Implementation Of Food Safety Management Systems Research Articles

Investigating knowledge, practices, perceptions, attitudes and barriers associated with implementation of Food Safety Management Systems in Zimbabwe’s tea industry

Many companies in the food supply chain are beginning to adopt Food Safety Management System (FSMS), however, the Zimbabwean tea industry has not taken a similar initiative. The purpose of this study was to investigate the knowledge, practices, attitudes, perceptions, and barriers associated with FSMS implementation in Zimbabwe’s tea industry. Questionnaires were distributed to respondents from the 8 tea factories belonging to the 3 major tea companies in Zimbabwe. A stratified sampling technique was used where respondents were categorised into managers, supervisors and general employees. Findings indicated that there is little government input into FSMS issues as evidenced by the lack of legislation and guidelines as well as inconsistent inspections. There was no significant difference (p > 0.05) between FSMS knowledge and years of work experience or the company worked for. Employee knowledge of FSMS was unsatisfactory, especially amongst the general workers who had about 50% knowledge. Supervisors and managers had 63% and 97% knowledge levels respectively. The tea industry FSMS average knowledge score of 64% was also not satisfactory. There was a very weak negative correlation between practices and food safety knowledge, r (155) = −.077, p = .337. There was also a negative, relationship between food safety practices and attitude towards FSMS implementation, r (155) = −0.511, p < 0.001. Lack of technical knowledge and skill of employees, employee resistance to change, insufficient knowledge of FSMS, lack of financial resources, lack of management commitment and inadequate infrastructure and facilities were among the top barriers to FSMS implementation cited by respondents. The study concluded that lack of knowledge is the main barrier to FSMS implementation in Zimbabwe’s tea industry as this has a bearing on practices and attitudes as well as being the key driver towards persuading management to act.

Perspectives on Effectiveness of Food Safety Management Systems During Pandemic

Food safety management systems (FSMSs) are available to support manufacturers and their supply chains in protecting consumers and maintaining desirable business reputations. FSMS implementation can be challenging and so also is ensuring system effectiveness. Several effectiveness factors of FSMS have been reported in the literature and FSMS effectiveness is an important consideration during challenging periods, such as the Pandemic. Since the outbreak of COVID-19, a possible spread through the food supply chain has been a concern, especially regarding food safety. Discussions of the role of FSMSs in addressing those concerns are a developing topic. The research objective of this paper is to determine if COVID-19 changed the focus of food safety practitioners on different FSMS effectiveness factors. A case study approach is adopted to accomplish the research objective, using a focus group in the glass container manufacturing industry. The focus group involved seven stakeholders of a container glass organization in the US. An open-ended question exercise regarding critical effectiveness factors was the central methodology of the focus group discussions. The focus group was asked to give their perspective on the possible impacts of COVID-19 on a set of crucial effectiveness factors of FSMS. The research concluded that the COVID-19 Pandemic shifted practitioners' emphasis from fostering the employees' pro-social behaviour to procedures and processes.

Critical Success Factors for Safer Food Supply Chains: Qualitative Evidence from Chinese and Vietnamese Fishery Manufacturers

ABSTRACT Food manufacturers must monitor food safety along the supply chain until it reaches the final customers, necessitating a successful food safety management system (FSMS). Underpinned by critical success factors (CSFs) theory, the context of Asian fishery supply chains is employed in this study to investigate manufacturers’ in-depth knowledge of CSFs for FSMS implementation. Various CSFs from three levels, including organization, market, and food-safety governance, are qualitatively identified and explained how they contribute to FSMS implementation through semi-structured interviews, numerous field trips and cross-national case analyses. Among 18 identified CSFs, human resource is the most concerning component among the organizational-level CSFs, especially, employees’ commitment, awareness, knowledge, and involvement. Supplier management and external market support from stakeholders play essential roles in ensuring high-quality and safer inputs for food businesses. Interestingly, food-safety governance affects FSMS as evidence to authorities that enterprises comply with requirements and offer competitive advantages for firms in international trading. The study findings broaden the understanding of CSF theory in food safety management and explain their impacts in the natural setting. Multiple study directions are suggested for a more proactive approach enabling food managers to identify improvement opportunities, as highlighted and exhibited by field study insights from practitioners.

