Integration of FMEA and Human Factor in the Food Chain Risk Assessment

Authors: Mohsen Shirani, Micaela Demichela

Abstract:

During the last decades, a number of food crises such as Bovine Spongiform Encephalopathy (BSE), Mad-Cow disease, Dioxin in chicken food, Food-and-Mouth Disease (FMD), have certainly inflected the reliability of the food industry. Consequently, the trend in applying different scientific methods of risk assessment in food safety has obtained more attentions in the academic and practice. However, lack of practical approach considering entire food supply chain is tangible in the academic literature. In this regard, this paper aims to apply risk assessment tool (FMEA) with integration of Human Factor along the entire supply chain of food production and test the method in a case study of Diary production, and analyze its results.

Keywords: Food Risk Assessment, FMEA, Human Factor.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1110497

References:

[1] Ingelfinger, J. R. (2008). Melamine and the global implications of food contamination. New England Journal of Medicine, 359(26), 2745-2748.
[2] Cheng, Y., Dong, Y., Wu, J., Yang, X., Bai, H., Zheng, H., & Li, M. (2010). Screening melamine adulterant in milk powder with laser Raman spectrometry. Journal of Food Composition and Analysis, 23(2), 199- 202.
[3] Chaudhry, Q., & Castle, L. (2011). Food applications of nanotechnologies: an overview of opportunities and challenges for developing countries. Trends in Food Science & Technology, 22(11), 595-603.
[4] Matthews, K. R. (2014). Food Safety: A Global Perspective. Practical Food Safety (ed. Bhat, R. and Gomez-Lopez, VM), 1-9.
[5] Corogeanu, D., Willmes, R., Wolke, M., Plum, G., Utermöhlen, O., & Krönke, M. (2012). Therapeutic concentrations of antibiotics inhibit Shiga toxin release from enterohemorrhagic E. coli O104: H4 from the 2011 German outbreak. BMC microbiology, 12(1), 160.
[6] Motarjemi, Y., & Lelieveld, H. (Eds.). (2013). Food safety management: A practical guide for the food industry. Academic Press.
[7] Blaha, T. (1999). Epidemiology and quality assurance application to food safety. Preventive veterinary medicine, 39(2), 81-92.
[8] Adam, K., & Brülisauer, F. (2010). The application of food safety interventions in primary production of beef and lamb: a review. International journal of food microbiology, 141, S43-S52.
[9] OIE, World Organisation for Animal Health (2011). Terrestrial Animal Health Code. Chapter 6.1. The role of the Veterinary Services in food safety.
[10] Luning, P. A., Marcelis, W. J., Rovira, J., Van der Spiegel, M., Uyttendaele, M., & Jacxsens, L. (2009). Systematic assessment of core assurance activities in a company specific food safety management system. Trends in Food Science & Technology, 20(6), 300-312.
[11] Brinkman, H. J., & Hendrix, C. S. (2011). Food insecurity and conflict: Applying the WDR framework.
[12] Noordhuizen, J. P. T. M., & Metz, J. H. M. (2005). Quality control on dairy farms with emphasis on public health, food safety, animal health and welfare. Livestock Production Science, 94(1), 51-59.
[13] Scipioni, A., Saccarola, G., Centazzo, A., & Arena, F. (2002). FMEA methodology design, implementation and integration with HACCP system in a food company. Food control, 13(8), 495-501.
[14] Bertolini, M., Bevilacqua, M., & Massini, R. (2006). FMECA approach to product traceability in the food industry. Food Control, 17(2), 137- 145.
[15] Sperber, W. H. (2005). HACCP does not work from Farm to Table. Food control, 16(6), 511-514.
[16] Sampers, I., Toyofuku, H., Luning, P. A., Uyttendaele, M., & Jacxsens, L. (2012). Semi-quantitative study to evaluate the performance of a HACCP-based food safety management system in Japanese milk processing plants. Food Control, 23(1), 227-233.
[17] Panisello, P. J., & Quantick, P. C. (2001). Technical barriers to hazard analysis critical control point (HACCP). Food control, 12(3), 165-173.
[18] Heggum, C. (2001). Trends in hygiene management–the dairy sector example. Food control, 12(4), 241-246.
[19] Raspor, P. (2008). Total food chain safety: how good practices can contribute?. Trends in food science & technology, 19(8), 405-412.
[20] Alimentarius, C. (1999). Codex Alimentarius Commission: Codex Committee on Food Hygiene. Proposed Draft Guidelines for the Hygienic Reuse of Processing Water in Food Plants.
[21] Kieffer, R. G. (1998). Validation and the human element. PDA Journal of Pharmaceutical Science and Technology, 52(2), 52-54.
[22] Liu, Y. S., Yu, R., & Lin, X. X. (2012). Food Supply Chain Safety Risk Prevention and Control: Based on the Behavioral Perspective.
[23] Milios, K., Drosinos, E. H., & Zoiopoulos, P. E. (2012). Factors influencing HACCP implementation in the food industry. Journal of the Hellenic Veterinary Medical Society, 63(4), 283-290.
[24] Michaels, B., Keller, C., Blevins, M., Paoli, G., Ruthman, T., Todd, E., & Griffith, C. J. (2004). Prevention of food worker transmission of foodborne pathogens: risk assessment and evaluation of effective hygiene intervention strategies. Food Service Technology, 4(1), 31-49.
[25] Wu, S., Hrudey, S., French, S., Bedford, T., Soane, E., & Pollard, S. (2009). A role for human reliability analysis (HRA) in preventing drinking water incidents and securing safe drinking water. Water research, 43(13), 3227-3238.
[26] Shirani, M., & Demichela, M. (2015). IT System in the Food Supply Chain Safety, Application in SMEs Sector. World Academy of Science, Engineering and Technology, International Journal of Social, Behavioral, Educational, Economic and Management Engineering, 9(9), 2761-2765.