scholarly journals Food Defense – do conceito às atuais exigências do mercado internacional

2021 ◽  
Vol 10 (17) ◽  
pp. e201101724175
Author(s):  
Elaine Leão Inácio de Melo Andrade ◽  
Gilberto Carvalho de Oliveira ◽  
Otniel Freitas Silva
Keyword(s):  
Food Security ◽  
Food Safety ◽  
Drug Administration ◽  
Food Quality ◽  
Web Of Science ◽  
Food And Drug Administration ◽  
Food Fraud ◽  
Food Defense ◽  
Safety Systems

O conceito food defense emergiu nos EUA como resposta aos atentados terroristas do 11 de Setembro, em 2001. A Food and Drug Administration (FDA) e outras agências desenvolveram medidas para proteger a cadeia alimentar do país aos ataques maliciosos. O objetivo consistia em adotar medidas preventivas da contaminação intencional da água e alimentos, onde indivíduos recorrem a agentes (biológicos, químicos ou físicos) com o intuito de causar prejuízos às organizações, governos ou à população. A vulnerabilidade da cadeia alimentar propiciou a difusão deste conceito através de normas certificáveis como: International Featured Standards (IFS), British Retail Consortium (BRC) e Food Safety Systems Certification (FSSC 22000). Este estudo tem como objetivo a emergência do conceito food defense (defesa alimentar), junto aos termos já conhecidos: food quality (qualidade alimentar), food safety (segurança alimentar), food security (acessibilidade alimentar) e food fraud (fraude alimentar), através das regulamentações, leis, metodologias e ferramentas para implementação de food defense nas cadeias de produção e distribuição de alimentos de empresas exportadoras até empresas familiares. Metodologia: análise qualitativa através de pesquisa bibliográfica nas bases Scopus, Web of Science e SciELO. Espera-se que os resultados deste estudo despertem a necessidade de formar profissionais da área de alimentos conhecedores do conceito food defense, e que orientem a adoção de medidas conceituais e práticas que previnam e controlem a contaminação intencional de alimentos, de forma a atender às exigências dos mercados consumidores e às normas e legislações vigentes pertinentes à qualidade e segurança dos alimentos.

scholarly journals Food Safety, Food Fraud, and Food Defense: A Fast Evolving Literature

2016 ◽  
Vol 81 (4) ◽  
pp. R823-R834 ◽  
Author(s):  
Louise Manning ◽  
Jan Mei Soon
Keyword(s):  
Food Safety ◽  
Food Fraud ◽  
Food Defense

scholarly journals Restaurant Food Cooling Practices†

2012 ◽  
Vol 75 (12) ◽  
pp. 2172-2178 ◽  
Author(s):  
LAURA GREEN BROWN ◽  
DANNY RIPLEY ◽  
HENRY BLADE ◽  
DAVE REIMANN ◽  
KAREN EVERSTINE ◽  
...  
Keyword(s):  
Food Safety ◽  
Disease Control ◽  
Environmental Health ◽  
Drug Administration ◽  
Food And Drug Administration ◽  
Restaurant Industry ◽  
Foodborne Illness ◽  
Air Space ◽  
Food Workers ◽  
Cooling Methods

Improper food cooling practices are a significant cause of foodborne illness, yet little is known about restaurant food cooling practices. This study was conducted to examine food cooling practices in restaurants. Specifically, the study assesses the frequency with which restaurants meet U.S. Food and Drug Administration (FDA) recommendations aimed at reducing pathogen proliferation during food cooling. Members of the Centers for Disease Control and Prevention's Environmental Health Specialists Network collected data on food cooling practices in 420 restaurants. The data collected indicate that many restaurants are not meeting FDA recommendations concerning cooling. Although most restaurant kitchen managers report that they have formal cooling processes (86%) and provide training to food workers on proper cooling (91%), many managers said that they do not have tested and verified cooling processes (39%), do not monitor time or temperature during cooling processes (41%), or do not calibrate thermometers used for monitoring temperatures (15%). Indeed, 86% of managers reported cooling processes that did not incorporate all FDA-recommended components. Additionally, restaurants do not always follow recommendations concerning specific cooling methods, such as refrigerating cooling food at shallow depths, ventilating cooling food, providing open-air space around the tops and sides of cooling food containers, and refraining from stacking cooling food containers on top of each other. Data from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts concerning cooling practices. These efforts should focus on the most frequent poor cooling practices, as identified by this study.

scholarly journals Consumer Behaviors, Knowledge, and Perceptions Related to the Nutrition Facts Label: Findings From the 2019 FDA Food Safety and Nutrition Survey (FSANS)

