Log in

Relevant bibliographies by topics / Simplified food safety management system / Journal articles

To see the other types of publications on this topic, follow the link: Simplified food safety management system.

Journal articles on the topic 'Simplified food safety management system'

Author: Grafiati

Published: 10 September 2021

Last updated: 1 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Simplified food safety management system.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Bomba, M. Ya, and N. Ya Susol. "Main requirements for food safety management systems under international standards: BRС, IFS, FSSC 22000, ISO 22000, Global GAP, SQF." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 93 (May 13, 2020): 18–25. http://dx.doi.org/10.32718/nvlvet-f9304.

Full text

Abstract:

The research analyzed the international standards basic requirements structure: BRС, IFS, FSSC 22000, ISO 22000, Global GAP, SQF for food safety management systems that realize principles of the HACCP concept. A comparative analysis of the international standards basic requirements for food safety management systems has identified that the requirements structure is identified as an interconnected set of rules, system-structured processes for the purposeful prevention of hazard risks at certain stages or in the food business. The main differences between the standards are in the modification of approaches to the implementation of the HACCP principles, the interpretation of the basic concepts and definitions, the detailed requirements, the application of their own programs of the processes and procedures identification that allow to ensure that the results correspond to the set task. Other differences in standards are at the level of system-elemental, structural, and functional components. Standards have the same goals, so their requirements are similar and have a certain level of identity, much of the difference is at the audit level, which uses different levels, system points and categories. The requirements of all standards are structured and differentiated into mandatory and recommended blocks, which enables companies to gradually implement changes. IFS, FSSC, ISO standards have high level structure (HLS), which is common basis for ISO standards that greatly simplifies the integration of several systems simultaneously in monitoring, action adjustments, audit processes. The GlobalGAP standard requirement system, unlike other considered ones, has a narrow target, which has provided a detailed description, for tracking, a set of indicators for quality and safety including genetically modified organisms and allergens, however, it is compatible with others. Taking into account the globalization of markets conditions in analyzing the international standards requirements, their correlation with global safety-related criteria such as: implementation of the HACCP principles, recognition of the standard GFSI, providing traceability principles and mechanisms and prerequisites for programs (PRP), validity of the certificate, coherence of processes in the creation of integrated systems with standards ISO 9001, ISO 14001, OHSAS 18000.

APA, Harvard, Vancouver, ISO, and other styles

2

De Boeck, E., L. Jacxsens, S. Kurban, and C. A. Wallace. "Evaluation of a simplified approach in food safety management systems in the retail sector: A case study of butcheries in Flanders, Belgium and Lancashire, UK." Food Control 108 (February 2020): 106844. http://dx.doi.org/10.1016/j.foodcont.2019.106844.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Shu, Yidan, and Jinsong Zhao. "A simplified Markov-based approach for safety integrity level verification." Journal of Loss Prevention in the Process Industries 29 (May 2014): 262–66. http://dx.doi.org/10.1016/j.jlp.2014.03.013.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Kamel, Khaled, and Eman Kamel. "PLC Batch Process Control Design and Implementation Fundamentals." September 2020 2, no. 3 (June 9, 2020): 155–61. http://dx.doi.org/10.36548/jei.2020.3.001.

Full text

Abstract:

Batch process control is typically used for repeated chemical reaction tasks. It starts with a measured liquid material filling operations followed by a controlled reaction leading to the discharge or transport of processed quantities of material. The input materials is contained in vessel reactor and subjected to a sequence of processing activities over a recipe predefined duration of time. Batch systems are designed to measure, process, and discharge a varying volume of liquid from drums, tanks, reactors, or other large storage vessel using a programmable logic controller (PLC). These systems are common in pharmaceutical, chemical packaging, Beverage processing, personal care product, biotech manufacturing, dairy processing, soap manufacturing, and food processing industries. This paper briefly discusses the fundamental techniques used in specifying, designing, and implementing a PLC batch process control [1, 2]. A simplified batch process is used to illustrate key issues in designing and implementing such systems. In addition to the structured PLC ladder design; more focus is given to safety requirements, redundancy, interlocking, input data validation, and safe operation. The Allen Bradley (AB) SLC 500 PLC along with the LogixPro simulator are used to illustrate the concepts discussed in this paper. Two pumps are used to bring in material during the tank filling and a third pump is used to drain processed product. The three pumps are equipped with flow meters providing pulses proportional to the actual flow rate through the individual pipes. The tank material is heated to a predefined temperature duration followed by mixing for a set time before discharge. Batch control systems provides automated process controls, typically and universally using PLC’s networked to HMI’s and other data storage, analysis, and assessment computers. The overall system perform several tasks including recipe development and download, production scheduling, batch management and execution, equipment performance monitoring, inventory, production history and tracking functionalities. Flexible batch control systems are designed to accommodate smaller batches of products with greater requirements / recipes variation, efficiently and quickly. In addition to providing process consistency, continuous batch process control quality improvements are attained through the automatic collection and analysis of real-time reliable and accurate event performance data [3, 4].

