Relevant bibliographies by topics / Food health safety

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food health safety'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Food health safety"

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Serenčéš, R., and M. Rajčániová. "Food safety – public good." Agricultural Economics (Zemědělská ekonomika) 53, No. 8 (January 7, 2008): 385–91. http://dx.doi.org/10.17221/899-agricecon.

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The paper seeks to analyse the understanding of food safety by consumers of agro food products in the Nitra region. The food safety is here understood as the complex of precautions concerning the plant health protection, veterinary problems, animal health protection and animal welfare, concerning the foodstuffs and feeds. Realization of these precautions leads to the safety of all the parts of the food chain and the final foodstuff. Health, good living level and the protection of economic and social interests of people are the basic attributes for the evaluation of the role of foodstuff. That is why the food policy of the SR and the EC is also subordinated to these attributes. General principles and claims concerning food safety are set in the decree of the European Parliament and the Commission (EC) No. 178/2002. Relevant claims of this key horizontal regulation are already in use since January the 1st 2005, and create the common basement for precautions concerning foodstuffs and feeds, and legally ensure the complex approach to the food safety including all the direct and indirect impacts on food safety, animal health and some environmental issues. The food safety is a public good in the SR as it is characterised by non-excludability from consumption and non-existence of rivalry in the consumption.
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Cole, Martin, and Mary Ann Augustin. "Food Safety and Health." Engineering 6, no. 4 (April 2020): 391–92. http://dx.doi.org/10.1016/j.eng.2020.01.010.

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Cassiday, Laura. "Public health: Food-safety sentinels." Nature 468, no. 7325 (December 2010): 857–58. http://dx.doi.org/10.1038/nj7325-857a.

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van Klink, Ed. "Public health and food safety." Veterinary Record 174, no. 11 (March 13, 2014): 280.2–280. http://dx.doi.org/10.1136/vr.g1759.

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Johnston, A. M. "Animal health and food safety." British Medical Bulletin 56, no. 1 (January 1, 2000): 51–61. http://dx.doi.org/10.1258/0007142001902969.

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Miyagishima, K., G. Moy, S. Miyagawa, Y. Motarjemi, and F. K. Käferstein. "Food safety and public health." Food Control 6, no. 5 (January 1995): 253–59. http://dx.doi.org/10.1016/0956-7135(95)00039-t.

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Sarkadi, Livia Simon, and Veronika Gál. "Novel Foods: Regulation, Health and Safety Considerations." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 66, no. 3 (December 1, 2012): 133–37. http://dx.doi.org/10.2478/v10046-012-0009-9.

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Abstract Under the Novel Food Regulation (258/97/EC), a novel food is defined as a food or food ingredientthat does not have a significant history of consumption within the European Union prior to 15May 1997. Novel foods are required to undergo a pre-market safety assessment and must beauthorised before they can legally be marketed in the EU. A proposal to revise and update the EUNovel Food Regulation was published in 2008. This proposed a definition for nanomaterials, acentralised and faster authorisation procedure and specific measures for traditional foods fromthird countries. As a result of disagreement on the inclusion of foods from cloned animals, theEuropean Parliament and Council were unable to reach agreement on the new regulation beforethe deadline of 30 March 2011. New discussions on the updated Regulation are expected to takeplace in 2012. So far 66 novel foods and food ingredients have been authorised for use in the EU.The most popular products are Noni juice (juice of the fruits of Morinda citrifolia) and phytosterolsin a number of foodstuffs
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Bavoria, Shalli, Sahil Langeh, and Lubna Ashraf Mir. "Food safety in India: a public health priority." International Journal Of Community Medicine And Public Health 8, no. 6 (May 25, 2021): 3193. http://dx.doi.org/10.18203/2394-6040.ijcmph20211917.

