FOOD SAFETY POLICY FROM THE PERSPECTIVE OF AUSTRIAN SCHOOL OF ECONOMICS

2017 ◽  
Vol XIX (1) ◽  
pp. 104-109
Author(s):  
Jacek Maśniak
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Food Industry ◽  
Added Value ◽  
Austrian School ◽  
Safety Policy ◽  
Austrian School Of Economics ◽  
Technical Requirements ◽  
Production And Consumption ◽  
Industry And Commerce

The aim of the article is the economic evaluation of the effects of food safety policy in the light of the Austrian school of economics theories. Food safety policy imposes stringent requirements for food production and consumption, what deprives the food of natural character. This kind of policy ignores the diversified consumers needs. Sanitary, veterinary and technical requirements limit the possibilities of the food production by fragmented farms. The function of food producers takes concentrated food industry. The transfer of added value from agriculture to industry and commerce occurs.

scholarly journals Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

2021 ◽  
Vol 18 (11) ◽  
pp. 5795
Author(s):  
Kgomotso Lebelo ◽  
Ntsoaki Malebo ◽  
Mokgaotsa Jonas Mochane ◽  
Muthoni Masinde
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Food Industry ◽  
Food Packaging ◽  
Agricultural Sector ◽  
Negative Impact ◽  
Anthropogenic Factors ◽  
Chemical Contamination ◽  
Chemical Toxicity ◽  
Chemical Substances

Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

scholarly journals NOVO OLHAR DA PRODUÇÃO E DO CONSUMO DE ALIMENTOS: UMA EXPERIÊNCIA DE HORTA URBANA NO LAR DOS IDOSOS E SEGURANÇA ALIMENTAR (NEW LOOK AT FOOD PRODUCTION AND CONSUMPTION: AN URBAN HORTICULTURE EXPERIENCE AT THE MIDDLE EAST AND FOOD SAFETY)

2019 ◽  
pp. 173-186
Author(s):  
Maria Lúcia Da Silva Sodré ◽  
Ubirani Oliveira Santos ◽  
Altemar S. Dias
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Field Research ◽  
The Elderly ◽  
Structured Interviews ◽  
Nutritional Security ◽  
Production And Consumption ◽  
Food And Nutritional Security ◽  
Cultural Baggage ◽  
Urban Horticulture

RESUMO:O objetivo aqui proposto foi demostrar a experiência da produção e consumo de hortaliças no lar dos idosos localizado em Cruz das Almas, BA. Metodologicamente, foi desenvolvida uma pesquisa de campo, com entrevistas semiestruturadas. Anterior a este processo foi construída a horta. Os principais resultados apontaram que os alimentos produzidos além de representar acesso ao consumo de alimentos livres de agroquímicos, que proporcionou segurança alimentar e nutricional, retrataram ainda histórias de vidas dos internos, as lembranças familiares, à memória de um tempo que desenvolvia atividades no campo. E assim, com fortes referências da sua identidade, muitas das quais, pautadas em questões subjetivas e simbólicas, aproveitando sua bagagem cultural no território urbano.Palavras-chave: referências identitárias, terceira idade, produção agroecológica. ABSTRACT:The objective here was to demonstrate the experience of the production and consumption of vegetables in the home of the elderly located in Cruz das Almas, BA. Methodologically, a field research was developed, with semi-structured interviews. Prior to this process the vegetable garden was built. The main results pointed out that the food produced besides representing access to the consumption of food free of agrochemicals, which provided food and nutritional security, also portrayed histories of the inmates' lives, the familiar memories, the memory of a time that developed activities in the field. And so, with strong references of their identity, many of them, based on subjective and symbolic issues, taking advantage of their cultural baggage in the urban territory.Keywords: identity references, third age, agroecological production.

scholarly journals PENYULUHAN KEAMANAN PANGAN PADA KEDAI KOPI DI SURABAYA DI MASA PANDEMI COVID - 19

2021 ◽  
Vol 7 (2) ◽  
pp. 105-112
Author(s):  
Latifahtur Rahmah ◽  
Angeline Listiyani Utomo ◽  
Go Fernando Wibisono
Keyword(s):  
Food Safety ◽  
Supply Chains ◽  
Community Service ◽  
Food Chain ◽  
Food Production ◽  
Food Industry ◽  
Work From Home ◽  
Service Activities ◽  
Post Test ◽  
Coffee Shops

