Relevant bibliographies by topics / Food safety management system

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

Academic literature on the topic 'Food safety management system'

Author: Grafiati
Published: 8 September 2021
Last updated: 27 April 2022

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Journal articles on the topic "Food safety management system"

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Stecchini, M. L., and M. Del Torre. "The Food Safety Management System." Veterinary Research Communications 29, S2 (August 2005): 117–21. http://dx.doi.org/10.1007/s11259-005-0023-3.

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Khatoon, Rizwana, Debkumar Chakraborty, R. C. Chandni, Amar Sankar, and A. V. Raghu. "FOOD QUALITY MANAGEMENT AND SAFETY." International Journal of Research -GRANTHAALAYAH 5, no. 4RAST (April 30, 2017): 116–21. http://dx.doi.org/10.29121/granthaalayah.v5.i4rast.2017.3312.

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Food safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. The main important of manufacturing practice is a system that ensures that products meet food safety, quality and legal requirements. The hazard analysis and critical control point system, applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits of applying HACCP include effective use of resources and timely response to food safety problems. In addition HACCP can be part of GMP and is a systematic program to assure food safety. It is important to know to what extent the systems contribute to the total quality of the product and to balance the tools used for achieving the quality and safety objectives.
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AM, Hettiarachchi, Ranaweera KKDS, and Kuruppuarachchi D. "Food Security Management System: Model for Dripping used for Cooking Purposes." Food Processing & Nutritional Science 1, no. 2 (December 31, 2020): 113–22. http://dx.doi.org/10.46619/fpns.2020.1-1010.

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In 2009, The World Summit on Food Security introduced four pillars of food security namely; availability, access, utilization, and stability. Food security could be substantially improved by increased investment and policy reforms. The ISO 22000:2005 family of international standards is one of leading food safety security management systems and it specifically addresses food safety management. The purpose of this study is to develop an extended framework of standards opposed to ISO 22000:2005 food safety standards considering one additional pillar in food security, which is food safety, with a special reference to edible oil and oil-based products. Among 745 Colombo Municipal Council (CMC) registered food preparation facilities, 75 facilities were selected as a stratified random sample. A self-administered online questionnaire was used to identify gaps in local food security practices in edible oil. Data analysis was performed using SPSS version 21 and characteristics of sample were analyzed using descriptive statistics. The results of the survey revealed that the Sri Lankan food preparation facilities are significantly behind in food security practices. Therefore, in addition to food safety management system, we suggest to include four pillars in food security systems into the existing food safety standard due to lack of food security practices in food preparation facilities. Considering the deviated areas in the practice, which were identified through our questionnaire, we developed a novel model of food security management system for a comprehensive assessment of food preparation facilities.
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Mutua, Alfred. "ROLE OF FOOD MANAGEMENT SYSTEMS ON FOOD SAFETY IN HOTELS." Journal of Food Sciences 2, no. 1 (August 13, 2021): 37–50. http://dx.doi.org/10.47941/jfs.624.

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Purpose: Food is an essential part of life, but if it is contaminated it can cause illness even death, and food can be contaminated with toxic substances from outside or even it is already in the food itself. Food safety synonymous with food hygiene embracing anything in the processing, preparation or handling of food to ensure it is safe to eat. The general objective of the study was to the study was to establish role of food management systems on food safety in hotels. Methodology: The paper used a desk study review methodology where relevant empirical literature was reviewed to identify main themes and to extract knowledge gaps. Findings: The study found out that application of standard food safety systems, compliance to food safety system and implementation of food safety system impact the provision of safe food in hotels. Recommendations: The study recommends that that application of standard food safety systems led to the provision of safe food in hotels. The study recommends that all hotels meet requirements to ensure the safety of foods. The proliferation of laws and regulations to food safety management system standards are the response to concerns of the hotel management. Developments in food safety regulation spark a move towards a more strict approach to food safety. A range of laws, acts, regulations, norms and directives addressing a variety of different aspects in food hygiene, should be enforced by relevant authorities
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TAKIMOTO, Hiroshi. "Food Safety Management System and Its Globalization." Japanese Journal of Food Microbiology 32, no. 2 (2015): 116–21. http://dx.doi.org/10.5803/jsfm.32.116.

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Griffith, Christopher James. "Food Safety Culture: Creating a Behaviour‐based Food Safety Management System20101Frank Yiannas. Food Safety Culture: Creating a Behaviour‐based Food Safety Management System. Springer, 2009." British Food Journal 112, no. 4 (April 20, 2010): 457–58. http://dx.doi.org/10.1108/00070701011034457.

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Novakovic, Brane, Radoslav Grujic, and Radomir Radovanovic. "THE RELATIONSHIP BETWEEN FOOD SAFETY KNOWLEDGE AND SUCCESSFUL IMPLEMENTATION FOOD SAFETY MANAGEMENT SYSTEM." Proceedings on Engineering Sciences 1, no. 2 (June 1, 2019): 247–56. http://dx.doi.org/10.24874/pes01.02.021.

