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1
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, 2011During 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 AlimentarO 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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Jurkevičienė, Jolanta. "Maisto saugos valdymas Širvintų rajono viešojo maitinimo įmonėse." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2011. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2011~D_20110628_153920-21315.
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Darbo tikslas: įvertinti maisto saugos valdymą Širvintų rajono viešojo maitinimo įmonėse.
Darbo uždaviniai:
1. Įvertinti viešojo maitinimo įmonėse vykdomą rizikos veiksnių analizės ir svarbiųjų valdymo taškų (RVASVT) sistemą.
2. Įvertinti maisto saugos ir kokybės reikalavimų vykdymą viešojo maitinimo įmonėse.
3. Išanalizuoti viešojo maitinimo įmonių vadovų ir darbuotojų informuotumą, bendradarbiavi-mą su kontroliuojančiomis institucijomis siekiant užtikrinti maisto saugos valdymą.
Tyrimo metodika: Analizuoti 2009-2010 m. duomenys apie maisto saugos užtikrinimą taikant rizikos veiksnių analizės ir svarbiųjų valdymo taškų sistemą bei nustatytus pažeidimus Širvintų rajone esančiose viešojo maitinimo įmonėse. Anketinis tyrimas atliktas 2010 m. rugsėjo – gruodžio mėnesiais. Tiriamąją grupę sudarė visų Širvintų rajone esančių viešojo maitinimo įmonių atstovai. Išdalintos 154 anketos, atsako dažnis 100 proc. Tyrime dalyvavo 40 viešojo maitinimo įmonių, iš kurių 65 atstovai dirba kavinėse, baruose, restoranuose, 66 - bendrojo lavinimo mokyklose, 23 - ikimokyklinio ugdymo įstaigose. Į anketą atsakė 40 vadovų, 64 virėjos, 20 barmenų- padavėjų, 30 virtuvės darbuotojų. Maisto tvarkymo subjektų anketiniai duomenys buvo apdoroti ir analizuojami naudojant statistinį duomenų analizės paketą SPSS 13.0.
Rezultatai: 2009-2010 m.vykdant valstybinės kontrolę nustatyta, kad viešojo maitinimo įmonėse dominuoja savikontrolės ir bendri higienos pažeidimai. Įmonėse nepilnai funkcionuoja savikontrolės... [toliau žr. visą tekstą]Aim: to assess the food safety management in Sirvintos catering industry. Objectives: 1. To evaluate the catering establishment according to hazard analysis and critical control point HACCP system. 2. To assess food safety and quality requirements of the catering industry. 3. To analyze the catering managers and staff awareness, cooperation with authorities responsible for monitoring to ensure food safety management. Methods. The data of the period 2009-2010 was analyzed on food safety assurance by the hazard analysis and critical control point system and the violations in the catering industry. The questionnaire survey was conducted in 2010 September - December. The studied group consisted of all workers at catering industry. There were 154 questionnaires distributed with 100 % response rate. The study included 40 public catering companies, 65 representatives who work in cafes, bars, restaurants, 66 secondary schools and 23 pre-school educational institutions. The 40 managers, 64 cooks, 20 bartenders, 30 kitchen staff replied to the questionnaire. The collected data were analyzed using the statistical data analysis SPSS 13.0. Results. According to 2009-2010 review, there are many violations in self-control and general hygiene in the catering industry. Some executives (12.5 %) do not understand the HACCP system. The 81.2 % employees are aware of, the 14.3 % has heard and the 4.5 % is familiar with the GHPT catering businesses. Only 27.5 % of the managers are organizing... [to full text]
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Silveira, Josete Baialardi. "Investigação de sistemas de gestão da segurança de alimentos em indústrias de vegetais minimamente processados do Rio Grande do Sul : embasamento e proposta de uma legislação para o segmento." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2016. http://hdl.handle.net/10183/171567.
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O objetivo do presente trabalho foi avaliar os sistemas de gestão da segurança de alimentos de indústrias de vegetais minimamente processados (VMP) do Rio Grande do Sul, avaliar a inativação de Salmonella Enteritidis (SE86) em alfaces submetidas aos diferentes métodos de lavagem e desinfecção observados nas indústrias investigadas e, por fim, elaborar uma proposta de regulamento técnico de Boas Práticas de Fabricação (BPF) para o setor. Cinco indústrias foram visitadas a fim de investigar os fatores contextuais e os sistemas de segurança de alimentos implementados. Em seguida, os métodos de lavagem e desinfecção observados em cada indústria foram simulados em laboratório e alfaces artificialmente inoculadas com S. Enteritidis SE86 foram submetidas a cada um deles. Com base nessas avaliações e outros documentos técnicos, elaborou-se uma proposta de legislação para indústrias de VMP. Os resultados demonstraram que as indústrias estavam operando em um contexto de alto risco, sem os controles necessários para a redução dos mesmos. Foi demonstrada a necessidade de melhorias em relação aos controles de fornecedores, instalações, design higiênico de equipamentos, programas de manutenção e calibração de equipamentos, programas de higienização, registros, capacitação de funcionários, bem como, na realização de análises microbiológicas do produto final. Nenhuma empresa demonstrou implementação completa das BPF, Procedimentos Operacionais Padronizados (POP) ou implementação de sistema Análise de Perigos e Pontos Críticos de Controle (APPCC). Os resultados laboratoriais indicaram que as indústrias estavam realizando procedimentos de lavagem e desinfecção capazes de reduzir significativamente contagens de S. Enteritidis SE86, porém, em nível industrial, a concentração de sanificante, o pH, a concentração de matéria orgânica e temperatura de água não estavam sendo controlados, o que sugere alto risco. Em vista dos resultados, recomendações foram realizadas na proposta de legislação de BPF e POP, as quais foram adicionadas a RDC 275/2002 (ANVISA) aplicável às indústrias de alimentos brasileiras. Foi sugerido a inclusão de dois POP, o primeiro referente a seleção dos fornecedores de matéria-prima (frutas e vegetais frescos) e o segundo com relação ao processo de lavagem e desinfecção. Além disso, no corpo da proposta, foi sugerido a adição de monitoramento e verificação das temperaturas das câmaras frias, capacitação adequada e contínua de pessoal sobre higiene e manipulação de alimentos e riscos associados a produção e consumo de frutas e vegetais frescos. Também sugeriu-se a obrigatoriedade de Responsável Técnico comprovadamente capacitado para orientar e controlar a implementação e continuidade dos sistemas de gestão da segurança de alimentos. As recomendações foram divididas entre aquelas de curto, médio e longo prazo, sendo as de curto prazo a implementação de controles do processo, principalmente nas etapas de lavagem e desinfecção e análises microbiológicas de produto final. As de médio prazo foram a seleção de fornecedores com Boas Práticas Agrículas (BPA) implementadas, bem como a implantação completa de BPF nas indústrias de VMP. Finalmente, a medida a ser implementada a longo prazo foi a implementação de APPCC. A Proposta de Regulamento específico para VMP pode ser discutida com o setor regulado, para em seguida ser encaminhada para consulta pública e possível publicação pela Vigilância Sanitária Estadual. Essas ações são propostas, a fim de melhorar a segurança dos VMP e desenvolver o setor.The aim of this study was to evaluate Safety Management Systems of minimally processed vegetable industries (VMP) of Rio Grande do Sul, evaluate the inactivation of Salmonella Enteritidis (SE86) in lettuces exposed to different washing methods and disinfection observed in the investigated industries and, finally, prepare a draft technical regulation for Good Manufacturing Practices (GMP) for the sector. Five industries were visited to investigate the contextual factors and the implemented food safety systems. Then, the cleaning and disinfecting methods observed in each industry were performedin laboratory, by inoculating S. enteritidis SE86 on lettuces and subjecting to them. Based on these assessments and other technical documents, it was drawn up a proposed for legislation to VMP industries. The results showed that the industries were operating in a high risk environment, without the necessary control to reduce the risk. It has demonstrated the need for improvements in relation to suppliers of controls, facilities, hygienic equipment design, maintenance programs and calibration equipment, hygiene programs, records, employee training, as well as in carrying out microbiological analyzes of the final product. No company demonstrated full implementation of GMP, Standard Operating Procedures (SOP) or the implementation of Hazard Analysis System and Critical Control Points (HACCP). The laboratory results indicated that the washing and disinfection procedures performed in industries can significantly reduce S. Enteritidis SE86 counts, however, at the industrial level, the concentration of sanitizing, pH, concentration of organic matter and water temperature were not It is controlled, suggesting a high risk. In view of the results, recommendations were made in the proposed GMP and SOP legislation, which were added to DRC 275/2002 (ANVISA) applicable to Brazilian food industries. The inclusion of two SOP has been suggested, the first relating to the selection of suppliers of raw materials (fruits and vegetables) and the second with respect to the washing and disinfection process. In addition, the body of the proposal, it was suggested the addition of monitoring and checking temperatures of cold rooms, adequate and continuous training of personnel on hygiene and food handling and risks associated with production and consumption of fresh fruits and vegetables. It also suggested to proven capable mandatory technical manager to guide and monitor the implementation and continuity of Food Safety Management Systems. The recommendations were divided into short, medium and long term. Short term was the implementation of process controls, especially in the washing and disinfection steps and microbiological analyzes of the final product. Medium-term was the selection of suppliers with Good Agricultural Practices (GAP) implemented, as well as the full implementation of GMP in the VMP industries. Finally, the measure to be implemented in the long term was the implementation of HACCP. The Proposal for a Regulation specific to VMP can be discussed with the regulated sector, to then be sent for public consultation and possible publication by the State Sanitary Surveillance. These actions are proposed in order to improve the safety of VMP and develop the sector.
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Coimbra, Sílvia Marta. "Avaliação da implementação da Norma ISO 22000:2005 como evolução do sistema HACCP : o exemplo da Empresa ABC." Master's thesis, Instituto Superior de Economia e Gestão, 2013. http://hdl.handle.net/10400.5/11087.
