CONTROLLING FOOD SAFETY MANAGEMENT SYSTEM OF ENTERPRISES
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ABSTRACT
INTRODUCTION 1
1. The Concept of Food Safety 4
2. Global Food Safety Initiative (GFSI) 10
2.1. International Food Standard (IFS) 11
2.2. Hazard Analysis & Critical Control Points (HACCP) 22
2.3. Good Manufacturing Practices (GMP) 30
3. Controlling Management 33
3.1. Controlling Food Safety Management System of Coca-Cola Company 36
3.2. Controlling Food Safety Management System of Unilever 38
3.3. Controlling Food Safety Management System of Nestld 40
4. Attitudes, Knowledge and Behavior of Russian and Lao Consumers toward Food Safety 43
4.1. Consumer Behavior 43
4.2. Attitudes, Knowledge and Behavior of Russian Consumers toward Food Safety 50
4.3. Attitudes, Knowledge and Behavior of Lao consumers toward Food Safety 54
4.4. The Comparison between Russian and Lao Consumer Attitudes, Knowledge and Behavior
toward Food Safety 59
CONCLUSIONS 76
REFERENCES 83
APPENDIX A - Milestones in the evolution of food standards 94
APPENDIX B - World: Organic agriculture land (including in-conversion areas) and regions ’shares of the global organic agricultural land 2015 95
APPENDIX C - Food Safety Management System (FSMS) Process Model 96
APPENDIX D - General intrinsic and extrinsic attributes affecting consumer expectation and
perception 97
APPENDIX E - The Psychological Core: The Effects of Motivation, Ability, and Opportunity 98
APPENDIX F - Quality affecting factors in agro- food chain 99
APPENDIX G - Non-governmental Organizations and Associations in Russian Food-Related Area . 100 APPENDIX G - Quantities of selected agricultural product exported of Laos (t) 101
APPENDIX H - The key elements of a Food Safety Plan of Laos 102
APPENDIX I - Strength and potentials for organic farming in Laos 105
APPENDIX J - The statistical information of certified organic farmland, number of certified farmers
and wild-harvest areas since the year 2008 106
INTRODUCTION 1
1. The Concept of Food Safety 4
2. Global Food Safety Initiative (GFSI) 10
2.1. International Food Standard (IFS) 11
2.2. Hazard Analysis & Critical Control Points (HACCP) 22
2.3. Good Manufacturing Practices (GMP) 30
3. Controlling Management 33
3.1. Controlling Food Safety Management System of Coca-Cola Company 36
3.2. Controlling Food Safety Management System of Unilever 38
3.3. Controlling Food Safety Management System of Nestld 40
4. Attitudes, Knowledge and Behavior of Russian and Lao Consumers toward Food Safety 43
4.1. Consumer Behavior 43
4.2. Attitudes, Knowledge and Behavior of Russian Consumers toward Food Safety 50
4.3. Attitudes, Knowledge and Behavior of Lao consumers toward Food Safety 54
4.4. The Comparison between Russian and Lao Consumer Attitudes, Knowledge and Behavior
toward Food Safety 59
CONCLUSIONS 76
REFERENCES 83
APPENDIX A - Milestones in the evolution of food standards 94
APPENDIX B - World: Organic agriculture land (including in-conversion areas) and regions ’shares of the global organic agricultural land 2015 95
APPENDIX C - Food Safety Management System (FSMS) Process Model 96
APPENDIX D - General intrinsic and extrinsic attributes affecting consumer expectation and
perception 97
APPENDIX E - The Psychological Core: The Effects of Motivation, Ability, and Opportunity 98
APPENDIX F - Quality affecting factors in agro- food chain 99
APPENDIX G - Non-governmental Organizations and Associations in Russian Food-Related Area . 100 APPENDIX G - Quantities of selected agricultural product exported of Laos (t) 101
APPENDIX H - The key elements of a Food Safety Plan of Laos 102
APPENDIX I - Strength and potentials for organic farming in Laos 105
APPENDIX J - The statistical information of certified organic farmland, number of certified farmers
and wild-harvest areas since the year 2008 106
At the present, the evolution of the economic environment is greatly expanded, mostly in term of using high technology to manufacturing and farming. Since the previous time, economic activity was oriented toward the manufactured product and the industrial revolution. Rural way of life began to disappear, methods of farming were improved, and machines are doing the work that people used to do. Thus, the current economy is characterized by the globalization activities and enterprises, the transmission of information, the constant evolution of technology, and the intense competition between companies that modify so radically the activity in many sectors. People worked hard to adjust in the uncertain global economic environment. People have not much time to take care of themselves, for example consuming food from markets, farmers and groceries instead of producing it for themselves. Consequently, the demand for food products were growing and the supply were surplus. The present of high competition from the opening of national markets provokes many companies to protect themselves from bankruptcy. Food supply seemly to be a big business or a manufacturer and began to develop ways to process the food and deliver it to the store. Modern technologies were used to boost up the number of food production and to preserve food for a long period in order to fulfill the need of world population. Hence, many manufacturing company worked so hard to compete with each other in order to achieve their