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Gotowe bibliografie tematyczne / Quality and Food Safety System / Artykuły w czasopismach

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Artykuły w czasopismach na temat „Quality and Food Safety System”

Autor: Grafiati

Data publikacji: 8 września 2021

Data aktualizacji: 29 lipca 2025

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1

Dewangan, Dr Naveen Kumar, Ritika Mukherjee, S. Yashaswi, and Srishti Dubey. "FOOD QUALITY MONITORING SYSTEM." International Journal of Engineering Applied Sciences and Technology 9, no. 09 (2025): 35–37. https://doi.org/10.33564/ijeast.2025.v09i09.005.

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The "Food Quality Monitoring System" project addresses the critical issue of food safety and food spoilage. There are many factors which damage the food quality such as Temperature, Humidity, Atmospheric gases and other harmful means. This project proposes an innovative solution by integrating Internet of Things (IoT) technology with a network of sensors to monitor key atmospheric factors affecting food quality, including temperature, humidity and alcohol content. The initiated project is built with ESP 32 Microcontroller which is interfaced with MQ3 and DHT-11 sensors. This sensor data can be

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

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Food safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. The main important of manufacturing practice is a system that ensures that products meet food safety, quality and legal requirements. The hazard analysis and critical control point system, applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits of applying HACCP include effective use of resources and timely response to food safety problems. In addition HACCP can b

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Rizwana, Khatoon, Chakraborty Debkumar, Chandni R.C., Sankar Amar, and Raghu A.V. "FOOD QUALITY MANAGEMENT AND SAFETY." International Journal of Research - Granthaalayah 5, no. 4 (RAST) (2017): 116–21. https://doi.org/10.5281/zenodo.803464.

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Food safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. The main important of manufacturing practice is a system that ensures that products meet food safety, quality and legal requirements. The hazard analysis and critical control point system, applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits of applying HACCP include effective use of resources and timely response to food safety problems. In addition HACCP can b

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Han, Dong Mei. "Construction of the Food Safety System Based on the Internet Monitoring System." Advanced Materials Research 183-185 (January 2011): 1322–26. http://dx.doi.org/10.4028/www.scientific.net/amr.183-185.1322.

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The article analyzes the situation of the food quality and safety system and comes to the key to strengthen a food quality and safety management, which Is to enhance transparency of the food quality and safety information and build a system of retrospective responsibility for quality. It proposes designs base on the internet and network bar code monitoring system of food quality and safety and establishment of database of all possible queries, etc.

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Sjafrina, Noveria, and Alvi Yani. "Food Safety and the Implementation of Quality System in Food." International Journal on Advanced Science, Engineering and Information Technology 3, no. 4 (2013): 309. http://dx.doi.org/10.18517/ijaseit.3.4.314.

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Chen, Kai, Hong Tan, and Hong Bo Yang. "Food Safety Test Information System Design." Applied Mechanics and Materials 241-244 (December 2012): 2737–40. http://dx.doi.org/10.4028/www.scientific.net/amm.241-244.2737.

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Informatization of food safety supervision overviews in China and some other countries were studied. With the combination of food safety supervision characteristics in Guizhou and quality system requirements for national food inspection laboratory, information management system for food safety in Guizhou was proposed. A knowledge database for categorizing determination factors of food hazard was established. This system was implemented in the food safety supervision of circulation links in Guizhou for 3 years (2009-2011). It solved problems such as quality control for massive sampling inspecti

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Kilar, Janusz, Mateusz Kaczmarski, Wojciech Pac, Piotr Frączek, and Magdalena Kilar. "FOOD SECURITY CONTROL SYSTEM IN POLAND." Politics & Security 9, no. 3 (2024): 84–92. https://doi.org/10.54658/ps.28153324.2024.9.3.pp.84-92.

