SLAUGHTER-LINE OPERATION | Pigs

Suole MSME is a catfish floss producer committed to enhancing product quality through the implementation of the Hazard Analysis and Critical Control Point (HACCP) system. Implementation is carried out by development and verification of the production process flow diagram, hazard identification, determination of Critical Control Points (CCPs), and establishment of critical limits. This community service activity aimed to provide knowledge and assistance in HACCP implementation to enhance food safety, product quality, and competitiveness. The activity was conducted from October to December 2024 at UMKM Suole, and included interviews, field observations, and HACCP assistance and analysis. The results show that the catfish floss production process involves several critical stages that require monitoring, such as raw material reception, meat separation, frying, and packaging. Hazard identification and determination of Critical Control Points (CCPs) have been carried out to prevent biological, chemical, and physical contamination. The importance of developing Standard Operating Procedures (SOPs), maintaining sanitation, and controlling processing time and temperature was emphasized. Improving the understanding of HACCP among MSME actors is a key factor in effective hazard control and achieving food safety.Keywords: catfish floss; food safety; HACCP; hazard Abstrak: UMKM Suole merupakan salah satu produsen abon lele yang berupaya meningkatkan kualitas produk melalui penerapan Hazard Analysis Critical Control Point (HACCP). Penerapan dilakukan dengan penyusunan dan verifikasi diagram alir proses produksi abon lele, identifikasi bahaya, serta penetapan CCP dan batas kritis. Kegiatan pengabdian ini bertujuan memberikan wawasan dan pendampingan penerapan HACCP guna meningkatkan keamanan pangan, mutu, dan daya saing produk. Kegiatan dilaksanakan pada Oktober hingga Desember 2024 di UMKM Suole, meliputi wawancara, observasi lapangan, serta pendampingan dan analisis HACCP. Hasil kegiatan menunjukkan bahwa proses produksi abon lele mencakup beberapa tahap penting yang memerlukan pengawasan, seperti penerimaan bahan baku, pemisahan daging, penggorengan, dan pengemasan. Telah dilakukan identifikasi bahaya dan penetapan titik kendali kritis (CCP) untuk mencegah kontaminasi biologis, kimia, dan fisik. Selain itu, ditekankan pentingnya penyusunan SOP, sanitasi, serta pengendalian suhu dan waktu proses. Peningkatan pemahaman pelaku UMKM terhadap HACCP menjadi faktor kunci dalam pengendalian bahaya dan pencapaian keamanan pangan produk.Kata kunci: abon lele; bahaya; HACCP; keamanan pangan

The HACCP (hazard analysis critical control point) concept becomes an important aspect of Good Manufacturing Practices (GMP) in safe food production. The HACCP plan was developed with food safety objective. The authors already carried out hazards analysis on Changran Jeotgal manufacturing process in a previous report. In this study we developed a HACCP plan on the manufacturing process of Changran Jeotgal. We could decide two CCPs those were salt concentration and eliminations of foreign materials before packaging. Foreign materials should be certainly checked out with laser detector just before packaging. Salt should be maintained more than <TEX>$8\%$</TEX> to inhibit pathogenic bacteria in end product. On the Jeotgal process free water is removed after salting and Jeotgal is seasoned with several subsidiary materials such as com syrup. In result end products have <TEX>$8\%$</TEX> salt with water activity 0.82. Most bacteria are inhibited but some can live in this condition. Materials on the working may be contaminate by pathogens, chemicals or physical hazards. It will be decreased by SSOP (standard sanitary operating program). The SSOP needed in Jeotgal plants is nearly same as other general food manufacturing plants but essential to fulfill HACCP program.

