Food Safety Management System Research Articles

The Importance of Leadership in ISO 22000:2018 Compliant Food Safety Management Systems

The Importance of Leadership in ISO 22000:2018 Compliant Food Safety Management Systems

Food allergen control at meat processing enterprise: scientific rationale and preliminary hazard analysis

From a public health point of view, the control of food allergens in enterprises is one of the main methods of food safety management required by national and international standards. The implementation results of measures for allergen control and identification of noncompliance are presented using the developed checklist, which includes 41 questions. The survey was conducted at meat processing plant in the Moscow region, which is certified for compliance with the requirements of ISO 22000:2018 “Food safety management systems — Requirements for any organization in the food chain” and FSSC22000 certification scheme. Compliance with the criteria included in the checklist was assessed by the method of interviewing employees at the enterprise and direct onsite observation. The highest level of noncompliance according to 7 groups of criteria established in the checklist was identified in the following sections; “Cleaning”, “Transport and storage” and “Hazard awareness”. Factors complicating the implementation of allergen control activities include available methods to assess cleaning effectiveness when removing specific allergens, experience in separating allergen-containing and allergen-free products and raw materials during transport and storage, and staff training in allergen control. At the same time, the PCR method was used to study 15 samples of meat products manufactured at the selected enterprise for the presence of legumes (soybeans), gluten, mustard, and peanuts. In six samples, undeclared allergens were detected in quantities hazardous to the health of the consumer. The results obtained indicated the need to develop and implement measures aimed at minimizing the risk of allergen transfer to the meat products during their production. Based on the results of the research, a procedure for allergen control has been developed, including additional measures for the control of food allergens.

Consumers' Food Safety Perceptions in Three Mediterranean Countries

The purpose of the study is to investigate and compare consumers' food safety perceptions in three Mediterranean countries (Greece, Italy, and Spain). A survey was carried out based on a structured questionnaire focusing on food safety-related issues concerning food characteristics, the labeling of systems implemented by food companies such as the Quality Management System and the Food Safety Management System, consumer trust in the food supply chain, and consumer illusion of food control. Information was collected from individuals located in those three countries (2,664 respondents), which share common characteristics. The results indicate that there is a significant heterogeneity in consumers' food safety perceptions in the three countries. The Spanish sample has the greatest level of trust in the supply chain in terms of food safety and the highest level of illusion of food control. The Italians evaluate the food characteristics and the QMS-FSMS's labeling higher than the Spanish and the Greeks. This multinational study brings to light the different types of food safety concerns of consumers from three Mediterranean countries.

Official food safety audits in large scale retail trades in the time of COVID: system control experiences supported by an innovative approach.

This work describes a new methodology used in large scale retail trades in official food safety auditing processes developed during COVID19 emergency. The aim is to evaluate Food Business Operators' (FBOs) Food Safety Management System and its dynamic implementation and to understand the FBO's level of cultural maturity about food safety according to EU Regulation 2021/382. The innovation mainly consists of: a) a pre-audit phase when auditors analyse food business operator's (FBO) selfchecked plan and further documents to identify "markers" and useful evidences (that would be collected in on-site inspections) to evaluate the application of plan by FBO's workers; b) an audit phase consisted of both a check of the company procedures and documents performed by the auditors via web conference and of contextually onsite inspections in a sample of company's supermarkets performed by inspectors teams. The audit methodology here described may be useful, even though it is expensive in terms of time and energy used, for both Competent Authority (CA) and FBOs, regardless of the period of the COVID emergency. The so-structured official control allows the auditors to collect both documentary and on-site evidence at the same time, reaching a broader vision of auditees (not limited to single supermarkets) and a compliant with reality FBOs risk classification. The new approach may give advantages to both audit actors, CA as well as FBO, who may collect "markers" and evidence of the self-checked plan useful to improve FBO's food safety system on the basis of the critical aspects detected during auditing process.

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.

The impartiality of conformity assessment bodies is an integral component of the food safety management system

The article aims to consider in detail the principles and requirements for impartiality, its components, and the status of implementation of these requirements in the current state of conformity assessment in Ukraine for different types of conformity assessment bodies (CABs); involved in food safety management system; compliance with the requirements of impartiality in terms of managing the risks associated with impartiality. The article uses methods of theoretical, empirical-theoretical, and empirical research, including analysis of documentation. Expert assessments were used to determine the significance of individual elements. The importance of impartiality in the activities of CABs is substantiated and demonstrated. Received a list of mandatory and recommended impartiality requirements for the requirements of the received standards and identified factors that threaten impartiality. Practical recommendations for documenting the process of impartiality management developed. The article analyzed the completeness and sufficiency of possible documented evidence, identified the risks of impartiality, and developed a set of preventive measures to minimize the identified risks. The authors developed a methodology for managing impartiality, which combines the experience and experience of CABs in various fields. The research results allow the CAB to carry out and document lending sector activities following the standard's requirements.