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Access to sufficient amounts of safe and nutritious food is the key to sustain life and promote good health. It is an essential component of our survival. Healthy and nutritious food leads to a healthy workforce and hence, improving the economy of any country. Unsafe food creates a vicious circle of disease and malnutrition, particularly affecting infants, young children, elderly and sick. The food borne diseases impede socioeconomic development of any country by increasing expenditure on health system and affecting national economies, tourism and trade. Food borne illnesses are usually caused by infectious organisms like bacteria, viruses, protozoa and toxins in chemicals which contaminate food, water and soil in which food is grown. These pathogens lead to diarrhoea and other deadly diseases like meningitis. In India, majority of the outbreaks of food borne disease are unreported, unrecognized or un-investigated and may only be noticed after major health or economic damage has occurred. In such a condition controlling the outbreaks, detection and removal of foods leading to the problem, identification of the factors that contribute to the contamination, growth, survival and dissemination of the suspected agent, prevention of future outbreaks and strengthening of food safety policies and programmes is not possible.
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Sándor Tömösközi, Lívia Hajas, Tamás Langó, Kitti Török, and Zsuzsanna Bugyi. "Food allergy, safety and analytics." Acta Agraria Debreceniensis, no. 49 (November 13, 2012): 323–26. http://dx.doi.org/10.34101/actaagrar/49/2552.

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The food allergy is a hypersensitivity reaction against naturally occurring proteins in food. These types of disease can cause not only personal inconvenience to the patient but serious health, food safety and food analysis, social-economic problems. The only effective treatment for these illnesses is a life-long diet avoiding the allergenic foods or components of food. In the interest of the patients’ health 14 allergenic components must be labeled on the food packaging. To meet the requirement of regulation reliable and valid analytical methods are necessary which for the most allergenic foods are not available.
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Tutelyan, V. A. "Healthy food for public health." Public Health 1, no. 1 (June 8, 2021): 56–64. http://dx.doi.org/10.21045/2782-1676-2021-1-1-56-64.

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The concept of healthy nutrition as a key factor shaping human health in all periods of life, as well as its fundamental principles based on the basic laws on nutrition, is considered. Special attention is paid to the issues of food safety, ensuring the physiological needs for energy, food and biologically active substances, the importance of diversity and balance of the diet. The main violations of the nutrition structure of the population of the Russian Federation are reflected and effective tools for its improvement, prevention of alimentary-dependent non-communicable diseases and health-saving of the nation are proposed.
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Dissertations / Theses on the topic "Food health safety"

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Ogbu, Christopher O. "Effect of Placard Grading on Food Safety in Retail Food Facilities." Thesis, Walden University, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=3733952.

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Most people have had an episode of foodborne illness at one time or another; however, the majority of those stricken with foodborne illness fails to associate ill health with something consumed within the past 72 hours. The World Health Organization (WHO) estimates that foodborne diseases affect 30% of the population in developed countries, and that in developing countries, about 2 million people die yearly due to foodborne illness. Previous researchers have indicated that food handlers with poor personal hygiene are potential sources of infection. Although public health agencies in many countries already regularly inspect food facilities to control potential foodborne illnesses to some extent, the question of the most appropriate and effective means of achieving the goal of food safety remains unanswered. Therefore, the purpose of this study was to determine whether a color-coded placard grading system is an effective tool for achieving this goal while simultaneously educating the public about food safety. This study involved 1,410 randomly selected food service establishments, consisting of traditional restaurants, take-out restaurants, grocery stores, public school cafeterias, and institutional food facilities located in Alameda County, California. Inspection data were analyzed for the first 12 months of placard grading and compared to the following 12 months during the placard grading period. Statistical analysis results did not show significant differences in the CDC major violations and in confirmed foodborne illnesses between the 2 years. However, it is expected that the new program will provide improved food handling practices in the future. Improvement in food handling practices will contribute to social change by reducing the number of foodborne illnesses, promoting better health for the community, and educating the public about food safety.

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Ogbu, Christopher Ogbonna. "Effect of Placard Grading on Food Safety in Retail Food Facilities." ScholarWorks, 2015. http://scholarworks.waldenu.edu/dissertations/1708.

