Creating Food Safety Performance Expectations

2008 ◽  
pp. 1-9
Author(s):  
Frank Yiannas
Keyword(s):  
Food Safety ◽  
Safety Performance ◽  
Performance Expectations

scholarly journals Assessment of Safety Performance in Banana Alcoholic Beverage Processing Factories in Rwanda

2021 ◽  
Vol 10 (2) ◽  
pp. 1
Author(s):  
Grace Irakiza ◽  
Viateur Ugirinshuti ◽  
Olivier Kamana ◽  
Martin P. Ongol
Keyword(s):  
Food Safety ◽  
Assessment Tool ◽  
Participant Observation ◽  
Alcoholic Beverage ◽  
Safety Performance ◽  
Processing Technology ◽  
Alcoholic Beverages ◽  
Context Score ◽  
Microsoft Office ◽  
And Control

Although the Rwandan competent authorities are putting effort to improve the safety of traditional banana alcoholic beverages, safety problems still exist. This study aimed to apply customized diagnostic tool to gain an insight into the performance of food safety in traditional banana alcoholic beverage factories as an evidence based to support the selection of suitable interventions for improvement to assure sustainability and meet growing market of traditional banana alcoholic beverages. Literature search was used to identify context factors, quality assurance and control activities that can influence safety of banana alcoholic beverage products and validated by processors through interview and participant observation. The data were collected in eleven factories located in Kigali city and four provinces of Rwanda using an assessment tool. Data analysis was performed using Microsoft Office Excel. All factories have shown to operate in relatively high risk context (score 2-3), most of control activities were at basic level (score 1), whereas assurance activities were at relatively average level (score 1-2) which resulted into poor food safety performance (score 1). This shows that, the modern food safety practices can’t be applied in traditional food processing factories due to traditional methods and equipment, low level of science-based knowledge related to processing technology, food safety and hygiene. Therefore, there is a need to design modern equipment that are easy to clean and disinfect to replace traditional ones, to train technical staff on processing technology, safety and hygiene, and to change behaviors towards making decisions based on scientific knowledge.

scholarly journals Ground beef recalls and subsequent food safety performance

Food Policy ◽  
2020 ◽  
Vol 97 ◽  
pp. 101971
Author(s):  
Michael Ollinger ◽  
Matthew Houser
Keyword(s):  
Food Safety ◽  
Ground Beef ◽  
Safety Performance

Food safety performance in European union accession countries: Benchmarking the fresh produce import sector in Hungary

Agribusiness ◽  
2006 ◽  
Vol 22 (1) ◽  
pp. 69-89 ◽  
Author(s):  
Marian Garcia Martinez ◽  
Nigel Poole ◽  
Claire Skinner ◽  
Csaba Illes ◽  
József Lehota
Keyword(s):  
European Union ◽  
Food Safety ◽  
Fresh Produce ◽  
Safety Performance ◽  
Accession Countries

scholarly journals Assessing the Performance of Food Safety Management System Using Food Safety Management System Diagnostic Tools and Microbial Assessment Scheme: A Case of Powdered Beverage Manufacturers

2021 ◽  
Vol 28 (3) ◽  
pp. 129-142
Author(s):  
Cheah Hua Yen ◽  
Suhaila Emma Merican ◽  
Nor Khaizura Mahmud@Ab Rashid ◽  
Ainul Zakiah Abu Bakar ◽  
Syaliza Omar ◽  
...  
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Safety Performance ◽  
Plate Count ◽  
Diagnostic Tools ◽  
Safety Management System ◽  
Total Plate Count ◽  
Sampling Locations ◽  
Different Types

Background: The objective of the study is to assess the performance of the Food Safety Management System (FSMS) among powdered beverage manufacturers using Food Safety Management System Diagnostic Tools (FSMS-DI) and Microbial Assessment Scheme (MAS). Methods: FSMS-DI was used to evaluate the context factors, core control and core assurance activities of five powdered beverage manufacturers with different types of FSMS certification. Manufacturer A is not certified with any FSMS, while manufacturers B, C, D and E are complied with MeSTI, GMP, HACCP and ISO 22000, respectively. For MAS, samples were collected from the selected critical sampling locations of two manufacturers who complied FSMS with the least (manufacturer B) and the most stringent (manufacturer E) requirements. The samples consisted of two different types of powdered beverage products were analysed for total plate count (TPC), Salmonella, Escherichia coli, Staphylococcus aureus, yeast and mould count (YMC). Results: The food safety (FS) output of powdered beverages for manufacturer E was better (overall score of 3) than manufacturer B (overall score of 2–3). Manufacturer E was able to achieve their FS objectives. The FSMS activities of manufacturer C, D and E were better (overall score of 2–3) than manufacturer A and B (overall score of 1–2). Conclusion: The study demonstrated that FSMS-DI and MAS can be used to differentiate the FSMS performance of powdered beverage manufacturers with different types of FSMS certification. Higher scores of FSMS activities obtained by the manufacturer who complied with stringent FSMS certifications contributed to better microbiological safety performance of powdered beverages.

