Dissertations / Theses on the topic 'Food safety control'

Master of Science
Department: Diagnostic Medicine/Pathobiology
Douglas Powell
Folklorama in Winnipeg, Manitoba, Canada is a 14-day temporary food service event that explores the many different cultural realms of food, food preparation, and entertainment. The ethnic nature and diversity of foods prepared within each pavilion presents a unique problem for food inspectors as each culture prepares food in their own very unique way. In 2010, the Russian pavilion at Folklorama was implicated in a foodborne outbreak of E.coli O157 causing 37 illnesses and 18 hospitalizations. Both the Department of Health and Folklorama Board of Directors realized a need for implementation of a food safety delivery program that would be more effective than a simple 2-hour food safety course delivered via PowerPoint slides. Until 2011, the 2-hour food safety course delivered to event co-ordinators and food operators for Folklorama pavilions was not mandatory. The course is now mandatory in 2011 for all Folklorama pavilions. Five randomly chosen pavilions were trained on-site, in their work environment, focusing on critical control points specific to their menu. A control group (five pavilions) did not receive on-site food safety training. Critical infractions noted on standardized food inspection reports were assessed. Results of the current study suggest no statistically significant difference in food inspection scores between the trained group and control group. Results imply that the 2-hour food safety course delivered via slides was sufficient to pass public health inspections.

This thesis explores the changes of food safety control system in the UK, the USA, Canada, the EU and South Korea over the last ten years to find lessons for the establishment of a food safety control system for Korea. The aim being to protect the consumer, for this purpose, we look at these changes at three levels: (1) Horizontal division of food safety responsibility at the central government, (2) The working relationship between scientists and policy makers, and (3) Vertical working relationship between central and local governments. This work is undertaken by comparative perspective with multiple case studies. The ideas and concepts of New Public Management and Risk Analysis help us to understand those changes. Research methods are semi-structured interviews, documentary analysis, participatory observation and literature survey and emailing. The main findings of the study are: At the central government level, fragmented, ill-coordinated, unclear responsibility, dual and multi roles of food authorities matters, therefore new single agency has been created in the UK, the EU and Canada. The division of food safety responsibility between central and local government varies but increasingly the partnership is required to cope with food risks. The changes of food safety control system have been motivated by various reasons and resulted in different organizational settings but the principles and values such as mission clarification, more accountability, independency, transparency, participatory decision making, and even and consistent food law enforcement are all emphasized in the reform of food safety control system. The similarities help us to find general principles in dealing with scientifically uncertain food risks and differences help us to build organizational and instrumental arrangements reflecting different political, administrative and historical situations for the establishment of more efficient and effective food safety control system.

Assessment of Hazard Analysis and Critical Control Points Principles in Primary School Feeding Schemes in the Western Region of Gauteng Objective: The objective of this study is to investigate the need for standard hygiene and safety practices for the National School Nutrition Program (NSNP). Food safety procedures and practices can be implemented as part of the Hazard Analysis of Critical Control Points (HACCP) program. Background: The National School Nutrition Program (NSNP) forms part of the Integrated Nutrition Program (INP) of South Africa and was implemented as a poverty alleviation strategy introduced in 1994 by government as part of the newly founded democratic Republic of South Africa. The NSNP is implemented in primary schools. Design: A questionnaire was designed to investigate, the hygiene and safety practices in primary schools in the Western Region of Gauteng. Both rural and urban schools using the NSNP were targeted. Research Project: The NSNP staff from 26 primary schools completed the research questionnaire focused on hygiene and safety practices. Results: Data collected indicated the need to implement a very basic HACCP program that include identifying the HACCP team, training for food handlers, standardized equipment and the implementation of hygiene and safety procedures. Conclusion: To implement HACCP in the NSNP, the role players from the managerial structures and food handlers at schools, the training needs of the target group and the equipment needed to comply with HACCP procedures, should to be identified. Documentation must be in place for monitoring, evaluation and verification procedures to implement the HACCP program.
Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2009.

Risk analysis is a powerful science-based tool that can be used to control and mitigate microbial food safety hazards. Codex recommends conducting preliminary risk management activities (PRMAs) to initiate risk analysis and to plan the risk assessment process. The information learned from these PRMAs should be utilized to construct a quantitative microbial risk assessment (QMRA) model. Then, risk management activities can utilize the QMRA model to identify and select microbial risk management (MRM) options. In this project, Codex recommendations for conducting risk analysis were followed to analyze the risk of acquiring salmonellosis from whole broiler (meat chickens) consumption within the United States. At the first stage, the risk of Salmonella on whole broilers was quantitatively estimated by attributing reported annual salmonellosis to whole broilers. A quantitative microbial risk assessment (QMRA) model was constructed to build an informative risk analysis model based on performance criteria, while minimizing associated modeling complications. The QMRA model was constructed in Excel® (Microsoft Corporation, Redmond, WA, USA) with the @RISK® Add-ins software (Palisade Corp., Ithaca, NY, USA). @RISK® software was used to perform Monte Carlo simulations that account for attendant uncertainties. After the model was tested and calibrated, it estimated the annual salmonellosis cases from whole broilers as 216,408 case/year that corresponds to the number of salmonellosis reported by Center for Disease and Control Prevention (CDC). Furthermore, sensitivity analysis was performed where 16 sensitive inputs (potential places for food safety interventions) and 10 data gaps (inputs that significantly affect the overall uncertainty) were reported. Some QMRA model results were transformed to MRM metrics. These MRM metrics, including ALOPs (Appropriate Level of Protection), FSOs (Food Safety Objectives), POs (Performance Objectives), and PC (Performance Criteria), were calculated along with a sampling plan for a food safety control system. The MRM metrics were utilized to identify and plan food control interventions such as risk communication, auditing, inspection, and monitoring. Furthermore, the QMRA model was utilized to identify and to quantitatively evaluate food safety interventions that affect Salmonella prevalence and/or concentration.
Ph. D.

Veterinary drugs and growth promoters are a part of many chemical hazards that can be found in the modern food chain, and they pose risks to human health such as antimicrobial resistance. The presence of these drug residues increased with intensive farming practices and is an issue of global concern. Food safety authorities around the world establish control programs by scientifically assessing the risk for each drug and set maximum levels for each drug in various matrices. The testing laboratories and analytical methods to test samples from food and feed chain form the core of such programs and provide evidence for regulatory authorities to take decisions. In the drug residue testing, there is a need for improved methods of testing that can provide high selectivity, high throughput, robustness and affordability. In that sense, one main goal of this thesis was to develop analytical methodologies for various families of veterinary drugs and growth promoters in feed, food and biological samples from food producing animals. First three chapters form the introduction of this thesis. Chapter 1 provides an overview on food safety hazards, food safety authorities, legislations for control of veterinary drugs and growth promoters and the role of analytical laboratories in the control program. Chapter 2 covers sample preparation techniques and the typically used chromatographic (LC) and detection (MS) techniques for drug residue testing. Chapter 3 reviews various applications in literature and focus on trends in developing analytical methodologies for food safety testing which move in the direction of comprehensive analysis of samples owing to very high number of contaminants and increasing number of unknown contaminants. Chapter 4 presents a method developed and validated for analyzing eight sulphonamides in six types of feed based on liquid chromatography (LC) and ultraviolet detection. Chapter 5 presents the results from a systematic study of various hydrophilic interaction chromatography (HILIC) stationary phases for analysis of aminoglycosides and also reports two analytical methods based on HILIC- tandem mass spectrometry (MS/MS) for analysis of ten aminoglycosides in honey and animal kidney samples. This work was carried out in collaboration with laboratory of Agencia Salut Publica de Barcelona (ASPB) and the methods were validated according to Decision 2002/657/EC and implemented for routine analysis of samples in accordance with the requirements of ISO 17025: 2005. The laboratory of ASPB acquired an LC- high resolution mass spectrometry (HRMS) instrument and in order to incorporate the instrument for routine targeted analysis, an exploration of various parameters of the equipment was necessary. In that sense, a systematic study to explore various modes of acquisition has been conducted and a method to analyze nine hormones in urine has been transferred to HRMS and is reported in Chapter 6. Gaining understanding about the functioning of the instrument, an improved method to analyze aminoglycosides based on HRMS was developed and reported in Chapter 5.4. Moreover, the LC- HRMS instrument with quadrupole-orbitrap hybrid analyzer has been incorporated in the laboratory for resolving ambiguous test results. A case study of resolving a false positive result from the analysis of ronidazole in meat was presented in Chapter 7. This case study highlights the pitfalls with low resolution mass spectrometry and existing confirmation criteria for identification with mass spectrometric detection. The HRMS in food safety testing for comprehensive analysis of samples, a non targeted screening workflow using various HRMS data mining and analysis tools have been developed and presented in Chapter 8. At the end of this thesis, conclusions and outlook are presented followed by a list of bibliographic literature.
Los medicamentos veterinarios y promotores del crecimiento forman parte de los muchos peligros químicos que se pueden encontrar en la cadena alimentaria moderna. Estos pueden representar un riesgo para la salud humana puesto que están relacionados con la aparición de la resistencia a los antimicrobianos. La presencia de estos residuos de medicamentos ha aumentado debido a las prácticas de agricultura intensiva y es un tema de preocupación global. Las autoridades de seguridad alimentaria establecen programas de control mediante la evaluación científica del riesgo de cada medicamento, y también establecen los niveles máximos de cada medicamento en diversas matrices. Los laboratorios de ensayo y métodos analíticos para analizar muestras de alimentos y piensos forman el núcleo de este tipo de programas y proporcionan evidencias a las autoridades reguladoras en su toma de decisiones. En el campo de análisis de residuos, existe una necesidad de mejorar los métodos de análisis para que puedan proporcionar una alta selectividad, alto rendimiento, elevada robustez y razonable asequibilidad. En ese sentido, el objetivo principal de esta tesis fue el desarrollo de metodologías analíticas para varias familias de fármacos de uso veterinario y promotores del crecimiento en piensos, alimentos y muestras biológicas de los animales que producen alimentos. Los primeros tres capítulos son la introducción de esta tesis. El Capítulo 4 presenta un método desarrollado y validado para el análisis de ocho sulfonamidas en seis tipos de piensos mediante cromatografía de líquidos (LC) y detección ultravioleta. El Capítulo 5 presenta los resultados de un estudio sistemático de diferentes fases estacionarias de cromatografía de interacción hidrófila (HILIC) para el análisis de aminoglucósidos y también reporta dos métodos analíticos basados en espectrometría de masas en tándem acoplada a HILIC para el análisis de diez aminoglucósidos en muestras de riñón de animales y miel. Un estudio sistemático para explorar distintos modos de adquisición en un instrumento de espectrometría de masas de alta resolución (HRMS, Q-Orbitrap) acoplada a cromatografía líquida y un método para analizar nueve hormonas en orina se detalla en el capítulo 6. Un método mejorado para analizar los aminoglucósidos basado en HRMS fue desarrollado y se presenta en el Capítulo 5.4. Un estudio de un caso práctico sobre la resolución de un resultado falso positivo en análisis de ronidazol en carne se presenta en el Capítulo 7. Se ha desarrollado un workflow de análisis non targeted utilizando diversas herramientas de minería de datos y de análisis, que se ha aplicado a una muestra de sedimento y presentado en el capítulo 8.

In South Africa there is a need within the milling industry for controlling food safety especially due to customer's demands and government's regulations. The best way to ensure food safety is with the implementation of a HACCP based food safety system. Therefore, the principal aim of this study was to develop a generic HACCP model for the flour milling industry. Afterwards this generic model can then be adapted for each specific mill and its needs.