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Food security and food safety are a key element of each country's food policy, having a direct impact on public health. To ensure that products available on the market are completely safe, cooperation of all participants in the supply chain is essential. Shaping the quality and safety of food requires precise control, which enables the creation and introduction of food quality and safety management systems. This means focusing on the problems of ensuring appropriate conditions for the production of food of the expected quality and safety for the consumer. The paper presents how the food safety

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

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TRUSH, U.L. "Monitoring in the food safety and quality system at food industry enterprises." Market Relations Development in Ukraine №10(221)2019 120 (December 5, 2019): 64–68. https://doi.org/10.5281/zenodo.3564311.

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Subject of research – a set of managerial relations that arise in the process of product quality management in the system of analysis of dangerous factors and critical control points. The purpose of the article is to study the monitoring process in the system of analysis of hazardous factors and critical control points (HACCP). Methodology of work – methods of analysis (when analyzing the process of monitoring the system HACCP); comparison and generalization (in the case of statistical analysis and drawing conclusions about the application of the monitoring system in the HACCP syst

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Shi, Zengye. "Study on Food Quality and Safety Management Based on Hotel Management." Acta Universitatis Cibiniensis. Series E: Food Technology 21, no. 2 (2017): 91–96. http://dx.doi.org/10.1515/aucft-2017-0019.

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AbstractIn recent years, with the frequent occurrence of food safety problems, people have begun to pay attention to food safety, especially the food safety of hotels. This paper proposed a Hazard Analysis and Critical Control Point (HACCP) management system to analyze food safety issues of hotels in order to improve the food quality and safety in hotel management. Through the practical application of the HACCP management system in the hotel catering industry, it was found that the amount of bacteria greatly reduced and the pass rate of tableware disinfection increased significantly in the hot

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Judal, Ashwin, and A. G. Bhadania. "Role of Machine Vision System in Food Quality and Safety Evaluation." International Journal of Advance Research and Innovation 3, no. 4 (2015): 18–22. http://dx.doi.org/10.51976/ijari.341504.

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In India the ever-increasing population, losses in handling and processing and the increased expectation of food products of high quality and safety standards, there is a need for the growth of accurate, fast and objective quality determination of these characteristics in food products continues to grow. Number of mechanized processing lines has been developed for commercial production. But the visual inspection and quality control is done by human eyes. Human inspection is a slow process, has poor repeatability and result varies from person to person. Machine vision system (MVS) is an image p

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Suresh R, Sandheep. "Food Spoilage Detection System Using IoT." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 03 (2025): 1–9. https://doi.org/10.55041/ijsrem42550.

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Food spoilage is a complex and natural process that renders food unfit for consumption, resulting in significant economic and health implications. In today's environment, it is becoming increasingly important to reduce waste and ensure quality and safety in the food supply chain. This paper presents a user-friendly and cost-efficient system for determining food spoilage by monitoring gases, humidity, and temperature from foods using different sensors. In this system, food spoilage can be readily detected in real-time, which allows a speedy intervention and decreases the risks of consuming unsa

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Najdenkoska, Anita, Zorica Arsova-Sarafinovska, Lence Velkovska-Markovska, Mirjana Jankulovska, and Claudia Zoani. "Infrastructure for food safety and quality." Hrana i ishrana 62, no. 2 (2021): 28–32. http://dx.doi.org/10.5937/hraish2102028n.

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The METROFOOD-RI is a new European infrastructure that provides high-quality services to the food sector particularly for food quality and safety. Hub and Node model is selected, with a Central Hub in Italy and a network of 48 institutes from 18 countries. The operational part of the physical infrastructure is developed through inventory of equipment, during the METROFOOD-PP project. The state-of-the-art equipment is selected for the service provision particularly for determination of the actual parameters for food safety and quality according to EU and/or National Regulations, and for that pu

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Balashov, B., S. Karmanova, I. Temirova, A. Igenbayev, and G. Ospankulova. "ANALYSIS OF INDUSTRIAL FOOD PRODUCTION SYSTEMS TO ENSURE FOOD SAFETY AND QUALITY." Bulletin of Shakarim University. Technical Sciences, no. 3(15) (September 27, 2024): 177–82. http://dx.doi.org/10.53360/2788-7995-2024-3(15)-24.

