Relevant bibliographies by topics / Food standards

Contents

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

Academic literature on the topic 'Food standards'

Author: Grafiati
Published: 4 June 2021
Last updated: 27 April 2022

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Journal articles on the topic "Food standards"

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Amenu Delesa, Desalegn. "Standards related foods and food products." International Journal of Advanced Research in Biological Sciences (IJARBS) 4, no. 12 (December 30, 2017): 201–6. http://dx.doi.org/10.22192/ijarbs.2017.04.12.020.

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Turner, Alan. "Food Standards, Food Manufacturers and 1992." British Food Journal 93, no. 7 (July 1991): 3–11. http://dx.doi.org/10.1108/eum0000000002350.

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Jukes, D. J. "Food standards, chemicals in food and food trade." Food Control 2, no. 4 (October 1991): 234–39. http://dx.doi.org/10.1016/0956-7135(91)90192-y.

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Lang, Tim, and Erik P. Millstone. "Post-Brexit food standards." Lancet 393, no. 10177 (March 2019): 1199. http://dx.doi.org/10.1016/s0140-6736(19)30540-9.

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Jamieson, Valerie. "Physics raises food standards." Physics World 15, no. 1 (January 2002): 21–22. http://dx.doi.org/10.1088/2058-7058/15/1/29.

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Shaw, Allan. "The Food Standards Agency." Journal of the Royal Society of Health 117, no. 5 (October 1997): 330–32. http://dx.doi.org/10.1177/146642409711700512.

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Hatfull, Ronald S. "Re: Food Standards Agency." Journal of the Royal Society of Health 117, no. 6 (December 1997): 400–401. http://dx.doi.org/10.1177/146642409711700614.

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Tedstone, Alison. "Food Standards Agency: nutrition." Proceedings of the Nutrition Society 63, no. 4 (November 2004): 501–3. http://dx.doi.org/10.1079/pns2004380.

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The Food Standards Agency undertakes a range of activities with the aim of improving the dietary health of the population and determining how best to communicate key messages to achieve dietary change. Activities include obtaining sound evidence from research and surveys, and seeking advice from independent experts. Work is also undertaken to inform and motivate the population about diet and to identify ways of improving their diet. The effectiveness of the work is monitored in order to inform future policy decisions and interventions and to understand cost implications.
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Byng, John. "EC Organic Food Standards." British Food Journal 95, no. 1 (January 1993): 16–17. http://dx.doi.org/10.1108/00070709310023431.

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Cho, Bo-Hyun, and Neal H. Hooker. "Comparing food safety standards." Food Control 20, no. 1 (January 2009): 40–47. http://dx.doi.org/10.1016/j.foodcont.2008.01.011.

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Dissertations / Theses on the topic "Food standards"

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DeKryger, Todd Alan. "Food safety standards as corporate social responsibility a case study of infant food companies /." Diss., online access from Digital Dissertation Consortium, 2008. http://proquest.umi.com/pqdweb?did=1683719661&sid=2&Fmt=2&clientId=3552&RQT=309&VName=PQD.

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Thesis (Ph. D.)--Michigan State University. Resource Development, 2008.
Title from PDF t.p. (Proquest, viewed on Aug. 20, 2009) Includes bibliographical references (p. 201-208). Also issued in print.
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Klingenberg, Sanette. "Standards for the hand hygiene of food handlers / Sanette Klingenberg." Thesis, North-West University, 2008. http://hdl.handle.net/10394/3734.

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Globally, investigations into food-borne illnesses show that the majority of cases involve poor hand hygiene of the food handler. The challenge of providing safe food therefore requires new strategies for evaluating cross-contamination of pathogenic micro-organisms on the food handler's hands, which might be detrimental or hazardous to the health of the patient Although food-borne diseases may be multifactorial in aetiology, no standards or evaluation systems, such as an occupational health surveillance programme, are available to monitor and ensure that food is free of pathogens. The formulation and implementation of standards may contribute to ensuring that food handlers comply with hand hygiene practices during food handling. Such practices guarantee that food reaching the patient is safe. The objectives in this research project originated from the occupational health practice and gave direction of the empirical research project. The literature was reviewed to discover what is currently known concerning the food handlers' hand hygiene during food handling and food-borne illnesses and the theoretical framework gave direction and guidance to the survey design of the empirical research, which was quantitative, explorative, descriptive and contextual in nature. The food handlers from the food preparation sections of the four major healthcare services in Potchefstroom, in the North West Province, South Africa, were the target population and the sampling method was all-inclusive (n=110). Eighty (75.47%) food handlers participated in the research project. The design entailed three steps. The first was conducted with a questionnaire, to identify the food handlers' compliance with hand hygiene during food handling. The second step involved determining the prevalence of Escherichia coli and Staphylococcus aureus on the food handlers' hands. The results were used for the formulation of standards for the hand hygiene of food handlers. Finally, recommendations for practice, education and research were made. The implementation of these recommendations could contribute knowledge to the body of nursing and promote good hand hygiene practices in the healthcare service.
Thesis (M.Cur.)--North-West University, Potchefstroom Campus, 2009.
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Jaud, Mélise. "Food standards, finance and trade : five essays in international trade." Paris, EHESS, 2010. http://www.theses.fr/2010EHES0007.

