Performance Of Food Safety Management System Research Articles

Performance assessment of food safety management systems in Australian apple packhouses in view of microbial control

Australian apples significantly contribute to the Australian economy and dietary requirements. Their safety is ensured by food safety management systems (FSMS) audited by commercial entities. Production environments, systems and apparent microbial risk vary, resulting in company-specific food safety practices. Holistic, objective measurement of how a company's FSMS is performing could determine if these practices are appropriate for the level of risk of contamination with foodborne pathogens. In this study, the performance of FSMS was measured in seven apple packhouses using a modified FSMS diagnostic tool (FSMS-DT). Results were compared with a previous observational study that found variable application of food safety controls and low assurance activities, to investigate the potential for improving FSMS assessment and enhancing more consistent application of controls. Overall, packhouses demonstrated high FSMS performance. Higher performance was measured in packhouses with better-designed controls and where there was higher food safety knowledge among employees. Comprehensive measurement of food safety management better identified strengths such as supportive management, systematic use of feedback to modify the FSMS, and a low level of nonconforming product. Common system weaknesses included low requirement for food safety knowledge among workers, limited validation of preventive controls, and limited use of expert knowledge for risk assessment. Results confirmed the findings in the observational study but assessment using the FSMS-DT better examined the details of the FSMS and the connections between its components, thus enabling continuous improvement. The diagnostic tool could assist the industry assess their FSMS and identify opportunities for improvement of control and assurance activities. • A modified diagnostic tool measured food safety management performance. • Australian apple packhouses showed good overall food safety management performance. • High and low scores indicated strengths and weaknesses in control respectively. • Usage of the tool could enhance internal and external audits. • Wide use of the tool could encourage consistent application of food safety controls.

Assessing the Performance of Food Safety Management System Using Food Safety Management System Diagnostic Tools and Microbial Assessment Scheme: A Case of Powdered Beverage Manufacturers.

BackgroundThe objective of the study is to assess the performance of the Food Safety Management System (FSMS) among powdered beverage manufacturers using Food Safety Management System Diagnostic Tools (FSMS-DI) and Microbial Assessment Scheme (MAS).MethodsFSMS-DI was used to evaluate the context factors, core control and core assurance activities of five powdered beverage manufacturers with different types of FSMS certification. Manufacturer A is not certified with any FSMS, while manufacturers B, C, D and E are complied with MeSTI, GMP, HACCP and ISO 22000, respectively. For MAS, samples were collected from the selected critical sampling locations of two manufacturers who complied FSMS with the least (manufacturer B) and the most stringent (manufacturer E) requirements. The samples consisted of two different types of powdered beverage products were analysed for total plate count (TPC), Salmonella, Escherichia coli, Staphylococcus aureus, yeast and mould count (YMC). Results: The food safety (FS) output of powdered beverages for manufacturer E was better (overall score of 3) than manufacturer B (overall score of 2–3). Manufacturer E was able to achieve their FS objectives. The FSMS activities of manufacturer C, D and E were better (overall score of 2–3) than manufacturer A and B (overall score of 1–2).ConclusionThe study demonstrated that FSMS-DI and MAS can be used to differentiate the FSMS performance of powdered beverage manufacturers with different types of FSMS certification. Higher scores of FSMS activities obtained by the manufacturer who complied with stringent FSMS certifications contributed to better microbiological safety performance of powdered beverages.

The performance of food safety management system in relation to the microbiological safety of salmon nigiri sushi: A multiple case study in a Japanese chain restaurant

The study's objective was to evaluate the performance of the food safety management system (FSMS) in relation to the microbiological food safety (FS) output of Salmon Nigiri Sushi in the selected outlets of a Japanese chain restaurant. Two outlets that are FSMS certified with ISO 22000 and two outlets that are FSMS not certified with ISO 22000 were selected. Microbiological Assessment Scheme was used in the study of evaluating the performance of the FSMS, in which samples were collected from the selected critical sampling locations and analysed for Bacillus cereus, Vibrio parahaemolyticus, Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, Coliform, Total Plate Count (TPC), and Yeast and Mould Count. The microbial counts were compared against the relevant established acceptance criteria to determine FS level and consequently calculate the FS output. The overall FS output of the two outlets that are non-ISO 22000-certified FSMS was 2–3 (moderate to a good level) and 2 (moderate level) in contrast to ISO 22000-certified FSMS outlets that was 2–3 (moderate to a good level) and 1 to 2 (poor to a moderate level). None of the outlets was able to achieve their FS objectives. Bacillus cereus, Vibrio parahaemolyticus, and Listeria monocytogenes were not detected, and therefore, the FS level was determined at level 3 (good result) for all outlets. The FS level for TPC and E. coli was determined at level 1 (low result) due to high E. coli counts (even in filtered tap water), which lead to ineffectiveness in cleaning and sanitation of food contact surfaces, including hand washing. It appeared the performance of FSMS in relation to the microbiological FS outputs of Salmon Nigiri Sushi of outlets that are non-ISO 22000-certified FSMS were better than outlets that are ISO 22000-certified FSMS.

