Relevant bibliographies by topics / Food law Food safety Food hygiene

Contents

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

Academic literature on the topic 'Food law Food safety Food hygiene'

Author: Grafiati
Published: 4 June 2021
Last updated: 8 February 2022

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Journal articles on the topic "Food law Food safety Food hygiene"

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Ann Tamano Dollentas RN LPT, Jamie, and Fely Antes Habla , EdD. "FOOD HYGIENE AND SAFETY PRACTICES OF FOOD ESTABLISHMENTS." International Journal of Advanced Research 9, no. 5 (May 31, 2021): 794–97. http://dx.doi.org/10.21474/ijar01/12904.

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Everyone has anequal right to adequate, appropriate,nutritious, and safe food but along with this right comes a great responsibility which is to ensure food safety for all. Republic Act 10611 otherwise known as the Food Safety Act of 2013 was signed into law by President Benigno Aquino to strengthen the countrys food regulatory structure. It primarily adheres to the declaration of the Philippine constitution to safeguard and promote the right of the people to health and keep them from risk of trade mismanagement as well as hazardous and unsafe products. The law affirms food safety as a vital componentof nation-building to facilitate healthy economy, system, community, and people. On the other hand, altered food safety and security hampers economic development by straining the health care systems, weakening productivity, and damaging the economy.It istherefore imperative to realize the significance of food safety to attain a nationssustainable advancement. Nonetheless, there has been less evidence on the status of food hygiene and safety practices of food establishments.Mainly, this study aimed to determine the food hygiene and safety practices of food establishments. Inparticular,it answered the assessment of the respondents on food hygiene practices of the food establishments along personal hygiene, food preparation practices, safe food storage, andutensils and equipment. Likewise, it identified the food safety practices as perceived by the same groups of respondents in terms of food handling, physical condition, food management system, and health standards implementation. It also investigated if there is a significant difference between the perspectives of the respondents as well as the problems encountered by food establishments. To attain the purpose of this study, a survey type of research was conducted employing a survey-questionnaire as the main instrument in data gathering.
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FÆSTE, CHRISTIANE KRUSE, HELENE THORSEN RØNNING, UWE CHRISTIANS, and PER EINAR GRANUM. "Liquid Chromatography and Mass Spectrometry in Food Allergen Detection." Journal of Food Protection 74, no. 2 (February 1, 2011): 316–45. http://dx.doi.org/10.4315/0362-028x.jfp-10-336.

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Food allergy is an important issue in the field of food safety because of the hazards for affected persons and the hygiene requirements and legal regulations imposed on the food industry. Consumer protection and law enforcement require suitable analytical techniques for the detection of allergens in foods. Immunological methods are currently preferred; however, confirmatory alternatives are needed. The determination of allergenic proteins by liquid chromatography and mass spectrometry has greatly advanced in recent years, and gel-free allergenomics is becoming a routinely used approach for the identification and quantitation of food allergens. The present review provides a brief overview of the principles of proteomic procedures, various chromatographic set ups, and mass spectrometry instrumentation used in allergenomics. A compendium of published liquid chromatography methods, proteomic analyses, typical marker peptides, and quantitative assays for 14 main allergy-causing foods is also included.
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Karabasil, Nedjeljko, Tamara Bošković, Igor Tomašević, Dragan Vasilev, Mirjana Dimitrijević, Nenad Katanić, and Dragan Antić. "Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives." Acta Veterinaria 68, no. 4 (December 1, 2018): 373–90. http://dx.doi.org/10.2478/acve-2018-0031.

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Abstract The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization.
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TSUBOI, S., K. ISHII, S. MATSUYAMA, A. TERAKAWA, Y. KIKUCHI, M. FUJIWARA, Y. KAWAMURA, et al. "PIXE ANALYSIS OF UMEBOSHI (DRIED PLUM)." International Journal of PIXE 18, no. 03n04 (January 2008): 267–71. http://dx.doi.org/10.1142/s0129083508001612.

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In recent years, the self-sufficiency ratio of food in Japan has gradually decreased and 60% of foods are now imported from abroad. Japanese people rely strongly upon imported food and should take care of their safety, but what is happening now is that soil pollution in country of origin grows into a serious problem and can affect imported food. Umeboshi is one of the traditional pickled food in Japan and very popular. In the case of umeboshi, more than 65% of it is imported. We analyzed imported umeboshi and domestic ones by using in-air PIXE system and submili-PIXE camera at Tohoku University. In this experiment, the concentrations of toxic heavy metals such as As, Cd, Hg and Pb were lower than standard values given by a food hygiene law. Concentrations of elements heavier than Ca show similar trend among each sample. On the other hand, lighter elements than Ca show large differences, which is related to food coloring or processing technique.
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Millar, Keith. "Emerging feed legislation and related issues." BSAP Occasional Publication 31 (2004): 95–99. http://dx.doi.org/10.1017/s0263967x00040295.

