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.

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 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.

Mapeamento de processo em uma indústria de massas congeladas em Fortaleza - CE / Mapping of processe in a frozen pasta industry in Fortaleza - CE

O objetivo do estudo foi mapear o processo de fabricação do pão francês em uma indústria de massas congeladas de Fortaleza–CE. Foram realizadas análise dos documentos e ficha técnica, observação das etapas de fabricação para a elaboração do fluxo de produção, mapeamento e desenho do processo utilizando a planilha 5W2H e aplicação da árvore decisória como ferramenta para análise de perigos e pontos críticos de controle (APPCC). Quanto a identificação dos pontos críticos de controle (PCC), foram observados nas etapas de homogeneização e embalagem/detector de metais do fluxo de produção. Contudo, o estudo possibilitou ainda, a adoção das medidas de controle em tempo hábil, minimizando os riscos de contaminação do alimento, tornando-se viável a implantação do Sistema APPCC, de modo a assegurar a qualidade do produto final.

Levantamento das principais causas de sequestro de produtos no abate de aves e da frequência de Salmonella spp. em carcaças de frangos de corte com contaminação gastrintestinal visível / Survey of the main causes of products sequestered in poultry slaughter and the frequency of Salmonella spp. in broiler carcasses with visible gastrointestinal contamination

Um dos grandes desafios para a indústria avícola é a contaminação microbiológica dos produtos, principalmente por Salmonella spp. Objetivou-se avaliar as principais causas e determinar o volume produtos sequestrados devido a não conformidades nos PCC, bem como a frequência de contaminação por Salmonella spp. em produtos sequestrados por contaminação no PCC 1B, em um abatedouro frigorífico de aves registrado no SIF, no período de janeiro a maio de 2018. Foram sequestrados no total 1.122.481 kg de produto e a contaminação no PCC 1B foi responsável pelo bloqueio de 480.664 kg (42,8% do total). Das 469 amostras de produtos sequestrados para a pesquisa de Salmonella spp., 115 foram positivas, demonstrando a importância da inspeção e da aplicação dos Programas de Autocontrole para garantir a qualidade do produto e a segurança do consumidor.

Unidade de Alimentação e Nutrição hospitalar: identificação dos pontos críticos de controle e pontos de controle

Dentre os padrões de qualidade que as Unidades de Alimentação e Nutrição precisam garantir ao comensal estão a segurança microbiológica, física e química das refeições. Estes serviços precisam buscar meios para evitar que eventos adversos ocorram. Este estudo objetivou identificar os Pontos de Controle e Pontos Críticos de Controle nas etapas do processo produtivo de refeições em uma Unidade de Alimentação e Nutrição hospitalar, entre janeiro e fevereiro de 2018 utilizando lista de verificação, o protocolo preconizado pelo Guia de elaboração do plano APPCC, além de observação direta realizada in loco. Assim, encontraram-se na maioria dos setores apenas pontos de controle e as devidas medidas tomadas. Contudo, frente ao tipo de serviço apresentado, os cuidados no preparo e oferta alimentar devem ser redobrados, diante do estado de saúde apresentado pelo público a ser atendido.

Among the quality standards that the Food and Nutrition Units must guarantee to the diner are the microbiological, physical and chemical safety of meals. These services need to find ways to prevent these events from occurring. This study aimed to identify Control Points and Critical Control Points in the stages of the productive process of meals in a Hospital Nutrition and Nutrition Unit, between January and February of 2018 using a checklist, the protocol recommended by the HACCP plan elaboration guide, in addition to direct observation performed in loco. Thus, in most sectors, only control points and the appropriate measures taken were found. However, in view of the type of service presented, care in the preparation and provision of food must become more refined, given the state of health presented by the public to be attended.

Análise de Perigos e Pontos Críticos de Controle na produção de refeições industriais / Hazard Analysis and Critical Control Points in the production of industrial meals