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Cette thèse comporte cinq chapitres et se divise en deux parties. La première composée des chapitres 1 à 4 contribue à l'évaluation de l'impact des normes Sanitaires et Phytosanitaires sur les produits agro-alimentaires. Le chapitre 1 étudie le lien entre la structure des importations européennes et la hausse des préoccupations de santé publique dans la politique alimentaire de l'UE. Les importations alimentaires de l'UE ont évolué vers une distribution à deux niveaux, avec peu de fournisseurs de plus en plus dominants et une frange croissante de fournisseurs marginaux. Le chapitre 2 développe un modèle de transactions basées sur la réputation, entre un acheteur et un fournisseur dans deux pays. Il met en évidence deux mécanismes pour lesquels une réglementation plus stricte affecte le commerce international. Le chapitre 3 lie le risque sanitaire des produits et les contraintes financières. Il établit l'importance de l'accès au financement pour la survie des exportations de produits agro-alimentaires «à risque» pour les entreprises africaines. Le chapitre 4 évalue l'efficacité d'un programme d'aide la mise aux normes SPS visant à promouvoir les exportations de fruits et légumes frais des entreprises sénégalaises. Malgré l'utilisation d'un riche ensemble de données et d'un large éventail d'approches, nous n'avons trouvé aucun impact du programme. La deuxième partie composée du seul chapitre 5 examine si les intermédiaires financiers peuvent agir comme un contrôle supplémentaire contre les exportations inefficientes d'une économie. Les banques poussent les secteurs d'exportation vers l'utilisation des facteurs abondants du pays, en lien avec l'idée d'avantage comparé
The dissertation consists of five chapters and can be divided into two parts. Part I, corresponding to chapters 1 to 4, focuses on the interplay between sanitary and phytosanitary measures and agricultural trade. Chapter 1 examines the link between the rising risk of food products and recent changes in the EU import pattern. It provides evidence that while there is a slight diversification of import sources over time, the overall trend hides diversification at the extensive margin and concentration at the intensive margin; the more so for risky products. Chapter 2 develops a model of reputation-based transactions between a buyer and a supplier in two countries. A stricter standard affects the volume of trade in two ways, directly it affects the supply of quality goods and indirectly through reputation. Chapter 3 documents the role of access to finance in determining the survival of "risky" agri-food exports for African firms. The increased availability of finance helps disproportionately more exports of products that require financing to comply with SPS requirements. Chapter 4 assesses the effectiveness of a product specific SPS-related program in promoting Senegalese firms' exports of fresh fruits and vegetables. Using a rich dataset and a wide array of approaches we find no significant impact of the program. Part II, corresponding to chapter 5, shifts focus away from the agri-food to the manufacturing sector and investigates the disciplining and allocative role of financial systems on export survival. It provides evidence that external debtholders push exporting sectors towards the use of countries' abundant factors, in compliance with the idea of comparative advantage
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Holleran, Erin. "ISO 9000, transaction costs and food safety in the UK food sector /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841151.

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Lee, Richard Philip. "Setting science-based international food standards : defining dietary fibre in the Codex Alimentarius Commission." Thesis, University of Newcastle Upon Tyne, 2010. http://hdl.handle.net/10443/1644.

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The thesis presents a sociological analysis of international food standard-setting in the Codex Alimentarius Commission (the Codex). The Codex is an intergovernmental organisation jointly administered by the UN Food and Agricultural Organisation and the World Health Organisation. The main activity of member governments who participate in the Codex is the negotiation of international food standards, which are referenced by W orId Trade Organisation agreements. Although international food standards are significant instruments which structure the agri-food system, little social science research has been conducted on the process by which such standards are set. In order to develop an in-depth analysis of the science-based standard-setting process, the thesis analyses a case-study of the attempt to agree a definition of dietary fibre within the Codex. Agreeing a definition of dietary fibre was a protracted and contentious process within the Codex, with important implications for food product development and the creation of new markets. Methods used in the study included: observations of meetings, document analysis and thirty-two interviews with scientists, government delegates and food industry and consumer representatives. In this case-study, the concept of epistemic communities - defined by Haas (1992a: 3) as " ... a network of professionals with recognised expertise and competence in a particular domain and an authoritative claim to policy-relevant knowledge within the domain or issue-area" - was deemed to provide a weak explanation for the standard-setting process due to a failure to address the conditions giving rise to particular knowledge claims. Instead - and following critiques developed within the sociology of science and technology - the analysis suggests that international food standard-setting uses scientific knowledge claims, but cannot be said to be wholly based upon science because of the constitutive entanglement of science and politics. The thesis argues that the production of a definition for dietary fibre followed a methodology of standard-setting that required dietary fibre to became a 'boundary object' (Star and Griesemer, 1989) - an identifiable object around which conflicting groups can co-operate because the object possesses just enough ambiguity to allow for multiple interpretations. The thesis concludes that, in this case-study, on-going scientific controversy does not prevent the agreement of a food standard - despite food standards being 'science-based' - if the standard in question can be negotiated as a boundary object. The thesis provides novel social scientific insights into a little studied, but increasingly significant, area of the agri-food system.
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Nguyen, Van Anh Wilson Norbert L. "Effects of food safety regulatory standards on seafood exports to US, EU and Japan." Auburn, Ala., 2009. http://hdl.handle.net/10415/1756.

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Spence, Suzanne Elizabeth. "An evaluation of the impact of school food standards in England on children's diets." Thesis, University of Newcastle upon Tyne, 2015. http://hdl.handle.net/10443/2815.

