Implementation of a food safety management system according to ISO 22000 in the food supplement industry: A case study

This work aims to present a methodology to carry out hazard and control measures assessments to properly establish operational prerequisite programmes (oPRPs) and the HACCP plan in the food supplement industry according to the ISO 22000 standard. This study focused on the manufacture of propolis, royal jelly and vitamin C ampoules, sold as energy boosters. Seven of the 13 hazards identified in this study were significant: two hazards were in the reception step (residues of pesticides, antibiotics and/or heavy metals (code 2) and contamination by pathogens (code 3)), two in the ingredients weighing step (cross-contamination by metabisulphite (code 9) and contamination by pathogens (code 10)), one in the mixture preparation step (contamination by pathogens and/or proliferation of microorganisms (code 11)) and two in the ampoule-filling and -sealing step (cross-contamination by metabisulphite (code 12) and contamination by pathogens (code 13)). After assessing the control measures, critical control points (CCPs) were determined in the hazards with codes 2, 9 and 12, which could be managed by an HACCP plan. The remaining hazards were managed by establishing oPRPs. Implementation of the ISO 22000 standard in the food supplement industry guarantees food safety and helps improve their competitiveness in the global market.     

Performance assessment of food safety management system in the pork slaughter plants of China

The aim of this study was to investigate the status of food safety management system (FSMS) implemented at the pork slaughter plants in China, based on a detailed profile of both announced assessments carried out in 60 companies and unannounced assessments in 25 ones, with the checklist covered 29 indicators. The results from the study indicated several factors had an effect on the status of FSMS, associated with company size, location, target market, and valid certificates. The results also revealed a weakness of FSMS on good manufacture practices, including contamination control, pest control, clean and disinfection, facility environment and personal hygiene. In order to precisely measure implementation performance and better identify insufficiency, unannounced assessment was shown to be more efficient than announced assessment.     

Food safety management system performance in the lamb chain

This study describes a performance measurement of implemented food safety management system (FSMS) along the lamb chain using an FSMS-diagnostic instrument (FSMS-DI) and a Microbiological Assessment Scheme (MAS). Three slaughterhouses, 1 processing plant and 5 butcher shops were evaluated. All the actors along the lamb chain achieved a moderate risky contextual situation, operating in a basic-average FSMS, which was not enough to obtain a good food safety output. Different suggestions are advised for each actor along the lamb chain for improvements towards higher FSMS activity levels or lower risk levels in context characteristics. The combined assessment is a useful tool to identify the possible causes of poor food safety performance in the lamb chain using few sampling locations, saving time and money.     

Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: A European study

Recurrently the question arises if efforts in food safety management system (FSMS) have resulted in effective systems in animal-based food production systems. The aim of this study was to gain an insight in the performance of FSMS in European animal-based food production companies in view of their typical context characteristics. Hundred European companies (from Belgium, Spain, The Netherlands, Greece, Italy, and Hungary) varying in company size, and producing different types of fresh and processed animal-derived products (dairy, beef/lamb, poultry, and pork) were assed using a diagnostic instrument. Results indicated that most participating companies adapted adequately their food safety management systems to the riskiness of their context characteristics resulting in rather good safety output scores. Only a small group have overall basic systems and operate in a moderate or moderate-high risk context, which was reflected in lower safety output scores. Companies tend to invest first in the control strategies whereas assurance activities such as verification and validation seem to require more time and effort to achieve advanced levels. Our study demonstrated that also small and medium enterprises managed to have advanced systems, and achieve a good safety output. However, their typical organisational characteristics such as less resources (educated staff, laboratory facilities, time), more restricted formalisation (restricted use of procedures and formal meetings), limited information systems, but more stable workforce, might require more tailored support from government and/or branch organisations to develop towards advanced systems in the case of high-risk products and processes. More in-depth studies to successful SMEs could give insight in best practices to improve FSMS performance.     

