Sample records for haccp system implementation

  1. Using qualitative psychology to investigate HACCP implementation barriers.

    PubMed

    Taylor, Eunice; Taylor, Joanne Zaida

    2004-02-01

    Hazard Analysis Critical Control Point (HACCP) is a system of food safety management that in the last few decades has become an increasing part of national government and international strategy to reduce the prevalence of food borne disease. Yet despite wide dissemination and scientific support of its principles, successful HACCP implementation has been limited. There has been very little in-depth consideration of the reasons behind this, and qualitative psychological research examining the interplay of factors involved is almost non-existent. For this study therefore, four in-depth narrative interviews were carried out with small business owners attempting to implement HACCP. Non-prescriptive analysis of their interviews was carried out, and this revealed five key themes acting as 'barriers' to successful implementation. These were of HACCP as difficult, burdensome and unnecessary, and hindered by staff and external problems. The analysis showed furthermore the complexity of issues underpinning problems with HACCP implementation and the way in which they operate at knowledge, attitude and behavioural levels. From this, essential issues to be addressed in order for successful HACCP to be achieved are put forward.

  2. Successful hazard analysis critical control point implementation in the United Kingdom: understanding the barriers through the use of a behavioral adherence model.

    PubMed

    Gilling, S J; Taylor, E A; Kane, K; Taylor, J Z

    2001-05-01

    Hazard analysis critical control point (HACCP), a system of risk management designed to control food safety, has emerged over the last decade as the primary approach to securing the safety of the food supply. It is thus an important tool in combatting the worldwide escalation of foodborne disease. Yet despite wide dissemination and scientific support of its principles, successful HACCP implementation has been limited. This report takes a psychological approach to this problem by examining processes and factors that could impede adherence to the internationally accepted HACCP Guidelines and subsequent successful implementation of HACCP. Utilizing knowledge of medical clinical guideline adherence models and practical experience of HACCP implementation problems, the potential advantages of applying a behavioral model to food safety management are highlighted. The models' applicability was investigated using telephone interviews from over 200 businesses in the United Kingdom. Eleven key barriers to HACCP guideline adherence were identified. In-depth narrative interviews with food business proprietors then confirmed these findings and demonstrated the subsequent negative effect(s) on HACCP implementation. A resultant HACCP awareness to adherence model is proposed that demonstrates the complex range of potential knowledge, attitude, and behavior-related barriers involved in failures of HACCP guideline adherence. The model's specificity and detail provide a tool whereby problems can be identified and located and in this way facilitate tailored and constructive intervention. It is suggested that further investigation into the barriers involved and how to overcome them would be of substantial benefit to successful HACCP implementation and thereby contribute to an overall improvement in public health.

  3. [Design of a HACCP Plan for the Gouda-type cheesemaking process in a milk processing plant].

    PubMed

    Dávila, Jacqueline; Reyes, Genara; Corzo, Otoniel

    2006-03-01

    The Hazard Analysis and Critical Control Point (HACCP) is a preventive and systematic method used to identify, assess and control of the hazards related with raw material, ingredients, processing, marketing and intended consumer in order to assure the safety of the food. The aim of this study was to design a HACCP plan for implementing in a Gouda-type cheese-making process in a dairy processing plant. The used methodology was based in the application of the seven principles of the HACCP, the information from the plant about the compliment of the pre-requisite programs (70-80%), the experience of the HACCP team and the sequence of stages settles down by the COVENIN standard 3802 for implementing the HACCP system. A HACCP plan was proposed with the scope, the selection of HACCP team, the description of the product and the intended use, the flow diagram of the process, the hazard analysis and the control table of the plan with the critical control points (CCP). The following CCP were identified in the process: pasteurization, coagulation and ripening.

  4. [Introduction of hazard analysis and critical control points (HACCP) principles at the flight catering food production plant].

    PubMed

    Popova, A Yu; Trukhina, G M; Mikailova, O M

    In the article there is considered the quality control and safety system implemented in the one of the largest flight catering food production plant for airline passengers and flying squad. The system for the control was based on the Hazard Analysis And Critical Control Points (HACCP) principles and developed hygienic and antiepidemic measures. There is considered the identification of hazard factors at stages of the technical process. There are presented results of the analysis data of monitoring for 6 critical control points over the five-year period. The quality control and safety system permit to decline food contamination risk during acceptance, preparation and supplying of in-flight meal. There was proved the efficiency of the implemented system. There are determined further ways of harmonization and implementation for HACCP principles in the plant.

  5. Description of the food safety system in hotels and how it compares with HACCP standards.

    PubMed

    Fletcher, Stephanie M; Maharaj, Satnarine R; James, Kenneth

    2009-01-01

    Tourism is an important earner of foreign exchange in Jamaica; hence, the protection of the visitors' health is very important. A study of travelers to Jamaica in 1996 to 1997 found that travelers' diarrhea (TD) affected almost 25% of visitors. The Ministry of Health (Jamaica) initiated a program for the prevention and control of TD aimed at reducing attack rates from 25.0% to 12.0% over a 5-year period through environmental health and food safety standards of hotels. This article examines the food safety systems in Jamaican hotels located in a popular resort area to find out how comparable they are with the Hazard Analysis Critical Control Point (HACCP) strategy. A cross-sectional study was done of hotels in St. Mary and St. Ann. Quantitative data were obtained from food and beverage/sanitation staff and qualitative data through in-depth interviews with hotel managers. Observation of the food safety operations was also done. The majority (75%) of larger hotels used a combination of HACCP and Ministry of Health food safety strategies (p = 0.02) and offered all-inclusive services (r =-0.705, p = 0.001). Larger hotels were more likely to have a better quality team approach, HACCP plan, and monitoring of critical control points (CCPs) and more likely to receive higher scores (p < 0.05). More than two thirds of hotel staff were knowledgeable of HACCP. Significantly smaller hotels (87.5%) received less than 70% in overall score (r = 0.75, p = 0.01). Identification of CCPs and monitoring of CCPs explained 96.6% of the change in the overall HACCP scores (p = 0.001). Hotel managers felt that some hotels' systems were comparable with HACCP and that larger properties were ready for mandatory implementation. Conclusions. While some components of the HACCP system were observed in larger hotels, there were serious shortcomings in its comparison. Mandatory implementation of HACCP would require that sector-specific policies be developed for smaller hotels and implemented on a phased basis.

  6. Increasing HACCP awareness: a training intervention for caterers.

    PubMed

    Worsfold, Denise; Worsfold, Philip

    2005-05-01

    The European Union Food Hygiene Regulations, which will apply to member states from 2005/06, will replace the existing body of food hygiene legislation with more modern, risk-based requirements. Food businesses (except those in primary production) will be required to put in place food safety management procedures based on Hazard Analysis Critical Control Point (HACCP) principles. In the UK, the Food Standards Agency (FSA) has set itself the target of reducing foodborne disease by 20% by 2006. It plans to do this by improving food safety through the food chain and has formulated an action plan for the catering industry which includes training, provision of guidance materials, business support and monitoring. In Wales, the FSA and the Welsh Development Agency have jointly funded local authorities to raise the HACCP awareness of caterers. This paper reviews the approach used to raise HACCP awareness by the Local Authorities South East Wales Food Group. The Group commissioned the design, delivery and evaluation of a Hygiene and HACCP training course for caterers. Questionnaires were used to evaluate caterers' knowledge and perceptions of, and attitudes towards, hygiene and HACCP before, during and after training. A final questionnaire was mailed out to participants several months after the training course had finished. The results show that prior to training, the understanding of HACCP, hazards, risk and risk management was low. The results also show that caterers were not hostile to this system of food hygiene management. Following training, participants showed a greater awareness of HACCP but their perceptions of risk were still low. Some participants claimed to have implemented the HACCP system in their business following training. Many caterers believed that additional assistancewould be required to help them proceed with HACCP implementation.

  7. Application of Hazard Analysis Critical Control Point in the local manufacture of ready-to-use therapeutic foods (RUTFs).

    PubMed

    Henry, C Jeya K; Xin, Janice Lim Wen

    2014-06-01

    The local manufacture of ready-to-use therapeutic foods (RUTFs) is increasing, and there is a need to develop methods to ensure their safe production. We propose the application of Hazard Analysis Critical Control Point (HACCP) principles to achieve this goal. The basic principles of HACCP in the production of RUTFs are outlined. It is concluded that the implementation of an HACCP system in the manufacture of RUTFs is not only feasible but also attainable. The introduction of good manufacturing practices, coupled with an effective HACCP system, will ensure that RUTFs are produced in a cost-effective, safe, and hygienic manner.

  8. The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant.

    PubMed

    Hung, Yu-Ting; Liu, Chi-Te; Peng, I-Chen; Hsu, Chin; Yu, Roch-Chui; Cheng, Kuan-Chen

    2015-09-01

    To ensure the safety of the peanut butter ice cream manufacture, a Hazard Analysis and Critical Control Point (HACCP) plan has been designed and applied to the production process. Potential biological, chemical, and physical hazards in each manufacturing procedure were identified. Critical control points for the peanut butter ice cream were then determined as the pasteurization and freezing process. The establishment of a monitoring system, corrective actions, verification procedures, and documentation and record keeping were followed to complete the HACCP program. The results of this study indicate that implementing the HACCP system in food industries can effectively enhance food safety and quality while improving the production management. Copyright © 2015. Published by Elsevier B.V.

  9. A comparative presentation of implementation of ISO 22000 versus HACCP and FMEA in a small size Greek factory producing smoked trout: a case study.

    PubMed

    Arvanitoyannis, Ioannis S; Palaiokostas, Christos; Panagiotaki, Panagiota

    2009-02-01

    ISO 22000 is the new standard bound to replace HACCP on issues related to food safety. Although several companies, especially the big ones, have either implemented or are on the point of implementing ISO 22000, there are many others which are rather timid and/or reluctant to implement it. The main reason behind that is the lack of information and the fear that the new standard is too demanding in terms of bureaucratic work. This paper aims at making a comparative presentation of how the two systems can be applied to a small smoked salmon producing company thereby facilitating the emergence of the differences. The main difference is that in ISO 22000 systems like Good Manufacturing Practice and Good Hygiene Practice are prerequisites thus leading to lower number of CCPs. In this case study for example, the number of CCPs dropped from eight (8) in HACCP to four (4) in ISO 22000. Furthermore, the Failure Mode and Effect Analysis was applied to the smoked trout manufacturing process in an attempt to calculate quantitatively the Risk Priority Number (RPN) and to find out whether it can be effectively correlated to ISO 22000 and/or HACCP. RPN was found to be higher than 130 for eight steps, in close agreement with HACCP, thereby indicating that corrective actions will have to be undertaken.

  10. Assessment of hygiene standards and Hazard Analysis Critical Control Points implementation on passenger ships.

    PubMed

    Mouchtouri, Varavara; Malissiova, Eleni; Zisis, Panagiotis; Paparizou, Evina; Hadjichristodoulou, Christos

    2013-01-01

    The level of hygiene on ferries can have impact on travellers' health. The aim of this study was to assess the hygiene standards of ferries in Greece and to investigate whether Hazard Analysis Critical Control Points (HACCP) implementation contributes to the hygiene status and particularly food safety aboard passenger ships. Hygiene inspections on 17 ferries in Greece were performed using a standardized inspection form, with a 135-point scale. Thirty-four water and 17 food samples were collected and analysed. About 65% (11/17) of ferries were scored with >100 points. Ferries with HACCP received higher scores during inspection compared to those without HACCP (p value <0.001). All 34 microbiological water test results were found negative and, from the 17 food samples, only one was found positive for Salmonella spp. Implementation of management systems including HACCP principles can help to raise the level of hygiene aboard passenger ships.

  11. Effect of the implementation of HACCP on the microbiological quality of meals at a university restaurant.

    PubMed

    Cenci-Goga, B T; Ortenzi, R; Bartocci, E; Codega de Oliveira, A; Clementi, F; Vizzani, A

    2005-01-01

    A study was conducted to evaluate the microbiological quality, including total mesophilic counts and markers of bacteriological hygiene, as indicator of food safety of three categories of the most consumed meals in a university restaurant, before and after implementation of the HACCP system and personnel training. Cold gastronomy products, cooked warm-served products, and cooked cold-served products were tested for bacterial contamination. Throughout the experiment, 894 samples were examined for total counts of aerobic bacteria, counts of indicator organisms (coliform organisms and Escherichia coli) and pathogens (Staphylococcus aureus, Bacillus cereus, Salmonella spp., and Listeria monocytogenes). Implementation of the HACCP system, together with training in personnel hygiene, good manufacturing practices, and cleaning and sanitation procedures, resulted in lower aerobic plate counts and a lower incidence of S. aureus, coliform organisms, E. coli, and B. cereus, whereas Salmonella spp. and L. monocytogenes were not found in all samples studied. The microbial results of this study demonstrate that personnel training together with HACCP application contributed to improve the food safety of meals served in the restaurant studied.

  12. Level of Adoption of Quality Management Systems Into the Mexican Pork Industry

    NASA Astrophysics Data System (ADS)

    Maldonado-Siman, Em; Ruíz-Flores, Agustín; Núñez-Domínguez, Rafael; González-Alcorta, Mariano; Hernández-Rodríguez, Bertha Alicia

    This research studies the characteristics of the Mexican pork sector; adoption status of quality management systems, and product destinations. Ninety six percent of fifty enterprises have fully answered a questionnaire. Ninety percent are small and medium-sized, the rest are large-sized firms. Nineteen percent of them have totally adopted HACCP, sixty three percent are implementing or planning to do it, the rest have no plans to adopt it. Thirteen percent of the enterprises had ISO 9000. Thirty four percent of their sales go to supermarkets, 57% to other retail chains and 9% to exportation. Product destinations are mainly Central America, United States of America, Asia and Mexico. To improve efficiency and the quality of process it is necessary to implement HACCP. Besides, customers and legal requirements are the external factors, which result in this adoption. In the process of implementing, there are some problems, such as staff motivation and training. The results suggest that HACCP system operating is important for the Mexican pork industry. It also has relevant implications in domestic trade. It is necessary to encourage adoption of quality management systems in the sector.

  13. Implementation of hazard analysis and critical control point (HACCP) in dried anchovy production process

    NASA Astrophysics Data System (ADS)

    Citraresmi, A. D. P.; Wahyuni, E. E.

    2018-03-01

    The aim of this study was to inspect the implementation of Hazard Analysis and Critical Control Point (HACCP) for identification and prevention of potential hazards in the production process of dried anchovy at PT. Kelola Mina Laut (KML), Lobuk unit, Sumenep. Cold storage process is needed in each anchovy processing step in order to maintain its physical and chemical condition. In addition, the implementation of quality assurance system should be undertaken to maintain product quality. The research was conducted using a survey method, by following the whole process of making anchovy from the receiving raw materials to the packaging of final product. The method of data analysis used was descriptive analysis method. Implementation of HACCP at PT. KML, Lobuk unit, Sumenep was conducted by applying Pre Requisite Programs (PRP) and preparation stage consisting of 5 initial stages and 7 principles of HACCP. The results showed that CCP was found in boiling process flow with significant hazard of Listeria monocytogenesis bacteria and final sorting process with significant hazard of foreign material contamination in the product. Actions taken were controlling boiling temperature of 100 – 105°C for 3 - 5 minutes and training for sorting process employees.

  14. [Incorporation of the Hazard Analysis and Critical Control Point system (HACCP) in food legislation].

    PubMed

    Castellanos Rey, Liliana C; Villamil Jiménez, Luis C; Romero Prada, Jaime R

    2004-01-01

    The Hazard Analysis and Critical Control Point system (HACCP), recommended by different international organizations as the Codex Alimentarius Commission, the World Trade Organization (WTO), the International Office of Epizootics (OIE) and the International Convention for Vegetables Protection (ICPV) amongst others, contributes to ensuring the innocuity of food along the agro-alimentary chain and requires of Good Manufacturing Practices (GMP) for its implementation, GMP's which are legislated in most countries. Since 1997, Colombia has set rules and legislation for application of HACCP system in agreement with international standards. This paper discusses the potential and difficulties of the legislation enforcement and suggests some policy implications towards food safety.

  15. Combat Ration Advanced Manufacturing Technology Demonstration (CRAMTD). ’Generic Inspection-Statistical Process Control System for a Combat Ration Manufacturing Facility’. Short Term Project (STP) Number 3.

    DTIC Science & Technology

    1996-01-01

    failure as due to an adhesive layer between the foil and inner polypropylene layers. "* Under subcontract, NFPA provided HACCP draft manuals for the...parameters of the production process and to ensure that they are within their target values. In addition, a HACCP program was used to assure product...played an important part in implementing Hazard Analysis Critical Control Points ( HACCP ) as part of the Process and Quality Control manual. The National

  16. An eight-year report on the implementation of HACCP in a university canteen: impact on the microbiological quality of meals.

    PubMed

    Osimani, Andrea; Aquilanti, Lucia; Babini, Valentina; Tavoletti, Stefano; Clementi, Francesca

    2011-04-01

    An investigation aimed at assessing the microbiological quality of meals consumed at a university canteen after implementation of the HACCP system and personnel training was carried out. Cooked and warm-served products (74 samples), cooked and cold-served products (92 samples) and cold gastronomy products (63 samples) sampled from 2000 to 2007 underwent microbiological analyses. All the samples were tested for: Samonella spp., Listeria monocytogenes, total mesophilic aerobes, coliforms, Escherichia coli, Staphylococcus aureus, Bacillus cereus, and sulphite-reducing clostridia. The microbiological contamination of work surfaces (tables, tablewares, cutters, ladles, slicing machines, wash-basins, etc.), hands and white coats of members of the canteen staff was also assessed. The microbiological results clearly demonstrated the success of the HACCP plan implementation, through a general improvement of the hygiene conditions of both meals and work surfaces. © 2011 Taylor & Francis

  17. A comprehensive review of the implementation of hazard analysis critical control point (HACCP) to the production of flour and flour-based products.

    PubMed

    Arvanitoyannis, Ioannis S; Traikou, Athina

    2005-01-01

    The production of flour and semolina and their ensuing products, such as bread, cake, spaghetti, noodles, and corn flakes, is of major importance, because these products constitute some of the main ingredients of the human diet. The Hazard Analysis Critical Control Point (HACCP) system aims at ensuring the safety of these products. HACCP has been implemented within the frame of this study on various products of both Asian and European origin; the hazards, critical control limits (CCLs), observation practices, and corrective actions have been summarized in comprehensive tables. Furthermore, the various production steps, packaging included, were thoroughly analyzed, and reference was made to both the traditional and new methodologies in an attempt to pinpoint the occurring differences (advantages and disadvantages) per process.

  18. 9 CFR 417.6 - Inadequate HACCP Systems.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Inadequate HACCP Systems. 417.6 Section 417.6 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.6 Inadequate HACCP Systems. A HACCP system may be...

  19. 9 CFR 417.6 - Inadequate HACCP Systems.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Inadequate HACCP Systems. 417.6 Section 417.6 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.6 Inadequate HACCP Systems. A HACCP system may be...

  20. 9 CFR 417.6 - Inadequate HACCP Systems.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Inadequate HACCP Systems. 417.6 Section 417.6 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.6 Inadequate HACCP Systems. A HACCP system may be...

  1. 9 CFR 417.6 - Inadequate HACCP Systems.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Inadequate HACCP Systems. 417.6 Section 417.6 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.6 Inadequate HACCP Systems. A HACCP system may be...

  2. 9 CFR 417.6 - Inadequate HACCP Systems.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Inadequate HACCP Systems. 417.6 Section 417.6 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.6 Inadequate HACCP Systems. A HACCP system may be...

  3. Implementation of quality systems by Mexican exporters of processed meat.

    PubMed

    Maldonado-Siman, E; Bernal-Alcántara, R; Cadena-Meneses, J A; Altamirano-Cárdenas, J R; Martinez-Hernández, P A

    2014-12-01

    Requirements of hazard analysis and critical control points (HACCP) are becoming essential for international trade in food commodities as a safety assurance component. This research reports the level of the adoption of ISO 9000 and the HACCP system by Federal Inspection Type (TIF) pork-exporting enterprises. Implementation and operating costs are reported as well as the benefits involved in this food industry process. In Mexico, there are 97 companies classified as TIF enterprises, and 22 are registered as exporters of processed pork with the National Services for Safety and Quality and Animal Health of the Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food. Surveys were administered to 22 companies, with a 95.2% response rate. Enterprise characteristics were evaluated, as well as their operating activities. Fieldwork consisted of administering structured questionnaires to TIF exporters. All the surveyed enterprises had implemented HACCP, whereas the ISO 9000 regulation was applied in only 30%. Of total production, 75% is exported to 13 countries, and 25% goes to the Mexican market niche. Results indicate that the main factors for adopting HACCP are related to accessibility to international markets, improving quality, and reducing product quality audits by customers. The results also indicated that staff training was the most important issue. Microbiological testing was the highest cost of the operation. The main benefits reported were related to better access to international markets and a considerable reduction in microbial counts. This study shows the willingness of Mexican pork processors to implement food safety protocols for producing safe and quality products to compete in the international food trade.

  4. Factors Associated with the Adoption of Food Safety Controls by the Mexican Meat Industry

    NASA Astrophysics Data System (ADS)

    Maldonado-Simán, Ema; Martínez-Hernández, Pedro Arturo; García-Muñiz, José G.; Cadena-Meneses, José

    Food marketing at international and domestic markets has focused on processing systems that improve food safety. The objective of this research is to determine the factors influencing the implementation of the HACCP system in the Mexican meat industry, and to identify the main marketing destination of their products. Only 18.5% of enterprises reports fully operational HACCP in their plants. The main destination of their production in the domestic market is supermarkets, suppliers and distributors and specific niches of the domestic market. Exports are to USA, Japan, Korea and Central America and some niches of the domestic market with requirements of higher quality. The four principal factors that motivate enterprises to adopt HACCP are associated with improvement of plant efficiency and profitability, adoption of good practices, improvement of product quality and waste reduction. It is concluded that Mexican enterprises adopt HACCP to successfully remain and face competition by foreign enterprises in the domestic market and to a lesser extent to compete in the international market.

  5. Implementation of Haccp in the Mexican Poultry Processing Industry

    NASA Astrophysics Data System (ADS)

    Maldonado-Siman, Ema; Martínez-Hernández, Pedro Arturo; Ruíz-Flores, Agustín; García-Muñiz, José G.; Cadena-Meneses, José A.

    Hazard Analysis and Critical Control Point (HACCP) is a safety and quality management tool used as major issue in international and domestic trade in food industry. However, detailed information on costs and benefits of HACCP implementation is needed to provide appropriate advice to food processing plants. This paper reports on the perceptions of costs and benefits by the Mexican poultry processing plants and sale destinations. The results suggest that the major costs of implementing and operating HACCP within poultry processing plants are record keeping and external technical advice. The main benefit indicated by the majority of processing plants is a reduction in microbial counts. Over 39% of poultry production is sent to nation-wide chains of supermarkets, and less than 13% is sent to international markets. It was concluded that the adoption of HACCP by the Mexican poultry processing sector is based on the concern to increase and keep the domestic market, rather than to compete in the international market.

  6. The Principles of HACCP

    USDA-ARS?s Scientific Manuscript database

    HACCP is an acronym for Hazard Analysis and Critical Control Point and was initially developed by the Pillsbury Company and NASA. They utilized this program to enhance the safety of the food for manned space flights. The USDA-FSIS implemented the HACCP approach to food safety in the meat and pou...

  7. The Principles of HACCP

    USDA-ARS?s Scientific Manuscript database

    HACCP is an acronym for Hazard Analysis and Critical Control Point and was initially developed by the Pillsbury Company and NASA. They utilized this program to enhance the safety of the food for manned space flights. The USDA-FSIS implemented the HACCP approach to food safety in the meat and p...

  8. The Basics of HACCP

    USDA-ARS?s Scientific Manuscript database

    HACCP is an acronym for Hazard Analysis and Critical Control Point and was initially developed by the Pillsbury Company and NASA. They utilized this program to enhance the safety of the food for manned space flights. The USDA-FSIS implemented the HACCP approach to food safety in the meat and poult...

  9. The effect of hazard analysis critical control point programs on microbial contamination of carcasses in abattoirs: a systematic review of published data.

    PubMed

    Wilhelm, Barbara; Rajić, Andrijana; Greig, Judy D; Waddell, Lisa; Harris, Janet

    2011-09-01

    Hazard analysis critical control point (HACCP) programs have been endorsed and implemented globally to enhance food safety. Our objective was to identify, assess, and summarize or synthesize the published research investigating the effect of HACCP programs on microbial prevalence and concentration on food animal carcasses in abattoirs through primary processing. The results of microbial testing pre- and post-HACCP implementation were reported in only 19 studies, mostly investigating beef (n=13 studies) and pork (n=8 studies) carcasses. In 12 of 13 studies measuring aerobic bacterial counts, reductions were reported on beef (7/8 studies), pork (3/3), poultry (1/1), and sheep (1/1). Significant (p<0.05) reductions in prevalence of Salmonella spp. were reported in studies on pork (2/3 studies) and poultry carcasses (3/3); no significant reductions were reported on beef carcasses (0/8 studies). These trends were confirmed through meta-analysis of these data; however, powerful meta-analysis was precluded because of an overall scarcity of individual studies and significant heterogeneity across studies. Australia reported extensive national data spanning the period from 4 years prior to HACCP implementation to 4 years post-HACCP, indicating reduction in microbial prevalence and concentration on beef carcasses in abattoirs slaughtering beef for export; however, the effect of abattoir changes initiated independent of HACCP could not be excluded. More primary research and access to relevant proprietary data are needed to properly evaluate HACCP program effectiveness using modeling techniques capable of differentiating the effects of HACCP from other concurrent factors.

  10. Introduction to the Principles of HACCP

    USDA-ARS?s Scientific Manuscript database

    HACCP is an acronym for Hazard Analysis and Critical Control Point and was initially developed by the Pillsbury Company and NASA. They utilized this program to enhance the safety of the food for manned space flights. The USDA-FSIS implemented the HACCP approach to food safety in the meat and poult...

  11. The Seven Principles of HACCP

    USDA-ARS?s Scientific Manuscript database

    HACCP is an acronym for Hazard Analysis and Critical Control Point and was initially developed by the Pillsbury Company and NASA. They utilized this program to enhance the safety of the food for manned space flights. The USDA-FSIS implemented the HACCP approach to food safety in the meat and poult...

  12. [Design of an HACCP program for a cocoa processing facility].

    PubMed

    López D'Sola, Patrizia; Sandia, María Gabriela; Bou Rached, Lizet; Hernández Serrano, Pilar

    2012-12-01

    The HACCP plan is a food safety management tool used to control physical, chemical and biological hazards associated to food processing through all the processing chain. The aim of this work is to design a HACCP Plan for a Venezuelan cocoa processing facility.The production of safe food products requires that the HACCP system be built upon a solid foundation of prerequisite programs such as Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP). The existence and effectiveness of these prerequisite programs were previously assessed.Good Agriculture Practices (GAP) audit to cocoa nibs suppliers were performed. To develop the HACCP plan, the five preliminary tasks and the seven HACCP principles were accomplished according to Codex Alimentarius procedures. Three Critical Control Points (CCP) were identified using a decision tree: winnowing (control of ochratoxin A), roasting (Salmonella control) and metallic particles detection. For each CCP, Critical limits were established, the Monitoring procedures, Corrective actions, Procedures for Verification and Documentation concerning all procedures and records appropriate to these principles and their application was established. To implement and maintain a HACCP plan for this processing plant is suggested. Recently OchratoxinA (OTA) has been related to cocoa beans. Although the shell separation from the nib has been reported as an effective measure to control this chemical hazard, ochratoxin prevalence study in cocoa beans produced in the country is recommended, and validate the winnowing step as well

  13. Food Safety Programs Based on HACCP Principles in School Nutrition Programs: Implementation Status and Factors Related to Implementation

    ERIC Educational Resources Information Center

    Stinson, Wendy Bounds; Carr, Deborah; Nettles, Mary Frances; Johnson, James T.

    2011-01-01

    Purpose/Objectives: The objectives of this study were to assess the extent to which school nutrition (SN) programs have implemented food safety programs based on Hazard Analysis and Critical Control Point (HACCP) principles, as well as factors, barriers, and practices related to implementation of these programs. Methods: An online survey was…

  14. Testing for Salmonella in raw meat and poultry products collected at federally inspected establishments in the United States, 1998 through 2000.

    PubMed

    Rose, Bonnie E; Hill, Walter E; Umholtz, Robert; Ransom, Gerri M; James, William O

    2002-06-01

    The Food Safety and Inspection Service (FSIS) issued Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule (the PR/HACCP rule) on 25 July 1996. To verify that industry PR/HACCP systems are effective in controlling the contamination of raw meat and poultry products with human disease-causing bacteria, this rule sets product-specific Salmonella performance standards that must be met by slaughter establishments and establishments producing raw ground products. These performance standards are based on the prevalence of Salmonella as determined from the FSIS's nationwide microbial baseline studies and are expressed in terms of the maximum number of Salmonella-positive samples that are allowed in a given sample set. From 26 January 1998 through 31 December 2000, federal inspectors collected 98,204 samples and 1,502 completed sample sets for Salmonella analysis from large, small, and very small establishments that produced at least one of seven raw meat and poultry products: broilers, market hogs, cows and bulls, steers and heifers, ground beef, ground chicken, and ground turkey. Salmonella prevalence in most of the product categories was lower after the implementation of PR/HACCP than in pre-PR/HACCP baseline studies and surveys conducted by the FSIS. The results of 3 years of testing at establishments of all sizes combined show that >80% of the sample sets met the following Salmonella prevalence performance standards: 20.0% for broilers, 8.7% for market hogs, 2.7% for cows and bulls, 1.0% for steers and heifers, 7.5% for ground beef, 44.6% for ground chicken, and 49.9% for ground turkey. The decreased Salmonella prevalences may partly reflect industry improvements, such as improved process control, incorporation of antimicrobial interventions, and increased microbial-process control monitoring, in conjunction with PR/HACCP implementation.

  15. Analysis of School Food Safety Programs Based on HACCP Principles

    ERIC Educational Resources Information Center

    Roberts, Kevin R.; Sauer, Kevin; Sneed, Jeannie; Kwon, Junehee; Olds, David; Cole, Kerri; Shanklin, Carol

    2014-01-01

    Purpose/Objectives: The purpose of this study was to determine how school districts have implemented food safety programs based on HACCP principles. Specific objectives included: (1) Evaluate how schools are implementing components of food safety programs; and (2) Determine foodservice employees food-handling practices related to food safety.…

  16. 21 CFR 123.6 - Hazard analysis and Hazard Analysis Critical Control Point (HACCP) plan.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Hazard analysis and Hazard Analysis Critical Control Point (HACCP) plan. 123.6 Section 123.6 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... processor shall have and implement a written HACCP plan whenever a hazard analysis reveals one or more food...

  17. 21 CFR 123.6 - Hazard analysis and Hazard Analysis Critical Control Point (HACCP) plan.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Hazard analysis and Hazard Analysis Critical Control Point (HACCP) plan. 123.6 Section 123.6 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... processor shall have and implement a written HACCP plan whenever a hazard analysis reveals one or more food...

  18. The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia.

    PubMed

    Tomasevic, Igor; Kuzmanović, Jelena; Anđelković, Aleksandra; Saračević, Miroslava; Stojanović, Marija M; Djekic, Ilija

    2016-04-01

    A total of 48,246 microbiological test results were collected from 130 meat processing plants and 220 meat retail facilities over a seven year period: 41 months before and 43 months after HACCP implementation. Our results confirm a strong positive effect of mandatory HACCP implementation on process hygiene indicators in meat establishments. Significant reductions were observed in the number of hygiene indicator organisms on all types of surfaces examined and types of meat establishments investigated. The improvement of process hygiene was articulated as aerobic colony count reduction of at least 1.0 log10 CFU/cm(2) for food contact surfaces and over 2 log10 CFU/cm(2) for cooling facilities (refrigerators, freezers and other meat cooling devices). Meat handlers' hands hygiene was least positively affected. The period after mandatory HACCP implementation was also marked by a steady decline of positive Enterobacteriaceae and Staphylococcus samples. Process hygiene advances for meat processing plants and meat retail facilities were similar. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. [Design of a HACCP plan for the industrial process of frozen sardines].

    PubMed

    Rosas, Patricia; Reyes, Genara

    2009-09-01

    The Hazard Analysis and Critical Control Point (HACCP) is a system to identify, assess and control the hazards related with production, processing, distribution and consumption in order to get safe food. The aim of this study was to design a HACCP plan for implementing in processing line of frozen whole sardine (Sardinella aurita). The methodology was based in the evaluation of the accomplishment of the pre-requisite programs (GMP/SSOP in a previous study), the application of the principles of the HACCP and the sequence of stages settles down by the COVENIN Venezuelan standard No 3802. Time-temperature was recorded in each processing step. Histamine was determined by VERATOX NEOGEN. Results showed that some sardine batches arrived to the plant with high time-temperature records, finding up to 5 ppm of histamine due to the abuse of temperature during transportation. A HACCP plan is proposed with the scope, the selection of the team, the description of the product and the intended use, the flow diagram of the process, hazard analysis and identification of CCP, monitoring system, corrective actions and records. The potential hazards were identified as pathogen growth, presence of histamine and physical objects in the sardines. The control measures of PCC are referred as control of time-temperature during transportation and processing, monitoring of ice supplies and sanitary conditions in the process.

  20. Application of Hazard Analysis and Critical Control Points (HACCP) to the Cultivation Line of Mushroom and Other Cultivated Edible Fungi.

    PubMed

    Pardo, José E; de Figueirêdo, Vinícius Reis; Alvarez-Ortí, Manuel; Zied, Diego C; Peñaranda, Jesús A; Dias, Eustáquio Souza; Pardo-Giménez, Arturo

    2013-09-01

    The Hazard analysis and critical control points (HACCP) is a preventive system which seeks to ensure food safety and security. It allows product protection and correction of errors, improves the costs derived from quality defects and reduces the final overcontrol. In this paper, the system is applied to the line of cultivation of mushrooms and other edible cultivated fungi. From all stages of the process, only the reception of covering materials (stage 1) and compost (stage 3), the pre-fruiting and induction (step 6) and the harvest (stage 7) have been considered as critical control point (CCP). The main hazards found were the presence of unauthorized phytosanitary products or above the permitted dose (stages 6 and 7), and the presence of pathogenic bacteria (stages 1 and 3) and/or heavy metals (stage 3). The implementation of this knowledge will allow the self-control of their productions based on the system HACCP to any plant dedicated to mushroom or other edible fungi cultivation.

  1. An evaluation of HACCP implementation status in UK small and medium enterprises in food manufacturing.

    PubMed

    Fielding, L M; Ellis, L; Beveridge, C; Peters, A C

    2005-04-01

    To reduce foodborne illnesses, hazard and risk-based quality management systems are essential. Small and medium sized companies (SMEs) tend to have a poor understanding of such systems and limited adoption of the Hazard Analysis Critical Control Point system (HACCP). The requirement for full HACCP implementation by 2006 will place an even greater burden on these businesses. The aim of this project is to assess the current levels of understanding of hazards and risks in SMEs in the manufacturing sector. A questionnaire survey was made of 850 SMEs, including microbusinesses. This determined the industry sector and processes carried out, whether the company operated hazard-based quality management and the knowledge of the technical manager regarding the associated hazards and risks. Follow-up visits to the manufacturing plant observed the processes and the operatives to determine their level of understanding. A benchmarking audit was carried out and each company was rated. The results show that the majority of respondents stated that they operated hazard analysis-based quality management. The ability of the respondents to correctly define a hazard or risk or identify different types of hazard was, however, poor. There was no correlation between business type and audit score. The microbusinesses did, however, perform significantly less well than the larger SMEs.

  2. HYGIENE PRACTICES IN URBAN RESTAURANTS AND CHALLENGES TO IMPLEMENTING FOOD SAFETY AND HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PROGRAMMES IN THIKA TOWN, KENYA.

    PubMed

    Muinde, R K; Kiinyukia, C; Rombo, G O; Muoki, M A

    2012-12-01

    To determine the microbial load in food, examination of safety measures and possibility of implementing an Hazard Analysis Critical Control Points (HACCP) system. The target population for this study consisted of restaurants owners in Thika. Municipality (n = 30). Simple randomsamples of restaurantswere selected on a systematic sampling method of microbial analysis in cooked, non-cooked, raw food and water sanitation in the selected restaurants. Two hundred and ninety eight restaurants within Thika Municipality were selected. Of these, 30 were sampled for microbiological testing. From the study, 221 (74%) of the restaurants were ready to eat establishments where food was prepared early enough to hold and only 77(26%) of the total restaurants, customers made an order of food they wanted. 118(63%) of the restaurant operators/staff had knowledge on quality control on food safety measures, 24 (8%) of the restaurants applied these knowledge while 256 (86%) of the restaurants staff showed that food contains ingredients that were hazard if poorly handled. 238 (80%) of the resultants used weighing and sorting of food materials, 45 (15%) used preservation methods and the rest used dry foods as critical control points on food safety measures. The study showed that there was need for implementation of Hazard Analysis Critical Control Points (HACCP) system to enhance food safety. Knowledge of HACCP was very low with 89 (30%) of the restaurants applying some of quality measures to the food production process systems. There was contamination with Coliforms, Escherichia coli and Staphylococcus aureus microbial though at very low level. The means of Coliforms, Escherichia coli and Staphylococcus aureas microbial in sampled food were 9.7 x 103CFU/gm, 8.2 x 103 CFU/gm and 5.4 x 103 CFU/gm respectively with Coliforms taking the highest mean.

  3. Incidence of enterotoxigenic staphylococci and their toxins in foods.

    PubMed

    Soriano, J M; Font, G; Rico, H; Moltó, J C; Mañes, J

    2002-05-01

    Of 504 food samples collected from cafeterias, 19 (3.8%) yielded strains of enterotoxigenic staphylococci, and 10 (52.6%), 4 (21.1%), 3 (15.8%), and 2 (10.5%) of these strains produced enterotoxins C (SEC), D (SED), B (SEB), and A (SEA), respectively. Moreover, SEA, SEB, and SEC were isolated from three hamburger samples. Of 181 food samples collected from four restaurants before the implementation of the hazard analysis and critical control point (HACCP) system, 7 (3.9%) were found to contain enterotoxigenic strains, and SED, SEC, and SEA were produced by 4 (57.1%), 2 (28.6%), and 1 (14.3%) of these strains, respectively. One meatball sample with SEC was detected in a restaurant. After the implementation of the HACCP system in four restaurants, neither enterotoxigenic staphylococci nor enterotoxins were detected in 196 studied samples.

  4. Effectiveness of prerequisites and the HACCP plan in the control of microbial contamination in ice cream and cheese companies.

    PubMed

    Domenech, Eva; Amorós, José Antonio; Escriche, Isabel

    2013-03-01

    In food safety, implementation of prerequisites and application of Hazard Analysis and Critical Control Points (HACCP) guarantee the control of processes, and microbiological criteria permit validation of their effectiveness. With these aims in mind, this article presents the results obtained by the official control carried out by the Valencian administration in ice cream and cheese companies, located in the Xativa/Ontinyente area (Valencian region, Spain) in the period between 2005 and 2010. The audits of Good Hygienic Practices (GHP) and HACCP show that "Structure & Design" followed by "Hygiene & Cleaning" and "Traceability" were the evaluated items with most nonconformities. Pathogenic microorganisms were not found in any of the final products analyzed. Microorganism indicators of unhygienic conditions were present in 100% of the analyses; however, 87.98% of them had low levels, which did not exceed the microbiological criteria. These results highlight the general good effectiveness of the safety management systems implemented and emphasize that companies and official control must continue working in order to guarantee the consumers' welfare.

  5. Evaluation of the HACCP System in a University Canteen: Microbiological Monitoring and Internal Auditing as Verification Tools

    PubMed Central

    Osimani, Andrea; Aquilanti, Lucia; Tavoletti, Stefano; Clementi, Francesca

    2013-01-01

    Food safety is essential in mass catering. In Europe, Regulation (EC) No. 852/2004 requires food business operators to put in place, implement and maintain permanent procedures based on Hazard Analysis and Critical Control Point (HACCP) principles. Each HACCP plan is specifically implemented for the processing plant and processing methods and requires a systematic collection of data on the incidence, elimination, prevention, and reduction of risks. In this five-year-study, the effectiveness of the HACCP plan of a University canteen was verified through periodic internal auditing and microbiological monitoring of meals, small equipment, cooking tools, working surfaces, as well as hands and white coats of the canteen staff. The data obtained revealed no safety risks for the consumers, since Escherichia coli, Salmonella spp. and Listeria monocytogenes were never detected; however, a quite discontinuous microbiological quality of meals was revealed. The fluctuations in the microbial loads of mesophilic aerobes, coliforms, Staphylococcus aureus, Bacillus cereus, and sulphite-reducing clostridia were mainly ascribed to inadequate handling or processing procedures, thus suggesting the need for an enhancement of staff training activities and for a reorganization of tasks. Due to the wide variety of the fields covered by internal auditing, the full conformance to all the requirements was never achieved, though high scores, determined by assigning one point to each answer which matched with the requirements, were achieved in all the years. PMID:23594937

  6. Evaluation of the HACCP system in a university canteen: microbiological monitoring and internal auditing as verification tools.

    PubMed

    Osimani, Andrea; Aquilanti, Lucia; Tavoletti, Stefano; Clementi, Francesca

    2013-04-17

    Food safety is essential in mass catering. In Europe, Regulation (EC) No. 852/2004 requires food business operators to put in place, implement and maintain permanent procedures based on Hazard Analysis and Critical Control Point (HACCP) principles. Each HACCP plan is specifically implemented for the processing plant and processing methods and requires a systematic collection of data on the incidence, elimination, prevention, and reduction of risks. In this five-year-study, the effectiveness of the HACCP plan of a University canteen was verified through periodic internal auditing and microbiological monitoring of meals, small equipment, cooking tools, working surfaces, as well as hands and white coats of the canteen staff. The data obtained revealed no safety risks for the consumers, since Escherichia coli, Salmonella spp. and Listeria monocytogenes were never detected; however, a quite discontinuous microbiological quality of meals was revealed. The fluctuations in the microbial loads of mesophilic aerobes, coliforms, Staphylococcus aureus, Bacillus cereus, and sulphite-reducing clostridia were mainly ascribed to inadequate handling or processing procedures, thus suggesting the need for an enhancement of staff training activities and for a reorganization of tasks. Due to the wide variety of the fields covered by internal auditing, the full conformance to all the requirements was never achieved, though high scores, determined by assigning one point to each answer which matched with the requirements, were achieved in all the years.

  7. Introduction to HACCP.

    USDA-ARS?s Scientific Manuscript database

    The Hazard Analysis and Critical Control Point (HACCP) food safety inspection program is utilized by both USDA Food Safety Inspection Service (FSIS) and FDA for many of the products they regulate. This science-based program was implemented by the USDA FSIS to enhance the food safety of meat and pou...

  8. The principles of HACCP.

    USDA-ARS?s Scientific Manuscript database

    The Hazard Analysis and Critical Control Point (HACCP) food safety inspection program is utilized by both USDA Food Safety Inspection Service (FSIS) and FDA for many of the products they regulate. This science-based program was implemented by the USDA FSIS to enhance the food safety of meat and pou...

  9. Policy on Hazard Analysis and Critical Control Point (HACCP) and adherence to food preparation guidelines: a cross sectional survey of stakeholders in food service in Kumasi, Ghana.

    PubMed

    Agyei-Baffour, Peter; Sekyere, Kofi Boateng; Addy, Ernestine Akosua

    2013-11-04

    Food borne diseases claim more lives and are growing public health concerns. Simple preventive techniques such as adoption and adherence to hazard analysis and critical control point (HACCP) policy can significantly reduce this disease burden. Though food screening and inspection are done, the ultimate regulation, Hazard Analysis and Critical Control Point, which is known and accepted worldwide, appears not to be popular among food operators in Ghana. This paper examines the level of awareness of the existence of policy on hazard analysis and critical control point (HACCP) and its adherence to food preparation guidelines among food service providers in Ghana. The results revealed the mean age of food providers as 33.1 years with a standard deviation of 7.5, range of 18-55 years, more females, in full time employment and with basic education. Of the fifty institutional managers, 42 (84%) were senior officers and had worked for more than five years. Education and type of food operator had strong statistically significant relationship with the implementation of HCCP policy and adherence with food preparation guidelines. The enforcement of HACCP policy and adherence with food safety guidelines was led by the Ghana Tourist Board, Public Health officers, and KMA, respectively. While a majority of food operators 373/450 (83.3%) did not know HACCP policy is part of food safety guidelines, staff of food safety law enforcement 44/50 (88%) confirmed knowing that food operators were not aware of the HACCP policy. The study documents evidence on the practice of food safety principles or HACCP policy or adherence to food preparation guidelines. Existing food safety guidelines incorporate varying principles of HACCP, however, awareness is low among food operators. The implication is that food production is likely to fall short of acceptable standards and not be wholesome putting consumers at health risk. Repeating this study in rural and urban areas in Ghana is necessary to provide much more evidence to inform food safety guidelines. Further studies on chemical analysis of food and implementing training modules on HACCP policy for food producers and law enforcement agencies may be helpful to improve existing situation.

  10. Policy on Hazard Analysis and Critical Control Point (HACCP) and adherence to food preparation guidelines: a cross sectional survey of stakeholders in food service in Kumasi, Ghana

    PubMed Central

    2013-01-01

    Background Food borne diseases claim more lives and are growing public health concerns. Simple preventive techniques such as adoption and adherence to hazard analysis and critical control point (HACCP) policy can significantly reduce this disease burden. Though food screening and inspection are done, the ultimate regulation, Hazard Analysis and Critical Control Point, which is known and accepted worldwide, appears not to be popular among food operators in Ghana. This paper examines the level of awareness of the existence of policy on hazard analysis and critical control point (HACCP) and its adherence to food preparation guidelines among food service providers in Ghana. Results The results revealed the mean age of food providers as 33.1 years with a standard deviation of 7.5, range of 18–55 years, more females, in full time employment and with basic education. Of the fifty institutional managers, 42 (84%) were senior officers and had worked for more than five years. Education and type of food operator had strong statistically significant relationship with the implementation of HCCP policy and adherence with food preparation guidelines. The enforcement of HACCP policy and adherence with food safety guidelines was led by the Ghana Tourist Board, Public Health officers, and KMA, respectively. While a majority of food operators 373/450 (83.3%) did not know HACCP policy is part of food safety guidelines, staff of food safety law enforcement 44/50 (88%) confirmed knowing that food operators were not aware of the HACCP policy. Conclusion The study documents evidence on the practice of food safety principles or HACCP policy or adherence to food preparation guidelines. Existing food safety guidelines incorporate varying principles of HACCP, however, awareness is low among food operators. The implication is that food production is likely to fall short of acceptable standards and not be wholesome putting consumers at health risk. Repeating this study in rural and urban areas in Ghana is necessary to provide much more evidence to inform food safety guidelines. Further studies on chemical analysis of food and implementing training modules on HACCP policy for food producers and law enforcement agencies may be helpful to improve existing situation. PMID:24180236

  11. Application of food safety management systems (ISO 22000/HACCP) in the Turkish poultry industry: a comparison based on enterprise size.

    PubMed

    Kök, M Samil

    2009-10-01

    The objectives of this study were to determine the extent of food safety management systems (ISO 22000/HACCP) implementation in the Turkish poultry industry. A survey was conducted with 25 major poultry meat producers, which account for close to 90% of national production, and a comparison was made between the procedures of small-to-medium enterprises (SMEs) and large firms (LFs). The survey revealed that there is a high level of application of ISO 22000 (72%), which is seen to aid the export market. LFs were shown to adopt more stringent schemes and make better use of governmental support services than SMEs. LFs were also more aware of, and able to deal with, risks from a greater range of contaminants.

  12. Imbedding HACCP principles in dairy herd health and production management: case report on calf rearing

    PubMed Central

    2008-01-01

    Driven by consumer demands, European legislation has suggested the use of HACCP (Hazard Analysis Critical Control Point) as the quality risk management programme for the whole dairy chain. Until now, an exception has been made for primary producers, but as regulations evolve, on-farm HACCP-like programmes should be ready to assure food safety as well as animal health and animal welfare. In our field experiment, the HACCP-concept was used to combine both optimal farm management and formalisation of quality assurance in an on-farm situation in the Netherlands. The process of young stock rearing was chosen, since its importance for the future of the farm is often underestimated. Hazards and their associated risk factors can be controlled within the farm-specific standards and tolerances, as targets can be controlled by corrective measures and by implementation of farm-specific worksheets. The veterinarian is pivotal for the facility-based HACCP team, since he/she has knowledge about on-farm risk assessment and relations between clinical pathology, feed and farm management. The HACCP concept in combination with veterinary herd health and production management programmes offers a promising approach to optimise on-farm production processes (i.e., young stock rearing) in addition to a structural approach for quality risk management on dairy farms. PMID:21851722

  13. Imbedding HACCP principles in dairy herd health and production management: case report on calf rearing.

    PubMed

    Boersema, Jsc; Noordhuizen, Jptm; Vieira, A; Lievaart, Jj; Baumgartner, W

    2008-09-01

    Driven by consumer demands, European legislation has suggested the use of HACCP (Hazard Analysis Critical Control Point) as the quality risk management programme for the whole dairy chain. Until now, an exception has been made for primary producers, but as regulations evolve, on-farm HACCP-like programmes should be ready to assure food safety as well as animal health and animal welfare. In our field experiment, the HACCP-concept was used to combine both optimal farm management and formalisation of quality assurance in an on-farm situation in the Netherlands. The process of young stock rearing was chosen, since its importance for the future of the farm is often underestimated. Hazards and their associated risk factors can be controlled within the farm-specific standards and tolerances, as targets can be controlled by corrective measures and by implementation of farm-specific worksheets. The veterinarian is pivotal for the facility-based HACCP team, since he/she has knowledge about on-farm risk assessment and relations between clinical pathology, feed and farm management. The HACCP concept in combination with veterinary herd health and production management programmes offers a promising approach to optimise on-farm production processes (i.e., young stock rearing) in addition to a structural approach for quality risk management on dairy farms.

  14. Epidemiology and quality assurance: applications at farm level.

    PubMed

    Noordhuizen, J P; Frankena, K

    1999-03-29

    Animal production is relevant with respect to farm income and the position of the sector in the market, but also with respect to the quality and safety of products of animal origin, related to public health. Animal production is part of a chain of food production. Therefore, producers have to take consumer expectations and demands in the domains of animal health, welfare and environment into account. A different attitude for production has to be adopted; this attitude can be visualized in good farming practice, GFP, codes. Farmers who focused on quality in its broadest sense need a system supporting them in their management and control of quality risks. Generally speaking, there are three systems for that purpose: GFP, ISO and HACCP. When the hypothesis followed relates to animal health being a feature of quality, or else welfare and environmental issues, then animal health care can be executed following quality control principles. The HACCP concept is well suited for quality control at farm level, involving risk identification and risk management. The on-farm monitoring and surveillance system of critical control points in the animal production process is the most important tool in this procedure. Principles for HACCP application as well as certification fitness of HACCP are elaborated upon. They are illustrated by using salmonellosis in meat-pig farms as objective for an HACCP approach. It is further discussed that, in addition to animal health and quality, animal welfare and environmental issues could also be covered by an HACCP-like system in an integrated manner. Ultimately, the HACCP modules could end up in an overall ISO certification.

  15. HACCP-based quality risk management approach to udder health problems on dairy farms

    PubMed Central

    2009-01-01

    Against the background of prevailing udder health problems on dairy farms, this paper discusses a new approach to mastitis control. Current udder health control programmes, such as the 'five-point plan', are highlighted and their drawbacks indicated. The concept and principles of hazard analysis critical control points (HACCP) are introduced. The eight core elements of this concept are dealt with by using the example of a dairy herd with a mastitis problem due to Staphylococcus aureus. The various steps to be taken in the development of a HACCP-based quality risk management programme are illustrated through the application of core elements. Finally, it is shown that the HACCP key words, structure, organisation, planning, communication and formalisation; which do not frequently appear in conventional herd health and production management programmes can contribute to better udder health. The role of the veterinarian can be paramount and of added value, if he/she is willing to invest in new knowledge and skills, such as the HACCP concept, farm economics, animal nutrition, and particularly the role of coach to the dairy farmer in the implementation of preventative measures in relation to udder health. PMID:22082372

  16. HACCP-based quality risk management approach to udder health problems on dairy farms.

    PubMed

    Noordhuizen, Jptm; Cannas da Silva, J

    2009-04-01

    Against the background of prevailing udder health problems on dairy farms, this paper discusses a new approach to mastitis control. Current udder health control programmes, such as the 'five-point plan', are highlighted and their drawbacks indicated. The concept and principles of hazard analysis critical control points (HACCP) are introduced. The eight core elements of this concept are dealt with by using the example of a dairy herd with a mastitis problem due to Staphylococcus aureus. The various steps to be taken in the development of a HACCP-based quality risk management programme are illustrated through the application of core elements. Finally, it is shown that the HACCP key words, structure, organisation, planning, communication and formalisation; which do not frequently appear in conventional herd health and production management programmes can contribute to better udder health. The role of the veterinarian can be paramount and of added value, if he/she is willing to invest in new knowledge and skills, such as the HACCP concept, farm economics, animal nutrition, and particularly the role of coach to the dairy farmer in the implementation of preventative measures in relation to udder health.

  17. The role of microbiological testing in systems for assuring the safety of beef.

    PubMed

    Brown, M H; Gill, C O; Hollingsworth, J; Nickelson, R; Seward, S; Sheridan, J J; Stevenson, T; Sumner, J L; Theno, D M; Usborne, W R; Zink, D

    2000-12-05

    The use of microbiological testing in systems for assuring the safety of beef was considered at a meeting arranged by the International Livestock Educational Foundation as part of the International Livestock Congress, TX, USA, during February, 2000. The 11 invited participants from industry and government research organizations concurred in concluding that microbiological testing is necessary for the implementation and maintenance of effective Hazard Analysis Critical Control Point (HACCP) systems, which are the only means of assuring the microbiological safety of beef; that microbiological testing for HACCP purposes must involve the enumeration of indicator organisms rather than the detection of pathogens; that the efficacy of process control should be assessed against performance criteria and food safety objectives that refer to the numbers of indicator organisms in product; that sampling procedures should allow indicator organisms to be enumerated at very low numbers; and that food safety objectives and microbiological criteria are better related to variables, rather than attributes sampling plans.

