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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.

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

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.

Dissertação é composta por 3 artigos. / Para os industriais do setor de alimentos e para as autoridades de saúde pública, a segurança dos produtos alimentares compõe um cenário de exigências sanitárias expostas pelos órgãos legais e de mercado, diante de uma população humana em crescimento. Este trabalho foi desenvolvido em um entreposto de classificação de ovos in natura para consumo, frente à crescente demanda pelo consumo de ovos, da espécie Gallus gallus domesticus, a qual tem instigado a preocupação com questões higiênico sanitárias. Constituindo fator de interesse para a indústria, consumidor e Estado, objetivou-se definir um modelo de sistema integrado de gestão de segurança de alimentos com documentos que atendem os pré-requisitos legais de Boas Praticas de Fabricação - BPF e de Analise de Perigos e Pontos Críticos de Controle – APPCC. A metodologia de criação e validação in loco dos documentos de autocontrole aplicados aos pré-requisitos e documentos de gestão de sistema teve por base a Abordagem de Processo. Através de uma visão sistêmica integrada foi possível correlacionar os pré-requisitos legais de Boas Práticas e de Análise de Perigos e Pontos Críticos de Controle. Os registros da execução da ação, monitoramento e verificação demonstraram a capilaridade do sistema, sendo pró-ativo às medidas preventivas de não conformidades e ressaltando a melhoria continua do SGSA – Sistema de Gestão de Segurança de Alimentos. A pertinência do modelo adotado demonstrou a aplicação prática do sistema desde a construção dos documentos à sua validação in loco, possibilitando a utilização destes por outras empresas do segmento. Este modelo propôs uma estrutura de etapas desde a criação à implementação do Sistema de Gestão Integrado cujos resultados satisfatórios foram confirmados pela análise do percentual de conformidades obtidas durante a verificação dos registros que compõem os documentos de autocontrole e de gestão do sistema, pelos achados in loco e em relatórios de auditoria interna, respondendo no período considerado de três meses por 94% de conformidades. Outro fator a considerar foram os relatórios de auditoria de empresas clientes e do próprio Ministério da Agricultura Pecuária e Abastecimento (MAPA) os quais evidenciaram a eficácia da sistemática adotada na criação e implementação dos documentos. / Both for the food industry and public health authorities, food safety comprises a series of sanitary demands exposed by legal and merchant organisations, in the face of a growing human population. The present work was developed in a sorting facility processing fresh Gallus gallus domesticus eggs for consumption, where hygienic-sanitary matters are of great concern for the industry, the consumer and the State. The aim was to define an integrated model of food security management with documents designed to meet the standards of Good Manufacturing Practices (GMPs) and Hazard Analysis and Critical Control Point (HACCP). The methodology for the creation and validation of the local self-control documents applied to the requirements and system management documents was based on Process Approach. A systemic, integrated standpoint was fundamental allow the correlation between the requirements of GMPs and HACCP. The execution, monitoring and verification records demonstrated the capillarity of the system, hence pro-active to preventative measures of nonconformity and confirming the continuous improvement of the Food Safety Management System (FSMS). The pertinence of the model adopted showed the practical operation of the system since the document design to its local validation, which enables its use by other companies of the industry. This model proposed a structure of steps starting with the creation and implementation of this Integrated Management System, with results confirmed by the percentage of conformities obtained during the verification of the records that constitute the documentation of the self-control and management system. Moreover, results were confirmed by the local and internal audit findings, which corresponds to 94% of conformity during the three-month period considered. Another factor to ponder were the client companies’ audit reports and the Brazilian government agency for agriculture and animal production (Ministério da Agricultura, Pecuária e Abastecimento - MAPA), all of which revealed accuracy of the process adopted for document design and implementation. / 5000

