A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas

Sun, Yi-Mei; Ockerman, Herbert W.

doi:10.1016/j.foodcont.2004.03.012

Cited by 80 publications

(15 citation statements)

References 21 publications

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“…However, HACCP system in manufacturing plants differs from the HACCP system in the food service areas due to the fact that food service contains more hazards mainly due to the time and procedures involved in preparation of a range of foods to serving of meals. The handling and assembling, holding time and temperature, reheating procedure, and hygiene of personnel are factors that make food service operations distinct from food manufacturing (Sun & Ockerman, 2005). According to Mortlock, Peters, and Griffith (1999), food manufacturers were five times more likely than retailers and four times more likely than caterers to be using HACCP.…”

Section: Hazard Analysis Critical Control Point (Haccp) In Food Servimentioning

confidence: 99%

“…According to Mortlock, Peters, and Griffith (1999), food manufacturers were five times more likely than retailers and four times more likely than caterers to be using HACCP. It should also be noted that it is harder to monitor and control the food safety in the food service sector due to the complexity of foods and the preparations involved in food service (Sun & Ockerman, 2005). A generic flow diagram for catering operations was illustrated by Griffith (2000) along with possible Critical Control Points (CCPs) in the process (Fig.…”

Section: Hazard Analysis Critical Control Point (Haccp) In Food Servimentioning

confidence: 99%

See 1 more Smart Citation

Foodborne diseases in Malaysia: A review

Soon

Singh²,

Baines

2011

Food Control

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Section: Hazard Analysis Critical Control Point (Haccp) In Food Servimentioning

confidence: 99%

Section: Hazard Analysis Critical Control Point (Haccp) In Food Servimentioning

confidence: 99%

Foodborne diseases in Malaysia: A review

Soon

Singh²,

Baines

2011

Food Control

View full text Add to dashboard Cite

“…Hazard and Operability (HAZOP) technique, however, is commonly applied in the chemical industry (Dunjó et al, 2010;Labovskỳ et al, 2008). Furthermore, Hazard Analysis and Critical Control Points (HACCP) is developed specifically for the beverage and food industry (Pierson, 2012;Sun and Ockerman, 2005). Fault tree and event tree techniques have been applied widely in the nuclear power plants and also in the chemical industry (Groso et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Process-oriented risk assessment methodology for manufacturing process evaluation

Shah

Etienne

Siadat

et al. 2016

International Journal of Production Research

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A process-oriented quantitative risk assessment methodology is proposed. Risks involved in a process and the corresponding risk factors are identified through a novel objectiveoriented risk identification approach and analyzed qualitatively in the Process FMEA. Critical risks with high RPN (risk priority number) values identified in the FMEA are incorporated in the process model for further quantitative analysis in the simulation environment. To this end, risk measures of the critical risks are determined for which data is collected during simulation execution. Using the proposed methodology as a decision-making tool, alternative scenarios are developed and compared with each other as well as with two fictive situations to elicit normalized values for the risk measures employing value function approach. To ease the decision-making process in case of multiple risk measures, a global risk indicator is developed by aggregating the individual normalized risk measures through a 2-additive Choquet Integral operator. The global risk indicator is then used to rank the alternative scenarios on the basis of desirability. The methodology is illustrated with a case study issued from parts manufacturing but is applicable to a wide range of other processes.

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“…Several aspects related to food safety have to be considered and among them the presence of micro‐organisms, parasites, viruses and their toxic products, pesticides, heavy metals, allergens, etc. have to be carefully monitored to avoid health problems 1, 2. Furthermore, these contaminants accelerate food deterioration, altering nutritional values and making it less tasty for consumers.…”

Section: Introductionmentioning

confidence: 99%

Food analysis: A continuous challenge for miniaturized separation techniques

Asensio-Ramos

Hernández-Borges

Rocco

et al. 2009

J of Separation Science

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One of the current trends of modern analytical chemistry is the miniaturization of the various tools daily used by a large number of researchers. Ultrafast separations, consumption of small amounts of both samples and reagents as well as a high sensitivity and automation are some of the most important goals desired to be achieved. For many years a large number of research laboratories and analytical instrument manufacturing companies have been investing their efforts in this field, which includes miniaturized extraction materials, sample pre‐treatment procedures and separation techniques. Among the separation techniques, capillary electromigration methods (which also include CEC), microchip and nano‐LC/capillary LC have received especial attention. Besides their well‐known advantages over other separation tools, the role of these miniaturized techniques in food analysis is still probably in an early stage. In fact, applications in this field carried out by CEC, microchip, nano‐LC and capillary LC are only a few when compared with other more established procedures such as conventional GC or HPLC. The scope of this review is to gather and discuss the different applications of such miniaturized techniques in this field. Concerning CE, microchip‐CE and CEC works, emphasis has been placed on articles published after January 2007.

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A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas

Cited by 80 publications

References 21 publications

Foodborne diseases in Malaysia: A review

Foodborne diseases in Malaysia: A review

Process-oriented risk assessment methodology for manufacturing process evaluation

Food analysis: A continuous challenge for miniaturized separation techniques

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