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Mestrado em Gestão e Estratégia IndustrialO objectivo principal deste trabalho prende-se com a avaliação do Sistema de Segurança Alimentar implementado na Empresa ABC, com o intuito de verificar a sua aptidão para o cumprimento dos requisitos da Norma NP EN ISO 22000:2005 - Sistemas de gestão da segurança alimentar - Requisitos para qualquer organização que opere na cadeia alimentar. No sentido de desenvolver e enquadrar este tema, abordaram-se aspectos relacionados com a qualidade, a segurança alimentar, o actual sistema implementado pela empresa - HACCP -, a contextualização da certificação e a ISO 22000:2005. Assim, dadas as perspectivas futuras da empresa em implementar um SGSA com base neste referencial, procedeu-se à realização de um estudo diagnóstico e de uma tabela comparativa para uma análise inicial dos procedimentos a realizar pela empresa. Apesar de não terem sido testados na prática os procedimentos necessários à implementação desta norma, este trabalho constituiu uma importante referência para todos os colaboradores da empresa. Permitiu uma real percepção do SSA implementado e forneceu linhas orientadoras das primeiras acções de melhoria a realizar para a efectiva implementação deste referencial.
The current work aimed to evaluate an existing implemented Food Safety System in the ABC Enterprise, intending to verify its suitability in relation to the achivement of requirements defined by NP EN ISO 22000:2005 - Food safety management systems - requirements for any organization in food chain. To develop this issue, we discussed aspects related to quality, food safety, the current system implemented by the company - HACCP -, the context of certification and ISO 22000:2005. Therefore given the future prospects of the company to implement a Food Safety and Quality Management System based on this standard, we conducted a diagnostic study and a checklist for an initial review of the procedures to be carried out by the company. Although the necessary procedures for implementation of this standard haven't been tested in practice, this work was an important reference for all organization, enabled a real perception of the current Safety Food System and provided guidelines necessary to implement the processes and procedures requested by this standard.
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Zvenyika, Faustino. "The knowledge, attitudes and practices, and compliance regarding the basic prerequisite programmes (PRPS) of food safety management systems of food service workers in boarding schools and restaurants in Masvingo province, Zimbabwe." University of the Western Cape, 2017. http://hdl.handle.net/11394/5838.
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Magister Public Health - MPH (Public Health)Introduction: Poor Knowledge, Attitudes and Practices (KAP) and lack of compliance with the basic prerequisite programmes (PRPs) of food safety management systems (FSMS) is a major challenge that affects safe food production throughout the world. The problem is more rampant in Africa where foodborne disease outbreaks are common. In Zimbabwe the impact of KAP and compliance on food safety management in schools and restaurants is not well described.
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Chaves, Joana Patrícia Vasques. "Atualização de um sistema de gestão de segurança dos alimentos e sua migração do referencial ISO 22000 para FSSC 22000 numa unidade de processamento de carne." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2021. http://hdl.handle.net/10400.5/21116.
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Dissertação de Mestrado Integrado em Medicina VeterináriaAo longo dos anos, tem-se verificado uma crescente preocupação sobre a segurança dos alimentos suportada pela criação de legislação e normas na área. O presente trabalho visa a melhoria contínua do sistema de gestão de segurança dos alimentos de uma unidade de processamento de carnes. Pretende com o compromisso, preocupação e responsabilidade que a própria organização assume, demonstrar a sua capacidade para minimizar e até mesmo eliminar todos os potenciais perigos identificados nas diferentes etapas de processamento e simultaneamente fornecer padrões de excelência enquanto procura conhecer as expetativas dos consumidores atuais para conquista da sua confiança e garantia da conformidade dos produtos de acordo com os princípios regulamentares em vigor. A empresa encontra-se certificada pela Norma ISO 22000:2005, pelo que foi necessário a atualização e preparação do sistema de gestão de segurança dos alimentos no sentido de migrar para o referencial FSSC 22000 (versão 4.1 de julho de 2017, em vigor desde janeiro de 2018). Com esse intuito, avaliou-se através de listas de verificação se a totalidade dos requisitos exigidos pelo referencial em questão estava implementada e, face aos resultados, elaboraram-se, posteriormente, propostas de melhoria e planeou-se as medidas mais adequadas aos requisitos em falta. Revelou-se necessária a criação de planos de defesa dos alimentos e prevenção de fraude alimentar, assim como uma melhoria da gestão de alergénios por parte do estabelecimento, com avaliação de potenciais contaminações cruzadas. Entre outras sugestões de melhoria, fazem-se propostas de validação e verificação da implementação de procedimentos de controlo associados ao programa de higienização para minimização de contaminações cruzadas.
ABSTRACT - Update of a food safety management system and its migration from ISO 22000 to FSSC 22000 in a meat processing plant - Over the years, there has been a growing concern about food safety, supported by the creation of legislation and standards in the area. The present work aims to continuously improve the food safety management system of a meat processing unit. It’s intended for the organization’s own commitment, concern and responsibility to demonstrate its ability to minimize and even eliminate all potential hazards identified at different processing stages while simultaneously providing standards of excellence whilst seeking to meet the expectations of today’s consumers to earn their trust and ensure products compliance in accordance with current regulatory principles. The company is certified by ISO 22000:2005, so it was necessary to update and prepare the food safety management system in order to migrate to the FSSC 22000 (version 4.1 of july 2017, effective since january 2018). To this end, it was assessed through checklists that all the requirements required by the benchmark were implemented and, in the light of the results, further improvement proposals were developed and the most appropriate measures were planned for the missing requirements. The establishment of food defense and food fraud prevention plans, as well as an improvement of the allergen management by the establishment, with the assessment of potential cross-contamination, has proved necessary. Other suggestions for improvement include validation proposals and verification of the control procedures’ implementation and verification of the implementation of control procedures associated with the sanitation program to minimize cross contamination.
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Villet, William de Gouret. "A model for the implementation of Hazard Analysis Critical Control Points (HACCP) in the white fish industry." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52087.
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Thesis (MBA)--Stellenbosch University, 2001.ENGLISH ABSTRACT: Fish and shellfish are, with very few exceptions, generally considered safe. Food safety laws in many parts of the world are, however, requiring companies to implement programs such as Hazard Analysis Critical Control Point (HACCP) as a means of assuring food safety from harvest to consumption. In South Africa, fishing companies wishing to export products to countries such as the European Union (EU), the United Sates (US), et cetera have, over the past number of years, been required to implement HACCP. Various issues are, however at stake with regards to the successful implementation of HACCP and thus this study project is primarily focused on the application of the HACCP system to the white fish industry. The method of study involved consultation with various local authorities in order to highlight existing HACCP problems within the South African White Fish Industry. A literature survey was conducted to ascertain the requirements of various countries and international organisations and iii addition to gain an in-depth knowledge as to theworking requirements of HACCP. Prior to setting in place a HACCP system, the model reviews in detail the HACCP manual requirements and prerequisite programs required. The prerequisite programs are not limited to but include good manufacturing practices, operation and sanitation, pest control, traceability and recall procedures, customer complaint procedures, chemical control program and training. Process flow diagrams need to be developed and verified for each process and product. Once completed an analysis of the various biological, chemical and physical hazards that are likely to affect the safety of the product is conducted. The seven principles of HACCP are clarified together with how they may best be implemented and monitored, taking in to consideration the various parameters of each fish processing establishment. A brief introduction about the relationship between the HACCP system, ISO 9000 and total quality management (TOM) and the advantages and disadvantages of each system is included. The study project is completed with recommendations for further study in other food processing industries. Recommendations include, but are not limited to ensuring that current and new legislation be regularly monitored, HACCP models be developed for industries such as the shellfish industry, et cetera and that, where possible, harmonisation of the requirements be internationally agreed upon.
AFRIKAANSE OPSOMMING: Oor die algemeen word vis en skulpvis, met 'n paar uitsonderings, as veilig beskou. Internasionaal word daar deur die voedsel veiligheidswette vereis dat maatskappye aan 'n standaard naamlik HACCP ( Hazard Analysis Critical Control Point) voldoen wat verseker dat die voedsel vanaf sy oorspronklike bron tot en met by die verbruiker veilig is vir gebruik. In Suid Afrika, word oor die laaste aantal jare van alle vismaatskappye wat vis wil uitvoer na Europeuse lande of die Verenigde state, verwag om HACCP te implimenteer. Verskeie kwessies is op die spel met betrekking tot die suksesvolle implimentering van HACCP en daarom word hierdie projek gefokus op die suksesvolle implimenteering van die HACCP beginsel in die witvis bedryf. Vir die studie is plaaslike owerhede genader om vas te stel waar bestaande probleme met betrekking tot die witvis bedryf is. 'n Literatuur studie is uitgevoer om te bepaal wat die behoeftes is van verskillende lande en internationale instansies en ook om 'n indiepte kennis te bekom vir die funksionerings vereistes van HACCP. Die model beskryf volledig wat vereis word om 'n HACCP handleiding saam te stel en die voorvereiste programme wat benodig word alvorens 'n HACCP plan inwerking gestel kan word. Daar is geen beperkings ten opsigte van die voorvereiste programme nie maar dit sluit die volgende in: goeie vervaardigings praktyke, higiëne bestuur, plaagbeheer, identifiseering en produk ontrekking prosedure, verbruikersklagtes, chemikalië beheer en opleiding. Vir elke proses en produk moet daar 'n vloei diagram opgestel word. Daarna moet 'n ontleding gedoen word van alle moontlike biologiese, chemiese en fisiese gevare wat die veiligheid van 'n produk kan benadeel. Verder bespreek die studie die sewe beginsels van HACCP, die implimentering en monitering daarvan met inagneming van die uniekheid van elke prosesaanleg. 'n Kort oorsig oor die verwantskap tussen HACCP, ISO 9000 en "TQM ( Total Quality Management)" met elk se voor en nadele word ook bespreek. Die studie word afgesluit met aanbevellings vir verdere studies in die voedselprosesseringsindustrie, oor die monitering van huidige en toekomstige wetgewing, die ontwikkeling van HACCP modelle en harmonisering van internasionale en plaaslike vereistes soos ooreengekom.
