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Development of a food safety verification risk model
Abstract
Purpose
– The purpose of this paper is to determine the mechanisms for effective verification of a food safety plan and reducing verification risk.
Design/methodology/approach
– The research involved analysis of both qualitative and quantitative methods of verification.
Findings
– Effective development of the food safety management system (FSMS) is underpinned by appropriate determination of food safety hazards, as well as the acceptable level of risk to the consumer and measures for their control. Product and process validation, and revalidation if required, is the key to consistently producing safe food and the development of appropriate real‐time monitoring activities. However, it is the development of effective verification processes for the FSMS and the pre‐requisite programme (PRP) and the reduction of verification risk that ensures that food safety is assured for consumers.
Originality/value
– This research is of academic value and of value to those working in the food supply chain.
... The checklist approach to auditing, sometimes called evaluation myopia, has been described as the rigid application and non-reflective use of a certification standard causing the auditor to overlook the side effects or side impacts that can occur, that is, a blinkered approach to verification (Martz, 2010). This can result in an auditor only verifying the quality and food safety criteria that are specifically defined in the standard, thus unknown or emerging issues may well go unnoticed and unexamined (Manning, 2013;Manning and Soon, 2014). Flores-Miyamoto et al. (2014) argue that whilst checklist-based auditing might be technically correct, myopia can occur if auditors use a checklist to prove they have undertaken the audit appropriately, but there may be no incentive for the auditor to identify wider material weaknesses or deficiencies in the QMS or FSMS. ...
... Further, they argue that whilst TPC audits are a valuable snapshot verification tool and can be a cost-effective way to assure food safety in a supply chain of reducing financial margins where cost-effectiveness is key, food businesses that have approved certified status still continue to be linked with food incidents, product recalls and foodborne illness outbreaks. Manning (2013) built on this concern over the effectiveness of verification by developing a verification risk (VR) model to identify the components of VR that prevent weaknesses or actual non-conformance being identified and addressed during an audit. The degree of VR reflects the products and processes being audited and could arise either from inherent product characteristics (such as clumping, heterogeneity), inherent hazard characteristics (such as low infective dose), inherent weaknesses in the sampling plan for the method of verification or a weak sampling protocol that is being used by the regulator, TPC company or the organisation itself and/or a lack of resources to undertake effective sampling and surveillance (Manning and Soon, 2013). ...
... Some weaknesses in the use of TPC as a form of FSMS verification have been raised. The process sampling activities used within such TPC audits are constrained by the time available, that is, a snapshot in time, planned frequency of verification activities, volume of data to be assessed, any planned or unplanned sampling bias and the potential for deviation from the scope of the audit and the quality of the standard against which the audit is being undertaken (Manning, 2013;Powell et al., 2013). The Global Food Safety Initiative (GFSI, 2018), a collaborative group of non-governmental food industry actors (CAC, 2017), through their benchmarking activities drive the recognition, consistency and continuous development of TPC schemes and, thus, play a strong role in the development of industry practices that drive improved audit depth and triangulation of verification activities associated with examining FSMS and the associated food safety culture. ...
Purpose
The purpose of this paper is to critique the existing and emerging alternative approaches being used by regulators and industry to verify the presence and efficacy of food safety management systems (FSMS). It is the second paper in a theme issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture.
Design/methodology/approach
This paper, primarily focused on UK examples, examines academic and grey literature to consider the options for effective verification of FSMS with emphasis on the hospitality sector including the use of triangulation.
Findings
Third-party certification (TPC) compliance audits alone will not deliver effective verification of the FSMS and the cultural context of how formal systems are implemented, monitored and internally verified. Triangulation needs to be undertaken during the FSMS verification process which at its simplest is a Question, Observe, Measure (QOM) triad and at its more complex involves TPC compliance audits and performance assessment using data analysis methodology and product and environmental testing.
Originality/value
The paper will be of value to practitioners, researchers and other stakeholders involved in the hospitality industry.
... Quality assurance practices can be extracted from the quality systems such as the Good Manufacturing Practices (GMP) for food, the Good Hygiene Practices (GHP), Hazard Analysis Critical Control Points (HACCP) system, ISO 9001 and the Total Quality Management (TQM) program [5][6][7][8] . For example, the ISO 9001 system emphasized on customer focus, leadership, involvement of people, process approach, system approach to management, continual improvement, factual approach to decision making, and mutually beneficial of supplier relationship 9 . ...
... For example, the ISO 9001 system emphasized on customer focus, leadership, involvement of people, process approach, system approach to management, continual improvement, factual approach to decision making, and mutually beneficial of supplier relationship 9 . These systems are practiced and adopted worldwide [5][6][7][8] . ...
... Food hygiene is the basic requirement essential which can be achieved with the implementation of Good Manufacturing Practices (GMP) or the Good Hygiene Practices (GHP). They provide a series of food hygiene principles for food companies in which these systems serve as a pre-requisite program prior to the implementation of Hazard Analysis Critical Control Point (HACCP) system 6,7,13 . Therefore, by implementing the GMP or GHP, a food manufacturing company is prepared for the HACCP implementation. ...
