QGIS Application for Spatial and Temporal Visualisation of Data for Food Safety Audits in Malaysia

@#Introduction: Advancement in digital technology opens new doors for food safety auditors when it comes to performing food safety audits. Surge of Covid cases since year 2020 has seen an unprecedented switch to remote auditing by the Food Safety and Quality Programme under the arm of Ministry of Health in Malaysia. Methods: This paper presents the use of QGIS, an open-source cross-platform for geographic information system (GIS) to store, manage and visualise 2 types of data, i.e. real time data collected via a mobile device using QField, an open-source mobile application and also fixed data retrieved from existing database. New data from obtained from field sampling and surveillance presents updated information for food safety auditing and enforcement purposes. A total of 4972 datasets were obtained from the Ministry of Health’s Food Safety and Quality Division database on food factories from all 13 states and 3 federal territories in Malaysia. These datasets were transformed and stored into QGIS point layer for performing data classification analysis on clustering of HACCP, GMP and MeSTI certifications. Results: The Penang state has the most HACCP certified companies in fish and fish product category, Selangor is the highest for confectionery industry and Sabah for food services. The general output of mobile GIS provides a big picture of distribution of food safety certifications in Malaysia while more specific adoption of QField can assist in effective field work planning for enforcement officers and auditors leading to cost calculation via information on location, distance and time. Conclusion: QGIS application for spatial and temporal visualisation of data benefits the food safety auditing in Malaysia

Application of HACCP for development of quality risk management in a water purification system

Abstract The present work reports the implementation of the Hazard Analysis Critical Control Point (HACCP) methodology to analyze the water purification system of a pharmaceutical site, in order to assure the system quality and prevent failures. As a matter of fact, the use of HACCP for development and implementation of Quality Risk Management (QRM) is not usual in pharmaceutical plants and it is applied here to improve the performance of the water purification system of a polymerization pilot plant used to manufacture pharmaceutical grade polymer microparticles. Critical Control Points (CCP) were determined with the aid of a decision tree and questions were made to characterize whether identified hazards constitute actual CCPs and should be monitored. When deviations were detected, corrective actions were performed and action plans were used for following-up and implementation of corrective actions. Finally, microbiological and physicochemical parameters were analyzed and the obtained results were regarded as appropriate. Therefore, it is shown that HACCP constitutes an effective tool for identification of hazards, establishment of corrective actions and monitoring of the critical control points that impact the process and the quality of the final pharmaceutical product most significantly.

Condiciones higiénico sanitaria nutricional en comedores de Caracas, Venezuela / Hygienic-sanitary-nutritional conditions in canteens in Caracas, Venezuela

Las condiciones higiénicas, sanitarias y nutricionales de comedores institucionales son claves para proteger la salud. Objetivo. El objetivo fue evaluar estas condiciones en comedores del Área Metropolitana de Caracas entre 2016-2017. Materiales y métodos. Mediante una investigación descriptiva, se seleccionaron intencionalmente siete comedores de cuatro municipios, para evaluar sus condiciones higiénico-sanitarias, riesgos potenciales en preparación de alimentos, menús, supervisión y gestión, asimismo educación para la salud. Se emplearon formularios de comparación nacional, Código Alimentario, HACCP y escala de estimación, con observación directa estructurada. Resultados. Los resultados incluyeron cinco comedores en la categoría I, uno en la II y uno en la III, reafirmando que el número de menús, la complejidad de platos y el gran número de comidas/usuarios representan mayores riesgos para la salud, con violaciones críticas permitidas. Se registró una eficiencia higiénico general media satisfactoria (88,02%). Las fallas, enumeradas en orden decreciente fueron: protección en almacenamientos, edificaciones e instalaciones, equipo y utensilios, personal, servicios sanitarios, disposiciones generales y saneamiento ambiental. No aplicaron HACCP; hay deficiencias en buenas prácticas de preparación y manipulación según los riesgos potenciales de elaboración de comidas: control de temperatura, uniformes, hábitos higiénicos, comidas testigos, acciones correctivas. Las temperaturas indicaron control higiénico de alimentos, con mayor riesgo en reposo y pasos de refrigeración; adecuado en cocción. El manejo del menú y la alimentación fue muy bueno, pero la educación para la salud clasificó de regular a malo. Conclusiones. Se concluye que aun en crisis los comedores poseen adecuada gestión, cumpliendo la legislación en cuanto a condiciones higiénicas sanitarias, parámetros y características nutricionales de la alimentación(AU)