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Lopes, Solange Gonçalves. "Avaliação das condições higio-sanitárias dos quiosques de restauração e ou bebidas da cidade de Lisboa e proposta de uma metodologia proativa simplificada de gestão da segurança dos alimentos." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2018. http://hdl.handle.net/10400.5/15362.
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Dissertação de Mestrado em Segurança AlimentarEste estudo teve como objetivo caracterizar e avaliar as condições higio-sanitárias dos quiosques da cidade de Lisboa e criar um modelo de sistema de garantia de segurança dos alimentos simplificado e adaptado às especificidades destes estabelecimentos. Através da aplicação de uma lista de verificação, concebida com base na legislação aplicável ao setor alimentar e no Codex Alimentarius, conclui-se que as condições infraestruturais dos quiosques são estáticas, recaindo a principal atuação sobre as atitudes e comportamentos dos colaboradores. Devem ser transmitidos conhecimentos de higiene e segurança dos alimentos, por forma a produzir e comercializar alimentos seguros. Verificou-se que, na sua maioria, os quiosques não apresentavam um sistema de gestão da segurança dos alimentos efetivamente implementado, averiguando-se que muitos tinham subcontratados serviços de consultoria nesta temática, no entanto a escassez de auditorias e o desconhecimento desta obrigatoriedade por parte dos responsáveis pelos quiosques, levava a que estes sistemas não alcançassem o seu principal objetivo. Torna-se necessária, ainda, a adequação do sistema proposto à realidade de cada quiosque, e o seu acompanhamento por técnicos especializados junto de todos os colaboradores destes estabelecimentos.
ABSTRACT - The objective of this study was to characterize and evaluate the sanitary conditions of the kiosks of the city of Lisbon and to create a simplified self-control system model adapted to the specifics characteristics of these establishments. By applying a checklist designed on the basis of food law and Codex Alimentarius, it is concluded that the infrastructural conditions of the kiosks are static, with the main focus on the attitudes and behaviors of the employees. Knowledge on food hygiene and safety should be transmitted in order to prepare and retail safe food. It has been verified that, for the most part, kiosks did not present an effectively implemented food safety management system, that and many had outsourced consulting services in this area. However, the lack of audits and the insufficiency of knowledge by those responsible by kiosks, meant that these systems did not reach their main objective. It is also necessary to adapt the proposed system to the reality of each kiosk, and its surveillance of all employees of these establishments by specialized technicians.
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Lopes, Ellen Almeida. "Proposta e avaliação de uma sistemática para a implementação da norma ISO 22000: 2005 - sistemas de gestão da segurança de alimentos e exemplo prático de sua implementação." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25052016-122936/.
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Foi desenvolvida uma proposta de sistemática para implementação de Sistema de Gestão da Segurança de Alimentos com base na Norma ISO 22000:2005 (NBR ISO 22000:2006). Esta sistemática está composta por: A) Mapeamento da documentação; B) Formulários para o Planejamento do sistema APPCC/ HACCP com base na norma ISO 22000, bem como Instrução para seu uso, incluindo tanto as etapas preliminares como os 7 Princípios estabelecidos pelo Codex Alimentarius; C) Documentos para a verificação dos sistemas: Checklist para auditoria de verificação, tanto de adequação como de implementação, e Mapeamento da comunicação. Esta sistemática foi aplicada em uma linha de produtos em pó de empresa real, de porte médio, denominada, ficticiamente, empresa EXEMPLO. Foram dados os treinamentos necessários, adequados ao nível de conhecimento da equipe de segurança de alimentos, e realizadas reuniões de consultoria. Após implementação da sistemática proposta pela equipe da empresa EXEMPLO na linha de produtos escolhida para este fim, foi realizada uma auditoria de verificação para a avaliação da adequação do Sistema de Gestão da Segurança de Alimentos com base na Norma ISO 22000. A equipe foi composta por três auditores, sendo dois deles com formação nível auditor líder de ISO 22000. Concluiu-se que a sistemática é eficaz e adequada, atendendo plenamente às exigências da Norma ISO 22000. Foi, também, incluído no trabalho exemplo prático da documentação básica resultante da implementação na empresa EXEMPLO. A sistemática e modelos desenvolvidos, bem como a visualização de um exemplo prático, podem auxiliar as empresas a diminuir significativamente o tempo de implementação, embora ajustes devam ser feitos para adequação à sua realidade. Os ajustes necessários devem considerar os requisitos regulamentares, dependendo do tipo de produto e do órgão regulatório responsável pela sua regulamentação e fiscalização, bem como requisitos estatutários que possam impactar na sistemática desenvolvida.A proposed methodology was developed for the implementation of a Food safety management system based on ISO 22000:2005 (NBR ISO 22000:2006). This methodology includes: A) Map of all necessary documents; B) Forms for the HACCP system planning, based on ISO 22000 plus related instruction on how to use these forms, including the preliminary steps and the 7 Principles established by Codex Alimentarius; C) Documents for ISO 22000 system verification: Checklist for system assessment, considering adequacy and implementation and a Map of communication activities. This methodology was applied to one organization of medium size, focusing on one of its product lines. This organization was identified as EXAMPLE Organization. Necessary trainings and consultancy were offered by the author, considering the knowledge level of the food safety team. After implementation was complemented by the EXAMPLE Organization, according to the organization, an assessment was performed by a team composed of 3 auditors, two of them at the ISO 22000 lead auditor level. The main objective of this audit was to evaluate the adequacy of the proposed methodology. The conclusion was that the methodology is effective and adequate to the requirements of the ISO 22000 standard. The main documentation developed was also shown as the result of the implementation. The methodology and forms developed may help organizations to reduce the time involved in the implementation of the ISO 22000 system, even though adjustments to their circumstances shall be made. The necessary adjustments shall consider the kind of the product and the related statutory and regulatory requirements.
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Withanachchi, Sisira Saddhamangala [Verfasser]. "Sustainable Water Resource Management for a Safe Food System in Georgia: A study of Water Quality Governance, focusing the Mashavera River Basin / Sisira Saddhamangala Withanachchi." Kassel : Universitätsbibliothek Kassel, 2018. http://d-nb.info/117036134X/34.
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Withanachchi, Sisira S. [Verfasser]. "Sustainable Water Resource Management for a Safe Food System in Georgia: A study of Water Quality Governance, focusing the Mashavera River Basin / Sisira Saddhamangala Withanachchi." Kassel : Universitätsbibliothek Kassel, 2018. http://nbn-resolving.de/urn:nbn:de:hebis:34-2018092556441.
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Silva, Ellen Aparecida Moisés da. "Revisão do sistema de gestão de segurança alimentar aplicado a uma empresa de transformação de carne de aves : verificação e validação de pré-requisitos operacionais e pontos críticos de controlo." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2017. http://hdl.handle.net/10400.5/13670.
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Dissertação de Mestrado em Segurança AlimentarEste trabalho teve como objetivo a verificação/validação das metodologias preventivas que pretendem controlar potenciais perigos que podem afetar a qualidade e segurança de produtos cárneos de aves. Foram verificados e validados: a) um pré-requisito relacionado com a higienização de superfícies de contacto na sala de desmancha de frango ao longo de um dia de trabalho; b) um programa de pré-requisito operacional relacionado com a temperatura de refrigeração e de congelação do camião frigorífico de transporte, e c) dois pontos de controlo críticos relacionados com a eficácia do binómio tempo/temperatura utilizados na cozedura e no arrefecimento de fiambre. Nas validações foram utilizados métodos microbiológicos e metrológicos cujos resultados foram tratados estatisticamente. Para o estudo referente à evolução microbiológica das superfícies de desmancha de frango, concluiu-se que uma higienização intermédia não se justifica, uma vez que a curva de multiplicação dos indicadores microbiológicos avaliados, tem um crescimento rápido e os meios despendidos para tal ação não compensariam. No processo térmico de cozedura e arrefecimento de fiambres, validou-se o binómio tempo/temperatura atingido no processo de cozedura e de arrefecimento rápIdo em do produto após a cozedura em câmara de refrigeração. A avaliação da temperatura final do produto transportado ao cliente, permitiu concluir que mantendo uma boa gestão de temperatura combinada com o tempo se garante a sua conformidade.
ABSTRACT - Review of the food safety management system applied to a poultry meat processing company: verification and validation of operational prerequisites and critical control points. - The aim of this work was to verify and validate methods intended to control potential hazards that may affect quality and safety of a poultry product. It has been verified and validated: a prerequisite regarding the microbial evolution on surfaces of a deboning process; an opera-tional prerequisite, applied to the admissible temperature deviation in a isotermic tank truck without affecting the products final temperature upon arrival at customer premises; and at last critical control points used to verify the effectiveness of the binomial time/temperature used at cooking and cooling phases of poultry cooked ham. Microbiological and metrological methods have been used for validation and the results were statistically treated. Concerning the microbiological evolution of the deboning surfaces during a working day, it was conclud-ed that an intermediate sanification it is not justified, since the microbiological curve has a fast growth, and the means for such action are expensive. The validation of the cooking and cooling process for time/temperature binomial was done and cooling of product after the cooking in cooling chamber. The permissible temperature deviations for the internal temperature of the transport truck, without influencing the final temperature of the product transported to the customer, depends of a good management of time to attain the temperature compliance.
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Krauz, Kamil. "Systém kontroly kvality a bezpečnosti potravin v České republice." Master's thesis, Vysoká škola ekonomická v Praze, 2012. http://www.nusl.cz/ntk/nusl-198877.