In the context of food manufacturing industry, quality systems are responsible for the assurance of food hygiene, food safety and food quality. Over the years, extensive studies were conducted on quality assurance and quality management models of the SMEs or large companies. Very limited studies reported in food-related field, particularly in the Malaysia context. Previous literature focused mainly on a general and large population. This study intended to fills the gap by investigating the quality assurance practices in the of Malaysia food manufacturing companies. A survey questionnaire was developed and data were statistically analyzed using SPSS version 22.0. Data was tested with Cronbach alpha to check for the reliability and subsequently followed by descriptive statistics. Descriptive statistics were used to identify the current quality assurance practices implemented by the Malaysia food manufacturing companies. It was found that HACCP food safety management system and GMP food hygiene practices were the two most commonly implemented practices among the food manufacturers. This was followed by ISO 9001 system. TQM was found to be the least implemented system. It is believed that this is the first research that cover major dimensions of the international standard. In term of implication to food manufacturers, it was encouraged to make use of the questionnaire as a checklist to facilitate in food quality controlling. At the same time, improve the implementation extent of the existing practices.
... The likelihood terms in risk matrices whilst sometimes using the descriptor "certain", actually interpret this as a likelihood very close to 100%, i.e. uncertainty is not fully excluded and the risks are merely perceived to be very likely. Likelihood is a qualitative or semi-quantitative term that is more abstract in terms of how it describes how likely something is to happen and is based on risk managers' judgment that can often be subjective (Manning, 2013). Marshall et al. (2019) differentiate risk forecasting in terms of an 'abstract' mindset, i.e. expressing theoretical imagination in terms of abstract categories and forms of risk and a more 'concrete' mindset that is data-driven and rooted in context-specific description. ...
... Further, quantitative, semi-quantitative or qualitative risk assessment models for policy, finance or economics are often lacking in how they take account of the "entropy" of existing regimes and transition (Krupa & Jones, 2013). It has been suggested that this is the same in food supply chain risk assessment processes (Manning, 2013;Manning & Soon, 2013). ...
Background
As a result of internal or external shocks, food supply chains can transition between existing regimes of assembly and planned activity to situations that are unexpected or unknown. These events can occur without warning, causing stress, shift, even collapse, and impact on business/supply chain viability.
... The five main processed foods exported from Malaysia are summarized in Table 1. Quality management practices (QMP) can be extracted from quality systems such as the good manufacturing practices (GMP) for food, the good hygiene practices (GHP), hazard analysis critical control points (HACCP) system, the international organization for standardization (ISO) 9001 and the total quality management (TQM) program [5][6][7][8][9]. For example, the ISO 9001 system emphasized customer focus, leadership, the involvement of people, process approach, system approach to management, continual improvement, factual approach to decision making, and mutually beneficial supplier relationships [10]. ...
... For example, the ISO 9001 system emphasized customer focus, leadership, the involvement of people, process approach, system approach to management, continual improvement, factual approach to decision making, and mutually beneficial supplier relationships [10]. All these systems have been practiced and implemented worldwide [7,8]. ...
Quality management (QM) has been intensively studied from the perspective of quality management practices (QMP) and market performance in the food manufacturing industry. However, in Asian countries, studies as regards to the sizes of food manufacturing companies are being neglected. Hence, this quantitative study investigates several aspects and focuses on the extent and level of QMP implementation among small, medium, and large food manufacturing companies in Malaysia. A survey questionnaire has been used to collect the data. In general, the results show that the components and types of QMP have the highest impact on large companies and medium companies than the smallest companies. It was found that QMP significantly related to the operational performance and market performance of the food manufacturing companies in Malaysia. Moreover, the verified QMP was particularly important to improve the effectiveness of resource control of small-sized and medium-sized enterprises. The outcome of this study serves as a framework to bring an understanding of QMP and promote continuous QM improvement means to the food manufacturing industries in Malaysia and other countries of the region.
... Historically, this has been difficult for organizations, in particular small businesses with limited or no technical resource. More recently, semi-quantitative assessment matrices have been developed that allow for a weighting of both the likelihood of the hazard or the severity of the hazard should it occur (Manning, 2013;Manning & Soon, 2013;Mortimore & Wallace, 2013). This can lead to a more priority-focused HACCP approach, but appropriate expertise and experience is still required to apply these matrices effectively . ...
... Auditor fatigue will decrease the reliability of the verification activity and due to the rigid application and nonreflective use of a checklist can also drive "evaluation myopia." This also may lead to an inability of the auditor to identify side effects or side impacts during the audit, that is, they have a linear rather than a holistic auditing approach (Manning, 2013;Manning & Soon, 2014;Manning, 2018a;Martz, 2010). Even though checklist based auditing might be technically correct, there may be no incentive for the auditor to identify wider material weaknesses or deficiencies in the FSMS (Flores-Miyamoto, Reij, & Velthuis, 2014). ...
The aim of this paper is to review the development of food safety management systems (FSMS) from their origins in the 1950s to the present. The food safety challenges in modern food supply systems are explored and it is argued that there is a need for a more holistic thinking approach to food safety management. The narrative review highlights that while the transactional elements of how FSMS are developed, validated, implemented, monitored, and verified remains largely unchanged, how organizational culture frames the operation and efficacy of FSMS is becoming more important. The evolution of a wider academic and industry understanding of both the influence of food safety culture (FS‐culture) and also how such culture frames and enables, or conversely restricts the efficacy of the FSMS is crucial for consumer well‐being. Potential research gaps worthy of further study are identified as well as recommendations given for the application of the research findings within the food industry.
