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Jia L, Evans S. Improving food allergen management in food manufacturing: An incentive-based approach. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108246] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Okpala COR, Korzeniowska M. Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1938600] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
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Ceballos LA, Vercellino D, D’Errico V, Barzanti P, Decastelli L, Nicolandi L, Negro M, Ru G. Hazard perception and possibility of simplifying food safety management systems in small businesses in Piedmont region, Italy. Ital J Food Saf 2020; 9:8273. [PMID: 32300560 PMCID: PMC7154610 DOI: 10.4081/ijfs.2020.8273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Accepted: 12/23/2019] [Indexed: 11/23/2022] Open
Abstract
Small food businesses, because of their limited resources, are hard pressed to comply with the requirements of a conventional food safety management system (FSMS). To overcome it, the European legislation provides some flexibility in the application of FSMS. With this study, we evaluated the change in the perception and awareness of hazards in food production and in the attitudes of food business operators (FBOs) after a regional regulation was introduced to allow flexibility and a campaign of training activities on the FSMS simplification opportunities. Training activities targeting various stakeholders have been carried out in Piedmont region since 2014. A total of 283 FBOs from the dairy and the meat supply chains were recruited for a two-round survey. Overall, the majority of the FBOs believed that application of an FSMS helps to overcome official controls, to produce healthy foods, to better manage the production process, and for staff training; its usefulness for enhancing customer trust was judged of limited value. FBO knowledge on the possibility of simplifying the FSMS activities increased significantly between surveys, suggesting the success of the information campaigns. Over time, simplification increased in the meat but not in the dairy supply chain, where it involved nearly 70% of FBOs. The cost of FSMS (mainly due to microbiological analysis) and the time it takes were the main reasons for FBO resistance to its application. Simplification of FSMS procedures were welcomed by the vast majority (>90%) of FBOs. The perception of hazards was low and generic, suggesting the need for targeted training activities.
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Affiliation(s)
- Leonardo A. Ceballos
- Experimental Zooprophylactic Institute of Piedmont, Liguria and Aosta Valley, Turin
| | - Davide Vercellino
- Experimental Zooprophylactic Institute of Piedmont, Liguria and Aosta Valley, Turin
- Hygiene Service for Livestock and Zootechnical Production, ASL AT, Asti
| | - Valeria D’Errico
- Experimental Zooprophylactic Institute of Piedmont, Liguria and Aosta Valley, Turin
- Service for Animal Health, ASL TO5, Turin
| | - Paola Barzanti
- Experimental Zooprophylactic Institute of Piedmont, Liguria and Aosta Valley, Turin
| | - Lucia Decastelli
- Experimental Zooprophylactic Institute of Piedmont, Liguria and Aosta Valley, Turin
| | - Luca Nicolandi
- Hygiene Service for Livestock and Zootechnical Production, ASL TO4, Turin
| | - Mauro Negro
- Hygiene Service for Food of Animal Origin, ASL CN1, Cuneo, Italy
| | - Giuseppe Ru
- Experimental Zooprophylactic Institute of Piedmont, Liguria and Aosta Valley, Turin
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Törmä K, Fredriksson-Ahomaa M, Lundén J. Compliance in own-check systems poses challenges in small-scale slaughterhouses. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.07.038] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Abstract
We review relevant literature to propose the connotation and operation logic of food safety co-governance, systematically constitute by roles, functions, as well as the boundaries of public government, enterprise, and social forces. The major thesis is that social co-governance is a kind of societal-wide innovation (i.e., social innovation) that integrates diverse resources and efforts from multiple stakeholders for better and sustainable development of an economy’s food institution and system. We then put forward a prospect of the future research on food safety risk co-governance. Theoretical, practical, and policy implications are discussed.
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Kettunen K, Lundén J, Läikkö-Roto T, Nevas M. Towards more consistent and effective food control: learning from the views of food business operators. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2017; 27:215-229. [PMID: 28552013 DOI: 10.1080/09603123.2017.1332351] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
We surveyed the opinions of Finnish food business operators (FBOs) about the uniformity of local official food control and its importance for dairy, fishery and meat plants. A total of 136 FBOs responded to the questionnaire. Most FBOs considered official food control to be important for food safety and were generally satisfied with its quality. However, they often did not perceive official food control as being uniform, and 23% even considered it arbitrary. Small-sized FBOs were particularly critical of the relevance of control actions. The better the FBOs assessed their cooperation with the inspector, the higher they assessed the quality, uniformity and benefits of official food control. The cooperative approach in control practices should be emphasized to support the positive views of FBOs about official food control, thus promoting food safety. Cross-audits among local food control units are recommended to improve the FBOs' experience of uniformity of food control.