Food industry personnel, including coffee shops, do not have the opportunity to work from home and are required to continue working at work as usual. By holding outreach on food safety keeping all workers in food production and supply chains healthy and safe is critical to surviving the current pandemic. Maintaining the movement of food along the food chain is an important function that needs to be contributed by all stakeholders along the food chain. The purpose of this community service is to increase knowledge or information about food safety for food or beverage handlers so that coffee shops are better prepared to deal with COVID-19 conditions. To facilitate the communication of counseling using poster, and divided the discussion of food safety into 4, namely: 1) food safety of producers; 2) food safety distributors; 3) food safety of consumers 4) Food safety of food production. After being given counseling, an evaluation was carried out by measuring employee knowledge using a comparison of pre-test and post-test questionnaires given through the google form. The results of the evaluation stated that all employees in the eight coffee shops had increased knowledge about food safety. Most of the employees felt that community service activities with counseling were useful for maintaining security in coffee shops so that they could make employees and customers feel safe and comfortable.   Abstrak: Insan industri makanan, termasuk kedai kopi, tidak memiliki kesempatan untuk bekerja dari rumah dan diharuskan untuk tetap bekerja di tempat kerja seperti biasa. Dengan mengadakan sosialisasi tentang keamanan pangan, menjaga semua pekerja dalam produksi pangan dan rantai pasokan tetap sehat dan aman sangat penting untuk bertahan dari pandemi saat ini. Menjaga pergerakan makanan di sepanjang rantai makanan merupakan fungsi penting yang perlu disumbangkan oleh semua pemangku kepentingan di sepanjang rantai makanan. Pengabdian kepada masyarakat ini bertujuan untuk menambah pengetahuan atau informasi tentang keamanan pangan bagi penjamah makanan atau minuman sehingga warung kopi lebih siap menghadapi kondisi COVID-19. Untuk memudahkan komunikasi, penyuluhan menggunakan poster dan membagi pembahasan keamanan pangan menjadi 4, yaitu: 1) keamanan pangan produsen; 2) distributor keamanan pangan; 3) keamanan pangan konsumen 4) Keamanan pangan produksi pangan. Setelah diberikan penyuluhan, dilakukan evaluasi dengan mengukur pengetahuan karyawan menggunakan perbandingan kuesioner pre-test dan post-test yang diberikan melalui google form. Hasil evaluasi menyatakan bahwa seluruh karyawan di delapan kedai kopi tersebut mengalami peningkatan pengetahuan tentang keamanan pangan. Sebagian besar karyawan merasa kegiatan pengabdian masyarakat dengan penyuluhan bermanfaat untuk menjaga keamanan di warung kopi sehingga dapat membuat karyawan dan pelanggan merasa aman dan nyaman.

scholarly journals FOOD SAFETY IN THE SUPPLY CHAIN USING BLOCKCHAIN TECHNOLOGY

2019 ◽  
Vol 18 (4) ◽  
pp. 41-48
Author(s):  
Sławomir Jarka
Keyword(s):  
Big Data ◽  
Supply Chain ◽  
Food Safety ◽  
Food Chain ◽  
Food Production ◽  
Added Value ◽  
Food Supply Chain ◽  
Chain Management ◽  
Blockchain Technology ◽  
Food Production System

The purpose of the article is to determine the importance of blockchain technology in food supply chain management. A practical reference to the adopted research aim was to indicate the usefulness of blockchain technology to build trust between food chain stakeholders. Research shows that the properties of blockchain technology can enable it to solve many problems and shortcomings of the current food production system. Its added value is primarily a significant increase in transparency of operations among all stakeholders using big data in all parts of the food chain.

scholarly journals USING THE STANDARDS IN THE INDUSTRY FOR PRODUCTION OF MILK

2019 ◽  
pp. 655-660
Author(s):  
Vlado Velkoski ◽  
Bojana Petrushevska
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Food Industry ◽  
Organoleptic Properties ◽  
Market Mechanisms ◽  
Positive Effects ◽  
Production And Distribution ◽  
Haccp System ◽  
Food Quality And Safety ◽  
The Right

The HACCP system in the food industry has a different impact, depending on the structure of the market mechanisms. In order to make a real assessment of the process from the introduction of the HACCP system, as well as the benefit of the analysis, it is necessary to assess the positive effects of the information available to consumers for the purpose of choosing and making the right decision when purchasing food in order to reduce the risk that can be caused by the consumption of food. The analysis also determines the responsibility of a higher level of food safety through measurements that relate to the marginal profit and costs, not only at the level of critical points in the process, but also the marginal profit expected from the investments. Food quality and safety are part of the most important aspects of food production and distribution. Each manufacturer, through the proper way of managing food safety, has an obligation to offer quality food on the market, with proper nutritional properties, organoleptic properties, hygienically correct, which positively influences the health of consumers.

scholarly journals Emerging Technologies for Aerial Decontamination of Food Storage Environments to Eliminate Microbial Cross-Contamination

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1779
Author(s):  
Márcia Oliveira ◽  
Brijesh K. Tiwari ◽  
Geraldine Duffy
Keyword(s):  
Food Safety ◽  
Cold Storage ◽  
Food Production ◽  
Food Industry ◽  
Microbial Contamination ◽  
Food Product ◽  
Food Storage ◽  
Cross Contamination ◽  
Potential Benefits ◽  
Current Systems

Air is recognized as an important source of microbial contamination in food production facilities and has the potential to contaminate the food product causing food safety and spoilage issues for the food industry. Potential for aerial microbial contamination of food can be a particular issue during storage in cold rooms when the food is not packaged and is exposed to contaminated air over a prolonged period. Thus, there are potential benefits for the food industry for an aerial decontamination in cold storage facilities. In this paper, aerial decontamination approaches are reviewed and challenges encountered for their applications are discussed. It is considered that current systems may not be completely effective and environmentally friendly, therefore, it is of great significance to consider the development of nonresidual and verified decontamination technologies for the food industry and, in particular, for the cold storage rooms.