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Most people have had an episode of foodborne illness at one time or another; however, the majority of those stricken with foodborne illness fails to associate ill health with something consumed within the past 72 hours. The World Health Organization (WHO) estimates that foodborne diseases affect 30% of the population in developed countries, and that in developing countries, about 2 million people die yearly due to foodborne illness. Previous researchers have indicated that food handlers with poor personal hygiene are potential sources of infection. Although public health agencies in many countries already regularly inspect food facilities to control potential foodborne illnesses to some extent, the question of the most appropriate and effective means of achieving the goal of food safety remains unanswered. Therefore, the purpose of this study was to determine whether a color-coded placard grading system is an effective tool for achieving this goal while simultaneously educating the public about food safety. This study involved 1,410 randomly selected food service establishments, consisting of traditional restaurants, take-out restaurants, grocery stores, public school cafeterias, and institutional food facilities located in Alameda County, California. Inspection data were analyzed for the first 12 months of placard grading and compared to the following 12 months during the placard grading period. Statistical analysis results did not show significant differences in the CDC major violations and in confirmed foodborne illnesses between the 2 years. However, it is expected that the new program will provide improved food handling practices in the future. Improvement in food handling practices will contribute to social change by reducing the number of foodborne illnesses, promoting better health for the community, and educating the public about food safety.
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Thelwell-Reid, Marcia Annmarie. "Food Safety Knowledge and Self-Reported Practices of Food Handlers in Jamaica." ScholarWorks, 2014. https://scholarworks.waldenu.edu/dissertations/75.

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Food-borne illnesses are responsible for disease globally. One of the most important strategies for combating food-borne diseases is the training of food handlers. Using social cognition theory as a framework, the purpose of this study was to assess the effectiveness of the mandatory training program for food handlers in a rural parish in Jamaica. A cross-sectional survey, using self-administered questionnaires, was used to assess and compare food safety knowledge and self-reported practices of food handlers trained in 2 government training programs, while using untrained food handlers as controls. Descriptive and inferential statistics such as t test, chi-square test, and ANOVA were used to explore relationships between training and knowledge and practice. According to study results, trained food handlers had a statistically significant higher mean knowledge score (65.61% vs. 59.0%, p < 0.05) and mean practice score (67.40% vs. 60.35%, p < 0.05) than untrained food handlers, although these scores were significantly lower than the minimum acceptable standards of 70%. Results of this study may assist policy makers in designing effective training programs for food handlers, which should ultimately lead to a safer food supply for the consuming public and a reduction in food-borne disease outbreaks in Jamaica.
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Brar, Kirandeep Kaur. "Analyzing Interrelationships Between Food Safety Practices and Inspections Among Food Staff in Manitoba." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2083.

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The incidence and prevalence of food safety practices among food staff working in food establishments in Manitoba is underrepresented and has not been adequately reviewed and researched. Uncertified food staff are at higher risk of not following food safety practices that can cause contamination of food and result in foodborne illness. The purpose of this quantitative study was to determine the prevalence of food safety practices among food staff in Manitoba and to determine the relationship between food safety certification and routine health inspections. Pender's health promotion model and Bandura's social cognitive theory were used to explain the relationships and associations between variables. Archived data dating from 2012 to 2014 of health inspection reports on 558 food establishments were collected and analyzed using the Manitoba Health Hedgehog database. Chi Square, Pearson Correlation Coefficients, and Fisher's Exact Tests revealed the association of food safety practices, routine health inspections, and food safety certification. Results indicated no statistical difference between food safety practices and routine health inspections. Pearson's r analysis revealed a weak relation between routine inspections, internal temperature, thermometer use, and food storage/food protection noncompliance. Logistic regression analysis revealed that food safety certification was not a predictor of food safety practice compliance. This study can provide a bridge to reevaluate current health policies pertaining to food safety practices in Manitoba. This study adheres to the need for social change in establishing and creating prevention programs for food staff. Food safety programs can safeguard the food industry and protect public health from foodborne illnesses.
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Fan, Shengjie. "Food safety practices in childcare centers in Kansas." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/15760.

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Master of Science
Department of Hospitality Management and Dietetics
Kevin R. Roberts
The Centers for Disease Control and Prevention estimated that one in six Americans become ill,128,000 are hospitalized, and 3,000 die each year due to foodborne illness. Children are at a higher risk of acquiring foodborne illness than adults for several reasons, including: an immune system that has yet to fully develop, limiting their ability to fight infections; a lack of control over the food they consume because their meals are usually provided by others; and the lack of awareness of food safety risks. Thus, it is critical to ensure that childcare center employees practice safe food handling. The purpose of this study was to explore the food safety knowledge, practices, and barriers to safe food handling practices of childcare center employees. Observations were conducted in 10 childcare centers in Manhattan, Kansas. Each childcare center was observed for two days during lunch preparation and service. Observations of foodservice employees were conducted in the kitchen using a structured observation form. Teacher observations were conducted in the classroom using detailed notes. A questionnaire was used to collect demographic, food safety training, and food safety knowledge information. SPSS (v. 20.0) was used to analyze data. Childcare center employees had high average scores on the safety knowledge assessment. The majority of employees received some type of food safety training. Time pressures, availability of equipment, and small food preparation space were found as the main barriers to implementing safe food handling. Childcare center foodservice workers and teachers were knowledgeable about handwashing and time/temperature control, but failed to utilize on the job. Results of this study will help childcare educators to develop materials to improve food safety practices and encourage owners/managers of childcare centers to enhance their food safety behaviors.
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McAllister, Steve Randolph. "Implementation of Food Safety Regulations in Food Service Establishments." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/5902.