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The Food Safety and Quality Control System in Czech RepublicThe thesis describes the way how is the food safety control and quality protection provided in Czech republic. There is the law definition of the all forms of food during the food production chain from the primary production up to sale to the consumer in the work. The thesis focuses on the requirements laid down in the Czech and European food law on the food producers and sellers. The thesis also deals with the food contamination and quality aspects - nutrition value and quality branding. There is also chapter about the quality management system certification and chapter about the current cases related with the safe food area in the Czech republic in 2012 (Methanol, Polish technical salt and horse lasagne).
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Arroyo, Jill. "Job safety applying critical incident techniques to job safety for residential restaurant operations /." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006arroyoj.pdf.
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Carrizo, Alberto. "Proposta para integrar os sistemas de gestão da qualidade, das boas práticas de fabricação e da APPCC em uma pequena empresa de sucos de frutas." Universidade Federal de São Carlos, 2005. https://repositorio.ufscar.br/handle/ufscar/3798.
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Previous issue date: 2005-12-05The steady growth of the fruit juices sector is a significant factor strengthening the Brazilian economy; the richness of the tropical fruits, the quality of juices they are processed into and the luring presentation to consumers expanded the internal market and helped conquer demanding markets abroad. All this happened as a result of meeting stringent and assorted requirements, since food fruit juices included quality and safety are a must today. The purpose of this paper is to present a proposal to integrate management systems involving quality, good manufacturing practices and related legal requirements, as well as HACCP, in a small fruit juices company in the State of São Paulo. The proposal includes integrated cost-effective actions to implement the various standards. The research carried out concludes that the integration of management systems involving quality, good manufacturing practices and related legal requirements, as well as HACCP, is feasible. A relationship matrix of the respective requirements was designed during the research, which allowed conducting an initial joint and revealing assessment to evaluate the degree of fulfillment of those requirements. Bearing in mind the company´s scenario where the research was performed and the first application of this Integrated Management System took place, the proposal was not totally implemented. The necessity was perceived to test the Integrated Management System and monitor its operation in other food sector companies, thus not only evaluating the consistency of the proposal but also its flexibility to meet local specific requirements and detect improvement opportunities.
O crescimento do setor de produção de sucos de frutas vem contribuindo ao fortalecimento da economia brasileira; a rica variedade de frutas tropicais, a diversidade de formas de apresentação e a qualidade dos sucos ampliaram o mercado interno e conquistaram mercados externos, atendendo exigências cada vez mais rígidas. As empresas do setor estão submetidas a crescentes exigências de qualidade e segurança de seus produtos. O objetivo deste trabalho é apresentar uma proposta para integrar os sistemas de gestão da qualidade, das boas práticas de fabricação e requisitos legais correlatos, bem como da APPCC, em uma pequena empresa de sucos de frutas situada no interior do Estado de São Paulo, submetida às crescentes exigências dos clientes. A proposta inclui ações integradas contribuindo para racionalizar os recursos aplicados ao processo de adequação aos diferentes referenciais normativos. O trabalho conclui que é viável a integração dos sistemas de gestão da qualidade, das boas práticas de fabricação e requisitos legais correlatos e da APPCC. A matriz de correspondência entre requisitos respectivos, desenhada durante a pesquisa realizada, permitiu a avaliação conjunta do grau de atendimento dos mesmos, facilitando o processo de implementação a partir dos resultados obtidos. Tendo em vista o cenário da empresa em que foi desenvolvida a pesquisa e realizada a primeira aplicação da proposta do Sistema Integrado de Gestão, não foi possível implementar a proposta integralmente. Foi percebida a necessidade de testar sua implementação e operação em outras empresas do setor de alimentos, para avaliar não só a consistência da mesma, senão também sua flexibilidade para se ajustar às especificidades locais e detectar oportunidades de melhoria. Palavras-chave: qualidade do alimento, segurança do alimento, BPF, ISO 9001 (2000) e APPCC, Resolução ANVISA RDC 275/01, indústria de sucos, sistema integrado de gestão.
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Oliveira, Rafael de Sousa. "Avaliação de procedimentos e práticas de higiene das mãos e de superfícies que contactam com alimentos : estudo transversal observacional em estabelecimentos de venda a retalho de produtos da pesca frescos nos Mercados Municipais de Lisboa." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2021. http://hdl.handle.net/10400.5/21730.
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Dissertação de Mestrado Integrado em Medicina VeterináriaO setor da pesca, desde a captura ao consumo de pescado, apresenta uma influência relevante na cultura portuguesa. Os operadores de estabelecimentos de venda a retalho de produtos da pesca frescos possuem uma função fulcral, já que têm a responsabilidade de garantir que estes alimentos, muito perecíveis, mantêm as características desejadas até à entrega ao consumidor ou ao operador a jusante na cadeia alimentar. Para isso, a aplicação de boas práticas higiénicas é fundamental. Este estudo teve como objetivo a avaliação dos procedimentos e práticas de higiene das mãos e de superfícies que contactam com géneros alimentícios em estabelecimentos de venda a retalho de produtos da pesca frescos nos mercados municipais de Lisboa. Para isso, 74 estabelecimentos foram avaliados em 18 mercados. Os titulares das empresas foram entrevistados utilizando um inquérito para caracterização demográfica, e realizou-se auditoria para verificação de requisitos associados a procedimentos e práticas de higiene das mãos e de superfícies em contacto direto com alimentos. Os dados obtidos nas entrevistas revelaram que 68% dos inquiridos tinham 50 ou mais anos de idade, sendo que 15% tinham mais de 70 anos. A maioria (74%) possuía nível de ensino básico e 7% eram analfabetos. Relativamente à formação profissional em higiene e segurança alimentar, 80% dos titulares tinha frequentado este tipo de formação. Ainda assim, notou-se a necessidade de uma atualização dos conhecimentos dos trabalhadores. Verificou-se que 15% dos participantes apresentavam um sistema documental de gestão da segurança alimentar. Os procedimentos de higienização das mãos não foram realizados de forma correta. Cerca de 40% dos manipuladores usava luvas de borracha reutilizáveis, contudo observaram-se falhas na manutenção higiénica das mesmas. A maioria dos estabelecimentos (73%) não tinha sistema de água quente instalado. Em relação ao procedimento de higienização das superfícies que contactam com géneros alimentícios, nalguns estabelecimentos os métodos de higienização observados foram incompletos e/ou incorretamente aplicados, todavia em 13,5% dos casos executaram-se todas as etapas previstas corretamente. Os resultados evidenciaram a necessidade de investimento na sensibilização e formação dos trabalhadores relativamente às práticas de higiene e aos sistemas de gestão de segurança alimentar.
ABSTRACT - Assessment of hygiene procedures in fresh fishery products retailers of Lisbon's traditional food markets - Fresh fishery products consumption has a long tradition in Portugal. Fresh fish retailers represent an important link in the food chain continuum, as these food business operators have the responsibility of assuring that perishable fresh fish will get to the consumer as fresh as possible, which relies greatly on the prevailing hygienic conditions e practices. This study aimed to assess the compliance of hygiene procedures by fresh fish retailers in Lisbon’s traditional food markets. For that, 74 operators were assessed in 18 food markets. Business owners were interviewed for demographic data collection and an audit was performed, using a checklist considering specific hygiene requirements. Business owners’ interviews revealed that 68% of the participants were aged 50 or plus e 15% were over 70 years old; while 7% were illiterate, the majority (74%) had basic education level. Additionally, most of the participants (80%) had basic training in food hygiene e safety, but were in need of an update. Audit results demonstrated that only 15% of the establishments presented food safety management system related documents, such as the ones contemplated in the hygiene program. Most of the establishments (73%) lacked hot water for hand-washing purposes. Even though some operators wore reusable rubber gloves, hand-washing procedures were in most cases incomplete, and gloves were not considered in the regular hygiene practices. Regarding food-contact surfaces hygiene procedures, most of the observed cases did not use a proper cleaning method, however in 13,5% all planned steps were performed correctly. Taken together, our results emphasize the need for a thorough training and update on hygiene practices and of the food safety management system among fresh fish retailers in traditional food markets.
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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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Calcador, Dr Carlos Juan. "Restaurant Management Strategies to Comply With Food Safety Regulations." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4129.
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The recent economic crisis in Puerto Rico has created decreased health department fiscal capabilities, adding more responsibilities to health department officials in charge of restaurant inspections without adding more operational funds, which in turn led to less regulatory capacity. This situation instigated increased food safety regulation violations, and food safety legislation changes, imposing more economic pressure to restaurant owners, which leads to a lack of restaurant sustainability. The purpose of this case study was to explore strategies six business visionaries, smart entrepreneurs, who have positioned themselves as successful restaurateurs, in the restaurant industry in Puerto Rico. They were key factors in the understanding of the business strategies applied to comply with food safety regulations for the sustainability of their business. The study was grounded in the socio-economic theory of compliance. Semistructured interviews and company documents provided the data for the study. Through thematic analysis, 4 themes emerged, legislative impact and food safety regulations, reducing economic stress and cost controls, customer conduct, and employee knowledge transfer. Although, the fiscal crisis has severely affected the entire restaurant industry and the economy in general, also undoubtedly holds great opportunities for developing new strategies appropriate to the fiscal situation. One recommendation is to build cooperative relations with government agencies such as the CDC, or the state health department, use of mystery shopper programs, and embrace social impact strategies to improve food service practices that may optimize healthier food consumption for restaurant patrons and increase profitability.
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Capitão, Jorge Alexandre Fernandes. "Relatório Integrador de atividade Profissional - Food Safety." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/10943.