A systematic literature review of food safety management system implementation in global supply chains

PurposeThe study sets to summarise managerial requirements, analyse practices and tools to measure food safety management system (FSMS) implementation. Also, underpinned by critical success factors (CSFs) theory, the authors explore when food firms manage FSMS and which factors are critical to their implementation to identify promising research directions for researchers and suggestions for practitioners through a comprehensive analytical lens.Design/methodology/approachIt is difficult to ensure food safety from farm to fork worldwide. The paper addresses this challenge from the angle of how firms measure and improve the implementation of the FSMS in global food supply chains by a systematic review combined with biological mapping analysis (VOS viewer) on 81 peer-reviewed papers published from 2005 to 2020.FindingsMandatory and voluntary regulations and standards are the most critical part of international requirements to assure integrated, proactive, risk-based approaches as well as continuous improvement in the FSMS in global food chains. To measure the FSMS, only a limited number of measurement tools for the FSMS have been identified. External and internal factors, and technology adoption that significantly impact the management of the FSMS implementation still require more future works.Research limitations/implicationsSeveral FSMS research gaps observed during the content analysis of selected papers within 15 years are presented along with ten future research questions.Practical implicationsA systematised list of published papers that have been studied and reported in this research could be a useful reference point for practitioners in the food industry.Originality/valueThis study set out to summarise managerial requirements for the FSMS from the existing research, analyse practices and tools to measure FSMS implementation, explore when food firms manage the FSMS, which factors are critical to their implementation, and identify promising research directions for researchers and useful suggestions for practitioners.

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The coronavirus disease 2019 (COVID-19), caused by Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has created an opportunity to rethink and rectify the existing loopholes in the global food production system. The continuing ‘illegal’ attacks of human being over the environment for decades has taken a turn back in the form of a novel pandemic virus. This is not the first time we are facing a setback due to our invalid and primitive food habits that has been followed by certain sections of the society in different parts of the globe. Considering the current scenario, it is necessary to update our food habits and food culture as it is the need of the time. Although several studies have proven the persistence of viral particles on the surface materials that are routinely used in the food production systems. Further studies are required to explore the possibilities of SARS-CoV-2 transmission via food and food packaging materials. Although the pandemic has created a bit of awareness among the people, further campaigning is required to achieve an effective food safety system. The strict implementation of FSMS (food safety management systems) such as GMP (Good Manufacturing Practices), HACCP (Hazard Analysis and Critical Control Points) is advised for improving the food supply chain. Besides these, proper cleaning and sanitization, GHP (Good Hygienic Practices), and efficient packaging systems are also necessary to generate wholesome food from farm to fork.

Evaluating food safety management systems in Singapore: A controlled interrupted time-series analysis of foodborne disease outbreak reports

Food catering service establishments are often implicated in foodborne disease outbreaks. We evaluated the effects of implementing Food Safety Management Systems (FSMS) in food catering service establishments in Singapore on two outcome measures: foodborne disease outbreaks and food hygiene violations. Using a controlled interrupted time-series study design, we estimated the change in the average level of these outcome measures following implementation, and compared the pre- and post-intervention trends. There were 42 foodborne disease outbreaks and 521 food hygiene violations associated with catering service establishments from 2012 to 2018. Eighteen months after FSMS implementation, we observed a 78.4% decrease (IRR: 0.216, 95% CI: 0.050 to 0.940, p=0.041) in the average level of foodborne outbreaks in food catering service establishments. There was no significant effect on reported hygiene violations. Our study suggests that the FSMS implementation was successful in reducing foodborne outbreaks.

