri Lanka`s import and export market. So there is lack of attention given in regard food safety related to tea cake industry, and also in order to protect and maintain current brand name Ceylon Tea, we produced this HACCP report with consideration of tea cake industry. In this report we discuss all main issues related to this particular industry, food safety measures, sanitizers and personnel hygiene. In the current market trend food safety is considered with high regards. In order to survive the market and deliver safe food products, the HACCP plans and ISO standards should be followed. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food. HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption

Milk and dairy products are essential components to human diet, but it is also well known to be potentially hazardous food items due to several contamination sources (equipment, personnel, additives and packaging material) during their manufacturing process in nonconforming conditions. The implementation of the Hazards Analysis and Critical Control Points (HACCP) system from production to consumption of dairy products promotes food safety and prevention of food-borne diseases. The present study discusses the implementation of the HACCP principles (focusing on the microbiological hazards) throughout the production chain of mizithra, one of the dairy products manufactured by a middle-sized dairy industry, named Cooperative Dairy industry "EVOL", sited nearby the city of Volos (central Greece). The main benefits and barriers after the application of the HACCP system in the above industry are also identified and discussed.

Blue Swimming Crab or Portunus Pelagicus is one of the most valuable fisheries commodities of Indonesia. The crab is very potential fisheries product due to its high demand on global market. On the other hand, the crab is a perishable product that is likely to spoil and decay. Therefore, it is important to apply quality assurance system to guarantee the food safety of the crab. Hazard analysis critical control points (HACCP) is a world-recognized, effective, and preventive food safety management system. This study aims to determine how the implementations of quality control in terms of the HACCP system in crabmeat plant in Cirebon, West Java, Indonesia. Method of this research was observation in production line of crabmeat pasteurized processing and interview towards employees and management. HACCP model was set up based on the actual conditions in the plant. The HACCP system was based on seven principles as follow: 1. Conduct a hazard analysis. 2. Determine the critical control points (CCPs). 3. Establish target levels and critical limit(s). 4. Establish a system to monitor the CCPs. 5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. 6. Establish procedures to verify that the HACCP system is working effectively. 7. Establish documentation concerning all procedures and keep records. The most important identified CCPs were receiving, metal detecting, seaming, pasteurizing, chilling and chill storage. Based on this research and findings, the authors recommend for implementation of HACCP system in crabmeat pasteurized processing industries.

Après la préparation des graines et l’extraction, le raffinage constitue la dernière étape pour l’obtention d’huile alimentaire comestible et détermine son niveau de qualité. HITA figure parmi les grandes industries œuvrant dans le domaine de la raffinerie à Madagascar. Se prévalant de cette renommée, elle a intérêt à produire de l'huile alimentaire de bonne qualité, donc  à mettre en place un système de gestion de la qualité où le  HACCP se trouve  le plus adéquat; son rôle étant d’identifier les dangers liés à la production de l’amont à l’aval. Néanmoins sa mise en œuvre nécessite des dispositions préalables telles que la maîtrise des anomalies et de la non-conformité durant le raffinage, ainsi que la minimisation des pertes.

A. BAHAN Bahan utama : 468 potong ikan bandeng Bahan tambahan : Nama produk Acar bandeng adalah bandeng yang diolah dengan bumbu acar. Konsumen Pasien kelas III dengan diet makanan biasa sejumlah 450 pasien. Metode pengolahan  Pengolahan Bumbu : -Menggoreng bawang putih, bawang merah, dan kemiri terlebih dahulu. Kemudian menghaluskannya bersamaan dengan jahe dan kunyit yang telah dikupas selama ± 15 menit. -Memarkan sereh yang telah disiangi dan dicuci. -Memotong bahan pelengkap (cabe merah, cabe hijau dan bawang merah). -Menggoreng bandeng dalam minyak panas kemudian meniriskan bandeng pada wadah penirisan yang terbuat dari stainless steel. -Menumis daun jeruk dan sereh hingga layu. -Menambahkan bumbu halus dan merica bubuk, kemudian menumisnya hingga harum. -Menambahkan air secukupnya kemudian mengaduk rata. -Menambahkan cuka, garam dan gula secukupnya, masak hingga mendidih. -Memasukkan bandeng yang telah digoreng. -Menambahkan bahan pelengkap (cabe merah, cabe hijau dan bawang merah), memasak hingga matang dan bumbu meresap.

