<p>One of the main objectives of all food production is to produce foods that can safely be</p><p>consumed without fear of being sick. Despite this hundreds of people are affected in Sweden of</p><p>food poisoning almost every day. Most cases are caused by a small group of so-called pathogenic</p><p>microorganisms. The most frequently affected are the small children, the elderly, persons with</p><p>reduced resistance and pregnant. The reasons behind the food poisoning are often ignorance and</p><p>lack of food hygiene. The majority of food poisoning can be prevented through knowledge and</p><p>control over food operations.</p><p>On January 1, 2006 a new food legislation started to be applied in Sweden, which sets higher</p><p>requirements for food business. The food business responsibility for the food safety is clarified</p><p>and that it is the food business which has the primary responsibility for tracking and recalling all</p><p>products that pose a danger to consumer’s health.</p><p>HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized process</p><p>control system for food security and also a legal requirement. Under the new Food Act, food</p><p>business operators are obliged to establish, implement and maintain a HACCP system to ensure</p><p>safe food. HACCP is a systematic approach, which aims to assess the risks of food and bring</p><p>them under control. For food industry, HACCP is currently recognized as the best method of</p><p>controlling food safety.</p><p>The purpose of this thesis is to establish a general HACCP system for all cooking and receiving</p><p>kitchens in Varberg municipality to ensure the production of safe food.</p><p>Today, there are eight cooking kitchens that prepare approximately 11 300 portions a day and 87</p><p>receiving kitchens which supplies the municipal preschools, schools and the old people's home</p><p>with food every day.</p><p>In order to draw up an overall HACCP system, we examined the cooking kitchen in School</p><p>Peder Skrivare, which prepares approximately 4 300 portions every day, and a receiving kitchen.</p><p>Furthermore, we have during the work time been in contact with five other cooking and</p><p>receiving kitchens to be able to compile the HACCP system.</p>

One of the main objectives of all food production is to produce foods that can safely be consumed without fear of being sick. Despite this hundreds of people are affected in Sweden of food poisoning almost every day. Most cases are caused by a small group of so-called pathogenic microorganisms. The most frequently affected are the small children, the elderly, persons with reduced resistance and pregnant. The reasons behind the food poisoning are often ignorance and lack of food hygiene. The majority of food poisoning can be prevented through knowledge and control over food operations. On January 1, 2006 a new food legislation started to be applied in Sweden, which sets higher requirements for food business. The food business responsibility for the food safety is clarified and that it is the food business which has the primary responsibility for tracking and recalling all products that pose a danger to consumer’s health. HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized process control system for food security and also a legal requirement. Under the new Food Act, food business operators are obliged to establish, implement and maintain a HACCP system to ensure safe food. HACCP is a systematic approach, which aims to assess the risks of food and bring them under control. For food industry, HACCP is currently recognized as the best method of controlling food safety. The purpose of this thesis is to establish a general HACCP system for all cooking and receiving kitchens in Varberg municipality to ensure the production of safe food. Today, there are eight cooking kitchens that prepare approximately 11 300 portions a day and 87 receiving kitchens which supplies the municipal preschools, schools and the old people's home with food every day. In order to draw up an overall HACCP system, we examined the cooking kitchen in School Peder Skrivare, which prepares approximately 4 300 portions every day, and a receiving kitchen. Furthermore, we have during the work time been in contact with five other cooking and receiving kitchens to be able to compile the HACCP system.

Universiẗat, Diss., 2000--Giessen.

Doctor of Philosophy / Department of Hotel, Restaurant, Institution Management and Dietetics / Elizabeth B. Barrett / This research developed a model to assess beliefs and perceptions of employees about following a Hazard Analysis and Critical Control Points (HACCP) -based food safety program in Childcare Centers. The four Health Belief Model constructs included perceived susceptibility, severity, benefits, and barriers. Because of their proven worth in behavioral research, the constructs behavioral intention and self-efficacy were added to the model. An instrument designed to test the model was mailed to directors and foodservice employees at accredited Childcare Centers in six Midwestern states (n = 528). The final response rate was 17.5 percent. Self-efficacy was tested as a moderator between the independent variables and behavioral intentions. Exploratory factor analysis identified factors. Most items loaded as expected, but the construct perceived severity loaded on two factors requiring an additional factor in the model. The final factor names included perceived susceptibility, center consequences, child consequences, perceived benefits, perceived barriers, self-efficacy, and behavioral intentions. The model accounted for 70.07% of the variance for a six-factor model. Perceived benefits and self-efficacy significantly affected behavioral intentions to follow a HACCP-based food safety program. In addition, self-efficacy had a moderating effect on the relationship between perceived benefits and behavioral intentions. Results indicated that directors and foodservice employees understood that children are susceptible to foodborne illnesses. However, they did not believe that a foodborne illness could occur at their Center, and if it did, there would be no consequences to themselves or the Center. Improved construct items need to be developed and tested utilizing a population that has more knowledge about HACCP-based food safety programs. This model should be tested with other populations that are familiar with HACCP-based food safety programs to determine if perceived susceptibility, severity, or barriers have an impact on behavioral intentions to follow a HACCP-based food safety program. Once beliefs and perceptions about food safety practices and behaviors are identified, interventions can be tailored to address specific misconceptions resulting in improved food safety practices and behaviors.

