Food safety risk analysis from the producers’ perspective: prioritisation of production process stages by HACCP and TOPSIS

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1 Citation (Scopus)

Abstract

From the manufacturers perspective, the hazard analysis and criticalcontrol point (HACCP) system nowadays represents the mainly way toimplement the food safety risk management in food industries. Nevertheless,the identification and prioritization of hazards as the outcome of the firstprinciple of HACCP is not sufficient to identify production process stages thatmore significantly and critically contribute to the consumer’s risks. With thisrecognition, the present paper proposes a quantitative risk assessment (QRA)approach based on HACCP and technique for order of preference by similarityto ideal solution (TOPSIS) to individuate production process phases on whichimplementing corrective actions to improve the consumers’ safety. Thedesigned methodological approach is implemented on the smoked salmonmanufacturing process of a real Sicilian industry.
Original languageEnglish
Pages (from-to)396-414
Number of pages19
JournalInternational Journal of Management and Decision Making
Volume17
Publication statusPublished - 2018

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Food safety
Production process
Prioritization
Hazard analysis
Risk analysis
Consumer risk
Risk assessment
Food industry
Industry
Hazard
Risk management
Consumer safety

All Science Journal Classification (ASJC) codes

  • Decision Sciences(all)

Cite this

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title = "Food safety risk analysis from the producers’ perspective: prioritisation of production process stages by HACCP and TOPSIS",
abstract = "From the manufacturers perspective, the hazard analysis and criticalcontrol point (HACCP) system nowadays represents the mainly way toimplement the food safety risk management in food industries. Nevertheless,the identification and prioritization of hazards as the outcome of the firstprinciple of HACCP is not sufficient to identify production process stages thatmore significantly and critically contribute to the consumer’s risks. With thisrecognition, the present paper proposes a quantitative risk assessment (QRA)approach based on HACCP and technique for order of preference by similarityto ideal solution (TOPSIS) to individuate production process phases on whichimplementing corrective actions to improve the consumers’ safety. Thedesigned methodological approach is implemented on the smoked salmonmanufacturing process of a real Sicilian industry.",
author = "Mario Enea and {La Fata}, {Concetta Manuela} and Galante, {Giacomo Maria} and Antonella Certa and Joaqu{\'i}n Izquierdo",
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AU - Enea, Mario

AU - La Fata, Concetta Manuela

AU - Galante, Giacomo Maria

AU - Certa, Antonella

AU - Izquierdo, Joaquín

PY - 2018

Y1 - 2018

N2 - From the manufacturers perspective, the hazard analysis and criticalcontrol point (HACCP) system nowadays represents the mainly way toimplement the food safety risk management in food industries. Nevertheless,the identification and prioritization of hazards as the outcome of the firstprinciple of HACCP is not sufficient to identify production process stages thatmore significantly and critically contribute to the consumer’s risks. With thisrecognition, the present paper proposes a quantitative risk assessment (QRA)approach based on HACCP and technique for order of preference by similarityto ideal solution (TOPSIS) to individuate production process phases on whichimplementing corrective actions to improve the consumers’ safety. Thedesigned methodological approach is implemented on the smoked salmonmanufacturing process of a real Sicilian industry.

AB - From the manufacturers perspective, the hazard analysis and criticalcontrol point (HACCP) system nowadays represents the mainly way toimplement the food safety risk management in food industries. Nevertheless,the identification and prioritization of hazards as the outcome of the firstprinciple of HACCP is not sufficient to identify production process stages thatmore significantly and critically contribute to the consumer’s risks. With thisrecognition, the present paper proposes a quantitative risk assessment (QRA)approach based on HACCP and technique for order of preference by similarityto ideal solution (TOPSIS) to individuate production process phases on whichimplementing corrective actions to improve the consumers’ safety. Thedesigned methodological approach is implemented on the smoked salmonmanufacturing process of a real Sicilian industry.

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JO - International Journal of Management and Decision Making

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SN - 1462-4621

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