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Kantere, Vilen, Igor Surkov, Tamara Renzyaeva, and Konstantin Motovilov-. "THE DEVELOPMENT OF AN INTEGRATED MANAGEMENT SYSTEM TO ENSURE THE QUALITY STABILITY AND FOOD SAFETY." Foods and Raw Materials 3, no. 1 (July 1, 2015): 111–19. http://dx.doi.org/10.12737/11245.

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Lozova, T. M. "Application of the food safety management system (НАССР)." Herald of Lviv University of Trade and Economics. Technical sciences, no. 22 (2019): 34–37. http://dx.doi.org/10.36477/2522-1221-2019-22-06.

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Vladimirov, Zhelyu. "Implementation of food safety management system in Bulgaria." British Food Journal 113, no. 1 (January 25, 2011): 50–65. http://dx.doi.org/10.1108/00070701111097330.

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Dissertations / Theses on the topic "Food safety management system"

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Charalambous, Marianna. "Implementation of food safety management systems in small enterprises in Cyprus." Thesis, University of Birmingham, 2011. http://etheses.bham.ac.uk//id/eprint/2933/.

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Implementation of food safety programmes has been difficult for small and medium sized companies (SMEs) in Cyprus, taking into consideration specific practises witnessed as common place amongst Cypriot food producers. SMEs tend to have a poor understanding of food management systems and limited adoption and implementation. The requirement for full food management implementation and the replacement of the national standards by the new ISO22000 in 2006 placed an even greater burden on these businesses. The aim of this project is to compare food safety and hygiene before, during, and after implementation of food management systems assessing whether the implementation of food management systems in SMEs in Cyprus improves the hygiene and compliance with food safety requirements. A questionnaire survey was made of 50 SMEs (food industry sector) and an audit process was carried out, in companies that had not started the implementation of food management systems but intended to do so. Follow-up audits to the premises observed the process and the operatives to determine any changes to the level of food safety and hygiene. A benchmarking audit was carried out before, during, and after implementation of the system, and each company was rated. Results show that most respondents encountered many problems in applying and maintaining food management systems. Even if food management systems were applied, businesses did not alter their daily practices in a significant way. To conclude, in order for small food enterprises to have in place workable food management systems, a generic, simple, and flexible food management system must exist. In addition, each enterprise has its own application limit regarding the complexity of the system. When this limit is exceeded negative results appear for the enterprise.
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Kane, Kevin James. "Managing HACCP : micro-business perspectives on the benefits of a regulated food safety management system." Thesis, University of Salford, 2009. http://usir.salford.ac.uk/26749/.

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The introduction, in January 2006, of a regulatory requirement for all food businesses in the EU to adopt the seven principles of the Hazard Analysis Critical Control Point (HACCP) system of food safety management, has major implications in terms of compliance for small and micro-sized food businesses in the catering sector of the food industry. The difficulties of small food businesses in coping with HACCP are well reported in the academic literature, but less attention has been paid to the advantages (termed benefits in this study) that might accrue to small and, in particular, very small or micro-businesses which implement and maintain the system. This thesis describes a research study to determine the ex-post benefits of Safer Food Better Business, a system based on HACCP principles (SFBB/SBHP) which is compliant with EU regulations. The study is focused on the benefits perceived by catering micro-business owner-managers in the North West of England. It is a qualitative, retrospective study utilizing a case study methodology involving a triangulated three stage research design consisting of a set of convergent interviews followed by 25 individual case interviews and 2 focus group interviews and the production of a ranked list of scored benefits. This study reports that 9 benefits from SFBB/SBHP are perceived by catering microbusiness owner managers, these being improvements in confidence, communications, motivation, and relationship with their Environmental Health Officer; also reported are the benefits of an improvement in product quality, waste, errors, profits and customer complaints. These 9 benefits are ranked in terms of their importance to the owner-managers. The results of this study are important in terms of regulatory and enforcement policy and business practice. The results may help to encourage the use of HACCP in micro-businesses, and provide policy makers, academics and enforcement officials with useful data on the benefits of adopting HACCP based systems as perceived by the users of these systems.
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Anandappa, Marienne A. "EVALUATING FOOD SAFETY SYSTEMS DEVELOPMENT AND IMPLEMENTATION BY QUANTIFYING HACCP TRAINING DURABILITY." UKnowledge, 2013. http://uknowledge.uky.edu/animalsci_etds/19.