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To ensure the economic security of the country, it is necessary to ensure the safe production and processing of food products. This article reflects the analysis of hazards and critical control points (HACCP), as well as the analysis of the Food Safety Management System based on ST RK ISO 22000/ISO 22000. Food safety and quality assurance systems are essential to reduce risks and ensure compliance with the strictest standards. HACCP plays an important role in the food safety management system based on ISO 22000/ISO 22000 standards in the Republic of Kazakhstan, helping companies identify, asse

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15

Wang, Shumei. "Assessing the Food Safety and Quality Assurance System during the COVID-19 Pandemic." Sustainability 14, no. 3 (2022): 1507. http://dx.doi.org/10.3390/su14031507.

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This study aims to develop and test a methodological approach to assess the system of food quality and safety in the COVID-19 pandemic. To achieve the study objectives, a multi-country research project was implemented with 425 enterprises from Russia, Azerbaijan, Ukraine, and Belarus. The application of the developed methodological approach resulted in comparable assessments of the various criteria of the food safety and quality assurance system in supply chains. This makes it possible to implement continuous monitoring of the state of the food safety and quality assurance system in the enterp

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Nikolaienko, Mykola, and Larysa Bal-Prylypko. "Development of an integrated food quality management system." Potravinarstvo Slovak Journal of Food Sciences 14 (September 28, 2020): 862–73. http://dx.doi.org/10.5219/1434.

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The high-speed growth in the global population has resulted in a deficit of foods, which has stimulated the development of technologies for planting agricultural products and fattening domestic animals. However, these processes are supplemented in many cases by worsening of the quality of foods and their pollution by foreign substances. To guarantee the proper quality and safety of foodstuffs for health, the International Organization for Standardization developed the standards ISO 9001:2015 and ISO 22000:2018. At the same time, businesses fabricating foods, especially meat-based ones, have to

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Shapsugova, Marietta. "Food safety of bottled water." E3S Web of Conferences 258 (2021): 08006. http://dx.doi.org/10.1051/e3sconf/202125808006.

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Drinking water is a strategically important natural resource. At the same time, its resource is unevenly distributed over the territory of Russia. One way to redistribute drinking water resources is to bottle and then deliver it to scarce regions. The study’s objectives are to identify gaps in the system of drinking water resource management in Russia. Particular attention is paid to the management of the quality of bottled water. The study showed that despite the strategic importance of drinking water for citizens' health, its quality is not managed at the systemic level. Bottled water is foo

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Niu, Xiang Jie, and Hua Li. "Research on Food Safety RFID Anti-Collision Algorithm." Advanced Materials Research 760-762 (September 2013): 2224–28. http://dx.doi.org/10.4028/www.scientific.net/amr.760-762.2224.

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As an effective way to control the quality and safety of agricultural products, traceability system is aroused growing world attention. On the purpose of retrospective quality, this paper constructs a food safety management and quality traceability system from IT view. The paper makes a detail analysis of implementation process of RFID Anti-collision algorithm. This paper produces details about the anti-collision mechanism in tags identification and proposes a dynamic frame time slot anti-collision algorithm, which fulfils the function of tags identification in system food safety quality trace

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Rosak-Szyrocka, Joanna, and Ali Abdulhassan Abbase. "Quality management and safety of food in HACCP system aspect." Production Engineering Archives 26, no. 2 (2020): 50–53. http://dx.doi.org/10.30657/pea.2020.26.11.

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AbstractThe practical implementation of hazard analysis and critical control point (HACCP) and in particular the definition of the critical control points (CCPs) in the food industry is usually a complex structured task. This is particularly the case of food enterprise, where quality/safety manager ability, knowledge of the production processes and ‘‘sensitiveness’’ is usually the discriminate for the proper identification and prioritization of risks. The same applies for the definition of causes which may lead to food safety hazards. This paper addresses the issues of how quality/safety manag

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Protasova, Lyudmila G., Olga V. Feofilaktova, and Mikhail I. Lukinykh. "QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY IN PRODUCTION AND TRADE." Bulletin of the South Ural State University Series Food and Biotechnology 5, no. 4 (2017): 73–81. http://dx.doi.org/10.14529/food170410.

