Knowledge and Perceived Implementation of Food Safety Risk Analysis Framework in Latin America and the Caribbean Region

2014 ◽  
Vol 77 (12) ◽  
pp. 2098-2105 ◽  
Author(s):  
C. CHERRY ◽  
A. HOFELICH MOHR ◽  
T. LINDSAY ◽  
F. DIEZ-GONZALEZ ◽  
W. HUESTON ◽  
...  
Keyword(s):  
Food Safety ◽  
Risk Analysis ◽  
Latin American ◽  
Online Survey ◽  
The United States ◽  
Caribbean Region ◽  
The European Union ◽  
Safety Risk ◽  
Food Safety Risk ◽  
Latin American And Caribbean

Risk analysis is increasingly promoted as a tool to support science-based decisions regarding food safety. An online survey comprising 45 questions was used to gather information on the implementation of food safety risk analysis within the Latin American and Caribbean regions. Professionals working in food safety in academia, government, and private sectors in Latin American and Caribbean countries were contacted by email and surveyed to assess their individual knowledge of risk analysis and perceptions of its implementation in the region. From a total of 279 participants, 97% reported a familiarity with risk analysis concepts; however, fewer than 25% were able to correctly identify its key principles. The reported implementation of risk analysis among the different professional sectors was relatively low (46%). Participants from industries in countries with a long history of trade with the United States and the European Union, such as Mexico, Brazil, and Chile, reported perceptions of a higher degree of risk analysis implementation (56, 50, and 20%, respectively) than those from the rest of the countries, suggesting that commerce may be a driver for achieving higher food safety standards. Disagreement among respondents on the extent of the use of risk analysis in national food safety regulations was common, illustrating a systematic lack of understanding of the current regulatory status of the country. The results of this survey can be used to target further risk analysis training on selected sectors and countries.

scholarly journals Food safety risk analysis from the producers' perspective: prioritisation of production process stages by HACCP and TOPSIS

2018 ◽  
Vol 17 (4) ◽  
pp. 396 ◽  
Author(s):  
Antonella Certa ◽  
Mario Enea ◽  
Giacomo Maria Galante ◽  
Joaquín Izquierdo ◽  
Concetta Manuela La Fata
Keyword(s):  
Food Safety ◽  
Risk Analysis ◽  
Production Process ◽  
Safety Risk ◽  
Food Safety Risk

A national produce supply chain database for food safety risk analysis

2015 ◽  
Vol 147 ◽  
pp. 24-38 ◽  
Author(s):  
Denyse I. LeBlanc ◽  
Sébastien Villeneuve ◽  
Leila Hashemi Beni ◽  
Ainsley Otten ◽  
Aamir Fazil ◽  
...  
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Risk Analysis ◽  
Safety Risk ◽  
Food Safety Risk

Food safety risk analysis from the producers

2018 ◽  
Vol 17 (1) ◽  
pp. 1
Author(s):  
Antonella Certa Mario Enea ◽  
Giacomo Maria Galante ◽  
Joaquín Izquierdo ◽  
Concetta Manuela La Fata
Keyword(s):  
Food Safety ◽  
Risk Analysis ◽  
Safety Risk ◽  
Food Safety Risk

scholarly journals Predicting Food-Safety Risk and Determining Cost-Effective Risk-Reduction Strategies

2021 ◽  
Vol 14 (9) ◽  
pp. 408
Author(s):  
William E. Nganje ◽  
Linda D. Burbidge ◽  
Elisha K. Denkyirah ◽  
Elvis M. Ndembe
Keyword(s):  
Food Safety ◽  
Risk Reduction ◽  
Cost Effective ◽  
The United States ◽  
Performance Standard ◽  
Safety Risk ◽  
Reduction Strategies ◽  
Retail Meat ◽  
Risk Reduction Strategies ◽  
Food Safety Risk

Food safety is a major risk for agribusiness firms. According to the Centers for Disease Control and Prevention (CDC), approximately 5000 people die annually, and 36,000 people are hospitalized as a result of foodborne outbreaks in the United States. Globally, the death estimate is about 42,000 people per year. A single outbreak could cost a particular segment of the food industry hundreds of millions of dollars due to recalls and liability; these instances might amount to billions of dollars annually. Despite U.S. advancements and regulations, such as pathogen reduction/hazard analysis critical control points (PR/HACCP) in 1996 and the Food Modernization Act in 2010, to reduce food-safety risk, retail meat facilities continue to experience recalls and major outbreaks. We developed a stochastic-optimization framework and used stochastic-dominance methods to evaluate the effectiveness for three strategies that are used by retail meat facilities. Copula value-at-risk (CVaR) was utilized to predict the magnitude of the risk exposure associated with alternative, cost-effective risk-reduction strategies. The results showed that optimal retail-intervention strategies vary by meat and pathogen types, and that having a single Salmonella performance standard for PR/HACCP could be inefficient for reducing other pathogens and food-safety risks.

Development of Food Safety Risk Assessment Guidelines for Foods of Animal Origin in International Trade†

1997 ◽  
Vol 60 (11) ◽  
pp. 1432-1438 ◽  
Author(s):  
STEVE C. HATHAWAY
Keyword(s):  
Risk Assessment ◽  
Risk Management ◽  
International Trade ◽  
Food Safety ◽  
Risk Analysis ◽  
Safety Evaluation ◽  
Animal Origin ◽  
Safety Risk ◽  
Assessment Approach ◽  
Food Safety Risk

The international food safety environment is currently in a unique period of reevaluation and change. In an emerging trading environment regulated more according to food safety requirements than nontariff trade protection barriers, food safety risk analysis is pivotal to future Codex activities and implementation of the World Trade Organisation (WTO) Sanitary and Phytosanitary (SPS) Agreement. Development of guidelines for food safety risk assessment requires determination of scope, internationally agreed definitions, general principles, guidelines tailored for each class of foodborne hazards, and linkages and interactions with risk management and risk communication. Food safety risk assessments need to be soundly based on science, should incorporate the four analytical steps of the risk assessment paradigm, and should be documented in a transparent and readily understandable form. The particular needs of Codex, the WTO, national governments, industry, and consumers need to be taken into account, and this includes identification of the essential linkages between risk assessment and the design of HACCP plans. With respect to chemical hazards in food, a risk assessment approach provides the opportunity to broaden the understanding of acceptable daily intakes, maximum residue levels, and their public health significance. Guidelines for chemicals in foods will inevitably have to address the differences between safety evaluation and a genuine risk assessment approach. With respect to microbiological hazards, the unique problems associated with risk assessment of living organisms in food make it likely that application of guidelines in the medium term will more commonly use qualitative approaches. In the absence of a history of safety evaluation according to a notionally zero risk baseline, as is the case with chemicals, the objective of microbiological risk analysis to reduce microbial risks to “the minimum which is technologically feasible and practical” represents a genuine focus for risk assessment. As risk assessment is increasing applied and internationally accepted guidelines become established, decision criteria for risk management arguably present the greatest challenge in establishing and maintaining quantitative SPS measures for food in international trade and judging their equivalence. However, the desire of all interested parties for scientifically justified food safety measures may be tempered according to the ability of the global scientific community to generate the necessary data and the political will to accept food safety programmes in different countries that have equivalent outputs.

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