Risk management for food and beverage industry using Australia/New Zealand 4360 Standard

Kristina, Sonna; Wijaya, B M

doi:10.1088/1757-899x/277/1/012025

Cited by 4 publications

(3 citation statements)

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“…Good agricultural and manufacturing practices, hazard analysis and critical control points (established within beverage industries) will serve their purpose as long as fungal and mycotoxin contamination analysis (a biological and chemical hazard, respectively) are considered part of quality control [99,[260][261][262][263]. At least one report has described how to apply a risk management standard directly (i.e., AS/NZS 4360) to the beverage industry [264]. Physical (foreign material, e.g., insect fragments), chemical (water content, total solids, soluble solids, pH and acidity), microbiological (i.e., mycelial filament count) [190] and biochemical (H 2 O 2 production, cellular damage and death) [194] properties have been described for one fruit that was associated with Alternaria toxins.…”

Section: Mycotoxin Contamination and The Food Chainmentioning

confidence: 99%

Mycotoxin Contamination of Beverages Obtained from Tropical Crops

2018

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This review is mainly centered on beverages obtained from tropical crops, including tea, nut milk, coffee, cocoa, and those prepared from fruits. After considering the epidemiological data found on the matrices above, the focus was given to recent methodological approaches to assess the most relevant mycotoxins. Aspects such as singularities among the mycotoxin and the beverage in which their were found, and the economic effects and repercussions that the mycotoxin-tainted ingredients have on the beverage industry were pointed out. Finally, the burden of their consumption through beverages, including risk and health effects on humans, was addressed as well.

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Section: Mycotoxin Contamination and The Food Chainmentioning

confidence: 99%

Mycotoxin Contamination of Beverages Obtained from Tropical Crops

2018

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“…Risk management's benefits are preventing companies from failure and increasing profits directly and indirectly. It also establishes confidence among managers caused by risk protection and public image guarantee [12]. Implementing an efficient and appropriate OSH system is indispensable to realising a safe workplace in the manufacturing industry.…”

Section: Introductionmentioning

confidence: 99%

Occupational safety and health at metal casting company

Putri

Nuruddin

2022

JEATech

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A cast metal company has become a vital industrial sector. It creates various kinds of products like cages, souvenirs, kitchen appliances, ashtrays, ship joint shafts, hotplates, fitness equipment, manual water pumps, pendulum scales, garden benches, lamp posts, interior lights, wall lamps, grills, manhole, and other types of equipment to deal with workplace safety. However, some workers ignore the various potential hazards during the production process. They are more concerned with comfort aspects than safety. This research enhances occupational safety and health (OSH) aspects through Hazard Identification Risk Assessment Risk Control (HIRARC). It is done by identifying potential hazards in the workplace and making a hazard risk assessment to determine appropriate controls for reducing the hazard risks. Based on hazard identification and risk assessment, the results show 11 high, 2 medium-risk, and 1 low-risk levels. The risk control proposals are in the form of training on the importance of OSH among employees/workers. It also raises awareness to provide work safety facilities and establish policies related to OSH.

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“…It is also taken into consideration the hypothesis that effective waste management in restaurants may be restricted by barriers that depend on organizational and attitude factors rather than on the lack of capital availability, as well as on weak coordination between objectives concerning environment protection and operational functions of the management [36,40].…”

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confidence: 99%

Reducing Environmental Risk by Applying a Polyvalent Model of Waste Management in the Restaurant Industry

et al. 2021

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A series of concerns regarding the circular economy and linked to a responsible attitude toward environmental protection, have been approached in this paper. These represent essential demands in order for restaurants to be profitable and sustainable in the future. The cost of food wastes has been taken into consideration as a strategic problem in the restaurant logistic chain. A literature review shows that there is a lack of appropriate knowledge and technology in dealing with eco-waste management. The paper presents a functional polyvalent model of the logistic chain of a restaurant, represented in the form of interconnected processes covered by the flows of food goods and wastes in different stages and operations, having associated the flows of optimized costs. The application of the sustainable technology model and waste management system is illustrated by a case study from Brașov County, Romania. The research proves that applying the “polyvalent model of improvement of waste management practices” has positive effects concerning the possibilities of minimizing physical waste to reduce the volume of waste from restaurant activity, to reduce costs with waste elimination, and to create value-added, by reusing and recycling food raw materials. Results show that by applying the TEWAMA-R model to food preparation, the total amount of reused beef waste per month increased to 33.4% and the recycling of waste increased to 41.1% (given that all waste was disposed of in application of standard technology). The disposal was reduced from 100% to 25.5%. The presented model allows for environmental impact reduction in the restaurant industry by reducing/eliminating waste or by-products that are carriers of huge resources of water and energy.

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Risk management for food and beverage industry using Australia/New Zealand 4360 Standard

Cited by 4 publications

References 0 publications

Mycotoxin Contamination of Beverages Obtained from Tropical Crops

Mycotoxin Contamination of Beverages Obtained from Tropical Crops

Occupational safety and health at metal casting company

Reducing Environmental Risk by Applying a Polyvalent Model of Waste Management in the Restaurant Industry

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