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J. Qin, K. Chao, and M. S. Kim. "Raman Chemical Imaging System for Food Safety and Quality Inspection." Transactions of the ASABE 53, no. 6 (2010): 1873–82. http://dx.doi.org/10.13031/2013.35796.

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Zhou, Ming You. "On Improving Food Safety Informationalized Management in China." Advanced Materials Research 791-793 (September 2013): 2196–200. http://dx.doi.org/10.4028/www.scientific.net/amr.791-793.2196.

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Food safety has a critical bearing on social stability and the public's vital interests. In recent years, the food safety accidents have been occurring frequently, and to strengthening the food quality safety regulation has become the focus of attention. Utilizing information-based means to realize effective and rapid management of food safety has become the inevitable trend of food safety management. This paper discussed informationalized management from the aspects of food safety information disclosure system, food safety information traceability system, food safety credit system, food safet

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Nguyen, Thanh, Anne Wilcock, and May Aung. "Food safety and quality systems in Canada." International Journal of Quality & Reliability Management 21, no. 6 (2004): 655–71. http://dx.doi.org/10.1108/02656710410542052.

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Fu, Wei. "Research of Food Safety Supervision System in China." Applied Mechanics and Materials 644-650 (September 2014): 5995–98. http://dx.doi.org/10.4028/www.scientific.net/amm.644-650.5995.

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This paper established a food safety supervision system on the basis of foreign advanced food safety management mode and methods, combining with China's specific national conditions, and strengthen food quality and safety control system, in order to speed up the process of development with international standard is the key problem. Based on the advanced management experience of developed country, this paper put forward a scientific, efficient and dynamic supervision system of food safety.

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DEMİRAĞ, Mustafa Kemal, A. Zeki HEPÇİMEN, Fırat ÖZEL, and Ömer Kemal KEMAHLIOĞLU. "MANAGEMENT SYSTEM AUDITS IN THE FOOD SECTOR AND ENCOUNTERED PROBLEMS." Mühendislik Bilimleri ve Tasarım Dergisi 10, no. 3 (2022): 891–98. http://dx.doi.org/10.21923/jesd.1076247.

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The most basic element in accessing safety food is the audit. Food factories and suppliers regularly undergo inspections within the scope of quality management and food safety. These audits include the requirements set by the current legal regulations as well as the issues stipulated by social compliance standards. In this respect, although the content of the inspections mainly covers food safety and food quality issues, there may be occupational health safety, environment, social compliance, religious expectations, food defense, agricultural production methods and special customer expectation

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Bell, Winnie, Jennifer Coates, Jessica Fanzo, Norbert Wilson, and William Masters. "What Matters Most to Consumers in Peri-Urban Viet Nam? An Exploratory Mixed Methods Study Investigating Food Preferences and Values." Current Developments in Nutrition 5, Supplement_2 (2021): 549. http://dx.doi.org/10.1093/cdn/nzab043_001.

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Abstract Objectives Understanding what drives consumer food choice in low- and middle-income countries with rapidly changing food environments is important in order to inform better interventions and food system policies. This study quantitatively and qualitatively assessed preferences for different food quality attributes including nutrition, energy, food safety (immediate), food safety (future), naturalness, taste, convenience, appearance, tradition, modernity/novelty, and price. Methods The exploratory mixed method study consisted of 264 randomly selected women aged 18–49 who participated i

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Moore, J. M. "Safety and quality of food from animals: the consumers' view." BSAP Occasional Publication 17 (January 1993): 1–6. http://dx.doi.org/10.1017/s0263967x00001208.