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HACCP-based food safety programs have been widely acclaimed, accepted and implemented as an effective means of managing food safety risks. While HACCP training is a cornerstone of managing HACCP programs, there is little information about the effectiveness of HACCP training and the durability of HACCP knowledge. Findings reveal a link between involvement level in HACCP activities and the accuracy of HACCP knowledge over time. Opportunities for peer training in HACCP, irrespective of overall experience in the food industry provide favorable circumstances for maintaining accuracy of HACCP knowledge. The optimal window for engaging employees in HACCP is directly following the completion of training for achieving the minimal depletion level of content knowledge. This study further reveals that refresher training in HACCP is necessary within three years. Furthermore, training standardization organizations likely need a formal process of monitoring and maintaining HACCP trainer and trainee qualifications to ensure uniformity in HACCP programming.
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Al-Hosni, Ahmed Harib. "Food safety policy and management : a case study of implementing the HACCP system in the fish industry in the Sultanate of Oman." Thesis, University of Hull, 2002. http://hydra.hull.ac.uk/resources/hull:8613.

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Oman is one of the most important countries engaged in fishing in the Middle East. Fishing and agriculture have been traditional Omani occupations and sources of food and employment for the people in Oman. Over the last 40 years, many major food-importing countries have established strict hygiene regulations and legislation, including definitive standards for fishery products. Many countries exporting fishery products, particularly developing ones, did not have the mechanisms in place to meet such requirements. This led to rejection of consignments and economic losses, a fate suffered by Oman in 1997. Since 1997 Oman, has adopted a preventive approach to food safety, inspired by Council Directive 91/493/EEC and Commission Decision 94/356/EC. The acronym HACCP (standing for Hazard Analysis Critical Control Point) denotes the management philosophy and family of techniques employed to implement the preventive approach. In the light of these factors, it was considered important in this study to examine, through case studies, the extent to which HACCP principles and associated practices were being applied within the fish industry. Thus the difficulties of their application in practice would be assessed, and their reception in the fish processing industry reviewed. To meet this gap in knowledge, a survey was designed and carried out in all Omani regions. Such a study would determine the problems, as seen by the industry, that obstruct the proper implementation of HACCP. The aim of this study is to explore the process of HACCP implementation in the Omani food sector, using the seafood processing sector as a case study. To carry out this study, a triangulation method was employed to collect and validate both qualitative and quantitative data. A questionnaire was employed as the main method of data collection supplemented by semi-structured interviews of key-informants together with the application of a checklist against existing practices in the plants. The analysis of the food safety policy and management in Oman, in relation to the food industry as a whole, reveals that most problems experienced are those related to: a poorly developed institutional and legal framework; weak technical regulations; ill-defined inspection and approval procedures; lack of skilled staff for inspection and laboratory testing; many sub-standard processing factories; and the absence of adequate infrastructure for fish marketing. At the level of individual businesses, fish processing strategies for HACCP system implementation were investigated. The findings of this study are that most Omani fish processors are focused primarily on the development of their HACCP plans. Although developing of the HACCP plan is a fundamental part of the HACCP process, it is not widely understood among managers that this is just the beginning. The implementation and sustaining of a HACCP system can be a difficult and time-consuming mission. The study attributes this weakness to three main elements: poor training of personnel; shortcomings in prerequisite programmes; and a lack of commitment to maintenance of HACCP.
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Sheriff, M. "Barriers to compliance with international HACCP regulations : a whole chain approach to the national fisheries food safety management system of Sierra Leone." Thesis, University of Salford, 2013. http://usir.salford.ac.uk/29491/.

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Sierra Leone has considerable fishery resources and needs the foreign exchange that trading these products internationally would achieve. Yet the nation is unable to export its fishery products through an inability to achieve HACCP (Hazard Analysis and Critical Control Point) standards and certification. A lack of HACCP has meant that overseas markets have been closed to Sierra Leone for over a decade. Previous attempts at resolving these problems of HACCP certification have been made, but none has produced any significant advancement towards achieving compliance with HACCP. This study attempts to uncover the barriers to compliance with HACCP by the Sierra Leone food safety management system, as perceived by the regulators, enforcement officials and businesses. This thesis also focuses on benefits determined and prioritized by regulators, enforcement officials, businesses, and consumers that will motivate successful implementation of HACCP. It is a qualitative case study utilizing triangulation involving a three-stage research design methodology comprising a set of convergent interviews of 22 people, followed by 77 individual case interviews and 3 focus group interviews. Ranked lists of 18 scored barriers and 22 benefits of HACCP for Sierra Leone national food safety management system were produced. The results of this study may provide suggestions for stakeholders to strengthen fishery safety infrastructure in order to protect public health, prevent fraud and deception, avoid food adulteration and facilitate trade. The results have shown that there are many and specific barriers in the SMEs in Sierra Leone that need to be removed, and their appropriate identification lies in the perceptions of national regulators, enforcement, and businesses who are familiar with their culture; attitudes; strength, weaknesses, opportunities and threats (SWOT). These barriers delineate the overarching principles of fishery safety infrastructure, and provide policy makers; enforcement officials; fishery businesses; academic and other relevant research institutions with valuable data on the benefits of successful implementation of HACCP-based systems.
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Davids, Sonja. "An evaluation of the impact of food safety management systems within the wine industry in the Western Cape, South Africa." Thesis, Cape Peninsula University of Technology, 2011. http://hdl.handle.net/20.500.11838/1211.

