Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: A European study |
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| Affiliation: | 1. Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornseweilanden 9, 6708 WG Wageningen, The Netherlands;2. Management Studies Group, Department of Social Sciences, Wageningen University, P.O. Box 8130, NL-6700 EW Wageningen, The Netherlands;3. Department of Biotechnology and Food Science, University of Burgos, Pza. Misael Bañuelos 9 s/n, 09001 Burgos, Spain;4. Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium;1. Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece;2. Department of Nutrition and Dietetics, Harokopio University, Athens, Greece;1. Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya;2. Department of Plant Science and Crop Protection, University of Nairobi, Kenya;1. University of Guelph, 50 Stone Road East, Guelph, ON N1G 2M7, Canada;2. University of Central Lancashire, International Institute of Nutritional Sciences and Applied Food Safety Studies, Preston, Lancashire PR1 2HE, United Kingdom;1. University of Guelph, 50 Stone Road East, Guelph, ON N1G 2M7, Canada;2. North Carolina State University, Raleigh, NC 27695, United States;3. University of Central Lancashire, Preston, Lancashire PR1 2HE, United Kingdom;1. Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;2. Department of Personnel Management, Work and Organizational Psychology, Faculty of Psychology and Educational Sciences, Ghent University, H. Dunantlaan 2, 9000 Ghent, Belgium |
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| Abstract: | Recurrently the question arises if efforts in food safety management system (FSMS) have resulted in effective systems in animal-based food production systems. The aim of this study was to gain an insight in the performance of FSMS in European animal-based food production companies in view of their typical context characteristics. Hundred European companies (from Belgium, Spain, The Netherlands, Greece, Italy, and Hungary) varying in company size, and producing different types of fresh and processed animal-derived products (dairy, beef/lamb, poultry, and pork) were assed using a diagnostic instrument. Results indicated that most participating companies adapted adequately their food safety management systems to the riskiness of their context characteristics resulting in rather good safety output scores. Only a small group have overall basic systems and operate in a moderate or moderate-high risk context, which was reflected in lower safety output scores. Companies tend to invest first in the control strategies whereas assurance activities such as verification and validation seem to require more time and effort to achieve advanced levels. Our study demonstrated that also small and medium enterprises managed to have advanced systems, and achieve a good safety output. However, their typical organisational characteristics such as less resources (educated staff, laboratory facilities, time), more restricted formalisation (restricted use of procedures and formal meetings), limited information systems, but more stable workforce, might require more tailored support from government and/or branch organisations to develop towards advanced systems in the case of high-risk products and processes. More in-depth studies to successful SMEs could give insight in best practices to improve FSMS performance. |
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| Keywords: | Food safety management system Performance diagnosis Small and medium enterprises |
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