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

See all articles by Panos Chountalas

Panos Chountalas

University of Piraeus; Hellenic Open University

A.G. Lagodimos

University of Piraeus - Department of Business Administration

Dimitrios Tsarouchas

University of Piraeus - Department of Business Administration

Date Written: 2009

Abstract

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

Chountalas, Panos and Lagodimos, A.G. and Tsarouchas, Dimitrios, Standardized Food Safety Management: The Case of Industrial Yoghurt (2009). British Food Journal 111(9), 897-914, Available at SSRN: https://ssrn.com/abstract=2830929

Panos Chountalas (Contact Author)

University of Piraeus ( email )

Piraeus
Greece

Hellenic Open University ( email )

Parodos Aristotelous 18
Patra, 26335
Greece

A.G. Lagodimos

University of Piraeus - Department of Business Administration

80, KARAOLI & DIMITRIOU,PIRAEUS
ATHENS, 18534
Greece

Dimitrios Tsarouchas

University of Piraeus - Department of Business Administration ( email )

80, KARAOLI & DIMITRIOU,PIRAEUS
ATHENS, 18534
Greece

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