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 995-995
Author(s):  
Fanfan Wu ◽  
Amy Lando ◽  
Linda Verrill ◽  
Martine Ferguson
Keyword(s):  
Food Safety ◽  
Drug Administration ◽  
Food And Drug Administration ◽  
General Idea ◽  
Nutrition Survey ◽  
Funding Sources ◽  
Future Data ◽  
Nationally Representative ◽  
Data Collections ◽  
The U.S

Abstract Objectives To get a better understanding of consumers’ use, understanding, and perceptions of the Nutrition Facts label and to provide information to facilitate effective consumer education and ultimately encourage healthier dietary choices. Methods The U.S. Food and Drug Administration (FDA) fielded the 2019 FDA Food Safety and Nutrition Survey (FSANS) in the fall of 2019, sampling from U.S. adult consumers to collect data on consumers’ self-reported practices, knowledge and attitudes related to food safety, health, diet, and nutrition. The survey is nationally representative and a total of 2199 respondents completed the nutrition questions. Frequencies and ANOVAs were performed on the nine Nutrition Facts label-related questions on the survey. Results We find that 87% of U.S. adult consumers reported having looked at the Nutrition Facts label on food packages. Overall, the top three common uses of the label include: to see how high or low the food is in things like calories, salt, vitamins, or fat; to get a general idea of the nutritional content of the food; and to compare different food items with each other. The top four items consumers look for while looking at the label are calories, total sugars, sodium, and serving size. We also find that consumers’ use, knowledge, and perceptions of the Nutrition Facts label differ by variables such as age, gender, education, and body mass index (BMI). Conclusions Our findings provide important information for education and other messaging efforts related to the Nutrition Facts label. Additionally, this is the first FDA survey where consumers were shown an image of the new Nutrition Facts label; therefore, these findings can serve as a reference point for future data collections. Funding Sources The 2019 FSANS was funded by the U.S. Food and Drug Administration.

scholarly journals Food and Drug Administration Regulation of Food Safety

JAMA ◽  
2011 ◽  
Vol 306 (1) ◽  
Author(s):  
Katie Stewart ◽  
Lawrence O. Gostin
Keyword(s):  
Food Safety ◽  
Drug Administration ◽  
Food And Drug Administration

scholarly journals Minimizing Food Safety Hazards for Organic Growers

EDIS ◽  
2008 ◽  
Vol 2008 (7) ◽  
Author(s):  
Amy Simonne ◽  
Danielle Treadwell
Keyword(s):  
Food Safety ◽  
Drug Administration ◽  
Fruits And Vegetables ◽  
Food And Drug Administration ◽  
Safety Hazards ◽  
Safety Risk ◽  
Fact Sheet ◽  
Food Safety Risk ◽  
National Organic Program

FCS-8872, a 9-page fact sheet by Amy Simonne and Danielle Treadwell, integrates the key requirements of the Food and Drug Administration Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables (FDA GAPs) and the USDA National Organic Program (NOP) in order to emphasize the areas in which producers can most significantly reduce the food safety risk for their consumers. Includes references. Published by the Department of Family, Youth, and Community Sciences, September 2008.

Incidence of Listeria spp. in Ready-to-Eat Food Processing Plant Environments Regulated by the U.S. Food Safety and Inspection Service and the U.S. Food and Drug Administration

2018 ◽  
Vol 81 (7) ◽  
pp. 1063-1067 ◽  
Author(s):  
ROBERT G. REINHARD ◽  
ROBIN M. KALINOWSKI ◽  
PETER W. BODNARUK ◽  
JOSEPH D. EIFERT ◽  
RENEE R. BOYER ◽  
...  
Keyword(s):  
Food Safety ◽  
Drug Administration ◽  
Food Processing ◽  
Food And Drug Administration ◽  
The United States ◽  
Food Plants ◽  
Production Environment ◽  
Positive Rate ◽  
Inspection Service ◽  
The U.S

ABSTRACT A multiyear survey of 31 ready-to-eat (RTE) food processing plants in the United States was conducted to determine the incidence of Listeria spp. in various RTE production environments. Samples were collected from 22 RTE plants regulated by the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) and from 9 RTE food plants regulated by the U.S. Department of Health and Human Services' Food and Drug Administration (FDA). Only nonfood contact surfaces in the RTE manufacturing areas with exposed RTE product were sampled. Each sample was individually analyzed for the presence of Listeria spp. by using a PCR-based rapid assay. In total, 4,829 samples were collected from various locations, including freezers, equipment framework, floors, walls, wall-floor junctures, drains, floor mats, doors, and cleaning tools. Nine (29%) of the facilities had zero samples positive for Listeria spp. in the production environment, whereas 22 (71%) had one or more samples positive for Listeria spp. The total incidence of Listeria spp. in all RTE food plants was 4.5%. The positive rate in plants regulated by the FSIS ranged from 0 to 9.7%, whereas the positive rate in plants regulated by the FDA ranged from 1.2 to 36%.

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