goal as increasing profit, getting reputation, market share in the business world. However, the action of these companies created impact to people, especially the consumer, shareholder (suppliers, small businesses, farmers), and workforce. Humanity was replaced by egotism. Some companies tried to lower their cost, some concentrated only on profits and increasing production by using artificial chemical and toxic substance. The consequences of these activities bring new dilemma to human which are diseases. Unclean or unsafe Food which contaminates with toxins and chemicals causes more than 200 diseases - hypertension, diabetes, heart disease, kidney disease... About 2.2 million people die every year from food poisoning, diarrhea and foodborne diseases by consuming contaminated food and water [1]. Even there were standards or regulations for either processing or selling food, some food companies or businesses appear to ignore those regulations regarding to lower their cost and increase their production.
Because of the increase in large food manufacturing companies, businesses, and due to the increase of supervisory positions, business and industry have drawn attention to the need for proficiency in management skills. Improved abilities in the management area have been considered to allow for maximum efficiency in the production of goods and services and to increase profits. However, several quality management systems were applied in the food industry. The most common used are Global Food Safety Initiative (GFSI), International Food Standard (IFS), Safe Quality Food (SQF) 2000 and International Organization for Standardization - ISO 22000 [2]. And currently, those quality management systems are used in the wrong approach. Consequently, the role of controlling takes place to check mistakes, to measure the actual performance in the process of defining standard, and to judge the accuracy of standards. There are some companies which are successfully in using quality management systems in the right approach. For example Nestld, a global leader company in nutrition, health and wellness which helps improving the lives of millions people through products and services and job opportunities. Quality and Safety for Nestld’s consumers is their top priority. Nestle is best positioned to guarantee food safety and compliance with quality standards. Being a global leader provides not only a duty to operate and develop attentively, however also brings an opportunity to deliver long-term positive value for shareholder and society, so-called “Creating Shared Value”, which includes 3 areas. One of them is nutrition which provides nutritious products what deliver real health benefits, affordable and accessible to consumers. This area includes 15 aims: (1) to build knowledge leadership in children’s nutrition, (2) to lead the industry in nutrition and health research through collaboration, (3) to provide nutritionally sound products designed for children, (4) to help reduce the risk of under nutrition through micronutrient fortification, (5) to reduce sodium (salt) in our products, (6) to reduce sugars in our products, (7) to reduce saturated fats and remove trans-fats in our products, (8) to encourage consumption of whole grains and vegetables, (9) to deliver nutrition information and advice on all our labels, (10) to provide Portion Guidance for consumers, (11) to promote healthy diets and lifestyles, including physical activity, (12) to promote healthy hydration as part of a healthy lifestyle, (13) to provide education programmes for good nutrition and feeding practices, (14) to ensure responsible marketing communication to children, and (15) to market breast-milk substitutes responsibly [3]. Another company is Unilever, one of the biggest food manufacturer companies in the world. The company works with others organizations through partnerships that have the same potential to change thing with concentrating in food safety. The company has set tough targets under the principles of aiming to improve health and wellbeing, reducing environmental impact and enhancing livelihoods. Company has set seven areas to focus on which the second area aiming to improve the taste and nutritional quality of all products, to double the proportion of the product portfolio that meets the highest nutritional standards based on globally recognized dietary guidelines. In 2003, the company has launched the Nutrition Enhancement Programme to improve quality of foods. Over 30,000 products have been screened for level of salt, sugar, saturated fat and trans-fat. Moreover, Unilever also had their own nutrition policy which has continuous efforts to: (1) Develop a deep understanding of consumers' nutrition and health needs and wants, (2) Know the nutritional composition and dietary role of our products and label our products in a consumer - friendly and meaningful way, (3) Optimize the nutritional composition of our products to meet consumer needs and wants, (4) Undertake and support scientific research to provide evidence for benefit claims for our products, (5) Ensure responsible communication about product benefits to health care professionals and consumers, (6) Seek external partnerships to develop mutual understanding and agree common approaches in nutrition and health programme [4].