APA, Harvard, Vancouver, ISO, and other styles

5

Stecchini, M. L., and M. Del Torre. "The Food Safety Management System." Veterinary Research Communications 29, S2 (August 2005): 117–21. http://dx.doi.org/10.1007/s11259-005-0023-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Bubbico, Roberto, Sergio Di Cave, and Barbara Mazzarotta. "Risk analysis for road and rail transport of hazardous materials: a simplified approach." Journal of Loss Prevention in the Process Industries 17, no. 6 (November 2004): 477–82. http://dx.doi.org/10.1016/j.jlp.2004.08.010.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Mebarki, Ahmed, Quoc Bao Nguyen, Frédéric Mercier, Ramdane Ami Saada, and Mathieu Reimeringer. "Reliability analysis of metallic targets under metallic rods impact: Towards a simplified probabilistic approach." Journal of Loss Prevention in the Process Industries 21, no. 5 (September 2008): 518–27. http://dx.doi.org/10.1016/j.jlp.2008.04.002.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Luo, J. H., M. Zheng, X. W. Zhao, C. Y. Huo, and L. Yang. "Simplified expression for estimating release rate of hazardous gas from a hole on high-pressure pipelines." Journal of Loss Prevention in the Process Industries 19, no. 4 (July 2006): 362–66. http://dx.doi.org/10.1016/j.jlp.2005.06.029.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

TAKIMOTO, Hiroshi. "Food Safety Management System and Its Globalization." Japanese Journal of Food Microbiology 32, no. 2 (2015): 116–21. http://dx.doi.org/10.5803/jsfm.32.116.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Khatoon, Rizwana, Debkumar Chakraborty, R. C. Chandni, Amar Sankar, and A. V. Raghu. "FOOD QUALITY MANAGEMENT AND SAFETY." International Journal of Research -GRANTHAALAYAH 5, no. 4RAST (April 30, 2017): 116–21. http://dx.doi.org/10.29121/granthaalayah.v5.i4rast.2017.3312.

Full text

Abstract:

Food safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. The main important of manufacturing practice is a system that ensures that products meet food safety, quality and legal requirements. The hazard analysis and critical control point system, applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits of applying HACCP include effective use of resources and timely response to food safety problems. In addition HACCP can be part of GMP and is a systematic program to assure food safety. It is important to know to what extent the systems contribute to the total quality of the product and to balance the tools used for achieving the quality and safety objectives.

APA, Harvard, Vancouver, ISO, and other styles

11

Griffith, Christopher James. "Food Safety Culture: Creating a Behaviour‐based Food Safety Management System20101Frank Yiannas. Food Safety Culture: Creating a Behaviour‐based Food Safety Management System. Springer, 2009." British Food Journal 112, no. 4 (April 20, 2010): 457–58. http://dx.doi.org/10.1108/00070701011034457.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Novakovic, Brane, Radoslav Grujic, and Radomir Radovanovic. "THE RELATIONSHIP BETWEEN FOOD SAFETY KNOWLEDGE AND SUCCESSFUL IMPLEMENTATION FOOD SAFETY MANAGEMENT SYSTEM." Proceedings on Engineering Sciences 1, no. 2 (June 1, 2019): 247–56. http://dx.doi.org/10.24874/pes01.02.021.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

Lozova, T. M. "Application of the food safety management system (НАССР)." Herald of Lviv University of Trade and Economics. Technical sciences, no. 22 (2019): 34–37. http://dx.doi.org/10.36477/2522-1221-2019-22-06.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Vladimirov, Zhelyu. "Implementation of food safety management system in Bulgaria." British Food Journal 113, no. 1 (January 25, 2011): 50–65. http://dx.doi.org/10.1108/00070701111097330.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Liu, Ning, and An Mao. "Food Safety Management System in Star Hotel and Safety Hazards Countermeasures." Advance Journal of Food Science and Technology 9, no. 12 (October 5, 2015): 911–13. http://dx.doi.org/10.19026/ajfst.9.1772.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