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Many children do not eat a healthy diet. In 2005, the nutritional content of school lunches in England received wide criticism. In 2006, a major policy change led to legislation specifying what food and drink could, and could not, be served in schools. This thesis considers the impact of the implementation of food and nutrient-based standards on children’s dietary intake at lunchtime and in their total diet, if the impact was equitable across the socio-economic spectrum, and if school lunch take-up changed. Methods Data collected pre and post-policy implementation in children aged 4-7y and 11- 12y were analysed. In the 4-7y olds, dietary data were collected on four consecutive days using an observational method in 12 primary schools, in Newcastle upon Tyne, UK (n=385 in 2003-4; n=632 in 2008-9). In 11-12y olds, dietary data were collected from two consecutive 3-day food diaries followed by a researcher-led interview in six middle schools, in Northumberland, UK (n=298 in 1999-2000; n=215 in 2009-10). Linear mixed effect models were used to analyse the effects of year (pre and post-policy), lunch type (school or homepacked lunch), level of socio-economic deprivation, and the interaction(s) between these factors on children’s total dietary intake. Logistic regression was used to examine the change in school lunch take-up by year and level of deprivation. Results At lunchtime, children who ate a school lunch post-policy implementation consumed a lower per cent energy from fat, saturated fat and absolute amounts of sodium. In the 4-7y olds, mean calcium (mg), vitamin C (mg) and iron (mg) intakes increased; in 11-12y olds, non-starch polysaccharides (g) and iron (mg) decreased. A child’s lunch type was associated with change in the total dietary intake in 4-7y olds; post-policy implementation children eating a school lunch had a healthier total diet compared with children eating a home-packed lunch. In 11-12y olds, there was limited evidence found that lunch type was associated with change in total diet. In both age groups children’s total dietary intake from ii | per cent energy saturated fat and non-milk extrinsic sugars remained above the recommended guidelines. There was some evidence that post-policy implementation, lunch type and level of deprivation were associated with differences in per cent energy from non-milk extrinsic sugars and vitamin C (mg) intake in the total diet of 4-7y olds; there was no such evidence found in 11-12y olds. Post-policy implementation, school lunch take-up decreased in both age groups. Conclusions The implementation of school food and nutrient-based standards in England has been associated with positive changes in children’s dietary intake at lunchtime. These changes were reflected in the total diets of the 4-7y olds but evidence was more limited in 11-12y olds. A key strength of this study is the unique evaluation of national policy enabled by the availability of preimplementation data. A key limitation is the use of repeat cross-sectional surveys; this limits the extent to which change in children’s diets can be attributed to the policy. Future regulation of school lunches should be evaluated prospectively. To improve children’s diets in all their complexity, future interventions also need to consider the social, environmental and behavioural contexts in which food choices are made or directed, both in and outside of the school environment.
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Leach, Jeremy Charles. "Food hygiene in public eating places : a comparative study of public and professional perceptions in the Wealden district of East Sussex." Thesis, University of Brighton, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302284.

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Lux, Nicole. "Measurement of compliance costs for US food quality and safety standards for European export businesses." Thesis, University of Reading, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.394149.

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Chemnitz, Christine. "The impact of food safety and quality standards on developing countries agricultural producers and exports." Doctoral thesis, Humboldt-Universität zu Berlin, Landwirtschaftlich-Gärtnerische Fakultät, 2012. http://dx.doi.org/10.18452/16523.

