Food Safety System (HACCP) as Quality Checkpoints in a Spin-Off Small-Scale Yogurt Processing Plant

Abstract

The present study describes the implementation of a food safety system in the dairy pilot plant “Gourmeticus Academicum,” a spin-off within the University of Agricultural Sciences and Veterinary Medicine of Cluj Napoca, Romania. In order to improve Hazard Analysis of Critical Control Points (HACCP) the preliminary programs were integrated into the quality management system (QMS) by monitoring the biological hazards. The process provides future specialists with good practice hands-on and educational tools. This study focused on hazard analysis, the determination and establishment of prerequisite programs, and the role of critical control points (CCPs) based on HACCP and the challenges found during the process as a critical thinking model on education programs. The determination of the CCPs in the processing of yogurt was made by applying the decision tree method. Besides, biological hazards are included as a by-control of the system’s implementation performance. For the successful implementation of HACCP principles, prerequisite programs (PRPs) and operational prerequisite programs (OPRPs) were initially implemented. This process could be challenging but feasible to be reached in small-scale food industries with remarkable results as educational tools.

Implementation of food safety management systems that comply with ISO 22000:2018 and HACCP: A case study of a postpartum diet enterprise in Taiwan

“…Studies have indicated that HACCP implementation requires the support of a robust PRP, which represents the basic conditions and activities that are necessary to maintain a hygienic environment throughout the entire food supply chain. Such conditions and activities are suitable for each phase in the production, handling, and provision of end products in the form of food safe for human consumption (Gaaloul, Riabi, & Ghorbel, 2011; Mureşan et al, 2020; Trafialek & Kolanowski, 2017). Prior to HACCP and ISO 22000:2018 implementation, the organization in this study took into account various factors such as: high‐quality or verified raw materials; competence of the food safety team; personnel hygiene and buildings; equipment and workplace sanitation; equipment maintenance and repair; and compliance with GHP Good Agricultural Practices (GAP), Good Manufacturing Practice (GMP), Good Production Practice (GPP), Good Distribution Practice (GDP), etc .…”

Global trends and research hotspots on HACCP and modern quality management systems in the food industry

“…These systems help to ensure that food products are safe and of high quality. It is stated that the implementation of Hazard Analysis and Critical Control Points (HACCP) in small-scale food processing facilities can help to improve the safety and quality of food products [ 39 ]. Also, the use of microbiological testing to ensure the safety and quality of food products is an important component of many quality management systems [ 40 ].…”

A trial for Application of Food Safety Tool (HACCP) on Small Cheese Processing Unit for Reduction of Microbiological and Chemical Contamination.

“…According to the hazard nature biological or chemical, the probability of occurrence and severity level is done (Table 2), and then the rating of hazard is calculated [4].…”

“…Principle 7 Establish documentation and record-keeping HACCP 1 , CCPs. 2 according to Mureşan et al [4]. manufacturing process, samples were taken and collected for analysis from 10 lots, before and after HACCP applying, from raw materials such as; raw milk, salt, and rennet enzyme, additionally water supply, samples were taken throughout the ten lots of production (10 samples for each).…”

“…Food poisoning outbreaks and Economic losses through all the dairy production process steps have been minimized by the development of food safety management systems (FSMSs) and standards revised by ISO [3,4].…”