Make It Safe

2010 ◽  
Author(s):  
Keyword(s):  
Food Safety ◽  
Small Businesses ◽  
Manufacturing Industry ◽  
Small Scale ◽  
Safety Hazards ◽  
Safety Risks ◽  
Food And Beverage ◽  
Control Food ◽  
Food Recalls ◽  
Safety Systems

All people involved with preparation of food for the commercial or retail market need a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks. Failure to control food safety hazards can have devastating consequences for not only the consumer, but also the food manufacturer. Make It Safe provides practical guidance on how to control food safety hazards, with a specific focus on controls suitable for small-scale businesses to implement. Small businesses make up around two-thirds of businesses in Australia’s food and beverage manufacturing industry. This book is aimed at those small-scale businesses already in or considering entering food manufacture. Those already operating a small business will develop a better understanding of key food safety systems, while those who are in the ‘start-up’ phase will gain knowledge essential to provide their business with a solid food safety foundation while also learning about Australian food regulations relevant to food safety. The content will also be useful for students studying food technology or hospitality who wish to seek employment in the manufacturing industry or are planning on establishing their own manufacturing operation. Illustrated in full colour throughout, Make It Safe outlines the major food safety hazards – microbial, chemical and physical – which must be controlled when manufacturing all types of food products. The control of microbial hazards is given special emphasis as this is the greatest challenge to food manufacturers. Topics covered include: premises, equipment, staff, product recipes, raw ingredients, preparation, processing, packaging, shelf-life, labelling and food recalls. Key messages are highlighted at the end of each chapter.

Impact, Reaction, and Learning From Overcoming the COVID-19 Crisis

2021 ◽  
pp. 27-51
Author(s):  
Saptarshi Dhar ◽  
Tahira Farzana ◽  
Sabiha Saju Ibne Abedin
Keyword(s):  
Small Businesses ◽  
Small Scale ◽  
Business Sector ◽  
Qualitative Investigation ◽  
Subsequent Response ◽  
Service Areas ◽  
Food And Beverage ◽  
Response Measures ◽  
Key Driver ◽  
The Impact

The COVID-19 pandemic has created devastating consequences for all businesses globally, including the small businesses in Bangladesh. The small business sector in Bangladesh is a key driver of its economic growth and has been hit particularly hard by the pandemic due to its pre-existing vulnerabilities and lower resilience to crisis. This chapter investigates the impact of COVID-19 on small-scale businesses, their subsequent response measures, and learning experiences that have created a route to resilience. A qualitative investigation on six small-scale enterprises across manufacturing and service areas was included in the study. The cases covered fashion and clothing and organic food and beverage businesses. The findings of the study suggest that the impacts of the pandemic are primarily financial, operational and supply chain, and logistical in nature. The policymakers need to take urgent measures to ensure the sustainability of this sector amid the ongoing pandemic.

Content analysis of food safety implications in online flour-handling recipes

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Tressie Barrett ◽  
Yaohua Feng
Keyword(s):  
Food Safety ◽  
Safety Information ◽  
Educational Interventions ◽  
Cross Contamination ◽  
Food Handling ◽  
Content Type ◽  
Shell Eggs ◽  
Safety Risks ◽  
Youtube Videos ◽  
Food Recalls

PurposeNumerous food recalls and outbreaks were associated with wheat flour in recent years. Few consumers are cognizant of food safety risks associated with raw flour. The purpose of this study is to evaluate the food safety information and flour-handling behaviors presented in popular food blog recipes and in YouTube videos using cookie, cookie dough and egg noodle recipes as examples.Design/methodology/approachEighty-five blog recipes and 146 videos were evaluated. Blog author and video host food-handling experience was classified as professional or nonprofessional. Food safety information and food-handling behaviors were evaluated for adherence to government and scientific recommendations.FindingsBlog authors and video hosts demonstrated higher awareness of food safety risks associated with raw eggs compared to raw flour, which only translated into better adherence with recommended food-handling behaviors during ingredient addition steps. Cross-contamination from adding raw flour to the product was observed in 25% of videos, whereas cross-contamination from hosts adding raw shell eggs was observed 3% of videos. Blog authors and video hosts did not recommend or demonstrate handwashing after handling raw shell eggs nor raw flour, and fewer than 5% provided recommendations for cleaning work surfaces. Heat treatment methods to convert raw flour into ready-to-eat products were mentioned by 24% of blog authors and 18% of video hosts; however, the recommendations were not scientifically validated.Originality/valueThis study demonstrates the need to develop educational interventions that increase blog authors' and video hosts' awareness of risks associated with raw flour and that translate this knowledge into practiced behaviors.

scholarly journals Effect of Structural Condition of Milk Processing Facilities and Food Safety Systems on Escherichia coli and Coliforms Presence in Cultured Buttermilk

