Food Safety Risk Assessment Based on HACCP Audit Results Using the Fmea Method in Indian Organic Food Processing Plants

Introduction: The safety of organic food is increasingly recognized as a critical factor for both environmental sustainability and consumer health in India. However, there is a lack of structured methodologies to assess risks specific to organic food enterprises, especially regarding Hazard Analysis and Critical Control Points (HACCP) implementation. Methods: An audit was conducted across 100 organic food enterprises in Kerala, India. The selected enterprises represented five product categories: fruits and vegetables (n=28), dairy products (n=19), ready-to-eat foods (n=14), meat products (n=14), and rice (n=15). A structured audit questionnaire was used, and the collected data were analyzed using the FMEA method. Results: Larger companies consistently demonstrated low risk levels across all product categories. Medium-sized enterprises generally managed minor risks, although some instances of moderate risk were observed. Smaller enterprises in certain categories exhibited moderate to high risk levels. Discussion: There is evidence of both successful applications and persistent obstacles in the global adoption of HACCP, which varies by country and industry. Recent data from Iraq show quantifiable hygiene benefits in food service through HACCP implementation, whereas studies emphasize challenges in UK small and medium enterprises, structured adoption in Oman's seafood sector, and various approaches in other countries. Conclusion: The proposed FMEA-based method accurately detected weaknesses in organic food processing in India. It provides a scalable strategy to improve HACCP implementation, with potential for large-scale application in enhancing food safety in organic sectors worldwide.