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Affiliation(s)
- Karoliina Kettunen
- a Faculty of Veterinary Medicine, Department of Food Hygiene and Environmental Health , University of Helsinki , Helsinki , Finland
| | - Janne Lundén
- a Faculty of Veterinary Medicine, Department of Food Hygiene and Environmental Health , University of Helsinki , Helsinki , Finland
| | - Tiina Läikkö-Roto
- b Finnish Food Safety Authority Evira , Food Hygiene Unit, Control Department , Helsinki , Finland
| | - Mari Nevas
- a Faculty of Veterinary Medicine, Department of Food Hygiene and Environmental Health , University of Helsinki , Helsinki , Finland
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Ricci A, Chemaly M, Davies R, Fernández Escámez PS, Girones R, Herman L, Lindqvist R, Nørrung B, Robertson L, Ru G, Simmons M, Skandamis P, Snary E, Speybroeck N, Ter Kuile B, Threlfall J, Wahlström H, Allende A, Barregård L, Jacxsens L, Koutsoumanis K, Sanaa M, Varzakas T, Baert K, Hempen M, Rizzi V, Van der Stede Y, Bolton D. Hazard analysis approaches for certain small retail establishments in view of the application of their food safety management systems. EFSA J 2017; 15:e04697. [PMID: 32625423 PMCID: PMC7010028 DOI: 10.2903/j.efsa.2017.4697] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Under current European hygiene legislation, food businesses are obliged to develop and implement food safety management systems (FSMS) including prerequisite programme (PRP) activities and hazard analysis and critical control point principles. This requirement is especially challenging for small food retail establishments, where a lack of expertise and other resources may limit the development and implementation of effective FSMS. In this opinion, a simplified approach to food safety management is developed and presented based on a fundamental understanding of processing stages (flow diagram) and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. The need to understand and apply hazard or risk ranking within the hazard analysis is removed and control is achieved using PRP activities as recently described in the European Commission Notice 2016/C278, but with the addition of a PRP activity covering ‘product information and customer awareness’. Where required, critical limits, monitoring and record keeping are also included. Examples of the simplified approach are presented for five types of retail establishments: butcher, grocery, bakery, fish and ice cream shop.
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Xiong C, Liu C, Chen F, Zheng L. Performance assessment of food safety management system in the pork slaughter plants of China. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.07.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Faour-Klingbeil D, Kuri V, Todd E. Investigating a link of two different types of food business management to the food safety knowledge, attitudes and practices of food handlers in Beirut, Lebanon. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.02.045] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Luning P, Kirezieva K, Hagelaar G, Rovira J, Uyttendaele M, Jacxsens L. Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: A European study. Food Control 2015. [DOI: 10.1016/j.foodcont.2013.09.009] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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12
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Barriers, benefits and motivation factors for the implementation of food safety management system in the food sector in Harare Province, Zimbabwe. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.04.019] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Mgonja JT, Luning P, Van der Vorst JG. Diagnostic model for assessing traceability system performance in fish processing plants. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.04.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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A tool to diagnose context riskiness in view of food safety activities and microbiological safety output. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2010.09.009] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Fielding L, Ellis L, Clayton D, Peters A. An evaluation of process specific information resources, aimed at hazard analysis, in Small and Medium Enterprises in food manufacturing. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.01.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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16
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Relation between microbial levels of ready-to-eat foods and the monitoring of compliance with HACCP-based own control programs in small Danish food outlets. Food Control 2010. [DOI: 10.1016/j.foodcont.2010.03.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Abstract
Today we manage food safety through good practices at different levels of food production, distribution, and consumption. The paper analyses current good practices, parameters involved in the food safety circle along the food supply chain, and consumer dilemmas. As a result of the current situation the new approach called "Good Nutritional Practice" (GNP) is proposed to balance the food safety systems. It is shown how important it is to integrate actual the food safety solutions within GNP, which includes consumers, and is based on a model that covers subsystems from other relevant good practices (nine good practices along the food supply chain). It has been shown that present maintenance of food safety in the food supply chain can be easily broken down, because of the different kinds of barriers or a simple misunderstanding among stakeholders including consumers.
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Affiliation(s)
- P Raspor
- Biotechnical Faculty, Department of Food Science and Technology, Chair of Biotechnology, University of Ljubljana, Ljubljana, Slovenia.
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Violaris Y, Bridges O, Bridges J. Small businesses – Big risks: Current status and future direction of HACCP in Cyprus. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.05.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Worsfold D. A survey of food safety training in small food manufacturers. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2005; 15:281-8. [PMID: 16175744 DOI: 10.1080/09603120500155807] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
A survey of food safety training was conducted in small food manufacturing firms in South Wales. Structured interviews with managers were used to collect information on the extent and level of food hygiene and HACCP training and the manager's perceptions of and attitude towards training. All the businesses surveyed had undertaken some hygiene training. Hygiene induction programmes were often unstructured and generally unrecorded. Low-risk production workers were usually trained on the job whilst high-care production staff were trained in hygiene to Level 1. Part-time and temporary staff received less training than full-timers. Regular refresher training was undertaken by less than half of the sample. None of the businesses made use of National Vocational Qualification (NVQ) qualifications. Over half of the managers/senior staff had undertaken higher levels of hygiene training and half had attended a HACCP course. Managers trained the workforce to operate the HACCP system. Formal training-related activities were generally only found in the larger businesses. Few of the manufacturers had made use of training consultants. Managers held positive attitudes towards training but most regarded it as operating expense rather than an investment. Resource poverty, in terms of time and money was perceived to be a major inhibiting factor to continual, systematic training.
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Affiliation(s)
- Denise Worsfold
- Food Research & Consultancy Unit, School of Applied Sciences, University of Wales Institute Cardiff, Llandaff Campus, Western Avenue, Cardiff CF5 2YB, UK.
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