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Food service businesses in the United States have experienced millions of dollars in losses caused by foodborne illness outbreaks, which can lead to bankruptcy and business closures. More than 68% of all foodborne illness outbreaks occur in food service establishments. The purpose of this descriptive case study was to explore the strategies leaders of food service establishments use to implement food safety regulations. Force field analysis was the conceptual framework for this study. The population for the study consisted of 3 leaders of food service establishments located in the southeastern region of the United States. Data were collected using semistructured interviews and a review of the business policies and procedures that support compliance with critical food safety regulations. The methodological triangulation approach was used to assist in correlating the interview responses with company policies and procedures during the data analysis process. Yin's 5-step data analysis approach resulted in 3 themes: (a) organizational performance analysis for improvements in food safety, (b) strategies applied to improve food safety, and (c) stability of new strategies for food safety. The key strategies identified included adhering to the guidelines of food code and regulation, conducting employee training and awareness building, and working closely with food safety inspectors. The implications for positive social change include the potential to add knowledge to businesses, employees, and communities on the use of effective food safety strategies to minimize foodborne illnesses. Such results may lead to the improvement of service performance and long-term growth and sustainability of food service establishments.
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Meer, Ralph. "Food Safety Associated with Cook-outs and Picnics." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2003. http://hdl.handle.net/10150/146662.

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Warm temperatures increase the risk for food-borne illness which can spoil cook-outs and picnics. This article provides information about the necessary precautions to take in order to assure the food you serve is safe to eat.
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Calcador, Dr Carlos Juan. "Restaurant Management Strategies to Comply With Food Safety Regulations." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4129.

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The recent economic crisis in Puerto Rico has created decreased health department fiscal capabilities, adding more responsibilities to health department officials in charge of restaurant inspections without adding more operational funds, which in turn led to less regulatory capacity. This situation instigated increased food safety regulation violations, and food safety legislation changes, imposing more economic pressure to restaurant owners, which leads to a lack of restaurant sustainability. The purpose of this case study was to explore strategies six business visionaries, smart entrepreneurs, who have positioned themselves as successful restaurateurs, in the restaurant industry in Puerto Rico. They were key factors in the understanding of the business strategies applied to comply with food safety regulations for the sustainability of their business. The study was grounded in the socio-economic theory of compliance. Semistructured interviews and company documents provided the data for the study. Through thematic analysis, 4 themes emerged, legislative impact and food safety regulations, reducing economic stress and cost controls, customer conduct, and employee knowledge transfer. Although, the fiscal crisis has severely affected the entire restaurant industry and the economy in general, also undoubtedly holds great opportunities for developing new strategies appropriate to the fiscal situation. One recommendation is to build cooperative relations with government agencies such as the CDC, or the state health department, use of mystery shopper programs, and embrace social impact strategies to improve food service practices that may optimize healthier food consumption for restaurant patrons and increase profitability.
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Severns, Bryan. "Incorporating multiple teaching techniques into food safety education." Kansas State University, 2014. http://hdl.handle.net/2097/17761.