... The FSMS comprises policies, procedures and protocols to ensure regulatory compliance, development of pre-requisite programmes such as standard operating procedures, training programmes, auditing programmes and incorporates communication efforts, awareness of responsibilities, commitment by management and consideration of the entire organisation as an integrated system that can affect food safety (Armstrong, 1999;Powell et al., 2011). FSMS failure can occur through product, process or human failure or the emergence of a previously unknown food safety hazard (Manning, 2013). Therefore, food safety culture extends beyond the functional aspects of the FSMS. ...
... Markowski and Mannan (2008) assert that binary, or scale-based semi-quantitative risk assessment can be imprecise and vague and produce significant uncertainties concerning the actual risk category compared to approaches such as fuzzy logic. Aggregative food safety risk assessment tools based on fuzzy logic can be developed that enabled a structured risk assessment resulting in a single risk rating at a point in the food supply chain (Wang et al., 2011;Manning, 2013). Fuzzy logic is based on the assumption that in some logical approaches the answer is not binary, i.e. yes or no, but that depending on different variables and whether they are of influence, there can be degrees of correct or incorrect values. ...
Purpose
This article sought to review existing literature in the discipline of food hospitality with specific emphasis on the interaction between food safety management, food safety management systems (FSMS) and food safety culture. It is the first article in a theme issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture.
Design/methodology/approach
This review examines academic literature on FSMS and food safety culture and emerging tools and methods being used to determine their efficacy.
Findings
FSMS provide a framework for determining the resources required and the procedures and protocols, monitoring and verification necessary to deliver safe food. However, a performance gap has been identified in the literature between intended and actual food safety practice. The factors, rituals and behaviours that mediate this divide have been termed by many as "food safety culture". It has been shown that food safety knowledge does not necessarily lead to behaviour that promotes food safety. Thus the knowledge-experience-attitude-behaviour (KEAB) dynamic of food safety culture is of crucial importance and worthy of further empirical study in the hospitality industry.
Originality/value
The paper will be of value to practitioners, researchers and other stakeholders involved in the hospitality industry.
... Historically, this has been difficult for organizations, in particular small businesses with limited or no technical resource. More recently, semi-quantitative assessment matrices have been developed that allow for a weighting of both the likelihood of the hazard or the severity of the hazard should it occur (Manning, 2013;Manning & Soon, 2013;Mortimore & Wallace, 2013). This can lead to a more priority-focused HACCP approach, but appropriate expertise and experience is still required to apply these matrices effectively . ...
... Auditor fatigue will decrease the reliability of the verification activity and due to the rigid application and nonreflective use of a checklist can also drive "evaluation myopia." This also may lead to an inability of the auditor to identify side effects or side impacts during the audit, that is, they have a linear rather than a holistic auditing approach (Manning, 2013;Manning & Soon, 2014;Manning, 2018a;Martz, 2010). Even though checklist based auditing might be technically correct, there may be no incentive for the auditor to identify wider material weaknesses or deficiencies in the FSMS (Flores-Miyamoto, Reij, & Velthuis, 2014). ...
The aim of this chapter is to provide a concise description of the principles and approaches of major international quality assurance systems, and to discuss them.
... Furthermore, for the food safety system to be adequate, it must be tailored to meet organizational needs regarding food safety, appropriate to the size and type of operation and the nature of the products being manufactured and/or handled, implemented across the entire production system, and approved by the management and food safety team (7). Therefore, it demands financial and time investments and training of personnel, among others (20) There is an implied cost for obtaining and maintaining the certification, including time, organizational bureaucracy, and periodic audits. ...
Objetivo: Realizar uma revisão sistemática para identificar soluções digitais de saúde já desenvolvidas para apoiar a segurança alimentar, considerando o uso do sistema FSSC 22000. Metodologia: Revisão sistemática, onde estudos que adotaram o sistema FSSC 22000 por meio de soluções digitais em diferentes setores de alimentos foram considerados adequados. Resultados: Foi possível identificar que os sistemas de segurança alimentar podem ser aplicados desde as áreas rurais até a distribuição de alimentos. Conclusão: As propostas encontradas se restringiram à análise de métodos qualitativos e quantitativos de verificação, sem propor estratégias de correção, conforme previsto no sistema FSSC 22000. Portanto, as indústrias de alimentos e bebidas devem mudar seu paradigma que atualmente está restrito a regras básicas e regulamentos.
... Validation processes are informed by data drawn together not only within the business, but also externally, for example, if there is an FSI with a similar business. Product and process validation, and revalidation when required, is an essential aspect of designing appropriate, resilient FSMS that are capable of consistently producing safe food (Manning, 2013). Revalidation of HACCP plans and associated FSMSs reflects that over a period of time, a HACCP plan and associated FSMS will require updating or revision when there are significant changes to either regulatory, scientific, or technical information that underpins a HACCP plan, or there have been changes to products, operations, and/or processes. ...