Effectiveness factors of food safety management systems: a systematic literature review

PurposeFood safety management systems (FSMSs) are implemented in food supply chains primarily to adhere to regulations as well as meet customer requirements. The literature contains examples of successful and failed implementation of FSMSs, including the influencing factors. This paper aims to explore the literature on the effectiveness factors of FSMSs to identify the literature findings, the emerging themes and suggestions for future research.Design/methodology/approachA systematic literature review (SLR) is used to synthesise research on the factors influencing the effectiveness of FSMSs. The methodology consists of formulating the research questions, identifying, selecting and evaluating relevant studies, analysing, synthesising and presenting findings.FindingsThe effectiveness factors of FSMSs identified from the literature are clustered into five categories, namely (1) FSMS culture; (2) FSMS inspection, verification and audit; (3) FSMS knowledge; (4) Legal regulations; and (5) Prerequisite programmes. Moreover, it was determined that the effectiveness factors featured in a variety of contexts.Research limitations/implicationsSLR is an objective, rigorous and reliable approach to exploring the effectiveness factors of FSMSs. However, the results are contingent on research studies selected for review, which depends on the research criteria used, available and accessible research studies and the criteria for inclusion and exclusion of studies. This dependency introduces bias, an intrinsic limitation of the SLR approach.Originality/valueIn this study, the effectiveness factors of FSMSs are identified utilising an SLR approach, integrating findings from previously reported research. The factors and resulting emerging themes identified in this study are beneficial, including in improving food safety management practices.

Marination as a Hurdle to Microbial Pathogens and Spoilers in Poultry Meat Products: A Brief Review

Poultry meat, due to its low price and nutritional value, is a healthy and easily accessible option for many households worldwide. Poultry consumption is, therefore, expected to continue to grow. However, this increase may lead to the rising numbers of cases of bacterial gastroenteritis, as poultry meat often carries foodborne pathogens such as Campylobacter spp. and Salmonella spp. While the current on-farm biosecurity programs and food safety management systems implemented by the poultry industry are intended to mitigate the presence of these pathogens, some find their way to the retail level, posing a risk to the consumer. A safeguard for the consumer could potentially result from meat marination. However, the current marinated meat products sold on the market aim to extend the shelf life and overall taste and tenderness of the meat rather than its safety. Marination could be optimised not only to reduce any foodborne pathogen present in the meat but also to increase the shelf life reducing waste at the retail level. Formulations composed of various ingredients with different active principles may be used to achieve this objective. Wines present a superb component for marinades. Due to their complex nature, wines possess organic acids, phenolic compounds, and ethanol, all of which own significant antimicrobial potential. Essential oils may be another option. By combining different active principles in a marinade, we could potentially reduce the concentrations of the overall bactericidal ingredients. The objective of this review was to analyse the recent studies in this field and try to understand the best options for developing a convenient, natural-based bactericidal marinade.

Significance of the level of implementation of food legislation and the food safety management system in Ukraine for the dynamics of the spread of food poisoning (retro analysis)

Ensuring safe nutrition is one of the important tasks of each state for the proper state of public health. In developed countries such as the US and the EU, food safety is a public health priority and is ensured through the development of a regulatory framework, the establishment and implementation of effective food safety systems throughout the food chain. However, despite the existence of legislation and government oversight, official data show a high number of outbreaks of foodborne diseases in these countries. In this regard, WHO calls on states to constantly monitor the situation with the occurrence of food poisoning in order to improve the means of monitoring the safe nutrition of the population. In Ukraine, there is food legislation, which was formed much later than in the EU and the USA, and later the mechanism for ensuring safe food was introduced – the HACCP system (Hazard Analysis and Critical Control, English Point). The article presents retrospective analytical data related to the occurrence of food poisoning among the population of Ukraine in the pre-war period (2019−2020) and analyzes the problems that contributed to the emergence of these diseases. Comparison in dynamics allows to see not only the changes that have taken place, but also to understand the advantages and disadvantages that were applied in the previous period and develop measures based on the experience gained over the past years. The target issues of this article were the analysis of international and national food legislation as important tools for managing the level of food poisoning, a retro-analysis of the level of food poisoning in different regions of Ukraine and the establishment of factors that contributed to the occurrence of these diseases

