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Hazard analysis and critical control point system for home prepared foods as a basis for adult education in urban Guayaquil, EcuadorMorales R., Maria F. 23 August 1993 (has links)
The Hazard Analysis and Critical Control Point (HACCP) system for
studying the food preparation process was conducted in four households in an
environmentally poor urban neighborhood of Guayaquil, Ecuador. The analysis
consisted of observing all of the steps in the food preparation process, measuring
food temperatures at each step, and collecting food and water samples. Food
and water samples were tested for total aerobic microorganisms, molds and
yeast, total coliforms, and fecal coliforms. Temperatures reached during the
cooking process were high enough to kill vegetative forms of foodborne
pathogens; however, heat-resistant spores could have survived. Leftover food
was held at room temperature for long periods of time which allowed
multiplication of vegetative forms from spores or from contaminated food utensils.
Leftover food was eaten either cold or reheated to warm temperatures. Water
samples were taken from water delivery trucks and from each family. Water was
identified as one of the main hazards in food preparation. None of the water samples met the criteria of the Ecuadorean National Institute of Standards for
human consumption. Fecal samples were taken from children in the families, and
were analyzed for parasites. Parasites were found in all of the samples. After
critical control points were identified, appropriate interventions were taken to
improve safety at each step.
Based on these HACCP observations, a food and water safety program
was designed and taught to five mothers attending a Guayaquil Child Care
Center. The program included a lesson on each of four topics: food and water
safety, parasites, care during diarrhea with emphasis on oral rehydration therapy
and the introduction of solid food, and nutrition. A control mother was identified
for each group. Diarrhea occurred in children of both groups but none of the
children was hospitalized. With the exception of nutrition concepts, the
knowledge about food and water safety concepts, parasites and care during
diarrhea were well understood by both groups. This was reflected in positive
changes in families' behavior toward using improved food and water sanitation
practices as observed during a visit to each family which followed the HACCP
study and the educational program. / Graduation date: 1994
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A HACCP study on yoghurt manufactureHoolasi, Kasthurie January 2005 (has links)
Thesis (M.Tech.: Quality)-Dept. of Operations & Quality Management, Durban Institute of Technology, 2005
xiii, 68 leaves / The increasing awareness and demand of consumers for safe and high quality food have lead many companies to undertake a comprehensive evaluation and reorganisation of their food control systems in order to improve efficiency, rationalisation of human resources and to harmonise approaches. This evaluation in food control systems has resulted towards the necessity to shift from the traditional approach that relied heavily on end-product sampling and inspection and to move towards the implementation of a preventative safety and quality approach, based on risk analysis and on the principles of the hazard analysis critical control
point (HACCP) system. Yoghurt is the most popular fermented milk world-wide; the estimated annual consumption in South Africa amounts to nearly 67 million litres. The aim of this study was to implement a HACCP program in a commercial yoghurt factory and then to evaluate the program during certain critical stages of the manufacturing process.
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Decontamination of Escherichia coli 0157:H7 and Salmonella in lettuce, chicken, and apples by chlorine dioxide and ultrasoundXu, Chuanling, Huang, Tung-Shi. January 2005 (has links) (PDF)
Thesis(M.S.)--Auburn University, 2005. / Abstract. Vita. Includes bibliographic references.
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Development of a bio-preservation method for extended shelf-life cook-chill systems /Rodgers, Svetlana. January 2003 (has links)
Thesis (PhD) -- University of Western Sydney, 2003. / "A thesis submitted for degree of Doctor of Philosophy, Centre for Advanced Food Research, School of Science, Food & Horticulture, University of Western Sydney, Hawkesbury campus, Richmond, Australia, January 2003" Bibliography: leaves 199-227.
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'Waiter! There's a fly in my soup - or is that a cockroach?': the moral panic of dirty restaurants in the city of Toronto, Canada /Leung, Cherie January 1900 (has links)
Thesis (M.A.) - Carleton University, 2005. / Includes bibliographical references (p. 68-74). Also available in electronic format on the Internet.
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Inactivation mechanisms of alternative food processes on Escherichia coli O157:H7Malone, Aaron S. January 2009 (has links)
Thesis (Ph. D.)--Ohio State University, 2009. / Title from first page of PDF file. Includes vita. Includes bibliographical references (p. 138-157).
