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

Author:

Chen Hsinjung,Liou Bo-Kang,Chen Chin-Shuh,Chuang Pei-TingORCID

Funder

Taiwan Food Technologists Association

Publisher

Springer Science and Business Media LLC

Subject

Safety, Risk, Reliability and Quality,Instrumentation,General Chemical Engineering,General Chemistry

Reference30 articles.

1. Kao YM (2012) A review on safety inspection and research of plastic food packaging materials in Taiwan. J Food Drug Anal 20(4):734–743

2. Kafetzopoulos DP, Psomas EL, Kafetzopoulos PD (2013) Measuring the effectiveness of the HACCP Food Safety Management System. Food Control 33(2):505–513

3. Food and Drug Administration (2012) Working principles for risk analysis for food safety for application by governments. Food and Drug Administration, Ministry of Health and Welfare, Taipei. https://www.fda.gov.tw/TC/newsContent.aspx?id=8242&chk=ac73d6f1-da70-4089-87c7-893d6e854bcd¶m=pn%3D41&cid=3&cchk=46552e96-810a-42c3-83e1-bd5e42344633. Accessed 5 Nov 2019

4. National Animal Industry Foundation (2017) Paradigm of HACCP systems in meat factories. https://www.naif.org.tw/upload/98/20170330_164756.24854.pdf. Accessed 5 Nov 2019

5. Council of Agriculture (2016) Four labels and one QR. https://4b1q.coa.gov.tw/index.php?id=2506188&titleEx=N. Accessed 5 Nov 2019

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