Title: Food safety risk analysis from the producers' perspective: prioritisation of production process stages by HACCP and TOPSIS

Authors: Antonella Certa; Mario Enea; Giacomo Maria Galante; Joaquín Izquierdo; Concetta Manuela La Fata

Addresses: Department of Industrial and Digital Innovation (DIID) - Chemical, Management, Computer Science and Mechanical Engineering, University of Palermo, Viale delle Scienze, Bld.8, 90128, Palermo, Italy ' Department of Industrial and Digital Innovation (DIID) - Chemical, Management, Computer Science and Mechanical Engineering, University of Palermo, Viale delle Scienze, Bld.8, 90128, Palermo, Italy ' Department of Industrial and Digital Innovation (DIID) - Chemical, Management, Computer Science and Mechanical Engineering, University of Palermo, Viale delle Scienze, Bld.8, 90128, Palermo, Italy ' FluIng, Institute for Multidisciplinary Mathematics, Polytechnic University of Valencia, Camino de Vera s/n, bld.8G, 46002 Valencia, Spain ' Department of Industrial and Digital Innovation (DIID) - Chemical, Management, Computer Science and Mechanical Engineering University of Palermo, Viale delle Scienze, Bld.8, 90128, Palermo, Italy

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.

DOI: 10.1504/IJMDM.2018.095720

International Journal of Management and Decision Making, 2018 Vol.17 No.4, pp.396 - 414

Received: 28 Dec 2017
Accepted: 10 Feb 2018
Published online: 18 Oct 2018 *

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