ISO 22000
226277536
The Effect of Implementation Integrated Management System ISO 9001, ISO 14001, ISO 22000 and ISO 45001 on Indonesian Food Industries Performance
The purpose of this study was to determine the effect of the implementation of the Integrated Management System (IMAS) particularly the ISO 9001:2015 (Quality) ISO 14001:2015 (Environment) ISO 22000:2018 (Food Safety) and ISO 45001:2018 (Safety) on business Performance of Indonesian Food Industry. The research motivation is due to the inadequate research and works of literature on the impacts of ISO 9001:2015, ISO 14001:2015, ISO 22000:2018 and ISO 45001:2018 on business performance after their implementation in Indonesia. This research was conducted in several food industry companies in Indonesia as many as 426 respondents, who are the employees from 44 food industry companies that have implemented an Integrated Management System in their respective organizations for at least 3 years were recruited using Stratified Random Sampling. Data was collected via electronic questionnaires and analyzed using the Structural Equation Model (SEM) and Linear Structural Model (LISREL) version 8.70. The results of the analyses showed that the implementation of IMAS has significantly influenced the business performance of the selected companies. Interestingly, it is also found that IMAS has contributed to the increase of employee awareness, improvement of the company's image, improvement of quality and safety of the food products, the enlargement of new customers pool and facilitate access to new markets. Moreover, IMAS also has proven an important system that managed to increased customer satisfaction, contributed to the improvement of internal organizational, improve communication culture in the companies, increased employees' productivity as well as reduced the non compliant products. This research novelty is essential as it outlines a strategic model that could be adapted and adopted by other industries in Indonesia or in other regions in improving their business performance through the implementation of Integrated Management System (IMAS) particularly the ISO 9001: 2015, ISO 22000, ISO 14001 and ISO 45001.
Purwanto Agus Putri Ratna Setyowati Hj Ahmad Arman Asbari Masduki Bernato Innocentius Santoso Priyono Budi Sihite Otta Breman
225479609
Development of Key Processes along the Supply Chain by Implementing the ISO 22000 Standard
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.
Dominik Zimon Peter Madzik Pedro Domingues
214465477
Effect of Integrated Management System of ISO 9001:2015 and ISO 22000:2018 Implementation To Packaging Industries Quality Performance at Banten Indonesia
The purpose of this study was to determine the effect of the implementation of the integrated management system to Quality Performance. This research was conducted in several packaging industrial in the province of Banten, The respondents were 144 employees from 12 companies of packaging industry which have implemented the Integration Management System for at least five years. The background of the study is due to the lack of research on the ISO 9001: 2015 and ISO 22000: 2018. The data was collected by distributing questionnaires and analysis of data using the Structural Equation Model (SEM) using a Linear Structural Model (LISREL) version 8.70. The results showed that the application of Integration Management System ISO 9001: 2015 and ISO 22000: 2018 a significant influence to quality performance such as increased customer satisfaction index, customer complaint reduction, reduction of defects, decrease product returns and reduced cost of quality.
Agus Purwanto Masduki Asbari Priyono Budi Santoso
235329129
Effect of Transformational and Transactional Leadership Toward Iso 22000:2018 Food Safety Certified Company Performance
This study aim is to measure the effect of transformational or transactional leadership style on job satisfaction and job performance of ISO 22000:2018 food safety certified Food Industries. Data collection was carried out through quantitative questionnaires with simple random sampling via electronic to food safety certified Food Industries population in Jabodetabek. The results of the questionnaire returned and valid were 220 samples. Data processing used the SEM method with SmartPLS 3.0 software. The results of this study concluded that transformational leadership has a positive and significant effect on food safety certified Food Industries satisfaction, transactional leadership has no significant effect on food safety certified Food Industries satisfaction. This new research proposes a model to build job satisfaction for food safety certified Food Industries in Jabotabek through improving the transformational leadership. The research implications are discussed in relation to food safety supervisors and principals, as well as policy makers at the government level.
Zaenal Abidin Yuseva Gita Ari Astuti Suhroji Adha Khasan Asrori Desty Endrawati Subroto Vadilla Mutia Heri Sapari Kahpi Agus Purwanto Octoberry Julyanto Enji Azizi
213674137
Study on the risks of metal detection in food solid seasoning powder and liquid sauce to meet the core concepts of ISO 22000:2018 based on the Taiwanese experience
Abstract Foreign objects in food threaten food safety. For the food industry, incidents involving these objects can tarnish a company's reputation, reduce sales, and may even lead to customer distrust towards the company. There have been no studies to correctly establish an operational prerequisite program (OPRP) and hazard analysis and critical control points (HACCP) plan in the premixed powder and liquid sauces of the small and medium sized food enterprises (SMFEs) industry according to the ISO 22000: 2018 standard. Our research aims to propose an ISO 22000: 2018 method for risk assessment and control of hazard assessments, and to establish and implement HACCP and traceability systems. In this study, the solid premixed powder (Italian panna cotta powder) and liquid sauce (white sauce) products were taken as an example. The food safety standard management system (FSMS) ISO 22000: 2018 was introduced to investigate the influence of the metal detector on the process. The proposed methodology combines risk analysis to identify physical significant hazards and then combines decision trees to determine hazard analysis control points (CCPs) It can be found from the research that the metal detector is extremely important and effective for the control damage of the solid premix powder, and the metal detector has a supplementary effect on the liquid sauce because of its complicated composition. These significant hazards can be managed through the HACCP program and OPRP. After the implementation of the ISO 22000: 2018 standard, the number of abnormal processes has been significantly reduced, and the number of complaints has been significantly reduced.