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Thesis (MTech (Engineering))--Cape Peninsula University of Technology, 2011
During recent years the wine industry has become increasingly dynamic due to competition among wine organisations worldwide. In order to be competitive, many South African wine organisations have implemented and maintained a Food Safety Managements System (FSMS). The Western Cape Province is one of the typical regions of wine-manufacturing in the country. However, the impact of FSMSs on the effectiveness of work performance among wine organisations in the Western Cape is unknown. There is scant literature that focuses on this particular issue. Thus, this study investigates the effectiveness of FSMS implementation to determine whether wine organisations consolidate the fundamental requirements of the FSMSs. Nineteen (19) wine organisations situated in the Western Cape who are currently implementing FSMSs were chosen as the research sites. A group of participants (n=46) who are implementing FSMSs from these wine organisations were selected as samples. A questionnaire based on the Likert scale was used as an instrument for data collection. Statistical package for social science (SPSS) version 19 was employed to generate statistical results such as frequencies, mean, standard deviation, percentage, skewness, etc. In particular, Cronbach’s alpha was utilised to test the reliability of the key items of FSMSs. The findings of this study indicate that the majority of the wine organisations consolidate the fundamental requirements of FSMS. Certification audits, management systems, prerequisite programs, Hazard Critical Control Points (HACCP), validation and verification, emergency preparedness and quality management are used as the main activities to measure the performance of FSMS. Based on the study results, this study recommended that wine organisations should provide regular training to internal auditors and shopfloor employees in order to enhance the effectiveness of FSMSs. The significance of this study is to contribute a valuable guideline to the South African wine industry to consolidate their performances on the implementation of FSMSs.
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Wallace, Carol Anne. "The impact of personnel, training, culture and organisational factors on application of the HACCP system for food safety management in a multinational organisation." Thesis, University of Central Lancashire, 2009. http://clok.uclan.ac.uk/6559/.

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The Hazard Analysis and Critical Control Point system (HACCP) is the internationally accepted mechanism for control of foodborne disease through food safety assurance. It is a generally held belief that HACCP is best applied by a multidisciplinary team, thus delivering a stronger food safety system than could be developed by individuals working alone. However, the origins and reasons for the use of HACCP teams in the historical record are unclear and where are no studies into the effectiveness of HACCP team decision-making. Similarly, HACCP training is believed to be fundamental to successful HACCP implementation; however there are few objective measures of the standards of training or of the effectiveness of learning. This is compounded by a lack of internationally agreed tools to measure the effectiveness of HACCP systems in practice. Whilst literature on barriers to HACCP application, particularly in small and less developed businesses, is strong, the reasons for HACCP success or failure in manufacturing companies are less well understood. Multinational manufacturers generally work across, not only national and regional boundaries, but also cultural dimensions, however international projects such as HACCP application may be initiated without consideration of how different cultural factors within the organisation could affect the project's success. Due to the limited literature on HACCP success factors and the absence of previous studies considering the potential impact of national or regional culture, it is important to gain an understanding of and share the experiences of multinational companies that have applied HACCP. In the setting of a multinational food company, this research has developed new tools,assessed HACCP knowledge levels, investigated HACCP team decision-making processes, assessed the validity of working HACCP Plans and considered how cultural and organisational dimensions impact HACCP application. This multifaceted approach has facilitated deconstruction of HACCP learning and development, leading to an understanding of key factors involved in effective HACCP in a global manufacturing context. This thesis makes a theoretical contribution by extending the understanding of the HACCP application process in international manufacturing. It provides insights that will underpin future policies for HACCP application and makes practical recommendations for effective HACCP within the diverse cultures of international business.
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Tiago, Catarina Freire de Novais Santos. "Implementação de um sistema de gestão da qualidade e segurança alimentar segundo o global standard for food safety, numa empresa de embalamento e distribuição de frutos." Master's thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2010. http://hdl.handle.net/10400.5/2203.