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Mestrado em Engenharia Alimentar - Especialidade em Segurança Alimentar - Instituto Superior de AgronomiaAfter the degree of 5 year`s duration I obtained in Agro‐Industrial Engineering, in the Instituto Superior de Agronomia, this professional activity integrator report, aim`s obtaining the Master’s degree in food engineering, specializing in hygiene and food safety. In 2004 I finished a post‐graduation in financial management in Escola Superior de Tecnologia e Gestão de Portalegre and since 1997 till the time in which this report is written, that I took several short courses to improve my knowledge in agrifood, agriculture and management. I started my professional activity in 1994 in a company named Monforqueijo in which I stayed until 2010. In this company I had several jobs through the time I spend there, I worked as a technician; manager and Chief Financial Officer and Chief Executive officer. During those years I was also a consultant to Selfrio of group SONAE, I also worked; for the Portuguese Farmers Association as an expert in food safety and quality; for the Committee of Professional Agricultural Organisations (COPA) in Brussels and as an assemblyman in the city hall of Monforte (Portalegre region). In 2011, I started working in a dairy factory named Bilores and in 2012 I changed jobs to group Fertiprado in which I stayed for a year and half, in June 2014, I started working as deputy director in the Ministry for Agriculture and the Sea.
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Jung, Kwan-Seon. "Etude comparative du droit de la gestion des risques alimentaires en France et en Corée." Thesis, Aix-Marseille, 2014. http://www.theses.fr/2014AIXM1003.
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Les préoccupations de sécurité alimentaire prennent aujourd'hui une place importante, tant à l'échelon national qu'à l'échelon international. Ce phénomène de préoccupation grandissante à l'égard des aspects sécurité de l'alimentation s'est encore davantage renforcé sous l'impulsion des crises alimentaires successives et de l'expansion des risques non avérés. De nos jours, la gestion du risque : anticiper le risque, le prévenir, gérer la crise ou réparer ses conséquences incombe donc à l'autorité publique. Dans ce cadre, le principe de précaution fournit un mécanisme permettant de déterminer des mesures de gestion des risques ou d'autres actions en vue d'assurer le niveau élevé de protection de la santé. Nous considérons le principe de précaution et son contrôle à l'aune de jurisprudences françaises pour aider à mieux comprendre ce principe et à l'introduire activement en Corée. Par ailleurs, nous soulevons des problèmes et suggérons des possibilités d'amélioration afin de mettre en oeuvre une gestion efficace du risque alimentaire à travers une étude comparative sur le système et la législation alimentaires entre la France et la CoréeThe food safety concerns are now an important place, both nationally and internationally. This phenomenon is further strengthening under the leadership of successive food crises and the expansion of uncertain risks. The state accordingly shall undertake responsibility for risk management such as risk assessment, risk prevention, and prompt response to crisis at all stages of production, distribution and sales of food. In this context, the precautionary principle provides a mechanism for determining risk management measures or other actions to ensure the higher standard of health protection. This article, through reviewing the cases and studies in France on the precautionary principle and the control over it, aims to help better understand the principle and actively introduce it to Korea. In addition, this article presents suggestive points through a comparative study of the system and food law between France and Korea, possible improvements to implement an effective food risk management
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Kahindi, Bright Barestus. "Food Safety Management Practices of Small and Medium Sized Food Industry Enterprizes in Tanzania." TopSCHOLAR®, 2016. http://digitalcommons.wku.edu/theses/1562.
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The study aimed to investigate the food safety practices of HACCP and ISO2200 in food establishments in Tanzania, focused on knowledge (awareness) and management practices of food safety systems. The research randomly surveyed 200 food establishments from three regions in the country; only 113 managers completed the survey. Research conducted face-to-face by questioning knowledge (employees and managers), management practices (ISO 22000, HACCP and prerequisites programs, GMP and SSOP), and demographic information. Employees indicated to have more knowledge on the use of GMP (64.3 %) than HACCP (22.9%) and ISO22000 (15.4%) and training of employees was GMP (73.9 %), ISO22000 (19.2 %) and HACCP (27.1%). This knowledge was also measured by frequency of training results, which indicated inadequacy of twice per year almost 31.4 % for manager, and every 3 months (29.1%) employees.
Management practices of food safety systems indicated HACCP practices were inadequately done by only 26.6 % of food establishments by validating quality assurance and monitoring systems. This also included the management pratices of barriers and benefits of food safety systems (ISO 22000 and HACCP). Barriers indicated poor confidence in suppliers to provide appropriate raw material (25.7 %), lack of government support (17.3 %) and the least 4% volume of paperwork. While, benefits indicated 68.6 % benefits as the highest with the lowest (22.7%) increase in product price. The improperbarrier implemenatation resulted into inadequate control of hazards under the HACCP program, only 40 % of the food establishments asserted all food in storage was protected from contamination.
Prerequisite programs in food establishments were fairly managed, over 80 % had well-designed draining systems within their food establishments.The least (35.5%) had written sanitation standard operation procedure for cleaning and disinfectants.
It is suggested that through job training, class training on food safety, and availability of resources, knowledge as well as management practices could be improved within food establishments. Further studies should focus on customer awareness, food vendors as well as single groups within the food industries.
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Wang, Shujing Ph D. Massachusetts Institute of Technology. "Improving behavioral decision making in operations and food safety management." Thesis, Massachusetts Institute of Technology, 2018. http://hdl.handle.net/1721.1/120225.
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Thesis: Ph. D., Massachusetts Institute of Technology, Sloan School of Management, Operations Research Center, 2018.Cataloged from PDF version of thesis.
Includes bibliographical references (pages 127-138).
In Chapter 1, we design controlled laboratory experiments to investigate whether and how process-driven discussions may improve information sharing, information integration, and the resulting group performance in collective decision making. We first investigate three different conditions on group discussion and find that while suggesting a process (without enforcement) significantly enhances information sharing, enforcing the process is a critical enabler for the group to integrate the shared information into its final decision making and hence improves group performance. We then replicate our results with a more complex task in the context of operations management, and find evidence that the underlying mechanism for process to induce better performance is reduced difficulty and hence lowered mental effort involved in the task. Chapter 2 and 3 focus on supply-chain and governance measures to improve food safety management. In Chapter 2, we employ Heckman's sample selection framework to investigate whether and how structural properties of China's farming supply chains and the strength of governance within the regions in which the supply chains operate jointly influence the risks of economically motivated adulteration (EMA) of food products. We find that both supply chain dispersion and weak local governance are associated with higher EMA risks. In Chapter 3, we further explore a set of innovative transparency measures for quantifying the strength of governance in food safety, which are designed based on data scraped from relevant government websites.
by Shujing Wang.
Ph. D.
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Nkwantabisa, Godfrey K. "The United States Army food safety, security, and protection system." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/975.
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Hsu, Yueh-Ling. "Airline Safety Management: The development of a proactive safety mechanism model for the evolution of safety management system." Thesis, Cranfield University, 2004. http://dspace.lib.cranfield.ac.uk/handle/1826/4638.
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The systemic origins of many accidents have led to heightened interest in the way in
which organisations identify and manage risks within the airline industry. The
activities which are thought to represent the term "organisational accident", "safety
culture" and "proactive approach" are documented and seek to explain the fact that
airlines differ in their willingness and ability to conduct safety management. However,
an important but yet relatively undefined task in the airline industry is to
conceptualise the safety mechanism in proactive safety, and its influential factors.
What is required is a model of a proactive safety mechanism which builds upon
existing knowledge of what is thought to contribute to safety by adding an increased
knowledge of the organisational factors. These factors not only serve to influence the
safety mechanism, but also serve to be the predictors of the performance of safety
management system.
This thesis aims to fill that gap. It firstly conducts an overview of the current airline
safety management system literature and identifies the strengths and weaknesses of
the current system. Given the need to explore the important but undefined field, a
proactive safety mechanism model is then developed and tested to identify the
organisational factors which exert an influence upon the safety mechanism.
Four hypotheses were set out to be tested in an attempt to justify the
multi-dimensional and complex nature of the safety mechanism model. The model is
then tested by applying it to a past accident (case study) and a survey of opinions with
questionnaire. The results of this research work show that the safety mechanism
model is a model of the evolution of safety management system in the context of
proactive safety management. Further study can apply the proposed model to the
re-organisation of an airline safety management system and evaluate the impact upon
the company's system. It leads to the suggestion that an airline's safety health and
performance needs the co-ordination of both retroactive and proactive safety
management, and concludes that the ultimate contribution of this research is to
provide airlines with reliable data, applicable references and a practicable
methodology to enable their safety management system to evolve at a fundamentally
"genetic" level.
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Jackson, Linda. "Food safety management and associated food handler behaviours in a prominent South African entertainment facility." Thesis, [Bloemfontein?] : Central University of Technology, Free State, 2011. http://hdl.handle.net/11462/143.