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Implantação da análise de perigos e pontos críticos de controle no processamento do leite pasteurizado Tipo ATobias, Wanderléia [UNESP] 28 June 2013 (has links) (PDF)
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000814157.pdf: 456204 bytes, checksum: 1a00a3f8626d6e7ac9358686c7d0f5d8 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Hazard Analysis and Critical Control Points (HACCP) is one of the main tools currently used to ensure safety, quality and integrity of foods. In Brazil, the government agency responsible for the regulation and standardization of services linked to the agricultural sector has been engaged in making milk industries to accomplish the system deployment. So, the aim of this study was to implement the HACCP program in the processing of pasteurized grade A milk. First of all, it was applied a checklist to assess on the level of the pre requisites programs used in the routine activities of the dairy industry. The results were used as references for the adaptation of the industry to the legislation and for the development of the HACCP system. The Critical Control Points (CCP) were identified with a “decision tree” protocol. No physical or chemical CCP were identified, whereas pasteurization and packaging were considered biological CCP since a failure on these steps might result in unacceptable microbial counts in the final product. For these CCP, the preventive and corrective measures, critical and safety limits and procedures for monitoring and checking were established. The implementation of the HACCP for the processing of grade A pasteurized milk successfully controlled the biological hazards, enabled the product to achieve bacterial counts fewer than 103 C.U.F./mL and so made the industry to meet legal requirements and ensure safety for its product
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Boas práticas de fabricação e a cadeia do frio nos supermercados de Botucatu - SP / Good manufacturing practices and the chain of cold in the supermarkets of Botucatu - SPNuvolari, Cibelli Magalhães [UNESP] 17 February 2017 (has links)
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Previous issue date: 2017-02-17 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Neste trabalho as boas práticas e a cadeia do frio foram verificadas em 8 (oito) supermercados da cidade de Botucatu- SP, sendo 4 (quatro) supermercados de grande porte e 4 (quatro) supermercados de pequeno porte. Aplicou-se um check-list que se constituiu de 129 itens (APÊNDICE 1), as respostas sobre a adequação incluíram sim (S), não (N) e não se aplica (NA), adaptado a legislação vigente no país (Resolução RDC n° 216 de 2004 e RDC n°275 de 2002). Para a avaliação das boas práticas foi acompanhado o processo operacional de recebimento, armazenamento, distribuição e ou exposição de alimentos a venda, em prateleiras a temperatura ambiente e nos balcões de refrigeração e congelamento. Foram realizadas medições de temperatura nos equipamentos de refrigeração e congelamento como as câmaras, refrigeradores, freezers, balcões de exposição e nos alimentos dentro contidos. Esta verificação foi feita com o auxílio de um termômetro infravermelho de pistola com mira laser com o objetivo de avaliar temperatura ideal para o recebimento de mercadorias e a temperatura ideal para o armazenamento de mercadorias, pautado pela Portaria CVS 5/2013. De acordo com o check-list aplicado apenas 12 % dos estabelecimentos estavam de acordo com os padrões de boas práticas exigidos pela legislação vigente. As temperaturas de armazenamento de produtos congelados estavam dentro das especificações da legislação para todos os estabelecimentos analisados. A temperatura de armazenamento de produtos resfriados não atenderem as especificações da legislação na grande maioria dos estabelecimentos avaliados nos quesitos: 1: frutas, verduras e legumes higienizados, fracionados ou descascados, apresentando temperatura média de 15° C. 2: carnes bovinas, suínas, aves e seus produtos manipulados crus, apresentando temperatura média de 8° C. 3: ovos, apresentando temperatura média de 18° C. As temperaturas de armazenamento para frios, embutidos, fatiados, sobremesas, leite e derivados atendiam as temperaturas especificadas na legislação vigente. Todos os supermercados apresentaram falhas na adequação dos padrões estabelecidos de boas práticas de fabricação e cadeia do frio. / In this work, good practices and the cold chain were verified in 8 (eight) supermarkets in the city of Botucatu- SP, four (4) large supermarkets and four (4) small supermarkets. A checklist consisted of 129 items (APPENDIX 1), responses on adequacy included yes (S), no (N) and not applicable (NA), adapted to the legislation in force in the country (Resolution RDC No 216 of 2004 and RDC No. 275 of 2002). For the evaluation of good practices, the operational process of receiving, storing, distributing and / or exposing food for sale on shelves at room temperature and in the refrigeration and freezing counters was followed up. Temperature measurements were performed on refrigeration and freezing equipment such as chambers, refrigerators, freezers, display counters, and contained foods. This verification was done with the aid of a laser infrared gun with laser aiming to evaluate the ideal temperature for the receipt of goods and the ideal temperature for the storage of goods, according to the CVS Ordinance 5/2013. According to the check-list applied only 12% of the establishments were in accordance with the standards of good practices required by the current legislation. The storage temperatures of frozen products were within the specifications of the legislation for all the establishments analyzed. The temperature of storage of cooled products does not meet the specifications of the legislation in the majority of the establishments evaluated in the questions: 1: fruit, vegetables and vegetables sanitized, fractioned or peeled, presenting average temperature of 15 ° C. 2: Poultry and their products handled raw, presenting average temperature of 8 ° C. 3: eggs, presenting average temperature of 18 ° C. The storage temperatures for cold, embedded, sliced, desserts, milk and derivatives were in compliance with the temperatures specified in the current legislation . All supermarkets presented deficiencies in the adequacy of established standards of good manufacturing practices and cold chain.