The hygienic, sanitary and nutritional conditions of institutional canteens are keys to protecting health. Objective. Evaluate these conditions in canteens in the Metropolitan Area of Caracas between 2016-2017. Materials and methods. Through a descriptive research, 7 canteens from four municipalities were intentionally selected to evaluate their hygienic-sanitary conditions, potential risks in food preparation, menus, supervision and management, as well as health education. National comparison forms, Food Code, HACCP and estimation scale were used, with structured direct observation. Results. The results included five dining rooms in category I, one in category II and one in category III., reaffirming that the number of menus, the complexity of dishes and the large number of meals/users represent greater health risks, with critical violations allowed. A satisfactory average overall hygienic efficiency (88.02%) was recorded. The failures, listed in decreasing order were: protection in storage, buildings and facilities, equipment and utensils, personnel, sanitary services, general provisions and environmental sanitation. They did not apply HACCP; there are deficiencies in good preparation and handling practices according to the potential risks of meal preparation: temperature control, uniforms, hygienic habits, witness meals, corrective actions. Temperatures indicated hygienic control of food, with increased risk at rest and refrigeration steps; suitable in cooking. Menu management and food was very good, but health education classified from regular too bad. Conclusions. It is concluded that even in crisis the canteens have adequate management, complying with the legislation in terms of sanitary hygienic conditions, parameters and nutritional characteristics of the food(AU)

Construction status and development strategy of GAP bases for Chinese herbal medicine / 中国中药杂志

Good agricultural practices(GAP) for Chinese herbal medicine(CHM) is the source of quality control in the production of CHM. To ensure the safety, efficacy, and quality of Chinese herbal and natural medicine, the international community has been exploring the implementation of GAP for CHM. The implementation of GAP for CHM has a far-reaching impact, and the scale planting of CHM has been expanding. However, the medicinal materials produced by the GAP bases for CHM still cannot fully meet the market demand, and the output and quality of CHM remain to be improved. This paper summarizes construction status of GAP bases for CHM.The 129 companies that passed the certification during the implementation of GAP for CHM included 196 GAP bases, forming the scale CHM production zone with Sichuan province, Yunnan province, Jilin province, Henan province, and Shandong province as the core.The total area of GAP bases for CHM in China is about 250 000-500 000 Mu(1 Mu≈667 m2), which is still less than 1% of the total production area of CHM. The international agricultural production quality management strategies are all market-oriented behaviors.Drawing on the international good agricultural and collection practice(GACP) and hazard analysis critical control point(HACCP) as well as the relevant policies of Chinese quality management of CHM, we put forward feasible suggestions for the further implementation of GAP for CHM:(1)The market rules and international experience should be followed and employed to promote GAP management of CHM and third-party implementation of GAP certification;(2)The sound development of GAP for CHM should be boosted with the HACCP management system and the revision of GAP for CHM;(3)The implementation of policies and standards should be stepped up to facilitate the building of a whole-course traceability system for the production of CHM with high quality and reasonable prices.

Application of Total Quality Management to Ensure Food Quality in Food Industry

Total Quality Management (TQM) is a managerial and managemental approach of an organization focused on quality, based on participation of all of its members and while aiming at long term benefits to the organization and consumers health. It is focused on continuous improvement of all processes approached with combined fundamental management techniques and specialized tools under quality systems. TQM is a process of managing the whole organization so that it progress in all the dimensions of products and services that are important to the consumers. It roots from the belief that mistake can be avoided or mininimised and defects can be prevented, with sole objective being the continuous process improvement. The introduction of Hazard Analysis Critical Control Point (HACCP) has signaled a shift in emphasis from resource intensive end product inspection and testing to preventive control of hazards at all the stages of food supply chain. It also identifies and controls hazards that are fundamentals for food safety. The integrated approach to implementation of ISO standards and HACCP concept is vital for management of quality and safety of dairy products hence safeguarding the customer’s requirements, ensuring that certified products conform to minimum standards set internationally. These standards ensure and enhance transparency in the development of food quality and safety procedures, thus helping to upgrade and update food safety systems. ISO laid down guidelines, codes, specifications and requirements to evolve effective TQM system.

Coping strategies for manufacturing denial of unqualified Chinese herbal pieces by labeled manufacturer / 中草药

In the process of supervision, the manufacturer often denies manufacturing the unqualified Chinese herbal pieces sampled from the seller and user. In response to this problem, this article reviews the policies and regulations for drug traceability, collects the denial manufacture of the unqualified Chinese herbal pieces by the labeled manufacturers from the national drug quality announcement, identifies the risks and critical control points with the risk management tool HACCP of ICHQ9. It is recommended to improve the legal system and traceability system for Chinese herbal pieces, investigate the source of the product involved thoroughly, strengthen the supervision of the TCM markets, sellers and users, and punish the illegal behavior jointly, which provides a reference for solving the problem.

Application of traditional Chinese medicine(TCM) traceability system based on TCM quality characteristics and HACCP system / 中国中药杂志

It is crucial to establish a complete set of traditional Chinese medicine(TCM) quality traceability management process system, in order to stabilize the pricing order of TCM market and reconstruct the transmission path of TCM quality signals. In this study, we reviewed the mature experience of food and drug supervision at home and abroad, analyzed the quality characteristics of TCM, and put forward that the quality control of TCM products can learn from the hazard analysis and critical control point(HACCP) system in food safety quality control. This study points out that the HACCP system provides not only technical guidance for the traceability management of TCM, but also ideas for improving the quality of TCM products and the safety risk control of TCM. The application of the HACCP system in TCM quality control can help establish an international dialogue platform for TCM and help realize the modernization and internationalization of TCM industry.