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According to David Byrne, EU Commissioner for Health and Consumer Protection (DG SANCO), ‘Strengthening rules on the safety of animal feed is one of the cornerstones of the EU's food safety strategy’. The main EC developments affecting animal feed can be summarised under the following headings:•General Food Law Regulation•Proposal for Feed Additives Regulation•Proposal for Feed Hygiene Regulation•Positive List of Feed Materials•Official Food and Feed Controls•GM Food and Feed
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Susilowati, Indah, Edy Edy Riyanto, Mayanggita Kirana, Izza Mafruhah, and Alias Radam. "The Economic and Sharia Value of Moslem’s Awareness for Halal Food in Indonesia." Jurnal Ekonomi Pembangunan: Kajian Masalah Ekonomi dan Pembangunan 19, no. 1 (May 9, 2018): 102. http://dx.doi.org/10.23917/jep.v19i1.5859.

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The concept of halal products or foods is now gaining a worldwide discussion due to its recognition as an alternative benchmark for safety, hygiene and quality assurance of what we consume or drink daily. For a moslem consumer, halal foods and drinks means that the products has met the requirements laid down by the Shariah law. It represents the symbol of hygiene, quality and safety product when produced strictly under the Holistic Halal Assurance Management System. It is expected with halal certification to ensure the halal of food consumed by moslem in Indonesia could increase the sharia and economic values for the moslem in Indonesia. Indonesia is a huge market for halal product, and has just legalized regulation on halal product guarantee. The recent dynamics urge the importance of knowledge of consumer’s behavior on halal product. This study is aimed to explore an economic and sharia values of moslem awareness in Indonesia with a pilot project in Semarang City. The standard of halal used are defined from the points of: (1) input or material come from; (2) how to get the input; (3) how to process the input; (4) how to store the input; (5) how to transportage the input; and (6) how to package and serve the input. Mixed-method of quantitative and qualitative had been invoked to analyse the data.The results indicated that the level of awarness for consuming the halal food are vary among the moslem community by her/ his income- and sharia-stratum as perceived by them. It is hardly difficult to aware people of A-B-G-C accordingly for halal food in such high intense of diversity in community in short-term. Of course, a lot of efforts and strong committment among the stakeholders is indeed needed to ensure the halal food consumed by moslem in Indonesia.
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Santos, Ana, Margarida Fonseca Cardoso, José M. Correia da Costa, and Eduarda Gomes-Neves. "Meat Safety: An Evaluation of Portuguese Butcher Shops." Journal of Food Protection 80, no. 7 (June 1, 2017): 1159–66. http://dx.doi.org/10.4315/0362-028x.jfp-16-440.

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ABSTRACT Butcher shops are end points in the meat chain, and they can have a determinant role in cross-contamination control. This study aims to determine whether Portuguese butcher shops comply with European and Portuguese law regarding the sale of fresh meat and meat products. Butcher shops (n = 73) were assessed for meat handler and facility hygiene and for maintenance of the premises. Handlers (n = 88) were given a questionnaire composed of questions about knowledge and practice, including hazard analysis and critical control point (HACCP) and good practice in food industry, to assess their knowledge of and compliance with food safety practices. A checklist of 27 items was used to evaluate facility and meat handler hygiene and butcher shop maintenance. Our results revealed some lack of compliance in all the areas evaluated. The mean knowledge and practice score among the operators was 68.0%, and the mean “visual inspection” score for the butcher shops was 64.0%. Severe deficiencies were observed in the mandatory implementation of HACCP principles in this type of small food business. These findings indicate a need to modify training to enhance compliance with European food safety regulations at this step of the meat chain.
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Jabłoński, Maciej. "Prawno-administracyjne aspekty bezpieczeństwa żywności i żywienia w Polsce." Studia Ecologiae et Bioethicae 11, no. 2 (June 30, 2013): 131–36. http://dx.doi.org/10.21697/seb.2013.11.2.07.

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Food safety and nutrition include the accumulation of concepts aimed at enforcing standards of hygiene and healthcare. In accordance with Polish and EU law, these very important issues lead to the functioning of the food market. From the ground up, compliance with environmental standards is assured at every stage.
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Alejandro Morales, Silvia Yolanda, Mercedes Valdez Gonzalez, Jenny Quiroz Villacis, and Roddy Peñafiel Leon. "Situación Higiénico – Sanitaria de las “Huecas” participantes de la Feria Gastronómica Internacional Raíces 2014 / Hygienic situation - Sanitary “hollow” participants of the International Food Fair 2014 Estate." Ciencia Unemi 8, no. 16 (December 14, 2015): 68. http://dx.doi.org/10.29076/issn.2528-7737vol8iss16.2015pp68-76p.