Assessment of food integrity culture in food businesses through method triangulation

Current food safety technological solutions and management systems need to be complemented with more-comprehensive food integrity tools and strategies to address, control and prevent food fraud throughout the global supply chain. In this paper, the novel construct of food integrity culture is introduced. Its definition is presented and its operationalization was investigated and tested through method triangulation in a Belgian large-scale meat distribution company. The three tools applied in the proposed method triangulation are: (1) the food integrity climate (FIC) self-assessment tool which acknowledges a company's food integrity climate through employees' perceptions (human dimension), (2) a key performance indicators interview which verified objectively the employees' perceptions through an on-site observation (operational dimension), and (3) a food fraud vulnerability diagnostic tool (SSAFE) which evaluates the company's opportunities and motivations to commit fraud in opposition to the organizational control measures to counteract it (technical and managerial dimension). Since food integrity culture encompasses technical, managerial and operational aspects of a food organization as well as human factors, the three tools applied in the method triangulation highlight different complementary aspects of food integrity culture, such as subjective versus objective and individual versus organizational perspectives. Results confirmed the hypothesis that in a company with a high perceived food integrity climate and high food integrity performance, an overall low food fraud vulnerability is found. To achieve a consolidated food integrity culture, food companies should include within their current food safety management systems regular assessments of their food integrity climate, food integrity performance as well as of potential food fraud vulnerabilities, and managing such human, operational, technical and managerial aspects as strategies of an integrated system.

Antalya ilindeki 4 ve 5 yıldızlı otel mutfaklarında uygulanan gıda güvenliği yönetimi sistemlerinin değerlendirilmesi

The aim of the study is to evaluate the levels of knowledge and implementation on food safety management systems of managers and staff in four and five-star hotel enterprises in Antalya. The research was included 153 hotel businesses; 65 of them are four-star, 88 of them are five-star. Research data were collected in September-November 2021 period. The collected data was analyzed with statistical package program SPSS 28.0. Frequency tests and Chi-Square tests were applied to data. All of the hotel managers participating in the study reported that their businesses had ISO 22000 (HACCP) Food Safety Management System. It has been determined that the most uncomfortable step working as manager, during the implementation of the HACCP system is the registration and documentation in phase. In the study, it was determined that the frequency of renewal of food safety was every year in 49% of the enterprises and every month in 31.4%, and 6.5% of them never renewed. All of the staff were found to have information on food safety and hygiene. In hotel businesses, 96.2% of the kitchen staff working were regularly in service training. All of the staff undergo health checks before starting work, and 57.7% of the staff renew their health checks once a year.

The Influence of Sustainability Report, ISO 9001 Certification, and Food Safety Management System Certification toward The Customer Satisfaction in PT XYZ, Sidoarjo

Purpose: As the world goes into unpredictable situation, business activities have turned differently. Since the age of corporate social responsibility, sustainability is introduced. To deep dive into human development and social impact, global standards are also required to comply with. This fact is no surprise as business operations affect many aspects in life. This study focuses on the observation of three independent variables; sustainability report, ISO 9001 certification, FSMS (FSSC 22000) certification, and also how they influence customer satisfaction in the industry.
 Design/methodology/approach: Method used here is a quantitative approach that include classical assumption, multiple linear regression, and also hypothesis tests. Author examines them in an order, to keep the presentation well-structured that is segregated in a few chapters.
 Findings: Result of the study shows that all of the independent variables influence the dependent variable both partially and simultaneously with R2 score is at 0.42 and its intercept scored at 27.97.
 Research limitations/implications: This paper is limited to the context of management systems only observing the influence of the three independent variables and one dependent variable as stated in the abstract.
 Practical implications: This study will support the understanding on how the report of sustainability and management systems to be able to influence the customer satisfaction in business. This may broaden the view on corporate image and improve its acceptance in the society.
 Originality/value: This paper is originally written by the author with no participation of other researcher/s and only use some journals & books as reference.
 Paper type: Research paper

Food analysis: a practical guide

Food analysis: a practical guide

Designing Food Safety Management and Halal Assurance Systems in Mozzarella Cheese Production for Small-Medium Food Industry