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Dissertação de Mestrado em Segurança Alimentar
O efeito conjugado das imposições da grande distribuição e dos consumidores cada vez mais exigentes levou a que muitos operadores do sector hortofrutícola considerassem a certificação dos seus produtos e/ou sistemas de produção por referenciais específicos. O Global Standard for Food Safety é um referencial desenvolvido pelo British Retail Consortium, com o objectivo de especificar os critérios de qualidade, segurança e operacionais requeridos para assegurar o cumprimento de todas as exigências legais e garantir a segurança do consumidor. O presente trabalho surgiu da necessidade de uma empresa dedicada ao embalamento e distribuição de frutos em atender àquelas exigências e obter a certificação pelo GSFS. Pretendeu-se assim dar cumprimento aos requisitos do citado referencial, desenvolver e implementar o Sistema de Gestão da Qualidade e Segurança Alimentar da empresa e definir as linhas de guia para a sua implementação e manutenção. Inicialmente, foi realizada uma auditoria de diagnóstico da situação existente. A análise dos seus resultados sustentou o planeamento e estruturação do sistema de gestão e elaboração da documentação associada, sendo esta a etapa mais complexa e exigente. Por último, foi definido de um plano de acções a realizar pela empresa para implementação do referido sistema. Devido à complexidade da montagem de um sistema desta natureza, apesar deste ter sido devidamente estruturado e de ter sido elaborada toda a base documental em que ele assenta, a sua cabal implementação não ocorreu no tempo que lhe foi atribuído. Ainda assim, foram definidos todos os procedimentos e sistemas que darão cumprimento aos requisitos definidos pela norma e criado um sistema documental que servirá de guia para a sua aplicação futura.
ABSTRACT - FOOD SAFETY AND QUALITY MANAGEMENT SYSTEM IMPLEMENTATION ACORDING TO THE GLOBAL STANDARD FOR FOOD SAFETY, IN A FRUIT PACKAGING AND DISTRIBUTION COMPANY - The joined effect of massive distribution conditionings and of the more and more demanding consumers took many horticultural operators to consider the certification of their products and/or production systems in accordance with specific references. The Global Standard for Food Safety (GSFS) is a reference developed by the British Retail Consortium aiming at establishing quality, safety and operational criteria required to guarantee the accomplishment of all legal demands and to ensure the consumer safety. The present research arises from the need of a company, working on packaging and distribution of fruit, to respond to those demands and to obtain the certification by the GSFS. It was intended to achieve the requirements of the mentioned reference, to develop and to implement the Food Safety and Quality Management System of the company and to define the guidelines for its implementation and maintenance. In the first place, an audit was realized to diagnose the current circumstances. The analysis of the corresponding results sustained the planning and the structuring of the management system and the production of connected documents. Subsequently, an action plan was defined for the implementation of the mentioned system by the company. Although this system had been structured and all documental support produced, its implementation was not achieved in the predicted time. Nevertheless, all procedures and the methodology that will comply with the defined requirements were established and documents to guide the future implementation were produced.
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Mlolwa, Mwanaidi Ramadhani. "Application of Hazard Analysis Critical Control Points (HACCP) in improving the global competitiveness of the fish industry with special reference to the Nile Perch (Tanzania)." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51618.