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La investigación tuvo como objetivo evaluar el nivel de cumplimiento de las normas de higiene alimentaria, por parte de los manipuladores de 26 “huecas tradicionales” participantes de la Feria Gastronómica Internacional Raíces 2014, realizado en Guayaquil, Ecuador. Se aplicó una encuesta de evaluación higiénica alimentaria y observación directa durante todo el proceso de trazabilidad alimentario. Los resultados indican que el 50% de los manipuladores son propietarios del establecimiento, 31% tiene entre 20 a 40 años en el oficio, además, inducen a sus hijos a seguir con la línea del negocio, 31% entre 1 a 5 años de labores. La aplicación de técnicas de higiene tanto para la verificación cualitativa de los alimentos, como la conservación, lavado previo y equipos se cumple en 89% y 88% tiene capacitación previa a labores. En definitiva las “huecas” presentan un grado de inocuidad alimentaria aceptable debido a que no cumplen todas las normas de higiene en frecuencia, incluido todo el personal de manipuladores durante todo el proceso de trazabilidad alimentaria, lo que genera riesgos de ETA (Enfermedades Transmitidas por Alimentos). Esto crea la necesidad de exigir y controlar la aplicación de programas periódicos de educación higiénica alimentaria, lo que garantizaría mayor prestigio y rentabilidad económica al negocio. AbstractThe research aimed to evaluate the level of compliance with food hygiene by handlers 26 “hollow traditional” participants Estate 2014 International Food Fair, held in Guayaquil, Ecuador. A survey of hygiene food assessment and direct observation applied throughout the food traceability process. The results indicate that 50% of the manipulators are owners of the establishment, 31% are between 20-40 years in office also induce their children to continue with the line of business, 31% between 1-5 years of work. The application of hygiene techniques for both qualitative verification of food, such as conservation, prewash and equipment fulfilled in 89%, and 88% have pre-work training. Ultimately the “hollow” present an acceptable level of food safety because they do not meet all standards of hygiene in frequency, including all staff handles all food traceability process, creating risks of ETA (Borne Diseases Foods). It creates the need to demand and enforce regular food hygiene education programs, which would ensure greater prestige and profitability to the business.
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Kosenko, Yu M., L. E. Zaruma, O. S. Vezdenko, and O. S. Shkilnyk. "PET FOOD ON THE MARKET OF UKRAINE." Scientific and Technical Bulletin оf State Scientific Research Control Institute of Veterinary Medical Products and Fodder Additives аnd Institute of Animal Biology 21, no. 2 (October 27, 2020): 57–63. http://dx.doi.org/10.36359/scivp.2020-21-2.07.

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Domestic and foreign production pet food has been subject to state authorization in Ukraine for 20 years. Each prescription of the finished product provided authorization, so the process of their manufacturing and turnover met the requirements of national legislation, which ensured their rational use. The new Law of Ukraine “On Feed Safety and Hygiene” adopted in 2017 brought Ukrainian legislation closer to the norms in force in the EU Member States. However, this Law introduced a new system of authorization of feed additives, but not the finished feed. Requirements for feed production are supervised by a number of regulations, which include the requirements of the European Federation of Food Manufacturers (FEDIAF) for animals and the ISO 22 000 standard, which ensures hygiene, quality, and safety of use. The manuscript illustrates the analysis of the authorized pet food in Ukraine during 2015- 2019, which is necessary for the further development of the domestic market of these products. The prime purpose of this study was the quantitative and qualitative analysis of feed for non- productive animals with the determination of their percentages in the list of the authorized, which differ in types, production forms, animal species for which they are intended. Regulatory stipulations for pet food include mandatory requirements for determining their species, categories, and quantities of feed additives, feed materials, and labeling. The presented characteristics of available pet food on the Ukrainian market during 2015-2019 showed that the broad majority of feeds, 91%, were imported. The compound pet food dominated the study list, and dietary pet food accounted for only 6% of the total range. Pet food is dry and wet or semi-moist. The results of the study revealed the share of dry and wet feeds, and the specifics of their production forms identified. The most common in the list of analyzed pet food was dry, intended for all types of non-productive animals. Wet pet food occupies a slightly smaller share, mainly used for dogs and cats. Dry pet food in the form of pellets and wet pet food in the form of meat or fish pieces were the main groups of food for dogs and cats. This study showed that imported pet food products for non-productive animals dominated in the Ukrainian market, but a tendency to introduce domestic pet food by increasing production by leading national companies present.
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Dissertations / Theses on the topic "Food law Food safety Food hygiene"

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Jönsson, Gustav, and Hanna Lindhé. "Egenkontroll i livsmedelsbranschen utifrån verksamheternas perspektiv : en kvalitativ studie." Thesis, Högskolan Kristianstad, Sektionen för lärande och miljö, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-13194.