Microbiological quality of bulk tank raw milk from two dairy farms in Hajdú-Bihar County, Hungary

Two main channels have been identified to be responsible for microbiological contamination of raw milk and milk products. Firstly, contamination has occurred due to udder infection from the cow or the blood which harbours most bacteria that come in contact with the raw milk. Secondly, via external factors (may include faeces, skin, contaminated water, environment etc.) which are associated with the operation of milking. There is direct contact with the milk and/or surfaces before, during or after the milking, posing public health risk and economic decline. The aim of this study was to examine the bacteriological quality of bulk tank raw milk samples collected from two different size dairy farms (Farm 1 and Farm 2) of different housing forms (cubicle loose and deep litter) in Hajdú-Bihar County, Hungary in July, 2017. Three samples were taken from each farm, and the total plate count, coliform count, Escherichia coli count, Staphylococcus aureus count, and yeast and mould count were determined in them.&#x0D; The results clearly showed low level of all measured bacteria group load in Farm 1 samples in comparison to Farm 2 with the exception of coagulase-negative Staphylococcus (CNS) which represented high level in general, indicating significant difference (P&lt;0.05). The mean value of total plate count in Farm 2 samples was higher (1.0 × 105 CFU/mL) than Farm 1 samples (2.8 × 104 CFU/mL). There was a significant difference (P&lt;0.05) in mean count of coliforms in raw milk samples between Farm 1 and Farm 2. Similarly, results of E. coli were significantly different (P&lt;0.05) with mean count of 1.44 × 102 CFU/mL and 2.02 × 103 CFU/mL for Farm 1 and Farm 2 respectively.&#x0D; Results of Staphylococcus aureus also showed significant difference (P&lt;0.05) with mean count of 9.7 × 101 CFU/mL for Farm 1 and 6.28 × 102 CFU/mL for Farm 2. The mean of mould count recorded was 1.07 × 102 CFU/mL and 4.93 × 102 CFU/mL for Farm 1 and Farm 2 respectively. The recorded mean of yeast count was 1.68 × 103 CFU/mL and 3.41 × 103 CFU/mL for Farm 1 and Farm 2 respectively; however, both farms showed no significant difference (P&gt;0.05) in terms of mean of mould and yeast count. Although Farm 2 produced six times lower milk quantity than Farm 1, the measured microbial parameters were high. Both farms’ microbiological numbers were higher above the permitted limit values as stated by Regulation (EC) No 853/2004, Hungarian Ministry of Health (MoH) 4/1998 (XI. 11.).&#x0D; This could be an indication of non-conformance to effective GMP, ineffective pre–milking disinfection or udder preparation, poor handling and storage practice, time and temperature abuse and inadequate Food Safety Management System Implementation. Therefore, our recommendation is as follows; establish control measures for pre- and postharvest activities involved in the milking process which would be an effective approach to reduce contamination of the raw milk by pathogenic microorganisms from these farms, strict sanitation regime and hygiene protocol be employed and applied to cows, all equipment, contact surfaces and minimize handling of the milk prior, during and after milking. This will also serve as scientific information to the producers for continual improvement in their operations.

Hazard analysis approaches for certain small retail establishments in view of the application of their food safety management systems.

Under current European hygiene legislation, food businesses are obliged to develop and implement food safety management systems (FSMS) including prerequisite programme (PRP) activities and hazard analysis and critical control point principles. This requirement is especially challenging for small food retail establishments, where a lack of expertise and other resources may limit the development and implementation of effective FSMS. In this opinion, a simplified approach to food safety management is developed and presented based on a fundamental understanding of processing stages (flow diagram) and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. The need to understand and apply hazard or risk ranking within the hazard analysis is removed and control is achieved using PRP activities as recently described in the European Commission Notice 2016/C278, but with the addition of a PRP activity covering ‘product information and customer awareness’. Where required, critical limits, monitoring and record keeping are also included. Examples of the simplified approach are presented for five types of retail establishments: butcher, grocery, bakery, fish and ice cream shop.

