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1
Relevance of Microbial Finished Product Testing in
Food Safety Management
Marcel
H. Zwieteringa, Liesbeth Jacxsensb, Jeanne-Marie Membréc, d,
Maarten Nautae, Mats Peterzf, , ,
a Laboratory
of Food Microbiology, Wageningen University, PO Box 17, 6700 AA, Wageningen,
The Netherlands
b Department
of Food Safety and Food Quality, Ghent University, Coupure Links 653, 9000
Gent, Belgium
c Institut
National de la Recherche Agronomique, UMR1014 Sécurité des Aliments et
Microbiologie, Nantes F-44307, France
d L'Université
Nantes Angers Le Mans, Oniris, Nantes F-44322 Cedex 3, France
e National
Food Institute, Technical University of Denmark (DTU), Søborg, Denmark
f Food
Safety and Quality, Nestlé Research Center, Vers-chez-les Blanc, 1000 Lausanne,
Switzerland
Cite this article: doi:10.1016/j.foodcont.2015.07.002
Abstract
Management of
microbiological food safety is largely based on good design of processes,
products and procedures. Finished product testing may be considered as a
control measure at the end of the production process. However, testing gives
only very limited information on the safety status of a food. If a hazardous
organism is found it means something, but absence in a limited number of
samples is no guarantee of safety of a whole production batch. Finished product
testing is often too little and too late. Therefore most attention should be focused
on management and control of the hazards in a more pro-active way by
implementing an effective food safety management system. For verification
activities in a food safety management system, finished product testing may
however be useful. For three cases studies; canned food, chocolate and cooked
ham, the relevance of testing both of finished products and the production
environment is discussed. Since the level of control of different processes can
be largely different it is beneficial if the frequency of sampling of finished
products and production environments would be related to the associated human
health risk, which can be assessed on the basis of risk assessment and
epidemiological data.
Keywords:
Sampling; Verification; Microbiological
food safety
2
Methodology for Implementing Document Management Systems
to Support ISO 9001:2008 Quality Management Systems
José Manuel Conde Hernada,*,
Cristina González Gayab
a, BE, C/Alcalá 48,
Madrid 28014, Spain
bETS Ingenieros Industriales-UNED
C/Juan del Rosal 12, Madrid 28040, Spain
Cite this article: doi:10.1016/j.proeng.2013.08.225
Abstract
A Methodology for implementing Document Management
Systems to support ISO 9001:2008 Quality Management Systems requirements is proposed
in this paper. This methodology consists of six steps that executed in a cycle allows
to obtain the optimal Document System. The proposal begins with the definition of
ISO 9001:2008 document requirements; followed by the evaluation of the existing
Document Management System in the organization; the identification of document strategies;
the design of the Document Management System; its implementation, and finally the
definition of the continuous improvement plan to guarantee the fulfillment of the
initially detected requirements.
Keywords
Document
Management; information and documentation, Quality Management; ISO 9001; ISO
30301
3
Environmental & food safety management systems,
according to ISO 14001 & ISO 22000 in fish processing plants: experiences,
critical factors & possible future strategies
Alessandra J. Weyandta,*,
Stella Regina Reis da Costab, Maria Leonor Nunesc, Arlene
Gaspara
a INMETRO, Rio de
Janeiro, Brazil
b UFRRJ, Rio de
Janeiro, Brazil
c IPIMAR, Lisboa,
Portugal
Cite this article: doi: doi:10.1016/j.profoo.2011.09.279
Abstract
In order to keep themselves competitive and to protect their
brands and reputation, the fish processing plants need to manage risks, show
corporate responsibilities and abide by the demands of their clients. In this
context the ISO 22000 proves to be an important tool for food safety
management. Riding on ISO 14001 in reference to environmental management, it
could contribute to the sustainable development of food industries activities.
The aim of this paper was to analyze the fishing industry, a sector of
strategic importance to the food safety of the entire population; the impact
and synergism of the simultaneous adoption of these standards, proposing
suggestions to minimize critical factors singled out for more efficient
implementation of the said standards. The adopted methodology was multiple case
studies, having analyzed plants located in Portugal and Spain with integrated
management systems (IMS) already implanted. The results showed that all of the
five analyzed plants have set quality and food safety management systems,
however only three of them have EMS (Environmental Management Systems). These
companies showed good practices aimed at the preservation of the environment as
opposed to the plants that did not have EMS. It was observed a greater gain in
time with simultaneous implementation. As benefits of the adoption of the IMS
the plants identified an increase in sales and satisfaction on the part of
their employees. Regarding the critical factors, the analyzed plants pointed
to: ``interpretation of the standards``, ``the empowerment and valuing of
people``, and “industry sensitivity towards the implantation of the IMS``.
Considering the importance of standards ISO 14001 and ISO 22000, and the
results observed, it can be concluded that the integrated implementation of
these standards allied to the measures for overcoming the critical factors
presents great potential for the increase of competitiveness of fish processing
plants.
Keywords
ISO
14001; ISO 22000; environmental management; management of food safety;
integrated management system
4
Hazard analysis and risk assessment in meat
production practice in
Russian Federation
Irina Chernukhaa,*,
Oxana Kuznetsovaa, Viktoria Sysoya
aThe V.M.
