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Food safety management systems performance in African food processing companies: a review of deficiencies and possible improvement strategies
Author(s) -
Kussaga Jamal B,
Jacxsens Liesbeth,
Tiisekwa Bendantunguka PM,
Luning Pieternel A
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6575
Subject(s) - certification , business , food safety , food processing , government (linguistics) , food safety risk analysis , product (mathematics) , marketing , production (economics) , food industry , food packaging , engineering , economics , medicine , food science , mechanical engineering , linguistics , chemistry , philosophy , geometry , management , mathematics , macroeconomics , pathology
Abstract This study seeks to provide insight into current deficiencies in food safety management systems ( FSMS ) in African food‐processing companies and to identify possible strategies for improvement so as to contribute to African countries' efforts to provide safe food to both local and international markets. This study found that most African food products had high microbiological and chemical contamination levels exceeding the set (legal) limits. Relative to industrialized countries, the study identified various deficiencies at government, sector/branch, retail and company levels which affect performance of FSMS in Africa. For instance, very few companies (except exporting and large companies) have implemented HACCP and ISO 22000:2005. Various measures were proposed to be taken at government (e.g. construction of risk‐based legislative frameworks, strengthening of food safety authorities, recommend use of ISO 22000:2005, and consumers' food safety training), branch/sector (e.g. sector‐specific guidelines and third‐party certification), retail (develop stringent certification standards and impose product specifications) and company levels (improving hygiene, strict raw material control, production process efficacy, and enhancing monitoring systems, assurance activities and supportive administrative structures). By working on those four levels, FSMS of African food‐processing companies could be better designed and tailored towards their production processes and specific needs to ensure food safety. © 2014 Society of Chemical Industry