Food safety vs health and safety

A case is made for greater emphasis to be placed on value chain management as an alternative to geographically based disease risk mitigation for trade in commodities and products derived from animals. The geographic approach is dependent upon achievement of freedom in countries or zones from infectious agents that cause so-called transboundary animal diseases, while value chain-based risk management depends upon mitigation of animal disease hazards potentially associated with specific commodities or products irrespective of the locality of production. This commodity-specific approach is founded on the same principles upon which international food safety standards are based, viz. hazard analysis critical control points (HACCP). Broader acceptance of a value chain approach enables animal disease risk management to be combined with food safety management by the integration of commodity-based trade and HACCP methodologies and thereby facilitates 'farm to fork' quality assurance. The latter is increasingly recognized as indispensable to food safety assurance and is therefore a pre-condition to safe trade. The biological principles upon which HACCP and commodity-based trade are based are essentially identical, potentially simplifying sanitary control in contrast to current separate international sanitary standards for food safety and animal disease risks that are difficult to reconcile. A value chain approach would not only enable more effective integration of food safety and animal disease risk management of foodstuffs derived from animals but would also ameliorate adverse environmental and associated socio-economic consequences of current sanitary standards based on the geographic distribution of animal infections. This is especially the case where vast veterinary cordon fencing systems are relied upon to separate livestock and wildlife as is the case in much of southern Africa. A value chain approach would thus be particularly beneficial to under-developed regions of the world such as southern Africa specifically and sub-Saharan Africa more generally where it would reduce incompatibility between attempts to expand and commercialize livestock production and the need to conserve the subcontinent's unparalleled wildlife and wilderness resources.

The burden of foodborne diseases and their associated illness/death is a global concern. Hazard analysis and critical control points (HACCP) and food safety/quality management are employed to combat this problem. With the existing and emerging food safety/quality management concerns, this study aims to evaluate the traditional and modern/novel approach to improving HACCP, food safety, and quality management in food and agricultural systems. The modern innovations in food safety management were integrated into improving the traditional HACCP system, including its principles, applications, steps, plans, standards, etc., as well as food safety factors and management, for improved safety/quality in food, agricultural, and pharmaceutical industries. The study identified many factors responsible for food contamination, including chemical contaminants, such as allergens, histamine, cyanogenic glycosides, mycotoxins, toxic elements, etc., biological contaminants, such as Campylobacter, Brucella, viruses, Escherichia coli, prions, Staphylococcus aureus, Listeria monocytogenes, protozoa, parasitic pathogens, etc., and physical contaminants, such as bone, glass, metal, personal effects, plastic, stones, wood, etc. The results of this study present descriptive preliminary HACCP steps, HACCP principles, safe food handling procedures, ISO 22000, Water quality management, food labelling, etc., with recent modern developments and innovations to ensure food safety and quality management. The study also identified modern/novel technologies for HACCP and food safety management, including light technologies, artificial intelligence (AI), novel freezing (isochoric freezing), automation, and software for easy detection and control of contaminants. With all these understanding and development, the domestic, food, agricultural, and pharmaceutical industries can be well position to ensure safety and quality of products.

Against the backdrop of intensified globalization and complex supply chains, food quality management faces three major challenges: insufficient real-time monitoring capabilities, information silos and traceability difficulties, and weak data collaboration and risk prediction capabilities. This article focuses on the practical applications and impact of distributed technologies such as blockchain, Internet of Things, and federated learning in food quality and safety management. This article explores how to break down information barriers while ensuring data security, achieve real-time data monitoring and collaboration, and effectively address key challenges such as traceability, intelligent production optimization, and quality control in the process of food production, processing, and transportation. The synergy of these technologies creates a comprehensive framework for data flow: IoT ensures accurate data collection, FL enables efficient analysis and risk prediction under privacy protection, and BC ensures transparent and reliable data sharing. This article also analyzes the collaborative and complementary relationships between these technologies, analyzing their challenges and potential solutions. This comprehensive review systematically examines the technological synergies and complementarities among blockchain (BC), Internet of Things (IoT), and federated learning (FL), revealing how their integration creates emergent capabilities that address fundamental trade-offs in food safety management. By establishing a sound mechanism for information sharing and synergy, the integration and application of these technologies will help build an intelligent, efficient, and trustworthy modern food safety management system, providing innovative ideas and development directions for food safety governance.