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Master of Science
Food Science Institute
Weiqun Wang
According to the Centers for Disease Control and Prevention, 48% of known, single-setting foodborne illness outbreaks were caused by food consumed in restaurants. The lack of food handler training and knowledge of food safety concepts is a contributing factor to the continued occurrence of foodborne illness outbreaks. This report concerns food handler training undertaken with a goal of incorporating teaching techniques other than “stand and deliver” presentations to restaurant employees in the Kansas City, Kansas Metro area. Differing messaging concepts such as discussion, role playing, and hands-on segments were used. Training took place in classroom settings as well as commercial kitchen laboratories, including a working restaurant hot-food preparation line. Participants included restaurant owners, managers, as well as front and back of the house employees. Some had completed other food safety training in the past, while others had no formal food safety training. The food safety knowledge of the participants was determined in a pre-test administered just before the training session started, with the average score being 63%. The sessions began with a slide presentation and discussion of current best practices in safe food handling, followed by two hours of kitchen lab time, in which the participants rotated through several demonstration and practice stations. Areas of emphasis during the hands-on sessions were hand washing, cooling and reheating of food, proper thermometer use, and sanitizer use. Special focus was given to mimicking a hot food preparation line where employees had to handle potentially hazardous foods such as raw hamburger, and then work with ready-to-eat foods in the same area. The participants finished the training with a multiple-choice test (a score of 75% was required for recognition of the training), followed by a discussion of the test questions. The average score after training was 76%. At all times participants were encouraged to ask questions that would address specific challenges in their respective restaurants. Participants were given a post-training course evaluation to gauge acceptance of the training. Results showed strong appreciation and preference for the hands-on segments and the inclusion of industry experts as presenters. Overall, post-test scores increased by 13.6% compared to the pre-test scores. The improvement of test scores was significant (P<0.0001) indicating that the training was successful in training restaurant managers, owners, and employees about food safety practices.
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Sarver, Joseph Michael. "The Status of Food Safety in China: A Systems Analysis." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397600140.

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Books on the topic "Food health safety"

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Stretch, J. Audrey. Food hygiene, health and safety. London: Pitman, 1991.

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Merino, Noël. Food safety. Detroit: Greenhaven Press, 2011.

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Riviere, J. Edmond. Chemical Food Safety. New York: John Wiley & Sons, Ltd., 2008.

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King, Hal. Food Safety Management: Implementing a Food Safety Program in a Food Retail Business. New York, NY: Springer New York, 2013.

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Food regulation and safety. Detroit: Lucent Books, 2012.

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Food safety for professionals. 2nd ed. Chicago, IL: American Dietetic Association, 2001.

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Buncic, S., ed. Integrated food safety and veterinary public health. Wallingford: CABI, 2006. http://dx.doi.org/10.1079/9780851999081.0000.

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Integrated food safety and veterinary public health. Wallingford, Oxfordshire, UK ; Cambridge, MA: CABI Pub., 2006.

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Victoria. Office of the Auditor-General. Agricultural food safety. Melbourne, Vic: Victorian Government Printer, 2012.

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Bella, Laura La. Safety and the food supply. New York, NY: Rosen Pub., 2009.

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Book chapters on the topic "Food health safety"

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Clydesdale, Fergus M., and Frederick J. Francis. "Food Safety." In Food Nutrition and Health, 239–53. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-011-6752-9_13.

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Baker, C. G. J. "Safety and Health." In Handbook of Food Factory Design, 171–98. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7450-0_7.

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Nichols, Megin, Lauren Stevenson, Casey Barton Behravesh, and Robert V. Tauxe. "Food Safety and Security." In Beyond One Health, 61–90. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2018. http://dx.doi.org/10.1002/9781119194521.ch3.

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Baggott, Rob. "Food Safety, Security and Sustainability." In Public Health, 258–79. London: Macmillan Education UK, 2011. http://dx.doi.org/10.1007/978-1-137-28584-3_12.

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King, Hal. "Partnerships with Public Health Officials." In Food Safety Management, 115–25. New York, NY: Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4614-6205-7_10.

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Johnson, Barry L., and Maureen Y. Lichtveld. "Food Safety and Security." In Environmental Policy and Public Health, 259–85. Second edition. | Boca Raton : Taylor & Francis, 2017. | “A CRC title, part of the Taylor & Francis imprint, a member of the Taylor & Francis Group, the academic division of T&F Informa plc.”: CRC Press, 2017. http://dx.doi.org/10.1201/9781351228473-10.

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Vesley, Donald. "Food Safety: Biological Agents." In Human Health and the Environment, 125–35. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-5434-6_12.

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Vesley, Donald. "Food Safety: Chemical Agents." In Human Health and the Environment, 137–46. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-5434-6_13.

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Wielinga, Peter R., and Jørgen Schlundt. "One Health and Food Safety." In Confronting Emerging Zoonoses, 213–32. Tokyo: Springer Japan, 2014. http://dx.doi.org/10.1007/978-4-431-55120-1_10.