Effective food safety (FS) management relies on the understanding of the factors that contribute to FS incidents (FSIs) and the means for their mitigation and control. This review aims to explore the application of systematic accident analysis tools to both design FS management systems (FSMSs) as well as to investigate FSI to identify contributive and causative factors associated with FSI and the means for their elimination or control. The study has compared and contrasted the diverse characteristics of linear, epidemiological, and systematic accident analysis tools and hazard analysis critical control point (HACCP) and the types and depth of qualitative and quantitative analysis they promote. Systematic accident analysis tools, such as the Accident Map Model, the Functional Resonance Accident Model, or the Systems Theoretical Accident Model and Processes, are flexible systematic approaches to analyzing FSI within a socio‐technical food system which is complex and continually evolving. They can be applied at organizational, supply chain, or wider food system levels. As with the application of HACCP principles, the process is time‐consuming and requires skilled users to achieve the level of systematic analysis required to ensure effective validation and verification of FSMS and revalidation and reverification following an FSI. Effective revalidation and reverification are essential to prevent recurrent FSI and to inform new practices and processes for emergent FS concerns and the means for their control.
... Target levels and tolerances may be set to provide assurance that loss of security will be detected before vulnerability actually occurs. (Manning, 2013) Food defence verification ...
Defending consumer, business, and national food supply from intentional malicious attack is an essential public health and business resilience strategy that must be appropriately developed, be agile enough to address all potential threats and be built on strong knowledge of the industry sector and the mitigation strategies available. This chapter considers the present knowledge on food defense strategies, how they are developed using a risk based approach and how they can be applied within the food chain. At international, national and business level, food defense plans need to be designed, implemented and verified to ensure that they remain current and effective. There is still a significant knowledge gap when organizations are seeking to implement food defense plans and a need for greater capacity building to ensure that risk managers understand the methodological approaches that are currently being used, their value but their particular limitations too.
... Nevertheless, the risk of contamination to the halal food products might also happen if there is lack of monitoring procedure to the operational activities during the halal food handling and distribution of the halal food products from one point to another. In addition, the other risk factor of natural hazard such as the biological, physical and chemical risk will also increase the risk of contamination to the food products [17]. Hence, to manage food product contamination risk and to control the food safety and quality issues, a standard of Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) systems have been introduced in food supply chain and have been recognized worldwide [18]. ...
The issue of halal food has attracted public attention and the Malaysia's local authority especially on the issues of halal food status and the risk of contamination along the halal food supply chain. The risks of contamination will affect the halal food products safety and quality. Therefore, this study seeks to identify risk categories that lead to contamination risk of halal food products during the transportation, storage, and distribution process in halal food supply chain. Using a qualitative approach, an in-depth interview was carried out with the management committee from the halal certified logistics providers in Malaysia. The recorded interviews were transcribed, translated, coded, and reconciled. Atlas.ti software (version 7) assisted in data coding to identify themes and subthemes for this study. The findings suggested that delay risk, natural hazard, and operational risk are the category of risks that would affect the halal food products safety and quality and halal status during the transportation process. Similarly, technology adoption risk and halal integrity risk are also important risk factors towards the process of risk categorization in halal food transportation and distribution process.
... A risk matrix is a proven mechanism to semi-quantitatively characterise and rank risks but the overall risk score obtained by categorising likelihood and severity can be imprecise and vague (Markowski & Mannan, 2008). This semi-quantitative approach can produce uncertainties in the risk category determined (Manning, 2013). Some tools may use a summative approach to determining risk, others to use multiplier factors when this is combined with overprediction or underprediction of some risk factors e.g. ...
Background
Multiple food fraud vulnerability assessment (FFVA) tools have been developed and refined to capture and quantify food fraud issues in the supply chain.
Scope and approach
The aim of this research is to review existing FFVA tools and the databases that underpin them and consider the challenges, limitations and opportunities in their use. The databases considered include: the Rapid Alert for Food and Feed Safety (RASFF) database, the Food Fraud Risk Information, Decernis Food Fraud Database, FoodSHIELD, and HorizonScan. Four FFVA tools, Safe Supply of Affordable Food Everywhere (SSAFE), the two Food Fraud Advisor's vulnerability assessment tools and EMAlert, are also critiqued in this paper from the viewpoint of the tools available and their efficacy for food fraud vulnerability assessment.
Key findings and conclusion
There is a clear requirement for more industry level cohesiveness and consistency in how FFVA is undertaken to address both intrinsic and extrinsic food fraud vulnerability. FFVA tools differ from conventional purely food safety hazard analysis or risk assessment tools as FFVA also requires consideration of socio-economic factors, knowledge levels of organisation, and understanding of criminal behaviour. The challenge therefore is to develop FFVA tools further so that they support assessment of existing vulnerabilities and overcome knowledge gaps to then assist food supply chain professionals in understanding where and how fraud might occur, and the situational vulnerabilities for a given organisation or food supply chain so this intelligence will effectively inform the appropriate options for food fraud control and mitigation.
... Nevertheless, the risk of contamination to the halal food products might also happen if there is lack of monitoring procedure to the operational activities during the halal food handling and distribution of the halal food products from one point to another. In addition, the other risk factor of natural hazard such as the biological, physical and chemical risk will also increase the risk of contamination to the food products [17]. Hence, to manage food product contamination risk and to control the food safety and quality issues, a standard of Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) systems have been introduced in food supply chain and have been recognized worldwide [18]. ...
