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Memoria para optar al título de Ingeniero en Alimentos / No autorizada por el autor para ser publicada a texto completo en el Portal de Tesis Electrónicas / El plan HACCP es un sistema que permite identificar puntos críticos de control y medidas para vigilar garantizando la inocuidad de los alimentos. El objetivo de esta memoria fue diseñar e implementar un Sistema de Análisis de Peligros y Puntos Críticos de Control (HACCP) en una línea de salsa de frutillas para helados. Se comenzó por revisar y complementar los programas de pre-requisitos necesarios para implementar un plan HACCP. Se consideraron los Procedimientos Operacionales Estandarizados (SOP), Procedimientos Operacionales Estandarizados de Saneamiento (SSOP) y las Buenas prácticas de manufactura (GMP). Luego se realizó una descripción del producto, con los insumos utilizados para su elaboración y el diagrama de flujo del proceso. Con estos datos se efectuó el análisis de peligros microbiológico, físico y químico de cada insumo utilizado y etapas de elaboración de la salsa de frutilla. Luego de identificar los peligros potenciales, se estableció a cual área de peligro correspondía (salubridad, seguridad o fraude económico), determinándose los puntos de control (PC). A los peligros encontrados se les determinó la importancia por medio de un análisis de probabilidad de ocurrencia, efecto e incidencia. De esta forma se establecieron los peligros significativos. Luego, con los peligros significativos y utilizando el árbol de decisiones se determinó un punto crítico de control (PCC) en la línea de salsa de frutillas. Este punto fue la pasteurización. Al PCC encontrado se le asignó un límite crítico (LC), valor de referencia para efectuar el monitoreo posterior y para garantizar que efectivamente el PCC este bajo control. Se estableció el procedimiento y la frecuencia

Tato diplomová práce se zabývá různými oblastmi podnikové certifikace. V teoretické části popisuje druhy auditu, normy jakosti ISO, systém správné výrobní praxe GMP a systém kritických bodů HACCP. V praktické části se zabývá přípravou konkrétně vybraného podniku z praxe, společnosti Fit logistics s.r.o., Hradec Králové, na přijetí těchto norem, certifikaci v těchto oblastech a následné audity. Závěr je věnován porovnání externího auditu, systému řízení jakosti ISO a systému potravinářských norem GMP společně s HACCP v osmi stanovených kritériích, které představují základní charakteristiky těchto certifikací.

The subject of this diploma thesis is ?Quality assurance in technology of pasta production.? The theoretical part of this diploma thesis is concerned in histori of pasta, characterize raw material for pasta production and production technologies in pastry industry. This work is also including the quality assurance in the food industry, which follow into each individual quality management systems. The greatest attention is paid to the hazard analysis and critical control points (HACCP). The practical part of this diploma thesis deals with the analysis of quality management system and is focused on hazard analysis and critical control points in the production of long type of the egg and egg-free pasta production line P 1000 in the pasta company Bratři Zátkové.

The theme of this work is to present quality standards in a chosen company, which is producing and selling non-alcoholic drinks. The following practical part has two tasks to solve. First, to prepare documentation of HACCP plan for implementation a new product, second to try to remove defect in comparison with BRC standard. Defects are : 1. missing specification forms for private labels 2. missing measuring form of customers satisfaction

Aim diploma work is analysis of system HACCP in company Pascual Polabí s. r. o.. To analyze this system properly I arbitrated to carry out internal audit upon this system, I examined, whether adhere plus check all critical control points. Processed I record from hereof inner audit plus determine several power procuration plus recommendation. This system I examined partly with reference to valid legislature plus partly with reference to in-home regulations " Health dangerous at agricultural basic industry firm Pascual Polabí s. r. o." I investigate with recency plus rightness diagrams industrial process plus assesment breaking point.. System implementation HACCP will realize legislative requirements for food processing firm, will ensure production (performance) plus sale health unexceptionable groceries plus dishs, protect the consumer and food processing firm (better vindication before inspection authorities plus complaints consumers) as well as increases know - how plus qualification workers. Base system HACCP is, that not only must be well - established, but also have to adhere correct production plus hygienic rules. That is means, that all personnel must be familiarized whith it and everyone have to know what, when, why plus how be to do. In first chapter behind - pick theoretic part, where describe, what it proper system HACCP is plus what legislative regulations are with him adherent. Concentrate here largely on boot HACCP for agricultural basic industry, because company Pascual Polabí s. r. o. grows salads. In second parts I deal with analysis contemporary system state HACCP in company. Describe here, how is system HACCP in company Pascual Polabí s. r. o. implemented and on what diversification according to legislature zero in on. In third chapter describe fulfilment check internal audit system HACCP, where I double - checked how consequential plus entire lead all documentation system HACCP, so and observance all critical check point in terrain, afield and in store. Check audit in terrain I prove by evidence photographs. Lastly I'm analyzed record audit. From ascertained reality follow on, that the company Pascual Polabí s. r. o. faces all documentation to system HACCP in absolute harmony with requirements legislature and in-home regulations. In terrain I however run against some way inadequacies in observance given critical monitor point namely above all in non - performance using all personal protective means for work. At non - performance hereof request, can get to contamination reaped salads. Therefore would recommended follow - up for - skill of all workers, further consequential verification workers supervisor. At follow - up inquest poverty of would proposed financial sanctions how for workers, so and for supervisor. Further would at assesment new procuration recommended carry out consequential for - skill of all workers, to this procuration was really adhere, see cracked glass receiver on crop machine rig, that are marked red wrapper, but personnel, there and despite salads positioning. Also would recommended assesment two new critical monitor point that the concern above all storage space. Ought be given procuration at possible smash or disruption plastic canopy on fluorescent tube as well as regular verification runabouts. Last but not least, would recommended transaction more frequent plus regular check internal audits on observance system HACCP.

