The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia

Tomašević, Igor; Kuzmanović, Jelena; Anđelković, Aleksandra; Saračević, Miroslava; Stojanović, Marija M.; Đjekić, Ilija

doi:10.1016/j.meatsci.2015.12.008

Cited by 47 publications

(39 citation statements)

References 10 publications

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“…Se determinó que existe un único punto crítico de control que se da en el envasado manual, donde se debe evitar la contaminación microbiana. En varias investigaciones (Al-Busaidi et al, 2016;Tomasevic et al, 2016;Carrascosa et al, 2016;González et al, 2015;Fonceca et al, 2013) concluyeron que para la determinación de los puntos críticos de control (PPC) se puede evidenciar que según las operaciones de procesamiento donde incluye tratamientos térmicos como escaldado, pasteurización y esterilización, son considerados generalmente como PCC en el procesamiento de diferentes tipos de alimento. Sin embargo, no existen evidencias en empresas de procesamiento de legumbres secas donde el PCC se dé en el envasado manual.…”

Section: Resultados Y Discusiónunclassified

“…En varias investigaciones (Castañeda, 2016;Madrid, 2011) concluyeron que en la industria alimentaria, los manipuladores de alimentos cumplen un rol importante, ya que ellos están en contacto directo con los mismos, desde la distribución y venta de productos frescos sin envasar, durante el acopio, envasado, empacado, proceso comercialización, y demás operaciones donde se realicen en forma manual, sin posterior tratamiento que garantice la eliminación de cualquier posible contaminación proveniente del manipulador. En la actualidad diversas empresas implementan sistemas de inocuidad y calidad alimentaria, reduciendo los riesgos a lo largo de la cadena productiva, lo que redunda en la permanencia de la empresa en el mercado y mucho más aún cuando esta exporta (Barclay, 2015;Tomasevic et al, 2016). Existen trabajos publicados en la literatura científica, sobre la identificación de puntos críticos de control en las diferentes industrias (Carrascosa, 2016;Dzwolak, 2014), pero no se ha reportado la aplicación de esta técnica en una industria de legumbres secas.…”

Section: Introductionunclassified

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Analysis of hazards and critical control points in a dry pulses plant

Mechato¹,

Taica²,

Vela³

2018

Agroind. Sci.

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Section: Resultados Y Discusiónunclassified

Section: Introductionunclassified

Analysis of hazards and critical control points in a dry pulses plant

Mechato¹,

Taica²,

Vela³

2018

Agroind. Sci.

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“…In specific circumstances where local legislation is non existing, then the minimum acceptable standard should be taken from the World Health Organization Guidelines (WHO 2004), which are healthbased. WHO has also introduced the concept of Water Safety Plans (WSPs), adapted from the Hazard Analysis Critical Control Points (HACCP) concept, and requires that the hazards are identified and the suitable hurdles are put in place to reduce the risks to an acceptable level (Tomasevic et al 2016).…”

Section: Potable Watermentioning

confidence: 99%

Role of Potable Water in Food Processing

Đjekić

Tomašević

2020

Encyclopedia of the UN Sustainable Development Goals

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Cleaning is the removal of soil, food residue, dirt, grease, or other objectionable matter (CAC 2003). Disinfection is the reduction, by means of chemical agents and/or physical methods, of the number of microorganisms in the environment to a level that does not compromise food safety or suitability (CAC 2003). Its extacted from the standard. It can be rephrased as follows: Cleaning in Place (CIP) refers to cleaning of equipment by circulation of flowing chemical solutions, cleaning liquids and water rinses into, on to and over surfaces in equipment or systems without dismantling and designed for the purpose (ISO 2009). Cleaning out of place (COP) is a system where equipment is disassembled and cleaned in a tank or in an automatic washer by circulating a cleaning solution and maintaining a minimum temperature throughout the cleaning cycle (ISO 2009). Food safety refers to the assurance that food will not cause an adverse health effect for the consumer when it is prepared and/or consumed in accordance with its intended use (ISO 2018). Prerequisite program (PRP) is defined as basic conditions and activities that are necessary within the organization and throughout the chain to maintain food safety (ISO 2018). Potable water is water of a quality suitable for drinking purposes (ISO 2004). Sewage are liquid wastes from communities, which may be a mixture of domestic effluent from homes and liquid waste from industry (EPA 2020). Stormwater is water arising from precipitation and snowmelt (ISO 2019). Technological wastewater is considered as wastewater discharged from food processing activities (modified from ISO (2019)). Wastewater is water arising from any industrial (food processing) activities, discharged to the environment or sewer (ISO 2019).

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“…2011;Kafetzopoulos et al, 2011;Davies et. al., 2012;Tomasevic et al, 2015.,Is the HACCP approach which is considered as the most important monitoring technique needed to assure good safety and quality level in meet production sector.…”

Section: Figures)mentioning

confidence: 99%

Using Management Information System Approach in Verification of Haccp Application in Luncheon Production

El-Nahtawy

Allam

Moghazy

et al. 2019

Journal of Environmental Studies and Researches

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In a trail to utilize Management Information System in establishment of food/feed safety control system; a study was conducted to designs a replied quality control inspection system which can be applied in food manufacturing stockholders including official inspection authorities. Samples from Luncheon were collected from different Egyptian market sources categorized according to their hygienic and price level and were analyzed to evaluate their safety condition. Data obtained from the analysis results showed that samples collected from lower quality and price regions had higher health hazards if compared to these collected from higher quality and price regions. Results obtained from application of the used modern management information system and the mentioned quality control systems revealed that, by using these devices and inspection program (s), both the official bodies and the producers themselves can cooperate to improve the inspection/production activity to assure compliance of the end product with the safety guidelines and subsequently human/animal/environmental safety.

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The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia

Cited by 47 publications

References 10 publications

Analysis of hazards and critical control points in a dry pulses plant

Analysis of hazards and critical control points in a dry pulses plant

Role of Potable Water in Food Processing

Using Management Information System Approach in Verification of Haccp Application in Luncheon Production

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