HACCP adalah suatu analisis yang dilakukan terhadap bahan, produk atau proses untuk menentukan komponen, kondisi atau tahap  proses yang harus mendapatkan pengawasan yang yang ketat untuk menjamin bahwa produk  yang di hasilkan aman dan memenuhi persyaratan yang ditetapkan. Konsep HACCP dapat  dan harus diterapkan dalam seluruh rantai makanan. Aplikasi HACCP pada umumnya dilakukan penerimaan bahan baku, proses produksi, sampai dengan penyimpanan sebelum produk dipasarkan. Beberapa contoh potensi bahaya yang dapat terjadi adalah kontaminasi misalnya logam berat, pestisida dan mikotoksin yang mungkin mencemari bahan baku pada waktu produksi dan sangat sulit dihilangkan dengan proses pengolahan. Oleh kerena itu akhir – akhir ini tuntutan akan jaminan keamanan pangan terus bertambah sejalan dengan meningkatnya kesadaran masyarakat tentang kesehatan pangan yang dikonsumsinya.

El presente trabajo se realizó en la empresa “Azucarera Río Turbio, C.A” específicamente en las áreas de refinería y envasado; con el objetivo de implementar un Plan de Análisis de Peligros y Puntos Críticos de Control. Se procedió a determinar los riesgos y peligros que afectan la inocuidad del azúcar para lo cual se utilizó las directrices de la Norma COVENIN 3802:2002. Los peligros detectados fueron físicos (presencia de escorias metálicas, plagas y terrones) y biológicos (crecimiento de microorganismos). Por otro lado, se identificaron los Puntos Críticos de Control (PCC). Estos fueron: Imán y tamiz del tramo de la correa corta, imán autolimpiante, mordaza de la máquina envasadora de 50Kg, llenado de saco de 50 Kg, alimentador de la cosedora, alimentación de las tolvas de fraccionado y llenado de los paquetes de 1Kg. Se establecieron los límites críticos de control para cada PCC entre los cuales están para PCC1: 59,11g± 6,33g, PCC2: 62,19g±11,09g, PCC3: ausencia de plagas y terrones, PCC4, PCC5, PCC6 y PCC8: mohos y levaduras (ufc/10g) máximo diez (10), aeróbilos mesófilos (ufc/10g) máximo 100, PCC7: ausencia de plagas. Además se detallan las medidas preventivas y correctivas, y los procedimientos de verificación. En las líneas de envasado el turno A-01 implementó una solución de Amonio Cuaternario al 20% luego de la limpieza programada logrando una reducción de mohos y levaduras en un 40% en la tolva1 y 42,85% en la tolva 2, siendo éstos resultados satisfactorios. De la metodología usada en este trabajo se obtuvo como resultado el Plan HACCP de las áreas de refinería y envasado de la empresa que permite reducir los reprocesos, la pérdida de tiempo, y generar confianza de los consumidores por medio de la seguridad en el alimento ofrecido.