The aim of this study is to propose a revised treatment scheme for fresh kola nuts (Cola nitida) using Hazard Analysis Critical Control Point (HACCP). Specifically, this will involve analysing the nut processing diagram used by the stakeholders, identifying critical points and proposing corrective measures for these critical points. A survey at kola producers and traders, coupled with an on-site diagnosis, was carried out in the cities of Anyama, Bouake and Agboville. The verification of the preconditions was based on a checklist. In addition, the kola nut processing and storage system was evaluated according to the 12 steps of the HACCP system. The diagnosis of the sector revealed an informal organization and traditional practices. A revised diagram of the cola treatment process according to the HACCP system has been developed. This diagram includes three critical control points (CCPs) at the reception, sorting and biopesticide treatment level. A HACCP plan has been drafted to better monitor and control each critical point. The technical routes for processing cola do not guarantee good quality nuts. They do not comply with good hygiene practices (GHP) during the processing and storage process. The adoption and monitoring of the HACCP system would be beneficial for the kola industry.

Hazard Analysis and Critical Control Point System: Use in Managing Microbiological Food Safety Risks

The present study was conducted in Sudan Sugar industry factories (Kenana, White Nile, Assalaya, Sennar, Guneid, and New Halfa) during the production season of 2017. The study aimed to evaluate the existing Assessment of the extent of implementing the Good Manufacturing Practices (GMPs) and Hazard Analysis Critical Control Point System (HACCP) by Sudanese sugar factories with reference to FSMS of the ISO 22000: 2005. The data were collected using ISO 22000 checklist and direct interviews. Likert Five-Point Scale was used in scoring the checklist statement and the arithmetic mean was obtained. The result showed that the Good Manufacturing Practices were varied between major deficiencies in White Nile, Assalaya, Sennar, and New Halfa due to score less than (3.6 points) and non-compliance in Kenana and Guneid due to score less than (2.6 points); the Sanitation Standard Operation Procedures (SSOP) assessed as major deficiencies in (Assalaya and Sennar) and minor deficiencies in (White Nile and New Halfa) due to score less than (5points). Moreover, the Hazard Analysis and Critical Control Points System revealed that it was varied between non-compliance in (Kenana, White Nile, and Guneid) and not applicable in (Assalaya, Sennar and New Halfa) due to score less than (1.8 points). Interestingly, the Sudanese sugar industries take all quality control characteristics from cane production to sugar production carefully, but unfortunately don’t care about any food safety systems. Lack of top management commitment and involvement and lack of government support represent the main constraints and Barriers of implementing food safety systems in Sudanese sugar companies. The study recommendations that the Sudanese Sugar Industry needs to establish proper quality assurance laboratories to help in monitoring the quality and safety of raw materials and end productions.

The utilization of Indonesia’s fisheries potential should be supported by the development of fisheries industry, more specifically by the improvement on fisheries supply chain management. It is needed to preserve the quality and safety of fisheries product from sea to consumers’ table and the sustainable fisheries supply. The fisheries product is perishable therefore the appropriate handling and full controlled process are needed to maintain product quality and safety. In fisheries industry, quality and safety can be maintained by applying good logistic practices (GLoP). GLoP is best practices ofcold chain management supported by quality and safety control system such as good manufacturing practices (GMP), standard sanitation operating procedure (SSOP) and hazard analysis critical control point (HACCP). On the other hand, the sustainability of fisheries supply canbe achieved by applying full controlled resources management. The commitment and cooperation of all parties on fisheries industry, as well as the standard implementation of fishery management is needed to improve quality and quantity of Indonesia’s fisheries products.

Hazard Analysis Critical Control Point (HACCP) system application is expanded to food chain from farm to table to supply safe livestock products with consumers in Korea. The objectives of this study were to analyze the HACCP operating conditions in butcher shops and to suggest for better HACCP implementation. We analyzed the HACCP inspection reports for butcher shops implemented by the Korea Livestock Products HACCP Accreditation Service from 2007 to 2009 and from 2010 to 2012 to compare the rate of HACCP non-compliances. The overall rate of non-compliances was higher in 2010~2012 than 2007~2009. The current inadequate HACCP operating level was directly related with the business size. Ninety-nine percent of the butcher shops were very small business with under 10 employees in Korea, and these small-sized businesses usually had great difficulties in implementing HACCP due to lack of technical expertise and financial resources. To overcome the obstacles and to facilitate more effective HACCP application and operation in butcher shops, government should play a leading role in developing flexible and simplified HACCP-based system which merges both the pre-requisite and HACCP principles.

