Assessment of HACCP plans in standardized food safety management systems – The case of small-sized Polish food businesses

Dzwolak, W.

doi:10.1016/j.foodcont.2019.106716

Cited by 43 publications

(34 citation statements)

References 38 publications

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“…For this purpose, as shown in Appendix A, hygiene plans, work instructions, and technical and safety data sheets of in-use detergents and sanitizers were verified. Available and easily displayed work instructions enhance hygiene practices in food establishments, as food handlers tend to follow them thoroughly [35][36][37][38][39][40]. Hand hygiene specific document compliance frequencies were low (Table 3), due to the lack of hand soap or hand sanitizer specification, or to inexistent work instructions, not addressing best practices recommendations [5,18].…”

Section: Documental Assessment Of Hand Hygiene and Food Contact Surfaces Hygienementioning

confidence: 99%

Specific Hygiene Procedures and Practices Assessment: A Cross-Sectional Study in Fresh Fishery Product Retailers of Lisbon’s Traditional Food Markets

Oliveira

Rodrigues

Henriques

2021

Foods

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This study aimed to assess the compliance of specific hand hygiene and food contact surfaces hygiene in fresh fishery product retailers (FFPR) and its relation to socio-demographic characteristics that might influence the observed procedures and practices. A cross-sectional study was conducted in traditional food markets’ FFPRs (N = 74) using interviews and audits for data collection purposes. Results revealed that women were overrepresented among FFPR managers; most were over 50 years of age and had a long working experience in fish retail activities, despite a low educational level. The majority had attended training courses in food hygiene, safety, and Hazard Analysis and Critical Control Points-based procedures. Both documental assessment and hand hygiene procedures and practices verification revealed a low level of compliance. Many documents supporting hygiene practices were lacking. Several non-conforming requisites were identified related to the handwashing procedure and equipment and to glove wearing practices. A higher level of compliance was obtained in food contact surfaces hygiene procedures and practices verification, with complete hygiene procedures applied and proper cleaning of utensils and chemical products management in several cases. These findings reflect an ambiguous understanding and misconceptions related to hygiene procedures and practices, suggesting the need to improve and update FFPR food handler training regarding basic food hygiene and safety.

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Section: Documental Assessment Of Hand Hygiene and Food Contact Surfaces Hygienementioning

confidence: 99%

Specific Hygiene Procedures and Practices Assessment: A Cross-Sectional Study in Fresh Fishery Product Retailers of Lisbon’s Traditional Food Markets

Oliveira

Rodrigues

Henriques

2021

Foods

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“…It is shown that great attention should be paid to teaching the principles of HACCP to managers of enterprises [6]. Lack of support from the leadership and commitment of employees [3,[7][8][9], overly complex documentation of the system [10] are called the main barriers in the work of the FSMS. Lack of time, frequent staff changes, lack of staff motivation, complicated terminology and inadequate staff training are also obstacles for the successful implementation of HACCP [4].…”

Section: Introductionmentioning

confidence: 99%

“…Many researchers note difficulties encountered in the implementation of various principles of HACCP: during the identification and assessment of hazards, during the preparation of technological schemes [10]. There is an indication of the lack of clear logic in determining critical control points when working with the decision tree [11].…”

Section: Introductionmentioning

confidence: 99%

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Identification and analysis of difficulties in the implementation of HACCP in Russian food industry enterprises

Chernova

Bazhenova

Tsupranova³

et al. 2020

E3S Web Conf.

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The article shows the difficulties and risks that arise when implementing the HACCP system in Russian enterprises of the food industry. An expert group of specialists of different profiles and competencies identified the risks using the brainstorming method. An analysis of the risks that arise during the development and implementation of a food safety system based on the principles of HACCP showed that according to the source of occurrence, they are divided into two groups: external and internal. External risks include the risks posed by the state, which, according to experts, are the most significant. These include: poor educational work; lack of explanatory materials on the preparation and implementation of the system; lack of harmonization of HACCP requirements with the regulatory framework of the Russian Federation; complex terminology, complex presentation of information, etc. Internal risks include risks from the management and personnel of catering enterprises: a formal approach to the creation and implementation of the system, a low level of education for linear personnel, an imperfect incentive system, non-compliance with discipline in maintaining records and documents of the system, etc. The article describes actions to minimize the identified types of risks.

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“…According to Hayes, Scallan, and Wong (1997), SPC implementation in the food industry is adequate to food safety standards and is integrated to the Hazard Analysis and Critical Control Point (HACCP). This is an approach for structuring a safety system to managing, handling and preparing food (Dzwolak, 2019). HACCP serves as a framework for a security system through the management, handling, and preparation of food (Hung, Liu, Peng, Hsu, & Yu, 2015).…”

Section: Introductionmentioning

confidence: 99%

Statistical process control of the vertical form, fill and seal packaging machine in food industry

Rique

Peruchi

Rotela

et al. 2020

J Food Process Engineering

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In food industry, high variability is quite common due to seasonality of raw materials and perishable products. Statistical Process Control (SPC) is an effective methodology to reduce variability and to make predictable processes. Literature still lacks of practical approaches of SPC implementation in food operations. Thus, this paper aims to propose a SPC method for quality control of a packaging process of fruit pulp sachets. This method is based on phase I and II study of P control chart for process stability and capability assessment. In phase I, special causes of variation were found and corrected in order to prevent against recurrence. After eliminating special causes of variation, the process capability has been reported as 2 sigma quality level. In phase II, an online monitoring procedure has been implemented and there was no special causes of variation in the packaging operation, assuring process stability. Practical applications The proposed method provides to the production supervisor a very powerful and straightforward tool for quality control. Basically, if at any daily production the fraction of defectives goes below lower control limit or above upper control limit, immediately, the supervisor has to conduct the procedure for detecting special cause of variation. The proposed method was very successful for assuring process stability during online monitoring. The fraction of defectives items was remained in statistical control while the ongoing monitoring was being performed.

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Assessment of HACCP plans in standardized food safety management systems – The case of small-sized Polish food businesses

Cited by 43 publications

References 38 publications

Specific Hygiene Procedures and Practices Assessment: A Cross-Sectional Study in Fresh Fishery Product Retailers of Lisbon’s Traditional Food Markets

Specific Hygiene Procedures and Practices Assessment: A Cross-Sectional Study in Fresh Fishery Product Retailers of Lisbon’s Traditional Food Markets

Identification and analysis of difficulties in the implementation of HACCP in Russian food industry enterprises

Statistical process control of the vertical form, fill and seal packaging machine in food industry

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