Construction of the Food Safety System Based on the Internet Monitoring System

2011 ◽  
Vol 183-185 ◽  
pp. 1322-1326
Author(s):  
Dong Mei Han
Keyword(s):  
Food Safety ◽  
Monitoring System ◽  
Food Quality ◽  
Safety Management ◽  
Safety Information ◽  
Safety System ◽  
The Internet ◽  
Quality And Safety ◽  
Bar Code ◽  
Food Quality And Safety

The article analyzes the situation of the food quality and safety system and comes to the key to strengthen a food quality and safety management, which Is to enhance transparency of the food quality and safety information and build a system of retrospective responsibility for quality. It proposes designs base on the internet and network bar code monitoring system of food quality and safety and establishment of database of all possible queries, etc.

The Empirical Analysis on Information Sharing Degree and its Influencing Factors of Food Retailers - From the Investigation of Food Supermarkets in China

2014 ◽  
Vol 962-965 ◽  
pp. 2952-2956
Author(s):  
Yan Bing Cai ◽  
Xue Ni Liu
Keyword(s):  
Supply Chain ◽  
Information Sharing ◽  
Empirical Analysis ◽  
Influencing Factors ◽  
Food Quality ◽  
Information Transfer ◽  
Safety Information ◽  
Quality And Safety ◽  
Bar Code ◽  
Food Quality And Safety

This article attempts to make an empirical analysis on the food quality and safety information sharing degree between retailers and partners of supply chain and its influencing factors. In the paper, the degree of EDI, Bar Code and POS technologies used by retailers represent the degree of food information sharing. The results showed that the general situation of food quality and safety information sharing among partners in supply chain is more optimistic; factors of the publicity frequency, demand scale and sharing willingness of food information influence significantly on the degree of information sharing between retailers and other partners. Different factors affect the ways of information transfer. Finally, in order to ensure retailers offer safety food to consumers, government should take proper measures to ensure food information transfer effectively in supply chain.

scholarly journals Study on Food Quality and Safety Management Based on Hotel Management

2017 ◽  
Vol 21 (2) ◽  
pp. 91-96
Author(s):  
Zengye Shi
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Management System ◽  
Safety Management ◽  
Control Point ◽  
Pass Rate ◽  
Hotel Management ◽  
Quality And Safety ◽  
Critical Control Point ◽  
Food Quality And Safety

AbstractIn recent years, with the frequent occurrence of food safety problems, people have begun to pay attention to food safety, especially the food safety of hotels. This paper proposed a Hazard Analysis and Critical Control Point (HACCP) management system to analyze food safety issues of hotels in order to improve the food quality and safety in hotel management. Through the practical application of the HACCP management system in the hotel catering industry, it was found that the amount of bacteria greatly reduced and the pass rate of tableware disinfection increased significantly in the hotel's food processing links, while customer satisfaction greatly improved. Therefore, the HACCP management system had great applicability in improving the food quality and safety of hotels.

Unified Approach to Integrated Food Quality and Safety Management

2020 ◽  
pp. 238-259
Author(s):  
Antoaneta Petrova Stoyanova
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Safety Management ◽  
Integrated Management ◽  
Production Quality ◽  
Iso 9001 ◽  
Quality And Safety ◽  
Unified Approach ◽  
Food Quality And Safety ◽  
Global Food

The market development and globalization requires for every organization to seek assurance in its supply chain in order to ensure that the products manufactured meet the requirements. Production quality is considered as a socio-economic category and is perceived as an aggregation of properties and features that are to satisfy the ever-growing customer needs and requirements in terms of consumption. Health insurance of all food consumers target groups is the basis of the global food safety policies. The goal of the present study is to analyze the requirements of ISO 9001:2015 and ISO 22000:2018 standards for food quality and safety management systems and thus identify the opportunities for a unified approach towards an integrated management to be implemented through risk-based thinking at all management levels. It is necessary for the assurance of food safety; it being the most important element of quality, to be perceived as an essential part of all management activities.

Do producers respond to quality information disclosure? The HACCP certification in meat industry

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Jiehong Zhou ◽  
Yu Jin ◽  
Yu Wang ◽  
Qiao Liang
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Information Disclosure ◽  
Control Point ◽  
Safety Information ◽  
Meat Industry ◽  
Quality And Safety ◽  
Content Type ◽  
Food Quality And Safety ◽  
The Government

PurposeFood markets are characterized by asymmetric information between suppliers and consumers, which causes inefficiency of market and food safety risks. This paper studies how the food quality and safety information disclosed by the government affects the hazard analysis and critical control point (HACCP) certification decision of meat producers. The heterogeneity of the effects across different regions, provinces with different meat output scales and provinces with different intensities of food safety regulation is evaluated.Design/methodology/approachThis paper applies a unique database comprising information from multiple sources. Food quality and safety information disclosure is indicated by the number of failure records of food sampling inspections by the government in 2015–2018. Fixed-effect model is used in the analyses.FindingsThe results demonstrate that food quality and safety information disclosure has a significant effect on the HACCP certification adoption by meat producers. The effect is heterogeneous across geographic regions, i.e. this effect is larger in the east and the middle of China than that in the west and the northeast. The heterogeneity across regions may be caused by the variance in meat output scales and fiscal expenditures on food safety among provinces.Originality/valueThis research is one of the preliminary attempts to understand how producers respond in terms of HACCP certification to the amount of food quality and safety information disclosed by the government, based on the case of meat industry in China.

