EVALUATION OF A FOOD SAFETY QUALITY MANAGEMENT SYSTEM USING FOOD SAFETY MANAGEMENT SYSTEMS – DIAGNOSTIC INSTRUMENT IN TRA FISH PROCESSING

Abstract

To guarantee the safety food during processing, the Food Safety Management Systems-Diagnostic Instrument (FSMS-DI) is developed to evaluate the overview of food safety management systems. This study aimed to evaluate the effectiveness of the food safety management systems performance in a frozen Pangasius production through a “diagnosis self-assessment” method. Results show that the context factor was at a level of 2 (medium risk), the control and quality assurance activities were at the level of 2, reflecting that the company operated fitting well by the principle of FSMS-DI. Additionally, the food safety performance indicator was assigned a score of 2-3, implying an effective performance of FSMS and good food safety output. It is highly suggested that practically quantitative evaluation by a sampling plan of Microbial Assessment Scheme should combine with FSMS-DI for further study.