Evaluation of food safety management systems in Serbian dairy industry

This paper reports incentives, costs, difficulties and benefits of food safety management systems implementation in the Serbian dairy industry. The survey involved 27 food business operators with the national milk and dairy market share of 65 %. Almost two thirds of the assessed dairy producers (70.4 %) claimed that they had a fully operational and certified HACCP system in place, while 29.6 % implemented HACCP, but had no third party certification. ISO 22000 was implemented and certified in 29.6 % of the companies, while only 11.1 % had implemented and certified IFS standard. The most important incentive for implementing food safety management systems for Serbian dairy producers was to increase and improve safety and quality of dairy products. The cost of product investigation/analysis and hiring external consultants were related to the initial set-up of food safety management system with the greatest importance. Serbian dairy industry was not greatly concerned by the financial side of implementing food safety management systems due to the fact that majority of prerequisite programmes were in place and regularly used by almost 100 % of the producers surveyed. The presence of competency gap between the generic knowledge for manufacturing food products and the knowledge necessary to develop and implement food safety management systems was confirmed, despite the fact that 58.8 % of Serbian dairy managers had university level of education. Our study brings about the innovation emphasizing the attitudes and the motivation of the food production staff as the most important barrier for the development and implementation of HACCP. The most important identified benefit was increased safety of dairy products with the mean rank scores of 6.85. The increased customer confidence and working discipline of staff employed in food processing were also found as important benefits of implementing/operating HACCP. The study shows that the level of HACCP implementation was high, either as standalone food safety system or incorporated in the ISO 22000 and its benefits to the dairy industry in Serbia were significant.

A Study on Implementing Food Safety Management System in Bottling Plant

This study provides the need for implementing Food Safety Management System (FSMS) to ensure the safety of the drinking water. Procedural challenges faced in adaptation of ISO 22000:2005 Food Safety Management Standards for a bottling company to achieve its safety goals. For implementing the FSMS, the general and documentation requirement with modular approach and the Management responsibility for their food safety policy, hygienic design, specifying the program for cleaning and sanitisation, equipment maintenance, control for strict raw materials and analysis of critical control point (CCP) are taken care of. For guarantee food safety, before the implementation the Pre-requisite Programs is followed for controlling the generic hazards. The systematic approach for Hazard analysis with the help of a practical approach model gets a control on non-conforming product/material and also for potentially unsafe products. The implementation of FSMS covers all the manufacturing operations, from receipt of raw materials, material storage, processing, packaging, warehousing and distribution.

Exploring the influence of context on food safety management: Case studies of leafy greens production in Europe

Fresh produce companies operate their food safety management systems (FSMS) in a complex context. On the one hand, during setting and operating their FSMS activities, companies need to consider the riskiness of the ‘FSMS context’ of the company, including the risk of product and production, and the limitations and opportunities of the organisational and chain characteristics. On the other hand, companies with their narrow ‘FSMS context’ and actual FSMS, can be influenced by the ‘broad context’ in a country and sector.This paper presents an analytical framework with operational tools that enable assessment of the status of FSMS in view of the context riskiness at company level, and exploration of the influence of the ‘broad context’ in a country and sector. The latter was defined to include: food safety governance, agro-climatic, market, and public policy environment. Empirical data from three case studies of leafy greens production, intentionally chosen to represent three European regions with their specific contexts, was used to validate the analytical framework. As a conclusion, we postulate that the FSMS output is a function of the broad context in a country and sector, the ‘FSMS context’ in a company, and implemented food safety management system. The model is a first step towards conceptualisation of the complex systems influencing FSMS implementation and operation in companies.

Current food safety management systems in fresh produce exporting industry are associated with lower performance due to context riskiness: Case study

Food processors implement differing food safety and quality assurance standards and guidelines. This may result in variable performance of the food safety management systems (FSMS) due to differences in technological development, resource access and food safety legal frameworks. The aim of this study was to evaluate the performance of FSMS in the fresh produce export processing sector in Kenya as a case. The risk posed by the context in which they operate was assessed. An FSMS diagnostic instrument was used to evaluate thirteen fresh produce exporting processors based on indicators and descriptive grids for context factors, control and assurance activities and food safety output. Riskiness in context was diagnosed either as low risk, moderate risk or high risk. Performance of control and assurance activities was categorized as not conducted, basic, average or advanced. Food safety output was scored as either not done, poor, moderate or good.Majority of the processors (≥7) operate at moderate level in most (74%) of the context riskiness indicators. Seven out of the 13 processors indicated that susceptibility of initial material to microbial contamination posed the highest risk with respect to product characteristics. Even though majority of the companies had advanced level core control activities performance for 6 out of 29 of the activities, there was a moderate performance in 48% of the activities and 24% control activities were not applied. Core assurance activities for majority of the companies also performed moderately in 89% of the indicators. FSMS performance was poor for 53% and good for 37% of the processors. All the processors had advanced scores for monitoring of pesticide residues but five lacked sampling and subsequent criteria for microbial analysis. The FSMS implementation for 77% of the companies was poor to moderate and, given the moderate context riskiness, this therefore resulted in moderate FSMS-output.The mostly moderate FSMS activity levels when assessed in the context riskiness lower the food safety performance of the fresh produce sector. Several recommended control and assurance activities in fresh produce sector should be improved to advanced levels in order to realize a stable and predictable safety output subject to the riskiness of context situation.

