Implementation of HACCP in food businesses: the way ahead

Food-borne diseases constitute an important public health problem in both developed and developing countries. Although their health and economic aspects are often obscured by insufficiency of data, available evidence on incidence and associated costs of medical care indicates that they are a major cause of morbidity, and a drain on resources. A joint WHO/FAO expert committee on food safety asserts that illness due to contaminated food is probably the most widespread health problem in the contemporary world, and an important cause of reduced economic productivity. Given the inadequacies of traditional approaches to food safety control, viz. inspection and end-product testing, there is a need to apply such other strategy of proven effectiveness as the Hazard Analysis Critical Control Points (HACCP) system which has been described as the most viable means for the prevention of food-borne diseases yet devised. While there is an extensive literature suggesting the effectiveness of HACCP in preventing food-borne diseases, food operators have yet to embrace it with the anticipated enthusiasm. This paper examines factors that are likely to hinder wider acceptance and practical implementation of HACCP in food operations and discusses measures to overcome them. It is concluded that HACCP training and education of food operators and food regulatory officials is a conditio sine qua non for the realization of the fullest benefits of the strategy.     

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.     

Evaluating your obligations for employee training according to the Food Safety Modernization Act

The signing of the Food and Drug Administration's (FDA) Food Safety Modernization Act (FSMA) into law in 2011 elevated the FDA into a significantly higher, international operational role to implement a new, prevention-oriented, systems-wide approaches to food safety for the entire spectrum of non-meat foods. After decades of failed regulatory attempts to “inspect food safety into” the nation's food supply, FSMA puts the responsibility for food safety where the liability resides, with the food producers and processors. FSMA has been called the most sweeping change in food safety in the past 70 years with the potential to significantly reduce the burden of foodborne illness while saving a potential billion dollars a year in associated health care costs. When fully implemented, FSMA legislation will depend on a risk-based food safety assessment to require food producers to control their environment and train their employees to minimize risk of food borne illness to their consumers. FDA has noted that between 1999 and 2003 more than 1/3 of all food recalls were related to ineffective employee training. There will be substantial benefits for companies who begin early to write and implement employee training programs because preventing foodborne illness is most effectively address at the local, plant level. In this new regulation the establishment of training programs for personnel and documentation of training are couched in the regulatory language of “shall” rather than the former “should”, meaning they are now required and civil and criminal penalties could be assessed if companies do not comply.     

Food safety knowledge among food service staff in hospitals in Jordan

This study aimed to measure food safety knowledge among food service staff in hospitals in Jordan. A total of 532 food service personal (dietitians, cooks and food workers) from 37 hospitals (public, private, and university hospitals) were conveniently selected to participate in this cross sectional study. The participants completed a questionnaire composed of two parts (general characteristics and food safety knowledge). The overall food safety knowledge of food service staff is fair with a mean score of 56.3 out of 90 points (62.5%). Respondents had sufficient knowledge on “cross contamination prevention and sanitation” aspect, while they had very poor to good knowledge on “foodborne pathogens and related symptoms and illnesses”, “safe storage, thawing, cooking, holding and reheating of the foods”, “health problems that would affect food safety” and “personal hygiene” aspects. There were no significant associations between the total food safety knowledge score and age, educational level, marital status, income, experience, nature of work and attending course(s) on food safety. Respondents from public hospitals and who believed that HACCP is not important for food safety had significantly lower food safety knowledge score than those from private sector (OR: 3.3, CI: 1.76–6.01) and those who believed that HACCP is important (OR: 3, CI: 1.64–5.36), respectively. Food workers and respondents who have experience ≤48 months had significantly lower food safety knowledge score than dietitians (OR: 2.6, CI: 1.33–5.2) and those who have experience > 48 months (OR: 1.9, CI: 1.06–3.51), respectively. There is an urgent need for tailored food safety education and training programs that improve food safety knowledge of food service staff in hospitals in Jordan.     

加强施工安全管理，确保施工安全

通过严格管理,狠抓安全教育,认真落实各级人员职责,强化现场监督等手段,从严从细加强了现场施工作业安全管理,有效地保证了现场施工作业的安全进行,实现公司安全工作目标;同时结合一些实例,进行施工安全分析,以期在同类施工中进行对比、推广。     

加强现场施工作业的安全管理

通过严格票证管理、狠抓安全教育、认真落实监护人职责、强化现场监督等手段,从严从细加强了现场施工作业安全管理,有效地保证了现场施工作业的安全进行,实现了年度安全工作目标。     

The role of the Hellenic Food Safety Authority in Greece—Implementation strategies

During the last 15 years, a series of food scares and crises (BSE, dioxin, foot and mouth disease) have seriously undermined public confidence in food producers and operators and their capacity to produce safe food. As a result, food safety has become a top priority of the European legislative authorities and systems of national food control have been tightened up and have included the establishment of the European Food Safety Authority. In Greece a law creating the Hellenic Food Safety Authority has been approved. The main objectives of this Authority are to promote the food security to consumers and inform them of any changes or any development in the food and health sector.