Behind the Closed Doors: Performance Assessment of Food Safety Management Systems in Five-Star Hotels in Egypt

The metamorphosing environment wherein hotels operate and the growing requirements for food safety have prompted hotels to critically assess and improve their food safety management systems (FSMS) and its performance. This study aims to analyze and assess the performance of FSMS applied in five-star hotels in Egypt through a diagnostic instrument that specifically designed for this purpose. The diagnostic instrument included a detailed checklist to assess contextual riskiness characteristics, core control and assurance activities, and overall performance of the FSMS. The assessment of twenty-five hotels revealed that all deal with high-risk raw materials, have non-supportive organizational conditions, are at a frail position with suppliers, and adapted differently their FSMS to their moderate-risk context. Hierarchical cluster analysis showed three clusters of hotels differing in their FSMS activities levels. The largest cluster showed a marginal performance level which is expected to be insufficient for achieving good food safety outputs given the riskiness of their context. However, a few hotels in this cluster operated at an advanced level and achieved good food safety outcomes. In the second cluster, a limited number of hotels achieved an overall rating ranging from satisfactory to outstanding for the core control activities. The vast majority of this cluster had a satisfactory assessment for the core assurance activities, which seems to be appropriate for the moderate-risk context wherein they have to manage. Like for the third cluster, the majority of the hotels showed overall satisfactory scores for the core control and assurance activities. These findings can support hotels in creating the basis for future improvements

Hygiene Assessment of the Performance of Food Safety Management System Implemented by Abattoirs in Edo State, Nigeria

The aim of this paper is to present a measure of the performance of Food Safety Management System (FSMS) implemented in five municipal abattoirs situated in Edo State, Nigeria. Hygiene status of the abattoirs was assessed by a quantitative interpretation of observations obtained from visual inspection of abattoir’s operations by a 3-member panelist. Hygiene assessment was then confirmed by microbiological performance criteria that were based on standard predetermined guide values. Results obtained from present study indicated that the overall hygienic status (hygienic status of the lairage and processing environment were 17.8 % and 12.9 % respectively) of the abattoirs was bad, indicating that no systems and no written records exist, and lay workers without any training were expected to apply hygiene standards. Results also revealed that microbial safety level was estimated at 0.83, indicating that values of microbiological parameters examined grossly exceeded the safe limit and improvements were needed to be made on multiple control activity of the food safety plan. Values of the hygienic status and microbial safety level, therefore, corroborate that the overall performance of FSMS implemented in the abattoirs in Edo State was generally evaluated as poor.Keywords: Microbial contamination, Bacteria, fungi, abattoir, food safety

Assessing the Status of Food Safety Management Systems for Fresh Produce Production in East Africa: Evidence from Certified Green Bean Farms in Kenya and Noncertified Hot Pepper Farms in Uganda

The farms of fresh produce farmers are major sources of food contamination by microbiological organisms and chemical pesticides. In view of their choice for farming practices, producers are influenced by food safety requirements. This study analyzes the role of food safety standard certification toward the maturity of food safety management systems (FSMS) in the primary production of fresh produce. Kenya and Uganda are two East African countries that export green beans and hot peppers, respectively, to the European Union but have contrasting features in terms of agricultural practices and certification status. In the fresh produce chain, a diagnostic instrument for primary production was used to assess context factors, core control and assurance activities, and system output to measure the performance of FSMS for certified green bean farms in Kenya and noncertified hot pepper farms in Uganda. Overall, our findings show that in Uganda, noncertified hot pepper farms revealed only a “basic level of control and assurance” activities in their FSMS, which was not satisfactory, because no insight into potential pesticide microbial contamination was presented by these farmers. On the other hand, certified green bean farms in Kenya had an “average level of control and assurance,” providing insight into the delivered food safety and quality by the farmers. Farm size did not impact the maturity level of FSMS. This study confirms the role played by food safety standard certification toward the maturity of FSMS implemented in developing countries and demonstrates the possibility of Ugandan farms to upgrade agricultural practices in the fresh produce sector.

Food safety management systems performance in African food processing companies: a review of deficiencies and possible improvement strategies

This study seeks to provide insight into current deficiencies in food safety management systems (FSMS) in African food-processing companies and to identify possible strategies for improvement so as to contribute to African countries' efforts to provide safe food to both local and international markets. This study found that most African food products had high microbiological and chemical contamination levels exceeding the set (legal) limits. Relative to industrialized countries, the study identified various deficiencies at government, sector/branch, retail and company levels which affect performance of FSMS in Africa. For instance, very few companies (except exporting and large companies) have implemented HACCP and ISO 22000:2005. Various measures were proposed to be taken at government (e.g. construction of risk-based legislative frameworks, strengthening of food safety authorities, recommend use of ISO 22000:2005, and consumers' food safety training), branch/sector (e.g. sector-specific guidelines and third-party certification), retail (develop stringent certification standards and impose product specifications) and company levels (improving hygiene, strict raw material control, production process efficacy, and enhancing monitoring systems, assurance activities and supportive administrative structures). By working on those four levels, FSMS of African food-processing companies could be better designed and tailored towards their production processes and specific needs to ensure food safety.