Comparison of implementing HACCP systems of exporter Mexican and Chinese meat enterprises

International trade scrutinises food safety practices and procedures, and food businesses have to review their safety procedures more rigorously. HACCP is increasingly relied on to ensure food safety in both meat-producing and meat-processing enterprises. The objective of this study was to compare incentives, costs, difficulties and benefits of Chinese and Mexican meat-exporting enterprises related to food safety management systems implementation. A questionnaire was applied to identify the main factors involved in HACCP implementation. Data were collected among 32 Chinese and 42 Mexican companies, and analysed using the SAS package. The implementation of the HACCP system was filled out in all exporting meat industries. The results indicated that the major incentives were related to improving product quality for both countries, whilst improving control of the process was the first motivation in the Chinese industry and access to new foreign markets was the first motivation in the Mexican one. In addition, both countries' industries reported that staff training was the most important implementing cost, while product testing was the major operating cost. The difficulties found during HACCP implementation and operation activities were associated with availability of personnel for other tasks for China and costs of certification for Mexico. The reported benefits were relevant for the two countries, due to the ability to reduce microbial counts and increased access to foreign and domestic markets. A better understanding of the costs and benefits associated with HACCP systems could be helpful and is necessary in every segment of the food chain in every sector of domestic and international markets in order to assure food quality and safety.

Barriers, benefits and motivation factors for the implementation of food safety management system in the food sector in Harare Province, Zimbabwe

The food manufacturing sector in Zimbabwe is dominated by small scale companies and most of these companies do not have food safety management systems. The barriers and motivation factors towards the implementation of Food Safety Management Systems (FSMS) such as Hazards Analysis and Critical Control Points (HACCP) and ISO 22000 in the food manufacturing sector in Zimbabwe have not yet been explored. The aim of this survey was to determine factors that influence the implementation of FSMS by food manufacturing companies in Zimbabwe. Fifty five questionnaires were distributed to different food companies in Harare Province in Zimbabwe and thirty were fully completed and returned. The questionnaires elicited information on the barriers hindering implementation of FSMS and factors that motivate food manufacturing companies to implement an FSMS. The survey revealed that the main barriers for the implementation of an FSMS in Harare Province and Zimbabwe at large, include lack of financial resources, size of organisation, inadequate infrastructure and facilities, and lack of top management commitment. Results of the survey also showed that the main motivation factor for the implementation of an FSMS is to improve product quality and safety. Improved product quality and safety was identified as the major benefit of implementing an FSMS. Other benefits highlighted include increased employee skills, improved company image, increased product sales, increased market share, and access to new markets.

Food safety management system implementation and certification: survey results

The worldwide implementation and certification of food safety management systems (FSMS) have increased significantly during the last few years, thus reflecting the importance of assuming these standards in some activity sectors. Based on the literature review carried out, there are a large number of research projects that have been conducted in this area. However, as far as Portugal is concerned, the nationwide research projects related to ISO 22000 are scarce. Therefore, this paper reflects what we believe to be a pioneering contribution in order to study FSMS adoption by Portuguese companies. In more detail, our aim is to provide fact-based insights, among others, into the following issues: (1) What are the motivations and benefits of ISO 22000 certification? (2) What are the main obstacles, difficulties and drawbacks of ISO 22000? (3) What are the benefits and costs directly related to the food management system implementation, certification and maintenance? (4) What are the market evolution perspectives of the food management system? In order to answer these questions, we used a research methodology that was based on a survey that was e-mailed to the ISO 22000-certified Portuguese companies.

