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Semi-quantitative study to evaluate the performance of HACCP-based food safety management systems in dairy processing plants in Japan

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Organization
Abstract
Introduction Microbiological food safety (FS) is an issue of great concern for Japanese consumers. HACCP is the internationally-accepted, science-based system for ensuring food safety controls and must be supported by a more general Food Safety Management System. Since 1995, Japan has a comprehensive HACCP-based health monitoring system. This study aimed to get insight in the performance of a HACCP-based food safety management system (FSMS) implemented in Japanese dairy processing plants. Therefore, a diagnostic instrument (DI), developed in an European project Pathogen Combat by Luning et al. was applied to assess the level of the core control and assurance activities in their FSMS and to judge the risk level of the context wherein the system has to operate. Methods The data were collected in 13 dairy (milk) companies (located around Tokyo area) through the FSMS-DI, which involved in-depth interviews with responsible quality assurance persons of respective companies. Results Companies were all operating in a moderate (score 2) to low-risk context (score 1¬_2). The FSMS ranged from basic (score 1_2) for the smaller companies to advanced and well tailored (score 3) for the big companies, which was coupled with an insufficient (<2_3) or good (=3) food safety performance output. Small companies seemed less well organised (organisational characteristics). All companies showed large investments in technology-dependent activities (preventive measures and intervention processes), but less in managerial activities as monitoring and typical quality assurance activities. Conclusions Companies with no HACCP approval by Ministry of Health, Labour and Welfare (small companies) showed lower performance of FSMS resulting in a lower performance of food safety output. Implementation of HACCP is a prerequisite to a well performing FSMS. A recommendation could be that smaller companies introduce a HACCP plan fully based on a HACCP guide drawn by the sector, as adoption of the HACCP system is found expensive and represents now a serious burden for smaller milk factories. In the more advanced FSMS (medium to big companies) improvements should be related to FS assurance activities (e.g. validation and verification).
Keywords
food safety, diagnostic instrument, food safety management systems, dairy, HACCP, Japan, milk

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MLA
Toyofuku, Hajime, Imca Sampers, Liesbeth Jacxsens, et al. “Semi-quantitative Study to Evaluate the Performance of HACCP-based Food Safety Management Systems in Dairy Processing Plants in Japan.” Food Micro, Abstracts. 2010. 246–246. Print.
APA
Toyofuku, H., Sampers, I., Jacxsens, L., Luning, P., Dumoulin, A., & Uyttendaele, M. (2010). Semi-quantitative study to evaluate the performance of HACCP-based food safety management systems in dairy processing plants in Japan. Food Micro, Abstracts (pp. 246–246). Presented at the 22nd International ICFMH Symposium (Food Micro 2010) : Microbial behavior in the food chain.
Chicago author-date
Toyofuku, Hajime, Imca Sampers, Liesbeth Jacxsens, Pieternel Luning, Ann Dumoulin, and Mieke Uyttendaele. 2010. “Semi-quantitative Study to Evaluate the Performance of HACCP-based Food Safety Management Systems in Dairy Processing Plants in Japan.” In Food Micro, Abstracts, 246–246.
Chicago author-date (all authors)
Toyofuku, Hajime, Imca Sampers, Liesbeth Jacxsens, Pieternel Luning, Ann Dumoulin, and Mieke Uyttendaele. 2010. “Semi-quantitative Study to Evaluate the Performance of HACCP-based Food Safety Management Systems in Dairy Processing Plants in Japan.” In Food Micro, Abstracts, 246–246.
Vancouver
1.
Toyofuku H, Sampers I, Jacxsens L, Luning P, Dumoulin A, Uyttendaele M. Semi-quantitative study to evaluate the performance of HACCP-based food safety management systems in dairy processing plants in Japan. Food Micro, Abstracts. 2010. p. 246–246.
IEEE
[1]
H. Toyofuku, I. Sampers, L. Jacxsens, P. Luning, A. Dumoulin, and M. Uyttendaele, “Semi-quantitative study to evaluate the performance of HACCP-based food safety management systems in dairy processing plants in Japan,” in Food Micro, Abstracts, Copenhagen, Denmark, 2010, pp. 246–246.
@inproceedings{1036879,
  abstract     = {Introduction Microbiological food safety (FS) is an issue of great concern for Japanese consumers. HACCP is the internationally-accepted, science-based system for ensuring food safety controls and must be supported by a more general Food Safety Management System. Since 1995, Japan has a comprehensive HACCP-based health monitoring system. This study aimed to get insight in the performance of a HACCP-based food safety management system (FSMS) implemented in Japanese dairy processing plants. Therefore, a diagnostic instrument (DI), developed in an European project Pathogen Combat by Luning et al. was applied to assess the level of the core control and assurance activities in their FSMS and to judge the risk level of the context wherein the system has to operate.
Methods The data were collected in 13 dairy (milk) companies (located around Tokyo area) through the FSMS-DI, which involved in-depth interviews with responsible quality assurance persons of respective companies. 
Results Companies were all operating in a moderate (score 2) to low-risk context (score 1¬_2). The FSMS ranged from basic (score 1_2) for the smaller companies to advanced and well tailored (score 3) for the big companies, which was coupled with an insufficient (<2_3) or good (=3) food safety performance output. Small companies seemed less well organised (organisational characteristics). All companies showed large investments in technology-dependent activities (preventive measures and intervention processes), but less in managerial activities as monitoring and typical quality assurance activities. 
Conclusions Companies with no HACCP approval by Ministry of Health, Labour and Welfare (small companies) showed lower performance of FSMS resulting in a lower performance of food safety output. Implementation of HACCP is a prerequisite to a well performing FSMS. A recommendation could be that smaller companies introduce a HACCP plan fully based on a HACCP guide drawn by the sector, as adoption of the HACCP system is found expensive and represents now a serious burden for smaller milk factories. In the more advanced FSMS (medium to big companies) improvements should be related to FS assurance activities (e.g. validation and verification).},
  author       = {Toyofuku, Hajime and Sampers, Imca and Jacxsens, Liesbeth and Luning, Pieternel and Dumoulin, Ann and Uyttendaele, Mieke},
  booktitle    = {Food Micro, Abstracts},
  keywords     = {food safety,diagnostic instrument,food safety management systems,dairy,HACCP,Japan,milk},
  language     = {eng},
  location     = {Copenhagen, Denmark},
  pages        = {246--246},
  title        = {Semi-quantitative study to evaluate the performance of HACCP-based food safety management systems in dairy processing plants in Japan},
  year         = {2010},
}