Controlling is an important function of management process. Many food manufacturing companies were using food quality management systems in their production. However, there have been very few companies used those systems concerning the controlling food safety management .The problem was to determine the use of food quality management systems and the how enterprise control food safety management system of enterprise.
The primary objective of the study was to determine the controlling food safety management system of enterprise. Specific objectives were to study:
1) How enterprises control quality management system?
2) How enterprises control food quality management system based on Hazard Analysis & Critical Control Points (HACCP), and Good Manufacturing Practices (GMP)?
3) How enterprises control quality standard as Global Food Safety Initiative (GFSI), International Food Standard (IFS), and International Organization for Standardization - ISO 22000?...
Because of the increase in large food manufacturing companies, businesses, and due to the increase of supervisory positions, business and industry have drawn attention to the need for proficiency in management skills. Improved abilities in the management area have been considered to allow for maximum efficiency in the production of goods and services and to increase profits. However, several quality management systems were applied in the food industry. The most common used are Global Food Safety Initiative (GFSI), International Food Standard (IFS), Safe Quality Food (SQF) 2000 and International Organization for Standardization - ISO 22000 [2]. And currently, those quality management systems are used in the wrong approach. Consequently, the role of controlling takes place to check mistakes, to measure the actual performance in the process of defining standard, and to judge the accuracy of standards. There are some companies which are successfully in using quality management systems in the right approach. For example Nestld, a global leader company in nutrition, health and wellness which helps improving the lives of millions people through products and services and job opportunities. Quality and Safety for Nestld’s consumers is their top priority. Nestle is best positioned to guarantee food safety and compliance with quality standards. Being a global leader provides not only a duty to operate and develop attentively, however also brings an opportunity to deliver long-term positive value for shareholder and society, so-called “Creating Shared Value”, which includes 3 areas. One of them is nutrition which provides nutritious products what deliver real health benefits, affordable and accessible to consumers. This area includes 15 aims: (1) to build knowledge leadership in children’s nutrition, (2) to lead the industry in nutrition and health research through collaboration, (3) to provide nutritionally sound products designed for children, (4) to help reduce the risk of under nutrition through micronutrient fortification, (5) to reduce sodium (salt) in our products, (6) to reduce sugars in our products, (7) to reduce saturated fats and remove trans-fats in our products, (8) to encourage consumption of whole grains and vegetables, (9) to deliver nutrition information and advice on all our labels, (10) to provide Portion Guidance for consumers, (11) to promote healthy diets and lifestyles, including physical activity, (12) to promote healthy hydration as part of a healthy lifestyle, (13) to provide education programmes for good nutrition and feeding practices, (14) to ensure responsible marketing communication to children, and (15) to market breast-milk substitutes responsibly [3]. Another company is Unilever, one of the biggest food manufacturer companies in the world. The company works with others organizations through partnerships that have the same potential to change thing with concentrating in food safety. The company has set tough targets under the principles of aiming to improve health and wellbeing, reducing environmental impact and enhancing livelihoods. Company has set seven areas to focus on which the second area aiming to improve the taste and nutritional quality of all products, to double the proportion of the product portfolio that meets the highest nutritional standards based on globally recognized dietary guidelines. In 2003, the company has launched the Nutrition Enhancement Programme to improve quality of foods. Over 30,000 products have been screened for level of salt, sugar, saturated fat and trans-fat. Moreover, Unilever also had their own nutrition policy which has continuous efforts to: (1) Develop a deep understanding of consumers' nutrition and health needs and wants, (2) Know the nutritional composition and dietary role of our products and label our products in a consumer - friendly and meaningful way, (3) Optimize the nutritional composition of our products to meet consumer needs and wants, (4) Undertake and support scientific research to provide evidence for benefit claims for our products, (5) Ensure responsible communication about product benefits to health care professionals and consumers, (6) Seek external partnerships to develop mutual understanding and agree common approaches in nutrition and health programme [4].
