How to Build Food Safety Resilience in Commercial Restaurants?

Mapping Intimacies ◽

10.5772/intechopen.101481 ◽

2021 ◽

Author(s):

Rayane Stephanie Gomes De Freitas ◽

Elke Stedefeldt

Keyword(s):

Food Safety ◽

Food Systems ◽

Social Dimension ◽

Risk Governance ◽

Foodborne Diseases ◽

Resource Guide ◽

Building Resilience ◽

Cognitive Illusions ◽

Emerging Topics ◽

Intrinsic Component

In this chapter, food safety is portrayed as an intrinsic component of food security and food systems. The objective is to discuss the ‘commercial restaurant’ system and the ‘kitchen worker’ subsystem from the perspective of building resilience in food safety. Relationship maps built for the system and subsystem guide the presentation and discussion of structural, organisational, social and symbolic aspects and elements. Resilience investigation is based on the references of the International Risk Governance Centre Resource Guide on Resilience and current and emerging topics related to food safety, such as risk perception of foodborne diseases, cognitive illusions, sociological aspects, social dimension of taste, humanisation and working conditions and precariousness of work in kitchens. In the final section, a list of recommendations for building resilience in commercial restaurants is presented to help researchers, decision-makers and practice agents apply this concept in their fields of expertise.

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Toward Sociocultural Indicators of Sustainable Healthy Diets

Sustainability ◽

10.3390/su13137226 ◽

2021 ◽

Vol 13 (13) ◽

pp. 7226

Author(s):

Jill Nicholls ◽

Adam Drewnowski

Keyword(s):

Sustainable Development ◽

Food Systems ◽

Research Priorities ◽

Social Dimension ◽

The Sustainable Development ◽

Four Dimensions ◽

Sustainable Diets ◽

The Social ◽

Healthy Diets ◽

Development Goals

Balancing the social, economic and environmental priorities for public health is at the core of the United Nations (UN) approaches to sustainable development, including the Sustainable Development Goals (SDGs). The four dimensions of sustainable diets are often presented as health, society, economics, and the environment. Although sustainable diet research has focused on health and the environment, the social and economic dimensions of sustainable diets and food systems should not be forgotten. Some research priorities and sociocultural indicators for sustainable healthy diets and food systems are outlined in this report. The present goal is to improve integration of the social dimension into research on food and nutrition security.

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Agri-food systems in India: Concerns and policy recommendations for building resilience in post COVID-19 pandemic times

Global Food Security ◽

10.1016/j.gfs.2021.100537 ◽

2021 ◽

Vol 29 ◽

pp. 100537

Author(s):

Priya Priyadarshini ◽

Purushothaman Chirakkuzhyil Abhilash

Keyword(s):

Food Systems ◽

Policy Recommendations ◽

Building Resilience

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The health implications of distrust in the food system: findings from the dimensions of trust in food systems scale (DOTIFS scale)

BMC Public Health ◽

10.1186/s12889-021-11349-9 ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Emma Tonkin ◽

Trevor Webb ◽

Julie Henderson ◽

Paul R. Ward ◽

John Coveney ◽

...

Keyword(s):