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McSwane, David, Jeffrey French, and Ron Klein. "Environmental Health and Safety." In Regulatory Foundations for the Food Protection Professional, 125–41. New York, NY: Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-0650-5_9.

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Conference papers on the topic "Food health safety"

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Yarmamedov, Eldar, and Nicholas Galloway. "Food Safety Management." In SPE International Conference on Health, Safety, and Environment in Oil and Gas Exploration and Production. Society of Petroleum Engineers, 2008. http://dx.doi.org/10.2118/111716-ms.

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Andaque, Gentil A., Olívia Pinho, J. Santos Baptista, Jacqueline Castelo Branco, and Elizabete Nunes. "The occurrence of accidents and injury in mining shift worker influenced by food intake, a short review." In 4th Symposium on Occupational Safety and Health. FEUP, 2021. http://dx.doi.org/10.24840/978-972-752-279-8_0065-0072.

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Introduction: Identifying factors that contribute to occupational accidents has been a general concern of companies in the present millennium. One of the factors identified is the quality and quantity of food, as well as meals times. In this context, the present systematic review aimed to identify how food intake influences the occurrence of accidents in shift work, with some focus, although not exclusive, on the mining industry. Methodology: The research-based literature was carried out in four electronic databases: Medline/PubMed, Science Direct, Scopus and Web of Science. Have been combined the following words “occupational accident” and “food intake”; “mining injury” and “food choice”; “meal timing” and “workplace”; “eating at night” and “mining injury”;“Circadian rhythm” and “diet shift”; “Food safety” and “ Health risk”; “workplace accidents” and “food choice”. Results: It was possible to identify 24 articles related to food intake. To better understand the analysis, the results were organized into five groups: Author surname and year, Study type, Accidents/injury causes, risk factor, Conditions for accidents/injuries to occur. Through the groups of causes, it was possible to regrouped on three, which facilitated the discussion of the topic; food choice n=10 (42%) articles, eating habits n=9 (37.5%), and emotional commitment n=5 (20.5%), showed the relativity of food intake causes for the occurrence of accidents and illnesses in shift workers. Discussion: The reviewed articles demonstrated that the materialisation of accidents was due to the relationship between food intake and consumption of nutrient-poor foods in shift work. That can develop chronic diseases, metabolic disorders such as blood pressure abnormalities, blood sugar fluctuation (dyslipidemia, dysglycemia), and obesity, neurobehavioural performance. Foods contain high content As, Cd, Cr, Hg, Fe, and Mn above the recommended standards by the FAO/WHO. Sleep disturbance during the 12-hour shift interferes with circadian rhythm and, consequently,with performance. These factors can be related to food and the precarious physical environment, increased workload, fatigue and poor diet, especially at night. Conclusion: In conclusion, the study demonstrated how food intake impacted workers' health on shifts but did not determine the causes or risk factors contributing to accidents/injuries. Further studies are needed to demonstrate a direct relationship which the risk factor of food intake and causes accidents/injuries.
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Althubaiti, Heba. "Examining staff and students perception on daily fruit and vegetable." In Food Safety Nutrition Webinar. Herald Meetings, 2021. http://dx.doi.org/10.52437/fnc-0821/10001.

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Introduction: There is a lack in the awareness in the fruit and vegetable (F&V) recommendation among Saudi society. Although the known facts of the benefits of F&V on health, information on Saudi society following the advised recommendation whether by WHO or local is still unknown. Aim: This cross- sectional study aim to examine the perception of F&V intake among students and staff at Umm Al-Qura University and to assess if they follow these recommendations of F&V locally and internationally. Method: Students and staff from Umm Al-Qura University participated in this study (n= 98, age between 18- 55). All data were collected using short online survey via Online survey - Survey Monkey in 2019. Result: 55% students and staff were not aware about these recommendations whereas 45% were aware about WHO recommendation. The majority of students and staff 53% have less than two portions a day of F&V. Only 14% have between two to four portions a day. 32% do not eat any portion of F&V daily. 59%, 14%, 5% of students and staff who believe that they should have five, seven, more than seven portions a day for being healthy respectively. Maintaining health, reduce the risk for chronic disease and providing essential vitamins and minerals to the body were all reasons why students and staff believe that they should have F&V everyday by 71%. Busy lifestyle, F&V cost, lack of the awareness about the health benefits, dislike the taste, some F&V spoil easily were all factors affecting eating F&V daily. Conclusion: People need educational and nutritional campaigns to spread the awareness about the health benefits of F&V. Most importantly the ministry of health should support those campaigns to increase people awareness and build a healthy society with a good habit. Keywords: Fruit intake, veg intake, F&V recommendation, students, staff, Umm Al-Qura University
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Stoyanova, Antoaneta. "RISK MANAGEMENT FOR FOOD SAFETY, CONSUMER HEALTH SECURITY." In 4th International Scientific – Business Conference LIMEN 2018 – Leadership & Management: Integrated Politics of Research and Innovations. Association of Economists and Managers of the Balkans, Belgrade, Serbia et all, 2018. http://dx.doi.org/10.31410/limen.2018.603.

