Reclamation and reuse of wastewater require the use of tools that minimize risks to health and natural ecosystems. There are various types of such tools, among which HACCP (hazard analysis and critical control points) and barrier systems are gaining importance. The research reported here aims to determine and evaluate the most efficient combinations of different treatment systems—barriers—for t...

Food safety (prevention of foodborne illness) and food quality (increased shelf-life and improved texture, flavor, and color of food) can be controlled in the food industry by developing and implementing inhouse food safety and quality programs. The programs that are used most often to enhance food safety and quality fall into three categories: Good Manufacturing Practices (GMPs), sanitation, a...

Sanitation and process control costs increased the costs of producing meat and poultry by about 0.5 percent in the period preceding the promulgation of the Pathogen Reduction/Hazard Analysis and Critical Control Point (PR/HACCP) rule of 1996. However, there was no benefit in trying to avoid these costs. Large slaughter plants and all further-processing plants with poor performance of sanitation...

The European Commission and the Food and Drug Administration in the USA suggest that risk management and assessment methods should be used to identify and control sources of microbial contamination1,2. A risk management method has been described by Whyte3,4 that is based on the Hazard Analysis and Critical Control Point (HACCP) system but reinterpreted for use in cleanrooms, and called Risk Man...

The application of the Hazard Analysis and Critical Control Point (HACCP) system is rapidly progressing, in particular in large and medium scale food industries. The term is becoming well known in food control and public health circles and is one which evokes food safety. However, concomitant with the headway of the HACCP system in food safety management, the incidence of foodborne diseases is ...

A survey of commercial broiler processing facilities across the US was conducted to determine overall water use. Seventy-two percent of the respondents reported using city water to process broilers, and 66% reported discharging to city sewers. Over 41% of the responses were from facilities located in the Southeast; however, there was no relationship between location (region of US) of facility a...

Given this, initiatives have been undertaken in many countries to formulate more or less voluntary rules. But the vast increase in the number of private reference systems based on the Hazard Analysis Critical Control Point (HACCP) method led to a certain amount of confusion among the various groups in the food industry. In September 2005, after three years of work, ISO published a universal ref...

Received 1/10/10 Accepted 12/10/11 (005090) 1 School of Agronomy Eliseu Maciel, Federal University of Pelotas – UFPel, CP 354, Pelotas, RS, Brazil, e-mail: [email protected] 2 School of Nutrition, Federal University of Pelotas – UFPel, Rua Gomes Carneiro, 1, Centro, CEP 96010-610, Pelotas, RS, Brazil *Corresponding author Effect of the implementation of the Hazard Analysis Critical Control...

The European Commission and the Food and Drug Administration in the USA suggest that risk management and assessment methods should be used to identify and control sources of microbial contamination1,2. A risk management method has been described by Whyte3,4 that is based on the Hazard Analysis and Critical Control Point (HACCP) system but reinterpreted for use in cleanrooms, and called Risk Man...