Hazard Analysys Critical Control Point (HACCP) merupakan salah satu sistem jaminan pangan  Tujuan penelitian ini untuk mengetahui alur proses pengolahan sotong utuh beku dan rantai dinginnya, mutu organoleptik dan mikrobiologi bahan baku dan produk akhir, mengetahui penerapan HACCP di PT. YSR, Menetapkan Criticl Control point (CCP) dan Mengendalikan CCP. Hasil penelitian menunjukkan proses pengolahan sotong utuh beku meliputi penerimaan bahan baku, pencucian 1, penimbangan 1, penyiangan, penimbangan 2, pencucian 2, sortasi, perendaman,  pencucian 3, penimbangan 3, pencucian 4, penyusunan dalam pan, pembekuan, penggelasan, pengemasan 1, pemeriksaan logam, pengemasan 2, penyimpanan, pemuatan serta rantai dingin sudah diterapkan dengan baik dengan menjaga suhu ≤50C. Mutu organoleptik bahan baku adalah 8 dan oganoleptik produk akhir adalah 7-8. Secara keseluruhan hasil pengujian mikrobiologi bahan baku dan produk akhir masih sesuai dengan standar yaitu ALT <500.000, uji E.coli <3, Vibrio cholerae, Vibrio parahaemoliticus dan salmonella negatif. Penerapan HACCP di PT YSR sudah dilakukan dengan baik. Hasil peneliian menetapkan CCP pada tahapan penerimaan bahan baku dengan bahaya potensial logam berat dan tahapan pemeriksaan logam dengan bahaya potensial serpihan logam. Pengendalian CCP  tahap penerimaan bahan baku yaitu dengan melakukan pemeriksaan dokumen setiap bahan baku datang dan pengendalian CCP terhadap pemeriksaan logam dengan melakukan pengawasan pada proses pengolahan yang dapat mengakibatkan produk mengandung serpihan logam serta melakukan uji test piece setiap sejam sekali untuk memastikan mesin metal detector berjalan dengan baik.
Kunci: HACCP, CCP, Mutu, Sotong, Suhu, PT.YSR

Guía orientadora para productores, procesadores y servicios de inspección 4 PREFACIO La globalización ha generado fenómenos que han repercutido en la modalidad de adquisición de alimentos, tanto por los consumidores como en las transacciones comerciales nacionales e internacionales.

Pengaruh globalisasi  perdagangan  pangan  hasil  pertanian sudah mulai meluas ke berbagai negara, dan kehadirannya tidak dapat dihindarkan. Ditinjau dari aspek keamanan pangan, globalisasi tersebut dapat memperbesar kemungkinan timbulnya bahaya yang terkandung dalam makanan yang akan dikonsumsi dan menyebarluaskan bahaya secara global pula. Oleh karena itu, akhir-akhir ini tuntutan akan jaminan keamanan pangan terus bertambah sejalan dengan meningkatnya kesadaran masyarakat tentang pentingnya kesehatan pangan yang akan dikonsumsi.
Dalam perkembangan tuntunan keamanan pangan yang lebih baik dan ditemukannya HACCP, maka dapat dirumuskan suatu sistem keamanan pangan yang mencakup pre-requisite program (persyaratan dasar), prinsip-prinsip HACCP dan program universal manajemen mutu. Yang mana HACCP merupakan salah satu pilihan pula yang digunakan dalam pengendalian sistem pengawasan dan untuk menjamin food safety yang disarankan oleh para ahli bidang keamanan pangan. GMP didefinisikan juga sebagai praktik dan syarat yang diperlukan sebelum dan selama diterapkannya HACCP dan yang memang sangat penting untuk keamanan makanan.
PT. Canning Indonesian Product (PT. CIP) merupakan salah satu industri pangan yang menerapkan HACCP dalam industrinya guna memberikan jaminan kepada konsumen akan keamanan produk yang diproduksi oleh PT. CIP.

Rumah sakit berfungsi sebagai tempat untuk pemulihan kondisi pasien dari sisi medis dan dari sisi makanan yang diolah dan diberikan kepada pasien. Pasien berhak mendapatkan diet yang bermutu dan aman, tidak terkontaminasi bahaya. Instalasi Gizi rumah sakit harus memiliki kepedulian dan tanggung jawab dari pengolahan makanan hingga akhirnya makanan disajikan kepada pasien (Wibowo, 2013). Unit gizi rumah sakit memiliki aturan tertentu dalam pengelolaan makanan yang aman dengan jumlah besar. Risiko terjadinya kontaminasi silang jauh lebih besar karena banyaknya hidangan yang dimasak atau disiapkan secara bersamaan. Seringnya, sejumlah besar makanan telah dipersiapkan berjam-jam bahkan lebih dari sehari untuk mendukung pelayanan yang cepat. Jika selama selang waktu tersebut tidak disimpan pada kondisi yang dapat mencegah pertumbuhan mikroba, sebuah bahaya akan terbentuk (Zulfana, 2008). Pasien di rumah sakit merupakan salah satu kelompok yang rentan dan lebih mudah terkena infeksi penyakit melalui makanan. Daya tahan tubuh yang rendah akan dialami oleh orang dalam keadaan sakit (Zulfana, 2008). Instalasi gizi yang terdapat di RSPAU dr. S Hardjolukito merupakan penyelenggara makan bagi pasien rawat inap. Dalam hal tersebut dipastikan makanan yang diolah harus aman, berkualitas baik dan bernilai gizi tingi. Salah satu cara pengawasan mutu makanan