Controlling is an important function of management process. Many food manufacturing companies were using food quality management systems in their production. However, there have been very few companies used those systems concerning the controlling food safety management .The problem was to determine the use of food quality management systems and the how enterprise control food safety management system of enterprise.
The primary objective of the study was to determine the controlling food safety management system of enterprise. Specific objectives were to study:
1) How enterprises control quality management system?
2) How enterprises control food quality management system based on Hazard Analysis & Critical Control Points (HACCP), and Good Manufacturing Practices (GMP)?
3) How enterprises control quality standard as Global Food Safety Initiative (GFSI), International Food Standard (IFS), and International Organization for Standardization - ISO 22000?...
Food safety is the most widely recognized policy and action in many countries nowadays whether developed, developing and underdeveloped countries. Food safety ensures that food is clean, no toxic chemicals and guarantees that consumers will not affect by foodborne illness. Many international organizations including some big food manufacturers, food suppliers, academia, and public health agencies perform vigorous actions and policies to promote food safety in many countries.
The concept of food safety is to preserve the quality of food during production, distribution, and consumption activities to prevent contamination and foodborne illnesses or foodborne disease. It was revealed that there were a lot of outbreaks or incidents of foodborne disease and killed more than 2 million people around the world, mainly in the developing and underdeveloped countries. The common diseases that create serious harm are diarrhea, nausea and malnutrition. Food safety has been a big issue in every continent in the past decades, and the solutions also have been evolved in different approaches regarding to each country which were adjusted to use in many sectors, especially in food manufacturing.
Quality management system is applied in the quality assessment in the food industry, aiming to protect consumers and gain their trust in safe food production and distribution. The application of quality management system allows businesses in the food industry the competitive advantage in the market, and the quality guarantee. The quality management systems in the food industry includes: Quality standard as Global Food Safety Initiative (GFSI). Global Food Safety Initiative (GFSI) is set of standards which are now used around the world, with a growing number of certificates issued every year. Global Food Safety Initiative represents food safety best practices and standards, which are International Food Standard (IFS), Quality Food (SQF) 2000 and International Organization for Standardization - ISO 22000)), and Food safety management (Hazard Analysis & Critical Control Points (HACCP), and Good Manufacturing Practices (GMP)).
International Food Standard (IFS) includes the activities of international organization as Food and Agriculture Organization (FAO), World Health Organization (WHO), World Trade Organization (WTO), and International Standards Organization - ISO 9001: 2000, ISO 22000:2005.
FAO and WHO, there are some common between their activities focusing in food safety and quality around the world. For example the campaign “Improving Food Safety and Quality along the Chain” of FAO, World Health Day of WHO, and the Codex Alimentarius Commission that FAO and WHO work together to set and apply the same food standards around the world, which protect consumer health and insure fairness in international trade.
On behalf of WTO, the agreements concerning to food Safety and animal and plant health and safety allow member countries to set their own standards, and to use their own methods of inspecting products before distributing to the other countries. WTO facilitates member countries about regulations, standards, testing and certification procedures in order to avoid any unnecessary obstacles occurring when importing and exporting goods.
International Standards Organization as ISO 9001: 2000, ISO 22000:2005 are implemented in the quality and safety assessment of all business subjects in the food industry more than 160 countries to ensure safety, reliable and quality for products and services. For example ISO 9001: 2000, the quality management systems with seven quality management principles: customer focus, leadership, engagement of people, process approach, improvement, evidence-based decision making, and relationship management to direct the work of an organization to provide product and service quality. Quality Management Systems (QMS) are used to control the quality and safety of products to make sure that all aspects of a business are working efficiently and managing cost effectively. And ISO 22000: 2005, the food safety management system, has requirements to enable an organization to plan, implement, operate, maintain and update a food safety management system of the food chain with Good Manufacturing Practice (GMP), Good Agricultural Practice (GAP), for the implementation of HACCP of Codex Alimentarius Commission and ISO 9001:2000 quality management system. Moreover, ISO 22000: 2005 also represents a model for the improvement of food industry business management based on risk management.