A Comparative Study of Job Stress, Satisfaction and Commitment of Cooking Employees in Hotel Kitchens with and without HACCP Systems / 대한지역사회영양학회지

OBJECTIVES: This study was conducted to identify differences in job stress, satisfaction and commitment of cooking employees working in hotel kitchens with and without HACCP systems. METHODS: Culinary employees of 12 five-star hotels were surveyed and 504 valid data were used for SPSS analysis. Sub factors of working environment factors (job stress, job satisfaction, and job commitment) were examined for analysis. RESULTS: The results showed that hotels that implemented the HACCP system had significantly higher values for the five sub factors of employee job stress (job demand, relationship conflict, organizational system, lack of job autonomy, and job instability; p < 0.001). For the sub factors of job satisfaction (internal and external satisfaction) statistic showed a statistically significant value in hotels that did not implement the HACCP system (p < 0.001). Job attachment and job importance, which are sub factors of job commitment, showed no difference in relation to the implementation of HACCP system, and job responsibility showed a higher p-value in hotels that did not implement HACCP (p < 0.05). CONCLUSIONS: The results of the study indicate that culinary employees working at venues with HACCP systems have more job related stress, lower job satisfaction and partially less job commitment. Based on this outcome, venues that have already implemented or are planning to implement HACCP systems should consider the implications regarding their management of employees. Managerial policies that enhance autonomy, job stability, achievement, self-development, promotion, and compensation should also be implemented. Finally, meticulous attention and high investments into the work environment and human resources are necessary.

Diseño de un programa de análisis de peligros y puntos críticos control (HACCP) para la producción de toxoide tetánico / Design of a program of hazard analysis and critical control point (HACCP) for production of Tetanus Toxoid

El toxoide tetánico es una neurotoxina modificada que induce la formación de una antitoxina protectora contra la enfermedad denominada tétanos. Este antígeno es obtenido a partir de procesos fermentativos con la bacteria anaerobia Clostridium tetani y es utilizado para la formulación de vacunas simples y combinadas inactivadas. Con el propósito de atender a las recomendaciones y regulaciones de la Organización Mundial de la Salud (OMS), el objetivo de este trabajo fue diseñar un Programa de Análisis de Peligros y Puntos Críticos de Control (HACCP) en la producción del antígeno Toxoide Tetánico, desde la recepción de la cepa certificada en el área de producción hasta el almacenamiento del toxoide tetánico purificado. Para ello, inicialmente se evaluó el cumplimiento de los prerequisitos (BPM, POES, BPL). Posteriormente, se procedió al diseño del plan HACCP mediante la ejecución de las 5 tareas preliminares y la aplicación de los 7 principios, conforme a la metodología descrita por la OMS. A partir del análisis de peligros en todas las etapas del proceso de producción del toxoide tetánico se identificaron 3 puntos críticos de control: detoxificación, filtración estéril final y almacenamiento de toxoide tetánico purificado. Se establecieron los límites críticos, los procedimientos de vigilancia, las acciones correctivas, los procedimientos de verificación y de documentación. La propuesta tiene como fin garantizar la calidad e inocuidad del producto elaborado, la protección del personal involucrado en el proceso y del medio ambiente con miras a la obtención de la certificación como laboratorio productor de vacunas

Tetanus toxoid is a modified neurotoxin that induces the formation of protective antitoxin of the disease called tetanus. This antigen is obtained from fermentation processes with anaerobic bacteria Clostridium tetani and it is used to formulate simple and combined inactivated vaccines. In order to meet the recommendations and regulations of World Health Organization (WHO), the aim of this work was to design a Program of Hazard Analysis and Critical Control Points (HACCP) in the production of antigen Tetanus Toxoid, starting from the receipt of the certified strain in the production area through the storage of purified tetanus toxoid. For this, initially fulfilling the prerequisites (GMP, SSOP and GLP) was evaluated. Subsequently, we proceeded to design HACCP plan by running 5 preliminary tasks and application of the 7 principles, according to the methodology described by WHO. From the hazard analysis at all stages of the production process of tetanus toxoid three critical control points were identified: detoxification, final sterile filtration and storage of purified tetanus toxoid. Critical limits, monitoring procedures, corrective actions, verification and documentation procedures were established. The proposal aims to assure the quality and safety of the final product, the protection of personnel involved in the process and the environment, with a view to obtaining certification as a vaccine production laboratory

electroconvulsive therapy based on HACCP / 中国实用护理杂志

Objective To explore nursing safety management path of patients treat with modified electroconvulsive therapy(MECT) to improve the quality of nursing and reduce the adverse events. Methods According to the theory of Hazard Analysis and Critical Control Point(HACCP)and the SBAR standard communicative model, design and apply nurses handover check list for patients who treat with MECT(the following are referred to as MECT form).The nurses used MECT form to evaluate and manage the risk of patients before and after MECT treatment. This was also help to control the standardization criterion of nursing before and after treatment,meanwhile reduce the risk of treatment.Analyze the data of adverse event before and after applied this MECT form. Results After applied this form for one year,the number of above levle-0 adverse events decreased from 3.51% (191/5 441) to 1.05% (61/5 817) (x2=77.856, P 0.05). Conclusion The application of MECT form improves the nursing quality of MECT treatment in psychiatric department and secure the nursing safety.

