HACCP implementation in local food industry: a survey in Crete, Greece

摘要

The aim of our survey was to evaluate the actual changes to the microbiological quality of locally produced/packed food following implementation of HACCP systems in: A. an ice-cream producing factory, B. a company preparing pre-packed sandwiches, C. a water-bottling company. Emphasis was given to the processing steps, transportation, storage and retailing. The results show the positive effects that a HACCP system, introduced in an ice cream factory, had on both the microbiological quality of the final product as well as on the total quality/hygiene management. Among others, two main hygiene problems were detected and corrected (E.N. Kokkinakis, G.A. Fragkiadakis, S.H. Ioakeimidi, I.B. Giankoulof, A.N. Kokkinaki, 2008, Microbiological quality of ice-cream before and after HACCP implementation: A factory case study. Czech Journal of Food Science, 26, 383-391). Concerning the sandwiches producing plant, no special food-safety problem was detected. The majority of the sandwiches were usually consumed within 1-3 days, however, indicator bacteria values cause concerns on possible dangers to human health and prove the necessity of monitoring the food-storage conditions at the retailer’s level (E.N. Kokkinakis, G.A. Fragkiadakis, A.N. Kokkinaki, N.E. Lapidakis, 2011, Microbiological quality of pre-packed sandwiches at the retailing level, Acta Alimentaria, under revision). Finally, concerning the water-bottling company, the results indicated the need to improve the HACCP system, in order to continuously monitor the water-supply source in the plant, and to fully implement the correct storage conditions, hygiene procedures, and customer training at supermarkets (E.N. Kokkinakis, G.A. Fragkiadakis, A.N. Kokkinaki, 2008, Monitoring microbiological quality of bottled water as suggested by HACCP methodology, Food Control, 19, 975-961). Further attention is required, in order to sustain and improve the quality perception of the local food-processing industry, which during implementation of HACCP faces technical problems and challenges that require innovation and close cooperation with the local tertiary education and research infrastructure.