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Implementation of a food safety management system according to ISO 22000 in the food supplement industry: A case study.

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Implementation of a food safety management system according to ISO 22000 in the food supplement industry: A case study.

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dc.contributor.author Fernández Segovia, Isabel es_ES
dc.contributor.author Perez-Llacer, Ana es_ES
dc.contributor.author Peidro, Begoña es_ES
dc.contributor.author Fuentes López, Ana es_ES
dc.date.accessioned 2016-11-03T08:15:32Z
dc.date.available 2016-11-03T08:15:32Z
dc.date.issued 2014-09
dc.identifier.issn 0956-7135
dc.identifier.uri http://hdl.handle.net/10251/73177
dc.description.abstract [EN] This work aims to present a methodology to carry out hazard and control measures assessments to properly establish operational prerequisite programmes (oPRPs) and the HACCP plan in the food supplement industry according to the ISO 22000 standard. This study focused on the manufacture of propolis, royal jelly and vitamin C ampoules, sold as energy boosters. Seven of the 13 hazards identified in this study were significant: two hazards were in the reception step (residues of pesticides, antibiotics and/or heavy metals (code 2) and contamination by pathogens (code 3)), two in the ingredients weighing step (cross-contamination by metabisulphite (code 9) and contamination by pathogens (code 10)), one in the mixture preparation step (contamination by pathogens and/or proliferation of microorganisms (code 11)) and two in the ampoule-filling and -sealing step (cross-contamination by metabisulphite (code 12) and contamination by pathogens (code 13)). After assessing the control measures, critical control points (CCPs) were determined in the hazards with codes 2, 9 and 12, which could be managed by an HACCP plan. The remaining hazards were managed by establishing oPRPs. Implementation of the ISO 22000 standard in the food supplement industry guarantees food safety and helps improve their competitiveness in the global market. (C) 2014 Elsevier Ltd. All rights reserved. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Control es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Food safety es_ES
dc.subject ISO 22000 es_ES
dc.subject Food supplements es_ES
dc.subject Operational prerequisite programmes es_ES
dc.subject HACCP plan es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Implementation of a food safety management system according to ISO 22000 in the food supplement industry: A case study. es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodcont.2014.02.042
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Fernández Segovia, I.; Perez-Llacer, A.; Peidro, B.; Fuentes López, A. (2014). Implementation of a food safety management system according to ISO 22000 in the food supplement industry: A case study. Food Control. 43:28-34. doi:10.1016/j.foodcont.2014.02.042 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.foodcont.2014.02.042 es_ES
dc.description.upvformatpinicio 28 es_ES
dc.description.upvformatpfin 34 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 43 es_ES
dc.relation.senia 277189 es_ES


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