Public Health ◽

Food Safety ◽

Content Validity ◽

Food Systems ◽

Food System ◽

Dietary Guidelines ◽

Consumer Trust ◽

Safety Practices ◽

Health Related ◽

The Impact

Abstract Background Consumer trust in food systems is essential for consumers, food industry, policy makers and regulators. Yet no comprehensive tool for measuring consumer trust in food systems exists. Similarly, the impact that trust in the food system has on health-related food behaviours is yet to be empirically examined. The aim of this research was to develop a comprehensive instrument to measure trust in the food system (the Dimensions of Trust in Food Systems Scale (DOTIFS scale) and use it to explore whether trust in the food system impacts consumers’ health-related behaviours. Methods The DOTIFS scale was developed using sociological theories of trust and pre-existing instruments measuring aspects of trust. It was pilot tested and content validity was assessed with 85 participants. A mixed-methods exploration of the health-related behaviours of 18 conveniently sampled Australian consumers with differing trust scores determined by the DOTIFS scale was then conducted. During March–July 2019 shopping- and home-observations were used to assess participants’ food safety practices and exposure to public health fortification programs, while the CSIRO Healthy Diet Score determined their adherence to national dietary guidelines. Results The DOTIFS scale was found to have high comprehension, ease of use and content validity. Statistical analysis showed scale scores significantly trended as predicted by participants’ stated level of trust. Differences were found in the way individuals with more or less trust in the food system comply with national dietary guidelines, are exposed to public health fortification programs, and adhere to recommended food safety practices. Conclusions The DOTIFS scale is a comprehensive, sociologically- and empirically- informed assessment of consumer trust in food systems that can be self-administered online to large populations and used to measure changes in consumer trust over time. The differences in health-related behaviours between individuals with varying levels of trust warrant further investigation.

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Integrating nutrition and food safety in food systems policy and programming

Global Food Security ◽

10.1016/j.gfs.2021.100593 ◽

2022 ◽

Vol 32 ◽

pp. 100593

Author(s):

Stella Nordhagen ◽

Elisabetta Lambertini ◽

Caroline Smith DeWaal ◽

Bonnie McClafferty ◽

Lynnette M. Neufeld

Keyword(s):

Food Safety ◽

Food Systems

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Effect of the COVID-19 Pandemic on Food Safety and Nutritional Behaviors

10.4018/978-1-7998-8674-7.ch023 ◽

2022 ◽

pp. 444-462

Author(s):

Ayse Saygun

Keyword(s):

Food Safety ◽

Food Systems ◽

Eating Habits ◽

Well Being ◽

Direct Transmission ◽

Sustainable Food ◽

Safety Issues ◽

Daily Routines ◽

Novel Treatments ◽

Global Events

Global events like pandemics or climatic changes have an important influence on food systems. Taking into account consumer requirements during the pandemic, nutrition and food safety are very significant for individuals' well-being. Lockdowns, quarantine, and social distancing changed daily routines as well as nutritional behaviors from shopping for food to eating habits. Direct transmission of coronavirus through food was not observed. Food safety and food sustainability are strongly affected due to the COVID-19 pandemic. Unfortunately, the pandemic is still ongoing. For this reason, novel treatments of COVID-19 and immune-boosting food products will remain on-trend. Food loss and food waste should be avoided to achieve a sustainable food future. This chapter reveals a basis for the pandemic about the changes on nutritional behaviors, eating habits, and aimed to highlight the importance of food handling and food safety issues to create awareness. Future studies should investigate the sustainability, innovative technologies, mechanisms, and changes on nutritional behavior and food safety aspects during the pandemic.

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Food Safety Knowledge, Attitudes, and Practices of Brazilian Food Truck Food Handlers

Nutrients ◽

10.3390/nu11081784 ◽

2019 ◽

Vol 11 (8) ◽

pp. 1784 ◽

Cited By ~ 3

Author(s):

Lígia Isoni Auad ◽

Verônica Cortez Ginani ◽

Elke Stedefeldt ◽

Eduardo Yoshio Nakano ◽

Aline Costa Santos Nunes ◽

...

Keyword(s):

Food Safety ◽

Water Samples ◽

Microbiological Quality ◽

Food Contamination ◽

Food Handler ◽

Foodborne Diseases ◽

Food Handlers ◽

Food And Water Samples ◽

Attitudes And Practices ◽

Safety Knowledge

This study aimed to (i) compare the food safety knowledge, attitudes, and self-reported practices (KAP) and observed food safety practices of food truck (FT) food handlers, (ii) evaluate the microbiological quality of food and water samples collected from these vehicles, and (iii) establish a score classification for the KAP instrument according to the food contamination probability assessment. This study was conducted in three stages with 40 food truck food handlers conveniently sampled in the Federal District, Brazil, through structured interviews, application of an observational checklist for the assessment of handlers’ practices and the collection of food and water samples for determination of microbiological quality. FTs that are likely to exhibit food contamination and are at a high risk of foodborne diseases if at least one of the following situations occur: (1) if a food handler scores ≤6 in the knowledge section; (2) if a food handler scores ≤5 in the attitudes section; or (3) if a food handler scores ≤6 in the self-reported practices section. On the other hand, FTs in which handlers score higher than the cutoff points in all the sections are unlikely to exhibit food contamination and are at a low risk of foodborne diseases. The findings of this study are the first step to understand food handlers’ point of view and the initial diagnosis to guide educational strategies in the FT sector.