To be submitted in fulfilment of the requirements for the degree MASTER OF TECHNOLOGIAE: In Quality In the Faculty of Engineering AT THE CAPE PENINSULA UNIVERSITY OF TECHNOLOGY, 2012
Over the last decades, due to the lack of safety concern and inadequate quality management in logistical process, it caused unsafe and poor quality of maize products. Thus, this study looks into the key factors that affect maize exports from South Africa in order to improve the logistical processes and reduce the risks involved in the process. The main risks associated with poor traceability and logistical chain management of maize export, as well as issues pertaining to non-conformance to the different food safety standards were explored. Data were collected a group of food business operators (FBO) (n1=127) and food business inspectors (n2=20) through a number of interviews and a self-administered questionnaire. Data were then analysed by using the SPSS-V19 programme to generate descriptive statistical results to determine the specific needs and gaps within the current system as well as providing recommendations on the specific food safety changes pertaining to the maize export industry. The results showed that there is a lack of understanding among role-players regarding FBO legislation. In the comparison of many large companies, there is only a few small role-players adhere to the legislation pertaining to food safety and traceability. This has impacted on the quality of maize products negatively. This strongly suggested that all role-players that handle maize for export must be registered for FBO codes with Department of Agriculture, Forestry and Fisheries. The study also recommended that the Perishable Products Export Control Board (PPECB) should inspect and confirm the legitimacy of the FBO codes that appears on the maize export documentation. Keywords: Quality, food safety, food business operator, maize export, logistical processes, and traceability.

In spite of the documented success of Pathogen Reduction and Hazard Analysis and Critical Control Points (PR/HACCP) at the processing level, farm-level and retail-level application is optional. Several factors impact the gap of food safety regulations from farm to fork. This thesis focuses on the retail level. At the retail level, pathogen survival and the associated ability to cause further disease to humans even after being subjected to certain processing and packaging conditions have varying implications on the probability of sickness or death. This issue also arises over the fact that, sometimes, appropriate handling and processing instructions are not properly followed by consumers. The primary goals of the project are to develop an optimal food safety intervention strategy that incorporates risk, cost, and the value of pathogen reduction with alternative control mechanism. We wish to evaluate incentives for PR/HACCP-like planning and adherence to best management practices that promote safe food production. These incentives will be evaluated for the retail level. In addition, we will develop optimal intervention strategies for ready-to-eat meats and poultry products that incorporate risk assessment, cost of intervention, and the value of risk reduction of alternative strategies for the farm-to-table continuum. The model adopted in this study is an expansion of the stochastic optimization model developed by Nganje, Kaitibie, and Sorin (2005) to include the optimal intervention strategy at the retail ( consumer) level. These components are simulated with firm-level microbial data at the processing and retail level using stochastic optimizer software. Stochastic dominance was also used to compare across the optimal strategies and determine if there is one clear choice that is preferred. This allowed us incorporate risk preferences of firms. The scenario method was used to determine what factors would likely affect the adoption of PR/HACCP at the retail level. Finally, this thesis provides firms and policymakers a direction for future options concerning risk mitigation strategies.

Dissertação de Mestrado Integrado em Medicina Veterinária
O consumidor nos dias de hoje tornou-se muito mais exigente e conhecedor do que considera ser um alimento seguro. Apesar da cadência e das rotinas menos saudáveis da população, aliadas à falta de tempo para a escolha dos géneros alimentícios e práticas mais saudáveis, a sociedade não abdica da qualidade e da garantia de segurança dos produtos colocados à sua disposição. Com isto, a responsabilidade atribuída aos intervenientes na cadeia alimentar, aos mercados e às entidades reguladoras veio impor um standard de competência no controlo dos produtos destinados ao consumo humano e animal. Sendo assim, a aplicação de Planos de Controlo Veterinários é um fator chave para garantir que os animais vivos e os produtos de origem animal que entram diariamente na União Europeia (UE) sejam seguros e satisfaçam as condições específicas de importação estabelecidas na legislação comunitária. Os produtos de origem animal, sobretudo os importados, representam o maior risco na transmissão de doenças humanas e animais. Por isso, é necessário submetê-los a controlos específicos no seu ponto de entrada, os chamados postos de inspeção fronteiriça (PIF). Em Portugal, a autoridade competente para a implementação de Planos de Controlo é a Direção Geral de Alimentação e Veterinária (DGAV). Até à data, foram elaborados oito planos de controlo, cuja execução cabe aos médicos veterinários da Direção de Serviços Veterinários Regional (DSVR), com o objetivo de assegurar o mais elevado grau de proteção do consumidor, em toda a cadeia alimentar, desde a produção primária até à disponibilização ao consumidor. O objetivo desta dissertação é dar a conhecer os Planos de Controlo existentes em Portugal, as suas áreas de aplicabilidade, a legislação associada, assim como uma análise do crescimento individual de cada plano.
ABSTRACT - Implementation of the Veterinary Control Plans for Food Production Chain - Nowadays consumers have become more demanding and knowledgeable of what they consider safe food. In spite of the population’s fast paced and growingly unhealthy routines, added to the lack of time for healthy food and lifestyle choices, society does not abdicate from the quality and guaranteed food safety of the products available to them. Due to this, the responsibility attributed to the food industry, markets and regulating entities has imposed standards for product control, in products destined for human and animal consumption. Thus being, the enforcement of Veterinary Control Plans is a key factor to ensure that the live animals and animal products that daily enter the European Union (EU) are safe and abide by the specific Community’s importation legislation. Animal products, especially imported ones, pose the greatest threat in human and animal disease transmission. It is therefore necessary to subject them to specific controls at their entry point, the so-called border inspection posts (BIPs). In Portugal, the entity responsible for the implementation of Control Plans is the Food and Veterinary General Department (DGAV). To the present date, there are eight control plans, whose implementation falls to the veterinarians of the Regional Veterinary Service Departments (DSVR), in order to ensure the highest level of consumer protection throughout the food chain, from the primary production to the consumer. The aim of this thesis is to divulge the existing control plans in Portugal, their areas of applicability, the associated legislation, and an individual analysis of each plan’s growth.

Foodbome disease outbreaks have a tremendous impact on society, including foodbome illnesses, hospitalizations, lost work time, and deaths. These food-safety events have a significant influence in shaping consumers' perception of risk. Outbreaks of foodbome illnesses also have an effect on the development of public health policy. Due to these safety-related uncertainties in the food supply chain, various regulatory, safety, and health policies are implemented to decrease harm to potential victims. The total effect of such food-safety policies looked at in terms of reduction of foodbome illness, mortality, and food-related diseases may possibly be smaller than the forecasted effect because of failure to consider offsetting behavior. Attenuation and possibly reversal of the direct policy effect on expected injuries may arise because of offsetting behavior. This study combines both theoretical and empirical models to test the presence of dominant or partial offsetting behavior (OB) in the preparation and consumption of vegetables if a food-safety policy such as the Pathogen Reduction/Hazard Analysis and Critical Control Point (PR/HACCP) is mandated in the vegetable sector. Our findings indicate that food-safety information that has an effect on outrage and locus of control, both factors which have an effect on consumers' perception of risk, will lead consumers to become lax in response to this food-safety policy.

Diarrhoeal diseases remain a main cause of preventable death, particularly among children under five years of age in developing countries. In addition, many studies related to infant diarrhoea causation have demonstrated that the level of contamination is higher in weaning foods than in drinking water. Furthermore, many studies addressed food microbiological contamination and its role in diarrhoea causation. But few of them resulted in an intervention. Although the Hazard Analysis, Critical Control Point (HACCP) approach has been developed and widely applied to food promotion in industrialised countries, and adapted to small and/or less Developed Businesses, few studies have examined its relevance to domestic preparation of food. However, these latter predicted that the implementation of the approach could lead to an improvement of household bacteriological food safety, but none of them completed the approach to find out how effective it is. Therefore, this study aimed to take that work one step further, and carried out a small-scale intervention developed on the basis of the HACCP approach. This latter has been extended to health district level in order to find out its impact on microbial reduction in weaning food. Experiment: The HACCP approach has been applied step by step, to two selected weaning foods prepared by 15 volunteer mothers in peri urban Mali. After setting Critical Control Point (CCP), actions were taken to control, reduce or eliminate microbial growth at these points. 432 food samples were collected and analysed in local Laboratory for FC count to assess the effectiveness of the approach. Lessons learnt were translated into messages delivered in a pilot study. Pilot study: Sample of 60 volunteer mothers selected randomly was split into two groups of 30, the first undergoing messages directed to actions implementation, and the second standing as a control. Bacteriological samples were taken and analysed and physical parameters were measured,· as in the experiment, in 60 households before the intervention and data collected set as baseline. After three weeks training, alongside with observations, foods samples were taken in both intervention and control households for Fe count in local Laboratory. Flow diag~ams of foods, Moni and Fish Soup indicated that they were exposed to contamination at all steps of their preparation and handling. The hazard analysis confirmed FC contamtnation of all suspected steps except cooking. Four CCPs were identified for each food (cooking, reheating, child service with cooled food after cooking, and child service with cooled food after reheating). The experiment showed that traditional cooking was very effective in FC elimination; reheating was as effective as cooking when adopted, because no difference existed between two operations' temperatures (P<0.0001). Behavioural corrective actions were effective in controlling FC contamination at remaining CCPs (child service after cooking and child service after reheating). In conclusion, the HACCP experiment improved significantly the bacterial safety of the two type of weaning foods studied. Thus its behavioural corrective actions were translated into educational messages for the following phase aiming to confirm the effectiveness of the HACCP approach in improving foods safety at household level. The pilot study data showed the effectiveness of cooking in FC elimination at CCPs considered. A comparison of seasonal variation of FC contamination levels at CCPs showed that these levels were higher at Moni cooking CCP in December (cold season) (P<0.0004) and in August (rainy season) (P<0.0002), compared to June (dry season). They were also higher at Fish Soup storage CCP in December compared to August (P< 0.0098). There was significant difference in FC contamination levels between cooking and storage CCPs, the latter was higher than the former, for both Moni and Fish Soup (P< 0.0001). A comparison of FC contamination levels before and after intervention showed that the intervention was very effective in FC contamination reduction at the two remaining CCPs (service after cooking and service after reheating), (P<0.0001). Indeed, at the end of the intervention, contamination levels were less than 10FC/g in more than 83% of cooled food samples (prior to child service) after cooking and about 96% of cooled food samples (prior to child service) after reheating. An assessment of the intervention mothers' ability to perform actions three months later resulted in a better effect, 83 % to 100% of food samples' FC contam.ination levels met the standard. The present research findings showed that not only was the HACCP approach effective in improving home food safety but also, it was relevant for food hygiene and safety promotion in low income community. Two research questions were highlighted: firstly, could food safety improvement achieved through the HACCP approach result in diarrhoea morbidity and mortality reduction among young children? And secondly, is the approach scalable and cost effective?

Main aim: To supply recommendations to implement a Hazard Analysis of Critical Control Points (HACCP) system in a hospital food service unit serving low bacterial diets in order to prevent or decrease the infection rates in Hematopoietic Stem Cell Transplant (HSCT) patients. Objectives: Firstly, to investigate the current food safety and hygiene status in a hospital food service unit, serving low bacterial diets, by means of a questionnaire and bacterial swabs taken from the food service unit. Secondly, to utilize the gathered information in a structured action plan to implement HACCP standards successfully in the appointed food service unit. The implementation of HACCP will not be done by the author. Design: The primary research was done in a food service unit of a 350 bed private hospital. One unsuspected audit with a pre-designed audit form was done. The audit consisted out of ten categories. A percentage was allocated to each category. Four swabs, as well as four food samples, were taken during the audit. The swabs and samples were tested to assess the microbiological safety of the foods prepared in the appointed hospital food service unit. The results of the audit, swabs and food samples were used to evaluate the current Food and Safety System of the hospital food service unit according to internationally approved HACCP standards. Setting: The study was conducted in the metropolitan area of Gauteng, South Africa. Results: None of the ten areas audited was of an acceptable standard and an average of 37% was scored. Category 5, the service and distribution area, scored the highest (69%) and category 10, the quality procedures and records division, scored the lowest (6%). According to United States Food and Drug Administration Baseline Report five forbidden policies could lead to increased risk of food borne illnesses. All five forbidden policies were detected in the food service unit during the audit. The microbiological tests showed relatively high microbial counts. Conclusion: The results of the study confirmed that instead of focusing mainly on the selection of food items allowed, and the cooking methods used in HSCT diets, the type of food service, together with the food and safety protocol that the food service follows, could play an important role in providing food that is safe for HSCT patient use.
Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2007.

