 Food safety risk analysis from the producers' perspective: prioritisation of production process stages by HACCP and TOPSISAntonella Certa, Mario Enea, Giacomo Maria Galante, Joaquín Izquierdo and Concetta Manuela La Fata International Journal of Management and Decision Making, 2018, vol. 17, issue 4, 396-414 Abstract: From the manufacturers perspective, the hazard analysis and critical control point (HACCP) system nowadays represents the mainly way to implement the food safety risk management in food industries. Nevertheless, the identification and prioritisation of hazards as the outcome of the first principle of HACCP is not sufficient to identify production process stages that more significantly and critically contribute to the consumer's risks. With this recognition, the present paper proposes a quantitative risk assessment (QRA) approach based on HACCP and technique for order of preference by similarity to ideal solution (TOPSIS) to individuate production process phases on which implementing corrective actions to improve the consumers' safety. The designed methodological approach is implemented on the smoked salmon manufacturing process of a real Sicilian industry. Keywords: analysis of production process stages; food safety risk analysis; hazard analysis and critical control point; HACCP; TOPSIS. (search for similar items in EconPapers) Downloads: (external link) Related works: Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text Persistent link: https://EconPapers.repec.org/RePEc:ids:ijmdma:v:17:y:2018:i:4:p:396-414 Access Statistics for this article More articles in International Journal of Management and Decision Making from Inderscience Enterprises Ltd |
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