Measuring the performance of collaborative governance in food safety management: an Italian case study

2020 ◽  
pp. 1-10
Author(s):  
Guido Noto ◽  
Lucrezia Coletta ◽  
Milena Vainieri
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Collaborative Governance ◽  
Italian Case

Pure Curd Supply Chain

2016 ◽  
pp. 97-110
Author(s):  
Rajneesh Mahajan ◽  
Suresh Garg ◽  
P. B. Sharma
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Safety Management ◽  
Manufacturing Sector ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Level ◽  
Critical Control Point ◽  
Shed Light

The modern food safety management comprises of ISO 22000:2005. It has modified the hazard analysis critical control point (HACCP) by embedding food safety management. It has created a standardized management system. The objective of current chapter is to endow a systematic approach for the ground level implementation of ISO 22000 in Indian pure curd supply chain management. The chapter is prepared utilizing combination of qualitative research and case study method. A case of Milsh Dairy Ltd. (MDL, organisation's name is disguised) was discussed to shed light on ISO 22000 features, comparative analysis between HACCP and ISO 22000. The research is limited to professional pure curd manufacturing sector. Authors have adopted the research methodology which can be applied to other sectors also.

Barriers and benefits of the implementation of food safety management systems among the Turkish dairy industry: A case study

Food Control ◽  
2012 ◽  
Vol 25 (2) ◽  
pp. 732-739 ◽  
Author(s):  
Ayse Demet Karaman ◽  
Ferit Cobanoglu ◽  
Renan Tunalioglu ◽  
Gulden Ova
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Dairy Industry ◽  
Management Systems ◽  
Safety Management Systems

scholarly journals Perceptions on voluntary adoption and certification of food safety management system HACCP: a case study of A&B staff in a five-star hotel in BrazilPerceptions on voluntary adoption and certification of food safety management system HACCP: a case study of A&B staff in a five-star hotel in Brazil

2021 ◽  
Vol 10 (14) ◽  
pp. e14101421248
Author(s):  
Janaina de Arruda Santos ◽  
Simone Alves
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Added Value ◽  
Food Handlers ◽  
Structured Interviews ◽  
Safety Management System ◽  
Critical Control Points ◽  
Voluntary Adoption

This study uses the in-depth case study method to evaluate the perceptions of managers and handlers of the Food and Beverage (A&B) sector of a five-star hotel that has as a differential the certification by a Food Safety Management System (FSMS), based on Hazard Analysis and Critical Control Points (HACCP), for some of the products of its breakfast buffet. The data were collected through semi-structured interviews with 6 managers from the A&B sector and a survey with their teams of food handlers (N = 105), being later analyzed by Content Analysis, supported by Atlas.tiÔ v.5.5 and descriptive statistics supported by SPSSÔ v. 14.0, respectively. The questionnaire used was previously tested, through consultation with experts and pre-test with a group of 20 food handlers from another hotel in the same hotel chain and with similar characteristics. The results obtained show considerable contrast in the socioeconomic classes and education of the employees of both groups, which may influence their overall perceptions of food safety. And, although both groups agree that an FSMS based on a voluntary and certified HACCP system can represent a competitive advantage for the hotel, most food handlers do not seem to perceive certified products differently in practice. Finally, the study points out the need to better communicate food safety certification in hotels in order to make it tangible, transferring added value to the business.

The food safety culture in a large South African food service complex

2017 ◽  
Vol 119 (4) ◽  
pp. 729-743 ◽  
Author(s):  
Christopher J. Griffith ◽  
Linda M. Jackson ◽  
Ryk Lues
Keyword(s):  
Food Safety ◽  
South African ◽  
Safety Culture ◽  
Safety Management ◽  
Food Service ◽  
Formal System ◽  
Foodborne Disease ◽  
Content Type ◽  
Food Safety Culture