Hsin-Jung Chen Bo-Kang Liou Fan-Jhen Dai Pei-Ting Chuang Chin Shu Chen
219489763
Main requirements for food safety management systems under international standards: BRS, IFS, FSSC 22000, ISO 22000, Global GAP, SQF
The research analyzed the international standards basic requirements structure: BRS, IFS, FSSC 22000, ISO 22000, Global GAP, SQF for food safety management systems that realize principles of the HACCP concept. A comparative analysis of the international standards basic requirements for food safety management systems has identified that the requirements structure is identified as an interconnected set of rules, system structured processes for the purposeful prevention of hazard risks at certain stages or in the food business. The main differences between the standards are in the modification of approaches to the implementation of the HACCP principles, the interpretation of the basic concepts and definitions, the detailed requirements, the application of their own programs of the processes and procedures identification that allow to ensure that the results correspond to the set task. Other differences in standards are at the level of system elemental, structural, and functional components. Standards have the same goals, so their requirements are similar and have a certain level of identity, much of the difference is at the audit level, which uses different levels, system points and categories. The requirements of all standards are structured and differentiated into mandatory and recommended blocks, which enables companies to gradually implement changes. IFS, FSSC, ISO standards have high level structure (HLS) which is common basis for ISO standards that greatly simplifies the integration of several systems simultaneously in monitoring, action adjustments, audit processes. The GlobalGAP standard requirement system, unlike other considered ones, has a narrow target, which has provided a detailed description, for tracking, a set of indicators for quality and safety including genetically modified organisms and allergens, however, it is compatible with others. Taking into account the globalization of markets conditions in analyzing the international standards requirements, their correlation with global safety related criteria such as: implementation of the HACCP principles, recognition of the standard GFSI, providing traceability principles and mechanisms and prerequisites for programs (PRP) validity of the certificate, coherence of processes in the creation of integrated systems with standards ISO 9001, ISO 14001, OHSAS 18000.
Megan Bomba Natalya Susol
229301660
Implementation of food safety management systems that meets ISO 22000:2018 and HACCP: A case study of capsule biotechnology products of chaga mushroom.
In our study, a food safety management system was developed for a chaga mushroom biotechnology product manufacturer, with the purpose of meeting the quality demands of customers and enhancing the manufacturer's reputation. The study focused on identifying the potentially significant hazards present at each stage of the production process for chaga mushroom capsule products, and on ensuring that the biotechnology company in question has fully implemented ISO22000:2018 and the HACCP methodology. The results indicate that, in the 1 year following the implementation of ISO 22000:2018, there was a statistically significant drop (P 0.05) in the coliforms level of the tested biotechnology product samples that started in the ninth month following implementation. The rapid screening of mycotoxin, heavy metal, and pesticide residue levels also increased monitoring intensity and strengthened the periodic rotation plan, enabling control over potential problems relating to raw materials and ensuring product quality. This finding reveals the importance and necessity of rapid screening for small and medium sized food industry enterprises. Furthermore, 1 year after the system's implementation, the defect rate for chaga products was also observed to have declined, and the number of process flow anomalies requiring correction was also found to have decreased significantly (P 0.05) indicating that safety and quality levels were improving and stabilizing. If implemented over a longer period of time, the food safety management system's benefits would stand out even more, and significant improvements would be observed for more monitored items. PRACTICAL APPLICATION: Few studies have touched on food safety management systems (FSMSs) developed for capsule health food products. The enterprise examined in this study had actively worked to improve its quality system and meet its customers' needs through the implementation of the FSMSs.
Journal of food science
Hsin-Jung Chen Bo-Kang Liou Kuo-Chiang Hsu Chin Shu Chen Pei-Ting Chuang
210968272
Influence of Transformational and Transactional Leadership Style toward Food Safety Management System ISO 22000:2018 Performance of Food Industry in Pati Central Java
The purpose of this study is to analyze the influence of transformational and transactional leadership styles to the performance of the implementation of a food safety management system ISO 22000: 2018 at PT. SPN a food packaging beverage industry located in Pati Central Java. The study population are employees at PT. SPN as many as 88 people and data collection methods by giving a census questionnaire to all employees. The analysis tool this study uses SEM (Structural Equation Model) the LISREL program version 8.70. The results show that the transformational leadership style have positive and significant affected to the performance of implementation ISO 22000: 2018 and the transactional leadership style also have significant and positive affected the performance of implementation of the food safety management system ISO 22000:2018.
Agus Purwanto Masduki Asbari Priyono Budi Santoso
229165099
The Impact of Food Safety Management System ISO 22000 on Customer Satisfaction and Loyalty, Case Study of Coca Cola Company in Algeria
Abstract The present paper aims at determining the impact of Food System Management ISO 22000 on Coca Cola customer's loyalty in Algeria through satisfaction as an intermediate variable. Based on a descriptive, analytical approach and a case study method, an electronic questionnaire was used as the main tool for data collection. It was distributed to a random sample of 385 customers at Coca Cola Company in Algeria. In addition, SPSS and AMOS programs were used to analyse the data and test the research hypotheses. The paper reached significant conclusions that the level evaluation of ISO 22000, in customers' point of view, varied between a weak rate of green and safe products, while innovative and quality products were highly rated. The result also demonstrated a weak indirect effect between food safety management system and customer loyalty through satisfaction expressed by a correlation coefficient, which was estimated at 0.23. The direct effect was greater with a correlation coefficient of 0.56. In fact, the output of food safety management system leads directly to the saturation of customer satisfaction and also to loyalty.
Sabri Mekimah Nawel Sayad
226231553
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
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.
Accreditation and Quality Assurance
Hsin-Jung Chen Bo-Kang Liou Chin Shu Chen Pei-Ting Chuang