Standardized food safety management: the case of industrial yoghurt

Standardized food safety management: the case of industrial yoghurt Purpose – The recently introduced ISO 22000:2005 modified the classical HACCP approach by embedding food safety into the wider context of a standardized management system and refining the required safety control measures. There is little guidance regarding ISO 22000 implementation as well as inconsistencies regarding definitions and control measures specifications. This paper aims to provide a structured approach for the implementation of ISO 22000, applied to the case of industrial yoghurt. Design/methodology/approach – The approach consisted of two stages. The first primarily comprises the interpretation of the ISO 22000 specifications. The second includes the application of these requirements (as interpreted) to industrial yoghurt manufacture, considering all major varieties (set, stirred and strained) and types (with or without flavourings). Findings – The paper reveals a managerial perspective of ISO 22000, overcoming existing inconsistencies for determining the necessary control measures, as applied to industrial yoghurt. Research limitations/implications – This research is limited to the case of industrial yoghurt considered. However, the methodology used is general and can apply to any other product. Originality/value – This paper provides an interpretation of ISO 22000, based on other standardized management system practices and widely accepted managerial principles. The findings can help in the development of the necessary state‐of‐the‐practice tools to facilitate future ISO 22000 implementations, in conjunction with the ISO 9001 quality standard. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Standardized food safety management: the case of industrial yoghurt

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Publisher
Emerald Publishing
Copyright
Copyright © 2009 Emerald Group Publishing Limited. All rights reserved.
ISSN
0007-070X
D.O.I.
10.1108/00070700910992835
Publisher site
See Article on Publisher Site

Abstract

Purpose – The recently introduced ISO 22000:2005 modified the classical HACCP approach by embedding food safety into the wider context of a standardized management system and refining the required safety control measures. There is little guidance regarding ISO 22000 implementation as well as inconsistencies regarding definitions and control measures specifications. This paper aims to provide a structured approach for the implementation of ISO 22000, applied to the case of industrial yoghurt. Design/methodology/approach – The approach consisted of two stages. The first primarily comprises the interpretation of the ISO 22000 specifications. The second includes the application of these requirements (as interpreted) to industrial yoghurt manufacture, considering all major varieties (set, stirred and strained) and types (with or without flavourings). Findings – The paper reveals a managerial perspective of ISO 22000, overcoming existing inconsistencies for determining the necessary control measures, as applied to industrial yoghurt. Research limitations/implications – This research is limited to the case of industrial yoghurt considered. However, the methodology used is general and can apply to any other product. Originality/value – This paper provides an interpretation of ISO 22000, based on other standardized management system practices and widely accepted managerial principles. The findings can help in the development of the necessary state‐of‐the‐practice tools to facilitate future ISO 22000 implementations, in conjunction with the ISO 9001 quality standard.

Journal

British Food JournalEmerald Publishing

Published: Sep 5, 2008

Keywords: Food safety; Quality standards; Dairy products

References

  • Food safety objective: an integral part of food chain management
    Gorris, L.G.M.
  • New dairy hygiene legislation
    Komorowski, E.S.
  • The state of ISO 14001 certification in Greece
    Lagodimos, A.G.; Chountalas, P.T.; Chadji, K.
  • Implementation of hazard analysis critical control point to Feta and Manouri cheese production lines
    Mauropoulos, A.A.; Arvanitoyannis, I.S.
  • Costs and investments of implementing and maintaining HACCP in a pasteurized milk plant
    Roberto, C.D.; Brandao, S.C.C.; da Silva, C.A.B.
  • Food safety management and misinterpretation of HACCP
    Untermann, F.
  • Culture and food: a model of yoghurt consumption in the EU
    Valli, C.; Traill, W.B.

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