A Comparative Study of Job Stress, Satisfaction and Commitment of Cooking Employees in Hotel Kitchens with and without HACCP Systems / 대한지역사회영양학회지

OBJECTIVES: This study was conducted to identify differences in job stress, satisfaction and commitment of cooking employees working in hotel kitchens with and without HACCP systems. METHODS: Culinary employees of 12 five-star hotels were surveyed and 504 valid data were used for SPSS analysis. Sub factors of working environment factors (job stress, job satisfaction, and job commitment) were examined for analysis. RESULTS: The results showed that hotels that implemented the HACCP system had significantly higher values for the five sub factors of employee job stress (job demand, relationship conflict, organizational system, lack of job autonomy, and job instability; p < 0.001). For the sub factors of job satisfaction (internal and external satisfaction) statistic showed a statistically significant value in hotels that did not implement the HACCP system (p < 0.001). Job attachment and job importance, which are sub factors of job commitment, showed no difference in relation to the implementation of HACCP system, and job responsibility showed a higher p-value in hotels that did not implement HACCP (p < 0.05). CONCLUSIONS: The results of the study indicate that culinary employees working at venues with HACCP systems have more job related stress, lower job satisfaction and partially less job commitment. Based on this outcome, venues that have already implemented or are planning to implement HACCP systems should consider the implications regarding their management of employees. Managerial policies that enhance autonomy, job stability, achievement, self-development, promotion, and compensation should also be implemented. Finally, meticulous attention and high investments into the work environment and human resources are necessary.

Condições higienicossanitárias das instalações e dos procedimentos de elaboração e distribuição de fórmulas infantis em um lactário de um hospital de Itajaí ­ SC / Sanitary and hygienic conditions of the facilities and the procedures of elaboration and distribution of infant formulas in a lactara of a hospital of Itajaí ­ SC

Este estudo objetivou avaliar as condições higienicossanitárias das instalações e dos procedimentos de elaboração e distribuição de fórmulas infantis em um lactário de um hospital de Itajaí/SC. Foi aplicado um checklist de inspeção sanitária dividido em dados gerais e setorizados e o desenvolvimento do sistema de Análise de Perigos e Pontos Críticos de Controle (APPCC). Como complemento, foram analisadas microbiologicamente as mãos de todas as lactaristas e cinco bicos de mamadeiras coletados aleatoriamente. Os resultados obtidos demonstraram que o grupo "dados gerais" obteve o percentual de conformidade de 88,18%, classificando-se como bom. O resultado do grupo "dados setorizados" alcançou 70,76% de conformidade, com classificação regular. As contagens de micro-organismos mesófilos aeróbios confirmaram a eficácia do processo de esterilização dos bicos das mamadeiras. As contagens de Staphylococcus aureus nas mãos demonstraram que 50% (n=2) das lactaristas apresentaram colônias acima do limite estabelecido. As informações obtidas do fluxograma das mamadeiras permitiram a identificação dos Pontos Críticos de Controle - PCC nas etapas de cocção, resfriamento, manutenção 1, manutenção 2 e distribuição com base na avaliação dos ingredientes e nas etapas do processo desde o recebimento até a distribuição. Conclui-se que a contaminação microbiológica nas mãos das lactaristas, além do não respeito ao tempo de 1 hora entre a etapa de manutenção 2 e distribuição, não garante a segurança higienicossanitária necessária das mamadeiras, possibilitando possíveis surtos de Doenças Transmitidas por Alimentos (DTAs) aos lactentes. Sugere-se maior rigor na supervisão do processo, capacitação em higiene pessoal e de utensílios, além da implantação do controle de tempo principalmente nas etapas citadas.(AU)

Study on TCM Quality and Safety Based on HACCP System / 中国中医药信息杂志

This article described the current status of problems in quality and safety in TCM industry. It also emphatically discussed the quality and safety control in TCM production process. In addition, this article used the HACCP (Hazard Analysis and Critical Control Points) system to conduct a hazard analysis on TCM production process and determined the critical control points, and carried out the corresponding control measures, with a purpose to realize effective regulation and control of hazard factors and ensure TCM quality and safety.

Analysis of factors affecting customer satisfaction of HACCP applied restaurant in highway service area / 한국영양학회지

PURPOSE: The purposes of this study were to investigate food consumption practices and analyze factors that influence customer satisfaction of an HACCP applied restaurant in a highway service area. METHODS: A total of 207 customer responses were used for data analysis. Statistical analyses were conducted using the SPSS program (ver. 22.0) for χ²-test, Pearson correlation analysis, and multiple regression analysis. RESULTS: Reasons for visiting the highway area were using the restroom (86.0%), purchasing of meals or snacks (70.1%), taking a rest (58.5%), and shopping (3.4%) and selection attributes of food sold in the highway service area were food taste (48.8%), food safety (33.3%), and waiting time for meal (10.7%). According to the results of the survey, udon (66.2%) was the most preferred meal, followed by instant noodles (56.0%), kimbap (50.7%), pork cutlet (38.2%), and bibimbap (29.0%). In addition, coffee (73.4%) was the most preferred among snacks and beverages, followed by beverages (58.9%), walnut cake (53.1%), mineral water (52.2%), and hotbar (52.2%). Satisfaction evaluation scores of foods sold in the highway service area were highest for appropriate portion size, followed by food safety, menu variety, food taste, and reasonable price. Overall customer satisfaction scores regarding the restaurant in the highway service area was 3.24 out of 5 points on average. According to the results of the multiple regressing analysis, food taste (p < 0.001) and reasonable price (p < 0.01) had significant positive effects on overall customer satisfaction. CONCLUSION: To enhance customer satisfaction, restaurant managers in the highway service area should implement HACCP, improve food taste, and set up a proper price for food sold at the restaurant in the highway service area.