Published Article / Direct control by government over abattoirs shifted in the late 1980s through privatisation. The legislated food safety system, namely the Hygiene Management System (HMS), coupled with the Hygiene Assessment System (HAS) attempted to address problems of control. The responsibility to implement and maintain these systems is now the responsibility of abattoir operators who must ensure that meat is processed within the risk-based HMS. However requirements for the HMS are scattered throughout legislation, government policies and guideline documents. The research aim was to suggest themes toward the development of an implementation guideline document for HMS implementation by conducting gap assessment audits at abattoirs using the Hygiene Assessment System (HAS).

Master of Science / Food Science Institute / Fadi Aramouni / The brewing industry has, historically, had little food safety regulation. In response to the September 11th attacks, new legislation culminating in the Food Safety Modernization Act of 2010 was established and reinforced food safety regulations for the brewing industry. Under this expanded regulation, breweries are required to comply with the modernized Current Good Manufacturing Practices (cGMPs). The regulatory climate for the brewing industry is very complicated. The brewing industry is regulated primarily under the jurisdiction of the Alcohol and Tobacco Tax and Trade Bureau and the Food and Drug Administration. Based upon the regulatory environment and business considerations, Boulevard Brewing Company has opted to develop a Hazard Analysis and Critical Control Point (HACCP) plan. Before a HACCP plan can be implemented a foundation of prerequisite programs, based on the FDA’s cGMPs, must be in place. Prerequisite programs establish the operational and environmental conditions required for a successful HACCP plan. Failure to comply with the cGMPs can lead to fines, re‐inspection fees, forced recalls, and possible criminal prosecution. Prerequisite programs were developed for the following areas: facilities, including sanitary design principles, utilities, traffic and product flow; production equipment, including preventive maintenance and calibration; receiving, warehousing, and shipping, including supplier control, chemical control, and raw material testing; pest control for insects, rodents and birds; cleaning and sanitation under a Master Sanitation Schedule; specifications, including ingredients, products, and packaging materials; personal hygiene for both employees and visitors; and lastly a system of traceability and recall. These prerequisite programs, based on cGMPs, are required to ensure regulatory compliance while minimizing regulatory and fiscal risks.