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Thesis (M. Tech. Environmental health) -- Central University of technology, Free State, 2011Millions of people in South Africa eat out every day, utilising the food service sector. Although the lack of an effective reporting system makes it difficult to know how many of these people suffer from food-borne illness, statistics from the developed countries show that this number may be significant. There is, therefore, the need to ensure that the food service sector, which encompasses fast food outlets, hotels and similar accommodation outlets offering food and beverage services, restaurants, caterers, etc., implement effective food safety management systems. Internationally, the trend has been that food safety management systems should be based on the internationally accepted Hazard Analysis Critical Control Point (HACCP) principles. In South Africa, the implementation of HACCP as a food safety management system has been driven by international trade requirements where foods are exported to countries such as the European Union or the United States of America. A national regulation requiring HACCP implementation was promulgated in 2003, but compliance is not yet required for the food service sector. Currently, neither of the above mentioned factors put adequate pressure on the food service sector to implement formal food safety management systems. However, increasing international tourism and the hosting of international sporting events has brought this sector under scrutiny. Food handlers have been implicated in many outbreaks of food-borne illness and much research has been done to investigate causal factors in this regard. Food handler training has been proposed as a strategy to improve food safety practices. However, research has shown that the traditional provision of food safety and food hygiene knowledge does not equate to improved food safety behaviours. Some authors postulate that the organisational context, created largely by the management of an organisation, is of greater significance than training. Less research is available on these management factors – defined as the situational factors when discussing organisational culture, or defined as enabling and reinforcing factors when discussing food handler behaviour. This study commenced with the hypothesis that food handlers are not able to implement the correct food safety behaviours in the absence of sufficient management support. This support would require appropriate policies regarding food safety, the provision of training and infrastructure and enforcing the correct behaviours by line management, as a minimum. The aim of this study was to investigate and assess the role of line management in relation to food safety at a prominent South African entertainment facility. In order to achieve this, the following objectives were defined for the study: to conduct a qualitative assessment of the role of management in food safety, to assess the role of management in the provision of food safety training and to assess the role of management in the provision of a basic hygiene infrastructure at the study site in order to allow food handlers to carry out the correct behaviours. The objective of conducting a qualitative study of management practices, policies and resource provision with respect to food safety revealed that there was no formal evidence of management commitment to food safety other than the recent provision of food handler training. The findings also indicated a lack of a formal management system for food safety at the study site. In the exploratory survey of food safety training and knowledge, results showed that only 60 % of staff in the survey had received training. This indicates that at the time of the survey, the study site did not fully comply with the minimum legal requirements for food handler training. The results of the employee survey further indicated that employees were aware of the importance of hand washing although it was not possible to determine whether this knowledge was as a result of the training intervention or prior knowledge. Many of the supervisors were not yet trained in food safety and the impact of the food safety training intervention on related behaviours at the site will require further in-depth assessment. Upon investigating the food hygiene infrastructure provided at the study site to allow food handlers to carry out the correct behaviours, findings indicated that although the personnel hygiene programme addressed most of best practice requirements in design, the implementation of the hand washing requirements was not aligned with accepted norms due to the lack of sufficient hand wash basins. The provision of facilities such as sufficient and conveniently located hand wash basins is a management function and findings suggest that, as a priority, management should ensure that they are not contributing to the lack of implementation of the correct food safety behaviours of food handlers as a result of failing to provide the necessary resources. The results of this study should be of value in the food service sector, specifically hotel kitchens, as a guideline to ensure that management plays an effective role in facilitating food safety management systems. A robust food safety and food hygiene training programme for all levels of the organisation is essential in ensuring adequate knowledge of food safety hazards and correct practices. Training should be supported by daily supervision of food safety controls, management commitment and a work environment that supports the implementation of the correct behaviours. Literature has shown that undesirable practices are often deeply rooted in kitchen culture. It has further been commented that culture changes require a top-down approach which usually involves working with the leadership of the organisation. Important policies and procedures generally originate from the management tiers and will always require the concurrence of management in providing resources, altering priorities or otherwise changing how things are done in the organisation. The results of this study are invaluable in highlighting areas in an organisation that could be targeted to change the kitchen culture. Such changes are primarily the responsibility of management. Ultimately, this study endeavours to contribute to the body of knowledge pointing to the role of social-behavioural aspects in ensuring food safety and thereby consumer well-being.
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Brown, Paul T. "Food Safety Knowledge of Undergraduate Nutrition Majors vs. Hospitality Management Majors." Kent State University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=kent1492092442420771.
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Yamaguchi, Shinichi S. M. Massachusetts Institute of Technology. "A system safety analysis of tomographic treatment." Thesis, Massachusetts Institute of Technology, 2017. http://hdl.handle.net/1721.1/113531.
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Thesis: S.M. in Engineering and Management, Massachusetts Institute of Technology, System Design and Management Program, 2017.Cataloged from PDF version of thesis.
Includes bibliographical references.
In recent years, the technology in the medical industry has been advancing to provide safe and systematic medical care. However, the system of medical technologies and treatments has become more complicated year by year, which increases the risks of defects in the system. For example, the U.S. Food and Drug Administration's Center for Devices and Radiologic Health has reported recalls of medical devices that may lead to serious injury or death because of malfunctions. To reduce the risks, developers and makers of medical devices have been applying a wide spectrum of methodologies to improve quality. However, the growing complexity of medical systems, including devices, medical staff, organizations, and regulators, causes problems that the current safety engineering techniques are inadequate to prevent, which can result in tragic medical accidents. Therefore, it is important to apply new approaches to ensure the system safety of medical devices. This thesis compares Failure Mode and Effect Analysis (FMEA) and System-Theoretic Process Analysis (STPA). STPA is one of the analysis techniques based on the systems-theoretic approach of system safety (STAMP) to identify what should be done to establish the design safety of medical systems. Presently, FMEA, as a risk management technique, is widely used as a major methodology to ensure the safety of medical devices; therefore, it is worth comparing with STPA as a fundamental methodology. This thesis identifies the basic design of tomographic treatment and applies STPA to the TomoTherapy system. This tomographic treatment system treats hard-to-reach tumors and reduces radiation exposure to nearby healthy tissues. To ensure the quality of TomoTherapy, STPA is an effective means to conduct hazard analyses because STPA holistically analyzes the safety of this system, considering both human and mechanical factors. After that, I compare the results of STPA and FMEA. STPA analysis found 99 unsafe control actions, 10 causal scenarios, and 29 possible requirements, in contrast with FMEA, which identified a total of 74 failure modes. The potential causes of failure in the results of FMEA include only human factors. However, STPA analyzes the system from various viewpoints, such as the physical system, human factors, organization, management, and so on. Thus, it can be seen that STPA can be used as a technique to identify potential causes as causal scenarios more comprehensively than FMEA.
by Shinichi Yamaguchi.
S.M. in Engineering and Management
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Zanule, Paul Gudoi. "Road Management System and Road Safety in Uganda." ScholarWorks, 2015. https://scholarworks.waldenu.edu/dissertations/368.
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Traffic collisions cost Uganda millions of dollars each year. The purpose of this descriptive case study was to describe the strategies and processes needed to implement a road management system. Such a system would significantly reduce the fatalities and accidents in Uganda, improve the transportation within Kampala's business district, and increase business profitability. Three conceptual theories framed the research study: management theory, strategic management theory, and criminology theory. Using a snowball sampling strategy, data were collected from open-ended interviews, questionnaires, observations, and archived documents from 20 administrative participants in the government and organizational leaders involved in the transport operations and transport services in the Kampala business district in Uganda. Data were analyzed using 3 phases: (a) interpretational analysis, coding, and grouping segments; (b) structural analysis, consistency, and quality; and (c) reflective analysis, consequences, what, when, where, and how. Five themes or action requirements emerged from the data analysis: to improve transport operations and transport services profitability, reduce traffic jams and fatalities, provide sufficient driving training, maintain road infrastructure, and maintain traffic law enforcement. The findings and recommendations from this study may improve the profitability of businesses, reduce the traffic jams and fatalities, and improve the gross domestic product of Uganda, thereby contributing to positive social change.
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Åmansson, Peter. "SAFETY MANAGEMENT SYSTEM (SMS) FÖR FLYGUNDERHÅLL PART-145." Thesis, Mälardalens högskola, Akademin för innovation, design och teknik, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-32308.
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Denna litteraturstudie behandlar Safety Managment System (SMS), ett relativt nytt begrepp och arbetssätt inom flygindustrin för att arbeta med flygsäkerhet och som initierades av det som idag är International Civil Aviation Organization (ICAO), ett organ inom Förenta Nationen (FN). SMS utvecklades eftersom det i flygsäkerhetsarbetet har blivit allt svårare att utpeka enskilda faktorer som orsakar olyckor, utan är i större grad en kedja av faktorer när en olycka inträffat. SMS är en systematisk metod för att hantera säkerhet, inklusive de nödvändiga organisatoriska strukturer, ansvarsområden, riktlinjer och rutiner. SMS omfattar säkerhetspolicy och mål, riskhantering, säkerhetsförsäkran samt säkerhetsfrämjande. Transportstyrelsen publicerade 2013 ett svenskt State Safety Program (SSP) med krav på SMS inom andra verksamhetsområden inom flyget. European Aviation Safety Agency (EASA) publicerade 2013 ett förslag där SMS skulle krävas hos flygunderhållorganisationer (Part-145), vilket ej än har fastställts och publicerats. Syftet var att tydliggöra hur implementeringsarbetet fortgår för SMS inom svenska Part-145 organisationer, vilka faktorer som kan försvåra arbetet, samt att belysa möjligheter och utmaningar vid implementering av SMS. Även att få en förståelse i skillnaden mellan dagens säkerhetsarbete i förhållande till vid implementerat SMS inom flygunderhåll. Arbetet begränsades till SMS i Svenska flygindustrin och inom flygunderhåll Part-145 och arbetet baseras på källor från ICAO, EASA, Transportstyrelsen, relevant litteratur och forskning samt en kvalitativ intervju med representant på Transportstyrelsen. Slutsatsen är att det finns i dagsläget starka indicier på att EASA kommer att publicera ett lagförslag sommaren 2018 som gäller för underhålls-organisationer (Part-145) och att dessa organisationer då kommer att ha en tvåårsperiod för implementering. Vidare krav på rapportering, riskbedömning och tydligt krav på dokumentering är viktiga skillnader mellan dagens krav och de nya kraven i och med SMS. Vidare kan man konstatera att risken vid implementering av SMS är att man överkomplicerar implementeringen, inte anpassar systemet till egna organisationen, att rutiner sedan inte används alternativt otillräckligt med resurser eller att man efter implementering inte kontinuerligt arbetar med SMS. Vi kan även slå fast att framgångsfaktorer för att erhålla ett fungerande SMS inkluderar utbildning och engagerad ledning samt att SMS anpassas för organisationens verksamhet och blir väl integrerat i de dagliga aktiviteterna.This literature study covers the Safety Management System (SMS), a relatively new concept and working method within the aviation industry to work with flight safety and initiated by what is now the International Civil Aviation Organization (ICAO), a United Nation (UN) specialized agency. SMS was developed since work with flight safety has become increasingly difficult to identify individual factors that cause accidents, but to a greater extent a chain of factors when an accident occurred. SMS is a systematic approach to managing safety, including the necessary organizational structures, responsibilities, policies and procedures. SMS includes safety policy and objectives, risk management, safety assurance and safety promotion. The Swedish Transport Agency published in 2013 a Swedish State Safety Program (SSP) with requirements for SMS in other areas in aviation. European Aviation Safety Agency (EASA) published in 2013, a proposal with requirements of SMS to the maintenance organizations (Part-145), which has not yet been established and published. The objective was to clarify how the implementation work continues for SMS in Swedish Part-145 organizations, the factors that can complicate the work, as well as highlighting opportunities and challenges in the implementation of the SMS. Also to get an understanding of the difference between today's safety work in relation to the implemented SMS in aviation maintenance. The work was limited to SMS within Swedish aviation industry and maintenance Part-145 and the work is based on sources from ICAO, EASA, Swedish Transport Agency, relevant literature and research as well as a qualitative interview with a representative of the Swedish Transport Agency. The conclusion is that there is at today strong indications that EASA will publish a legislative proposal the summer of 2018, which applies to maintenance organizations (Part-145), and that these organizations will then have two years to implement the new requirements. Further reporting requirements, risk assessment and clear demands on documentation are important differences between today's requirements and the new requirements of the SMS. Furthermore, it can be stated that the risk in the implementation of SMS is that it complicates implementation more than needed, do not customize the system to their own organization, the routines then will not be use alternative insufficient resources, or that after the implementation the organization do not continuously work with the SMS. We can also conclude that the success factors to obtain effective SMS includes education and management commitment and that the SMS adapts to the organization's operations and is well integrated in the daily activities.
