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)...

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Autores principales:	Ljubica TRAJKOSKA, Maja TRAJANOSKA, Biljana TRAJKOVSKA, Ljupche KOCHOSKI, Vesna KARAPETKOVA-HRISTOVA
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2021
Materias:	ghp gmp security sausage Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/491c01f4576f49b1b92b81d901d0b180
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spelling	oai:doaj.org-article:491c01f4576f49b1b92b81d901d0b1802021-12-02T18:18:26ZGOOD HYGIENE PRACTICES AS AN IMPORTANT PROGRAM FOR SAFETY OF FINAL PRODUCTS2068-66092559-6381https://doaj.org/article/491c01f4576f49b1b92b81d901d0b1802021-03-01T00:00:00Zhttp://fens.usv.ro/index.php/FENS/article/view/769/685https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381In 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.Ljubica TRAJKOSKAMaja TRAJANOSKABiljana TRAJKOVSKALjupche KOCHOSKIVesna KARAPETKOVA-HRISTOVAStefan cel Mare University of SuceavaarticleghpgmpsecuritysausageFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 20, Iss 1, Pp 49-52 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	ghp gmp security sausage Food processing and manufacture TP368-456
spellingShingle	ghp gmp security sausage Food processing and manufacture TP368-456 Ljubica TRAJKOSKA Maja TRAJANOSKA Biljana TRAJKOVSKA Ljupche KOCHOSKI Vesna KARAPETKOVA-HRISTOVA GOOD HYGIENE PRACTICES AS AN IMPORTANT PROGRAM FOR SAFETY OF FINAL PRODUCTS
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.
format	article
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
title	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_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_sort	good hygiene practices as an important program for safety of final products
publisher	Stefan cel Mare University of Suceava
publishDate	2021
url	https://doaj.org/article/491c01f4576f49b1b92b81d901d0b180
work_keys_str_mv	AT ljubicatrajkoska goodhygienepracticesasanimportantprogramforsafetyoffinalproducts AT majatrajanoska goodhygienepracticesasanimportantprogramforsafetyoffinalproducts AT biljanatrajkovska goodhygienepracticesasanimportantprogramforsafetyoffinalproducts AT ljupchekochoski goodhygienepracticesasanimportantprogramforsafetyoffinalproducts AT vesnakarapetkovahristova goodhygienepracticesasanimportantprogramforsafetyoffinalproducts
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GOOD HYGIENE PRACTICES AS AN IMPORTANT PROGRAM FOR SAFETY OF FINAL PRODUCTS

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