Este estudo teve como objetivo avaliar a relação custo/benefício do sistema APPCC implantado na linha de produção de iogurte em uma indústria de laticínio em São Carlos, São Paulo de Agosto de 2006 a Agosto de 2007. Foi realizada a mensuração dos custos totais para elaboração e implantação do APPCC bem como a avaliação da qualidade microbiológica do produto acabado e do nível de perdas de embalagens durante o processamento, antes e após a implantação do sistema. Inicialmente foi realizada adequação aos programas pré-requisitos e treinamento dos funcionários para as boas práticas de fabricação e APPCC. A seguir foram aplicados os princípios do plano, sendo identificados 12 pontos críticos de controle (PCCs), desde a recepção do leite cru, até a expedição do produto acabado. O APPCC mostrou-se eficiente no controle da qualidade microbiológica do iogurte, com redução nas contagens de bolores e leveduras após a implantação do sistema, não sendo verificadas alterações para as contagens de coliformes totais e fecais. Quanto às perdas de embalagens na linha de produção, a implementação do APPCC não afetou os percentuais de perdas de tampas e garrafas, sendo que os rótulos apresentaram aumento de perdas após a implantação do sistema. Com relação aos custos para implantação do APPCC, os maiores investimentos foram referentes à consultoria externa (48%) e mudanças estruturais e aquisição de equipamentos (30%). Os custos específicos aos programas pré-requisitos representaram 22% dos investimentos totais. Para a manutenção do APPCC os maiores custos foram relativos à mão de obra para monitoramento dos PCCs e verificação do plano (46%) e material de laboratório (28%). O custo para a manutenção do sistema representou um impacto de R$ 0,01/kg no valor final do iogurte embalado, e os gastos com investimentos na fábrica contribuíram com um adicional de R$ 0,02/Kg. O impacto total da implementação do APPCC foi R$ 0,03/Kg, o que representa 1,5% do valor do produto final. Conclui-se que a aplicação do APPCC em linha de produção de iogurte conforme descrito neste estudo apresenta relação custo-benefício satisfatória. / The aim of this study was to evaluate the relationship between cost and benefits of Hazard Analysis Critical Control Points (HACCP) system implemented in the yogurt production line in a dairy processing plant in São Carlos, São Paulo State from August 2006 to August 2007. The total costs for the elaboration and implementation of HACCP, along with the microbiological parameters of the final product and the losses of packaging units during processing were measured before and after the implementation of the system. Initially, procedures were done for the compliance to the pre-requisites programs and the training of the staff on good manufacturing practices (GMP) and HACCP. Next, the principles of the plan were applied and 12 critical control points (CCP) were identified from the raw milk reception until the dispatch of the final product. The HACCP showed to be efficient for the microbiological quality control of the yogurt, by reducing the incidence of molds and yeasts, although no changes on total and fecal coliforms counts were observed before and after the HACCP implementation. As for the packaging losses on the production line, the implementation of the HACCP did not affect the percentage of bottles or bottle covers loss. However, the label losses increased after the HACCP implementation. Regarding the HACCP implementation costs, the major investments were related to external consultants (48%) and structural changes and equipment purchasing (30%). The specific costs related to the pre-requisite programs represented 22% of the total investments. The major costs for the HACCP operating were associated to the labor required for monitoring the CCP, the verification of the plan (46%) and the material required for laboratorial analysis (28%). The HACCP operating costs represented an impact of R$ 0.01/kg of the packed yogurt, and the investments done in the factory contributed for an additional of R$ 0.02/kg. The overall impact of the HACCP implementation was R$ 0.03/kg (1.5% of the value of the final product). In conclusion, the HACCP applied in the yogurt line as described in this study presented a satisfactory cost-benefits relationship.

The replacement of the Meat Act 1981 by the Animal Products Act 1999 opened a new era for food safety management in New Zealand. Administering food legislation is now the sole responsibility of the New Zealand Food Safety Authority instead of being shared between the Ministry of Agriculture and Forestry and the Ministry of Health as previously. At the core of the legislative change is the requirement for Risk Management Programmes (RMP). Every single animal primary processing business is required to have an RMP for each type of product. An RMP is required to embrace the principles of Hazard Analysis and Critical Control Point (HACCP). While there have been some studies considering the implementation of HACCP in food businesses worldwide, there has not been any study focusing on HACCP adoption in New Zealand. The mandating of RMP has also made the implementation process more complex. On the other hand, it also brings new experience in terms of food safety management. This thesis examines the implementation process of HACCP/RMP in New Zealand. It also explores the interaction between food safety management and international competitiveness through an economic analysis of the impacts of the program on a New Zealand food processing industry. The meat industry was chosen as a case study as it is one of the first industries that had to comply with the first deadline of the implementation (July 2003). Also, being a significant export-oriented industry of New Zealand, the meat industry provides an ideal case for the purpose of this study. The thesis consists of four parts. Part I presents an introduction to the study including a review of international and national food safety issues, the relationship between food safety and trade and international competitiveness, and the HACCP economic literature. This background helps to shape the research objectives and methodology as described in Chapter 3. Chapter 4 discusses the design of the survey to collect plant experience regarding the implementation of HACCP/RMP in New Zealand. Part II analyses the experiences within the New Zealand meat industry regarding the implementation of HACCP/RMP. It discusses plant motivations to adopt the program and the implementation issues they are facing. Plant observations on the costs and benefits of the implementation are reported. Further, data gathered from the survey are used in a non-parametric analysis of the influences of the plant characteristics on the HACCP/RMP implementation process. The analysis provides implications for HACCP/RMP policy design. Part III presents the modelling techniques to quantify the costs and benefits of HACCP/RMP implementation. In Chapter 8, a quality-adjusted cost function is used to estimate the change in variable cost of production due to HACCP/RMP. It shows that this type of cost can make up a significant proportion of the total implementation cost. In Chapter 9, an export model is employed to analyse the impact of HACCP/RMP on meat industry export performance. The results show that the programme can bring a positive impact on exports. However, the magnitude of the impact depends on the status of existing food safety management before HACCP/RMP implementation. In Chapter 10, the Global Trade Analysis Project (GTAP) model is used to simulate the scenarios where market accesses to significant export destinations are lost when HACCP/RMP is not adopted. The estimated costs of these losses signal the potential benefits of HACCP/RMP. The research results show that HACCP/RMP can deliver a net benefit to the New Zealand meat industry. The thesis concludes with implications for policy design and future research directions. It signifies that the research findings, in addition to reporting an investigation into HACCP/RMP implementation process in New Zealand, provide an important foundation for future research on food safety and international competitiveness.