KOKUBO, Yataro. "Necessity of HACCP System in Microbiological Food Safety Management." Japanese Journal of Food Microbiology 30, no. 2 (2013): 67–74. http://dx.doi.org/10.5803/jsfm.30.67.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Maksimuk, N. N., M. B. Rebezov, and N. B. Guber. "EXPERIENCE IN AUDITING IN THE FOOD SAFETY MANAGEMENT SYSTEM." Экономика сельского хозяйства России, no. 9 (2018): 15–21. http://dx.doi.org/10.32651/2070-0288-2018-9-15-21.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Teixeira, Sofia, and Paulo Sampaio. "Food safety management system implementation and certification: survey results." Total Quality Management & Business Excellence 24, no. 3-4 (April 2013): 275–93. http://dx.doi.org/10.1080/14783363.2012.669556.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Osés, S. M., P. A. Luning, L. Jacxsens, S. Santillana, I. Jaime, and J. Rovira. "Food safety management system performance in the lamb chain." Food Control 25, no. 2 (June 2012): 493–500. http://dx.doi.org/10.1016/j.foodcont.2011.11.018.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Chen, Kai, Hong Tan, and Hong Bo Yang. "Food Safety Test Information System Design." Applied Mechanics and Materials 241-244 (December 2012): 2737–40. http://dx.doi.org/10.4028/www.scientific.net/amm.241-244.2737.

Full text

Abstract:

Informatization of food safety supervision overviews in China and some other countries were studied. With the combination of food safety supervision characteristics in Guizhou and quality system requirements for national food inspection laboratory, information management system for food safety in Guizhou was proposed. A knowledge database for categorizing determination factors of food hazard was established. This system was implemented in the food safety supervision of circulation links in Guizhou for 3 years (2009-2011). It solved problems such as quality control for massive sampling inspections and data analysis. Besides improving work efficiency, it provided scientific basis for decision making of food safety supervision to government as well as data support for food safety forecasting and warning system.

APA, Harvard, Vancouver, ISO, and other styles

21

Arpanutud, Pornlert, Suwimon Keeratipibul, Araya Charoensupaya, and Eunice Taylor. "Factors influencing food safety management system adoption in Thai food‐manufacturing firms." British Food Journal 111, no. 4 (April 18, 2009): 364–75. http://dx.doi.org/10.1108/00070700910951506.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Milios, Kostas, Pantelis E. Zoiopoulos, Angelos Pantouvakis, Marios Mataragas, and Eleftherios H. Drosinos. "Techno-managerial factors related to food safety management system in food businesses." British Food Journal 115, no. 9 (September 2, 2013): 1381–99. http://dx.doi.org/10.1108/bfj-11-2011-0284.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Mutua, Alfred. "ROLE OF FOOD MANAGEMENT SYSTEMS ON FOOD SAFETY IN HOTELS." Journal of Food Sciences 2, no. 1 (August 13, 2021): 37–50. http://dx.doi.org/10.47941/jfs.624.

Full text

Abstract:

Purpose: Food is an essential part of life, but if it is contaminated it can cause illness even death, and food can be contaminated with toxic substances from outside or even it is already in the food itself. Food safety synonymous with food hygiene embracing anything in the processing, preparation or handling of food to ensure it is safe to eat. The general objective of the study was to the study was to establish role of food management systems on food safety in hotels. Methodology: The paper used a desk study review methodology where relevant empirical literature was reviewed to identify main themes and to extract knowledge gaps. Findings: The study found out that application of standard food safety systems, compliance to food safety system and implementation of food safety system impact the provision of safe food in hotels. Recommendations: The study recommends that that application of standard food safety systems led to the provision of safe food in hotels. The study recommends that all hotels meet requirements to ensure the safety of foods. The proliferation of laws and regulations to food safety management system standards are the response to concerns of the hotel management. Developments in food safety regulation spark a move towards a more strict approach to food safety. A range of laws, acts, regulations, norms and directives addressing a variety of different aspects in food hygiene, should be enforced by relevant authorities

APA, Harvard, Vancouver, ISO, and other styles

24

Zhou, Ming You. "On Improving Food Safety Informationalized Management in China." Advanced Materials Research 791-793 (September 2013): 2196–200. http://dx.doi.org/10.4028/www.scientific.net/amr.791-793.2196.

Full text

Abstract:

Food safety has a critical bearing on social stability and the public's vital interests. In recent years, the food safety accidents have been occurring frequently, and to strengthening the food quality safety regulation has become the focus of attention. Utilizing information-based means to realize effective and rapid management of food safety has become the inevitable trend of food safety management. This paper discussed informationalized management from the aspects of food safety information disclosure system, food safety information traceability system, food safety credit system, food safety information warning system.

APA, Harvard, Vancouver, ISO, and other styles

25

Y.P., Chaplinskyy, and Subbotina O.V. "Context-oriented ontology in food safety management." Artificial Intelligence 25, no. 2 (July 15, 2020): 61–69. http://dx.doi.org/10.15407/jai2020.02.061.