2019 ◽  
Vol 2019 ◽  
pp. 1-8
Author(s):  
Annah S. Paraffin ◽  
Titus J. Zindove ◽  
Michael Chimonyo
Keyword(s):  
Food Safety ◽  
Large Scale ◽  
Hazard Analysis ◽  
Control Point ◽  
Structural Condition ◽  
Small Scale ◽  
E Coli ◽  
Milk Processing ◽  
Critical Control Point ◽  
Safety Systems

The study investigated the effect of structural conditions of milk processing facilities and food safety systems on E. coli and coliform presence in buttermilk. Milk records collected by Dairy Services Zimbabwe (DSZ) from large-scale dairy milk processors (n=12) and small-scale farms (n=15) were analysed. Binomial logistic regression was used to estimate the likelihood of E. coli or coliforms being present in cultured buttermilk as a function of the hygiene level and structural adequacy of the processors. The likelihood of having E. coli and coliforms in cultured milk from processors with poor sanitary premises was two times higher than that from processors with good sanitary premises (P<0.05). Milk processors that used unfiltered water were 1.77 times more likely to produce cultured buttermilk contaminated with E. coli (P<0.05). Processors without food safety systems like hazard analysis critical control point (HACCP) systems were more than twice likely to produce cultured buttermilk contaminated by E. coli and coliforms (P<0.05). Poor structural condition of roofs, windows, insect-proof screens, and drainage in small- and large-scale processing facilities results in production of cultured buttermilk that is contaminated by E. coli and coliforms.

Cannabis-Infused Edible Products in Colorado: Food Safety and Public Health Implications

2020 ◽  
Vol 110 (6) ◽  
pp. 790-795
Author(s):  
Alice E. White ◽  
Christine Van Tubbergen ◽  
Brianna Raymes ◽  
Alexandra Elyse Contreras ◽  
Elaine J. Scallan Walter
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Signs And Symptoms ◽  
Food Products ◽  
Safety Hazards ◽  
Public Health Agencies ◽  
Safety Risks ◽  
Health Agencies ◽  
Contamination Events ◽  
Edible Products

Cannabis-infused “edibles” are a popular means of cannabis use, and the variety of edible food products available to consumers continues to grow. Although there has been much discussion on dose standardization, childproof packaging, and the prevention of overconsumption, the important topic of food safety has received less attention. We discuss potential food safety hazards associated with cannabis-infused edible food products, drawing on examples from Colorado, and describe edible-associated foodborne illness outbreaks and other contamination events. It is important for public health agencies, particularly environmental health and enteric disease programs, to be familiar with the cannabis industry, including regulatory partners, signs and symptoms of cannabis ingestion, the scope of edible products sold and consumed, and the food safety risks unique to cannabis products.

Experience and Perceptions of ISO 9000 and HACCP by Hong Kong Food and Beverage Organizations

2007 ◽  
Vol 1 (2) ◽  
pp. 67-76
Author(s):  
Maria Pun ◽  
Anne Wilcock ◽  
May Aung
Keyword(s):  
Hong Kong ◽  
Food Safety ◽  
Data Storage ◽  
Quality Management System ◽  
Iso 9000 ◽  
Manufacturing Companies ◽  
Food And Beverage ◽  
Safety Systems ◽  
A Company ◽  
Depth Interviews

The purpose of this research is to explore the views of individuals responsible for quality assurance in Hong Kong (HK) food and beverage companies with regards to their acceptance or rejection of the ISO 9000 quality management system or HACCP food safety system standards, along with the reasoning underlying such views. Thirty Hong Kong food or beverage manufacturing companies were approached and in‐depth interviews in the form of surveys were conducted with 11 companies. Participating companies included companies that had implemented both the ISO 9000 and HACCP standards, companies that had implemented only ISO 9000 or HACCP, and a company that had implemented neither. Half of the companies that participated in this study were large companies with 500 or more employees. The use of ISO 9000 was reported to improve the maturity of other quality systems. The use of HACCP was reported to improve the maturity of other food safety systems. While more companies used HACCP than the ISO 9000 standard to comply with customers’ requirements, the difficulties in the training of staff and added costs for documentation/data storage were reported as common to both standards.

scholarly journals Automated food safety early warning system in the dairy supply chain using machine learning

2020 ◽  
Author(s):  
Ningjing Liu ◽  
Yamine Bouzembrak ◽  
Leonieke Bulk ◽  
Anand Gavai ◽  
Lucas Heuvel ◽  
...  
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Early Warning ◽  
Food Supply ◽  
Early Warning Systems ◽  
Warning Systems ◽  
Food Supply Chain ◽  
Safety Hazards ◽  
Safety Risks ◽  
Food Safety Risk