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Food safety has increasingly been discussed by all parties involved in the food industry. On a global level food incidents have led to distrust among consumers, for whom concerns linked to health and safety have increased in importance. In reaction the food industry and international organisations have searched for strategic solutions in order to respond to these questions, issuing various norms and guidelines and as a consequence the food safety systems have emerged. Under recommendation from FAO and WHO, the HACCP system is an important and efficient tool in guaranteeing the production of safe food when implemented in an appropriate way. The main objective of this thesis is the implementation of the HACCP system in a traditional cheese factory in Cape Verde, a case-study in the Agro-Industrial Centre in Proto Novo Council. For the proposed purpose an analysis of this cheese factory was made based on the HACCP principles, with regards to the prerequisites (production process, structural conditions, hygiene conditions, training and documentation), the dangers related to the product and the control measures to be adopted. After analysis based on the above mentioned principles and in order to facilitate the implementation of the system and follow the legal requirements, the possibilities of improvement and correction of situations of lesser conformity arose

The replacement of the Meat Act 1981 by the Animal Products Act 1999 opened a new era for food safety management in New Zealand. Administering food legislation is now the sole responsibility of the New Zealand Food Safety Authority instead of being shared between the Ministry of Agriculture and Forestry and the Ministry of Health as previously. At the core of the legislative change is the requirement for Risk Management Programmes (RMP). Every single animal primary processing business is required to have an RMP for each type of product. An RMP is required to embrace the principles of Hazard Analysis and Critical Control Point (HACCP). While there have been some studies considering the implementation of HACCP in food businesses worldwide, there has not been any study focusing on HACCP adoption in New Zealand. The mandating of RMP has also made the implementation process more complex. On the other hand, it also brings new experience in terms of food safety management. This thesis examines the implementation process of HACCP/RMP in New Zealand. It also explores the interaction between food safety management and international competitiveness through an economic analysis of the impacts of the program on a New Zealand food processing industry. The meat industry was chosen as a case study as it is one of the first industries that had to comply with the first deadline of the implementation (July 2003). Also, being a significant export-oriented industry of New Zealand, the meat industry provides an ideal case for the purpose of this study. The thesis consists of four parts. Part I presents an introduction to the study including a review of international and national food safety issues, the relationship between food safety and trade and international competitiveness, and the HACCP economic literature. This background helps to shape the research objectives and methodology as described in Chapter 3. Chapter 4 discusses the design of the survey to collect plant experience regarding the implementation of HACCP/RMP in New Zealand. Part II analyses the experiences within the New Zealand meat industry regarding the implementation of HACCP/RMP. It discusses plant motivations to adopt the program and the implementation issues they are facing. Plant observations on the costs and benefits of the implementation are reported. Further, data gathered from the survey are used in a non-parametric analysis of the influences of the plant characteristics on the HACCP/RMP implementation process. The analysis provides implications for HACCP/RMP policy design. Part III presents the modelling techniques to quantify the costs and benefits of HACCP/RMP implementation. In Chapter 8, a quality-adjusted cost function is used to estimate the change in variable cost of production due to HACCP/RMP. It shows that this type of cost can make up a significant proportion of the total implementation cost. In Chapter 9, an export model is employed to analyse the impact of HACCP/RMP on meat industry export performance. The results show that the programme can bring a positive impact on exports. However, the magnitude of the impact depends on the status of existing food safety management before HACCP/RMP implementation. In Chapter 10, the Global Trade Analysis Project (GTAP) model is used to simulate the scenarios where market accesses to significant export destinations are lost when HACCP/RMP is not adopted. The estimated costs of these losses signal the potential benefits of HACCP/RMP. The research results show that HACCP/RMP can deliver a net benefit to the New Zealand meat industry. The thesis concludes with implications for policy design and future research directions. It signifies that the research findings, in addition to reporting an investigation into HACCP/RMP implementation process in New Zealand, provide an important foundation for future research on food safety and international competitiveness.

Thesis (MPhilAgric)--Stellenbosch University, 2000.
ENGLISH ABSTRACT: Not only have non-trade barriers been applied in Europe and the US to agricultural products from developing countries, but protective policy is also likely to continue. Owing to the omission of fish from the discussions in the final round of agreement at Uruguay, where tariffs were significantly reduced for other agricultural products, the fish industry has not had any non tarriff barier relief in recent years. The failure of the November 1999 World Trade Organisation Meeting at Seattle to reach any agreement, has again shattered hopes of international relief for fishery products. The main assumption underlying the study was that the production of fish in Tanzania could improve significantly if the HACCP (Hazard Analysis Critical Control Points) principles were applied rigorously. It was believed that neither the prerequisite programmes, nor HACCP principles were probably applied as stringently as international standards require. The aim of the study was to review the literature on HACCP, programmes that are prerequisite for HACCP and factors that_ determine competitiveness in business and to examine the Tanzanian Nile perch industry against this background. The overall goal was to determine how the industry could become more internationally competitive. This was achieved by comparing the socio-economic reality of Tanzania with factors that are considered in the literature to affect competitiveness in general and in the fish industry specifically. To achieve the first of these aims, Tanzania's socioeconomic position as a developing country was examined. To achieve the latter, the commitment of fish processing factories to the application of HACCP principles and their compliance with prerequisite programmes were evaluated in a field study. The literature study confirms that HACCP has received international recognition in the fish industry as a factor to prevent hazards and gain competitiveness in the global fish market. However, conditions in Tanzania were shown to be insufficient to support the fisheries sector in attempting to gain such a competitive advantage. Although, Tanzania has the comparative advantage of a fishery resource base, a favourable trade policy and foreign technology and management, the macro-factors that include the infrastructure, human resource capital, foreign policy environment and the supporting industries are not supportive. For the time being, therefore, improvement can only come from the government and from the industry itself. There are several factors to which the government needs to pay attention in order to support this industry - and others - in achieving international success. These include the provision of infrastructure and facilities, the improvement of the transportation network, technological capabilities, human resource capital and the provision of safe water and electric power. However, the fish industry cannot rely on the government alone. The improvement of their product is also dependent on their own efforts. According to the findings of this study, the industry needs to comply with the basic sanitation factors and provide the necessary training to the employees and fish suppliers. Having examined the situation more closely, the assumption is proved to be correct. The fish industry in Tanzania does indeed appear to have the potential to become internationally competitive. Such success, however, will be heavily dependent on cooperation between the government and the industry
AFRIKAANSE OPSOMMING: Handelsbeperkinge op landbouproduckte vanaf ontwinkkelende in Europa en die Verenigde State toegepas. Daarbenewens sal beskermende beleidsriglyne waarskynlik in stand gehou word. Bespreking van sake met betrekking to vissery is nie by die finale rondte van ooreenstemming te Uruquay, waar tariewe vir ander landbouproduckte betekenisvol verlaag is, ingesluit nie, en daardeur is daar gedurende die laaste aantal jare geen belastingverligting vir die visindustrie gebied nie. By die World Trase Organisation se vergadering om internasionale verligting vir visproducte te verkry, weereens beskaam. Die hoofveronderstelling wat hierdie studie ondersteun, is dat visproduksie III Tanzanie betekenisvol verbeter kan word indien die can HACCP (Hazard Analysis Critical Control Points) streng toegepas word. Dit is veronderstel dat nóg die voorvereiste programme, nóg die HACCP-beginsels wat ten opsigte van internasionale standaarde vereis word, streng volgens voorskriftoegepas word. Die doel van die studie was om 'n oorsig van die literatuur oor HACCP, programme wat as HACCP-voorvereistes geld en faktore wat mededingendheid in die besigheidswereld bepaal, te verkry en om die Tanzaniese Nyl-baarsbedryf teen hierdie agterground te ondersoek. Die oorkoepelende doel was om vas te stel hoe die bedryf internasionaal meer mededingend kan word. Dit is gedoen deur middel van vergelyking tussen die sosio-ekonomiese werklikheid van Tanzanië en die faktore wat mededingendheid in die algemeen, volgens die literatuur, en die visbedryf in besonder, affekteer. Om die eeste van hiedie doelstellings te bereik, is die sosio-ekonomies posisie van Tanzanie as 'n ontwikkelende land ondersoek Om die tweede te bereik, is 'n veldstudie uitgevoer om die mate waartoe fabrieke wat vis verwerk daarop ingestel is om HACCP-beginsels toe te pas en hul gewilligheid om die programme wat as voorvereistes dien, na te kom, te evalueer. Die literatuurstudie het bevestig dat HACCP internasionale erkenning geniet as 'n faktor om risikO in de visbedryf uit te skakel en mededingendheid op die wereldmark vir vis te verwerf. Daar is egter bewys dat toetstande in Tanzanie ontoereikend is om die visserysektor in die verwewing van'n mededingende voorsprong te ondersteun. Alhoewel Tanzanië oor die relatiewe voordele van vissery as 'n hulpbron, gunstige handelsbeleid en buitelandse tegnologie en bestuur bestik, bied die makrofaktore soos infrastruktuur, kapitaal III die vorm van menslike hulpbronne, die buitelandse beleidsomgewing en die ondersteunende bedrywe nie genoeg ondersteuning nie. Vir die hede, kan ontwikkeling dus slegs deur die regering en die bedryf self bewekstelling word. Daar is verskeie faktore waaraan die regering aandag moet skenk om hierdie bedryf-en ander bedrywe-in die verkryging van internasionale sukses te ondersteun. Sulke faktore omvat die daarstelling van infrastruktuur en fasiliteite, die verbetering van die vervoernetwerk, tegnologiese vermoens en menslike hulpbronkapitaal, en voorsiening van onbesmette water en elektriese krag. Die visbedryf kan egter nie net op die regering steun nie. Die verbetering van die product is van die bedryf self afhanklik. Die bevindings van hierdie studie dui daarop dat die bedryf die basiese faktore betreffende sanitêre beginsels moet onderhoue en die vereiste opleiding aan diensnemers moet verskaf. By die nadere ondersoek van die situasie is die oorspronklike veronderstelling korrek bewys. Die visbedryf in Tanzanië beskik oor die potensiaal om internasionaal medengend te word. Sodanige sukses sal egter uiters afhanklik wees van samewerking tussen die regering en die bedryf.

Bakgrund: Stamcellstransplantation är en behandlingsmetod mot flera olika typer av leukemi. Efter transplantationen blir patienten infektionskänslig. Vid detta tillstånd skyddsisoleras patienten och får en livsmedelsbegränsad kost.Syfte: Sammanställa och jämföra isoleringsrutiner gällande livsmedelsbegränsningar för patienter vid Sveriges hematoloigavdelningar där allogen transplantation sker och jämföra med aktuell forskning bakom livsmedelsbegränsningar.Metod: Tvärsnittsstudie vid jämförelsen av livsmedelsbegränsningarna vid Sveriges hematologiavdelningar samt en litteraturstudie vid undersökningen av aktuell forskning i databaserna Pubmed och Cinahl.Resultat: I tvärsnittsstudien använde alla sjukhusen olika rutiner. Ingen signifikant skillnad gällande infektionsincidensen mellan patienter som hade livsmedelsbegränsningar jämfört med de som inte hade det fanns i litteratursökningen.Slutsats: Livsmedelsbegränsningar minskar troligtvis inte infektionsrisken för infektionskänsliga patienter. Det behövs högkvalitativ forskning för att utforma tydliga riktlinjer kring vilka livsmedelsbegränsningar som bör användas.
Background: Stem cell transplantation is a treatment for patients with leukemia. After the transplantation, the patients are at a higher risk of getting an infection and are therefore kept in protective isolation and get a food restricted diet.Purpose: To compile and compare the differences in food restricted diet for neutropenic patients at the hematology departments in Sweden where stem cell transplantation is performed and compare food restricted diet to current research.Method: A cross-sectional study to compare the food restrictions and a literature study to find out what the current research says using Pubmed and Cinahl.Result: The cross-sectional study showed that all the hospitals used different diets. In the literature review, no significant difference regarding infections rates when comparing patients who ate a food restricted diet with those who did not.Conclusion: Food restrictions are unlikely to reduce the infection rate of neutropenic patients. More high quality research is needed to formulate clear guidelines about what food restricted diet should be used.