Full text

Abstract:

Actuality of the usage of the food safety knowledge-based technologies is shown. The food safety stakeholders and information objects are presented. The set of ontologies and context areas which are described decision –making tasks and processes are shown. The basic ontology is presented as a means of conceptual representation of the field of food safety. The usage of decision-making is considered. Modern food processing technologies, food safety requirements, food safety requirements (agricultural production, food processing, food logistics, food sales, food storage) etc. are characterized by the need for complex and rational solutions. It is necessary to consider different aspects of decision-making in food safety, which can be based not only on the knowledge of a particular subject area. The use of information and knowledge is a key task in any problem area related to the production and dissemination of knowledge, especially new types of unique (and valuable) content that are useful and accessible. The paper aim is to conceptually present an ontological system based on the use of context and ontologies and aimed at supporting decision making in the food safety management system. Food safety knowledge, which used in decision-making processes, is considered as the context knowledge and the knowledge that describes the content. The paper presents food safety stakeholders and provides information objects. The information and knowledge includes various aspects such as knowledge and information on the production and processing industry; and the food safety aspects. For this purpose, an interconnected set of ontologies is used, which is a multilevel associative structure: meta-ontology; basic ontology; context ontology; set of domain ontologies; realization ontology; user presentation and interaction ontology; model of inference machine. Implementation of food safety processes and integration of the components of decision-making is based on the presentation of the multi-level system of management and decision-making in it through a model of a context. The context framework takes into account different context domains, such as: purpose/result, actor, process/action, object, environment, facility, tools, presentation, location, and time. The ontology implementation builds an inter connected system of preparation and choice of solutions, both for the given problem and for interaction with other complexes of problems and tasks, allows to make decisions taking into account the consequences of their implementation.

APA, Harvard, Vancouver, ISO, and other styles

26

KIYOHARA, Akiko. "Japanese Research Trends Regarding Food Safety Policy and Management System." Journal of Food System Research 19, no. 2 (2012): 70–73. http://dx.doi.org/10.5874/jfsr.19.70.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Rosak-Szyrocka, Joanna, and Ali Abdulhassan Abbase. "Quality management and safety of food in HACCP system aspect." Production Engineering Archives 26, no. 2 (June 1, 2020): 50–53. http://dx.doi.org/10.30657/pea.2020.26.11.

Full text

Abstract:

AbstractThe practical implementation of hazard analysis and critical control point (HACCP) and in particular the definition of the critical control points (CCPs) in the food industry is usually a complex structured task. This is particularly the case of food enterprise, where quality/safety manager ability, knowledge of the production processes and ‘‘sensitiveness’’ is usually the discriminate for the proper identification and prioritization of risks. The same applies for the definition of causes which may lead to food safety hazards. This paper addresses the issues of how quality/safety managers can objectively and automatically implement the HACCP principles of hazard analysis in the application of HACCP, which is the identification of risk priorities and of the related CCPs. The proposed methodology combines decision tree analysis approach for the analytical decomposition of the relevant steps in the manufacturing process of ice cream.

APA, Harvard, Vancouver, ISO, and other styles

28

Protasova, Lyudmila G., Olga V. Feofilaktova, and Mikhail I. Lukinykh. "QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY IN PRODUCTION AND TRADE." Bulletin of the South Ural State University Series Food and Biotechnology 5, no. 4 (2017): 73–81. http://dx.doi.org/10.14529/food170410.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Kafetzopoulos, Dimitrios P., Evangelos L. Psomas, and Panagiotis D. Kafetzopoulos. "Measuring the effectiveness of the HACCP Food Safety Management System." Food Control 33, no. 2 (October 2013): 505–13. http://dx.doi.org/10.1016/j.foodcont.2013.03.044.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Ali Suganda, R. Sondjana, R. Darmawan Sundayana, Hery Soesanto, Kusherdyana Kusherdyana, and Syaeful Muslim. "Food Safety Management System di Hotel Resort Area Kabupaten Garut." Tourism Scientific Journal 6, no. 1 (December 23, 2020): 55–78. http://dx.doi.org/10.32659/tsj.v6i1.120.

Full text

Abstract:

The purpose of this study was to determine the procedure for receiving perishable raw materials at the Resort Hotel area of ??Garut Regency and understand the application of the Food Safety Management System on the receiving area for perishable raw materials at the Resort Hotel area of ??Garut Regency. The method used in this study is a qualitative method. The object of this research was carried out in a number of Resort Hotels in the Garut Regency area. The sampling technique in this study was carried out using purposive sampling method. The data collection technique was carried out by in-depth interviews with the receiving sections at each hotel in Garut district (Dariza Resort, Sumber Alam Resort, Kampung Sampireun Resort, Sabda Alam Resort). Direct observations were made on each receiving process at each hotel area in Garut district. The data collection tool was carried out by means of a checklist as well as an interview guide. The results showed that the receiving process in the hotel area of ??Garut Regency was quite good but there were still deficiencies in the application of the receiving process in terms of the procedure for receiving perishable food raw materials, delivery from suppliers to food raw material receiving officers did not have chiller or coolers and did not provide labeling. or food container stamp with the date it was received.

