In order to provide a reference for the further study of microbial contamination in the pork production process. Microbial contamination of pigs came from three slaughterhouses were detected, and critical control poin...In order to provide a reference for the further study of microbial contamination in the pork production process. Microbial contamination of pigs came from three slaughterhouses were detected, and critical control points in the progress of hog slaughter and processing were analyzed. The results showed that microbial con- taminatian existed in the entire slaughter and processing progress, including shower and assassination bloodletting, separation of the internal organs, chopping boards, workshop environment, personal hygiene of the operators, etc. , which should be paid more attention to. The results indicated that reasonable protection measures should be carried out, disinfection awareness of the operators should be improved, and regular disinfection should be ruled under the condition of continu- ous operation.展开更多
Relatively simple forest planting process in real life is not so simple. Its relationships with various environmental, climatic, ecological and other environmental conditions cause a lot of problems. In this paper, ha...Relatively simple forest planting process in real life is not so simple. Its relationships with various environmental, climatic, ecological and other environmental conditions cause a lot of problems. In this paper, hazard analysis critical control point （HACCP） analysis was conducted to identify the critical control points in forest regeneration process. As a result, it has a positive effect on the entire reforestation result. Critical control points will enable timely to draw attention to possible errors or incorrect solutions and consequently improve afforestation or restoration quality. Reforestation often occurs mistakes that lead to an unsuccessful reforestation. To remedy this situation, these critical control points should be identified with HAACP analysis.展开更多
The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problem...The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problems that can provoke food-borne infection outbreaks. Certain quantitative indicators were defined and analyzed to conclude about characteristic trends related to implementation of food safety legislation. The state＇s monitoring data on surveillance of catering establishments were used. Fulfillment of legislative requirements in about 6,000 catering establishments was evaluated during time period of 2004-2009. The results of investigation were obtained with help of statistical analyses using MS Excel computer program. The results of the research suggest that most of catering establishments （e.g., 83.6% during 2009） meet the hygiene requirements only partly. Non-conformities regarding HACCP-based self-control procedures were fixed during 49.2% of inspections. The research reveals characteristic shortcomings that are established from year to year, e.g., improper hygiene of premises （established during 30%-40% of inspections, depending on the year）, poor hygiene of technological equipment （established during 27%-37% of inspections）, poor personnel hygiene （established during 11%-22% of inspections）, inadequate competence of food service personnel （established during 10%-35% of inspections）, as well as non-observance of cleaning-disinfection procedures and technological parameters for food processing （established during 11%-25% of inspections, depending on the year）. Actual shortcomings can lead to both the direct and the indirect cross-contamination of food. On the base of the research, it was concluded that further detailed assessment of potential food safety risks is relevant to establish risk-based monitoring activities in catering sector.展开更多
Objectives:The paper describes designing and developing an online food safety toolbox that aims to elevate the food safety knowledge of food business operators,competent authorities,and trainers.Materials and Methods:...Objectives:The paper describes designing and developing an online food safety toolbox that aims to elevate the food safety knowledge of food business operators,competent authorities,and trainers.Materials and Methods:The material within the food safetytoolbox was based on the Codex Alimentarius(Codex)General Principles of Food Hygiene(GPFH),an internationally recognized primary food safety standard.The GPFH provides a guide to elements that should be considered when establishing good hygienic practices(GHPs),which are subsequently managed through hazard analysis and critical control point(HACCP).To support the understanding of how to apply the principles of GHPs and HACCP the online food safety toolbox was developed.This toolbox was designed to enable users to access the principles quickly as a reminder for better understanding of more complex matters and conceptualizing,building,and maintaining food safety management systems.The learning approaches applied in the design of the toolbox were mapping,chunking(grouping topics into a logic sequence to enable an incremental approach to learning),and learning-by-asking.The self-directed learning approach collectively enables the user to understand,categorize,and contextualize food safety information for practical use.Mapping was performed to identify the different elements within the GPFH that formed the basis of the online platform and the categories in which basic informationwasprovidedforeach.Results:The material progresses into greater depth in the final toolbox platform and includes links to detailed descriptions of the underlying science.This user-centric design was chosen to address different users'needs and reduce the entry barrier for contextually applying the presented GHPs and HACCP.Conclusions:The GHP and HACCP Toolbox for Food Safety should be regarded as a reference resource rather than a training program to empower the user and ultimately enhance food safety practices.展开更多
文摘In order to provide a reference for the further study of microbial contamination in the pork production process. Microbial contamination of pigs came from three slaughterhouses were detected, and critical control points in the progress of hog slaughter and processing were analyzed. The results showed that microbial con- taminatian existed in the entire slaughter and processing progress, including shower and assassination bloodletting, separation of the internal organs, chopping boards, workshop environment, personal hygiene of the operators, etc. , which should be paid more attention to. The results indicated that reasonable protection measures should be carried out, disinfection awareness of the operators should be improved, and regular disinfection should be ruled under the condition of continu- ous operation.
