Study on the risks of metal detection in food solid seasoning powder and liquid sauce to meet the core concepts of ISO 22000:2018 based on the Taiwanese experience. (May 2020)

• Record Type: Journal Article
• Authors: Chen, Hsinjung; Liou, Bo-Kang; Dai, Fan-Jhen; Chuang, Pei-Ting; Chen, Chin-Shuh
• Is Part Of: Food control. Volume 111(2020)
• Publication Date: 2020-05
• Subjects: Hazard analysis and critical control point (HACCP) -- Acceptance -- ISO 22000 -- Operational prerequisite program (OPRP); Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2019.107071
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Foreign objects in food threaten food safety. For the food industry, incidents involving these objects can tarnish a company's reputation, reduce sales, and may even lead to customer distrust towards the company. There have been no studies to correctly establish an operational prerequisite program (OPRP) and hazard analysis and critical control points (HACCP) plan in the premixed powder and liquid sauces of the small and medium-sized food enterprises (SMFEs) industry according to the ISO 22000: 2018 standard. Our research aims to propose an ISO 22000: 2018 method for risk assessment and control of hazard assessments, and to establish and implement HACCP and traceability systems. In this study, the solid premixed powder (Italian panna cotta powder) and liquid sauce (white sauce) products were taken as an example. The food safety standard management system (FSMS) ISO 22000: 2018 was introduced to investigate the influence of the metal detector on the process. The proposed methodology combines risk analysis to identify physical significant hazards and then combines decision trees to determine hazard analysis control points (CCPs). It can be found from the research that the metal detector is extremely important and effective for the control damage of the solid premix powder, and the metal detector has a supplementary effect on the liquid sauce because of its complicated composition. These significant hazards can be managed through the HACCP program and OPRP. After the implementation of the ISO 22000: 2018 standard, the number of abnormal processes has been significantly reduced, and the number of complaints has been significantly reduced. Highlights: The Metal Detection step is as CCPs and HACCP plan control measures or combinations are provided. The outer packaging material of the solid powder can be changed to a metal basket that meets standard metal composition. The metal detector can be set after packaging the inner package and before plastic basket is packaged. After the implementation of the ISO 22000: 2018 standard, the number of abnormal processes has been significantly reduced.