APA, Harvard, Vancouver, ISO, and other styles

31

Shi, Zengye. "Study on Food Quality and Safety Management Based on Hotel Management." Acta Universitatis Cibiniensis. Series E: Food Technology 21, no. 2 (December 1, 2017): 91–96. http://dx.doi.org/10.1515/aucft-2017-0019.

Full text

Abstract:

AbstractIn recent years, with the frequent occurrence of food safety problems, people have begun to pay attention to food safety, especially the food safety of hotels. This paper proposed a Hazard Analysis and Critical Control Point (HACCP) management system to analyze food safety issues of hotels in order to improve the food quality and safety in hotel management. Through the practical application of the HACCP management system in the hotel catering industry, it was found that the amount of bacteria greatly reduced and the pass rate of tableware disinfection increased significantly in the hotel's food processing links, while customer satisfaction greatly improved. Therefore, the HACCP management system had great applicability in improving the food quality and safety of hotels.

APA, Harvard, Vancouver, ISO, and other styles

32

Purwanto, Agus, Leo Hutagalung, and Evy Yanthy. "FOOD SAFETY MANAGEMENT LEADERSHIP STYLE: TRANSFORMATIONAL OR TRANSACTIONAL?" Jurnal Ekonomi dan Manajemen 14, no. 1 (January 29, 2020): 170–82. http://dx.doi.org/10.30650/jem.v14i1.1288.

Full text

Abstract:

The purpose of this study was to analyze the effect of transformational and transactional leadership style on the performance of the latest version of the FSSC 22000 (Food Safety System Certification) food safety management system, version 5 of 2019 in the food industry in Tangerang. The object of the research were employees in several food industries that worked in the Tangerang City area who had implemented FSSC 22000 version 5 2019; as many as 120 people, and data collection method was done by giving out electronic questionnaire to several employees randomly. The analysis tool in this study used SEM (Structural Equation Model) LISREL program version 8.70. The results showed that the transformational leadership style positively and significantly affected the performance of the FSSC 22000 implementation and the transactional leadership style also contributed positive effect on the performance of the FSSC 22000 food safety management system and it can be concluded that leadership was important for the implementation of the FSSC 22000 Food Safety Management System.

APA, Harvard, Vancouver, ISO, and other styles

33

Lee, Seung Sin. "Food Hazard Awareness and Food Apprehension towards Food Safety Management System Evaluation: Focus on Moderating Effect of Food Safety Information Awareness." Family and Environment Research 54, no. 1 (February 17, 2016): 69–81. http://dx.doi.org/10.6115/fer.2016.006.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Wu, Chang Cheng, Chang Qing Jin, and Gui Fu. "Construction and Application of SPA Based Safety Management System Assessment Model." Advanced Materials Research 850-851 (December 2013): 1024–27. http://dx.doi.org/10.4028/www.scientific.net/amr.850-851.1024.

Full text

Abstract:

The safety management system assessment (SMSA) model was built up on the basis of set-pair analysis (SPA) theory and its effectiveness was verified by practical application research. The assessment model of five-element identical-discrepant-antithetical connection number vector was formed in that the indicators were divided into five grades. The calculation of connection number component was simplified as rigorous rules were made for the grades division of indicators. The judging rule of grading safety management system (SMS) was established under the principal of confidence level. The applied research was conducted, which demonstrated that the SPA based assessment model could provide credible conclusion because the results highly agreed with those of BNWSS audition. In addition, this model can be applied to assess SMS of all levels and makes scientific judgment for future state of SMS.

APA, Harvard, Vancouver, ISO, and other styles

35

LAHOU, E., L. JACXSENS, J. DAELMAN, F. VAN LANDEGHEM, and M. UYTTENDAELE. "Microbiological Performance of a Food Safety Management System in a Food Service Operation." Journal of Food Protection 75, no. 4 (April 1, 2012): 706–16. http://dx.doi.org/10.4315/0362-028x.jfp-11-260.

Full text

Abstract:

The microbiological performance of a food safety management system in a food service operation was measured using a microbiological assessment scheme as a vertical sampling plan throughout the production process, from raw materials to final product. The assessment scheme can give insight into the microbiological contamination and the variability of a production process and pinpoint bottlenecks in the food safety management system. Three production processes were evaluated: a high-risk sandwich production process (involving raw meat preparation), a medium-risk hot meal production process (starting from undercooked raw materials), and a low-risk hot meal production process (reheating in a bag). Microbial quality parameters, hygiene indicators, and relevant pathogens (Listeria monocytogenes, Salmonella, Bacillus cereus, and Escherichia coli O157) were in accordance with legal criteria and/or microbiological guidelines, suggesting that the food safety management system was effective. High levels of total aerobic bacteria (>3.9 log CFU/50 cm2) were noted occasionally on gloves of food handlers and on food contact surfaces, especially in high contamination areas (e.g., during handling of raw material, preparation room). Core control activities such as hand hygiene of personnel and cleaning and disinfection (especially in highly contaminated areas) were considered points of attention. The present sampling plan was used to produce an overall microbiological profile (snapshot) to validate the food safety management system in place.