[{"text": "O conceito de Análise de Perigos e Pontos Críticos de Controle ­ APPCC\r\né uma abordagem sistemática para garantir a qualidade e a segurança dos\r\nalimentos.O objetivo é controlar a segurança dos alimentos, planejando o\r\nsistema para evitarproblemas de ordem química, física ou biológica, envolvendo\r\nos responsáveis em tomada de decisões e registro de ocorrência. O\r\nAPPCC é aplicado em conjunto com as Boas Práticas de Fabricação ­ BPF.\r\nO objetivo deste trabalho foiimplantar o programa APPCC na produção de\r\nrefeições industriais conforme critérios, baseados no Codex Alimentarius, de\r\nmaneira a identificar os Pontos Críticos de Controle ­ PCC, limites críticos\r\nassociados aos perigos, monitoramento das operações, adoção de medidas\r\ncorretivas e registro das informações, além de realizar análises microbiológicas\r\ndas superfícies operacionais e mãos dos manipuladores. Como instrumento\r\nde avaliação, foi utilizada a técnica de swab test.Os PCC obtidos como\r\nresultados da avaliação incluíram os seguintes procedimentos: recebimento\r\ndas matérias-primas, resfriamento, descongelamento, cocção, distribuição e\r\ntransporte dos alimentos. Os perigos foram relacionados à saúde pública com\r\nlimites críticos baseados na Resolução da Diretoria Colegiada nº 216, de 15\r\nde setembro de 2004, adotada pela Agência Nacional de Vigilância Sanitária\r\n­ ANVISA (BRASIL, 2004). O resultado\r\ndas análises microbiológicas\r\ncorrespondentes aos micro-organismos\r\naeróbios viáveis variou de 104\r\na 4,4x105UFC/cm2, enquanto que,a\r\nenumeração dos coliformes totais e a\r\n45ºC ultrapassou 110 NMP/cm2.Com\r\nrelação àcontaminação por Staphylococcus\r\ncoagulase positiva, relacionada\r\ncom mãos de manipuladores, o\r\nmaior resultado obtido foi 100UFC/\r\ncm2. Medidas preventivas associadas\r\nao sucesso do plano indicam mudanças\r\nno leiaute do restaurante, ou seja,\r\nentrada independente dos fornecedores\r\nao estoque, separação da área\r\nde estocagem dos alimentos não perecíveis\r\ndaqueles que necessitam de\r\narmazenamento sob refrigeração (5\r\nºC) ou congelamento (-18 ºC), controle\r\nde temperatura de cocção, resfriamento\r\ne distribuição através de\r\ntermômetro a laser e reavaliação da\r\nfrequência de entregas de matérias-primas.(AU)", "_i": "pt"}]

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

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)

Implantação e manutenção do sistema APPCC: as barreiras que desafiam as micro e pequenas empresas / Implementation and maintenance of the HACCP system: the barriers that challenge micro and small companies

Os consumidores atuais buscam cada vez mais por alimentos seguros e as indústrias vêm se empenhando em atender às expectativas deste cliente, além de se enquadrar às especificações legais. O sistema APPCC (Análise de Perigos e Pontos Críticos de Controle) tem como foco a garantia da inocuidade dos produtos, porém ainda existem diversas barreiras para a sua implantação, principalmente nas Micro e Pequenas Empresas (MPE). O objetivo deste trabalho foi revisar os conceitos básicos relativos à Segurança dos Alimentos e identificar as principais barreiras para a implantação e manutenção do sistema APPCC nas MPE. A pesquisa foi baseada em livros técnicos específicos e em publicações científicas disponibilizadas por sites de busca referenciados, como o portal de periódicos Capes, Science Direct e Scientific Eletronic Library Online (Scielo), direcionada pelas palavras chaves. Concluiu-se que as principais barreiras para a implantação do APPCC nas MPE são a falta de conhecimento técnico e de motivação por parte dos funcionários e empresários, restrições econômicas e de tempo, além da deficiência de programas governamentais que contemplem as MPE. É necessário um maior comprometimento do setor e o desenvolvimento de políticas públicas voltadas para as MPE, que facilitem a implantação do sistema APPCC, contribuindo assim para o desenvolvimento deste segmento na fabricação de alimentos seguros.

Lineamientos para la elaboración del plan de Análisis de Peligros y Puntos Críticos de Control (HACCP) orientado a pequeños productores de queso fresco / Guidelines for the preparation of the Hazard Analysis and Critical Control Points (HACCP) plan for small producers of fresh cheese

La presente publicación describe los lineamientos para la elaboración del plan de HACCP orientado a pequeños productores de quesos frescos, como parte del "Plan para la Identificación y Prevención de Peligros Microbiológicos y de Residuos de Medicamentos Veterinarios Asociados al Consumo de Quesos Frescos Artesanales" iniciado en el 2016, a fin de identificar los peligros y riesgos relacionados a los residuos de medicamentos de uso veterinario y microbiológicos presentes en los quesos frescos artesanales, en las regiones de Cajamarca y Lima (Cañete, Lima ciudad y Huarochirí). Los Lineamientos técnicos descritos en Asimismo, constituye en una herramienta para que los pequeños productores de queso fresco puedan elaborar el Plan HACCP para los alimentos que elaboran y obtener las certificaciones sanitarias que respalden la calidad sanitaria de los productos que ofrecen al mercado nacional y por qué no, también al internacional

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.