  18. 78 FR 32184 - HACCP Systems Validation

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-05-29

    ... DEPARTMENT OF AGRICULTURE Food Safety and Inspection Service 9 CFR part 417 [Docket No. FSIS-2009-0019] HACCP Systems Validation AGENCY: Food Safety and Inspection Service, USDA. ACTION: Notice of public meeting and request for comments. SUMMARY: The Food Safety and Inspection Service (FSIS) is...

  19. Standardized inspections of food premises during the 2004 Athens Olympic Games: descriptive analysis and risk factors for unsatisfactory results.

    PubMed

    Hadjichristodoulou, Christos; Mouchtouri, Varvara; Varzakas, Theodoros; Arvanitoyannis, Ioannis; Kremastinou, Jenny

    2008-08-01

    Standardized inspections of food premises are part of environmental health systems implemented worldwide. The food safety strategy for the 2004 Olympic Games included standardized inspections to ensure uniformity and consistency of procedures and effective electronic management of data. Inspections were carried out by 196 inspectors in the five Olympic cities: Athens, Thessalonica, Volos, Iraklio, and Patra. From January 2003 to September 2004, a total of 1,249 food premises were inspected. An unsatisfactory inspection result (C grade) was received by 347 (27.8%) food premises, a relatively satisfactory result (B grade) was received by 332 (26.6%), and a satisfactory result (A grade) was received by 570 (45.6%). About 16% of inspected premises did not hold a valid permit. Unsatisfactory inspection results were more frequent for premises located in the two largest Greek cities in comparison with the other smaller cities (relative risk = 1.95, 95% confidence interval [CI] = 1.36 to 2.80). Based on logistic regression analysis, unsatisfactory inspection results were positively associated with food premises that were not located on a ground floor (odds ratio [OR] = 2.56, 95% CI = 1.39 to 4.73) and negatively associated with application of hazard analysis critical control point (HACCP) principles (OR = 0.27, 95% CI = 0.10 to 0.71). Food hygiene education through formal training programs should be encouraged to improve compliance of food premises. Food premises located on hotel floors and serving buffet meals are at higher risk for unsatisfactory conditions. Businesses that implemented a HACCP system within their operations to ensure food safety operated under more hygienic conditions. Future inspections by Public Health Authorities should involve elements of audit after the legislation for the application of HACCP principles.

  20. Evaluation of the quality of foods for special diets produced in a school catering facility within a HACCP-based approach: a case study.

    PubMed

    Petruzzelli, Annalisa; Foglini, Martina; Paolini, Francesca; Framboas, Marisa; Serena Altissimi, M; Naceur Haouet, M; Mangili, Piermario; Osimani, Andrea; Clementi, Francesca; Cenci, Telemaco; Tonucci, Franco

    2014-01-01

    A study was carried out to verify the appropriateness of the Hazard Analysis and Critical Control Point (HACCP) plan adopted in a school catering facility. To that end, the microbiological quality of foods, the correct implementation of special diets (lactose- and gluten-free) and the nutritional value of foods were assessed. Thirty-six samples of lactose-free and 87 samples of gluten-free special diet food preparations were subjected to microbiological, chemical, and nutritional analyses. The data collected demonstrate the effectiveness of the HACCP plan in reducing the occurrence of microbial and chemical (lactose and gluten) cross-contamination. The data obtained from the nutritional analyses showed that the dietary intake provided by the meals under study was satisfactory.

  1. Application of a risk management system to improve drinking water safety.

    PubMed

    Jayaratne, Asoka

    2008-12-01

    The use of a comprehensive risk management framework is considered a very effective means of managing water quality risks. There are many risk-based systems available to water utilities such as ISO 9001 and Hazard Analysis and Critical Control Point (HACCP). In 2004, the World Health Organization's (WHO) Guidelines for Drinking Water Quality recommended the use of preventive risk management approaches to manage water quality risks. This paper describes the framework adopted by Yarra Valley Water for the development of its Drinking Water Quality Risk Management Plan incorporating HACCP and ISO 9001 systems and demonstrates benefits of Water Safety Plans such as HACCP. Copyright IWA Publishing 2008.

  2. 77 FR 70724 - Eligibility of the Republic of Korea To Export Poultry Products to the United States

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-11-27

    ...) official controls over condemned product; (8) a Hazard Analysis and Critical Control Point (HACCP) system...) Hazard Analysis and Critical Control Point (HACCP) Systems, (5) Chemical Residue Testing Programs, and (6) Microbiological Testing Programs. FSIS evaluates the information submitted to verify that the critical points in...

  3. [Microbiological assessment of the Gouda-type cheese-making process in a Venezuelan industry].

    PubMed

    Dáivila, Jacqueline; Reyes, Genara; Corzo, Otoniel

    2006-03-01

    The adoption of the Hazard Analysis and Critical Control Point (HACCP) system is necessary to assure the safety of the product in the cheese-making industry. The compliment of pre-requisite programs as Good Manufacture Practices (GMPs) and Sanitation Standard Operating Procedures (SSOPs) are required before the implementation of the HACCP plan. GMPs are the standards related to equipments, tools, personnel, etc. SSOPs are the procedures related to hygiene and sanitation of the plant and workers. The aim of this study was to assess the compliment of the pre-requisite programs and the microbiological conditions of the Gouda type cheese-making process in a Venezuelan processing plant before designing a HACCP plan. Samples were: (a) raw milk, pasteurized milk, curd and ripened cheese, (b) water, (c) environment of the production areas and ripening premises, (d) equipments before and after sanitation, (e) food handlers. Microbiological analyses were done according to COVENIN standards. This study showed that even though pasteurization process was effective to kill pathogen bacteria of the raw milk and the water was safe, however there are deficient manufacture practices in the hygiene as well as in sanitation of the plant and food handlers. Prerequisite programs (GMP-SSOP) of this industry need to be well established, controlled and evaluated.

  4. The Best kept Secrets In Government.

    DTIC Science & Technology

    1996-09-01

    Ray Jones at SeaPak see in the future? One word: " HACCP ." Ray’s not clearing a fish bone. He’s talking about the Administration’s new scientific way... HACCP instructor so I can teach our suppliers and even our competitors the new techniques." Ray explains why SeaPak welcomes a new regulation that...new system is HACCP , the same scientific methods that are making seafood safe. The government sets the goals, but gives each compa- ny the

  5. System of indexes and indicators for the quality evaluation of HACCP plans based on the results of the official controls conducted by the Servizio di Igiene degli Alimenti della Nutrizione (Food and Nutrition Health Service) of the Local Health Authority of Foggia, Italy.

    PubMed

    Panunzio, Michele F; Antoniciello, Antonietta; Pisano, Alessandra

    2007-03-01

    Within the realm of evaluating self-monitoring plans, developed based on the Hazard Analysis and Critical Control Points (HACCP) method and adopted by food companies, little research has been done concerning the quality of the plans. The Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service) of the Local Health Authority of Foggia, Italy, has conducted research with the aim to adopt a system of indexes and indicators for the qualitative evaluation of HACCP plans. The critical areas considered were the following: simplicity, specificity, feasibility and adherence. During the period from January 2004 to June 2005, the evaluation grid was used in examining 250 HACCP self-monitoring plans of food companies. For the analysis of the determining factor four groups were considered, with reference to HACCP self-monitoring plans designed: group 1 - with the aid of a qualified team; group 2 - with the aid of an unqualified team; group 3 - with the aid of an unqualified expert; group 4 - without the aid of an expert. The mean values of the measures elaborated decrease towards insufficiency moving from group 1 to group 4. In particular, collaboration by teams of unqualified experts brought about drafting unacceptable HACCP plans on the levels of specificity and adherence, with respect to the HACCP method. The method proposed of the analysis of the indexes and indicators beginning with an evaluation sheet can also help the individual company to better adjust contribution by internal or external professionals to the company.

  6. Sustainable improvement of animal health care by systematic quality risk management according to the HACCP concept.

    PubMed

    Noordhuizen, J P; Welpelo, H J

    1996-12-01

    This paper addresses the principles of the Hazard Analysis Critical Control Point (HACCP) concept as applied to animal health management strategy. Characteristics of the concept were analysed and compared with those of current animal health care strategies for disease risk identification and herd health management, insurance, and certification. HACCP is a hybrid strategy of quality control at both production process and product level. Animal health is considered a particular quality feature. We show that process control (expressed in terms of controlling both general and specific disease risk factors) and product control (expressed in terms of testing animals or animal products for specific disease agents) could form the basis for improving animal health. We conclude that HACCP provides ample opportunity for preventive health action and risk management at a relatively low cost in terms of labour, finance and documentation expenditure, at both the farm and sector level. Epidemiological field studies are currently needed to identify critical control points and to design HACCP procedures for livestock producers. In the long run, HACCP based animal health care can be further developed into a quality control systems approach to cover all aspects that are related, either directly or indirectly, to animal health.

  7. Microbiological performance of dairy processing plants is influenced by scale of production and the implemented food safety management system: a case study.

    PubMed

    Opiyo, Beatrice Atieno; Wangoh, John; Njage, Patrick Murigu Kamau

    2013-06-01

    The effects of existing food safety management systems and size of the production facility on microbiological quality in the dairy industry in Kenya were studied. A microbial assessment scheme was used to evaluate 14 dairies in Nairobi and its environs, and their performance was compared based on their size and on whether they were implementing hazard analysis critical control point (HACCP) systems and International Organization for Standardization (ISO) 22000 recommendations. Environmental samples from critical sampling locations, i.e., workers' hands and food contact surfaces, and from end products were analyzed for microbial quality, including hygiene indicators and pathogens. Microbial safety level profiles (MSLPs) were constructed from the microbiological data to obtain an overview of contamination. The maximum MSLP score for environmental samples was 18 (six microbiological parameters, each with a maximum MSLP score of 3) and that for end products was 15 (five microbiological parameters). Three dairies (two large scale and one medium scale; 21% of total) achieved the maximum MSLP scores of 18 for environmental samples and 15 for the end product. Escherichia coli was detected on food contact surfaces in three dairies, all of which were small scale dairies, and the microorganism was also present in end product samples from two of these dairies, an indication of cross-contamination. Microbial quality was poorest in small scale dairies. Most operations in these dairies were manual, with minimal system documentation. Noncompliance with hygienic practices such as hand washing and cleaning and disinfection procedures, which is common in small dairies, directly affects the microbial quality of the end products. Dairies implementing HACCP systems or ISO 22000 recommendations achieved maximum MSLP scores and hence produced safer products.

  8. 9 CFR 417.3 - Corrective actions.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Corrective actions. 417.3 Section 417.3 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.3 Corrective actions. (a) The written HACCP plan...

  9. 9 CFR 417.3 - Corrective actions.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Corrective actions. 417.3 Section 417.3 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.3 Corrective actions. (a) The written HACCP plan...

  10. 9 CFR 417.4 - Validation, Verification, Reassessment.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... not have a HACCP plan because a hazard analysis has revealed no food safety hazards that are.... 417.4 Section 417.4 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... ACT HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.4 Validation, Verification...

  11. 9 CFR 417.4 - Validation, Verification, Reassessment.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... not have a HACCP plan because a hazard analysis has revealed no food safety hazards that are.... 417.4 Section 417.4 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... ACT HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.4 Validation, Verification...

  12. 9 CFR 417.4 - Validation, Verification, Reassessment.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... analysis. Any establishment that does not have a HACCP plan because a hazard analysis has revealed no food.... 417.4 Section 417.4 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... ACT HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.4 Validation, Verification...

  13. 9 CFR 417.4 - Validation, Verification, Reassessment.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... not have a HACCP plan because a hazard analysis has revealed no food safety hazards that are.... 417.4 Section 417.4 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... ACT HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.4 Validation, Verification...

  14. 9 CFR 417.4 - Validation, Verification, Reassessment.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... analysis. Any establishment that does not have a HACCP plan because a hazard analysis has revealed no food.... 417.4 Section 417.4 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... ACT HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.4 Validation, Verification...

  15. 9 CFR 417.3 - Corrective actions.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Corrective actions. 417.3 Section 417.3 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.3 Corrective actions. (a) The written HACCP plan...

  16. 9 CFR 417.3 - Corrective actions.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Corrective actions. 417.3 Section 417.3 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.3 Corrective actions. (a) The written HACCP plan...

  17. 9 CFR 417.3 - Corrective actions.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Corrective actions. 417.3 Section 417... ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.3 Corrective actions. (a) The written HACCP plan shall identify the corrective action to be followed in response to a deviation from a critical limit...

  18. Controlling organic chemical hazards in food manufacturing: a hazard analysis critical control points (HACCP) approach.

    PubMed

    Ropkins, K; Beck, A J

    2002-08-01

    Hazard analysis by critical control points (HACCP) is a systematic approach to the identification, assessment and control of hazards. Effective HACCP requires the consideration of all hazards, i.e., chemical, microbiological and physical. However, to-date most 'in-place' HACCP procedures have tended to focus on the control of microbiological and physical food hazards. In general, the chemical component of HACCP procedures is either ignored or limited to applied chemicals, e.g., food additives and pesticides. In this paper we discuss the application of HACCP to a broader range of chemical hazards, using organic chemical contaminants as examples, and the problems that are likely to arise in the food manufacturing sector. Chemical HACCP procedures are likely to result in many of the advantages previously identified for microbiological HACCP procedures: more effective, efficient and economical than conventional end-point-testing methods. However, the high costs of analytical monitoring of chemical contaminants and a limited understanding of formulation and process optimisation as means of controlling chemical contamination of foods are likely to prevent chemical HACCP becoming as effective as microbiological HACCP.

  19. Information system equality for food security--implementation of the food safety control system in Taiwan.

    PubMed

    Chen, Shaun C; Hsu, Guoo-Shyng Wang; Chiu, Chihwei P

    2009-01-01

    Food security plays a central role in governing agricultural policies in Taiwan. In addition to overuse or the illegal use of pesticide, meat leanness promoters, animal drugs and melamine in the food supply; as well as foodborne illness draws the greatest public concern due to incidents that occur every year in Taiwan. The present report demonstrates the implementation of a food safety control system in Taiwan. In order to control foodborne outbreaks effectively, the central government of the Department of Health of Taiwan launched the food safety control system which includes both the good hygienic practice (GHP) and the HACCP plan, in the last decade. From 1998 to the present, 302 food affiliations that implemented the system have been validated and accredited by a well-established audit system. The implementation of a food safety control system in compliance with international standards is of crucial importance to ensure complete safety and the high quality of foods, not only for domestic markets, but also for international trade.

  20. 78 FR 47701 - Agency Information Collection Activities; Proposed Collection; Comment Request; Procedures for...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-08-06

    ... Fishery Products--21 CFR Part 123 (OMB Control Number 0910-0354)-- Extension FDA regulations in part 123 (21 CFR part 123) mandate the application of hazard analysis and critical control point (HACCP) principles to the processing of seafood. HACCP is a preventive system of hazard control designed to help...

  1. 75 FR 18211 - Agency Information Collection Activities; Proposed Collection; Comment Request; Procedures for...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-04-09

    ... Importing of Fish and Fishery Products--21 CFR Part 123 (OMB Control Number 0910-0354)-- Extension FDA regulations in part 123 (21 CFR part 123) mandate the application of hazard analysis and critical control point (HACCP) principles to the processing of seafood. HACCP is a preventive system of hazard control...

  2. 77 FR 72686 - HACCP Plan Reassessment for Not-Ready-To-Eat Comminuted Poultry Products and Related Agency...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-12-06

    ... DEPARTMENT OF AGRICULTURE Food Safety and Inspection Service 9 CFR Parts 417 [Docket No. FSIS-2012... Verification Procedures AGENCY: Food Safety and Inspection Service, USDA. ACTION: Compliance with the HACCP system regulations and request for comments SUMMARY: The Food Safety and Inspection Service (FSIS) is...

  3. Fulfillment of GMP standard, halal standard, and applying HACCP for production process of beef floss (Case study: Ksatria enterprise)

    NASA Astrophysics Data System (ADS)

    A'diat, Arkan Addien Al; Liquiddanu, Eko; Laksono, Pringgo Widyo; Sutopo, Wahyudi; Suletra, I. Wayan

    2018-02-01

    Along with the increasing number of the modern retail business in Indonesia, give an opportunity to small and medium enterprise (SME) to sell its products through the modern retailer. There are some obstacles faced by the SMEs, one of them is about product standard. Product standard that must be owned by SMEs are GMP standard and halal standard. This research was conducted to know the fulfillment by the beef floss enterprise in jagalan in fulfilling the GMP standard and halal. In addition, Hazard Analysis and Critical Control Points (HACCP) system was applied to analyze the process. HACCP which used in this research was based on the seven principles in SNI (Indonesian National Standard) 01-4852-1998. The seven principles included hazard analysis, critical control point (CCP) determination, critical limit establishment, CCP monitor system establishment, corrective action establishment, verification, and also documentation establishment that must be applied in preparing HACCP plan. Based on this case study, it is concluded that there were 5 CCPs : the boiling process, roasting process, frying process, the beef floss draining process, and the packaging process.

  4. Hazard Analysis of Critical Control Points Assessment as a Tool to Respond to Emerging Infectious Disease Outbreaks

    PubMed Central

    Edmunds, Kelly L.; Hunter, Paul R.; Few, Roger; Bell, Diana J.

    2013-01-01

    Highly pathogenic avian influenza virus (HPAI) strain H5N1 has had direct and indirect economic impacts arising from direct mortality and control programmes in over 50 countries reporting poultry outbreaks. HPAI H5N1 is now reported as the most widespread and expensive zoonotic disease recorded and continues to pose a global health threat. The aim of this research was to assess the potential of utilising Hazard Analysis of Critical Control Points (HACCP) assessments in providing a framework for a rapid response to emerging infectious disease outbreaks. This novel approach applies a scientific process, widely used in food production systems, to assess risks related to a specific emerging health threat within a known zoonotic disease hotspot. We conducted a HACCP assessment for HPAI viruses within Vietnam’s domestic poultry trade and relate our findings to the existing literature. Our HACCP assessment identified poultry flock isolation, transportation, slaughter, preparation and consumption as critical control points for Vietnam’s domestic poultry trade. Introduction of the preventative measures highlighted through this HACCP evaluation would reduce the risks posed by HPAI viruses and pressure on the national economy. We conclude that this HACCP assessment provides compelling evidence for the future potential that HACCP analyses could play in initiating a rapid response to emerging infectious diseases. PMID:23967294

  5. Application of foodborne disease outbreak data in the development and maintenance of HACCP systems.

    PubMed

    Panisello, P J; Rooney, R; Quantick, P C; Stanwell-Smith, R

    2000-09-10

    Five-hundred and thirty general foodborne outbreaks of food poisoning reported in England and Wales between 1992 and 1996 were reviewed to study their application to the development and maintenance of HACCP systems. Retrospective investigations of foodborne disease outbreaks provided information on aetiological agents, food vehicles and factors that contributed to the outbreaks. Salmonella spp. and foods of animal origin (red meat, poultry and seafood) were most frequently associated with outbreaks during this period. Improper cooking, inadequate storage, cross-contamination and use of raw ingredients in the preparation of food were the most common factors contributing to outbreaks. Classification and cross tabulation of surveillance information relating to aetiological agents, food vehicles and contributory factors facilitates hazard analysis. In forming control measures and their corresponding critical limits, this approach focuses monitoring on those aspects that are critical to the safety of the product. Incorporation of epidemiological data in the documentation of HACCP systems provides assurance that the system is based on the best scientific information available.

  6. Monitoring of Microbial Contaminants of Beef, Pork, and Chicken in HACCP Implemented Meat Processing Plants of Korea.

    PubMed

    Kim, Jung Hyun; Hur, Sun Jin; Yim, Dong Gyun

    2018-04-01

    This research was to evaluate microbial contamination levels in meat samples at hazard analysis critical control point (HACCP)-implemented processing plants that produce beef, pork, and chicken. During a period of about a year, a total of 178 samples (76 from beef, 89 from pork, and 13 from chicken) were obtained from raw materials (21.3%) and final products (78.7%). All samples were determined for each 25 g homogenized one. Samples were analyzed to determine the total aerobic plate count (APC), coliform count (CC), and E. coli count (ECC). By month, APC levels were the highest in September and the lowest in February ( p <0.001). In comparison among season, APC levels in meat samples were the highest in the summer and the lowest in winter ( p <0.001). By month, the highest CC prevalence was found in August, followed by October and then July ( p <0.001). By season, the highest CC was obtained in summer, followed by autumn and then spring ( p <0.001). All samples were negative for ECC. There was a direct correlation between the product form and coliform presence ( p <0.001). In addition, there was a positive correlation between the APC and CC (r=0.261). The APCs in analyzed samples ranged from below <10 1 CFU/g to <10 7 CFU/g. In conclusion, the month and season had significant effects on microbial contamination levels at HACCP implemented processing plants. Interrelationships between (i) the product form and coliform, (ii) the APC and CC were revealed.

  7. 21 CFR 123.8 - Verification.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... processor shall verify that the HACCP plan is adequate to control food safety hazards that are reasonably... minimum: (1) Reassessment of the HACCP plan. A reassessment of the adequacy of the HACCP plan whenever any changes occur that could affect the hazard analysis or alter the HACCP plan in any way or at least...

  8. 75 FR 53273 - Federal Aquatic Nuisance Species Research Risk Analysis Protocol

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-08-31

    ....)]. The Protocol encourages the incorporation of a Hazard Analysis and Critical Control Point (HACCP) approach for prevention planning within research activities. Information about the use of HACCP is available at http://www.seagrant.umn.edu/ais/haccp . A web site detailing the application of HACCP to...

  9. 21 CFR 123.8 - Verification.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... processor shall verify that the HACCP plan is adequate to control food safety hazards that are reasonably... minimum: (1) Reassessment of the HACCP plan. A reassessment of the adequacy of the HACCP plan whenever any changes occur that could affect the hazard analysis or alter the HACCP plan in any way or at least...

  10. Integration of Aquifer Storage Transfer and Recovery and HACCP for Ensuring Drinking Water Quality

    NASA Astrophysics Data System (ADS)

    Lee, S. I.; Ji, H. W.

    2015-12-01

    The integration of ASTR (Aquifer Storage Transfer and Recovery) and HACCP (Hazard Analysis and Critical Control Point) is being attempted to ensure drinking water quality in a delta area. ASTR is a water supply system in which surface water is injected into a well for storage and recovered from a different well. During the process natural water treatment is achieved in the aquifer. ASTR has advantages over surface reservoirs in that the water is protected from external contaminants and free from water loss by evaporation. HACCP, originated from the food industry, can efficiently manage hazards and reduce risks when it is introduced to the drinking water production. The study area is the located in the Nakdong River Delta, South Korea. Water quality of this region has been deteriorated due to the increased pollution loads from the upstream cities and industrial complexes. ASTR equipped with HACCP system is suggested as a means to heighten the public trust in drinking water. After the drinking water supply system using ASTR was decomposed into ten processes, principles of HACCP were applied. Hazardous event analysis was conducted for 114 hazardous events and nine major hazardous events were identified based on the likelihood and the severity assessment. Potential risk of chemical hazards, as a function of amounts, travel distance and toxicity, was evaluated and the result shows the relative threat a city poses to the drinking water supply facility. Next, critical control points were determined using decision tree analysis. Critical limits, maximum and/or minimum values to which biological, chemical or physical parameters must be controlled, were established. Other procedures such as monitoring, corrective actions and will be presented.

  11. Evaluation of HACCP Plans of Food Industries: Case Study Conducted by the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service) of the Local Health Authority of Foggia, Italy

    PubMed Central

    Panunzio, Michele F.; Antoniciello, Antonietta; Pisano, Alessandra; Rosa, Giovanna

    2007-01-01

    With respect to food safety, many works have studied the effectiveness of self-monitoring plans of food companies, designed using the Hazard Analysis and Critical Control Point (HACCP) method. On the other hand, in-depth research has not been made concerning the adherence of the plans to HACCP standards. During our research, we evaluated 116 self-monitoring plans adopted by food companies located in the territory of the Local Health Authority (LHA) of Foggia, Italy. The general errors (terminology, philosophy and redundancy) and the specific errors (transversal plan, critical limits, hazard specificity, and lack of procedures) were standardized. Concerning the general errors, terminological errors pertain to half the plans examined, 47% include superfluous elements and 60% have repetitive subjects. With regards to the specific errors, 77% of the plans examined contained specific errors. The evaluation has pointed out the lack of comprehension of the HACCP system by the food companies and has allowed the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service), in its capacity as a control body, to intervene with the companies in order to improve designing HACCP plans. PMID:17911662

  12. Factors influencing workers to follow food safety management systems in meat plants in Ontario, Canada.

    PubMed

    Ball, Brita; Wilcock, Anne; Aung, May

    2009-06-01

    Small and medium sized food businesses have been slow to adopt food safety management systems (FSMSs) such as good manufacturing practices and Hazard Analysis Critical Control Point (HACCP). This study identifies factors influencing workers in their implementation of food safety practices in small and medium meat processing establishments in Ontario, Canada. A qualitative approach was used to explore in-plant factors that influence the implementation of FSMSs. Thirteen in-depth interviews in five meat plants and two focus group interviews were conducted. These generated 219 pages of verbatim transcripts which were analysed using NVivo 7 software. Main themes identified in the data related to production systems, organisational characteristics and employee characteristics. A socio-psychological model based on the theory of planned behaviour is proposed to describe how these themes and underlying sub-themes relate to FSMS implementation. Addressing the various factors that influence production workers is expected to enhance FSMS implementation and increase food safety.

  13. Prerequisite programs and food hygiene in hospitals: food safety knowledge and practices of food service staff in Ankara, Turkey.

    PubMed

    Bas, Murat; Temel, Mehtap Akçil; Ersun, Azmi Safak; Kivanç, Gökhan

    2005-04-01

    Our objective was to determine food safety practices related to prerequisite program implementation in hospital food services in Turkey. Staff often lack basic food hygiene knowledge. Problems of implementing HACCP and prerequisite programs in hospitals include lack of food hygiene management training, lack of financial resources, and inadequate equipment and environment.

  14. Construction of Traceability System for Quality Safety of Cereal and Oil Products

    NASA Astrophysics Data System (ADS)

    Zheng, Huoguo; Liu, Shihong; Meng, Hong; Hu, Haiyan

    After several significant food safety incident, global food industry and governments in many countries are putting increasing emphasis on establishment of food traceability systems. Food traceability has become an effective way in food quality and safety management. The traceability system for quality safety of cereal and oil products was designed and implemented with HACCP and FMECA method, encoding, information processing, and hardware R&D technology etc, according to the whole supply chain of cereal and oil products. Results indicated that the system provide not only the management in origin, processing, circulating and consuming for enterprise, but also tracing service for customers and supervisor by means of telephone, internet, SMS, touch machine and mobile terminal.

  15. Dietitians employed by health care facilities preferred a HACCP system over irradiation or chemical rinses for reducing risk of foodborne disease.

    PubMed

    Giamalva, J N; Redfern, M; Bailey, W C

    1998-08-01

    To survey dietitians in health care facilities about the acceptability of alternative meat and poultry processing methods designed to reduce the risk of foodborne disease and their willingness to pay for these processes. A geographically representative sample of 600 members of The American Dietetic Association who work in health care facilities. The response rate was 250 completed questionnaires from 592 eligible subjects (42%). A mail survey was used to gather information on the acceptability of a Hazard Analysis and Critical Control Point (HACCP) system, chemical rinses, and irradiation for increasing the safety of food. Discrete choice contingent valuation was used to determine the acceptability at current prices and at 5, 10, and 25 cents per pound above current prices. Logistic regression was used to estimate mean willingness to pay (the maximum amount respondents are willing to pay) for each process. A simultaneous equations regression model was used to estimate the effects of other variables on acceptability. Respondents expressed a high level of concern for food safety in health care facilities. The estimated mean willingness to pay was highest for a HACCP system and lowest for chemical rinses. The successful adoption of alternative methods to increase food safety depends on their acceptance by foodservice professionals. The professionals sampled were most accepting of a HACCP system, somewhat less accepting of irradiation, and least accepting of new chemical rinses. Poultry and beef processors and government agencies concerned with food safety may want to take into account the attitudes of foodservice professionals.

  16. U.S. Department of Agriculture: Improving Management of Cross-Cutting Agricultural Issues

    DTIC Science & Technology

    1991-03-01

    Office HACCP Hazard Analysis and Critical Control Point MBO management-by-objectives N&suLwc National Association of State and Land-Grant U...iiAccp to low -acid canned foods. As with canned foods, a successful HACCP system will require a joint effort by industry arnd gov- ernment. Several other...bacteria to protect strawberry and potato plants from frost was delayed for 4 years partly because of environmentalists’ opposition to the test. At the

  17. Introduction to HACCP.

    USDA-ARS?s Scientific Manuscript database

    Introduction to HACCP Deana R. Jones, Ph.D. Egg Safety and Quality Research Unit USDA-Agricultural Research Service Russell Research Center Athens, GA Deana.Jones@ars.usda.gov HACCP is an acronym for Hazard Analysis and Critical Control Point and was initially developed by the Pillsbury Company a...

  18. Hazard analysis and critical control point systems in the United States Department of Agriculture regulatory policy.

    PubMed

    Billy, T J; Wachsmuth, I K

    1997-08-01

    Recent outbreaks of foodborne illness and studies by expert groups have established the need for fundamental change in the United States meat and poultry inspection programme to reduce the risk of foodborne illness. The Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) has embarked on a broad effort to bring about such change, with particular emphasis on the reduction of pathogenic micro-organisms in raw meat and poultry products. The publication on 25 July 1996 of the Final Rule on pathogen reduction and hazard analysis and critical control point (HACCP) systems was a major milestone in the FSIS strategy for change. The Final Rule provides a framework for change and clarifies the respective roles of industry and government in ensuring the safety of meat and poultry products. With the implementation of this Final Rule underway, the FSIS has been exploring ways in which slaughter inspection carried out under an HACCP-based system can be changed so that food safety risks are addressed more adequately and the allocation of inspection resources is improved further. In addition, the FSIS is broadening the focus of food safety activities to extend beyond slaughter and processing plants by working with industry, academia and other government agencies. Such co-operation should lead to the development of measures to improve food safety before animals reach the slaughter plant and after products leave the inspected establishment for distribution to the retail level. For the future, the FSIS believes that quantitative risk assessments will be at the core of food safety activities. Risk assessments provide the most effective means of identifying how specific pathogens and other hazards may be encountered throughout the farm-to-table chain and of measuring the potential impact of various interventions. In addition, these assessments will be used in the development and evaluation of HACCP systems. The FSIS is currently conducting a quantitative risk assessment for eggs, and several surveys and studies are being performed to supply data needed to conduct other risk assessments. The FSIS has established a food safety research agenda which will fill data gaps.

  19. Food safety systems in a small dairy factory: implementation, major challenges, and assessment of systems' performances.

    PubMed

    Cusato, Sueli; Gameiro, Augusto H; Corassin, Carlos H; Sant'ana, Anderson S; Cruz, Adriano G; Faria, José de Assis F; de Oliveira, Carlos Augusto F

    2013-01-01

    The present study describes the implementation of a food safety system in a dairy processing plant located in the State of São Paulo, Brazil, and the challenges found during the process. In addition, microbiological indicators have been used to assess system's implementation performance. The steps involved in the implementation of a food safety system included a diagnosis of the prerequisites, implementation of the good manufacturing practices (GMPs), sanitation standard operating procedures (SSOPs), training of the food handlers, and hazard analysis and critical control point (HACCP). In the initial diagnosis, conformity with 70.7% (n=106) of the items analyzed was observed. A total of 12 critical control points (CCPs) were identified: (1) reception of the raw milk, (2) storage of the raw milk, (3 and 4) reception of the ingredients and packaging, (5) milk pasteurization, (6 and 7) fermentation and cooling, (8) addition of ingredients, (9) filling, (10) storage of the finished product, (11) dispatching of the product, and (12) sanitization of the equipment. After implementation of the food safety system, a significant reduction in the yeast and mold count was observed (p<0.05). The main difficulties encountered for the implementation of food safety system were related to the implementation of actions established in the flow chart and to the need for constant training/adherence of the workers to the system. Despite this, the implementation of the food safety system was shown to be challenging, but feasible to be reached by small-scale food industries.

  20. 21 CFR 123.10 - Training.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... HACCP principles to fish and fishery product processing at least equivalent to that received under... standardized curriculum. (a) Developing a HACCP plan, which could include adapting a model or generic-type HACCP plan, that is appropriate for a specific processor, in order to meet the requirements of § 123.6(b...

  1. 21 CFR 123.7 - Corrective actions.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... of their HACCP plans in accordance with § 123.6(c)(5), by which they predetermine the corrective... in accordance with § 123.10, to determine whether the HACCP plan needs to be modified to reduce the risk of recurrence of the deviation, and modify the HACCP plan as necessary. (d) All corrective actions...

  2. 9 CFR 304.3 - Conditions for receiving inspection.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... HACCP plan, as required by §§ 417.2 and 417.4 of this chapter. A conditional grant of inspection shall... HACCP plan. (c) Before producing new product for distribution in commerce, an establishment shall have conducted a hazard analysis and developed a HACCP plan applicable to that product in accordance with § 417.2...

  3. 9 CFR 381.22 - Conditions for receiving inspection.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... have conducted a hazard analysis and developed and validated a HACCP plan, in accordance with §§ 417.2... exceed 90 days, during which period the establishment must validate its HACCP plan. (c) Before producing... developed a HACCP plan applicable to that product in accordance with § 417.2 of this chapter. During a...

  4. 9 CFR 381.22 - Conditions for receiving inspection.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... have conducted a hazard analysis and developed and validated a HACCP plan, in accordance with §§ 417.2... exceed 90 days, during which period the establishment must validate its HACCP plan. (c) Before producing... developed a HACCP plan applicable to that product in accordance with § 417.2 of this chapter. During a...

  5. 9 CFR 304.3 - Conditions for receiving inspection.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... HACCP plan, as required by §§ 417.2 and 417.4 of this chapter. A conditional grant of inspection shall... HACCP plan. (c) Before producing new product for distribution in commerce, an establishment shall have conducted a hazard analysis and developed a HACCP plan applicable to that product in accordance with § 417.2...

  6. 9 CFR 430.4 - Control of Listeria monocytogenes in post-lethality exposed ready-to-eat products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... products must control through its HACCP plan or prevent in the processing environment through a Sanitation...: (i) The post-lethality treatment must be included in the establishment's HACCP plan. The... the establishment's HACCP plan or its Sanitation SOP or other prerequisite program. (ii) The...

  7. 9 CFR 430.4 - Control of Listeria monocytogenes in post-lethality exposed ready-to-eat products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... products must control through its HACCP plan or prevent in the processing environment through a Sanitation...: (i) The post-lethality treatment must be included in the establishment's HACCP plan. The... the establishment's HACCP plan or its Sanitation SOP or other prerequisite program. (ii) The...

  8. 77 FR 68130 - Agency Information Collection Activities; Proposed Collection; Comment Request; Voluntary Hazard...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-11-15

    ... Critical Control Point (HACCP) principles to reduce the risk of foodborne illness in the operation of... Control Number 0910-0578)--Extension HACCP principles are designed to reduce the occurrence of foodborne... manuals that interpret and promote the application of HACCP principles to reduce the risk of foodborne...

  9. [The prevention of Ochratossina A (OTA A) in the wine].

    PubMed

    Alonzo, Elena; Cafarella, Nicola; Duplicato, Giovanni; Maugeri, Antonio; Platania, Francesco; Raciti, Claudio; Fardella, Maristella

    2008-01-01

    The expansion of global market has recalled more and more the attention of the researchers on the presence of mycotoxins in the foodstuff. Trying to limit the damages to the health and the correlated economic losses the European Community has legislated fixing more restrictive limits for the presence of mycotoxins in the single food products; and, specifically the limits of presence of Ochratoxin A (OTA A) in the wines have been established by the rule EEC 123 / 2005. With the purpose to prevent the formation of OTA á in the wine (from the grape to the bottled product), has been conducted, a study to compare the different techniques currently used, as the Good Agricultural Practices (BPA), the Good Practices of Manufacture (BPF) and the Good Practices of storage (BPS) with the system of Hazard Analysis Critical Control Points (HACCP), nowadays used only from the begin of the phase of processing of the agricultural products. It results that, concerning the BPAs, the application of the System HACCP on the primary production would bring neither some innovation nor qualitative improvement. The comparison among BPF, BPS and HACCP, confirms, instead, as the HACCP allows to individualize a series of additional critical points worth of attention during the process and maintenance of the grapes. Such result is in agreement with the new community rule 852/2004, which, also because the difficulties in the application of the HACCP to the primary production, confirm the necessity to follow, on the field, the hygienic respect of the sanitary measures (see attached one artt. 5- 6). This involves the necessity of an increasing integration and cooperation among different professional workers (as hygienist and agronomist). That kind of cooperation is already in use (from year 2003), within the "progetto fito", started by the AUSL 3 of Catania, with the coordination of the Service Hygiene Food stuff and Nutrition (SIAN).

  10. "Clickers" and HACCP: Educating a Diverse Food Industry Audience with Technology

    ERIC Educational Resources Information Center

    Shaw, Angela; Mendonca, Aubrey; Daraba, Aura

    2015-01-01

    Hazard Analysis Critical Control Points (HACCP) is a systematic approach to food safety education for the food industry. To receive a HACCP certificate, participants must receive an 80% or higher on the final examination. Language barriers, educational levels, and age have been noted as primary reasons for not passing the final examination.…

  11. The application of the hazard analysis and control points (HACCP) in an ice cream production plant.

    PubMed

    El-Tawila, M M

    1998-01-01

    The HACCP system is applied in the present study as a preventive food safety approach to control some hazards appearing in one of the ice cream production plants in Egypt. The problem comprised the presence of bacteriological and some chemical contamination in most of the company products. Before applying the HACCP system, the samples examination showed high total mesophilic plat count in 50% of the samples and high coliform count in all samples compared to the level recommended in the Egyptian standards. The highest staphylococcal count (negative for coagulase test) obtained was that of chocolate (1.3 x 10(4) CFU/g) followed by mango ice cream (l.0 x 10(4) CFU/g). Faecal coliform was only positive in mango ice cream. Additionally, the levels of lead, iron and copper have been determined. Copper was higher than the recommended level in all samples and ranged between 0.46 ppm in pistachio ice cream and 2.48 ppm in chocolate ice cream. Most of the CCPs in the ice cream production were mainly due to improper handling and practices throughout the processing steps and also related to the lack of food hygiene knowledge of the workers. The application of HACCP system has successfully reduced the bacteriological hazards in all samples. After applying the corrective actions, the highest total aerobic plate count (8.0 x 10(4)) was that of Swiss chocolate ice cream which corresponds to 50% of the recommended level by the Egyptian standards. Coliform count was less than 10 in all samples except mango ice cream (43 MPN). A significant decrease in staphylococcal count, faecal coliform and trace metal contamination was also recorded in all samples.

  12. Development and Pilot Testing of a Food Safety Curriculum for Managers and Staff of Residential Childcare Institutions (RCCIs)

    ERIC Educational Resources Information Center

    Pivarnik, Lori F.; Patnoad, Martha S.; Nyachuba, David; McLandsborough, Lynne; Couto, Stephen; Hagan, Elsina E.; Breau, Marti

    2013-01-01

    Food safety training materials, targeted for residential childcare institution (RCCI) staff of facilities of 20 residents or less, were developed, piloted, and evaluated. The goal was to assist in the implementation of a Hazard Analysis Critical Control Points (HACCP)-based food safety plan as required by Food and Nutrition Service/United States…

  13. 78 FR 53017 - Changes to the Salmonella Verification Sampling Program: Analysis of Raw Beef for Shiga Toxin...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-08-28

    ... persons to submit comments on this document. Comments may be submitted by one of the following methods... very low (less than one percent), and this carcass sampling was expensive for the Agency. As stated in.... Following the implementation of PR/HACCP, FSIS analyzed only one pathogen per sample. Then, in 2008, FSIS...

  14. Estimating changes in public health following implementation of hazard analysis and critical control point in the United States broiler slaughter industry.

    PubMed

    Williams, Michael S; Ebel, Eric D

    2012-01-01

    A common approach to reducing microbial contamination has been the implementation of a Hazard Analysis and Critical Control Point (HACCP) program to prevent or reduce contamination during production. One example is the Pathogen Reduction HACCP program implemented by the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS). This program consisted of a staged implementation between 1996 and 2000 to reduce microbial contamination on meat and poultry products. Of the commodities regulated by FSIS, one of the largest observed reductions was for Salmonella contamination on broiler chicken carcasses. Nevertheless, how this reduction might have influenced the total number of salmonellosis cases in the United States has not been assessed. This study incorporates information from public health surveillance and surveys of the poultry slaughter industry into a model that estimates the number of broiler-related salmonellosis cases through time. The model estimates that-following the 56% reduction in the proportion of contaminated broiler carcasses observed between 1995 and 2000-approximately 190,000 fewer annual salmonellosis cases (attributed to broilers) occurred in 2000 compared with 1995. The uncertainty bounds for this estimate range from approximately 37,000 to 500,000 illnesses. Estimated illnesses prevented, due to the more modest reduction in contamination of 13% between 2000 and 2007, were not statistically significant. An analysis relating the necessary magnitude of change in contamination required for detection via human surveillance also is provided.

  15. Food and Agricultural Imports from China

    DTIC Science & Technology

    2007-07-17

    2006. Among the product categories that at least doubled in volume during the period were live animals, wine/ beer , fruit/vegetable juices, wheat...product had complied with safe manufacturing practices (e.g., HACCP for low acid canned foods or seafoods).22 Refusals of Imports from China Of the 720...Phytosanitary Measures,” Choices, 1st quarter 2007. 30 Calvin. 31 Dong. 32 FDA information on HACCP is at [http://www.cfsan.fda.gov/~lrd/haccp.html]. 33

  16. Safety in Serbian animal source food industry and the impact of hazard analysis and critical control points: A review

    NASA Astrophysics Data System (ADS)

    Tomašević, I.; Đekić, I.

    2017-09-01

    There is a significant lack of HACCP-educated and/or HACCP-highly trained personnel within the Serbian animal source food workforces and veterinary inspectors, and this can present problems, particularly in hazard identification and assessment activities. However, despite obvious difficulties, HACCP benefits to the Serbian dairy industry are widespread and significant. Improving prerequisite programmes on the farms, mainly through infrastructural investments in milk collectors and transportation vehicles on one hand, and increasing hygiene awareness of farmers through training on the other hand has improved the safety of milk. The decline in bacterial numbers on meat contact surfaces, meat handlers’ hands and cooling facilities presents strong evidence of improved process hygiene and justifies the adoption of HACCP in Serbian meat establishments. Apart from the absence of national food poisoning statistics or national foodborne disease databases, the main obstacle to fully recognising the impact of HACCP on the safety of animal source food in Serbia is the lack of research regarding the occurrence of chemical and/or physical hazards interrelated with its production.

  17. 9 CFR 318.309 - Finished product inspection.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... be handled according to: (1) A HACCP plan for canned product that addresses hazards associated with... HACCP plan for thermally processed/commercially sterile product does not address food safety hazards...

  18. 9 CFR 381.309 - Finished product inspection.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Finished product inspection. (a) Finished product inspections must be handled according to: (1) A HACCP.... (b)-(c) [Reserved] (d) Procedures for finished product inspections where the HACCP plan for thermally...

  19. 21 CFR 123.12 - Special requirements for imported products.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... the HACCP and sanitation monitoring records required by this part that relate to the specific lot of...) Maintaining on file a copy, in English, of the foreign processor's HACCP plan, and a written guarantee from...

  20. 21 CFR 123.12 - Special requirements for imported products.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... the HACCP and sanitation monitoring records required by this part that relate to the specific lot of...) Maintaining on file a copy, in English, of the foreign processor's HACCP plan, and a written guarantee from...

  1. Application of ISO22000, failure mode, and effect analysis (FMEA) cause and effect diagrams and pareto in conjunction with HACCP and risk assessment for processing of pastry products.

    PubMed

    Varzakas, Theodoros H

    2011-09-01

    The Failure Mode and Effect Analysis (FMEA) model has been applied for the risk assessment of pastry processing. A tentative approach of FMEA application to the pastry industry was attempted in conjunction with ISO22000. Preliminary Hazard Analysis was used to analyze and predict the occurring failure modes in a food chain system (pastry processing plant), based on the functions, characteristics, and/or interactions of the ingredients or the processes, upon which the system depends. Critical Control points have been identified and implemented in the cause and effect diagram (also known as Ishikawa, tree diagram, and fishbone diagram). In this work a comparison of ISO22000 analysis with HACCP is carried out over pastry processing and packaging. However, the main emphasis was put on the quantification of risk assessment by determining the Risk Priority Number (RPN) per identified processing hazard. Storage of raw materials and storage of final products at -18°C followed by freezing were the processes identified as the ones with the highest RPN (225, 225, and 144 respectively) and corrective actions were undertaken. Following the application of corrective actions, a second calculation of RPN values was carried out leading to considerably lower values (below the upper acceptable limit of 130). It is noteworthy that the application of Ishikawa (Cause and Effect or Tree diagram) led to converging results thus corroborating the validity of conclusions derived from risk assessment and FMEA. Therefore, the incorporation of FMEA analysis within the ISO22000 system of a pastry processing industry is considered imperative.

  2. The personal and general hygiene practices of food handlers in the delicatessen sections of retail outlets in South Africa.

    PubMed

    van Tonder, Izanne; Lues, Jan F R; Theron, Maria M

    2007-11-01

    This paper presents data on personal- and general-hygiene knowledge and practices among food handlers in the delicatessens of a major retail group in the Western Cape in South Africa. Food handlers were interviewed by means of a structured questionnaire. Although the majority of food handlers adhered to basic hygiene principles, there is definitely a need for proper and continuous training in personal and general hygiene, not only for food handlers, but also for management. The study reported here is of importance particularly in view of new local regulations governing the application of the hazard analysis and critical control point (HACCP) system. Management is responsible for the implementation of this system, and where supervision is not adequate, the manager of the outlet should intervene to ensure that staff conform to the requirements.

  3. The Contribution of Food Safety Management Systems to the Prevention of Deliberate Food Contamination

    NASA Astrophysics Data System (ADS)

    Smith, Madeleine

    Food Safety Management systems such as HACCP can help to prevent deliberate contamination of food. These systems are widely used already by the food industry to prevent accidental contamination. This makes them an attractive and cost effective way to address the issue of deliberate contamination.

  4. Monitoring process hygiene in Serbian retail establishments

    NASA Astrophysics Data System (ADS)

    Vesković Moračanin, S.; Baltić, T.; Milojević, L.

    2017-09-01

    The present study was conducted to estimate the effectiveness of sanitary procedures on food contact surfaces and food handlers’ hands in Serbian retail establishments. For that purpose, a total of 970 samples from food contact surfaces and 525 samples from workers’ hands were microbiologically analyzed. Results of total aerobic plate count and total Enterobacteriaceae count showed that the implemented washing and disinfection procedures, as a part of HACCP plans, were not effective enough in most retail facilities. Constant and intensive education of employees on proper implementation of sanitation procedures are needed in order to ensure food safety in the retail market.

  5. Application of ISO22000 and Failure Mode and Effect Analysis (fmea) for Industrial Processing of Poultry Products

    NASA Astrophysics Data System (ADS)

    Varzakas, Theodoros H.; Arvanitoyannis, Ioannis S.

    Failure Mode and Effect Analysis (FMEA) model has been applied for the risk assessment of poultry slaughtering and manufacturing. In this work comparison of ISO22000 analysis with HACCP is carried out over poultry slaughtering, processing and packaging. Critical Control points and Prerequisite programs (PrPs) have been identified and implemented in the cause and effect diagram (also known as Ishikawa, tree diagram and fishbone diagram).

  6. 9 CFR 417.8 - Agency verification.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ....8 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.8 Agency verification. FSIS will verify the... plan or system; (f) Direct observation or measurement at a CCP; (g) Sample collection and analysis to...

  7. 9 CFR 417.8 - Agency verification.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ....8 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.8 Agency verification. FSIS will verify the... plan or system; (f) Direct observation or measurement at a CCP; (g) Sample collection and analysis to...

  8. 9 CFR 417.8 - Agency verification.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ....8 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.8 Agency verification. FSIS will verify the... plan or system; (f) Direct observation or measurement at a CCP; (g) Sample collection and analysis to...

  9. 9 CFR 417.8 - Agency verification.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ....8 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.8 Agency verification. FSIS will verify the... plan or system; (f) Direct observation or measurement at a CCP; (g) Sample collection and analysis to...

  10. 9 CFR 417.8 - Agency verification.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ....8 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS § 417.8 Agency verification. FSIS will verify the... plan or system; (f) Direct observation or measurement at a CCP; (g) Sample collection and analysis to...

  11. HACCP: Integrating Science and Management through ASTM Standards

    EPA Science Inventory

    From a technical perspective, hazard analysis-critical control point (HACCP) evaluation may be considered a risk management tool suited to a wide range of applications. As one outcome of a symposium convened by American Society for Testing and Materials (ASTM) in August, 2005, th...

  12. 9 CFR 318.308 - Deviations in processing.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ...) Deviations in processing (or process deviations) must be handled according to: (1)(i) A HACCP plan for canned...) of this section. (c) [Reserved] (d) Procedures for handling process deviations where the HACCP plan... accordance with the following procedures: (a) Emergency stops. (1) When retort jams or breakdowns occur...

  13. 9 CFR 381.308 - Deviations in processing.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ...) must be handled according to: (1)(i) A HACCP plan for canned product that addresses hazards associated... (d) of this section. (c) [Reserved] (d) Procedures for handling process deviations where the HACCP... accordance with the following procedures: (a) Emergency stops. (1) When retort jams or breakdowns occur...

  14. Assessing the Food Safety Attitudes and Awareness of Managers of School Feeding Programmes in Mpumalanga, South Africa.

    PubMed

    Sibanyoni, J J; Tabit, F T

    2017-08-01

    The managers of school feeding programmes are responsible for ensuring the safety of the food which is provided to schoolchildren, but very few studies have been conducted on the food safety knowledge and awareness of these managers. The objective of this study is to evaluate the food safety attitudes and awareness of managers of the National School Nutrition Programme (NSNP) in schools in Mpumalanga, a province of South Africa. A cross-sectional survey study was conducted in which questionnaires were used to collect data from 300 NSNP food service managers. The majority of schools offering NSNP meals were located in informal settlements and most were found to lack basic resources such as electricity (power supplies to the food preparation facility) and potable tap water in their kitchens. No school was found to have implemented the hazard analysis and critical control points (HACCP) programme, and only a few staff had received food safety training. Food safety implementation is worst in informal schools in rural areas due to limited resources and infrastructure. The NSNP food service managers in some schools-especially those located in rural settlements-were found to have little knowledge and awareness of HACCP. These results indicate an urgent need to provide NSNP managers with food safety training and resources (potable water supplies, electricity, dedicated food preparation facilities), particularly in schools in rural settlements.

  15. 75 FR 14361 - Notification, Documentation, and Recordkeeping Requirements for Inspected Establishments

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-03-25

    ... establishment's process control plans, that is, its Hazard Analysis and Critical Control Point plans. DATES... control plans, i.e., its Hazard Analysis and Critical Control Point (HACCP) plans; and (3) make the recall... systematic prevention of biological, chemical, and physical hazards. HACCP plans are establishment-developed...

  16. Optimizing Web-Based Instruction: A Case Study Using Poultry Processing Unit Operations

    ERIC Educational Resources Information Center

    O' Bryan, Corliss A.; Crandall, Philip G.; Shores-Ellis, Katrina; Johnson, Donald M.; Ricke, Steven C.; Marcy, John

    2009-01-01

    Food companies and supporting industries need inexpensive, revisable training methods for large numbers of hourly employees due to continuing improvements in Hazard Analysis Critical Control Point (HACCP) programs, new processing equipment, and high employee turnover. HACCP-based food safety programs have demonstrated their value by reducing the…

  17. 75 FR 8239 - School Food Safety Program Based on Hazard Analysis and Critical Control Point Principles (HACCP...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-02-24

    ... 0584-AD65 School Food Safety Program Based on Hazard Analysis and Critical Control Point Principles... Safety Program Based on Hazard Analysis and Critical Control Point Principles (HACCP) was published on... of Management and Budget (OMB) cleared the associated information collection requirements (ICR) on...

  18. 9 CFR 417.2 - Hazard Analysis and HACCP Plan.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... more food safety hazards that are reasonably likely to occur, based on the hazard analysis conducted in... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Hazard Analysis and HACCP Plan. 417.2 Section 417.2 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE...

  19. 9 CFR 417.2 - Hazard Analysis and HACCP Plan.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... more food safety hazards that are reasonably likely to occur, based on the hazard analysis conducted in... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Hazard Analysis and HACCP Plan. 417.2 Section 417.2 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE...

  20. 9 CFR 417.2 - Hazard Analysis and HACCP Plan.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... more food safety hazards that are reasonably likely to occur, based on the hazard analysis conducted in... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Hazard Analysis and HACCP Plan. 417.2 Section 417.2 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE...

  1. 9 CFR 417.2 - Hazard Analysis and HACCP Plan.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... more food safety hazards that are reasonably likely to occur, based on the hazard analysis conducted in... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Hazard Analysis and HACCP Plan. 417.2 Section 417.2 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE...

  2. 9 CFR 417.2 - Hazard Analysis and HACCP Plan.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... more food safety hazards that are reasonably likely to occur, based on the hazard analysis conducted in... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Hazard Analysis and HACCP Plan. 417.2 Section 417.2 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE...

  3. 21 CFR 120.8 - Hazard Analysis and Critical Control Point (HACCP) plan.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...: (i) Critical control points designed to control food hazards that are reasonably likely to occur and could be introduced inside the processing plant environment; and (ii) Critical control points designed... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Hazard Analysis and Critical Control Point (HACCP...