APA, Harvard, Vancouver, ISO, and other styles

36

Fu, Wei. "Research of Food Safety Supervision System in China." Applied Mechanics and Materials 644-650 (September 2014): 5995–98. http://dx.doi.org/10.4028/www.scientific.net/amm.644-650.5995.

Full text

Abstract:

This paper established a food safety supervision system on the basis of foreign advanced food safety management mode and methods, combining with China's specific national conditions, and strengthen food quality and safety control system, in order to speed up the process of development with international standard is the key problem. Based on the advanced management experience of developed country, this paper put forward a scientific, efficient and dynamic supervision system of food safety.

APA, Harvard, Vancouver, ISO, and other styles

37

Ahmed, T. A., S. A. M. Saeed, and H. A. Hussien. "Evaluation of Poultry Meat Safety Based on ISO 22000 As Food Safety Management System." Pakistan Journal of Nutrition 12, no. 2 (January 15, 2013): 121–29. http://dx.doi.org/10.3923/pjn.2013.121.129.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Hua Yen, Cheah, Suhaila Emma Merican, Nor Khaizura Mahmud@Ab Rashid, Ainul Zakiah Abu Bakar, Syaliza Omar, and Maimunah Sanny. "Assessing the Performance of Food Safety Management System Using Food Safety Management System Diagnostic Tools and Microbial Assessment Scheme: A Case of Powdered Beverage Manufacturers." Malaysian Journal of Medical Sciences 28, no. 3 (June 30, 2021): 129–42. http://dx.doi.org/10.21315/mjms2021.28.3.12.

Full text

Abstract:

Background: The objective of the study is to assess the performance of the Food Safety Management System (FSMS) among powdered beverage manufacturers using Food Safety Management System Diagnostic Tools (FSMS-DI) and Microbial Assessment Scheme (MAS). Methods: FSMS-DI was used to evaluate the context factors, core control and core assurance activities of five powdered beverage manufacturers with different types of FSMS certification. Manufacturer A is not certified with any FSMS, while manufacturers B, C, D and E are complied with MeSTI, GMP, HACCP and ISO 22000, respectively. For MAS, samples were collected from the selected critical sampling locations of two manufacturers who complied FSMS with the least (manufacturer B) and the most stringent (manufacturer E) requirements. The samples consisted of two different types of powdered beverage products were analysed for total plate count (TPC), Salmonella, Escherichia coli, Staphylococcus aureus, yeast and mould count (YMC). Results: The food safety (FS) output of powdered beverages for manufacturer E was better (overall score of 3) than manufacturer B (overall score of 2–3). Manufacturer E was able to achieve their FS objectives. The FSMS activities of manufacturer C, D and E were better (overall score of 2–3) than manufacturer A and B (overall score of 1–2). Conclusion: The study demonstrated that FSMS-DI and MAS can be used to differentiate the FSMS performance of powdered beverage manufacturers with different types of FSMS certification. Higher scores of FSMS activities obtained by the manufacturer who complied with stringent FSMS certifications contributed to better microbiological safety performance of powdered beverages.

APA, Harvard, Vancouver, ISO, and other styles

39

Nayak, Rounaq, and Joanne Zaida Taylor. "Food safety culture – the food inspectors’ perspective." Worldwide Hospitality and Tourism Themes 10, no. 3 (June 11, 2018): 376–81. http://dx.doi.org/10.1108/whatt-02-2018-0013.

Full text

Abstract:

Purpose The purpose of this paper is to discuss the challenges for food inspectors when attempting to assess the food safety culture of a business. It is the eighth article in this issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture. Design/methodology/approach As part of a larger research project, 15 semi-structured interviews were conducted to gain a deeper understanding of the current challenges faced by food inspectors in assessing food safety and the future prospects of measuring food safety culture in the UK food system. Findings Food inspectors face increasing challenges in their role of assessing not just the visible level of legal compliance but also potential risk within a food business; while aware of the importance of food safety culture, they are unsure how to formally assess it. The UK Food Standards Agency developed a toolkit to assist inspectors in assessing the food safety culture of a business; however, this has been found to be onerous and difficult to implement in practice. Originality/value This paper will be of value to practitioners, researchers and other stakeholders involved in the hospitality industry.

