Table of Contents Author Guidelines Submit a Manuscript
Journal of Food Quality
Volume 2018, Article ID 7146040, 7 pages
https://doi.org/10.1155/2018/7146040
Research Article

Validating a HACCP System for the Production of Vegetable Shito

CSIR-Food Research Institute (FRI), Accra, Ghana

Correspondence should be addressed to Nina Bernice Ackah; moc.liamg@u2aninmorf

Received 23 February 2018; Revised 7 June 2018; Accepted 27 June 2018; Published 16 July 2018

Academic Editor: Jordi Rovira

Copyright © 2018 Nina Bernice Ackah et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. M. Ramnauth, F. Driver, and P. B. Vial, “Food safety management in the fish industry in Mauritius: knowledge, attitude and perception,” British Food Journal, vol. 110, no. 10, pp. 989–1005, 2008. View at Publisher · View at Google Scholar · View at Scopus
  2. M. P. V. Azanza and M. B. V. Zamora-Luna, “Barriers of HACCP team members to guideline adherence,” Food Control, vol. 16, no. 1, pp. 15–22, 2005. View at Publisher · View at Google Scholar · View at Scopus
  3. P. J. Panisselo and P. C. Quantick, “Technical barriers to hazard analysis critical control point (HACCP),” Food Control, vol. 12, no. 3, pp. 165–173, 2001. View at Publisher · View at Google Scholar · View at Scopus
  4. P. Jirathana, “Constraints experienced by developing countries in the development and application of HACCP,” Food Control, vol. 9, no. 2-3, pp. 91–100, 1998. View at Publisher · View at Google Scholar
  5. E. Taylor, “HACCP in small companies: benefit or burden,” Food Control, vol. 12, no. 4, pp. 217–222, 2001. View at Publisher · View at Google Scholar · View at Scopus
  6. E. Rehber and S. Ulusoy, “HACCP system and its feasibility,” in Proceedings of 61st EAAE Seminar, Warsaw, Poland, October 1998.
  7. L. M. Doldi and E. Bratengeyer, “The web as a free source for scientific information: a comparison with fee-based databases,” Online information review, vol. 29, no. 4, pp. 400–411, 2005. View at Publisher · View at Google Scholar · View at Scopus
  8. J. Abor and N. Biekpe, “Small business financing initiatives in Ghana,” Problems and Perspectives in Management, vol. 4, pp. 69–77, 2006. View at Google Scholar
  9. P. A. Luning and W. J. Marcelis, Food Quality Management; Technological and Managerial Principles and Practices, Wageningen Academic Publishers, Wageningen, Netherlands, 2009.
  10. N. G. Parkinson, “Food safety issues and the microbiology of canned and frozen foods,” in Microbiologically Safe Foods, N. Heredia and I. Wesley, Eds., John Wiley & Sons, Hoboken, NJ, USA, 2009. View at Google Scholar
  11. K. A. Ito, “Food safety issues and the microbiology of spices and herbs,” in Microbiologically Safe Foods, N. Heredia and I. Wesley, Eds., John Wiley & Sons, Hoboken, NJ, USA, 2009. View at Google Scholar
  12. J. M. Pinkas, K. Battista, and T. Morille-Hinds, “Microbiological spoilage of spices, nuts, cocoa, and coffee,” in Compendium of the Microbiological Spoilage of Foods and Beverages, Food Microbiology and Food Safety, W. H. Sperber and M. P. Doyle, Eds., Springer Science+Business Media, Berlin, Germany, 2009. View at Google Scholar
  13. ICMSF, Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance, Springer Science+Business Media, Berlin, Germany, 2011.
  14. ISO 6887-1, Microbiology of Food and Animal Feeding Stuffs–Preparation of Test Samples, Initial Suspension and Decimal Dilutions for Microbiological Examination–Part 1: General Rules for the Preparation of the Initial Suspension and Decimal Dilutions, ISO, Geneva, Switzerland, 1999.
  15. NMKL 144, Enterobacteriaceae. Determination in Foods and Feeds, NMKL, Oslo, Norway, 2005.
  16. NMKL 67, Presumptive B. cereus. Determination in Foods, NMKL, Oslo, Norway, 2010.
  17. NMKL 66, Coagulase Positive staphylococci. Enumeration in Foods, NMKL, Oslo, Norway, 2009.
  18. NMKL 71, Salmonella. Detection in Foods, NMKL, Oslo, Norway, 1999.
  19. ISO 7937, Microbiology of Food and Animal Feeding Stuffs–Enumeration of Clostrodium perfringens in Foods, ISO, Geneva, Switzerland, 2004.
  20. J. Stroka and E. Anklam, Validation of Analytical Methods to Determine the Content of Aflatoxin, Ochratoxin and Patulin in Foodstuffs of Vegetable Origin, European Commission, Report Number 18640EN, 1998.
  21. ICMSF, Microorganisms in Foods 6: Microbial Ecology of Food Commodities, Kluwer Academic/Plenum Publishers, New York, NY, USA, 2005.
  22. A. Venâncio and R. Paterson, “The challenge of mycotoxins,” in Food Safety: A Practical and Case Study Approach, A. Elhatton and R. J. Marshall, Eds., Springer Science+Business Media, Berlin, Germany, 2007. View at Google Scholar
  23. CookSafe, Food Safety Assurance System, Issue 1.1, 2005, http://www.foodstandards.gov.scot/sites/default/files/csflowdiagram.pdf.
  24. FSAI, 2016, http://www.fsai.ie/faqs/temperature_control.html.
  25. USDA-NFSMI, 2016, http://sop.nfsmi.org/HACCPBasedSOPs.php.
  26. V. N. Scott, “How does industry validate elements of HACCP plans?” Food Control, vol. 16, no. 6, pp. 497–503, 2005. View at Publisher · View at Google Scholar · View at Scopus
  27. M. I. Gil, M. V. Selma, T. Suslow, L. Jacxsens, M. Uyttendaele, and A. Allende, “Pre-and postharvest preventive measures and intervention strategies to control microbial food safety hazards of fresh leafy vegetables,” Critical Reviews in Food Science and Nutrition, vol. 55, no. 4, pp. 453–468, 2015. View at Publisher · View at Google Scholar · View at Scopus
  28. J. Trienekens and P. Zuurbier, “Quality and safety standards in the food industry, developments and challenges,” International Journal of Production Economics, vol. 113, no. 1, pp. 107–122, 2008. View at Publisher · View at Google Scholar · View at Scopus
  29. D. Herath and S. Henson, “Barriers to HACCP implementation: evidence from the food processing sector in Ontario, Canada,” Agribusiness, vol. 26, no. 2, pp. 265–279, 2010. View at Publisher · View at Google Scholar · View at Scopus
  30. L. D. Mensah and D. Julien, “Enhancing access to the global food manufacturing value chain: the role of a food safety technical regulation in Ghana,” Journal of International Food and Agribusiness Marketing, vol. 23, no. 3, pp. 247–270, 2011. View at Publisher · View at Google Scholar · View at Scopus
  31. M. Baş, A. S. Ersun, and G. Kivanç, “Implementation of HACCP and prerequisite programs in food businesses in Turkey,” Food Control, vol. 17, no. 2, pp. 118–126, 2006. View at Publisher · View at Google Scholar · View at Scopus
  32. A. Wilcock, B. Ball, and A. Fajumo, “Effective implementation of food safety initiatives: managers’, food safety coordinators’ and production workers’ perspectives,” Food Control, vol. 22, no. 1, pp. 27–33, 2011. View at Publisher · View at Google Scholar · View at Scopus