Establishment the critical control point methodologies of seven major food processes in the catering industry to meet the core concepts of ISO 22000:2018 based on the Taiwanese experience
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Establishment the critical control point methodologies of seven major food processes in the catering industry to meet the core concepts of ISO 22000:2018 based on the Taiwanese experience
- Volume 40Issue 4Journal of Food Safety
- First Published online: June 21, 2020
Hsinjung Chen
Department of Food Science and Technology, Central Taiwan University, Taichung, Taiwan, ROC
Search for more papers by this authorYijuan Chen
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, ROC
Search for more papers by this authorShihlun Liu
Department of Food Science and Technology, HungKuang University, Taichung, Taiwan, ROC
Search for more papers by this authorHuiting Yang
Department of Food Safety, Taipei Medical University, Taipei, Taiwan, ROC
Search for more papers by this authorChinshuh Chen
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, ROC
Search for more papers by this authorCorresponding Author
Yuhshuen Chen
Department of Food Science and Technology, HungKuang University, Taichung, Taiwan, ROC
Correspondence
Yuhshuen Chen, Department of Food Science and Technology, HungKuang University, Taichung, Taiwan, ROC.
Email: [email protected]
Search for more papers by this authorHsinjung Chen
Department of Food Science and Technology, Central Taiwan University, Taichung, Taiwan, ROC
Search for more papers by this authorYijuan Chen
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, ROC
Search for more papers by this authorShihlun Liu
Department of Food Science and Technology, HungKuang University, Taichung, Taiwan, ROC
Search for more papers by this authorHuiting Yang
Department of Food Safety, Taipei Medical University, Taipei, Taiwan, ROC
Search for more papers by this authorChinshuh Chen
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, ROC
Search for more papers by this authorCorresponding Author
Yuhshuen Chen
Department of Food Science and Technology, HungKuang University, Taichung, Taiwan, ROC
Correspondence
Yuhshuen Chen, Department of Food Science and Technology, HungKuang University, Taichung, Taiwan, ROC.
Email: [email protected]
Search for more papers by this authorAbstract
This study focused on significant hazard analysis, the determination and establishment of prerequisite programs, and the role of critical control point (CCP) based on ISO 22000:2018, providing guidelines and experiences related to the incorporation of significant hazard analysis and the use of the CCP decision tree approach to determine and update the possible CCPs of seven primary food processes in the catering industry so as to adhere to the core concept of ISO 22000:2018.
Practical Applications
The revised ISO 22000:2018 guideline regarding food safety management systems has been widely implemented by small- and medium-sized catering companies around the world because it suggests appropriate measures for risk management, corporate operations, and the reinforcement of autonomous management that help companies to nip food catering service safety risks in the bud.
CONFLICT OF INTEREST
The authors declare that they have no conflict of interest.
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