GOOD HYGIENE PRACTICES AS AN IMPORTANT PROGRAM FOR SAFETY OF FINAL PRODUCTS
In order to meet the requirements regarding food safety, in addition to the HACCP system, food operators are required to adopt, implement and document Good Hygiene Practice (GMP), Good Manufacturing Practice (GMP), Standard Operating Procedures (SOP) and Standard Sanitary Operating Procedures (SSOP)...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Stefan cel Mare University of Suceava
2021-03-01
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| Series: | Food and Environment Safety |
| Subjects: | |
| Online Access: | http://fens.usv.ro/index.php/FENS/article/view/769/685 |
| _version_ | 1818855644140142592 |
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| author | Ljubica TRAJKOSKA Maja TRAJANOSKA Biljana TRAJKOVSKA Ljupche KOCHOSKI Vesna KARAPETKOVA-HRISTOVA |
| author_facet | Ljubica TRAJKOSKA Maja TRAJANOSKA Biljana TRAJKOVSKA Ljupche KOCHOSKI Vesna KARAPETKOVA-HRISTOVA |
| author_sort | Ljubica TRAJKOSKA |
| collection | DOAJ |
| description | In order to meet the requirements regarding food safety, in addition to the HACCP system, food operators are required to adopt, implement and document Good Hygiene Practice (GMP), Good Manufacturing Practice (GMP), Standard Operating Procedures (SOP) and Standard Sanitary Operating Procedures (SSOP). Therefore, the purpose of our research was to determine the importance of implemented hygienic and manufacturing practices in the meat industry in the municipality of Prilep. Analysis of the sensory, physicochemical and microbiological parameters of water, as well as the presence of Listeria monocytogenes on the contact surface and in thin sausage (vacuum packed) was performed. The results of the water analysis show that it is safe and does not lead to additional contamination of sausages. In addition, the absence of Listeria monocytogenes is a result of well-established practices regarding the microbiological quality of sausages. |
| first_indexed | 2024-12-19T08:11:53Z |
| format | Article |
| id | doaj.art-491c01f4576f49b1b92b81d901d0b180 |
| institution | Directory Open Access Journal |
| issn | 2068-6609 2559-6381 |
| language | English |
| last_indexed | 2024-12-19T08:11:53Z |
| publishDate | 2021-03-01 |
| publisher | Stefan cel Mare University of Suceava |
| record_format | Article |
| series | Food and Environment Safety |
| spelling | doaj.art-491c01f4576f49b1b92b81d901d0b1802022-12-21T20:29:36ZengStefan cel Mare University of SuceavaFood and Environment Safety2068-66092559-63812021-03-012014952GOOD HYGIENE PRACTICES AS AN IMPORTANT PROGRAM FOR SAFETY OF FINAL PRODUCTSLjubica TRAJKOSKA0Maja TRAJANOSKA1Biljana TRAJKOVSKA2Ljupche KOCHOSKI3Vesna KARAPETKOVA-HRISTOVA4Faculty of Biotechnical Scieneces, University St. Kliment Ohridski, North MacedoniaFaculty of Biotechnical Scieneces, University St. Kliment Ohridski, North MacedoniaFaculty of Biotechnical Scieneces, University St. Kliment Ohridski, North MacedoniaFaculty of Biotechnical Scieneces, University St. Kliment Ohridski, North MacedoniaFaculty of Biotechnical Scieneces, University St. Kliment Ohridski, North MacedoniaIn order to meet the requirements regarding food safety, in addition to the HACCP system, food operators are required to adopt, implement and document Good Hygiene Practice (GMP), Good Manufacturing Practice (GMP), Standard Operating Procedures (SOP) and Standard Sanitary Operating Procedures (SSOP). Therefore, the purpose of our research was to determine the importance of implemented hygienic and manufacturing practices in the meat industry in the municipality of Prilep. Analysis of the sensory, physicochemical and microbiological parameters of water, as well as the presence of Listeria monocytogenes on the contact surface and in thin sausage (vacuum packed) was performed. The results of the water analysis show that it is safe and does not lead to additional contamination of sausages. In addition, the absence of Listeria monocytogenes is a result of well-established practices regarding the microbiological quality of sausages.http://fens.usv.ro/index.php/FENS/article/view/769/685ghpgmpsecuritysausage |
| spellingShingle | Ljubica TRAJKOSKA Maja TRAJANOSKA Biljana TRAJKOVSKA Ljupche KOCHOSKI Vesna KARAPETKOVA-HRISTOVA GOOD HYGIENE PRACTICES AS AN IMPORTANT PROGRAM FOR SAFETY OF FINAL PRODUCTS Food and Environment Safety ghp gmp security sausage |
| title | GOOD HYGIENE PRACTICES AS AN IMPORTANT PROGRAM FOR SAFETY OF FINAL PRODUCTS |
| title_full | GOOD HYGIENE PRACTICES AS AN IMPORTANT PROGRAM FOR SAFETY OF FINAL PRODUCTS |
| title_fullStr | GOOD HYGIENE PRACTICES AS AN IMPORTANT PROGRAM FOR SAFETY OF FINAL PRODUCTS |
| title_full_unstemmed | GOOD HYGIENE PRACTICES AS AN IMPORTANT PROGRAM FOR SAFETY OF FINAL PRODUCTS |
| title_short | GOOD HYGIENE PRACTICES AS AN IMPORTANT PROGRAM FOR SAFETY OF FINAL PRODUCTS |
| title_sort | good hygiene practices as an important program for safety of final products |
| topic | ghp gmp security sausage |
| url | http://fens.usv.ro/index.php/FENS/article/view/769/685 |
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