Les capteurs électrochimiques sont des outils pour la détection fiable, peu coûteux, avec une haute sensibilité et sélectivité, pour la détermination des composés biologiques et chimiques dans les domaines du diagnostic clinique, l'environnement et l'industrie alimentaire. Particulièrement, les Immunocapteurs, alliant une très grande spécificité. Également des nouveaux techniques produisent des résultats similaires, par exemple, les capteurs basés sur la technique des Polymères à empreinte moléculaire, la quelle produise des récepteurs artificiels. La technique devient très important dans les sciences bioanalytiques parce qu'il porte des avantages inhérents sur les récepteurs naturels: une grande stabilité dans des diffèrent environnement et conditions, également comptent avec une grande flexibilité dans la conception, une large gamme de molécules peuvent être utilisées. L'objectif du travail présenté ici est de développer des capteurs électrochimiques avec une très grande affinité et spécificité pour une analyte. Les quelles comprennent des applications très divers comme dans la protection de l'environnement, la sécurité alimentaire et le domaine biomédical. La première partie de la thèse présent l'état actuel de la conception et techniques de fabrication des biocapteurs. Ensuite, les aspects généraux des immuno capteurs électrochimiques et capteurs base sur des aptamères sont présentés ici, ainsi que plusieurs exemples rapportés dans la littérature pour la détection de marqueurs biologiques du cancer. Les avantages de l'intégration nanomatériaux dans les dispositifs de détection sont présentés. Ensuite, plusieurs aspects sur la technique des Polymères à empreinte moléculaire sont introduits. La partie personnelle de contribution est structuré en trois chapitres: en premier temps la méthodologie et les résultats obtenus pour le développement de deux essais biologiques pour la détection du marqueur tumoral Mucinl. Le premier chapitre est dédié sur un capteur à base de billes magnétiques, dans le deuxième chapitre une capteur aptamère base sur des nanoparticules d'or sans aucun marquage et finalement un capteur basée sur la technique des Polymères à empreinte moléculaire, cette protocole a été appliqué pour la détection d'explosifs, des médicaments, des hormones et les pesticides
Electrochemical sensors provide reliable and inexpensive tools for the determination of biological and chemical compounds with high sensitivity and selectivity, in the fields of clinical diagnosis, environment protection and food industry. Immunosensors hold particular promise, combining the high specificity of immuno- reactions with the sensitivity of electrochemical methods. Artificial receptors based on molecularly imprinted technique attracted considerable attention in bioanalytical sciences due to inherent advantages over natural receptors, such as high stability in harsh conditions and freedom of molecular design towards a wide range of molecules. The aim of the thesis presented here was to develop electrochemical affinity sensors based on various recognition receptors for environment monitoring, food safety and biomedical field. The first part of the thesis reviews the current state of knowledge in these fields. General aspects of electrochemical immuno- and apta-sensors are presented herein, together with several examples reported in the literature for the detection of cancer biomarkers. The advantages of integrating nanomaterials in sensing devices are then presented. At last, several aspects of the molecularly imprinted polymers are introduced. The personal contribution part is structured in three chapters, that include the methodology and results obtained for the development of biosensors for the detection of Mucinl tumor marker, the first chapter being focused on bioassays based on magnetic beads and second chapter on a label-free aptasensor based on gold nanoparticles, and finally, a third chapter dedicated to the molecularly imprinted-based sensors for the detection of explosives, drugs, hormones and pesticides

La legislació alimentària, entesa com aquella que regula tots els aspectes relacionats amb l'aliment, però especialment la seguretat alimentària, s'ha vist obligada a adaptar-se a les noves circumstàncies derivada de l'aparició de crisis alimentàries a la UE en la dècada dels 90, veient-se obligada a incorporar el sistema d'anàlisi del risc, en les seves diferents fases (avaluació, gestió i comunicació del risc) i a introduir com a objectiu aconseguir un nivell elevat de protecció de la salut del consumidor. La recerca analitza l'evolució d'aquesta nova situació, els seus antecedents i estudia com ha evolucionat i regulat en l'àmbit alimentari els drets del consumidor i el nivell de protecció que li atorga la legislació alimentària, així com aquella que regula i protegeix els seus drets fonamentals. La relació directa entre aliment i salut del consumidor determinen un grau de vulnerabilitat superior al de qualsevol altre producte de consum. La recerca analitza també l'evolució que han tingut, tant el concepte de consumidor, consumidor mitjà i consumidor vulnerable; i, al mateix temps, el concepte de seguretat alimentària, que acull diferents factors que veurem que manera incideixen en la pròpia protecció del consumidor final. I d'altra banda, la recerca analitza els aspectes que determinen també una protecció del mercat, i com aquest pot veure's perjudicat per la inobservança dels drets del consumidor. A fi de valorar els aspectes que protegeixen la salut i la seguretat del consumidor final analitzem aquelles estructures que han estat establertes per a efectuar un adequat control de la legislació alimentària, de l'avaluació de la seguretat dels aliments i del compliment de la mateixa per part dels operadors alimentaris, realitzant un especial estudi de la situació a Catalunya, com a exemple de l'estructura que sobre el control dels aliments es desenvolupa a Espanya, i d'aquelles estructures o organismes que informen de determinats riscos a fi de prevenir danys addicionals. De la mateixa forma realitzem una anàlisi de la responsabilitat derivada de la no conformitat dels aliments i de quina forma són sistemes de prevenció del risc, com el desenvolupament i implantació dels denominats delictes de risc, també presents en l'àmbit de la salut pública vinculada amb la producció, distribució, comercialització d'aliments. I de la mateixa manera com amb la finalitat de protecció dels drets del consumidor és utilitzat el principi de precaució o resulta d'aplicació del principi de mutu reconeixement i lliure circulació de productes a la UE. Per a finalitzar procedim a l'estudi molt aproximat d'un sistema jurídic com el desenvolupat als EUA respecte a la seguretat alimentària, a la conceptualització de determinats aliments com generalment segurs i a abordar un tema específic d'aquest sistema jurídic, però que té repercussions internacionals, com és el de *food *defense, l'objectiu fonamental del qual també és preservar la salut de la ciutadania, en aquest supòsit per actes intencionats en els quals s'utilitzen els aliments com a mitjà per a produir actes terroristes. L'estudi té com a missió analitzar la situació de protecció del consumidor, a través de l'evolució del contingut de la seva pròpia definició. i la de seguretat alimentària, l'adaptació de la qual ha determinat també un major nivell de protecció, que encara pot millorar-se, com hem comprovat amb la situació de pandèmia actual derivada del SARS-COV-2.
La legislación alimentaria, entendida como aquella que regula todos los aspectos relacionados con el alimento, pero especialmente la seguridad alimentaria, se ha visto obligada a adaptarse a las nuevas circunstancias derivada de la aparición de crisis alimentarias en la UE en la década de los 90, viéndose obligada a incorporar el sistema de análisis del riesgo, en sus diferentes fases (evaluación, gestión y comunicación del riesgo) y a introducir como objetivo alcanzar un nivel elevado de protección de la salud del consumidor. La investigación analiza la evolución de esta novedosa situación, sus antecedentes y estudia como ha evolucionado y regulado en el ámbito alimentario los derechos del consumidor y el nivel de protección que le otorga la legislación alimentaria, así como aquella que regula y protege sus derechos fundamentales. La relación directa entre alimento y salud del consumidor determinan un grado de vulnerabilidad superior al de cualquier otro producto de consumo. La investigación analiza también la evolución que han tenido, tanto el concepto de consumidor, consumidor medio y consumidor vulnerable; y, al mismo tiempo, el concepto de seguridad alimentaria, que acoge diferentes factores que veremos de que manera inciden en la propia protección del consumidor final. Y por otro lado, la investigación analiza los aspectos que determinan también una protección del mercado, y como este puede verse perjudicado por la inobservancia de los derechos del consumidor. A fin de valorar los aspectos que protegen la salud y la seguridad del consumidor final analizamos aquellas estructuras que han sido establecidas para efectuar un adecuado control de la legislación alimentaria, de la evaluación de la seguridad de los alimentos y del cumplimiento de la misma por parte de los operadores alimentarios, realizando un especial estudio de la situación en Cataluña, como ejemplo de la estructura que sobre el control de los alimentos se desarrolla en España, y de aquellas estructuras u organismos que informan de determinados riesgos a fin de prevenir daños adicionales. De la misma forma realizamos un análisis de la responsabilidad derivada de la no conformidad de los alimentos y de qué forma son sistemas de prevención del riesgo, como el desarrollo e implantación de los denominados delitos de riesgo, también presentes en el ámbito de la salud pública vinculada con la producción, distribución, comercialización de alimentos. Y del mismo modo cómo con la finalidad de protección de los derechos del consumidor es utilizado el principio de precaución o resulta de aplicación del principio de mutuo reconocimiento y libre circulación de productos en la UE. Para finalizar procedemos al estudio muy aproximado de un sistema jurídico como el desarrollado en EEUU respecto a la seguridad alimentaria, a la conceptualización de determinados alimentos como generalmente seguros y a abordar un tema específico de dicho sistema jurídico, pero que tiene repercusiones internacionales, como es el de food defense, cuyo objetivo fundamental también es preservar la salud de la ciudadanía, en este supuesto por actos intencionados en los que se utilizan los alimentos como medio para producir actos terroristas. El estudio tiene como misión analizar la situación de protección del consumidor, a través de la evolución del contenido de su propia definición. y la de seguridad alimentaria, cuya adaptación ha determinado también un mayor nivel de protección, que todavía puede mejorarse, como hemos comprobado con la situación de pandemia actual derivada del SARS-COV-2.
The food legislation, which is the body that regulates all aspects of food relations, but especially food safety, has been obliged to adapt to new circumstances derived from the appearance of food crises in the EU in the In the 90s, it is now obliged to incorporate the risk analysis system, in several different phases (assessment, management and communication of the risk) to introduce as an objective to advise a high level of protection of consumer health. The analysis of the evolution of this new situation, its antecedents and studies how it has evolved and regulated in the area of food, the consumer's drets and the level of protection granted by the food legislation, així as that which regulates and protectsix els seus drets fonamentals. The direct relationship between food and consumer health determines a degree of vulnerability higher than that of qualsevol altre product of consumer. The analytical research also evolved that they have, both the concept of consumer, consumer mitjà and vulnerable consumer; I, at the same time, the concept of food safety, which includes different factors that see how they affect the protection of the final consumer. I d'altra banda, the investigation analyzes the aspects that also determine a protection of the market, and how this can be seen to be detrimental to the lack of observation of the consumer's drets. In order to assess the aspects that protect the health and safety of the final consumer, analyze those structures that have been established to carry out an adequate control of the food legislation, of the evaluation of the food safety and of the compliance of the mateixa per part of the alimentary operators, carried out a special study of the situation in Catalonia, as an example of the structure that on the control of foodstuffs is developed in Spain, and of those structures or organizations that report determinations of risks in order to prevent damage additionals. In the same way, an analysis of the responsibility derived from the non-conformity of the food and in this way are systems of prevention of the risk, with the development and implantation of the denominats delictes de risc, also present in the area of linked public health both the production, distribution, commercialization of food. In the same way, the purpose of consumer protection is to use the precautionary principle or it results from the application of the principle of mutual reconnection and circulation of products to the EU. In order to finalize, we proceed to the study of an approximate legal system with the development of the USA with respect to food safety, to the conceptualization of food determinations generally safe to address a specific issue of the legal system, but what repercussions internationals, as is that of * food * defense, the fundamental objective of which is also to preserve the health of the citizenry, in that case, intentional acts are involved in the ones that are used for foodstuffs with mitjà to produce terrorist acts. The study aimed to analyze the consumer protection situation, through the evolution of the definition of the seva itself. and that of food safety, the adaptation of which has also determined a better level of protection, which faces potential, as we have verified the current pandemic situation derived from SARS-COV-2.
Universitat Autònoma de Barcelona. Programa de Doctorat en Seguretat Humana i Dret Global