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Verksamhetsutövare inom livsmedelsbranschen har ett ansvarar för att den mat som producerats är säker. År 2009 gjordes ändringar i den svenska livsmedelslagen där bland annat kraven försvann på att verksamhetsutövare måste ha skriftliga rutiner och dokumentation (Lindblad, Westöö, Lindqvist, Hjertqvist & Andersson, 2009). Oavsett om verksamhetsutövarna har skriftliga rutiner och dokumentation eller inte måste de kunna bevisa att de har tillräcklig kunskap för att arbeta med livsmedelshantering. Genom ett fungerande system för egenkontroll, alltså en egen kontroll av verksamheten, skapas säkra livsmedel och risken för matförgiftning minskar (Israelsson, 2006). Syftet med denna studie är att undersöka verksamhetsutövarna inom livsmedelsbranschens uppfattning om egenkontroll. Denna studie bygger på kvalitativa semi-strukturerade intervjuer med sex stycken verksamhetsutövare inom livsmedelsbranschen och en livsmedelsinspektör. Urvalet av respondenter till studien begränsades till en kommun i södra Sverige. Samtliga intervjuer spelades in och transkriberades sedan ordagrant för analysering. Respondenterna i studien såg positivt på förändringen i dagens lagstiftning, men många hade ändå valt att ha kvar sina gamla egenkontrollprogram. De såg det som en säkerhet och trygghet i att kunna gå tillbaka till den och luta sig mot de rutiner som fanns nedskrivna.
Food businesses are responsible to ensure that the food they produce is safe. In 2009 changes were made to the Swedish laws on food safety, with one of the resulting changes being that the previous requirements of having written procedures and documentation disappeared (Lindblad, Westöö, Lindqvist, Hjertqvist & Andersson, 2009). However, whether a business has written procedures and documentation or not, it must still be able to prove that it and its employees have enough knowledge to safely work with food. Through a functioning system of self-monitoring, the risk of food poisoning decreases (Israelsson, 2006). The aim of this study is to investigate the food business' opinion regarding the self-monitoring system. This study is based on qualitative semi-structured interviews with six operators within the food business as well as one food inspector. The respondents to the study were geographically limited to southern Sweden. All the interviews were recorded and transcribed verbatim for analysis. The respondents in this study were positive to the change in current law, but many still chosen to retain their old self-monitoring system. They saw it as a safety measure as well as being beneficial when it comes to going back and look at the documented routines.
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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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Tarannum, Rubab. "Food hygiene knowledge, attitudes and practices of food handlers in Bangladeshi homes." Thesis, Linnéuniversitetet, Institutionen för hälso- och vårdvetenskap (HV), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-104865.

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Background Food handlers knowledge and related attitude and practices towards food hygiene plays a significant role in reducing food-borne disease, which represents a growing concern for public health interest. Aim To explore the knowledge, attitudes and practices of food hygiene among food handlers in Bangladeshi homes located in urban areas exposed to climate change. Methodology A descriptive cross sectional study was conducted to perform this study. An online questionnaire survey was used as a tool for data collection. Food handlers were selected through convenience sampling method. Data were statistically analyzed using SPSS software version 27. Results In case of food hygiene knowledge, attitudes and practices, study participants had good knowledge (78.77%), moderate attitude (57.4%) and good practice level (88.82%) in food hygiene at home. There is no significant difference between men and women in their knowledge level but had significant difference in their attitude and practice level. Besides, there is no significant difference in food hygiene knowledge of food handlers based on their educational level but results showed significant difference in their attitude and practices of food hygiene. Conclusion Food handlers in Bangladeshi homes were knowledgeable with moderate attitude and good practice level. Continuous food safety education, health education and media campaigns will help them to reduce the risk of diarrhea and food-borne illness.
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Soon, Jan Mei. "Extending food safety risk assessments and management to farms." Thesis, Coventry University, 2012. http://clok.uclan.ac.uk/21984/.

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Chen, Yi. "Food safety and international trade : international legal issues and challenges facing Chinese food exports /." Thesis, University of Macau, 2012. http://umaclib3.umac.mo/record=b2580105.

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Knowles, Timothy David. "Attitudes towards food safety within selected countries of the European hotel industry." Thesis, University of Bedfordshire, 1999. http://hdl.handle.net/10547/305189.

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This thesis examines the important and topical issue of food safety among member states of the European Union. After tracing the development of related legislation, a review of the literature focuses on its management within the European hotel industry. In attempting to account for differences in attitudes and practice towards food safety, the study explores the respective application oftwo opposing theoretical positions. The first, known as divergence theory, which tends to equate culture with nationality, maintains that variation is attributable to inter-country differences in norms and values. The second, convergence theory, argues that culture is more appropriately understood in the organisational sense as functioning at the corporate level of the hotel. Hence, under the latter perspective, an explanation of variance is more likely to be derived from differences in type or ethos of hotel (whether chain or independent) and the ways that they are structured according to mode ofoperation, size and hierarchy. After outlining the methodological difficulties of carrying out a comparative study capable of resolving the foregoing dilemma, the empirical section takes place in two major stages: (1 ) a canvassing of expert opinion, with a view to filling gaps in knowledge of the legislation and its implementation; and (2) the conducting of a sample survey among hotel personnel in a number of EU member states (this stage being preceded by a small, two-phase pilot investigation). In order to contrast the rival theories statistically, the data from the survey are analysed by a series of relevant independent variables and tested for significance. Although there are acknowledged limitations on the degree of generalisation that can be claimed, by and large the convergence theory is upheld. A summary of the findings is provided and a number of implications for the future of food safety legislation in the EU are highlighted.
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Campbell, Penelope Tracy. "Assessing the knowledge, attitudes and practices of street food vendors in the City of Johannesburg regarding food hygiene and safety." Thesis, University of the Western Cape, 2011. http://etd.uwc.ac.za/index.php?module=etd&action=viewtitle&id=gen8Srv25Nme4_1212_1318930550.