  4. 21 CFR 120.8 - Hazard Analysis and Critical Control Point (HACCP) plan.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ...: (i) Critical control points designed to control food hazards that are reasonably likely to occur and could be introduced inside the processing plant environment; and (ii) Critical control points designed... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Hazard Analysis and Critical Control Point (HACCP...

  5. 21 CFR 123.6 - Hazard analysis and Hazard Analysis Critical Control Point (HACCP) plan.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... identified food safety hazards, including as appropriate: (i) Critical control points designed to control... control points designed to control food safety hazards introduced outside the processing plant environment... Control Point (HACCP) plan. 123.6 Section 123.6 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF...

  6. 21 CFR 123.6 - Hazard analysis and Hazard Analysis Critical Control Point (HACCP) plan.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... identified food safety hazards, including as appropriate: (i) Critical control points designed to control... control points designed to control food safety hazards introduced outside the processing plant environment... Control Point (HACCP) plan. 123.6 Section 123.6 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF...

  7. 21 CFR 120.8 - Hazard Analysis and Critical Control Point (HACCP) plan.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ...: (i) Critical control points designed to control food hazards that are reasonably likely to occur and could be introduced inside the processing plant environment; and (ii) Critical control points designed... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Hazard Analysis and Critical Control Point (HACCP...

  8. 21 CFR 120.8 - Hazard Analysis and Critical Control Point (HACCP) plan.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ...: (i) Critical control points designed to control food hazards that are reasonably likely to occur and could be introduced inside the processing plant environment; and (ii) Critical control points designed... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Hazard Analysis and Critical Control Point (HACCP...

  9. 21 CFR 120.8 - Hazard Analysis and Critical Control Point (HACCP) plan.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ...: (i) Critical control points designed to control food hazards that are reasonably likely to occur and could be introduced inside the processing plant environment; and (ii) Critical control points designed... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Hazard Analysis and Critical Control Point (HACCP...

  10. 21 CFR 123.6 - Hazard analysis and Hazard Analysis Critical Control Point (HACCP) plan.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... identified food safety hazards, including as appropriate: (i) Critical control points designed to control... control points designed to control food safety hazards introduced outside the processing plant environment... Control Point (HACCP) plan. 123.6 Section 123.6 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF...

  11. A survey of food safety training in small food manufacturers.

    PubMed

    Worsfold, Denise

    2005-08-01

    A survey of food safety training was conducted in small food manufacturing firms in South Wales. Structured interviews with managers were used to collect information on the extent and level of food hygiene and HACCP training and the manager's perceptions of and attitude towards training. All the businesses surveyed had undertaken some hygiene training. Hygiene induction programmes were often unstructured and generally unrecorded. Low-risk production workers were usually trained on the job whilst high-care production staff were trained in hygiene to Level 1. Part-time and temporary staff received less training than full-timers. Regular refresher training was undertaken by less than half of the sample. None of the businesses made use of National Vocational Qualification (NVQ) qualifications. Over half of the managers/senior staff had undertaken higher levels of hygiene training and half had attended a HACCP course. Managers trained the workforce to operate the HACCP system. Formal training-related activities were generally only found in the larger businesses. Few of the manufacturers had made use of training consultants. Managers held positive attitudes towards training but most regarded it as operating expense rather than an investment. Resource poverty, in terms of time and money was perceived to be a major inhibiting factor to continual, systematic training.

  12. A Dividend in Food Safety

    NASA Technical Reports Server (NTRS)

    1991-01-01

    When NASA faced the problem of how and what to feed an astronaut in a sealed capsule under weightless conditions while planning for manned space mission, they enlisted the aid of The Pillsbury Company. There were two principal concerns: barring crumbs of food that might contaminate the spacecraft's atmosphere or float their way into sensitive instruments; and assuring absolute freedom from potentially catastrophic disease-producing bacteria and toxins. Pillsbury quickly solved the first concern, but the other part of the problem was not as easy. They found that with using standard methods, there was no way to be assured there would not be any bacteria. It was concluded that the only way to succeed was to establish control over the entire process, the raw materials, the processing environment and the people involved. Pillsbury developed the Hazard Analysis and Critical Control Point (HACCP) concept. The HACCP is designed to prevent food safety problems rather than to catch them after they have occurred. Three other government agencies are taking preliminary steps toward extending HACCP to meat/poultry and seafood inspection operations. Today, Pillsbury plants are still operating under HACCP.

  13. [Design of a Hazard Analysis and Critical Control Points (HACCP) plan to assure the safety of a bologna product produced by a meat processing plant].

    PubMed

    Bou Rached, Lizet; Ascanio, Norelis; Hernández, Pilar

    2004-03-01

    The Hazard Analysis and Critical Control Point (HACCP) is a systematic integral program used to identify and estimate the hazards (microbiological, chemical and physical) and the risks generated during the primary production, processing, storage, distribution, expense and consumption of foods. To establish a program of HACCP has advantages, being some of them: to emphasize more in the prevention than in the detection, to diminish the costs, to minimize the risk of manufacturing faulty products, to allow bigger trust to the management, to strengthen the national and international competitiveness, among others. The present work is a proposal based on the design of an HACCP program to guarantee the safety of the Bologna Special Type elaborated by a meat products industry, through the determination of hazards (microbiological, chemical or physical), the identification of critical control points (CCP), the establishment of critical limits, plan corrective actions and the establishment of documentation and verification procedures. The used methodology was based in the application of the seven basic principles settled down by the Codex Alimentarius, obtaining the design of this program. In view of the fact that recently the meat products are linked with pathogens like E. coli O157:H7 and Listeria monocytogenes, these were contemplated as microbiological hazard for the establishment of the HACCP plan whose application will guarantee the obtaining of a safe product.

  14. Evaluating Alternatives for Drinking Water at Deployed Locations

    DTIC Science & Technology

    2006-03-01

    Tucker and Sands, 1999; Beering , 2002). 1986 Plutonium was found in the New York city drinking water system. Though the concentrations were...based approach called Hazard Analysis and Critical Control Point ( HACCP ). This approach holds that avoidance is practical and effective where other

  15. 21 CFR 120.6 - Sanitation standard operating procedures.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... Section 120.6 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General..., fuel, pesticides, cleaning compounds, sanitizing agents, condensate, and other chemical, physical, and...

  16. 21 CFR 120.6 - Sanitation standard operating procedures.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... Section 120.6 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General..., fuel, pesticides, cleaning compounds, sanitizing agents, condensate, and other chemical, physical, and...

  17. An outline of a risk assessment-based system of meat safety assurance and its future prospects.

    PubMed

    Berends, B R; van Knapen, F

    1999-10-01

    Discussed are the outlines of a risk assessment-based system of meat safety assurance to replace the current meat inspection. An example of a system that uses the Hazard Analysis of Critical Control Points (HACCP)-principles in the entire production chain from stable to table is also given. Continuous evaluation of risks is the main driving force of the new system. Only then the system has the means to remain flexible and provide for the data necessary to convince trade partners that the products they buy are safe. A monitoring system that keeps track of the important health hazards in the entire chain from stable to table is therefore necessary. This includes monitoring of cases of disease in the human population caused by the hazardous agents of concern. Coordination of the monitoring and control and processing of the information is done by an independent body. Furthermore, the system demands a production from stable to table that is based on the ideas of Integrated Quality Control (IQC), HACCP, and certification of production processes and quality control procedures. Clear legislation provides for criteria about acceptable or unacceptable health risks for the consumer and determines at what moments which risks should be controlled by the producers. Simultaneously, the legislation has to be flexible enough to be able to adapt quickly to any changes in risks, or in the way risks should be controlled. In the new system current meat inspection can easily be carried out by employees of the slaughter houses and is no longer a direct responsibility of the authorities. The authorities only demand certain safety levels and verify whether producers stick to these. Producers remain fully responsible for the safety and quality of their products, and fully liable in case of any damage to the consumers' health. However, it is to be expected that some EU Member-States miss the organizational and agricultural basis for a successful application of the new system. Consequences are that two parallel flows of meat and meat products may come to existence. One flow will exist of meat produced according to the new, and with respect to safety assurance, superior system. The other flow will consist of meat produced and inspected in the traditional way. However, this meat will contain all the flaws that required a revision of the system in the first place. This, and the fact that EU policy ordains that part-taking in an alternative meat inspection system should be voluntary, may very well result in a very slow start-up of the new system. One of the easiest solutions, however, would be to implement a decontamination step in the slaughtering process, provided that this is accompanied by strict codes of hygienic practices and good manufacturing practices. Not only would this lead to safer meat, but also result in the two separate flows of meat becoming one flow again as well as an easier to organize livestock production according to HACCP-principles.

  18. Meat Safety: An Evaluation of Portuguese Butcher Shops.

    PubMed

    Santos, Ana; Cardoso, Margarida Fonseca; Costa, José M Correia da; Gomes-Neves, Eduarda

    2017-07-01

    Butcher shops are end points in the meat chain, and they can have a determinant role in cross-contamination control. This study aims to determine whether Portuguese butcher shops comply with European and Portuguese law regarding the sale of fresh meat and meat products. Butcher shops (n = 73) were assessed for meat handler and facility hygiene and for maintenance of the premises. Handlers (n = 88) were given a questionnaire composed of questions about knowledge and practice, including hazard analysis and critical control point (HACCP) and good practice in food industry, to assess their knowledge of and compliance with food safety practices. A checklist of 27 items was used to evaluate facility and meat handler hygiene and butcher shop maintenance. Our results revealed some lack of compliance in all the areas evaluated. The mean knowledge and practice score among the operators was 68.0%, and the mean "visual inspection" score for the butcher shops was 64.0%. Severe deficiencies were observed in the mandatory implementation of HACCP principles in this type of small food business. These findings indicate a need to modify training to enhance compliance with European food safety regulations at this step of the meat chain.

  19. Using Dice Games to Teach Hazards, Risk, and Outcomes in HACCP Classes

    ERIC Educational Resources Information Center

    Oyarzabal, Omar A.

    2015-01-01

    This article describes the incorporation of a dice game (piggy) to teach food safety hazards and risk in an engaging way in HACCP classes. Each player accumulates points by rolling two dice, but loses points in a turn when rolling a 7, or all accumulated points when rolling two consecutive doubles. This game helps explain the difference between a…

  20. 21 CFR 120.20 - General.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false General. 120.20 Section 120.20 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS Pathogen Reduction § 120.20 General...

  1. 21 CFR 120.20 - General.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false General. 120.20 Section 120.20 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS Pathogen Reduction § 120.20 General...

  2. 21 CFR 120.1 - Applicability.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Applicability. 120.1 Section 120.1 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.1...

  3. 21 CFR 120.3 - Definitions.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Definitions. 120.3 Section 120.3 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.3 Definitions...

  4. 21 CFR 120.1 - Applicability.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Applicability. 120.1 Section 120.1 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.1...

  5. 21 CFR 120.3 - Definitions.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Definitions. 120.3 Section 120.3 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.3 Definitions...

  6. 21 CFR 120.1 - Applicability.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Applicability. 120.1 Section 120.1 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.1...

  7. 21 CFR 120.13 - Training.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Training. 120.13 Section 120.13 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.13 Training...

  8. 21 CFR 120.20 - General.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false General. 120.20 Section 120.20 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS Pathogen Reduction § 120.20 General...

  9. 21 CFR 120.3 - Definitions.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Definitions. 120.3 Section 120.3 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.3 Definitions...

  10. 21 CFR 120.13 - Training.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Training. 120.13 Section 120.13 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.13 Training...

  11. 21 CFR 120.3 - Definitions.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Definitions. 120.3 Section 120.3 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.3 Definitions...

  12. 21 CFR 120.13 - Training.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Training. 120.13 Section 120.13 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.13 Training...

  13. 21 CFR 120.13 - Training.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Training. 120.13 Section 120.13 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.13 Training...

  14. 21 CFR 120.1 - Applicability.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Applicability. 120.1 Section 120.1 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.1...

  15. 21 CFR 120.13 - Training.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Training. 120.13 Section 120.13 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.13 Training...

  16. 21 CFR 120.3 - Definitions.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Definitions. 120.3 Section 120.3 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.3 Definitions...

  17. 21 CFR 120.20 - General.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false General. 120.20 Section 120.20 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS Pathogen Reduction § 120.20 General...

  18. 21 CFR 120.20 - General.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false General. 120.20 Section 120.20 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS Pathogen Reduction § 120.20 General...

  19. 21 CFR 120.1 - Applicability.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Applicability. 120.1 Section 120.1 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.1...

  20. Hazard analysis and critical point identification at Abiss slaughter house in Alexandria.

    PubMed

    Gomaa, N F; El-Derea, H B; ElI-Adham, E

    2003-01-01

    The purpose of this study is to identify potential hazards associated with animal slaughtering and how could these affect the microbiological count of carcasses, and to describe the use of HACCP to improve the microbiological count of fresh meat. Hazards were detected by observing the different steps of animal slaughter and then filling a prepared red meat slaughterhouse score sheet. The microbiological load was determined through testing 112 swab samples taken from the surface of carcasses in addition to 21 samples from hands, knives, tap water and air. Results showed that most of the parameters of the score sheet observed for evaluating hygienic operations were classified as being of maximum risk C. The aerobic plate count enterobacteriacea, mold and yeast and staphylococci increased insignificantly after cutting to 9.7x10(2), 6.4x10, 2.6x10(2), and 3.7x10 cfu/cm2, respectively. Washing of the carcasses decreased counts insignificantly to 6.4x10(2), 2.0x10, 1.7x10(2), and 2.0x10 cfu/cm2, respectively. The microbiological count of air samples at quiet hours were lower insignificantly than those at busy hours. Subsequently a HACCP system was designed based on these microbial studies, observations of current practices within the slaughterhouse and relevant literature and following the 7 principles of HACCP.

  1. 9 CFR 441.10 - Retained water.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... standard for Salmonella as set forth in the PR/HACCP regulations (9 CFR 310.25(b), 381.94(b)) and the time... chillers in a series and arrangements of chilling system components, and the number of evisceration lines... equipment used should be accurately described. Any mechanical or design changes made to the chilling...

  2. 77 FR 27135 - HACCP Systems Validation

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-05-09

    .... Comments may be submitted by either of the following methods: Federal eRulemaking Portal: This Web site... those CCPs and the method of monitoring of them and provides certificates of analysis that specify the sampling method that the supplier uses and the results of that sampling. The receiving establishment should...

  3. 21 CFR 120.6 - Sanitation standard operating procedures.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Sanitation standard operating procedures. 120.6 Section 120.6 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General...

  4. 21 CFR 120.12 - Records.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Records. 120.12 Section 120.12 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.12 Records. (a...

  5. 21 CFR 120.14 - Application of requirements to imported products.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Application of requirements to imported products. 120.14 Section 120.14 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS...

  6. 21 CFR 120.5 - Current good manufacturing practice.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Current good manufacturing practice. 120.5 Section 120.5 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General...

  7. 21 CFR 120.25 - Process verification for certain processors.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Process verification for certain processors. 120.25 Section 120.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS...

  8. 21 CFR 120.5 - Current good manufacturing practice.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Current good manufacturing practice. 120.5 Section 120.5 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General...

  9. 21 CFR 120.14 - Application of requirements to imported products.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Application of requirements to imported products. 120.14 Section 120.14 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS...

  10. 21 CFR 120.12 - Records.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Records. 120.12 Section 120.12 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.12 Records. (a...

  11. 21 CFR 120.5 - Current good manufacturing practice.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Current good manufacturing practice. 120.5 Section 120.5 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General...

  12. 21 CFR 120.10 - Corrective actions.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Corrective actions. 120.10 Section 120.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.10 Corrective...

  13. 21 CFR 120.9 - Legal basis.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Legal basis. 120.9 Section 120.9 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.9 Legal basis...

  14. 21 CFR 120.10 - Corrective actions.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Corrective actions. 120.10 Section 120.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.10 Corrective...

  15. 21 CFR 120.14 - Application of requirements to imported products.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Application of requirements to imported products. 120.14 Section 120.14 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS...

  16. 21 CFR 120.9 - Legal basis.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Legal basis. 120.9 Section 120.9 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.9 Legal basis...

  17. 21 CFR 120.24 - Process controls.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Process controls. 120.24 Section 120.24 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS Pathogen Reduction § 120.24 Process...

  18. 21 CFR 120.9 - Legal basis.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Legal basis. 120.9 Section 120.9 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.9 Legal basis...

  19. 21 CFR 120.12 - Records.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Records. 120.12 Section 120.12 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.12 Records. (a...

  20. 21 CFR 120.10 - Corrective actions.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Corrective actions. 120.10 Section 120.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.10 Corrective...

  1. 21 CFR 120.25 - Process verification for certain processors.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Process verification for certain processors. 120.25 Section 120.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS...

  2. 21 CFR 120.25 - Process verification for certain processors.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Process verification for certain processors. 120.25 Section 120.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS...

  3. 21 CFR 120.9 - Legal basis.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Legal basis. 120.9 Section 120.9 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.9 Legal basis...

  4. 21 CFR 120.14 - Application of requirements to imported products.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Application of requirements to imported products. 120.14 Section 120.14 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS...

  5. 21 CFR 120.5 - Current good manufacturing practice.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Current good manufacturing practice. 120.5 Section 120.5 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General...

  6. 21 CFR 120.12 - Records.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Records. 120.12 Section 120.12 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.12 Records. (a...

  7. 21 CFR 120.10 - Corrective actions.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Corrective actions. 120.10 Section 120.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.10 Corrective...

  8. 21 CFR 120.6 - Sanitation standard operating procedures.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Sanitation standard operating procedures. 120.6 Section 120.6 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General...

  9. 21 CFR 120.5 - Current good manufacturing practice.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Current good manufacturing practice. 120.5 Section 120.5 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General...

  10. 21 CFR 120.12 - Records.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Records. 120.12 Section 120.12 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.12 Records. (a...

  11. 21 CFR 120.14 - Application of requirements to imported products.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Application of requirements to imported products. 120.14 Section 120.14 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS...

  12. 21 CFR 120.9 - Legal basis.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Legal basis. 120.9 Section 120.9 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS General Provisions § 120.9 Legal basis...

  13. 78 FR 72626 - Notice of Request for Renewal of a Currently Approved Information Collection (Pathogen Reduction...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-12-03

    ... reduction and Hazard Analysis and Critical Control Point (HACCP) Systems requirements because OMB approval... February 28, 2014. FSIS has established requirements applicable to meat and poultry establishments designed.... coli by slaughter establishments to verify the adequacy of the establishment's process controls for the...

  14. 75 FR 37376 - Notice of Request for Revision of a Currently Approved Information Collection (Pathogen Reduction...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-06-29

    ... Control Point (HACCP) Systems requirements because OMB approval will expire on December 31, 2010, and to... collection. FSIS has established requirements applicable to meat and poultry establishments designed to... by slaughter establishments to verify the adequacy of the establishment's process controls for the...

  15. Food Safety, Farm to Fork.

    ERIC Educational Resources Information Center

    Jones, Rebecca

    1998-01-01

    In response to growing threat of food-borne illness, the federal government launched the Food Safety Initiative. A key element is the Hazard Analysis Critical Control Points system (HACCP), designed to make everyone in the food-delivery chain responsible for ensuring a safe food supply. The Food and Drug Administration also announced a beef…

  16. Application of Failure Mode and Effect Analysis (FMEA), cause and effect analysis, and Pareto diagram in conjunction with HACCP to a corn curl manufacturing plant.

    PubMed

    Varzakas, Theodoros H; Arvanitoyannis, Ioannis S

    2007-01-01

    The Failure Mode and Effect Analysis (FMEA) model has been applied for the risk assessment of corn curl manufacturing. A tentative approach of FMEA application to the snacks industry was attempted in an effort to exclude the presence of GMOs in the final product. This is of crucial importance both from the ethics and the legislation (Regulations EC 1829/2003; EC 1830/2003; Directive EC 18/2001) point of view. The Preliminary Hazard Analysis and the Fault Tree Analysis were used to analyze and predict the occurring failure modes in a food chain system (corn curls processing plant), based on the functions, characteristics, and/or interactions of the ingredients or the processes, upon which the system depends. Critical Control points have been identified and implemented in the cause and effect diagram (also known as Ishikawa, tree diagram, and the fishbone diagram). Finally, Pareto diagrams were employed towards the optimization of GMOs detection potential of FMEA.

  17. U.S. Food Safety and Inspection Service testing for Salmonella in selected raw meat and poultry products in the United States, 1998 through 2003: analysis of set results.

    PubMed

    Naugle, Alecia Larew; Barlow, Kristina E; Eblen, Denise R; Teter, Vanessa; Umholtz, Robert

    2006-11-01

    The U.S. Food Safety and Inspection Service (FSIS) tests sets of samples of selected raw meat and poultry products for Salmonella to ensure that federally inspected establishments meet performance standards defined in the pathogen reduction-hazard analysis and critical control point system (PR-HACCP) final rule. In the present report, sample set results are described and associations between set failure and set and establishment characteristics are identified for 4,607 sample sets collected from 1998 through 2003. Sample sets were obtained from seven product classes: broiler chicken carcasses (n = 1,010), cow and bull carcasses (n = 240), market hog carcasses (n = 560), steer and heifer carcasses (n = 123), ground beef (n = 2,527), ground chicken (n = 31), and ground turkey (n = 116). Of these 4,607 sample sets, 92% (4,255) were collected as part of random testing efforts (A sets), and 93% (4,166) passed. However, the percentage of positive samples relative to the maximum number of positive results allowable in a set increased over time for broilers but decreased or stayed the same for the other product classes. Three factors associated with set failure were identified: establishment size, product class, and year. Set failures were more likely early in the testing program (relative to 2003). Small and very small establishments were more likely to fail than large ones. Set failure was less likely in ground beef than in other product classes. Despite an overall decline in set failures through 2003, these results highlight the need for continued vigilance to reduce Salmonella contamination in broiler chicken and continued implementation of programs designed to assist small and very small establishments with PR-HACCP compliance issues.

  18. 21 CFR 120.24 - Process controls.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Process controls. 120.24 Section 120.24 Food and... CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS Pathogen Reduction § 120.24 Process controls. (a) In order to meet the requirements of subpart A of this part, processors of juice products...

  19. 21 CFR 120.24 - Process controls.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Process controls. 120.24 Section 120.24 Food and... CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS Pathogen Reduction § 120.24 Process controls. (a) In order to meet the requirements of subpart A of this part, processors of juice products...

  20. 21 CFR 120.24 - Process controls.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Process controls. 120.24 Section 120.24 Food and... CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS Pathogen Reduction § 120.24 Process controls. (a) In order to meet the requirements of subpart A of this part, processors of juice products...

  1. 21 CFR 120.24 - Process controls.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Process controls. 120.24 Section 120.24 Food and... CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS Pathogen Reduction § 120.24 Process controls. (a) In order to meet the requirements of subpart A of this part, processors of juice products...

  2. HACCP (Hazard Analysis and Critical Control Points) to guarantee safe water reuse and drinking water production--a case study.

    PubMed

    Dewettinck, T; Van Houtte, E; Geenens, D; Van Hege, K; Verstraete, W

    2001-01-01

    To obtain a sustainable water catchment in the dune area of the Flemish west coast, the integration of treated domestic wastewater in the existing potable water production process is planned. The hygienic hazards associated with the introduction of treated domestic wastewater into the water cycle are well recognised. Therefore, the concept of HACCP (Hazard Analysis and Critical Control Points) was used to guarantee hygienically safe drinking water production. Taking into account the literature data on the removal efficiencies of the proposed advanced treatment steps with regard to enteric viruses and protozoa and after setting high quality limits based on the recent progress in quantitative risk assessment, the critical control points (CCPs) and points of attention (POAs) were identified. Based on the HACCP analysis a specific monitoring strategy was developed which focused on the control of these CCPs and POAs.

  3. HACCP-Based Programs for Preventing Disease and Injury from Premise Plumbing: A Building Consensus

    PubMed Central

    McCoy, William F.; Rosenblatt, Aaron A.

    2015-01-01

    Thousands of preventable injuries and deaths are annually caused by microbial, chemical and physical hazards from building water systems. Water is processed in buildings before use; this can degrade the quality of the water. Processing steps undertaken on-site in buildings often include conditioning, filtering, storing, heating, cooling, pressure regulation and distribution through fixtures that restrict flow and temperature. Therefore, prevention of disease and injury requires process management. A process management framework for buildings is the hazard analysis and critical control point (HACCP) adaptation of failure mode effects analysis (FMEA). It has been proven effective for building water system management. Validation is proof that hazards have been controlled under operating conditions and may include many kinds of evidence including cultures of building water samples to detect and enumerate potentially pathogenic microorganisms. However, results from culture tests are often inappropriately used because the accuracy and precision are not sufficient to support specifications for control limit or action triggers. A reliable negative screen is based on genus-level Polymerase Chain Reaction (PCR) for Legionella in building water systems; however, building water samples with positive results from this test require further analysis by culture methods. PMID:26184325

  4. HACCP-Based Programs for Preventing Disease and Injury from Premise Plumbing: A Building Consensus.

    PubMed

    McCoy, William F; Rosenblatt, Aaron A

    2015-07-09

    Thousands of preventable injuries and deaths are annually caused by microbial, chemical and physical hazards from building water systems. Water is processed in buildings before use; this can degrade the quality of the water. Processing steps undertaken on-site in buildings often include conditioning, filtering, storing, heating, cooling, pressure regulation and distribution through fixtures that restrict flow and temperature. Therefore, prevention of disease and injury requires process management. A process management framework for buildings is the hazard analysis and critical control point (HACCP) adaptation of failure mode effects analysis (FMEA). It has been proven effective for building water system management. Validation is proof that hazards have been controlled under operating conditions and may include many kinds of evidence including cultures of building water samples to detect and enumerate potentially pathogenic microorganisms. However, results from culture tests are often inappropriately used because the accuracy and precision are not sufficient to support specifications for control limit or action triggers. A reliable negative screen is based on genus-level Polymerase Chain Reaction (PCR) for Legionella in building water systems; however, building water samples with positive results from this test require further analysis by culture methods.

  5. From Invention to Innovation: Risk Analysis to Integrate One Health Technology in the Dairy Farm

    PubMed Central

    Lombardo, Andrea; Boselli, Carlo; Amatiste, Simonetta; Ninci, Simone; Frazzoli, Chiara; Dragone, Roberto; De Rossi, Alberto; Grasso, Gerardo; Mantovani, Alberto; Brajon, Giovanni

    2017-01-01

    Current Hazard Analysis Critical Control Points (HACCP) approaches mainly fit for food industry, while their application in primary food production is still rudimentary. The European food safety framework calls for science-based support to the primary producers’ mandate for legal, scientific, and ethical responsibility in food supply. The multidisciplinary and interdisciplinary project ALERT pivots on the development of the technological invention (BEST platform) and application of its measurable (bio)markers—as well as scientific advances in risk analysis—at strategic points of the milk chain for time and cost-effective early identification of unwanted and/or unexpected events of both microbiological and toxicological nature. Health-oriented innovation is complex and subject to multiple variables. Through field activities in a dairy farm in central Italy, we explored individual components of the dairy farm system to overcome concrete challenges for the application of translational science in real life and (veterinary) public health. Based on an HACCP-like approach in animal production, the farm characterization focused on points of particular attention (POPAs) and critical control points to draw a farm management decision tree under the One Health view (environment, animal health, food safety). The analysis was based on the integrated use of checklists (environment; agricultural and zootechnical practices; animal health and welfare) and laboratory analyses of well water, feed and silage, individual fecal samples, and bulk milk. The understanding of complex systems is a condition to accomplish true innovation through new technologies. BEST is a detection and monitoring system in support of production security, quality and safety: a grid of its (bio)markers can find direct application in critical points for early identification of potential hazards or anomalies. The HACCP-like self-monitoring in primary production is feasible, as well as the biomonitoring of live food producing animals as sentinel population for One Health. PMID:29218304

  6. From Invention to Innovation: Risk Analysis to Integrate One Health Technology in the Dairy Farm.

    PubMed

    Lombardo, Andrea; Boselli, Carlo; Amatiste, Simonetta; Ninci, Simone; Frazzoli, Chiara; Dragone, Roberto; De Rossi, Alberto; Grasso, Gerardo; Mantovani, Alberto; Brajon, Giovanni

    2017-01-01

    Current Hazard Analysis Critical Control Points (HACCP) approaches mainly fit for food industry, while their application in primary food production is still rudimentary. The European food safety framework calls for science-based support to the primary producers' mandate for legal, scientific, and ethical responsibility in food supply. The multidisciplinary and interdisciplinary project ALERT pivots on the development of the technological invention (BEST platform) and application of its measurable (bio)markers-as well as scientific advances in risk analysis-at strategic points of the milk chain for time and cost-effective early identification of unwanted and/or unexpected events of both microbiological and toxicological nature. Health-oriented innovation is complex and subject to multiple variables. Through field activities in a dairy farm in central Italy, we explored individual components of the dairy farm system to overcome concrete challenges for the application of translational science in real life and (veterinary) public health. Based on an HACCP-like approach in animal production, the farm characterization focused on points of particular attention (POPAs) and critical control points to draw a farm management decision tree under the One Health view (environment, animal health, food safety). The analysis was based on the integrated use of checklists (environment; agricultural and zootechnical practices; animal health and welfare) and laboratory analyses of well water, feed and silage, individual fecal samples, and bulk milk. The understanding of complex systems is a condition to accomplish true innovation through new technologies. BEST is a detection and monitoring system in support of production security, quality and safety: a grid of its (bio)markers can find direct application in critical points for early identification of potential hazards or anomalies. The HACCP-like self-monitoring in primary production is feasible, as well as the biomonitoring of live food producing animals as sentinel population for One Health.

  7. A Microbial Assessment Scheme to measure microbial performance of Food Safety Management Systems.

    PubMed

    Jacxsens, L; Kussaga, J; Luning, P A; Van der Spiegel, M; Devlieghere, F; Uyttendaele, M

    2009-08-31

    A Food Safety Management System (FSMS) implemented in a food processing industry is based on Good Hygienic Practices (GHP), Hazard Analysis Critical Control Point (HACCP) principles and should address both food safety control and assurance activities in order to guarantee food safety. One of the most emerging challenges is to assess the performance of a present FSMS. The objective of this work is to explain the development of a Microbial Assessment Scheme (MAS) as a tool for a systematic analysis of microbial counts in order to assess the current microbial performance of an implemented FSMS. It is assumed that low numbers of microorganisms and small variations in microbial counts indicate an effective FSMS. The MAS is a procedure that defines the identification of critical sampling locations, the selection of microbiological parameters, the assessment of sampling frequency, the selection of sampling method and method of analysis, and finally data processing and interpretation. Based on the MAS assessment, microbial safety level profiles can be derived, indicating which microorganisms and to what extent they contribute to food safety for a specific food processing company. The MAS concept is illustrated with a case study in the pork processing industry, where ready-to-eat meat products are produced (cured, cooked ham and cured, dried bacon).

  8. 75 FR 34746 - Agency Information Collection Activities; Submission for Office of Management and Budget Review...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-06-18

    ... seafood. HACCP is a preventive system of hazard control designed to help ensure the safety of foods. The... to [email protected] . All comments should be identified with the OMB control number 0910... Products--(OMB Control Number 0910-0354)--Extension FDA regulations in part 123 (21 CFR part 123) mandate...

  9. 78 FR 69687 - Agency Information Collection Activities; Submission for Office of Management and Budget Review...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-11-20

    .... HACCP is a preventive system of hazard control designed to help ensure the safety of foods. [email protected] . All comments should be identified with the OMB control number 0910-0354. Also... (OMB Control Number 0910-0354)-- Extension FDA regulations in part 123 (21 CFR part 123) mandate the...

  10. An In-Port Feeding System for Shipboard Personnel. Volume 4. Recommended Quality Control Requirements for a Central Food Service System

    DTIC Science & Technology

    1981-10-01

    NUMBER(e) Ronald Josephson and Bonnie Sattler 9. PERFORMING ORGANIZATION NAME AND ADDRESS 10. PRGRAM ELEMENT. PROJECT. TASK San Diego State University... substances ; (2) determining sources and specific points of contamination, survival and growth of pathogens during food service operations; and (3...Control in Atlanta, has recommended (1981) the HACCP system as the best available insurance policy for prevention of foodborne illness in foodservice

  11. An overview of microbial food safety programs in beef, pork, and poultry from farm to processing in Canada.

    PubMed

    Rajić, Andrijana; Waddell, Lisa A; Sargeant, Jan M; Read, Susan; Farber, Jeff; Firth, Martin J; Chambers, Albert

    2007-05-01

    Canada's vision for the agri-food industry in the 21st century is the establishment of a national food safety system employing hazard analysis and critical control point (HACCP) principles and microbiological verification tools, with traceability throughout the gate-to-plate continuum. Voluntary on-farm food safety (OFFS) programs, based in part on HACCP principles, provide producers with guidelines for good production practices focused on general hygiene and biosecurity. OFFS programs in beef cattle, swine, and poultry are currently being evaluated through a national recognition program of the Canadian Food Inspection Agency. Mandatory HACCP programs in federal meat facilities include microbial testing for generic Escherichia coli to verify effectiveness of the processor's dressing procedure, specific testing of ground meat for E. coli O157:H7, with zero tolerance for this organism in the tested lot, and Salmonella testing of raw products. Health Canada's policy on Listeria monocytogenes divides ready-to-eat products into three risk categories, with products previously implicated as the source of an outbreak receiving the highest priority for inspection and compliance. A national mandatory identification program to track livestock from the herd of origin to carcass inspection has been established. Can-Trace, a data standard for all food commodities, has been designed to facilitate tracking foods from the point of origin to the consumer. Although much work has already been done, a coherent national food safety strategy and concerted efforts by all stakeholders are needed to realize this vision. Cooperation of many government agencies with shared responsibility for food safety and public health will be essential.

  12. Application of HACCP principles to control visitor health threats on dairy farms open to the general public.

    PubMed

    Barten, M; Noordhuizen, J P M; Lipman, L J A

    2008-10-01

    An increasing number of Dutch dairy farmers have diversified their activities, often opening their farm up to visitors (tourist accommodation, farm shop, contact with livestock, etc). It is essential to prevent these visitors from having accidents or becoming ill, which could result in financial claims and might harm the reputation of the agricultural sector. This article describes how the hazard analysis critical control points concept and principles (HACCP) can be applied to these activities and integrated with on-farm operational herd health and production management programmes.

  13. The evaluation of the microbial safety of fresh ready-to-eat vegetables produced by different technologies in Italy.

    PubMed

    De Giusti, M; Aurigemma, C; Marinelli, L; Tufi, D; De Medici, D; Di Pasquale, S; De Vito, C; Boccia, A

    2010-09-01

    The study was performed to evaluate the safety of whole and RTE vegetables and to investigate the effectiveness of different preventive strategies for the quality assurance of RTE vegetables collected from three Italian production systems. Producer 1, applied a strict system in compliance with GAP- GMP - HACCP, Producer 2 used chlorine disinfection at a second washing step, and Producer 3 using a physical microbial stabilization. During the period 2005-2007, a total of 964 samples including whole vegetables and RTE salads, collected from three different producers in central Italy, were analysed to quantify the aerobic mesophilic count (AMC) and Escherichia coli, and for the presence of Salmonella spp, Listeria monocytogenes, E. coli O157:H7, hepatitis A virus and Norovirus (NoV). None of the whole vegetable samples were positive for L. monocytogenes, E. coli O157:H7, HAV and NoV; however, a low prevalence of Salmonella was found. No pathogens were detected with cultural methods in any of the RTE vegetables analysed, only two RTE samples were positive for L. monocytogenes with PCR, but were not confirmed by the cultural method. The median values of AMC in RTE vegetables measured 24 h after packaging were statistically different among the 3 producers (5·4 × 10(6), 1·5 × 10(7) and 3·7 × 10(7) CFU g(-1), respectively; P=0·011). The lowest level was detected in Producer 1. The products that were processed applying rigorously GAP, GMP and HACCP showed a better microbiological quality than those processed with chemical or physical stabilization. STUDY SIGNIFICANCE AND IMPACT: The results of the study evidenced the efficacy of GAP, GMP and HACCP in improving microbiological quality of whole and RTE vegetables. © 2010 The Authors. Journal compilation © 2010 The Society for Applied Microbiology.

  14. Behaviour of L. monocytogenes in sliced, vacuum-packed mortadella

    PubMed Central

    Bersot, Luciano dos Santos; Gillio, Cíntia; Tavolaro, Paula; Landgraf, Mariza; de Melo Franco, Bernadette Dora Gombossy; Destro, Maria Teresa

    2008-01-01

    This study evaluated the growth of naturally occurring L. monocytogenes in sliced, vacuum-packed mortadella samples during storage at 5°C until the expiration date. Tukey’s test indicated that counts of L. monocytogenes on 0, 10, 20, 30 and 40 days of storage were significantly different (p<0.05), indicating growth during shelf life. In three trials, the mean increase was 1.72 log cycles. Vacuum packing and storage under refrigeration were not effective in controlling the growth of L. monocytogenes in sliced mortadella, indicating that good manufacturing practices and implemented HACCP programs are essential to assure safety of this product. PMID:24031257

  15. Characterization of biofilms produced by Escherichia coli O157 isolated from cattle hides

    NASA Astrophysics Data System (ADS)

    Milojević, L.; Velebit, B.; Baltić, T.; Nikolić, A.; Mitrović, R.; Đorđević, V.

    2017-09-01

    This study aimed to investigate possibility E. coli O157 from cattle hides to produced biofilms. We had 28 suspect primoisolates and 17 were confirmed to be E. coli O157. Biofilm production test showed that more than 50% of this isolates did not produce biofilm. From the other half of the isolates, 5 of them were weakly adherent, 3 were moderately adherent. Since E. coli O157 are one of the main foodborne hazards in meat processing industry and the discovery that some of them can produce moderately adherent biofilms, request necessity of strict implementation of HACCP procedures to prevent further expansion this pathogen.

  16. [Food Security in Europe: comparison between the "Hygiene Package" and the British Retail Consortium (BRC) & International Food Standard (IFS) protocols].

    PubMed

    Stilo, A; Parisi, S; Delia, S; Anastasi, F; Bruno, G; Laganà, P

    2009-01-01

    The birth of Hygiene Package and of the Reg. CE no 2073/2005 in the food production field signalled a change in Italy. This process started in Italy in 1997 with the legislative decree no 155 on Self-control but in reality, it was implemented in the UK in 1990 with the promulgation of the Food Safety Act. This legal act was influenced by some basic rules corresponding to the application of HACCP standards. Since 1990 the British chains of distribution (Retailers) have involved all aspects of the food line in this type of responsibility. Due to this growing awareness for a need for greater regulation, a protocol, edited by British Retail Consortium was created in 1998. This protocol acted as a "stamp" of approval for food products and it is now known as the BRC Global Food Standard. In July 2008, this protocol became effective in its fifth version. After the birth of BRC, also French and German Retailers have established a standard practically equivalent and perhaps more pertinent to safety food, that is International Food Standard (IFS). The new approach is specific to the food field and strictly applies criteria which will ensure "safety, quality and legality" of food products, similarly to ISO 22000:2005 (mainly based on BRC & IFS past experiences). New standards aim to create a sort of green list with fully "proper and fit" Suppliers only, because of comprehensible exigencies of Retailers. It is expected, as we have shown, that Auditor authorities who are responsible for ensuring that inspections are now carried out like the Hygiene Package, will find these new standards useful. The advantages of streamlining this system is that it will allow enterprises to diligently enforce food safety practices without fear of upset or legal consequence, to improve the quality (HACCP) of management & traceability system; to restrict wastes, reprocessing and withdrawal of products. However some discordances about the interpretation of certain sub-field norms (e.g., water management) are evident and should be carefully discussed once more.

  17. Costs of Food Safety Investments in the Meat and Poultry Slaughter Industries.

    PubMed

    Viator, Catherine L; Muth, Mary K; Brophy, Jenna E; Noyes, Gary

    2017-02-01

    To develop regulations efficiently, federal agencies need to know the costs of implementing various regulatory alternatives. As the regulatory agency responsible for the safety of meat and poultry products, the U.S. Dept. of Agriculture's Food Safety and Inspection Service is interested in the costs borne by meat and poultry establishments. This study estimated the costs of developing, validating, and reassessing hazard analysis and critical control points (HACCP), sanitary standard operating procedures (SSOP), and sampling plans; food safety training for new employees; antimicrobial equipment and solutions; sanitizing equipment; third-party audits; and microbial tests. Using results from an in-person expert consultation, web searches, and contacts with vendors, we estimated capital equipment, labor, materials, and other costs associated with these investments. Results are presented by establishment size (small and large) and species (beef, pork, chicken, and turkey), when applicable. For example, the cost of developing food safety plans, such as HACCP, SSOP, and sampling plans, can range from approximately $6000 to $87000, depending on the type of plan and establishment size. Food safety training costs from approximately $120 to $2500 per employee, depending on the course and type of employee. The costs of third-party audits range from approximately $13000 to $24000 per audit, and establishments are often subject to multiple audits per year. Knowing the cost of these investments will allow researchers and regulators to better assess the effects of food safety regulations and evaluate cost-effective alternatives. © 2017 Institute of Food Technologists®.

  18. [Public food service in Milan city and Hinterland: GMP application (Part 1)].

    PubMed

    Pontello, M; Dal Vecchio, A; Bertini, I; Valerio, E

    2005-01-01

    Food service establishments are recognized as a critical sector concerning foodborne diseases occurrence, that is associated to contributing factors such as the anticipated preparation of meals that are often highly handled, and long-time distributed. A survey has been planned to evaluate the application of HACCP plan, in order to select a statistically representative sample of food services (restaurant, pizza-shop, bar, ..) in two Milan area' Public Health Units (PHU). During the inspections a proper check-list has been filled up in order to give a conformity evaluation about the global situation and about three specific sections: hygiene of food-handlers, procedures control, temperatures management. The food services have been found satisfactory in 9/106 and 5/54 cases in Milan City and in hinterland, respectively; among the two areas, highly significant differences have been revealed about temperatures management (68% and 28% unsatisfactory, respectively). In Milan City restaurants provided with HACCP plan scores are significantly different from unprovided restaurants scores (global and the three sections' evaluation); in Milan hinterland differences between provided and unprovided HACCP plan restaurants regard temperature management scores only. Useful suggestions to improve the quality of surveillance activity come from complex and heterogeneous findings shown in this study.

  19. International trade standards for commodities and products derived from animals: the need for a system that integrates food safety and animal disease risk management.

    PubMed

    Thomson, G R; Penrith, M-L; Atkinson, M W; Thalwitzer, S; Mancuso, A; Atkinson, S J; Osofsky, S A

    2013-12-01

    A case is made for greater emphasis to be placed on value chain management as an alternative to geographically based disease risk mitigation for trade in commodities and products derived from animals. The geographic approach is dependent upon achievement of freedom in countries or zones from infectious agents that cause so-called transboundary animal diseases, while value chain-based risk management depends upon mitigation of animal disease hazards potentially associated with specific commodities or products irrespective of the locality of production. This commodity-specific approach is founded on the same principles upon which international food safety standards are based, viz. hazard analysis critical control points (HACCP). Broader acceptance of a value chain approach enables animal disease risk management to be combined with food safety management by the integration of commodity-based trade and HACCP methodologies and thereby facilitates 'farm to fork' quality assurance. The latter is increasingly recognized as indispensable to food safety assurance and is therefore a pre-condition to safe trade. The biological principles upon which HACCP and commodity-based trade are based are essentially identical, potentially simplifying sanitary control in contrast to current separate international sanitary standards for food safety and animal disease risks that are difficult to reconcile. A value chain approach would not only enable more effective integration of food safety and animal disease risk management of foodstuffs derived from animals but would also ameliorate adverse environmental and associated socio-economic consequences of current sanitary standards based on the geographic distribution of animal infections. This is especially the case where vast veterinary cordon fencing systems are relied upon to separate livestock and wildlife as is the case in much of southern Africa. A value chain approach would thus be particularly beneficial to under-developed regions of the world such as southern Africa specifically and sub-Saharan Africa more generally where it would reduce incompatibility between attempts to expand and commercialize livestock production and the need to conserve the subcontinent's unparalleled wildlife and wilderness resources. © 2013 Blackwell Verlag GmbH.

  20. Food Safety Practices in the Egg Products Industry.

    PubMed

    Viator, Catherine L; Cates, Sheryl C; Karns, Shawn A; Muth, Mary K; Noyes, Gary

    2016-07-01

    We conducted a national census survey of egg product plants (n = 57) to obtain information on the technological and food safety practices of the egg products industry and to assess changes in these practices from 2004 to 2014. The questionnaire asked about operational and sanitation practices, microbiological testing practices, food safety training for employees, other food safety issues, and plant characteristics. The findings suggest that improvements were made in the industry's use of food safety technologies and practices between 2004 and 2014. The percentage of plants using advanced pasteurization technology and an integrated, computerized processing system increased by almost 30 percentage points. Over 90% of plants voluntarily use a written hazard analysis and critical control point (HACCP) plan to address food safety for at least one production step. Further, 90% of plants have management employees who are trained in a written HACCP plan. Most plants (93%) conduct voluntary microbiological testing. The percentage of plants conducting this testing on egg products before pasteurization has increased by almost 30 percentage points since 2004. The survey findings identify strengths and weaknesses in egg product plants' food safety practices and can be used to guide regulatory policymaking and to conduct required regulatory impact analysis of potential regulations.

  1. [Evaluation of prerequisites programs for a HACCP plan for frozen sardine plant].

    PubMed

    Rosas, Patricia; Reyes, Genara

    2008-06-01

    Good manufacturing practices (GMP) and sanitation standard operating procedures (SSOP) are prerequisites programs for the application of the Hazard Analysis and Critical Control Point (HACCP) system as a food safety approach during processing. The aim of this study was to evaluate GMP/SSOP prerequisites in processing line of frozen whole sardine (Sardinella aurita). The GMP compliance was verified according to a standard procedure of the Ministry for the Health of Venezuela, and the SSOP were assessed according to a checklist proposed by the FDA. GMP and SSOP were evaluated following a demerit-based approach. A percentage value was calculated and referred to as sanitary effectiveness. Results indicated that the plant had a good level of compliance with GMP from assessment of buildings and facilities, equipment and tools, hygienic requisites of the production, assurance of the hygiene quality, storage and transportation, and the percentage of sanitary effectiveness was 84%. The level of compliance for SSOP was 53,12% with demerits found in all assessed aspects consisting of inexistent guidelines, lack of control in the sanitary plan and lack of leadership in applying corrective actions. Thus, an improvement in the plant sanitation program was designed targeting SSOP.

  2. Verification of the hygienic adequacy of beef carcass cooling processes by microbiological culture and the temperature-function integration technique.

    PubMed

    Jericho, K W; O'Laney, G; Kozub, G C

    1998-10-01

    To enhance food safety and keeping quality, beef carcasses are cooled immediately after leaving the slaughter floor. Within hazard analysis and critical control point (HACCP) systems, this cooling process needs to be monitored by the industry and verified by regulatory agencies. This study assessed the usefulness of the temperature-function integration technique (TFIT) for the verification of the hygienic adequacy of two cooling processes for beef carcasses at one abattoir. The cooling process passes carcasses through a spray cooler for at least 17 h and a holding cooler for at least 7 h. The TFIT is faster and cheaper than culture methods. For spray cooler 1, the Escherichia coli generations predicted by TFIT for carcass surfaces (pelvic and shank sites) were compared to estimated E. coli counts from 120 surface excision samples (rump, brisket, and sacrum; 5 by 5 by 0.2 cm) before and after cooling. Counts of aerobic bacteria, coliforms, and E. coli were decreased after spray cooler 1 (P < or = 0.001). The number of E. coli generations (with lag) at the pelvic site calculated by TFIT averaged 0.85 +/- 0.19 and 0.15 +/- 0.04 after emerging from spray coolers 1 and 2, respectively. The TFIT (with lag) was considered convenient and appropriate for the inspection service to verify HACCP systems for carcass cooling processes.

  3. Review of indicators for cross-sectoral optimization of nosocomial infection prophylaxis – a perspective from structurally- and process-oriented hygiene

    PubMed Central

    Hübner, Nils-Olaf; Fleßa, Steffen; Jakisch, Ralf; Assadian, Ojan; Kramer, Axel

    2012-01-01

    In the care of patients, the prevention of nosocomial infections is crucial. For it to be successful, cross-sectoral, interface-oriented hygiene quality management is necessary. The goal is to apply the HACCP (Hazard Assessment and Critical Control Points) concept to hospital hygiene, in order to create a multi-dimensional hygiene control system based on hygiene indicators that will overcome the limitations of a procedurally non-integrated and non-cross-sectoral view of hygiene. Three critical risk dimensions can be identified for the implementation of three-dimensional quality control of hygiene in clinical routine: the constitution of the person concerned, the surrounding physical structures and technical equipment, and the medical procedures. In these dimensions, the establishment of indicators and threshold values enables a comprehensive assessment of hygiene quality. Thus, the cross-sectoral evaluation of the quality of structure, processes and results is decisive for the success of integrated infection prophylaxis. This study lays the foundation for hygiene indicator requirements and develops initial concepts for evaluating quality management in hygiene. PMID:22558049

  4. Evaluation of an active learning module to teach hazard and risk in Hazard Analysis and Critical Control Points (HACCP) classes.

    PubMed

    Oyarzabal, Omar A; Rowe, Ellen

    2017-04-01

    The terms hazard and risk are significant building blocks for the organization of risk-based food safety plans. Unfortunately, these terms are not clear for some personnel working in food manufacturing facilities. In addition, there are few examples of active learning modules for teaching adult participants the principles of hazard analysis and critical control points (HACCP). In this study, we evaluated the effectiveness of an active learning module to teach hazard and risk to participants of HACCP classes provided by the University of Vermont Extension in 2015 and 2016. This interactive module is comprised of a questionnaire; group playing of a dice game that we have previously introduced in the teaching of HACCP; the discussion of the terms hazard and risk; and a self-assessment questionnaire to evaluate the teaching of hazard and risk. From 71 adult participants that completed this module, 40 participants (56%) provided the most appropriate definition of hazard, 19 participants (27%) provided the most appropriate definition of risk, 14 participants (20%) provided the most appropriate definitions of both hazard and risk, and 23 participants (32%) did not provide an appropriate definition for hazard or risk. Self-assessment data showed an improvement in the understanding of these terms (P < 0.05). Thirty participants (42%) stated that the most valuable thing they learned with this interactive module was the difference between hazard and risk, and 40 participants (65%) responded that they did not attend similar presentations in the past. The fact that less than one third of the participants answered properly to the definitions of hazard and risk at baseline is not surprising. However, these results highlight the need for the incorporation of modules to discuss these important food safety terms and include more active learning modules to teach food safety classes. This study suggests that active learning helps food personnel better understand important food safety terms that serve as building blocks for the understanding of more complex food safety topics.

  5. [Quality control in herbal supplements].

    PubMed

    Oelker, Luisa

    2005-01-01

    Quality and safety of food and herbal supplements are the result of a whole of different elements as good manufacturing practice and process control. The process control must be active and able to individuate and correct all possible hazards. The main and most utilized instrument is the hazard analysis critical control point (HACCP) system the correct application of which can guarantee the safety of the product. Herbal supplements need, in addition to standard quality control, a set of checks to assure the harmlessness and safety of the plants used.

  6. Application of hazard analysis and critical control point methodology and risk-based grading to consumer food safety surveys.

    PubMed

    Røssvoll, Elin Halbach; Ueland, Øydis; Hagtvedt, Therese; Jacobsen, Eivind; Lavik, Randi; Langsrud, Solveig

    2012-09-01

    Traditionally, consumer food safety survey responses have been classified as either "right" or "wrong" and food handling practices that are associated with high risk of infection have been treated in the same way as practices with lower risks. In this study, a risk-based method for consumer food safety surveys has been developed, and HACCP (hazard analysis and critical control point) methodology was used for selecting relevant questions. We conducted a nationally representative Web-based survey (n = 2,008), and to fit the self-reported answers we adjusted a risk-based grading system originally developed for observational studies. The results of the survey were analyzed both with the traditional "right" and "wrong" classification and with the risk-based grading system. The results using the two methods were very different. Only 5 of the 10 most frequent food handling violations were among the 10 practices associated with the highest risk. These 10 practices dealt with different aspects of heat treatment (lacking or insufficient), whereas the majority of the most frequent violations involved storing food at room temperature for too long. Use of the risk-based grading system for survey responses gave a more realistic picture of risks associated with domestic food handling practices. The method highlighted important violations and minor errors, which are performed by most people and are not associated with significant risk. Surveys built on a HACCP-based approach with risk-based grading will contribute to a better understanding of domestic food handling practices and will be of great value for targeted information and educational activities.

  7. Benefit from NASA

    NASA Image and Video Library

    1997-01-01

    When NASA started plarning for manned space travel in 1959, the myriad challenges of sustaining life in space included a seemingly mundane but vitally important problem: How and what do you feed an astronaut? There were two main concerns: preventing food crumbs from contaminating the spacecraft's atmosphere or floating into sensitive instruments, and ensuring complete freedom from potentially catastrophic disease-producing bacteria, viruses, and toxins. To solve these concerns, NASA enlisted the help of the Pillsbury Company. Pillsbury quickly solved the first problem by coating bite-size foods to prevent crumbling. They developed the hazard analysis and critical control point (HACCP) concept to ensure against bacterial contamination. Hazard analysis is a systematic study of product, its ingredients, processing conditions, handling, storage, packing, distribution, and directions for consumer use to identify sensitive areas that might prove hazardous. Hazard analysis provides a basis for blueprinting the Critical Control Points (CCPs) to be monitored. CCPs are points in the chain from raw materials to the finished product where loss of control could result in unacceptable food safety risks. In early 1970, Pillsbury plants were following HACCP in production of food for Earthbound consumers. Pillsbury's subsequent training courses for Food and Drug Administration (FDA) personnel led to the incorporation of HACCP in the FDA's Low Acid Canned Foods Regulations, set down in the mid-1970s to ensure the safety of all canned food products in the U.S.