Penelitian ini bertujuan untuk mengetahui penerapan GMP dan SSOP pada proses pengolahan udang vannamei (litopenaeus vannamei) Peeled Deveined Tail On (PDTO). Penelitian dilakukan bulan November 2018 sampai Desember 2018 di Unit Pengolahan Ikan di Banyuwangi. Pengujian produk bahan baku dan produk udang vannamei di Balai Karantina Ikan dan Mutu Hasil Perikanan Ketapang Banyuwangi. Metode dilakukan dengan studi kasus dan observasii mengikuti langsung seluruh alur proses, mulai dari penerimaan bahan baku hingga pemuatan. Metode analisa data dilakukan dengan analisa deskriptif. Pengamatan dilakukan pada tahapan proses pengolahan udang vannamei masak beku, penerapan rantai dingin, mutu bahan baku dan mutu produk, rendemen udang masak beku, penerapan GMP dan SSOP. Hasil penelitian menunjukkan bahwa tahapan proses pengolahan udang vannamei sesuai dengan alur proses pada SNI 3458:2016 udang masak beku, penerapkan rantai dingin telah dilakukan dengan baik dengan suhu udang bahan baku 2,7 oC. Hasil pengujian mutu organoleptik bahan baku dan produk akhir adalah 8, hasil uji mikrobiologi sesuai dengan SNI, dan hasil uji antibiotik adalah not detected. Hasil perhitungan rendemen pada proses pemotongan kepala adalah 69,31%, pengupasan 82,56%, dan pemasakan 86,38%. Unit Pengolahan Ikan telah menerapkan GMP dan SSOP dengan baik.

HACCP is a system that enables the production of safe food products through the thorough analysis of production processes, identification of all hazards that are likely to occur in the production establishment, the identification of critical points in the process at which these hazards may be introduced into product and therefore should be controlled, the establishment of critical limits for control at those points, the verification of these prescribed steps, and the methods by which the processing establishment and the regulatory authority can monitor how well process control through the HACCP plan is working. HACCP can be applied throughout the food chain from primary production to final consumption and its implementation should be guided by scientific evidence of risks to human health. As well as enhancing food safety, implementation of HACCP can provide other significant benefits. In addition, the application of HACCP systems can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety. The system does not mean the absolute elimination of pathogens, but that it did mean preventing and reducing contamination with pathogenic microorganisms to a degree that very substantially reduces and minimizes the risk of food borne illness. The history of the development of HACCP is briefly reviewed, and an example of practical application of HACCP is briefly described.

Mycotoxins are kind of major chemical hazards in food industry.A large number of fungi produce various types of Mycotoxins. Some are carcinogenic, some are mutagenic and some display both localized and systemic diseases. At least 14 mycotoxins including some Aflatoxins are identified as potential carcinogens.The exact effect of each and every mycotoxins for humans has not been identified yet, though there are some doubts as well. Most of the existing information are based on the animal trials and clinical mycology. They are secondary metabolites, produced at the end of the exponential phase and during the stationary phase of fungal life cycle. Therefore, they do not involve with the growth and metabolism of fungi.There are few kinds of mycotoxins. Aflatoxins, Ochratoxins, Alternaria toxins, Citrinin, Patulin, Penicillic acid, Sterigmatocystin, Cyclopiazoic acid, Fumonisins, Zambutoxin, Zearelenone, Trichothecenes and etc. Therefore, food producers especially fruit and vegetable based product manufacturers are highly concern about the health hazard risk associated with mycotoxins and control measures have been taken to minimize the risk.