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Cunningham, Brian T. "Smartphone Biosensors for Health, Environment, and Food Safety." In Applied Industrial Optics: Spectroscopy, Imaging and Metrology. Washington, D.C.: OSA, 2014. http://dx.doi.org/10.1364/aio.2014.atu3a.1.

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Syahrul, Fariani, Chatarina Umbul Wahyuni, Hari Basuki Notobroto, and Eddy Bagus Wasito. "Reviving School Food Safety Teams at Elementary Schools Based on the Quality of Street Foods." In Indonesian Health Economics Association. SCITEPRESS - Science and Technology Publications, 2017. http://dx.doi.org/10.5220/0007030203470349.

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S.A.C, Madhusanka, Rathnayake K.K.H.M, and Mahaliyanaarachchi R. P. "Impact of Traffic Light Food Labelling on Consumer Awareness of Health and Healthy Choices of the Pointof-Purchase." In 2nd International Conference on Agriculture, Food Security and Safety. iConferences (Pvt) Ltd, 2021. http://dx.doi.org/10.32789/agrofood.2021.1001.

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Sri Lanka introduced colour coding for sugar, salt & fat regulations, which was enforced from the 1st of June 2019. It is the latest food labelling regulation in Sri Lanka. Over the years of consumer studies, even though few studies have studied the impact of food labels on consumer purchase decisions, there is not enough evidence on traffic light food labelling system and its impact on health and healthy choices of the point-of-purchase. Hence, this research study on the impact of colour coding regulation on consumer’s buying decisions with special reference to Western Province, Sri Lanka. The purpose of this research was to study the influence of colour code label system on consumer’s buying decisions and analyse the consumer’s knowledge of the traffic light food labelling system. A purposely developed online questionnaire was administered to 200 randomly selected samples in Western Province in Sri Lanka. The questionnaire had three separate parts. The first part of the questionnaire sought information on the socio-demographic profile of the respondent. The second part had few questions on basic knowledge and behavioural aspect of traffic light food labelling system. The third part of the questionnaire was questioned about further improvements in the traffic light food label from the consumers’ perspective. IBM SPSS version 21 software was used for analysing collected data with frequency analysis and Friedman test. Results revealed that most of the consumers refer to the price label instead of other labels. Also, they are not giving special attention to traffic light food labels at the point-of-purchase. Among the consumers who considered traffic light food labelling system at the point-of-purchase, most respondents had a clear idea about different colour codes and would like to consume food products with a low level of sugar, salt, and fat. Further, a fair number of respondents suggested enlarging the size of the existing colour codes of the traffic light food labelling system. Based on the results obtained, it can be observed that still Sri Lankan consumers are not significantly considered traffic light food labels at the point-of-purchase, and they are limited to seek the price tag at the point-of-purchase. Further, the findings of this study will act as a guide for food regulators when assessing the outcome of the new food labelling regulation of Sri Lanka.
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Hong, Chen. "Food handling practices and food safety risks in the Chinese rural households." In 2011 International Conference on Human Health and Biomedical Engineering (HHBE). IEEE, 2011. http://dx.doi.org/10.1109/hhbe.2011.6029081.

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Phillips, Brinton, and Caroline L. Minshell. "Food for Thought. A Strategy for Improving Food Hygiene and Safety in Catering Operations." In SPE Asia Pacific Health, Safety and Environment Conference and Exhibition. Society of Petroleum Engineers, 2005. http://dx.doi.org/10.2118/95839-ms.

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Popov Janevska, D., R. Gospavic, and V. Popov. "A novel HACCP system supported by QMRA for increased food safety." In ENVIRONMENTAL HEALTH RISK 2009. Southampton, UK: WIT Press, 2009. http://dx.doi.org/10.2495/ehr090291.

