La comunicazione e l'etichettatura degli alimenti nella disciplina della sicurezza alimentare

2009 ◽  
pp. 137-159
Author(s):  
Nicola Lucifero
Keyword(s):  
Food Safety ◽  
Safety Information ◽  
Food Labelling ◽  
Healthy Foods ◽  
Nutritional Values ◽  
General Rules ◽  
Food Market ◽  
The Common ◽  
Symmetry Of Information ◽  
Tight Correlation

- The current market is governed by an information system, but it is also regulated by interests specific to the discipline of food safety. Therefore, it highlights the close bond between the contents of the contract and the contents of the information, as well as the equally tight correlation between information and competition. In fact, the legislator aims to reconcile the need for food safety with that for the circulation of goods. It must also be added that food safety is a discipline, first and foremost, concerned with product marketing, and thus the rules on information provided for by the common legislator are instrumental to the achievement of a common market of safe and healthy foods, a market governed by rules of communication that facilitate exchanges and guarantee the circulation of foods. From this perspective, within the discipline of food safety information has a double aim, as it strives to provide the market with that symmetry of information essential to its functioning while safeguarding the interests of food safety. Hence, we can understand the legal weight, within the food market, of labels, which can be seen as both the "space" in which communication takes place and a vehicle for information. It is in this context that the food labelling law, eventually regulated by directive 2000/13, originates and develops. However, the legal function of labels cannot be regarded exclusively as a tool for the satisfaction of the need to inform and safeguard consumers and facilitate exchanges between member states, but it should exist in a framework that encompasses the whole food safety legal sys158 tem (reg. 178/2002). The general rules governing the food safety system are thus revealed, as well as the indications, compulsory and non, to be placed on the labels, both with regard to their content and the way this information is conveyed. In this context, we can see the relevance of the very recent reg. 1924/2006 of December 20th 2006 on the nutritional values of foods and their effects on health. Key words: food security, comunication, labelling, consumer protection.

scholarly journals A Theoretical Framework on the Determinants of Food Purchasing Behavior of the Elderly: A Bibliometric Review with Scientific Mapping in Web of Science

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 688
Author(s):  
Khaled Alhammadi ◽  
Luna Santos-Roldán ◽  
Luis Javier Cabeza-Ramírez
Keyword(s):  
Elderly Population ◽  
Web Of Science ◽  
The Elderly ◽  
Purchasing Behavior ◽  
Food Purchasing ◽  
The Past ◽  
Bibliometric Review ◽  
Food Market ◽  
The Common ◽  
Elderly Consumers

The past few years have seen significant demographic changes in most regions, including an increased elderly population. Subsequently, elderly citizens comprise an important market segment of consumers, with the food industry one of the most affected areas in this context. However, food market managers previously believed that elderly consumers’ needs were stereotyped in nature. The lack of focus on this sector, therefore, left elderly consumers as an untapped market, without realizing the financial independence of this segment regarding their nutrition. This research will attempt to provide the key determinant factors on elderly consumers’ behavior related to food. For that purpose, a complete literature review of more than 123 papers regarding these concepts has been carried out. Once analyzed, we highlight the common insights to give clear guidance for supermarket managers and food manufacturers to have a better knowledge of the reasons behind elderly people’s food acquisitions.

Quantitative and qualitative analysis of nutrition and food safety information in school science textbooks of India

2011 ◽  
Vol 71 (6) ◽  
pp. 725-735 ◽  
Author(s):  
GM Subba Rao ◽  
T Vijayapushapm ◽  
K Venkaiah ◽  
V Pavarala
Keyword(s):  
Food Safety ◽  
Nutrition Education ◽  
Safety Information ◽  
School Science ◽  
Urban Bias ◽  
High Agreement ◽  
Science Textbooks ◽  
Nutritional Needs ◽  
Central Board

Objective: To assess quantity and quality of nutrition and food safety information in science textbooks prescribed by the Central Board of Secondary Education (CBSE), India for grades I through X. Design: Content analysis. Methods: A coding scheme was developed for quantitative and qualitative analyses. Two investigators independently coded the data and inter-coder reliability was assessed using Cohen’s Kappa. The inferences were then reviewed by an expert group. Results: There was high agreement (Kappa = 0.89) between coders. Nutrition topics got > 10% pages in textbooks of grades I to VII, while they were omitted in subsequent grades. Food safety got a mere 1% of page allocation only in grades I to III books. Over 25% of biology illustrations related to nutrition in grades I, II and IV but not in others. Nutrition topics in textbooks beyond grade IV were repetitive and inconsistent. Some illustrations depicted uncommon foods and had urban bias. Conclusions: Nutrition and food safety content in science textbooks is low. Important topics such as nutritional needs during adolescence, obesity, unhealthy foods and food labelling are not covered. These findings provide direction for strengthening textbook content to promote nutrition education in schools.