The issue of halal food has attracted public attention and the Malaysia's local authority especially on the issues of halal food status and the risk of contamination along the halal food supply chain. The risks of contamination will affect the halal food products safety and quality. Therefore, this study seeks to identify risk categories that lead to contamination risk of halal food products during the transportation, storage, and distribution process in halal food supply chain. Using a qualitative approach, an in-depth interview was carried out with the management committee from the halal certified logistics providers in Malaysia. The recorded interviews were transcribed, translated, coded, and reconciled. Atlas.ti software (version 7) assisted in data coding to identify themes and subthemes for this study. The findings suggested that delay risk, natural hazard, and operational risk are the category of risks that would affect the halal food products safety and quality and halal status during the transportation process. Similarly, technology adoption risk and halal integrity risk are also important risk factors towards the process of risk categorization in halal food transportation and distribution process.
... Dalam implementasinya, HACCP dilaksanakan berdasarkan 7 prinsip dasar, yaitu: (1) Analisis bahaya dan pencegahannya, (2) Identifikasi critical control point (CCP) dalam proses, (3) menetapkan batas kritis untuk setiap CCP, (4) menetapkan cara pemantauan CCP, (5) menetapkan tindakan koreksi, (6) menyusun prosedur verifikasi, (7) menetapkan prosedur pencatatan (dokumentasi) (Surahman dkk, 2014). Pada HACCP, identifikasi bahaya yang timbul diklasifikasikan dalam 3 hal, yaitu biological hazard, chemical hazard dan physical hazard, dimana pemilihan kriteria CCP di dasarkan pada upaya untuk memuaskan konsumen dari sisi kesehatan, keselamatan dan lingkungan (Manning, 2013). Dalam perkembangannya, implementasi HACCP memberikan keuntuangan bagi perusahaan, antara lain (Wallace eta al, 2016): a. HACCP membantu dalam penyusunan prioritas perbaikan dalam sistem keamanan pangan sehingga mampu merumuskan jenis pelatihan yang tepat untuk para personelnya. ...
Abstrak
Terjadinya berbagai macam penyakit yang bersumber dari makanan menyebabkan masyarakat semakin sadar akan pentingnya mengkonsumsi makanan yang aman. Pengelolaan keamanan pangan harus dilakukan secara terintegrasi di sepanjang rantai pasok, agar tidak terjadi perubahan status pangan dari aman menjadi tidak aman. Oleh karena itu, untuk mengantisipasi perubahan tersebut, maka perlu dilakukan analisa risiko keamanan pangan pada rantai pasok agar dapat dirumuskan langkah- langkah strategis untuk meminimalisir risiko yang terjadi. Penelitian ini bertujuan untuk (1) melakukan identifikasi kegiatan-kegiatan pada rantai pasok yang mengandung risiko terhadap keamanan pangan, (2) melakukan pengukuran risiko keamanan pangan yang terjadi pada rantai pasok pangan, (3) mengetahui kegiatan pada rantai pasok yang paling berisiko terhadap keamanan pangan. Obyek penelitian yang digunakan adalah rantai pasok ikan segar di wilayah Kab Sidoarjo. Pengolahan data dilakukan dengan menggunakan metode risk FMEA (Failure Mode Effect Analysis). Hasil penelitian menunjukkan bahwa terdapat 11 kegiatan yang berisiko pada sistem keamanan pangan, yaitu: (1) pemberian makanan pada ikan; (2) pengelolan sistem kebersihan kolam/ tambak; (3) proses memanen ikan; (4) cara pemilahan ikan; (5) cara penyimpanan ikan; (6) cara pemasaran ikan; (7) jenis kendaran yng digunakan untuk pengiriman ikan; (8) cara penyimpanan saat pengiriman ikan; (9) cara memindahkan ikan; (10) cara penangganan ikan yang tidak terjual; (11) cara penangganan ikan tidak layak jual. Dari 11 kegiatan berisiko tersebut, skor resiko tertinggi terdapat pada cara penyimpanan ikan, cara pemasaran ikan, jenis kendaraan yang digunakan untuk pengiriman ikan dan cara pengemasan ikan pada saat distribusi.
Abstract
The occurrence of various diseases that are sourced from food cause the public increasingly aware of the importance of consuming safe foods. Food safety management must be integrated throughout the supply chain, in order to avoid the change of food status from safe to unsafe. Therefore, to anticipate the change, it is necessary to analyze food security risk in supply chain in order to formulate strategic steps to minimize the risk that happened. This research aims to (1) identify activities in supply chains that contain risks to food security, (2) measuring food safety risks that occur in the food supply chain, (3) to know the activities in the supply chain that are most at risk to food security. The research object used is fresh fish supply chain in Sidoarjo regency. Data processing is done by using risk method FMEA (Failure Mode Effect Analysis). The results show that there are 11 activities that are at risk to food safety system, namely: (1) feeding on fish; (2) management of pond cleanliness system; (3) the process of harvesting fish; (4) how to sort fish; (5) how to store fish; (6) how to fish marketing; (7) type of vehicle used for fish delivery; (8) how to store when shipping fish; (9) how to move fish; (10) unsubscriptions of unsold fish; (11) the way a fish subscription is not worth selling. Of the 11 risk activities, the highest risk score is in the way of fish storage, the way of fish marketing, the type of vehicle used for fish delivery and the way of fish packaging at the time of distribution.