Darbo tikslas: įvertinti maisto saugos valdymą Širvintų rajono viešojo maitinimo įmonėse. Darbo uždaviniai: 1. Įvertinti viešojo maitinimo įmonėse vykdomą rizikos veiksnių analizės ir svarbiųjų valdymo taškų (RVASVT) sistemą. 2. Įvertinti maisto saugos ir kokybės reikalavimų vykdymą viešojo maitinimo įmonėse. 3. Išanalizuoti viešojo maitinimo įmonių vadovų ir darbuotojų informuotumą, bendradarbiavi-mą su kontroliuojančiomis institucijomis siekiant užtikrinti maisto saugos valdymą. Tyrimo metodika: Analizuoti 2009-2010 m. duomenys apie maisto saugos užtikrinimą taikant rizikos veiksnių analizės ir svarbiųjų valdymo taškų sistemą bei nustatytus pažeidimus Širvintų rajone esančiose viešojo maitinimo įmonėse. Anketinis tyrimas atliktas 2010 m. rugsėjo – gruodžio mėnesiais. Tiriamąją grupę sudarė visų Širvintų rajone esančių viešojo maitinimo įmonių atstovai. Išdalintos 154 anketos, atsako dažnis 100 proc. Tyrime dalyvavo 40 viešojo maitinimo įmonių, iš kurių 65 atstovai dirba kavinėse, baruose, restoranuose, 66 - bendrojo lavinimo mokyklose, 23 - ikimokyklinio ugdymo įstaigose. Į anketą atsakė 40 vadovų, 64 virėjos, 20 barmenų- padavėjų, 30 virtuvės darbuotojų. Maisto tvarkymo subjektų anketiniai duomenys buvo apdoroti ir analizuojami naudojant statistinį duomenų analizės paketą SPSS 13.0. Rezultatai: 2009-2010 m.vykdant valstybinės kontrolę nustatyta, kad viešojo maitinimo įmonėse dominuoja savikontrolės ir bendri higienos pažeidimai. Įmonėse nepilnai funkcionuoja savikontrolės... [toliau žr. visą tekstą]
Aim: to assess the food safety management in Sirvintos catering industry. Objectives: 1. To evaluate the catering establishment according to hazard analysis and critical control point HACCP system. 2. To assess food safety and quality requirements of the catering industry. 3. To analyze the catering managers and staff awareness, cooperation with authorities responsible for monitoring to ensure food safety management. Methods. The data of the period 2009-2010 was analyzed on food safety assurance by the hazard analysis and critical control point system and the violations in the catering industry. The questionnaire survey was conducted in 2010 September - December. The studied group consisted of all workers at catering industry. There were 154 questionnaires distributed with 100 % response rate. The study included 40 public catering companies, 65 representatives who work in cafes, bars, restaurants, 66 secondary schools and 23 pre-school educational institutions. The 40 managers, 64 cooks, 20 bartenders, 30 kitchen staff replied to the questionnaire. The collected data were analyzed using the statistical data analysis SPSS 13.0. Results. According to 2009-2010 review, there are many violations in self-control and general hygiene in the catering industry. Some executives (12.5 %) do not understand the HACCP system. The 81.2 % employees are aware of, the 14.3 % has heard and the 4.5 % is familiar with the GHPT catering businesses. Only 27.5 % of the managers are organizing... [to full text]

The demand for biodegradable packaging materials as an alternative to synthetic ones to reduce environmental cost has seen an increase in recent years. In addition, functionalizing the packaging film to provide specific advantages like antimicrobial properties has yet to be explored thoroughly. This study considers adding antimicrobial agents to improve the quality and safety of actively packaged fresh produce using an antimicrobial enzyme (lysozyme) immobilized on a biopolymer based packaging film (corn-zein). The developed packaging material is aimed as an active biodegradable packaging to reduce bacterial contamination on the surface of fresh organic produce, specifically tomatoes. The study uses glutaraldehyde and glyoxal as binding agents to immobilize the enzyme on the packaging film. The effect of concentration of glutaraldehyde and glyoxal on the controlled release of the enzyme was studied. Concentrations of 0.1 and 0.2 g/g lysozyme: cross linking agent had controlled release properties. However, concentrations of 0 or 0.05 are about 20-30% more effective at inactivating bacteria. Antimicrobial activity in the constructed zein films are also tested against selected pathogens (Salmonella Newport and Listeria monocytogenes). Developed zein based film is tested against inoculated tomatoes to determine the efficacy of the films in reducing the pathogen population. The inoculated tomatoes are stored at room temperature over a storage period of one week. The film was able to reduce Listeria monocytogenes population by three logs but was unable to reduce the population of Salmonella Newport.
Master of Science

Globally, the responsibilities of Food Safety Inspectors have dramatically evolved in recent times. The major change is the shift from a diagnostic and traditional food safety assessment role to a proactive and risk-based evaluation, resulting in better protection from foodborne illnesses. The aim of this study was to investigate the knowledge and skills required by food inspectors in Riyadh, Saudi Arabia, that will enable continuous improvement to food safety inspection practices by using proactive and risk-based evaluation methods. The result being that the implementation of more effective food inspection practices will result in the provision of safer food for consumers.

