Integrated approach across prerequisite programmes and procedures based on HACCP principles

Jackowska-Tracz, Agnieszka; Tracz, M.; Anusz, Krzysztof

doi:10.21521/mw.6089

Cited by 3 publications

(3 citation statements)

References 6 publications

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“…The CCPs are designated at the stage where control can be applied to prevent or eliminate the hazard or reduce it to an acceptable level. The oPRPs are designed with reference to a product or FPE as the basic component of managing the likelihood of the introduction of food safety hazards (Jackowska‐Tracz et al., ). As previously mentioned, no CCPs are determined in the process for bfV and potential control options are based on PRPs.…”

Section: Assessmentmentioning

confidence: 99%

The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing

Koutsoumanis¹,

Álvarez‐Ordóñez²,

Bolton³

et al. 2020

EFS2

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A multi-country outbreak of Listeria monocytogenes ST6 linked to blanched frozen vegetables (bfV) took place in the EU (2015-2018). Evidence of food-borne outbreaks shows that L. monocytogenes is the most relevant pathogen associated with bfV. The probability of illness per serving of uncooked bfV, for the elderly (65-74 years old) population, is up to 3,600 times greater than cooked bfV and very likely lower than any of the evaluated ready-to-eat food categories. The main factors affecting contamination and growth of L. monocytogenes in bfV during processing are the hygiene of the raw materials and process water; the hygienic conditions of the food processing environment (FPE); and the time/Temperature (t/T) combinations used for storage and processing (e.g. blanching, cooling). Relevant factors after processing are the intrinsic characteristics of the bfV, the t/T combinations used for thawing and storage and subsequent cooking conditions, unless eaten uncooked. Analysis of the possible control options suggests that application of a complete HACCP plan is either not possible or would not further enhance food safety. Instead, specific prerequisite programmes (PRP) and operational PRP activities should be applied such as cleaning and disinfection of the FPE, water control, t/T control and product information and consumer awareness. The occurrence of low levels of L. monocytogenes at the end of the production process (e.g. < 10 CFU/g) would be compatible with the limit of 100 CFU/g at the moment of consumption if any labelling recommendations are strictly followed (i.e. 24 h at 5°C). Under reasonably foreseeable conditions of use (i.e. 48 h at 12°C), L. monocytogenes levels need to be considerably lower (not detected in 25 g). Routine monitoring programmes for L. monocytogenes should be designed following a risk-based approach and regularly revised based on trend analysis, being FPE monitoring a key activity in the frozen vegetable industry.

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Section: Assessmentmentioning

confidence: 99%

The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing

Koutsoumanis¹,

Álvarez‐Ordóñez²,

Bolton³

et al. 2020

EFS2

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“…It is a scientific, reasonable, and systematic method for hazard identification, evaluation, and control. The HAACP system ensures quality in production, processing, manufacture, and preparation of food in consumption, as well as safety during consumption [12][13].…”

Section: A Haccp Analysismentioning

confidence: 99%

Nutritional Quality and Safety Traceability System for China’s Leafy Vegetable Supply Chain Based on Fault Tree Analysis and QR Code

Dong

Stankovski

et al. 2020

IEEE Access

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Leafy vegetables are consumed in most daily diets worldwide. As living standards improve, food quality, safety requirements, and nutrition are becoming increasingly important to consumers when purchasing leafy vegetables. This study proposes an evaluation and traceability method that can be used to track the nutritional quality of leafy vegetables. Employing the principles of the Hazard Analysis and Critical Control Point (HACCP) system combined with fault tree analysis (FTA), a traceability model for the entire production and sale process of leafy vegetables is constructed. Four common leafy vegetables, spinach, rape, lettuce, and celery are examined in this research to establish a nutritional quality index system using fuzzy mathematics subordinate function method to evaluate nutritional quality. A nutritional quality and safety traceability system based on browser/server architecture and quick response (QR) code is then designed and developed for full traceability of leafy vegetable quality. This method can ensure food safety and hygiene through the control of key factors affecting food safety throughout the entire supply chain process.

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“…An efficient HACCP tactic should be founded upon a rock-solid basis of prerequisite agendas, good manufacturing practices (GMP) and standard operational procedures (SOP) [5]. Prerequisite programs afford the basic settings that are required for producing safe and high-quality food [6].…”

Section: Introductionmentioning

confidence: 99%

Hazard Analysis and Critical Control Point (HACCP) Application to Dry-Cured Pastrami in Egyptian Pastrami Factories

El-Mougy,

Abd-Elghany,

Imre

et al. 2023

Foods

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The current study established a HACCP tactic for all hazards related to Egyptian dry-cured pastrami production. All types of hazards that could occur at each production step were depicted. The fabrication steps of pastrami were originally based on the processes and conclusions presented in two previous publications by members of the research team; thus, the current scientific paper is considered a completion of the two previous publications. All operations executed and products manufactured outside the pastrami factory were excluded. The HACCP system was only applied to dry-cured pastrami production stages from receiving frozen raw meat and non-meat ingredients until packaging and storing the final product. Four CCPs were detected and taken into account. The permissible critical limits of additives and non-meat ingredients were considered. Suitable corrective actions were arranged. Regular HACCP plan review, proper recording of detected CCPs and critical limits were necessary for validation processes. Following up with the supply chain by obtaining the certified suppliers, together with the importance of the verification procedures of the elaborated HACCP plan, were essential in order to ensure the production of safe food without defects.

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Integrated approach across prerequisite programmes and procedures based on HACCP principles

Cited by 3 publications

References 6 publications

The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing

The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing

Nutritional Quality and Safety Traceability System for China’s Leafy Vegetable Supply Chain Based on Fault Tree Analysis and QR Code

Hazard Analysis and Critical Control Point (HACCP) Application to Dry-Cured Pastrami in Egyptian Pastrami Factories

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