The Establishment And Applied Research Of ISO 22000 Food Safety Management System In Frozen Vegetables

ObjectivesISO 22000 is the internationally accepted food safety management system, it can significantly prevent and control the food safety hazards from raw material production, processing, storage and transport. In this regard, in ISO 22000 the organization is required to consider the effects of the food chain prior to and subsequent to its operations when developing. However, ISO 22000 is still in its infancy in China currently. In this study, we choose a frozen onion workshop for the study site, with the actual production of frozen vegetables, establish ISO 22000 food safety management system in the frozen vegetables production and discuss the application of food safety management system, to evaluate its effect. Aims to investigate the mode in the food industry and provide the scientific basis for the further implementation of ISO 22000 food safety management system in China.Methods1 Establishing the food safety management system of ISO 22000 in frozen vegetablesSelect a food processing company as the research object, pursuant to the standard《GB/T 22000-2006/ISO 22000:2005 Food safety management system - food chain of the organization's requirements》,《Hazard Analysis and Critical Control Point (HACCP) System and guidelines for its Application》annex of Codex Alimentarius Commission(CAC)《General Principles of Food Hygiene》and《General hygienic regulation for food enterprises》, using positive analysis and normative analysis, establish ISO 22000 food safety management system in the frozen green onion workshop by analyzing the workshop production process. 1.1 Food safety teamA food safety team shall be appointed. The responsibility of the food safety team may include planning and realization of safe products. The organization shall plan and develop the processes needed for the realization of safe products. The organization shall implement, operate and ensure the effectiveness of the planned activities and any changes to those activities. This includes PRP(s) as well as operational PRP(s) and/or the HACCP plan.1.2 Prerequisite program (PRP)Prerequisite program (PRP) that manage the basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain; the PRP are not selected for the purpose of controlling specific identified hazards but for the purpose of maintaining a hygienic production, processing and/or handling environment. It contains the following: construction and lay-out of buildings and associated utilities; supplies of air, water, energy and other utilities; lay-out of premises, including workspace and employee facilities; the suitability of equipment and its accessibility for cleaning, maintenance and preventative maintenance;supporting services, including waste and sewage disposal [3].1.3 Establishing the operational prerequisite program (OPRP)The operational prerequisite program shall be documented and shall include the following information: Process water and ice safety; food contact surfaces clean; to prevent cross contamination; wash, hand disinfection and toilet facilities; to prevent pollutants (impurities, etc.) caused by unsafe; toxic compounds (detergents, disinfectants, pesticides etc.) of the storage, management and use; staff health; insects, rats in the control (pest control, pest control, rodent control, rodent control).1.4 Establishing the HACCP planAll product characteristics shall be described in documents to the extent needed to conduct the hazard analysis. Flow diagrams shall be prepared for the products or process categories covered by the FSMS. The food safety team shall conduct a hazard analysis to determine which hazards need to be controlled as well as hazard identification and determination of acceptable levels. Each food safety hazard shall be evaluated according to the possible severity of adverse health effects and the likelihood of their occurrence. Based on the hazard assessment, an appropriate combination of control measures shall be selected which is capable of preventing, eliminating or reducing these food safety hazards to defined acceptable levels. For each hazard that is to be controlled by the HACCP plan, CCP(s) shall be identified for the control measures identified.2 The applied research of ISO 22000:2005 in frozen vegetablesThe application effects of ISO 22000 food safety management system were conducted by a comparative analysis of the physical and biological indicators to the products before and after the implementation of the ISO 22000 food safety management system. The samples were gathered during the process, after resister and number the sample, the laboratory test microorganism and physiological and biochemical characters. Samples were randomly collected from the workshop every morning and afternoon, each sample were not less than 300g.2.1 Physical indicators①hair: a paper roll will be checking the hairs on staff members'clothes and hats at any time and record.②Bugs: inside of the workshop they designed a special method for the members to pick out the bugs- visual select.③Stone: all products must be detected through a working x-ray machines and metal detectors.④Plastic: hard plastic can be checked through x-ray machines while soft plastic have to be selected by the staff.⑤Glass: all products must be detected through a working x-ray machines and metal detectors. ⑥All products must be detect the metals and non-ferrous metals, stainless steel and copper through x-ray machines and metal detectors.2.2 Biological indicators①Total bacterial count: plate count method.②Coliform: Coliform plate count method.③Staphylococcus aureus: MPN count.④E. coli: MPN count.⑤Salmonella:Biochemical testsWith reference to the Japanese public and titration of the final product inspection.3 The cognition on ISO 22000 food safety management systemThe cognition on ISO 22000 was investigated by self-designed questionnaire, based on sample data, we use RA (Reliability Analysis) to test the validity of scale. Respectively survey the business leaders, quality managers and ordinary workers general cognition and ISO 22000 investigation. Including: age, education, jobs, food safety hazards, the selection of critical control points, the scope of ISO 22000 and HACCP-related knowledge, etc. 136 Ordinary workers were taken by stratified random sampling method, Leadership and quality management personnel all investigations with a total of 25 people. Through the statistical data, analyzes the different cognitions of two groups: leaders, quality management personnel and ordinary workers.Results1 After hazards analysis of the frozen vegetables processing procedure,the steps of the raw shallot checking and accepting, disinfection,metals detection was confirmed as critical control points.2 The critical limits of critical control points, corrective actions and the monitor methods were established.①Raw materials are from the company's production base, after each batch of raw material immediately detecting the pesticide residues in order to control the chemical hazards in the food chain at source;②Accordance with the rules of secondary sterilization of raw materials strictly, with sodium hypochlorite concentration of 200-400ppm, sterilization time 1-8 minutes to allow bacteria and other biological hazards reduced to acceptable levels;③metals of the final product must be detected with a metal detector, so that metal chips and other physical hazards can be effectively detected.3 The physical index shows that the products are better after the implementation of ISO 22000 than before. When compared, significant differences were detected between before and after the implementation in the physical indicators such as bug, stone, plastic, glass, metal (P<0.05). Detection shows that when compared, hairs on workers'clothes decreased and the difference was statistically significant (P<0.05).4 The biological index also shows that the products are better after the implementation of ISO 22000 than before: the average total bacteria is reduced from 3815CFU/g to 2230CFU/g;the average Coliforms is reduced from 15.5MPN/g to 5.0 MPN/g. The differences were significant.5 As far as food chain, critical control points, critical limit, food safety hazards and the selection of critical control points in the production of frozen vegetables is concerned, the leaders have a correct rate of 80% or more, while the significance of the enterprise to implement ISO22000 and correct unsafe disposal of the product was only 40.0% and 44.0%. In addition to the food chain and the selection of critical control points in production of frozen vegetables, the recognition rates of ISO 22000 food safety management system of the ordinary workers were below 60%.Conclusions1 The results showed that the implementation of HACCP in frozen vegetables production was effective.2 The steps of the raw shallot checking and accepting, disinfection, metals detection was confirmed as critical control points.3 Both the physical and biological indicators are better after the implementation of ISO 22000 than before.4 Managers and general workers can't comprehensive ISO 22000 food safety management system enough, training is necessary.