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Title: Hygiene evaluation systems in flour mills
Authors: Raposo, António
Castellano, A.
Pérez García, Esteban
Carrascosa Iruzubieta, Conrado Javier 
Sanjuán Velázquez, Esther 
Millán Larriva, Rafael 
UNESCO Clasification: 330915 Higiene de los alimentos
Keywords: Hazard Analysis and Critical Control Points
Food Safety
Sanitation Standard Operating Procedures
Flour, et al
Issue Date: 2011
Journal: Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technologists
Conference: 6th International Congress and the 8th Croatian Congress of Cereal Technologists, FLOUR-BREAD 2011 
Abstract: Prior to the establishment of a self-monitoring system is necessary to comply with the health and hygiene prerequisites, by the food industry. This will facilitate the implementation of HACCP. The evaluation of hygiene that our research group developed is very useful in determining the degree of compliance with these prerequisites. This study aims to assess the health and hygiene conditions of a flour mill before the implementation of HACCP. The survey was conducted in 1 flour mill in Fuerteventura in the year 2007 and 2009. It consisted of 4 sections (training food handlers plan, cleaning, disinfection, fumigation and pest control plan and maintenance of facilities, drinking water conditions, HACCP) and 50 items with a total of 100 points. Exclusive score is considered less than or equal to 40 points in 2007 and equal to or less than 60 points in 2009. In 2007 the results of the survey were of 73.5 points and 97.5 in 2009, so we can conclude that there was a significant improvement of health and hygiene conditions in the factory during this period (24%). The caption on the training plan for food handlers was where the most marked improvement occurred (40%).
Source: Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technologists, p. 144-147
Appears in Collections:Actas de congresos
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