Keyword: Shain Supply; Safety Food; FMEA; Fish; Risk
... The process sampling activities used within second party audits and third party certification audits, to demonstrate compliance with legal and market requirements, are constrained by the scope of the standards, the time available, planned frequency of verification activities, the volume of data to be assessed and any planned or unplanned sampling bias, meaning that EMA often goes unverified, and there is currently little integration of independent third party certification audits with emerging supply chain intelligence (Manning, 2013;Manning and Soon, 2014). ...
... Illicit activities elude formal enumeration and measurement and circumvent institutional systems, regulations and associated enforcement penalties (Feige, 1990). Further, the types of process verification activities undertaken in market-focussed second party audits and third party certification audits are constrained by the scope of the system standards used, the planned nature, the time available and the frequency of the audits, and the volume of data to be assessed (Manning, 2013;Manning and Soon, 2014). Illicit behaviour in the food supply chain arises as a result of misrepresentation associated with: ...
Purpose
The purpose of this paper is to undertake a two-phase desktop review of literature sources in order to conceptualise, frame, and critique existing whistleblowing models and strategies and consider how whistleblowing strategies form part of an effective food crime management system (FCMS) especially for small and medium sized organisations.
Design/methodology/approach
Existing literature from academic sources, financial, healthcare, food industries has been reviewed and critiqued in order to construct a conceptual framework that can inform future empirical research.
Findings
Whistleblowing strategies can form an effective part of a FCMS. Appropriate regulatory protection of those who whistleblow is crucial to not only safeguard individuals but also to mitigate food crime and protect consumers from loss and potential harm. Barriers to whistleblowing exist and if these are not addressed then individuals will be reluctant to report food crime. Further empirical research is required to assess the influence of these and other factors identified in this research and how they can be overcome.
Originality/value
The framework will provide food industry practitioners with guidance on the effective application of whistleblowing strategies within a FCMS.
... The process sampling activities used within such certification audits are constrained by the time available, planned frequency of verification activities, volume of data to be assessed, any planned or unplanned sampling bias, and the potential for deviation from the scope of the audit (Manning, 2013). Martz (2010) suggested that ''evaluation myopia'', the inability of the auditor to identify side effects or side impacts due to the rigid application and non-reflective use of a certification standard or a ''checklist'' may also occur. ...
The objective of this study is to explore the current strategies available to monitor and detect the economically and criminally motivated adulteration of food, identifying their strengths and weaknesses and recommend new approaches and policies to strengthen future capabilities to counter adulteration in a globalized food environment. There are many techniques used to detect the presence of adulterants, however this approach relies on the adulterant or means of substitution being “known” and no food item can ever be declared truly free of adulteration on that basis. Further techniques will verify the provenance claims made about a food product e.g. breed, variety etc. as well as techniques to identify original geographic location of food production. These consider wholeness, or not, of a food item and do not need to necessarily identify the actual adulterant. The conceptual framework developed in this research focuses on the process of predicting, detecting and reacting to economically and criminally motivated food adulteration.
Purpose
Food supply chains (FSCs) are becoming increasingly complex and vulnerable to recall risks due to quality failures. Measures for supply chain risk management can minimize these recall risks. However, this responsibility must be shared by all stakeholders in the chain. This study aims to analyze the roles of different stakeholders in managing risks in the events of food recalls.
Design/methodology/approach
A systematic literature review was carried out, and 110 articles were explored to identify risk management actions and to link them to the role of stakeholders involved in FSC recall.
Findings
The study found that nine stakeholders were responsible for 25 hazard management actions related to food safety and traceability systems, regulatory and preventive measures, and control and response mechanisms for food recalls in the FSC.
Originality/value
This article contributes to the literature by proposing an explanatory map associating risk management actions to different stakeholders in food recall. The actions were grouped according to whether they were prevention actions to avoid a food recall or contention actions to limit the negative economic effects and maintain the health of the population.
This research analyses the influence of logistic outsourcing risks management on trade performance in agribusiness distribution chain. The paper scrutinises the relationship between Manufacturer – Logistic provider – Customers (distributors). We assume that outsourcing risks management can enhance trade performance. After a pre-survey on supply chain managers using individual interviews, quantitative data were collected on a sample of agribusiness managers. We performed data analysis by structural equation modelling methods. We found that the logistic outsourcing risks management is not significantly related to trade performance. However, this relation is positive and significant through the mediation of customer service, in the presence of the logistic capabilities of provider. Hence, managers in developing country consider logistic as a resource with distinctive capability, valuable, scarce and both difficult and costly to imitate. They prefer to manage it internally in order to avoid outsourcing risks. But in France, managers prefer to outsource because their internalisation does not provide a competitive advantage.
Purpose
The purpose of this paper is to carry out structural analysis of potential supply chain risks and performance measures in fresh food retail by applying interpretive structural modeling (ISM).