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This study is aimed to assess the extent of street food vendor information and education on food safety. Aim: To determine the knowledge, attitudes and practices (KAP) of street food vendors, within the City of Johannesburg, with regard to food hygiene and safety. Methods: A descriptive, cross-sectional study utilizing a quantitative research approach. Data was collected through face-to-face interviewing of street food vendors, with observations of general hygiene and cleanliness. Data was captured in Excel and imported into CDC Epi Info version 3.4.3 (2007) for analysis. Numerical data was analyzed using descriptive statistics and categorical data was analyzed using frequencies. Bivariate analysis was used to establish differences between regions with high and low proportions of street food vendors with regard to knowledge, practices and attitudes variables.
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Müller, Carina. "Assessment of hazard analysis and critical control points principles in primary school feeding schemes in the Western Region of Gauteng / Carina Müller." Thesis, North-West University, 2009. http://hdl.handle.net/10394/5004.

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Assessment of Hazard Analysis and Critical Control Points Principles in Primary School Feeding Schemes in the Western Region of Gauteng Objective: The objective of this study is to investigate the need for standard hygiene and safety practices for the National School Nutrition Program (NSNP). Food safety procedures and practices can be implemented as part of the Hazard Analysis of Critical Control Points (HACCP) program. Background: The National School Nutrition Program (NSNP) forms part of the Integrated Nutrition Program (INP) of South Africa and was implemented as a poverty alleviation strategy introduced in 1994 by government as part of the newly founded democratic Republic of South Africa. The NSNP is implemented in primary schools. Design: A questionnaire was designed to investigate, the hygiene and safety practices in primary schools in the Western Region of Gauteng. Both rural and urban schools using the NSNP were targeted. Research Project: The NSNP staff from 26 primary schools completed the research questionnaire focused on hygiene and safety practices. Results: Data collected indicated the need to implement a very basic HACCP program that include identifying the HACCP team, training for food handlers, standardized equipment and the implementation of hygiene and safety procedures. Conclusion: To implement HACCP in the NSNP, the role players from the managerial structures and food handlers at schools, the training needs of the target group and the equipment needed to comply with HACCP procedures, should to be identified. Documentation must be in place for monitoring, evaluation and verification procedures to implement the HACCP program.
Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2009.
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Idriss, Johaina. "Exploring hygiene compliance in the small independent restaurant sector in Abu Dhabi." Thesis, University of Chester, 2017. http://hdl.handle.net/10034/620839.

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Introduction: Food safety is widely recognised as one of the problems in the fight for improving public health. Many governments are trying to improve public health through reducing foodborne illnesses and setting the climate for implementing HACCP-based food safety management systems (FSMS). Following the global trend, Abu Dhabi Food Control Authority (ADFCA) launched the HACCP for Catering Project (2010 – 2014), which aimed at helping foodservice businesses, licensed in the Emirate of Abu Dhabi, in implementing HACCP-based FSMS. Purpose: The project team recognised the limited resources and the diversity in education levels, ethnic backgrounds, and number of languages spoken among managers/supervisors and food handlers, as points of concern in the small independent restaurant (SIR) subsector. Thus, the Salamt Zadna (SZ) initiative, a simplified FSMS, was developed to train SIRs on implementing a set of safe operating procedures to improve compliance with food safety laws and regulations. Previous studies in the GCC region have mainly focused on governments’ attempts to enhance public health by developing laws, regulations, and policies, and recounting the barriers to implementing food safety controls. Methodology: This thesis took a different approach to food safety issues in the GCC region. It is comprised of two studies, which were conducted in two groups of SIRs – seven SZ participants and five non-participants – licensed in Al Ain, a major city in the Emirate of Abu Dhabi. The first explored awareness and understanding of food safety, related laws, regulations, and policies, and attitudes towards ADFCA services and inspectors, among managers/supervisors, by interviewing them. The second examined the efficacy of SZ in improving food handlers’ food-safety behaviours by observing their conduct, and comparing between the two SIR groups. Results: The study indicated low levels of awareness and understanding of food safety, related laws, regulations, and policies, in both groups of managers/supervisors; regardless of whether or not they were SZ Cparticipants. Both groups of interviewees expressed both negative and positive attitudes towards ADFCA’s services and inspectors; sometimes by the same interviewees, within the same, or between the two groups. However, SZ participating SIRs were slightly more positive than their counterparts. Key results highlighted the low impact of SZ on changing food handlers’ behaviours, except in two areas; namely, the food handlers working in SZ-participating SIRs scored higher than the other group in handwashing and changing gloves between handling raw meats and other foods. Implications: This research adds a new dimension to the food safety profile of the UAE, since it is the first of its kind in the UAE and the region as a whole. Its originality opens the door for other researchers to increase the volume of research in this field, which would help in understanding and tackling the barriers to improving the food safety status in the country, as well as the region.
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Al-Mohaithef, Mohammed. "Food hygiene in hospitals : evaluating food safety knowledge, attitudes and practices of foodservice staff and prerequisite programs in Riyadh's hospitals, Saudi Arabia." Thesis, University of Birmingham, 2014. http://etheses.bham.ac.uk//id/eprint/5194/.