Dissertação é composta por 3 artigos. / Para os industriais do setor de alimentos e para as autoridades de saúde pública, a segurança dos produtos alimentares compõe um cenário de exigências sanitárias expostas pelos órgãos legais e de mercado, diante de uma população humana em crescimento. Este trabalho foi desenvolvido em um entreposto de classificação de ovos in natura para consumo, frente à crescente demanda pelo consumo de ovos, da espécie Gallus gallus domesticus, a qual tem instigado a preocupação com questões higiênico sanitárias. Constituindo fator de interesse para a indústria, consumidor e Estado, objetivou-se definir um modelo de sistema integrado de gestão de segurança de alimentos com documentos que atendem os pré-requisitos legais de Boas Praticas de Fabricação - BPF e de Analise de Perigos e Pontos Críticos de Controle – APPCC. A metodologia de criação e validação in loco dos documentos de autocontrole aplicados aos pré-requisitos e documentos de gestão de sistema teve por base a Abordagem de Processo. Através de uma visão sistêmica integrada foi possível correlacionar os pré-requisitos legais de Boas Práticas e de Análise de Perigos e Pontos Críticos de Controle. Os registros da execução da ação, monitoramento e verificação demonstraram a capilaridade do sistema, sendo pró-ativo às medidas preventivas de não conformidades e ressaltando a melhoria continua do SGSA – Sistema de Gestão de Segurança de Alimentos. A pertinência do modelo adotado demonstrou a aplicação prática do sistema desde a construção dos documentos à sua validação in loco, possibilitando a utilização destes por outras empresas do segmento. Este modelo propôs uma estrutura de etapas desde a criação à implementação do Sistema de Gestão Integrado cujos resultados satisfatórios foram confirmados pela análise do percentual de conformidades obtidas durante a verificação dos registros que compõem os documentos de autocontrole e de gestão do sistema, pelos achados in loco e em relatórios de auditoria interna, respondendo no período considerado de três meses por 94% de conformidades. Outro fator a considerar foram os relatórios de auditoria de empresas clientes e do próprio Ministério da Agricultura Pecuária e Abastecimento (MAPA) os quais evidenciaram a eficácia da sistemática adotada na criação e implementação dos documentos. / Both for the food industry and public health authorities, food safety comprises a series of sanitary demands exposed by legal and merchant organisations, in the face of a growing human population. The present work was developed in a sorting facility processing fresh Gallus gallus domesticus eggs for consumption, where hygienic-sanitary matters are of great concern for the industry, the consumer and the State. The aim was to define an integrated model of food security management with documents designed to meet the standards of Good Manufacturing Practices (GMPs) and Hazard Analysis and Critical Control Point (HACCP). The methodology for the creation and validation of the local self-control documents applied to the requirements and system management documents was based on Process Approach. A systemic, integrated standpoint was fundamental allow the correlation between the requirements of GMPs and HACCP. The execution, monitoring and verification records demonstrated the capillarity of the system, hence pro-active to preventative measures of nonconformity and confirming the continuous improvement of the Food Safety Management System (FSMS). The pertinence of the model adopted showed the practical operation of the system since the document design to its local validation, which enables its use by other companies of the industry. This model proposed a structure of steps starting with the creation and implementation of this Integrated Management System, with results confirmed by the percentage of conformities obtained during the verification of the records that constitute the documentation of the self-control and management system. Moreover, results were confirmed by the local and internal audit findings, which corresponds to 94% of conformity during the three-month period considered. Another factor to ponder were the client companies’ audit reports and the Brazilian government agency for agriculture and animal production (Ministério da Agricultura, Pecuária e Abastecimento - MAPA), all of which revealed accuracy of the process adopted for document design and implementation. / 5000

Thesis (MPH.) -- University of Limpopo, 2016 / The purpose of this study was to assess the knowledge and practices of food service staff regarding food safety and food hygiene in Capricorn District hospitals, Limpopo Province. Quantitative, cross-sectional research was conducted to determine the knowledge and practices of food service staff. A convenient sampling technique was employed to select 84 food service staff members (11 food service supervisor and 73 food service aids). Data collection was done using structured questionnaires. Food service staff members consisting of food service aids and food service supervisors participated in the study. The data were analysed using the statistical package for social sciences version 23. Of the respondents 50 (60%) are female whereas 34 (40%) are males. The largest group of them, 34 (40%) had secondary education, 23 (27%) had matric whereas 16 (19%) had post matric qualifications. 80 (95%) of them answered correctly that they use an air dryer or paper towel for drying hands after washing whereas 65 (77%) answered incorrectly when asked the difference between washing and sanitizing. Seventy eight of the respondents answered correctly on practice questionnaire that they only reheat leftovers once whereas 69 (82%) answered incorrectly about the temperature one should maintain for potentially hazardous food that has been cooked and needs to be reheated. In this study a significant correlation was observed between level of education and knowledge, with p-value 0.016 and again between level of education and practices (p-value 0.024), also between work activity and practice (p-value 0.021). There was significant difference between knowledge level and practice with p-value 0.045. The result of the study suggest that although most food service staff are knowledgeable regarding some aspects of food hygiene and food safety significant gaps remains in food safety practices, posing risk to hospitalised patients who are already vulnerable. There is a need for training in areas were food service staff are lacking knowledge.

