IngentaConnect A Comparative Presentation of Implementation of ISO 22000 Versus ...

Authors: Arvanitoyannis, Ioannis¹; Palaiokostas, Christos¹; Panagiotaki, Panagiota¹

Source: Critical Reviews in Food Science and Nutrition, Volume 49, Number 2, February 2009 , pp. 176-201(26)

Abstract:

ISO 22000 is the new standard bound to replace HACCP on issues related to food safety. Although several companies, especially the big ones, have either implemented or are on the point of implementing ISO 22000, there are many others which are rather timid and/or reluctant to implement it. The main reason behind that is the lack of information and the fear that the new standard is too demanding in terms of bureaucratic work. This paper aims at making a comparative presentation of how the two systems can be applied to a small smoked salmon producing company thereby facilitating the emergence of the differences. The main difference is that in ISO 22000 systems like Good Manufacturing Practice and Good Hygiene Practice are prerequisites thus leading to lower number of CCPs. In this case study for example, the number of CCPs dropped from eight (8) in HACCP to four (4) in ISO 22000. Furthermore, the Failure Mode and Effect Analysis was applied to the smoked trout manufacturing process in an attempt to calculate quantitatively the Risk Priority Number (RPN) and to find out whether it can be effectively correlated to ISO 22000 and/or HACCP. RPN was found to be higher than 130 for eight steps, in close agreement with HACCP, thereby indicating that corrective actions will have to be undertaken.

Keywords: ISO 22000; HACCP; smoked trout; FMEA; RPN; Prerequisite Programs; small manufacturing company; case study

Document Type: Research article

DOI: 10.1080/10408390701856058

Affiliations: 1: School of Agricultural Sciences, Department of Agriculture, Icthyology and Aquatic Environment, University of Thessaly, Volos, Hellas, Greece

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A Comparative Presentation of Implementation of ISO 22000 Versus HACCP and FMEA in a Small Size Greek Factory Producing Smoked Trout: A Case Study