Monitorização dos pontos críticos de controle na preparação de lanches tratados termicamente / Monitoring of critical control points in the preparation of heat-treated snacks

A Organização Mundial da Saúde (OMS) refere que, das doenças de origem alimentar, mais de 60% dos casos são decorrentes de técnicas inadequadas de processamento e por alimentos contaminados servidos em restaurantes. O objetivo deste t rabalho foi a elaboração de um plano APPCC, a partir da monitorização da temperatura de alimentos considerados críticos no processo de produção de lanches tratados termicamente em duas Unidades de Alimentação Coletiva, localizadas no estado do RS e SC respectivamente. Trata-se de um estudo de caráter observacional. A monitorização dos Pontos Críticos de Controle (PCC) seguiu os setes princípios básicos estabelecidos pelo Codex Alimentarius. Concluiu- se que os resultados desta pesquisa indicam falhas no controle da temperatura de alguns alimentos durante o processo de produção dos lanches, sendo necessário analisar os PCC e elaborar um plano de ação em busca da solução dos problemas encontrados.

The World Health Organization (WHO) states that the food-borne diseases, over 60% of cases are due to inadequate processing techniques and contaminated food served in restaurants. The objective of this work was the development of a HACCP plan, from the temperature monitoring of food considered critical in snacks production process thermally treated in two Collective Power Units, located in the state of RS and SC respectively. This is an observational study. Monitoring of PCCs followed the seven basic principles established by the Codex Alimentarius. It was concluded that the results of this research indicate failures in the temperature control of some food during the snacks production process, being necessary to analyze the Critical Control Points (CCP) and draw up an action plan seeking the solution of the problems encountered.

Implementação do plano de análise de perigos e pontos críticos de controle (APPCC) em indústria processadora de pasta de alho / Implementation of hazard analysis and critical control Point (HACCP) plan in garlic paste processing industry

O objetivo deste trabalho foi elaborar um plano APPCC para uma empresa produtora de pasta de alho. A empresa está situada na região centro oeste do estado de São Paulo, sendo fornecedora para uma grande rede de supermercados, havendo a necessidade de se adequar às exigências do cliente quanto à segurança dos alimentos. Foram feitas observações in locu, entrevistas não-estruturadas com funcionários e observação de documentação e procedimentos de operação. A empresa possui implementada as BPF, no entanto, foram observadas fragilidades no processamento da pasta de alho, em relação à saúde do consumidor, sendo apontados alguns pontos críticos. Propôs-se melhorias necessárias para um processo produtivo seguro.

The objective of this work is to elaborate a plan HACCP for a company of garlic past producing. The company is located in the area center west of the São Paulo, being supplying for a great net of supermarkets, having the need to adapt to the customer's demands. They were made observations in locu, interviews nostructured with employees and documentation observation and operation procedures. It was verified that the company possesses implemented GMP. It was observed some present fragilities in the processing of the garlic paste, in relation to the consumer's health, being pointed some critical points. Therefore necessary improvements were proposed for a safe productive process.

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.

Guía para la aplicación de los principios del sistema HACCP en la elaboración de productos de panadería / Guide for the application of the principles of the HACCP system in the manufacture of bakery products

Constituye un instrumento docente para la difusión y adopción de los principios del Sistema HACCP en la pequeña y microempresa de productos de panadería y contiene además propuestas de Buenas Prácticas de Higiene (BPH) y un Programa de Limpieza, desinfección que son los prerrequisitos para una adecuada implementación del Sistema HACCP. La presente guía ha sido adaptada a las condiciones en que se elabora el pan en las pequeñas empresas de panadería y su aplicación logrará mejorar sustancialmente el nivel higiénico sanitario del proceso de elaboración, asegurando de este modo la obtención de productos de panadería inocuos para el consumo

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.

Developing Food Safety Education Program for Employees at School Foodservice Implementing HACCP / 대한지역사회영양학회지

OBJECTIVES: This study was performed to develop a food safety education program for school foodservice employees and evaluate its effectiveness. METHODS: Food safety education programs were made into two levels; one for new employees in school foodservice and another for employees in charge of Critical Control Point (CCP) monitoring. The programs were for 40-minute-long lecture using PowerPoint. The effectiveness of these programs were assessed based on eleven evaluation items by school foodservice dieticians (n=30) and the Hazard Analysis Critical Control Point (HACCP) specialist (n=13). All statistical analyses are conducted by SPSS package program (ver 20.0). RESULTS: According to the results of evaluating the food safety education program by dietitian and HACCP specialist, the overall satisfaction score was 4.14, evaluated by 5 point scale. There were no significant difference in results of evaluation between dieticians and HACCP specialists. The score of 'it is helpful to work' and 'pictures, images and charts are pertinent to study' were higher than others while the score of 'education contents is pleasant and interesting' and 'screen is pleasant and interesting' were the lowest among all evaluation items. CONCLUSIONS: To increase the school foodservice quality, employees should be offered regular food safety education and training through effective education media including prerequisite program and HACCP manual for school foodservice.