  8. Food Processing Control

    NASA Technical Reports Server (NTRS)

    1997-01-01

    When NASA started plarning for manned space travel in 1959, the myriad challenges of sustaining life in space included a seemingly mundane but vitally important problem: How and what do you feed an astronaut? There were two main concerns: preventing food crumbs from contaminating the spacecraft's atmosphere or floating into sensitive instruments, and ensuring complete freedom from potentially catastrophic disease-producing bacteria, viruses, and toxins. To solve these concerns, NASA enlisted the help of the Pillsbury Company. Pillsbury quickly solved the first problem by coating bite-size foods to prevent crumbling. They developed the hazard analysis and critical control point (HACCP) concept to ensure against bacterial contamination. Hazard analysis is a systematic study of product, its ingredients, processing conditions, handling, storage, packing, distribution, and directions for consumer use to identify sensitive areas that might prove hazardous. Hazard analysis provides a basis for blueprinting the Critical Control Points (CCPs) to be monitored. CCPs are points in the chain from raw materials to the finished product where loss of control could result in unacceptable food safety risks. In early 1970, Pillsbury plants were following HACCP in production of food for Earthbound consumers. Pillsbury's subsequent training courses for Food and Drug Administration (FDA) personnel led to the incorporation of HACCP in the FDA's Low Acid Canned Foods Regulations, set down in the mid-1970s to ensure the safety of all canned food products in the U.S.

  9. Validation of acid washes as critical control points in hazard analysis and critical control point systems.

    PubMed

    Dormedy, E S; Brashears, M M; Cutter, C N; Burson, D E

    2000-12-01

    A 2% lactic acid wash used in a large meat-processing facility was validated as an effective critical control point (CCP) in a hazard analysis and critical control point (HACCP) plan. We examined the microbial profiles of beef carcasses before the acid wash, beef carcasses immediately after the acid wash, beef carcasses 24 h after the acid wash, beef subprimal cuts from the acid-washed carcasses, and on ground beef made from acid-washed carcasses. Total mesophilic, psychrotrophic, coliforms, generic Escherichia coli, lactic acid bacteria, pseudomonads, and acid-tolerant microorganisms were enumerated on all samples. The presence of Salmonella spp. was also determined. Acid washing significantly reduced all counts except for pseudomonads that were present at very low numbers before acid washing. All other counts continued to stay significantly lower (P < 0.05) than those on pre-acid-washed carcasses throughout all processing steps. Total bacteria, coliforms, and generic E. coli enumerated on ground beef samples were more than 1 log cycle lower than those reported in the U.S. Department of Agriculture Baseline data. This study suggests that acid washes may be effective CCPs in HACCP plans and can significantly reduce the total number of microorganisms present on the carcass and during further processing.

  10. Food safety management systems performance in African food processing companies: a review of deficiencies and possible improvement strategies.

    PubMed

    Kussaga, Jamal B; Jacxsens, Liesbeth; Tiisekwa, Bendantunguka Pm; Luning, Pieternel A

    2014-08-01

    This study seeks to provide insight into current deficiencies in food safety management systems (FSMS) in African food-processing companies and to identify possible strategies for improvement so as to contribute to African countries' efforts to provide safe food to both local and international markets. This study found that most African food products had high microbiological and chemical contamination levels exceeding the set (legal) limits. Relative to industrialized countries, the study identified various deficiencies at government, sector/branch, retail and company levels which affect performance of FSMS in Africa. For instance, very few companies (except exporting and large companies) have implemented HACCP and ISO 22000:2005. Various measures were proposed to be taken at government (e.g. construction of risk-based legislative frameworks, strengthening of food safety authorities, recommend use of ISO 22000:2005, and consumers' food safety training), branch/sector (e.g. sector-specific guidelines and third-party certification), retail (develop stringent certification standards and impose product specifications) and company levels (improving hygiene, strict raw material control, production process efficacy, and enhancing monitoring systems, assurance activities and supportive administrative structures). By working on those four levels, FSMS of African food-processing companies could be better designed and tailored towards their production processes and specific needs to ensure food safety. © 2014 Society of Chemical Industry.

  11. A geographical information system (GIS) as a tool for microbial risk assessment in catchment areas of drinking water reservoirs.

    PubMed

    Kistemann, T; Dangendorf, F; Exner, M

    2001-03-01

    The main tributaries of three drinking water reservoirs of Northrhine-Westfalia (Germany) were monitored within a 14-month period mainly for bacterial and parasitic contamination. In this context a detailed geo-ecological characterisation within the differing catchment areas was carried out to reveal a reliable informational basis for tracing back the origin of microbial loads present in the watercourses. To realise a microbial risk assessing geo-ecological information system (MRA-GIS), a Geographical Information System (GIS) has been implemented for the study areas. The results of the microbiological investigations of the watercourses showed an input of pathogens into all three of the tributaries. It could be demonstrated that the use of MRA-GIS database and some GIS-techniques substantially support the spatial analysis of the microbial contamination patterns. From the hygienic point of view, it is of the utmost importance to protect catchment areas of surface water reservoirs from microbial contamination stemming from human activities and animal sources. This constitutes essential part of the multi-barrier concept which stresses the importance of reducing diffuse and point pollution in catchment areas of water resources intended for human consumption. MRA-GIS proves to be helpful to manage multi-barrier water protection in catchment areas and ideally assists the application of the HACCP concept on drinking water production.

  12. [Parasitic zoonoses transmitted by drinking water. Giardiasis and cryptosporidiosis].

    PubMed

    Exner, M; Gornik, V

    2004-07-01

    Nowadays, the parasitic zoonose organisms Giardia lamblia und Cryptosporidium spp. are among the most relevant pathogens of drinking water-associated disease outbreaks. These pathogens are transmitted via a fecal-oral route; in both cases the dose of infection is low. Apart from person-to-person or animal-to-person transmissions, the consumption of contaminated food and water are further modes of transmission. The disease is mainly characterized by gastrointestinal symptoms. In industrialized countries, the prevalence rate of giardiasis is 2-5 % and of cryptosporidiosis 1-3%. Throughout the world, a large number of giardiasis and cryptosporidiosis outbreaks associated with drinking water were published; in 2001 the first case in Germany was identified. Giardia and Cryptosporidium are detected in surface water and sporadically in unprotected groundwater. Use of these waters for drinking water abstraction makes high demands on the technology of the treatment process: because of the disinfectant resistance of the parasites, safe elimination methods are needed, which even at high contamination levels of source water guarantee safe drinking water. Further measures for prevention and control are implementation of the HACCP concept, which includes the whole chain of procedures of drinking water supply from catchment via treatment to tap and a quality management system.

  13. 75 FR 77606 - Submission for OMB Review; Comment Request

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-12-13

    ... Reduction/Hazard Analysis and Critical Control Point (HACCP) Requirements. OMB Control Number: 0583-0103... materials for the lot of ground beef sampled; and the supplier lot numbers, production dates, and other...

  14. Risk assessment paradigm: an opportunity for rationalizing the choice of biological indicator during the validation of isolator biodecontamination cycles.

    PubMed

    Sansoë-Bourget, Emmanuelle

    2006-01-01

    The use of biological indicators is integral to the validation of isolator decontamination cycles. The difficulty in setting up the initial qualification of the decontamination cycle and especially the successive requalifications may vary as a function of not only the installation to be qualified and the sterilizing agent and generator used, but also as a function of the type of biological indicators used. In this article the manufacture and control of biological indicators are analyzed using the hazard analysis and critical control point (HACCP) approach. The HACCP risk analysis, which must take into account the application of the isolator being qualified or requalified, is an efficient simplification tool for performing a decontamination cycle using either hydrogen peroxide gas or peracetic acid in a reliable, economical, and reproducible way.

  15. Microbiological sampling plan based on risk classification to verify supplier selection and production of served meals in food service operation.

    PubMed

    Lahou, Evy; Jacxsens, Liesbeth; Van Landeghem, Filip; Uyttendaele, Mieke

    2014-08-01

    Food service operations are confronted with a diverse range of raw materials and served meals. The implementation of a microbial sampling plan in the framework of verification of suppliers and their own production process (functionality of their prerequisite and HACCP program), demands selection of food products and sampling frequencies. However, these are often selected without a well described scientifically underpinned sampling plan. Therefore, an approach on how to set-up a focused sampling plan, enabled by a microbial risk categorization of food products, for both incoming raw materials and meals served to the consumers is presented. The sampling plan was implemented as a case study during a one-year period in an institutional food service operation to test the feasibility of the chosen approach. This resulted in 123 samples of raw materials and 87 samples of meal servings (focused on high risk categorized food products) which were analyzed for spoilage bacteria, hygiene indicators and food borne pathogens. Although sampling plans are intrinsically limited in assessing the quality and safety of sampled foods, it was shown to be useful to reveal major non-compliances and opportunities to improve the food safety management system in place. Points of attention deduced in the case study were control of Listeria monocytogenes in raw meat spread and raw fish as well as overall microbial quality of served sandwiches and salads. Copyright © 2014 Elsevier Ltd. All rights reserved.

  16. Bio-markers: traceability in food safety issues.

    PubMed

    Raspor, Peter

    2005-01-01

    Research and practice are focusing on development, validation and harmonization of technologies and methodologies to ensure complete traceability process throughout the food chain. The main goals are: scale-up, implementation and validation of methods in whole food chains, assurance of authenticity, validity of labelling and application of HACCP (hazard analysis and critical control point) to the entire food chain. The current review is to sum the scientific and technological basis for ensuring complete traceability. Tracing and tracking (traceability) of foods are complex processes due to the (bio)markers, technical solutions and different circumstances in different technologies which produces various foods (processed, semi-processed, or raw). Since the food is produced for human or animal consumption we need suitable markers to be stable and traceable all along the production chain. Specific biomarkers can have a function in technology and in nutrition. Such approach would make this development faster and more comprehensive and would make possible that food effect could be monitored with same set of biomarkers in consumer. This would help to develop and implement food safety standards that would be based on real physiological function of particular food component.

  17. Fish welfare assurance system: initial steps to set up an effective tool to safeguard and monitor farmed fish welfare at a company level.

    PubMed

    van de Vis, J W; Poelman, M; Lambooij, E; Bégout, M-L; Pilarczyk, M

    2012-02-01

    The objective was to take a first step in the development of a process-oriented quality assurance (QA) system for monitoring and safeguarding of fish welfare at a company level. A process-oriented approach is focused on preventing hazards and involves establishment of critical steps in a process that requires careful control. The seven principles of the Hazard Analysis Critical Control Points (HACCP) concept were used as a framework to establish the QA system. HACCP is an internationally agreed approach for management of food safety, which was adapted for the purpose of safeguarding and monitoring the welfare of farmed fish. As the main focus of this QA system is farmed fish welfare assurance at a company level, it was named Fish Welfare Assurance System (FWAS). In this paper we present the initial steps of setting up FWAS for on growing of sea bass (Dicentrarchus labrax), carp (Cyprinus carpio) and European eel (Anguilla anguilla). Four major hazards were selected, which were fish species dependent. Critical Control Points (CCPs) that need to be controlled to minimize or avoid the four hazards are presented. For FWAS, monitoring of CCPs at a farm level is essential. For monitoring purposes, Operational Welfare Indicators (OWIs) are needed to establish whether critical biotic, abiotic, managerial and environmental factors are controlled. For the OWIs we present critical limits/target values. A critical limit is the maximum or minimum value to which a factor must be controlled at a critical control point to prevent, eliminate or reduce a hazard to an acceptable level. For managerial factors target levels are more appropriate than critical limits. Regarding the international trade of farmed fish products, we propose that FWAS needs to be standardized in aquaculture chains. For this standardization a consensus on the concept of fish welfare, methods to assess welfare objectively and knowledge on the needs of farmed fish are required.

  18. Food safety issues affecting the dairy beef industry.

    PubMed

    Stefan, G

    1997-12-01

    The ability of dairy farmers to market cull cows and veal calves may be affected by the final rule on Pathogen Reduction and HACCP (Hazard Analysis Critical Control Points) Systems, a sweeping reform of USDA food safety regulations that was published on July 25, 1996. Although the regulations apply only to slaughter and processing plants handling meat and poultry, the rule will have an impact on food animal producers, including dairy farmers. Under this regulation, plant operators are required to evaluate potential hazards and to devise and implement controls that are appropriate for each product and plant to prevent or reduce those hazards. Processing plants may need to consider the potential hazards associated with incoming animals, such as illegal drug residues, which may result in marked changes in the relationships among some producers, livestock markets, and slaughter plants. Such information may actually improve the marketability of some animal classes because documentation will help the packer ensure the safety of products for sale to domestic and foreign markets. Dairy scientists are in an excellent position to explain the food safety issues to dairy farmers and to help develop the appropriate strategies that are necessary to guide the changes needed. These scientists can be conduits for information, the research leaders for practical solutions to reduce public health risks, and valuable resources to help farmers adjust to the impact of these new in-plant regulatory systems.

  19. Food safety security: a new concept for enhancing food safety measures.

    PubMed

    Iyengar, Venkatesh; Elmadfa, Ibrahim

    2012-06-01

    The food safety security (FSS) concept is perceived as an early warning system for minimizing food safety (FS) breaches, and it functions in conjunction with existing FS measures. Essentially, the function of FS and FSS measures can be visualized in two parts: (i) the FS preventive measures as actions taken at the stem level, and (ii) the FSS interventions as actions taken at the root level, to enhance the impact of the implemented safety steps. In practice, along with FS, FSS also draws its support from (i) legislative directives and regulatory measures for enforcing verifiable, timely, and effective compliance; (ii) measurement systems in place for sustained quality assurance; and (iii) shared responsibility to ensure cohesion among all the stakeholders namely, policy makers, regulators, food producers, processors and distributors, and consumers. However, the functional framework of FSS differs from that of FS by way of: (i) retooling the vulnerable segments of the preventive features of existing FS measures; (ii) fine-tuning response systems to efficiently preempt the FS breaches; (iii) building a long-term nutrient and toxicant surveillance network based on validated measurement systems functioning in real time; (iv) focusing on crisp, clear, and correct communication that resonates among all the stakeholders; and (v) developing inter-disciplinary human resources to meet ever-increasing FS challenges. Important determinants of FSS include: (i) strengthening international dialogue for refining regulatory reforms and addressing emerging risks; (ii) developing innovative and strategic action points for intervention {in addition to Hazard Analysis and Critical Control Points (HACCP) procedures]; and (iii) introducing additional science-based tools such as metrology-based measurement systems.

  20. An ICT-Based Platform to Monitor Protocols in the Healthcare Environment.

    PubMed

    Rorís, Víctor M Alonso; Gago, Juan M Santos; Sabucedo, Luis Álvarez; Merino, Mateo Ramos; Valero, Javier Sanz

    2016-10-01

    Procedures from the healthcare domain involve highly critical actions as they may pose a risk for patients' life. Therefore, a large effort is devoted to the standardization in clinical praxis and to the control of quality for these protocols in order to minimize hazards. In this line, this work is compelled to provide an ICT-based support to carry out these controls in a simple and effective manner. Using a methodology based on HACCP and taking advantage of Semantic tools, a holistic platform of services for traceability and control of processes has been designed and implemented. The applied paradigm is based on the use of Control Points as singular points to generate traces using observations and measures relevant for the processes considered. Based on those, it is possible to offer services for advanced querying and knowledge inference. The local deployment just requires regular mobile phones or tablets making this solution cost-effective and easily replicable.

  1. 7 CFR 210.13 - Facilities management.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... authority with a food safety program based on traditional hazard analysis and critical control point (HACCP... Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS NATIONAL SCHOOL LUNCH PROGRAM Requirements for School Food Authority...

  2. 9 CFR 417.5 - Records.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE REGULATORY REQUIREMENTS UNDER THE FEDERAL MEAT INSPECTION ACT AND THE POULTRY PRODUCTS INSPECTION ACT HAZARD ANALYSIS AND... records documenting the establishment's HACCP plan: (1) The written hazard analysis prescribed in § 417.2...

  3. 9 CFR 417.5 - Records.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE REGULATORY REQUIREMENTS UNDER THE FEDERAL MEAT INSPECTION ACT AND THE POULTRY PRODUCTS INSPECTION ACT HAZARD ANALYSIS AND... records documenting the establishment's HACCP plan: (1) The written hazard analysis prescribed in § 417.2...

  4. 9 CFR 417.5 - Records.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE REGULATORY REQUIREMENTS UNDER THE FEDERAL MEAT INSPECTION ACT AND THE POULTRY PRODUCTS INSPECTION ACT HAZARD ANALYSIS AND... records documenting the establishment's HACCP plan: (1) The written hazard analysis prescribed in § 417.2...

  5. 9 CFR 417.5 - Records.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE REGULATORY REQUIREMENTS UNDER THE FEDERAL MEAT INSPECTION ACT AND THE POULTRY PRODUCTS INSPECTION ACT HAZARD ANALYSIS AND... records documenting the establishment's HACCP plan: (1) The written hazard analysis prescribed in § 417.2...

  6. 7 CFR 210.13 - Facilities management.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... authority with a food safety program based on traditional hazard analysis and critical control point (HACCP... Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS NATIONAL SCHOOL LUNCH PROGRAM Requirements for School Food Authority...

  7. 7 CFR 210.13 - Facilities management.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... authority with a food safety program based on traditional hazard analysis and critical control point (HACCP... Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS NATIONAL SCHOOL LUNCH PROGRAM Requirements for School Food Authority...

  8. 7 CFR 210.13 - Facilities management.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... authority with a food safety program based on traditional hazard analysis and critical control point (HACCP... Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS NATIONAL SCHOOL LUNCH PROGRAM Requirements for School Food Authority...

  9. 9 CFR 417.5 - Records.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE REGULATORY REQUIREMENTS UNDER THE FEDERAL MEAT INSPECTION ACT AND THE POULTRY PRODUCTS INSPECTION ACT HAZARD ANALYSIS AND... records documenting the establishment's HACCP plan: (1) The written hazard analysis prescribed in § 417.2...

  10. Analysis of microbiological contamination in mixed pressed ham and cooked sausage in Korea.

    PubMed

    Park, Myoung-Su; Wang, Jun; Park, Joong-Hyun; Forghani, Fereidoun; Moon, Jin-San; Oh, Deog-Hwan

    2014-03-01

    The objective of this study was to investigate the microbial contamination levels (aerobic bacteria plate count [APC], coliforms, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes) in mixed pressed ham and cooked sausage. A total of 180 samples were collected from factories with and without hazard analysis critical control point (HACCP) systems at four steps: after chopping (AC), after mixing (AM), cooling after the first heating process, and cooling after the second heating process. For ham, APCs and coliform and E. coli counts increased when ingredients were added to the meat at the AC step. Final product APC was 1.63 to 1.85 log CFU/g, and coliforms and E. coli were not detected. S. aureus and L. monocytogenes were found in nine (15.0%) and six (10.0%) samples, respectively, but only at the AC and AM steps and not in the final product. Sausage results were similar to those for ham. The final product APC was 1.52 to 3.85 log CFU/g, and coliforms and E. coli were not detected. S. aureus and L. monocytogenes were found in 29 (24.2%) and 25 (20.8%) samples at the AC and AM steps, respectively, but not in the final product. These results indicate that the temperature and time of the first and second heating are of extreme importance to ensure the microbiological safety of the final product regardless of whether a HACCP system is in place. Microorganism contamination must be monitored regularly and regulations regarding sanitization during processing should be improved. Education regarding employee personal hygiene, environmental hygiene, prevention of cross-contamination, ingredient control, and step-by-step process control is needed to reduce the risk of food poisoning.

  11. Establishment of minimum operational parameters for a high-volume static chamber steam pasteurization system (SPS 400-SC) for beef carcasses to support HACCP programs.

    PubMed

    Retzlaff, Deanna; Phebus, Randall; Kastner, Curtis; Marsden, James

    2005-01-01

    A static chamber steam pasteurization unit (SPS 400-SC()) was installed in a high-volume commercial beef slaughter facility. The SPS 400-SC consists of a three-phase carcass treatment cycle of water removal, steam pasteurization, and water chilling. Seven chamber temperatures (71.1, 73.9, 76.7, 79.4, 82.2, 85.0, and 87.8 degrees C) were evaluated at the midline area of pre-rigor beef carcasses. For each temperature evaluated, 20 carcass sides were randomly selected and aseptically sampled by tissue excision immediately before and after steam pasteurization to determine total aerobic bacteria, Enterobacteriaceae, generic E. coli, and total coliform populations. The 87.8 and 85.0 degrees C treatment temperatures were highly effective at reducing total aerobic bacterial populations, with log(10) reductions of 1.4 and 1.5 CFU/cm(2), respectively, from pretreatment mean population levels of 1.7 and 1.9 log10 CFU/cm(2). These temperatures also reduced Enterobacteriaceae, total coliforms, and generic E. coli to undetectable levels (<0.4 CFU/cm(2)) on all carcasses sampled. Treatment at 82.2 was marginally effective at reducing bacterial populations, while 71.1, 73.9, 76.7, and 79.4 degrees C treatments were ineffective at reducing microbial populations. In a Hazard Analysis Critical Control Points (HACCP)-based system employing steam pasteurization of carcasses as a critical control point, a critical limit of 85.0 degrees C as a minimum chamber temperature should be established, with a targeted operating temperature of 87.8 degrees C providing optimum antimicrobial activity.

  12. Transfer of fat-soluble pesticides from contaminated feed to poultry tissues and eggs.

    PubMed

    MacLachlan, D J

    2008-05-01

    1. Implementation of Good Manufacturing Practice and HACCP (Hazard Analysis Critical Control Points) in the production of poultry feed requires efficient tools for profiling risks associated with pesticide use in the production of crops for feed. 2. This paper describes a simple model that may be of use in the first tiers of risk profiling of feeds. 3. The model adequately reproduced the pattern of residues in fat and eggs of laying hens dosed with a selection of lipophilic pesticides that may be used in the production of crops for poultry feeds: deltamethrin, diflubenzuron, fipronil, lindane, piperonyl butoxide and spinosad. 4. Simulations suggest results derived from studies on laying chickens can be extrapolated to other laying birds. 5. Poultry meat production systems focus on maximising growth of birds giving rise to significant potential for dilution of residues that transfer to fat from feed. 6. Simulations of residues in fat of chickens, ducks, geese and turkeys exposed to a lipophilic pesticide with an elimination half-life of one day at 10 mg/kg body weight/d from hatching to typical market ages suggest residues in fat that are highest in turkeys > chickens > geese > ducks. 7. The model is of use in interpreting published dosing studies and predicting likely residues in birds at times after last exposure/dosing.

  13. Improving the safety of street-vended food.

    PubMed

    Moy, G; Hazzard, A; Käferstein, F

    1997-01-01

    An integrated plan of action for improving street food involving health and other regulatory authorities, vendors and consumers should address not only food safety, but also environmental health management, including consideration of inadequate sanitation and waste management, possible environmental pollution, congestion and disturbances to traffic. However, WHO cautions that, in view of their importance in the diets of urban populations, particularly the socially disadvantaged, every effort should be made to preserve the benefits provided by varied, inexpensive and often nutritious street food. Therefore, authorities concerned with street food management must balance efforts aimed at reducing the negative aspects on the environment with the benefits of street food and its important role in the community. Health authorities charged with responsibility for food safety control should match risk management action to the level of assessed risk. The rigorous application of codes and enforcement of regulations more suited to larger and permanent food service establishments is unlikely to be justifiable. Such rigorous application of codes and regulations may result in disappearance of the trade with consequent aggravation of hunger and malnutrition. Moreover, most codes and regulations have not been based on any systematic identification and assessment of health hazards associated with different types of foods and operations as embodied in the HACCP approach which has been recognized by Codex as the most cost-effective means for promoting food safety. WHO encourages the development of regulations that empower vendors to take greater responsibility for the preparation of safe food, and of codes of practice based on the HACCP system.

  14. [Preliminary studies on critical control point of traceability system in wolfberry].

    PubMed

    Liu, Sai; Xu, Chang-Qing; Li, Jian-Ling; Lin, Chen; Xu, Rong; Qiao, Hai-Li; Guo, Kun; Chen, Jun

    2016-07-01

    As a traditional Chinese medicine, wolfberry (Lycium barbarum) has a long cultivation history and a good industrial development foundation. With the development of wolfberry production, the expansion of cultivation area and the increased attention of governments and consumers on food safety, the quality and safety requirement of wolfberry is higher demanded. The quality tracing and traceability system of production entire processes is the important technology tools to protect the wolfberry safety, and to maintain sustained and healthy development of the wolfberry industry. Thus, this article analyzed the wolfberry quality management from the actual situation, the safety hazard sources were discussed according to the HACCP (hazard analysis and critical control point) and GAP (good agricultural practice for Chinese crude drugs), and to provide a reference for the traceability system of wolfberry. Copyright© by the Chinese Pharmaceutical Association.

  15. Assuring fish safety and quality in international fish trade.

    PubMed

    Ababouch, Lahsen

    2006-01-01

    International trade in fishery commodities reached US 58.2 billion dollars in 2002, a 5% improvement relative to 2000 and a 45% increase over 1992 levels. Within this global trade, developing countries registered a net trade surplus of US 17.4 billion dollars in 2002 and accounted for almost 50% by value and 55% of fish exports by volume. This globalization of fish trade, coupled with technological developments in food production, handling, processing and distribution, and the increasing awareness and demand of consumers for safe and high quality food have put food safety and quality assurance high in public awareness and a priority for many governments. Consequently, many countries have tightened food safety controls, imposing additional costs and requirements on imports. As early as 1980, there was an international drive towards adopting preventative HACCP-based safety and quality systems. More recently, there has been a growing awareness of the importance of an integrated, multidisciplinary approach to food safety and quality throughout the entire food chain. Implementation of this approach requires an enabling policy and regulatory environment at national and international levels with clearly defined rules and standards, establishment of appropriate food control systems and programmes at national and local levels, and provision of appropriate training and capacity building. This paper discusses the international framework for fish safety and quality, with particular emphasis on the United Nation's Food and Agricultural Organization's (FAO) strategy to promote international harmonization and capacity building.

  16. Life Cycle Assessment (ISO 14040) implementation in foods of animal and plant origin: review.

    PubMed

    Arvanitoyannis, Ioannis S; Kotsanopoulos, Konstantinos V; Veikou, Agapi

    2014-01-01

    The importance of environmental protection has been recently upgraded due to the continuously increasing environmental pollution load. Life Cycle Assessment (LCA), wellknown as ISO 14040, has been repeatedly shown to be a useful and powerful tool for assessing the environmental performance of industrial processes, both in the European and American continents as well as in many Asian countries (such as Japan and China). To the best of our knowledge, almost no information is provided in relation to LCA implementation in Africa apart from an article related to Egypt. Although food industries are not considered to be among the most heavily polluting ones, for some like olive oil, wine, dairy, and meat processing, their impact on the environment is a heavy burden. The introduction of LCA aimed at identifying both inputs and outputs to find out which are the most detrimental to the environment in terms of water/energy consumption and solid/liquid and gas releases. In this review, a thorough coverage of literature was made in an attempt to compare the implementation of LCA to a variety of products of both plant and animal origin. It was concluded that there is a high number of subsystems suggested for the same product, thereby, occasionally leading to confusion. An idea toward solving the problem is to proceed to some sort of standardization by means of several generic case studies of LCA implementation, similarly to what had happened in the case of Hazard Analysis and Critical Control Points (HACCP) implementation in the United States, Canada, Australia, United Kingdom, and other countries.

  17. Application of ISO 22000 and Failure Mode and Effect Analysis (FMEA) for industrial processing of salmon: a case study.

    PubMed

    Arvanitoyannis, Ioannis S; Varzakas, Theodoros H

    2008-05-01

    The Failure Mode and Effect Analysis (FMEA) model was applied for risk assessment of salmon manufacturing. A tentative approach of FMEA application to the salmon industry was attempted in conjunction with ISO 22000. Preliminary Hazard Analysis was used to analyze and predict the occurring failure modes in a food chain system (salmon processing plant), based on the functions, characteristics, and/or interactions of the ingredients or the processes, upon which the system depends. Critical Control points were identified and implemented in the cause and effect diagram (also known as Ishikawa, tree diagram and fishbone diagram). In this work, a comparison of ISO 22000 analysis with HACCP is carried out over salmon processing and packaging. However, the main emphasis was put on the quantification of risk assessment by determining the RPN per identified processing hazard. Fish receiving, casing/marking, blood removal, evisceration, filet-making cooling/freezing, and distribution were the processes identified as the ones with the highest RPN (252, 240, 210, 210, 210, 210, 200 respectively) and corrective actions were undertaken. After the application of corrective actions, a second calculation of RPN values was carried out resulting in substantially lower values (below the upper acceptable limit of 130). It is noteworthy that the application of Ishikawa (Cause and Effect or Tree diagram) led to converging results thus corroborating the validity of conclusions derived from risk assessment and FMEA. Therefore, the incorporation of FMEA analysis within the ISO 22000 system of a salmon processing industry is anticipated to prove advantageous to industrialists, state food inspectors, and consumers.

  18. Application of Failure Mode and Effect Analysis (FMEA) and cause and effect analysis in conjunction with ISO 22000 to a snails (Helix aspersa) processing plant; A case study.

    PubMed

    Arvanitoyannis, Ioannis S; Varzakas, Theodoros H

    2009-08-01

    Failure Mode and Effect Analysis (FMEA) has been applied for the risk assessment of snails manufacturing. A tentative approach of FMEA application to the snails industry was attempted in conjunction with ISO 22000. Preliminary Hazard Analysis was used to analyze and predict the occurring failure modes in a food chain system (snails processing plant), based on the functions, characteristics, and/or interactions of the ingredients or the processes, upon which the system depends. Critical Control points have been identified and implemented in the cause and effect diagram (also known as Ishikawa, tree diagram, and fishbone diagram). In this work a comparison of ISO22000 analysis with HACCP is carried out over snails processing and packaging. However, the main emphasis was put on the quantification of risk assessment by determining the RPN per identified processing hazard. Sterilization of tins, bioaccumulation of heavy metals, packaging of shells and poisonous mushrooms, were the processes identified as the ones with the highest RPN (280, 240, 147, 144, respectively) and corrective actions were undertaken. Following the application of corrective actions, a second calculation of RPN values was carried out leading to considerably lower values (below the upper acceptable limit of 130). It is noteworthy that the application of Ishikawa (Cause and Effect or Tree diagram) led to converging results thus corroborating the validity of conclusions derived from risk assessment and FMEA. Therefore, the incorporation of FMEA analysis within the ISO22000 system of a snails processing industry is considered imperative.

  19. Applications for predictive microbiology to food packaging

    USDA-ARS?s Scientific Manuscript database

    Predictive microbiology has been used for several years in the food industry to predict microbial growth, inactivation and survival. Predictive models provide a useful tool in risk assessment, HACCP set-up and GMP for the food industry to enhance microbial food safety. This report introduces the c...

  20. Food safety and nutritional quality for the prevention of non communicable diseases: the Nutrient, hazard Analysis and Critical Control Point process (NACCP).

    PubMed

    Di Renzo, Laura; Colica, Carmen; Carraro, Alberto; Cenci Goga, Beniamino; Marsella, Luigi Tonino; Botta, Roberto; Colombo, Maria Laura; Gratteri, Santo; Chang, Ting Fa Margherita; Droli, Maurizio; Sarlo, Francesca; De Lorenzo, Antonino

    2015-04-23

    The important role of food and nutrition in public health is being increasingly recognized as crucial for its potential impact on health-related quality of life and the economy, both at the societal and individual levels. The prevalence of non-communicable diseases calls for a reformulation of our view of food. The Hazard Analysis and Critical Control Point (HACCP) system, first implemented in the EU with the Directive 43/93/CEE, later replaced by Regulation CE 178/2002 and Regulation CE 852/2004, is the internationally agreed approach for food safety control. Our aim is to develop a new procedure for the assessment of the Nutrient, hazard Analysis and Critical Control Point (NACCP) process, for total quality management (TMQ), and optimize nutritional levels. NACCP was based on four general principles: i) guarantee of health maintenance; ii) evaluate and assure the nutritional quality of food and TMQ; iii) give correct information to the consumers; iv) ensure an ethical profit. There are three stages for the application of the NACCP process: 1) application of NACCP for quality principles; 2) application of NACCP for health principals; 3) implementation of the NACCP process. The actions are: 1) identification of nutritional markers, which must remain intact throughout the food supply chain; 2) identification of critical control points which must monitored in order to minimize the likelihood of a reduction in quality; 3) establishment of critical limits to maintain adequate levels of nutrient; 4) establishment, and implementation of effective monitoring procedures of critical control points; 5) establishment of corrective actions; 6) identification of metabolic biomarkers; 7) evaluation of the effects of food intake, through the application of specific clinical trials; 8) establishment of procedures for consumer information; 9) implementation of the Health claim Regulation EU 1924/2006; 10) starting a training program. We calculate the risk assessment as follows: Risk (R) = probability (P) × damage (D). The NACCP process considers the entire food supply chain "from farm to consumer"; in each point of the chain it is necessary implement a tight monitoring in order to guarantee optimal nutritional quality.

  1. Role of Waterborne Pathogens in the Food Supply Chain: Implications to Risk Management with Local and Global Perspectives

    EPA Science Inventory

    Microbial risk assessment (MRA) in the food industry is used to support HACCP – which largely focuses on bacterial pathogen control in processing foodstuffs Potential role of microbially-contaminated water used in food production is not as well understood Emergence...

  2. Fisheries and aquaculture industries involvement to control product health and quality safety to satisfy consumer-driven objectives on retail markets in Europe.

    PubMed

    Roth, Eva; Rosenthal, Harald

    2006-01-01

    Over the past years the export of agricultural and fishery products from developing countries has substantially increased to markets within the OECD. Retailers and importers are expanding their international operations to meet consumer demands for year-round delivery of products. Moreover, consumers have become increasingly concerned about the safety of food, including those derived from aquatic resources [FAO/NACA/WHO Joint Study Group, 1999. Report food safety issues associated with products from aquaculture. WHO Technical Report Series No 883: VII, pp. 1-55]. Governments and leading businesses are responding by imposing new safety regulations and standards to the international food system (e.g. HACCP, EUREP-GAP), product liability and labeling [Reilly, A., Howgate, P., Käferstein, F., 1997. Safety hazards and the application of HACCP in aquaculture. In: Proceedings of the Second International Conference on Fish Inspection and Quality Control: A Global Focus, Arlington, VA, 19-24 May 1996. Technomic Publishing, Lancaster, PA, pp. 353-373]. Initial concerns for imports of aquacultural products from developing to industrialized countries focussed on bacterial contamination [Buras, N. 1993. Microbial safety of produce from wastewater-fed aquaculture. In: Pullin, R.V.C., Rosenthal, H., MacLean, J.L.(Eds.), Proceedings of ICLARM Conferences, vol. 31, pp. 285-295]. Today, if trade opportunities are to be maintained, these countries must adapt to a full array of regulations and standards. This paper describes four scenarios in aquaculture and fishing product trade between developing countries and countries in the European Union.

  3. Isolation and characterization of Shiga toxin-producing Escherichia coli O157:H7 and non-O157 from beef carcasses at a slaughter plant in Mexico.

    PubMed

    Varela-Hernández, J J; Cabrera-Diaz, E; Cardona-López, M A; Ibarra-Velázquez, L M; Rangel-Villalobos, H; Castillo, A; Torres-Vitela, M R; Ramírez-Alvarez, A

    2007-01-25

    The contamination of beef carcasses with Shiga toxin-producing O157:H7 and non-O157 Escherichia coli (STEC) obtained from a slaughter plant in Guadalajara, Mexico was investigated. A total of 258 beef carcasses were sampled during a 12-month period. All samples were assayed for STEC by selective enrichment in modified tryptone soy broth supplemented with cefixime, cefsulodin and vancomycin, followed by plating on Sorbitol MacConkey Agar supplemented with cefixime and tellurite (CT-SMAC). Simultaneously, all samples were assayed by immunomagnetic separation (IMS) and plated on CT-SMAC and CHROMagar. The presence of the stx1, stx2, eaeA and hly933 genes, recognized as major virulence factors of STEC, was tested for O157:H7 and non-O157 E. coli isolates by multiplex polymerase chain reaction (PCR). STEC was detected in two (0.8%) samples. One of these STEC isolates corresponded to the serotype O157:H7 showing stx2, eaeA and hyl933 genes. The other isolate corresponded to non-O157 STEC and only had the stx1 gene. Thirteen carcasses (5%) were positive for nonmotile E. coli O157 and 7 (2.7%) were positive for E. coli O157:H7. The presence of O157:H7 and non-O157 STEC on beef carcasses in this slaughter plant in Guadalajara, Mexico, emphasizes the importance of implementing the Hazard Analysis and Critical Control Point (HACCP) system, as well as the need for implementing, evaluating, and validating antimicrobial interventions to reduce the presence of potential pathogenic microorganisms.

  4. A Model Train-The-Trainer Program for HACCP-Based Food Safety Training in the Retail/Food Service Industry: An Evaluation.

    ERIC Educational Resources Information Center

    Martin, Kenneth E.; Knabel, Steve; Mendenhall, Von

    1999-01-01

    A survey showed states are adopting higher training and certification requirements for food-service workers. A train-the-trainer model was developed to prepare extension agents, health officers, and food-service managers to train others in food-safety procedures. (SK)

  5. Evaluation of an Alcohol-Based Sanitizer Spray's Bactericidal Effects on Salmonella Inoculated onto Stainless Steel and Shell Egg Processing Equipment

    USDA-ARS?s Scientific Manuscript database

    Introduction: Safety regulations are being drafted for the shell egg industry. Sanitation standard operating procedures are an important precursor to HACCP regulations. Salmonella is the pathogen was most often associated with egg-borne outbreaks. Developing effective sanitation procedures that wil...

  6. 21 CFR 120.11 - Verification and validation.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... analysis. Whenever a juice processor has no HACCP plan because a hazard analysis has revealed no food... analysis whenever there are any changes in the process that could reasonably affect whether a food hazard... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Verification and validation. 120.11 Section 120.11...

  7. 21 CFR 120.11 - Verification and validation.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... analysis. Whenever a juice processor has no HACCP plan because a hazard analysis has revealed no food... analysis whenever there are any changes in the process that could reasonably affect whether a food hazard... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Verification and validation. 120.11 Section 120.11...

  8. 76 FR 23823 - Guidance for Industry on Fish and Fishery Products Hazards and Controls, Fourth Edition...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-04-28

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0287... AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA... analysis and critical control point (HACCP) methods. DATES: Submit either electronic or written comments on...

  9. 21 CFR 120.11 - Verification and validation.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... analysis. Whenever a juice processor has no HACCP plan because a hazard analysis has revealed no food... analysis whenever there are any changes in the process that could reasonably affect whether a food hazard... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Verification and validation. 120.11 Section 120.11...

  10. 21 CFR 120.11 - Verification and validation.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... analysis. Whenever a juice processor has no HACCP plan because a hazard analysis has revealed no food... analysis whenever there are any changes in the process that could reasonably affect whether a food hazard... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Verification and validation. 120.11 Section 120.11...

  11. 21 CFR 120.11 - Verification and validation.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... analysis. Whenever a juice processor has no HACCP plan because a hazard analysis has revealed no food... analysis whenever there are any changes in the process that could reasonably affect whether a food hazard... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Verification and validation. 120.11 Section 120.11...

  12. 78 FR 14635 - HACCP Plan Reassessment for Not-Ready-To-Eat Comminuted Poultry Products and Related Agency...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-03-07

    ... additional 45 days for establishments that produce not-ready-to-eat (NRTE) comminuted chicken or turkey... Agency intends to begin obtaining samples to determine the prevalence of Salmonella in NRTE comminuted... establishments producing NRTE ground or otherwise comminuted chicken and turkey products that they must reassess...

  13. 9 CFR 318.308 - Deviations in processing.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ...) Deviations in processing (or process deviations) must be handled according to: (1)(i) A HACCP plan for canned..., containers in the retort intake valve and in transfer valves between retort shells at the time of a jam or... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Deviations in processing. 318.308...

  14. 21 CFR 120.10 - Corrective actions.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Corrective actions. 120.10 Section 120.10 Food and... actions. Whenever a deviation from a critical limit occurs, a processor shall take corrective action by... develop written corrective action plans, which become part of their HACCP plans in accordance with § 120.8...

  15. Implementing hygiene monitoring systems in hospital laundries in order to reduce microbial contamination of hospital textiles.

    PubMed

    Fijan, S; Sostar-Turk, S; Cencic, A

    2005-09-01

    As textiles sent to hospital laundries contain many types of pathogenic organisms, it is important that laundering not only has an appropriate cleaning effect but also has a satisfactory disinfecting effect. Critical to this process is the maintenance of an appropriate hygiene level in the clean area of laundries in order to prevent recontamination of textiles from manual handling when ironing, folding, packing etc. The aims of this study were to evaluate the hygienic state of a hospital laundry, to introduce continuous sanitary measures, and to introduce a continuous hygiene monitoring system with an infection control programme. Two systems for evaluating hospital laundry hygiene were combined: HACCP principles (hazard analysis and critical control points) and RAL-GZ 992 standards (quality assurance standard for textile care of hospital laundry). Evaluation of the hygienic state of the hospital laundry was carried out by evaluating the number and types of micro-organisms present at the critical control points throughout the whole laundering process, using RODAC agar plates for surface sampling and the pour plate method for investigating water samples. The initial examination showed that the sanitary condition of the laundry did not reach the required hygiene level. Therefore, fundamental sanitation measures were instituted and the examination was repeated. Results were then satisfactory. The most important critical control point was the chemothermal laundering efficiency of the laundering process. To prevent micro-organisms spreading into the entire clean working area, it is important that, in addition to regular sanitary measures such as cleaning/disinfecting all working areas, technical equipment and storage shelves etc., regular education sessions for laundry employees on proper hand hygiene is undertaken and effective separation of the clean and dirty working areas is achieved.

  16. Intensive (pasture) beef cattle operations: the perspective of New Zealand.

    PubMed

    Hathaway, S C

    1997-08-01

    Beef production in New Zealand has characteristics typical of a temperate climate and pasture-based animal husbandry. The specific pathogens which may contaminate fresh beef and which are empirically considered to be of public health importance are similar to those in other countries with temperate climates, i.e. Salmonella, Campylobacter, Escherichia coli O157:H7, Listeria monocytogenes and Toxoplasma gondii. With the exception of T. gondii, it is likely that almost all transmission of these hazards through consumption of beef results from unseen microbial cross-contamination from gastrointestinal sources during slaughter, dressing and further processing. Gaining comprehensive information on carcass contamination levels is an essential first step in establishing food safety objectives for a particular beef production system, and in designing risk-based hazard analysis and critical control point (HACCP) plans. It is likely that the lower mean and maximum numbers of indicator micro-organisms on New Zealand carcasses (when compared with other countries) are in part due to the pre-slaughter cleanliness status of cattle reared under temperate, pasture conditions. Similarly, the failure to detect specific pathogens of gastrointestinal origin in a comprehensive baseline survey most probably reflects the limited pathway for faecal contamination during slaughter and dressing under processing conditions in New Zealand. The New Zealand example provides strong evidence for the need to design HACCP plans according to the specific national (or regional) situation. Reducing all pathways for faecal contamination of products to the maximum extent practicable will be the most important factor in achieving desired food safety objectives for fresh beef. Variable densities of microbial pathogens in gastrointestinal contents are also likely to have a significant effect on subsequent contamination levels of beef carcasses: however, effective controls for limiting the presence of most pathogens of concern in the live animal have yet to be identified.

  17. Food safety issues associated with products from aquaculture. Report of a Joint FAO/NACA/WHO Study Group.

    PubMed

    1999-01-01

    The past decade has seen rapid expansion in aquaculture production. In the fisheries sector, as in animal production, farming is replacing hunting as the primary food production strategy. In future, farmed fish will be an even more important source of protein foods than they are today, and the safety for human consumption of products from aquaculture is of public health significance. This is the report of a Study Group that considered food safety issues associated with farmed finfish and crustaceans. The principal conclusion was that an integrated approach--involving close collaboration between the aquaculture, agriculture, food safety, health and education sectors--is needed to identify and control hazards associated with products from aquaculture. Food safety assurance should be included in fish farm management and form an integral part of the farm-to-table food safety continuum. Where appropriate, measures should be based on Hazard Analysis and Critical Control Point (HACCP) methods; however, difficulties in applying HACCP principles to small-scale farming systems were recognized. Food safety hazards associated with products from aquaculture differ according to region, habitat and environmental conditions, as well as methods of production and management. Lack of awareness of hazards can hinder risk assessment and the application of risk management strategies to aquaculture production, and education is therefore needed. Chemical and biological hazards that should to be taken into account in public health policies concerning products from aquaculture are discussed in this report, which should be of use to policy-makers and public health officials. The report will also assist fish farmers to identify hazards and develop appropriate hazard-control strategies.

  18. Establishment, operation and development of a donor human milk bank.

    PubMed

    Biasini, Augusto; Stella, Marcello; Malaigia, Laura; China, Mariachiara; Azzalli, Milena; Laguardia, Maria Chiara; Rizzo, Vittoria

    2013-10-01

    Human milk is very valuable in premature infant nutrition. The collection, screening, processing and distribution of donor human milk are described in this report. These activities take place in the Donor Human Milk Bank (DHMB) of the Large Romagna Area (LRA) in Italy, the development of which is also described here. Over the years, the activities of this bank, which is located in Cesena Hospital, in the center of the LRA, have developed from an informal and domestic-level activity to become a multistep controlled process designed to prevent the possibility of disease transmission. This little food-supply industry, run by a multi-disciplinary team with strict rules and diverse responsibilities, complies with the Hazards Analysis and Critical Control Points (HACCP) system. © 2013.

  19. A food contaminant detection system based on high-Tc SQUIDs

    NASA Astrophysics Data System (ADS)

    Tanaka, Saburo; Fujita, H.; Hatsukade, Y.; Nagaishi, T.; Nishi, K.; Ota, H.; Otani, T.; Suzuki, S.

    2006-05-01

    We have designed and constructed a computer controlled food contaminant detection system for practical use, based on high-Tc SQUID detectors. The system, which features waterproof stainless steel construction, is acceptable under the HACCP (Hazard Analysis and Critical Control Point) programme guidelines. The outer dimensions of the system are 1500 mm length × 477 mm width × 1445 mm height, and it can accept objects up to 200 mm wide × 80 mm high. An automatic liquid nitrogen filling system was installed in the standard model. This system employed a double-layered permeable metallic shield with a thickness of 1 mm as a magnetically shielded box. The distribution of the magnetic field in the box was simulated by FEM; the gap between each shield layer was optimized before fabrication. A shielding factor of 732 in the Z-component was achieved. This value is high enough to safely operate the system in a non-laboratory environment, i.e., a factory. During testing, we successfully detected a steel contaminant as small as 0.3 mm in diameter at a distance of 75 mm.

  20. Neural network model for growth of Salmonella serotypes in ground chicken subjected to temperature abuse during cold storage for application in HACCP and risk assessment

    USDA-ARS?s Scientific Manuscript database

    With the advent of commercial software applications, it is now easy to develop neural network models for predictive microbiology applications. However, different versions of the model may be required to meet the divergent needs of model users. In the current study, the commercial software applicat...

  1. Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System

    PubMed Central

    Kim, Jung-hyun

    2016-01-01

    This study aimed to examine the microbial contamination levels in livestock products at retail stores. Beef, pork, and chicken samples from raw materials and final products were obtained between January and December 2015. All homogenized meat samples (25 g) were tested for the aerobic plate count (APC), coliform count (CC), and Escherichia coli count (E. coli). The highest APCs in meat samples, by month, at retail shops were obtained in September, followed by July, May, and October (p<0.001). However, APC was the highest in summer and the lowest in winter (p<0.001). Average APCs for beef, pork, and chicken samples were 2.90, 3.19, and 3.79 Log CFU/g, respectively (p<0.05). A comparison between different months revealed that, CC levels in meat samples ranged from 0 to 1.13 CFU/g, and the highest CC was obtained in August (p<0.001). By season, the highest CC was found in the summer, followed by autumn, and spring (p<0.001). All meat samples were negative for E. coli. The average log10APC and CC for all samples was 3.10 and 0.37 Log CFU/g, respectively. Furthermore, there was a direct correlation between the season and coliform presence (p<0.001). There was also a positive correlation between the APC and CC (r = 0.517, p<0.001). The microbiological APCs for livestock products were in most cases below 106 CFU/g. PMID:27857534

  2. Influence of season and type of restaurants on sashimi microbiota.

    PubMed

    Miguéis, S; Moura, A T; Saraiva, C; Esteves, A

    2016-10-01

    In recent years, an increase in the consumption of Japanese food in European countries has been verified, including in Portugal. These specialities made with raw fish, typical Japanese meals, have been prepared in typical and on non-typical restaurants, and represent a challenge to risk analysis on HACCP plans. The aim of this study was to evaluate the influence of the type of restaurant, season and type of fish used on sashimi microbiota. Sashimi samples (n = 114) were directly collected from 23 sushi restaurants and were classified as Winter and Summer Samples. They were also categorized according to the type of restaurant where they were obtained: as typical or non-typical. The samples were processed using international standards procedures. A middling seasonality influence was observed in microbiota using mesophilic aerobic bacteria, psychrotrophic microorganisms, Lactic acid bacteria, Pseudomonas spp., H 2 S positive bacteria, mould and Bacillus cereus counts parameters. During the Summer Season, samples classified as unacceptable or potentially Hazardous were observed. Non-typical restaurants had the most cases of Unacceptable/potentially hazardous samples 83.33%. These unacceptable results were obtained as a result of high values of pathogenic bacteria like Listeria monocytogenes and Staphylococcus aureus No significant differences were observed on microbiota counts from different fish species. The need to implement more accurate food safety systems was quite evident, especially in the warmer season, as well as in restaurants where other kinds of food, apart from Japanese meals, was prepared. © Crown copyright 2016.

  3. Trends in microbial control techniques for poultry products.

    PubMed

    Silva, Filomena; Domingues, Fernanda C; Nerín, Cristina

    2018-03-04

    Fresh poultry meat and poultry products are highly perishable foods and high potential sources of human infection due to the presence of several foodborne pathogens. Focusing on the microbial control of poultry products, the food industry generally implements numerous preventive measures based on the Hazard Analysis and Critical Control Points (HACCP) food safety management system certification together with technological steps, such as refrigeration coupled to modified atmosphere packaging that are able to control identified potential microbial hazards during food processing. However, in recent years, to meet the demand of consumers for minimally processed, high-quality, and additive-free foods, technologies are emerging associated with nonthermal microbial inactivation, such as high hydrostatic pressure, irradiation, and natural alternatives, such as biopreservation or the incorporation of natural preservatives in packaging materials. These technologies are discussed throughout this article, emphasizing their pros and cons regarding the control of poultry microbiota and their effects on poultry sensory properties. The discussion for each of the preservation techniques mentioned will be provided with as much detail as the data and studies provided in the literature for poultry meat and products allow. These new approaches, on their own, have proved to be effective against a wide range of microorganisms in poultry meat. However, since some of these emergent technologies still do not have full consumer's acceptability and, taking into consideration the hurdle technology concept for poultry processing, it is suggested that they will be used as combined treatments or, more frequently, in combination with modified atmosphere packaging.

  4. New methods to monitor emerging chemicals in the drinking water production chain.

    PubMed

    van Wezel, Annemarie; Mons, Margreet; van Delft, Wouter

    2010-01-01

    New techniques enable a shift in monitoring chemicals that affect water quality from mainly at the end product, tap water, towards monitoring during the whole process along the production chain. This is congruent with the 'HACCP' system (hazard analysis of critical control points) that is fairly well integrated into food production but less well in drinking water production. This shift brings about more information about source quality, the efficiency of treatment and distribution, and understanding of processes within the production chain, and therefore can lead to a more pro-active management of drinking water production. At present, monitoring is focused neither on emerging chemicals, nor on detection of compounds with chronic toxicity. We discuss techniques to be used, detection limits compared to quality criteria, data interpretation and possible interventions in production.

  5. Establishment of microbiological safety criteria for foods in international trade. International Commission on Microbiological Specifications for Foods.

    PubMed

    1997-01-01

    Microbiological safety is achieved by applying good hygienic practices throughout the food chain, "from farm to fork". Governmental food control is traditionally based on inspection of the facilities where foods are handled, and on testing food samples. Testing is usually applied to imported foods, when no information concerning the safety of a consignment is available. The microbiological safety is judged by means of microbiological criteria. Such criteria should, in the context of the WTO/SPS measures, be scientifically justified, and established according to the principles described by the Codex Alimentarius. However, microbiological testing is not a very reliable tool for consumer protection; the emphasis is currently shifting to the application of food safety management tools such as the Hazard Analysis Critical Control Point system (HACCP).

  6. Nonacid meat decontamination technologies: model studies and commercial applications.

    PubMed

    Sofos, J N; Smith, G C

    1998-11-10

    Increased consumer awareness and concern about microbial foodborne diseases has resulted in intensified efforts to reduce contamination of raw meat, as evidenced by new meat and poultry inspection regulations being implemented in the United States. In addition to requiring operation of meat and poultry slaughtering and processing plants under the principles of the hazard analysis critical control point (HACCP) system, the new regulations have established microbiological testing criteria for Escherichia coli and Salmonella, as a means of evaluating plant performance. These developments have renewed and intensified interest in the development and commercial application of meat and poultry decontamination procedures. Technologies developed and evaluated for decontamination include live animal cleaning/washing, chemical dehairing, carcass knife-trimming to remove physical contaminants, steam/hot water-vacuuming for spot-cleaning/decontamination of carcasses, spray washing/rinsing of carcasses with water of low or high pressures and temperatures or chemical solutions, and exposure of carcass sides to pressurized steam. Under appropriate conditions, the technologies applied to carcasses may reduce mean microbiological counts by approximately one-three log colony forming units (cfu)/cm2, and some of them have been approved and are employed in commercial applications (i.e., steam-vacuuming; carcass spray-washing with water, chlorine, organic acid or trisodium phosphate solutions; hot water deluging/spraying/rinsing, and pressurized steam). The contribution of these decontamination technologies to the enhancement of food safety will be determined over the long term, as surveillance data on microbial foodborne illness are collected. This review examines carcass decontamination technologies, other than organic acids, with emphasis placed on recent advances and commercial applications.

