The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problem...The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problems that can provoke food-borne infection outbreaks. Certain quantitative indicators were defined and analyzed to conclude about characteristic trends related to implementation of food safety legislation. The state＇s monitoring data on surveillance of catering establishments were used. Fulfillment of legislative requirements in about 6,000 catering establishments was evaluated during time period of 2004-2009. The results of investigation were obtained with help of statistical analyses using MS Excel computer program. The results of the research suggest that most of catering establishments （e.g., 83.6% during 2009） meet the hygiene requirements only partly. Non-conformities regarding HACCP-based self-control procedures were fixed during 49.2% of inspections. The research reveals characteristic shortcomings that are established from year to year, e.g., improper hygiene of premises （established during 30%-40% of inspections, depending on the year）, poor hygiene of technological equipment （established during 27%-37% of inspections）, poor personnel hygiene （established during 11%-22% of inspections）, inadequate competence of food service personnel （established during 10%-35% of inspections）, as well as non-observance of cleaning-disinfection procedures and technological parameters for food processing （established during 11%-25% of inspections, depending on the year）. Actual shortcomings can lead to both the direct and the indirect cross-contamination of food. On the base of the research, it was concluded that further detailed assessment of potential food safety risks is relevant to establish risk-based monitoring activities in catering sector.展开更多
Objectives:The paper describes designing and developing an online food safety toolbox that aims to elevate the food safety knowledge of food business operators,competent authorities,and trainers.Materials and Methods:...Objectives:The paper describes designing and developing an online food safety toolbox that aims to elevate the food safety knowledge of food business operators,competent authorities,and trainers.Materials and Methods:The material within the food safetytoolbox was based on the Codex Alimentarius(Codex)General Principles of Food Hygiene(GPFH),an internationally recognized primary food safety standard.The GPFH provides a guide to elements that should be considered when establishing good hygienic practices(GHPs),which are subsequently managed through hazard analysis and critical control point(HACCP).To support the understanding of how to apply the principles of GHPs and HACCP the online food safety toolbox was developed.This toolbox was designed to enable users to access the principles quickly as a reminder for better understanding of more complex matters and conceptualizing,building,and maintaining food safety management systems.The learning approaches applied in the design of the toolbox were mapping,chunking(grouping topics into a logic sequence to enable an incremental approach to learning),and learning-by-asking.The self-directed learning approach collectively enables the user to understand,categorize,and contextualize food safety information for practical use.Mapping was performed to identify the different elements within the GPFH that formed the basis of the online platform and the categories in which basic informationwasprovidedforeach.Results:The material progresses into greater depth in the final toolbox platform and includes links to detailed descriptions of the underlying science.This user-centric design was chosen to address different users'needs and reduce the entry barrier for contextually applying the presented GHPs and HACCP.Conclusions:The GHP and HACCP Toolbox for Food Safety should be regarded as a reference resource rather than a training program to empower the user and ultimately enhance food safety practices.展开更多
文摘The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problems that can provoke food-borne infection outbreaks. Certain quantitative indicators were defined and analyzed to conclude about characteristic trends related to implementation of food safety legislation. The state＇s monitoring data on surveillance of catering establishments were used. Fulfillment of legislative requirements in about 6,000 catering establishments was evaluated during time period of 2004-2009. The results of investigation were obtained with help of statistical analyses using MS Excel computer program. The results of the research suggest that most of catering establishments （e.g., 83.6% during 2009） meet the hygiene requirements only partly. Non-conformities regarding HACCP-based self-control procedures were fixed during 49.2% of inspections. The research reveals characteristic shortcomings that are established from year to year, e.g., improper hygiene of premises （established during 30%-40% of inspections, depending on the year）, poor hygiene of technological equipment （established during 27%-37% of inspections）, poor personnel hygiene （established during 11%-22% of inspections）, inadequate competence of food service personnel （established during 10%-35% of inspections）, as well as non-observance of cleaning-disinfection procedures and technological parameters for food processing （established during 11%-25% of inspections, depending on the year）. Actual shortcomings can lead to both the direct and the indirect cross-contamination of food. On the base of the research, it was concluded that further detailed assessment of potential food safety risks is relevant to establish risk-based monitoring activities in catering sector.
基金funded by the Food and Agriculture Organization of the United Nations Project(No.32558).
文摘Objectives:The paper describes designing and developing an online food safety toolbox that aims to elevate the food safety knowledge of food business operators,competent authorities,and trainers.Materials and Methods:The material within the food safetytoolbox was based on the Codex Alimentarius(Codex)General Principles of Food Hygiene(GPFH),an internationally recognized primary food safety standard.The GPFH provides a guide to elements that should be considered when establishing good hygienic practices(GHPs),which are subsequently managed through hazard analysis and critical control point(HACCP).To support the understanding of how to apply the principles of GHPs and HACCP the online food safety toolbox was developed.This toolbox was designed to enable users to access the principles quickly as a reminder for better understanding of more complex matters and conceptualizing,building,and maintaining food safety management systems.The learning approaches applied in the design of the toolbox were mapping,chunking(grouping topics into a logic sequence to enable an incremental approach to learning),and learning-by-asking.The self-directed learning approach collectively enables the user to understand,categorize,and contextualize food safety information for practical use.Mapping was performed to identify the different elements within the GPFH that formed the basis of the online platform and the categories in which basic informationwasprovidedforeach.Results:The material progresses into greater depth in the final toolbox platform and includes links to detailed descriptions of the underlying science.This user-centric design was chosen to address different users'needs and reduce the entry barrier for contextually applying the presented GHPs and HACCP.Conclusions:The GHP and HACCP Toolbox for Food Safety should be regarded as a reference resource rather than a training program to empower the user and ultimately enhance food safety practices.