The objective of my final thesis is to ascertain the occurence of the most frequent risks during production of beer and the aplication of risk analysis methods in concrete brewery. The text deals with description of risk analysis and is aimed on HACCP (Hazard Analysis and Critical Control Points). The outcome of the text is to evaluate starting position of HACCP in concrete brewery and to make suggestion of improvements. Furthermore, there is a comparision with other and much bigger brewery in my final thesis.

Fifty-eight meat and poultry plants in Virginia were assessed during spring and summer of 2000. These assessments were all conducted in the presence of state inspection and were designed to be non-regulatory. The audit team included N.G. Marriott, M.A. Tolbert and B.P. Quinn. The audits consisted of a tour of the facility and a review of SSOPs and all HACCP related documentation. To assist in these audits, a HACCP check sheet was developed and utilized to indicate suggestions or deficiencies. Most of the plants had an understanding of how to implement HACCP properly. The majority of the suggestions that were noted were not so much about the HACCP concept, but more with regards to the legality of a HACCP document. The most noted deficiency was improper cross-outs. If there is a correction, one line should be drawn through the error and then must be initialed. With respect to the HACCP plan, most deficiencies were related to the hazards and the critical control points. During these audits, two microbial determination methods (Standard Plate Count and Bioluminescence) were used to evaluate processing equipment. Typically, three pieces of equipment were tested at each plant. When the data were collected, the two microbial determination methods were correlated. The "corr" function in SAS resulted in a correlation coefficient of .4478, which is low and indicates a poor correlation. A pass/fail method similar to one done by Illsley et. al. resulted in a 48.9% agreement between the methods in this research. / Master of Science

<p> </p><p>The food-safety legislation in Sweden were changed and updated in 1996, much because of demands from the European Union for a common legislation regarding the food-safety issues in the EU. This report discusses how the Swedish authorities are dealing with the new legislation in Sweden. Further on the report presents how the food safety officers in the municipalities in Sweden are implementing this new legislation in their daily work, especially the requirements regarding the HACCP, Hazard Analysis Control and Checkpoints. The report shows that the implementation is quite slow and that many foodsafety-officers don’t implement the legislation in the same way all over the country. In some parts of Sweden the officers demands a complete Hazard-analysisplan with Critical checkpoints while in other parts of Sweden the are not the same demands. The reason to why this is possible may be the educational differences between the food safety officers in Sweden. In some municipalities the officers are well educated about the new legislation including HACCP while other municipalities don’t afford or take the time to educate their officers. The report also shows that the knowledge of the new legislation is poor among the people who work in the food-section.</p><p> </p>

The food-safety legislation in Sweden were changed and updated in 1996, much because of demands from the European Union for a common legislation regarding the food-safety issues in the EU. This report discusses how the Swedish authorities are dealing with the new legislation in Sweden. Further on the report presents how the food safety officers in the municipalities in Sweden are implementing this new legislation in their daily work, especially the requirements regarding the HACCP, Hazard Analysis Control and Checkpoints. The report shows that the implementation is quite slow and that many foodsafety-officers don’t implement the legislation in the same way all over the country. In some parts of Sweden the officers demands a complete Hazard-analysisplan with Critical checkpoints while in other parts of Sweden the are not the same demands. The reason to why this is possible may be the educational differences between the food safety officers in Sweden. In some municipalities the officers are well educated about the new legislation including HACCP while other municipalities don’t afford or take the time to educate their officers. The report also shows that the knowledge of the new legislation is poor among the people who work in the food-section.

Universiẗat, Diss., 2003--München.

The purpose of this thesis is to investigate the standards of the hygiene and sanitation in the meat processing. The major objective is to evaluate the effectiveness of sanitation in terms of microbial contamination. In the first part of thesis there was processed information about European and Czech legislation dealing with food safety. Inspection authorities that supervise legislative requirements were described. Also, there were explained the systems that ensure hygiene good practice, where the work dealt with sanitation procedures and HACCP system. In the end, indicator microorganisms are characterized. The second part describes the procedure to determine the level of hygiene standards. According to the potential risk there were selected places, which were monitored by swabbing the incidence of total viable count, Enterobacteriaceae and molds and yeasts. On the basis of the obtained results the selected places were compared and afterwards the efficiency of the sanitation was evaluated. These results were compared with Government Decree No. 289/2007 Coll. It can be claimed that there was no statistically significant difference (p> 0.05) in the total viable count, Enterobacteriaceae and yeast and molds at individual locations or during sampling at different times after sanitation. From the average results (n = 3) there was detected only one place, where the maximum value stated in Government Decree No. 289/2007 was exceeded. However, this occurred only in the total viable count. Contamination places of yeasts and molds were not detected in every place (only in some of the places) and in terms of detected places the contamination did not reach critical values. Contamination of Enterobacteriaceae was found minimally. Effective sanitation, mainly cleaning and disinfection of machinery, equipment and working tools in the food processing, is one of the most important instruments in the ensuring hygiene and food safety.