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Sgueglia, John. "Managing design changes using safety-guided design for a safety critical automotive system." Thesis, Massachusetts Institute of Technology, 2015. http://hdl.handle.net/1721.1/106224.
Full textAbstract:
Thesis: S.M. in Engineering and Management, Massachusetts Institute of Technology, School of Engineering, System Design and Management Program, Engineering and Management Program, 2015.This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.
Cataloged from student-submitted PDF version of thesis.
Includes bibliographical references (pages 95-99).
The use of software to control automotive safety critical functions, such as throttle, braking and steering has been increasing. The automotive industry has a need for safety analysis methods and design processes to ensure these systems function safely. Many current recommendations still focus on traditional methods, which worked well for electro-mechanical designs but are not adequate for software intensive complex systems. System Theoretic Accident Model and Process (STAMP) and the associated System Theoretic Process Analysis (STPA) method have been found to identify hazards for complex systems and can be effective earlier in the design process than current automotive techniques. The design of a complex safety-critical system will require many decisions that can potentially impact the system's safety. A safety analysis should be performed on the new design to understand any potential safety issues. Methods that can help identify where and how the change impacts the analysis would be a useful tool for designers and managers. This could reduce the amount of time needed to evaluate changes and to ensure the safety goals of the system are met. This thesis demonstrates managing design changes for the safetyƯ-guided design of an automotive safetyƯ-critical shift-by-wire system. The current safety related analysis methods and standards common to the automotive industry and the system engineering methods and research in the use of requirements traceability for impact analysis in engineering change management was reviewed. A procedure was proposed to identify the impact of design changes to the safety analysis performed with STPA. Suggested guidelines were proposed to identify the impact of the change on the safety analysis performed with STPA. It was shown how the impact of the design changes were incorporated into the STPA results to ensure safety constraints are managed with respect to these changes to maintain the safety controls of the system throughout the design process. Finally the feasibility of the procedure was demonstrated through the integration of the procedure with requirements traceability based on system engineering practices
by John Sgueglia.
S.M. in Engineering and Management
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Patchanee, Prapas. "Epidemiology Of Salmonella Enterica Related To Swine Production System And Food Safety." The Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=osu1226946581.
Full text
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Tzu-JungChen and 陳姿蓉. "Design of Smart Food Safety Monitoring and Management System." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/fu4u4f.
Full textAbstract:
碩士國立成功大學
製造資訊與系統研究所
106
In recent years, an endless stream of food safety incidents has emerged, causing social unrest, harming human health, and severely damaging the national image and economic development. Therefore, food safety management has become a crucial policy area for all countries. With the rise of data science and artificial intelligence, the concept of system intelligence has gradually been realized, and we intended to solve the problems of food safety through an intelligent system to thereby promote human welfare. This study design a smart food safety monitoring and management system, which includes (1) comprehensive food safety management model by system engineering, PDCA and risk management; (2) functional architecture of smart food safety monitoring and management system by comprehensive food safety management model, data science and the principles of artificial intelligence and machine learning; (3) data analysis framework by defined this functional architecture’s requirement of data analysis and using data mining and artificial intelligence technology to establish data analysis mechanism. Finally, give an evaluation and implementation for the result.
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CHEN, SHIH-JUNG, and 陳世融. "Discussion on Importing Food Safety management System into Aquatic Processing Industry." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/d9tuza.
Full textAbstract:
碩士亞洲大學
休閒與遊憩管理學系碩士在職專班
106
With the joint efforts of government policies and civilians, the tourism industry has become an important part of the economic development of the country and the localities. Taiwanese people in the choice of many considerations tourism, the taste of local products, specialties have always been a very important incentive. Taiwan is surrounded by the sea and fishing industry is one of the most important economic resources. It is not only an important industry in agriculture but also a thriving industry in food storage, processing, transportation and sales. Taiwan enjoys the reputation of "gourmet kingdom". In particular, catches of rich cuisines are the main reason for attracting pilgrimages to domestic and overseas tourists. However, due to its geographical location in the subtropical region, many foods are easily contaminated by pathogenic bacteria and spoilage bacteria , and the occurrence of production, delivery and preservation issues, so food poisoning incidents have heard of. Based on the domestic and international food safety and health related norms, this paper explores how to enter the food safety control system in Taiwan's aquatic products processing industry to ensure that aquatic products in Taiwan are well protected in terms of safety, hygiene and quality, Foreigners in all kinds of travel on the road, can eat peace of mind, eat health, eat healthy.
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Yu, Kai-ping, and 尤凱平. "Using RFID and Database to Construct a Food Safety Management System." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/11945336113438281494.
Full textAbstract:
碩士育達科技大學
資訊管理所
102
BSTRACT In recent years, due to the frequent occurrence of food safety issues, such as poison products and mad cow meats events, cited a serious impact to people's health and caused widespread concern around the world. In order to ensure that consumers can have the food hygiene and safety, how to secure foods and effective follow-up retrospective, food security management system is an extremely urgent issue. We proposed an idea to use RFID (radio frequency identification) technology, which has the characteristics of data loading identification and traceability, to intercept, warning, as amended, or the collection of information of food to make up for the lack of information. The automatic identification of the function of error, RFID properties in the application of food safety management applications have a very good result, through the appropriate back-end information support system on the food safety management [28]. Key Words: RFID、Database、Food Safety、Inventory Managements
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Chiou, Yin-chi, and 邱盈綺. "ISO 22000, FGMP and HACCP food safety management system combination feasibility research." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/20437599479259240711.
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碩士高苑科技大學
經營管理研究所
95
Present consumer's attention safe to the food, demand for spontaneity no matter inside enterprises of the person who makes relevant food industry or coming from customer's purchasing the request for the policy, regard obtaining relevant food authentication as one of its key working projects one after another . This measure can not merely ensure people's health, the hygiene that guarantee food's security, the food security hygiene administrative system which the manufacturer carried out actively is also the international generally acknowledged trend of food industry. To food industry, the security of the food is essential, the security of the food is in charge of accusing of like in order to examine for it alone, really exist a lot of instruments and errors of sampling artificially, how to use the whole, preventative management tool, potential and foreseeable danger will be defended and stopped up except supplying the chain, it will be that the relevant manufacturer of food need most urgently. The FGMP certification system in 2006 is popularized in the effect index investigation, there is interviewing in the manufacturer and calling upon FGMP , HACCP and ISO 22000 to adopt the measure recognized each other of 86.7%; If FGMP , HACCP and ISO 22000 can cooperate and adopt admitting , can be got to cover the number of times , certificate checked to can reduce the products again together each other , but some rule fee, expenses of relevant authentication should be paid , the manufacturer would like to apply , the proportion accounted for is 78.2%. Shown by these data, the manufacturer property quite expects systematic merger of three verification system, in order to reduce the heavy and complicated procedure. Is it manage to FGMP , HACCP and ISO 22000 system combination document that further investigate in an all-round way issue to have yet at present, probe into through other relevant document analysis and relevant interconnected system of operation procedure to learn clause whole and file or arrangement of form can know the problem with expert interview Key point. If there is scheme of a kind of feasibility that can be used in the whole food industry, or popularize the unit and to the government , can yet be regarded as a policy of convenience, so this research purport lies in probing into the merger feasibility of FGMP , HACCP and ISO 22000 food security with mutual administrative system. Consider that three verification system to combination of FGMP , HACCP and ISO 22000 , this research knows from documents first that can be put from analysis of the clause and procedure in order and set about , the unit concerned can offer reference while promoting and combining in the future. In verifying the arrangement of the content , is it mark chapter FGMP, HACCP and ISO 22000 according to qualification, procedure, expenses, authentication to follow respectively etc. to discuss, and propose that the schemes of three pieces of feasibility offer reference and do interview with relevant experts and scholars, the analysis result proposes with the short-term benefit that associated documents or the form are combined, use these files or forms to apply for FGMP, HACCP or ISO 22000 at the same time , for manufacturer, needn't waste suitable manpower and material resources in preparing these systems of verification . Offer the relevant government's competent authority, popularize the organization and many enterprises to do the follow-up file or form designed the countermeasure of proving afterwards, the result shows that this research arrangement FGMP, HACCP or ISO 22000 with the file or form in order and lets them have value consulted that can use each other, the file or form designed is benefited to some extent in real application, in order to originally research and propose meager contribution.
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Chow, Wei, and 周緯. "Applications of ICT to Low-Temperature Supply Chain Food Safety Management System." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/63214307447978680616.
