Evaluating suppliers of spices, casings and packaging to a meat processing plant using food safety audits data gathered during a 13-year period

Jakubowska-Gawlik, Katarzyna; Kolanowski, Wojciech; Trafiałek, Joanna

doi:10.1016/j.foodcont.2021.108138

Cited by 10 publications

(6 citation statements)

References 56 publications

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“…The same observation concerned the packaging and managing allergens. There are results presenting non-compliance with the safety of food packaging [43], or managing allergens [49,55,56] which was observed before but not after the certification in the industry under study.…”

Section: Discussionmentioning

confidence: 96%

“…However, the benefits usually compensate for implementation costs [69]. Periodic inspections of compliance with food safety requirements are necessary, especially in the case of a food export company [52,56]. Because the assessment checklist we prepared was based on the ISO 22000 and FSVP requirements, it could be useful for food producers exporting their products to developed countries like the U.S. and the E.U.…”

Section: Discussionmentioning

confidence: 99%

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Assessing Food Safety Compliance in a Small-Scale Indian Food Manufacturer: Before and after Certification of the Food Safety Management System and Foreign Supplier Verification Program

Sasikumar Nair,

Mazurek-Kusiak,

Trafialek

et al. 2023

Applied Sciences

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The implementation of food safety management systems has a great influence on global food safety and security, especially for developing nations. The principles of the Hazard Analysis and Critical Control Points are crucial for food safety and are the basis of food safety management systems. The purpose of this study was to assess the food safety management systems of a selected small-sized food company in India, both before and after certification of the International Organization for Standardization (ISO) 22000 and the Foreign Supplier Verification Program (FSVP). This company manufactured traditional fried vegetable snacks using manual processing. The effectiveness of these certifications was assessed through direct audit. The integrated FSVP and ISO 22000 audit checklist were elaborated and applied in this study. It was shown that the certification significantly improved (97.14%) food safety system conformity in the company in question. Before certification, many non-compliances were found, especially for HACCP implementation. After certification, the only non-conformity concerned pest control. The integrated FSVP and ISO 22000 audit checklist used for the assessment enabled an evaluation of several factors: the food quality and safety compliance level, the effectiveness of certification, and the readiness of the small-sized Indian snack producer to develop the export of their products to the U.S. and other developed countries. It was shown that certification enabled a small-sized Indian food producer to meet the requirements of ISO 22000 and FSVP, which are the prerequisites for exporting to the U.S. and other developed countries.

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Section: Discussionmentioning

confidence: 96%

Section: Discussionmentioning

confidence: 99%

Assessing Food Safety Compliance in a Small-Scale Indian Food Manufacturer: Before and after Certification of the Food Safety Management System and Foreign Supplier Verification Program

Sasikumar Nair,

Mazurek-Kusiak,

Trafialek

et al. 2023

Applied Sciences

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“…55 Господарського кодексу України [7], застосування процедур для підтримання гігієни, згідно Наказу від 01.10.2012 № 590 «Про затвердження Вимог щодо розробки, впровадження та застосування постійно діючих процедур, заснованих на принципах Системи управління безпечністю харчових продуктів (НАССР)» [8]. Це програмипередумови, які охоплюють процеси будівництва та проектування будівель і споруд; планування приміщень, в тому числі робочих місць і приміщень для персоналу; підведення повітряних, водних, електро-та газопостачання, освітлення та інших комунікацій; боротьба з шкідниками, видалення відходів та стічних вод, допоміжні послуги; придатність обладнання та його доступність для очищення, обслуговування та профілактичного обслуговування; приймання вхідних матеріалів, зберігання, транспортування та переробка продукції; заходи щодо запобігання перехресному забрудненню; очищення та дезінфекція; особиста гігієна персоналу; безпечність води, льоду, пари, допоміжних матеріалів; процес схвалення та надійність постачальників [9]; маркування харчових продуктів та поінформованість споживачів тощо.…”

Section: рис 1 -процес управління ризиком [6]unclassified

The Use of the Насср System in the Production of Meat Products With Chlorella Microalgae