Panorama sobre a regulamentação do sistema APPCC em estabelecimentos de carne de aves sob inspeção federal / The regulation of the HACCP system in poultry establishments under federal inspection

Desde 2006, o Ministério da Agricultura, Pecuária e Abastecimento (MAPA) vem desenvolvendo regulamentação específica para aplicação do sistema de Análise de Perigos e Pontos Críticos de Controle (APPCC) nos matadouros de aves sob inspeção federal, incluindo diretrizes para a implantação desse programa de qualidade nas indústrias. Este artigo apresenta um panorama sobre a evolução dessa regulamentação, atualmente estagnada, e os métodos vigentes para fiscalização da aplicação do sistema APPCC em estabelecimentos de carne de aves. Dessa forma, os autores buscam facilitar a compreensão do processo regulatório por pesquisadores e técnicos da área e, com isso, incentivar esses profissionais a contribuir para o aperfeiçoamento das diretrizes governamentais.

Evaluation on HACCP prerequisite-program performance within general hospital foodservice operations / 한국영양학회지

PURPOSE: This study was conducted to examine prerequisite-program performance of the hospital foodservice operation and develop measures for improvement of prerequisite-program performance. METHODS: Data were collected through surveys administered to 168 hospital dieticians in the Seoul, Incheon, Gyeonggi-do, Daegu, and North Gyeongsang areas. Out of total questionnaires, 65 questionnaires were usable and the response rate was 38.7%. Statistical analyses were performed using the SPSS program (ver 20.0) for chi2-test and one-way ANOVA. RESULTS: According to the result of the prerequisite-program evaluation, the percentage of 'appropriate', 'needs to be improved', and 'inappropriate' was 44.6%, 47.7%, and 7.7%, respectively. The score for the 'inappropriate' group was significantly lower than that of the 'appropriate' group or 'needs to be improved' group on the food safety management (p < 0.001), preparation facility management (p < 0.001), water management (p < 0.001), and storage.transportation management (p < 0.05) parts. Holding rate of foodservice facility and equipments in the 'appropriate' group were significantly higher than in the others on convection oven (p < 0.01), air conditioner (p < 0.01), three-compartment sink (p < 0.01), hot-holding equipment (p < 0.01), cold-holding equipment (p < 0.05), exclusive thawing refrigerator (p < 0.05), and sterilizer for sanitary shoes (p < 0.05) items. CONCLUSION: To improve the quality of hospital foodservice, foodservice managers and HACCP specialists should develop and implement a prerequisite-program and a HACCP plan considering the characteristics of the hospital foodservice operation.

Application of HACCP Methodology in Drug Circulation Management of Online Pharmacies / 中国药房

OBJECTIVE:To explore the method for promoting drug circulation management of online pharmacies. METH-ODS:Hazard analysis and critical control point (HACCP) was applied to identify the critical control points (CCPs) and explore the effective method for drug circulation management of online pharmacies. RESULTS & CONCLUSIONS:According to the HAC-CP principle,four CCPs of drug circulation management of online pharmacies are supplier qualification,acceptance method,main-tenance and storage scheme and distribution system. It is suggested to adopt correct measures of drug circulation quality manage-ment of online pharmacy. Firstly,the supplier’s legal qualification should be determined and the quality of the drug should be regu-larly checked;secondly,drug retailers should improve the acceptance method of drugs and improve the sampling rate of drug;then,the three three four scientific conservation which required the medicine to be divided into three parts according to the pro-portion of 30%,30%,40% and checked monthly should be implemented to improve the storage and maintenance program;finally, the independent distribution system should be established to ensure the full process of the appearance inspection.

A Through-chain Analysis of Food Safety Hazards and Control Measures Associated with the Production and Supply of Seed Sprouts for Human Consumption.