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AbstractTo assess any system that provides goods or services, the National Consumer Council has developed a number of consumer criteria to judge how well they perform from the consumers' point of view. They include price, safety, access, choice, information, redress, efficiency, equity, public accountability and consumer representation. When it comes to food, consumers are naturally interested in the price, quality, safety and choice of food products available to them. This presupposes that all have access to a secure supply of staple foods: a fundamental right of all consumers.Quality covers

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POPA, Oana, and Adelina CONSTANTINESCU. "QUALITY MANAGEMENT SYSTEM TO IMPROVE THE QUALITY AND EFFICIENCY OF THE PRODUCTION OF BUTTERMILK WITH MUSHROOMS." Management of Sustainable Development 13, no. 2 (2021): 80–86. http://dx.doi.org/10.54989/msd-2021-0018.

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In order to obtain safe and high quality dairy products, fermented dairy processors implement and maintain procedures based on HACCP principles, which are based on a systemic approach to risks and corrective measures to eliminate any potential risk associated with food safety. The aim of this study was to use tools to analyze hazard, risk assessment and determine critical control points during the production process of buttermilk with mushrooms as an innovative product. The safety control system for fermented dairy products based on HACCP concepts, involves a systemic approach to risks and cor

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Bukhovets, Valentina, Diana Shkurina, and Tatyana Demina. "Quality and safety management at bakeries." BIO Web of Conferences 43 (2022): 03023. http://dx.doi.org/10.1051/bioconf/20224303023.

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For bakeries, the main task is to produce bread of the best quality. In order to do this, the company must control the batches of incoming raw materials, semi-finished products and finished products. The quality of bread is a set of characteristics that determine the consumer properties of food products and ensure safety for humans. The use of the HACCP system is currently mandatory and is of great importance in the field of food production. JSC “Saratov bakery named after I.K. Struzhkin” is the main supplier of bakery products in Saratov and the Saratov region. In the work, a survey of all st

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Shekhar, R. Badhe Kishor Rathod Mayur Pawshe Alka Sawarkar Sujit Kolanghat. "Establishment of Food Safety System in Milk Processing Plant." Science world a Monthly e magazine 5, no. 4 (2025): 6821–23. https://doi.org/10.5281/zenodo.15350409.

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Establishing a <strong>food safety system</strong> in a milk processing plant is crucial to ensure the production of <strong>safe, high-quality</strong> dairy products that comply with food safety regulations. Below is a structured approach to implementing a <strong>comprehensive food safety system</strong> in a milk processing plant:

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Turubatovic, Lazar, Vojin Vranic, and Josip Baras. "HACCP and quality system in the food processing industry." Chemical Industry 56, no. 4 (2002): 157–62. http://dx.doi.org/10.2298/hemind0204157t.

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HACCP (Hazard Analysis and Critical Control Points) is an indispensable contemporary system of process control in the food processing industry. In its original meaning this control procedure includes hazard analysis and identification of the points in the production process where the product contamination is reasonably likely to occur resulting in an unsafe product. At the critical points the control of the production process should be severer in order to eliminate or reduce the product safety risks. The aim of implementing a quality management system being quality management, according to the

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Mickov, Toni, and Biljana Bauer. "Official control of food safety and quality, requirements for national reference laboratory." Macedonian Pharmaceutical Bulletin 67, no. 2 (2021): 3–22. http://dx.doi.org/10.33320/maced.pharm.bull.2021.67.02.001.

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Delivering safe food is a shared responsibility of many stakeholders. Each participant in the food chain has their share in providing safe food. Developing a management system can better ensure that food is safe and of good quality. The Food Safety Law establishes an integrated system of official controls for food safety, monitoring, and other activities which covers all stages of production, processing, and distribution. Wherever food is produced, processed or put into circulation the competent authorities carry out regular controls and upon a plan or suspicion take samples for examination in

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Nath, Chinmoy, Mohit Singh, Uday Goswami, Sahil Bisht, Ms Monika Kaushik, and Ms Usha Sharma. "IOT Based Food Minitoring System." International Journal for Research in Applied Science and Engineering Technology 12, no. 5 (2024): 1758–65. http://dx.doi.org/10.22214/ijraset.2024.61907.

