Systematic assessment of core assurance activities in a company specific food safety management system

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

doi:10.1016/j.tifs.2009.03.003

Cited by 118 publications

(95 citation statements)

References 66 publications

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“…inadequate hand washing, wearing the same gloves for extended periods of time, handling unwrapped RTE meats after handling raw meats without washing hands) may result in cross-contamination of RTE foods and account for approximately 97 percent of foodborne illnesses (Green et al, 2006;Lianou & Sofos, 2007;Neal, Binkely, & Henroid, 2012). Therefore, performing observations on the behavior of food handlers and changing incorrect behavior can improve the level of this indicator leading to a more advanced food safety management system but will also contribute to the developing of a food safety culture (Luning et al, 2009). Nowadays, education and training are the focus of many food-handling behavior interventions, however these programs are often inconsistent and their knowledge evaluation is a poor indicator of changes in practices (Powell et al, 2011).…”

Section: Discussionmentioning

confidence: 99%

“…It is assumed for assurance activities that a better activity level is better able to provide confidence that safety requirements will be met because better requirements are set on the system, its performance is better evaluated and changes are better organized (Luning et al, 2009). From Table 1 it can be derived that the core assurance activities are performing on a basic to a generic level.…”

Section: Core Assurance Activitiesmentioning

confidence: 99%

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Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes

et al. 2015

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a b s t r a c tThe unique aspects of a hospital environment, such as the multitude of dietary needs and thus the variety of meals to be served and incoming (raw) materials to be used, challenge the development and application of appropriate control and assurance measures to guarantee food safety. Besides, Listeria monocytogenes is considered a risk for most food service operations producing and serving ready-to-eat foods. Therefore the food safety management system of a hospital food service operation has been evaluated toward L. monocytogenes with an extensive questionnaire in the preset of this case study. In addition, 49 samples of food products and 145 environmental samples were taken and analyzed for L. monocytogenes to verify the implemented control measures. From this case study, it becomes clear that incoming (raw) materials, produced final products and their immediate supply to patients/consumers are high risk situations. This was demonstrated by the presence of L. monocytogenes in six incoming (raw) materials (n ¼ 19) and one final product (n ¼ 9). These risky situations are in need to be mitigated by the implementation of proper control measures, e.g. intensified supplier control, low storage temperatures, cleaning and disinfection to control cross-contamination. However major improvements can be made on the hygienic design of equipment and facilities and on the level of the sampling design. In terms of assurance activities, such as setting up a sampling plan, only a basic level was obtained for the validation and verification of their food safety management system. This case study illustrates that the combination of data from the questionnaire together with data of the sampling result in an overview on the performance of the current food safety management system and that major non-compliances and possibilities for improvement in the system can be defined.

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Section: Discussionmentioning

confidence: 99%

Section: Core Assurance Activitiesmentioning

confidence: 99%

Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes

et al. 2015

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“…In the coming years more demands are expected to be placed on the sector due to increased concerns and augmented production and consumption of produce and derived products (e.g., Havelaar et al, 2010;Kleter & Marvin, 2009;van Asselt, Meuwissen, van Asseldonk, Teeuw, & van der Fels-Klerx, 2010). Sophisticated translation (advanced level) is typified by a pro-active approach, which is based on systematic analysis of possible changes (such as new legislation, new branch demands) and evaluated on critical aspects of the producer's own food production system (Luning et al, 2009). The basic level is characterized by reactive translation of stakeholder requirements, after problems or after changes in legislation or demands (Luning et al, 2009).…”

Section: Appropriateness Of Limits and Tolerances Assessment Bmentioning

confidence: 99%

“…processing and dairy companies) (Jacxsens et al, 2010;Luning, Bango, Kussaga, Rovira, & Marcelis, 2008;Luning et al, 2009). However, the tool as such is not suitable for the specifics of the fresh produce industry, not considering specific activities associated with primary production or processing of fresh produce, such as washing, the use of irrigation water, etc.…”

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confidence: 99%

Assessment of Food Safety Management Systems in the global fresh produce chain

Kirezieva

Jacxsens

Uyttendaele

et al. 2013

Food Research International

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Foodborne outbreaks appear to increase with more incidences linked to fresh produce and derived food products. This indicates inadequacies in Food Safety Management Systems (FSMSs), which are currently implemented in companies along the fresh produce chain. However, the information related to these inadequacies is restricted and little is known about the status of the FSMS. This paper describes the development of a tool for assessment of FSMS implemented in the fresh produce chain. The tool consists of indicators and grids to assess activities that are important for fresh produce, and the system output in terms of microbiological and chemical food safety (that is, pesticide residues and emerging mycotoxins). Three sets of indicators, one for each stage of the production chain (primary production, processing and trade), have been validated by experts and tested in companies. The tool enables an integral and comprehensive assessment of FSMS across the entire supply chain. Users of the tool can identify improvement opportunities and learn how to develop towards more advanced levels of activities. For research purposes differences in FSMS can be identified and linked to type of commodity, production system, country, etc.

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“…Therefore, this study Kussaga et al 201 aims at getting deeper insight into the typical causes of insufficient microbiological performance of HACCP-based FSMS of Nile perch exporting company in order to propose intervention measures for improvement towards an effective system. This study involved a combined assessment applying two diagnostic tools; the FSMSDiagnostic Instrument, FSMS-DI (Luning et al, 2008;Luning et al, 2009;Jacxsens et al, 2010;Luning et al, 2011b) and microbiological assessment scheme, MAS to provide a deeper insight in the actual microbiological system output and causes of inadequate performance (Luning et al, 2011a).…”

Section: Introductionmentioning

confidence: 99%

Microbiological performance of Hazard Analysis Critical Control Point (HACCP)-based food safety management systems: A case of Nile perch processing company

Kussaga¹,

Luning²,

Tiisekwa³

et al. 2017

Afr. J. Food Sci.

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This study aimed at giving insight into microbiological safety output of a Hazard Analysis Critical Control Point (HACCP)-based Food Safety Management System (FSMS) of a Nile perch exporting company by using a combined assessment, FSMS-diagnosis and actual microbiological assessment. The FSMS diagnosis indicated FSMS activities at an average level operating in moderate-risk context level but with good system output. Likewise, microbiological assessment revealed a better system output with respect to pathogens (Vibrio cholerae, Listeria monocytogenes and Salmonella spp.) and faecal hygiene (Escherichia coli) as none of these were detected in any critical sampling location throughout the study. Although indicators of general process hygiene (that is, Enterobacteriaceae and TVC) exceeded regulatory limits and guidelines in raw materials and food contact materials, Staphylococcus aureus on operator's hands were beyond the general microbiological guidelines in the fish industry. Higher contamination levels of general process hygiene and personal hygiene indicators call for improvement on hygienic design, specific production and sanitation procedures, independent validation, process automation, and change in personnel recruitment criteria.

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Systematic assessment of core assurance activities in a company specific food safety management system

Cited by 118 publications

References 66 publications

Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes

Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes

Assessment of Food Safety Management Systems in the global fresh produce chain

Microbiological performance of Hazard Analysis Critical Control Point (HACCP)-based food safety management systems: A case of Nile perch processing company

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