Thesis (M. Tech. Environmental health) -- Central University of technology, Free State, 2011 / Millions of people in South Africa eat out every day, utilising the food service sector. Although the lack of an effective reporting system makes it difficult to know how many of these people suffer from food-borne illness, statistics from the developed countries show that this number may be significant. There is, therefore, the need to ensure that the food service sector, which encompasses fast food outlets, hotels and similar accommodation outlets offering food and beverage services, restaurants, caterers, etc., implement effective food safety management systems. Internationally, the trend has been that food safety management systems should be based on the internationally accepted Hazard Analysis Critical Control Point (HACCP) principles. In South Africa, the implementation of HACCP as a food safety management system has been driven by international trade requirements where foods are exported to countries such as the European Union or the United States of America. A national regulation requiring HACCP implementation was promulgated in 2003, but compliance is not yet required for the food service sector. Currently, neither of the above mentioned factors put adequate pressure on the food service sector to implement formal food safety management systems. However, increasing international tourism and the hosting of international sporting events has brought this sector under scrutiny. Food handlers have been implicated in many outbreaks of food-borne illness and much research has been done to investigate causal factors in this regard. Food handler training has been proposed as a strategy to improve food safety practices. However, research has shown that the traditional provision of food safety and food hygiene knowledge does not equate to improved food safety behaviours. Some authors postulate that the organisational context, created largely by the management of an organisation, is of greater significance than training. Less research is available on these management factors – defined as the situational factors when discussing organisational culture, or defined as enabling and reinforcing factors when discussing food handler behaviour. This study commenced with the hypothesis that food handlers are not able to implement the correct food safety behaviours in the absence of sufficient management support. This support would require appropriate policies regarding food safety, the provision of training and infrastructure and enforcing the correct behaviours by line management, as a minimum. The aim of this study was to investigate and assess the role of line management in relation to food safety at a prominent South African entertainment facility. In order to achieve this, the following objectives were defined for the study: to conduct a qualitative assessment of the role of management in food safety, to assess the role of management in the provision of food safety training and to assess the role of management in the provision of a basic hygiene infrastructure at the study site in order to allow food handlers to carry out the correct behaviours. The objective of conducting a qualitative study of management practices, policies and resource provision with respect to food safety revealed that there was no formal evidence of management commitment to food safety other than the recent provision of food handler training. The findings also indicated a lack of a formal management system for food safety at the study site. In the exploratory survey of food safety training and knowledge, results showed that only 60 % of staff in the survey had received training. This indicates that at the time of the survey, the study site did not fully comply with the minimum legal requirements for food handler training. The results of the employee survey further indicated that employees were aware of the importance of hand washing although it was not possible to determine whether this knowledge was as a result of the training intervention or prior knowledge. Many of the supervisors were not yet trained in food safety and the impact of the food safety training intervention on related behaviours at the site will require further in-depth assessment. Upon investigating the food hygiene infrastructure provided at the study site to allow food handlers to carry out the correct behaviours, findings indicated that although the personnel hygiene programme addressed most of best practice requirements in design, the implementation of the hand washing requirements was not aligned with accepted norms due to the lack of sufficient hand wash basins. The provision of facilities such as sufficient and conveniently located hand wash basins is a management function and findings suggest that, as a priority, management should ensure that they are not contributing to the lack of implementation of the correct food safety behaviours of food handlers as a result of failing to provide the necessary resources. The results of this study should be of value in the food service sector, specifically hotel kitchens, as a guideline to ensure that management plays an effective role in facilitating food safety management systems. A robust food safety and food hygiene training programme for all levels of the organisation is essential in ensuring adequate knowledge of food safety hazards and correct practices. Training should be supported by daily supervision of food safety controls, management commitment and a work environment that supports the implementation of the correct behaviours. Literature has shown that undesirable practices are often deeply rooted in kitchen culture. It has further been commented that culture changes require a top-down approach which usually involves working with the leadership of the organisation. Important policies and procedures generally originate from the management tiers and will always require the concurrence of management in providing resources, altering priorities or otherwise changing how things are done in the organisation. The results of this study are invaluable in highlighting areas in an organisation that could be targeted to change the kitchen culture. Such changes are primarily the responsibility of management. Ultimately, this study endeavours to contribute to the body of knowledge pointing to the role of social-behavioural aspects in ensuring food safety and thereby consumer well-being.

