Journal
FOODS
Volume 10, Issue 9, Pages -Publisher
MDPI
DOI: 10.3390/foods10092169
Keywords
food safety; Prerequisite Programs (PRPs); systems thinking; HACCP; Good Manufacturing Practices (GMPs); Good Hygiene Practices (GHPs); food hygiene; environmental hygiene; Sanitation Standard Operations Procedures (SSOPs); Food Safety Management System (FSMS); food safety plan; food safety culture; foodborne illness outbreak; Listeria monocytogenes; microbiological criteria; HAZOP; Ishikawa; FMEA
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The failure of the food industry in planning and implementing Food Safety Management Systems, HACCP, and PRPs often results in compromised food safety and subsequent foodborne illness outbreaks. Emphasizing the importance of these elements is key in preventing foodborne outbreaks, as shown through examples of organizational failures in food safety culture. Implementing food safety management systems and utilizing management tools have been effective in maintaining a positive food safety culture and preventing contamination and fraud.
The food industry's failure in planning and designing of and in implementing a Food Safety Management System and its foundation elements leads, in most instances, to compromised food safety and subsequent foodborne illness outbreaks. This phenomenon was noticed, worldwide, for all food processors, but with a much higher incidence in the medium- and small-sized food processing plants. Our study focuses on the importance of Food Safety Management System (FSMS), Critical Control Points Hazard Analysis (HACCP) and the Prerequisite Programs (PRPs) as the foundation of HACCP, in preventing foodborne outbreaks. For emphasis, we make use of the example of organizational food safety culture failures and the lack of managerial engagement which resulted in a multi-state listeriosis outbreak in USA. Moreover, we correlate this with microbiological criteria. Implementation of food safety management systems (ISO 22000:2018) along with incorporation of management tools such as HAZOP, FMEA, Ishikawa and Pareto have proved to be proactive in the maintenance of a positive food safety culture and prevention of cross-contamination and fraud.
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