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In global terms, Saudi Arabia is a rapidly developing country. As such, its food industries have yet to fully implement the food safety management systems common in the EU. In the hospitals sector, the Ministry of Health intends to implement Hazard Analysis Critical Control Points (HACCP) system to provide safe meals for patients, staff and hospital visitors. The aim of this study was to evaluate the readiness of the Saudi Arabian hospitals to implement HACCP by assessing the pre-requisites programmes in their foodservices departments. An audit form was used in four hospitals in Riyadh. Questionnaires were also used to assess self-reported behaviour, knowledge and attitudes of 300 foodservices staff. Lack of training was known to be a major omission in the pre-requisite programs (PRP’s) of all hospitals. Therefore a bespoke food safety training program was developed and delivered to food handlers in the participating hospitals. An assessment was then made to determine whether this intervention had any effect on their knowledge, attitude to food safety and self-reported behaviour. The results show that, the prerequisite programs were not implemented properly in the participating hospitals. Also, foodservices staff had a poor knowledge with regard to food safety. However, staff knowledge was significantly improved following the training (p. value < 0.05) and their level of knowledge remained stable after six months. Participants’ behaviours and attitudes also improved after the training. This indicates that, training has a positive impact on food handlers knowledge, practices and attitude.
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Books on the topic "Food law Food safety Food hygiene"

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Great Britain. Department of Health. A guide to the general food hygiene regulations: 1995 food safety. (London?): (Department of Health), 1995.

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Hygiene for management: A text for food safety courses. Doncaster: Highfield, 2003.

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Sandwich bars and similar food service outlets: Food industry guide to good hygiene practice. London: Stationery Office, 2013.

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Food Safety Authority of Ireland. Legislation controlling standards of food safety and hygiene in Ireland. Dublin: Food Safety Authority of Ireland, 1998.

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Food and Agriculture Organization of the United Nations. and World Health Organization, eds. Codex alimentarius: Food hygiene basic texts. 2nd ed. Rome: Food and Agriculture Organization of the United Nations, 2001.

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Ireland. Food Safety Advisory Committee. Application of the food hygiene regulations to small scale food enterprises operating from domestic kitchens: Report to the Minister for Health and the Minister for Agriculture, Food, and Forestry. Dublin: Stationery Office, 1994.

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Nash, Claire. Health and safety in hotels and catering. 2nd ed. London: Hotel & Catering Training Board, 1986.

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United States. Congress. House. Committee on Education and Labor. Hearing on H.R. 3160, Comprehensive Occupational Safety and Health Reform Act, and the fire at the Imperial Food Products Plant in Hamlet, North Carolina: Hearing before the Committee on Education and Labor, House of Representatives, One Hundred Second Congress, first session, hearing held in Washington, DC, September 12, 1991. Washington: U.S. G.P.O., 1991.

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United States. Congress. House. Committee on Education and Labor. Hearing on H.R. 3160, Comprehensive Occupational Safety and Health Reform Act, and the fire at the Imperial Food Products Plant in Hamlet, North Carolina: Hearing before the Committee on Education and Labor, House of Representatives, One Hundred Second Congress, first session, hearing held in Washington, DC, September 12, 1991. Washington: U.S. G.P.O., 1991.

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United States. Congress. House. Committee on Education and Labor. Hearing on H.R. 3160, Comprehensive Occupational Safety and Health Reform Act, and the fire at the Imperial Food Products Plant in Hamlet, North Carolina: Hearing before the Committee on Education and Labor, House of Representatives, One Hundred Second Congress, first session, hearing held in Washington, DC, September 12, 1991. Washington: U.S. G.P.O., 1991.

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Book chapters on the topic "Food law Food safety Food hygiene"

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Wright, P. N. "Food hygiene law." In Food Hygiene Auditing, 1–11. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-0451-7_1.

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Coit, Marne, and Theodore A. Feitshans. "Food safety." In Food Systems Law, 49–78. Abingdon, Oxon; New York, NY: Routledge, 2020.: Routledge, 2020. http://dx.doi.org/10.4324/9780429426544-5.

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Feitshans, Theodore A. "Food safety." In Agricultural and Agribusiness Law, 215–27. Second edition. | Abingdon, Oxon ; New York, NY : Routledge, 2019.: Routledge, 2019. http://dx.doi.org/10.4324/9780429467837-18.

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Charlier, Christophe. "Food Safety." In Encyclopedia of Law and Economics, 1–5. New York, NY: Springer New York, 2017. http://dx.doi.org/10.1007/978-1-4614-7883-6_178-1.