Cultural revolution

Hazard Analysis Critical Control Point (HACCP) is a quality assurance, food safety, and risk management system with a preventive approach to ensure food safety for consumers. Food served during in–flight travel is provided by in–flight catering. Airline food has very high standards regarding food quality and safety. The purpose of this study is to analyze the application of HACCP to aviation food products by identifying potential hazards and applying Critical Control Points (CCP). The method used in this study is Critical Control Point (CCP) observations, carried out at the receiving (CCP 1), chiller and freezer (Storage) (CCP 2), cooking (CCP 3), blast chilling (CCP 4), and serving (CCP 5) stages. The company has created a HACCP plan as a guide for all processes that occur within the company. All are organized based on HACCP principles for the entire process. Keywords: CCP, Food Safety, HACCP, Inflight Catering, ISO 22000.

La restauración en el turismo se ha convertido en un producto de alto consumo y junto a ello la necesidad de una adecuada gestión de inocuidad, puesto que más importante que la ambientación, el servicio e incluso los precios, es sin lugar a dudas la calidad del producto. La gestión de la inocuidad ha sido implementada en diversos escenarios, mediante la aplicación del sistema APPCC, pero las investigaciones sobre el tema con un enfoque en la gestión por procesos han sido muy escasas; por lo que el objetivo de la presente investigación consistió en implementar el diccionario de actividades a la gestión de la inocuidad en un restaurante del polo turístico de Varadero, Cuba. El estudio se justifica en la relevancia de la garantía de la inocuidad de los alimentos para los clientes, teniendo una elevada repercusión en su retorno al restaurante y en su opinión sobre la calidad del destino turístico. La investigación asumió como bases metodológicas las propuestas de Nogueira (2002) para la mejora de procesos y de Trischler (1998) para el análisis del valor añadido; donde fueron aplicadas distintas herramientas como la encuesta, braimstorming, mapa de procesos, diagramas As-Is y la ficha de proceso. El estudio se llevó a cabo en un restaurante del polo turístico de Varadero, Cuba durante los meses de enero a mayo. La investigación detectó en el estudio la existencia de un alto número de actividades que no aportan valor a la garantía de la inocuidad, además posibilitó la propuesta de 3 indicadores como soporte a la gestión del restaurante. Se concluye que la aplicación del diccionario de actividades constituye una herramienta que mejora el proceso de gestión de la inocuidad. La concepción del diccionario facilita la identificación de las actividades que aportan valor en términos de inocuidad, lo que tributa a la eficiencia del proceso y constituye el aporte de la presente investigación.

Food analysis: a practical guide

The scientific study investigates the role of GFSI (Global Food Safety Initiative)-recognized certification standards in ensuring food safety and quality. It emphasizes the necessity of certifications, especially voluntary schemes, due to market globalization and the need for stricter requirements. Detailed analyses of standards such as BRCGS, CanadaGAP, Freshcare, and FSSC 22000 are provided. The study underscores the importance of comparing and harmonizing these standards, particularly through GFSI benchmarking, which makes them among the most widespread globally. For each certification scheme, structural components, specific requirements, and processes covered by the standards are examined. Additionally, the benefits and potential differences between schemes, such as integration with other standards, audit frequency, and documentation requirements, are discussed. The necessity for further research and comparison of these schemes for those interested in food quality and safety management is identified.

The study focused on evaluating food health and safety management practices in urban restaurants, highlighting challenges in meeting public health requirements. The specific objectives were to examine implemented safety management strategies, assess the knowledge of employees (specifically waiters) regarding safety management, and recommend effective strategies for safety management in selected restaurants. Utilizing a mixed-methods approach involving both quantitative and qualitative methods, the study involved a population of 60, with a sample size of 52 chosen through purposive sampling. Closed-ended questionnaires were employed for data collection, and the analysis incorporated descriptive statistics, presenting findings through graphs and charts. Results indicated that 18.75% of respondents demonstrated "Very Good" knowledge of food health and safety management, with 9.38% rated as "Good," 34.38% as "Average," and 37.50% as "Below Average." The study emphasized the importance of proper communication and effective training in food health and safety management for restaurant management. The research provided a comprehensive exploration of food safety practices, encompassing educational backgrounds, workforce roles, safety management strategies, knowledge levels, and recommendations. The findings underscored the necessity for targeted training initiatives, robust induction processes, and effective communication strategies. Continuous monitoring and evaluation mechanisms were recommended to ensure the sustained success of food health and safety practices in urban restaurants.

