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

Hsinjung Chen, Yijuan Chen, Shihlun Liu, Huiting Yang, Chinshuh Chen, Yuhshuen Chen

研究成果: 雜誌貢獻文章

4 引文 斯高帕斯(Scopus)

摘要

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.
原文英語
文章編號e12691
期刊Journal of Food Safety
39
發行號6
DOIs
出版狀態已發佈 - 十二月 1 2019

ASJC Scopus subject areas

  • Parasitology
  • Food Science
  • Microbiology

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