Implementation of food safety management systems that meets ISO 22000:2018 and HACCP: A case study of capsule biotechnology products of chaga mushroom

Abstract

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 ApplicationFew 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.

Recent Developments in Inonotus obliquus (Chaga mushroom) Polysaccharides: Isolation, Structural Characteristics, Biological Activities and Application

“…Some healthy food products include Sorlife Chaga capsules, IOPS tea, tablets, and Chaga briquettes, which are listed on e-commerce platforms, where they were called natural insulin. To improve the quality demands of customers and enhancing the manufacturer’s reputation, the manufacturer might implement ISO22000:2018 and the HACCP methodology [ 148 ].…”

Implementation of Food Safety Management Systems along with Other Management Tools (HAZOP, FMEA, Ishikawa, Pareto). The Case Study of Listeria monocytogenes and Correlation with Microbiological Criteria

“…Chen et al [19], developed a food safety management system for a chaga mushroom biotechnology product manufacturer, to meet the quality demands of customers and enhance the manufacturer's reputation. The study focused on the identification of the potentially significant hazards present at each stage of the production process for chaga mushroom capsule products, and on the assurance that the biotechnology company in question has fully implemented ISO 22000:2018 and the HACCP methodology.…”

Implementation of food safety management systems that comply with ISO 22000:2018 and HACCP: A case study of a postpartum diet enterprise in Taiwan

“…This is because rapid assays are not completely error‐free, and it is risky to rely excessively on rapid assays. Therefore, the intensity of monitoring and the periodic rotation scheme were used to make up for the error rate of the rapid assays, so as to enhance the reliability of monitoring (Chen et al, 2021). Varzakas (2011) also employed the intensity of testing as a risk priority number to quantify a factor for risk assessments.…”

“…The adoption of HACCP enables Taiwanese enterprises to reduce trade barriers and engage in international business, thereby effectively expanding their market and gain profits. In addition, suitable and reasonable HACCP plans can assist food manufacturers to elevate their management standards and safety awareness among employees (Chen, Liou, Hsu, Chen, & Chuang, 2021; Fathurrahman et al, 2021; Hung et al, 2015; Lu, Pua, Liu, Chang, & Cheng, 2014). The ISO 22000 is a management system derived from HACCP principles (Kök, 2009).…”