scholarly journals LIFE SUPPORT AS A BASIS FOR THE DEVELOPMENT OF ENTERPRISES IN THE FOOD INDUSTRY

2021 ◽  
Author(s):  
Svitlana Markova
Keyword(s):  
Food Production ◽  
Food Industry ◽  
Life Support ◽  
Quality Management System ◽  
Investment Activity ◽  
Goods And Services ◽  
Normal Life ◽  
Production And Consumption ◽  
High Level ◽  
Series Systems

The article investigates modern trends in the development of the food industry and the production and consumption of bread, bread products in Ukraine. It is determined that the population is gradually decreasing, as well as the aging processes of the nation are taking place, which will subsequently lead to a decrease in productivity. Since the number of people who will have the ability to perform work qualitatively is significantly reduced compared to the present time. So, to create a basis for people to qualitatively continue all processes related to the creation, production of goods and services is possible due to favorable living conditions. It is noted that nutrition is one of the most important factors in ensuring and improving public health. It is analyzed according to statistics that citizens of Ukraine do not receive a significant amount of necessary food for the normal life support of their own activities. At the same time, food industry trends in food supply to domestic consumers were studied. It was found that in recent years the tendencies to increase grain production prevailed, a high level of export orientation of this production was formed, while the consumption of bread and bread products gradually decreases. It is noted that in Ukraine the consumption of bread and other food is insufficient, and a significant amount of necessary food is not received for the normal life support of its own activities. Attention is paid to the viability of food production enterprises due to the use of production factors. Ways of intensification of strategic vectors of viability of enterprises in order to ensure high-quality domestic demand, increase of innovation and investment activity in the industry are proposed. production of complex modernization of food production aimed at intensification of reproducilic processes, control over the quality and safety of food products on the basis of methods of the quality management system according to the international standard series, systems of environmental management of food production, development and implementation of effective mechanisms for increasing the competitiveness of products.

scholarly journals The Main Correlations of the Hungarian’s Health Status and Food Consumption

2016 ◽  
Vol 5 (2) ◽  
pp. 42-47
Author(s):  
Izabella Mária Bakos ◽  
Kata Amelita Gódor
Keyword(s):  
Health Status ◽  
Development Strategy ◽  
Food Consumption ◽  
Food Production ◽  
Food Industry ◽  
Regional Level ◽  
Production And Consumption ◽  
Per Capita ◽  
Political Objective

Abstract It is a general socio-political objective of the mid- and long term food industry development strategy of Hungary to promote healthy food production and consumption. The realization of the strategy of the domestic food industry increasingly promotes healthy eating, for example consuming natural, domestic, fresh ingredients, prepared foods, in order to improve the overall health of the population (EFS, 2014-2020). Our study presents the regional tendencies of staple food consumption in Hungarian regions and the changes in indicators reflecting the health status of the population. Furthermore, our hypothesis states that there is a statistically provable correlation between the annual food consumption of Hungarian households per capita and the health status, on regional level.

scholarly journals Research on the Influence Mechanism of Rational Consumers’ Food Safety Supervision Satisfaction

2019 ◽  
Vol 16 (5) ◽  
pp. 739 ◽  
Author(s):  
Jianhua Wang ◽  
Hanyu Diao ◽  
Lulu Tou
Keyword(s):  
Logistic Regression ◽  
Food Safety ◽  
Policy Implementation ◽  
Food Production ◽  
Logistic Regression Model ◽  
Personal Characteristics ◽  
Descriptive Statistics ◽  
Influence Mechanism ◽  
Production And Consumption ◽  
Degree Of Satisfaction

As emerging food safety incidents have gained widespread concerns, research on consumers’ attitudes towards this issue is crucial to create effective solutions. To this end, in accordance with relevant data of consumers in 13 cities with subordinate districts, Jiangsu province, this paper divided different consumer groups by their experience so as to study their degree of satisfaction towards food safety and corresponding influencing factors. According to the descriptive statistics and the building of the cumulative logistic regression model, the results therefrom showed that consumers with direct or indirect experience have separate attitudes towards food safety which cannot be changed by changing consumers’ personal characteristics. Moreover, the two groups are divided in their demands in food production and consumption along with exceptions on policy implementation, etc. Finally, suggestions to improve consumers’ satisfaction are given in at the end of the paper.

scholarly journals Food Safety Management for Primary Food Production

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Oana BRINZAN ◽  
Claudia MURESAN ◽  
Eugenia TIGAN
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
Food Production ◽  
Food Industry ◽  
Safety Management ◽  
Haccp System

Food safety, as legislative demands are clearly ask, is not compulsory just for food industry but is regarding all entrepreneurs that are a part of food chain, from primary food producers like farms, to consumer as final step. The prerequistite programs for primary food producers are helping them to implement a simple and practical HACCP system and it will make them more competitive on the market.

Sign in / Sign up

Export Citation Format

Share Document