Hazard analysis critical control point application to quantity cooking recipes: One experience in a cook/chill operation

Good Manufacturing Practices* (GMPs) are the basic operational and environmental conditions required to produce safe foods. They ensure that ingredients, products and packaging materials are handled safely and that food products are processed in a suitable environment. GMPs address the hazards associated with personnel and environment during food production. They provide a foundation for any food safety system. Once GMPs are in place, processors can implement a Hazard Analysis Critical Control Point (HACCP) system to control hazards that may affect the ingredients and packaging material during food processing.

19 - Hazard Analysis Critical Control Point and other food safety systems in milk processing

PurposeThe purpose of this paper is to present the viewpoints of Subway UAE on their implementation Menu‐Safe, an evolving method of Hazard Analysis Critical Control Point (HACCP) for the Hospitality industry. It is the seventh paper in a themed issue of Worldwide Hospitality and Tourism Themes presenting international food safety management challenges and solutions.Design/methodology/approachViewpoints are put forward by the lead food safety trainer and supported by the UAE Development Agent.FindingsThe implementation of the Menu‐Safe HACCP system in UAE Subway stores has seen an improvement in knowledge, attitude and behaviour amongst store managers and their staff; outcomes include the achievement of perfect inspection scores and international HACCP certification in certain stores. Key improvements and success factors are identified.Practical implicationsThe paper will be of value to practitioners, researchers and other stakeholders involved in the food industry.Originality/valueThis paper shows insights into food safety management within a large franchised international chain of restaurants, and identifies practical methods of enhancing food safety management.

&lt;p&gt;&lt;em&gt;Trade competition in the era of globalization is getting tougher, but food processing businesses from both agricultural and animal raw materials still have a good chance to survive. Products that have good quality and food safety can compete in domestic and international markets. To maintain food safety, business owners can implement quality assurance systems such as HACCP (Hazard Analysis Critical Control Point). HACCP needs to be implemented to further improve competitiveness and be able to run a business sustainably. The method used in this research is a systematic literature review. The result of this study is the application of HACCP is expected to improve quality and be able to increase sustainable competitiveness. Most of the chicken processing industry has implemented HACCP by the elements in the appropriate HACCP program. The application of HACCP ensures the quality of food quality and avoids health hazards in the final product. The implementation of HACCP requires continuous training and education on HACCP to ensure a more stable system is implemented and the need for the use of complete personal protective equipment (PPE) to maintain hygiene during the production process.&lt;/em&gt;&lt;/p&gt;

How can the principles of validation and verification be applied to hazard analysis?

This paper addresses the principles of the Hazard Analysis Critical Control Point (HACCP) concept as applied to animal health management strategy. Characteristics of the concept were analysed and compared with those of current animal health care strategies for disease risk identification and herd health management, insurance, and certification. HACCP is a hybrid strategy of quality control at both production process and product level. Animal health is considered a particular quality feature. We show that process control (expressed in terms of controlling both general and specific disease risk factors) and product control (expressed in terms of testing animals or animal products for specific disease agents) could form the basis for improving animal health. We conclude that HACCP provides ample opportunity for preventive health action and risk management at a relatively low cost in terms of labour, finance and documentation expenditure, at both the farm and sector level. Epidemiological field studies are currently needed to identify critical control points and to design HACCP procedures for livestock producers. In the long run, HACCP based animal health care can be further developed into a quality control systems approach to cover all aspects that are related, either directly or indirectly, to animal health.

The role of microbiological criteria and risk assessment in HACCP