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Charlier, Christophe. "Food Safety." In Encyclopedia of Law and Economics, 888–92. New York, NY: Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4614-7753-2_178.

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Johns, Nicholas. "Food Hygiene and the Law." In Managing Food Hygiene, 115–52. London: Macmillan Education UK, 1995. http://dx.doi.org/10.1007/978-1-349-13953-8_4.

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Snyder, O. P. "Food law in the United States." In Food Hygiene Auditing, 12–29. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-0451-7_2.

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Kyriakides, Alec. "An Overview of Retail Food Hygiene in Europe." In Retail Food Safety, 81–131. New York, NY: Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4939-1550-7_7.

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Costa, Roy. "Commercial Food Service Establishments: The Principles of Modern Food Hygiene." In Food Safety Handbook, 453–522. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2005. http://dx.doi.org/10.1002/047172159x.ch26.

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Chakrabarty, Kaveri, and A. S. Chakrabarty. "Poor Maintenance of Food Hygiene and Food Safety." In Textbook of Nutrition in Health and Disease, 265–86. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-15-0962-9_16.

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Conference papers on the topic "Food law Food safety Food hygiene"

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Budiningsari, R. Dwi, and Ika Ratna Palupi. "Knowledge, Attitude and Practice on Food Hygiene and Sanitation, Optimistic Bias of Food Handlers, and their Association with Participation in Food Safety Training at A Hospital in Yogyakarta." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.04.13.

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Background: Incompatible sanitation hygiene practice during food processing in hos­pitals is possible due to optimism bias. This bias occurs when food handlers perceive that they are unlikely to cause foodborne illness. There is a lack of studies into this phe­nomenon. This study aimed to analyze knowledge, attit­u­d­e, and practice of sanitation hygiene and the optimistic bias of food handlers and their relationship with participation in food safety training. Subjects and Method: This was a cross-sectional study conducted in April to May, 2019. A sample consisting of all food handlers during the preparation, processing, and serving of food was taken at a hospital in Yogyakarta. Sample data on participation in food safety training, knowledge and attitude toward hygiene and sanitation, and optimis­tic bias, were collected by face-to-face interview using questionnaire and obser­vation. Know­ledge, attitude and practice with a score of more than 70% was categorized as good. The dependent variable was optimistic bias. The independent variable was attending food safety training. The data were tested by Student t. Result: Study subjects had good food safety knowledge, attitude and practices with mean scores of 72.4%, 71.2%, and 97.6%, respectively. Knowledge on sources of conta­mi­na­tion was low (25%). More than 50% of food handlers were talking while their worked. The food handlers perceived themselves as less likely to cause a foodborne disease, demon­strating the tendency of an optimistic bias. Food handlers who part­ici­pated in training (Mean= 6.40; SD= 2.56) perceived themselves at higher risk than the un­trained counterparts (Mean= 5.25; SD= 4.42), but this difference was statis­ti­cally non-significant (p= 0.454). Conclusion: Food handlers have good knowledge, attitude, and practice, but they tend to demonstrate optimistic bias with may cause ignorant of food safety procedure. The optimistic bias must be redressed to improve awareness toward food safety procedure. Keyword: sanitation hygiene, optimism bias, food handlers, food safety training participation Correspondence: Dwi Budiningsari. Department of Health Nutrition, Faculty of Medicine, Public Health, and Nursing. Universitas Gadjah Mada. Email: budiningsari@ugm.ac.id. Mobile: 08211­969393 DOI: https://doi.org/10.26911/the7thicph.04.13
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Zheng, Huo-guo, Hai-yan Hu, and Shi-hong Liu. "Construction on food safety traceability chain." In 2015 International Conference on Food Hygiene, Agriculture and Animal Science. WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789813100374_0002.

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Stefanova, Marieta. "CHANGES IN FOOD LAW." In THE LAW AND THE BUSINESS IN THE CONTEMPORARY SOCIETY 2020. University publishing house "Science and Economics", University of Economics - Varna, 2020. http://dx.doi.org/10.36997/lbcs2020.236.

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In recent years, the Food Safety Act has been updated mainly partly and in response to different challenges. In June 2020, an entirely new Food Safety Act came into force, which contains references to by-laws that have not yet been created. This report examines the latest changes in food safety regulations introduced by this legislation.
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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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Santos-Fernández, Edgar, K. Govindaraju, and Geoff Jones. "On Variables Sampling Plans for Food Safety." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-262.

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Qi, Shuhan. "Problems and Suggestions of Food Safety Law." In 2015 3rd International Conference on Education, Management, Arts, Economics and Social Science. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/icemaess-15.2016.119.

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Ruan, Yanchun, and Xudong Peng. "Research on Food Safety and Hygiene Based on Colony Algorithm." In 2021 IEEE Asia-Pacific Conference on Image Processing, Electronics and Computers (IPEC). IEEE, 2021. http://dx.doi.org/10.1109/ipec51340.2021.9421252.