All food businesses are required by law to implement and maintain food safety management systems based on the Codex Hazard Analysis Critical Control Points (HACCP) principles. However, more than half of small and medium-sized enterprises (SMEs) in Indonesia are having difficulty complying with these regulations. This research designed a food system by identifying the application of Good Manufacturing Practices (GMP) and the HACCP to Dairy Farm SMEs based on the survey, in-depth interviews, and document standard review. The food safety system was implemented using HACCP, and six Critical Control Point (CCP) processes were identified, including milking (raw material), storage, pasteurization, curd filtering, and cheese packaging. The halal assurance system is implemented at Dairy Farm SMEs by identifying and improving the company's business processes and the mozzarella cheese production process. In addition, a Standard Operating Procedure (SOP) was developed, including a food safety system and a halal assurance system. It can be used as a reference in designing a food safety system by identifying and applying the principles of GMP and HACCP that pay attention to critical points in the mozzarella cheese production process. The results of the research can be used wisely by Dairy Farm SMEs to assist in obtaining recommendations from the Food and Drug Supervisory Agency (BPOM) and halal certification, specifically the existence of SOPs, forms for each production process, improvements to each production process, and improvements to company business processes.

Implementation of Food Safety Management in the Food Industry in Algeria: Benefits and Barriers Factors

The key objective of this research review is to elucidate the mechanisms for applying a food safety scheme based on the Hazard Analysis and Critical Control Points (HACCP) system and to identify the difficulties and benefits of this technique (HACCP) in Algeria. Characterization of food processing companies around the capital of Algeria was carried out on the basis of questionnaires and direct interviews with the manager in charge of these companies. Forty-six agri-food firms working in the Algiers region and operating in the field for more than 15 years (80.5%) with Joint Stock company (JSC) status (23.9%), Limited Liability Company (LLC) (63%) and multinational companies (26.1%). The establishment of a transparent and effective framework for food safety controls will enable compliance with customer requirements, improved product quality and a stronger commitment to food safety managers. This is favorably correlated with the age as well as the level of education of the managers of the different surveyed companies. The survey conducted in the Algerian region showed that the key barriers to the introduction of the food safety management system (FSMS) in general are inadequate knowledge and competence of the HACCP and a long time to be developed FSMS, a lack of expertise and technical support and a lack of specialized expertise, intelligence and technological assistance to help the small and medium-sized enterprises (SME). The findings of the survey also revealed that the key reason for the introduction of the FSMS is to strengthen product protection, recognize the strengths and shortcomings of the business, enhance relationships with suppliers and enhance government and consumer confidence.

DNA metabarcoding for identification of species used in fish burgers.

The absence of morphological identification characters, together with the complexity of the fish supply chain make processed seafood vulnerable to cases of species substitution. Therefore, the authentication and the traceability of such products play a strategic role in ensuring quality and safety. The aim of the present study was to detect species used in the production of multi-species fish burgers and to evaluate mislabelling rates, using a DNA metabarcoding approach by sequencing a fragment of the 16S rRNA mitochondrial gene. The study highlighted the presence of 16 marine and 2 mammalian taxa with an overall mislabelling rate of 80%, including cases of species substitution, the undeclared presence of molluscs and of taxa whose use is not permitted by current Italian legislation. The presence of swine DNA as well as the inclusion of undeclared taxa potentially causing allergies raise concerns regarding consumer safety and protection regarding ethical or religious issues. Overall, the study shows that the application of DNA metabarcoding is a promising approach for successfully enforcing traceability systems targeting multi-species processed food and for supporting control activities, as a guarantee of an innovative food safety management system.

Food sensors: Off‐package and on‐package approaches

AbstractFood sensors are an emerging technology used in food quality monitoring and safety, potentially decreasing food loss and waste and protecting the health of consumers. Food sensors integrated into intelligent packaging systems are promising to enhance food shelf‐life during transportation, distribution, storage, and selling. In this review, the role of food sensors in the intelligent packaging system, their developments, and challenges are discussed. First, we discuss the motivation behind food sensors in the food quality and safety management system, followed by the background of the intelligent packaging development and factors involved in the food properties monitoring. Then, food sensor approaches, both on‐package and off‐package sensors, were discussed. Following, the examples of potential food sensors integrated into a packaging system, which allows monitoring food quality and safety, were also described, followed by several strategies to monitor premature food spoilage. Finally, the prospects of an on‐package sensor as a smart packaging and related challenges are addressed.