Doutoramento em Biologia - Biologia Marinha
European fisheries represent one of the leading economic activities in the world. Marine parasites with public health and industrial concern have become a key issue in major European markets, due to three main reasons: (1) the presence of a reported increasing number of allergic and gastrointestinal disorders caused by fish-borne parasitic infections, (2) the commercial impact and high economic losses due to fish rejections, and (3) the applicability of Regulation EC 178/2002, which states that “fish with visible parasites is unfit for human consumption”. Over the last few years, since the entry into force of European and Member States regulations on food and specifically fishery products, co-responsibility for food quality and safety has lain with food industry, which has introduced Hazard Analysis and Critical Control Points (HACCP) programs in all its actions concerning the food chain. Consequently, significant progresses have been achieved regarding the prevention of parasites in seafood products. However, there is a lack of consensus and standardization for parasite inspection at fishing companies, and no efficient and accurate modus operandi exists to be implemented and accepted by the industry as a routine technique. The EU legal framework defined by zoosanitary regulations, scientific opinions from the European Food Safety Authority (EFSA), as well as the European Hygiene Package among others, has provided a basis on which the fishing sector has focussed its activity. Accordingly, this dissertation has been driven by these considerations during the course of its execution. This context led us to carry out a meticulous horizon scanning under a multidisciplinary approach, as an overview tool in proactive risk management. This fundamental practice takes due account of the stringent requirements that new markets are demanding to fishing industry, and the lacks and needs of the fishing sector with regard to the impact of the most relevant parasites with public health and industrial concern. A comprehensive technical evaluation and laboratory testing of the official parasite detection methods evidenced low reliability within the two most commonly used qualitative inspection procedures in fish processing (i.e. candling, gross visual inspection). Consistent parallel research carried out, has given as a result innovative scientific developments for diagnostic purposes and for the optimization of the current detection procedures. These technological improvements have been presented in more accessible and manageable formats for their incorporation into self-control programs at the fishing industry. Furthermore, the huge amount of inspection work carried out in the most relevant fish species, has allowed reaching a deeper knowledge concerning three very important parasite groups that are impacting on fishing industry; microsporidians, anisakids and copepods. Finally, the design and application of two innovating tools for parasite management (a scoring system for predictive assessment of fish lots, and a transfer of knowledge model presented in web format), helpful for seafood producers, policy makers and general public, are good examples of how to contribute stimulating the exchanging of ideas among stakeholders and improving the inspection scheme. They are also the best approach for helping to convert scientific findings and technological advances into industrial and commercial success. Scientific excellence requires investment in R&D&I with regard to acquire and expand a sound scientific basis for policy and regulation on food safety, and also for helping fishing industry to achieve a preventing plan which provides added value products. The high national and international exporting activity carried out daily from the most important fishing ports of Portugal and from the fishing Port of Vigo, requires that strict control measures based on groundbreaking scientific advances, have to be incorporated into proactive selfinspections made by seafood companies. These measures must include effective preventing and corrective actions in the edible part of heavily infected fish species, thus guaranteeing products of the highest safety and quality to final consumers.
A indústria pesqueira Europeia é uma das principais atividades económicas do mundo. Os parasitas marinhos com relevância em termos de saúde pública e ao nível da indústria constituem uma questão crucial nos principais mercados Europeus, devido a três razões principais (1) a presença de um número crescente de perturbações alérgicas e gastrointestinais causadas por infecções parasitárias de origem alimentar, (2) o impacto comercial e as perdas económicas resultantes do elevado volume de rejeições, e (3) a aplicação do Regulamento (CE) 178/2002, segundo a qual “o pescado com parasitas visíveis é impróprio para consumo humano”. Durante os últimos anos, com a entrada em vigor dos regulamentos Europeus e dos Estados Membros sobre alimentos, e especificamente sobre os produtos da pesca, e uma vez que a corresponsabilidade da qualidade e da segurança dos alimentos compete à indústria, a indústria pesqueira incorporou os programas de Análise do Risco e Pontos de Controlo Críticos (HACCP) nas suas competências em relação à cadeia alimentar. Consequentemente, tudo isto permitiu alcançar progressos significativos relativos à prevenção dos parasitas nos produtos da pesca. No entanto, há uma falta de consenso e de normalização sobre o tipo de inspeção de parasitas nas companhias pesqueiras, e não existe um modus operandi preciso e eficiente que seja aceite e implementado como técnica de rotina pela indústria. O atual quadro jurídico da UE definido pelos regulamentos zoo sanitários, o parecer do painel científico da Autoridade Europeia para a Segurança dos Alimentos (AESA), bem como o pacote da Higiene Alimentar entre outros, proporcionaram uma base sobre a qual o sector das pescas centra a sua actividade. Por conseguinte, a presente dissertação foi direccionada por todas estas considerações no decurso da sua execução. Este contexto conduziu-nos a realizar uma prospecção meticulosa, inovadora e multidisciplinar, como ferramenta fundamental para uma abordagem integrativa e pró-activa de gestão de riscos, entrando em linha de conta com as principais exigências dos novos mercados em relação à indústria pesqueira, e com as carências e necessidades do sector da pesca em relação ao impacto dos parasitas mais relevantes aos níveis comercial e de saúde pública. A avaliação técnica e numerosos testes de laboratório exaustivos dos métodos qualitativos oficiais de detecção de parasitas mais utilizados no processamento do pescado (transiluminação, inspeção visual), demonstraram baixos níveis de fiabilidade. Trabalhos de investigação desenvolvidos em paralelo permitiram desenvolvimentos científicos inovadores, melhorias tecnológicas para fins de diagnóstico e a otimização dos procedimentos de detecção vigentes. Estas melhorias foram apresentadas num formato mais acessível, de mais fácil compreensão e manuseio para a sua inclusão nos programas de autocontrolo na indústria pesqueira. Por outro lado, o amplo trabalho de inspecção realizado nas espécies de peixe comerciais mais importantes permitiu chegar a um conhecimento mais aprofundado de três grupos importantíssimos de parasitas que estão a ter um impacto considerável sobre o sector das pescas; microsporídeos, anisaquídeos e copépodes. Finalmente, o desenvolvimento e aplicação prática de duas ferramentas inovadoras para a gestão de parasitoses (um sistema de avaliação preditiva em lotes de peixe, e um modelo de transmissão de conhecimento em formato web), úteis para as empresas pesqueiras, autoridades sanitárias e público em geral, revelaram-se bons exemplos de como se pode contribuir para estimular o intercâmbio de ideias entre as partes interessadas, como melhorar a eficácia dos sistemas de inspeção, e especialmente de como converter as descobertas científicas e os avanços tecnológicos em êxitos industriais e comerciais. A excelência científica requer investimentos em PD&I, a fim de adquirir e expandir uma base científica sólida para a política, vigilância e regulamentação da segurança dos alimentos, e também para ajudar as indústrias a alcançar um plano de prevenção de modo a que possam oferecer produtos de maior valor acrescentado. A intensa atividade diária de exportação nacional e internacional realizada nos mais importantes portos pesqueiros de Portugal e no porto de pesca de Vigo (Galiza), requer que medidas de controlo estritas, baseadas nos avanços tecnológicos e científicos mais recentes, sejam integradas nos programas pró-activos de auto-controlo das companhias pesqueiras. Ainda assim, estas medidas devem incluir ações corretivas eficazes e ações de prevenção, perante a detecção de infecções graves nas partes comestíveis dos peixes, garantindo assim aos consumidores finais produtos com o mais alto nível de qualidade e segurança.
La industria pesquera en Europa constituye una de las principales actividades económicas del mundo. Las parasitosis de origen marino con repercusiones comerciales e implicaciones en la salud pública se han convertido en un problema clave en los mercados europeos debido a tres motivos principales: (1) al incremento en el número de notificaciones de alergias y desórdenes gastrointestinales causados por infecciones parasitarias transmitidas tras el consumo de pescado, (2) al impacto comercial y las elevadas pérdidas económicas debidas a los rechazos por la presencia de parásitos visibles (y/o sus lesiones asociadas), y (3) a la aplicación del Reglamento CE 178/2002, el cual establece que “todo pescado visiblemente parasitado es considerado no apto para el consumo humano”. En los últimos años, a partir de la entrada en vigor de reglamentos específicos sobre los productos de la pesca (tanto a nivel europeo como a nivel de los Estados miembros), la corresponsabilidad de la calidad y seguridad alimentaria ha recaído sobre la industria alimentaria, que consecuentemente ha incorporado programas de Análisis de Peligros y Puntos Críticos de Control (APPCC) a todas sus actuaciones entorno a la cadena alimentaria. En consecuencia, todo ello ha comportado el logro de considerables avances concernientes a la prevención de los parásitos en productos marinos. Sin embargo, la ausencia de un modus operandi lo suficientemente eficiente y fiable en la inspección parasitaria como para ser implementado y aceptado por el sector pesquero como técnica de rutina, es fiel reflejo de la falta de consenso y estandarización existente entre las compañías pesqueras. El marco legal de la UE definido por los reglamentos zoosanitarios, las opiniones científicas de la Agencia Europea de Seguridad Alimentaria (AESA), y por el Paquete de Higiene Alimentaria entre otros, ha sentado las bases sobre las que el sector pesquero ha fundamentado su actividad, y en consecuencia, sobre las que el desarrollo de la presente tesis doctoral ha focalizado su atención. Este mismo contexto es el que nos ha llevado a realizar un meticuloso “horizon scanning” bajo un enfoque multidisciplinario y a modo de herramienta “radar”. Este instrumento resulta fundamental para la gestión proactiva de riesgos, y debe tener en cuenta las principales exigencias de los nuevos mercados de la industria pesquera, así como las carencias y necesidades del sector en relación al impacto de los parásitos con mayores implicaciones sanitarias y comerciales. La evaluación técnica y las exhaustivas pruebas de laboratorio realizadas en este trabajo para valorar la fiabilidad de los dos métodos cualitativos de detección oficiales más utilizados durante el procesado de pescado (candling e inspección visual) evidenciaron que estos procedimientos presentan un bajo nivel de fiabilidad. Las investigaciones ejecutadas en paralelo permitieron optimizar los métodos de detección de parásitos en productos de la pesca vigentes, así como desarrollar innovaciones tecnológicas con fines diagnósticos. Algunas de éstas han sido presentadas en un formato más accesible y manejable para facilitar su incorporación en los programas de autocontrol de las industrias pesqueras. Por otra parte, el amplio trabajo de inspección realizado con las especies de pescado de mayor interés comercial, permitió llegar a un conocimiento mucho más detallado de tres importantísimos grupos de parásitos que actualmente tienen un alto impacto sobre el sector; microsporidios, anisákidos y copépodos. Finalmente, el diseño, la creación y la aplicación práctica de dos herramientas innovadoras para la gestión de parasitosis (un sistema de evaluación predictiva en lotes de pescado, y un modelo de transferencia de conocimiento en formato web) útiles para las empresas pesqueras, las autoridades sanitarias, y los consumidores, han demostrado ser buenos ejemplos de cómo contribuir a estimular el intercambio de ideas entre las partes interesadas, a mejorar la eficacia del esquema de inspección, y sobre todo a convertir los hallazgos científicos y los avances tecnológicos en éxito industrial y comercial. La excelencia científica requiere inversión en I+D+i a fin de adquirir y expandir una base científica sólida para la normalización y vigilancia de la seguridad alimentaria, además de para ayudar a la industria pesquera a conseguir un plan de prevención que permita ofrecer productos de alto valor añadido. La intensa actividad diaria de exportación nacional e internacional que tiene lugar en el puerto pesquero de Vigo y en los puertos pesqueros más importantes de Portugal, requiere que las estrictas medidas de control basadas en los avances tecnológicos y científicos más recientes sean integradas en los programas proactivos de autocontrol de las empresas pesqueras. Asimismo, estas medidas deben incluir acciones preventivas y correctivas efectivas sobre la parte comestible de los peces gravemente parasitados, garantizando así, productos con e más alto nivel de calidad y seguridad para el consumidor final.

Thesis (MTech (Engineering))--Cape Peninsula University of Technology, 2008
While there is a standard for quality and environmental auditors, there is no local or international standard for food safety auditing, which means auditors from different certification bodies can use their own discretion when auditing food establishments. There is a requirement to investigate the quality of work performed by South African food safety auditors. in order to establish whether they do in fact add value when conducting registration and certification audits. This is also an indication of the importance of improving and maintaining a high standard of food safety in the food services industry. The overall concept of food safety in South Africa IS clearly not defined. understood by only a few consumers, and not widely accepted. Research has shown that food retailers in South Africa in general do not believe food safety auditors are competent. In the wake of the Sudan Red scare two years ago. a long awaited food safety initiative was launched in February 2006. The scare pertaining to a carcinogenic food dye. which found its way into spices on local supermarket shelves, mobilized food industry role players to improve food safety standards. Under the auspices of the Consumer Goods Council of South Africa (CGCSA), the body responsible for establishing best practices and implementation standards, Food Safety South Africa (FSSA) will enable an organization to determine the exact nature and extent of possible and actual problems along the food supply chain. The key objectives of this research study are to determine whether one food certification standard is needed in South Africa and to assess the value added by the food auditors to their clients. Social research will be conducted within the ambit of the dissertation, with case study serving as research method. Both quantitative and qualitative research paradigms will be used to gather data for the research survey in support of the research question. forming the crux of the dissertation which reads as follow: "How can food safety auditors increase value added to the audit process in food environments in South Africa?"

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This study aimed to analyze the percentage of compliance, related to the requirements of Practice, achieved by 23 supermarkets in neighborhood after the deployment of Food Insurance Program. For its development research methodology adopted was the application start and end of a check-list (tool-specific SBP) in 23 supermarkets, target of this study. After the deployment of PAS was made a comparative study where it was possible to see that these companies need to improve conditions related to food safety, because according to the study, none of the 23 supermarkets evaluated met the criteria recommended by the SBP to 100% of compliance for the items critical of the check-list. Only 04 of the 23 supermarkets were in the range of 80 to 90% of the overall percentage of compliance, representing only 17.3% of the sample. Most of the sample submitted in a regular situation, according to the methodology of Cardoso (2001). Of the 23 supermarkets studied, 03 supermarkets were classified as poor (13.04%), 13 as scheduled (56.52%) as good and 07 (30.43%). You can see improvements in a small part of the sample, but the decline in the percentage of compliance of 02 companies after working for the implementation of the program, showing lack of responsibility and commitment of companies which should have as its top priority to food safety that market
Este trabalho teve como objetivo analisar os percentuais de conformidade, relacionados aos requisitos de Boas Pr?ticas, alcan?ados por 23 Supermercados de bairro ap?s a implanta??o do Programa Alimentos Seguros. Para o seu desenvolvimento a metodologia de pesquisa adotada foi ? aplica??o inicial e final de um check-list (ferramenta espec?fica do PAS) nos 23 supermercados, alvo deste estudo. Ap?s a implanta??o do PAS foi realizado um estudo comparativo onde foi poss?vel constatar que essas empresas necessitam melhorar as condi??es relacionadas ? Seguran?a Alimentar, pois de acordo com o estudo, nenhum dos 23 supermercados avaliados atendeu aos crit?rios preconizados pelo PAS de 100% de conformidade para os itens cr?ticos do check-list. Apenas 04 dos 23 supermercados apresentaram-se entre 80 a 90% do percentual geral de conformidade, representando apenas 17,3% da amostra. A maioria da amostra estudada apresentou em uma situa??o regular, segundo a metodologia de Cardoso (2001). Dos 23 supermercados estudados, 03 supermercados foram classificados como ruins (13,04%), 13 como regulares (56,52%) e 07 como bons (30,43%). Pode-se constatar melhorias de uma pequena parte da amostra, como tamb?m o decr?scimo do percentual de conformidade de 02 empresas ap?s o trabalho de implanta??o do programa, demonstrando falta de responsabilidade e comprometimento de empresas que deveriam ter como sua principal prioridade a seguran?a dos alimentos que comercializam

The risk of poor food safety is a major focus for managers in the food manufacturing industry. Despite industry-led and regulatory efforts to improve the overall food safety of US packaged consumer foods, product recalls and market withdrawals are increasing. This is especially true for the most frequent cause for food recall: the undeclared allergen. With industry trends leaning toward adoption of third-party food safety management certifications, a popular food safety code from the Safe Quality Foods Institute is evaluated using Systems Analysis. Three changes to the food safety code are proposed to address three of the top causes for an allergen-related recall in the United States. In practice, the SQF code should make better use of control theory to reduce delays in production monitoring activities, should make better use of purposeful action in the implementation of a HACCP plan to ensure continuing validity of the plan, and SQFI needs to consider adding an organizational assessment for food safety culture.

