Implementation of food safety management systems that comply with ISO 22000:2018 and HACCP: A case study of a postpartum diet enterprise in Taiwan

In this study, the new methodologies of the ISO 22000:2018 and HACCP systems were fully implemented in an organization from the pre-prepared postpartum meal industry. One of the organization's dishes was chosen as an example dish. The Critical Control Points (CCPs) were identified as the acceptance of raw materials, cooking, and reheating steps in the preparation process. The impacts before and after applying these food safety systems to the end product were evaluated. The results indicated that the monthly average aerobic plate count and coliforms levels in the dish samples tested in 2018 and 2019 (before and after the implementation of the systems) had gradually decreased. The Chinese herbal medicinal materials were subjected to rapid testing and a periodic rotation scheme with enhanced intensity of monitoring. We found that the presence of aflatoxin residues in the Chinese herbal medicinal materials reflected the importance and necessity of rapid testing and third-party testing in small- and medium-sized food and beverage establishments. Meanwhile, following the full implementation of the systems, the quality and safety of the organization's dishes had gradually improved, and the number of customer complaints had decreased. The customers also increased their positive feedbacks and recommendations, so as to provide more opportunities for the organization. We expect that the methodologies, principles, and models used by the organization in this study could be applied on its other dishes as well as on other similar small- and medium-sized food and beverage establishments in the industry, so as to elevate their image and boost sales.

Automated summary

This study fully implemented the new methodologies of ISO 22000:2018 and HACCP systems in a postpartum meal organization. The impacts of these systems on the dish's end product were evaluated, and it was found that the bacterial levels decreased and the importance of rapid testing and third-party testing for Chinese herbal medicinal materials was highlighted. With the implementation of the systems, the organization's dish quality and safety improved, resulting in fewer customer complaints and increased positive feedback and recommendations.