Food Safety Management System (FSMS) Model with Application of the PDCA Cycle and Risk Assessment as Requirements of the ISO 22000:2018 Standard

The management strategy requires a shift to change-oriented management. These management approaches are process- and activity-oriented and are based on the assumption that the future is difficult to predict and ineffective for modeling. The aim of this study is to present a model of food safety management using a process approach based on the PDCA cycle set in the international standard ISO 22000:2018 by supplementing the regulatory requirements for food safety management. After analyzing the aspects of food safety management, a model is proposed for risk analysis and assessment at the operational and organisational level. In this study, the FMEA method for risk assessment of storage of foods of plant origin was used. The research can be useful for producers and traders in the planning and development of food safety management systems according to the requirements of the ISO 22000:2018 standard. The implementation of documented rules for compliance with the requirements of the international standard is aimed at the management and control of processes at the operational and organisational level in the activities of companies. Process management and data analysis is a direction to improve activities aimed at minimizing food safety risks.

Advanced Risk Analysis for Biological Hazards in Greek PDO Food Products

The present research received fund from the Single State Action Aid for Research, Technological Development & Innovation «INVESTIGATE - CREATE – INNOVATE" project "Trust Trace" T1EDK-04028. Abstract Food safety is increasingly concern both consumers and public health authorities. Food safety management systems have been implemented in food industry in order to protect consumer’s health. Moreover, risk analysis strategies are usually included in food safety management plans. The aim of this study was to present and suggest an integrated system for risk analysis in food industry. Risk assessment combined with Next Generation Sequencing technology were performed. Greek food products which hold a PDO or PGI quality scheme (Avgotaracho Mesolonghiou and Vostizza currant) were selected as case studies because of their uniqueness and economic impact. From the results obtained, existing strategies were adequate in terms of Greek regulation for pathogens in foodstuff. However, NGS technique opens up possibilities to detect total microbiota of food products and minimize possible foodborne incidents. NGS analysis of Greek PDO products identified bacterial species ( Bacillus cereus and Acitenobacter Venetianus) that can provide managers extra information about potential consumers’ exposure to biological hazards. In conclusion, by advanced risk analysis, existing limitations regarding foodborne pathogens could be addressed. Therefore, this integrated risk analysis plan should be implemented in food industry in terms of food safety. Keywords: biological hazards, food industry, NGS, risk assessment, risk factors DOI: 10.7176/FSQM/117-05 Publication date: July 31 st 2022

Should cooperatives be the leaders of sustainability?

Özet
 Bu çalışmanın amacı, ISO 500’de yer alan kooperatiflerin web sitelerinin incelenerek sürdürülebilirlik çatısı altında sürdürülebilirliğin sosyal, ekonomik ve çevresel boyutlarına göre mevcut durumlarını ortaya koymaktır. Bu kapsamda, kooperatiflerin Kurumsal Sosyal Sorumluluk, ISO 9001 Kalite Yönetim Sistemi, ISO 14001 Çevre Yönetim Sistemi, ISO 27001 Bilgi Güvenliği Yönetim Sistemi, ISO 22000 Gıda Güvenliği Yönetim Sistemi, ISO 45001 İş Sağlığı ve Güvenliği Yönetim Sistemi, ISO 50001 Enerji Yönetim Sistemi sertifikasyon durumu incelenmiştir. Betimsel tarama modelinde olan araştırmada amaçlı örneklem yöntemiyle seçilen yedi kooperatifin web siteleri taranmıştır. Araştırmada içerik analizi yöntemlerinden yüzde ve frekans analizi kullanılmıştır ve veriler arasındaki korelasyon incelenmiştir. Analizler sonucunda sürdürülebilirlik kavramı kapsamında incelenen parametrelerle kooperatiflerin ISO 500 sıralaması arasında anlamlı bir ilişkinin olmadığı görülmektedir. Bununla birlikte kooperatiflerin tamamının sosyal sorumluluk projeleri yaptığı, %86’sının kalite (ISO 9001), %71’inin çevre (ISO 14001), iş sağlığı ve güvenliği (ISO 45001) ve gıda güvenliği (ISO 22000), %29’unun enerji güvenliği (ISO 50001) ve %14’ünün bilgi güvenliği (ISO 27001) yönetim sistemlerine sahip olduğu belirlenmiştir.