FOOD SAFETY MANAGEMENT 91 (original) (raw)

Food safety in food services in Lombardy: proposal for an inspection-scoring model

Italian Journal of Food Safety, 2017

The purpose of this study was to elaborate a checklist with an inspection scoring system at national level in order to assess compliance with sanitary hygiene requirements of food services. The inspection scoring system was elaborated taking into account the guidelines drawn up by NYC Department of Food Safety and Mental Hygiene. Moreover the checklist was used simultaneously with the standard inspection protocol adopted by Servizio Igiene Alimenti Nutrizione (Servizio Igiene Alimenti Nutrizione-Ss. I.A.N) and defined by D.G.R 6 March 2017-n. X/6299 Lombardy Region. Ss. I.A.N protocol consists of a qualitative response according to which we have generated a new protocol with three different grading: A, B and C. The designed checklist was divided into 17 sections. Each section corresponds to prerequisites to be verified during the inspection. Every section includes the type of conformity to check and the type of violation: critical or general. Moreover, the failure to respect the expected compliance generates 4 severity levels that correspond to score classes. A total of 7 food services were checked with the two different inspection methods. The checklist results generated a food safety score for each food service that ranged from 0.0 (no flaws observed) to 187.2, and generates three grading class: A (0.0-28.0); B (29.0-70.0) and C (>71.00). The results from the Ss. I. A. N grading method and the checklist show positive correlation (r=0.94, P>0.01) suggesting that the methods are comparable. Moreover, our scoring checklist is an easy and unique method compared to standard and allows also managers to perform effective surveillance programs in food service.

Quality and food safety issues revealed in certified food companies in three Western Balkans countries

Food Control, 2011

Certification of quality and food safety management system is increasing, with various business drivers that demand third party audits. A survey was undertaken where audit reports and revealed findings (nonconformities and/or improvement opportunities) were analyzed from 123 quality and/or food safety audits performed in 60 food companies. The results showed that QMS audits revealed most of the findings in the management process (21.8%), followed by control (14.5%). Findings related to documentation and control of records increase as the system evolves. Food safety audits showed that the majority of findings are related to managing food safety issues (17.5%) and various aspects of food safety control (15.5%). Further analysis showed that the majority of findings (59.6%) are related to prerequisite programs including GHP requirements. These audits generated twice as much nonconformities than quality management system audits. The survey recognized that in the sampled companies, managing quality and food safety as well as control of quality and food safety represent a problem which should be addressed by most of the companies.

Comparative Study of Certification Schemes for Food Safety Management Systems in the European Union Context

www.amfiteatrueconomic.ro, 2018

Public food organizations have come in a relatively short period of time to operate in a highly complex business environment. As a result, quality and especially food safety became elements with new values, in a multidimensional approach of economy consumption. Simultaneously, the globalization of economic and social life has highlighted the need for a unitary approach on how to produce quality and safe products for the final consumer. For this reason, at the international level a series of standards have emerged that organizations have to follow to design, implement and certify food quality and safety management systems that benefit all parties involved. The present paper aims at carrying out a comparative study of certification schemes of food safety management systems in an attempt to give organizations the opportunity to understand what type of quality management system is appropriate to the organizational framework in which they are located, according with established objectives. The research is based on a comprehensive study of specific literature, articles and reference papers, the collection of data being carried out through comparative analysis of international standards, private certification schemes for food safety management products and systems, in the desire to clarify the different approaches but also the similarities and differences between them.

Food Safety Assurance According to Codex Alimentarius and Iso 22000 Standard

Polish Journal of Food and Nutrition Sciences

Food safety is the most important quality feature for the consumers, hence food law regulates this issue in details, assure the consumer that food he buys fulfill its safety expectations. A Law regulation describes food safety assurance requirements and simultaneously recommends the implementation of specific systems’ resolutions that allows gaining this aim. Considering the food industry as a main link in consumers’ food safety assurance, it should be remembered that without using a GAP, GHP/GMP and HACCP plan in all food chain there is no confidence of hazard elimination. It should be stated that beside the food statutory and regulatory requirements and implementation of food safety management system the ethical standards must be complied in all food chain. The analysis of the attitude placed in Codex Alimentarius and in ISO 22000:2005 standard about efficiency of food safety assurance systems is described in this paper.

Quality and Safety Assurance According to ISO 22000: 2005 in a Meat Delicatessen Industry of Cyprus~!2010-02-26~!2010-04-30~!2010-06-22~!

The Open Food Science Journal, 2010

Quality and safety are very important for the meat delicatessen industries. In Cyprus, food industries have started to apply safety programs the past few years in a preliminary way in order to comply with the current food safety directives or regulations. The verification activities in food industries encompass sampling for monitoring GMPs-GHPs and CCPs and determination of microbiological variables, review of records, flow diagrams and HACCP plan. The present paper describes the application of the above according to the standard ISO 22000:2005 in a meat delicatessen industry in Cyprus.

Food Safety in Quality Mark Aspect

System Safety: Human - Technical Facility - Environment, 2019

The purpose of the publication is to determine the level of consumer awareness regarding the knowledge of quality marks and food safety awareness in the aspect of purchasing decisions. The research covered a group of 51 respondents who were residents of the Silesian Voivodship. On the basis of literature research and analysis in the field of food quality and safety, the following hypothesis was formulated: By using generally known management methods, we can determine the degree of consumer awareness in terms of quality labels and food safety in the aspect of purchasing decisions. The research was conducted on a quarterly basis in 2018 based on a questionnaire (CAWI - Computer Assisted Web Interview). The results of research and their analysis have shown that consumer awareness regarding the awareness of quality marks increases, however, there is still a great need to build consumer awareness regarding the existence of quality marks and information that they provide to the consumer i...

Providing Safety for the Food Consumer on the EU Market

Knowledge Horizons - Economics, 2013

Starting from how food product quality can and is defined and from the differences of approach for food and non-food products, we can formulate the concept of food consumer safety. This concept underpins the systems meant to ensure the quality of these products and to trace the stages of the EU specific logistical chains in order to prevent and reduce risks and dangers that can threaten the European food consumer's health.

Food Safety Challenges in the Tourism Processes

Rural Sustainability Research, 2019

The modern food industry is among the key partners of today's global tourism. As part of the tourism processes, tourists buy and consume local food in the local catering facilities. Furthermore, tourists are usually willing to try out gastronomy specialties during their travels. Food safety is important for tourists although it is not always part of their conscious behavior in the destination. Food safety standards are regulated by international contracts based on the analysis of more half a century's experiences. Within processes related to the changes in the external environment, there are emerging issues-although in different intensity-like chemical and microbiological contamination or food terrorism. Due to the immense number of participants in tourism, it is of key importance to raise awareness of threats like food decay, infections and other negative impacts, because food safety if a basic need in all tourism destinations. The amount of waste food is increasing dramatically at a global scale. The study will introduce the findings of a food safety research in Hungary, providing useful knowledge to all stakeholders of the tourism industry.