Application of Failure Mode and Effect Analysis (FMEA) for audit of HACCP system

The aim of the study was to design the HACCP system audit method which allows precise assessment of the system functioning in practice. The method was based on specially elaborated audit questionnaire, covering all HACCP steps and principles, associated with analysis of audit findings by FMEA. External third party audits were carried out in two medium-size bakeries located in Poland. The method allowed precise identification of high and critical risks in HACCP areas of verification and recordkeeping. In view of the obligatory of HACCP system in food industry and periodically emerging food safety scandals in the EU and other countries, it appears advisable to strength control and use methods enabling precise identification of the risk. Therefore, the incorporation of FMEA analysis within the verification procedure of HACCP system may be a convenient tool for better food safety assurance. The designed method is

[1]  Riitta Maijala,et al.  Attitudes towards own-checking and HACCP plans among Finnish food industry employees , 2006 .

[2]  F. K. Lücke,et al.  Harmonized food safety. , 2010 .

[3]  Jiehong Zhou,et al.  Adoption of HACCP system in the Chinese food industry: A comparative analysis , 2008 .

[4]  J. Bridges,et al.  Small businesses -Big risks : Current status and future direction of HACCP in Cyprus , 2008 .

[5]  Juan Carlos Moltó,et al.  Effect of introduction of HACCP on the microbiological quality of some restaurant meals , 2002 .

[6]  Gene Rowe,et al.  The quality of food risk management in Europe: Perspectives and Priorities , 2008 .

[7]  Smigic Nada,et al.  Implication of food safety measures on microbiological quality of raw and pasteurized milk , 2012 .

[8]  D. Powell,et al.  Audits and inspections are never enough: a critique to enhance food safety , 2013 .

[9]  Erica Leoni,et al.  Hygienic control of mass catering establishments, microbiological monitoring of food and equipment , 2004 .

[10]  Leonard Steinborn,et al.  International Organization for Standardization ISO 19011 Guidelines for Quality and/or Environmental Management Systems Auditing , 2004 .

[11]  Murat Baş,et al.  Difficulties and barriers for the implementing of HACCP and food safety systems in food businesses in Turkey , 2007 .

[12]  I. García-Jalón,et al.  Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation , 2011 .

[13]  Ioannis S. Arvanitoyannis,et al.  Application of ISO 22000 and Failure Mode and Effect Analysis (FMEA) for Industrial Processing of Salmon: A Case Study , 2008, Critical reviews in food science and nutrition.

[14]  Titus De Silva.  Hazard Analysis and Critical Control Point (HACCP) , 2007, Handbook of Food Preservation.

[15]  Emmanouil Kokkinakis,et al.  HACCP implementation in local food industry: a survey in Crete, Greece , 2011 .

[16]  R. H. Linton,et al.  Essentials of Food Safety and Sanitation , 2000 .

[17]  H. L. M. Lelieveld,et al.  Hygiene in food processing , 2003 .

[18]  Spencer Henson,et al.  Costs and benefits of implementing HACCP in the UK dairy processing sector , 1999 .

[19]  Douglas Powell,et al.  Enhancing food safety culture to reduce rates of foodborne illness , 2011 .

[20]  Stephen J. Forsythe,et al.  Food handlers hygiene knowledge in small food businesses , 2003 .

[21]  Ada Rocha,et al.  Food safety practices in a Portuguese canteen , 2009 .

[22]  P. Teunis,et al.  Quantitative risk analysis and the production of microbiologically safe food: an introduction. , 1996, International journal of food microbiology.

[23]  William H. Sperber.  Auditing and verification of food safety and HACCP , 1998 .

[24]  Grażyna Morkis.  THE LEVEL OF IMPLEMENTING GHP, GMP, AND HACCP SYSTEMS INTO THE FOOD INDUSTRY , 2010 .

[25]  Solveig Langsrud,et al.  A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes , 2011 .

[26]  Riitta Maijala,et al.  Trapping the food safety performance of a small or medium-sized food company using a risk-based model. The HYGRAM® system , 2003 .

[27]  P. J. Panisello,et al.  Towards the implementation of HACCP: results of a UK regional survey , 1999 .

[28]  Pieternel A. Luning,et al.  Food quality management: a techno-managerial approach. , 2002 .

[29]  Antonio Scipioni,et al.  FMEA methodology design, implementation and integration with HACCP system in a food company , 2002 .

[30]  Douglas A. Powell,et al.  Designing effective messages for microbial food safety hazards , 2010 .