IMPLEMENTATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM IN A FAST FOOD BUSINESS

The hazard analysis critical control point (HACCP) system, created to prevent disease hazards caused by food and to provide food safety, has gained increasing importance in food and beverage businesses (FBBs). This part of the food industry can benefit at economic and human levels from the establishment and the effective management of such a system.

The contribution first reviews the concepts and explains the methodology underlying the HACCP system. The different stages necessary to establish an efficient HACCP system in FBBs are outlined. In the concluding part, an exemplary implementation of the system in a fast food business is described.     

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE NON-ALCOHOLIC BEVERAGE INDUSTRY

Non-alcoholic beverages, particularly, bottled water and fruit juices (carbonated and non-carbonated) are the most widespread food industries worldwide. The industry objective is to process at the lowest possible cost while maintaining the organoleptic stability and quality of the final product. The latter can be achieved through strict adherence to quality (ISO 9001/2) and safety (HACCP) management systems. The flow diagrams for the production of bottled water, several juices (orange, lemon, apple), carbonated drinks, coffee and tea are shown accompanied with a synoptical implementation of the HACCP system (critical control points, critical limits, preventive and corrective actions).     

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE NON-ALCOHOLIC BEVERAGE INDUSTRY

Non-alcoholic beverages, particularly, bottled water and fruit juices (carbonated and non-carbonated) are the most widespread food industries worldwide. The industry objective is to process at the lowest possible cost while maintaining the organoleptic stability and quality of the final product. The latter can be achieved through strict adherence to quality (ISO 9001/2) and safety (HACCP) management systems. The flow diagrams for the production of bottled water, several juices (orange, lemon, apple), carbonated drinks, coffee and tea are shown accompanied with a synoptical implementation of the HACCP system (critical control points, critical limits, preventive and corrective actions).     

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) TO THE DAIRY INDUSTRY: CURRENT STATUS AND PERSPECTIVES

The dairy industry is confronted with new challenges because of the continuously increasing complexity of the ingredients/packaging materials used and the technological advances/processes employed. The current structural development of the dairy industry means that any quality failures are bound to have more widespread consequences than previously. Consequently, the role of preventive controls is becoming increasingly important. Implementation of Hazard Analysis Critical Control Point (HACCP) by the dairy industry is anticipated to enhance consumer confidence in its products and reduce the existing barriers in international trade. This review discusses the implementation of HACCP principles throughout the production and distribution chain of milk and dairy products.     

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE FISH/SEAFOOD INDUSTRY: A REVIEW

Today's fish industry is facing new challenges, with more complex products and processes that require intensive controls during their processing, storage and distribution. The HACCP concept can guarantee the safety of fish products, enhancing consumer confidence in the fish industry, while at the same time can motivate exporting developing countries to build a solid food-safety control system. This review intends to provide an update of HACCP implementation in various fields of the international fish industry and apply the basic principles of HACCP in flow diagrams of fish/seafood products in an effort to improve and assure their food safety.     

APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE CHEESE-MAKING INDUSTRY: A REVIEW

Today there is an ever-increasing consumer demand for safe and high-quality foods of prolonged life. Several quality/safety management systems (e.g., ISO 9000, Total Quality Management, and HACCP) were developed for the food industry. The importance of implementing such systems for rather biochemically unstable products like cheese, a product characterized by great variety worldwide, is apparent. The application of HACCP in the cheese-making industry proved to be beneficial and profitable because the industry managed to cut down the raw material (milk) and final product (cheese) losses and to build up consumer confidence by producing safe cheese of enhanced and consistent quality.     

APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE CHEESE-MAKING INDUSTRY: A REVIEW

Today there is an ever-increasing consumer demand for safe and high-quality foods of prolonged life. Several quality/safety management systems (e.g., ISO 9000, Total Quality Management, and HACCP) were developed for the food industry. The importance of implementing such systems for rather biochemically unstable products like cheese, a product characterized by great variety worldwide, is apparent. The application of HACCP in the cheese-making industry proved to be beneficial and profitable because the industry managed to cut down the raw material (milk) and final product (cheese) losses and to build up consumer confidence by producing safe cheese of enhanced and consistent quality.     

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE ALCOHOLIC BEVERAGES INDUSTRY

Alcoholic beverages (fermented or not) have been consumed for more than three thousand years and, generally, they have been considered safe because of their alcohol content. However, in recent years adulteration (i.e., use of low-cost, inappropriate alcohol) has made rapid progress in this field. Food and drink control and safety can be assured within the frame of strict adherence to quality and safety systems (ISO 9000 series, HACCP and TQM). The flow diagrams for the production of several alcohol drinks were shown, and an extensive hazard analysis critical control point (HACCP) analysis was carried out in order to reveal the weaknesses of the production line and to suggest the critical limits in compliance with legislation and the corresponding preventive and corrective measures.     

IMPLEMENTATION OF HACCP TO BULK CONDENSED MILK PRODUCTION LINE

A hazard analysis critical control point (HACCP) program itself is a straightforward and logical system of enhancing food safety through the prevention of problems. This paper focuses on the role of each step in HACCP programs. Condensed milk products, which have wide application in many sectors of the food industry, are relatively short shelf-life products. Therefore, HACCP analysis of this product is an important issue for public health. Implementation of the HACCP system to production of bulk-condensed milk proved to be a valuable tool for improving the safety and quality characteristics of that product. Chemical and microbiological test results, in addition to the other programs, play a lead role in developing monitoring strategies and generating validation data to help the HACCP team assess the effectiveness of the processing controls being used.     