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Der internationale Agrarhandel ist zunehmend durch Nahrungsmittelsicherheits- und Qualitätsstandards bestimmt. Standards definieren Regeln und Konditionen der Teilnahme an Wertschöpfungsketten und führen dadurch zu einer Umverteilung von Marktanteilen innerhalb dieser Wertschöpfungskette. Für einige Produzenten eröffnen Standards und Zertifizierungssysteme neue Vermarktungsmöglichkeiten, da sie den Zugang zu speziellen Marktsegmenten ermöglichen. Gleichzeitig aber ist der durch die zunehmend strengen Qualitätsstandards eingeleitete Prozess der Umverteilung begleitet von Marginalisierung und Marktausschluss. Dies geschieht, wenn bestimmte Produzenten die Anforderungen der standardisierten oder zertifizierten Produktion nicht erfüllen können. Die vorliegende Doktorarbeit analysiert die in Wissenschaft und Politik wiederholt geäußerte Annahme, dass Nahrungsmittelsicherheits- und Qualitätsstandards ein spezielles Hindernis für den Marktzugang von Entwicklungsländern auf die Märkte der Industrieländer darstellen. Des Weiteren wird angenommen, dass in Entwicklungsländern insbesondere kleinere Produzenten Nahrungsmittelsicherheits- und Qualitätsstandards nicht erfüllen können und an der Marktteilnahme ausgeschlossen werden. Vor diesem Hintergrund geht die vorliegende Arbeit drei zentralen Fragen nach: a) in welcher Weise beeinflussen Nahrungsmittelsicherheits- und Qualitätsstandards die Marktanteile der Entwicklungsländer auf dem internationalen Agrarmarkt b) in welcher Weise wirken sich Nahrungsmittelsicherheits- und Qualitätsstandards speziell auf kleinbäuerliche Produzenten aus und c) welche Einflüsse entscheiden darüber, dass Produzenten Standards übernehmen oder nicht. Die Ergebnisse der Arbeit zeigen, dass sich die Marktanteile unterschiedlicher Entwicklungsländer unter dem Einfluss zunehmend strenger Nahrungsmittelsicherheits- und Qualitätsstandards sehr unterschiedlich entwickelt haben. Weiterhin deuten die Ergebnisse der Forschungsarbeit darauf hin, dass ein starkes staatliches Engagement und die Einbindung des Privatsektors sich positiv auf die Fähigkeit eines Landes auswirken, mit den neuen Marktanforderungen umzugehen, was dann zu einer positiven Entwicklung der Marktanteile führt. Des Weiteren zeigt sich, dass die kleinbäuerliche Produzenten aus theoretischer Perspektive durchaus einen komparativen Nachteil in der Anpassung an bestimmte Standards haben können, wenn die speziellen Eigenschaften kleinbäuerlicher Produktionssysteme in Betracht gezogen werden. Diese zeichnen sich unter anderem durch die Schwierigkeit aus, Informationen über Standards und Zertifizierungssysteme zu generieren und diese zu implementieren. Dennoch zeigt die im Rahmen der vorliegenden Arbeit durchgeführte Fallstudie des marokkanischen Tomatensektors, dass die Größe der Produktion nur schwach mit den Anpassungskosten korreliert. Die Fallstudie macht deutlich, dass die Produzenten über die Anforderungen und Bedürfnisse der Käufer informiert sein müssen. Ergebnisse der Analyse zeigen, wie wichtig die vertikale Integration in die Wertschöpfungskette ist, um diese Informationen zu erhalten, da diese Informationen kaum horizontal zwischen den Produzenten kommuniziert werden.
The agricultural trading environment is increasingly determined by food safety and quality standards. Standards define the terms of chain membership, imply rules and conditions for participation, and hence lead to processes of (re)distribution within the chain. For some producers, standards may open up new opportunities as they permit market access to particular market segments. At the same time, the process of (re)distributing market shares is accompanied by marginalization and exclusion, as standards may impose prohibitively high barriers for certain producers in terms of the short-term and long-term efforts needed for production under certification. This thesis aims to have a closer look at the concern voiced by many researchers that food safety and quality standards establish a particular burden for exports from developing countries and, within the developing countries, for the small producers. Coming from this starting point the thesis aims to establish a detailed understanding of a) how developing countries` export shares are affected differently by food safety and quality standards, b) the particular impact of food safety and quality standards on small producers and c) the compliance decision process standards at the producer level. Results of the thesis show that developing countries are a heterogeneous group that shows various different tendencies regarding market share development under the impact of strengthening food standards. In addition, the analysis showed that “being small” in terms of export quantity at the country level does not necessarily lead to a negative impact of food safety and quality standards on the export share. Results of the analysis rather hint to the fact that a stronger involvement of the government and the private sector in SPS activities as well as a better communication structure within the country increase SPS capacity of a country and thus have a positive effect on a successful export performance. The same differentiated perspective is necessary to understand the impact of food safety and quality standards on small producers. On a theoretical basis small farmers could well have a comparative disadvantage in complying with quality standards owing to their specific endowments, which hamper their ability to acquire information on the standard and to implement it. However, empirical evidence of the Moroccan case study shows that farm size only correlates marginally with the cost or compliance. The survey rather shows how important the forward integration in the value chain is in order to understand the importance of food safety and quality standards for the marketing performance. To maintain market shares or even increase those in high quality markets, producers need information about the buyers’ requirements. Results of the survey show the importance of vertical coordination and direct information exchange between downstream actors, buyers and producers as information on buyer’s demands is rarely communicated horizontally amongst the farmers themselves.
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Books on the topic "Food standards"

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Great Britain. Parliament. House of Lords. Food Standards Bill. London: Stationery Office, 1999.

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National Health and Medical Research Council (Australia). Food standards code. Canberra: Australian Govt. Pub. Service, 1987.

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Council, Alberta Tourism Education. Food/beverage server certification standards. Edmonton: Alberta Tourism Education Council, 1989.

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Minor, Lewis J. Nutrition, additive & flavor standards. Westport, Conn: AVI Pub. Co., 1985.

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Great Britain. Food Standards Agency. Food Standards Agency summer supplementary estimates. London: Stationery Office, 2001.

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Association, American Correctional. Certification standards for food service programs. [Laurel, Md.]: The Association, 1989.

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James, Philip. Food Standards Agency: An interim proposal. [London]: The Author, 1997.

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Amanda, Hulme, ed. Food standards regulation: The new law. Bristol: Jordans, 2000.

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Lecos, Chris. Rethinking the need for food standards. [Rockville, Md.]: Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, Office of Public Affairs, 1985.

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Great Britain. Food Standards Agency. Food Standards Agency winter supplementary estimates. London: Stationery Office, 2001.

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Book chapters on the topic "Food standards"

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Otsuki, Tsunehiro, and Keiichiro Honda. "Food Standards." In Encyclopedia of Food and Agricultural Ethics, 1286–91. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_186.

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Otsuki, Tsunehiro, and Keiichiro Honda. "Food Standards." In Encyclopedia of Food and Agricultural Ethics, 1–7. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-6167-4_186-1.

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Swinnen, Johan. "Food Standards." In The Political Economy of Agricultural and Food Policies, 169–87. New York: Palgrave Macmillan US, 2018. http://dx.doi.org/10.1057/978-1-137-50102-8_10.

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Otsuki, Tsunehiro, and Keiichiro Honda. "Food Standards." In Encyclopedia of Food and Agricultural Ethics, 988–93. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-0929-4_186.

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Wang, Zhutian, Yongxiang Fan, Zhe Zhang, and Samuel Godefroy. "Food Safety Standards." In Food Safety in China, 363–80. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119238102.ch22.

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Banwart, George J. "Regulations and Standards." In Basic Food Microbiology, 725–49. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4684-6453-5_13.

