An implementation of the HACCP system in the production of food-packaging material

Anna-Maija Sjöberg, Jukka Sillanpää, Thea Sipiläinen-Malm, Assi Weber, Laura Raaska

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

The Hazard Analysis Critical Control Point (HACCP) system according to the Codex Alimentarius model was applied to the processes of five paper and paperboard mills and four plants further converting paper or board intended for contact with foodstuffs.
The generalised flow diagrams of the processes are presented. Each of the overall processes contained 40–150 process steps.
Normally three to five sessions with HACCP teams and additional private negotiations were needed for each mill or plant. Hazards leading to critical control points (CCPs) were microbiological (handling/storage, circulation water, starch, process environment) and physical (process environment) in mills, and microbiological (storage, lacquers or glues, packaging and process environment), chemical (printing) and physical (storage of products, packaging and process environment) in plants.
Specifications, critical limits (e.g., based on different kinds of reports and instructions), monitoring methods (microbiological and visual) and frequency, responsibilities and corrective actions of the processes are presented.
Most of the improvements focused on improving the process environment. In five cases, hygiene training was included in the implementation of the HACCP system
Original languageEnglish
Pages (from-to)213-218
JournalJournal of industrial microbiology and biotechnology
Volume28
Issue number4
DOIs
Publication statusPublished - 2002
MoE publication typeA1 Journal article-refereed

    Fingerprint

Keywords

  • HACCP system
  • GMP
  • manufacturing of paper
  • paperboard and packaging materials

Cite this