Hazard Analysis & Critical Control Points (HACCP) and Good Manufacturing Practices (GMPs) are Food Quality Management System that the World Health Organization (WHO) and Food and Agriculture Organization (FAO) applied to guarantee the health and food safety and has increased their role largely during the last decade in order to change consumer requirements, raised competition, to diversity the environmental issues and governmental interests.
The World Health Organization (WHO) and Food and Agriculture Organization (FAO) successfully combined HACCP with the Codex Alimentarius to control and examine safe food production practice with seven fundamental principles, namely Conduct a Hazard Analysis, Identify Critical Control Points, Establish Critical Limits, Establish Monitoring Procedures, Establish Corrective Actions, Establish Verification Procedures, and Establish Record Keeping Procedures. Therefore, the application of HACCP includes in five steps: to assemble HACCP team, to describe product, to identify intended use, to construct flow diagram and to verify diagram. HACCP is increasingly implemented in the food industry around the world. For example the SMEs in UK and Europe, HACCP is implemented in SMEs lesser than large companies due to the scale of business and the motivation of SMEs owners. The world leader consumer foods processor as Kerry Group applied the HACCP food safety management system in their manufacturing units. In the USA, with the help of Corporate Food Safety, business leaders were driven the HACCP implementation in their processing plants as a priority in their business by bringing key members from all plants in the business together to train and develop HACCP programs, and by assembling key members at each plant and introduce HACCP to one plant at a time. In India, the HACCP food safety management system was introduced in the earlier 1990s to present Indian Food manufacturers to outstanding foreign competition with higher standards of products safety and quality. Additionally, Good Manufacturing Practice (GMP) is disciplinary system for the manufacturing, processing, packing or storage of food to ensure its safety and wholesomeness. With the help of GMP, all businesses in the food industry may control all the process of manufacturing firstly from materials, premises and equipment to the training and personal hygiene of staff, which based on four prescribed requirements: Personnel practices, Building facilities, Equipment and Utensils, and Production and Process control. For example the Association of SouthEast Asian Nations (ASEAN), the European Union, and the Pharmaceutical Inspection Convention integrated GMP to secure the food safety and to form food safety standards in their community. In the USA, GMP regulations were introduced to protect consumers with the addition of any ingredients that would substitute for the food products.
The controlling management is used to help company to control food safety management system within a food business to ensure the safety of food before distributing to the end consumer. Controlling management is characterized into 5 functions: End Function, Pervasive Function, Forward Looking, Dynamic Process, and Related to Planning. Moreover, controlling management function involved in 4 Steps: Establishment of Control Standards, Measurement of Actual Performance, Comparison of Actual and Standard Performance, and Taking Corrective Actions.
Food safety management system provides a preventative approach to identify, prevent and reduce food-borne hazards (National Environment Agency) [122]. Food safety management system performs role in minimizing the risk of food poisoning and in making food safe for consumption. A well designed food safety management with applicable control measures can help food institutions contribute food hygiene regulations to ensure that food prepared for sale is hygienic and safe for consumers. Apart from food safety management, Global Food Safety Initiative also represents continuous improvement in food safety management system to ensure confidence the delivery of safe food to finished consumers through food safety best practices as Good Practices & HACCP Requirements), BRC Food Certificated, Safe Quality Food (SQF) 2000 International Food Standard (IFS), International Organization for Standardization (ISO 9001: 2000, ISO 22000:2005). Therefore, it was notified that:
- Coca-Cola Company controls their food safety management based on Global Food Safety Initiative (GFSI), namely ISO 9001:2008, ISO 22000:2005, FSSC 22000, The Coca-Cola Management System standards in all operations, and PAS 223:2011 (Publicly Available Specification 223:2011) which ground on the Coca-Cola Company operating requirement, so called KORE, a framework of governance and management system that help Coca-Cola Company to promote the highest standards in products quality and safety, the environmental, and the occupational safety and health across the Policies, Standards, Specifications, Requirements and References of the Coca-Cola system. The Company commitment to deliver quality effectively and efficiently concentrating in five areas: Supplier Management, Global Standards, Global Governance, Continuous Improvement across the company global system, and Productivity.