The MycoGlobe project: a European Union funded successful experiment in enhancing cooperation and coordination amongst mycotoxin researchers worldwide

2008 ◽  
Vol 1 (4) ◽  
pp. 493-500
Author(s):  
D. Bhatnagar ◽  
G. Perrone ◽  
A. Visconti
Keyword(s):  
European Union ◽  
Food Safety ◽  
Food Quality ◽  
Research Policy ◽  
Public Awareness ◽  
Quality And Safety ◽  
The European Union ◽  
Toxigenic Fungi ◽  
Wide Range ◽  
Food Quality And Safety

In 2004, the European Commission approved the specific support action 'Integration of Mycotoxin and Toxigenic Fungi Research for Food Safety in the Global System' (MycoGlobe, contract FOOD-CT-2004-007174) within the Sixth Framework Programme, Food Quality and Safety. The aim of the MycoGlobe project (http://mycoglobe.ispa.cnr.it) was to implement the outcomes of a wide range of European research projects in the area of mycotoxins and toxigenic fungi by supporting, stimulating and facilitating cooperation between countries in the European Union and other countries that have bilateral scientific and technological cooperation agreement with the European Union (such as USA, Australia and South America). Through a series of conferences and interactions between scientists worldwide, MycoGlobe was a very successful project. The scientific significance of the MycoGlobe project consisted in the spread of knowledge of advanced research tools in genomics and sophisticated and rapid detection systems for mycotoxins and toxigenic fungi; and evaluation of research policy and procedures to achieve best practice for enhancement of food quality and safety by elimination of mycotoxins and toxigenic fungi from commodities. The socio-economic significance of the project was the setting up of a global collaborative network for research and technology transfer in the field of mycotoxins and toxigenic fungi, particularly for the benefit of the developing countries. A relevant outcome of the project was also the launching of the International Society for Mycotoxicology (http://www.mycotoxsociety. org) to promote research on mycotoxins and toxigenic fungi, thereby leading to prevention and reduction in exposure to mycotoxins, enhanced food safety and a greater public awareness of this area.

Analysis of Cause for China's Food Safety Problem Based on Profit Distribution Structure in Supply Chain

2010 ◽  
Vol 44-47 ◽  
pp. 591-595
Author(s):  
Guang Ji Tong ◽  
Li Qin
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Adverse Selection ◽  
Food Quality ◽  
Research Result ◽  
Quality And Safety ◽  
Profit Distribution ◽  
Sector Model ◽  
Food Quality And Safety ◽  
Food Manufacturer

On the discussion of food safety, the majority of China's scholars believe that the food manufacturer should responsible for its inferior products. The food manufacturer should be punished by government more than that of wholesaler and retailer. But the punishment produces less effect on the food manufacturer’s adverse selection. This paper establishes a three-sector model, and analyzes empirically the distribution of benefits among food manufacturer, wholesaler and retailer. The research result shows that the unreasonable distribution of benefits resulting in manufacturer’s adverse selection on food safety in supply chain. Therefore, in order to improve the governance of food quality and safety, government should concern about the distribution of benefits among food manufacturer, wholesaler and retailer in supply chain. Based on the above analysis, this paper puts forward some corresponding recommendations.

Food Quality and Safety Regulation Systems at a Glance

2021 ◽  
pp. 1-19
Author(s):  
Dixit V. Bhalani ◽  
Arvind Kumar Singh Chandel ◽  
Poonam Singh Thakur
Keyword(s):  
Food Quality ◽  
Food Source ◽  
Safety Management ◽  
Food Products ◽  
Quality And Safety ◽  
Safety Regulation ◽  
Management Issue ◽  
Essential Parameter ◽  
Food Quality And Safety

The quality and safety of all food products are the essential parameter for both ends manufactures and end consumers. This parameter of the food products we cannot overlook or liberalize in any situation. More than two-thirds of diseases are spread through the contaminated or spoiled food source. Looking at the importance of quality and safety management issue, the various governments made a series of rules and regulations for the assessment of food products. This chapter explains the role of various assessment agencies and their rights and workflows.

Biosensing based on upconversion nanoparticles for food quality and safety applications

The Analyst ◽  
2021 ◽  
Vol 146 (1) ◽  
pp. 13-32
Author(s):  
Riikka Peltomaa ◽  
Elena Benito-Peña ◽  
Hans H. Gorris ◽  
María C. Moreno-Bondi
Keyword(s):  
Optical Properties ◽  
Food Safety ◽  
Food Quality ◽  
Optical Detection ◽  
Quality Monitoring ◽  
Upconversion Nanoparticles ◽  
Quality And Safety ◽  
Food Quality And Safety ◽  
Safety Applications ◽  
Food Safety And Quality

The unique optical properties of UCNPs, in particular the ability for background-free optical detection, bestow great potential for food safety and quality monitoring.

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