A tool to diagnose context riskiness in view of food safety activities and microbiological safety output

Luning, P.A.; Marcelis, W.J.; Rovira, Jordi; Boekel, M.A.J.S. van; Uyttendaele, Mieke; Jacxsens, Liesbeth

doi:10.1016/j.tifs.2010.09.009

Cited by 84 publications

(72 citation statements)

References 69 publications

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“…130 The context in which the company is operating and the company characteristics determine the 131 risk level of the company and will therefore influence the FSMS of the company (Luning et 132 al., 2011). Indeed, previous research revealed that the FSMS should be adapted to the risk 133 level of the context of a food company in order to be able to reach a satisfying safety, hygiene 134 or quality level of processed foods Luning et al, 2011). Secondly, a 135 'human route' is distinguished, in which the food safety climate plays a key role (see Figure 136 1).…”

mentioning

confidence: 99%

Food safety climate in food processing organizations: Development and validation of a self-assessment tool

Boeck

Jacxsens

Bollaerts

et al. 2015

Trends in Food Science & Technology

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107

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mentioning

confidence: 99%

Food safety climate in food processing organizations: Development and validation of a self-assessment tool

Boeck

Jacxsens

Bollaerts

et al. 2015

Trends in Food Science & Technology

Self Cite

107

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“…The FSMS-DI was used to diagnose performance o f core control and assurance activities in fish companies. The FSMS-DI enables systematic analysis and assessment of a com pany's specific FSMS separate from the QA standards and/or guidelines used to design the system (32, 35,36).…”

Section: Characteristics Of Participating Fish Processing Companiesmentioning

confidence: 99%

“…For assurance activities, the average level corresponds with active, additional analysis, regular reporting, and expert support. The advanced level means that the control or assurance activity is characterized by use o f specific information, scientific knowledge, critical analysis, procedural methods, systematic activities, and independent positions (32, 33,35,36).…”

Section: Characteristics Of Participating Fish Processing Companiesmentioning

confidence: 99%

“…For organizational characteristics, low, moderate, and high-risk situations represent supportive, constrained/restricted, and lack o f administrative conditions to support appropriate decision making in the FSMS. Concerning chain environment characteristics low-, moderate-, and high-risk situa tions correspond to low, restricted, and high dependability on other chain actors, resulting in a more vulnerable decision-making situation (33, 35). The FSMS diagnosis involved an in-depth faceto-face interview with the responsible QA personnel accompanied with document analysis and onsite visits to the production floor to confirm the assessment (2 to 3 h).…”

Section: Characteristics Of Participating Fish Processing Companiesmentioning

confidence: 99%

“…The objective of this study was to provide insight into the FS performance in light of the current performance of core FSMS (control and assurance) activities and context riskiness of these systems to identify opportunities for improvement in implemented systems in the Tanzanian fish industry. Previously, principles of new diagnostic tools that support food business operators gaining insight into the actual performance of their FSMS have been discussed (25, 26,32,35). This study applied a FSMS diagnostic instrument to assess the performance of FSMS in 14 fish processing companies in Tanzania.…”

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confidence: 99%

See 2 more Smart Citations

Challenges in Performance of Food Safety Management Systems: A Case of Fish Processing Companies in Tanzania

Kussaga¹,

Luning²,

Tiisekwa³

et al. 2014

Journal of Food Protection

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This study provides insight for food safety (FS) performance in light of the current performance of core FS management system (FSMS) activities and context riskiness of these systems to identify the opportunities for improvement of the FSMS. A FSMS diagnostic instrument was applied to assess the performance levels of FSMS activities regarding context riskiness and FS performance in 14 fish processing companies in Tanzania. Two clusters (cluster I and II) with average FSMS (level 2) operating under moderate-risk context (score 2) were identified. Overall, cluster I had better (score 3) FS performance than cluster II (score 2 to 3). However, a majority of the fish companies need further improvement of their FSMS and reduction of context riskiness to assure good FS performance. The FSMS activity levels could be improved through hygienic design of equipment and facilities, strict raw material control, proper follow-up of critical control point analysis, developing specific sanitation procedures and company-specific sampling design and measuring plans, independent validation of preventive measures, and establishing comprehensive documentation and record-keeping systems. The risk level of the context could be reduced through automation of production processes (such as filleting, packaging, and sanitation) to restrict people's interference, recruitment of permanent high-skilled technological staff, and setting requirements on product use (storage and distribution conditions) on customers. However, such intervention measures for improvement could be taken in phases, starting with less expensive ones (such as sanitation procedures) that can be implemented in the short term to more expensive interventions (setting up assurance activities) to be adopted in the long term. These measures are essential for fish processing companies to move toward FSMS that are more effective.

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

Kussaga

Jacxsens

Tiisekwa

et al. 2014

J. Sci. Food Agric.

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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.

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A tool to diagnose context riskiness in view of food safety activities and microbiological safety output

Cited by 84 publications

References 69 publications

Food safety climate in food processing organizations: Development and validation of a self-assessment tool

Food safety climate in food processing organizations: Development and validation of a self-assessment tool

Challenges in Performance of Food Safety Management Systems: A Case of Fish Processing Companies in Tanzania

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

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