Purpose The purpose of this paper is to assess elements of food safety management and food safety culture within a prominent South African entertainment, hotel and food service complex. Design/methodology/approach In this paper a qualitative case study approach was used. Following a comprehensive literature review, based on factors known to be important in developing a food safety culture, in combination with national and international food safety standards, an interview guide was constructed and utilised in a series of semi-structured interviews. The interviewees represented different management levels involved in food delivery but did not include board level managers. Findings Many of the factors considered important in good food safety management, including the presence of a formal food safety policy and the creation and maintenance of a positive food safety culture, were absent. Although a formal system of internal hygiene auditing existed and food safety training was provided to food handlers they were not integrated into a comprehensive approach to food safety management. Food safety leadership, communication and support were considered deficient with little motivation for staff to practise good hygiene. Originality/value Food safety culture is increasingly recognised as a contributory factor in foodborne disease outbreaks and is the focus of increasing research. However, although every food business has a unique food safety culture there are relatively few published papers concerning its analysis, application and use within specific businesses. This case study has identified food safety culture shortcomings within a large food service facility suggesting there was a potentially significant food safety risk and indicates ways in which food safety could be improved and the risk reduced. The results also suggest further work is needed in the subject of food safety culture and its potential for reducing foodborne disease.

Measuring and improving food safety culture in a five-star hotel: a case study

2018 ◽  
Vol 10 (3) ◽  
pp. 345-357 ◽  
Author(s):  
Aurelia Caccamo ◽  
Joanne Zaida Taylor ◽  
Dellora Daniel ◽  
Ringaile Bulatovic-Schumer
Keyword(s):  
Food Safety ◽  
Safety Culture ◽  
Best Practice ◽  
Safety Management ◽  
Longitudinal Case Study ◽  
Structured Interviews ◽  
Content Type ◽  
Food Safety Culture ◽  
Food Safety And Quality

Purpose The purpose of this paper is to present a case study of the JW Marriott Marquis in Dubai, the tallest hotel in the world, which measured and improved their food safety culture as part of the Culture Excellence Program. It is the fifth article in a theme issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture. Design/methodology/approach A longitudinal case study was used, including an online anonymous survey taken by a representative number of employees and supporting in-depth semi-structured interviews. Findings The company received a high score in year one of the research, and the reasons for this are discussed. Taking their best practices further with the use of the survey data, they then saw quantitative improvement in year two which was maintained in year three. This demonstrates elements of best practice in food safety management and how measuring culture within a business can facilitate continual improvement. Originality/value This paper demonstrates how and why a five-star hotel has measured and improved their food safety culture, with practical examples. It will be of value to food safety and quality practitioners, trainers, auditors and other stakeholders involved in the food industry.

Implementation of a food safety management system according to ISO 22000 in the food supplement industry: A case study

Food Control ◽  
2014 ◽  
Vol 43 ◽  
pp. 28-34 ◽  
Author(s):  
Isabel Fernández-Segovia ◽  
Ana Pérez-Llácer ◽  
Begoña Peidro ◽  
Ana Fuentes
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Food Supplement ◽  
Safety Management System

scholarly journals MICROPLASTICS RISK AT THE INTERFACE OF CIRCULAR ECONOMY, QUALITY AND FOOD SAFETY IN POLAND: A CASE STUDY

2021 ◽  
Vol 22 (2) ◽  
pp. 436-443
Author(s):  
Piotr Kafel ◽  
Paweł Nowicki ◽  
Urszula Balon
Keyword(s):  
Food Safety ◽  
Circular Economy ◽  
Safety Management ◽  
Current Knowledge ◽  
The Other ◽  
Management Systems ◽  
Global Level ◽  
Food Sector ◽  
Marginal Problem

The purpose of this paper is to explore the scope of undertaken and planned actions related to microplastics risk in one of the biggest polish food sector company for better understanding the relations between quality management, food safety management and circular economy. To explore the planed and undertaken actions in relation to microplastics risk a case study was performed. It was performed in one of the leading polish organization producing and selling food products of an international range of operation. During the study representative of the leadership of the organization was interviewed as well as relevant instructions and records provided by the organization were analysed. Results indicate that the issue of microplastics for studied company is a marginal problem, that has not been given much attention so far. On the other hand, significant changes at the global level such as circular economy strategy lead to changes in the design of products (mainly packaging). To the best of the authors’ knowledge, this is the first study to examine the microplastics risk from the perspective of the management systems implemented in food sector organization with the circular economy context. This study enriches current knowledge about circular economy and its integration with other management systems in the microplastics elimination context.

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