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Hall, J. "Personnel hygiene standards." In Food Hygiene Auditing, 112–27. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-0451-7_7.

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Hooker, Neal H. "International Food Quality Standards." In Encyclopedia of Food and Agricultural Ethics, 1–6. Dordrecht: Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-6167-4_425-3.

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Hooker, Neal H. "International Food Quality Standards." In Encyclopedia of Food and Agricultural Ethics, 1661–65. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_425.

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Hooker, Neal H. "International Food Quality Standards." In Encyclopedia of Food and Agricultural Ethics, 1278–82. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-0929-4_425.

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Conference papers on the topic "Food standards"

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Cale Boriack. "Application of Food Grade Compressed Air Standards in a Food Processing Facility." In 2012 Dallas, Texas, July 29 - August 1, 2012. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2012. http://dx.doi.org/10.13031/2013.41720.

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Kaczmarczyk, Barbara, and Izabela Nowicka. "Realization of food defense and food security standards in Polish maritime transport." In The 21st International Conference on Harbor, Maritime and Multimodal Logistic Modeling & Simulation. CAL-TEK srl, 2019. http://dx.doi.org/10.46354/i3m.2019.hms.003.

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This article touches on the issue of Food Defense and Food Security in Polish maritime transport. It seems indispensable to refer to the food defense as any action that the company must take to prevent the intentional contamination of food products by biological, chemical, physical or radiological factors which cannot be expected based on hazard analysis and which may arise in connection with human activities as a source of contamination (FDA). Temperature-controlled food transport is one of the most critical elements in today's supply chain, which is reflected in an increase in the demand for fresh and frozen products. In the case of sea transport, this will require temperature control in refrigerated containers. The effect of research on the impact of the stream of descending air and its free passage on the duration of storage of natural food products, which are presented in the article, are guidelines contained in military procedures.
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Aleksejeva, Lasma, Modrite Pelse, and Agnese Hauka. "Organic production as part of a sustainable local food supply chain." In Research for Rural Development 2021 : annual 27th International scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2021. http://dx.doi.org/10.22616/rrd.27.2021.023.

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Organic farming is a sustainable food production system that involves best environmental practices, a high level of biodiversity protection, conservation of natural resources, high animal welfare standards and production according to the desires of a certain group of consumers to consume foods produced by using natural products and processes. The research aims to assess the availability of organic food in the local food supply chain. The research found that the production of organic food is driven by the growing consumer interest in healthy and high-quality food. Consumers prefer short food supply chains to buy organic food from local producers. The range of available organic foods is affected by various micro and macro environmental factors every year. An analysis of organic foods by degree of processing revealed that there were available mostly unprocessed foods (fresh fruit and vegetables) or minimally/basically processed foods (milk, dairy products, pastries); therefore, the products have low levels of saturated sugars, salt and trans fats.
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Avery, Richard E. "Sanitary Welding Standards." In ASME 2000 Citrus Engineering Conference. American Society of Mechanical Engineers, 2000. http://dx.doi.org/10.1115/cec2000-4605.

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Austenitic stainless steel tube and pipe systems are a vital part of today’s sanitary (hygienic) processing facilities. Product contact surface welds in the tubular systems usually cannot be ground or conditioned, so it is essential that the as-welded surfaces are suitable for cleaning-in-place (CIP). The American Welding Society AWS Dl8 Committee was formed in respond to the request by the 3-A Sanitary Standards Committee for help in preparing welding standards for use in the manufacture and construction of dairy and food product processing plants. The 3-A Sanitary Standards Committees develop and promulgate sanitary design standards for dairy and food processing, packaging and handling equipment and systems. AWS D18.1:1999 Specification for Welding of Austenitic Stainless Steel Tube and Pipe Systems in Sanitary (Hygienic) Applications developed covers the requirements for gas tungsten arc welding (GTAW) or TIG welding as it is also known, of austenitic stainless steel tube and pipe 1/4 in. (6 mm) diameter and larger. Sanitary processing systems is intended to include those systems handling products for human and animal consumption. Such products include dairy, meat, poultry, vegetable, beverage, and other products consumed by humans and animals. The paper also includes design and operation guidelines that have proven useful to engineers and users of austenitic stainless steel piping systems. Paper published with permission.
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Tangtrongsakol, Phuwadol, Pradthana Samunyatorn, Patchamon Teskayan, Papanan Jantarabuo, Phongthep Krainarong, Kantaporn Lapmananon, and Thanwadee Chinda. "CAUSE AND EFFECT DIAGRAM OF FOOD SAFETY STANDARDS: AEC PREPARATION." In International Conference on Engineering, Project, and Production Management. Association of Engineering, Project, and Production Management, 2013. http://dx.doi.org/10.32738/ceppm.201310.0096.

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Rugh, Timothy R. "Use of 3-A Standards in the Juice Industry." In ASME 2004 Citrus Engineering Conference. American Society of Mechanical Engineers, 2004. http://dx.doi.org/10.1115/cec2004-5002.