Improving the control of food production in catering establishments with particular reference to the safety of salads

Food production in four school kitchens was checked in order to improve food safety by establishing a self-regulated control system based on good manufacturing practices (GMPs) and as an introduction to hazard analysis and critical control points (HACCP). A form, which referred to different aspects such as the cleanliness of the installations, personnel hygiene and the prevention of cross-contamination, was used to obtain the necessary data. Furthermore, foods thought to be of high risk were periodically collected for microbiological analysis. Samples for microbiological examination were taken from cutting boards, tables, machines, knives and ingredients (on-line sampling). We used the results as a basis to train foodhandlers to improve the safety of salad preparation, in accordance with GMPs, observing that hygiene improvement depended on chlorine levels in the rinsing water. We also designed several controls for raw materials, cold storage, freezers and available chlorine levels in water. At the end of the study period, we observed a decrease in microbial populations of examined samples, which indicated that the knowledge of hygiene practices on the part of foodhandlers represents a critical control point, as defined by the EC Directive 93/43/EEC on Hygiene of Food Stuffs.     

努力打造安全管理长效机制

介绍了中国石化江苏石油分公司在2005年打造安全管理长效机制方面的经验、体会和2006年安全工作的思路与实践，其做法是：在实践中进一步修订和完善安全管理的责任体系，确立“体系保安”的理念；加大隐患治理力度，树立“科技兴安”的观念；大力推进以HSE管理体系为核心内容的安全文化建设，营造“文化引安”的氛围；加快建设一支爱岗敬业的专业化队伍，形成“人才强安”的良好局面；完善制度，从严治企，坚持“依法治安”。     

Principles for the establishment of microbiological food safety objectives and related control measures

The ICMSF has recommended several steps for the management of microbiological hazards in foods in international trade, applying existing Codex documents in a logical sequence. The steps include: the conduct of a risk assessment and an assessment of risk mnanagement options, the establishment of a food safety objective (FSO), and confirmation that the FSO is achievable by application of GHP and HACCP. A FSO is a statement of the frequency or maximum concentration of a microbiological hazard in a food considered acceptable for consumer protection. FSOs can be used by risk managers to communicate to industries this acceptable level of a hazard, in order to establish effective control measures. The effectiveness of control measures is assured through adhering to performance criteria and process criteria set by the industry to meet the FSO. This system of food safety management will facilitate acceptance of seemingly different, but in reality equivalent, food production and food control practices.     

Trapping the food safety performance of a small or medium-sized food company using a risk-based model. The HYGRAM system

The requirements of implementing Hazard Analysis and Critical Control Points (HACCP) principles in food production are increasing. A practical risk quantification model, HYGRAM, was developed for small and medium-sized enterprises to meet this challenge. The model makes the user familiar with the HACCP principles by software-assisted guidance through the procedure, connecting special microbiological hazards, good hygiene practice, and other prerequisite programs to HACCP. HYGRAM is a tool to analyze and quantify risks of different processes, and to compare them. It is developed to relieve enterprises with limited resources in confirming the food safety of their production.     

Barriers and benefits of the implementation of food safety management systems among the Turkish dairy industry: A case study

The aim of this research was to determine the barriers and advantages of the Hazards Analysis and Critical Control Points (HACCP) and food safety programs (FSPS) employed by the dairy industry in Ayd?n, Turkey. By conducting face-to-face interviews and using questionnaires, the structure of Ayd?n dairy plants’ food safety management systems was characterized. The questionnaires elicited information about the applications of food safety systems, dairy plant managers’ opinions about any inspection systems, and their expectations for government and local legal authorities in food safety systems. Twenty-eight operating dairy plants in Ayd?n with a production licence from the Ministry of Food, Agriculture and Livestock show activity in the sector for more than 10 years (53.5%) with joint-stock or limited company status (60.7%). These plants produce white cheese, fermented milk products and butter. Implementing a clear and efficient food safety management system can improve legal issues (85.7%) and increase client trust (64.3%). This is positively correlated with the ages of dairy plant managers in the dairy industry in Ayd?n (p < 0.05 and p < 0.01). All the same, not understanding the HACCP was specified as one of the main barriers to its utilization. Almost half of managers (46.5%) reported not really knowing what HACCP was, while 35.8% reported that it was too expensive to employ. On the other hand, the main difficulties with prerequisite program (PRP) applications in Ayd?n dairy plants was determined to be a result of insufficient physical conditions (35.7%) and cost (46.4%).A lack of knowledge relating to and the cost of HACCP and other food safety programs were the main barriers to implementation in the Ayd?n dairy industry. Providing periodical training and consultation services for FSMS applications in the dairy industry by the government and also providing financial support must be provided.     

