Risk analysis method used in small- and medium-sized food enterprises implementing ISO 22000:2018 and HACCP to conditionally determine inspection-acceptance as a critical control point

Abstract

Over the past few decades, raw materials used in the food supply chain have accounted for a great percentage of Taiwan food scandal. Determination of the raw materials' inspection-acceptance step as a critical control point (CCP) is relatively important. In order to conform to the regulations and international standards, our study has investigated on the necessity of determining inspection-acceptance step as a CCP by using risk analysis method in small- and medium-sized food enterprises implementing ISO 22000:2018 and hazard analysis and critical control point. Inspection-acceptance step was determined as CCP-chemical hazard if sterilization was involved in the subsequent processing steps; but, if there had no sterilization step, it would be determined as CCP-chemical hazard and CCP-biological hazard simultaneously. Interestingly, inspection-acceptance step would not be determined as a CCP on one condition: the raw materials were procured from third-party verified suppliers; instead, it was monitored by using operational prerequisite program and periodic rotation plan.