Background: Seed sprouts contaminated with pathogenic microorganisms, such as Salmonella spp. and Shiga toxin-producing Escherichia coli (STEC) present an unacceptable health risk to consumers. An outbreak that occurred in Australia during 2005 and 2006 due to the consumption of alfalfa sprouts contaminated with Salmonella Oranienburg resulted in 141 infected cases, and cost an estimated $1.19 million to the Australian community. In Japan in 1996, consumption of radish sprouts contaminated with STEC O157:H7 affected more than 10,000 individuals. The outbreak of E. coli O104:H4 linked to the consumption of fenugreek sprouts that occurred in Europe in 2011 was an unprecedented foodborne outbreak. More than 4,000 individuals were infected by STEC O104:H4. Among them, 908 developed haemorrhagic uraemic syndrome (HUS), and 50 died of STEC infection. This demonstrates the potential food safety risk arising from seed sprouts and that the consequences can be devastating. Food Standards Australia New Zealand (FSANZ) initiated the development of a primary production and processing standard for seed sprouts in 2009 to enhance the safety of seed sprouts produced and sold in Australia. After extensive consultations with the State and Territory food safety regulators, and a thorough investigation of the Australian industry practices in producing seed sprouts for human consumption, a technical paper was prepared to inform the design of potential risk mitigation measures for a national food safety standard on seed sprout production. This technical paper described the Australian seed sprout industry, depicted the steps involved in the production of seed sprouts for human consumption, and provided an analysis of potential food safety hazards that could occur during seed sprout production and processing. A food safety standard for the production and sale of seed sprouts in Australia was finalised in November 2011. This extended abstract describes the key aspects of the technical paper. Aims: To provide technical and scientific information to support risk management decisions aimed at maximizing the safety of seed sprouts produced for human consumption in Australia. Study Design: A through-chain qualitative food safety risk analysis. Place and Duration of Study: FSANZ, Canberra, Australia, between July 2009 and January 2010. Methodology: This through-chain risk analysis was prepared upon a comprehensive review of literature available at the time on: investigations of foodborne outbreaks associated with consumption of seed sprouts; surveys of microbial contamination of seed sprouts; specific publications on crop production, seed harvest, post-harvest processing and storage of seeds; production of seed sprouts; risk assessments on seed sprouts; and regulatory guidelines published by Australian and international food safety regulatory authorities on seed sprouts. Members of the FSANZ project team conducted field studies of sprout production, lucerne crop production, lucerne seed processing, wholesale and retail sale of seed sprouts. A survey was conducted on the variety, volume and value of sprouts produced, source and quantity of seeds used to produce sprouts for human consumption, trend of consumption of seed sprouts in Australia, as well as the size and the location of sprout producers in Australia. Stakeholders were consulted through a FSANZ standard development committee with participants from State and Territory food safety regulators, peak sprout producer industry bodies, seed producers and seed processors, major food retailers, and consumer representatives. The through-chain analysis of food safety hazards associated with the production and processing of seed sprouts was prepared in line with the principles of hazard analysis critical control points (HACCP). Results: Key pathogens of concern: Among the range of biological, chemical and physical food safety hazards that were likely to be associated with seed sprouts produced for human consumption, pathogenic microorganisms represent the highest risk to consumers. Outbreaks associated with the consumption of seed sprouts contaminated with pathogenic microorganisms were seen to be frequent events in developed economies despite food regulatory interventions. The key pathogenic microorganisms of concern were Salmonella spp. and STEC. Salmonella spp. were found to be the causative pathogen almost five times more frequently than STEC. Main varieties of seed sprouts causing foodborne illness: Among the 41 reported outbreaks that occurred worldwide between 1988 and 2007 involving consumption of seed sprouts contaminated with pathogenic microorganisms, alfalfa sprouts represented 68% of the outbreaks, followed by mingbean sprouts (22%), clover sprouts (5%), radish sprouts (2%) and clover sprouts (2%). Source of pathogenic microorganisms: FSANZ divided the production and supply of seed sprouts for human consumption into eleven consecutive steps, starting with seed production in the field and ending with transportation and distribution of seed sprouts to retail establishments. This was to enable a systematic identification of the food safety hazards, sources of the hazards, specific controls that could be applied to control or eliminate food safety hazards, and the associated requirements of food safety management practices including food safety knowledge and food safety skills. Contamination of seeds by pathogenic microorganisms such as Salmonella spp. and STEC can occur during seed production, seed harvest, seed processing, seed storage and transportation. The origin of these pathogenic microorganisms is animal faeces and manure present in the field where the crop is grown. Soil for growing the seed crop, water used for irrigation, and machinery used for crop management including the harvest of seeds, can be contaminated with pathogenic microorganisms and can transfer the contamination to seeds during crop production and seed harvest. Seed processing as a post-harvest step may also contribute to seed contamination. For example, blending different harvest lots of seeds for seed cleaning can spread what was originally a localised contamination into a larger volume of seeds. Rodent, insect and bird activities in seed processing and seed storage establishments can introduce and spread pathogenic microorganisms to seeds. Provided that seeds delivered to sprout production sites are free of pathogenic microorganisms, activities of rodents, insects, and infected workers in seed receipt, storage, sprout production, sprout storage and transportation at sprouting establishment can lead to contamination of seed sprouts by pathogenic microorganisms. So is the use of contaminated water for sprouting. Much of these are also applicable to retail handling and storage of seed sprouts. Investigations into the source of sprout contamination for outbreaks that occurred between 1988 and 2007 found that in almost every case the pathogenic microorganisms causing the outbreaks were present in the seeds used for sprout production. In approximately 20% of the outbreaks, contamination in sprouting establishments was also identified as a likely source of contamination. Identified risk mitigation measures: Based on an analysis of a wide range of possible recommendations aimed at improving the safety of seed sprouts, the though-chain analysis recommended the following good agricultural practices to be implemented in the primary production phase of seeds: · Environment - soil and environment where seeds are grown for the production of seed sprouts as a human food should be suitable. · Inputs - manure, biosolids and other natural fertilisers should only be used for the growth of seed crops when a high level of pathogen reduction has been achieved; equipment (bins, containers, silos, vehicles) and machinery are maintained and used in a manner that minimises and/or avoids contamination of seeds with pathogenic microorganisms. · Protection - grazing animals and wild animals are prevented from entering the field where seeds are grown; and seed crops are protected from contamination by human, animal, domestic, industry and agricultural wastes. · Segregation - seeds produced for the production of sprouts for human consumption are segregated from seeds produced for the production of animal feed and are clearly labelled. The through-chain analysis also recommended the following components to be included in a Food Safety Program that must be effectively implemented in sprout production establishments: · Environment – the sprouting facility (including the seed storage area) should not allow access of rodents, insects, pests or animals; sprouting facility and equipment are effectively cleaned and sanitised to ensure the environment is suitable for producing ready-to-eat foods. · Input – each seed lot is tested for the presence of microbial pathogens of concern and seeds should not be used unless the testing results are negative; solid medium supporting sprout growth and water for sprouting are treated to eliminate pathogenic microorganisms; seeds are disinfected prior to sprouting to eliminate microbial pathogens. · Separation – seed rinsing and microbiological decontamination, seed germination/sprouting, and storage of seed sprouts are physically separated from each other to prevent cross contamination. · Monitoring – implement appropriate sampling/testing programs to regularly monitor microbial pathogens during and at the end of production of seed sprouts. Implementation of food safety controls on farm presents many challenges. One of the main obstacles is the inability to control environmental factors under conventional farming practices. The environment under which seeds are produced for the production of seed sprouts for human consumption should exclude animal grazing and minimise and avoid pest and wildlife interference. The cost involved in growing seeds under these conditions can be prohibitive unless s

