Standardized Food Safety Management: The Case of Industrial Yoghurt
British Food Journal 111(9), 897-914
18 Pages Posted: 29 Aug 2016 Last revised: 7 Oct 2017
Date Written: 2009
Purpose: The recently introduced ISO 22000:2005 modified the classical HACCP approach by embedding food safety into the wider context of a standardized management system and refining the required safety control measures. There is little guidance regarding ISO 22000 implementation as well as inconsistencies regarding definitions and control measures specifications. This paper aims to provide a structured approach for the implementation of ISO 22000, applied to the case of industrial yoghurt.
Design/methodology/approach: The approach consisted of two stages. The first primarily comprises the interpretation of the ISO 22000 specifications. The second includes the application of these requirements (as interpreted) to industrial yoghurt manufacture, considering all major varieties (set, stirred and strained) and types (with or without flavorings).
Findings: The paper reveals a managerial perspective of ISO 22000, overcoming existing inconsistencies for determining the necessary control measures, as applied to industrial yoghurt.
Research limitations/implications – This research is limited to the case of industrial yoghurt considered. However, the methodology used is general and can apply to any other product.
Originality/value: This paper provides an interpretation of ISO 22000, based on other standardized management system practices and widely accepted managerial principles. The findings can help in the development of the necessary state-of-the-practice tools to facilitate future ISO 22000 implementations, in conjunction with the ISO 9001 quality standard.
Keywords: Food safety, Quality standards, Dairy products
Suggested Citation: Suggested Citation