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The application of good manufacturing practices as a quality approach to food safety in a food manufacturing establishment in the Western Cape South AfricaNgwa, Macceline Bih January 2017 (has links)
Thesis (MTech (Quality (Engineering)))--Cape Peninsula University of Technology, 2017. / Good Manufacturing Practices (GMP) is a segment of quality assurance which
guarantees that food products produced are uniform and controlled to the
appropriate quality standards for their required use and as expected by the
marketing authority. A survey was carried out to assess the awareness and
implementation level of GMP guidelines amongst manufacturers in the Western
Cape, South Africa. Based on a literature review on GMP in the food manufacturing
establishments a research problem was identified forming the crux of the research
which reads as follows: “the lack of enforcement of approved standards within the
food manufacturing establishments in the Western Cape Province, South Africa may
result in the food product quality being questioned by consumers”.
The objective of this study was to assess the awareness and implementation of
GMP among food manufacturing establishments in the Western Cape. The literature
was reviewed to discover what is currently known concerning GMP in the food
manufacturing industries. Fresh food produce manufacturing establishments in the
Western Cape Province South Africa were targeted for this study, with 52
responding to the questionnaires.
Data was collected by means of self-administered structured questionnaires and
individual face-to-face interviews with six of the establishments that participated in
the questionnaires. Data for the questionnaires was analysed by means Statistical
Package for Social Science (SPSS) version 19 software programme in order to
generate descriptive statistical results and to determine potential areas for
improvement in the establishments surveyed. Data for individual face-to-face
interview was recorded by transcribing and analysed by inductive reasoning. In
particular, Cronbach’s alpha was utilized to test the reliability of the key items of
GMP.
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Implantação da análise de perigos e pontos críticos de controle no processamento do leite pasteurizado Tipo A /Tobias, Wanderléia. January 2013 (has links)
Resumo:A Análise de Perigos e Pontos Críticos de Controle (APPCC) é uma das principais ferramentas utilizadas atualmente para a garantia da inocuidade, qualidade e integridade dos alimentos. No Brasil, o órgão governamental responsável pela regulação e normatização de serviços vinculados ao setor agropecuário vem se empenhando em fazer com que as indústrias leiteiras se dediquem à implantação do sistema. Assim, o objetivo desse trabalho foi implantar o sistema APPCC no processamento do leite tipo A pasteurizado. Inicialmente, foram aplicadas listas de verificação para avaliar o nível do programa de pré- requisitos utilizado no cotidiano da indústria leiteira. O material gerado serviu de referência para a adequação da indústria à legislação vigente e também de suporte para a implantação do plano APPCC. Para a determinação dos Pontos Críticos de Controle (PCC) foi aplicado o modelo de "árvore decisória". Não foram identificados PCC físicos ou químicos, enquanto que as etapas de pasteurização e envase foram identificadas como PCC biológicos, uma vez que, caso haja falhas nesses pontos, níveis inaceitáveis de microrganismos podem ocorrer no produto final. Para esses PCC, foram estabelecidas as medidas preventivas e corretivas, os limites críticos e de segurança e os procedimentos de monitoramento e verificação. A implantação do plano APPCC no processamento do leite pasteurizado tipo A foi eficiente no controle dos perigos biológicos identificados e possibilitou ao produto atingir contagens bacterianas inferiores a 103 U.F.C./mL, levando à adequação do estabelecimento à legislação brasileira e garantindo a segurança do produto / Abstract:Hazard Analysis and Critical Control Points (HACCP) is one of the main tools currently used to ensure safety, quality and integrity of foods. In Brazil, the government agency responsible for the regulation and standardization of services linked to the agricultural sector has been engaged in making milk industries to accomplish the system deployment. So, the aim of this study was to implement the HACCP program in the processing of pasteurized grade A milk. First of all, it was applied a checklist to assess on the level of the pre requisites programs used in the routine activities of the dairy industry. The results were used as references for the adaptation of the industry to the legislation and for the development of the HACCP system. The Critical Control Points (CCP) were identified with a "decision tree" protocol. No physical or chemical CCP were identified, whereas pasteurization and packaging were considered biological CCP since a failure on these steps might result in unacceptable microbial counts in the final product. For these CCP, the preventive and corrective measures, critical and safety limits and procedures for monitoring and checking were established. The implementation of the HACCP for the processing of grade A pasteurized milk successfully controlled the biological hazards, enabled the product to achieve bacterial counts fewer than 103 C.U.F./mL and so made the industry to meet legal requirements and ensure safety for its product / Orientador:Elisa Helena Giglio Ponsano / Banca:Ana Lúcia Barreto Penna / Banca:Luzia Helena Queiroz / Mestre
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