APA, Harvard, Vancouver, ISO, and other styles

40

Hossieni, Hedayat. "Whole Genome Sequencing: An Efficient Approach in Food Safety Management System." Nutrition and Food Sciences Research 3, no. 4 (October 1, 2016): 1–2. http://dx.doi.org/10.18869/acadpub.nfsr.3.4.1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Singh, Manish Kumar. "A Study on Implementing Food Safety Management System in Bottling Plant." Procedia - Social and Behavioral Sciences 189 (May 2015): 433–41. http://dx.doi.org/10.1016/j.sbspro.2015.03.199.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

AM, Hettiarachchi, Ranaweera KKDS, and Kuruppuarachchi D. "Food Security Management System: Model for Dripping used for Cooking Purposes." Food Processing & Nutritional Science 1, no. 2 (December 31, 2020): 113–22. http://dx.doi.org/10.46619/fpns.2020.1-1010.

Full text

Abstract:

In 2009, The World Summit on Food Security introduced four pillars of food security namely; availability, access, utilization, and stability. Food security could be substantially improved by increased investment and policy reforms. The ISO 22000:2005 family of international standards is one of leading food safety security management systems and it specifically addresses food safety management. The purpose of this study is to develop an extended framework of standards opposed to ISO 22000:2005 food safety standards considering one additional pillar in food security, which is food safety, with a special reference to edible oil and oil-based products. Among 745 Colombo Municipal Council (CMC) registered food preparation facilities, 75 facilities were selected as a stratified random sample. A self-administered online questionnaire was used to identify gaps in local food security practices in edible oil. Data analysis was performed using SPSS version 21 and characteristics of sample were analyzed using descriptive statistics. The results of the survey revealed that the Sri Lankan food preparation facilities are significantly behind in food security practices. Therefore, in addition to food safety management system, we suggest to include four pillars in food security systems into the existing food safety standard due to lack of food security practices in food preparation facilities. Considering the deviated areas in the practice, which were identified through our questionnaire, we developed a novel model of food security management system for a comprehensive assessment of food preparation facilities.

APA, Harvard, Vancouver, ISO, and other styles

43

Li, Meng Xiao, Ping Gu, and Jing Huan Ge. "Research of Food Safety Supervisory System Based on RFID." Applied Mechanics and Materials 469 (November 2013): 486–89. http://dx.doi.org/10.4028/www.scientific.net/amm.469.486.

Full text

Abstract:

This paper is aimed at constructing RFID-based food safety supervision system, conducting hardware construction and RFID carrier design, building RFID middleware model, and putting forward RFID information encryption algorithm, to ensure that this system can realize collection, transmission, processing, and security management of food information, achieve scientific and transparent management of food, and improve the food safety supervision mechanism in China.

APA, Harvard, Vancouver, ISO, and other styles

44

Muhamad Khair, Nur Khairlida, Khai Ern Lee, Mazlin Mokhtar, and Choo Ta Goh. "Simplified and Integrated Management System for Responsible Care (SIMS-RC) in chemical industries." Management of Environmental Quality: An International Journal 30, no. 3 (April 8, 2019): 624–42. http://dx.doi.org/10.1108/meq-07-2018-0126.

Full text

Abstract:

Purpose The purpose of this paper is to explore the barriers and challenges faced by chemical industries in Malaysia causing to the low participation in Responsible Care program. Also, this paper aims to propose a solution to address the issues in implementing Responsible Care by introducing a Simplified and Integrated Management System for Responsible Care. Design/methodology/approach A questionnaire was distributed to 132 Responsible Care signatory companies in Malaysia, and they were given a week to return it via e-mail. Combining the inputs from the survey and document analysis, a Simplified and Integrated Management System for Responsible Care (SIMS-RC) was proposed. Findings Responsible Care signatory companies faced barriers in implementing product stewardship code and they also faced challenges in getting employees’ commitment from all levels. Taking the inputs received from Responsible Care signatory companies and document analysis, an SIMS-RC was proposed as a closed-loop process which consists of quality, environmental, health and safety management system. Research limitations/implications Some of the chemical companies were unable to share their thoughts in the survey due to the companies’ confidential reason. Originality/value Abundant literature has discussed about the limitation of Responsible Care that needs to be improved. Therefore, several elements and procedures of the program need to be revised and innovated to help the signatory companies to continuously improve their performances and encourage more participation in Responsible Care program. The findings will add value to the current body of knowledge and Responsible Care signatory companies which seek to improve Responsible Care implementation through an integrated management system approach. The proposed SIMS-RC is a simple, integrated, holistic and process-oriented management system in which it blends Responsible Care into quality, environmental, health and safety management system.