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Expectations and everyday opportunities for building trust in the food system

British Food Journal ◽

10.1108/bfj-05-2020-0394 ◽

2020 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Emma Tonkin ◽

Julie Henderson ◽

Samantha B. Meyer ◽

John Coveney ◽

Paul R. Ward ◽

...

Keyword(s):

Food Safety ◽

Food Systems ◽

Food System ◽

Group Discussion ◽

Well Being ◽

Consumer Trust ◽

Content Type ◽

Safety Incident ◽

The Media ◽

Business As Usual

PurposeConsumers’ trust in food systems is essential to their functioning and to consumers’ well-being. However, the literature exploring how food safety incidents impact consumer trust is theoretically underdeveloped. This study explores the relationship between consumers’ expectations of the food system and its actors (regulators, food industry and the media) and how these influence trust-related judgements that consumers make during a food safety incident.Design/methodology/approachIn this study, two groups of purposefully sampled Australian participants (n = 15) spent one day engaged in qualitative public deliberation to discuss unfolding food incident scenarios. Group discussion was audio recorded and transcribed for the analysis. Facilitated group discussion included participants' expected behaviour in response to the scenario and their perceptions of actors' actions described within the scenario, particularly their trust responses (an increase, decrease or no change in their trust in the food system) and justification for these.FindingsThe findings of the study indicated that food incident features and unique consumer characteristics, particularly their expectations of the food system, interacted to form each participant's individual trust response to the scenario. Consumer expectations were delineated into “fundamental” and “anticipatory” expectations. Whether fundamental and anticipatory expectations were in alignment was central to the trust response. Experiences with the food system and its actors during business as usual contributed to forming anticipatory expectations.Originality/valueTo ensure that food incidents do not undermine consumer trust in food systems, food system actors must not only demonstrate competent management of the incident but also prioritise trustworthiness during business as usual to ensure that anticipatory expectations held by consumers are positive.

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Prevention and Control of Foodborne Diseases in Middle-East North African Countries: Review of National Control Systems

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph17010070 ◽

2019 ◽

Vol 17 (1) ◽

pp. 70 ◽

Cited By ~ 6

Author(s):

Dima Faour-Klingbeil ◽

Ewen C. D. Todd

Keyword(s):

Food Safety ◽

Middle East ◽

Control Systems ◽

Public Health Problem ◽

Building Blocks ◽

International Standards ◽

Foodborne Diseases ◽

Management Approach ◽

Global Public Health ◽

Food Control

Foodborne diseases continue to be a global public health problem with an estimated 600 million people falling ill annually. In return, international standards are becoming stricter which poses challenges to food trade. In light of the increasing burden of foodborne diseases, many countries in the Middle East and North Africa (MENA) region have upgraded their food laws and undertaken changes to the organizational structure of their regulatory institutions to maintain or expand international export activities, tighten control on local and imported products, and protect consumers’ health. However, until this date, the published information on the regional health burdens of foodborne diseases is very limited and it is not clear whether the recent changes will serve towards science-based and effective preventive functions and the adoption of the risk management approach. In this review, we summarize the recent food safety issues and the national food control systems of selected countries in the region although we were challenged with the scarcity of information. To this end, we examined the national food safety systems in the context of the five essential elements of the FAO/WHO Guidelines for Strengthening National Food Control Systems. These five elements—food law and regulations; food control management; inspection services; laboratory services; food monitoring; and epidemiological data, information, education, communication, and training—constitute the building blocks of a national food control system, but could also serve as tools to assess the effectiveness of the systems.

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