Gorbatov All-Russian Meat Research Institute, Talalikhina str., 26, Moscow
109316, Russia
Cite this article: doi: doi: 10.1016/j.profoo.2015.09.011
Abstract
Animals are carriers of biohazards including foodborne
pathogens Clostridium perfringens, Campylobacter jejuni, Salmonella,
enterohaemorrhagic Escherichia coli. Chemical and physical hazards can be
present in meat and ingredients or occur during processing. Food safety
management system is of particular importance with implementation of the
Customs Union documents, TR CU - 021/2011, 022/2001 and 034/2013. HACCP is
obligatory in Russia since July 2014. The meat industry is the most prepared
for HACCP implementation because scientific research on hazard analysis and
risk assessment have been conducted since 2005. The results of assessments for
chemical hazard, PAHs, and microbiological hazard, S. aureus, are presented.
Keywords
risk
assessment; hazard analysis; meat production chain
5
Safety aspects of nanotechnology applications in
food packaging
Mirjana Dimitrijevica,*,
Nedjeljko Karabasila, Marija Boskovica, Vlado Teodorovica,
Dragan Vasileva, Vesna
Djordjevicb, Natasa Kilibardac, Nikola Cobanovica
aFaculty of
Veterinary Medicine, Bulevar oslobodjenja 18, Belgrade 11000, Serbia
bInstitute of
Meat Hygiene and Technology, Kacanskog 13, Belgrade 11000, Serbia cVeterinary
Specialist Institute Subotica, Segedinski put 88, Subotica 24000, Serbia
Cite this article: doi: doi:10.1016/j.profoo.2015.09.015
Abstract
Although the application of nanotechnology provides numerous
advantages related to food safety and quality, at the same time it may present
a potential risk not only to human health, but can affect animals and the
environment as well. Recent studies have shown that indeed there are reasonable
grounds for suspecting that nanoparticles may have toxicological effects on
biological systems. Food-contact
materials (FCMs) are already on the market in some countries, therefore more
data about the safety of engineered nanotechnology materials and nanoproducts
affecting countries, therefore more data about the safety of engineered
nanotechnology materials and nanoproducts affecting human health are necessary
in the future to ensure adequate regulation and their useful application for
FCMs.
Keywords
Nanomaterials;
food packing; risk; safety assessment
6
CIP cleaning processes in the dairy industry
Nurgin Memisia,* Slavica
Veskovic Moracaninb, Milan Milijasevicb, Jelena Babicb,
Dragutin Djukicc
aIMLEK AD,
Tolminska 10, 24000 Subotica, Serbia
bInstitute of
Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia
cFaculty of
Agronomy Cacak, University of Kragujevac, Cara Dusana 34, 32000 Cacak, Serbia
Cite this article: doi: doi: 10.1016/j.profoo.2015.09.052
Abstract
This paper presents the basic principles of CIP washing
process in the dairy industry. CIP procedures mean automatic or semi-automatic
internal sanitation of production facilities without dismantling them. This
method of sanitation requires special design of the surfaces to be treated.
Keywords
CIP
washing; dairy; disinfection
7
Biological
meat safety: challenges today and the day after tomorrow
Sava Buncica,*
aDepartment of
Veterinary Medicine, Faculty of Agriculture, Trg D. Obradovica 8, 21000 Novi
Sad, Serbia
Cite this article: doi: doi: 10.1016/j.profoo.2015.09.007
Abstract
The
paper overviews the present status and challenges, as well as new and emerging
longer-term issues, in the area of biological meat safety. It includes outlines
of both prioritization process for biological meat borne hazards and global
strategies for control of the priority hazards. It is concluded that modern
meat safety assurance is meat chain and risk-based, whilst the monitoring
system should enable warning about any new and emerging meat safety issues.
Keywords
biological
hazards; meat; zoonoses; pathogens; control
8
K. Stephens a, M.T. Roszak
b,*
a British Polish Institute
for Certification and Training, ul. Wiertnicza 141, 02-952 Warszawa, Poland
b Institute of Engineering
Materials and Biomaterials,
Silesian University of Technology,
ul. Konarskiego 18a, 44-100 Gliwice, Poland
* Corresponding author: E-mail address:
marek.roszak@polsl.pl
Abstract
Purpose: Purpose of this paper is
to study the role and benefits of third party auditing in ISO 9001:2008 Quality
Management Systems which have been implemented. The review looks through the perspective
of case studies from both manufacturing and service organizations. To enable the
reader to understand the role of auditing the paper firstly explains the key principles
relating to auditing quality management systems, the global trends relating to their
implementation as well as third party auditing. Then the paper presents four short
case studies relating to a hospital, ceramic tile manufacturer, a heat distribution
organization and a gas equipment installation company – describing the benefits
of third party auditing of their Quality Management Systems.
Design/methodology/approach: Used for the case study materials included the review of freely
available case studies in the internet and through interviews of Senior
Managers from the aforementioned Organizations.
Findings:
Third party Quality Management Systems Auditing continue to be beneficial in a range
of industry sectors and are still growing on a global basis.
Research limitations/implications: The study constitutes an indication for other organizations
to undertake introduction and certification of the management system based on
ISO 9001.
Originality/value: The article presents representative values in third party audit
processes, demonstrates results which may be used in the analysis of ISO 9001 implementation
systems.
Keywords
Audit;
Process; Quality Management Systems; ISO 9001
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