• Food safety is an ongoing concern in Sri Lanka, across the food system. • There are a range of food safety policies in place, that address issues related to production and trade, public health and environment. • There is an opportunity to strengthen food safety through a whole-of-food-system approach to policy. • Research for technology development, investment in the national and sub-national levels and public awareness in food safety management. Food safety is critical to nutrition and wellbeing, and is an important contributor to the achievement of sustainable development. There is public concern in Sri Lanka over food hazards originating from primary production, and unsafe use of chemicals in commonly consumed food items. Food contamination poses particular health threats to urban communities due to their dependence on the informal supply chain. The high risks for foodborne-disease outbreaks in Sri Lanka are also a major constraint for the export market. This paper presents the findings from a documentary policy analysis and literature review, with the aim to understand the current situation of food contaminations across the food production and supply chains of Sri Lanka, and the current policy context, and provide recommendations to address food safety issues at the national level. The Food Act No. 26 (1980) is the main control measures in ensuring food safety that relies on product assessment, which is complemented by policy measures across multiple sectors. However, we observed limited policy attention to preventative food safety management, and food safety measures addressing agricultural production and food supply chain management. Based on the literature, we identified concerning exposure of food products to pesticides, heavy metals, mycotoxin, microbial contamination, and food adulteration. Sri Lanka needs to build capacity with infrastructure and human resource development to facilitate food safety management and supervision. For sustainable food safety regulation, the agriculture, health, and trade sectors should formulate consistent policies for regular monitoring, to conduct research on food safety risks and quality assurance, and support relevant departments in implementing control practices.

Food products placed on the market must be safe to eat and have adequate quality. Food safety and quality are governed by the laws that each country brings to its market. In addition, legislation that has been adopted at regional and world level has a very important role in the international trade in food products. Nowadays, it is not possible to imagine international food trade without the existence of standards for particular product categories. Standards related to food products are a kind of limit for consumers regarding the quality, safety and authenticity of the food they eat. Efforts to harmonize different standards in order to facilitate and uniform the process of food production and trade are of great importance in the world. Enterprises producing food products in Republic of Srpska face many challenges today. Customers are increasingly demanding food quality and safety requirements, which are often more stringent than official legal standards for certain product categories. There has been a concentration of food trade on large trading systems whose bargaining power has increased sharply relative to food producers. In recent years, there have been a number of certification schemes for the certification of food products, which has had a major impact on not only the business of the companies in this field, but also on the evolution of the food quality and safety management system. In most cases, certification scheme owners are retail systems, traders associations, large multinationals with the support of certification bodies and traders associations. With this approach, export barriers to food products from Republic of Srpska are increasing significantly, as it is no longer necessary to meet only the legal requirements in the country where the product is sold, but also specific private standards prescribed by customers. All these efforts, on the other hand, are aimed at preventing incidental situations related to the possible poisoning of consumers with food products and the consequences that such cases can cause. In addition, there is a growing concern in the world for consumer health, which may be disturbed by the deliberate contamination of food, most often the result of ideologically motivated terrorist activities. Today, consumers want to be sure of what they eat and in terms of the origin, quality and all other attributes attributed to certain types of food. Modern standards related to integrated approaches to food quality and safety management also require measures to be taken to prevent food fraud that are motivated by the economic gain of fraudsters. In the legislation of Bosnia and Herzegovina, or the Republika Srpska, the application of the concept of establishing food security in the entire food supply chain, "from field to table", begins with the practical adoption of the Food Law of Bosnia and Herzegovina. In the meantime, the Food Law of the Republika Srpska was adopted, defining the obligations of food and feed business operators, as well as a system of official controls on food and feed. It is quite clear that the transition from one concept of food legislation, applicable in the Socialist Federal Republic of Yugoslavia (SFRY), to a modern proactive approach is still underway, and that the Republic of Srpska seeks to align its food legislation with the legislation that valid in the European Union (EU). Taking into account all the specific features of Bosnia and Herzegovina as a state and the competences defined by the Dayton Constitution at the entity level, the process of harmonization of legislation is more complex with EU legislation. In a number of cases, legislation is adopted at the state and entity levels for the same purpose, and sometimes the essential technical requirements in these regulations are different. This situation causes confusion, above all, for those who need to apply the requirements of the regulations in their business, which are the food business operators.

Strategically unlearning specific knowledge, behaviors, and practices facilitates product and process innovation, business model evolution, and new market opportunities and is essential to meet emergent supply chain and customer requirements. Indeed, addressing societal concerns such as climate change and net zero means elements of contemporary practice in food supply chains need to be unlearned to ensure new practices are adopted. However, unlearning is a risky process if crucial knowledge is lost, for example, if knowledge is situated in the supply base not the organization itself, or there is insufficient organizational food safety knowledge generation, curation, and management when new practices/processes are designed and implemented. An exploratory, critical review of management and food safety academic and gray literature is undertaken that aims to consider the cycle of unlearning, learning, and relearning in food organizations and supply chains with particular emphasis on organizational innovation, inertia, and the impact on food safety management systems and food safety performance. Findings demonstrate it is critical with food safety practices, such as duration date coding or refrigeration practices, that organizations "unlearn" in a way that does not increase organizational, food safety, or public health risk. This paper contributes to extant literature by highlighting the organizational vulnerabilities that can arise when strategically unlearning to promote sustainability in a food supply context. Mitigating such organizational, food safety, and public health risk means organizations must simultaneously drive unlearning, learning, and relearning as a dynamic integrated knowledge acquisition and management approach. The research implications are of value to academics, business managers, and wider industry.