Foi desenvolvida uma proposta de sistemática para implementação de Sistema de Gestão da Segurança de Alimentos com base na Norma ISO 22000:2005 (NBR ISO 22000:2006). Esta sistemática está composta por: A) Mapeamento da documentação; B) Formulários para o Planejamento do sistema APPCC/ HACCP com base na norma ISO 22000, bem como Instrução para seu uso, incluindo tanto as etapas preliminares como os 7 Princípios estabelecidos pelo Codex Alimentarius; C) Documentos para a verificação dos sistemas: Checklist para auditoria de verificação, tanto de adequação como de implementação, e Mapeamento da comunicação. Esta sistemática foi aplicada em uma linha de produtos em pó de empresa real, de porte médio, denominada, ficticiamente, empresa EXEMPLO. Foram dados os treinamentos necessários, adequados ao nível de conhecimento da equipe de segurança de alimentos, e realizadas reuniões de consultoria. Após implementação da sistemática proposta pela equipe da empresa EXEMPLO na linha de produtos escolhida para este fim, foi realizada uma auditoria de verificação para a avaliação da adequação do Sistema de Gestão da Segurança de Alimentos com base na Norma ISO 22000. A equipe foi composta por três auditores, sendo dois deles com formação nível auditor líder de ISO 22000. Concluiu-se que a sistemática é eficaz e adequada, atendendo plenamente às exigências da Norma ISO 22000. Foi, também, incluído no trabalho exemplo prático da documentação básica resultante da implementação na empresa EXEMPLO. A sistemática e modelos desenvolvidos, bem como a visualização de um exemplo prático, podem auxiliar as empresas a diminuir significativamente o tempo de implementação, embora ajustes devam ser feitos para adequação à sua realidade. Os ajustes necessários devem considerar os requisitos regulamentares, dependendo do tipo de produto e do órgão regulatório responsável pela sua regulamentação e fiscalização, bem como requisitos estatutários que possam impactar na sistemática desenvolvida.
A proposed methodology was developed for the implementation of a Food safety management system based on ISO 22000:2005 (NBR ISO 22000:2006). This methodology includes: A) Map of all necessary documents; B) Forms for the HACCP system planning, based on ISO 22000 plus related instruction on how to use these forms, including the preliminary steps and the 7 Principles established by Codex Alimentarius; C) Documents for ISO 22000 system verification: Checklist for system assessment, considering adequacy and implementation and a Map of communication activities. This methodology was applied to one organization of medium size, focusing on one of its product lines. This organization was identified as EXAMPLE Organization. Necessary trainings and consultancy were offered by the author, considering the knowledge level of the food safety team. After implementation was complemented by the EXAMPLE Organization, according to the organization, an assessment was performed by a team composed of 3 auditors, two of them at the ISO 22000 lead auditor level. The main objective of this audit was to evaluate the adequacy of the proposed methodology. The conclusion was that the methodology is effective and adequate to the requirements of the ISO 22000 standard. The main documentation developed was also shown as the result of the implementation. The methodology and forms developed may help organizations to reduce the time involved in the implementation of the ISO 22000 system, even though adjustments to their circumstances shall be made. The necessary adjustments shall consider the kind of the product and the related statutory and regulatory requirements.

Dissertação de Mestrado Integrado em Medicina Veterinária
O objetivo da revisão do plano HACCP, implementado no talho de uma empresa de grande distribuição alimentar, foi a correta identificação e controlo de perigos inerentes à carne e suas operações, como meio de garantir a segurança dos alimentos. O HACCP, Hazards Analysis and Critical Control Points, é um método sistemático e preventivo de controlo de perigos, aplicado transversalmente em qualquer empresa que opere com géneros alimentícios. A sua implementação norteia-se por sete princípios que permitem a construção do plano HACCP. Este plano, sendo um sistema dinâmico, necessita de ser revisto periodicamente ou sempre que haja alterações nos processos de produção ou em fatores que afetem a segurança do alimento. Esta revisão permite uma correta interligação entre os documentos que sustentam o HACCP e as operações realizadas na prática, à luz dos princípios desta metodologia. Nesta dissertação foram identificadas operações tecnológicas realizadas sobre a carne que não se encontravam documentadas no plano HACCP e que podiam potencialmente representar perigo para o consumidor. Verificou-se, igualmente, que não existiam procedimentos específicos para a produção de carpaccio, nem procedimentos relativos à receção e armazenamento de carne. Assim, as atualizações e as atividades de revisão periódicas são uma forma de alcançar um maior controlo de perigos e aumentar a eficiência do sistema de segurança dos alimentos.
ABSTRACT - Review of HACCP plan of a butcher's shop of large food distribution - The purpose of the review of HACCP plan, implemented at the butcher of a one large food distribuition, was the proper identification and control of hazards inherent in the meat and its operations, as a means of ensuring food safety. The Hazards Analysis and Critical Control Points (HACCP) is a systematic and preventive method of hazard control, applied across any organization operating with foodstuffs. Its implementation is guided by seven principles that allow the construction of the HACCP plan. This plan, being a dynamic system, needs to be reviewed periodically or whenever there are changes in production processes or factors that affect the safety of the food. This review provides a correct connection between the documents that support the HACCP and the operations carried out in practice, in the light of the principles of this methodology. In this dissertation were identified technological operations performed on the meat that had not been documented in HACCP plan, and could pontecialy pose danger to the consumer. It was also found that there were no specific procedures for the production of carpaccio, or procedures relating to the reception and storage of meat. In addition, the updates and the activities of the periodic review are one way of having greater control of hazards and increase the efficiency of the food safety system.

Mestrado em Microbiologia
Nos últimos anos, observou-se um aumento do consumo de alimentos prontos a comer em estabelecimentos de restauração a nível mundial. Consequentemente, a vigilância microbiológica dos alimentos produzidos nestas unidades tornou-se uma área de grande interesse do ponto de vista da Saúde Publica. O objectivo deste estudo foi avaliar a qualidade microbiológica dos alimentos prontos a comer (alimentos cozinhados, alimentos mistos e saladas) servidos em restaurantes, escolas e lares do Distrito de Aveiro. Esta avaliação foi realizada de acordo com a legislação elaborada pelo Instituto Nacional de Saúde Dr. Ricardo Jorge. O período de estudo foi de sete anos (2004 a 2010). Foram estudadas 3295 amostras de alimentos e 2031 amostras de utensílios utilizados na confecção dos alimentos. Os alimentos e utensílios foram submetidos e avaliados através de análises microbiológicas de quantificação de microrganismos a 30°C, bolores e leveduras, coliformes totais, E. coli, S. aureus, Clostridium e presença de Listeria e Salmonella. Os resultados mostraram que os alimentos mistos foram os que apresentaram maior percentagem de amostras não satisfatórias (41%). Dos três tipos de instituições estudadas os restaurantes foram os que apresentaram alimentos com pior qualidade microbiológica (25% de amostras não satisfatórias) e os lares foram as que apresentaram menos amostras não satisfatórias (14% de amostras não satisfatórias). Nas escolas a percentagem de amostras não satisfatórias foi de 15%. Os microrganismos a 30°C foram os que mais frequentemente ultrapassaram o valor legislado (em 19% das amostras). Os microrganismos patogénicos mais implicados na má qualidade dos alimentos foram os Staphylococcus aureus (ultrapassaram o valor limite em 1% das amostras). Durante o período de estudo observou-se um aumento progressivo da qualidade microbiológica dos alimentos prontos a comer. Apesar da implementação do sistema HACCP nos estabelecimentos de restauração em Portugal em 1998, a percentagem de alimentos prontos a comer, servidos nestes estabelecimentos, que apresentam má qualidade microbiológica é ainda muito alta (18% em média).
In recent years, emerged a trend of increasing consumption of ready to eat food in catering establishments worldwide. Consequently, the microbiological surveillance of food produced in these units has become an area of great interest from the point of view of Public Health. The aim of this study was to evaluate the microbiological quality of ready to eat food (cooked food, mixed food and salads) served in restaurants, schools and nursing homes in the District of Aveiro. This evaluation was performed in accordance with the rules established by the National Institute of Health Dr. Ricardo Jorge. The study period was seven years (2004 to 2010), and were analyzed 3295 samples of food and 2031 samples of cooking utensils. The food and cooking utensils were evaluated through microbiological quantification of microorganisms at 30 ° C, yeasts and molds, total coliforms, E. coli, S. aureus, Clostridium and presence of Listeria and Salmonella. The results showed that mixed food presented the highest percentage of unsatisfactory samples (41%). Of the three types of institutions studied, the restaurants were those with the worst microbiological quality of food (25% of unsatisfactory samples) and old nursing homes showed the best quality (14% of unsatisfactory samples). In schools the percentage of unsatisfactory samples was 15%. Microorganisms at 30 ° C were the parameter that more often exceeded the legislated value (19% of samples). The pathogenic microorganisms most commonly implicated in the poor quality of food were Staphylococcus aureus (exceeded the limit in 1% of samples). During the study period there was a progressive increase in the microbiological quality of ready to eat food. Despite the implementation of HACCP in restaurants in Portugal in 1998, the percentage of ready to eat food served in these establishments that present a poor microbiological quality is still very high (18% on average).