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.

Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: A European study

Recurrently the question arises if efforts in food safety management system (FSMS) have resulted in effective systems in animal-based food production systems. The aim of this study was to gain an insight in the performance of FSMS in European animal-based food production companies in view of their typical context characteristics. Hundred European companies (from Belgium, Spain, The Netherlands, Greece, Italy, and Hungary) varying in company size, and producing different types of fresh and processed animal-derived products (dairy, beef/lamb, poultry, and pork) were assed using a diagnostic instrument. Results indicated that most participating companies adapted adequately their food safety management systems to the riskiness of their context characteristics resulting in rather good safety output scores. Only a small group have overall basic systems and operate in a moderate or moderate-high risk context, which was reflected in lower safety output scores. Companies tend to invest first in the control strategies whereas assurance activities such as verification and validation seem to require more time and effort to achieve advanced levels. Our study demonstrated that also small and medium enterprises managed to have advanced systems, and achieve a good safety output. However, their typical organisational characteristics such as less resources (educated staff, laboratory facilities, time), more restricted formalisation (restricted use of procedures and formal meetings), limited information systems, but more stable workforce, might require more tailored support from government and/or branch organisations to develop towards advanced systems in the case of high-risk products and processes. More in-depth studies to successful SMEs could give insight in best practices to improve FSMS performance.

Performance of safety management systems in Spanish food service establishments in view of their context characteristics

Food service establishments (FSE) operate under restricted technological and organisational circumstances, making them susceptible to food safety problems as reported frequently. Aim of this study was to get insight in Food Safety Management System (FSMS) performance in different types of FSE in view of their context characteristics. Assessment of fifty Spanish FSE indicated that all work with high-risk products and processes, are at a vulnerable chain position, provide different organisational support, and adapted differently their FSMS to their high-risk context. Hierarchical cluster analysis showed four clusters of FSE differing in organisational characteristics and FSMS activity levels. The largest cluster, including all small restaurants, showed lowest FSMS performance levels and limited organisational support, i.e. lack of safety expertise/support, restricted requirements on operator competences, limited training, restricted employee involvement, and no formalisation. Overall, they apparently did not use sector guidelines or any expert knowledge to design their FSMS. However, some crucial control measures (like cooling and cooking) performed at an average level; they use professional equipment with known capability with only sometimes unstable performance. Only a small cluster of FSE provided supportive organisational conditions and their systems perform at an average to advanced level. They invested in best available equipment, some tested and adapted to their circumstances, and acquired expertise support to design and independently evaluate their system. FSE with insufficient organisational conditions suffer both a risky context and low activity levels of control and assurance activities, which increases the risk of insufficient safety of meals served. The insights of this study could support food authorities to target their attention to specific groups of FSE and enhance supporting activities.

Food safety management system performance in the lamb chain

This study describes a performance measurement of implemented food safety management system (FSMS) along the lamb chain using an FSMS-diagnostic instrument (FSMS-DI) and a Microbiological Assessment Scheme (MAS). Three slaughterhouses, 1 processing plant and 5 butcher shops were evaluated. All the actors along the lamb chain achieved a moderate risky contextual situation, operating in a basic-average FSMS, which was not enough to obtain a good food safety output. Different suggestions are advised for each actor along the lamb chain for improvements towards higher FSMS activity levels or lower risk levels in context characteristics. The combined assessment is a useful tool to identify the possible causes of poor food safety performance in the lamb chain using few sampling locations, saving time and money.

A concurrent diagnosis of microbiological food safety output and food safety management system performance: Cases from meat processing industries

Stakeholder requirements force companies to analyse their food safety management system (FSMS) performance to improve food safety. Performance is commonly analysed by checking compliance against preset requirements via audits/inspections, or actual food safety (FS) output is analysed by microbiological testing. This paper discusses the usefulness of a concurrent diagnosis of FSMS performance and FS output using new tools; illustrated for three meat-processing companies. Listeria monocytogenes, Salmonella spp., Campylobacter spp. (food safety indicators), Escherichia coli, Enterobacteriaceae (hygiene indicators), and total viable counts TVC (overall performance) were analysed at ten critical sampling locations covering both product and environmental samples, using the Microbial Assessment Scheme diagnosis. Riskiness of FSMS context and performance of core FSMS activities were assessed using a diagnostic tool (including 51 indicators and corresponding grids with level descriptions). For the (large) beef meat processor, the FS output diagnosis showed too high TVC but the high activity scores of their FSMS indicated that this problem could be only solved by supplier measures. Likewise, for the (medium-size) poultry meat processor, the activity/context diagnosis showed a clear dependency on suppliers. However, the FS output diagnosis revealed a broader contamination problem, and additional measures to improve, amongst others, sanitation program, compliance to procedures, personal hygienic requirements seem necessary. The FS output diagnosis of the (small) lamb meat processor showed various contamination problems (but no pathogens) corresponding with various low activity levels in combination with he high-risk context. The combined diagnosis provided clear directions for improvement to move towards more advanced FSMS activity levels or to reduce riskiness in context.