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3-A Sanitary Standards, Inc. (3-A SSI) is a not-for-profit 501(c)(3) organization whose mission is to enhance product safety for consumers of food, beverages, and pharmaceutical products through the development and use of 3-A Sanitary Standards and 3-A Accepted Practices. This presentation is intended to introduce the significance of 3-A Standards and Accepted Practices for the dairy and food processing industries, describe the formation and role of the new 3-A SSI, and present the benefits of expanding the use of 3-A Standards into new industries, such as the juice industry, for the mutual benefit of equipment fabricators, users, and regulatory professionals. Paper published with permission.
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SAVESCU, PETRE. "ENVIRONMENTAL PROTECTION INCREASING ACCORDING TO THE INTERNATIONAL STANDARDS APPLIED TO FOOD FACTORIES." In 13th SGEM GeoConference on ECOLOGY, ECONOMICS, EDUCATION AND LEGISLATION. Stef92 Technology, 2013. http://dx.doi.org/10.5593/sgem2013/be5.v1/s20.054.

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Stirn, S., and J. Oldeland. "15. The challenge of including biodiversity in certification standards of food supply chains." In 14th Congress of the European Society for Agricultural and Food Ethics. The Netherlands: Wageningen Academic Publishers, 2018. http://dx.doi.org/10.3920/978-90-8686-869-8_15.

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Adgizalov, Sergeyi Vyacheslavovich, and Anna Kirillovna Frolova. "CURRENT STATE AND DYNAMICS OF THE FOOD SALT MARKET IN RUSSIA." In Russian science: actual researches and developments. Samara State University of Economics, 2020. http://dx.doi.org/10.46554/russian.science-2020.03-1-634/638.

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The article considers the state of the Russian food salt market. Indicators of the dynamics of production and sales of food salt, as well as the export and import of food salt are analyzed. The data on the consumption of food salt in Russia and the analysis of food salt for quality and safety in accordance with Roskachestvo standards are presented. The results of the analysis revealed the best and worst brands of food salt
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Scrivani, A., N. Antolotti, S. Bertini, G. Viola, R. Groppetti, T. Gutema, A. Mangia, and C. Mucchino. "A Contribution to Methodology and Protocol Definition for Thermal Spray Coated Surface Compatibility Analysis in Food Processing Applications." In ITSC 1998, edited by Christian Coddet. ASM International, 1998. http://dx.doi.org/10.31399/asm.cp.itsc1998p1019.

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Abstract The paper discusses the testing methodology and identifies the analytical protocols, with proper validation, in order to evaluate the compatibility of thermal spray coatings in the food production technology, according to EU and FDA applicable standards. A brief state-of-the-art analysis of the international standards on food additives and human health is given, namely on indirect food additives (as defined in 21 CFR 170.3(e)), that can migrate into the food during the process. An outline of the test protocols, based on contact between coating and food simulating solvents in a set time/temperature conditions, are presented, and the main phases for the proposed testing methodology, as the choice of the simulating solvent, the migration cell design and the time/temperature conditions, are discussed. Finally the proposed methodology and protocols are validated through a thermal spray coating for food process application test case.
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Reports on the topic "Food standards"

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Garry, Smith. Interaction of Public and Private Standards in the Food Chain. Paris: OECD Publishing, February 2006. http://dx.doi.org/10.1787/222631773661.

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Armstrong, Dr Beth, Lucy King, Ayla Ibrahimi, Robin Clifford, and Mark Jitlal. Food Hygiene Rating Scheme (FHRS) Food and You 2: Wave 2. Food Standards Agency, December 2021. http://dx.doi.org/10.46756/sci.fsa.ozf866.

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he Food Hygiene Rating Scheme (FHRS) is run in partnership between the Food Standards Agency and Local Authorities and provides information on the standards of hygiene found in food businesses at the time they are inspected. The scheme covers businesses providing food directly to consumers, such as restaurants, pubs, cafés, takeaways, hotels, hospitals, schools and other places people eat away from home, as well as supermarkets and other food shops. In Wales, the scheme also includes businesses that trade only with other businesses, for example, manufacturers. Food and You 2: Wave 2 is the first wave of data collection to include questions relating to the FHRS. The Food and You 2 survey has replaced the biennial Food and You survey (2010-2018), biannual Public Attitudes Tracker (2010-2019) and the Food Hygiene Rating Scheme (FHRS) Consumer Attitudes Tracker (2014-2019). We previously commissioned the FHRS Consumer Attitudes Tracker survey to monitor consumer awareness, attitudes towards and use of the scheme. The survey moved from a biannual basis to an annual basis from 2017 onwards. Due to differences in the question content, presentation and mode of response, direct comparisons should not be made between these earlier surveys and Food and You 2.
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Hart, Lucy. Understanding platform businesses in the food ecosystem. Food Standards Agency, February 2022. http://dx.doi.org/10.46756/sci.fsa.puh821.

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The Food Standards Agency (FSA) is responsible for public health in relation to food in England, Wales and Northern Ireland. It makes sure that people can trust that the food they buy and eat is safe and is what it says it is. As part of this responsibility, the FSA works to understand the continuing evolution of the food landscape to identify opportunities to improve standards of food safety and/or authenticity. As well as any new or magnified risks from which consumers should be protected. One area that has evolved rapidly is that of digital platforms in the food and drink industry. Consumers are increasingly purchasing food via third party intermediaries, known as ‘aggregators’, from a range of vendors. Digital platforms remain a relatively new concept, with many launching in the past decade. As such, there has been a knowledge gap in government about how these platforms work and how they impact the landscape in which they operate.
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Gillespie, Rebecca, and Stephanie Friend. Trends in Twitter conversations about food during 2019-20. Food Standards Agency, March 2022. http://dx.doi.org/10.46756/sci.fsa.lbs663.

