Role of Food Safety Management Systems in safe food production: A review

Abstract

Food safety and quality has received attention in the agri‐food sector and is basis of all initiatives taken on different activity levels starting from farm to enterprises as a whole on regional, national, and international levels. A hybrid of the ISO 9001, Quality Management System and Hazard Analysis and Critical Control Point (HACCP), ISO 22000 has been developed as an international solution for improving the food safety. Instead of applying good manufacturing practices, HACCP and ISO 9001:2000 separately, ISO 22000:2005 is implemented to observe the synergetic effect and to ensure food safety in food supply chain. ISO 22000 also known as Food Safety Management System (FSMS) is an international auditable standard. Standard ensures safe food supply throughout the chain and provide a framework of internationally harmonized system for the global approach. ISO 22000 incorporates critical control point and hazard analysis systems in more improved form to produce much effective auditable FSMS. This standard endorses conformity of services and products for international trading by assuring about reliability, food quality, and food safety.Practical applicationsThe role exploration of Food Safety Management System (FSMS) in implementing food safety throughout the food production and supply chain is reviewed in this paper. The goal “once certified, accepted worldwide” of Globe Food Safety Initiative theme discussed to help industries and researchers. ISO 22000 along with its sister standards are auditable, reliable, and reasonable to ensure safe production, distribution, and consumption of food. During review of literature it is revealed that all technical aspects and requirements to implement the FSMS are not discussed on one place and thus leading to confusion. The aim of this review is to discuss different requirements, documentations, and systems in place for the certification of standards and the article will be helpful for the industries, technocrats, academicians, researchers, and policy framers.

Establishment the critical control point methodologies of seven major food processes in the catering industry to meet the core concepts of ISO 22000:2018 based on the Taiwanese experience

“…Generally speaking, such companies are typically constrained by a lack of time, manpower, financial resources, good factory layouts, investments in facilities and equipment, employee experience and expertise, and professional capabilities among internal supervisors, as well as by high implementation costs. Nonetheless, HACCP verification is mandated for all small‐ and medium‐sized food companies in the European Union (EU) (Panghal, Chhikara, Sindhu, & Jaglan, ). In Taiwan, meanwhile, small‐ and medium‐sized food companies account for the vast majority (about 90%) of the overall food industry.…”

Regional Agri-Food Policy of The Russian Federation in The Framework of The National Food Security System

“…-Dispersion of resource potential (social, production, technological, organizational and natural by climate zones), which seems to be the most important factor influencing the differentiation of agricultural production [4];…”

PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI WAFER ROLL [Implementation of Hazard Analysis and Critical Control Point (HACCP) in Production of Wafer Roll]

“…Proses pembuatan produk yang baik harus melalui beberapa tahap proses produksi mulai dari awal hingga akhir untuk menerapkan sistem HACCP secara baik dan benar (Hermansyah et al, 2013;Panghal et al, 2018). Oleh karena itu, tujuan dari penelitian ini adalah untuk mengetahui penerapan dan efektifitas HACCP dalam pembuatan produk wafer roll coklat pada PT.…”