Standardized food safety management: the case of industrial yoghurt

Abstract

PurposeThe recently introduced ISO 22000:2005 modified the classical HACCP approach by embedding food safety into the wider context of a standardized management system and refining the required safety control measures. There is little guidance regarding ISO 22000 implementation as well as inconsistencies regarding definitions and control measures specifications. This paper aims to provide a structured approach for the implementation of ISO 22000, applied to the case of industrial yoghurt.Design/methodology/approachThe approach consisted of two stages. The first primarily comprises the interpretation of the ISO 22000 specifications. The second includes the application of these requirements (as interpreted) to industrial yoghurt manufacture, considering all major varieties (set, stirred and strained) and types (with or without flavourings).FindingsThe paper reveals a managerial perspective of ISO 22000, overcoming existing inconsistencies for determining the necessary control measures, as applied to industrial yoghurt.Research limitations/implicationsThis research is limited to the case of industrial yoghurt considered. However, the methodology used is general and can apply to any other product.Originality/valueThis paper provides an interpretation of ISO 22000, based on other standardized management system practices and widely accepted managerial principles. The findings can help in the development of the necessary state‐of‐the‐practice tools to facilitate future ISO 22000 implementations, in conjunction with the ISO 9001 quality standard.