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As part of our responsibilities, we work to understand the continuing evolution of the food landscape to identify opportunities to improve standards of food safety and/or authenticity. To do this, we use science and evidence to tackle the challenges of today, to identify and address emerging risks, and to ensure the UK food safety regulation framework is modern, agile and represents consumer interests. One way we build our understanding of consumer interests and concerns is through social media analysis, which permits real time monitoring of key issues relating to food safety and other consumer concerns.
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Armstrong, Dr Beth, Lucy King, Ayla Ibrahimi, Robin Clifford, and Mark Jitlal. Food and You 2: Wave 3 Key Findings. Food Standards Agency, January 2022. http://dx.doi.org/10.46756/sci.fsa.ejl793.

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Food and You 2 is a biannual ‘Official Statistic’ survey commissioned by the Food Standards Agency (FSA). The survey measures self-reported consumers’ knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in England, Wales, and Northern Ireland. Fieldwork for Food and You 2: Wave 3 was conducted between 28th April and 25th June 2021. A total of 6,271 adults from 4,338 households (an overall response rate of 31%) across England, Wales, and Northern Ireland completed the ‘push-to-web’ survey (see Annex A for more information about the methodology). This survey was conducted during the Covid-19 pandemic and so it records the reported attitudes and behaviours under unusual circumstances which have had a significant impact on how and where people buy and eat food, and on levels of household food insecurity. The modules presented in this report include ‘Food we can trust’, ‘Concerns about food’, ’Food security’, ‘Food shopping and labelling, ‘Online platforms’ and ‘Food-related behaviours and eating habits’
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Turner, Paul, and John O'Brien. Review of the FSA’s research programme on food hypersensitivity. Food Standards Agency, June 2021. http://dx.doi.org/10.46756/sci.fsa.bka542.

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The overarching mission of the Food Standards Agency (FSA) is tothe ensure that food is safe, food is what it says it is and that consumers can make informed choices about what to eat. These are of central importance to consumers with food hypersensitivity(FHS).Food hypersensitivity (FHS) encompasses both immune-mediated food hypersensitivity (food allergy and coeliac disease) and non-immune food intolerances. FHS is a complex, multifactorial disease of concern to multiple stakeholders including consumers with FHS, their families, clinicians, regulatory agencies and policy makers, scientists, food manufacturers and food business operators. It affects around 5-8% of children and 2-3% of adults in the UK, and although rare, can be fatal. Public concern over FHS has grown in recent years. In the UK and elsewhere, food recalls due to the presence of undeclared allergens feature predominantly in food alerts; legislation over food labelling has become clearer, and consumers and producers are more aware of FHS. The FSA has been a major funder of research into FHS for over 2 decades, and the outputs of the research programme has had significant impacts at a national and global scale, most notably in the area of the prevention of FHS in children and the presence of declared and undeclared allergens in food products. Strengthening protections for consumers with FHS is a top priority for the FSA. The FSA has established a Food Hypersensitivity Programme Board to oversee and coordinate its work in this area. The working group was tasked with reviewing the research into FHS supported by the Food Standards Agency to date, and prioritising those priority areas where the current scientific evidence is limited and therefore should be a focus for future research investment. The aim –to make the UK the best country in the world for consumers with food hypersensitivity.
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Oosterkamp, Elsje, Addie van der Sluis, Lisanne van Geffen, Lusine Aramyan, and Hilke Bos-Brouwers. Cosmetic aspects in specific marketing standards for fruit and vegetables : removing cosmetic aspects from the EU marketing standards: implications for the market and impact on food waste. The Hague: Wageningen Economic Research, 2019. http://dx.doi.org/10.18174/503631.

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

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Background: Clear allergen communication in food business operators (FBOs) has been shown to have a positive impact on customers’ perceptions of businesses (Barnett et al., 2013). However, the precise size and nature of this effect is not known: there is a paucity of quantitative evidence in this area, particularly in the form of randomised controlled trials (RCTs). The Food Standards Agency (FSA), in collaboration with Kantar’s Behavioural Practice, conducted a feasibility trial to investigate whether a randomised cluster trial – involving the proactive communication of allergen information at the point of sale in FBOs – is feasible in the United Kingdom (UK). Objectives: The trial sought to establish: ease of recruitments of businesses into trials; customer response rates for in-store outcome surveys; fidelity of intervention delivery by FBO staff; sensitivity of outcome survey measures to change; and appropriateness of the chosen analytical approach. Method: Following a recruitment phase – in which one of fourteen multinational FBOs was successfully recruited – the execution of the feasibility trial involved a quasi-randomised matched-pairs clustered experiment. Each of the FBO’s ten participating branches underwent pair-wise matching, with similarity of branches judged according to four criteria: Food Hygiene Rating Scheme (FHRS) score, average weekly footfall, number of staff and customer satisfaction rating. The allocation ratio for this trial was 1:1: one branch in each pair was assigned to the treatment group by a representative from the FBO, while the other continued to operate in accordance with their standard operating procedure. As a business-based feasibility trial, customers at participating branches throughout the fieldwork period were automatically enrolled in the trial. The trial was single-blind: customers at treatment branches were not aware that they were receiving an intervention. All customers who visited participating branches throughout the fieldwork period were asked to complete a short in-store survey on a tablet affixed in branches. This survey contained four outcome measures which operationalised customers’: perceptions of food safety in the FBO; trust in the FBO; self-reported confidence to ask for allergen information in future visits; and overall satisfaction with their visit. Results: Fieldwork was conducted from the 3 – 20 March 2020, with cessation occurring prematurely due to the closure of outlets following the proliferation of COVID-19. n=177 participants took part in the trial across the ten branches; however, response rates (which ranged between 0.1 - 0.8%) were likely also adversely affected by COVID-19. Intervention fidelity was an issue in this study: while compliance with delivery of the intervention was relatively high in treatment branches (78.9%), erroneous delivery in control branches was also common (46.2%). Survey data were analysed using random-intercept multilevel linear regression models (due to the nesting of customers within branches). Despite the trial’s modest sample size, there was some evidence to suggest that the intervention had a positive effect for those suffering from allergies/intolerances for the ‘trust’ (β = 1.288, p<0.01) and ‘satisfaction’ (β = 0.945, p<0.01) outcome variables. Due to singularity within the fitted linear models, hierarchical Bayes models were used to corroborate the size of these interactions. Conclusions: The results of this trial suggest that a fully powered clustered RCT would likely be feasible in the UK. In this case, the primary challenge in the execution of the trial was the recruitment of FBOs: despite high levels of initial interest from four chains, only one took part. However, it is likely that the proliferation of COVID-19 adversely impacted chain participation – two other FBOs withdrew during branch eligibility assessment and selection, citing COVID-19 as a barrier. COVID-19 also likely lowered the on-site survey response rate: a significant negative Pearson correlation was observed between daily survey completions and COVID-19 cases in the UK, highlighting a likely relationship between the two. Limitations: The trial was quasi-random: selection of branches, pair matching and allocation to treatment/control groups were not systematically conducted. These processes were undertaken by a representative from the FBO’s Safety and Quality Assurance team (with oversight from Kantar representatives on pair matching), as a result of the chain’s internal operational restrictions.
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Cairo, Jessica, Iulia Gherman, and Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, July 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.