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Abstract: The Internet of Things (IoT) has emerged as a transformative technology with wide-ranging applications, and one of its promising domains is in the field of food monitoring systems. This abstract introduces an innovative IoT-based Food Monitoring System designed to enhance food quality assurance and reduce waste in the supply chain. The proposed system integrates various IoT components, including sensors, actuators, and communication devices, to create a comprehensive solution for monitoring the entire lifecycle of food products. Key objectives of the system include real-time tracking

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Wu, Wen, Airong Zhang, Rieks Dekker van Klinken, Peggy Schrobback, and Jane Marie Muller. "Consumer Trust in Food and the Food System: A Critical Review." Foods 10, no. 10 (2021): 2490. http://dx.doi.org/10.3390/foods10102490.

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Increased focus towards food safety and quality is reshaping food purchasing decisions around the world. Although some food attributes are visible, many of the attributes that consumers seek and are willing to pay a price premium for are not. Consequently, consumers rely on trusted cues and information to help them verify the food quality and credence attributes they seek. In this study, we synthesise the findings from previous research to generate a framework illustrating the key trust influencing factors that are beyond visual and brand-related cues. Our framework identifies that consumer tr

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Wargo, Wayne F. "The History of Infant Formula: Quality, Safety, and Standard Methods." Journal of AOAC INTERNATIONAL 99, no. 1 (2016): 7–11. http://dx.doi.org/10.5740/jaoacint.15-0244.

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Abstract Food-related laws and regulations have existed since ancient times. Egyptian scrolls prescribed the labeling needed for certain foods. In ancient Athens, beer and wines were inspected for purity and soundness, and the Romans had a well-organized state food control system to protect consumers from fraud or bad produce. In Europe during the Middle Ages, individual countries passed laws concerning the quality and safety of eggs, sausages, cheese, beer, wine, and bread; some of these laws still exist today. But more modern dietary guidelines and food regulations have their origins in the

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Sun, Xuezhu, and Jie Dong. "Study on Constructing Food Safety Hierarchical Management Index System: Taking S City in Jilin Province as an Example." Industry Science and Engineering 1, no. 3 (2024): 13–21. http://dx.doi.org/10.62381/i245303.

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In order to carry out the spirit of the "four strictest" important instructions on food safety, strict prevention and control of food safety risks, this paper takes the background of food safety hierarchical management policy, based on the OECD regulatory quality indicator system, and constructs the "two responsibilities" comprehensive indicator system of food safety according to the local conditions. This paper takes the background of food safety hierarchical management policy and constructs the "two responsibilities" comprehensive index system of food safety based on the OECD regulatory qual

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Wijtzes, T., K. van't Riet, J. H. J. Huis in't Veld, and M. H. Zwietering. "A decision support system for the prediction of microbial food safety and food quality." International Journal of Food Microbiology 42, no. 1-2 (1998): 79–90. http://dx.doi.org/10.1016/s0168-1605(98)00068-3.

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Naveenkumar, K., L. M. Varalakshmi, T. Logasundari, S. Sathiyapoobalan, and C. Poongothai. "IOT enabled pulsed electric field food preservation system for improved food safety and quality." E3S Web of Conferences 616 (2025): 02018. https://doi.org/10.1051/e3sconf/202561602018.

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An IoT-enabled Pulsed Electric Field (PEF) food preservation system was developed to enhance food safety and quality. This system integrates a PEF chamber with IoT sensors to monitor and control critical parameters via a cloud-based platform for real-time analysis and remote monitoring. Various food samples were treated under different conditions, achieving a 3-log reduction in microbial load with minimal impact on nutritional and sensory qualities. Real-time monitoring ensured precise control of treatment parameters, delivering consistent results across food types. The IoT-PEF system demonstr

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Zakharova, L. M., and M. S. Gorbunchikova. "Food product quality and safety control based on HACCP principles." IOP Conference Series: Earth and Environmental Science 845, no. 1 (2021): 012125. http://dx.doi.org/10.1088/1755-1315/845/1/012125.