Purpose By exploring the halalness and food safety risks from the perspective of technology and the relationship among them, this study aims to make quantitative predictions of such risks in the broiler supply chain to determine the critical control points (CCPs) in Hazard Analysis Critical Control Point (HACCP). Design/methodology/approach This study integrates Interpretive Structural Modeling (ISM) and Bayesian Network (BN) to achieve the objectives. Data were collected from focus group discussions (FGDs) with experts and direct observations at the broiler supply chain. Findings This paper identified 19 risks in the Indonesian broiler supply chain. The risk for halalness and food safety reached 30.92%, indicating that assuring halalness and food safety remains improbable or unlikely. The two CCPs of halalness and food safety are the knife’s sharpness and the vehicle’s storage temperature. Research limitations/implications This study quantifies the halalness and food safety risks in the Indonesian broiler supply chain, but it only involves one step forward and one step backward in the slaughterhouse’s chain. Practical implications The findings can provide insights for stakeholders, such as business owners, employees, management system auditors and consumers, regarding the critical control points of halalness and food safety in the broiler supply chain to improve the halalness and food safety management systems. Originality/value This study’s novelty lies in the examination of halalness and food safety risks using a risk prediction model to determine CCPs for the HACCP plan in the broiler supply chain in Indonesia.

Foodborne pathogens pose a serious threat to public health and the economy due to their alarming association with various foodborne diseases. Hence, food safety and quality service are two essential parameters of concern during the production and processing of food. Food safety refers to the assurance that the food will not pose any harm to the consumer’s health whereas, food quality deals with the parameters that govern the product’s value to the consumer. Various food safety and quality management systems based on novel approaches have been proved to be efficient over the classical approaches. Pre-requisite programs such as GMP and GHP along with HACCP form an essential part of food safety management systems. This chapter provides an introductory overview of the food quality and safety concept. It also discusses about the different management systems adopted by agri-food sector along with risk analysis approach in brief.

This review focuses on highlighting the roles played by some stakeholders to ascertain food safety and quality from the farm to the fork in Kenya and the legislations under which they operate. Necessary recommendations to strengthen the weak links along the food supply chain have also been made. Food is considered to be safe if there is reasonable demonstrated certainty that no harm will result from its consumption under anticipated conditions of use. In Kenya, the responsibility for coordinating the multiple institutions (agencies) involved in food safety management rests on the Department of Public Health (DPH) under the Ministry of Public Health and Sanitation. The basic Kenyan laws for food safety enforced by DPH include the Food, Drugs and Substances Act, Chapter 254, the Public Health Act, Chapter 242 and the Meat Control Act, Chapter 316. Food-borne diseases are still a major problem in Kenya because of the enormous informal sector in the food industry accounting for at least 80% of the supply to the domestic markets where hygiene controls are rudimentary. Most Kenyan standards are adopted from international ones, such as International Organization for Standardization (ISO) and Codex Alimentarius Commission (CAC). In the food supply chain, farmers have to apply Good Agricultural Practices, sellers of commodities/raw materials at local or international level have to apply Good Distribution Practices, and manufacturers have to apply Good Manufacturing Practices. Food supply chain operators have to apply either national (mandatory) standards or private (voluntary) standards. Chain supporters provide the necessary impetus while chain enablers provide the control and/or regulation. Kenya Bureau of Standards is the major chain enabler. It is the National Codex Contact Point, serves as the secretariat of the National Codex Committee, and is the National Enquiry Point of the WTO. Despite the existing legal framework for food safety and quality controls, some processed food products in the Kenyan market are of sub-standard quality. The informal sector must be keenly monitored by the food safety agencies to uphold the application of HACCP and fair trade since it is the major supplier of food products to the domestic markets. Safety and quality management in the food supply chain has cost implications and income is a limiting factor for all the stakeholders and the success of food safety management system. Poverty alleviation would stimulate the purchasing power of domestic consumers, consequently promoting hygiene-based demand instead of price-based demand for food.