Study of HACCP Implementation in Milk Processing Plant at Khyber Agro Pvt. Ltd in Jammu &amp; Kashmir

Jan, Tabeen; Kc, Yadav

doi:10.4172/2157-7110.1000610

Cited by 5 publications

(4 citation statements)

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“…The potential hazards associated with the dairy industry are microbiological (Tranter 1990). Consumers' demand for safe and high-quality foods is an ever-increasing and ongoing requirement (Jan et al 2016). Thus, a food safety policy and plan for implementing HACCP in dairy processing establishments are mandatory in India because most dairy foods are perishable and prone to foodborne pathogens due to mishandling and manufacturing-related malpractices (Jan et al 2016).…”

Section: Survey Results Of Haccp-certified Dairy Farmsmentioning

confidence: 99%

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Strategies for expanding HACCP certification rate using an awareness survey of dairy farmers

Chon

Koo²,

Song

et al. 2021

Int J of Dairy Tech

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This study was performed to provide baseline data for developing strategies for expanding the Hazard Analysis Critical Control Point (HACCP) certification rate using an awareness survey of dairy farmers. A 44-item questionnaire was used to survey randomly selected respondents comprising 84 HACCP-certified and 75 noncertified dairy farms. The quality of raw milk in terms of bacterial and somatic cell count in HACCP-certified farms was statistically (P < 0.05) higher compared with the milk in noncertified farms. Similarly, milk fat and milk protein were statistically (P < 0.05) superior in HACCP-certified farms. The study finds that the practical barriers to implementing HACCP include inadequate financial assistance, incentive programmes, HACCP consulting and education, consumer awareness and knowledge about HACCP-certified products, streamlined recording systems, and farm-oriented mobile operations and maintenance systems. These findings can contribute to the development strategies to increase the rate of HACCP certification of dairy farms around the world.

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Section: Survey Results Of Haccp-certified Dairy Farmsmentioning

confidence: 99%

“…Thus, a food safety policy and plan for implementing HACCP in dairy processing establishments are mandatory in India because most dairy foods are perishable and prone to foodborne pathogens due to mishandling and manufacturing‐related malpractices (Jan et al . 2016).…”

Section: Resultsmentioning

confidence: 99%

Strategies for expanding HACCP certification rate using an awareness survey of dairy farmers

Chon

Koo²,

Song

et al. 2021

Int J of Dairy Tech

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“…X terdiri dari karyawan berbagai departemen yang kompeten di bidang produksi, pemasaran, jaminan mutu, teknik, mikrobiologi pangan dan sebagainya. Sejalan dengan penelitian [17], [18] bahwa tim HACCP harus terdiri dari berbagai multidisiplin ilmu yang bertugas dalam hal pengolahan pangan, pengawasan dan penjaminan mutu, pengawasan penerapan GMP, mikrobiologi pangan, teknik, penanganan proses produksi serta pemeliharaan sarana dan prasarana pabrik. Manajer juga dilibatkan dalam anggota tim HACCP.…”

Section: Pembentukan Tim Haccpunclassified

Penerapan Hazard Analysis Critical Control Point pada Proses Produksi Udang Cooked Peeled Tail On Di PT. X

Sari

Nugroho²,

Yuliati³

2022

TMJ

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Hazard Analysis Critical Control Point (HACCP) adalah salah satu standar yang ditetapkan untuk menjamin keamanan pangan dengan menganalisis potensi bahaya yang terjadi pada proses produksi produk pangan. Penerapan HACCP merupakan suatu upaya untuk mengontrol mutu produk akhir supaya memenuhi standar yang ditetapkan yakni aman dikonsumsi dan berkualitas. PT. X merupakan salah satu perusahaan perikanan yang memproduksi udang vaname CPTO (cooked peeled tail on). Perusahaan ini telah menerapkan HACCP pada proses produksinya. Tujuan dari penelitian ini adalah menganalisis penerapan HACCP pada proses produksi udang vaname CPTO di PT. X. Metode analisis data yang digunakan adalah metode analisis deskriptif dengan pendekatan evaluatif. Terdapat 12 tahap penerapan HACCP meliputi pembentukan tim HACCP, deskripsi produk, tujuan penggunaan produk, penyusunan bagan alir produksi, konfirmasi bagan alir di lapangan, identifikasi bahaya, penentuan CCP, penentuan batas kritis masing-masing CCP, pemantauan CCP, penetapan tindakan perbaikan, penetapan prosedur verifikasi serta dokumentasi dan pencatatan. Hasil penelitian menunjukkan bahwa berdasarkan 12 poin tahapan penerapan HACCP yang diterapkan oleh PT. X pada proses produksi udang vaname (Litopenaeus vannamei) CPTO (cooked peeled tail on) seluruhnya telah sesuai dengan SNI 01-4852-1998.