scholarly journals Food safety performance and risk of food services from different natures and the role of nutritionist as food safety leader

2018 ◽  
Vol 23 (12) ◽  
pp. 4033-4042 ◽  
Author(s):  
Diogo Thimoteo da Cunha ◽  
Veridiana Vera de Rosso ◽  
Elke Stedefeldt
Keyword(s):  
Food Safety ◽  
Associated Factors ◽  
Safety Performance ◽  
Food Services ◽  
Street Food ◽  
School Meal ◽  
The City ◽  
New Strategies

Abstract The objective of this study was to evaluate the food safety performance of food services and its associated factors. The study involved 84 food businesses in the city of Santos as follows: street food kiosks and beach kiosks (street food), commercial restaurants, hospitals and school meal services (institutional food services). A food safety checklist with 81 items was applied. The overall percentage of adequacy was lower in street food kiosk (49.7%) and beach kiosk (62.0%) than in restaurants (69.7%), hospitals (83.9%) and schools (86%). Institutional and commercial restaurants showed higher scores of food safety performance than street food services, mainly regarding risker practices. The variables positively associated with food safety performance in commercial restaurants were: presence of a nutritionist as leader and adequate structure. These results show that street food services need, in a mediate way, the implementation of new strategies and regulations to improve food safety. A nutritionist acting as food safety leader may improve the food safety performance at commercial restaurants.

Benchmarking Global Food Safety Performances: The Era of Risk Intelligence

2015 ◽  
Vol 78 (10) ◽  
pp. 1896-1913 ◽  
Author(s):  
JEAN-CHARLES LE VALLÉE ◽  
SYLVAIN CHARLEBOIS
Keyword(s):  
Food Safety ◽  
Safety Data ◽  
Global Scale ◽  
Safety System ◽  
Safety Performance ◽  
Risk Governance ◽  
Safety Standards ◽  
Adoption And Implementation ◽  
And Performance ◽  
Global Food

Food safety data segmentation and limitations hamper the world's ability to select, build up, monitor, and evaluate food safety performance. Currently, there is no metric that captures the entire food safety system, and performance data are not collected strategically on a global scale. Therefore, food safety benchmarking is essential not only to help monitor ongoing performance but also to inform continued food safety system design, adoption, and implementation toward more efficient and effective food safety preparedness, responsiveness, and accountability. This comparative study identifies and evaluates common elements among global food safety systems. It provides an overall world ranking of food safety performance for 17 Organisation for Economic Co-Operation and Development (OECD) countries, illustrated by 10 indicators organized across three food safety risk governance domains: risk assessment (chemical risks, microbial risks, and national reporting on food consumption), risk management (national food safety capacities, food recalls, food traceability, and radionuclides standards), and risk communication (allergenic risks, labeling, and public trust). Results show all countries have very high food safety standards, but Canada and Ireland, followed by France, earned excellent grades relative to their peers. However, any subsequent global ranking study should consider the development of survey instruments to gather adequate and comparable national evidence on food safety.

Food Safety Performance in Food Manufacturing Facilities: The Influence of Management Practices on Food Handler Commitment

2019 ◽  
Vol 83 (1) ◽  
pp. 60-67 ◽  
Author(s):  
SADI TAHA ◽  
STEPHEN WILKINS ◽  
KATARIINA JUUSOLA ◽  
TAREQ M. OSAILI
Keyword(s):  
Food Safety ◽  
Organizational Performance ◽  
United Arab Emirates ◽  
Management Practices ◽  
Employee Commitment ◽  
Safety Performance ◽  
Food Handler ◽  
Food Manufacturing ◽  
Human Aspects ◽  
Manufacturing Facilities

ABSTRACT The purpose of the study was to investigate the influence of management practices on food handler commitment and, ultimately, food safety performance in food manufacturing facilities. Two focus groups, one with six food handlers and the other with six food safety professionals, were used to develop a conceptual model that measured the effect of management practices on food handler commitment and organizational performance. The fitness of the structural model was measured via a survey with 945 respondents from 189 food manufacturing facilities and official food inspectors in the Emirate of Dubai, United Arab Emirates. The study found that training, communication, employee involvement, and organizational management support positively and significantly influenced employee commitment, and employee commitment positively and significantly influenced facilities' food safety performance. These results indicate food handler commitment is a critical factor in the relationship between all of the studied management practices and facilities' food safety performance. The study may have implications for food safety inspectors, enforcement officers, training agencies, and food manufacturing managements to consider human aspects in their work. HIGHLIGHTS

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