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Baltazar, A., J. Figueiredo, and A. Ferreira. "Safety control evaluation of food storage in mass caterer." In Selected Contributions From the International Symposium Occupational Safety and Hygiene (Sho 2017). CRC Press/Balkema P.O. Box 11320, 2301 EH Leiden, The Netherlands: CRC Press/Balkema, 2017. http://dx.doi.org/10.1201/9781315164809-98.

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Huang, Mingxin, and Lu Yuan. "Comparative Study on Agricultural Product Quality Safety Law and Food Safety Law." In 2017 International Conference on Education, Culture and Social Development (ICECSD 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/icecsd-17.2017.9.

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Zhao, Tiantian, Jiayi Wang, and Wenjing Chen. "Research on Food Safety Supervision Model in China." In 2015 International Conference on Economics, Management, Law and Education. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/emle-15.2015.46.

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Reports on the topic "Food law Food safety Food hygiene"

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Nemer, Leda, Faiz Rasool, Kathrin Demmler, and Sharelle Polack. The Punjab Food Authority: A model for governance to improve food safety and hygiene. Global Alliance for Improved Nutrition (GAIN), May 2020. http://dx.doi.org/10.36072/wp.4.

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McPhedran, R., K. Patel, B. Toombs, P. Menon, M. Patel, J. Disson, K. Porter, A. John, and A. Rayner. Food allergen communication in businesses feasibility trial. Food Standards Agency, March 2021. http://dx.doi.org/10.46756/sci.fsa.tpf160.

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Background: Clear allergen communication in food business operators (FBOs) has been shown to have a positive impact on customers’ perceptions of businesses (Barnett et al., 2013). However, the precise size and nature of this effect is not known: there is a paucity of quantitative evidence in this area, particularly in the form of randomised controlled trials (RCTs). The Food Standards Agency (FSA), in collaboration with Kantar’s Behavioural Practice, conducted a feasibility trial to investigate whether a randomised cluster trial – involving the proactive communication of allergen information at the point of sale in FBOs – is feasible in the United Kingdom (UK). Objectives: The trial sought to establish: ease of recruitments of businesses into trials; customer response rates for in-store outcome surveys; fidelity of intervention delivery by FBO staff; sensitivity of outcome survey measures to change; and appropriateness of the chosen analytical approach. Method: Following a recruitment phase – in which one of fourteen multinational FBOs was successfully recruited – the execution of the feasibility trial involved a quasi-randomised matched-pairs clustered experiment. Each of the FBO’s ten participating branches underwent pair-wise matching, with similarity of branches judged according to four criteria: Food Hygiene Rating Scheme (FHRS) score, average weekly footfall, number of staff and customer satisfaction rating. The allocation ratio for this trial was 1:1: one branch in each pair was assigned to the treatment group by a representative from the FBO, while the other continued to operate in accordance with their standard operating procedure. As a business-based feasibility trial, customers at participating branches throughout the fieldwork period were automatically enrolled in the trial. The trial was single-blind: customers at treatment branches were not aware that they were receiving an intervention. All customers who visited participating branches throughout the fieldwork period were asked to complete a short in-store survey on a tablet affixed in branches. This survey contained four outcome measures which operationalised customers’: perceptions of food safety in the FBO; trust in the FBO; self-reported confidence to ask for allergen information in future visits; and overall satisfaction with their visit. Results: Fieldwork was conducted from the 3 – 20 March 2020, with cessation occurring prematurely due to the closure of outlets following the proliferation of COVID-19. n=177 participants took part in the trial across the ten branches; however, response rates (which ranged between 0.1 - 0.8%) were likely also adversely affected by COVID-19. Intervention fidelity was an issue in this study: while compliance with delivery of the intervention was relatively high in treatment branches (78.9%), erroneous delivery in control branches was also common (46.2%). Survey data were analysed using random-intercept multilevel linear regression models (due to the nesting of customers within branches). Despite the trial’s modest sample size, there was some evidence to suggest that the intervention had a positive effect for those suffering from allergies/intolerances for the ‘trust’ (β = 1.288, p<0.01) and ‘satisfaction’ (β = 0.945, p<0.01) outcome variables. Due to singularity within the fitted linear models, hierarchical Bayes models were used to corroborate the size of these interactions. Conclusions: The results of this trial suggest that a fully powered clustered RCT would likely be feasible in the UK. In this case, the primary challenge in the execution of the trial was the recruitment of FBOs: despite high levels of initial interest from four chains, only one took part. However, it is likely that the proliferation of COVID-19 adversely impacted chain participation – two other FBOs withdrew during branch eligibility assessment and selection, citing COVID-19 as a barrier. COVID-19 also likely lowered the on-site survey response rate: a significant negative Pearson correlation was observed between daily survey completions and COVID-19 cases in the UK, highlighting a likely relationship between the two. Limitations: The trial was quasi-random: selection of branches, pair matching and allocation to treatment/control groups were not systematically conducted. These processes were undertaken by a representative from the FBO’s Safety and Quality Assurance team (with oversight from Kantar representatives on pair matching), as a result of the chain’s internal operational restrictions.
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