Current performance of food safety management systems of dairy processing companies in Tanzania
International Journal of Dairy Technology
Department of Food Science and Technology, Faculty of Agriculture, Sokoine University of Agriculture, P.O. Box 3006, Morogoro, Tanzania; Department of Food Safety and Food Quality, Laboratory of Food Preservation and Food Microbiology, Faculty of Bioscience Engineering, University of Ghent, Coupure Links, 653, Ghent, Belgium; Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, Wageningen, Netherlands
A food safety management system (FSMS)-diagnostic instrument was applied in 22 dairy processing companies to analyse the set-up and operation of core control and assurance activities in view of the risk characteristics of the systems' context. Three clusters of companies were identified differing in levels of set-up and operation of this FSMS and system outputs, but all operated in a similar moderate-risk context. Microbiological assessment of products, environmental and hand samples indicated a poor to moderate food safety level. A two stage intervention approach has been proposed to enable commitment and sustainable improvement for the longer term. © 2014 Society of Dairy Technology.