Abstract Traditionally, early warning systems for food safety are based on monitoring targeted food safety hazards. Therefore, food safety risks are generally detected only when the problems have developed too far to allow preventive measures. Successful early warning systems should identify signals that precede the development of a food safety risk. Moreover, such signals could be identified in factors from domains adjacent to the food supply chain, so-called drivers of change and other indicators. In this study, we show for the first time, using the dairy supply chain as an application case, that such drivers and indicators may indeed represent signals that precede the detection of a food safety risk. Using dynamic unsupervised anomaly detection models, anomalies were detected in indicator data expected by domain experts to impact the development of food safety risks in milk. Detrended cross-correlation analysis was used to demonstrate that anomalies in various indicators preceded reports of contaminated milk. Lag times of more than 12 months were observed. Similar results were observed for the 6 largest milk-producing countries in Europe (i.e., Germany, France, Italy, the Netherlands, Poland, and the United Kingdom). Additionally, a Bayesian network was used to identify the food safety hazards associated with an anomaly for the Netherlands. These results suggest that severe changes in domains adjacent to the food supply chain may trigger the development of food safety problems that become visible many months later. Awareness of such relationships will provide the opportunity for food producers or inspectors to take timely measures to prevent food safety problems. A fully automated system for data collection, processing, analysis and warning, such as that presented in this study, may further support the uptake of such an approach.

scholarly journals Analysis of the Development of Home Scale Machines in the Food and Beverage Industry

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Pandu Adi Cakranegara
Keyword(s):  
Small Businesses ◽  
Rapid Development ◽  
Market Potential ◽  
Small Scale ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Boarding House ◽  
Barrier To Entry ◽  
Analytical Tools

Indonesia is a country experiencing demographic growth, especially in the productive age. This growth has several consequences, among others, from income and consumption levels. The increase in the people's standard of living affects various industries, including the food and beverage industry. Apart from macroeconomic and demographic factors, technological factors play an essential role in increasing production. In this case, the availability of coffee machines on a home scale. This machine's existence enables small businesses to start their coffee cafe businesses to compete with large coffee companies. This research uses existing analytical tools between market potential analysis and boarding house structure analysis. This analysis found that there was a decrease in the barrier to entry to the ready-to-serve coffee industry. As a consequence, there are vast opportunities for small businesses to start a business using home-scale machines. This study explains the phenomenon of the rapid development of small-scale coffee in Indonesia in recent years.

scholarly journals Comparison of whole genome sequences of three Bacillus cereus strains reveals the food safety risks of Apostichopus japonicus in China

2021 ◽  
Vol 20 ◽  
pp. 100649
Author(s):  
Xiaoran Zhao ◽  
Ruijun Li ◽  
Huifeng Dang ◽  
Luo Wang ◽  
Songzhe Fu ◽  
...  
Keyword(s):  
Food Safety ◽  
Bacillus Cereus ◽  
Apostichopus Japonicus ◽  
Whole Genome ◽  
Genome Sequences ◽  
Safety Risks

Recent progress of personal glucose meters integrated methods in food safety hazards detection

2021 ◽  
pp. 1-14
Author(s):  
Xiuguang Xing ◽  
Li Yao ◽  
Chao Yan ◽  
Zhenlin Xu ◽  
Jianguo Xu ◽  
...  
Keyword(s):  
Food Safety ◽  
Recent Progress ◽  
Safety Hazards ◽  
Integrated Methods

scholarly journals Factors that Inhibit Sustainable Adoption of Industry 4.0 in the South African Manufacturing Industry

2021 ◽  
Vol 13 (3) ◽  
pp. 1013
Author(s):  
Whisper Maisiri ◽  
Liezl van Dyk ◽  
Rojanette Coeztee
Keyword(s):  
South African ◽  
Education System ◽  
Industry 4.0 ◽  
Manufacturing Industry ◽  
Youth Unemployment ◽  
Small Scale ◽  
The South ◽  
Qualitative Descriptive ◽  
Cultural Construct ◽  
Sub Saharan

Industry 4.0 (I4.0) adoption in the manufacturing industry is on the rise across the world, resulting in increased empirical research on barriers and drivers to I4.0 adoption in specific country contexts. However, no similar studies are available that focus on the South African manufacturing industry. Our small-scale interview-based qualitative descriptive study aimed at identifying factors that may inhibit sustainable adoption of I4.0 in the country’s manufacturing industry. The study probed the views and opinions of 16 managers and specialists in the industry, as well as others in supportive roles. Two themes emerged from the thematic analysis: factors that inhibit sustainable adoption of I4.0 and strategies that promote I4.0 adoption in the South African manufacturing industry. The interviews highlighted cultural construct, structural inequalities, noticeable youth unemployment, fragmented task environment, and deficiencies in the education system as key inhibitors. Key strategies identified to promote sustainable adoption of I4.0 include understanding context and applying relevant technologies, strengthening policy and regulatory space, overhauling the education system, and focusing on primary manufacturing. The study offers direction for broader investigations of the specific inhibitors to sustainable I4.0 adoption in the sub-Saharan African developing countries and the strategies for overcoming them.

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