Full textAbstract:
碩士國立臺灣海洋大學
食品科學系
98
The potential applications of ICT technology to cool-chain monitoring and management were investigated in this study. “Braised pork” and “Four-spirits soup” taken from the menu of an oriental-style franchised chain store were used and the cool-chain covered starting from processing, storage, sorting, delivery, unloading, retail storage, and to the final reheating step. Critical parameters including temperature, illumination, electrical current, GPS integrated with WSN technology were adopted, as well as surrogated bacteria challenging studies were used to verified the shelf-life and safety of the tested products. Critical control limits were set at cumulative time over 30 min over 7℃ for cool-chain and product centre temperature over 75℃ for final re-heating operation, respectively, and monitoring system will signal alarms when deviation occurred. Continuous monitoring electrical power consumption verified, when compared with frozen products, the refrigerated tested products could increase energy efficiency by 212%. Finally, the challenging tests suggested that the “braised pork” was safe at below 28, 14, and 2 days at 4, 9, and 30℃ storage, respectively. While for “Four-spirits soup”, it was safe below 5, 4, and half days at the same storage temperature conditions, respectively. This system realizes the possibility of temperature traceability. The key technology is using ZigBee modules which combine all kinds of sensor and temperature logger to monitor each point in cold chain, accomplishing its transparency and providing fool-proof mechanisms. And it also provide food safety risk and shelf life assessment bases through time accumulation of irregular temperature and microbiological challenge test.
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Lin, Tai-Yu, and 林泰佑. "The Implementation of Food Management System and Food Technicians to Food Safety and Quality-A Case of Changhua Packaging Food Manufacturers." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/cy9bvg.
Full textAbstract:
碩士大葉大學
企業管理學系碩士班
103
ABSTRACT Taiwan, during Min Guo 102 year has accumulated 409 food poisoning cases nationwide. That affected total of 3890 out of the 71 cases. 1903 patients involved in, are related to food hygiene. However 21 out of those 71 cases are related to boxed lunches, which involved 1185 people, the largest number of patients. This article focus on food safety control from boxed lunch factories, especially those delivered to primary and secondary school. Food safety has brought attention to the people in Taiwan and here we will discuss how to secure food safety on boxed lunches and to improves its quality of boxed meals. Back in 1971, the first session of the United States Conference of food preservation, quality control cannot be addressed to ensure the safety of traditional foods, the only hazard that could be potentially controlled were the manufacturing process in order to effectively improve the safety of food, which is called Hazard analysis and critical control points HACCP (Hazard Analysis and Critical Control Point) concept, which is to be discussed in the article: Lunch box food factory management. In order to implement this law, it is most suitable to let the boxed meal lunch technologist to manage the factory logistic. Thus, this explains the importance of the boxed meal lunch technologists' existence. In the early Republic of China year 74 during December 20th, the highest level of the executive branch and the Department of Health (DOH) has announced the requirement of food manufacture policy number 7. In policy number 7, it demanded food manufacture factories to have food inspectors on site. This applies to Chinese catering industries, starting from Republic of China year 88 during April 20th, all boxed meal lunches suppliers needs to follow the deployment of the food manufacturing and processing industry, foods storage spaces and facilities and food additives provision of health standards accordingly by the professional chefs who holds the legal license. In addition, during Republic of China year 91, on February 6th, the president has announced all boxed meal suppliers to schools must provide clean, healthy, and balanced nutrition lunches to students. Meanwhile, being responsible to educate and emphasize the image of healthy nutrition. Boxed meal industries require nutritionists to be on site to manage developments. Finally, the government has implemented this policy and was announced by the highest level of the executive branch and the Department of Health (DOH) during Republic of China in the year of 97 on May 8th. "One within all the professional chefs and among other nutritionists must carry legalized food handling license.” This law will take effect on Republic of China time in the year of 101 on May 8th. This law applies to high risk industries including sea foods, meat processing manufacture, boxed meal factories, milk industries. This article has studies 18 boxed meal factories in Chunghwa, Taiwan. The study also included owners of the factories, food sanitation staffs, and professional chefs, licensed nutritionists, food technicians as well as the Executive Secretary of the Board of Directors who were in charge of the boxed meal for 96 schools as the survey target. The content of the survey has concluded the all the school lunch box examinations and inspection card from the Department of Health (DOH), which was specifically designed for future inspection on boxed meal lunches. Food Safety Technician evaluated the performance and meal quality based on the eight critical control points of food safety and quality control from boxed lunches. These evaluation scores are being analyzed before and after results with SAS (Statistical Analysis System) Software. The difference of descriptive statistics including frequency and average values are being analyzed with paired t-tests. From the comparison you can find food safety technician outperformed dietitian’s management, cooking techniques, as well as food hygiene management. By promoting businesses from food industry to implement hazard analysis and critical control points system (HACCP), we shall prevent illegal food business from producing risky food products.
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Huang, Sheng-Ho, and 黃聖賀. "Comparative Study of Legal Systems in Food Hygiene and Safety Management-Focus on Risk Analysis in Food Safety." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/27298256499107703923.
Full textAbstract:
碩士國立東華大學
自然資源與環境學系
99
To secure the Food sanitation is the foundation to protect human health and improve the quality of human life, and is an important work for stable developments of national and international economy. Food is the first priority to people's survival, and cleanness is the first priority to food. In recent years, problems associated with food sanitation emerged, but now many men's doing are seriously threatening the food sanitation. From mad cow disease to China's melamine milk scandal, food sanitation management has caused a great deal of concern by the Government and the community. Therefore, the establishment of food sanitation management system and the implementation of food sanitation management have become the major, and inevitable issues that the world is facing. In view of the EU's and Japan's legal systems of food sanitation management and the supervisions of the systems, our Legal Management System of Food Hygiene and Safety need to identify the shortcomings of the related regulation in the country, in order to propose more adjustments to our Act Governing Food Sanitation.
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Sheng-TangLin and 林勝堂. "A study of relationship among quality management system, food safety management system and corporate image in the feed industry." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/28454693945953207770.
Full textAbstract:
碩士國立成功大學
工業與資訊管理學系碩士在職專班
102
Feed manufacturing industry is a traditional industry. Through the implementation of quality management system will achieve the systematic management and autonomy requirements, even improve the safety and quality of products and build business brand image. In this study, we used the feed manufacturing industry in Taiwan as the research object, to explore importing the influence of quality management system and food safety management systems for corporate image and customer perception. In this study, we found that in the food supply chain, product safety considerations were more important than product quality considerations. Moreover, the recent rise of consumer awareness, once the food safety issues occurs, that will directly impact on the corporate image.
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Lee, Chen-Chun, and 李成鈞. "The Practice and Challenge of Risk Analysis in the EU Food Safety Management System." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/10494575754545902036.
Full textAbstract:
碩士淡江大學
歐洲研究所碩士班
99
The German sociologist Ulrich Beck suggested that the development of modern technologies contain numerous scientific uncertainties that may bring many new risks to human societies. These risks have a characteristic of “reflexivity”. In the past, modernization was viewed as a revolution of the old society, and is therefore called “simple modernization”. Current human societies are filled with risks. The modern “risk society” is undergoing a form of “reflexive modernization”, its origins is based on the side effects of human industrial and technological developments. Reflexive modernization can be seen as a “self-confrontation ” with the effects of“risk society”. Food is the basic element that human depends on for survival. Food safety not only concerns the safety of human health and lives, it also affects social and national stability and development. The modern world with its advanced technologies is improving upon the environments for the production of foods and beverages. The variety and processing methods of food is unprecedented and increasingly complex. With the globalization of economy and improvements of the food industry, international food trade is rapidly developing. However, these developments also bring more risk to people in terms of food safety. Hence, governments around the world are placing significant importance on relevant risk management measures for food trade and food safety. The American National Research Council (NRC) first recommended a set of Risk Analysis infrastructure in 1980. The Risk Analysis system involved three steps, namely “risk assessment”, “risk management” and “risk communication”. These steps were eventually adapted by the Codex Alimentarius Commission (CAC), the World Trade Organization (WTO) and the European Union (EU), and can be seen as an international standard for food safety management systems. Although governments worldwide have gradually adopted risk analysis systems as a means of managing food safety, differences in management principles still exist. The EU adopted a stricter “precautionary principle”. On the other side of the Atlantic, the US and Canada adopt the “principle of scientific evidence”. Such differences have led to many disputes on foreign trade between the EU and US and Canada. At the same time, the EU also faces the internal challenge of risk communication. When faced with increased risks in food safety brought about by modern technologies, they must find out means to maintain public trust while maintaining the balance between “objective risk” and “expert systems”. These are important topics of food safety management in the EU.
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洪錦男. "A Study On the Safety Management of Product Shelf Life in the Chilled Food Distribution System." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/58022189479859159044.
Full textAbstract:
碩士東海大學
食品科學系
86
The accuracy of food product shelf life is closely related to consumer''s right and food business''s profit. Short buffer period of product''s shelf life will make food business to take risk to sell such product. Keeping conservative shelf life will cause the food product a short time for sale, and lower food business''s profit. Therefore, the safety management of food product''s shelf life is considered to be very important both to consumer and food business. A predictive model is considered to be able to response timely the quality changes of the food product on shelf under different environment. It will get results much faster and flexible than an analytical method, and can also be adjusted according to different environmental conditions. The objective of this study is to establish a predictive computer simulation model for the food business to determine product shelf life, by using the database of Food MicroModel . A simulation program of quality-evaluation which is concerned with the fluctuation of temperature will be developed with the results of the simulation. Reasonable shelf life will be determined.The result of simulating sausage distribution of the company by considering nonproteolytic Clostridium botulinum growth is safe in sixty days. The same result of milk by considering Listeria monocytogenes infection is safe in eight days. When sausage has a lower pH value 5.6 , it can extend its safe shelf life about nine times. The raise of distribution temperature of boxcar and supermarket will decrease shelf life . In the phenomena of keeping distribution temperature in 7℃would have a worse result than fluctuating temperature in real distribution . -1 -aA Study On the Safety Management of Product Shelf Life in the Chilled Food Distribution System