Thèse numérisée par la Division de la gestion de documents et des archives de l'Université de Montréal

Made available in DSpace on 2016-03-15T14:17:06Z (GMT). No. of bitstreams: 2 2.pdf: 2275371 bytes, checksum: 0069b965e4de6a8233ddb51b3d97ba1b (MD5) license.txt: 1748 bytes, checksum: 8a4605be74aa9ea9d79846c1fba20a33 (MD5) Previous issue date: 2012 / Fundação Oswaldo Cruz. Instituto de Tecnologia em Fármacos/Farmanguinhos. Rio de Janeiro, RJ, Brasil. / Os testes de monitoramento ambiental representam importante ferramenta de verificação da qualidade do ar ambiente de áreas onde preparações estéreis são produzidas e controladas quanto a possíveis contaminações. Define-se riscos como potencial perigo de ocorrer um dano ao processo ou, em termos de saúde, reações adversas às pessoas expostas a ele. Descrever os perigos envolvidos no processo de monitoramento ambiental, a segurança na execução destes testes e a avaliação dos resultados obtidos pelos mesmos, seu controle e monitoramento, além de propor melhorias foi o objetivo principal desta dissertação. A ferramenta qualitativa HACCP foi escolhida, pois se aplica a todas as etapas de um processo baseada no prévio conhecimento do mesmo visando à prevenção de falhas. Todos os princípios da ferramenta HACCP foram aplicados ao Programa de Monitoramento Ambiental de uma indústria biofarmacêutica. O diagnóstico dos potenciais perigos que cercam o processo e seus impactos foi propiciado com a análise de riscos realizada. Com a análise de riscos do processo de monitoramento ambiental conclui-se que o mesmo é seguro, robusto, apresentando resultados confiáveis e compatíveis às condições reais do ambiente monitorado. / The environmental monitoring tests are an important tool for checking the quality of ambient air in areas where sterile preparations are produced and controlled for possible contamination. Risk is defined as a potential demage to the process or, in terms of health, adverse reactions to people exposed to it. Describing the hazards involved in the environmental monitoring, the safety in performing these tests and the evaluation of results obtained by them, their control and monitoring, and to propose improvements was the main goal of this dissertation. The HACCP qualitative tool was chosen because it applies to all stages of a process based on prior knowledge of it, preventing failures. All the principles of HACCP tool were applied to the Environmental Monitoring Program of the biopharmaceutical industry. The diagnosis of the potential dangers surrounding the process and its impact was facilitated with the risk analysis performed. With the risk analysis of the environmental monitoring process it was concluded that it is safe, robust, showing reliable results consistent with the real conditions of the monitored environment.

In this thesis, we performed a detailed analysis of the entire HACCP system in the enterprise Libor Novák - production of meat, sausages and specialties. The HACCP system in that enterprise was compared with the available literature and knowledge have been proposed some changes in the system of critical control points in a system of checks. They were designed diagrams of two new production of selected products (smoked meat, cooked production). Both productions were performed new hazard analysis and critical control newly set points and control points. For newly designed control points were established and possible changes of danger and the consequent monitoring and corrective action. Because of the HACCP system in the company for the last 10 years, well developed and stabilized, it was proposed to reduce the number of critical control points. The HACCP system is carried out in constant evolution and must constantly adapt and production workflows. Therefore, these new proposed changes can be valid only until until it changes anything in production technology.

The diploma thesis deals with the matters of meat, compositon of meat and systems for quality management, especially BRC (British Retail Consortium), IFS (International Food Standard), HACCP (Hazard Analysis and Critical Control Point) and ISO ((International Organization for Standardization). There are described the importace of Quality management system for food safety and enterprise management too. The chosen company has got certification HACCP and EN ISO 9001 : 2000. In the next part of this work I describe requirements of meat Processors. These requirements are very determined by kind of meat and Quality Policy of certain meat processing company. Next I study the real consumer?s and shopping manners on the market with meat, trends in consumption meat in Czech republic and also in the world. The world market for meat is relatively dependent on what is happening in Asia, since there is a dynamically growing production and consumption of meat. This is most significant in China, which has great potential in the export of pork and poultry meat. There is also a prediction of meat consumption in the future based on the identified trends. Developments in Czech meat market follows world trends, so we can also expect increased consumption of poultry meat. At the same time the consumption of beef and pork meat tends to decrease because of the absorption of agricultural subsidies. Mutton and venison hold their current portion of production, thanks to the stable customer base.For creating this work I used the study of expert literature. The acquired informations have been compiled into graphs for making results more transparent. In addition I tried to describe or analyse the graphs by words.