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Thesis (MPhilAgric)--Stellenbosch University, 2000.
ENGLISH ABSTRACT: Not only have non-trade barriers been applied in Europe and the US to agricultural products from developing countries, but protective policy is also likely to continue. Owing to the omission of fish from the discussions in the final round of agreement at Uruguay, where tariffs were significantly reduced for other agricultural products, the fish industry has not had any non tarriff barier relief in recent years. The failure of the November 1999 World Trade Organisation Meeting at Seattle to reach any agreement, has again shattered hopes of international relief for fishery products. The main assumption underlying the study was that the production of fish in Tanzania could improve significantly if the HACCP (Hazard Analysis Critical Control Points) principles were applied rigorously. It was believed that neither the prerequisite programmes, nor HACCP principles were probably applied as stringently as international standards require. The aim of the study was to review the literature on HACCP, programmes that are prerequisite for HACCP and factors that_ determine competitiveness in business and to examine the Tanzanian Nile perch industry against this background. The overall goal was to determine how the industry could become more internationally competitive. This was achieved by comparing the socio-economic reality of Tanzania with factors that are considered in the literature to affect competitiveness in general and in the fish industry specifically. To achieve the first of these aims, Tanzania's socioeconomic position as a developing country was examined. To achieve the latter, the commitment of fish processing factories to the application of HACCP principles and their compliance with prerequisite programmes were evaluated in a field study. The literature study confirms that HACCP has received international recognition in the fish industry as a factor to prevent hazards and gain competitiveness in the global fish market. However, conditions in Tanzania were shown to be insufficient to support the fisheries sector in attempting to gain such a competitive advantage. Although, Tanzania has the comparative advantage of a fishery resource base, a favourable trade policy and foreign technology and management, the macro-factors that include the infrastructure, human resource capital, foreign policy environment and the supporting industries are not supportive. For the time being, therefore, improvement can only come from the government and from the industry itself. There are several factors to which the government needs to pay attention in order to support this industry - and others - in achieving international success. These include the provision of infrastructure and facilities, the improvement of the transportation network, technological capabilities, human resource capital and the provision of safe water and electric power. However, the fish industry cannot rely on the government alone. The improvement of their product is also dependent on their own efforts. According to the findings of this study, the industry needs to comply with the basic sanitation factors and provide the necessary training to the employees and fish suppliers. Having examined the situation more closely, the assumption is proved to be correct. The fish industry in Tanzania does indeed appear to have the potential to become internationally competitive. Such success, however, will be heavily dependent on cooperation between the government and the industry
AFRIKAANSE OPSOMMING: Handelsbeperkinge op landbouproduckte vanaf ontwinkkelende in Europa en die Verenigde State toegepas. Daarbenewens sal beskermende beleidsriglyne waarskynlik in stand gehou word. Bespreking van sake met betrekking to vissery is nie by die finale rondte van ooreenstemming te Uruquay, waar tariewe vir ander landbouproduckte betekenisvol verlaag is, ingesluit nie, en daardeur is daar gedurende die laaste aantal jare geen belastingverligting vir die visindustrie gebied nie. By die World Trase Organisation se vergadering om internasionale verligting vir visproducte te verkry, weereens beskaam. Die hoofveronderstelling wat hierdie studie ondersteun, is dat visproduksie III Tanzanie betekenisvol verbeter kan word indien die can HACCP (Hazard Analysis Critical Control Points) streng toegepas word. Dit is veronderstel dat nóg die voorvereiste programme, nóg die HACCP-beginsels wat ten opsigte van internasionale standaarde vereis word, streng volgens voorskriftoegepas word. Die doel van die studie was om 'n oorsig van die literatuur oor HACCP, programme wat as HACCP-voorvereistes geld en faktore wat mededingendheid in die besigheidswereld bepaal, te verkry en om die Tanzaniese Nyl-baarsbedryf teen hierdie agterground te ondersoek. Die oorkoepelende doel was om vas te stel hoe die bedryf internasionaal meer mededingend kan word. Dit is gedoen deur middel van vergelyking tussen die sosio-ekonomiese werklikheid van Tanzanië en die faktore wat mededingendheid in die algemeen, volgens die literatuur, en die visbedryf in besonder, affekteer. Om die eeste van hiedie doelstellings te bereik, is die sosio-ekonomies posisie van Tanzanie as 'n ontwikkelende land ondersoek Om die tweede te bereik, is 'n veldstudie uitgevoer om die mate waartoe fabrieke wat vis verwerk daarop ingestel is om HACCP-beginsels toe te pas en hul gewilligheid om die programme wat as voorvereistes dien, na te kom, te evalueer. Die literatuurstudie het bevestig dat HACCP internasionale erkenning geniet as 'n faktor om risikO in de visbedryf uit te skakel en mededingendheid op die wereldmark vir vis te verwerf. Daar is egter bewys dat toetstande in Tanzanie ontoereikend is om die visserysektor in die verwewing van'n mededingende voorsprong te ondersteun. Alhoewel Tanzanië oor die relatiewe voordele van vissery as 'n hulpbron, gunstige handelsbeleid en buitelandse tegnologie en bestuur bestik, bied die makrofaktore soos infrastruktuur, kapitaal III die vorm van menslike hulpbronne, die buitelandse beleidsomgewing en die ondersteunende bedrywe nie genoeg ondersteuning nie. Vir die hede, kan ontwikkeling dus slegs deur die regering en die bedryf self bewekstelling word. Daar is verskeie faktore waaraan die regering aandag moet skenk om hierdie bedryf-en ander bedrywe-in die verkryging van internasionale sukses te ondersteun. Sulke faktore omvat die daarstelling van infrastruktuur en fasiliteite, die verbetering van die vervoernetwerk, tegnologiese vermoens en menslike hulpbronkapitaal, en voorsiening van onbesmette water en elektriese krag. Die visbedryf kan egter nie net op die regering steun nie. Die verbetering van die product is van die bedryf self afhanklik. Die bevindings van hierdie studie dui daarop dat die bedryf die basiese faktore betreffende sanitêre beginsels moet onderhoue en die vereiste opleiding aan diensnemers moet verskaf. By die nadere ondersoek van die situasie is die oorspronklike veronderstelling korrek bewys. Die visbedryf in Tanzanië beskik oor die potensiaal om internasionaal medengend te word. Sodanige sukses sal egter uiters afhanklik wees van samewerking tussen die regering en die bedryf.
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Rathnasinghe, Shalindra Suresh. "The Use of Communication Strategies to Influence Stakeholders to Implement Food Safety Management Systems in Small Custom-Exempt Meal Plants." Thesis, North Dakota State University, 2014. https://hdl.handle.net/10365/27580.

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This exploratory study used interviews to understand the culture and communication patterns of the stakeholders, employers, and employees. Interviews revealed that the topic of Food Safety was a very sensitive one as many were reluctant to share information. The study found that direct informal communication strategies are the best method to communicate custom-exempt meat plants. These communication strategies can be used to influence food safety practices.
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Books on the topic "Food safety management system"

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Yiannas, Frank. Food safety culture: Creating a behavior-based food safety management system. New York, N.Y: Springer, 2009.

