An investigation in North-Western Somalia (Somaliland) to determine opportunities and challenges of setting up a Hazard Analysis and Critical Control Points (HACCP) system to be adopted and complied with during operat...An investigation in North-Western Somalia (Somaliland) to determine opportunities and challenges of setting up a Hazard Analysis and Critical Control Points (HACCP) system to be adopted and complied with during operations in an export slaughterhouse was carried out for more than two years. A baseline and after intervention microbiological analysis was carried out on 500 wet and dry meat swab samples collected from carcasses from the slaughterhouse. The analysis was against total viable counts, E. coli counts and Salmonella species. It was established that after intervention through capacity building and supply of basic livestock slaughter equipments and tools, levels of carcass contamination reduced though not statistically significant. Slaughterhouse workers were trained on food safety quality assurance systems of good hygiene practices, standard operating procedures, sanitary standard operating procedures among others. Good opportunities of establishing HACCP system were high as the slaughterhouse had a ready supply of livestock for slaughter and high demand of Somalia small ruminant carcasses in the Middle East countries. However, the implementation faced severe challenges including lack of transport plane for carcasses to export market, frequent severe drought shocks, stiff competition from export of live livestock from Somalia, stiff competition from other countries exporting carcasses to Middle East countries;among others. These led to interruptions to operations and subsequent closure of the slaughterhouse impacting negatively on establishment of a vibrant operational HACCP system.展开更多
应用危害分析及关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系的基本原理,结合虾滑的实际生产工艺,对生产过程中可能存在生物的、化学的、物理的危害进行分析和评估,最终确定原辅料验收、调味、金属探测3个关键控...应用危害分析及关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系的基本原理,结合虾滑的实际生产工艺,对生产过程中可能存在生物的、化学的、物理的危害进行分析和评估,最终确定原辅料验收、调味、金属探测3个关键控制点,并制定相应的预防和控制措施,体系的运用可以有效、全面、系统地监控虾滑产品的质量,确保食品安全。展开更多
食品安全管理在食品行业中至关重要。危害分析关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系是一种预防性管理体系,对建立现代化食品安全管理系统具有指导意义。本文对HACCP体系的内容和在食品安全管理中的应用进...食品安全管理在食品行业中至关重要。危害分析关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系是一种预防性管理体系,对建立现代化食品安全管理系统具有指导意义。本文对HACCP体系的内容和在食品安全管理中的应用进行综述,分析其应用优势以及在食品安全监管中的重要性,以期为HACCP体系在食品工业中的应用与发展提供理论参考。展开更多
近年来,集体食品安全事件频频发生,公众对食品安全的关注度持续升高。营区食堂作为负责部队后勤保障和营养供给的内部机构,维系着军人的体质健康和营养均衡,因此保障营区食堂的食品安全显得尤为重要和迫切。本文通过在营区食堂建立和实...近年来,集体食品安全事件频频发生,公众对食品安全的关注度持续升高。营区食堂作为负责部队后勤保障和营养供给的内部机构,维系着军人的体质健康和营养均衡,因此保障营区食堂的食品安全显得尤为重要和迫切。本文通过在营区食堂建立和实施危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系,分析营区食堂餐食生产各工序中的食品安全危害,确定关键控制点和关键限值,并建立HACCP计划表,以期为营区食堂的食品安全管理提供参考。此外,HACCP计划的实施离不开日常监督检查,完善其检查机制将会对食品安全管理产生积极的效应,具有一定的借鉴意义。展开更多
为保障扬州老鹅的质量与安全,应用危害分析及关键点控制(Hazard Analysis Critical Control Point,HACCP)体系原理对扬州老鹅工业化生产全过程进行危害分析,确定关键控制点及关键限值,并提出控制措施。经分析,确定扬州老鹅加工工艺的关...为保障扬州老鹅的质量与安全,应用危害分析及关键点控制(Hazard Analysis Critical Control Point,HACCP)体系原理对扬州老鹅工业化生产全过程进行危害分析,确定关键控制点及关键限值,并提出控制措施。经分析,确定扬州老鹅加工工艺的关键控制点为原辅料验收、卤水制作、煮制、真空包装、两次巴氏杀菌及人工灯检。通过构建扬州老鹅生产的HACCP体系,为企业保障扬州老鹅生产安全与产品质量提供参考依据。展开更多
文摘An investigation in North-Western Somalia (Somaliland) to determine opportunities and challenges of setting up a Hazard Analysis and Critical Control Points (HACCP) system to be adopted and complied with during operations in an export slaughterhouse was carried out for more than two years. A baseline and after intervention microbiological analysis was carried out on 500 wet and dry meat swab samples collected from carcasses from the slaughterhouse. The analysis was against total viable counts, E. coli counts and Salmonella species. It was established that after intervention through capacity building and supply of basic livestock slaughter equipments and tools, levels of carcass contamination reduced though not statistically significant. Slaughterhouse workers were trained on food safety quality assurance systems of good hygiene practices, standard operating procedures, sanitary standard operating procedures among others. Good opportunities of establishing HACCP system were high as the slaughterhouse had a ready supply of livestock for slaughter and high demand of Somalia small ruminant carcasses in the Middle East countries. However, the implementation faced severe challenges including lack of transport plane for carcasses to export market, frequent severe drought shocks, stiff competition from export of live livestock from Somalia, stiff competition from other countries exporting carcasses to Middle East countries;among others. These led to interruptions to operations and subsequent closure of the slaughterhouse impacting negatively on establishment of a vibrant operational HACCP system.
文摘应用危害分析及关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系的基本原理,结合虾滑的实际生产工艺,对生产过程中可能存在生物的、化学的、物理的危害进行分析和评估,最终确定原辅料验收、调味、金属探测3个关键控制点,并制定相应的预防和控制措施,体系的运用可以有效、全面、系统地监控虾滑产品的质量,确保食品安全。
文摘食品安全管理在食品行业中至关重要。危害分析关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系是一种预防性管理体系,对建立现代化食品安全管理系统具有指导意义。本文对HACCP体系的内容和在食品安全管理中的应用进行综述,分析其应用优势以及在食品安全监管中的重要性,以期为HACCP体系在食品工业中的应用与发展提供理论参考。
文摘近年来,集体食品安全事件频频发生,公众对食品安全的关注度持续升高。营区食堂作为负责部队后勤保障和营养供给的内部机构,维系着军人的体质健康和营养均衡,因此保障营区食堂的食品安全显得尤为重要和迫切。本文通过在营区食堂建立和实施危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系,分析营区食堂餐食生产各工序中的食品安全危害,确定关键控制点和关键限值,并建立HACCP计划表,以期为营区食堂的食品安全管理提供参考。此外,HACCP计划的实施离不开日常监督检查,完善其检查机制将会对食品安全管理产生积极的效应,具有一定的借鉴意义。
文摘为保障扬州老鹅的质量与安全,应用危害分析及关键点控制(Hazard Analysis Critical Control Point,HACCP)体系原理对扬州老鹅工业化生产全过程进行危害分析,确定关键控制点及关键限值,并提出控制措施。经分析,确定扬州老鹅加工工艺的关键控制点为原辅料验收、卤水制作、煮制、真空包装、两次巴氏杀菌及人工灯检。通过构建扬州老鹅生产的HACCP体系,为企业保障扬州老鹅生产安全与产品质量提供参考依据。
