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Open AccessArticle

Study Regarding the Improvement of Bottling Process for Spring Waters, through the Implementation of the Occupational Health and Food Safety Requirements

1
Doctoral School, Faculty of Engineering, “Lucian Blaga” University of Sibiu, 550024 Sibiu, Romania
2
Faculty of Economic Sciences, “1 Decembrie 1918” University of Alba Iulia, 510009 Alba Iulia, Romania
*
Author to whom correspondence should be addressed.
Safety 2019, 5(2), 32; https://doi.org/10.3390/safety5020032
Received: 30 December 2018 / Revised: 25 April 2019 / Accepted: 6 May 2019 / Published: 22 May 2019
(This article belongs to the Special Issue Design and Development of Safety Production Management)
The design, development and deployment, alongside with preventive maintenance of equipment helps with controlling safety issues in water bottling processes. However, these aspects are not-enough to prevent accidents; they must be closely related to the implementation of quality, occupational health and safety, and food security standards. The approach presented in this paper was to show a summary of the assessment of the risks of injury and professional illness for all within the organization according to the ISO 45001:2018 standard. Also, a statistical analysis was performed to evaluate the occurrence of defects in different equipment in the technological process. The paper highlights the safety parameters of the spring water “Roua Apusenilor” namely the: organoleptic, physic-chemical and microbiological ones, according to the European legislation. A hazard analysis and critical control points (HACCP) generic model was developed for this process. In this case study, the analysis and assessment of hazards that may occur during processing was implemented for still water bottling stages, as was an identification of the critical control points, which include filtration and ozone water treatment. The HACCP principles, included in the ISO 22000:2018 standard, were applied in order to improve the food safety and security, to reduce the risks resulting from the consumption of “Roua Apusenilor” spring water and, also, for increasing customer confidence. The obtained results significantly relied upon the situation found in the industrial company used as a benchmark for the research. The analysis revealed that, considered safety standards OHSAS (ISO 45001) and HACCP (ISO 22000) share the same goal of safety production for safe food products. View Full-Text
Keywords: still water; maintenance; occupational health and safety; food safety; risk assessment still water; maintenance; occupational health and safety; food safety; risk assessment
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Glevitzky, I.; Sârb, A.; Popa, M. Study Regarding the Improvement of Bottling Process for Spring Waters, through the Implementation of the Occupational Health and Food Safety Requirements. Safety 2019, 5, 32.

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