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King, Hal. Food Safety Management Systems. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-44735-9.

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Standardization, International Organization for. ISO 22000 standard procedures for a food safety management system: The professional's ready-to-use guide to creating a food safety management system for any organizaion in the supply chain. St. Louis, Mo: Bizmanualz, Inc., 2008.

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Chŏng, Ki-hye. Chibang chach'i tanch'e sikp'um anjŏn kwalli p'yŏngka ch'egye pangan kuch'uk yŏn'gu =: Establishment of evaluation system for food safety management system of local autonomous governments. [S.l.]: Sikp'um Ŭiyakp'um Anjŏn P'yŏngkawŏn, 2011.

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Paster, Tara. The HACCP food safety training manual. Boston: Prentice Hall, 2012.

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Na, Hye-jin. Monitʻŏring saŏp ŭi sŏnjinhwa rŭl wihan kwaje palgul mit kaesŏn pangan yŏnʼgu =: Research for developing of monitoring system about hazardous materials and driving new projects. [Seoul]: Sikpʻum Ŭiyakpʻum Anjŏnchʻŏng, 2007.

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Committee, Mississippi Legislature PEER. A review of the Department of Health's Onsite Wastewater Disposal System Program and Food Protection Program. [Jackson, Miss.]: PEER Committee, 2003.

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United States. Congress. Senate. Committee on Governmental Affairs. Subcommittee on Oversight of Government Management, Restructuring, and the District of Columbia. "Overlap and duplication in the federal food safety system": Hearing before the Oversight of Government Management, Restructuring, and the District of Columbia Subcommittee of the Committee on Governmental Affairs, United States Senate, One Hundred Sixth Congress, first session, August 4, 1999. Washington: U.S. G.P.O., 2000.

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How do we fix our ailing food safety system?: Hearing before the Subcommittee on Health of the Committee on Energy and Commerce, House of Representatives, One Hundred Eleventh Congress, first session, March 11, 2009. Washington: U.S. G.P.O., 2011.

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Egg safety: Are there cracks in the federal food safety system? : hearing before the Oversight of Government Management, Restructuring and the District of Columbia Subcommittee of the Committee on Governmental Affairs, United States Senate, One Hundred Sixth Congress, first session, July 1, 1999. Washington: U.S. G.P.O., 1999.

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Book chapters on the topic "Food safety management system"

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Stevens, Kelly, and Scott Hood. "Food Safety Management Systems." In Food Microbiology, 1007–20. Washington, DC, USA: ASM Press, 2019. http://dx.doi.org/10.1128/9781555819972.ch40.

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King, Hal. "Systems." In Food Safety Management, 27–52. New York, NY: Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4614-6205-7_4.

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Scott, Virginia N., and Yuhuan Chen. "Food Safety Management Systems." In Pathogens and Toxins in Foods, 478–92. Washington, DC, USA: ASM Press, 2014. http://dx.doi.org/10.1128/9781555815936.ch30.

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King, Hal. "Training to Enable Food Safety Management Systems." In Food Safety Management Systems, 89–104. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-44735-9_5.

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King, Hal. "Introduction." In Food Safety Management Systems, 1–19. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-44735-9_1.

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King, Hal. "Hazards and Their Contributing Factors to Foodborne Illness Risk in Foodservice Establishments." In Food Safety Management Systems, 21–29. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-44735-9_2.

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King, Hal. "The Process HACCP Plan and Prerequisite Control Program Necessary to Develop Food Safety Management Systems in Foodservice Establishments." In Food Safety Management Systems, 31–57. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-44735-9_3.

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King, Hal. "Design of Food Safety Management Systems Using the Process HACCP Plan and Prerequisite Control Program." In Food Safety Management Systems, 59–88. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-44735-9_4.

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King, Hal. "Facilities That Enable Food Safety Management Systems Execution." In Food Safety Management Systems, 105–20. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-44735-9_6.

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King, Hal. "Digital Technology to Enable Food Safety Management Systems." In Food Safety Management Systems, 121–37. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-44735-9_7.

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Conference papers on the topic "Food safety management system"

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Li, Xiaoxiao. "The Food Safety Benefit Counterparts Analysis in Ecological Safety Perspective." In International Conference on Information System and Management Engineering. SCITEPRESS - Science and and Technology Publications, 2016. http://dx.doi.org/10.5220/0006448702630267.

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"Study on Emergency Management System of Food Safety." In 2017 International Conference on Financial Management, Education and Social Science. Francis Academic Press, 2017. http://dx.doi.org/10.25236/fmess.2017.09.

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Beliaev, N. M., L. A. Donskova, and D. A. Prostova. "Food Safety Management System: Concept and Practical Implementation." In Proceedings of the International Scientific Conference "Far East Con" (ISCFEC 2018). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/iscfec-18.2019.170.