The paper reviews the general structure of the current food control system in Greece. It describes the structure and the mission of the Hellenic Food Safety Authority and explains the strategy to carry out inspections and the analysis of the preliminary results of such inspections. Details are also given of the personnel training and certification and accreditation standards to be met by the Authority by the end of 2004.     

Involvement of the Trading Standards Officer in implementing the UK Food Safety Bill

The Food Safety Bill for the first time specifically isolates those consumer protection matters generally enforced by Trading Standards Officers and emphasizes the development over many years of the comprehensive service which controls the supply of foodstuffs from production to supermarket shelf. The Act will introduce the European Food Control Directive requiring detailed programmes laying down the nature and frequency of inspections to trade premises.

The Directive emphasizes the increasing role of quality assurance in consumer law enforcement, and the earlier development of EC law in matters such as metrology has equipped the Trading Standards Officer with the expertise now required by the Food Control Directive. The need for European co-ordination and adequate early warning is emphasized and the National Information Service developed in the UK and now adopted by several member states is seen as an important initiative which can be developed into a community-wide communications link. The implications for other enforcement agencies in the UK and the current proposals in respect of analytical and testing support are considered.     

石化企业安全管理的思考

对新形势下,如何加强企业的安全管理进行了探讨。     

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.     

谈加油站安全管理中存在的几个问题

安全管理关系到加油站的正常经营，在目前大力发展零售网点的形势,我应注意加油站的安全管理，特别是收购的加油站的安全隐患整改一定要花大力气。     

安全信息管理技术应用初探

通过简要地介绍安全信息的基本概念和主要类型,分析了安全信息流动的闭环管理, 并提出了一种新型的安全信息管理技术-安全信息管理系统来指导石化管道的安全生产,从而为 石化管道的安全生产管理提供了科学决策支持系统奠定了基础。     

Traceability in a food supply chain: Safety and quality perspectives

The food industry is becoming more customer-oriented and needs faster response times to deal with food scandals and incidents. Good traceability systems help to minimize the production and distribution of unsafe or poor quality products, thereby minimizing the potential for bad publicity, liability, and recalls. The current food labelling system cannot guarantee that the food is authentic, good quality and safe. Therefore, traceability is applied as a tool to assist in the assurance of food safety and quality as well as to achieve consumer confidence. This paper presents comprehensive information about traceability with regards to safety and quality in the food supply chain.     

论小型常压锅炉的安全管理

对在用小型和常压锅炉的使用现状进行了分析和探讨,提出了一些保障锅炉安全运行的管理和技术措施。     

加强安全监督管理 保障检修施工安全

通过严格外来施工队伍和人员的安全管理,加强直接作业票证的管理,落实监护人职责,开展项目危险性分析,强化现场监督等手段,从而加强了检修现场的安全管理,保证系统停车检修的圆满完成。     

Role of the Department of Health in the implementation of the new UK Food Safety Bill

The recent statistics on notifications of food poisoning and on cases of salmonella, campylobacter and listeriosis are presented and the trends over recent years discussed. The Food Safety Bill, at present passing through Parliament is outlined and those measures proposed with particular relevance to the public health discussed. The proposed Food Hygiene Regulations on temperature control at retail outlets and during distribution, at present out to consultation, are also outlined.     

国外炼油工程建设的安全技术管理

本文以科威特艾哈迈迪炼油厂修复工程为实例，对国外炼油装置检修工程的安全技术管理予以较为详尽的报道，认为我国石油工程建设的安全技术管理工作应从管理方法、执行标准等方面尽快与国际通用的方法与标准接轨，以增强对外承包工程建设项目的竞争能力。     

LPG加气站安全管理探讨

阐述了LPG加气站安全管理的特点与要求，提出了做好加气站安全管理工作的若干措施和办法。     

开展油库达标活动 促进油库安全管理

围绕开展油库达标管理活动,对全省系统油库进行调查摸底,使得油库的分类定位有了依据。根据定位分类,制定分类管理目标。加强安全组织和领导,规范基础管理,完善和落实安全生产责任制。加强监督检查考核,狠抓油库的隐患整改工作。突出人本管理,组织全员教育培训工作。抓点带面促进油库的安全管理工作。     

以制度为约束 以现场管理为重点 以检查为手段 全面抓好安全工作

石油公司的安全管理工作要实施网络化管理，责任落实到人，要完善规章制度，上下齐抓共管，加强督促检查，实施量化考核，坚持一票否决。