Capes; CNPq / A manutenção das condições higiênicas na produção de alimentos é considerada peça chave na obtenção de alimentos seguros. Os ambientes dos frigoríficos apresentam uma grande quantidade de matéria orgânica rica em nutrientes que podem favorecer ao crescimento de micro-organismos A presente pesquisa objetivou a elaboração de critérios para aumentar o controle da qualidade sanitária em equipamentos e utensílios de um frigorífico de suínos do Paraná. O desenvolvimento do trabalho iniciou com as análises dos resultados microbiológicos de coleta de swabs em equipamentos e utensílios do processo após a higienização seguindo os padrões das empresas habilitadas à exportação. Com base nos conceitos das normativas que dizem respeito às condições sanitárias nos ambientes produtivos, assim com a bibliografia existente, foi elaborada e aplicada uma escala de avaliação das condições favoráveis à higiene em equipamentos e utensílios do processo. Os resultados das avaliações microbiológicas mostraram um percentual de conformidade de 75,54% para micro-organismos aeróbios mesófilos e 88,96% para as enterobactérias e uma prevalência de resultados inaceitáveis, ao longo dos períodos analisados, especificamente nas esteiras transportadoras, as quais podem representar focos de contaminação e risco no controle microbiológico das carnes. A escala desenvolvida está composta por nove critérios que avaliam as características favoráveis a higiene e as características operacionais do processo. A aplicação da escala indica que os grupos das esteiras transportadoras e os equipamentos de corte foram as que apresentaram os maiores percentuais de inadequação aos critérios. Finalmente, a prevalência de enterobactérias foi significativa (p<0,01) (ao nível de significância de 5%) para o grupo das esteiras quando comparada com os outros grupos de equipamentos, pelo que as diferenças das características nos equipamentos podem estar relacionadas com a eficiência da higienização. / Maintaining hygienic conditions in food production is considered a key part of obtaining safety food. The aim of the present work was to elaborate the criteria to increase the control of the sanitary quality in equipment and utensils of a pork abattoir in Paraná. The development of the work began with the analysis of the microbiological results of the collection of swabs in equipment and tools of the process after the hygiene, following the standards of the companies authorized to export. Based on the concepts of the standards that concern the sanitary conditions in the productive environments, as well as the existing bibliography, a scale of evaluation of the conditions favorable to hygiene in equipment and utensils of the process was elaborated and applied. The results of the microbiological evaluations showed a 75.54% compliance rate for aerobic mesophilic microorganisms and 88.96% for enterobacteria and a prevalence of unacceptable results during the analyzed periods, specifically on conveyors. represent pockets of contamination and risk in the microbiological control of meat. The scale developed is composed of nine criteria that evaluate the characteristics favorable to hygiene and the operational characteristics of the process. The application of the scale indicates that the groups of conveyors and cutting equipment were those that presented the highest percentage of inadequacy to the criteria. Finally, the prevalence of enterobacteria was significant (p <0.01) (at the significance level of 5%) for the group of conveyors when compared to the other groups of equipment, so the differences in characteristics in the equipment can be related to the hygiene efficiency.

Thesis (M. Tech.) -- Central University of Technology, Free State, 2010 / South Africa currently faces one of the highest HIV prevalence rates in the world. As this prevalence rises, the strain placed on its hospitals is likely to increase due to the shortage of beds. The devastating effects of HIV/AIDS initiated the establishment of a hospice which is a non-governmental organisation whose goal is the provision of care for terminally ill patients, either in their homes, in hospitals or in a hospice’s own in-patients wards. Part of the hospice’s mission is to offer palliative care without charge to anyone who requires it. The basic elements of hospice care include pain and symptom management, provision of support to the bereaving family and promoting a peaceful and dignified death. This also includes the provision of cooked foods to the patients using the kitchen facilities of the hospices for this activity. It is well known that the kitchen is particularly important in the spread of infectious disease in the domestic environment due to many activities that occur in this particular setting. Food and water safety is especially important to the persons infected with the human immunodeficiency virus (HIV) or with immunodeficiency syndrome (AIDS).It is estimated that food-borne pathogens (disease–causing agents) are responsible for 76 million illnesses, some resulting in death, in the United States alone every year. In one study of patients with AIDS, two-thirds had diarrhoeal disease and in two-thirds of these, the following enteric pathogens were identified: Salmonella, Shigella, Listeria, Yersnia, Cryptosporidium, Entamoeba histolylica and Campylobacter sp. In an epidemiological study of patients with HIV infection a close association was found between consumption of raw or partially cooked fish and antimicrobial-resistant Mycobacterium avium complex. Antibiotic resistance in food-borne pathogens has become a reality and this poses a serious threat to the medical fraternity since it diminishes the effectiveness of treatment. This study was undertaken to determine the prevalence of foodborne pathogens including bio aerosols isolated from the kitchen surfaces and food handler’s before and after cooking. The antibiotic resistance of the isolated pathogens was further determined to assess their impact on treatment. The following microbiota were isolated: Total viable counts (TVC), Coliforms, Escherichia coli, Staphylococcus aureus, Pseudomonas and presumptive Salmonella. The hospices had high counts of E.coli and S.aureus on the cutting boards for the breakfast session compared to the traditional home based kitchens. It was speculated that this could have originated from crosscontamination via the foodhandler’s hands and the food served. It is evident from the results that hospices lack a management system regarding the prevalence of E. coli as it was present on the cutting boards throughout the food preparation sessions. Gram negative organisms (coliform and P. aeruginosa) were in particular both resistant to oxacillin and this pose a great challenge in this particular setting. This can be addressed by putting emphasis on hygiene as a strategy per se for reducing antibiotic resistance.