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The current Food Standards Agency consumer guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. This strategic review has collated relevant data to determine whether there is an increased risk in relation to freezing ready-to-eat and non-ready-to-eat foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on foodborne pathogens, including Bacillus spp., Campylobacter spp., Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Shigella spp. In the UK, food business operators are responsible for setting the safe shelf-life of a food which, in practice, should take into consideration the consumer habits, as well as the factors affecting shelf-life, such as food product characteristics, food processing techniques, transport, retail and domestic food storage temperatures, and type of packaging. Some countries, such as Ireland, New Zealand and Canada specifically recommend including safety margins within shelf lives. This is used to maintain brand integrity because it ensures that the food is consumed in its optimum condition. The FSA has collaborated with other organisations in the production of several guidance documents; however, there is no explicit requirement for the consideration of a margin of safety when setting shelf-life. There is also no legal requirement in the UK to consider a safety margin when setting shelf-life. According to regulations, pathogens should not be present in sufficient levels to cause foodborne illness on the use-by date, as food should still be safe to eat on that day. Given that these requirements are met, the risk assessed in this report arises from the processes of freezing, thawing and subsequent refrigerated storage for a further 24 hours, and the potential for these to increase pathogen levels. In this review, it was found that there is a risk of additional growth of certain pathogens during the refrigerated storage period although the impact of freezing and thawing on the extent of this growth was not readily evident. This risk would relate specifically to ready-to-eat foods as cooking of non-ready-to-eat foods after defrosting would eliminate pathogens. This report explores the potential issues related to consumer freezing on the use-by date and identifies additional information or research required to understand the risks involved. Overall, there is little evidence to suggest a significant change in risk between consumers freezing ready-to-eat food on the use-by date compared to freezing the food on the day before the use-by date. Specific areas that merit further research include the risks due to low temperature survival and growth of L. monocytogenes. There is also a lack of research on the effects of freezing, defrosting and refrigeration on the growth and toxin production of non-proteolytic C. botulinum, and the growth of Salmonella during domestic freezing and thawing. Finally, more information on how food business operators set shelf-life would enable a better understanding of the process and the extent of the safety margin when determining shelf-life of ready-to-eat and non-ready-to-eat foods.
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Armstrong, Dr Beth, Lucy King, Ayla Ibrahimi, Robin Clifford, and Mark Jitlal. Food and You 2: Wales Wave 1-2 Key Findings. Food Standards Agency, November 2021. http://dx.doi.org/10.46756/sci.fsa.tgd448.

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Food and You 2 is a biannual representative sample survey, recognised as an official statistic, commissioned by the Food Standards Agency (FSA). The survey measures selfreported consumer knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in Wales, England, and Northern Ireland. Food and You 2 uses a methodology, known as ‘push-to-web’, which is primarily carried out online. Fieldwork for Food and You 2: Wave 1 was conducted between 29th July and 6th October 2020. In Wales, 2,100 adults from 1,579 households completed the survey, with 68% of respondents completing the survey online. A total of 9,319 adults from 6,408 households across Wales, England, and Northern Ireland completed the survey. Fieldwork for Food and You 2: Wave 2 was conducted between 20th November 2020 and 21st January 2021. In Wales, 1,366 adults from 1,042 households completed the survey, with 67% of respondents completing the survey online. A total of 5,900 adults from 3,955 households across Wales, England, and Northern Ireland completed the survey. This survey was conducted during the Covid-19 pandemic and so it records the reported attitudes and behaviours under unusual circumstances which have had a significant impact on how and where people buy and eat food, and on levels of household food insecurity. The modules presented in this report include ‘Food we can trust’, ‘Concerns about food’, ’Food security’, ‘Food shopping’, ‘Eating out and takeaways’, ‘Food hypersensitivities’ and ‘Eating at home’. Findings presented in this report refer to data collected in Wales unless otherwise specified.
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