Search results for "Hazard analysis"
showing 4 items of 14 documents
Security Standards Applied to Drinking Water
2021
This chapter presents security standards as applied to drinking water, based on the assumption that freshwater sources face huge threats for humankind both qualitatively and quantitatively due to uncertain global changes, namely population growth, rapid urbanization, and climate change. The study investigates whether the International Featured Standards (IFS—Food), which are complementary to HACCP (Hazard analysis and critical control point), can be used as a system of indicators to measure water security. The case study focuses on bottled water, by identifying structural and contingent risk factors for water as essential food and investigates the suitability of the IFS instrument as an ind…
Food safety risk analysis from the producers' perspective: prioritisation of production process stages by HACCP and TOPSIS
2018
[EN] From the manufacturers perspective, the Hazard Analysis and Critical Control Point (HACCP) system nowadays represents the mainly way to implement the food safety risk management in food industries. Nevertheless, the identification and prioritization of hazards as the outcome of the first principle of HACCP is not sufficient to identify production process stages that more significantly and critically contribute to the consumer¿s risks. With this recognition, the present paper proposes a Quantitative Risk Assessment (QRA) approach based on HACCP and Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) to individuate production process phases on which implementing co…
Gas hazard assessment at the Monticchio crater lakes of Mt. Vulture, a volcano in Southern Italy
2009
Geochemical investigations have shown that there is a considerable inflow of gas into both crater lakes of Monticchio, Southern Italy. These lakes are located in two maars that formed 140 000 years ago during Mt. Vulture volcanos last eruptive activity. Isotopic analyses suggest that CO2 and helium are of magmatic origin; the latter displays 3 He ⁄ 4 He isotope ratios similar to those measured in olivines of the maar ejecta. In spite of the fact that the amount of dissolved gases in the water is less than that found in Lake Nyos (Cameroon), both the results obtained and the historical reports studied indicate that these crater lakes could be highly hazardous sites, even though they are loca…
Hazard analysis and critical control points in deep-fat frying
2002
The Hazard Analysis and Critical Control Point (HACCP) system was applied to sunflower oils used for frying in nineteen university restaurants. Guidelines for implementation that include training personnel, flow diagram, identifying hazards, controlling hazards at critical control points (CCP's), monitoring CCP's and measure of action for exceeding limit were developed. Polar compounds were used as a measure for deteriorated sunflower oil and the values obtained from university restaurants before and after personnel training and implementation of HACCP were determined. Implementation of the guidelines produced an improvement in the quality of the frying process, and all establishments reduc…