  7. Bioluminescence ATP Monitoring for the Routine Assessment of Food Contact Surface Cleanliness in a University Canteen

    PubMed Central

    Osimani, Andrea; Garofalo, Cristiana; Clementi, Francesca; Tavoletti, Stefano; Aquilanti, Lucia

    2014-01-01

    ATP bioluminescence monitoring and traditional microbiological analyses (viable counting of total mesophilic aerobes, coliforms and Escherichia coli) were used to evaluate the effectiveness of Sanitation Standard Operating Procedures (SSOP) at a university canteen which uses a HACCP-based approach. To that end, 10 cleaning control points (CPs), including food contact surfaces at risk of contamination from product residues or microbial growth, were analysed during an 8-month monitoring period. Arbitrary acceptability limits were set for both microbial loads and ATP bioluminescence readings. A highly significant correlation (r = 0.99) between the means of ATP bioluminescence readings and the viable counts of total mesophilic aerobes was seen, thus revealing a strong association of these parameters with the level of surface contamination. Among CPs, the raw meat and multi-purpose chopping boards showed the highest criticalities. Although ATP bioluminescence technology cannot substitute traditional microbiological analyses for the determination of microbial load on food contact surfaces, it has proved to be a powerful tool for the real time monitoring of surface cleanliness at mass catering plants, for verify the correct application of SSOP, and hence for their implementation/revision in the case of poor hygiene. PMID:25329534

  8. Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a university canteen.

    PubMed

    Osimani, Andrea; Garofalo, Cristiana; Clementi, Francesca; Tavoletti, Stefano; Aquilanti, Lucia

    2014-10-17

    ATP bioluminescence monitoring and traditional microbiological analyses (viable counting of total mesophilic aerobes, coliforms and Escherichia coli) were used to evaluate the effectiveness of Sanitation Standard Operating Procedures (SSOP) at a university canteen which uses a HACCP-based approach. To that end, 10 cleaning control points (CPs), including food contact surfaces at risk of contamination from product residues or microbial growth, were analysed during an 8-month monitoring period. Arbitrary acceptability limits were set for both microbial loads and ATP bioluminescence readings. A highly significant correlation (r = 0.99) between the means of ATP bioluminescence readings and the viable counts of total mesophilic aerobes was seen, thus revealing a strong association of these parameters with the level of surface contamination. Among CPs, the raw meat and multi-purpose chopping boards showed the highest criticalities. Although ATP bioluminescence technology cannot substitute traditional microbiological analyses for the determination of microbial load on food contact surfaces, it has proved to be a powerful tool for the real time monitoring of surface cleanliness at mass catering plants, for verify the correct application of SSOP, and hence for their implementation/revision in the case of poor hygiene.

  9. Cyanobacterial toxins: risk management for health protection

    DOE Office of Scientific and Technical Information (OSTI.GOV)

    Codd, Geoffrey A.; Morrison, Louise F.; Metcalf, James S

    2005-03-15

    This paper reviews the occurrence and properties of cyanobacterial toxins, with reference to the recognition and management of the human health risks which they may present. Mass populations of toxin-producing cyanobacteria in natural and controlled waterbodies include blooms and scums of planktonic species, and mats and biofilms of benthic species. Toxic cyanobacterial populations have been reported in freshwaters in over 45 countries, and in numerous brackish, coastal, and marine environments. The principal toxigenic genera are listed. Known sources of the families of cyanobacterial toxins (hepato-, neuro-, and cytotoxins, irritants, and gastrointestinal toxins) are briefly discussed. Key procedures in the riskmore » management of cyanobacterial toxins and cells are reviewed, including derivations (where sufficient data are available) of tolerable daily intakes (TDIs) and guideline values (GVs) with reference to the toxins in drinking water, and guideline levels for toxigenic cyanobacteria in bathing waters. Uncertainties and some gaps in knowledge are also discussed, including the importance of exposure media (animal and plant foods), in addition to potable and recreational waters. Finally, we present an outline of steps to develop and implement risk management strategies for cyanobacterial cells and toxins in waterbodies, with recent applications and the integration of Hazard Assessment Critical Control Point (HACCP) principles.« less

  10. Sanitation of chicken eggs by ionizing radiation: HACCP and inactivation studies

    NASA Astrophysics Data System (ADS)

    Verde, S. Cabo; Tenreiro, R.; Botelho, M. L.

    2004-09-01

    The aim of this study is to develop the application of irradiation technology to chicken eggs in order to get a product free of pathogenic microorganisms. Bioburden values of eggs from chickens of different ages ( n=150) were found to not be significantly different ( p<0.05) and an average value of (2.0±0.3). 10 5 cfu/egg was obtained for the shell. Two major microbial groups were characterized in the egg's natural microbiota, no Salmonella or Campylobacter were detected. HACCP studies indicated the feed as a critical point. Dosimetry studies were carried out in a γ facility to find the best geometry and dose rate for irradiation. Whole eggs were artificially contaminated with reference strains of Salmonella typhimurium, Salmonella enteritidis, Campylobacter coli and Campylobacter jejuni and irradiated in the γ facility at sub-lethal doses (0.2-1 kGy) with a dose rate of 1.0 kGy/h. Dvalue varied between 0.31-0.26 kGy and 0.20-0.19 kGy in S. typhimurium and S. enteritidis, and between 0.21-0.18 kGy and 0.07-0.09 in C. coli and C. jejuni, for shell and yolk+white. Using sub-lethal doses up to 5 kGy, the Dvalue of natural microbiota in whole eggs was 1.29 kGy. Results show that low irradiation doses could guarantee egg sanitation.

  11. [Microbiological verification of a self control plan for a hospital food service].

    PubMed

    Torre, I; Pennino, F; Crispino, M

    2006-01-01

    During the past years, it has been an increment of food related infectious diseases. In order to avoid micro biological food contamination, adherence to good manufacturing is required through control measures of food safety practices. Updated national and European regulations underline the need to apply the HACCP system, overcoming the old concept of sample control on the end user product. This work shows results of microbiological controls made along the whole productive chain. Measurements are made using biomolecular techniques (PFGE) in order to assess the management of the micro biological risk of the self control plan applied to a hospital food service of Naples. The use of the PFGE applied on some micro-organisms gram negative potentially pathogen, underlines the circulation, continued in time, of these micro-organisms within the cooking area. In addition, cross contamination between several matrixes of samples has been detected.

  12. ADDRESSING THE DEFICIT: Updating the Budgetary Implications of Selected GAO Work

    DTIC Science & Technology

    1996-06-01

    DGPS DI DLA DOD DOE DOT DUR EDWAA EM EPA FAIR FAA FAS FDIC FHWA FY GAO GSA HACCP HCFA HHS HMO HUD IDB IFAD INS IRS JCT...Marti, the broadcasts are constantly and effectively jammed , USIA’S research data shows that, mainly as a result of the jamming , the number of Cubans...hours (from 3:30 am to 8:00 am), but Cuban jamming also expanded. In an attempt to overcome jamming , TV Marti has plans to convert from VHF to UHF

  13. Emerging challenges in public health protection, food safety and security: veterinary needs in the USDA's Food Safety and Inspection Service.

    PubMed

    Buntain, Bonnie J

    2004-01-01

    Meeting the needs of public service practice is a responsibility of the veterinary profession. The United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) has undergone significant change since 1996, when the final rule on Pathogen Reduction and Hazard Analysis and Critical Control Point (HACCP) Systems and its regulations were published in response to food-borne illnesses and deaths due to E. coli 0157:H7 in undercooked hamburgers. As a result, the role of the veterinarian is changing from a focus on carcass inspection (reactive) to scientific-based systems analysis and enforcement (preventive). With a large pool of veterinarians eligible to retire, a critical shortage of field veterinarians is predicted. The purpose of this article is to raise educators' awareness of this need, of the competencies required, and of the challenges and opportunities for veterinarians in the new public health-focused FSIS. An invitation to collaborate with the agency is offered to help meet emerging workforce requirements in public health practice.

  14. Safety Analysis of Soybean Processing for Advanced Life Support

    NASA Technical Reports Server (NTRS)

    Hentges, Dawn L.

    1999-01-01

    Soybeans (cv. Hoyt) is one of the crops planned for food production within the Advanced Life Support System Integration Testbed (ALSSIT), a proposed habitat simulation for long duration lunar/Mars missions. Soybeans may be processed into a variety of food products, including soymilk, tofu, and tempeh. Due to the closed environmental system and importance of crew health maintenance, food safety is a primary concern on long duration space missions. Identification of the food safety hazards and critical control points associated with the closed ALSSIT system is essential for the development of safe food processing techniques and equipment. A Hazard Analysis Critical Control Point (HACCP) model was developed to reflect proposed production and processing protocols for ALSSIT soybeans. Soybean processing was placed in the type III risk category. During the processing of ALSSIT-grown soybeans, critical control points were identified to control microbiological hazards, particularly mycotoxins, and chemical hazards from antinutrients. Critical limits were suggested at each CCP. Food safety recommendations regarding the hazards and risks associated with growing, harvesting, and processing soybeans; biomass management; and use of multifunctional equipment were made in consideration of the limitations and restraints of the closed ALSSIT.

  15. Evaluation of lactic acid as an initial and secondary subprimal intervention for Escherichia coli O157:H7, non-O157 Shiga toxin-producing E. coli, and a nonpathogenic E. coli surrogate for E. coli O157:H7.

    PubMed

    Pittman, C I; Geornaras, I; Woerner, D R; Nightingale, K K; Sofos, J N; Goodridge, L; Belk, K E

    2012-09-01

    Lactic acid can reduce microbial contamination on beef carcass surfaces when used as a food safety intervention, but effectiveness when applied to the surface of chilled beef subprimal sections is not well documented. Studies characterizing bacterial reduction on subprimals after lactic acid treatment would be useful for validations of hazard analysis critical control point (HACCP) systems. The objective of this study was to validate initial use of lactic acid as a subprimal intervention during beef fabrication followed by a secondary application to vacuum-packaged product that was applied at industry operating parameters. Chilled beef subprimal sections (100 cm(2)) were either left uninoculated or were inoculated with 6 log CFU/cm(2) of a 5-strain mixture of Escherichia coli O157:H7, a 12-strain mixture of non-O157 Shiga toxin-producing E. coli (STEC), or a 5-strain mixture of nonpathogenic (biotype I) E. coli that are considered surrogates for E. coli O157:H7. Uninoculated and inoculated subprimal sections received only an initial or an initial and a second "rework" application of lactic acid in a custombuilt spray cabinet at 1 of 16 application parameters. After the initial spray, total inoculum counts were reduced from 6.0 log CFU/cm(2) to 3.6, 4.4, and 4.4 log CFU/cm(2) for the E. coli surrogates, E. coli O157:H7, and non-O157 STEC inoculation groups, respectively. After the second (rework) application, total inoculum counts were 2.6, 3.2, and 3.6 log CFU/cm(2) for the E. coli surrogates, E. coli O157:H7, and non-O157 STEC inoculation groups, respectively. Both the initial and secondary lactic acid treatments effectively reduced counts of pathogenic and nonpathogenic strains of E. coli and natural microflora on beef subprimals. These data will be useful to the meat industry as part of the HACCP validation process.

  16. The application of quality risk management to the bacterial endotoxins test: use of hazard analysis and critical control points.

    PubMed

    Annalaura, Carducci; Giulia, Davini; Stefano, Ceccanti

    2013-01-01

    Risk analysis is widely used in the pharmaceutical industry to manage production processes, validation activities, training, and other activities. Several methods of risk analysis are available (for example, failure mode and effects analysis, fault tree analysis), and one or more should be chosen and adapted to the specific field where they will be applied. Among the methods available, hazard analysis and critical control points (HACCP) is a methodology that has been applied since the 1960s, and whose areas of application have expanded over time from food to the pharmaceutical industry. It can be easily and successfully applied to several processes because its main feature is the identification, assessment, and control of hazards. It can be also integrated with other tools, such as fishbone diagram and flowcharting. The aim of this article is to show how HACCP can be used to manage an analytical process, propose how to conduct the necessary steps, and provide data templates necessary to document and useful to follow current good manufacturing practices. In the quality control process, risk analysis is a useful tool for enhancing the uniformity of technical choices and their documented rationale. Accordingly, it allows for more effective and economical laboratory management, is capable of increasing the reliability of analytical results, and enables auditors and authorities to better understand choices that have been made. The aim of this article is to show how hazard analysis and critical control points can be used to manage bacterial endotoxins testing and other analytical processes in a formal, clear, and detailed manner.

  17. Towards integrated hygiene and food safety management systems: the Hygieneomic approach.

    PubMed

    Armstrong, G D

    1999-09-15

    Integrated hygiene and food safety management systems in food production can give rise to exceptional improvements in food safety performance, but require high level commitment and full functional involvement. A new approach, named hygieneomics, has been developed to assist management in their introduction of hygiene and food safety systems. For an effective introduction, the management systems must be designed to fit with the current generational state of an organisation. There are, broadly speaking, four generational states of an organisation in their approach to food safety. They comprise: (i) rules setting; (ii) ensuring compliance; (iii) individual commitment; (iv) interdependent action. In order to set up an effective integrated hygiene and food safety management system a number of key managerial requirements are necessary. The most important ones are: (a) management systems must integrate the activities of key functions from research and development through to supply chain and all functions need to be involved; (b) there is a critical role for the senior executive, in communicating policy and standards; (c) responsibilities must be clearly defined, and it should be clear that food safety is a line management responsibility not to be delegated to technical or quality personnel; (d) a thorough and effective multi-level audit approach is necessary; (e) key activities in the system are HACCP and risk management, but it is stressed that these are ongoing management activities, not once-off paper generating exercises; and (f) executive management board level review is necessary of audit results, measurements, status and business benefits.

  18. GIS-based analysis of drinking-water supply structures: a module for microbial risk assessment.

    PubMed

    Kistemann, T; Herbst, S; Dangendorf, F; Exner, M

    2001-05-01

    Water-related infections constitute an important health impact world-wide. A set of tools serving for Microbial Risk Assessment (MRA) of waterborne diseases should comprise the entire drinking-water management system and take into account the Hazard Analysis and Critical Control Point (HACCP) concept which provides specific Critical Control Points (CCPs) reflecting each step of drinking-water provision. A Geographical Information System (GIS) study concerning water-supply structure (WSS) was conducted in the Rhein-Berg District (North Rhine-Westphalia, Germany). As a result, suitability of the existing water databases HYGRIS (hydrological basis geo-information system) and TEIS (drinking-water recording and information system) for the development of a WSS-GIS module could be demonstrated. Spatial patterns within the integrated raw and drinking-water data can easily be uncovered by GIS-specific options. The application of WSS-GIS allows a rapid visualization and analysis of drinking-water supply structure and offers huge advantages concerning microbial monitoring of raw and drinking water as well as recognition and investigation of incidents and outbreaks. Increasing requests regarding health protection and health reporting, demands for a better outbreak management and water-related health impacts of global climate change are major challenges of future water management to be tackled with methods including spatial analysis. GIS is assumed to be a very useful tool to meet these requirements.

  19. Environmental (Saprozoic) Pathogens of Engineered Water Systems: Understanding Their Ecology for Risk Assessment and Management

    PubMed Central

    Ashbolt, Nicholas J.

    2015-01-01

    Major waterborne (enteric) pathogens are relatively well understood and treatment controls are effective when well managed. However, water-based, saprozoic pathogens that grow within engineered water systems (primarily within biofilms/sediments) cannot be controlled by water treatment alone prior to entry into water distribution and other engineered water systems. Growth within biofilms or as in the case of Legionella pneumophila, primarily within free-living protozoa feeding on biofilms, results from competitive advantage. Meaning, to understand how to manage water-based pathogen diseases (a sub-set of saprozoses) we need to understand the microbial ecology of biofilms; with key factors including biofilm bacterial diversity that influence amoebae hosts and members antagonistic to water-based pathogens, along with impacts from biofilm substratum, water temperature, flow conditions and disinfectant residual—all control variables. Major saprozoic pathogens covering viruses, bacteria, fungi and free-living protozoa are listed, yet today most of the recognized health burden from drinking waters is driven by legionellae, non-tuberculous mycobacteria (NTM) and, to a lesser extent, Pseudomonas aeruginosa. In developing best management practices for engineered water systems based on hazard analysis critical control point (HACCP) or water safety plan (WSP) approaches, multi-factor control strategies, based on quantitative microbial risk assessments need to be developed, to reduce disease from largely opportunistic, water-based pathogens. PMID:26102291

  20. The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham).

    PubMed

    Paukatong, K V; Kunawasen, S

    2001-01-01

    Nham is a traditional Thai fermented pork sausage. The major ingredients of Nham are ground pork meat and shredded pork rind. Nham has been reported to be contaminated with Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. Therefore, it is a potential cause of foodborne diseases for consumers. A Hazard Analysis and Critical Control Points (HACCP) generic model has been developed for the Nham process. Nham processing plants were observed and a generic flow diagram of Nham processes was constructed. Hazard analysis was then conducted. Other than microbial hazards, the pathogens previously found in Nham, sodium nitrite and metal were identified as chemical and physical hazards in this product, respectively. Four steps in the Nham process have been identified as critical control points. These steps are the weighing of the nitrite compound, stuffing, fermentation, and labeling. The chemical hazard of nitrite must be controlled during the weighing step. The critical limit of nitrite levels in the Nham mixture has been set at 100-200 ppm. This level is high enough to control Clostridium botulinum but does not cause chemical hazards to the consumer. The physical hazard from metal clips could be prevented by visual inspection of every Nham product during stuffing. The microbiological hazard in Nham could be reduced in the fermentation process. The critical limit of the pH of Nham was set at lower than 4.6. Since this product is not cooked during processing, finally, educating the consumer, by providing information on the label such as "safe if cooked before consumption", could be an alternative way to prevent the microbiological hazards of this product.

  1. Hygiene intervention reduces contamination of weaning food in Bangladesh.

    PubMed

    Islam, Mohammad Sirajul; Mahmud, Zahid Hayat; Gope, Partha Sarathi; Zaman, Rokon Uz; Hossain, Zakir; Islam, Mohammad Shafiqul; Mondal, Dinesh; Sharker, Mohammad Abu Yushuf; Islam, Khairul; Jahan, Hasin; Bhuiya, Abbas; Endtz, Hubert P; Cravioto, Alejandro; Curtis, Valerie; Touré, Ousmane; Cairncross, Sandy

    2013-03-01

    This study was conducted to measure the impact of a hygiene intervention on the contamination of weaning food in Bangladesh. Sixty households were selected: 30 study and 30 control households. Samples of weaning food were collected from all the 60 households at baseline and examined for faecal coliforms (FC), faecal streptococci (FS) and Clostridium perfringens (CP) following standard procedures. After cooking, food samples were collected on three occasions before feeding. Following Hazard Analysis Critical Control Point (HACCP) procedures, critical control points were determined. The mothers in the 30 study households were then trained for 4 weeks in how to attain the control point conditions. Then, again the food samples were collected and analysed. At baseline, weaning foods from study and control households were heavily contaminated with FC and FS. The FC and FS counts were 1.84 log(10) and 1.92 log(10) colony-forming unit (cfu)/g, respectively, in the study households, and 0.86 log(10) and 1.33 log(10)  cfu/g, respectively, in the control households in the first feeding. After the intervention, the FC and FS counts in study households had dropped to 0.10 log(10) and 0.09 log(10)  cfu/g, respectively, a statistically significant reduction (P < 0.001). Monitoring the sustainability of the behaviour change after 3 months showed that the mothers were maintaining food hygiene. A hygiene intervention following the HACCP approach reduced the weaning food contamination significantly. Awareness building among mothers about weaning food hygiene could be an important intervention for preventing weaning food-related diarrhoea in Bangladesh. © 2012 Blackwell Publishing Ltd.

  2. [Powdered infant formulae preparation guide for hospitals based on Hazard Analysis and Critical Control Points (HACCP) principles].

    PubMed

    Vargas-Leguás, H; Rodríguez Garrido, V; Lorite Cuenca, R; Pérez-Portabella, C; Redecillas Ferreiro, S; Campins Martí, M

    2009-06-01

    This guide for the preparation of powdered infant formulae in hospital environments is a collaborative work between several hospital services and is based on national and European regulations, international experts meetings and the recommendations of scientific societies. This guide also uses the Hazard Analysis and Critical Control Point principles proposed by Codex Alimentarius and emphasises effective verifying measures, microbiological controls of the process and the corrective actions when monitoring indicates that a critical control point is not under control. It is a dynamic guide and specifies the evaluation procedures that allow it to be constantly adapted.

  3. Operational Evaluation of VEGGIE Food Production System in the Habitat Demonstration Unit

    NASA Technical Reports Server (NTRS)

    Stutte, Gary W.; Newsham, Gerard; Morrow, Robert M.; Wheeler, Raymond M.

    2011-01-01

    The 2010 Desert Research and Technology Studies (DRATS) of the VEGGIE Food Production System in the Habitat Demonstration Unit (HDU) Pressurized Excursion Module (PEM) was the first operational evaluation of salad crop production technology in a NASA analog test. A systematic evaluation of rooting media and nutrient delivery systems were evaluated for three lettuce cultivars that have shown promise as candidates for a surface based food production system. The VEGGIE nutrient delivery system worked well, was able to be maintained by multiple operators with a minimum of training, and supported excellent lettuce growth for the duration of the test. A Hazard Analysis and Critical Control Point (HACCP) evaluation was performed using ProSan(tm) as sanitation agent prior to consumption was approved, and the crew was allowed to consume the lettuce grown using the VEGGIE light cap and gravity based nutrient delivery system at the completion of the 14-day DRAT field test. The DRAT field test validated the crew operations; Growth of all lettuce cultivars was excellent. The operational DRAT field testing in the HDU identified light quality issues related to morphology and pigment development that will need to be addressed through additional testing. Feedback from the crew, ground support personnel, and human factors leads was uniformly positive on the psychological value of having the crop production system in the excursion module. A number of areas have been identified for future work, to minimize the "footprint" of the Food Production system through creative use of unused wall and floor space in the unit.

  4. Operation Evaluation of the VEGGIE Food Production System in the Habitat Demonstration Unit

    NASA Technical Reports Server (NTRS)

    Stutte, Gary W.; Newsham, Gerard; Morrow, Robert M.; Wheeler, Raymond M.

    2011-01-01

    The 2010 Desert Research and Technology Studies (DRATS) of the VEGGIE Food Production System in the Habitat Demonstration Unit (HDU) Pressurized Excursion Module (PEM) was the first operational evaluation of salad crop production technology in a NASA analog test. A systematic evaluation of rooting media and nutrient delivery systems were evaluated for three lettuce cultivars that have shown promise as candidates for a surface based food production system. The VEGGIE nutrient delivery system worked well, was able to be maintained by multiple operators with a minimum of training, and supported excellent lettuce growth for the duration of the test. A Hazard Analysis and Critical Control Point (HACCP) evaluation was performed using ProSantm as sanitation agent prior to consumption was approved, and the crew was allowed to consume the lettuce grown using the VEGGIE light cap and gravity based nutrient delivery system at the completion of the 14-day DRAT field test. The DRAT field test validated the crew operations; Growth of all lettuce cultivars was excellent. The operational DRAT field testing in the HDU identified light quality issues related to morphology and pigment development that will need to be addressed through additional testing. Feedback from the crew, ground support personnel, and human factors leads was uniformly positive on the psychological value of having the crop production system in the excursion module. A number of areas have been identified for future work, to minimize the "footprint" of the Food Production system through creative use of unused wall and floor space in the unit.

  5. Bioluminescence lights the way to food safety

    NASA Astrophysics Data System (ADS)

    Brovko, Lubov Y.; Griffiths, Mansel W.

    2003-07-01

    The food industry is increasingly adopting food safety and quality management systems that are more proactive and preventive than those used in the past which have tended to rely on end product testing and visual inspection. The regulatory agencies in many countries are promoting one such management tool, Hazard Analysis Critical Control Point (HACCP), as a way to achieve a safer food supply and as a basis for harmonization of trading standards. Verification that the process is safe must involve microbiological testing but the results need not be generated in real-time. Of all the rapid microbiological tests currently available, the only ones that come close to offering real-time results are bioluminescence-based methods. Recent developments in application of bioluminescence for food safety issues are presented in the paper. These include the use of genetically engineered microorganisms with bioluminescent and fluorescent phenotypes as a real time indicator of physiological state and survival of food-borne pathogens in food and food processing environments as well as novel bioluminescent-based methods for rapid detection of pathogens in food and environmental samples. Advantages and pitfalls of the methods are discussed.

  6. Experimental based experiences with the introduction of a water safety plan for a multi-located university clinic and its efficacy according to WHO recommendations

    PubMed Central

    Dyck, Alexander; Exner, Martin; Kramer, Axel

    2007-01-01

    Background Due to the high number of immunosuppressed and other predisposed patients hospitals have to control and ensure the microbiological water quality. The origin for the occurrence of pathogenic microorganisms in water pipes is the formation of biofilm. Methods For the permanent control of water safety a water safety plan (WSP) was realized as recommended by the WHO following the principle "search and destroy". The WSP is based on an established HACCP concept due to the special focus. The most important measures include the concept for sample taking depending on patient risk. 3 different categories) are distinguished: risk area1 (high infection risk), risk 2 (moderate infection risk), and risk area 3 (not increased infection risk). Additionally to the threshold value of the German law for the quality of drinking water (TrinkwV) three more limiting values were defined (warning, alert, and worst case) for immediate risk adapted reaction. Additional attention has to be focussed on lavatory sinks, which are an open bacterial reservoir. Therefore continuous disinfecting siphons were installed as part of the WSP in high risk areas. If extended technical equipment is not available, especially for immunocompromised patients the following measures are easy to realize: boiled (or sun exposed) water for nursing procedures as well alimentary use, no showering. Results Comparing data over 3 years the microbial water quality was significantly improved resulting in no new case of nosocomial Legionella pneumoniae and decrease in neonatal sepsis. Conclusion According to average situations with highly contaminated water system the management must be defined with implementation of water task force, immediate providing of special equipment, information of patients and staff and control of the water quality, an example for successful decontamination of the hospital within 24 hours is given. PMID:17355621

  7. Assessment of the microbial integrity, sensu G.S. Wilson, of piped and bottled drinking water in the condition as ingested.

    PubMed

    Mossel, David A A; Struijk, Corry B

    2004-05-01

    The second half of the 20th century witnessed substantial progress in the assurance and verification of microbiological integrity, i.e., safety and sensory quality, of drinking water. Enteropathogenic agents, such as particular viruses and protozoa, not previously identified as transmitted by industrially provided water supplies, were demonstrated to cause disease outbreaks, when ingested with piped water. The potential harm posed by carry-over of orally toxic metabolites of organisms, producing 'algal' (cyanophytic) blooms, was considered. In addition, earlier observations on the colonization of attenuated drinking water bodies by a variety of oligotrophic Gram-negative bacteria were confirmed and extended. This new evidence called for updating both water purification technologies and analytical methodology, serving to verify that goals had been attained. For the former purpose, the hazard analysis empowering control of critical practices (HACCP) strategy, introduced about 1960 in industrial food processing, was successfully adopted. Elimination, devitalization or barrier technologies for the more recently identified water-borne pathogens were elaborated, taking account of the hazard of production of chlorinated compounds with alleged adverse health effects. Biofilm formation throughout water distribution networks was brought under control by strict limitation of concentrations of compounds, assimilable by oligotrophic bacteria. Upon acknowledging that direct detection tests for pathogens were futile, because of their most sporadic and erratic distribution, Schardinger's marker organism concept was anew embraced, rigorously revised and substantially enlarged. Misleading designations, like searches for 'faecal coliforms' were replaced by boundary testing for Escherichia coli and appropriate Enterococcus spp. In addition, though still to be perfected, detection protocols for relevant bacteriophages or index viruses and, to a certain extent, also for spores of aerobic and anaerobic sporing rods were also elaborated. In all monitoring account was taken of sublethally injured target organisms, surviving purification technologies, though not deprived of their ecological significance. A need remains for a rigorously standardized operating procedure (SOP) for colony counts of psychrotrophic, oligotrophic Gram-negative rod-shaped bacteria ('heterotrophic plate count'), which constitute a useful criterion of indicator value. As in the contemporary HACCP approach to food safety, guidelines for assessing success or failure in control of integrity (Water Safety Objectives) were empirically elaborated. These rely on surveys on water samples, originating from drinking water supplies, previously verified as complying with longitudinally integrated HACCP-based purification technologies. Structured Academic dissemination of these innovations, through professional microbiologists to operator and executive levels, is recommended. Web based Distance Learning MSc Programmes, like the one, since the academic year 2003-2004, offered by the University of Hertfordshire, Hatfield, UK, may contribute to such endeavours. Though the complete Course is centered around Food Safety, the Modules in-Residence Practicals and Science and Technology of Drinking Water can be studied as an entity while being employed. Copyright 2004 Elsevier B.V.

  8. Machine vision process monitoring on a poultry processing kill line: results from an implementation

    NASA Astrophysics Data System (ADS)

    Usher, Colin; Britton, Dougl; Daley, Wayne; Stewart, John

    2005-11-01

    Researchers at the Georgia Tech Research Institute designed a vision inspection system for poultry kill line sorting with the potential for process control at various points throughout a processing facility. This system has been successfully operating in a plant for over two and a half years and has been shown to provide multiple benefits. With the introduction of HACCP-Based Inspection Models (HIMP), the opportunity for automated inspection systems to emerge as viable alternatives to human screening is promising. As more plants move to HIMP, these systems have the great potential for augmenting a processing facilities visual inspection process. This will help to maintain a more consistent and potentially higher throughput while helping the plant remain within the HIMP performance standards. In recent years, several vision systems have been designed to analyze the exterior of a chicken and are capable of identifying Food Safety 1 (FS1) type defects under HIMP regulatory specifications. This means that a reliable vision system can be used in a processing facility as a carcass sorter to automatically detect and divert product that is not suitable for further processing. This improves the evisceration line efficiency by creating a smaller set of features that human screeners are required to identify. This can reduce the required number of screeners or allow for faster processing line speeds. In addition to identifying FS1 category defects, the Georgia Tech vision system can also identify multiple "Other Consumer Protection" (OCP) category defects such as skin tears, bruises, broken wings, and cadavers. Monitoring this data in an almost real-time system allows the processing facility to address anomalies as soon as they occur. The Georgia Tech vision system can record minute-by-minute averages of the following defects: Septicemia Toxemia, cadaver, over-scald, bruises, skin tears, and broken wings. In addition to these defects, the system also records the length and width information of the entire chicken and different parts such as the breast, the legs, the wings, and the neck. The system also records average color and miss- hung birds, which can cause problems in further processing. Other relevant production information is also recorded including truck arrival and offloading times, catching crew and flock serviceman data, the grower, the breed of chicken, and the number of dead-on- arrival (DOA) birds per truck. Several interesting observations from the Georgia Tech vision system, which has been installed in a poultry processing plant for several years, are presented. Trend analysis has been performed on the performance of the catching crews and flock serviceman, and the results of the processed chicken as they relate to the bird dimensions and equipment settings in the plant. The results have allowed researchers and plant personnel to identify potential areas for improvement in the processing operation, which should result in improved efficiency and yield.

  9. Determination of microbial contamination of plastic cups for dairy products and utilization of electron beam treatment for sterilization.

    PubMed

    Tacker, M; Hametner, C; Wepner, B

    2002-01-01

    Packaging materials are often considered a critical control point in HACCP systems of food companies. Methods for the determination of the microbial contamination rate of plastic cups, especially for dairy products, must reliably detect single moulds, yeasts or coliforms. In this study, a comparison of a specially adapted coating method, impedance method, direct inoculation and membrane filter technique was carried out to determine contamination with yeasts, moulds, coliforms and total bacterial counts using the appropriate agar in each case. The coating method is recommended for determining yeasts, moulds and coliforms as it allows the localization of the microorganisms as well as the determination of single microorganisms. For total bacterial count, a direct inoculation technique is proposed. The employing of simple measures in the production and during transport of packaging materials, such as dust-prevention or tight sealing in polyethylene bags, heavily reduces microbial contamination rates of packaging material. To reduce contamination rates further, electron beam irradiation was applied: plastic cups sealed in polyethylene bags were treated with 4-5 kGy, a dose that already leads to sterile polystyrene and polypropylene cups without influencing mechanical characteristics of the packaging material.

  10. The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods.

    PubMed

    Skjerdal, Taran; Gefferth, Andras; Spajic, Miroslav; Estanga, Edurne Gaston; de Cecare, Alessandra; Vitali, Silvia; Pasquali, Frederique; Bovo, Federica; Manfreda, Gerardo; Mancusi, Rocco; Trevisiani, Marcello; Tessema, Girum Tadesse; Fagereng, Tone; Moen, Lena Haugland; Lyshaug, Lars; Koidis, Anastasios; Delgado-Pando, Gonzalo; Stratakos, Alexandros Ch; Boeri, Marco; From, Cecilie; Syed, Hyat; Muccioli, Mirko; Mulazzani, Roberto; Halbert, Catherine

    2017-01-01

    A prototype decision support IT-tool for the food industry was developed in the STARTEC project. Typical processes and decision steps were mapped using real life production scenarios of participating food companies manufacturing complex ready-to-eat foods. Companies looked for a more integrated approach when making food safety decisions that would align with existing HACCP systems. The tool was designed with shelf life assessments and data on safety, quality, and costs, using a pasta salad meal as a case product. The process flow chart was used as starting point, with simulation options at each process step. Key parameters like pH, water activity, costs of ingredients and salaries, and default models for calculations of Listeria monocytogenes , quality scores, and vitamin C, were placed in an interactive database. Customization of the models and settings was possible on the user-interface. The simulation module outputs were provided as detailed curves or categorized as "good"; "sufficient"; or "corrective action needed" based on threshold limit values set by the user. Possible corrective actions were suggested by the system. The tool was tested and approved by end-users based on selected ready-to-eat food products. Compared to other decision support tools, the STARTEC-tool is product-specific and multidisciplinary and includes interpretation and targeted recommendations for end-users.

  11. The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods

    PubMed Central

    Gefferth, Andras; Spajic, Miroslav; Estanga, Edurne Gaston; Vitali, Silvia; Pasquali, Frederique; Bovo, Federica; Manfreda, Gerardo; Mancusi, Rocco; Tessema, Girum Tadesse; Fagereng, Tone; Moen, Lena Haugland; Lyshaug, Lars; Koidis, Anastasios; Delgado-Pando, Gonzalo; Stratakos, Alexandros Ch.; Boeri, Marco; From, Cecilie; Syed, Hyat; Muccioli, Mirko; Mulazzani, Roberto; Halbert, Catherine

    2017-01-01

    A prototype decision support IT-tool for the food industry was developed in the STARTEC project. Typical processes and decision steps were mapped using real life production scenarios of participating food companies manufacturing complex ready-to-eat foods. Companies looked for a more integrated approach when making food safety decisions that would align with existing HACCP systems. The tool was designed with shelf life assessments and data on safety, quality, and costs, using a pasta salad meal as a case product. The process flow chart was used as starting point, with simulation options at each process step. Key parameters like pH, water activity, costs of ingredients and salaries, and default models for calculations of Listeria monocytogenes, quality scores, and vitamin C, were placed in an interactive database. Customization of the models and settings was possible on the user-interface. The simulation module outputs were provided as detailed curves or categorized as “good”; “sufficient”; or “corrective action needed” based on threshold limit values set by the user. Possible corrective actions were suggested by the system. The tool was tested and approved by end-users based on selected ready-to-eat food products. Compared to other decision support tools, the STARTEC-tool is product-specific and multidisciplinary and includes interpretation and targeted recommendations for end-users. PMID:29457031

  12. ATP bioluminescence: Surface hygiene monitoring in milk preparation room of neonatal intensive care unit

    NASA Astrophysics Data System (ADS)

    Mohamad, Mahirah; Ishak, Shareena; Jaafar, Rohana; Sani, Norrakiah Abdullah

    2018-04-01

    ATP Bioluminescence application and standard microbiological analyses were used to evaluate the cleanliness of milk contact surfaces and non-milk contact surfaces in milk preparation room of neonatal intensive care unit (NICU) of Universiti Kebangsaan Malaysia Medical Centre (UKMMC). A total of 44 samples including the breast pump, milk bottle, milk bottle screw top and screw ring, teats, measuring cups, waterless warmer, refrigerator, dishwasher and pasteurizer inner wall were tested on May 2017. 3M Clean and Trace Hygiene Monitoring (UXL100 ATP Test swabs) and the bioluminescence reader Clean-Trace NG Luminometer (3M) were used to measure the Relative Light Unit (RLU) and microbiological analysis using 3M Quick Swab and 3MTM PetrifilmTM for enumeration of aerobic count, Staphylococcus aureus, Enterobacteriaceae, coliform and detection of Escherichia coli (CFU /100cm2 or utensil/item). The RLU values were from 11 to 194 and passed the ATP benchmark for intensive care unit (ICU), < 250 RLU as recommended. Aerobic colony count was only found in waterless warmer (0.05±0.01 mean log CFU/warmer). None of S. aureus, Enterobacteriaceae, E. coli and coliform was detected in all samples. A weak correlation was found between bioluminescence measurements RLU and the microbiological analysis (CFU). However, the use of ATP bioluminescence in monitoring milk preparation room cleanliness can be a useful method for assessing rapidly the surface hygiene as well as to verify the Sanitation Standard Operating Procedure (SSOP) prior to implementation of Hazard Analysis and Critical Control Points (HACCP) in milk preparation room.

  13. Approaches in the risk assessment of genetically modified foods by the Hellenic Food Safety Authority.

    PubMed

    Varzakas, Theodoros H; Chryssochoidis, G; Argyropoulos, D

    2007-04-01

    Risk analysis has become important to assess conditions and take decisions on control procedures. In this context it is considered a prerequisite in the evaluation of GM food. Many consumers worldwide worry that food derived from genetically modified organisms (GMOs) may be unhealthy and hence regulations on GMO authorisations and labelling have become more stringent. Nowadays there is a higher demand for non-GM products and these products could be differentiated from GM products using the identity preservation system (IP) that could apply throughout the grain processing system. IP is the creation of a transparent communication system that encompasses HACCP, traceability and related systems in the supply chain. This process guarantees that certain characteristics of the lots of food (non-GM origin) are maintained "from farm to fork". This article examines the steps taken by the Hellenic Food Safety Authority to examine the presence of GMOs in foods. The whole integrated European legislation framework currently in place still needs to be implemented in Greece. Penalties should be enforced to those who import, process GMOs without special licence and do not label those products. Similar penalties should be enforced to those companies that issue false certificates beyond the liabilities taken by the food enterprises for farmers' compensation. We argue that Greece has no serious reasons to choose the use of GMOs due to the fact that the structural and pedologic characteristics of the Greek agriculture favour the biological and integrated cultivation more. Greece is not in favour of the politics behind coexistence of conventional and GM plants and objects to the use of GMOs in the food and the environment because the processor has a big burden in terms of money, time and will suffer a great deal in order to prove that their products are GMO free or that any contamination is adventitious or technically unavoidable. Moreover, Greece owns a large variety of genetic material that should try to protect from patenting and commercialisation. Finally, we should be aware of the requirements of movement of GMOs within borders, i.e. GMOs grown or used in other countries but which are not intended to cross into Greece, since Greece is very close to countries that are non-EU. This is where the development of a new, integrated, trustworthy and transparent food quality control system will help to satisfy the societal demands for safe and quality products. On the other hand, Greece should not be isolated from any recent scientific technological development and should assess the possible advantages for some cultivation using a case by case approach. Finally, the safety assessment of GM foods and feed has been discussed according to the risk assessment methodology applied by EFSA.

  14. Removal of foot-and-mouth disease virus infectivity in salted natural casings by minor adaptation of standardized industrial procedures.

    PubMed

    Wijnker, J J; Haas, B; Berends, B R

    2007-04-10

    Intestines are used for the production of natural casings as edible sausage containers. Derived from animals (pigs and sheep) experimentally infected with FMDV (initial dosage 10(7.3) PFU/ml, strain O(1Kaufbeuren)), these natural casings were treated with sodium chloride or a phosphate salts/sodium chloride mixture and the residual FMDV titres measured. After storage at about 20 degrees C, no remaining infectivity was found after either treatment, whereas casings stored at 4 degrees C still contained infectivity. Storage of salted casings at about 20 degrees C for 30 days is already part of the Standard Operating Procedures (included in HACCP) of the international casing industry and can therefore be considered as a protective measure for the international trade in natural casings.

  15. Prevalence of Campylobacter spp., Escherichia coli, and Salmonella serovars in retail chicken, turkey, pork, and beef from the Greater Washington, D.C., area.

    PubMed

    Zhao, C; Ge, B; De Villena, J; Sudler, R; Yeh, E; Zhao, S; White, D G; Wagner, D; Meng, J

    2001-12-01

    A total of 825 samples of retail raw meats (chicken, turkey, pork, and beef) were examined for the presence of Escherichia coli and Salmonella serovars, and 719 of these samples were also tested for Campylobacter spp. The samples were randomly obtained from 59 stores of four supermarket chains during 107 sampling visits in the Greater Washington, D.C., area from June 1999 to July 2000. The majority (70.7%) of chicken samples (n = 184) were contaminated with Campylobacter, and a large percentage of the stores visited (91%) had Campylobacter-contaminated chickens. Approximately 14% of the 172 turkey samples yielded Campylobacter, whereas fewer pork (1.7%) and beef (0.5%) samples were positive for this pathogen. A total of 722 Campylobacter isolates were obtained from 159 meat samples; 53.6% of these isolates were Campylobacter jejuni, 41.3% were Campylobacter coli, and 5.1% were other species. Of the 212 chicken samples, 82 (38.7%) yielded E. coli, while 19.0% of the beef samples, 16.3% of the pork samples, and 11.9% of the turkey samples were positive for E. coli. However, only 25 (3.0%) of the retail meat samples tested were positive for Salmonella. Significant differences in the bacterial contamination rates were observed for the four supermarket chains. This study revealed that retail raw meats are often contaminated with food-borne pathogens; however, there are marked differences in the prevalence of such pathogens in different meats. Raw retail meats are potential vehicles for transmitting food-borne diseases, and our findings stress the need for increased implementation of hazard analysis of critical control point (HACCP) and consumer food safety education efforts.

  16. A risk microbiological profile of the Australian red meat industry: risk ratings of hazard-product pairings.

    PubMed

    Sumner, John; Ross, Tom; Jenson, Ian; Pointon, Andrew

    2005-11-25

    A risk profile of microbial hazards across the supply continuum for the beef, sheep and goat meat industries was developed using both a qualitative tool and a semi-quantitative, spreadsheet tool, Risk Ranger. The latter is useful for highlighting factors contributing to food safety risk and for ranking the risk of various product/pathogen combinations. In the present profile the qualitative tool was used as a preliminary screen for a wide range of hazard-product pairings while Risk Ranger was used to rank in order of population health risk pairings for which quantitative data were available and for assessing the effect of hypothetical scenarios. 'High' risk hazard-product pairings identified were meals contaminated with Clostridium perfringens provided by caterers which have not implemented HACCP; kebabs cross-contaminated by Salmonella present in drip trays or served undercooked; meals served in the home cross-contaminated with Salmonella. 'Medium' risk hazard-product pairings identified were ready-to-eat meats contaminated with Listeria monocytogenes and which have extended shelf life; Uncooked Comminuted Fermented Meat (UCFM)/Salami contaminated with Enterohaemorrhagic E. coli (EHEC) and Salmonella; undercooked hamburgers contaminated with EHEC; kebabs contaminated by Salmonella under normal production or following final "flash" heating. Identified 'low' risk hazard-product pairings included cooked, ready-to-eat sausages contaminated with Salmonella; UCFM/Salami contaminated with L. monocytogenes; well-cooked hamburgers contaminated with EHEC. The risk profile provides information of value to Australia's risk managers in the regulatory, processing and R&D sectors of the meat and meat processing industry for the purposes of identifying food safety risks in the industry and for prioritising risk management actions.

  17. Prevalence of Campylobacter spp., Escherichia coli, and Salmonella Serovars in Retail Chicken, Turkey, Pork, and Beef from the Greater Washington, D.C., Area

    PubMed Central

    Zhao, Cuiwei; Ge, Beilei; De Villena, Juan; Sudler, Robert; Yeh, Emily; Zhao, Shaohua; White, David G.; Wagner, David; Meng, Jianghong

    2001-01-01

    A total of 825 samples of retail raw meats (chicken, turkey, pork, and beef) were examined for the presence of Escherichia coli and Salmonella serovars, and 719 of these samples were also tested for Campylobacter spp. The samples were randomly obtained from 59 stores of four supermarket chains during 107 sampling visits in the Greater Washington, D.C., area from June 1999 to July 2000. The majority (70.7%) of chicken samples (n = 184) were contaminated with Campylobacter, and a large percentage of the stores visited (91%) had Campylobacter-contaminated chickens. Approximately 14% of the 172 turkey samples yielded Campylobacter, whereas fewer pork (1.7%) and beef (0.5%) samples were positive for this pathogen. A total of 722 Campylobacter isolates were obtained from 159 meat samples; 53.6% of these isolates were Campylobacter jejuni, 41.3% were Campylobacter coli, and 5.1% were other species. Of the 212 chicken samples, 82 (38.7%) yielded E. coli, while 19.0% of the beef samples, 16.3% of the pork samples, and 11.9% of the turkey samples were positive for E. coli. However, only 25 (3.0%) of the retail meat samples tested were positive for Salmonella. Significant differences in the bacterial contamination rates were observed for the four supermarket chains. This study revealed that retail raw meats are often contaminated with food-borne pathogens; however, there are marked differences in the prevalence of such pathogens in different meats. Raw retail meats are potential vehicles for transmitting food-borne diseases, and our findings stress the need for increased implementation of hazard analysis of critical control point (HACCP) and consumer food safety education efforts. PMID:11722889

  18. Categorizing food-related illness: Have we got it right?

    PubMed

    Manning, Louise

    2017-06-13

    Since the 1950s food safety hazards have been categorized simply as (micro) biological, chemical or physical hazards with no clear differentiation between those that cause acute and chronic harm. Indeed international risk assessment methods, including hazard analysis critical control point (HACCP) use these criteria. However, the spectrum of food related illness continues to grow now encompassing food allergy and intolerance, obesity, type 2 diabetes, stroke, heart disease, cancer as well as food poisoning, foodborne illness and food contamination. Therefore over a half-century later is this the time to redefine the spectrum of what constitutes food related illness? This paper considers whether such "redefinition" of food related intoxicating and infectious agents would provide more targeted policy instruments and lead to better risk assessment and thus mitigation of such risk within the food supply chain.

  19. Green innovation and sustainable industrial systems within sustainability and company improvement perspective

    NASA Astrophysics Data System (ADS)

    Edi Nugroho Soebandrija, Khristian

    2017-12-01

    This paper comprises discussion of Green Innovation and Sustainable Industrial Systems within Sustainability and Company Improvement Perspective of beverage manufacturing company (BMC). The stakeholder theory is the grand theory for the company improvement perspective in this paper. The data processing in this paper is conducted through software which are SEM-PLS with SmartPLS 2.0 and SPSS 19. The specified objective of this paper has focus on sustainability as one of 6 variables, in lieu of those 6 variables as the big picture. The reason behind this focus on sustainability is the fact that there are assorted challenges in sustainability that is ranging from economic, environment and company perspectives. Those challenges in sustainability include the sustainable service supply chain management and its involvement of society. The overall objective is to analyze relationship hypothesis of 6 variables, 4 of them (leadership, organizational learning, innovation, and performance) are based on Malcolm Baldrige’s performance excellence concept to achieve sustainability and competitive advantage through company-competitor and customer questionnaire, and its relation to Total Quality Management (TQM) and Quality Management System (QMS). In conclusion, the spearheaded of company improvement in this paper is in term of consumer satisfaction through 99.997% quality standards. These can be achieved by ambidexterity through exploitation and exploration innovation. Furthermore, in this paper, TQM enables to obtain popularity brand index achievement that is greater than 45.9%. Subsequently, ISO22000 of food security standard encompasses quality standard of ISO9000 and HACCP. Through the ambidexterity of exploitation and exploration (Non Standard Product Inspection) NOSPI machine, the company improvement generates the achievement of 75% automation, 99.997% quality control standard and 80% of waste reduction.

  20. Food safety issues: a summary report of a panel session addressing pre- and post-harvest strategies to improve public health.

    PubMed

    Kirkhorn, Steven R

    2008-01-01

    The paper presents a summary of a panel presentation by animal scientists and public health veterinarians on food safety methods to improve public health of the public consuming beef and poultry. Pre-harvest methods discussed include vaccination to decrease shedding of Esherichia coli O157:H7, direct-fed microbials (DFMs), calving methods, and responsible use of antimicrobials. Post-harvest methods discussed include increased sampling and use of hazard analysis and critical control point (HACCP) methods, test-and-hold of meat products prior to release for public consumption, development of attainment categories, the use of pulsed field gel electrophoresis (PFGE) for genotyping and serotyping, and an 11-step surveillance program. The public health concern and financial consequences of contamination with E. coli O157:H7 is discussed. A "carrot and stick" approach for both producers and processors to increase vaccination and product testing is recommended.

  1. Case of Contamination by Listeria Monocytogenes in Mozzarella Cheese

    PubMed Central

    Tolli, Rita; Bossù, Teresa; Rodas, Eda Maria Flores; Di Giamberardino, Fabiola; Di Sirio, Alessandro; Vita, Silvia; De Angelis, Veronica; Bilei, Stefano; Sonnessa, Michele; Gattuso, Antonietta; Lanni, Luigi

    2014-01-01

    Following a Listeria monocytogenes detection in a mozzarella cheese sampled at a dairy plant in Lazio Region, further investigations have been conducted both by the competent Authority and the food business operatordairy factory (as a part of dairy factory HACCP control). In total, 90 dairy products, 7 brine and 64 environmental samples have been tested. The prevalence of Listeria monocytogenes was 24.4% in mozzarella cheese, and 9.4% in environmental samples, while brines were all negatives. Forty-seven strains of L. monocytogenes have been isolated, all belonging to 4b/4e serotype. In 12 of these, the macrorestriction profile has been determined by means of pulsed field gel electrophoresis. The profiles obtained with AscI enzyme showed a 100% similarity while those obtained with ApaI a 96.78% similarity. These characteristics of the isolated strains jointly with the production process of mozzarella cheese has allowed to hypothesise an environmental contamination. PMID:27800317

  2. The knowns and unknowns of human milk banking.

    PubMed

    Simmer, Karen

    2011-01-01

    The provision of donor human milk instead of formula is an important contribution to the nutrition and protection from infections for preterm infants. Systematic reviews suggest a lower risk of necrotizing enterocolitis with pasteurized donor human milk (PDHM) as opposed to artificial formula, although evidence supporting PDHM use from randomized control trials is limited. Human milk banks (HMBs) must have a risk management system to maintain a safe product especially as many operate in an unregulated environment. To ensure safety, the HMB in Australia has committed to meet the appropriate standards recommended in the Code of Good Manufacturing Practices (Blood and Tissues) and models risk management during processing on Codex HACCP (Hazard Analysis Critical Control Point) requirements. There is scope to continually reevaluate the screening of donors and quality standards recommended during HMB. This will be most effective if strong networks of HMBs are developed with regional reference laboratories to encourage compliance with safety guidelines. Further research and development is needed to refine technology for treating donor milk such as thermal ultrasound and ultraviolet light, aimed at the retention of full bioactivity. HMB networks will facilitate collection of evidence for refining HMB practice which should translate to improved outcomes for preterm and sick infants. Cost effectiveness is most likely when HMBs are associated with large neonatal intensive care units. Copyright © 2011 S. Karger AG, Basel.

  3. Assessment of the readiness of SME to entering the modern market by using the good manufacturing practice and halal assurance system (Case study on Sari Murni SME)

    NASA Astrophysics Data System (ADS)

    Dewantara, Achmad Samudra; Liquiddanu, Eko; Rosyidi, Cucuk Nur; Hisjam, Muh.; Yuniaristanto

    2018-02-01

    Sari Murni (SM) is one of the SME that produces tofu in Krajan Surakarta. In the process of marketing, The SM sells their product to traditional market and has made an attempt to enter modern market. One of the requirement of tofu product to enter the modern market is that tofu product must have a GMP licence (household industry licence). A benchmarking is conducted to compare the production process of SM with other established tofu producer intern of good manufacturing practice (GMP). The basic aim of GMP is concern with the precaution needed to ensure all quality and safety basic requirement (Rotaru dkk, 2005). In addition, the halal licence is also an important requirement for a product to enter the modern market. To obtain the halal licence it is necessary to first assess the performance of halal assurance of the SME. If the grade of performance halal of halal assurance system is below the B level then the SME will not be able to get halal licence. Based on the result, the level of the non-conformity of good manufacturing practice (GMP) in SM is 4 and the result of halal assurance system for SM is C.so according to the result, SM needs to make some improvement to reduce the level of non-conformity of the GMP and improve the performance of halal assurance system in order to obtain a minimum grade. To start the improvement then the analysis of HACCP (hazard analysis critical control point) is performed to determine the location of critical point which has the possibility to contaminate the tofu product so after mapping the location of critical control point then the SM can make improvement intern of equipment process and environment.

  4. Microbiological quality of food in relation to hazard analysis systems and food hygiene training in UK catering and retail premises.

    PubMed

    Little, C L; Lock, D; Barnes, J; Mitchell, R T

    2003-09-01

    A meta-analysis of eight UK food studies was carried out to determine the microbiological quality of food and its relationship with the presence in food businesses of hazard analysis systems and food hygiene training. Of the 19,022 premises visited to collect food samples in these studies between 1997 and 2002, two thirds (66%) were catering premises and one third (34%) were retail premises. Comparison with PHLS Microbiological Guidelines revealed that significantly more ready-to-eat food samples from catering premises (20%; 2,511/12,703) were of unsatisfactory or unacceptable microbiological quality compared to samples from retail premises (12%; 1,039/8,462) (p < 0.00001). Three quarters (76%) of retail premises had hazard analysis systems in place compared with 59% of catering premises (p < 0.00001). In 87% of retail premises the manager had received some form of food hygiene training compared with 80% of catering premises (p < 0.00001). From premises where the manager had received no food hygiene training a greater proportion of samples were of unsatisfactory and unacceptable microbiological quality (20% retail, 27% catering) compared with premises where the manager had received food hygiene training (11% retail, 19% catering) (p < 0.00001). Where the manager of the premises had received food hygiene training, documented hazard analysis systems were more likely to be in place (p < 0.00001). Higher proportions of samples of unsatisfactory and unacceptable microbiological quality (17% retail, 22% catering) were from premises where there was no hazard analysis system in place compared to premises that had a documented hazard analysis system in place (10% retail, 18% catering) (p < 0.00001). Our meta-analysis suggests that the lower microbiological quality of ready-to-eat foods from catering premises compared with those collected from retail premises may reflect differences in management food hygiene training and the presence of a hazard analysis system. The importance of adequate training for food handlers and their managers as a pre-requisite for effective hazard analysis and critical control point (HACCP) based controls is therefore emphasised.