Implementación del análisis de riesgo en la industria alimentaria mediante la metodología AMEF: enfoque práctico y conceptual / Implementing Risk Analysis in Food Industry through Modal Analysis of Effects and Failures (MAEF): Practical and Conceptual Approach / Implementação da análise de risco na indústria alimentícia mediante a Análise Modal de Efeitos e Falhas (AMEF): enfoque prático e conceitual

El análisis de riesgo mediante el Análisis Modal de Efectos y Fallas (AMEF) se aplicó y se incorporó en conjunto con el Análisis de Peligros y Puntos Críticos de Control (HACCP) para establecer la evaluación de riesgos en una maquiladora de pavo deshuesado. En este trabajo se calculó y se predijo, por medio de la significancia del riesgo, la importancia de establecer medidas preventivas en las etapas de proceso más vulnerables. El cálculo de la significancia se realizó obteniendo el Índice de Criticidad (IC). Los puntos críticos de control se establecieron con la metodología del árbol de decisiones, que se enfocó en aquellas etapas que mostraron tener los valores más altos relativos al IC. Las principales causas posibles que generan una desviación de los puntos críticos de control fueron enlistadas y analizadas a través de un análisis causa-raíz, con el uso del diagrama de Ishikawa. La integración del análisis de riesgo dentro de un plan HACCP demostró proveer amplias ventajas que facilitan el control de los procesos de manufactura y el aseguramiento de la salud pública a los consumidores finales, al generar alimentos inocuos y de alta calidad, al tiempo que mejora el desempeño operacional del ciclo productivo. Se identificaron las etapas de almacenamiento y descongelación como los principales segmentos con tendencia a mostrar altos valores de IC. Las acciones correctivas sugeridas bajaron notablemente los valores del IC por debajo del límite aceptable. Los resultados del presente estudio muestran claramente la importancia de la incorporación de un buen sistema de control sistemático para la gestión de riesgos en la industria avícola.

Risk Analysis through the Modal Analysis of Effects and Failures (MAEF) was applied and incorporated together with the Hazard and Critical Control Points Analysis (HCCPA) in order to establish the assessment of risk in a maquiladora of boneless turkey. Through risk significance, the importance of establishing preventive measures during the most vulnerable stages of the process was calculated and predicted in this paper. Significance was calculated by obtaining the Criticality Index (CI). The critical control points were established using the decision tree methodology, which was focused on those stages showing the highest values related to the CI. The main possible causes that generate a deviation from the critical control points were listed and analyzed through a root-cause analysis, using Ishikawa's diagram. The integration of risk analysis in a HCCPA plan proved to offer advantages that facilitate the control of manufacturing processes and the assurance of public health to final consumers, by generating innocuous and high quality food products and at the same time improving the operational performance of the productive cycle. The storing and thawing stages were identified as the main segments tending to show high CI values. The suggested corrective actions significantly lowered the CI values below the acceptable limit. The results of this study clearly show the importance of incorporating a good system of systematic control for risk management in the poultry industry.