Design/methodology/approach
Inputs were taken from industry experts in identifying and understanding interdependencies among food retail supply chain risks on different levels (sourcing and logistics outside the retail stores; storage and customer interface at the stores). Inter dependencies among risks and their impact on performance measures are structured into a hierarchy in order to derive subsystems of interdependent elements to derive useful insights for theory and practice.
Findings
Using the ISM approach the risks and performance measures were clustered according to their driving power and dependence power. Change in/ inadequate government regulations’ are at the bottom level of the hierarchy implying highest driving power and require higher attention and focused mitigation strategies. Risks like lack of traceability, transport delays/breakdowns and temperature abuse, cross-contamination in transport and storage have medium driver and dependence powers.
Research limitations/implications
The approach is focused on food retail supply chains in the Indian context and thereby limits the ability to generalize the findings. The academics and experts were selected on convenience and availability.
Practical implications
It gives managers a better understanding of the risks and performance measures that have most influence on others (driving performance measures) and those measures which are most influenced by others (dependent performance measures) in fresh food retail and also a tool to prioritize them. This kind of information is strategic for managers who can use it to identify which performance measures they should concentrate on managing the trade-offs between measures. The findings and the applicability for practical use have been validated by both experts and practicing managers in food retail supply chains.
Originality/value
Our work is perhaps the first to link supply chain risks with performance and explains the propagation of risks in food retail supply chains. It contributes to theory by addressing a few research gaps and provides relevant managerial insights for practitioners.
This study explored the experiences of quality professionals with the Hazard Analysis Critical Control Point (HACCP) system in the food industry in Canada. Similarities and differences between HACCP and ISO 9000 quality management systems were also highlighted. In this study, qualitative research was undertaken with selected medium to large-sized food manufacturing companies. In-depth telephone interviews were performed with quality professionals to allow the researcher the opportunity to elicit expertise and experience that are unique to the respondent. While the study was designed to be exploratory in nature and to form the basis for future research, several themes were identified. First, all companies used HACCP in conjunction with other internal programs such as product testing and supplier qualification to ensure product quality. Second, all companies perceived internal auditing as a way to ensure the quality programs. Finally, companies that had implemented both HACCP and ISO 9000 mentioned two main obstacles, i.e. resistance to change and fear of documentation.
This research presents an argumentation based decision support system for implementing the Hazard Analysis at Critical Control Points (HACCP) standard in food industry. Our analysis starts by identifying the adequate technical instrumentation needed for supporting different aspects of the HAACP system. An integrated architectural solution is presented. The framework is built around concept maps and it exploits the integration of ontologies with argumentation theory by using the Argument Interchange Format ontology.
During the last three decades, Hazard Analysis Critical Control Point (HACCP) has been progressively introduced and applied for the benefit of the food industry. However, it should be recognised that HACCP systems have not been homogeneously implemented across all food industry sectors. Reasons for not implementing, maintaining and updating HACCP programmes cannot be explained purely in terms of unwillingness by manufacturers but rather by the presence of technical barriers that may impede the application of the system. Technical barriers represent all those practices, attitudes and perceptions that negatively affect the understanding of the HACCP concept and hence the proper and effective implementation and maintenance of the HACCP principles. This paper describes the potential barriers that may impede the correct use of HACCP before it has been implemented, during the process of implementation and after it has been implemented. Until barriers impeding HACCP have been resolved, HACCP systems will not be implemented throughout the whole food chain and it will not be able to reach its full potential as prerequisite for the international trade of foodstuffs.
The acceptance of Hazard Analysis Critical Control Point (HACCP) as the food safety control system of choice by the food industry, governments and regulatory bodies with responsibility for food safety, has lead to the proliferation of HACCP plans on a world wide basis. The adoption of the Codex Alimentarius text (Alinorm 97/13A) as the authoritative text on Principles and Guidelines for HACCP has contributed significantly to a more harmonised approach and agreed terminology, but there is still some lack of clarity over the specific activities of validation and verification. A logical interpretation of the Codex text would lead one to believe that validation is primarily concerned with those activities that evaluate the scientific and technical content of the HACCP plan, whereas verification focuses primarily on procedures required to determine compliance with an operational HACCP system. Using the above criteria this paper looks at the application of validation and verification to the HACCP Principle of Hazard Analysis.Hazard Analysis is concerned primarily with the identification of hazards that are of such a nature that they must be controlled to ensure safe food and must therefore be included in the HACCP plan. As such Hazard Analysis is probably the key HACCP Principle. The paper proposes mechanisms to validate the identification of hazards for inclusion in the HACCP Plan and concludes that validation in particular has a very important role to play in providing both scientific and technical support for hazard selection as well as providing focus for the subsequent development of the HACCP plan.
This paper acknowledges the importance of small companies across the food chain and identifies the slow uptake of HACCP in these companies as an area of concern for the production of safe food. This sets the scene for an analysis of the barriers to HACCP implementation which include availability of appropriate training in HACCP methodology, access to technical expertise and the general resource problems of time and money. The burden that this places on the small business, particularly in terms of documentation, validation and verification, are then discussed. The paper concludes with a summary of the burdens and benefits that this sector faces as it moves towards compliance with food safety legislation.
