Criticality Controls

ITACCP. See Hazard analysis critical control point. 

This article discusses several aspects of processed meat products including (/) health and safety concerns (2) meat processing ingredients, procedures, and machinery (J) ha2ard analysis critical control point (4) fat reduction in meat products (5) sous-vide processing and (6) nutritional labeling. 

Determine Critical Control Points. A critical control point (CCP) is any point in the process where loss of control may result in an unacceptable health risk. A CCP is estabhshed for each identified hazard. The emergence of foodbome pathogens has taught food processors the importance of potential product contamination from the processing environment. 

F. L. Bryan, Ha ard Analysis Critical Control Point Evaluations, World Health Organization, Geneva, Switzerland, 1992, p. 4. 

National Advisory Committee on Microbiological Criteria for Foods, (NACMCF) Ha ard Analysis and Critical Control Point System, Food Safety and Inspection Service, USD A, Washington, D.C., 1989. 

H. C. Paxton, Criticality Control in Operations with Fissile Material, LA-3366 (rev.), Los Alamos Scientific Laboratory, Los Alamos, N.M., 1972. 

In a process said to be operated in Britain castor oil is subjected to alkaline fusion under critically controlled conditions to produce a mixture of methyl hexyl ketone and w-hydroxydecanoic acid. Interaction of these two materials at higher... 

Instrument Power - Instrument power failures are evaluated on a basis similar to that described for a power failure. Included in the normal considerations for PR sizing should be the failure of power supply to all instruments in and controlled from a single bus bar. Reliability feahires should include secondary selective power supply to control rooms, with emergency generator or battery backup for critical instruments and control computers. Critical controls should be able to continue operation independently of control computers. 

Spray drift may cause annoyance to people in its path, as well as corrosion of adjacent metals and concrete breakdown improved design of drift eliminators available (in PVC) for critical control of drift... 

The design of the system must take into account possible variation of critical control parameters that could affect performance. The maximum performance of the process should be defined by a reasonable safety margin. In order to comply with cGMP guidelines, established validation protocols, and parameters should allow the process to achieve reproducible purity and yield under stressed conditions. This implies that the industrial SMB system must be stressed to simulate worst-case conditions for process validation. 

By covalently attaching reactive groups to a polyelectrolyte main chain the uncertainty as to the location of the associated reactive groups can be eliminated. The location at which the reactive groups experience the macromolecular environment critically controls the reaction rate. If a reactive group is covalently bonded to a macromolecular surface, its reactivity would be markedly influenced by interfacial effects at the boundary between the polymer skeleton and the water phase. Those effects may vary with such factors as local electrostatic potential, local polarity, local hydrophobicity, and local viscosity. The values of these local parameters should be different from those in the bulk phase. 

A. Hausberger I think a sulfur-tolerant catalyst would definitely be an advantage in that the requirement for critical control of the sulfur removal system would be eliminated. If you can allow some sulfur to pass on through the methanator into the product gas, the amount of reagent or regeneration cost of the sulfur removal system would be reduced. As to what level of sulfur could be tolerated, that is a hard question to answer since I don t think that there is a sulfur-tolerant catalyst. 

Lymphangiogenesis is the growth of lymphatic vessels, which is critically controlled by the interaction of VEGF-C and VEGF-D with the receptor VEGF-R3 on lymphatic endothelial cells. 

The microbial ecology of water is of great importance in the pharmaceutical industry due to its multiple uses as a constituent of maity products as well as for various washing and cooling processes. Two main aspects are involved the quality of the raw water and any processing it receives and the distribution system. Both should be taken into consideration when reviewing the hazaids to the finished product and aity critical control points. 

Regardless of the type of sterilization, the process must be validated and critical control points established. 

All disinfection and sterilization processes for equipment should be validated, for preference using a microbiological challenge with an organism of appropriate resistance to the disinfectant, sterilant or sterilizing conditions. Once the required log reduction of the challenge organism has been achieved, physical and/or chemical parameters can be set which form the critical control points for the process. 

While quality was formerly achieved by inspection of final products, it is accomplished now by prevention through controlling critical steps in the production processes along the agri-food chain. Hazard analysis critical control points (HACCP) represent a typical example of such a preventive approach. Although this concept was developed primarily to assure food safety, the basic principle is also applicable to assuring non-safety quality attributes such as color, flavor, and nutritional value. " This section translates the HACCP principles into a critical quality control point (CQP) concept that can be part of a system to assure food quality. 

Kvenberg, J.E. and Schwahn, D.J., Use of microbial data for hazard analysis and critical control point verification food and drug administration perspective, J. Food Prot., 63, 810, 2000. 

For accidents affecting process plant buildings, the potential for serious or fatal injury to building occupants is the foremost concern. Additionally, in cases where buildings house critical controls or equipment, proper design and siting may also help reduce indirect safety impacts (e.g., due to loss of process control), as well as business interruption costs and property loss from such events. 

Rapid de sizing treatments require more critical control of alkali and oxidant concentrations. 

Persulphates promote desizing, rather than bleaching, and require more critical control of concentration than does hydrogen peroxide. 

The issue of anthelmintic use in poultry production is covered in Chapter 12 and quality assurance systems based on hazard analysis by critical control point (HACCP) systems are described in detail by van Elzakker et al. (2004) and in Chapters 22 and 23 and are therefore not addressed here. 

To improve the ability to establish best practice with respect to manure use and prevention of pathogen transfer (especially on farms which are converting to organic farm management), a hazard analysis critical control point (HACCP)-based quality assurance system has been proposed (Haward and Leifert, 1999). This proposed four main critical control points (CCPs) (see Table 19.4). 

Table 19.4 Critical control points for HACCP-based minimisation of pathogen transfer risk associated with the use of manure-based fertilisers (Haward and Leifert, 1999)...

The text summarises the activities and outcome of the Organic HACCP project (www.organichaccp.org) that was completed in 2005, how a database of critical control points (CCPs) was developed for some representative supply chains and how this was used to define a set of recommendations that were then developed into leaflets with advice to producers, processors, retailers or consumers, respectively. The chapter will thus explain how companies at every step of the production chain can utilise the concepts to improve customer satisfaction in a cost-effective manner. Finally, it will describe an example of implementation in a group of collaborating companies and suggest where additional activities are needed in order to develop the concept further. 

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