A análise de risco mediante a Análise Modal de Efeitos e Falhas (AMEF) se aplicou e se incorporou em conjunto com a Análise de Perigos e Pontos Críticos de Controle (HACCP) para estabelecer a avaliação de riscos em uma maquiladora de peru desossado. Neste trabalho se calculou e se previu, através da significância do risco, da importância de estabelecer medidas preventivas nas etapas de processo mais vulneráveis. O cálculo da significância se realizou obtendo o Índice de Criticidade (IC). Os pontos críticos de controle se estabeleceram com a metodologia árvore de decisões, que se focou naquelas etapas que mostraram ter os valores mais altos relativos ao IC. As principais causas possíveis que geram um desvio dos pontos críticos de controle foram elencadas e analisadas através de uma análise causa-raiz, com o uso do diagrama de Ishikawa. A integração da análise de risco dentro de um plano HACCP demonstrou prover amplas vantagens que facilitam o controle dos processos de manufatura e a garantia da saúde pública aos consumidores finais, ao gerar alimentos inócuos e de alta qualidade, ao mesmo tempo em que melhora o desempenho operacional do ciclo produtivo. Identificaram-se as etapas de armazenamento e descongelação como os principais segmentos com tendência a mostrar altos valores de IC. As ações corretivas sugeridas bajaram notavelmente os valores do IC por baixo do limite aceitável. Os resultados deste estudo mostram claramente a importância da incorporação de um bom sistema de controle sistemático para a gestão de riscos na indústria avícola.

Isolamento de Salmonella na tecnologia de abate de suínos como subsídio para o sistema appcc / Salmonella isolation in a pig slaughtering technology as allowance for the system haccp / Aislamiento de Salmonella en la tecnología de matanza de porcinos como subsidio para el sistema appcc

A Salmonella pode estar presente em carcaças suínas ao final da tecnologia de abate, sendo que não existem procedimentos de inspeção especificamente direcionados para o controle desta bactéria, consideradas um risco potencial para a saúde pública. O objetivo do trabalho foi verificar a presença de Salmonella em carcaças suínas e caracterizar os pontos críticos de controle (PCCs) da tecnologia de abate como subsídio ao sistema APPCC. Foram realizados swabs de carcaças após a escaldagem/depilação, antes da evisceração, após evisceração e serragem da carcaça e após 24 horas de refrigeração, gerando 120 amostras (30 carcaças de cinco lotes). Isolou-se Salmonella em 53,3% dos PCs analisados, sendo 40% antes da eviscerarão e 30% após a escaldagem/depilação e evisceração/serragem. Nas carcaças resfriadas por 24 horas não foi isolada Salmonella. Os sorovares identificados foram Typhimurium (96,7 %) e Panama (3,22%). O isolamento de Salmonella reforça a necessidade de programas de monitoria da bactéria, desde as granjas até os abatedouros, enquanto o não isolamento nas carcaças resfriadas indica a importância da lavagem final e adequação da cadeia do frio, o que minimiza a contaminação pela intensificação das medidas de higiene e controle de pontos críticos para subsidiar o sistema APPCC...

Salmonella can be present in swine carcasses at the end of slaughtering and there is no specifically guided inspection procedure for the control of this bacterium, considered a potential risk for public health. The objective of this paper is to verify the presence of Salmonella in carcasses and to characterize the critical points of control (CPCs) of the slaughtering technology as a subsidy to the HACCP system. The carcasses were swabbed at different points during the slaughtering process, ant after 24 hours of refrigeration, generating 120 samples (30 carcasses from five different batches). Salmonella was isolated in 53.3% of the CPs analyzed, being 40% before evisceration and 30% after scalding/depilation and evisceration/ sawing. No Salmonella was isolated in the carcasses refrigerated for 24 hours. Typhimurium (96.7%) and Panama (3.22%) were the serovars identified. Salmonella isolation indicates the need of programs to monitor the bacterium from the farms to the slaughterhouse, while the non-isolation in the refrigerated carcasses shows the relevance of the cold chain, which minimizes the contamination by the intensification of hygiene measures and the control of critical points to subsidize the HACCP system...

La Salmonella puede estar presente en carcasas porcinas al final de la matanza, siendo que no existen procedimientos de inspección específicamente direccionados para el control de esta bacteria, consideradas un riesgo potencial a la salud pública. El objetivo del trabajo ha sido verificar la presencia de Salmonella en carcasas porcinas y caracterizar los puntos críticos de control (PCCs) en la tecnología de matanza como subsidio al sistema APPCC. Se han realizado swabs de carcasas tras escaldadura/depilación, antes de evisceración, después de la evisceración y serrín de la carcasa y después de 24 horas de refrigeración, generando 120 muestras (30 carcasas de cinco lotes) Se ha aislado Salmonella en 53,3% de los PCs analizados, siendo 40% antes de evisceración y 30% después de la escaldadura/depilación y evisceración/serrín. En las carcasas enfriadas por 24 horas no se ha aislado Salmonella. Los serovares identificados fueron Typhimurium (96,7%) y Panama (3,22%). El aislamiento de Salmonella refuerza la necesidad de programas de monitoria de la bacteria, desde las granjas hasta los mataderos, el no aislamiento en las carcasas enfriadas indica la importancia del lavado final y adecuación de la cadena del frío, lo que minimiza la contaminación por la intensificación de las medidas de higiene y control de puntos críticos para subsidiar el sistema APPCC...