Application of Failure Mode and Effect Analysis (FMEA) for audit of HACCP system

Food Control

Volumn 44, Issue , 2014, Pages 35-44

  Trafialek, Joanna ^a   Kolanowski, Wojciech ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

FMEA; Food safety; HACCP; Risk assessment; Verification

Indexed keywords

EID: 84898772269     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.03.036     Document Type: Article

References (36)

1. Arvanitoyannis I.S., Varzakas T.H. Application of ISO 22000 and failure mode and effect analysis (FMEA) for industrial processing of salmon: a case study. Critical Reviews in Food Science and Nutrition 2008, 48:411-429.
2. Asefa D.T., Kure C.F., Gjerde R.O., Langsrud S., Omer M.K., Nesbakken T., et al. AHACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes. Food Control 2011, 22:831-837.
3. Baş M., Yüksel M., Cavusoglu T. Difficulties and barriers for the implementing of HACCP and food safety systems in food businesses in Turkey. Food Control 2007, 18:124-130.
4. Beyer J., Krieger S. Kunden und mitarbeiter profitieren. Fleischwirtschaft 2004, 84(6):59-60.
5. Codex Alimentarius Hazard analysis and critical control point (HACCP) system and guidelines for its application. Food hygiene basic text 2003, FAO/WHO, Rome.
6. Commission of the European Communities Guidance document on the implementation of procedures based on the HACCP principles, and on the facilitation of the implementation of the HACCP principles in certain food businesses SANCO/1955/2005. Retrieved 23.10.2013 from. http://ec.europa.eu/food/food/biosafety/hygienelegislation/guidance_doc_haccp_en.pdf.
7. Czarniecka-Skubina E., Trafialek J. Comparison of veriances idnetified turing the audit of implementation and operating of HACCP system in selected plants. Quality improvement 2011, 69-78. Triptsoft Publisher, Trnava. S. Borkowski, J. Rosak-Szyrocka (Eds.).
8. Fajczak-Kowalska A., Milosz P. Essence of audit in process of accustoming quality management system ISO 9001:2008. Problems of Quality 2011, 8:15-18.
9. Garayoa R., Vitas A.I., Diez-Leturia M., Garcia-Jalon I. Food safety and the contact catering companies: food handlers, facilities and HACCP evaluation. Food Control 2011, 22:2006-2012.
10. Henson S., Holt G., Northen J. Costs and benefits of implementing HACCP in the UK dairy processing sector. Food Control 1999, 10:99-106.
11. Hielm S., Tuominen P., Aarnisalo K., Raaska L., Maijala R. Attitudes torwards own-checking and HACCP plans among Finnish food industry employees. Food Control 2006, 17:402-407.
12. Hughton J.R., Rowe G., Frewer L.J., Van Kleef E., Chryssochoidis G., Kehagia O., et al. The quality of food risk management in Europe: perspectives and priorities. Food Policy 2007, 33:13-26.
13. ISO 19011 Guidelines for auditing management systems 2011, International Standard Organization, Geneva.
14. Jacob C.J., Mathiasen L., Powell D.A. Designing effective messages for microbial food safety hazards. Food Control 2010, 21:1-6.
15. Jin S., Zhou J., Ye J. Adoption of HACCP system in the Chinese food industry: a comparative analysis. Food Control 2008, 19:823-828.
16. Kokkinakis E., Kokkinaki A., Kyriakidis G., Markaki A., Fragkiadakis G.A. HACCP implementation in local food industry: a survey in Crete, Greece. Procedia - Food Science 2011, 1:1079-1083.
17. Legnani P., Leoni E., Berveglieri M., Mirolo G., Alvaro N. Hygienic control of mass catering establishments, microbiological monitoring of food and equipment. Food Control 2004, 15:205-211.
18. Lelieveld H.L., Mostert M.A., Holah J., White B. Hygiene in food processing 2003, Woodhead Publishing Ltd, London.
19. Lücke F.K., Trafialek J. Umsetzung der HACCP-prinzipen in fleisch verarbeitenden betrieben in Polen uns in Deutschland. Fleischwirtschaft 2010, 90:43-45.
20. Luning P.A., Marcelis W.J., Jongen W.M. Food quality management: a techno-managerial approach 2002, Wageningen Press, Wageningen.
21. McSwane D., Rue N., Linton R. Essentials of food safety and sanitation 2003, 169-196. Pearson Education, New Jersey.
22. Morkis G. The level of implementing GHP, GMP and HACCP systems into the food industry. Food Science Technology 2010, 73:255-270.
23. Notermans S., Teunis P. Quantitative risk analysis and the production of microbiologically safe food: an introduction. International Journal of Food Microbiology 1996, 30:3-7.
24. Panisello P.J., Quantick P.C., Knowles M.J. Towards the implementation of HACCP: results of a UK regional survey. Food Control 1999, 10:87-98.
25. Powell D.A., Jacob C.J., Chapman B.J. Enhancing food safety culture to reduce rates of foodborne illness. Food Control 2011, 22:817-822.
26. Powell D.A., Erdozain S., Dodd C., Costa R., Morley K., Chapman B.J. Audits and inspections are never enough: a critique to enhance food safety. Food Control 2013, 30:686-691.
27. Regulation Regulation(EC) No 852/2004 of the European Parliament and the Council of 29 April 2004 on the hygiene of foodstuffs. Official Journal of the European Union 30.4.2004, L 139/1.
28. Regulation Regulation(EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Official Journal of the European Communities 1.2.2002, L 31/1.
29. Scipioni A., Saccarola G., Centazzo A., Arena F. FMEA methodology design, implementation and integration with HACCP system in a food company. Food Control 2002, 13:495-501.
30. Smigic N., Djekic I., Tomasevic I., Miocinovic J., Gvozdenovic R. Implication of food safety measures on microbiological quality of raw and pasteurized milk. Food Control 2012, 25:728-731.
31. Soriano J.M., Rico H., Molto J.C., Manes J. Effect of introduction of HACCP on the microbiological quality of some restaurant meals. Food Control 2002, 13:253-261.
32. Sperber W.H. Auditing and verification of ford safety and HACCP. Food Control 1998, 9:157-162.
33. ® system. Food Control 2003, 14:573-578.
34. Veiros M.B., Proenca R.P.C., Santos M.C.T., Kent-Smoth L., Rocha A. Food safety practices in a Portuguese canteen. Food Control 2009, 20:936-941.
35. Violaris Y., Bridges O., Bridges J. Small businesses - big risks: current status and future direction of HACCP in Cyprus. Food Control 2008, 19:439-448.
36. Walker E., Pritchard C., Forsythe S. Food handlers' hygiene knowledge in small businesses. Food Control 2003, 17:339-343.