系统论在安全管理中的应用

阐述系统论在海洋石油工业安全管理体制和中国海洋石油总公司安全管理模式中的应用情况。系统论在安全管理体制中的应用 ,包括组织机构设立、法规和标准建设、监督管理、安全中介服务、安全教育培训、安全科研、安全环保等 ,形成了一体化的全员、全过程、全方位的安全管理系统体系 ;系统论在安全管理模式中的应用 ,形成了健康安全环境管理体系。     

A new global scientific tool for the assessment and prioritization of chemical hazards in food raw materials

The purpose of this study is to develop a globally valid chemical risk assessment tool that provides the user with a priority rating in terms of which chemicals are important to manage in raw materials. The process entails the use of decision trees that enable the determination of risk (or “likelihood to cause harm”), and severity using objective and transparent selection criteria. Taken together, severity and risk are positioned in an HACCP-like matrix informing on the prioritization level of each combination of chemical hazard and raw material. The proposed model is intended to be adequately protective for consumer's health, as it considers a conservative food intake scenario, as well as various sources of contaminant exposure. The model's design is flexible and can easily be adapted to the needs of different food product categories and scenarios. Case studies are presented to illustrate the feasibility of the approach, and the model was tested using several examples, the results of which are consistent with existing data in the literature.     

构建石油化工安全设计的有效管理体系

提出了从安全设计的法律与标准规范支撑体系、企业的安全设计管理的保障体系以及安全设计的项目管理体系三个维度构建安全设计的有效管理体系,确保参与项目各方共同努力与有效协作,将安全设计的理念真正转化为本质安全的现实。     

Comparative study of imported food control systems of Taiwan,Japan, the United States,and the European Union

The growth of the global food trade has increased significantly over the last two decades. The purpose of this review paper is to compare imported food safety controls in Taiwan, Japan, the United States, and the European Union. Our key findings are: 1) imported food of animal and non-animal origin is by separate, competent authorities in Taiwan, Japan, and the US, whereas it is controlled by a single authority in the EU, 2) foreign facilities require registration in the US and Japan, 3) importing high-risk food in the EU, Taiwan and Japan requires the competent authority to inspect the food chain process and facilities in the third country, whereas a US FDA’s accredited third party auditor can do so in the US, 4) an advanced developed support systems for enabling the effectiveness and efficiency of imported food control can only be found in the EU and US. These findings may help the competent authorities responsible for imported food safety in Taiwan and the other countries to develop and enhance their own systems, not only to meet the international standards but importantly for the sake of public health protection.     

Promoting a culture of food safety to improve hygiene in small restaurants in Madagascar

In this study, we combined microbiological analyses; spot-check observations and in-depth interviews to study food safety in small restaurants in Antananarivo (Madagascar). We showed that faecal contaminations (Escherichia coli, Salmonella spp.) occur at high rate in mixed salad sold in these restaurants. This is resulting from vendors’ unhygienic behaviours. We studied vendors’ motivations and priorities as well as their material and social context of activity. Based on our findings, we propose key elements to build intervention programmes to promote an appropriate culture of food safety: (i) using disgust associated with the contact with stools to explain contamination chains of food and water; (ii) emphasizing on vendors’ representation of the link between cleanliness and health together with changing norms about what is seen as “clean”; and (iii) emphasizing on vendors’ responsibility towards customers’ health using the Malagasy traditional ideology of “tody”.     

