{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T12:40:25Z","timestamp":1792586425149,"version":"4.5.0"},"reference-count":21,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T00:00:00Z","timestamp":1792540800000},"content-version":"vor","delay-in-days":20,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This pilot study investigated the implementation of an integrated Food Protection Management System and evaluated food safety culture maturity within a small\u2010to\u2010medium Ganoderma biotechnology facility in Taiwan. A systematic identification methodology spanning four critical domains, HACCP, QACCP, TACCP, and VACCP, was applied across 24 processing steps. Heat sterilization and metal detection were established as Critical Control Points for unintentional hazards. Concurrently, \u201csolid medium inoculation (mixed)\u201d and \u201cfilling\/sealing,\u201d high\u2010value \u201cstrain acceptance\u201d and \u201cinner labeling\u201d were identified as high\u2010threat and high\u2010vulnerability nodes for intentional threats and food fraud, leading to mitigation strategies such as molecular biological authentication and mass balance auditing. To quantitatively evaluate organizational perceptions, a food safety culture survey was conducted among 44 employees using a 20\u2010item scale (Cronbach's \u03b1\u2009=\u20090.86). The overall food safety culture maturity score reached 4.34\u2009\u00b1\u20090.65, corresponding to Level 4 (Good Awareness and Culture). An independent samples\n                    <jats:italic>t<\/jats:italic>\n                    \u2010test revealed a statistically significant perception gap (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05) between managerial (4.65\u2009\u00b1\u20090.48) and non\u2010managerial staff (4.30\u2009\u00b1\u20090.64). Furthermore, six\u2010month tracking revealed positive observational trends in preliminary key performance indicators, including reduced product defect and customer complaint rates. This study offers a practical reference framework for resource\u2010constrained biotechnology small and medium\u2010sized food enterprises to integrate multi\u2010domain protections and empirical food safety culture baselines to guide targeted employee training.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72510","type":"journal-article","created":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T11:49:42Z","timestamp":1792583382000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Identifying the Four Critical Domains of the Food Protection Management System: A Pilot Study on\n                    <i>Ganoderma<\/i>\n                    Biotechnology Products"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-8230-5536","authenticated-orcid":false,"given":"Shuo\u2010Wen","family":"Tsai","sequence":"first","affiliation":[{"name":"Department of Food Science and Biotechnology National Chung Hsing University  Taichung Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0004-2234-9972","authenticated-orcid":false,"given":"Mei\u2010Jine","family":"Liao","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology National Chung Hsing University  Taichung Taiwan"},{"name":"Department of Food Science and Biotechnology Hung Kuang University  Taichung City Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4783-9543","authenticated-orcid":false,"given":"Shih\u2010Ching","family":"Chao","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology National Chung Hsing University  Taichung Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9323-947X","authenticated-orcid":false,"given":"Hsin\u2010Jung","family":"Chen","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Central Taiwan University of Sciences and Technology  Taichung City Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,21]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.nfs.2023.01.001"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.1108\/IJOES\u201003\u20102019\u20100057"},{"key":"e_1_2_11_4_1","unstructured":"BSI.2017.\u201cPAS 96:2017 Guide to Protecting and Defending Food and Drink From Deliberate Attack.\u201dBritish Standards Institution.https:\/\/www.bsigroup.com\/."},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02310555"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2020.107152"},{"key":"e_1_2_11_7_1","unstructured":"FAO andWHO.2023.\u201cGeneral Principles of Food Hygiene (CXC 1\u20131969).\u201dCodex Alimentarius Commission. Rome."},{"key":"e_1_2_11_8_1","unstructured":"FSSC 22000.2023.\u201cFood Safety System Certification 22000 Scheme Version 6.\u201dFoundation FSSC.https:\/\/www.fssc.com\/fssc\u201022000\/."},{"key":"e_1_2_11_9_1","unstructured":"Global Food Safety Initiative (GFSI).2020.\u201cProcess Manual for the GFSI Benchmarking Process Version 2020.\u201dThe Consumer Goods Forum.https:\/\/mygfsi.com\/."},{"key":"e_1_2_11_10_1","doi-asserted-by":"publisher","DOI":"10.1108\/00070701011034448"},{"key":"e_1_2_11_11_1","unstructured":"ISO 31010.2018.\u201cRisk Management \u2013 Principles and Guidelines.\u201dhttps:\/\/www.iso.org\/standard\/65694.html."},{"key":"e_1_2_11_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2018.11.041"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2017.03.037"},{"key":"e_1_2_11_14_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12173218"},{"key":"e_1_2_11_15_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12484"},{"key":"e_1_2_11_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.70036"},{"key":"e_1_2_11_17_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.13256"},{"key":"e_1_2_11_18_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750\u20103841.2011.02417.x"},{"key":"e_1_2_11_19_1","doi-asserted-by":"publisher","DOI":"10.1001\/jama.2013.281053"},{"key":"e_1_2_11_20_1","doi-asserted-by":"publisher","DOI":"10.15586\/qas.v18i2.1616"},{"key":"e_1_2_11_21_1","volume-title":"Food Safety Culture: Creating a Behavior\u2010Based Food Safety Management System","author":"Yiannas F.","year":"2008"},{"key":"e_1_2_11_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.111064"}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.72510","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/fsn3.72510","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.72510","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T11:49:45Z","timestamp":1792583385000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.72510"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":21,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2026,10]]}},"alternative-id":["10.1002\/fsn3.72510"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.72510","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"2026-03-09","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-08-26","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-10-21","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e72510"}}