Department of Food Engineering, Faculty of Zootechny and Food Engineering, University of São Paulo, Pirassununga, Brazil.
Foodborne Pathog Dis. 2013 Jan;10(1):6-12. doi: 10.1089/fpd.2012.1286. Epub 2012 Nov 15.
The present study describes the implementation of a food safety system in a dairy processing plant located in the State of São Paulo, Brazil, and the challenges found during the process. In addition, microbiological indicators have been used to assess system's implementation performance. The steps involved in the implementation of a food safety system included a diagnosis of the prerequisites, implementation of the good manufacturing practices (GMPs), sanitation standard operating procedures (SSOPs), training of the food handlers, and hazard analysis and critical control point (HACCP). In the initial diagnosis, conformity with 70.7% (n=106) of the items analyzed was observed. A total of 12 critical control points (CCPs) were identified: (1) reception of the raw milk, (2) storage of the raw milk, (3 and 4) reception of the ingredients and packaging, (5) milk pasteurization, (6 and 7) fermentation and cooling, (8) addition of ingredients, (9) filling, (10) storage of the finished product, (11) dispatching of the product, and (12) sanitization of the equipment. After implementation of the food safety system, a significant reduction in the yeast and mold count was observed (p<0.05). The main difficulties encountered for the implementation of food safety system were related to the implementation of actions established in the flow chart and to the need for constant training/adherence of the workers to the system. Despite this, the implementation of the food safety system was shown to be challenging, but feasible to be reached by small-scale food industries.
本研究描述了巴西圣保罗州一家乳制品加工厂食品安全体系的实施情况和实施过程中遇到的挑战。此外，还使用微生物指标来评估系统的实施效果。食品安全体系的实施步骤包括对前提条件进行诊断、实施良好生产规范（GMP）、卫生标准操作程序（SSOP）、对食品处理人员进行培训以及进行危害分析和关键控制点（HACCP）分析。在初步诊断中，观察到有 70.7%（n=106）的分析项目符合要求。共确定了 12 个关键控制点（CCP）：（1）原奶的接收，（2）原奶的储存，（3）和（4）配料和包装的接收，（5）牛奶巴氏杀菌，（6）和（7）发酵和冷却，（8）配料添加，（9）灌装，（10）成品储存，（11）产品发货，（12）设备消毒。食品安全体系实施后，酵母和霉菌计数显著减少（p<0.05）。实施食品安全体系的主要困难与流程图中规定的措施的实施以及工人对系统的持续培训/遵守有关。尽管如此，食品安全体系的实施虽然具有挑战性，但对于小型食品企业来说是可行的。