Kozhemiaka,

Peshuk,

Petrenko

2023

Вісник НТУ "ХПІ"

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In the 21st century, the lack of protein and important nutrients in the diet has become a pressing issue for humanity, prompting scientists around the world to look for alternatives and develop new food products. At the same time, the government is actively pursuing a policy that protects consumers from low-quality and unsafe food. One of these tools is the introduction of the HACCP food safety management system at food companies, which is a preventive method of preventing the negative impact of hazardous factors on the human body and the spread of food-related diseases. In this aspect, attention is focused on the hazards that can affect meat pates using the microalgae Chlorella during the cooking process. Chlorella contains macro- and micro-nutrients that are essential for the proper functioning of the body. Chlorella microalgae was used in the form of a powder (food additive) and a Chlorella wellness drink Ukrainian-made. All stages of the process were analysed, and potential hazards, causes or sources of pollution were considered at each stage. In the process of identifying risks, a risk analysis diagram and a decision tree diagram were used. The flowchart of the technological process of making meat pates with Chlorella was built. The parameters of control critical points (storage temperature of raw materials, finished products, temperature regimes of cooking) were determined, and critical limits were set for control critical points, the exceeding of which will lead to the emergence of biological hazards. For those process steps where it is impossible or impractical to measure parameters, we have defined precondition operating programs to manage hazards. The connection between preventive methods that affect safety and obtaining a food product with specified quality characteristics, which is the basis of the state policy of Ukraine in the field of healthy nutrition, where preserving and promoting public health is a priority, was established.

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“…Not only the legal requirements for organic food production, but also various aspects of food safety, including the effectiveness of self-control systems, need to be considered by organic producers and processors. There are many materials (publications, manuals, guides) available re-ferring to food safety for conventional food products [19][20][21][22][23][24][25] and knowledge about food safety among conventional food producers and even consumers [26][27][28]. However, there is an extremely limited number of educational resources available for organic food safety teaching.…”

Section: Introductionmentioning

confidence: 99%

Assistance Needed for Increasing Knowledge of HACCP Food Safety Principles for Organic Sector in Selected EU Countries

et al. 2023

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There are numerous food safety aspects that must be taken into consideration by organic food producers and processors to ensure the safety and quality of their products. The application of Hazard Analysis and Critical Control Point (HACCP) principles, together with the implementation of good hygiene practices (GHP), ensures that food safety and process hygiene criteria are met. This study was based on a survey conducted among 316 producers and processors representing the organic food sector in five European countries (Croatia, Estonia, Germany, Italy and Poland). The knowledge and experience of organic food operators with HACCP systems were evaluated. Moreover, their needs and expectations towards assistance (training, guidance materials) that could improve the level of knowledge and compliance with respective food safety rules and regulations were assessed. The need for support on a number of issues related to food safety and guidance documents on the application of HACCP principles were also identified. This study provides highlights of the application of HACCP principles, with particular focus on identifying priorities and needs for two types of food operators (food producers and food processors). Although most of the surveyed food operators were confirmed to have basic knowledge regarding the HACCP system, there was a lack of understanding of the system principles. The needs and expectations varied among the studied countries and types of organic operators. Recognition of the full potential of the HACCP system requires assistance, particularly in the preparation of documents and records. Further research is needed to understand the implications of these findings and to identify effective strategies to improve the HACCP knowledge of food operators.

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Evaluating suppliers of spices, casings and packaging to a meat processing plant using food safety audits data gathered during a 13-year period

Cited by 10 publications

References 56 publications

Assessing Food Safety Compliance in a Small-Scale Indian Food Manufacturer: Before and after Certification of the Food Safety Management System and Foreign Supplier Verification Program

Assessing Food Safety Compliance in a Small-Scale Indian Food Manufacturer: Before and after Certification of the Food Safety Management System and Foreign Supplier Verification Program

The Use of the Насср System in the Production of Meat Products With Chlorella Microalgae

Assistance Needed for Increasing Knowledge of HACCP Food Safety Principles for Organic Sector in Selected EU Countries

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