Thesis (MBA)--Stellenbosch University, 2001. / ENGLISH ABSTRACT: Fish and shellfish are, with very few exceptions, generally considered safe. Food
safety laws in many parts of the world are, however, requiring companies to
implement programs such as Hazard Analysis Critical Control Point (HACCP) as a
means of assuring food safety from harvest to consumption.
In South Africa, fishing companies wishing to export products to countries such as
the European Union (EU), the United Sates (US), et cetera have, over the past
number of years, been required to implement HACCP. Various issues are, however
at stake with regards to the successful implementation of HACCP and thus this study
project is primarily focused on the application of the HACCP system to the white fish
industry.
The method of study involved consultation with various local authorities in order to
highlight existing HACCP problems within the South African White Fish Industry. A
literature survey was conducted to ascertain the requirements of various countries
and international organisations and iii addition to gain an in-depth knowledge as to
theworking requirements of HACCP.
Prior to setting in place a HACCP system, the model reviews in detail the HACCP
manual requirements and prerequisite programs required. The prerequisite
programs are not limited to but include good manufacturing practices, operation and
sanitation, pest control, traceability and recall procedures, customer complaint
procedures, chemical control program and training.
Process flow diagrams need to be developed and verified for each process and
product. Once completed an analysis of the various biological, chemical and physical
hazards that are likely to affect the safety of the product is conducted. The seven
principles of HACCP are clarified together with how they may best be implemented
and monitored, taking in to consideration the various parameters of each fish
processing establishment. A brief introduction about the relationship between the HACCP system, ISO 9000
and total quality management (TOM) and the advantages and disadvantages of each
system is included. The study project is completed with recommendations for further
study in other food processing industries. Recommendations include, but are not
limited to ensuring that current and new legislation be regularly monitored, HACCP
models be developed for industries such as the shellfish industry, et cetera and that,
where possible, harmonisation of the requirements be internationally agreed upon. / AFRIKAANSE OPSOMMING: Oor die algemeen word vis en skulpvis, met 'n paar uitsonderings, as veilig beskou.
Internasionaal word daar deur die voedsel veiligheidswette vereis dat maatskappye aan
'n standaard naamlik HACCP ( Hazard Analysis Critical Control Point) voldoen wat
verseker dat die voedsel vanaf sy oorspronklike bron tot en met by die verbruiker veilig
is vir gebruik.
In Suid Afrika, word oor die laaste aantal jare van alle vismaatskappye wat vis wil uitvoer
na Europeuse lande of die Verenigde state, verwag om HACCP te implimenteer.
Verskeie kwessies is op die spel met betrekking tot die suksesvolle implimentering van
HACCP en daarom word hierdie projek gefokus op die suksesvolle implimenteering van
die HACCP beginsel in die witvis bedryf.
Vir die studie is plaaslike owerhede genader om vas te stel waar bestaande probleme
met betrekking tot die witvis bedryf is. 'n Literatuur studie is uitgevoer om te bepaal wat
die behoeftes is van verskillende lande en internationale instansies en ook om 'n
indiepte kennis te bekom vir die funksionerings vereistes van HACCP.
Die model beskryf volledig wat vereis word om 'n HACCP handleiding saam te stel en
die voorvereiste programme wat benodig word alvorens 'n HACCP plan inwerking gestel
kan word. Daar is geen beperkings ten opsigte van die voorvereiste programme nie
maar dit sluit die volgende in: goeie vervaardigings praktyke, higiëne bestuur,
plaagbeheer, identifiseering en produk ontrekking prosedure, verbruikersklagtes,
chemikalië beheer en opleiding.
Vir elke proses en produk moet daar 'n vloei diagram opgestel word. Daarna moet 'n
ontleding gedoen word van alle moontlike biologiese, chemiese en fisiese gevare wat
die veiligheid van 'n produk kan benadeel. Verder bespreek die studie die sewe beginsels van HACCP, die implimentering en monitering daarvan met inagneming van
die uniekheid van elke prosesaanleg.
'n Kort oorsig oor die verwantskap tussen HACCP, ISO 9000 en "TQM ( Total Quality
Management)" met elk se voor en nadele word ook bespreek. Die studie word afgesluit
met aanbevellings vir verdere studies in die voedselprosesseringsindustrie, oor die
monitering van huidige en toekomstige wetgewing, die ontwikkeling van HACCP
modelle en harmonisering van internasionale en plaaslike vereistes soos ooreengekom.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:sun/oai:scholar.sun.ac.za:10019.1/52087 |
| Date | 03 1900 |
| Creators | Villet, William de Gouret |
| Contributors | Bekker, J. L., Brown, C. J., Stellenbosch University. Faculty of Economic & Management Sciences. Graduate School of Business. |
| Publisher | Stellenbosch : Stellenbosch University |
| Source Sets | South African National ETD Portal |
| Language | en_ZA |
| Detected Language | English |
| Type | Thesis |
| Format | 168 p. |
| Rights | Stellenbosch University |
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