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

Reception of innocuous fresh meat is relevant to the production of safe food by food services. Thus, federal sanitary legislation has determined the evaluation and approval of raw material during reception. The objective of this study was to develop procedures for characterizing the quality of fresh meat during reception in food services. In the first phase, when revising safety criteria, it was verified that federal legislation and technical standards for food services were recently published and present a wide, general approach concerning raw material reception. It determined specifications of criteria for evaluation and selection of suppliers, verification of transport system, requirements for the reception area, and the inspection of raw materials through the analysis of packaging, labeling, and temperature. In the second phase, when investigating supply and procedures for meat purchase in 35 university restaurants of Federal Institutions of Higher Education on the five regions of Brazil, it was observed that bovine meat was more frequent purchased in the South and Midwest regions, and that in the North and Northeast poultry was more frequently used. Still, the supply of meat products exceeds that of pork and fish in this region. Purchase occurred mainly by bidding in restaurants administered under the system of selfmanagement, resulting in meat provision by different suppliers. A nutritionist worked as technical manager. The main safety criteria on supplier selection were the requirement of product registration in the Inspection Service and of company regulation by the Health Surveillance. Weaknesses were found relating to physical and functional structures, transport system of the raw material, and record and monitoring of temperature. Was demonstrated, in the second phase of research, that Southeast restaurants presented a higher adequacy percentage to hygienic and sanitary criteria in meat reception, followed by the South, Midwest, Northeast, and North. The third phase was a case study about sanitary quality of fresh bovine meat approved in reception by a university restaurant of a Southern Federal Institutions of Higher Education. A descriptive sensorial method was applied to evaluate the quality of fresh bovine meat at reception. Documental, microbiological, and physical-chemical analysis were made using samples of lean bovine meat. The samples were fresh, cooled, vacuum bagged and not matured, and provided by slaughterhouses registered in the Federal Inspection System. The sensory parameters selected by the team to characterize fresh bovine meat were the appearance (color, uniformity, brightness) and odor (characteristic of fresh meat, metallic, rancid and strange). The sensory criterion was defined by association between the scores given by evaluators and counts of aerobic mesophilic and psychrotrophic microorganisms, pH values, temperature, and instrumental color of meat samples. Documentary analysis demonstrated adequacy to Best Practices procedures in meat reception. In addition to a positive experience to improve the supplier selection, the transport system, and the meat quality in public bidding purchase by including security criteria on bid notices. It became evident, through analysis, that the microbiological, physical-chemical, and sensory quality of the bovine meat purchased from qualified suppliers did not meet the security parameters established by legislative organs. Correlations between variables indicated that all physical-chemical tests, as well as sensory parameters of characteristic and strange odor, confirmed the counts of Aerobic mesophilic and psychrotrophic microorganisms. Color of the meat was correlated with the mold and yeast count. Upon considerations drawn from the development of this research, in the fourth phase, it was possible to formulate procedure for safe acquisition of fresh meat by food services. Consists of documents related to evaluation and selection of meat products suppliers; transport system evaluation; self-evaluation for reception area in food services; food handlers and technical manager; raw material inspection procedures (fresh meat); raw material return; raw material inspection plan.
A recepção de carnes in natura inócuas é relevante para produção de alimentos seguros nos serviços de alimentação. Com isso, é determinada pela legislação sanitária federal, a avaliação e aprovação da matéria-prima na recepção. O objetivo deste trabalho foi desenvolver procedimentos para caracterização da qualidade de carnes bovinas in natura na recepção de serviços de alimentação. Na primeira fase, ao revisar os critérios de segurança, verificou-se que a legislação federal e normas técnicas, para os serviços de alimentação foram publicadas recentemente e apresentam uma abordagem ampla e genérica sobre a recepção da matéria-prima. É determinada a especificação dos critérios para avaliação e seleção dos fornecedores, verificação do sistema de transporte, área de recepção e inspeção da matéria-prima, através da análise da embalagem, rotulagem e temperatura. Na segunda fase, ao investigar a oferta e os procedimentos na aquisição de carnes em 35 restaurantes universitários das Instituições Federais de Ensino Superior das cinco regiões do Brasil foi observado que a carne bovina era mais frequente nas regiões Sul e Centro-oeste e a carne de frango, nas regiões Norte e Nordeste. Ainda, a oferta de produtos cárneos, superava a de suíno e de peixe em todas as regiões. A aquisição das carnes ocorria, principalmente, por meio de licitação, nos restaurantes administrados sob o sistema de autogestão, o que implicava no abastecimento de carnes por diferentes fornecedores. O nutricionista era o responsável técnico e para seleção do fornecedor, os principais critérios de segurança utilizados eram a exigência do registro do produto no Serviço de Inspeção e a regulamentação da empresa fornecedora junto à Vigilância Sanitária. As fragilidades foram relativas à estrutura físico-funcional, sistema de transporte da matéria-prima e registros e monitoramentos da temperatura. Demonstrou-se, na segunda fase da pesquisa, que os restaurantes da região Sudeste apresentaram maior percentual de adequação aos critérios higiênico-sanitários na recepção das carnes, seguidos da região Sul, Centro-Oeste, Nordeste e Norte. Na terceira fase, realizou-se um estudo de caso sobre a qualidade sanitária da carne bovina in natura aprovada na recepção de restaurante universitário de uma Instituição Federal de Ensino Superior da região Sul. Para avaliar a qualidade das carnes bovinas in natura na recepção aplicou-se um método sensorial descritivo e realizaram-se análises documentais, microbiológicas, físico-químicas e sensoriais, de amostras compostas da carne bovina magra, in natura, resfriadas, embaladas a vácuo e não maturadas, fornecidas por frigoríficos registrados no Sistema de Inspeção Federal. Os parâmetros sensoriais definidos pela equipe, para caracterizar a carne bovina in natura foram a aparência (cor, uniformidade e brilho) e odor (característico da carne fresca, metálico, a ranço e estranho). O critério sensorial foi definido por meio de associações entre as notas atribuídas pelos avaliadores e as contagens dos micro-organismos Aeróbios Mesófilos e Psicrotróficos, valores de pH, temperatura e cor instrumental das amostras de carne. A análise documental demonstrou a adequação dos procedimentos de Boas Práticas na recepção das carnes. Além disso, a experiência positiva para aprimorar a seleção de fornecedores, sistema de transporte e qualidade das carnes, na aquisição por licitação pública, com a inclusão dos critérios de segurança nos editais. Evidenciou-se, por meio das análises, que a qualidade microbiologia, físico-química e sensorial da carne bovina adquirida de fornecedores qualificados não atenderam plenamente aos parâmetros de segurança estabelecidos pelos órgãos legisladores. As correlações das variáveis indicaram que todos os testes físico-químicos, bem como, os parâmetros sensoriais, odor característico e estranho, confirmaram as contagens dos micro-organismos Aeróbios Mesófilos e os Psicrotróficos. A cor da carne foi correlacionada com as contagens de Bolores e Leveduras. Mediante as considerações extraídas nesta pesquisa, na quarta fase, foram desenvolvidos procedimentos para aquisição de carnes in natura em serviço de alimentação. São compostos por documentos relativos à avaliação e seleção de fornecedores de carnes; avaliação do sistema de transporte; auto-avaliação da área de recepção do serviço de alimentação; avaliação dos manipuladores de alimentos e responsável técnico; Inspeção da matériaprima (carnes in natura); Devolução da matéria-prima; Plano de inspeção da matéria-prima.

Dissertação de Mestrado em Segurança Alimentar.
Este estudo teve como objetivo validar as temperaturas de transporte dos alimentos refrigerados e disponibilizados em máquinas de vending de modo a garantir a sua segurança. Procedeu-se à categorização dos diversos percursos efetuados, diariamente, para abastecer as máquinas de vending e à categorização dos alimentos refrigerados de curta duração, como sandes, pastelaria e salgados. Selecionou-se um alimento de cada categoria e efetuou-se a monitorização da sua temperatura interna, assim como, a monitorização da temperatura da viatura de transporte. Determinou-se a temperatura de refrigeração que as viaturas de distribuição poderiam atingir para que a temperatura interna do género alimentício se mantivesse dentro do limite critico estabelecido na sua rotulagem. Constatou-se que, na maioria dos percursos efetuados, existe um longo período de tempo em que a temperatura da viatura e do alimento, se mantém acima dos limites críticos estabelecidos. Foram identificadas falhas ao nível da implementação de pré-requisitos, tais como a seleção e controlo de fornecedores, as atividades de manutenção preventiva do sistema de refrigeração das viaturas e as boas práticas nas atividades de carregamento das viaturas em armazém. Verificou-se ainda, falhas ao nível da metodologia de controlo das temperaturas das viaturas durante os percursos. Devem ser implementadas pela Organização um conjunto de ações que possam corrigir as não conformidades identificadas no estudo. Torna-se necessário efetuar uma revisão do sistema de gestão da segurança dos alimentos da Organização com base no conhecimento gerado pelo estudo. As medidas corretivas a implementar devem ser alvo de acompanhamento, de avaliação da eficácia e do impacto que estas ações podem gerar na segurança dos alimentos.
The aim of this study was to validate the transport temperatures of the refrigerated food and available in the vending machines, to ensure their safety. The categorization of the multiple routes taken daily to supply the vending machines and the categorization of the refrigerated food of short duration, such as sandwiches, pastries and salted ones, was performed. It was selected one food of each category and monitored internal temperature, as well, the temperature of transport vehicle. The refrigeration temperature that the delivering vehicles could reach was determinate, in order that the internal temperature of the food could remained within the critical limit established on its label. In most of the routes taken was found, that there is a long period in which the temperature of the vehicles and the food remains above the established critical limits. Failures were identified in the implementation of the prerequisites, such as, supplier selection and control, preventive maintenance activities of the vehicle cooling system and good practices in the loading vehicles. There were also fails in the methodology of controlling vehicle temperatures during the journeys. Should be implemented by the organization a set of actions that can correct the nonconformities identified in the study. It's necessary to carry out a review of the organization's food safety management system based in the knowledge generated by the study. The corrective measures to be implemented should be monitored, evaluated the effectiveness and the impact that these actions can have on food safety.
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Esta dissertação teve como propósito a implementação do Sistema de Qualidade no laboratório de análise sensorial da indústria de alimentos, baseando-se nos princípios das Boas Práticas de Laboratório (BPL) e Boas Práticas de Fabricação (BPF), visando contemplar os aspectos analíticos e processuais. Para isso, fez-se a abordagem das normas fundamentais e dos princípios estabelecidos pelas Boas Práticas, relacionadas com a estrutura organizacional, o gerenciamento das atividades e os critérios necessários para o funcionamento do laboratório de análise sensorial, assegurando a sistemática de padronização e otimização das operações. O laboratório de análise sensorial apresenta características exclusivas que são contempladas nas atividades de manipulação dos alimentos, durante preparação das amostras e atividades analíticas realizadas pelos provadores. Em função da especificidade das atividades desenvolvidas, foi necessária a elaboração de procedimentos específicos, levando-se em consideração todos os aspectos inerentes às operações, instalações, equipamentos, análises, produtos e pessoas. Após o processo de implementação do Sistema de Qualidade, foram realizados o monitoramento e a verificação pelo critério de auditorias periódicas, previamente programadas. Os resultados do processo de implementação demonstraram a aplicabilidade do Sistema de Qualidade, na extensão das atividades do laboratório de análise sensorial, em consonância aos princípios das BPL e BPF. O processo de monitoramento e verificação possibilitou, através das atividades de auditorias, promover a estabilização e melhoria do sistema implementado.
This dissertation had like purpose the Quality System implementation in the food industry sensory analysis laboratory, using the principles of Good Laboratory Practices (GLP) and Good Manufacturing Practices (GMP), aiming to contemplate the analytical and processual aspects. For this purpose, was made an examination of basic rules and principles established by the Good Practices related to the organizational structure, the managing activities and the necessary criteria to the sensory analysis laboratory operation, assuring the systematic of the operations standardization and optimization. The sensory analysis laboratory presents exclusive characteristics that are contemplated in the food handling activities, during the samples preparation and the analytical activities carried out by the panelists. Due to the specificity of the activities developed, it was necessary the elaboration of specific procedures, taking into account all of the inherent aspects to the operations, facilities, equipments, analysis, products and persons. After the Quality System implementation process, it was carried out the monitoring and verification by the periodic audits criterion, previously programmed. The results of the implementation process showed the Quality System applicability in the range of the sensory analysis laboratory activities, in consonance to the GLP and GMP principles. The monitoring and verification process was possible, by the audits activities, to promote the stabilization and the improvement of the implemented system.

Dissertação de Mestrado Integrado em Medicina Veterinária
O objetivo do trabalho consistiu na revisão do sistema HACCP do armazém de produtos refrigerados, mais especificamente de Laticínios, face a alterações nos procedimentos efetuados pela organização. A Logística pode definir-se como o processo de planeamento, implementação e controlo da circulação e armazenamento de produtos de forma a satisfazer as necessidades dos consumidores, não se limitando apenas ao comércio de produtos. A diferença entre a Logística de produtos alimentares e de outro tipo de produtos consiste nas condições de conservação utilizadas, no tipo e na integridade das embalagens e no seu transporte. Um sistema HACCP é um método sistemático e cientificamente comprovado para identificar perigos específicos e criar medidas para os controlar, de forma a garantir a segurança dos alimentos “do prado ao prato”. Qualquer sistema HACCP deve ser adaptado e atualizado mediante a situação de cada empresa e, também, quando se observam alterações na Operação realizada, que pode afetar a segurança dos alimentos. Nesta dissertação foram identificados os perigos para cada tipo de produto existente no armazém, referente aos Laticínios, bem como os associados a cada uma das etapas do processo logístico realizadas no armazém. Após uma análise de perigos qualitativa, procedeu-se à identificação de pontos críticos de controlo, não tendo sido identificados nenhum, face à simplicidade da Operação, ao correto cumprimento do código de boas práticas implementado, bem como ao histórico de monitorização e verificação do sistema HACCP da organização. A revisão e atualização do sistema de autocontrolo implementado permitem a garantia de que os produtos comercializados estão prontos a ser consumidos sem repercussões na saúde dos consumidores.
ABSTRACT - HACCP system revision of a Logistics platform for food distribution - The main goal of this work was to review the HACCP system of the warehouse containing chilled products, more specifically dairy products, because some procedures were changed by the organization. Logistics can be defined as the process of planning, implementation and control of the movements and storage of products in order to satisfy consumer’s needs and therefore not being limited to product selling. The difference between the Logistics of food products and other types of products is the importance of the preservation measures, the type and integrity of packaging used as well as transportation. A HACCP system is a systematic and scientifically proven method used to identify critical control points and create control measures for them to assure food safety “from farm to fork”. Any HACCP system must be adapted and updated considering each company’s situation, and also when there’s any changes in the whole operation, which may affect the safety of the products. In this dissertation the hazards for each type of dairy product found in the warehouse were identified, as well as the hazards related to the logistic steps processes in practice there. After a qualitative hazard analysis, the critical control points were identified, which in this case none was considered regarding the simplicity of the whole operation, the Good Practices of Hygiene correctly implemented and the historic behavior regarding monitoring and verification actions of the implemented HACCP system. The review and constant update of these systems allow us, with more certainty, to guarantee that the products sold are safe to be consumed without consequences to the consumers’ health.
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