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“…Hazard identification is beneficial to identify potential biological, chemical and physical hazards that may arise during each step of processing. (Jan T et al, 2016).…”

Section: On-site Verification Of Flow Diagrammentioning

confidence: 99%

IMPLEMENTING THE HACCP CONCEPT IN NIGERIAN TONGUE SOLE FISH (Cynoglossus browni) FILLETS AND MINCE PRODUCTION IN A FISH PROCESSING PLANT FOR EXPORT

Fajana

Mekuleyi

2019

IJF

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Purpose: This study was carried out in the Fish processing plant of Olokun Pisces Limited from June – November, 2018 with the primary focus on implementing Hazard Analysis Critical Control Point (HACCP) concept as a tool to ensure safety of food products. Sole fish Fillets and Mince were produced from mechanized raw processing of Nigerian tongue Sole fish (Cynoglossus browni) using the knowledge of HACCP application. Methods: The Processing Plant is owned by Olokun Pisces Limited (Lat N 60 28ˡ 24ˡˡ, Long E 30 22ˡ 50ˡˡ), a Private Fishing Company located in Otto, Lagos, Nigeria. The Company has over thirty trawlers licensed by the Federal Department of Fisheries (FDF) to fish in Nigerian Coastal waters which falls within Eastern Central Atlantic FAO Area 34. The Nigerian coastal line has eight states it shares borders with. They are Lagos, Ogun, Ondo, Rivers, Delta, Akwa Ibom, Bayelsa and Cross River States. A trawler voyage of about fifty (50) days to and fro covers the coastal waters including the eight coastal states. The study was carried out from June – November, 2018. On board frozen Cynoglossus browni is being received in bags (20kg net weight) from the trawler vessels upon arrival and stored in the cold room (with a temperature of -200C) prior to processing. Cynoglossus browni being a demersal species was caught by method of bottom trawling. Results: The HACCP concept focused on the safety of sole fish fillets and mince through a systematic and scientific approach to hazard identification, assessment and control. Preventive and control measures in dealing with identified hazards helps to eliminate or reduce hazards to acceptable levels. Pre-requisite programs consolidate the effectiveness of the HACCP in achieving safety of food products. The verification exercise confirmed that the HACCP concept implemented in the processing of Sole fish fillets and mince was adhered to and the products are safe, fit for consumption and ready for export. Unique contribution to theory, practice and policy:To achieve safety of food products requires the joint effort of the HACCP team. Hence, adequate training of the team members on recent developments and changes in the food industry is very key to consistently improve efforts to always maintain the quality brand the product is known for.

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Study of HACCP Implementation in Milk Processing Plant at Khyber Agro Pvt. Ltd in Jammu & Kashmir

Cited by 5 publications

References 0 publications

Strategies for expanding HACCP certification rate using an awareness survey of dairy farmers

Strategies for expanding HACCP certification rate using an awareness survey of dairy farmers

Penerapan Hazard Analysis Critical Control Point pada Proses Produksi Udang Cooked Peeled Tail On Di PT. X

IMPLEMENTING THE HACCP CONCEPT IN NIGERIAN TONGUE SOLE FISH (Cynoglossus browni) FILLETS AND MINCE PRODUCTION IN A FISH PROCESSING PLANT FOR EXPORT

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