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Reports on the topic "Food health safety"

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Snoek, Harriëtte M., Haki Pamuk, Ireen Raaijmakers, Valerie C. J. Janssen, Kulsum Begum Chowdhury, Syeda Mahsina Akter, Siet J. Sijtsema, Myrna van Leeuwen, Marion Herens, and John Taylor. Consumers’ health and food safety perceptions in the Dhaka metropolitan area. Wageningen: Wageningen University & Research, 2021. http://dx.doi.org/10.18174/550216.

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ISODA, N. Zoonosis and food safety – improving collaboration between animal and public health professionals to achieve a better outcome. O.I.E (World Organisation for Animal Health), 2019. http://dx.doi.org/10.20506/tt.2988.

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Amerasinghe, Priyanie H., Robert W. Simmons, Alexandra Evans, M. Blummel, and A. W. Drescher. Ensuring health and food safety from rapidly expanding wastewater irrigation in South Asia: BMZ final report 2005-2008. International Water Management Institute (IWMI), 2009. http://dx.doi.org/10.5337/2011.0015.

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Ziska, L., A. Crimmins, A. Auclair, S. DeGrasse, J. F. Garofalo, A. S. Khan, I. Loladze, et al. Ch. 7: Food Safety, Nutrition, and Distribution. The Impacts of Climate Change on Human Health in the United States: A Scientific Assessment. U.S. Global Change Research Program, 2016. http://dx.doi.org/10.7930/j0zp4417.

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Water Management Institute, International. Mobilizing lady health workers for safer food in Faisalabad, Pakistan. International Water Management Institute (IWMI), 2010. http://dx.doi.org/10.5337/2011.0034.

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Schattman, Rachel, Vern Grubinger, Lisa McKaeg, and Katie Nelson. Whole Farm Water Use: A Survey of Vegetable Producers in New England States | 2018. USDA Northeast Climate Hub, June 2018. http://dx.doi.org/10.32747/2018.6938606.ch.

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Produce safety and climate change are two overlapping risks that face vegetable producers in the northeastern United States. Because of recent public health outbreaks (and subsequent litigation) traced back to fresh produce, food safety hazard identification and risk mitigation has become the focus of significant regulatory changes in the United States (FDA 2015)
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Miller, James E. Wild Turkeys. U.S. Department of Agriculture, Animal and Plant Health Inspection Service, January 2018. http://dx.doi.org/10.32747/2018.7208751.ws.

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Like other bird and mammal species whose populations have been restored through conservation efforts, wild turkeys are treasured by many recreationists and outdoor enthusiasts. Wild turkeys have responded positively to wildlife habitat and population management. In some areas, however, their increased populations have led to increased damage to property and agricultural crops, and threats to human health and safety. Turkeys frequent agricultural fields, pastures, vineyards and orchards, as well as some urban and suburban neighborhoods. Because of this, they may cause damage or mistakenly be blamed for damage. Research has found that despite increases in turkey numbers and complaints, damage is often caused by other mammalian or bird species, not turkeys. In the instances where turkeys did cause damage, it was to specialty crops, vineyards, orchards, hay bales or silage pits during the winter. In cultured crops or gardens where wood chips, pine straw or other bedding materials (mulch) are placed around plants, wild turkeys sometimes scratch or dig up the material and damage plants when searching for food. Wild turkeys are a valuable game species, treasured by recreational hunters and wildlife enthusiasts.
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Health hazard evaluation report: HETA-2004-0337-3051, US Department of Agriculture, Food Safety and Inspection Service, Natchitoches, Louisiana. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, November 2007. http://dx.doi.org/10.26616/nioshheta200403373051.

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Valuing FSA Research and Development. Food Standards Agency, July 2021. http://dx.doi.org/10.46756/sci.fsa.wyo220.

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We fund research and development across a broad spectrum of areas aimed at improving public health and consumer confidence and developing more flexible approaches to regulation that deliver effective assurance. The intended benefits from our funded research can be hard to measure and attribute, such as new food safety standards which may lead to positive social change. Previous attempts to assess the benefits delivered by our research have met with limited success, and our own review of the literature concluded that none of the published valuation methodologies met our need. This project was commissioned to develop a new bespoke valuation methodology that could be used to inform the prioritisation of future research and development investment.
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