Knowledge,attitude and practices of food safety amongst food handlers in the coastal resort of Guangdong,China

In order to identify risk factors contributing to foodborne disease outbreaks in Guangdong province, China, the present study evaluated the knowledge, attitude, and practices (KAP) of food safety among food handlers in a coastal resort area that has a high incidence of foodborne disease outbreaks from Vibrio parahaemolyticus. The KAP of 171 food handlers from 22 food establishments—including seven food establishments in which outbreaks had occurred and 15 in which outbreaks had not occurred—were evaluated.A self-administered questionnaire designed to access the KAP of food safety was completed by the food handlers. The majority of respondents didn't know the maximum stored time at room temperature and the most common agent of foodborne disease in seafood. Most of the respondents' attitudes about food safety and training were positive. When asked about the practices undertaken, about one-fifth of the respondents admitted they had mixed food (raw and cooked) containers in varying degrees. There was significant variance among different food establishments, different ages, and different times of training. Training programs may achieve good results, but training should be more selective, educate the trainees to realize food safety is more important than fresh seafood, target how to cook seafood and lower the risk of microbiology in food, and conduct particularly focused training among managers and newcomers.     

贯彻落实“一岗一责制”强化企业安全管理工作

中国石化云南润滑油分公司认真落实安全生产责任制，建立健全安全生产责任体系，明确各岗位的安全责任，强化现场安全教育，加强安全检查、考核监督，不断强化“一岗一责制”贯彻力度，取得了良好效果。     

燃煤管理系统在电厂的应用

根据燃煤电厂燃煤管理业务流程和实际运行情况,开发了燃煤管理系统。文中阐述了燃煤管理系统的功能、技术原则、应用效果和安全保障措施,该系统实现了现场燃煤管理的数字化、规范化和网络化。     

Larval migration of the zoonotic parasite Anisakis pegreffii (Nematoda: Anisakidae) in European anchovy,Engraulis encrasicolus: Implications to seafood safety

Anisakid nematodes belonging to the species Anisakis pegreffii are distributed in a wide variety of fishes from the Mediterranean Sea and they are known to cause the human zoonosis anisakiasis. The present study investigated, for the first time, the response of A. pegreffii larvae (identified to species level by allozymes and mtDNA cox2 sequence analysis) to the storage temperature of European anchovies, Engraulis encrasicolus. The larval motility of A. pegreffii was studied in 1300 fish specimens, captured from a highly infested area (FAO 37.2.1, 43°8′N, 14°16′E), maintained under different temperatures (2 °C, 5 °C, 7 °C), and examined at different time intervals (immediately after fishing, 24 h, 48 h and 72 h). Parasitological analysis was carried out with the UV-press method. The results showed that the increase of infection values with A. pegreffii in the fillets of anchovies was statistically positively related to the increase of the temperature (at 5 °C and 7 °C) and time of storage (after 24 h, 48 h, and 72 h). Accordingly, a significant statistical correlation between the increasing of the worm burden in the fillets and a decreasing of A. pegreffii in the viscera was observed. In contrast, those fish constantly maintained at 2 °C showed no statistically significant variation in infection either in the viscera or the fillets, after 24, 48 and 72 h. In the same batches of anchovies, larvae of the non-zoonotic nematode parasite Hysterothylacium aduncum (identified to the species level by ITS rDNA sequences analysis) were found, but they were never observed infecting the musculature of the anchovies. Our results suggest that temperature plays an important role in the post-mortem motility of A. pegreffii larvae in anchovies. In addition, the presence of A. pegreffii in the fillets inspected immediately after their capture indicates that intra-vitam migration may also occur. As a consequence, the importance of the adoption of rules to prevent human anisakiasis, as the deep freezing to −20 °C for 24 h, was underlined.     

积极推行HSE管理体系全面提高企业安全管理水平

报道中国石化山东青岛石油分公司积极推行HSE管理体系，全面提高企业管理水平的做法和所取得的成效，以及将要做好的几项工作，指出建立和实施HSE管理体系，首先领导要重视，提高认识，加强领导，全员参与，加大检查力度，加强专业培训，规范基础管理，健全规章制度。     

石化销售企业建立HSE管理体系应注意的几个问题

叙述了石化销售企业在建立HSE管理体系时在方针上应与集团公司保持一致，注意环境因素辨识、评价与危害辨识、风险评价的一致性；尤其在体系实行中领导要重视、支持，且做好培训工作、全员参与和建立起有效的监督检查机制。