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Zhou, Qiang, Chen Gong, and Yi Zhou. "Public food safety pre-warning system of crisis management." In 2011 China located International Conference on Information Systems for Crisis Response and Management (ISCRAM-CHINA). IEEE, 2011. http://dx.doi.org/10.1109/iscram.2011.6184097.

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Li, Shuang, and Jian-zhong Xu. "Research on food safety of China's food trade." In 2011 China located International Conference on Information Systems for Crisis Response and Management (ISCRAM-CHINA). IEEE, 2011. http://dx.doi.org/10.1109/iscram.2011.6184104.

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Steponaviciene, Ausra, Nijole Vasiliauskiene, Dainius Steponavicius, and Edita Kurtkuviene. "Quality and food safety management systems applied to the Lithuanian food sector." In 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.042.

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Zhang, Ling, and Dian Sun. "Study on food safety crisis management in China." In 2011 China located International Conference on Information Systems for Crisis Response and Management (ISCRAM-CHINA). IEEE, 2011. http://dx.doi.org/10.1109/iscram.2011.6184116.

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Chunyan, Wang, Li Jing, and Fu Qiang. "Research on the Construction of Food Safety Supervision Assessment System." In ICEME '20: 2020 The 11th International Conference on E-business, Management and Economics. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3414752.3414754.

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Qing, Liu, and Song Yinghua. "System Dynamics Simulation and Countermeasure Analysis of Food Safety Regulatory Model." In EBIMCS 2020: 2020 3rd International Conference on E-Business, Information Management and Computer Science. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3453187.3453312.

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Sagdeeva, O., and G. Krusir. "IMPROVEMENT OF THE FOOD WASTE COMPOSTING TECHNOLOGY IN THE ENVIRONMENTAL SAFETY MANAGEMENT SYSTEM." In SAKHAROV READINGS 2020:ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. Minsk, ICC of Minfin, 2020. http://dx.doi.org/10.46646/sakh-2020-2-420-424.

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Reports on the topic "Food safety management system"

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Jia, Lili, and Steve Evans. Prevent food allergy alerts: an incentive-based approach. Food Standards Agency, February 2022. http://dx.doi.org/10.46756/sci.fsa.flm647.

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The majority of UK food recalls are due to allergen mislabelling, misleading allergen claims and/or the unintentional presence of allergens – representing a significant food safety risk and cost to industry. Labelling legislation must be followed to ensure food is safe and what it says it is, and this requires good allergen management and accurate allergen information communication down the supply chain. Distilling this information accurately, to inform labelling and/or communication of allergen information, can be particularly challenging for small to medium food businesses due to the low adoption of advanced labelling technology. In November 2018, a joint FSA/EIT (European Institute of Innovation & Technology) workshop discussed potential solutions to tackling the increase in food allergen mislabelling incidents. It was concluded that the situation could be improved by developing accessible and affordable tools for food businesses, to aid in the automation of food data collection, validation and management. As a result, the FSA are funding this initial development project that aims to develop an online system targeted at small and medium-sized food businesses, to help reduce the number of product recalls due to allergen mislabelling. The tool is also predicted to support more reliable knowledge transfer and incident tracking when things do go wrong.
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DEPARTMENT OF THE ARMY WASHINGTON DC. Safety: System Safety Engineering and Management. Fort Belvoir, VA: Defense Technical Information Center, November 2001. http://dx.doi.org/10.21236/ada402444.

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Platt, J. A., J. M. Grass, M. S. Harris, T. C. Krenelka, and J. C. Lavender. System Safety Management Lessons Learned. Fort Belvoir, VA: Defense Technical Information Center, May 1989. http://dx.doi.org/10.21236/ada373108.

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Piatt, J. A. System safety management lessons learned. Office of Scientific and Technical Information (OSTI), May 1989. http://dx.doi.org/10.2172/6275997.

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Mowrer, Jared. PG470252 Integrated Safety Management System Description. Office of Scientific and Technical Information (OSTI), November 2019. http://dx.doi.org/10.2172/1575112.

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SHOOP, D. S. DOE-RL Integrated Safety Management System Description. Office of Scientific and Technical Information (OSTI), September 2000. http://dx.doi.org/10.2172/804745.

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Christensen, R. F. Integrated safety management system verification: Volume 1. Office of Scientific and Technical Information (OSTI), August 1998. http://dx.doi.org/10.2172/10148624.

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Christensen, R. F. Integrated safety management system verification: Volume 2. Office of Scientific and Technical Information (OSTI), August 1998. http://dx.doi.org/10.2172/10148628.

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BUMP, S. L. Integrated Safety Management System (ISMS) program description. Office of Scientific and Technical Information (OSTI), September 1999. http://dx.doi.org/10.2172/798058.

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Houlbrook, Nicholas. Tank Farm Safety Programmable System Software Management Plan. Office of Scientific and Technical Information (OSTI), September 2018. http://dx.doi.org/10.2172/1475170.

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