  5. Composition, labelling, and safety of food supplements based on bee products in the legislative framework of the European Union - Croatian experiences.

    PubMed

    Vujić, Mario; Pollak, Lea

    2015-12-01

    The European Union market is overflown by food supplements and an increasing number of consumers prefer those where bee products play an important part in their composition. This paper deals with complex European Union legislation concerning food supplements based on bee products, placing a special emphasis on their composition, labelling, and safety. Correct labelling of food supplements also represents a great challenge since, in spite of legal regulations in force, there are still open issues regarding the statements on the amount of propolis, which is not clearly defined by the legal framework. One of the key issues are the labels containing health claims from the EU positive list approved by the European Food Safety Authority. Emphasis will also be placed on informing consumers about food, as statements which imply the healing properties of food supplements and their capacity to cure diseases are forbidden. One of the key elements of product safety is HACCP based on the EU Regulations EC 178/02 and 852/2004. Health safety analyses of food supplements with bee products used as raw materials, which are standardised by legal regulations will also be discussed. In the future, attention should also be paid to establishing the European Union "nutrivigilance" system. Croatian experiences in addressing challenges faced by producers, supervisory entities, and regulatory and inspection bodies may serve as an example to countries aspiring to become part of the large European family.

  6. Use of hot water for beef carcass decontamination.

    PubMed

    Castillo, A; Lucia, L M; Goodson, K J; Savell, J W; Acuff, G R

    1998-01-01

    Hot water treatment of beef carcass surfaces for reduction of Escherichia coli O157:H7, Salmonella typhimurium, and various indicator organisms was studied using a model carcass spray cabinet. Paired hot carcass surface regions with different external fat characteristics (inside round, outside round, brisket, flank, and clod) were removed from carcasses immediately after the slaughter and dressing process. All cuts were inoculated with bovine feces containing 10(6)/g each of rifampicin-resistant E. coli O157:H7 and S. typhimurium, or with uninoculated bovine feces. Surfaces then were exposed to a carcass water wash or a water wash followed by hot water spray (95 degrees C). Counts of rifampicin-resistant Salmonella and E. coli or aerobic plate count (APC) and coliform counts were conducted before and after each treatment. All treatments significantly reduced levels of pathogens from the initial inoculation level of 5.0 log(10) CFU/cm2. Treatments including hot water sprays provided mean reductions of initial counts for E. coli O157:H7 and S. typhimurium of 3.7 and 3.8 log, APC reductions of 2.9 log, and coliform and thermotolerant coliform count reductions of 3.3 log. The efficacy of hot water treatments was affected by the carcass surface region, but not by delaying the treatment (30 min) after contaminating the surface. Verification of efficacy of hot water interventions used as critical control points in a hazard analysis critical control point (HACCP) system may be possible using coliform counts.

  7. Aquaculture and food crisis: opportunities and constraints.

    PubMed

    Liao, I Chiu; Chao, Nai-Hsien

    2009-01-01

    Fish farming, now well known as aquaculture, has been well recognized since the ancient era. The first written document on fish culture was published in China in 475 BC, and the first koi pond was constructed at the Japanese Imperial Palace grounds during 71-130 AD. In recent years, aquaculture has progressively played an important role in the provision of: animal protein and gourmet cuisines, job opportunities, and foreign currency for developing countries. Asian countries produce around 91 percent of the world's total aquaculture production. Among the top ten aquaculture-producing countries, nine are from Asia. The current global population consist of more than 6.5 billion individuals; over one billion of which face hunger problem. In the highly populated Asia-Pacific region with moderately high-productivity, 642 million people are still facing hunger. Being a proficient and potential source of animal protein, aquaculture will play an increasing and important role in solving the world food problem in the future. This paper discusses both the opportunities and constraints in the aquaculture industry, specifically in the Asia-Pacific region, and its possible role in solving the current global food crisis. Strategies including promotion and adoption of traceability and HACCP systems for food safety, and marketing management for aquaculture products are also suggested. It is hoped that traditional administration of aquaculture management for survival, profit, as well as food safety will successfully match sustainability management to meet the urgent global need for food.

  8. A comparative critical study between FMEA and FTA risk analysis methods

    NASA Astrophysics Data System (ADS)

    Cristea, G.; Constantinescu, DM

    2017-10-01

    Today there is used an overwhelming number of different risk analyses techniques with acronyms such as: FMEA (Failure Modes and Effects Analysis) and its extension FMECA (Failure Mode, Effects, and Criticality Analysis), DRBFM (Design Review by Failure Mode), FTA (Fault Tree Analysis) and and its extension ETA (Event Tree Analysis), HAZOP (Hazard & Operability Studies), HACCP (Hazard Analysis and Critical Control Points) and What-if/Checklist. However, the most used analysis techniques in the mechanical and electrical industry are FMEA and FTA. In FMEA, which is an inductive method, information about the consequences and effects of the failures is usually collected through interviews with experienced people, and with different knowledge i.e., cross-functional groups. The FMEA is used to capture potential failures/risks & impacts and prioritize them on a numeric scale called Risk Priority Number (RPN) which ranges from 1 to 1000. FTA is a deductive method i.e., a general system state is decomposed into chains of more basic events of components. The logical interrelationship of how such basic events depend on and affect each other is often described analytically in a reliability structure which can be visualized as a tree. Both methods are very time-consuming to be applied thoroughly, and this is why it is oftenly not done so. As a consequence possible failure modes may not be identified. To address these shortcomings, it is proposed to use a combination of FTA and FMEA.

  9. Risk-Based Approach for Microbiological Food Safety Management in the Dairy Industry: The Case of Listeria monocytogenes in Soft Cheese Made from Pasteurized Milk.

    PubMed

    Tenenhaus-Aziza, Fanny; Daudin, Jean-Jacques; Maffre, Alexandre; Sanaa, Moez

    2014-01-01

    According to Codex Alimentarius Commission recommendations, management options applied at the process production level should be based on good hygiene practices, HACCP system, and new risk management metrics such as the food safety objective. To follow this last recommendation, the use of quantitative microbiological risk assessment is an appealing approach to link new risk-based metrics to management options that may be applied by food operators. Through a specific case study, Listeria monocytogenes in soft cheese made from pasteurized milk, the objective of the present article is to practically show how quantitative risk assessment could be used to direct potential intervention strategies at different food processing steps. Based on many assumptions, the model developed estimates the risk of listeriosis at the moment of consumption taking into account the entire manufacturing process and potential sources of contamination. From pasteurization to consumption, the amplification of a primo-contamination event of the milk, the fresh cheese or the process environment is simulated, over time, space, and between products, accounting for the impact of management options, such as hygienic operations and sampling plans. A sensitivity analysis of the model will help orientating data to be collected prioritarily for the improvement and the validation of the model. What-if scenarios were simulated and allowed for the identification of major parameters contributing to the risk of listeriosis and the optimization of preventive and corrective measures. © 2013 Society for Risk Analysis.

  10. Sustainable development and next generation's health: a long-term perspective about the consequences of today's activities for food safety.

    PubMed

    Frazzoli, Chiara; Petrini, Carlo; Mantovani, Alberto

    2009-01-01

    Development is defined sustainable when it meets the needs of the present without compromising the ability of future generations to meet their own needs. Pivoting on social, environmental and economic aspects of food chain sustainability, this paper presents the concept of sustainable food safety based on the prevention of risks and burden of poor health for generations to come. Under this respect, the assessment of long-term, transgenerational risks is still hampered by serious scientific uncertainties. Critical issues to the development of a sustainable food safety framework may include: endocrine disrupters as emerging contaminants that specifically target developing organisms; toxicological risks assessment in Countries at the turning point of development; translating knowledge into toxicity indexes to support risk management approaches, such as hazard analysis and critical control points (HACCP); the interplay between chemical hazards and social determinants. Efforts towards the comprehensive knowledge and management of key factors of sustainable food safety appear critical to the effectiveness of the overall sustainability policies.

  11. Outbreak of Salmonella Goldcoast infections linked to consumption of fermented sausage, Germany 2001.

    PubMed Central

    Bremer, V.; Leitmeyer, K.; Jensen, E.; Metzel, U.; Meczulat, H.; Weise, E.; Werber, D.; Tschaepe, H.; Kreienbrock, L.; Glaser, S.; Ammon, A.

    2004-01-01

    Salmonella Goldcoast (SGC), an uncommon serotype in Germany, was identified in 25 isolates between 1 April and 7 May 2001. To determine the cause of the outbreak, we conducted a matched case-control study including 24 cases and 51 controls. In a multivariable regression model, only consumption of a raw fermented sausage manufactured by a local company remained significant (adjusted odds ratio 20.0, 95 % confidence interval 2.7-302.5). SGC isolated from case-patients shared an indistinguishable pulsed-field gel electrophoresis pattern. A part of the produced raw fermented sausage was sold after only 4 days of fermentation. Samples from the premises and products of the company were negative for SGC. However, short-time raw fermented sausage is more likely to contain pathogens. Irradiation of raw ingredients is not accepted by German consumers, thus strict adherence to good manufacturing practices, the use of HACCP programmes as well as on-farm programmes remain crucial to reduce Salmonella. PMID:15473151

  12. Outbreak of Salmonella Goldcoast infections linked to consumption of fermented sausage, Germany 2001.

    PubMed

    Bremer, V; Leitmeyer, K; Jensen, E; Metzel, U; Meczulat, H; Weise, E; Werber, D; Tschaepe, H; Kreienbrock, L; Glaser, S; Ammon, A

    2004-10-01

    Salmonella Goldcoast (SGC), an uncommon serotype in Germany, was identified in 25 isolates between 1 April and 7 May 2001. To determine the cause of the outbreak, we conducted a matched case-control study including 24 cases and 51 controls. In a multivariable regression model, only consumption of a raw fermented sausage manufactured by a local company remained significant (adjusted odds ratio 20.0, 95 % confidence interval 2.7-302.5). SGC isolated from case-patients shared an indistinguishable pulsed-field gel electrophoresis pattern. A part of the produced raw fermented sausage was sold after only 4 days of fermentation. Samples from the premises and products of the company were negative for SGC. However, short-time raw fermented sausage is more likely to contain pathogens. Irradiation of raw ingredients is not accepted by German consumers, thus strict adherence to good manufacturing practices, the use of HACCP programmes as well as on-farm programmes remain crucial to reduce Salmonella.

  13. WHO Expert Committee on Specifications for Pharmaceutical Preparations.

    PubMed

    2003-01-01

    This report presents the recommendations of an international group of experts convened by the World Health Organization to consider matters concerning the quality assurance of pharmaceuticals and specifications for drug substances and dosage forms. Of particular relevance to drug regulatory authorities and pharmaceutical manufacturers, the report discusses activities related to the development of The International Pharmacopoeia and basic tests for pharmaceutical substances and dosage forms, as well as quality control of reference materials, good manufacturing practices (GMP), stability studies, inspection, hazard analysis, procurement, storage and other aspects of quality assurance of pharmaceuticals, and regulatory issues. The report is complemented by a number of annexes, including recommendations on the risk of transmitting animal spongiform encephalopathy agents via medicinal products, guidelines on GMP for pharmaceutical products, a model certificate for GMP and guidance on a GMP inspection report. The final annexes provide guidance on the application of Hazard Analysis and Critical Control Point (HACCP) method to pharmaceuticals, good storage practices and a procedure for assessing acceptability of pharmaceutical products for purchase by United Nations agencies.

  14. Information systems in food safety management.

    PubMed

    McMeekin, T A; Baranyi, J; Bowman, J; Dalgaard, P; Kirk, M; Ross, T; Schmid, S; Zwietering, M H

    2006-12-01

    Information systems are concerned with data capture, storage, analysis and retrieval. In the context of food safety management they are vital to assist decision making in a short time frame, potentially allowing decisions to be made and practices to be actioned in real time. Databases with information on microorganisms pertinent to the identification of foodborne pathogens, response of microbial populations to the environment and characteristics of foods and processing conditions are the cornerstone of food safety management systems. Such databases find application in: Identifying pathogens in food at the genus or species level using applied systematics in automated ways. Identifying pathogens below the species level by molecular subtyping, an approach successfully applied in epidemiological investigations of foodborne disease and the basis for national surveillance programs. Predictive modelling software, such as the Pathogen Modeling Program and Growth Predictor (that took over the main functions of Food Micromodel) the raw data of which were combined as the genesis of an international web based searchable database (ComBase). Expert systems combining databases on microbial characteristics, food composition and processing information with the resulting "pattern match" indicating problems that may arise from changes in product formulation or processing conditions. Computer software packages to aid the practical application of HACCP and risk assessment and decision trees to bring logical sequences to establishing and modifying food safety management practices. In addition there are many other uses of information systems that benefit food safety more globally, including: Rapid dissemination of information on foodborne disease outbreaks via websites or list servers carrying commentary from many sources, including the press and interest groups, on the reasons for and consequences of foodborne disease incidents. Active surveillance networks allowing rapid dissemination of molecular subtyping information between public health agencies to detect foodborne outbreaks and limit the spread of human disease. Traceability of individual animals or crops from (or before) conception or germination to the consumer as an integral part of food supply chain management. Provision of high quality, online educational packages to food industry personnel otherwise precluded from access to such courses.

  15. Guidance documents: Continued support to improve operations of fish hatcheries and field sites to reduce the impact or prevent establishment of New Zealand Mudsnails and other invasive mollusks

    USGS Publications Warehouse

    Moffitt, Christine M.

    2017-01-01

    This project tested and revised a risk assessment/management tool authored by Moffitt and Stockton designed to provide hatchery biologists and others a structure to measure risk and provide tools to control, prevent or eliminate invasive New Zealand mudsnails (NZMS) and other invasive mollusks in fish hatcheries and hatchery operations. The document has two parts: the risk assessment tool, and an appendix that summarizes options for control or management.The framework of the guidance document for risk assessment/hatchery tool combines approaches used by the Hazard Analysis and Critical Control Points (HACCP) process with those developed by the Commission for Environmental Cooperation (CEC), of Canada, Mexico, and the United States, in the Tri-National Risk Assessment Guidelines for Aquatic Alien Invasive Species. The framework approach for this attached first document assesses risk potential with two activities: probability of infestation and consequences of infestation. Each activity is treated equally to determine the risk potential. These two activities are divided into seven basic elements that utilize scientific, technical, and other relevant information in the process of the risk assessment. To determine the probability of infestation four steps are used that have scores reported or determined and averaged. This assessment follows a familiar HACCP process to assess pathways of entry, entry potential, colonization potential, spread potential. The economic, environmental and social consequences are considered as economic impact, environmental impact, and social and cultural influences.To test this document, the Principal Investigator worked to identify interested hatchery managers through contacts at regional aquaculture meetings, fish health meetings, and through the network of invasive species managers and scientists participating in the Western Regional Panel on Aquatic Nuisance Species and the 100th Meridian Initiative's Columbia River Basin Team, and the Western New Zealand Mudsnail Conference in Seattle. Targeted hatchery workshops were conducted with staff at Dworshak National Fish Hatchery Complex (ID), Similkameen Pond, Oroville WA, and Ringold Springs State Hatchery (WA).As a result of communications with hatchery staff, invasive species managers, and on site assessments of hatchery facilities, the document was modified and enhanced. Additional resources were added to keep it up to date. The result is a more simplified tool that can lead hatchery or management personnel through the process of risk assessment and provide an introduction to the risk management and communication process.In addition to the typical HACCP processes, this tool adds steps to rate and consider uncertainty and the weight of evidence regarding options and monitoring results . Uncertainty of outcome exists in most tools that can be used to control or prevent NZMS or other invasive mollusks from infesting an area. In additional this document emphasizes that specific control tools and plans must be tailored to each specific setting to consider the economic, environmental and social influences. From the testing and evaluation process, there was a strong recognition that a number of control and prevention tools previously suggested and reported in the literature from laboratory and small scale trials may not be compatible with regional and national regulations, economic constraints, social or cultural constraints, engineering or water chemistry characteristics of each facility.The options for control are summarized in the second document, Review of Control Measures for Hatcheries Infested with NZMS (Appendix A) that provides sources for additional resources and specific tools, and guidance regarding the feasibility and success of each approach. This tool also emphasizes that management plans need to be adaptive and incorporate oversight from professionals familiar with measuring risks of fish diseases, and treatments (e.g. the fish health practitioners and water quality and effluent management teams). Finally, with such a team, the adaptive management approach must be ongoing, and become a regular component of hatchery operations.Although it was the intent that this two part document would be included as part of the revised National Management and Control Plan for the NZMS proposed by the U.S. Fish and Wildlife Service (USFWS) and others, it is provided as a stand-alone document.

  16. Analysis of Salmonella control performance in U.S. young chicken slaughter and pork slaughter establishments.

    PubMed

    Muth, Mary K; Fahimi, Mansour; Karns, Shawn A

    2009-01-01

    In the 1996 U.S. Food Safety and Inspection Service's (FSIS) "Pathogen Reduction; Hazard Analysis and Critical Control Point (PR/HACCP) Systems, Final Rule," Salmonella was selected for microbiological testing and monitoring. Using data from an FSIS-sponsored survey of meat and poultry slaughter establishments, inspection results, and other establishment characteristics, potential variables affecting pathogen control, as measured by Salmonella test results, were investigated. The analysis data sets included 153 federally inspected young chicken slaughter establishments, of which 111 exceeded half the Salmonella performance standard at least once from 2003 through 2005, and 121 federally inspected pork slaughter establishments, of which 28 exceeded half the Salmonella performance standard. Logistic regression results for young chicken slaughter establishments indicate they were more likely to exceed half the standard if they had higher inspection noncompliance rates (P = 0.10) and older production space (P = 0.10), and were less likely to exceed it if they used a higher percentage of raw poultry inputs purchased from outside sources (P = 0.10). Results for pork slaughter establishments indicate they were more likely to exceed half the standard if they had a higher rate of voluntary microbiological testing (P = 0.08), and were less likely to exceed it if they were larger (P = 0.08) and used a higher percentage of raw pork inputs purchased from outside sources (P = 0.02). In general, indicators of plant characteristics, food safety practices, and management philosophy are associated with different levels of pathogen control performance that vary by species slaughtered.

  17. [Improving the feed conversion rate in the pig fattening industry by optimising hygienic management].

    PubMed

    Riedl, Antonia M; Völkel, Inger; Schlindwein, Bernhard; Czerny, Claus-Peter

    2013-01-01

    Considering continuously increasing forage costs, the feed conversion rate has a major impact on the economic efficiency in hog fattening. The influence of hygienic management strategies on animal health and feed efficiency was evaluated by an online-study comprising animal health management data of 202 German pig fatteners. Data analysis included a simple comparison of averages, a linear regression analysis, and a cluster analysis. Due to geographical distribution and size of premises, the random sample was not representative but yielded in significant results. The total impact of hygienic management on feed conversion was calculated to be 23.9 %. Professional performance of rodent control (beta = 0.357; p < or = 0.001), efficient insect larvae control (beta = 0.276; p = 0.008), requiring visitors to wear protective gear (beta = 0.261; p = 0.009), and immediately performed cleaning and disinfection of emptied pens (beta = 0.247; p = 0.017) were top-ranking variables. Furthermore, a significantly better fed efficiency was observed in companies reporting stables in a good state of repair or performing further preventive strategies to control animal health on herd-level (storage of fodder retain samples, health screening based on blood and faecal samples, cross-section to verify unclear death cases). For pig fatteners the benefit resulting from improved feed conversion ranged from Euro 1.15 to and Euro 2.53 per pig. Likewise optimized growth performance as a result of improved hygienic management could partly compensate increasing feed costs. The results of this online-study reveal the need to establish reliable HACCP systems on farm level.

  18. An outbreak of Vero cytotoxin producing Escherichia coli O157 infection associated with takeaway sandwiches.

    PubMed

    McDonnell, R J; Rampling, A; Crook, S; Cockcroft, P M; Wilshaw, G A; Cheasty, T; Stuart, J

    1997-12-12

    An outbreak of food poisoning due to Escherichia coli O157 phage type 2 Vero cytotoxin 2 affected 26 people in southern counties of England in May and June 1995. The organism was isolated from faecal specimens from 23 patients, 16 of whom lived in Dorset and seven in Hampshire. Isolates were indistinguishable by phage typing, Vero cytotoxin gene typing, restriction fragment length polymorphism, and pulsed field gel electrophoresis. Three associated cases, linked epidemiologically to the outbreak, were confirmed serologically by detection of antibodies to E. coli O157 lipopolysaccharide. Twenty-two of the 26 patients were adults: four were admitted to hospital with haemorrhagic colitis. Four cases were children: two were admitted to hospital with haemolytic uraemic syndrome (HUS). There were no deaths. Although E. coli O157 was not isolated from any food samples, illness was associated with having eaten cold meats in sandwiches bought from two sandwich producers, in Weymouth and in Portsmouth. Both shops were supplied by the same wholesaler, who kept no records and obtained cooked meats from several sources in packs that did not carry adequate identification marks. It was, therefore, impossible to trace back to the original producer or to investigate further to determine the origin of contamination with E. coli O157. To protect the public health it is essential that all wholesale packs of ready-to-eat food carry date codes and the producer's identification mark. Detailed record keeping should be part of hazard analysis critical control point (HACCP) systems and should be maintained throughout the chain of distribution from the producer to retail outlets.

  19. Hygienic quality of traditional processing and stability of tomato (Lycopersicon esculentum) puree in Togo.

    PubMed

    Ameyapoh, Yaovi; de Souza, Comlan; Traore, Alfred S

    2008-09-01

    Microbiological and physicochemical qualities of a tomato (Lycopersicon esculentum) puree production line (ripe tomato, washing, cutting, pounding, bleaching, straining, bottling and pasteurization) and its preservation in Togo, West Africa, were studied using the HACCP method. Samples generated during the steps described previously were analyzed by determining sensory, chemical and microbiological characteristics. Samples were analyzed using MPN for coliform populations and plate count methodology for other bacteria. The microorganisms involved in spoilage of the opened products were moulds of genera Penicillium, Aspergillus, Fusarium, Geotrichum, Mucor and gram-positive Bacillus bacteria. The preserved tomato puree exhibited a pH value of 4.3, 90% water content, 0.98 water activity (aw) and an average ascorbic acid level of 27.3mg/100g. Results showed that the critical control point (CCP) of this tomato puree processing line is the pasteurization stage. The analysis of selected microbiological and physicochemical parameters during the preservation of bottled tomato puree indicated that this product was stable over 22 months at 29 degrees C. But the stability of the opened product stored at 29 degrees C did not exceed two months.

  20. Operating boundaries of full-scale advanced water reuse treatment plants: many lessons learned from pilot plant experience.

    PubMed

    Bele, C; Kumar, Y; Walker, T; Poussade, Y; Zavlanos, V

    2010-01-01

    Three Advanced Water Treatment Plants (AWTP) have recently been built in South East Queensland as part of the Western Corridor Recycled Water Project (WCRWP) producing Purified Recycled Water from secondary treated waste water for the purpose of indirect potable reuse. At Luggage Point, a demonstration plant was primarily operated by the design team for design verification. The investigation program was then extended so that the operating team could investigate possible process optimisation, and operation flexibility. Extending the demonstration plant investigation program enabled monitoring of the long term performance of the microfiltration and reverse osmosis membranes, which did not appear to foul even after more than a year of operation. The investigation primarily identified several ways to optimise the process. It highlighted areas of risk for treated water quality, such as total nitrogen. Ample and rapid swings of salinity from 850 to 3,000 mg/l-TDS were predicted to affect the RO process day-to-day operation and monitoring. Most of the setpoints used for monitoring under HACCP were determined during the pilot plant trials.

  1. Phytosanitary irradiation - Development and application

    NASA Astrophysics Data System (ADS)

    Hallman, Guy J.; Loaharanu, Paisan

    2016-12-01

    Phytosanitary irradiation, the use of ionizing radiation to disinfest traded agricultural commodities of regulated pests, is a growing use of food irradiation that has great continued potential for increase in commercial application. In 2015 approximately 25,000 t of fresh fruits and vegetables were irradiated globally for phytosanitary purposes. Phytosanitary irradiation has resulted in a paradigm shift in phytosanitation in that the final burden of proof of efficacy of the treatment has shifted from no live pests upon inspection at a port of entry (as for all previous phytosanitary treatments) to total dependence on certification that the treatment for target pests is based on adequate science and is commercially conducted and protected from post-treatment infestation. In this regard phytosanitary irradiation is managed more like a hazard analysis and critical control point (HACCP) approach more consistent with food safety than phytosanitation. Thus, phytosanitary irradiation offers a more complete and rigorous methodology for safeguarding than other phytosanitary measures. The role of different organizations in achieving commercial application of phytosanitary irradiation is discussed as well as future issues and applications, including new generic doses.

  2. Preparing for Veg-04 and Veg-05: Improving Pick-And-Eat Food Capabilities for the International Space Station

    NASA Technical Reports Server (NTRS)

    Massa, G. D.; Wheeler, R. M.; Romeyn, M. W.; Hummerick, M. E.; Spencer, L. E.; Morrow, R. C.; Mitchell, C. A.; Burgner, S.; Williams, T. J.; Young, M. H.; hide

    2017-01-01

    The capability to grow nutritious, palatable food for crew consumption during spaceflight has the potential to provide health-promoting, bioavailable nutrients, enhance the dietary experience, and reduce launch mass as we move toward longer-duration missions. Studies of edible produce during spaceflight have been limited, leaving a significant knowledge gap in the methods required to grow safe, acceptable, nutritious crops for consumption in space. Researchers from Kennedy Space Center, Johnson Space Center, Purdue University and ORBITEC have teamed up to explore the potential for plant growth and food production on the International Space Station (ISS) and future exploration missions. Ground testing of Chinese cabbage and dwarf tomato crops under different LED lighting and fertilizer conditions is being conducted to allow for a preliminary down selection of the two best lighting recipes and the best fertilizer treatment. Two trials of Chinese cabbage and one trial on dwarf tomato have been completed in on-going ground tests. Horticultural data on crop growth and productivity and chemical data on specific nutrients have been collected and are being analyzed to allow preliminary down selection. Taste test evaluations are planned on the preliminary down selection treatments to allow a final down selection for flight testing. Microbial assessment for hazard analysis critical control points (HACCP) evaluation is also underway to enable implementation of food consumption. Following down selection flight preparation will commence for testing these crops in the Veggie vegetable-production system on the ISS. A crew questionnaire has been developed to better understand the impact of crop growth in Veggie on crew behavioral health. A single Veggie plant growth chamber is currently installed on ISS, and preparations are underway to launch a second Veggie, allowing side-by-side testing under different lighting conditions. Veg-04 will be the first mission that will use this dual-Veggie capability, where the selected cultivar of Tokyo bekana Chinese cabbage will be grown under two different red-to-blue light ratios. ORBITEC has developed custom lighting software allowing independent selection of red and blue light levels. The VEG-05 experiment will test similar light treatments using Red Robin dwarf tomato. These tests offer an opportunity to develop a pick-and-eat fresh vegetable component to the ISS food system as a first step to regular supplemental food production. Our work will help define light colors, levels, and horticultural best practices to achieve high yields of safe, nutritious leafy greens and tomatoes to supplement a space diet of prepackaged food. With this work we will continue the synergistic research to help close gaps in the human research roadmap, and enable humans to venture to Mars and beyond. This research was co-funded by the Human Research Program and Space Biology (MTL1075) in the ILSRA 2015 NRA call.

  3. A simulation model for studying the role of pre-slaughter factors on the exposure of beef carcasses to human microbial hazards.

    PubMed

    Jordan, D; McEwen, S A; Lammerding, A M; McNab, W B; Wilson, J B

    1999-06-29

    A Monte Carlo simulation model was constructed for assessing the quantity of microbial hazards deposited on cattle carcasses under different pre-slaughter management regimens. The model permits comparison of industry-wide and abattoir-based mitigation strategies and is suitable for studying pathogens such as Escherichia coli O157:H7 and Salmonella spp. Simulations are based on a hierarchical model structure that mimics important aspects of the cattle population prior to slaughter. Stochastic inputs were included so that uncertainty about important input assumptions (such as prevalence of a human pathogen in the live cattle-population) would be reflected in model output. Control options were built into the model to assess the benefit of having prior knowledge of animal or herd-of-origin pathogen status (obtained from the use of a diagnostic test). Similarly, a facility was included for assessing the benefit of re-ordering the slaughter sequence based on the extent of external faecal contamination. Model outputs were designed to evaluate the performance of an abattoir in a 1-day period and included outcomes such as the proportion of carcasses contaminated with a pathogen, the daily mean and selected percentiles of pathogen counts per carcass, and the position of the first infected animal in the slaughter run. A measure of the time rate of introduction of pathogen into the abattoir was provided by assessing the median, 5th percentile, and 95th percentile cumulative pathogen counts at 10 equidistant points within the slaughter run. Outputs can be graphically displayed as frequency distributions, probability densities, cumulative distributions or x-y plots. The model shows promise as an inexpensive method for evaluating pathogen control strategies such as those forming part of a Hazard Analysis and Critical Control Point (HACCP) system.

  4. Providers' perceptions of the implementation of a performance measurement system for substance abuse treatment: A process evaluation of the Service Quality Measures initiative.

    PubMed

    Myers, Bronwyn; Williams, Petal Petersen; Johnson, Kim; Govender, Rajen; Manderscheid, Ron; Koch, J Randy

    2016-02-22

    In South Africa, concerns exist about the quality of substance abuse treatment. We developed a performance measurement system, known as the Service Quality Measures (SQM) initiative, to monitor the quality of treatment and assess efforts to improve quality of care. In 2014, the SQM system was implemented at six treatment sites to evaluate how implementation protocols could be improved in preparation for wider roll-out. To describe providers' perceptions of the feasibility and acceptability of implementing the SQM system, including barriers to and facilitators of implementation. We conducted 15 in-depth interviews (IDIs) with treatment providers from six treatment sites (two sites in KwaZulu-Natal and four in the Western Cape). Providers were asked about their experiences in implementing the system, the perceived feasibility of the system, and barriers to implementation. All IDIs were audio-recorded and transcribed verbatim. A framework approach was used to analyse the data. Providers reported that the SQM system was feasible to implement and acceptable to patients and providers. Issues identified through the IDIs included a perceived lack of clarity about sequencing of key elements in the implementation of the SQM system, questions on integration of the system into clinical care pathways, difficulties in tracking patients through the system, and concerns about maximising patient participation in the process. Findings suggest that the SQM system is feasible to implement and acceptable to providers, but that some refinements to the implementation protocols are needed to maximise patient participation and the likelihood of sustained implementation.

  5. Risk assessment for enterprise resource planning (ERP) system implementations: a fault tree analysis approach

    NASA Astrophysics Data System (ADS)

    Zeng, Yajun; Skibniewski, Miroslaw J.

    2013-08-01

    Enterprise resource planning (ERP) system implementations are often characterised with large capital outlay, long implementation duration, and high risk of failure. In order to avoid ERP implementation failure and realise the benefits of the system, sound risk management is the key. This paper proposes a probabilistic risk assessment approach for ERP system implementation projects based on fault tree analysis, which models the relationship between ERP system components and specific risk factors. Unlike traditional risk management approaches that have been mostly focused on meeting project budget and schedule objectives, the proposed approach intends to address the risks that may cause ERP system usage failure. The approach can be used to identify the root causes of ERP system implementation usage failure and quantify the impact of critical component failures or critical risk events in the implementation process.

  6. Design and Implementation of the PMS Module for ’Argos’

    DTIC Science & Technology

    1989-12-01

    designing , and implementing a fully workable Planned Maintenance System (PMS). This implementation demonstrates both the capabilities and benefits such a...analyzing, designing , and implementing a fully workable Planned Maintenance System (PMS). This implementation demonstrates both the capabilities and... design and implementation. PMS is the system developed by the navy to provide each ship, department, and supervisor with the tools needed to plan

  7. Agency responses to a system-driven implementation of multiple evidence-based practices in children's mental health services.

    PubMed

    Regan, Jennifer; Lau, Anna S; Barnett, Miya; Stadnick, Nicole; Hamilton, Alison; Pesanti, Keri; Bando, Lillian; Brookman-Frazee, Lauren

    2017-09-19

    Large mental health systems are increasingly using fiscal policies to encourage the implementation of multiple evidence-based practices (EBPs). Although many implementation strategies have been identified, little is known about the types and impacts of strategies that are used by organizations within implementation as usual. This study examined organizational-level responses to a fiscally-driven, rapid, and large scale EBP implementation in children's mental health within the Los Angeles County Department of Mental Health. Qualitative methods using the principles of grounded theory were used to characterize the responses of 83 community-based agencies to the implementation effort using documentation from site visits conducted 2 years post reform. Findings indicated that agencies perceived the rapid system-driven implementation to have both positive and negative organizational impacts. Identified challenges were primarily related to system implementation requirements rather than to characteristics of specific EBPs. Agencies employed a variety of implementation strategies in response to the system-driven implementation, with agency size associated with implementation strategies used. Moderate- and large-sized agencies were more likely than small agencies to have employed systematic strategies at multiple levels (i.e., organization, therapist, client) to support implementation. These findings are among the first to characterize organizational variability in response to system-driven implementation and suggest ways that implementation interventions might be tailored by organizational characteristics.

  8. Cadmium and lead residue control in a hazard analysis and critical control point (HACCP) environment.

    PubMed

    Pagan-Rodríguez, Doritza; O'Keefe, Margaret; Deyrup, Cindy; Zervos, Penny; Walker, Harry; Thaler, Alice

    2007-02-21

    In 2003-2004, the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) conducted an exploratory assessment to determine the occurrence and levels of cadmium and lead in randomly collected samples of kidney, liver, and muscle tissues of mature chickens, boars/stags, dairy cows, and heifers. The data generated in the study were qualitatively compared to data that FSIS gathered in a 1985-1986 study in order to identify trends in the levels of cadmium and lead in meat and poultry products. The exploratory assessment was necessary to verify that Hazard Analysis and Critical Control Point plans and efforts to control exposure to these heavy metals are effective and result in products that meet U.S. export requirements. A comparison of data from the two FSIS studies suggests that the incidence and levels of cadmium and lead in different slaughter classes have remained stable since the first study was conducted in 1985-1986. This study was conducted to fulfill FSIS mandate to ensure that meat, poultry, and egg products entering commerce in the United States are free of adulterants, including elevated levels of environmental contaminants such as cadmium and lead.

  9. Methods for Recovering Microorganisms from Solid Surfaces Used in the Food Industry: A Review of the Literature

    PubMed Central

    Ismaïl, Rached; Aviat, Florence; Michel, Valérie; Le Bayon, Isabelle; Gay-Perret, Perrine; Kutnik, Magdalena; Fédérighi, Michel

    2013-01-01

    Various types of surfaces are used today in the food industry, such as plastic, stainless steel, glass, and wood. These surfaces are subject to contamination by microorganisms responsible for the cross-contamination of food by contact with working surfaces. The HACCP-based processes are now widely used for the control of microbial hazards to prevent food safety issues. This preventive approach has resulted in the use of microbiological analyses of surfaces as one of the tools to control the hygiene of products. A method of recovering microorganisms from different solid surfaces is necessary as a means of health prevention. No regulation exists for surface microbial contamination, but food companies tend to establish technical specifications to add value to their products and limit contamination risks. The aim of this review is to present the most frequently used methods: swabbing, friction or scrubbing, printing, rinsing or immersion, sonication and scraping or grinding and describe their advantages and drawbacks. The choice of the recovery method has to be suitable for the type and size of the surface tested for microbiological analysis. Today, quick and cheap methods have to be standardized and especially easy to perform in the field. PMID:24240728

  10. Methods for recovering microorganisms from solid surfaces used in the food industry: a review of the literature.

    PubMed

    Ismaïl, Rached; Aviat, Florence; Michel, Valérie; Le Bayon, Isabelle; Gay-Perret, Perrine; Kutnik, Magdalena; Fédérighi, Michel

    2013-11-14

    Various types of surfaces are used today in the food industry, such as plastic, stainless steel, glass, and wood. These surfaces are subject to contamination by microorganisms responsible for the cross-contamination of food by contact with working surfaces. The HACCP-based processes are now widely used for the control of microbial hazards to prevent food safety issues. This preventive approach has resulted in the use of microbiological analyses of surfaces as one of the tools to control the hygiene of products. A method of recovering microorganisms from different solid surfaces is necessary as a means of health prevention. No regulation exists for surface microbial contamination, but food companies tend to establish technical specifications to add value to their products and limit contamination risks. The aim of this review is to present the most frequently used methods: swabbing, friction or scrubbing, printing, rinsing or immersion, sonication and scraping or grinding and describe their advantages and drawbacks. The choice of the recovery method has to be suitable for the type and size of the surface tested for microbiological analysis. Today, quick and cheap methods have to be standardized and especially easy to perform in the field.

  11. Hygiene auditing in mass catering: a 4-year study in a university canteen.

    PubMed

    Osimani, A; Milanović, V; Aquilanti, L; Polverigiani, S; Garofalo, C; Clementi, F

    2018-06-01

    The outcomes of hygiene audits carried out two times per year were used to determine the correct execution of the procedures foreseen by the Hazard Analysis and Critical Control Points (HACCP) plan over 4 years (2013-2016) in a university canteen producing about 1200 meals a day. Critical analysis of hygiene audits. Hygiene audits were carried out on the basis of a checklist divided into seven main items and subitems that covered all the production areas of the canteen. For each audit subitem, total percentage of inadequacy was calculated as the total number of negative answers (N) divided by the total number of answers (n = 8) collected in the period 2013-2016. The results showed a discontinuous trend among years. In more detail, the highest percentage of inadequacy was seen for food maintaining temperatures, thus highlighting management issues mainly related to time taken for food preparation. A relatively high level of inadequacy was also recorded for staff clothing and hygiene. The critical analysis of data emerged from the audits was useful to obtain an overview of improvements and emerging criticalities. Copyright © 2018 The Royal Society for Public Health. Published by Elsevier Ltd. All rights reserved.

  12. 40 CFR 35.929-3 - Implementation of the user charge system.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 1 2014-07-01 2014-07-01 false Implementation of the user charge... Water Act § 35.929-3 Implementation of the user charge system. (a) When a grantee's user charge system is approved, implementation of the approved system shall become a condition of the grant. (b) The...

  13. 40 CFR 35.929-3 - Implementation of the user charge system.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 1 2011-07-01 2011-07-01 false Implementation of the user charge... Water Act § 35.929-3 Implementation of the user charge system. (a) When a grantee's user charge system is approved, implementation of the approved system shall become a condition of the grant. (b) The...

  14. 40 CFR 35.929-3 - Implementation of the user charge system.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 1 2013-07-01 2013-07-01 false Implementation of the user charge... Water Act § 35.929-3 Implementation of the user charge system. (a) When a grantee's user charge system is approved, implementation of the approved system shall become a condition of the grant. (b) The...

  15. 40 CFR 35.929-3 - Implementation of the user charge system.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 1 2010-07-01 2010-07-01 false Implementation of the user charge... Water Act § 35.929-3 Implementation of the user charge system. (a) When a grantee's user charge system is approved, implementation of the approved system shall become a condition of the grant. (b) The...

  16. 40 CFR 35.928-3 - Implementation of the industrial cost recovery system.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 1 2010-07-01 2010-07-01 false Implementation of the industrial cost...-Clean Water Act § 35.928-3 Implementation of the industrial cost recovery system. (a) When a grantee's industrial cost recovery system is approved, implementation of the approved system shall become a condition...

  17. Investigating and Learning Lessons from Early Experiences of Implementing ePrescribing Systems into NHS Hospitals: A Questionnaire Study

    PubMed Central

    Cresswell, Kathrin; Coleman, Jamie; Slee, Ann; Williams, Robin; Sheikh, Aziz

    2013-01-01

    Background ePrescribing systems have significant potential to improve the safety and efficiency of healthcare, but they need to be carefully selected and implemented to maximise benefits. Implementations in English hospitals are in the early stages and there is a lack of standards guiding the procurement, functional specifications, and expected benefits. We sought to provide an updated overview of the current picture in relation to implementation of ePrescribing systems, explore existing strategies, and identify early lessons learned. Methods A descriptive questionnaire-based study, which included closed and free text questions and involved both quantitative and qualitative analysis of the data generated. Results We obtained responses from 85 of 108 NHS staff (78.7% response rate). At least 6% (n = 10) of the 168 English NHS Trusts have already implemented ePrescribing systems, 2% (n = 4) have no plans of implementing, and 34% (n = 55) are planning to implement with intended rapid implementation timelines driven by high expectations surrounding improved safety and efficiency of care. The majority are unclear as to which system to choose, but integration with existing systems and sophisticated decision support functionality are important decisive factors. Participants highlighted the need for increased guidance in relation to implementation strategy, system choice and standards, as well as the need for top-level management support to adequately resource the project. Although some early benefits were reported by hospitals that had already implemented, the hoped for benefits relating to improved efficiency and cost-savings remain elusive due to a lack of system maturity. Conclusions Whilst few have begun implementation, there is considerable interest in ePrescribing systems with ambitious timelines amongst those hospitals that are planning implementations. In order to ensure maximum chances of realising benefits, there is a need for increased guidance in relation to implementation strategy, system choice and standards, as well as increased financial resources to fund local activities. PMID:23335961

  18. Facilitating Ambulatory Electronic Health Record System Implementation: Evidence from a Qualitative Study

    PubMed Central

    Hefner, Jennifer; Robbins, Julie; Huerta, Timothy R.

    2013-01-01

    Background. Ambulatory care practices have increasing interest in leveraging the capabilities of electronic health record (EHR) systems, but little information is available documenting how organizations have successfully implemented these systems. Objective. To characterize elements of successful electronic health record (EHR) system implementation and to synthesize the key informants' perspectives about successful implementation practices. Methods. Key informant interviews and focus groups were conducted with a purposive sample of individuals from US healthcare organizations identified for their success with ambulatory EHR implementation. Rigorous qualitative data analyses used both deductive and inductive methods. Results. Participants identified personal and system-related barriers, at both the individual and organization levels, including poor computer skills, productivity losses, resistance to change, and EHR system failure. Implementation success was reportedly facilitated by careful planning and consistent communication throughout distinct stages of the implementation process. A significant element of successful implementation was an emphasis on optimization, both during “go-live” and, subsequently, when users had more experience with the system. Conclusion. Successful EHR implementation requires both detailed planning and clear mechanisms to deal with unforeseen or unintended consequences. Focusing on user buy-in early and including plans for optimization can facilitate greater success. PMID:24228257

  19. Mixed methods for implementation research: application to evidence-based practice implementation and staff turnover in community-based organizations providing child welfare services.

    PubMed

    Aarons, Gregory A; Fettes, Danielle L; Sommerfeld, David H; Palinkas, Lawrence A

    2012-02-01

    Many public sector service systems and provider organizations are in some phase of learning about or implementing evidence-based interventions. Child welfare service systems represent a context where implementation spans system, management, and organizational concerns. Research utilizing mixed methods that combine qualitative and quantitative design, data collection, and analytic approaches are particularly well suited to understanding both the process and outcomes of dissemination and implementation efforts in child welfare systems. This article describes the process of using mixed methods in implementation research and provides an applied example of an examination of factors impacting staff retention during an evidence-based intervention implementation in a statewide child welfare system. The authors integrate qualitative data with previously published quantitative analyses of job autonomy and staff turnover during this statewide implementation project in order to illustrate the utility of mixed method approaches in providing a more comprehensive understanding of opportunities and challenges in implementation research.

  20. Mixed Methods for Implementation Research: Application to Evidence-Based Practice Implementation and Staff Turnover in Community Based Organizations Providing Child Welfare Services

    PubMed Central

    Aarons, Gregory A.; Fettes, Danielle L.; Sommerfeld, David H.; Palinkas, Lawrence

    2013-01-01

    Many public sector services systems and provider organizations are in some phase of learning about or implementing evidence-based interventions. Child welfare service systems represent a context where implementation spans system, management, and organizational concerns. Research utilizing mixed methods that combine qualitative and quantitative design, data collection, and analytic approaches are particularly well-suited to understanding both the process and outcomes of dissemination and implementation efforts in child welfare systems. This paper describes the process of using mixed methods in implementation research and provides an applied example of an examination of factors impacting staff retention during an evidence-based intervention implementation in a statewide child welfare system. We integrate qualitative data with previously published quantitative analyses of job autonomy and staff turnover during this statewide implementation project in order to illustrate the utility of mixed method approaches in providing a more comprehensive understanding of opportunities and challenges in implementation research. PMID:22146861

  1. Framework for Evaluating Educational Systemic Initiatives.

    ERIC Educational Resources Information Center

    Ikegulu, T. Nelson

    This paper describes the implementation of the Holistic Systemic Evaluation (HSE), a component of an Education Systemic Initiative's strategic management. The HSE provides general guidance for the implementation and continual improvement of an Education Systemic Initiative Reform (ESIR). The implementation of the education system initiative plan:…

  2. Integrating evidence-based practices for increasing cancer screenings in safety net health systems: a multiple case study using the Consolidated Framework for Implementation Research.

    PubMed

    Liang, Shuting; Kegler, Michelle C; Cotter, Megan; Emily, Phillips; Beasley, Derrick; Hermstad, April; Morton, Rentonia; Martinez, Jeremy; Riehman, Kara

    2016-08-02

    Implementing evidence-based practices (EBPs) to increase cancer screenings in safety net primary care systems has great potential for reducing cancer disparities. Yet there is a gap in understanding the factors and mechanisms that influence EBP implementation within these high-priority systems. Guided by the Consolidated Framework for Implementation Research (CFIR), our study aims to fill this gap with a multiple case study of health care safety net systems that were funded by an American Cancer Society (ACS) grants program to increase breast and colorectal cancer screening rates. The initiative funded 68 safety net systems to increase cancer screening through implementation of evidence-based provider and client-oriented strategies. Data are from a mixed-methods evaluation with nine purposively selected safety net systems. Fifty-two interviews were conducted with project leaders, implementers, and ACS staff. Funded safety net systems were categorized into high-, medium-, and low-performing cases based on the level of EBP implementation. Within- and cross-case analyses were performed to identify CFIR constructs that influenced level of EBP implementation. Of 39 CFIR constructs examined, six distinguished levels of implementation. Two constructs were from the intervention characteristics domain: adaptability and trialability. Three were from the inner setting domain: leadership engagement, tension for change, and access to information and knowledge. Engaging formally appointed internal implementation leaders, from the process domain, also distinguished level of implementation. No constructs from the outer setting or individual characteristics domain differentiated systems by level of implementation. Our study identified a number of influential CFIR constructs and illustrated how they impacted EBP implementation across a variety of safety net systems. Findings may inform future dissemination efforts of EBPs for increasing cancer screening in similar settings. Moreover, our analytic approach is similar to previous case studies using CFIR and hence could facilitate comparisons across studies.

  3. Software architecture for intelligent image processing using Prolog

    NASA Astrophysics Data System (ADS)

    Jones, Andrew C.; Batchelor, Bruce G.

    1994-10-01

    We describe a prototype system for interactive image processing using Prolog, implemented by the first author on an Apple Macintosh computer. This system is inspired by Prolog+, but differs from it in two particularly important respects. The first is that whereas Prolog+ assumes the availability of dedicated image processing hardware, with which the Prolog system communicates, our present system implements image processing functions in software using the C programming language. The second difference is that although our present system supports Prolog+ commands, these are implemented in terms of lower-level Prolog predicates which provide a more flexible approach to image manipulation. We discuss the impact of the Apple Macintosh operating system upon the implementation of the image-processing functions, and the interface between these functions and the Prolog system. We also explain how the Prolog+ commands have been implemented. The system described in this paper is a fairly early prototype, and we outline how we intend to develop the system, a task which is expedited by the extensible architecture we have implemented.

  4. Strengthening the regulatory system through the implementation and use of a quality management system.

    PubMed

    Eisner, Reinhold; Patel, Rakeshkumar

    2017-04-20

    Quality management systems (QMS), based on ISO 9001 requirements, are applicable to government service organizations such as Health Canada's Biologics and Genetic Therapies Directorate (BGTD). This communication presents the process that the BGTD followed since the early 2000s to implement a quality management system and describes how the regulatory system was improved as a result of this project. BGTD undertook the implementation of a quality management system based on ISO 9001 and containing aspects of ISO 17025 with the goal of strengthening the regulatory system through improvements in the people, processes, and services of the organization. We discuss the strategy used by BGTD to implement the QMS and the benefits that were realized from the various stages of implementation. The eight quality principals upon which the QMS standards of the ISO 9000 series are based were used by senior management as a framework to guide QMS implementation.

  5. System Issues Related to Implementing on the Internet

    NASA Technical Reports Server (NTRS)

    Mackey, William; Bagg, Thomas C., III

    1999-01-01

    Implementing capabilities on the World Wide Web should never be taken lightly. A good systems engineer is able to examine such implementations from all points of view, including political, legal, security, access, technical deployment, and quality. The evacuation discussed in this paper was conducted to ensure that the National Aeronautics and Space Administration (NASA) was proceeding in a correct direction by implementing RECALL a Lessons Learned System on the Web and, subsequently, did so successfully. The systems approach extended well beyond technical implementation to several issue that are not often addressed by an implementation team. The resulting evaluation increased the team's sensitivity to such issues and, in fact, the authors believe that the evaluation provided as much benefit as the system itself.

  6. Participatory System Dynamics Modeling: Increasing Stakeholder Engagement and Precision to Improve Implementation Planning in Systems.

    PubMed

    Zimmerman, Lindsey; Lounsbury, David W; Rosen, Craig S; Kimerling, Rachel; Trafton, Jodie A; Lindley, Steven E

    2016-11-01

    Implementation planning typically incorporates stakeholder input. Quality improvement efforts provide data-based feedback regarding progress. Participatory system dynamics modeling (PSD) triangulates stakeholder expertise, data and simulation of implementation plans prior to attempting change. Frontline staff in one VA outpatient mental health system used PSD to examine policy and procedural "mechanisms" they believe underlie local capacity to implement evidence-based psychotherapies (EBPs) for PTSD and depression. We piloted the PSD process, simulating implementation plans to improve EBP reach. Findings indicate PSD is a feasible, useful strategy for building stakeholder consensus, and may save time and effort as compared to trial-and-error EBP implementation planning.

  7. Implementation of Local Wellness Policies in Schools: Role of School Systems, School Health Councils, and Health Disparities

    ERIC Educational Resources Information Center

    Hager, Erin R.; Rubio, Diana S.; Eidel, G. Stewart; Penniston, Erin S.; Lopes, Megan; Saksvig, Brit I.; Fox, Renee E.; Black, Maureen M.

    2016-01-01

    Background: Written local wellness policies (LWPs) are mandated in school systems to enhance opportunities for healthy eating/activity. LWP effectiveness relies on school-level implementation. We examined factors associated with school-level LWP implementation. Hypothesized associations included system support for school-level implementation and…

  8. Telephone system operations evaluation : before AOS implementation

    DOT National Transportation Integrated Search

    1999-01-01

    This study provides a detailed baseline analysis of telephone system performance before AOS : implementation. By the time of the preparation of this report, the phone system component of : AOS had not been implemented.

  9. Flight elements: Fault detection and fault management

    NASA Technical Reports Server (NTRS)

    Lum, H.; Patterson-Hine, A.; Edge, J. T.; Lawler, D.

    1990-01-01

    Fault management for an intelligent computational system must be developed using a top down integrated engineering approach. An approach proposed includes integrating the overall environment involving sensors and their associated data; design knowledge capture; operations; fault detection, identification, and reconfiguration; testability; causal models including digraph matrix analysis; and overall performance impacts on the hardware and software architecture. Implementation of the concept to achieve a real time intelligent fault detection and management system will be accomplished via the implementation of several objectives, which are: Development of fault tolerant/FDIR requirement and specification from a systems level which will carry through from conceptual design through implementation and mission operations; Implementation of monitoring, diagnosis, and reconfiguration at all system levels providing fault isolation and system integration; Optimize system operations to manage degraded system performance through system integration; and Lower development and operations costs through the implementation of an intelligent real time fault detection and fault management system and an information management system.

  10. Community Readiness Within Systems of Care: The Validity and Reliability of the System of Care Readiness and Implementation Measurement Scale (SOC-RIMS).

    PubMed

    Rosas, Scott R; Behar, Lenore B; Hydaker, William M

    2016-01-01

    Establishing a system of care requires communities to identify ways to successfully implement strategies and support positive outcomes for children and their families. Such community transformation is complex and communities vary in terms of their readiness for implementing sustainable community interventions. Assessing community readiness and guiding implementation, specifically for the funded communities implementing a system of care, requires a well-designed tool with sound psychometric properties. This scale development study used the results of a previously published concept mapping study to create, administer, and assess the psychometric characteristics of the System of Care Readiness and Implementation Measurement Scale (SOC-RIMS). The results indicate the SOC-RIMS possesses excellent internal consistency characteristics, measures clearly discernible dimensions of community readiness, and demonstrates the target constructs exist within a broad network of content. The SOC-RIMS can be a useful part of a comprehensive assessment in communities where system of care practices, principles, and philosophies are implemented and evaluated.

