Implementing ISO 22000 in a Sri Lankan Frozen Puff Pastry SME: Process, Challenges and Staff Involvement

Rasandi Pevinya Perera¹, Renda-Kankanamge Chaturika Jeewanthi², Isuru Dilruk Liyanage³

¹ Graduate Student, Department of Agribusiness Management, Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, Sri Lanka.

² Senior Lecturer, Department of Agribusiness Management, Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, Sri Lanka.

³ Director, DNS Consultants, Maharagama, Sri Lanka. 

Abstract

The purpose of this case study is to investigate the process and outcome of implementing the ISO 22000 Food system within the context of a small to medium-sized business in Sri Lanka. This investigation employed the use of thematic analysis on data collected through interviews, observations and document analysis. Four themes were identified through the thematic analysis process: formalizing the informal, resource/infrastructural conflict, hygiene (visual) vs integrity of data, and compliance behavior vs. deep knowledge. The results indicate that through the successful implementation of ISO 22000:2018, that successfully took the informal method of production and transformed it into an organized zone-by-zone structure. However, these findings also highlight that the lack of consistent and reliable power supply is still a major barrier to maintaining a proper cold chain, which is essential for food safety. Furthermore, the data revealed that while employees have significantly improved the visual aspect of cleanliness within the facility, a very serious issue exists concerning the integrity of data collected on safety logs. Most of the observations related to employees express a lack of genuine commitment towards the hygiene protocols. Therefore, the current research demonstrates creating a culture that values data integrity and consistent behaviors. Businesses must stop focusing on punitive bureaucratic compliance and instead adopt a more holistic approach by placing an emphasis on sustainable safety.

Keywords: Food Safety Management System (FSMS), Frozen puff pastry, ISO 22000:2018, Thematic analysis

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