An investigation in North-Western Somalia (Somaliland) to determine opportunities and challenges of setting up a Hazard Analysis and Critical Control Points (HACCP) system to be adopted and complied with during operat...An investigation in North-Western Somalia (Somaliland) to determine opportunities and challenges of setting up a Hazard Analysis and Critical Control Points (HACCP) system to be adopted and complied with during operations in an export slaughterhouse was carried out for more than two years. A baseline and after intervention microbiological analysis was carried out on 500 wet and dry meat swab samples collected from carcasses from the slaughterhouse. The analysis was against total viable counts, E. coli counts and Salmonella species. It was established that after intervention through capacity building and supply of basic livestock slaughter equipments and tools, levels of carcass contamination reduced though not statistically significant. Slaughterhouse workers were trained on food safety quality assurance systems of good hygiene practices, standard operating procedures, sanitary standard operating procedures among others. Good opportunities of establishing HACCP system were high as the slaughterhouse had a ready supply of livestock for slaughter and high demand of Somalia small ruminant carcasses in the Middle East countries. However, the implementation faced severe challenges including lack of transport plane for carcasses to export market, frequent severe drought shocks, stiff competition from export of live livestock from Somalia, stiff competition from other countries exporting carcasses to Middle East countries;among others. These led to interruptions to operations and subsequent closure of the slaughterhouse impacting negatively on establishment of a vibrant operational HACCP system.展开更多
为有效控制即食食品的质量安全风险,本文以三明治生产为例,构建危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)食品安全管理体系:组建专业的HACCP团队,明确产品特性与加工流程,对各环节进行生物、化学、物理...为有效控制即食食品的质量安全风险,本文以三明治生产为例,构建危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)食品安全管理体系:组建专业的HACCP团队,明确产品特性与加工流程,对各环节进行生物、化学、物理危害分析,识别出原料验收、分类冷藏、加热处理、二段式冷却和从业人员操作5个关键控制点,并为每个关键控制点制定关键限值、监控方法、纠偏措施、验证程序及记录要求。该体系可有效降低食品安全风险,为即食食品生产企业提供可复制的科学管理范本,对推动相关产业高质量发展具有实践意义。展开更多
目的利用知识图谱的语义信息和结构化优势,构建基于食品安全标准及HACCP规范的知识图谱问答系统可为全产业链的食品安全控制提供精准、快速的问题解答。方法在从多个数据源中获得大量食品安全标准及HACCP规范文件的基础上,利用知识图谱...目的利用知识图谱的语义信息和结构化优势,构建基于食品安全标准及HACCP规范的知识图谱问答系统可为全产业链的食品安全控制提供精准、快速的问题解答。方法在从多个数据源中获得大量食品安全标准及HACCP规范文件的基础上,利用知识图谱技术(Knowledge Graph,KG)进行信息提取及层次分析,将数据存储在Neo4j中,采用Flask Web框架构建食品安全标准及HACCP规范的知识图谱问答系统。结果以肉类全产业链的食品安全管控为例,实现了对肉制品全链条的安全标准及推荐的关键控制点(Critical Control Point,CCP)信息的知识问答可视化。结论研究可为企业进行食品安全风险的精准防控提供参考依据。展开更多
危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系已在校园餐饮食品安全管理中得到广泛应用。本文通过分析HACCP体系应用于校园餐饮食品安全管理的意义,探讨其应用特性和实际应用面临的挑战,并提出优化对策...危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系已在校园餐饮食品安全管理中得到广泛应用。本文通过分析HACCP体系应用于校园餐饮食品安全管理的意义,探讨其应用特性和实际应用面临的挑战,并提出优化对策,以期为HACCP体系在校园餐饮食品安全领域的进一步优化和推广提供参考依据。展开更多
本文以广东霸王花食品有限公司生产的客家米排粉为研究对象,对其生产过程进行危害分析,确立原料验收、初蒸、复蒸、烘干、包装材料验收5个关键控制点,建立生产过程的危害分析及关键控制点(Hazard Analysis and Critical Control Point,H...本文以广东霸王花食品有限公司生产的客家米排粉为研究对象,对其生产过程进行危害分析,确立原料验收、初蒸、复蒸、烘干、包装材料验收5个关键控制点,建立生产过程的危害分析及关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系。研究成果对客家米排粉的生产具有一定的指导意义,能够有效保证客家米排粉的质量与安全。展开更多
文摘An investigation in North-Western Somalia (Somaliland) to determine opportunities and challenges of setting up a Hazard Analysis and Critical Control Points (HACCP) system to be adopted and complied with during operations in an export slaughterhouse was carried out for more than two years. A baseline and after intervention microbiological analysis was carried out on 500 wet and dry meat swab samples collected from carcasses from the slaughterhouse. The analysis was against total viable counts, E. coli counts and Salmonella species. It was established that after intervention through capacity building and supply of basic livestock slaughter equipments and tools, levels of carcass contamination reduced though not statistically significant. Slaughterhouse workers were trained on food safety quality assurance systems of good hygiene practices, standard operating procedures, sanitary standard operating procedures among others. Good opportunities of establishing HACCP system were high as the slaughterhouse had a ready supply of livestock for slaughter and high demand of Somalia small ruminant carcasses in the Middle East countries. However, the implementation faced severe challenges including lack of transport plane for carcasses to export market, frequent severe drought shocks, stiff competition from export of live livestock from Somalia, stiff competition from other countries exporting carcasses to Middle East countries;among others. These led to interruptions to operations and subsequent closure of the slaughterhouse impacting negatively on establishment of a vibrant operational HACCP system.
文摘为有效控制即食食品的质量安全风险,本文以三明治生产为例,构建危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)食品安全管理体系:组建专业的HACCP团队,明确产品特性与加工流程,对各环节进行生物、化学、物理危害分析,识别出原料验收、分类冷藏、加热处理、二段式冷却和从业人员操作5个关键控制点,并为每个关键控制点制定关键限值、监控方法、纠偏措施、验证程序及记录要求。该体系可有效降低食品安全风险,为即食食品生产企业提供可复制的科学管理范本,对推动相关产业高质量发展具有实践意义。
文摘目的利用知识图谱的语义信息和结构化优势,构建基于食品安全标准及HACCP规范的知识图谱问答系统可为全产业链的食品安全控制提供精准、快速的问题解答。方法在从多个数据源中获得大量食品安全标准及HACCP规范文件的基础上,利用知识图谱技术(Knowledge Graph,KG)进行信息提取及层次分析,将数据存储在Neo4j中,采用Flask Web框架构建食品安全标准及HACCP规范的知识图谱问答系统。结果以肉类全产业链的食品安全管控为例,实现了对肉制品全链条的安全标准及推荐的关键控制点(Critical Control Point,CCP)信息的知识问答可视化。结论研究可为企业进行食品安全风险的精准防控提供参考依据。
文摘危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系已在校园餐饮食品安全管理中得到广泛应用。本文通过分析HACCP体系应用于校园餐饮食品安全管理的意义,探讨其应用特性和实际应用面临的挑战,并提出优化对策,以期为HACCP体系在校园餐饮食品安全领域的进一步优化和推广提供参考依据。
文摘本文以广东霸王花食品有限公司生产的客家米排粉为研究对象,对其生产过程进行危害分析,确立原料验收、初蒸、复蒸、烘干、包装材料验收5个关键控制点,建立生产过程的危害分析及关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系。研究成果对客家米排粉的生产具有一定的指导意义,能够有效保证客家米排粉的质量与安全。