  11. Evaluation criteria for district health management information systems: lessons from the Ministry of Health, Kenya.

    PubMed

    Odhiambo-Otieno, George W

    2005-01-01

    There has been no comprehensive evaluation of the district health management information systems (DHMISs) since the establishment of these systems by the Ministry of Health (MoH), in Kenya. This is partly due to lack of defined criteria for evaluating the systems. The objective of this study is to design evaluation criteria for assessing the viability, sustainability and ultimate contribution of DHMIS in the management of the district health system (DHS) in Kenya. This descriptive cross-sectional study was undertaken in three DHSs in Kenya. Empirical evidence was collected through interviews, complemented by a comprehensive review of relevant literature, reports and operational manuals of various health information systems in Kenya. A set of evaluation criteria for DHMISs in Kenya was designed for each of the three phases of implementation: phase one-pre-implementation evaluation criteria (categorized as policy and objectives, technical feasibility, financial viability, political viability and administrative operability) to be applied at the design stage; phase two-concurrent (operational) implementation evaluation criteria to be applied during implementation of the new system; phase three-post-implementation evaluation criteria (classified as internal-quality of information; external-resources and managerial support; ultimate-systems impact) to be applied after operating the implemented system for at least 3 years. In designing a DHMIS model there is need to have built-in these three sets of evaluation criteria which should be used in a phased manner. Pre-implementation evaluation criteria should be used to evaluate the system's viability before more resources are committed to its implementation; concurrent (operational) implementation evaluation criteria should be used to ascertain the status of the on-going implementation with the view to either fine-tune or abandon it altogether before more resources are used on it; and post-implementation evaluation criteria should be used to assess its overall effectiveness (if it has achieved its hypothesized benefits) towards the management of DHS.

  12. Characteristics of Local Health Departments Associated with Implementation of Electronic Health Records and Other Informatics Systems.

    PubMed

    Shah, Gulzar H; Leider, Jonathon P; Castrucci, Brian C; Williams, Karmen S; Luo, Huabin

    2016-01-01

    Assessing local health departments' (LHDs') informatics capacities is important, especially within the context of broader, systems-level health reform. We assessed a nationally representative sample of LHDs' adoption of information systems and the factors associated with adoption and implementation by examining electronic health records, health information exchange, immunization registry, electronic disease reporting system, and electronic laboratory reporting. We used data from the National Association of County and City Health Officials' 2013 National Profile of LHDs. We performed descriptive statistics and multinomial logistic regression for the five implementation-oriented outcome variables of interest, with three levels of implementation (implemented, plan to implement, and no activity). Independent variables included infrastructural and financial capacity and other characteristics associated with informatics capacity. Of 505 LHDs that responded to the survey, 69 (13.5%) had implemented health information exchanges, 122 (22.2%) had implemented electronic health records, 245 (47.5%) had implemented electronic laboratory reporting, 368 (73.0%) had implemented an electronic disease reporting system, and 416 (83.8%) had implemented an immunization registry. LHD characteristics associated with health informatics adoption included provision of greater number of clinical services, greater per capita public health expenditures, health information systems specialists on staff, larger population size, decentralized governance system, one or more local boards of health, metropolitan jurisdiction, and top executive with more years in the job. Many LHDs lack health informatics capacity, particularly in smaller, rural jurisdictions. Cross-jurisdictional sharing, investment in public health informatics infrastructure, and additional training may help address these shortfalls.

  13. Use of the Equity Implementation Model to Review Clinical System Implementation Efforts

    PubMed Central

    Lauer, Thomas W.; Joshi, Kailash; Browdy, Thomas

    2000-01-01

    This paper presents the equity implementation model (EIM) in the context of a case that describes the implementation of a medical scheduling system. The model is based on equity theory, a well-established theory in the social sciences that has been tested in hundreds of experimental and field studies. The predictions of equity theory have been supported in organizational, societal, family, and other social settings. Thus, the EIM helps provide a theory-based understanding for collecting and reviewing users' reactions to, and acceptance or rejection of, a new technology or system. The case study (implementation of a patient scheduling and appointment setting system in a large health maintenance organization) illustrates how the EIM can be used to examine users' reactions to the implementation of a new system. PMID:10641966

  14. Evaluation criteria for the district health management information systems: lessons from the Ministry of Health, Kenya.

    PubMed

    Odhiambo-Otieno, George W; Odero, Wilson W O

    2005-03-01

    The District Health Management Information Systems (DHMISs) were established by the Ministry of Health (MoH) in Kenya more than two decades ago. Since then, no comprehensive evaluation has been undertaken. This can partly be attributed to lack of defined criteria for evaluating them. To propose evaluation criteria for assessing the design, implementation and impact of DHMIS in the management of the District Health System (DHS) in Kenya. A descriptive cross-sectional study conducted in three DHSs in Kenya: Bungoma, Murang'a and Uasin Gishu districts. Data was collected through focus group discussions, key informant interviews, and documents' review. The respondents, purposely selected from the Ministry of Health headquarters and the three DHS districts, included designers, managers and end-users of the systems. A set of evaluation criteria for DHMISs was identified for each of the three phases of implementation: pre-implementation evaluation criteria (categorised as policy and objectives, technical feasibility, financial viability, political viability and administrative operability) to be applied at the design stage; concurrent implementation evaluation criteria to be applied during implementation of the new system; and post-implementation evaluation criteria (classified as internal - quality of information; external - resources and managerial support; ultimate - systems impact) to be applied after implementation of the system for at least three years. In designing a DHMIS model there is need to have built-in these three sets of evaluation criteria which should be used in a phased manner. Pre-implementation evaluation criteria should be used to evaluate the system's viability before more resources are committed to it; concurrent (operational) - implementation evaluation criteria should be used to monitor the process; and post-implementation evaluation criteria should be applied to assess the system's effectiveness.

  15. Implementation of enterprise resource planning systems: a user perspective

    NASA Astrophysics Data System (ADS)

    Reitsma, E.; Hilletofth, P.; Mukhtar, U.

    2018-04-01

    The purpose of this study is to evaluate critical success factors (CSFs) for the implementation of an enterprise resource planning (ERP) system from a user perspective. Users play a vital role when implementing an ERP system, but their perspective has been neglected in the literature. A better understanding of their perspective promises to contribute to the design of more effective ERP systems, its implementation, and management. In order to identify the user perspective, a survey was conducted within three Pakistani companies that recently have implemented a new ERP system. The questionnaire was developed based on thirteen CSFs deduced from literature. Based on each CSF’s level of importance, they are ranked in order of importance and divided into three groups: most important, important and not important. Findings reveal that users believe that management should prioritize the following four CSFs when implementing an ERP system: education and training, strategic decision-making, communication, and business process alignment.

  16. Initial Implementation Indicators From a Statewide Rollout of SafeCare Within a Child Welfare System

    PubMed Central

    Whitaker, Daniel J.; Ryan, Kerry A.; Wild, Robert C.; Self-Brown, Shannon; Lutzker, John R.; Shanley, Jenelle R.; Edwards, Anna M.; McFry, Erin A.; Moseley, Colby N.; Hodges, Amanda E.

    2013-01-01

    There is a strong movement toward implementation of evidence-based practices (EBP) in child welfare systems. The SafeCare parenting model is one of few parent-training models that addresses child neglect, the most common form of maltreatment. Here, the authors describe initial findings from a statewide effort to implement the EBP, SafeCare®, into a state child welfare system. A total of 50 agencies participated in training, with 295 individuals entering training to implement SafeCare. Analyses were conducted to describe the trainee sample, describe initial training and implementation indicators, and to examine correlates of initial training performance and implementation indicators. The quality of SafeCare uptake during training and implementation was high with trainees performing very well on training quizzes and role-plays, and demonstrating high fidelity when implementing SafeCare in the field (performing over 90% of expected behaviors). However, the quantity of implementation was generally low, with relatively few providers (only about 25%) implementing the model following workshop training. There were no significant predictors of training or implementation performance, once corrections for multiple comparisons were applied. The Discussion focuses on challenges to large-scale system-wide implementation of EBP. PMID:22146860

  17. Surveillance study of vector species on board passenger ships, Risk factors related to infestations

    PubMed Central

    Mouchtouri, Varvara A; Anagnostopoulou, Rimma; Samanidou-Voyadjoglou, Anna; Theodoridou, Kalliopi; Hatzoglou, Chrissi; Kremastinou, Jenny; Hadjichristodoulou, Christos

    2008-01-01

    Background Passenger ships provide conditions suitable for the survival and growth of pest populations. Arthropods and rodents can gain access directly from the ships' open spaces, can be carried in shiploads, or can be found on humans or animals as ectoparasites. Vectors on board ships may contaminate stored foods, transmit illness on board, or, introduce diseases in new areas. Pest species, ship areas facilitating infestations, and different risk factors related to infestations were identified in 21 ferries. Methods 486 traps for insects and rodents were placed in 21 ferries. Archives of Public Health Authorities were reviewed to identify complaints regarding the presence of pest species on board ferries from 1994 to 2004. A detail questionnaire was used to collect data on ship characteristics and pest control practices. Results Eighteen ferries were infested with flies (85.7%), 11 with cockroaches (52.3%), three with bedbugs, and one with fleas. Other species had been found on board were ants, spiders, butterflies, beetles, and a lizard. A total of 431 Blattella germanica species were captured in 28 (9.96%) traps, and 84.2% of them were nymphs. One ship was highly infested. Cockroach infestation was negatively associated with ferries in which Hazard Analysis Critical Control Point system was applied to ensure food safety on board (Relative Risk, RR = 0.23, p = 0.03), and positively associated with ferries in which cockroaches were observed by crew (RR = 4.09, p = 0.007), no cockroach monitoring log was kept (RR = 5.00, p = 0.02), and pesticide sprays for domestic use were applied by crew (RR = 4.00, p = 0.05). Cockroach infested ships had higher age (p = 0.03). Neither rats nor mice were found on any ship, but three ferries had been infested with a rodent in the past. Conclusion Integrated pest control programs should include continuing monitoring for a variety of pest species in different ship locations; pest control measures should be more persistent in older ships. HACCP system aids in the prevention of cockroach infestations on board. PMID:18371217

  18. Surveillance study of vector species on board passenger ships, risk factors related to infestations.

    PubMed

    Mouchtouri, Varvara A; Anagnostopoulou, Rimma; Samanidou-Voyadjoglou, Anna; Theodoridou, Kalliopi; Hatzoglou, Chrissi; Kremastinou, Jenny; Hadjichristodoulou, Christos

    2008-03-27

    Passenger ships provide conditions suitable for the survival and growth of pest populations. Arthropods and rodents can gain access directly from the ships' open spaces, can be carried in shiploads, or can be found on humans or animals as ectoparasites. Vectors on board ships may contaminate stored foods, transmit illness on board, or, introduce diseases in new areas. Pest species, ship areas facilitating infestations, and different risk factors related to infestations were identified in 21 ferries. 486 traps for insects and rodents were placed in 21 ferries. Archives of Public Health Authorities were reviewed to identify complaints regarding the presence of pest species on board ferries from 1994 to 2004. A detail questionnaire was used to collect data on ship characteristics and pest control practices. Eighteen ferries were infested with flies (85.7%), 11 with cockroaches (52.3%), three with bedbugs, and one with fleas. Other species had been found on board were ants, spiders, butterflies, beetles, and a lizard. A total of 431 Blattella germanica species were captured in 28 (9.96%) traps, and 84.2% of them were nymphs. One ship was highly infested. Cockroach infestation was negatively associated with ferries in which Hazard Analysis Critical Control Point system was applied to ensure food safety on board (Relative Risk, RR = 0.23, p = 0.03), and positively associated with ferries in which cockroaches were observed by crew (RR = 4.09, p = 0.007), no cockroach monitoring log was kept (RR = 5.00, p = 0.02), and pesticide sprays for domestic use were applied by crew (RR = 4.00, p = 0.05). Cockroach infested ships had higher age (p = 0.03). Neither rats nor mice were found on any ship, but three ferries had been infested with a rodent in the past. Integrated pest control programs should include continuing monitoring for a variety of pest species in different ship locations; pest control measures should be more persistent in older ships. HACCP system aids in the prevention of cockroach infestations on board.

  19. 21 CFR 111.55 - What are the requirements to implement a production and process control system?

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... production and process control system? 111.55 Section 111.55 Food and Drugs FOOD AND DRUG ADMINISTRATION... to Establish a Production and Process Control System § 111.55 What are the requirements to implement a production and process control system? You must implement a system of production and process...

  20. Design requirements for SRB production control system. Volume 4: Implementation

    NASA Technical Reports Server (NTRS)

    1981-01-01

    The implementation plan which is presented was developed to provide the means for the successful implementation of the automated production control system. There are three factors which the implementation plan encompasses: detailed planning; phased implementation; and user involvement. The plan is detailed to the task level in terms of necessary activities as the system is developed, refined, installed, and tested. These tasks are scheduled, on a preliminary basis, over a two-and-one-half-year time frame.

  1. From Programs to Systems: Deploying Implementation Science and Practice for Sustained Real World Effectiveness in Services for Children and Families.

    PubMed

    Ghate, Deborah

    2016-01-01

    The transfer of knowledge of effective practice, especially into "usual care" settings, remains challenging. This article argues that to close this gap we need to recognize the particular challenges of whole-system improvement. We need to move beyond a limited focus on individual programs and experimental research on their effectiveness. The rapidly developing field of implementation science and practice (ISP) provides a particular lens and a set of important constructs that can helpfully accelerate progress. A review of selected key constructs and distinctive features of ISP, including recognizing invisible system infrastructure, co-construction involving active collaboration between stakeholders, and attention to active implementation, supports for providers beyond education and training. Key aspects of an implementation lens likely to be most helpful in sustaining effectiveness include assisting innovators to identify and accommodate the architecture of existing systems, understand the implementation process as a series of distinct but nonlinear stages, identify implementation outcomes as prerequisites for treatment outcomes, and analyse implementation challenges using frameworks of implementation drivers. In complex adaptive systems, how services are implemented may matter more than their specific content, and how services align and adapt to local context may determine their sustained usefulness. To improve implementation-relevant research, we need better process evaluation and cannot rely on experimental methods that do not capture complex systemic contexts. Deployment of an implementation lens may perhaps help to avoid future "rigor mortis," enabling more productively flexible and integrative approaches to both program design and evaluation.

  2. Fault-tolerant software - Experiment with the sift operating system. [Software Implemented Fault Tolerance computer

    NASA Technical Reports Server (NTRS)

    Brunelle, J. E.; Eckhardt, D. E., Jr.

    1985-01-01

    Results are presented of an experiment conducted in the NASA Avionics Integrated Research Laboratory (AIRLAB) to investigate the implementation of fault-tolerant software techniques on fault-tolerant computer architectures, in particular the Software Implemented Fault Tolerance (SIFT) computer. The N-version programming and recovery block techniques were implemented on a portion of the SIFT operating system. The results indicate that, to effectively implement fault-tolerant software design techniques, system requirements will be impacted and suggest that retrofitting fault-tolerant software on existing designs will be inefficient and may require system modification.

  3. Expanding Learning and Social Interaction through Intelligent Systems Design: Implementing a Reputation and Recommender System for the Claremont Conversation Online

    ERIC Educational Resources Information Center

    Thoms, Brian

    2009-01-01

    In this dissertation I examine the design, construction and implementation of an online blog ratings and user recommender system for the Claremont Conversation Online (CCO). In line with constructivist learning models and practical information systems (IS) design, I implemented a blog ratings system (a system that can be extended to allow for…

  4. PC-based Multiple Information System Interface (PC/MISI) detailed design and implementation plan

    NASA Technical Reports Server (NTRS)

    Dominick, Wayne D. (Editor); Hall, Philip P.

    1985-01-01

    The design plan for the personal computer multiple information system interface (PC/MISI) project is discussed. The document is intended to be used as a blueprint for the implementation of the system. Each component is described in the detail necessary to allow programmers to implement the system. A description of the system data flow and system file structures is given.

  5. The Impact of Implementing a Demand Forecasting System into a Low-Income Country’s Supply Chain

    PubMed Central

    Mueller, Leslie E.; Haidari, Leila A.; Wateska, Angela R.; Phillips, Roslyn J.; Schmitz, Michelle M.; Connor, Diana L.; Norman, Bryan A.; Brown, Shawn T.; Welling, Joel S.; Lee, Bruce Y.

    2016-01-01

    OBJECTIVE To evaluate the potential impact and value of applications (e.g., ordering levels, storage capacity, transportation capacity, distribution frequency) of data from demand forecasting systems implemented in a lower-income country’s vaccine supply chain with different levels of population change to urban areas. MATERIALS AND METHODS Using our software, HERMES, we generated a detailed discrete event simulation model of Niger’s entire vaccine supply chain, including every refrigerator, freezer, transport, personnel, vaccine, cost, and location. We represented the introduction of a demand forecasting system to adjust vaccine ordering that could be implemented with increasing delivery frequencies and/or additions of cold chain equipment (storage and/or transportation) across the supply chain during varying degrees of population movement. RESULTS Implementing demand forecasting system with increased storage and transport frequency increased the number of successfully administered vaccine doses and lowered the logistics cost per dose up to 34%. Implementing demand forecasting system without storage/transport increases actually decreased vaccine availability in certain circumstances. DISCUSSION The potential maximum gains of a demand forecasting system may only be realized if the system is implemented to both augment the supply chain cold storage and transportation. Implementation may have some impact but, in certain circumstances, may hurt delivery. Therefore, implementation of demand forecasting systems with additional storage and transport may be the better approach. Significant decreases in the logistics cost per dose with more administered vaccines support investment in these forecasting systems. CONCLUSION Demand forecasting systems have the potential to greatly improve vaccine demand fulfillment, and decrease logistics cost/dose when implemented with storage and transportation increases direct vaccines. Simulation modeling can demonstrate the potential health and economic benefits of supply chain improvements. PMID:27219341

  6. The impact of implementing a demand forecasting system into a low-income country's supply chain.

    PubMed

    Mueller, Leslie E; Haidari, Leila A; Wateska, Angela R; Phillips, Roslyn J; Schmitz, Michelle M; Connor, Diana L; Norman, Bryan A; Brown, Shawn T; Welling, Joel S; Lee, Bruce Y

    2016-07-12

    To evaluate the potential impact and value of applications (e.g. adjusting ordering levels, storage capacity, transportation capacity, distribution frequency) of data from demand forecasting systems implemented in a lower-income country's vaccine supply chain with different levels of population change to urban areas. Using our software, HERMES, we generated a detailed discrete event simulation model of Niger's entire vaccine supply chain, including every refrigerator, freezer, transport, personnel, vaccine, cost, and location. We represented the introduction of a demand forecasting system to adjust vaccine ordering that could be implemented with increasing delivery frequencies and/or additions of cold chain equipment (storage and/or transportation) across the supply chain during varying degrees of population movement. Implementing demand forecasting system with increased storage and transport frequency increased the number of successfully administered vaccine doses and lowered the logistics cost per dose up to 34%. Implementing demand forecasting system without storage/transport increases actually decreased vaccine availability in certain circumstances. The potential maximum gains of a demand forecasting system may only be realized if the system is implemented to both augment the supply chain cold storage and transportation. Implementation may have some impact but, in certain circumstances, may hurt delivery. Therefore, implementation of demand forecasting systems with additional storage and transport may be the better approach. Significant decreases in the logistics cost per dose with more administered vaccines support investment in these forecasting systems. Demand forecasting systems have the potential to greatly improve vaccine demand fulfilment, and decrease logistics cost/dose when implemented with storage and transportation increases. Simulation modeling can demonstrate the potential health and economic benefits of supply chain improvements. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Implementation and evaluation of the Sacramento Regional Transportation Management Center Weather Alert Notification System.

    DOT National Transportation Integrated Search

    2010-08-01

    This report presents the results of an evaluation of Caltrans District 3 Regional Transportation Management Centers (RTMC) implementation of a weather alert notification system. This alert system was selected for implementation from among several ...

  8. Implementing injury surveillance systems alongside injury prevention programs: evaluation of an online surveillance system in a community setting.

    PubMed

    Ekegren, Christina L; Donaldson, Alex; Gabbe, Belinda J; Finch, Caroline F

    Previous research aimed at improving injury surveillance standards has focused mainly on issues of data quality rather than upon the implementation of surveillance systems. There are numerous settings where injury surveillance is not mandatory and having a better understanding of the barriers to conducting injury surveillance would lead to improved implementation strategies. One such setting is community sport, where a lack of available epidemiological data has impaired efforts to reduce injury. This study aimed to i) evaluate use of an injury surveillance system following delivery of an implementation strategy; and ii) investigate factors influencing the implementation of the system in community sports clubs. A total of 78 clubs were targeted for implementation of an online injury surveillance system (approximately 4000 athletes) in five community Australian football leagues concurrently enrolled in a pragmatic trial of an injury prevention program called FootyFirst. System implementation was evaluated quantitatively, using the RE-AIM framework, and qualitatively, via semi-structured interviews with targeted-users. Across the 78 clubs, there was 69% reach, 44% adoption, 23% implementation and 9% maintenance. Reach and adoption were highest in those leagues receiving concurrent support for the delivery of FootyFirst. Targeted-users identified several barriers and facilitators to implementation including personal (e.g. belief in the importance of injury surveillance), socio-contextual (e.g. understaffing and athlete underreporting) and systems factors (e.g. the time taken to upload injury data into the online system). The injury surveillance system was implemented and maintained by a small proportion of clubs. Outcomes were best in those leagues receiving concurrent support for the delivery of FootyFirst, suggesting that engagement with personnel at all levels can enhance uptake of surveillance systems. Interview findings suggest that increased uptake could also be achieved by educating club personnel on the importance of recording injuries, developing clearer injury surveillance guidelines, increasing club staffing and better remunerating those who conduct surveillance, as well as offering flexible surveillance systems in a range of accessible formats. By increasing the usage of surveillance systems, data will better represent the target population and increase our understanding of the injury problem, and how to prevent it, in specific settings.

  9. Investigating the Implementation of Knowledge Representation in the COMBATXXI System

    DTIC Science & Technology

    2015-06-01

    mechanism. Finally, follow-on research can work towards more cognitive modeling in order to distinguish between manned systems and unmanned systems in...Approved for public release; distribution is unlimited INVESTIGATING THE IMPLEMENTATION OF KNOWLEDGE REPRESENTATION IN THE COMBATXXI SYSTEM by Mongi...INVESTIGATING THE IMPLEMENTATION OF KNOWLEDGE REPRESENTATION IN THE COMBATXXI SYSTEM 5. FUNDING NUMBERS GM10331601, National Institute of General

  10. Fast and robust control of nanopositioning systems: Performance limits enabled by field programmable analog arrays.

    PubMed

    Baranwal, Mayank; Gorugantu, Ram S; Salapaka, Srinivasa M

    2015-08-01

    This paper aims at control design and its implementation for robust high-bandwidth precision (nanoscale) positioning systems. Even though modern model-based control theoretic designs for robust broadband high-resolution positioning have enabled orders of magnitude improvement in performance over existing model independent designs, their scope is severely limited by the inefficacies of digital implementation of the control designs. High-order control laws that result from model-based designs typically have to be approximated with reduced-order systems to facilitate digital implementation. Digital systems, even those that have very high sampling frequencies, provide low effective control bandwidth when implementing high-order systems. In this context, field programmable analog arrays (FPAAs) provide a good alternative to the use of digital-logic based processors since they enable very high implementation speeds, moreover with cheaper resources. The superior flexibility of digital systems in terms of the implementable mathematical and logical functions does not give significant edge over FPAAs when implementing linear dynamic control laws. In this paper, we pose the control design objectives for positioning systems in different configurations as optimal control problems and demonstrate significant improvements in performance when the resulting control laws are applied using FPAAs as opposed to their digital counterparts. An improvement of over 200% in positioning bandwidth is achieved over an earlier digital signal processor (DSP) based implementation for the same system and same control design, even when for the DSP-based system, the sampling frequency is about 100 times the desired positioning bandwidth.

  11. 77 FR 50985 - National Advisory Committee for Implementation of the National Forest System Land Management...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-08-23

    ... National Forest System Land Management Planning Rule AGENCY: Forest Service, USDA. ACTION: Notice of meeting. SUMMARY: The National Advisory Committee for Implementation of the National Forest System Land... implementation of the National Forest System Land Management Rule. The meeting is open to the public. The purpose...

  12. Analysis of cost and assessment of computerized patient record systems in Japan based on questionnaire survey.

    PubMed

    Zhang, W P; Yamauchi, K; Mizuno, S; Zhang, R; Huang, D M

    2004-01-01

    The purpose of this study was to clarify the implementation and maintenance costs of a computerized patient record (CPR) system by means of a questionnaire survey. Moreover, the benefits of CPR systems were evaluated to determine their contribution to enhancing the quality of medical care and hospital management. Data were collected by a questionnaire survey mailed out to participants. The per-bed mean cost for implementation was 14,308 dollars (range: 3538-38,077 dollars). The mean annual maintenance cost for the CPR system was 457,615 dollars (range: 39,769-2,307,692 dollars). The multivariate analysis (Hayashi's Quantification Type I) revealed high partial correlation coefficients between implementation cost and the CPR system maker. In addition, the multiple correlation coefficient for four factors (CPR system maker, number of servers, institution type and implementation date) in predicting implementation cost was 0.798. Over 60% of respondents replied that their satisfaction with the CPR system was 'very high' or 'high.' Eighty-two percent of the hospitals responded positively that CPR systems improve the quality of medical care, and 70% felt that the systems help prevent medical errors. Our findings indicate that the maker of CPR system, number of servers, institution type and implementation date had a strong influence on per-bed implementation costs in that order. Finally, it was found that CPR systems were considered effective for hospital administration and medical examinations, based on the high assessments of the results of installing a CPR system.

  13. Key Attributes of a Successful Physician Order Entry System Implementation in a Multi-hospital Environment

    PubMed Central

    Ahmad, Asif; Teater, Phyllis; Bentley, Thomas D.; Kuehn, Lynn; Kumar, Rajee R.; Thomas, Andrew; Mekhjian, Hagop S.

    2002-01-01

    The benefits of computerized physician order entry have been widely recognized, although few institutions have successfully installed these systems. Obstacles to successful implementation are organizational as well as technical. In the spring of 2000, following a 4-year period of planning and customization, a 9-month pilot project, and a 14-month hiatus for year 2000, the Ohio State University Health System extensively implemented physician order entry across inpatient units. Implementation for specialty and community services is targeted for completion in 2002. On implemented units, all orders are processed through the system, with 80 percent being entered by physicians and the rest by nursing or other licensed care providers. The system is deployable across diverse clinical environments, focused on physicians as the primary users, and accepted by clinicians. These are the three criteria by which the authors measured the success of their implementation. They believe that the availability of specialty-specific order sets, the engagement of physician leadership, and a large-scale system implementation were key strategic factors that enabled physician-users to accept a physician order entry system despite significant changes in workflow. PMID:11751800

  14. Foundational Report Series: Advanced Distribution Management Systems for Grid Modernization, Implementation Strategy for a Distribution Management System

    DOE Office of Scientific and Technical Information (OSTI.GOV)

    Singh, Ravindra; Reilly, James T.; Wang, Jianhui

    Electric distribution utilities encounter many challenges to successful deployment of Distribution Management Systems (DMSs). The key challenges are documented in this report, along with suggestions for overcoming them. This report offers a recommended list of activities for implementing a DMS. It takes a strategic approach to implementing DMS from a project management perspective. The project management strategy covers DMS planning, procurement, design, building, testing, Installation, commissioning, and system integration issues and solutions. It identifies the risks that are associated with implementation and suggests strategies for utilities to use to mitigate them or avoid them altogether. Attention is given to commonmore » barriers to successful DMS implementation. This report begins with an overview of the implementation strategy for a DMS and proceeds to put forward a basic approach for procuring hardware and software for a DMS; designing the interfaces with external corporate computing systems such as EMS, GIS, OMS, and AMI; and implementing a complete solution.« less

  15. Implementing Student Information Systems

    ERIC Educational Resources Information Center

    Sullivan, Laurie; Porter, Rebecca

    2006-01-01

    Implementing an enterprise resource planning system is a complex undertaking. Careful planning, management, communication, and staffing can make the difference between a successful and unsuccessful implementation. (Contains 3 tables.)

  16. A methodology for Manufacturing Execution Systems (MES) implementation

    NASA Astrophysics Data System (ADS)

    Govindaraju, Rajesri; Putra, Krisna

    2016-02-01

    Manufacturing execution system is information systems (IS) application that bridges the gap between IS at the top level, namely enterprise resource planning (ERP), and IS at the lower levels, namely the automation systems. MES provides a media for optimizing the manufacturing process as a whole in a real time basis. By the use of MES in combination with the implementation of ERP and other automation systems, a manufacturing company is expected to have high competitiveness. In implementing MES, functional integration -making all the components of the manufacturing system able to work well together, is the most difficult challenge. For this, there has been an industry standard that specifies the sub-systems of a manufacturing execution systems and defines the boundaries between ERP systems, MES, and other automation systems. The standard is known as ISA-95. Although the advantages from the use of MES have been stated in some studies, not much research being done on how to implement MES effectively. The purpose of this study is to develop a methodology describing how MES implementation project should be managed, utilising the support of ISA- 95 reference model in the system development process. A proposed methodology was developed based on a general IS development methodology. The developed methodology were then revisited based on the understanding about the specific charateristics of MES implementation project found in an Indonesian steel manufacturing company implementation case. The case study highlighted the importance of applying an effective requirement elicitation method during innitial system assessment process, managing system interfaces and labor division in the design process, and performing a pilot deployment before putting the whole system into operation.

  17. The Challenge of Implementing an ERP System in a Small and Medium Enterprise--A Teaching Case of ERP Project Management

    ERIC Educational Resources Information Center

    Xu, Hongjiang; Rondeau, Patrick J.; Mahenthiran, Sakthi

    2011-01-01

    Enterprise Resource Planning (ERP) system implementation projects are notoriously risky. While large-scale ERP cases continue to be developed, relatively few new ERP cases have been published that further ERP implementation education in small to medium size firms. This case details the implementation of a new ERP system in a medium sized…

  18. Improving the Quality of Academic Services through Implementation of Internal Quality Assurance System in State Institute of Islamic Studies STS Jambi

    ERIC Educational Resources Information Center

    Iskandar

    2017-01-01

    Implementation of quality assurance systems in IAIN STS Jambi implemented in early 2012, through the build system of internal quality assurance based on ISO 9001: 2008, in the process of implementation required strong reasons behind not growing atmosphere of academic standards of accreditation of study programs and institutions that are reflected…

  19. Implementation of Local Wellness Policies in Schools: Role of School Systems, School Health Councils, and Health Disparities.

    PubMed

    Hager, Erin R; Rubio, Diana S; Eidel, G Stewart; Penniston, Erin S; Lopes, Megan; Saksvig, Brit I; Fox, Renee E; Black, Maureen M

    2016-10-01

    Written local wellness policies (LWPs) are mandated in school systems to enhance opportunities for healthy eating/activity. LWP effectiveness relies on school-level implementation. We examined factors associated with school-level LWP implementation. Hypothesized associations included system support for school-level implementation and having a school-level wellness team/school health council (SHC), with stronger associations among schools without disparity enrollment (majority African-American/Hispanic or low-income students). Online surveys were administered: 24 systems (support), 1349 schools (LWP implementation, perceived system support, SHC). The state provided school demographics. Analyses included multilevel multinomial logistic regression. Response rates were 100% (systems)/55.2% (schools). Among schools, 44.0% had SHCs, 22.6% majority (≥75%) African-American/Hispanic students, and 25.5% majority (≥75%) low-income (receiving free/reduced-price meals). LWP implementation (17-items) categorized as none = 36.3%, low (1-5 items) = 36.3%, high (6+ items) = 27.4%. In adjusted models, greater likelihood of LWP implementation was observed among schools with perceived system support (high versus none relative risk ratio, RRR = 1.63, CI: 1.49, 1.78; low versus none RRR = 1.26, CI: 1.18, 1.36) and SHCs (high versus none RRR = 6.8, CI: 4.07, 11.37; low versus none RRR = 2.24, CI: 1.48, 3.39). Disparity enrollment did not moderate associations (p > .05). Schools with perceived system support and SHCs had greater likelihood of LWP implementation, with no moderating effect of disparity enrollment. SHCs/support may overcome LWP implementation obstacles related to disparities. © 2016, American School Health Association.

  20. Systems consultation: protocol for a novel implementation strategy designed to promote evidence-based practice in primary care.

    PubMed

    Quanbeck, Andrew; Brown, Randall T; E Zgierska, Aleksandra; A Johnson, Roberta; Robinson, James M; Jacobson, Nora

    2016-01-27

    Adoption of evidence-based practices takes place at a glacial place in healthcare. This research will pilot test an innovative implementation strategy - systems consultation -intended to speed the adoption of evidence-based practice in primary care. The strategy is based on tenets of systems engineering and has been extensively tested in addiction treatment. Three innovations have been included in the strategy - translation of a clinical practice guideline into a checklist-based implementation guide, the use of physician peer coaches ('systems consultants') to help clinics implement the guide, and a focus on reducing variation in practices across prescribers and clinics. The implementation strategy will be applied to improving opioid prescribing practices in primary care, which may help ultimately mitigate the increasing prevalence of opioid abuse and addiction. The pilot test will compare four intervention clinics to four control clinics in a matched-pairs design. A leading clinical guideline for opioid prescribing has been translated into a checklist-based implementation guide in a systematic process that involved experts who wrote the guideline in consultation with implementation experts and primary care physicians. Two physicians with expertise in family and addiction medicine are serving as the systems consultants. Each systems consultant will guide two intervention clinics, using two site visits and follow-up communication by phone and email, to implement the translated guideline. Mixed methods will be used to test the feasibility, acceptability, and preliminary effectiveness of the implementation strategy in an evaluation that meets standards for 'fully developed use' of the RE-AIM framework (Reach, Effectiveness, Adoption, Implementation, Maintenance). The clinic will be the primary unit of analysis. The systems consultation implementation strategy is intended to generalize to the adoption of other clinical guidelines. This pilot test is intended to prepare for a large randomized clinical trial that will test the strategy against other implementation strategies, such as audit/feedback and academic detailing, used to close the gap between knowledge and practice. The systems consultation approach has the potential to shorten the famously long time it takes to implement evidence-based practices and clinical guidelines in healthcare.

  1. Effect of a provincial system of stroke care delivery on stroke care and outcomes

    PubMed Central

    Kapral, Moira K.; Fang, Jiming; Silver, Frank L.; Hall, Ruth; Stamplecoski, Melissa; O’Callaghan, Christina; Tu, Jack V.

    2013-01-01

    Background: Systems of stroke care delivery have been promoted as a means of improving the quality of stroke care, but little is known about their effectiveness. We assessed the effect of the Ontario Stroke System, a province-wide strategy of regionalized stroke care delivery, on stroke care and outcomes in Ontario, Canada. Methods: We used population-based provincial administrative databases to identify all emergency department visits and hospital admissions for acute stroke and transient ischemic attack from Jan. 1, 2001, to Dec. 31, 2010. Using piecewise regression analyses, we assessed the effect of the full implementation of the Ontario Stroke System in 2005 on the proportion of patients who received care at stroke centres, and on rates of discharge to long-term care facilities and 30-day mortality after stroke. Results: We included 243 287 visits by patients with acute stroke or transient ischemic attack. The full implementation of the Ontario Stroke System in 2005 was associated with an increase in rates of care at stroke centres (before implementation: 40.0%; after implementation: 46.5%), decreased rates of discharge to long-term care facilities (before implementation: 16.9%; after implementation: 14.8%) and decreased 30-day mortality for hemorrhagic (before implementation: 38.3%; after implementation: 34.4%) and ischemic stroke (before implementation: 16.3%; after implementation: 15.7%). The system’s implementation was also associated with marked increases in the proportion of patients who received neuroimaging, thrombolytic therapy, care in a stroke unit and antithrombotic therapy. Interpretation: The implementation of an organized system of stroke care delivery was associated with improved processes of care and outcomes after stroke. PMID:23713072

  2. JTRS/SCA and Custom/SDR Waveform Comparison

    NASA Technical Reports Server (NTRS)

    Oldham, Daniel R.; Scardelletti, Maximilian C.

    2007-01-01

    This paper compares two waveform implementations generating the same RF signal using the same SDR development system. Both waveforms implement a satellite modem using QPSK modulation at 1M BPS data rates with one half rate convolutional encoding. Both waveforms are partitioned the same across the general purpose processor (GPP) and the field programmable gate array (FPGA). Both waveforms implement the same equivalent set of radio functions on the GPP and FPGA. The GPP implements the majority of the radio functions and the FPGA implements the final digital RF modulator stage. One waveform is implemented directly on the SDR development system and the second waveform is implemented using the JTRS/SCA model. This paper contrasts the amount of resources to implement both waveforms and demonstrates the importance of waveform partitioning across the SDR development system.

  3. On an LAS-integrated soft PLC system based on WorldFIP fieldbus.

    PubMed

    Liang, Geng; Li, Zhijun; Li, Wen; Bai, Yan

    2012-01-01

    Communication efficiency is lowered and real-time performance is not good enough in discrete control based on traditional WorldFIP field intelligent nodes in case that the scale of control in field is large. A soft PLC system based on WorldFIP fieldbus was designed and implemented. Link Activity Scheduler (LAS) was integrated into the system and field intelligent I/O modules acted as networked basic nodes. Discrete control logic was implemented with the LAS-integrated soft PLC system. The proposed system was composed of configuration and supervisory sub-systems and running sub-systems. The configuration and supervisory sub-system was implemented with a personal computer or an industrial personal computer; running subsystems were designed and implemented based on embedded hardware and software systems. Communication and schedule in the running subsystem was implemented with an embedded sub-module; discrete control and system self-diagnosis were implemented with another embedded sub-module. Structure of the proposed system was presented. Methodology for the design of the sub-systems was expounded. Experiments were carried out to evaluate the performance of the proposed system both in discrete and process control by investigating the effect of network data transmission delay induced by the soft PLC in WorldFIP network and CPU workload on resulting control performances. The experimental observations indicated that the proposed system is practically applicable. Copyright © 2011 ISA. Published by Elsevier Ltd. All rights reserved.

  4. Ubiquitous-Severance Hospital Project: Implementation and Results

    PubMed Central

    Chang, Bung-Chul; Kim, Young-A; Kim, Jee Hea; Jung, Hae Kyung; Kang, Eun Hae; Kang, Hee Suk; Lee, Hyung Il; Kim, Yong Ook; Yoo, Sun Kook; Sunwoo, Ilnam; An, Seo Yong; Jeong, Hye Jeong

    2010-01-01

    Objectives The purpose of this study was to review an implementation of u-Severance information system with focus on electronic hospital records (EHR) and to suggest future improvements. Methods Clinical Data Repository (CDR) of u-Severance involved implementing electronic medical records (EMR) as the basis of EHR and the management of individual health records. EHR were implemented with service enhancements extending to the clinical decision support system (CDSS) and expanding the knowledge base for research with a repository for clinical data and medical care information. Results The EMR system of Yonsei University Health Systems (YUHS) consists of HP integrity superdome servers using MS SQL as a database management system and MS Windows as its operating system. Conclusions YUHS is a high-performing medical institution with regards to efficient management and customer satisfaction; however, after 5 years of implementation of u-Severance system, several limitations with regards to expandability and security have been identified. PMID:21818425

  5. Ubiquitous-severance hospital project: implementation and results.

    PubMed

    Chang, Bung-Chul; Kim, Nam-Hyun; Kim, Young-A; Kim, Jee Hea; Jung, Hae Kyung; Kang, Eun Hae; Kang, Hee Suk; Lee, Hyung Il; Kim, Yong Ook; Yoo, Sun Kook; Sunwoo, Ilnam; An, Seo Yong; Jeong, Hye Jeong

    2010-03-01

    The purpose of this study was to review an implementation of u-Severance information system with focus on electronic hospital records (EHR) and to suggest future improvements. Clinical Data Repository (CDR) of u-Severance involved implementing electronic medical records (EMR) as the basis of EHR and the management of individual health records. EHR were implemented with service enhancements extending to the clinical decision support system (CDSS) and expanding the knowledge base for research with a repository for clinical data and medical care information. The EMR system of Yonsei University Health Systems (YUHS) consists of HP integrity superdome servers using MS SQL as a database management system and MS Windows as its operating system. YUHS is a high-performing medical institution with regards to efficient management and customer satisfaction; however, after 5 years of implementation of u-Severance system, several limitations with regards to expandability and security have been identified.

  6. Data Compression for Maskless Lithography Systems: Architecture, Algorithms and Implementation

    DTIC Science & Technology

    2008-05-19

    Data Compression for Maskless Lithography Systems: Architecture, Algorithms and Implementation Vito Dai Electrical Engineering and Computer Sciences...servers or to redistribute to lists, requires prior specific permission. Data Compression for Maskless Lithography Systems: Architecture, Algorithms and...for Maskless Lithography Systems: Architecture, Algorithms and Implementation Copyright 2008 by Vito Dai 1 Abstract Data Compression for Maskless

  7. 34 CFR 403.201 - What are the State's responsibilities for developing and implementing a statewide system of core...

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... and implementing a statewide system of core standards and measures of performance? 403.201 Section 403... a statewide system of core standards and measures of performance? (a)(1) Each State board receiving funds under the Act shall develop and implement a statewide system of core standards and measures of...

  8. Project USHER (Uniting Science and Humanness for Educational Redesign): A Proposal for Implementing a Humanistic Management System in Community Colleges.

    ERIC Educational Resources Information Center

    League for Innovation in the Community Coll., Los Angeles, CA.

    Project USHER is designed to help community colleges implement a humanistic management system. This objective is to be achieved by giving each participating college the capability to redesign its own educational system through implementing a planning, programming, budgeting, and evaluation system (PPBE) within the context of participative…

  9. Hospital staff views of prescribing and discharge communication before and after electronic prescribing system implementation.

    PubMed

    Mills, Pamela Ruth; Weidmann, Anita Elaine; Stewart, Derek

    2017-12-01

    Background Electronic prescribing system implementation is recommended to improve patient safety and general practitioner's discharge information communication. There is a paucity of information about hospital staff perspectives before and after system implementation. Objective To explore hospital staff views regarding prescribing and discharge communication systems before and after hospital electronic prescribing and medicines administration (HEPMA) system implementation. Setting A 560 bed United Kingdom district general hospital. Methods Semi-structured face-to-face qualitative interviews with a purposive sample of hospital staff involved in the prescribing and discharge communication process. Interviews transcribed verbatim and coded using the Framework Approach. Behavioural aspects mapped to Theoretical Domains Framework (TDF) to highlight associated behavioural change determinants. Main outcome measure Staff perceptions before and after implementation. Results Nineteen hospital staff (consultant doctors, junior doctors, pharmacists and advanced nurse practitioners) participated before and after implementation. Pre-implementation main themes were inpatient chart and discharge letter design and discharge communication process with issues of illegible and inaccurate information. Improved safety was anticipated after implementation. Post-implementation themes were improved inpatient chart clarity and discharge letter quality. TDF domains relevant to staff behavioural determinants preimplementation were knowledge (task or environment); skills (competence); social/professional roles and identity; beliefs about capabilities; environmental context and resources (including incidents). An additional two were relevant post-implementation: social influences and behavioural regulation (including self-monitoring). Participants described challenges and patient safety concerns pre-implementation which were mostly resolved post-implementation. Conclusion HEPMA implementation produced perceptions of patient safety improvement. TDF use enabled behaviour change analysis due to implementation, for example, staff adoption of behaviours to ensure general practitioners receive good quality discharge information.

  10. Advantages and limitations of potential methods for the analysis of bacteria in milk: a review.

    PubMed

    Tabit, Frederick Tawi

    2016-01-01

    Contamination concerns in the dairy industry are motivated by outbreaks of disease in humans and the inability of thermal processes to eliminate bacteria completely in processed products. HACCP principles are an important tool used in the food industry to identify and control potential food safety hazards in order to meet customer demands and regulatory requirements. Milk testing is of importance to the milk industry regarding quality assurance and monitoring of processed products by researchers, manufacturers and regulatory agencies. Due to the availability of numerous methods used for analysing the microbial quality of milk in literature and differences in priorities of stakeholders, it is sometimes confusing to choose an appropriate method for a particular analysis. The objective of this paper is to review the advantages and disadvantages of selected techniques that can be used in the analysis of bacteria in milk. SSC, HRMA, REP, and RAPD are the top four techniques which are quick and cost-effective and possess adequate discriminatory power for the detection and profiling of bacteria. The following conclusions were arrived at during this review: HRMA, REP and RFLP are the techniques with the most reproducible results, and the techniques with the most discriminatory power are AFLP, PFGE and Raman Spectroscopy.

  11. Occurrence of Ochratoxin A in Grape Juice of Iran

    PubMed Central

    Yusefi, Jamal; Valaee, Mehran; Nazari, Firouzeh; Maleki, Javad; Mottaghianpour, Ehsan; Khosrokhavar, Roya; Hosseini, Mir-Jamal

    2018-01-01

    Ochratoxin A (OTA) is one of the most important mycotoxins that contaminate a broad range of agricultural and food products. In this study, the occurrence of OTA in available brands of grape juice in Iran purchased from retail outlets or producer were determined for the first time using high-performance liquid chromatography (HPLC) with immunoaffinity columns(IAC) as the clean-up step. The average recoveries for OTA in grape juice ranged from 54.2 to 86.6% with the coefficient of variation lower than 17.3% in lowest spiked level (0.5 µg/L). The estimated LOD and LOQ of OTA were 0.04 µg/L and 0.125 µg/L, respectively. In our study, 70 samples of grape juice evaluated for OTA content. The results showed that in 39 out of 70 samples (55.7%) OTA levels were above the LOQ with the maximum level of 2.6 µg/L and the mean contamination was 0.5 µg/L. Although the mean contamination of OTA in analyzing samples was lower than the MRL set by EU, the high incidence of contamination in these products is worried. Considering the importance of OTA in public health, control of pre- and post-harvest, storage and grape juice manufacturing process, such as HACCP, GAP, and GMP recommended preventive measures are required. PMID:29755546

  12. Critical control points of complementary food preparation and handling in eastern Nigeria.

    PubMed Central

    Ehiri, J. E.; Azubuike, M. C.; Ubbaonu, C. N.; Anyanwu, E. C.; Ibe, K. M.; Ogbonna, M. O.

    2001-01-01

    OBJECTIVE: To investigate microbial contamination and critical control points (CCPs) in the preparation and handling of complementary foods in 120 households in Imo state, Nigeria. METHODS: The Hazard Analysis Critical Control Point (HACCP) approach was used to investigate processes and procedures that contributed to microbial contamination, growth and survival, and to identify points where controls could be applied to prevent or eliminate these microbiological hazards or reduce them to acceptable levels. Food samples were collected and tested microbiologically at different stages of preparation and handling. FINDINGS: During cooking, all foods attained temperatures capable of destroying vegetative forms of food-borne pathogens. However, the risk of contamination increased by storage of food at ambient temperature, by using insufficiently high temperatures to reheat the food, and by adding contaminated ingredients such as dried ground crayfish and soybean powder at stages where no further heat treatment was applied. The purchasing of contaminated raw foodstuffs and ingredients, particularly raw akamu, from vendors in open markets is also a CCP. CONCLUSION: Although an unsafe environment poses many hazards for children's food, the hygienic quality of prepared food can be assured if basic food safety principles are observed. When many factors contribute to food contamination, identification of CCPs becomes particularly important and can facilitate appropriate targeting of resources and prevention efforts. PMID:11417038

  13. Inactivation of foot-and-mouth disease virus in various bovine tissues used for the production of natural sausage casings.

    PubMed

    Wijnker, Joris J; Haas, Bernd; Berends, Boyd R

    2012-02-01

    Bovine intestines, bladders and oesophagus are used for the production of natural casings ("beef casings") as edible sausage containers. Derived from cattle experimentally infected with FMDV (initial dosage 10(4) TCID(50)/mL, strain A Iran 97), these beef casings were treated with sodium chloride (NaCl) or phosphate supplemented salt (P-salt). In addition, different in-vitro experiments using beef casings were done on a small scale with other FMDV strains (A Turkey 06, C-Oberbayern and O(1) Manisa) as "proof of principle". Based on the combined results of the in-vivo and in-vitro experiments, it can be concluded that the storage period of 30 days at 20 °C in NaCl is sufficiently effective to inactivate a possible contamination with FMDV in beef casings and that the usage of P-salt does not clearly enhance the inactivation of FMDV infectivity. Storage of salted beef casings at about 20 °C for 30 days is already part of the Standard Operating Procedures (included in HACCP) of the international casing industry and can therefore be considered as a protective measure for the international trade in natural casings. Copyright © 2011 Elsevier B.V. All rights reserved.

  14. Pre- and postharvest preventive measures and intervention strategies to control microbial food safety hazards of fresh leafy vegetables.

    PubMed

    Gil, Maria I; Selma, Maria V; Suslow, Trevor; Jacxsens, Liesbeth; Uyttendaele, Mieke; Allende, Ana

    2015-01-01

    This review includes an overview of the most important preventive measures along the farm to fork chain to prevent microbial contamination of leafy greens. It also includes the technological and managerial interventions related to primary production, postharvest handling, processing practices, distribution, and consumer handling to eliminate pathogens in leafy greens. When the microbiological risk is already present, preventive measures to limit actual contamination events or pathogen survival are considered intervention strategies. In codes of practice the focus is mainly put on explaining preventive measures. However, it is also important to establish more focused intervention strategies. This review is centered mainly on leafy vegetables as the commodity identified as the highest priority in terms of fresh produce microbial safety from a global perspective. There is no unique preventive measure or intervention strategy that could be applied at one point of the food chain. We should encourage growers of leafy greens to establish procedures based on the HACCP principles at the level of primary production. The traceability of leafy vegetables along the chain is an essential element in ensuring food safety. Thus, in dealing with the food safety issues associated with fresh produce it is clear that a multidisciplinary farm to fork strategy is required.

  15. Microbiological baseline study of poultry slaughtered in provincially inspected abattoirs in Alberta, Canada

    PubMed Central

    Bohaychuk, Valerie M.; Checkley, Sylvia L.; Gensler, Gary E.; Barrios, Pablo Romero

    2009-01-01

    Studies to determine baseline levels of microbial contaminants and foodborne bacterial pathogens are needed to evaluate the effectiveness of Hazard Analysis Critical Control Point (HACCP) programs, Good Manufacturing/Production Practices, and various interventions. In 2004 and 2005 poultry carcass rinses from provincially inspected abattoirs in Alberta, Canada, were tested to determine the levels of aerobic plate count bacteria, coliform bacteria, and generic Escherichia coli, the prevalence and levels of Campylobacter spp., and the prevalence of Salmonella spp. and Shiga toxin-producing E. coli (STEC). Samples were collected from 3 high volume and 62 low volume abbatoirs. All samples (1296) were positive for aerobic plate count bacteria, with 98.8% of samples having counts of 100 000 or less colony forming units (CFU)/cm2. Coliform bacteria were isolated from 99.7% of the 1296 carcasses and were recovered at levels of ≤ 1000 CFU/cm2 for 98.3% of the samples. Generic E. coli were recovered from 99.1% of the 1296 carcasses at levels of ≤ 1000 CFU/cm2 for 98.6% of the samples. Seventy five percent of 1234 samples that were tested for Campylobacter were positive; 37.5% of 1295 samples that were tested for Salmonella were positive; and only 2 of 1296 samples tested for STEC were positive (0.15%). PMID:19412397

  16. Validation environment for AIPS/ALS: Implementation and results

    NASA Technical Reports Server (NTRS)

    Segall, Zary; Siewiorek, Daniel; Caplan, Eddie; Chung, Alan; Czeck, Edward; Vrsalovic, Dalibor

    1990-01-01

    The work is presented which was performed in porting the Fault Injection-based Automated Testing (FIAT) and Programming and Instrumentation Environments (PIE) validation tools, to the Advanced Information Processing System (AIPS) in the context of the Ada Language System (ALS) application, as well as an initial fault free validation of the available AIPS system. The PIE components implemented on AIPS provide the monitoring mechanisms required for validation. These mechanisms represent a substantial portion of the FIAT system. Moreover, these are required for the implementation of the FIAT environment on AIPS. Using these components, an initial fault free validation of the AIPS system was performed. The implementation is described of the FIAT/PIE system, configured for fault free validation of the AIPS fault tolerant computer system. The PIE components were modified to support the Ada language. A special purpose AIPS/Ada runtime monitoring and data collection was implemented. A number of initial Ada programs running on the PIE/AIPS system were implemented. The instrumentation of the Ada programs was accomplished automatically inside the PIE programming environment. PIE's on-line graphical views show vividly and accurately the performance characteristics of Ada programs, AIPS kernel and the application's interaction with the AIPS kernel. The data collection mechanisms were written in a high level language, Ada, and provide a high degree of flexibility for implementation under various system conditions.

  17. User Perceptions of the Implementation of an Electronic Medication Management System in a Paediatric Setting.

    PubMed

    Hardie, Rae-Anne; Baysari, Melissa T; Lake, Rebecca; Richardson, Lauren; McCullagh, Cheryl; Westbrook, Johanna I

    2017-01-01

    The roll-out of a hospital-wide electronic medication management system (eMMS) is a challenging task, requiring planning, coordination, communication and change management. This research aimed to explore the views of doctors and nurses about the strategy used to implement an eMM system in a paediatric hospital. Semi-structured interviews were performed during the first week of the implementation on each ward, and were then followed up three and six weeks post implementation. In total, 90 users (60 nurses and 30 doctors) were asked about their impressions of the implementation, as well as their perceptions of training and IT support. Qualitative thematic analysis was performed by three researchers. Most users perceived the implementation of the eMM to be positive overall. Although perceptions of the implementation process remained largely consistent across the six weeks, users identified several areas where improvements were needed, especially early in implementation, including resources, planning, roll-out strategy and training. These findings are useful for future implementations of eMM systems in paediatric hospitals.

  18. PyGirl: Generating Whole-System VMs from High-Level Prototypes Using PyPy

    NASA Astrophysics Data System (ADS)

    Bruni, Camillo; Verwaest, Toon

    Virtual machines (VMs) emulating hardware devices are generally implemented in low-level languages for performance reasons. This results in unmaintainable systems that are difficult to understand. In this paper we report on our experience using the PyPy toolchain to improve the portability and reduce the complexity of whole-system VM implementations. As a case study we implement a VM prototype for a Nintendo Game Boy, called PyGirl, in which the high-level model is separated from low-level VM implementation issues. We shed light on the process of refactoring from a low-level VM implementation in Java to a high-level model in RPython. We show that our whole-system VM written with PyPy is significantly less complex than standard implementations, without substantial loss in performance.