Food Safety Knowledge Retention Study

2009 ◽  
Vol 72 (2) ◽  
pp. 431-435 ◽  
Author(s):  
NYALL HISLOP ◽  
KEARA SHAW
Keyword(s):  
Food Safety ◽  
Service Industry ◽  
Safety Information ◽  
Food Service ◽  
Knowledge Retention ◽  
Foodborne Illness ◽  
Valuable Insight ◽  
Food Handlers ◽  
Safety Certification ◽  
Safety Knowledge

Foodborne illness in Canada is an ongoing burden for public health and the economy. Many foodborne illnesses result from improper food handling practices. If food handlers had a greater knowledge of what causes foodborne illness, perhaps these illnesses would have less of an impact on society. This study gave researchers the opportunity to examine the current food safety knowledge of food handlers by using a standardized questionnaire. Questionnaires were distributed by environmental health officers to food handlers working in the food service industry during on-site inspections, and responses were used to evaluate immediate knowledge of key food safety issues. Both certified and noncertified food handlers were evaluated. Information also was collected on the number of years since food safety certification was achieved and the number of years experience noncertified food handlers had in the food service industry. Results indicated that certified food handlers had a greater knowledge of food safety information than did noncertified food handlers. The highest failure rates were observed among noncertified food handlers with more than 10 years of experience and less than 1 year of experience. The results support the need for mandatory food safety certification for workers in the food service industry and for recertification at least every 10 years. Although the study was not sufficiently rigorous to evaluate existing food safety courses, data collected provided valuable insight into what issues should be emphasized in existing food safety courses and which should be targeted by future food safety initiatives.

scholarly journals Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government Guidelines

Foods ◽  
2018 ◽  
Vol 7 (8) ◽  
pp. 126 ◽  
Author(s):  
Edgar Chambers ◽  
Sandria Godwin ◽  
Taylor Terry
Keyword(s):  
Food Safety ◽  
Safety Information ◽  
The United States ◽  
Cooking Time ◽  
United States Department ◽  
Department Of Agriculture ◽  
Us Government ◽  
Specific Temperature ◽  
Handling Practices ◽  
Food Handling Practices

Research has shown that consumers use unsafe food handling practices when preparing poultry, which can increase the risk of foodborne illness such as salmonellosis or campylobacteriosis. Recipes from cookbooks, magazines, and the internet commonly are used as sources for consumers to prepare food in homes and the expectation is that food will be safe when prepared. According to the United States Department of Agriculture (USDA), using a thermometer properly is the only way to accurately check for doneness of poultry. The objective of this study was to assess poultry recipes, including recipes for whole birds and poultry parts, to determine if food safety information concerning thermometer use was included within the recipe. Poultry recipes (n = 474) were collected from 217 cookbooks, 28 magazines, 59 websites, and seven blogs. Approximately 33.5% of the recipes contained a specific temperature for doneness, with 73% of those cooked to ≥165 °F/74 °C, as recommended by USDA. Ninety-four percent of recipes used cooking time and about half of the recipes used visual measurements, such as color or juices running clear, to determine doneness. This study showed that most recipes do not contain appropriate information to assure safe cooking of poultry by consumers. Modifying recipes by adding food safety information, such as thermometer use and proper temperatures, could increase the use of proper food preparation behaviors by consumers.

scholarly journals INVALIDADES EM CONTRATOS DE CONSUMO

2020 ◽  
Vol 0 ◽  
Author(s):  
Carlos Ferreira de Almeida
Keyword(s):  
Private Law ◽  
General Rules ◽  
Consumer Contracts ◽  
The Common ◽  
Special Rules

This essay is about the special rules on invalidities of consumer contracts. Consumer contracts are contracts of private law regulated by a special regime. In the absence of this regime, the common private rules apply. I try to discover differences and connections between those special rules and general rules.

scholarly journals Assessment of Food Safety Knowledge, Beliefs and Attitudes of Undergraduate Students at a Kenyan University: Results of an Online Survey

2020 ◽  
Vol 2 (4) ◽  
Author(s):  
Samuel Imathiu
Keyword(s):  
Food Safety ◽  
Undergraduate Students ◽  
Online Survey ◽  
Safety Information ◽  
Food Poisoning ◽  
Food Preservation ◽  
Cross Sectional Survey ◽  
Online Questionnaire ◽  
Safety Knowledge ◽  
Beliefs And Attitudes

A descriptive, cross-sectional survey was conducted using an online questionnaire to assess food safety knowledge, beliefs and attitudes among Jomo Kenyatta University of Agriculture and Technology undergraduate students. A total of 329 learners consented to participate in the study. The results revealed that overall respondents answered 46.2% of the food safety knowledge questions correctly with similar scores across the five colleges (Agriculture and Natural Resources 47.4%, Human Resource and Development 45.2%, Engineering and Technology 46.7%, Health Sciences 45.4%, and Pure and Applied Sciences 46.5%). Over 70% of respondents seemed to have positive beliefs and attitudes in most of the food safety beliefs and attitudes statements. A 78.7% of respondents agreed or strongly agreed that food safety knowledge is important to them while 72.1% and 77.7% of the respondents were willing to learn how to make their food safe to eat, and how to prevent food poisoning from occurring respectively. Only a small proportion (3.3%) of respondents felt that food safety was not their responsibility. The areas of most concern in food safety knowledge were in regard to cross-contamination and temperature control/food preservation. The proportions of correct responses on; “Imagine that your electricity went off and the meat, chicken, and/or seafood in your freezer thawed and felt warm. To prevent food poisoning, what should you do?”, “A refrigerator has three shelves, on which shelf do you think raw meat should be placed?” and “What should be done if the leftovers are still not eaten completely?” were 7.3%, 24% and 24.6% respectively. These results show that students who participated in this study generally had unsatisfactory food safety knowledge regardless of their study category. There is therefore a need to offer food safety education/training to all learners, perhaps in short courses forms and not only on theory, but also on practical food safety aspects to bridge the food safety information gap.

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