APA, Harvard, Vancouver, ISO, and other styles

45

Вайскробова, Евгения, Evgenia Vayskrobova, Надежда Барышникова, Nadezhda Baryshnikova, Ирина Резниченко, Irina Reznichenko, Людмила Покрамович, and Lyudmila Pokramovich. "Development of the integrated management system in food production company." Food Processing: Techniques and Technology 48, no. 1 (January 10, 2019): 132–42. http://dx.doi.org/10.21603/2074-9414-2018-1-132-142.

Full text

Abstract:

Modern tendencies in food industry development (including meat products processing) are connected with compulsory advance and improvement in production techniques as well as implementation of effective management systems which stem from the integrated approach to risk management. The development and implementation of the systems which would guarantee required and stable safety of products for consumers are very important as well as their quality. For that reason it is essential to develop the models of integrated management system which will be based on the quality management system (QMS) and food safety management system standards. The authors performed comparative analysis of the requirements of the integrated standards. As a result of the analysis and expert evaluation they determined ten areas of integration, developed the matrix of requirements for the elements of the integrated system. The authors studied the risks, gave scientific evidence concerning the occurrence of potential hazards, determined unacceptable risks, pointed out critical control points and developed food safety management system plan for management in these points. They also determined the regularities in the influence of the quality loop stages on the quality and safety parameters, identified and structured the processes using IDEF0 function modeling methodology, made the blocks of graphs that show the interaction of processes determining the directions of information and product flows and reflecting the interaction of processes. The authors developed an integrated system model and determined the information requirements for its functioning. They used the procedure of the system performance assessment in a company using self-assessment criteria. The authors showed the advantages of the implementation and improvement of the integrated system in the company located in Saransk, the Republic of Mordovia.

APA, Harvard, Vancouver, ISO, and other styles

46

Luning, P. A., L. Jacxsens, J. Rovira, S. M. Osés, M. Uyttendaele, and W. J. Marcelis. "A concurrent diagnosis of microbiological food safety output and food safety management system performance: Cases from meat processing industries." Food Control 22, no. 3-4 (March 2011): 555–65. http://dx.doi.org/10.1016/j.foodcont.2010.10.003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

De Boeck, E., L. Jacxsens, M. Bollaerts, M. Uyttendaele, and P. Vlerick. "Interplay between food safety climate, food safety management system and microbiological hygiene in farm butcheries and affiliated butcher shops." Food Control 65 (July 2016): 78–91. http://dx.doi.org/10.1016/j.foodcont.2016.01.014.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Han, Dong Mei. "Construction of the Food Safety System Based on the Internet Monitoring System." Advanced Materials Research 183-185 (January 2011): 1322–26. http://dx.doi.org/10.4028/www.scientific.net/amr.183-185.1322.

Full text

Abstract:

The article analyzes the situation of the food quality and safety system and comes to the key to strengthen a food quality and safety management, which Is to enhance transparency of the food quality and safety information and build a system of retrospective responsibility for quality. It proposes designs base on the internet and network bar code monitoring system of food quality and safety and establishment of database of all possible queries, etc.

APA, Harvard, Vancouver, ISO, and other styles

49

Zuo, Juanli, Wenxi Tian, Suizheng Qiu, and Guanghui Su. "Transient safety analysis for simplified accelerator driven system with gas-lift pump." Progress in Nuclear Energy 106 (July 2018): 181–94. http://dx.doi.org/10.1016/j.pnucene.2018.01.003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Fazullina, Oliya, and Stanislav Smirnov. "New Safety Management System for Pasta Production." Food Processing: Techniques and Technology 50, no. 4 (December 30, 2020): 736–48. http://dx.doi.org/10.21603/2074-9414-2020-4-736-748.

Full text

Abstract:

Introduction. New food safety management systems (FSMS) can contribute to safe production of high quality products that meet the current legal and regulatory standards. The research objective was to develop requirements for a new FSMS, which would make it possible to produce quality pasta made from whole-grain flour and vegetable powders. Study objects and methods. The research featured a whole-grain pasta factory, a technological process of vegetable pasta production, and various elements of FSMS. Results and discussion. The article introduces product description and process flow chart for successful development, implementation, and maintenance of a new FSMS of pasta production. It describes potential physical, chemical, and biological hazards, as well as critical processes. The hazard analysis included probability level and severity of consequences. The study revealed the related unacceptable risks and critical control points, as well as their critical limits. Six critical control points were identified at the stages of kneading, pressing, drying, and stabilization. The paper contains a Hazard Analysis and Critical Control Points (HACCP) plan with a full description of the controlled parameters, their critical limits, monitoring systems, and corrective actions. Conclusion. The new HACCP-based safety management system reduces the response time and increases the responsibility of personnel. It reduces possible losses in case of failures or returns as it improves the product quality. The developed FSMS gives new market options and increases the loyalty of consumers and business partners. As a result, the company becomes more efficient in achieving its goals.

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!