Purpose
Assessment of HACCP systems is a key element in assuring the effective management of food safety. However, there is no accepted approach or common methodology available to HACCP practitioners, auditors or regulatory bodies. This paper seeks to examine this situation
Design/methodology/approach
This paper reviews previous approaches to HACCP audit and describes developments in audit and audit methods based on a long‐term study of HACCP in a multinational organisation.
Findings
The proposed audit tools provide a useful method for collection of data on the effectiveness of HACCP plans and their implementation.
Research limitations/implications
Limitations of using this approach are identified and discussed.
Originality/value
New audit tools for validation and verification of HACCP effectiveness are proposed.
Purpose
– Ensuring compliance with food safety legislation and market requirements is one of the key issues facing the poultry meat industry. The purpose of this paper is to analyse how a pre‐requisite programme (PRP) and key performance indicators for food safety can be developed in the poultry meat supply chain.
Design/methodology/approach
– The first stage of the research involved an examination of literature, which was conducted using desk research. The second stage includes a discussion on food safety management systems in primary production and the development of food safety plans with an associated PRP.
Findings
– Effective food safety management systems in primary production are critical to supplying food which is safe and wholesome. In order to manage food safety effectively measurable indicators of performance should be developed. These will provide data on the suitability of the food for sale, the effectiveness of the food safety management system and any potential areas of weakness which in turn will drive continuous improvement.
Originality/value
– This study is of benefit to the broiler industry in the further development of quality assurance standards and business improvement models.
The continued auditing and verification of a IIACCP system demands more attention than the initial development of a IIACCP plan. Two important areas have frequently been given little attention in the vertfication of HACCP systems. These are product design and prerequisite programs. Food companies sometimes focus on the process control portions of IIACCP without documenting the product design. IIACCP systems must be supported by a strong foundation of prerequisite programs. These may include, supplier approval or certification, speci-fications, chemical control programs, audits and inspections, product identifica-tion and retrieval procedures, training, water and air control, and good manufacturing practices. Important processes in IIACCP system verification include the initial validation of the HACCP plan and its periodic revalidation. Additional activities include, vertfication of prerequisite programs, observations and interview of CCP monitors, CCP monitoring records review, equipment cali-bration, and other records review. It is anticipated in the United States that regulatory agencies will conduct HACCP audits similar to those conducted by the companies. Worksheets used to audit food safety effectiveness and management in Cargill plants will be presented and discussed. 0 1998 Elsevier Science Ltd. All rights reserved I believe that the continued auditing and verification of a HACCP system is at least as important as the initial development of a HACCP plan. Perhaps it is far more important. While the development of a HACCP plan may require several months of effort by a HACCP team, the resulting HACCP system may be in place for several decades or even longer. There-fore, it is very important that auditing and verification be done well.
The dynamic environment wherein agri-food companies operate and the high requirements on food safety force companies to critically judge and improve their food safety management system (FSMS) and its performance. The objective of this study was to develop a diagnostic instrument enabling a systematic assessment of a company's food safety management system. This paper discusses core assurance activities, their contribution to assurance, and how to judge these activities in a company's FSMS. The diagnosis shows which core assurance activities a company executes and at what level, therewith creating a basis for discussion about systematic improvements.
A HACCP system that really works in practice will depend on the competency of the people who both developed it and who operate it, and the prerequisite programmes, which support it. If it is to be truly successful then there must be an overriding internal belief in the HACCP approach and what it can do for the business once properly implemented. There are fundamental issues concerning the Training and Education which need to be considered, such as the variable quality of education and training available on a global basis, impinge on the ability of HACCP teams to conduct a Hazard Analysis. Compounded with this is the general weak understanding of the HACCP and prerequisite programme relationship and of the implementation and maintenance phases … on how to make it really happen. These elements are considered against four key stages to the application of HACCP principles.
When used in evaluation, checklists provide guidance for the collection of relevant evidence used to determine the merit, worth, or significance of an evaluand. The inherently systematic process found in the use of a checklist makes it highly relevant and useful for evaluative purposes. As such, the value of checklists for evaluation purposes is generally accepted. However, the methods for validating evaluation checklists are less commonly presented and lack specificity with respect to study designs and outcomes. This article addresses this deficit by presenting a case example of a mixed methods validation study applied to an evaluation checklist. The validation approach presented herein is relatively quick and was demonstrated to be feasible on a limited budget all the while providing a reasonable level of validation for the checklist. Following a brief overview of the checklist, the two-part validation study is presented followed by a discussion of the limitations of the methodology.
A risk matrix is a mechanism to characterize and rank process risks that are typically identified through one or more multifunctional reviews (e.g., process hazard analysis, audits, or incident investigation). This paper describes a procedure for developing a fuzzy risk matrix that may be used for emerging fuzzy logic applications in different safety analyses (e.g., LOPA). The fuzzification of frequency and severity of the consequences of the incident scenario are described which are basic inputs for fuzzy risk matrix. Subsequently using different design of risk matrix, fuzzy rules are established enabling the development of fuzzy risk matrices. Three types of fuzzy risk matrix have been developed (low-cost, standard, and high-cost), and using a distillation column case study, the effect of the design on final defuzzified risk index is demonstrated.
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