EVALUATION OF A FOOD SAFETY QUALITY MANAGEMENT SYSTEM USING FOOD SAFETY MANAGEMENT SYSTEMS – DIAGNOSTIC INSTRUMENT IN TRA FISH PROCESSING

Tống Thị Ánh Ngọc; Nguyễn Bảo Lộc; Phan Nguyễn Trang; Lê Nguyễn Đoan Duy

doi:10.34238/tnu-jst.5844

EVALUATION OF A FOOD SAFETY QUALITY MANAGEMENT SYSTEM USING FOOD SAFETY MANAGEMENT SYSTEMS – DIAGNOSTIC INSTRUMENT IN TRA FISH PROCESSING

About this article

Received: 13/04/22 Revised: 29/07/22 Published: 31/07/22

Authors

1. Tong Thi anh Ngoc , Can Tho University
2. Nguyen Bao Loc, Can Tho University
3. Phan Nguyen Trang, Can Tho University
4. Le Nguyen Doan Duy, Ho Chi Minh City University of Food Industry

Abstract

To guarantee the safety food during processing, the Food Safety Management Systems-Diagnostic Instrument (FSMS-DI) is developed to evaluate the overview of food safety management systems. This study aimed to evaluate the effectiveness of the food safety management systems performance in a frozen Pangasius production through a “diagnosis self-assessment” method. Results show that the context factor was at a level of 2 (medium risk), the control and quality assurance activities were at the level of 2, reflecting that the company operated fitting well by the principle of FSMS-DI. Additionally, the food safety performance indicator was assigned a score of 2-3, implying an effective performance of FSMS and good food safety output. It is highly suggested that practically quantitative evaluation by a sampling plan of Microbial Assessment Scheme should combine with FSMS-DI for further study.

Keywords

Diagnostic; Food safety; Pangasius fish; Processing; Quality management system

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DOI: https://doi.org/10.34238/tnu-jst.5844

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