Effectiveness and performance of HACCP-based programs

Cormier, Roland; Mallet, Manon; Chiasson, S.; Magnússon, Hannes; Valdimarsson, G.

doi:10.1016/j.foodcont.2006.02.019

Cited by 47 publications

(25 citation statements)

References 24 publications

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“…The preferred strategy for this is the adoption of Hazard Analysis Critical Control Point (HACCP) as opposed to the traditional end product testing approach to food safety assurance (FAO/WHO, 1983;Woteki, Glavin, & Kineman, 2004). The implementation of HACCP in food regulation as a requirement has been considered to have a positive influence on food safety (Cormier, Mallet, Chiasson, Magnússon, & Valdimarsson, 2007) and governments have mandated the use of HACCP system (Unnevehr & Jensen, 1999). MOH also promotes food safety through the certification of the Malaysian Certification Scheme for HACCP (FAO/WHO, 2004).…”

Section: Training and Education As Preventive Controlmentioning

confidence: 99%

Foodborne diseases in Malaysia: A review

Soon

Singh²,

Baines

2011

Food Control

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Section: Training and Education As Preventive Controlmentioning

confidence: 99%

Foodborne diseases in Malaysia: A review

Soon

Singh²,

Baines

2011

Food Control

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“…In connection with this, while building the food safety system, a company is obliged to identify, assess, and control internal hazards, and inform cooperating subjects within the food chain about matters that can have indirect or direct influence on the manufactured product`s safety. The ISO 22000 standard, therefore, encompasses all units that take part in the food production process, from agriculture to the companies providing catering services, including packaging businesses [Cormier et al 2007;Urbaniak 2007].…”

Section: Seven Principles Of Haccpmentioning

confidence: 99%

The implementation of the requirements of the ISO 22000 standard on the basis of an integrated management system of food industry organization - a model solution

Popek¹

2016

SOEP

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For food industry companies, a critical issue in the present marketdriven situation (globalization, competitiveness, high supply) is high quality goods production, especially health-quality ones. Considering the more frequent use of additional quality systems, based on ISO standards, by food industry companies, the analysis of possibilities of introducing the Food Safety Assurance System (based on the ISO 22000:2005 standard) on the basis of the existing and functioning Quality Management System has been conducted in the present work. The data was acquired from 10 food industry companies in which the integrated ISO9001 system is functioning and the HACCP by doing direct (face-to-face) interviews, with companies` quality proxies being the subject of the research. Proxies were people who had performed their functions for at least 5 years. The questions concerned issues related to the functioning Integrated Quality Management System in the context of the requirements of the Food Safety Management System based on the ISO 22000:2005 standard. The data was obtained from the meat industry companies that achieved the highest income in 2012-2014. The assessment and results of the present work can help food industry companies` management in making a decision about eventually adjusting the functioning, obligatory systems to the normative requirements of the ISO 22000 and subjecting it to the certification process in order to achieve confirmation of implementation of this system. Keywords: food, safety, quality, HACCP, ISO 22000. JEL classification: L15.The implementation of the requirements of the ISO 22000 standard on the basis... 71 WDRAŻANIE WYMAGAŃ NORMY ISO 22000 NA BAZIE ZINTEGROWANEGO SYSTEMU ZARZĄDZANIA ORGANIZACJĄ W BRANŻY SPOŻYWCZEJ -MODELOWE ROZWIĄZANIEStreszczenie: Dla przedsiębiorstw przemysłu spożywczego w obecnej sytuacji rynkowej (globalizacji, konkurencyjności, wysokiej podaży) kluczową kwestią jest produkcja wysokiej jakości towarów, zwłaszcza dotyczących jakości zdrowotnej. Ze względu na coraz częstsze stosowanie przez przedsiębiorstwa branży spożywczej dodatkowych systemów jakości, opartych na normach ISO, w niniejszym rozdziale przeprowadzono analizę możliwości wdrożenia systemu zapewnienia bezpieczeń-stwa żywności (zgodnie z normą ISO 22000:2005) na bazie istniejącego i funkcjonującego systemu zarządzania jakością. Dane pozyskano z 10 firm branży spożywczej, w których funkcjonuje zintegrowany system ISO 9001 i HACCP, w drodze wywiadu bezpośredniego z pełnomocnikami ds. jakości przedsiębiorstw będących przedmiotem badań. Pełnomocnicy pełnili swoje funkcje przez co najmniej pięć lat. Pytania dotyczyły zagadnień związanych z funkcjonującym zintegrowanym system zarzą-dzania jakością w kontekście wymagań systemu zarządzania bezpieczeństwem żyw-ności zgodnie z normą ISO 22000:2005. Dane pozyskano z przedsiębiorstw branży mięsnej, osiągających najwyższe dochody w latach 2012-2014. Przeprowadzona ocena i wyniki niniejszej pracy mogą być pomocne kierownictwom firm branży spożywczej w podjęciu decyzji...

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“…The first one is the extent to which the system's objectives are achieved (identification, assessment, and control of food safety hazards) measured using non parametric tests (Pearson's chi-square, Mantel-Haenszel LBLA, and MannWhitney) for statistical analysis (Dimitrios et al, 2013). Assessment of the health quality of the finished food products is another excellent way of measuring the effectiveness of HACCP (Cormier, 2007;Doménech, 2011). This paper's objective is two-fold.…”

Section: Background and Key Issuesmentioning

confidence: 99%

Optimizing The Effectiveness Of HACCP In Agri- Food SMEs

Goue

Gavriel

Drogui

2016

ESJ

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Improving the safety of food products manufactured and marketed by agri-food businesses, and in particular by small and medium-sized enterprises (SMEs) of this industry, was the aim of this study focusing on optimizing the effectiveness of the HACCP system. The main objective was to determine which of the parameters involved in the operation of the HACCP system significantly influenced its effectiveness in order to make suggestions to SME managers on how to improve the safety of their food products.

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Effectiveness and performance of HACCP-based programs

Cited by 47 publications

References 24 publications

Foodborne diseases in Malaysia: A review

Foodborne diseases in Malaysia: A review

The implementation of the requirements of the ISO 22000 standard on the basis of an integrated management system of food industry organization - a model solution

Optimizing The Effectiveness Of HACCP In Agri- Food SMEs

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