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Abstract The quality and safety of the resulting food product depend on many factors, including action coordination at all stages of the production process. A high level of control makes it possible to ensure it. In this sense, the HACCP system is the most suitable quality control system. The paper considers the possibility of the HACCP principles’ application to the technological process of bakery product production from wheat flour in the conditions of the Kemerovo Bread Factory. Then the authors present the possible risk analysis, identify critical points of the technological process, estab

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Zhao, Jun, and Bin Zhou. "The Effect of Quality Tracing System on Safety of Agricultural Product." Economics Research International 2015 (February 16, 2015): 1–7. http://dx.doi.org/10.1155/2015/895842.

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Frequent occurrence of food safety incidents in recent years has made analyzing safety of agricultural product in view of contract theory become academic research focus. Based on incentive theory, in this paper we establish a static game under the condition of asymmetric information and analyze how the “company + farmer” contract is influenced by a complete quality tracing system composed of ex-ante inspection and ex-post traceability. Meanwhile, we find out that a complete quality tracing system can increase the safety level of agricultural product and that ex-ante inspection and ex-post trac

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Aman, Jatain, Bhaskar Bajaj Shalini, Vashisht Priyanka, and Narang Ashima. "AI Based Food Quality Recommendation System." International Journal of Innovative Research in Computer Science and Technology (IJIRCST) 11, no. 03 (2023): 20–26. https://doi.org/10.5281/zenodo.8109937.

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Deep learning has been evidenced to be a cutting-edge technology for big data scrutiny with a huge figure of effective cases in image processing, speech recognition, object detection, and so on. Lately, it has also been acquainted with in food science and business. In this paper, a fleeting overview of deep learning and detailly labelled the structure of some prevalent constructions of deep neural networks and the method for training a model is provided. Various techniques that used deep learning as the data analysis tool are analyzed to answer the complications and challenges in food sphere t

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Frąś, Józef, Tomasz Frąś, and Marcin Frąś. "Pro-innovative Model of Integrated System of Quality Management and Food Safety." Zeszyty Naukowe Uniwersytetu Szczecińskiego Finanse Rynki Finansowe Ubezpieczenia 82 (2016): 335–46. http://dx.doi.org/10.18276/frfu.2016.4.82/1-28.

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Coslovsky, Salo. "Enforcing Food Quality and Safety Standards in Brazil." ANNALS of the American Academy of Political and Social Science 649, no. 1 (2013): 122–38. http://dx.doi.org/10.1177/0002716213486468.

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In numerous product lines, globalization of production has been accompanied by increasingly austere product quality and safety regulations. These regulations are particularly stringent in the food and beverage sectors and put enormous strain on producers from developing nations. This article examines a cooperative of sugarcane, sugar, and ethanol producers from Brazil that, when confronted with the challenge of new regulations, adopted three policies that encouraged its members to upgrade quality and safety standards, enabling them to compete successfully in a demanding business environment. I

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Tai, Stephanie. "Whole Foods: The FSMA and the Challenges of Defragmenting Food Safety Regulation." American Journal of Law & Medicine 41, no. 2-3 (2015): 447–58. http://dx.doi.org/10.1177/0098858815591527.

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With respect to addressing food safety—and food system issues in a more general sense—coordination in regulatory approaches can be critical. As a recent Washington Post article stated, Diet-related chronic disease, food safety, marketing to children, labor conditions, wages for farm and food-chain workers, immigration, water and air quality, greenhouse gas emissions, and support for farmers: These issues are all connected to the food system. Yet they are overseen by eight federal agencies. Amid this incoherence, special interests thrive and the public good suffers.

