A systematic assessment of quality assurance-based food safety management system of Chinese edible oil manufacturer in view of context characteristics

Ren, Yingxue; He, Zhen; Luning, Pieternel A.

doi:10.1080/14783363.2016.1187995

Cited by 9 publications

(11 citation statements)

References 34 publications

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“…There are previous studies dealing with the development of FQSMS in other food commodities demonstrating their usefulness to improve food quality and safety. One of the best examples is the Food Safety Management System- diagnostic instrument (FSMS-DI), which contributes to the measurement of the performance of the FSMS in an organization suggested for edible oil or fresh produce chains (Nanyunja et al, 2015 ; Ren et al, 2016 ). Further, development of scoring systems (Stadlmüller et al, 2017 ) and best practice scores (Tzamalis et al, 2016 ) for the assessment of FQSMS are also reported.…”

Section: Introductionmentioning

confidence: 99%

A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing

Bellido¹,

Valero

Medina

et al. 2017

Front. Microbiol.

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Table olives are one of the most representatives and consumed fermented vegetables in Mediterranean countries. However, there is an evident lack of standardization of production processes and HACCP systems thus implying the need of establishing decision-making tools allowing their commercialization and shelf-life extension. The present work aims at developing a decision-making scoring system by means of a probabilistic assessment to standardize production process of Aloreña de Málaga table olives based on the identification of potential hazards or deficiencies in hygienic processes for the subsequent implementation of corrective measures. A total of 658 microbiological and physico-chemical data were collected over three consecutive olive campaigns (2014–2016) to measure the variability and relative importance of each elaboration step on total hygienic quality and product safety. Three representative companies were visited to collect samples from food-contact surfaces, olive fruits, brines, air environment, olive dressings, water tanks, and finished/packaged products. A probabilistic assessment was done based on the establishment of Performance Hygiene and Safety Scores (PHSS 0–100%) through a standardized system for evaluating product acceptability. The mean value of the global PHSS for the Aloreña de Málaga table olives processing (PHHSFTOT) was 64.82% (90th CI: 52.78–76.39%) indicating the high variability among facilities in the evaluated processing steps on final product quality and safety. Washing and cracking, and selection and addition of olive dressings were detected as the most deficient ones in relation to PHSSFi values (p < 0.05) (mean = 53.02 and 56.62%, respectively). The relative contribution of each processing step was quantified by different experts (n = 25) from the Aloreña de Málaga table olive sector through a weighted PHSS (PHSSw). The mean value of PHSSw was 65.53% (90th CI: 53.12–77.52%). The final processing steps obtained higher values for PHSSw being the finished product the most relevant one (mean = 18.44%; 90% CI: 10.34–25.33%). Sensitivity analysis concluded that intervention measures focused on reducing the contamination of washing brines could lead to an improvement of PHSSFTOT value to 67.03%. The present work can be potentially applied in the Aloreña de Málaga table olive food sector for improving food quality and safety assurance.

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Section: Introductionmentioning

confidence: 99%

A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing

Bellido¹,

Valero

Medina

et al. 2017

Front. Microbiol.

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“…Therefore, there is a need to evaluate the performance of the currently implemented FSMS to identify weaknesses and suggest improvement points. Previous studies have developed different tools to evaluate the performance of FSMS (Ren et al, 2016). For example, some studies assessed FSMS using a tool of food safety management system-diagnostic instrument (FSMS-DI) for improving diagnosis (e.g.…”

Section: Statement Of the Problemmentioning

confidence: 99%

“…For example, some studies assessed FSMS using a tool of food safety management system-diagnostic instrument (FSMS-DI) for improving diagnosis (e.g. Hartwell and Edwards, 2001;Garayoa et al, 2011;Luning et al, 2013;Kirezieva et al, 2013;Ren et al, 2016). Other studies relied upon assessment tools to evaluate the microbial outputs of current FSMS (e.g.…”

Section: Statement Of the Problemmentioning

confidence: 99%

“…In later stages, it was expanded to measure the performance of FSMS in non-European contexts (e.g. Osei-Kofi, 2011;Luning et al, 2013;Jacxsens et al, 2015;Lahou et al, 2015;Ren et al, 2016;Tzamalis et al, 2016, Xiong et al, 2017. However, studies on FSMS in the hotel industry in Egypt are yet limited to the extent to which food safety systems and quality standards are implemented and the factors that influence such implementation (Abd El-Fattah and Fouad 2013;Ibrahim and Ibrahim, 2014;Elias et al, 2016).…”

Section: Statement Of the Problemmentioning

confidence: 99%

“…These indicators were used as evaluation tools since they are considered the most common sources that create risks in the hotel business. Thirdly, the system output was evaluated through the overall performance indicators (Ren et al, 2016). Evaluation of the contextual riskiness levels The main assumption of the self-assessment tool is that hotel facilities operating in high-risk contexts need a more stringent food safety management system to achieve good food safety outcomes, while hotels operating in less-risk contexts will need less complex systems to achieve good food safety outputs.…”

Section: Core Assurance Activitiesmentioning

confidence: 99%

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

Kamar¹

2018

International Journal of Heritage, Tourism and Hospitality

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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.

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Food safety and quality assurance along a value chain-perspectives towards developing country

Dhivya¹,

Karthikeyan²,

Karthika³

2021

Proceedings of the 4th National Conference on Current and Emerging Process Technologies E-Concept-2021

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A systematic assessment of quality assurance-based food safety management system of Chinese edible oil manufacturer in view of context characteristics

Cited by 9 publications

References 34 publications

A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing

A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing

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

Food safety and quality assurance along a value chain-perspectives towards developing country

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