- To become a world’s largest consumer goods company, Unilever Company has improved their strategy related to food safety management by the Unilever Sustainable Living Plan as a sustainable business model. Unilever Company implements a Global Food Safety Initiative (GFSI) benchmarked standard to certify or guarantee the quality and safety for Unilever products, namely Food Safety System Certification 22000 (FSSC 22000), HACCP, ISO 22000, and PAS 220 (Prerequisite programmes on food safety for food manufacturing). Moreover, Unilever Company also has a Safety and Environmental Assurance Centre (SEAC) as an approach to safety and sustainability to provide independent scientific evidence and guidance to identify and manage risk for consumers, workers and the environment, safety of products and supply chain technology, environmental impacts, and sustainability of Unilever’s brands, products and Supply Chain....
The concept of food safety is to preserve the quality of food during production, distribution, and consumption activities to prevent contamination and foodborne illnesses or foodborne disease. It was revealed that there were a lot of outbreaks or incidents of foodborne disease and killed more than 2 million people around the world, mainly in the developing and underdeveloped countries. The common diseases that create serious harm are diarrhea, nausea and malnutrition. Food safety has been a big issue in every continent in the past decades, and the solutions also have been evolved in different approaches regarding to each country which were adjusted to use in many sectors, especially in food manufacturing.
Quality management system is applied in the quality assessment in the food industry, aiming to protect consumers and gain their trust in safe food production and distribution. The application of quality management system allows businesses in the food industry the competitive advantage in the market, and the quality guarantee. The quality management systems in the food industry includes: Quality standard as Global Food Safety Initiative (GFSI). Global Food Safety Initiative (GFSI) is set of standards which are now used around the world, with a growing number of certificates issued every year. Global Food Safety Initiative represents food safety best practices and standards, which are International Food Standard (IFS), Quality Food (SQF) 2000 and International Organization for Standardization - ISO 22000)), and Food safety management (Hazard Analysis & Critical Control Points (HACCP), and Good Manufacturing Practices (GMP)).
International Food Standard (IFS) includes the activities of international organization as Food and Agriculture Organization (FAO), World Health Organization (WHO), World Trade Organization (WTO), and International Standards Organization - ISO 9001: 2000, ISO 22000:2005.
FAO and WHO, there are some common between their activities focusing in food safety and quality around the world. For example the campaign “Improving Food Safety and Quality along the Chain” of FAO, World Health Day of WHO, and the Codex Alimentarius Commission that FAO and WHO work together to set and apply the same food standards around the world, which protect consumer health and insure fairness in international trade.
On behalf of WTO, the agreements concerning to food Safety and animal and plant health and safety allow member countries to set their own standards, and to use their own methods of inspecting products before distributing to the other countries. WTO facilitates member countries about regulations, standards, testing and certification procedures in order to avoid any unnecessary obstacles occurring when importing and exporting goods.
International Standards Organization as ISO 9001: 2000, ISO 22000:2005 are implemented in the quality and safety assessment of all business subjects in the food industry more than 160 countries to ensure safety, reliable and quality for products and services. For example ISO 9001: 2000, the quality management systems with seven quality management principles: customer focus, leadership, engagement of people, process approach, improvement, evidence-based decision making, and relationship management to direct the work of an organization to provide product and service quality. Quality Management Systems (QMS) are used to control the quality and safety of products to make sure that all aspects of a business are working efficiently and managing cost effectively. And ISO 22000: 2005, the food safety management system, has requirements to enable an organization to plan, implement, operate, maintain and update a food safety management system of the food chain with Good Manufacturing Practice (GMP), Good Agricultural Practice (GAP), for the implementation of HACCP of Codex Alimentarius Commission and ISO 9001:2000 quality management system. Moreover, ISO 22000: 2005 also represents a model for the improvement of food industry business management based on risk management.
Hazard Analysis & Critical Control Points (HACCP) and Good Manufacturing Practices (GMPs) are Food Quality Management System that the World Health Organization (WHO) and Food and Agriculture Organization (FAO) applied to guarantee the health and food safety and has increased their role largely during the last decade in order to change consumer requirements, raised competition, to diversity the environmental issues and governmental interests.
