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Journal of Food Quality and Hazards Control، جلد ۱۲، شماره ۲، صفحات ۹۴-۱۰۳
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| عنوان فارسی |
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| چکیده فارسی مقاله |
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| کلیدواژه‌های فارسی مقاله |
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| عنوان انگلیسی |
The Design of Food Safety Management System (FSMS) Plan for Rice Fortification Kernel (RFK) Factory – A Case Study |
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| چکیده انگلیسی مقاله |
Background: The Food Safety Management System (FSMS) functions as a protective mechanism in food manufacturing to ensure consumer safety. In contemporary times, it has evolved into a crucial tool for managing various types of food products. The objective of this research was to formulate a precise FSMS plan tailored to the Bangladeshi Rice Fortification Kernel manufacturing factory in Brahmanbaria, Chittagong.
Methods: A detailed FSMS model was built to enhance the quality and safety of the Rice Fortification Kernel produced in this factory. This model was designed based on the current circumstances of the rice fortification manufacturing factory, incorporating FSMS's three principles and various existing generic models such as Bangladesh Standards and Testing Institution, Halal certification, the Global Food Safety Initiative, and YUM's Quality Systems Audit of FSMS. Both qualitative and quantitative approaches were utilized. An eight-member FSMS team was established to implement and develop the Hazard Analysis and Critical Control Points system, including validation and control measures.
Results: This factory's production of rice fortification identified two Critical Control Points. These points focused on maintaining the proper extruder temperature and implementing metal detection to identify foreign and unwanted materials in the final product.
Conclusion: The study's FSMS strategy was instantly applied to the kernel production process of rice fortification. It is broadly recommended that FSMS systems be adopted across all fortification factories to ensure comprehensive food safety for the public.
DOI: 10.18502/jfqhc.12.2.18859 |
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| کلیدواژه‌های انگلیسی مقاله |
Oryza, Hazard Analysis and Critical Control Points, Food Safety, Bangladesh |
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| نویسندگان مقاله |
| T. Khatun
Department of Mathematics, Chittagong College, National University, Bangladesh
| M. Asaduzzaman
Department of Food Engineering and Nutrition Science, State University of Bangladesh, State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China
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| نشانی اینترنتی |
http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1545-2&slc_lang=en&sid=1 |
| فایل مقاله |
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| کد مقاله (doi) |
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| زبان مقاله منتشر شده |
en |
| موضوعات مقاله منتشر شده |
تخصصی |
| نوع مقاله منتشر شده |
Original article |
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