文摘Relatively simple forest planting process in real life is not so simple. Its relationships with various environmental, climatic, ecological and other environmental conditions cause a lot of problems. In this paper, hazard analysis critical control point （HACCP） analysis was conducted to identify the critical control points in forest regeneration process. As a result, it has a positive effect on the entire reforestation result. Critical control points will enable timely to draw attention to possible errors or incorrect solutions and consequently improve afforestation or restoration quality. Reforestation often occurs mistakes that lead to an unsuccessful reforestation. To remedy this situation, these critical control points should be identified with HAACP analysis.
文摘The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problems that can provoke food-borne infection outbreaks. Certain quantitative indicators were defined and analyzed to conclude about characteristic trends related to implementation of food safety legislation. The state＇s monitoring data on surveillance of catering establishments were used. Fulfillment of legislative requirements in about 6,000 catering establishments was evaluated during time period of 2004-2009. The results of investigation were obtained with help of statistical analyses using MS Excel computer program. The results of the research suggest that most of catering establishments （e.g., 83.6% during 2009） meet the hygiene requirements only partly. Non-conformities regarding HACCP-based self-control procedures were fixed during 49.2% of inspections. The research reveals characteristic shortcomings that are established from year to year, e.g., improper hygiene of premises （established during 30%-40% of inspections, depending on the year）, poor hygiene of technological equipment （established during 27%-37% of inspections）, poor personnel hygiene （established during 11%-22% of inspections）, inadequate competence of food service personnel （established during 10%-35% of inspections）, as well as non-observance of cleaning-disinfection procedures and technological parameters for food processing （established during 11%-25% of inspections, depending on the year）. Actual shortcomings can lead to both the direct and the indirect cross-contamination of food. On the base of the research, it was concluded that further detailed assessment of potential food safety risks is relevant to establish risk-based monitoring activities in catering sector.
基金funded by the Food and Agriculture Organization of the United Nations Project(No.32558).
文摘Objectives:The paper describes designing and developing an online food safety toolbox that aims to elevate the food safety knowledge of food business operators,competent authorities,and trainers.Materials and Methods:The material within the food safetytoolbox was based on the Codex Alimentarius(Codex)General Principles of Food Hygiene(GPFH),an internationally recognized primary food safety standard.The GPFH provides a guide to elements that should be considered when establishing good hygienic practices(GHPs),which are subsequently managed through hazard analysis and critical control point(HACCP).To support the understanding of how to apply the principles of GHPs and HACCP the online food safety toolbox was developed.This toolbox was designed to enable users to access the principles quickly as a reminder for better understanding of more complex matters and conceptualizing,building,and maintaining food safety management systems.The learning approaches applied in the design of the toolbox were mapping,chunking(grouping topics into a logic sequence to enable an incremental approach to learning),and learning-by-asking.The self-directed learning approach collectively enables the user to understand,categorize,and contextualize food safety information for practical use.Mapping was performed to identify the different elements within the GPFH that formed the basis of the online platform and the categories in which basic informationwasprovidedforeach.Results:The material progresses into greater depth in the final toolbox platform and includes links to detailed descriptions of the underlying science.This user-centric design was chosen to address different users'needs and reduce the entry barrier for contextually applying the presented GHPs and HACCP.Conclusions:The GHP and HACCP Toolbox for Food Safety should be regarded as a reference resource rather than a training program to empower the user and ultimately enhance food safety practices.