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Mukhametzhanova, Zh S., A. N. Daurenbekova, D. О. Onaltayev, and A. S. Asilova. "Evaluation of a bakery control system to enhance quality and food safety." Bulletin of "Turan" University, no. 1 (March 31, 2024): 201–12. http://dx.doi.org/10.46914/1562-2959-2024-1-1-201-212.

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Food safety is one of the most widely discussed issues in the world today. The baking industry with large production in our country is one of the leading areas of the food industry. Since bread products are a daily food product, in order to provide people with bread products that are safe for human life, they should be of high quality, safe, natural and affordable. Improving the quality of bakery products is a serious and urgent problem today. In order to increase the quality and safety of bakery products, the problem of evaluating the control system of bakery products based on the compliance

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Çakmakçı, Songül, and Ramazan Çakmakçı. "Quality and Nutritional Parameters of Food in Agri-Food Production Systems." Foods 12, no. 2 (2023): 351. http://dx.doi.org/10.3390/foods12020351.

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Organic farming is a production system that avoids or largely excludes the use of synthetic agricultural inputs such as pesticides, growth regulators, highly soluble mineral fertilisers, supplements, preservatives, flavouring, aromatic substances and genetically modified organisms, and their products. This system aims to maintain and increase soil fertility and quality, and relies on systems such as crop rotation, polyculture, intercropping, ecosystem management, covering crops, legumes, organic and bio-fertilisers, mechanical cultivation and biological control methods. The present review summ

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Mu, B., M. A. Nikitina, and X. Xiao. "Wireless pressure sensor system for fish quality monitoring." Theory and practice of meat processing 7, no. 3 (2022): 150–55. http://dx.doi.org/10.21323/2414-438x-2022-7-3-150-155.

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Food quality monitoring is increasingly important. This paper aims to propose the developed wireless pressure sensor system (WPSS) for fish quality monitoring. WPSS consists of a sensor acquisition module, power supply module, and Bluetooth module. The sensor acquisition module includes a temperature sensor, pressure sensor, and microcontroller unit (MCU). When Bluetooth receives the data collection command from the smartphone, the data of storage temperature and pressure in the food package can be collected by the sensor and transmitted wirelessly to the smartphone through Bluetooth. All data

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Abuhlega, Thuraya Ahmed. "Food Control System in Libya." Indonesian Food and Nutrition Progress 20, no. 2 (2023): 60. http://dx.doi.org/10.22146/ifnp.83861.

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The food control system in the country should be effective and able to ensure the safety and quality of food. The study aimed to assess the current situation of the food control system in Libya. The mandates of food control are fragmented among different bodies, which sometimes perform the same functions and thus cause an unnecessary burden on the country's budget. Although there appear to be activities related to national standards that align with international standards, the 1973 health law has yet to be updated. The food inspection has not been based on a risk analysis. Also, there are inad

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Dalakishvili, I. "State sanitary supervision in the system of control and management of quality and food safety." Agrarian Economics, no. 7 (August 1, 2024): 43–49. http://dx.doi.org/10.29235/1818-9806-2024-7-43-49.

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Analysis of the results of state sanitary supervision in the field of food safety, including different indicators are carried out. Reflected the dynamics of not allowed for sale and withdrawn from circulation products reflected. The main directions of the system of management of quality and food safety of the country’s sanitary and epidemiological control service are outlined. The priority directions for the development of the national food safety control system have been identified and systematized.

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Yang, Jianhui, and Yaoben Lin. "Study on Evolution of Food Safety Status and Supervision Policy—A System Based on Quantity, Quality, and Development Safety." Sustainability 11, no. 23 (2019): 6656. http://dx.doi.org/10.3390/su11236656.

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This paper aims to construct an index system of evaluating food safety status, composed of three sub-systems—quantity safety, quality safety, and development safety. The index system is designed to collect annual data from 2005 to 2017 and run a chronological evaluation on China’s food safety status based on an entropy method. The evaluation results indicate that though China’s food safety supervision effect has been stably sound, the highest score is 0.7392 (in 2017). In addition, the proportions of the above three sub-systems were changed towards a balanced trend, with quality safety rising

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