Table 1 - uploaded by Rajneesh Mahajan
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SOPs for food manufacturers, processors and services Standard Operating Procedures (SOPs) for food manufacturers
Source publication
The modern food safety management comprises of ISO 22000:2005. It has modified the hazard analysis critical control point (HACCP) by embedding food safety management. It has created a standardized management system. The objective of current chapter is to endow a systematic approach for the ground level implementation of ISO 22000 in Indian pure cur...
Context in source publication
Context 1
... microbiological testing includ- ing the total aerobic count, coliform and E.coli, is often being done to ensure that each particular SOP achieves an tolerable level of performance in controlling microbial hazard. Table 1 is depicting SOP for food manufacturers, processed food processors and food services in India. ...
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Citations
... Moreover, many authors emphasize that the ISO 22000 standard can support the proper implementation of important processes in both enterprises ( [12,13]) and food supply chains ( [14,15]). Therefore, ISO 22000 FSMS not only allows for the growth of food safety but also enables the improvement of key processes in the food supply chain, especially in production and control processes [16]. ...
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... The ISO 22000 standard improves production processes, especially in areas such as quality control, design, and production of safe products and improvement of a food safety management system [70,71]. The ISO 22000 standard also requires that each organization informs the parties cooperating in the food chain when threats are detected [72]. Such actions are aimed at improving the level of safety within the food chain and positively translate into building trust in its individual links. ...
The aim of the article is to answer the question of whether the implementation of the requirements of the ISO 22000 standard in the food supply chain can support the implementation of key processes occurring in them, and thus increase the level of food quality and minimize its waste. The research was conducted out among several European countries, and an attempt was carried out to compare how the standard is perceived by entrepreneurs operating in Poland, Slovakia (Central and Eastern Europe), and Portugal (Western Europe). Covering the Polish, Slovak, and Portuguese organizations with the research process resulted from the fact that in recent years in these countries, an increase in the diversity of food demand and fragmentation of the food market has been observed. This forced food supply chains to be strictly focused on increasing the efficiency and effectiveness of production and distribution systems, as well as taking into account customer requirements and the implementation of sustainable solutions. Based on the results of the research, it can be concluded that the implementation of the requirements of the ISO 22000 standard along food supply chains can positively affect the implementation of key processes and thus contribute to reducing food waste at each stage of the supply chain.
