Since early 2000, Malaysian food-export industries have recognised the demand for food compliant with Islamic dietary law (halal), with primary consumer choices based on quality and safety. The lack of documented monitoring for health hazards and haram substances led to the withdrawal of certification. The HACCP-based halal quality-assurance standards were developed as a result, using the HACCP...

At the basis of safe food production practises is the design and manufacture of products with a good safety record. When new products are developed, informed and qualified judgement is used which considers potential microbiological hazards and the necessary control measures as part of the HACCP concept. The Hazard Analysis part is often referred to as a safety assessment or risk assessment. How...

Beginning within the context of the classical risk assessment framework, this chapter discusses the origins of risks to microbiological water quality. The importance of a preventative multiple barrier approach is discussed and the advantages of controlling contamination as near to the source as possible are presented briefly. Practical, simple to use approaches are needed to identify risks and ...

This study was conducted to evaluate the operation, facilities and management of public (Adama, Hawassa and Mekelle) and private (Elfora Kombolcha) abattoirs in Ethiopia. Direct observation, photograph and discussion with the workers were used to collect information. The results of this study revealed that lairage was not divided into compartments to accommodate different classes and types of s...

Risk assessment and HACCP are related, but fundamentally di€erent processes. Four major elements of risk assessment are commonly described (hazard identi®cation; exposure assessment; dose-response assessment or hazard characterization; and risk characterization). Some similarities exist between the inputs for the ®rst elements of risk assessment (hazard identi®cation) and HACCP (hazard analysis...

Introduction The International Commission on Microbiological Specifications for Foods (ICMSF) has proposed a preventative scheme for managing microbial risks in foods that introduces the important new concept of a food safety objective (FSO). The FSO concept translates public health risk into a definable goal: a specified maximum frequency and/or concentration of a [microbiological] hazard in a...

Research Triangle Institute (RTI) conducted a multiyear evaluation of the 1996 Pathogen Reduction; Hazard Analysis and Critical Control Point (PR/HACCP) Systems; Final Rule for the U.S. Department of Agriculture, Food Safety and Inspection Service (USDA, FSIS). As part of this evaluation, RTI conducted a study to measure any changes in consumer knowledge, safe food handling practices (i.e., beh...

A focus group study with 37 residents of Manhattan, Kansas, was conducted to examine consumers' risk perceptions of foodborne illnesses from eating beef. The four focus-group sessions were designed to determine (1) relative preferences for alternative combinations of public food safety measures (Hazard Analysis Critical Control Points [HACCP], carcass pasteurization, irradiation) and private pr...

The eradication or the limitation of microbial contamination into food industries and dedicated warehouses may be reduced by means of a multidisciplinary and integrated management approach. In the ambit of the so-called ‘Hazard analysis and critical control points’ plan, different instruments and procedures may be applied with interesting results. The reliable selection of raw ingredients, incl...