Many in-flight caterings have met their passenger’s demands which are high quality
hygienic food services prosperously by implementation of hazard analysis critical control
point (HACCP) system in their establishment. According to this approach, one of the
Iranian in-flight catering has implemented HACCP plan as well. But there are latent
technical barriers which consist of all those practices, attitudes, and perceptions that can
negatively affect understanding of the HACCP concept and therefore resulting improper
and inefficient implementation and maintenance of the HACCP principles. They should
be recognized and examined as a primary step in the improvement of any HACCP
implementation strategy. These barriers are dissimilar from country to country or from
production to production. In this study, applied methods for overcoming some kinds of
barriers, limitations and best practices in Iranian and other foreign in-flight caterings have
been scrutinized and recognized and compared with each other.

To obtain a sustainable water catchment in the dune area of the Flemish west coast, the integration of treated domestic wastewater in the existing potable water production process is planned. The hygienic hazards associated with the introduction of treated domestic wastewater into the water cycle are well recognised. Therefore, the concept of HACCP (Hazard Analysis and Critical Control Points) was used to guarantee hygienically safe drinking water production. Taking into account the literature data on the removal efficiencies of the proposed advanced treatment steps with regard to enteric viruses and protozoa and after setting high quality limits based on the recent progress in quantitative risk assessment, the critical control points (CCPs) and points of attention (POAs) were identified. Based on the HACCP analysis a specific monitoring strategy was developed which focused on the control of these CCPs and POAs.

Mycotoxins are kind of major chemical hazards in food industry.A large number of fungi produce various types of Mycotoxins. Some are carcinogenic, some are mutagenic and some display both localized and systemic diseases. At least 14 mycotoxins including some Aflatoxins are identified as potential carcinogens.The exact effect of each and every mycotoxins for humans has not been identified yet, though there are some doubts as well. Most of the existing information are based on the animal trials and clinical mycology. They are secondary metabolites, produced at the end of the exponential phase and during the stationary phase of fungal life cycle. Therefore, they do not involve with the growth and metabolism of fungi.There are few kinds of mycotoxins. Aflatoxins, Ochratoxins, Alternaria toxins, Citrinin, Patulin, Penicillic acid, Sterigmatocystin, Cyclopiazoic acid, Fumonisins, Zambutoxin, Zearelenone, Trichothecenes and etc. Therefore, food producers especially fruit and vegetable based product manufacturers are highly concern about the health hazard risk associated with mycotoxins and control measures have been taken to minimize the risk.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

This paper brings to the fore, an analysis of the performance of Hazard analysis and Critical Control point (HACCP) certified companies in terms of sales of liquid milk. The researcher used a sample size of 100 respondents and used both probability and nonprobability sampling in choosing respondents. The major conclusion was that there is no association between HACCP certification and sales of liquid milk. The research recommended that the government should ensure that they make these certifications mandatory and assist small and medium firms to be certified as to improve quality and protect consumers. The dairy firms should also take part in consumer education on the subject of quality and benefits of certification in order to increase sales.

The HACCP system is an approach which ensures food safety and prevents hazards before they happen. In this survey-based study, the author presents and determines the awareness and barriers for HACCP practices in food business in Karachi. A lack of understanding of HACCP was identified as one of the main barriers to its implementation 45% responded that they did not heard the term HACCP before the survey which include mostly the small food businesses. Whereas the established food business who had heard the term (92.2 %) responded that their system can be more effective than it is at present. Most of the managers (95.2%) identified improved customer confidence and set the main priority as a benefit of implementing food safety system. As a conclusion, lack of awareness and support to small food businesses for implementation of HACCP or food safety system were found. It is suggested that regulatory authorities should work to publish clear and detailed HACCP guides in Karachi particularly the small food businesses like caterers' services and local restaurants. Also promote public concern towards the issue of food safety in society.

