Quality assurance requirements in produce processing

Cruz, Adriano G.; Cenci, Sérgio Agostinho; Maia, María Cristina Antun

doi:10.1016/j.tifs.2006.03.003

Cited by 63 publications

(35 citation statements)

References 20 publications

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“…This system is applied to identify the biological, chemical and physical hazards that could cause potential negative consequences to consumers' health. The main feature of HACCP is that it can be applied in any food and beverage production line and it can be adapted to the particular production conditions of any product [26]. Therefore, HACCP is considered as one of the most useful risk assessment tools, which are specifically designed for the evaluation of hazards in water utilities.…”

Section: Haccp Implementation In European Countriesmentioning

confidence: 99%

A Critical Evaluation of Water Safety Plans (WSPs) and HACCP Implementation in Water Utilities

Tsoukalas

Tsitsifli

2018

EWaS3 2018

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Abstract:The use of traditional risk management systems has proven to be insufficient to safeguard the safety of drinking water. Nowadays, it is preferable to apply preventive instead of corrective systems. Two of the most commonly used systems are the Hazard Assessment and Critical Control Points (HACCP) and the Water Safety Plans (WSPs). The major benefit of their implementation is the improvement of drinking water quality. Of course, the successful implementation of HACCP and WSPs in water utilities can be limited by a number of factors such as the lack of financial resources. However, the importance of implementation's difficulties is minimal in relation to the benefits that may result from the application of HACCP and WSPs in water utilities.

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Section: Haccp Implementation In European Countriesmentioning

confidence: 99%

A Critical Evaluation of Water Safety Plans (WSPs) and HACCP Implementation in Water Utilities

Tsoukalas

Tsitsifli

2018

EWaS3 2018

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“…The crucial role of a good agriculture system (implementing general practices to improve the food safety of fresh fruits and vegetables in the harvesting, sorting, cultivation and storage) to prevent contamination is generally recognized (Beuchat & Ryu, 1997;De Roever, 1998;da Cruz, Cenci, & Maia, 2006). Also the application of good hygienic practices be it by workers on the field, by personnel from processing industry or the consumers is also considered to be a key step in assuring the safety of fresh produce (De Roever, 1998;Brackett, 1999).…”

Section: Rapid Alert Systems Such As the Rapid Alert Systems For Foodmentioning

confidence: 99%

Food safety issues in fresh produce: Bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain

et al. 2013

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(word count = 400)In January 2011, a workshop was organized by the EU FP7 Veg-i-Trade project to capture opinions of stakeholders on food safety issues in the global fresh produce supply chain. Food safety experts from various stakeholder types in the farm-to-fork chain were represented: farmer related organizations (n=6), fresh produce processing and trading companies (n=17), retail (n=3), consumer organizations (n=2), competent authorities (n=7) and lastly research institutes and universities (n=19). The experts were grouped in nine discussion groups per type of stakeholder and asked to rank food safety issues via a scoring approach according to perceived importance from their stakeholder type point of view. Also information sources for opinion making, appropriate food safety control measures and perceived contextual factors increasingly challenging governance of food safety in fresh produce were ranked according to perceived importance. Although some differences were noted between opinions of the different stakeholders, there was in general an agreement on the main priorities in food safety of fresh produce. Bacterial pathogens were overall considered to be the most important food safety issue for fresh produce, followed by foodborne viruses, pesticide residues and mycotoxins. Alert systems such as the European Commission"s Rapid Alert System for Food and Feed (RASFF) were considered as the most important source of information of food safety issues, followed by reports of international organizations (e.g. WHO, EFSA), legislative documents (e.g. EU legislation), national reports (e.g. on monitoring hazards, foodborne outbreaks) and exchange of information between people (informal contacts).Concerning the control measures, the application of good agricultural practices (GAP) was identified to be the most important control measure to assure the safety of fresh produce, followed by the application of good hygienic practices (GHP) and the certification of food safety management systems (FSMS). Increasing international trade and globalization were overall expected to have a large impact on food safety in fresh produce. Other contextual 3 factors perceived to be important were the food safety policies by governments and the (lack of) food safety knowledge by consumers and other stakeholders of the fresh produce supply chain. Although the various stakeholder groups may conceive issues differently from their proper position in the fresh produce supply chain, no deep disagreements emerged. This type of workshop enhances interaction and communication between stakeholders and contributes to a better understanding of each other"s concerns, constraints and motivating interests to deal with the food safety of the increasingly complex and globalized fresh produce supply chain. Key wordsdiscussion group, fresh produce, food safety issue, control measures, contextual factors, information source 4 IntroductionFresh produce is an important part of a healthy diet. Its consumption is known to have a protective health effe...

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“…Companies active in the fresh and minimally processed produce sector have been using the HACCP approach for years; however, in this sector no definite inactivation step can be achieved, and efforts are mainly directed towards the reduction of potential contamination through pre-requisite programs (e.g. GMP) or partial intervention (da Cruz, Cenci, & Maia, 2006). Hazards are commonly addressed through control points (CP) to prevent the growth of pathogens, microbiological or chemical contamination (in practice also called critical prevention points).…”

Section: Monitoring System Designmentioning

confidence: 99%

“…Both types of activities are crucial for the preventive approach, since they check every step of the process for effectiveness in advance (Luning & Marcelis, 2007). They are especially important for fresh or minimally processed produce, where full intervention is not possible (da Cruz et al, 2006). An example of this is the washing of vegetables during fresh-cut processing, which is defined as partial intervention in our tool, and is often ineffectively done in practice, because factors influencing its effectiveness are not fully understood by companies and validation is ineffective (Holvoet et al, 2012;Seymour, 1999).…”

Section: Appropriateness Of Limits and Tolerances Assessment Bmentioning

confidence: 99%

“…Overall, all indicators received higher importance scores for processing, compared to primary production and trade. This could be related to the more common use of HACCP-based systems in processing companies (da Cruz et al, 2006). Indicators for the design of preventive measures received scores for importance of between 1.8 and 2.9, and for processing the scores ranged between 2.6 and 2.9.…”

Section: Indicators and Grids For The Assessment Of The System Outputmentioning

confidence: 99%

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Assessment of Food Safety Management Systems in the global fresh produce chain

Kirezieva

Jacxsens

Uyttendaele

et al. 2013

Food Research International

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Foodborne outbreaks appear to increase with more incidences linked to fresh produce and derived food products. This indicates inadequacies in Food Safety Management Systems (FSMSs), which are currently implemented in companies along the fresh produce chain. However, the information related to these inadequacies is restricted and little is known about the status of the FSMS. This paper describes the development of a tool for assessment of FSMS implemented in the fresh produce chain. The tool consists of indicators and grids to assess activities that are important for fresh produce, and the system output in terms of microbiological and chemical food safety (that is, pesticide residues and emerging mycotoxins). Three sets of indicators, one for each stage of the production chain (primary production, processing and trade), have been validated by experts and tested in companies. The tool enables an integral and comprehensive assessment of FSMS across the entire supply chain. Users of the tool can identify improvement opportunities and learn how to develop towards more advanced levels of activities. For research purposes differences in FSMS can be identified and linked to type of commodity, production system, country, etc.

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Quality assurance requirements in produce processing

Cited by 63 publications

References 20 publications

A Critical Evaluation of Water Safety Plans (WSPs) and HACCP Implementation in Water Utilities

A Critical Evaluation of Water Safety Plans (WSPs) and HACCP Implementation in Water Utilities

Food safety issues in fresh produce: Bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain

Assessment of Food Safety Management Systems in the global fresh produce chain

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