« La gestion globale de l’hygiène dans les IAA » : une méthode de facilitation pour la mise en oeuvre des prescriptions d’hygiène du Codex alimentarius

“The comprehensive hygiene management in food industries” : a facilitating method for the implementation of the codex alimentarius food safety requirements The implementation of a food safety management system (FSMS), based on good hygiene and good manufacturing practices (GHP/ GMP) and HACCP (Hazard Analysis Critical Control Point), is a mandatory requirement imposed on the food businesses (FB) and established by the European Regulation which is a transposition of the Codex Alimentarius prescriptions. This FSMS implementation turns out to be a difficult process for many FB managers because of the complexity of the available documents and methods. This article describes one original facilitating method for the implementation of specific Codex Alimentarius requirements. The method known as “Comprehensive Hygiene Management in Food Industries” is a rational system of organization for the implementation of “Good Hygiene and Good Manufacturing Practices” (GHP/ GMP). This innovative method has been developed by applying a deductive reasoning procedure on a validated scheme of occurrence of health and/ or economical food accidents.

Serbian meat industry: A survey on food safety management systems implementation

This paper reports incentives, costs, difficulties and benefits of food safety management systems implementation in the Serbian meat industry. The survey involved 77 producers out of which 93.5% claimed that they had a fully operational and certified HACCP system in place, while 6.5% implemented HACCP, but they had no third party certification. ISO 22000 was implemented and certified in 9.1% of the companies, while only 1.3% had implemented and certified IFS standard. The most important incentive for implementing food safety management systems for Serbian meat producers was to increase and improve safety and quality of meat products. Investment in the new equipment, civil work in the plant including redesign of production facilitates were the costs related to the initial set-up with the greatest importance. The results indicated that the major difficulty encountered during HACCP implementation and operation was associated with the finance, namely the fact that companies were not able to recoup costs related to the implementation/operation of HACCP system. The most important identified benefit was increased safety of food products with mean rank scores 6.45. The increased quality of food products and working discipline of staff employed in food processing were also found as important benefits of implementing/operating HACCP in Serbian meat industry. The study shows that the level of HACCP, as standalone food safety system or incorporated in part to ISO 22000, implementation is high and its benefits to the meat industry in Serbia are widespread and significant.

An analysis of food safety management systems certification: the Portuguese case

The worldwide food safety management systems implementation and certification has significantly increased during the last few years, thus reflecting the importance that those standards has assumed in some activity sectors. Based on the literature reviews carried out up to now, we can infer that there is a large number of research projects related to this area. However, the nationwide research projects related to ISO 22000 are scarce as far as Portugal is concerned. Therefore, this paper reflects what we believe to be a pioneering contribution in order to characterize the adoption of food safety management systems by the Portuguese companies. In more detail, our aim is to provide fact-based insights, among others, into the following issues: - Which are ISO 22000 certification motivations and benefits? - Which are ISO 22000 main obstacles, difficulties and drawbacks? - What are the benefits and costs directly related to the food management system implementation, certification and maintenance? - Which are the perspectivesin the evolution of the food management systems market ? In order to answer to the previous issues, our research methodology was based on a survey that was e-mailed to ISO 22000 Portuguese certified companies. Key words: ISO 22000; food safety management systems; survey.

Satisfaction of the employed in food businesses and success of food safety management system implementation

Satisfaction of the employed in food businesses and success of food safety management system implementation

Factors influencing workers to follow food safety management systems in meat plants in Ontario, Canada

Small and medium sized food businesses have been slow to adopt food safety management systems (FSMSs) such as good manufacturing practices and Hazard Analysis Critical Control Point (HACCP). This study identifies factors influencing workers in their implementation of food safety practices in small and medium meat processing establishments in Ontario, Canada. A qualitative approach was used to explore in-plant factors that influence the implementation of FSMSs. Thirteen in-depth interviews in five meat plants and two focus group interviews were conducted. These generated 219 pages of verbatim transcripts which were analysed using NVivo 7 software. Main themes identified in the data related to production systems, organisational characteristics and employee characteristics. A socio-psychological model based on the theory of planned behaviour is proposed to describe how these themes and underlying sub-themes relate to FSMS implementation. Addressing the various factors that influence production workers is expected to enhance FSMS implementation and increase food safety.