  19. Design and implementation of web service-based mobile reply testing management system

    NASA Astrophysics Data System (ADS)

    Gao, Liang; Han, Yu-min

    2013-03-01

    This paper introduces the design and implementation of a reply testing management system that based-on C#, Web Service and ASP .Net. With the system, teachers can manage reply site through Windows Mobile, judges can grade onscene by visiting WAP site through GPRS. Then this paper discusses details of the implementation and key technologies of the system.

  20. Self-conscious robotic system design process--from analysis to implementation.

    PubMed

    Chella, Antonio; Cossentino, Massimo; Seidita, Valeria

    2011-01-01

    Developing robotic systems endowed with self-conscious capabilities means realizing complex sub-systems needing ad-hoc software engineering techniques for their modelling, analysis and implementation. In this chapter the whole process (from analysis to implementation) to model the development of self-conscious robotic systems is presented and the new created design process, PASSIC, supporting each part of it, is fully illustrated.

  1. Social challenges when implementing information systems in everyday work in a nursing context.

    PubMed

    Nilsson, Lina; Eriksén, Sara; Borg, Christel

    2014-09-01

    Implementation of information systems in healthcare has become a lengthy process where healthcare staff (eg, nurses) are expected to put information into systems without getting the overall picture of the potential usefulness for their own work. The aim of this study was to explore social challenges when implementing information systems in everyday work in a nursing context. Moreover, this study aimed at putting perceived social challenges in a theoretical framework to address them more constructively when implementing information systems in healthcare. Influenced by institutional ethnography, the findings are based on interviews, observations, and written reflections. Power (changing the existing hierarchy, alienation), professional identity (calling on hold, expert becomes novice, changed routines), and encounter (ignorant introductions, preconceived notions) were categories (subcategories) presented in the findings. Social Cognitive Theory, Diffusion of Innovations, organizational culture, and dramaturgical analysis are proposed to set up a theoretical framework. If social challenges are not considered and addressed in the implementation process, it will be affected by nurses' solidarity to existing power structures and their own professional identity. Thus, implementation of information systems affects more aspects in the organization than might have been intended. These aspects need to be taken in to account in the implementation process.

  2. Implementing Innovation: An Exploration of a Learning Management System Transition

    ERIC Educational Resources Information Center

    Strawser, Michael G.; Apostel, Shawn; O' Keefe, Moira; Simons, Crystal

    2018-01-01

    Learning management systems (LMS) are fixtures on higher education campuses. As LMS use continues to increase, faculty development professionals should consider how system use is encouraged and implemented on campus, especially amongst faculty. Using Ely's (1990) technology-specific conditions that facilitate the implementation of an innovation,…

  3. 76 FR 81911 - National Advisory Committee for Implementation of the National Forest System Land Management...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-12-29

    ... National Forest System Land Management Planning Rule AGENCY: USDA Forest Service. ACTION: Notice of intent... intends to establish the National Advisory Committee for Implementation of the National Forest System Land... (FACA), the Committee is being established to provide advice and recommendations on the implementation...

  4. 78 FR 34034 - National Advisory Committee for Implementation of the National Forest System Land Management...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-06-06

    ... National Forest System Land Management Planning Rule AGENCY: Forest Service, USDA. ACTION: Notice of meeting. SUMMARY: The National Advisory Committee for Implementation of the National Forest System Land... purpose of the Committee is to provide advice and recommendations on the implementation of the National...

  5. Reflexive reasoning for distributed real-time systems

    NASA Technical Reports Server (NTRS)

    Goldstein, David

    1994-01-01

    This paper discusses the implementation and use of reflexive reasoning in real-time, distributed knowledge-based applications. Recently there has been a great deal of interest in agent-oriented systems. Implementing such systems implies a mechanism for sharing knowledge, goals and other state information among the agents. Our techniques facilitate an agent examining both state information about other agents and the parameters of the knowledge-based system shell implementing its reasoning algorithms. The shell implementing the reasoning is the Distributed Artificial Intelligence Toolkit, which is a derivative of CLIPS.

  6. Reaching out to clinicians: implementation of a computerized alert system.

    PubMed

    Degnan, Dan; Merryfield, Dave; Hultgren, Steve

    2004-01-01

    Several published articles have identified that providing automated, computer-generated clinical alerts about potentially critical clinical situations should result in better quality of care. In 1999, the pharmacy department at a community hospital network implemented and refined a commercially available, computerized clinical alert system. This case report discusses the implementation process, gives examples of how the system is used, and describes results following implementation. The use of the clinical alert system in this hospital network resulted in improved patient safety as well as in greater efficiency and decreased costs.

  7. An implementation of the programming structural synthesis system (PROSSS)

    NASA Technical Reports Server (NTRS)

    Rogers, J. L., Jr.; Sobieszczanski-Sobieski, J.; Bhat, R. B.

    1981-01-01

    A particular implementation of the programming structural synthesis system (PROSSS) is described. This software system combines a state of the art optimization program, a production level structural analysis program, and user supplied, problem dependent interface programs. These programs are combined using standard command language features existing in modern computer operating systems. PROSSS is explained in general with respect to this implementation along with the steps for the preparation of the programs and input data. Each component of the system is described in detail with annotated listings for clarification. The components include options, procedures, programs and subroutines, and data files as they pertain to this implementation. An example exercising each option in this implementation to allow the user to anticipate the type of results that might be expected is presented.

  8. Large-Scale Linear Optimization through Machine Learning: From Theory to Practical System Design and Implementation

    DTIC Science & Technology

    2016-08-10

    AFRL-AFOSR-JP-TR-2016-0073 Large-scale Linear Optimization through Machine Learning: From Theory to Practical System Design and Implementation ...2016 4.  TITLE AND SUBTITLE Large-scale Linear Optimization through Machine Learning: From Theory to Practical System Design and Implementation 5a...performances on various machine learning tasks and it naturally lends itself to fast parallel implementations . Despite this, very little work has been

  9. Operation management system evaluation in the central Finland health care district - end users' view of system implementation.

    PubMed

    Lemmetty, Kaisa; Häyrinen, Eija

    2005-01-01

    In this paper we evaluate the implementation of the operation management system in the Central Finland Health Care District. The implementation of the operation management system changed the practice of operation management for the surgical clinic and concerned 500 personnel in total. A survey was carried out to investigate the end users' views on the system's usefulness, usability and the training and user support provided. The users' possibilities to accomplish their tasks and the kind of obstacles they face in operation management were explored. The assessment revealed that more end support is needed after the system implementation, even though a generally positive attitude towards the system was manifested among the staff.

  10. Technical experiences of implementing a wireless tracking and facial biometric verification system for a clinical environment

    NASA Astrophysics Data System (ADS)

    Liu, Brent; Lee, Jasper; Documet, Jorge; Guo, Bing; King, Nelson; Huang, H. K.

    2006-03-01

    By implementing a tracking and verification system, clinical facilities can effectively monitor workflow and heighten information security in today's growing demand towards digital imaging informatics. This paper presents the technical design and implementation experiences encountered during the development of a Location Tracking and Verification System (LTVS) for a clinical environment. LTVS integrates facial biometrics with wireless tracking so that administrators can manage and monitor patient and staff through a web-based application. Implementation challenges fall into three main areas: 1) Development and Integration, 2) Calibration and Optimization of Wi-Fi Tracking System, and 3) Clinical Implementation. An initial prototype LTVS has been implemented within USC's Healthcare Consultation Center II Outpatient Facility, which currently has a fully digital imaging department environment with integrated HIS/RIS/PACS/VR (Voice Recognition).

  11. Implementation of the fugitive emissions system program: The OxyChem experience

    DOE Office of Scientific and Technical Information (OSTI.GOV)

    Deshmukh, A.

    An overview is provided for the Fugitive Emissions System (FES) that has been implemented at Occidental Chemical in conjunction with the computer-based maintenance system called PassPort{reg_sign} developed by Indus Corporation. The goal of PassPort{reg_sign} FES program has been to interface with facilities data, equipment information, work standards and work orders. Along the way, several implementation hurdles had to be overcome before a monitoring and regulatory system could be standardized for the appropriate maintenance, process and environmental groups. This presentation includes step-by-step account of several case studies that developed during the implementation of the FES system.

  12. Experiences from the implementation of a biosafety system in Slovenia.

    PubMed

    Milavec, Mojca; Racman, Darja Stanic

    2007-09-01

    The development and implementation of an effective national biosafety system is important for several key reasons: to ensure safe access to products of modern biotechnology, to build public confidence, to encourage the growth of domestic modern biotechnology, and to comply with international standards and agreements. There is no single best approach in the development and implementation of a national biosafety system and each country is faced with unique challenges. Slovenia is a small country and a new EU Member State. However, it has developed and implemented an efficient national biosafety system. The key elements of this system are administrative procedure, risk assessment, enforcement, and public participation and information.

  13. Using an Evidence-Based Approach to EMR Implementation to Optimize Outcomes and Avoid Unintended Consequences

    PubMed Central

    Longhurst, Christopher A.; Palma, Jonathan P.; Grisim, Lisa M.; Widen, Eric; Chan, Melanie; Sharek, Paul J.

    2013-01-01

    Implementation of an electronic medical record (EMR) with computerized physician order entry (CPOE) can provide an important foundation for preventing harm and improving outcomes. Incentivized by the recent economic stimulus initiative, healthcare systems are implementing vendor-based EMR systems at an unprecedented rate. Accumulating evidence suggests that local implementation decisions, rather than the specific EMR product or technology selected, are the primary drivers of the quality improvement performance of these systems. However, limited attention has been paid to effective approaches to EMR implementation. In this case report, we outline the evidence-based approach we used to make EMR implementation decisions in a pragmatic structure intended for replication at other sites. PMID:24771994

  14. Standardizing an approach to the evaluation of implementation science proposals.

    PubMed

    Crable, Erika L; Biancarelli, Dea; Walkey, Allan J; Allen, Caitlin G; Proctor, Enola K; Drainoni, Mari-Lynn

    2018-05-29

    The fields of implementation and improvement sciences have experienced rapid growth in recent years. However, research that seeks to inform health care change may have difficulty translating core components of implementation and improvement sciences within the traditional paradigms used to evaluate efficacy and effectiveness research. A review of implementation and improvement sciences grant proposals within an academic medical center using a traditional National Institutes of Health framework highlighted the need for tools that could assist investigators and reviewers in describing and evaluating proposed implementation and improvement sciences research. We operationalized existing recommendations for writing implementation science proposals as the ImplemeNtation and Improvement Science Proposals Evaluation CriTeria (INSPECT) scoring system. The resulting system was applied to pilot grants submitted to a call for implementation and improvement science proposals at an academic medical center. We evaluated the reliability of the INSPECT system using Krippendorff's alpha coefficients and explored the utility of the INSPECT system to characterize common deficiencies in implementation research proposals. We scored 30 research proposals using the INSPECT system. Proposals received a median cumulative score of 7 out of a possible score of 30. Across individual elements of INSPECT, proposals scored highest for criteria rating evidence of a care or quality gap. Proposals generally performed poorly on all other criteria. Most proposals received scores of 0 for criteria identifying an evidence-based practice or treatment (50%), conceptual model and theoretical justification (70%), setting's readiness to adopt new services/treatment/programs (54%), implementation strategy/process (67%), and measurement and analysis (70%). Inter-coder reliability testing showed excellent reliability (Krippendorff's alpha coefficient 0.88) for the application of the scoring system overall and demonstrated reliability scores ranging from 0.77 to 0.99 for individual elements. The INSPECT scoring system presents a new scoring criteria with a high degree of inter-rater reliability and utility for evaluating the quality of implementation and improvement sciences grant proposals.

  15. Early Warning System Implementation Guide: For Use with the National High School Center's Early Warning System Tool v2.0

    ERIC Educational Resources Information Center

    Therriault, Susan Bowles; Heppen, Jessica; O'Cummings, Mindee; Fryer, Lindsay; Johnson, Amy

    2010-01-01

    This Early Warning System (EWS) Implementation Guide is a supporting document for schools and districts that are implementing the National High School Center's Early Warning System (EWS) Tool v2.0. Developed by the National High School Center at the American Institutes for Research (AIR), the guide and tool support the establishment and…

  16. Beyond the Pink Sand: Case Studies of Experiences of Multi-Tier System of Supports Implementation in the Bermuda Public School System

    ERIC Educational Resources Information Center

    Francis-Thompson, Nyshawana

    2017-01-01

    This qualitative study examined how Multi-tier System of Supports (MTSS), a systematic approach to providing academic and behavioral supports to students, was implemented and experienced by macro and micro levels of educators in the Bermuda Public School system. I asked three research questions regarding: (a) how MTSS was being implemented in the…

  17. Integration of Interactive Interfaces with Intelligent Tutoring Systems: An Implementation

    DTIC Science & Technology

    1993-09-01

    Intelligent Tutoring Systems: At the crossroad of artifcial intelligence and education. Ablex Publishing Corp., Norwood, NJ. 6. Goldstein, 1. L. (1986...AD-A273 869 IImhlllII Integration of Interactive Interfaces with Intelligent Thtoring Systems: An Implementation Vijay Vasandani and T. Govindaraj...NUMBERS Integration of Interactive Interfaces with Intelligent Tutoring Systems: An Implementation C: N00014-87-K-0482 .ALITHOR(S) PE: 0602233N Vijay

  18. "If donors woke up tomorrow and said we can't fund you, what would we do?" A health system dynamics analysis of implementation of PMTCT option B+ in Uganda.

    PubMed

    Doherty, Tanya; Besada, Donnela; Goga, Ameena; Daviaud, Emmanuelle; Rohde, Sarah; Raphaely, Nika

    2017-07-26

    In October 2012 Uganda extended its prevention of mother to child HIV transmission (PMTCT) policy to Option B+, providing lifelong antiretroviral treatment for HIV positive pregnant and breastfeeding women. The rapid changes and adoptions of new PMTCT policies have not been accompanied by health systems research to explore health system preparedness to implement such programmes. The implementation of Option B+ provides many lessons which can inform the shift to 'Universal Test and Treat', a policy which many sub-Saharan African countries are preparing to adopt, despite fragile health systems. This qualitative study of PMTCT Option B+ implementation in Uganda three years following the policy adoption, uses the health system dynamics framework to explore the impacts of this programme on ten elements of the health system. Qualitative data were gathered through rapid appraisal during in-country field work. Key informant interviews and focus group discussions (FGDs) were undertaken with the Ministry of Health, implementing partners, multilateral agencies, district management teams, facility-based health workers and community cadres. A total of 82 individual interviews and 16 focus group discussions were completed. We conducted a simple manifest analysis, using the ten elements of a health system for grouping data into categories and themes. Of the ten elements in the health system dynamics framework, context and resources (finances, infrastructure & supplies, and human resources) were the most influential in the implementation of Option B+ in Uganda. Support from international actors and implementing partners attempted to strengthen resources at district level, but had unintended consequences of creating dependence and uncertainty regarding sustainability. The health system dynamics framework offers a novel approach to analysis of the effects of implementation of a new policy on critical elements of the health system. Its emphasis on relationships between system elements, population and context is helpful in unpacking impacts of and reactions to pressures on the system, which adds value beyond some previous frameworks.

  19. Farm and management variables linked to fecal shedding of Campylobacter and Salmonella in commercial squab production.

    PubMed

    Jeffrey, J S; Atwill, E R; Hunter, A

    2001-01-01

    A cross-sectional study was performed to determine the relationship of farm variables and management practices to fecal shedding of Campylobacter or Salmonella on commercial squab (young pigeon) farms. A detailed survey provided information on biosecurity, cleaning and disinfection, bird health, vector control, and loft and pen. Twenty pigeons on each of 12 farms were cultured before and after the producers completed a voluntary quality assurance training program (QAP), based on principles of hazard analysis critical control point (HACCP). The prevalence of positive samples for Salmonella and C. jejuni was 1/480 (0.21%) and 19/480 (3.96%), respectively. Campylobacter was present on one farm during both visits; three farms during the first visit, and three farms during the second visit. Analysis by fixed-effects logistic regression showed the probability of having a positive C. jejuni culture was increased by not using dry manure in the nesting material, not cleaning shipping crates, cleaning landing boards, and by increased frequency of chemical disinfection of water. Having a positive parent and higher numbers of squab per pen (density) were also associated with higher odds of being positive for C. jejuni. Factors not associated with a positive C. jejuni culture included, other avian species on the farm, type of shipping crate, covered drinkers, fly problems, bird age, level of nest box within the loft, and QAP training. Prevalence of food safety pathogens was extremely low on the squab facilities tested as compared with reports from commercial broiler or turkey flocks. This observation suggests that one or more farm variables or management practices were effectively reducing infection, or possibly a species-related difference existed in carriage rates and shedding of pathogens. These results emphasize critical control points for food safety pathogens may vary widely, and the formulation of effective QAP programs are dependent on science-based knowledge of diverse animal production systems.

  20. Microbial contamination on beef and sheep carcases in South Australia.

    PubMed

    Sumner, John; Petrenas, Elena; Dean, Peter; Dowsett, Paul; West, Geoff; Wiering, Rinie; Raven, Geoff

    2003-03-25

    A total of 523 chilled beef and lamb carcases were sampled from four abattoirs and 13 very small plants (VSPs) in South Australia during March 2002 in order to develop a microbiological profile of meat produced for domestic consumption within the State. Aerobic viable counts (AVCs) and Escherichia coli counts were obtained from samples taken by sponge-sampling the muscle-adipose tissue at sites designated for each species in the Microbiological Guidelines to the Australian Standard for Hygienic Production of Meat for Human Consumption (identical with those of the USA Pathogen Reduction: hazard analysis and critical control point (HACCP) systems: final rule). On beef carcases (n=159) mean log AVC/cm(2) was 1.82 and E. coli was detected on 18.8% of carcases (area sampled 200 cm(2)) for which the mean log of the positives was -0.34; for lamb carcases, on which 75 cm(2) was sampled (n=364), corresponding values were 2.59, 36.2% and log(10) 0.27, respectively. There was little difference in mean log AVC/cm(2) of carcases produced at abattoirs and VSPs, 1.72 versus 1.81, respectively, for beef, and 2.80 versus 2.44, respectively, for sheep. Prevalence of E. coli was lower at VSPs, however, with abattoirs having 28.4% for beef and 61.5% for sheep, compared with corresponding values of 4.7% and 18.5% at VSPs. In VSPs, the range of mean log AVC/cm(2) was 0.47-3.16 for beef and 1.63-3.65 for sheep carcases, data which will allow the Controlling Authority to assist plants to improve performance of slaughter and dressing techniques. The present survey is part of an assessment by the State meat authority of the effectiveness of co-regulation of meat hygiene between government and industry.

  1. Predicting pathogen growth during short-term temperature abuse of raw pork, beef, and poultry products: use of an isothermal-based predictive tool.

    PubMed

    Ingham, Steven C; Fanslau, Melody A; Burnham, Greg M; Ingham, Barbara H; Norback, John P; Schaffner, Donald W

    2007-06-01

    A computer-based tool (available at: www.wisc.edu/foodsafety/meatresearch) was developed for predicting pathogen growth in raw pork, beef, and poultry meat. The tool, THERM (temperature history evaluation for raw meats), predicts the growth of pathogens in pork and beef (Escherichia coli O157:H7, Salmonella serovars, and Staphylococcus aureus) and on poultry (Salmonella serovars and S. aureus) during short-term temperature abuse. The model was developed as follows: 25-g samples of raw ground pork, beef, and turkey were inoculated with a five-strain cocktail of the target pathogen(s) and held at isothermal temperatures from 10 to 43.3 degrees C. Log CFU per sample data were obtained for each pathogen and used to determine lag-phase duration (LPD) and growth rate (GR) by DMFit software. The LPD and GR were used to develop the THERM predictive tool, into which chronological time and temperature data for raw meat processing and storage are entered. The THERM tool then predicts a delta log CFU value for the desired pathogen-product combination. The accuracy of THERM was tested in 20 different inoculation experiments that involved multiple products (coarse-ground beef, skinless chicken breast meat, turkey scapula meat, and ground turkey) and temperature-abuse scenarios. With the time-temperature data from each experiment, THERM accurately predicted the pathogen growth and no growth (with growth defined as delta log CFU > 0.3) in 67, 85, and 95% of the experiments with E. coli 0157:H7, Salmonella serovars, and S. aureus, respectively, and yielded fail-safe predictions in the remaining experiments. We conclude that THERM is a useful tool for qualitatively predicting pathogen behavior (growth and no growth) in raw meats. Potential applications include evaluating process deviations and critical limits under the HACCP (hazard analysis critical control point) system.

  2. Multi-Tiered System of Supports (MTSS) and Implementation Science

    ERIC Educational Resources Information Center

    Dillard, Christina

    2017-01-01

    Many districts and schools are having difficulty implementing Multi-Tiered System of Supports (MTSS) in school settings. This quantitative study set out to examine the stage of MTSS implementation schools are at and identify factors from the implementation science framework that account for the different reported student outcomes related to MTSS…

  3. Library Specifications for a New Circulation System for Concordia University Libraries.

    ERIC Educational Resources Information Center

    Tallon, James

    This study of library requirements for a new circulation system is organized into three sections: (1) items required for initial implementation in July 1982; (2) items relating to notice generation and activity statistics, with implementation expected by fall 1982; and (3) items provided in the system as initially implemented, with additional…

  4. University ERP Implementation in Germany: Qualitative Exploratory Case Study of Administrative Staff Experiences

    ERIC Educational Resources Information Center

    Thelen, Anja

    2015-01-01

    Enterprise Resource Planning (ERP) implementations are expensive, time-consuming, and often do not lead to the expected outcome of integrated IT systems. Many German universities are implementing ERP systems as Campus Management Systems (CMS) and a solution to any problem, need, or requirement the organization has. This exploratory case study…

  5. Assessing Student Threats: A Handbook for Implementing the Salem-Keizer System

    ERIC Educational Resources Information Center

    Van Dreal, John

    2011-01-01

    "Assessing Student Threats: A Handbook for Implementing the Salem-Keizer System" is a manual for the implementation of a threat assessment system that follows the recommendations of the Safe Schools Initiative and the prescriptive outline provided by the FBI. Written from an educator's perspective with contributing authors from law…

  6. Implementation of the Air Program Information Management System (APIMS) Inspection Module

    DTIC Science & Technology

    2009-05-01

    7 5 T H A I R B A S E W I N G Implementation of the Air Program Information Management System (APIMS) Inspection Module 2009 Environment...Implementation of the Air Program Information Management System (APIMS) Inspection Module 5a. CONTRACT NUMBER 5b. GRANT NUMBER 5c. PROGRAM ELEMENT NUMBER

  7. Development of an intelligent diagnostic system for reusable rocket engine control

    NASA Technical Reports Server (NTRS)

    Anex, R. P.; Russell, J. R.; Guo, T.-H.

    1991-01-01

    A description of an intelligent diagnostic system for the Space Shuttle Main Engines (SSME) is presented. This system is suitable for incorporation in an intelligent controller which implements accommodating closed-loop control to extend engine life and maximize available performance. The diagnostic system architecture is a modular, hierarchical, blackboard system which is particularly well suited for real-time implementation of a system which must be repeatedly updated and extended. The diagnostic problem is formulated as a hierarchical classification problem in which the failure hypotheses are represented in terms of predefined data patterns. The diagnostic expert system incorporates techniques for priority-based diagnostics, the combination of analytical and heuristic knowledge for diagnosis, integration of different AI systems, and the implementation of hierarchical distributed systems. A prototype reusable rocket engine diagnostic system (ReREDS) has been implemented. The prototype user interface and diagnostic performance using SSME test data are described.

  8. Implementing a Measurement Feedback System in Community Mental Health Clinics: A Case Study of Multilevel Barriers and Facilitators

    PubMed Central

    Gleacher, Alissa A.; Olin, Serene S.; Nadeem, Erum; Pollock, Michele; Ringle, Vanesa; Bickman, Leonard; Douglas, Susan; Hoagwood, Kimberly

    2015-01-01

    Measurement feedback systems (MFSs) have been proposed as a means of improving practice. The present study examined the implementation of a MFS, the Contextualized Feedback System (CFS), in two community-based clinic sites. Significant implementation differences across sites provided a basis for examining factors that influenced clinician uptake of CFS. Following the theoretical implementation framework of Aarons, Hurlburt & Horwitz (2011), we coded qualitative data collected from eighteen clinicians (13 from Clinic U and 5 from Clinic R) who participated in semi-structured interviews about their experience with CFS implementation. Results suggest that clinicians at both clinics perceived more barriers than facilitators to CFS implementation. Interestingly, clinicians at the higher implementing clinic reported a higher proportion of barriers to facilitators (3:1 vs. 2:1); however, these clinicians also reported a significantly higher level of organizational and leadership supports for CFS implementation. Implications of these findings are discussed. PMID:25735619

  9. System-wide lean implementation in health care: A multiple case study.

    PubMed

    Centauri, Federica; Mazzocato, Pamela; Villa, Stefano; Marsilio, Marta

    2018-05-01

    Background Lean practices have been widely used by health care organizations to meet efficiency, performance and quality improvement needs. The lean health care literature shows that the effective implementation of lean requires a holistic system-wide approach. However, there is still limited evidence on what drives effective system-wide lean implementation in health care. The existing literature suggests that a deeper understanding of how lean interventions interact with the organizational context is necessary to identify the critical variables to successfully sustain system-wide lean strategies. Purpose and methodology: A multiple case study of three Italian hospitals is conducted with the aim to explore the organizational conditions that are relevant for an effective system-wide lean implementation. A conceptual framework, built on socio-technical system schemas, is used to guide data collection and analysis. The analysis points out the importance to support lean implementation with an integrated and coordinated strategy involving the social, technical, and external components of the overall hospital system.

  10. Care provider order entry (CPOE): a perspective on factors leading to success or to failure.

    PubMed

    Ozdas, A; Miller, R A

    2007-01-01

    Authors provide a perspective on factors leading to successful care provider order entry (CPOE) implementations. Viewpoint of authors supported by background literature review. Authors review both benefits and challenges related to CPOE implementation using three guiding principles: (1) a clinical approach to clinical systems, which claims that CPOE implementation is analogous to a "good" clinician delivering care to a patient; (2) a commitment to quality, which advocates that no compromises should be made in implementing system functionality and clinical system content - the highest objective for CPOE implementation is to provide better quality of care and increased safety for patients; (3) a commitment to fairness, as evidenced by respect for individuals and support of local autonomy, which advocates for minimizing disruptions to clinician-users' workflows, and adequate local control over CPOE system design and evolution, including clinical content management. Past experiences with CPOE implementation can inform future installation attempts. Sociocultural factors dominate in determining the success of implementation, and should govern technical factors.

  11. Activity-based costing for pathology examinations and comparison with the current pricing system in Turkey.

    PubMed

    Ergün, Ferda A K; Ağirbaş, Ismail; Kuzu, Işınsu

    2013-01-01

    To demonstrate the real cost data of the pathology examinations by using the activity-based costing method and to contribute to the financial planning of the departments, health managers and also the social security institution. Forty-four examinations selected from the Healthcare Implementation Notification system list and performed at the Ankara University Faculty of Medicine Pathology Department during September 2010 were studied. The analysis and the real cost calculations were done according to the duration of the procedures. Calculated costs were compared with the Healthcare Implementation Notification system and Medicare price lists. The costs of the pathology tests listed within the same pricing levels in the Healthcare Implementation Notification system list showed great differences. The minimum and maximum costs in level 1, 2, 3, and 4 were 15,98-80,15 TL, 15,95-258,59 TL, 42,38- 236,87 TL, and 124,42-406,76 TL, respectively. Medicare price levels were more consistent with the real costs of the examinations compared to the Healthcare Implementation Notification system price list. The prices of the pathology examination listed at different levels in the Healthcare Implementation Notification system lists do not cover the real costs of the work done. The principal parameters of Activity-Based Costing system are more suitable for making the most realistic cost categorization. Although the prices could differ between countries, the Medicare system categories are more realistic than the Healthcare Implementation Notification system. The Healthcare Implementation Notification system list needs to be revised in order to reflect the real costs of the pathology examinations.

  12. A systematic approach to embedded biomedical decision making.

    PubMed

    Song, Zhe; Ji, Zhongkai; Ma, Jian-Guo; Sputh, Bernhard; Acharya, U Rajendra; Faust, Oliver

    2012-11-01

    An embedded decision making is a key feature for many biomedical systems. In most cases human life directly depends on correct decisions made by these systems, therefore they have to work reliably. This paper describes how we applied systems engineering principles to design a high performance embedded classification system in a systematic and well structured way. We introduce the structured design approach by discussing requirements capturing, specifications refinement, implementation and testing. Thereby, we follow systems engineering principles and execute each of these processes as formal as possible. The requirements, which motivate the system design, describe an automated decision making system for diagnostic support. These requirements are refined into the implementation of a support vector machine (SVM) algorithm which enables us to integrate automated decision making in embedded systems. With a formal model we establish functionality, stability and reliability of the system. Furthermore, we investigated different parallel processing configurations of this computationally complex algorithm. We found that, by adding SVM processes, an almost linear speedup is possible. Once we established these system properties, we translated the formal model into an implementation. The resulting implementation was tested using XMOS processors with both normal and failure cases, to build up trust in the implementation. Finally, we demonstrated that our parallel implementation achieves the speedup, predicted by the formal model. Copyright © 2011 Elsevier Ireland Ltd. All rights reserved.

  13. Transportation infrastructure : states' implementation of transportation management systems

    DOT National Transportation Integrated Search

    1997-01-13

    This report focuses on the U.S. General Accounting Office's ISTEA update of the states' implementation of pavement management systems, bridges, highway safety, congestion management systems, public transportation, and intermodal management systems. A...

  14. Practice, science and governance in interaction: European effort for the system-wide implementation of the International Classification of Functioning, Disability and Health (ICF) in Physical and Rehabilitation Medicine.

    PubMed

    Stucki, Gerold; Zampolini, Mauro; Juocevicius, Alvydas; Negrini, Stefano; Christodoulou, Nicolas

    2017-04-01

    Since its launch in 2001, relevant international, regional and national PRM bodies have aimed to implement the International Classification of Functioning, Disability and Health (ICF) in Physical and Rehabilitation Medicine (PRM), whereby contributing to the development of suitable practical tools. These tools are available for implementing the ICF in day-to-day clinical practice, standardized reporting of functioning outcomes in quality management and research, and guiding evidence-informed policy. Educational efforts have reinforced PRM physicians' and other rehabilitation professionals' ICF knowledge, and numerous implementation projects have explored how the ICF is applied in clinical practice, research and policy. Largely lacking though is the system-wide implementation of ICF in day-to-day practice across all rehabilitation services of national health systems. In Europe, system-wide implementation of ICF requires the interaction between practice, science and governance. Considering its mandate, the UEMS PRM Section and Board have decided to lead a European effort towards system-wide ICF implementation in PRM, rehabilitation and health care at large, in interaction with governments, non-governmental actors and the private sector, and aligned with ISPRM's collaboration plan with WHO. In this paper we present the current PRM internal and external policy agenda towards system-wide ICF implementation and the corresponding implementation action plan, while highlighting priority action steps - promotion of ICF-based standardized reporting in national quality management and assurance programs, development of unambiguous rehabilitation service descriptions using the International Classification System for Service Organization in Health-related Rehabilitation, development of Clinical Assessment Schedules, qualitative linkage and quantitative mapping of data to the ICF, and the cultural adaptation of the ICF Clinical Data Collection Tool in European languages.

  15. The Pharmacogenomics Research Network Translational Pharmacogenetics Program: Outcomes and Metrics of Pharmacogenetic Implementations Across Diverse Healthcare Systems.

    PubMed

    Luzum, J A; Pakyz, R E; Elsey, A R; Haidar, C E; Peterson, J F; Whirl-Carrillo, M; Handelman, S K; Palmer, K; Pulley, J M; Beller, M; Schildcrout, J S; Field, J R; Weitzel, K W; Cooper-DeHoff, R M; Cavallari, L H; O'Donnell, P H; Altman, R B; Pereira, N; Ratain, M J; Roden, D M; Embi, P J; Sadee, W; Klein, T E; Johnson, J A; Relling, M V; Wang, L; Weinshilboum, R M; Shuldiner, A R; Freimuth, R R

    2017-09-01

    Numerous pharmacogenetic clinical guidelines and recommendations have been published, but barriers have hindered the clinical implementation of pharmacogenetics. The Translational Pharmacogenetics Program (TPP) of the National Institutes of Health (NIH) Pharmacogenomics Research Network was established in 2011 to catalog and contribute to the development of pharmacogenetic implementations at eight US healthcare systems, with the goal to disseminate real-world solutions for the barriers to clinical pharmacogenetic implementation. The TPP collected and normalized pharmacogenetic implementation metrics through June 2015, including gene-drug pairs implemented, interpretations of alleles and diplotypes, numbers of tests performed and actionable results, and workflow diagrams. TPP participant institutions developed diverse solutions to overcome many barriers, but the use of Clinical Pharmacogenetics Implementation Consortium (CPIC) guidelines provided some consistency among the institutions. The TPP also collected some pharmacogenetic implementation outcomes (scientific, educational, financial, and informatics), which may inform healthcare systems seeking to implement their own pharmacogenetic testing programs. © 2017, The American Society for Clinical Pharmacology and Therapeutics.

  16. Adopting best practices: "Agility" moves from software development to healthcare project management.

    PubMed

    Kitzmiller, Rebecca; Hunt, Eleanor; Sproat, Sara Breckenridge

    2006-01-01

    It is time for a change in mindset in how nurses operationalize system implementations and manage projects. Computers and systems have evolved over time from unwieldy mysterious machines of the past to ubiquitous computer use in every aspect of daily lives and work sites. Yet, disconcertingly, the process used to implement these systems has not evolved. Technology implementation does not need to be a struggle. It is time to adapt traditional plan-driven implementation methods to incorporate agile techniques. Agility is a concept borrowed from software development and is presented here because it encourages flexibility, adaptation, and continuous learning as part of the implementation process. Agility values communication and harnesses change to an advantage, which facilitates the natural evolution of an adaptable implementation process. Specific examples of agility in an implementation are described, and plan-driven implementation stages are adapted to incorporate relevant agile techniques. This comparison demonstrates how an agile approach enhances traditional implementation techniques to meet the demands of today's complex healthcare environments.

  17. Evaluation of the impacts of ITS technologies on the Borman Expressway Network

    DOT National Transportation Integrated Search

    1998-10-01

    The Indiana Department of Transportation (INDOT) is currently implementing (or has implemented) several components of Intelligent Transportation Systems (ITS). This includes a mini Advanced Traffic Management Systems (ATMS) implemented on a three-mil...

  18. The influence of social challenges when implementing information systems in a Swedish health-care organisation.

    PubMed

    Nilsson, Lina; Eriksén, Sara; Borg, Christel

    2016-09-01

    To describe and obtain a deeper understanding of social challenges and their influence on the implementation process when implementing Information systems in a Swedish health-care organisation. Despite positive effects when implementing Information systems in health-care organisations, there are difficulties in the implementation process. Nurses' experiences of being neglected have been dismissed as reasons for setbacks in implementation. An Institutional Ethnography design was used. A deductive content analysis was made influenced by empirically identified social challenges of power, professional identity and encounters. An abstraction was made of the analysis. Nineteen nurses at macro, meso and micro levels were interviewed in focus groups. Organisational levels are lost in different ways in how to control the reformation, how to introduce Information systems as reformation strategies and in how to translate new tools and assumptions that do not fit traditional ways of working in shaping professional identities. Different focus may affect the reformation of health-care organisations and implementation and knowledge processes. An implementation climate is needed where the system standards fit the values of the users. Nursing management needs to be visionary, engaged and work with risk factors in order to reform the hierarchical health-care organisation. © 2016 John Wiley & Sons Ltd.

  19. Resonator reset in circuit QED by optimal control for large open quantum systems

    NASA Astrophysics Data System (ADS)

    Boutin, Samuel; Andersen, Christian Kraglund; Venkatraman, Jayameenakshi; Ferris, Andrew J.; Blais, Alexandre

    2017-10-01

    We study an implementation of the open GRAPE (gradient ascent pulse engineering) algorithm well suited for large open quantum systems. While typical implementations of optimal control algorithms for open quantum systems rely on explicit matrix exponential calculations, our implementation avoids these operations, leading to a polynomial speedup of the open GRAPE algorithm in cases of interest. This speedup, as well as the reduced memory requirements of our implementation, are illustrated by comparison to a standard implementation of open GRAPE. As a practical example, we apply this open-system optimization method to active reset of a readout resonator in circuit QED. In this problem, the shape of a microwave pulse is optimized such as to empty the cavity from measurement photons as fast as possible. Using our open GRAPE implementation, we obtain pulse shapes, leading to a reset time over 4 times faster than passive reset.

  20. Evaluating the sub-national fidelity of national Initiatives in decentralized health systems: Integrated Primary Health Care Governance in Nigeria.

    PubMed

    Eboreime, Ejemai Amaize; Abimbola, Seye; Obi, Felix Abrahams; Ebirim, Obinna; Olubajo, Olalekan; Eyles, John; Nxumalo, Nonhlanhla Lynette; Mambulu, Faith Nankasa

    2017-03-21

    Policy making, translation and implementation in politically and administratively decentralized systems can be challenging. Beyond the mere sub-national acceptance of national initiatives, adherence to policy implementation processes is often poor, particularly in low and middle-income countries. In this study, we explore the implementation fidelity of integrated PHC governance policy in Nigeria's decentralized governance system and its implications on closing implementation gaps with respect to other top-down health policies and initiatives. Having engaged policy makers, we identified 9 core components of the policy (Governance, Legislation, Minimum Service Package, Repositioning, Systems Development, Operational Guidelines, Human Resources, Funding Structure, and Office Establishment). We evaluated the level and pattern of implementation at state level as compared to the national guidelines using a scorecard approach. Contrary to national government's assessment of level of compliance, we found that sub-national governments exercised significant discretion with respect to the implementation of core components of the policy. Whereas 35 and 32% of states fully met national criteria for the structural domains of "Office Establishment" and Legislation" respectively, no state was fully compliant to "Human Resource Management" and "Funding" requirements, which are more indicative of functionality. The pattern of implementation suggests that, rather than implementing to improve outcomes, state governments may be more interested in executing low hanging fruits in order to access national incentives. Our study highlights the importance of evaluating implementation fidelity in providing evidence of implementation gaps towards improving policy execution, particularly in decentralized health systems. This approach will help national policy makers identify more effective ways of supporting lower tiers of governance towards improvement of health systems and outcomes.

  1. An implementation of the distributed programming structural synthesis system (PROSSS)

    NASA Technical Reports Server (NTRS)

    Rogers, J. L., Jr.

    1981-01-01

    A method is described for implementing a flexible software system that combines large, complex programs with small, user-supplied, problem-dependent programs and that distributes their execution between a mainframe and a minicomputer. The Programming Structural Synthesis System (PROSSS) was the specific software system considered. The results of such distributed implementation are flexibility of the optimization procedure organization and versatility of the formulation of constraints and design variables.

  2. INCEPTION, DESIGN AND IMPLEMENTATION OF A MANAGEMENT INFORMATION SYSTEM.

    DTIC Science & Technology

    The purpose of this paper is to develop a uniform systematic approach to the design and implementation of a management information system . In recent...directed towards the design of a management information system . To this end - the creaction of such a document - is this paper dedicated. The...inception to successful implementation of a management information system . Many factors must be considered while applying this procedure, e.g., complexity

  3. Implementing an electronic hand hygiene monitoring system: Lessons learned from community hospitals.

    PubMed

    Edmisten, Catherine; Hall, Charles; Kernizan, Lorna; Korwek, Kimberly; Preston, Aaron; Rhoades, Evan; Shah, Shalin; Spight, Lori; Stradi, Silvia; Wellman, Sonia; Zygadlo, Scott

    2017-08-01

    Measuring and providing feedback about hand hygiene (HH) compliance is a complicated process. Electronic HH monitoring systems have been proposed as a possible solution; however, there is little information available about how to successfully implement and maintain these systems for maximum benefit in community hospitals. An electronic HH monitoring system was implemented in 3 community hospitals by teams at each facility with support from the system vendor. Compliance rates were measured by the electronic monitoring system. The implementation challenges, solutions, and drivers of success were monitored within each facility. The electronic HH monitoring systems tracked on average more than 220,000 compliant HH events per facility per month, with an average monthly compliance rate >85%. The sharing of best practices between facilities was valuable in addressing challenges encountered during implementation and maintaining a high rate of use. Drivers of success included a collaborative environment, leadership commitment, using data to drive improvement, consistent and constant messaging, staff empowerment, and patient involvement. Realizing the full benefit of investments in electronic HH monitoring systems requires careful consideration of implementation strategies, planning for ongoing support and maintenance, and presenting data in a meaningful way to empower and inspire staff. Copyright © 2017 Association for Professionals in Infection Control and Epidemiology, Inc. Published by Elsevier Inc. All rights reserved.

  4. Critical success factors in implementing an e-rostering system in a healthcare organisation.

    PubMed

    Soomro, Zahoor A; Ahmed, Javed; Muhammad, Raza; Hayes, Dawn; Shah, Mahmood H

    2017-01-01

    Effective and efficient staff scheduling has always been a challenging issue, especially in health service organisations. Both the extremes of staff shortage and overage have an adverse impact on the performance of healthcare organisations. In this case, an electronic and systematic staff scheduling (e-rostering) system is the often seen as the best solution. Unless an organisation has an effective implementation of such a system, possible cost savings, efficiency, and benefits could be minimal. This study is aimed to research key success factors for the successful effective implementation of an electronic rostering system, especially at healthcare organisations. A case study research method was used to evaluate critical success factors for effectively implementing an e-rostering system. The data were collected through interviews and observations. The findings indicate that technical support, an effective policy, leadership, clear goals and objectives, gradual change, evidence of the advantages of the new system, senior management support, and effective communication are the critical success factors in implementing an e-rostering system in healthcare organisations. Prior to this study, no such factors were grounded in the current context, so this research would help in bridging the gap towards effective implementation of an e-rostering system in the healthcare sector. This research also suggests future studies in different cultures and contexts.

  5. Tailoring Enterprise Systems Engineering Policy for Project Scale and Complexity

    NASA Technical Reports Server (NTRS)

    Cox, Renee I.; Thomas, L. Dale

    2014-01-01

    Space systems are characterized by varying degrees of scale and complexity. Accordingly, cost-effective implementation of systems engineering also varies depending on scale and complexity. Recognizing that systems engineering and integration happen everywhere and at all levels of a given system and that the life cycle is an integrated process necessary to mature a design, the National Aeronautic and Space Administration's (NASA's) Marshall Space Flight Center (MSFC) has developed a suite of customized implementation approaches based on project scale and complexity. While it may be argued that a top-level system engineering process is common to and indeed desirable across an enterprise for all space systems, implementation of that top-level process and the associated products developed as a result differ from system to system. The implementation approaches used for developing a scientific instrument necessarily differ from those used for a space station. .

  6. Systems engineering principles for the design of biomedical signal processing systems.

    PubMed

    Faust, Oliver; Acharya U, Rajendra; Sputh, Bernhard H C; Min, Lim Choo

    2011-06-01

    Systems engineering aims to produce reliable systems which function according to specification. In this paper we follow a systems engineering approach to design a biomedical signal processing system. We discuss requirements capturing, specification definition, implementation and testing of a classification system. These steps are executed as formal as possible. The requirements, which motivate the system design, are based on diabetes research. The main requirement for the classification system is to be a reliable component of a machine which controls diabetes. Reliability is very important, because uncontrolled diabetes may lead to hyperglycaemia (raised blood sugar) and over a period of time may cause serious damage to many of the body systems, especially the nerves and blood vessels. In a second step, these requirements are refined into a formal CSP‖ B model. The formal model expresses the system functionality in a clear and semantically strong way. Subsequently, the proven system model was translated into an implementation. This implementation was tested with use cases and failure cases. Formal modeling and automated model checking gave us deep insight in the system functionality. This insight enabled us to create a reliable and trustworthy implementation. With extensive tests we established trust in the reliability of the implementation. Copyright © 2010 Elsevier Ireland Ltd. All rights reserved.

  7. A strategy for the implementation of a quality indicator system in German primary care.

    PubMed

    van den Heuvel, Henricus

    2011-01-01

    The Quality and Outcomes Framework (QOF) has had a major impact on the quality of care in British general practice. It is seen as a major innovation amongst quality indicator systems and as a result various countries are looking at whether such initiatives could be used in their primary care. In Germany also the development of similar schemes has started. To propose a strategy indicating key issues for the implementation of a quality indicator scheme in German primary care. Literature review with a focus on the QOF and German quality indicator literature. There are major differences between the German and British healthcare and primary care systems. The development of quality indicator systems for German general practice is in progress and there is a net force for the implementation of such systems. The following ten key factors are suggested for the successful implementation of such a system in German primary care: involvement of general practitioners (GPs) at all levels of the development, a clear implementation process, investment in practice information technology (IT) systems, an accepted quality indicator set, a quality indicator setting institution and data collection organisation, clear financial and non-financial incentives, a 'practice registration' structure, an exception reporting mechanism, delegation of routine clinical data collection tasks to practice assistants, a stepped implementation approach and adequate evaluation processes. For the successful implementation of a quality indicator system in German primary care a number of key issues, as presented in this article, need to be taken into account.

  8. [Implementation of a regional system for the emergency care of acute ischemic stroke: Initial results].

    PubMed

    Soares-Oliveira, Miguel; Araújo, Fernando

    2014-06-01

    Implementing integrated systems for emergency care of patients with acute ischemic stroke helps reduce morbidity and mortality. We describe the process of organizing and implementing a regional system to cover around 3.7 million people and its main initial results. We performed a descriptive analysis of the implementation process and a retrospective analysis of the following parameters: number of patients prenotified by the pre-hospital system; number of times thrombolysis was performed; door-to-needle time; and functional assessment three months after stroke. The implementation process started in November 2005 and ended in December 2009, and included 11 health centers. There were 3574 prenotifications from the prehospital system. Thrombolysis was performed in 1142 patients. The percentage of patients receiving thrombolysis rose during the study period, with a maximum of 16%. Median door-to-needle time was 62 min in 2009. Functional recovery three months after stroke was total or near total in 50% of patients. The regional system implemented for emergency care of patients with acute ischemic stroke has led to health gains, with progressive improvements in patients' access to thrombolysis, and to greater equity in the health care system, thus helping to reduce mortality from cerebrovascular disease in Portugal. Our results, which are comparable with those of international studies, support the strategy adopted for implementation of this system. Copyright © 2013 Sociedade Portuguesa de Cardiologia. Published by Elsevier España. All rights reserved.

  9. Training for an MIS Implementation: What Does it Really Cost?

    PubMed Central

    Jacobs, Patt

    1984-01-01

    Implementation of MIS systems in a hospital environment are complex, problematic, long-term endeavors. St. Vincent Hospital and Medical Center (SVHMC) completed the implementation of its base system MIS five years after the original contract was signed. The cost of that implementation in terms of time and dollars for one aspect only, training is reported.

  10. Private and Public Sector Enterprise Resource Planning System Post-Implementation Practices: A Comparative Mixed Method Investigation

    ERIC Educational Resources Information Center

    Bachman, Charles A.

    2010-01-01

    While private sector organizations have implemented enterprise resource planning (ERP) systems since the mid 1990s, ERP implementations within the public sector lagged by several years. This research conducted a mixed method, comparative assessment of post "go-live" ERP implementations between public and private sector organization. Based on a…

  11. Measuring the Implementation Fidelity of the Response to Intervention Framework in Milwaukee Public Schools. Stated Briefly. REL 2017-192

    ERIC Educational Resources Information Center

    Ruffini, Steffen J.; Lindsay, Jim; Miskell, Ryan; Proger, Amy

    2016-01-01

    Regional Educational Laboratory Midwest assisted Milwaukee Public Schools in developing a fidelity monitoring system for measuring schools' progress in implementing Response to Intervention (RTI). The study examined the ratings produced by that system to determine the system's reliability, schools' progress in implementing RTI, and whether ratings…

  12. Implementation of a Technological Innovation: Factors Influencing the Adoption of a New Student Information System

    ERIC Educational Resources Information Center

    Johnston, Katrina M.

    2013-01-01

    School information systems (SIS) have the potential to cause a change in a school's technical, structural, psycho-social, and managerial systems. Implementation of a technological innovation such as an SIS is not a one-step occurrence; it is a process that occurs over time. Implementing any technological innovation involves active learning…

  13. 77 FR 44441 - Swap Transaction Compliance and Implementation Schedule: Clearing Requirement Under Section 2(h...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-07-30

    ... implementing Title VII, the Commission should focus first on systemic risk issues and then issues relating to... implementation of the Clearing Requirement will serve to reduce systemic risk by mitigating counterparty credit... non-financial end-users because they do not pose systemic risk, and, therefore, should be given the...

  14. Implementation of an Integrated Information Management System at the National Library of Wales: A Case Study

    ERIC Educational Resources Information Center

    Evans, Manon Foster; Thomas, Sian

    2007-01-01

    Purpose: This paper aims to describe the experiences of the National Library of Wales in implementing an integrated information management system. Design/methodology/approach: Discusses the stages involved in the procurement process, data migration and general system implementation. Findings: Emphasises the need for a well-prepared yet flexible…

  15. The Implementation of an Accounting System for True Value in This Cost-Conscious Time, Using Handbook II. Second Revision.

    ERIC Educational Resources Information Center

    Moll, Emmett J.

    The Milwaukee (Wisconsin) Public Schools (MPS) recently implemented a new, state-designed accounting system, called the Wisconsin Elementary and Secondary School Accounting System (WESSAS), based on guidelines proposed in the U.S. Office of Education's Handbook II. This report describes and discusses that implementation and provides numerous…

  16. 23 CFR 970.206 - Funds for establishment, development, and implementation of the systems.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... TRANSPORTATION FEDERAL LANDS HIGHWAYS NATIONAL PARK SERVICE MANAGEMENT SYSTEMS National Park Service Management Systems § 970.206 Funds for establishment, development, and implementation of the systems. The Park Roads...

  17. 23 CFR 970.206 - Funds for establishment, development, and implementation of the systems.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... TRANSPORTATION FEDERAL LANDS HIGHWAYS NATIONAL PARK SERVICE MANAGEMENT SYSTEMS National Park Service Management Systems § 970.206 Funds for establishment, development, and implementation of the systems. The Park Roads...

  18. 23 CFR 970.206 - Funds for establishment, development, and implementation of the systems.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... TRANSPORTATION FEDERAL LANDS HIGHWAYS NATIONAL PARK SERVICE MANAGEMENT SYSTEMS National Park Service Management Systems § 970.206 Funds for establishment, development, and implementation of the systems. The Park Roads...

  19. Supporting Community Pharmacies with Implementation of a Web-Based Medication Management Application.

    PubMed

    Turner, Kea; Renfro, Chelsea; Ferreri, Stefanie; Roberts, Kim; Pfeiffenberger, Trista; Shea, Christopher M

    2018-04-01

     Community pharmacists' role in clinical care is expanding in the United States and information systems are needed that extend beyond a dispensing workflow. As pharmacies adopt new systems, implementation support will be needed. This study identifies the barriers and facilitators experienced by community pharmacies in implementing a Web-based medication management application and describes the implementation strategies used to support these pharmacies.  Semistructured interviews were conducted with 28 program and research staff that provides support to community pharmacies participating in a statewide pharmacy network. Interviews were recorded, transcribed verbatim, and analyzed for themes using the Expert Recommendations for Implementing Change (ERIC).  Findings suggest that leadership support, clinical training, and computer literacy facilitated implementation, while lack of system integration, staff resistance to change, and provider reluctance to share data served as barriers. To overcome the barriers, implementation support was provided, such as assessing readiness for implementation, developing a standardized and interoperable care plan, and audit and feedback of documentation quality.  Participants used a wide array of strategies to support community pharmacies with implementation and tailored approaches to accommodate pharmacy-specific preferences. Most of the support was delivered preimplementation or in the early phase of implementation and by program or research staff rather than peer-to-peer. Implementing new pharmacy information system requires a significant amount of implementation support to help end-users learn about program features, how to integrate the software into workflow, and how to optimize the software to improve patient care. Future research should identify which implementation strategies are associated with program performance. Schattauer.

  20. Organizational- and system-level characteristics that influence implementation of shared decision-making and strategies to address them - a scoping review.

    PubMed

    Scholl, Isabelle; LaRussa, Allison; Hahlweg, Pola; Kobrin, Sarah; Elwyn, Glyn

    2018-03-09

    Shared decision-making (SDM) is poorly implemented in routine care, despite being promoted by health policies. No reviews have solely focused on an in-depth synthesis of the literature around organizational- and system-level characteristics (i.e., characteristics of healthcare organizations and of healthcare systems) that may affect SDM implementation. A synthesis would allow exploration of interventions to address these characteristics. The study aim was to compile a comprehensive overview of organizational- and system-level characteristics that are likely to influence the implementation of SDM, and to describe strategies to address those characteristics described in the literature. We conducted a scoping review using the Arksey and O'Malley framework. The search strategy included an electronic search and a secondary search including gray literature. We included publications reporting on projects that promoted implementation of SDM or other decision support interventions in routine healthcare. We screened titles and abstracts, and assessed full texts for eligibility. We used qualitative thematic analysis to identify organizational- and system-level characteristics. After screening 7745 records and assessing 354 full texts for eligibility, 48 publications on 32 distinct implementation projects were included. Most projects (N = 22) were conducted in the USA. Several organizational-level characteristics were described as influencing the implementation of SDM, including organizational leadership, culture, resources, and priorities, as well as teams and workflows. Described system-level characteristics included policies, clinical guidelines, incentives, culture, education, and licensing. We identified potential strategies to influence the described characteristics, e.g., examples how to facilitate distribution of decision aids in a healthcare institution. Although infrequently studied, organizational- and system-level characteristics appear to play a role in the failure to implement SDM in routine care. A wide range of characteristics described as supporting and inhibiting implementation were identified. Future studies should assess the impact of these characteristics on SDM implementation more thoroughly, quantify likely interactions, and assess how characteristics might operate across types of systems and areas of healthcare. Organizations that wish to support the adoption of SDM should carefully consider the role of organizational- and system-level characteristics. Implementation and organizational theory could provide useful guidance for how to address facilitators and barriers to change.

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