IMPLEMENTATION OF HACCP TO BULK CONDENSED MILK PRODUCTION LINE

A hazard analysis critical control point (HACCP) program itself is a straightforward and logical system of enhancing food safety through the prevention of problems. This paper focuses on the role of each step in HACCP programs. Condensed milk products, which have wide application in many sectors of the food industry, are relatively short shelf-life products. Therefore, HACCP analysis of this product is an important issue for public health. Implementation of the HACCP system to production of bulk-condensed milk proved to be a valuable tool for improving the safety and quality characteristics of that product. Chemical and microbiological test results, in addition to the other programs, play a lead role in developing monitoring strategies and generating validation data to help the HACCP team assess the effectiveness of the processing controls being used.     

食品安全风险分析初探

食品安全风险分析是上世纪90年代形成的国际通行的一种食品安全宏观管理模式。就其产生的背景及发展状况进行分析，对食品安全风险分析的3个组成部分的关系予以论述，并研究其与HACCP的关系。在此基础上提出我国食品安全风险评估体系的现状及发展趋势。     

HACCP系统在醉鱼干加工中的应用

通对某企业的醉鱼干生产工艺各个环节依据危害分析与关键控制点(HACCP)的系统管理方案进行各种危害分析，确定了生产的关键控制点(CCP)，并建立完善的HACCP体系。实践证明，建立的体系能促进产品质量的提高，降低成本，提高企业经济社会效益。     

可追踪系统在食品安全控制和监管中的应用及研究进展

食品质量安全问题日益突出,亟需切实可行的解决措施。可追踪系统在产品的质量控制和监管方面,有很好的效果,已在许多领域得到了广泛的应用。综述了发达国家在食品加工、流通、消费过程中应用可追踪系统（技术）对食品安全进行有效控制和监管的应用和近年来,我国的食品领域在这方面的应用和研究,并提出了该技术本身和在应用管理方面的问题,仍需进一步研究和提高。     

动物源性食品兽药安全分析

从动物源性食品安全的重要性出发,阐述了我国目前动物源性食品兽药安全现状,报道了我国兽药安全管理采取的措施,分析了我国兽药管理体系和法律标准存在的问题;对我国动物源性食品兽药安全提出了几点建议。     

Application of hazard analysis critical control points (HACCP) to organic chemical contaminants in food

Hazard Analysis Critical Control Points (HACCP) is a systematic approach to the identification, assessment, and control of hazards that was developed as an effective alternative to conventional end-point analysis to control food safety. It has been described as the most effective means of controlling foodborne diseases, and its application to the control of microbiological hazards has been accepted internationally. By contrast, relatively little has been reported relating to the potential use of HACCP, or HACCP-like procedures, to control chemical contaminants of food. This article presents an overview of the implementation of HACCP and discusses its application to the control of organic chemical contaminants in the food chain. Although this is likely to result in many of the advantages previously identified for microbiological HACCP, that is, more effective, efficient, and economical hazard management, a number of areas are identified that require further research and development. These include: (1) a need to refine the methods of chemical contaminant identification and risk assessment employed, (2) develop more cost-effective monitoring and control methods for routine chemical contaminant surveillance of food, and (3) improve the effectiveness of process optimization for the control of chemical contaminants in food.     

HACCP在搅拌型原味酸奶生产中的应用

根据HACCP的原则,对搅拌型原味酸奶生产的各工序中的生物、化学、物理危害进行分析,确定生产中的4个关键控制点,并制定HACCP计划表。建立HACCP体系能为搅拌型原味酸奶生产提供可靠的质量安全保障。     

Development of hazard analysis by critical control points (HACCP) procedures to control organic chemical hazards in the agricultural production of raw food commodities

Hazard Analysis by Critical Control Points (HACCP) is a systematic approach to the identification, assessment, and control of hazards in the food chain. Effective HACCP requires the consideration of all chemical microbiological, and physical hazards. However, current procedures focus primarily on microbiological and physical hazards, while chemical aspects of HACCP have received relatively little attention. In this article we discuss the application of HACCP to organic chemical contaminants and the problems that are likely to be encountered in agriculture. We also present generic templates for the development of organic chemical contaminant HACCP procedures for selected raw food commodities, that is, cereal crops,raw meats, and milk.     

乳品供应链物流流程分析与改进——基于食品安全的视角

基于食品安全的角度分析乳品供应链物流流程,根据乳品物流的特点,从原材料采购入厂、乳品包装、储运三个阶段进行系统分析,寻找并指出乳品企业在供应链物流流程中存在的问题,提出危害分析和关键控制点(HACCP)物流流程安全运行控制方案,利用ERP思想建立乳品供应链物流信息系统,使供应链各主体共享乳品物流信息,预防乳品安全问题的发生和提高供应链物流效率。     

汽车空调制冷压缩机性能测试台调速系统设计

针对原汽车空调用制冷压缩机性能测试台存在的压缩机转速不易控制、制冷工况不易稳定这一问题，对压缩机转速调节系统进行了改进，将开环系统改为闭环系统．该系统调节范围宽，精度高，适应性强，能较好地满足不同转速下汽车空调制冷压缩机性能测试要求     

食品及包装材料中双酚A及其环氧衍生物残留分析的研究进展

双酚A及其环氧衍生物在食品包装材料中的迁移可能会造成人类和野生动物的内分泌系统、免疫系统、生殖系统和神经系统出现异常,是导致食品污染的重要途径之一.综述食品及包装材料中双酚A及其环氧衍生物的残留分析方法,并对未来食品中双酚A及其环氧衍生物的控制进行展望.