Salah satu agroindustri pengolahan pascapanen pertanian adalah agroindustri jus buah-buahan. Jus buah-buahan merupakan buah-buahan yang diproses sedemikian rupa sehingga sangat baik dikonsumsi untuk kesehatan tubuh. Saat ini industri minuman di Indonesia telah berkembang demikian pesat, salah satu faktor yang mendukung hal tersebut yaitu ketersediaan bahan baku buah-buahan, salah satu diantaranya yaitu buah mangga. Penelitian ini bertujuan untuk merancang sistem panduan HACCP yang sesuai untuk pengolahan bubur buah (puree) mangga skala pilot sebagaimana direkomendasikan dalam Standar Nasional Indonesia (SNI). Penyusunan rancangan HACCP ini berdasarkan pada 7 Prinsip dan 12 Langkah dalam sistem panduan HACCP. Hasil memperlihatkan bahwa produksi puree mangga skala pilot memiliki bahaya fisik (busuk pangkal, buah seperti berkapang dan kontaminasi benda asing), bahaya kimia (residu pestisida), dan bahaya mikrobia (infestasi serangga dan patogen dari operator seperti Streptococcus serta dari sumber air seperti Koliform dan Shigella). Oleh karena itu, penerapan sistem HACCP pada pengolahan puree mangga skala pilot sangat penting dalam tujuannya meningkatkan mutu dan menjamin keamanan puree mangga untuk langsung dikonsumsi oleh konsumen atau diolah lebih lanjut menjadi bermacam-macam produk olahannya.

As it is well known, there are three types of hazard which is has to be under taken and controlled in food industry and other industries as well. There are number of hazards that can be found in almost any workplace. There are obvious unsafe working conditions, such as unguarded machinery, slippery floors or inadequate fire precautions, but there are also a number of categories of insidious hazards (that is, those hazards that are dangerous but which may not be obvious) including:

It is widely recognized that the absence of any food safety program or system such as HACCP and ISO-22000, might lead to food poisoning among wide range of population caused by food contamination. The importance of such food safety programs or systems lies in the fact that prevents food contamination or at least minimizes risk. As it is well known, in all enhanced food safety systems, hazard analysis play major roles in order to determine the critical control points (CCPs) for different types of hazards such as biological, physical and chemical hazards, which could effects food starting from farms and ending in the stores or restaurants.

Every year,hundreds of fires occur in the forests and rangelands across the world and damage thousands hectare of trees, shrubs, and plants which cause environmental and economical damages. This study aims to establish a real time forest fire alert system for better forest management and monitoring in Golestan Province. In this study, in order to prepare fire hazard maps, the required layers were produced based on fire data in Golestan forests and MODIS sensor data.At first, the natural fire data was divided into two categories of training and test samples randomly. Then, the vegetation moisture stresses and greenness were considered using six indexes of NDVI, MSI, WDVI, OSAVI, GVMI and NDWI in natural fire area of training category on the day before fire occurrence and a long period of 15 years, and the risk threshold ofthe parameters was considered in addition to selecting the best spectral index of vegetation. Finally, the model output was validated for fire occurrences of the test category.The results showed the possibility of prediction of fire site before occurrence offire with more than 80 percent accuracy. Keywords:
Time series;MODIS sensor;Threshold;NDWI.

HACCP Hazard analysis critical control point or HACCP is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. HACCP mainly run on principles which include detailed procedure if on how an hazard is evaluated and counter measures are taken

Contamination of food and water supplies for terrorist purpose is real and current threat. Recently many governments started to protect its natural sources in order to provide safe food & water supplies by putting new roles which helps to prevent or detect any possible contamination through food handling during processing and other services. In this study, we are going to introduce a new level of hazard, which we consider as the fourth level of food hazards and could be probably the most threaten one to food safety and that is THE INTERNATIONAL FOOD TERRORISM. Also, we are going to discuss the possible ways of terrorist attacks by using biological or chemical agents, starting from farms, processing, transportation, distribution and other stages of the sophisticated and long food chain processing and services. As there are many weak points that terrorist might exploit, we are going to show the major steps for developing a Security Plan Development (SPD) which can be realized easily and efficiently by implementing the principles of hazard analyses and critical control points (HACCP).