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.

FSMS-DI ISO 22000 Food Safety Management System MAS MeSTI (Food Safety is the Responsibility of the Industry) good manufacturing practices hazard analysis critical control point powdered beverages

Journal

The Malaysian journal of medical sciences : MJMS
ISSN: 1394-195X
Titre abrégé: Malays J Med Sci
Pays: Malaysia
ID NLM: 101126308

Informations de publication

Date de publication:
Jun 2021
Historique:
received: 04 10 2020
accepted: 23 02 2021
entrez: 21 7 2021
pubmed: 22 7 2021
medline: 22 7 2021
Statut: ppublish

Résumé

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). 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), 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.

Sections du résumé

BACKGROUND 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 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),
CONCLUSION CONCLUSIONS
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.

Identifiants

DOI: 10.21315/mjms2021.28.3.12 PMID: 34285651 PMC: PMC8260068
pubmed: 34285651
doi: 10.21315/mjms2021.28.3.12
pii: 12mjms2803_oa
pmc: PMC8260068
doi:

Types de publication

Journal Article

Langues

eng

Pagination

129-142

Informations de copyright

© Penerbit Universiti Sains Malaysia, 2021.

Déclaration de conflit d'intérêts

Conflict of Interest None.

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Auteurs

Hua Yen Cheah (HY)

Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.
Mindsky Enterprise, Kajang, Selangor, Malaysia.

Suhaila Emma Merican (SE)

Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.

Mahmud Ab Rashid Nor Khaizura (MAR)

Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.

Ainul Zakiah Abu Bakar (AZA)

Department of Food Service Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.

Syaliza Omar (S)

Faculty of Pharmacy, Universiti Sultan Zainal Abidin, Besut, Terengganu, Malaysia.

Maimunah Sanny (M)

Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.
Laboratory of Food Safety and Food Integrity, Institute of Tropical Agricultural and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.

Classifications MeSH