Combined HACCP and TOPSIS-based approach to prioritize risks in the salmon manufacturing process: A case study

Abstract

The food safety risk assessment is defined by the Codex Alimentarius Commission as the scientific evaluation of known or potential adverse health effects resulting from human exposure to food-borne hazards. Nowadays, the implementation of a systematic and disciplined risk assessment approach in the food safety field is recognized to be a powerful tool for carrying out science-based analyses and for reaching sound consistent solutions to food safety problems. With this recognition, a combined Hazard Analysis and Critical Control Point (HACCP) and Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS)-based approach is proposed in the present paper to prioritize risks of the salmon manufacturing process of a real Sicilian industry. Specifically, the hazard analysis is firstly performed within the HACCP implementation to develop and evaluate a list of potential biological, chemical and physical hazards which may be introduced, increased or controlled at each step of the investigated manufacturing process. Then, the TOPSIS method is used to rank risks arising from contamination hazards previously identified and evaluated against two differently weighted criteria, namely the frequency of Occurrence (O) and the Severity (S). The proposed structured and semi-quantitative risk assessment approach perfectly matches with the current need highlighted by the regulatory Authorities to rank food safety risks so as to prioritize regulatory controls.