Guidelines for preparation of food industry to certification the ISO 22000 food safety management system

Abstract

As a significant statistical finding, the amount of food factories in Thailand with ISO 22000 certified remain low when compared to those of many other countries, therefore upgrading to international standard is necessary. The purpose of this research was to study a Guidelines for preparation of the food industry to certify the ISO 22000 food safety management system and develop a structural equation model of such guidelines. Qualitative research was done by in-depth interviews with 9 experts to create tools and conducted a Focus group discussion with 11 qualified persons to find consensus on the model of this research. For Quantitative research, collecting quantitative data was done using the survey with questionnaires from 500 food industry executives, which used descriptive, referential and multiple statistics for data analysis. The results shown that the Guidelines for preparation of industrial entrepreneurs to certification the ISO 22000 food safety management system consisted of 4 elements prioritized according to the found means as follow: 1) Organization Readiness (x̅ = 4.54), the most important items are the keeping of contracts to work that operate in accordance with policies and regulations. 2) Learning and Growth (x̅ = 4.50), the most important item is the use of teamwork. 3) Data Insight (x̅ = 4.50), the most important items are the research and collection of documents requesting ISO 22000 certification. And 4) Collaboration Network (x̅ = 4.45), including cooperation with institutions under the government in supporting experts and academics for training. As for the hypothesis test, the study showed that when classified according to the age of the ISO 22000 certificate at the statistical significance level of 0.05. The analysis of the developed structural equation model revealed that it passed the assessment criteria and was consistent with the empirical data. The calculated values of probability of chi-square, the relative chi-square, the index of consistency, and the root mean squared error of approximation were 0.094, 1.098, 0.946, and 0.014, respectively.