Microbiological sampling plan based on risk classification to verify supplier selection and production of served meals in food service operation

Lahou, Evy; Jacxsens, Liesbeth; Landeghem, F. van; Uyttendaele, Mieke

doi:10.1016/j.fm.2014.01.012

Cited by 13 publications

(4 citation statements)

References 29 publications

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“…To date, there are not probabilistic tools based on the application of FQSMS in the table olive sector. There are other tools in literature in which a systematic analysis of microbial counts was used to assess the degree of performance of a FQSMS (Jacxsens et al, 2009 ; Lahou et al, 2014 ). These approaches are based on a selection of critical sampling location, selection of microbial parameters, assessment of sampling frequency, selection of sampling and analytical methods and data processing and interpretation.…”

Section: Resultsmentioning

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: Resultsmentioning

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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“…The control of suppliers is one of the crucial aspects of pathogen control [ 61 ], as they can become the gateway to the plant due to the handling of the operators, who could be the vehicle for transferring microorganisms through the processing lines; in this respect, knowing that raw materials may contain listeria, the transport of raw materials within the plants should be limited to avoid cross-contamination [ 62 ].…”

Section: Discussionmentioning

confidence: 99%

Distribution of Listeria spp., and Listeria monocytogenes in micro- and small-scale meat product processing plants

Rincón-Gamboa,

Poutou-Piñales,

Carrascal-Camacho

2024

Heliyon

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“…The main conclusions and possible future study directions in this field are summarised by the authors. [13].…”

Section: Introductionmentioning

confidence: 99%

Optimizing Supplier Selection Process in the Dairy Industry: A Comprehensive Framework for Enhanced Efficiency and Quality Assurance

2023

jbab

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A key factor in the success of dairy industry enterprises is the supplier selection procedure. With a focus on obtaining high-quality raw materials and ensuring a reliable supply chain, dairy companies must carefully evaluate and choose their suppliers. The supplier selection process involves assessing various factors, including the supplier's reputation, product quality, pricing, delivery capabilities, and compliance with industry standards. Additionally, considerations such as sustainability practices, food safety certifications, and proximity to production facilities are vital. A well-executed supplier selection process in the dairy industry ensures that companies can maintain consistent product quality, meet customer demands, and uphold industry regulations. The dairy industry's supplier selection procedure has the ability to increase operational effectiveness, product quality, and overall competitiveness, which makes it important for research. By carefully examining and comprehending the elements that affect supplier selection choices, this research can provide valuable insights for dairy companies. It can help them optimize their supply chain, minimize risks, and strengthen relationships with reliable suppliers. Additionally, the research can contribute to the development of best practices and guidelines for supplier evaluation and selection, leading to improved industry standards and enhanced consumer trust. Ultimately, an effective supplier selection process can positively impact the entire dairy industry by ensuring a sustainable and reliable source of high-quality raw materials. A combination of qualitative and quantitative methods will be used in the methodology for the research of the dairy industry's supplier selection process. Firstly, a comprehensive literature review will be conducted to gather insights into the existing supplier selection criteria and methodologies used in the industry. This will be followed by qualitative interviews and surveys with key stakeholders such as dairy company managers, procurement professionals, and suppliers to gather their perspectives on the supplier selection process. To find recurring themes and patterns, the obtained data will be examined utilizing qualitative data analysis approaches. Additionally, using statistical techniques and models like the Analytic Hierarchy Process (AHP) and TOPSIS, quantitative analysis will be done to assess the significance and effectiveness of various supplier selection criteria. To provide a comprehensive understanding of the supplier selection procedure in the dairy business, the results from both qualitative and quantitative assessments will be merged.

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Microbiological sampling plan based on risk classification to verify supplier selection and production of served meals in food service operation

Cited by 13 publications

References 29 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

Distribution of Listeria spp., and Listeria monocytogenes in micro- and small-scale meat product processing plants

Optimizing Supplier Selection Process in the Dairy Industry: A Comprehensive Framework for Enhanced Efficiency and Quality Assurance

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