The World Health Organization (WHO) and Food and Agriculture Organization (FAO) successfully combined HACCP with the Codex Alimentarius to control and examine safe food production practice with seven fundamental principles, namely Conduct a Hazard Analysis, Identify Critical Control Points, Establish Critical Limits, Establish Monitoring Procedures, Establish Corrective Actions, Establish Verification Procedures, and Establish Record Keeping Procedures. Therefore, the application of HACCP includes in five steps: to assemble HACCP team, to describe product, to identify intended use, to construct flow diagram and to verify diagram. HACCP is increasingly implemented in the food industry around the world. For example the SMEs in UK and Europe, HACCP is implemented in SMEs lesser than large companies due to the scale of business and the motivation of SMEs owners. The world leader consumer foods processor as Kerry Group applied the HACCP food safety management system in their manufacturing units. In the USA, with the help of Corporate Food Safety, business leaders were driven the HACCP implementation in their processing plants as a priority in their business by bringing key members from all plants in the business together to train and develop HACCP programs, and by assembling key members at each plant and introduce HACCP to one plant at a time. In India, the HACCP food safety management system was introduced in the earlier 1990s to present Indian Food manufacturers to outstanding foreign competition with higher standards of products safety and quality. Additionally, Good Manufacturing Practice (GMP) is disciplinary system for the manufacturing, processing, packing or storage of food to ensure its safety and wholesomeness. With the help of GMP, all businesses in the food industry may control all the process of manufacturing firstly from materials, premises and equipment to the training and personal hygiene of staff, which based on four prescribed requirements: Personnel practices, Building facilities, Equipment and Utensils, and Production and Process control. For example the Association of SouthEast Asian Nations (ASEAN), the European Union, and the Pharmaceutical Inspection Convention integrated GMP to secure the food safety and to form food safety standards in their community. In the USA, GMP regulations were introduced to protect consumers with the addition of any ingredients that would substitute for the food products.
The controlling management is used to help company to control food safety management system within a food business to ensure the safety of food before distributing to the end consumer. Controlling management is characterized into 5 functions: End Function, Pervasive Function, Forward Looking, Dynamic Process, and Related to Planning. Moreover, controlling management function involved in 4 Steps: Establishment of Control Standards, Measurement of Actual Performance, Comparison of Actual and Standard Performance, and Taking Corrective Actions.
Food safety management system provides a preventative approach to identify, prevent and reduce food-borne hazards (National Environment Agency) [122]. Food safety management system performs role in minimizing the risk of food poisoning and in making food safe for consumption. A well designed food safety management with applicable control measures can help food institutions contribute food hygiene regulations to ensure that food prepared for sale is hygienic and safe for consumers. Apart from food safety management, Global Food Safety Initiative also represents continuous improvement in food safety management system to ensure confidence the delivery of safe food to finished consumers through food safety best practices as Good Practices & HACCP Requirements), BRC Food Certificated, Safe Quality Food (SQF) 2000 International Food Standard (IFS), International Organization for Standardization (ISO 9001: 2000, ISO 22000:2005). Therefore, it was notified that:
- Coca-Cola Company controls their food safety management based on Global Food Safety Initiative (GFSI), namely ISO 9001:2008, ISO 22000:2005, FSSC 22000, The Coca-Cola Management System standards in all operations, and PAS 223:2011 (Publicly Available Specification 223:2011) which ground on the Coca-Cola Company operating requirement, so called KORE, a framework of governance and management system that help Coca-Cola Company to promote the highest standards in products quality and safety, the environmental, and the occupational safety and health across the Policies, Standards, Specifications, Requirements and References of the Coca-Cola system. The Company commitment to deliver quality effectively and efficiently concentrating in five areas: Supplier Management, Global Standards, Global Governance, Continuous Improvement across the company global system, and Productivity.
- To become a world’s largest consumer goods company, Unilever Company has improved their strategy related to food safety management by the Unilever Sustainable Living Plan as a sustainable business model. Unilever Company implements a Global Food Safety Initiative (GFSI) benchmarked standard to certify or guarantee the quality and safety for Unilever products, namely Food Safety System Certification 22000 (FSSC 22000), HACCP, ISO 22000, and PAS 220 (Prerequisite programmes on food safety for food manufacturing). Moreover, Unilever Company also has a Safety and Environmental Assurance Centre (SEAC) as an approach to safety and sustainability to provide independent scientific evidence and guidance to identify and manage risk for consumers, workers and the environment, safety of products and supply chain technology, environmental impacts, and sustainability of Unilever’s brands, products and Supply Chain....