The main aim of the diploma work is HACCP system application during manufacture and distribution process i a dairy operation, considering possibilities of HACCP integration and other used quality controls in the company. In the first part there is described a manufacture place and individual quality control items discussion. HACCP n.1 for milk takings and milk manufacture opening was observed and then folowing HACCP n.3 discussed with workers responsible for quality and manufacture operation I paid attention to working up danger review for control and critical points determination.

In my diploma thesis I recommend operating system of the choice of feedstock for the production of durable and fermented salamis. I Choose raw materials for the production of durable salamis according to established criteria for evaluating quality of raw materials and influences, which are affected. Next, I examined the possibilities of evaluation of quality standards and for the production technology of salami Vysočina I put together HACCP plan. In conclusion, I describe the current market and the consumption of raw materials for meat production in the Czech and the entire European Union

Thèse numérisée par la Division de la gestion de documents et des archives de l'Université de Montréal.

Master of Science / Department of Agricultural Economics / John A. Fox / The United States has been inspecting commercial meat processing for over 100 years. Currently there is a push to increase the number of bacteria that meat processors are responsible to test for, which would lead to an increase in the costs of production. The goal of this thesis was to investigate antimicrobial practices used in small beef processing facilities across the Great Plains and the costs associated with those practices. A survey instrument was constructed and administered resulting in a total of 39 usable surveys for analysis. Preliminary analysis of the data was followed by an ordinary least squares regression to determine cost increasing or decreasing practices and attributes of the small processors. It was determined that on average small meat processors face a per ton variable cost of $914.71 or $0.46 per pound. Regression analysis indicated that plants can benefit from economies of scale. It was also determined there are no cost savings from being a state inspected as opposed to a federally inspected plant. Certain practices such as dry aging beef to increase quality and decrease bacterial load were found to increase the variable cost per pound. Microbial testing accounted for only 0.5% of the total variable cost of production.

Published Article / The Meat Safety Act, Act 40 of 2000 compels all registered abattoirs in South Africa to implement and maintain a Hygiene Management System (HMS) to ensure the safe processing of meat. The HMS is a basic food safety system that focuses on process standards that are designed to reduce the risk of contamination of meat and meat products during processing. Part of the Poultry regulations provide the requirements of HMS and were published by government on the 24th of February 2006. However, no guidelines were published or made available to poultry abattoir operators on how to interpret and implement the requirements of the HMS. The aim of this research was to determine the extent of HMS implementation at poultry abattoirs in Gauteng. The intention was to identify short comings, if any, within implemented HMSs with the intention of promoting compliance. This was achieved by developing common themes from research audit findings. These themes were then used to suggest critical areas that should be addressed during the development of an HMS implementation guideline document.

The study aimed to investigate the food safety practices of HACCP and ISO2200 in food establishments in Tanzania, focused on knowledge (awareness) and management practices of food safety systems. The research randomly surveyed 200 food establishments from three regions in the country; only 113 managers completed the survey. Research conducted face-to-face by questioning knowledge (employees and managers), management practices (ISO 22000, HACCP and prerequisites programs, GMP and SSOP), and demographic information. Employees indicated to have more knowledge on the use of GMP (64.3 %) than HACCP (22.9%) and ISO22000 (15.4%) and training of employees was GMP (73.9 %), ISO22000 (19.2 %) and HACCP (27.1%). This knowledge was also measured by frequency of training results, which indicated inadequacy of twice per year almost 31.4 % for manager, and every 3 months (29.1%) employees. Management practices of food safety systems indicated HACCP practices were inadequately done by only 26.6 % of food establishments by validating quality assurance and monitoring systems. This also included the management pratices of barriers and benefits of food safety systems (ISO 22000 and HACCP). Barriers indicated poor confidence in suppliers to provide appropriate raw material (25.7 %), lack of government support (17.3 %) and the least 4% volume of paperwork. While, benefits indicated 68.6 % benefits as the highest with the lowest (22.7%) increase in product price. The improperbarrier implemenatation resulted into inadequate control of hazards under the HACCP program, only 40 % of the food establishments asserted all food in storage was protected from contamination. Prerequisite programs in food establishments were fairly managed, over 80 % had well-designed draining systems within their food establishments.The least (35.5%) had written sanitation standard operation procedure for cleaning and disinfectants. It is suggested that through job training, class training on food safety, and availability of resources, knowledge as well as management practices could be improved within food establishments. Further studies should focus on customer awareness, food vendors as well as single groups within the food industries.