Research on the impact of information disclosure system to improve China's food safety

Food Safety Regulations and Enforcement in Ethiopia

This study from the Angle of food safety, in light of the present condition of the athletes food safety exists and the knot of the main problems of food safety and food safety laws and regulations to ensure athletes of analyzed the domestic and foreign athletes food safety laws and regulations, then to athletes in our country's food laws and regulations, system and supervision model, from the anti-doping regulations and the existing problems, from a regulatory reasons: lead to the occurrence of food safety is one of the most important factor is the lack and the imperfect legislation, law enforcement and supervision legal system of three levels, without a sound supervision mechanism. Food safety regulatory athletes should according to the national law food safety law and it’s implementing rules, followed by another reference regional health laws and regulations, establishing and perfecting food safety legal system constantly. Regulators and regulatory content analysis on the present situation of the athletes in our country food safety regulation, supervision and management of reference foreign athlete’s food safety law, athlete’s legal supervision and administration of food safety research in China.

Food safety is very important, for it is related to the health of people, the social harmony and stability, the development of national economy and even the survival of our nation. But in recent years, our food safety problems appear frequently, and it not only brings great harm to the people's health and safety, but also seriously affects our country's politics, economy, and culture. This paper summarizes the current situation and major problems in our food safety supervision model, and analyzes the causes of these problems. Meanwhile it introduces the experiences of foreign countries in combination with the fundamental realities of our country, and then put forward some suggestions and countermeasures to transform the food safety supervision model in our country.

Despite the increasingly sophisticated management systems in China, food safety issues continue to be a persistent problem. This paper examines the underlying issues behind food safety regulation in China, focusing on the recent surge in incidents. Against the backdrop of a risk society, food safety issues have become a hot topic in Chinese society today. Our research on it should not only be limited to interpreting it as a shallow phenomenon of unscrupulous businessmen profiting at the expense of conscience, nor should it be simply attributed to the negative effects of modern food chemical technology development. Instead, we should start from the perspective of the theory of risk society to gain a more thorough understanding and comprehensive reflection. The backdrop of a risk society in transition, China's food safety problem has become increasingly severe. To better withstand risks and move towards a safer society, it is essential to fully recognize the importance of food safety and establish a scientific and reasonable system of risk governance through improving legal mechanisms, risk communication and interest mechanisms.

Outbreaks of Mad Cow Disease, reports of potentially harmful genetically engineered corn and irradiated vegetables are fueling consumers' demands for clear, concise information about the safety and quality of the food supply. Librarians and consumers alike can quickly locate authoritative sources of up-to-date and accurate information in this easy to use handbook. There is a brief history of food safety with a chronology of incidents, products, and legislation. Recommended books, pamphlets, articles, Web sites, and other electronic resources are described. This one-stop handbook brings together in one volume food safety statistics, laws and regulations, and contact information for hot lines and help lines, organizations, and education and training opportunities. This book includes •An Overview of Food Safety •Issues in Food Safety •Chronology of Food Safety-related events •Food Safety Regulation •Food Safety Statistics •Careers in Food Safety •Food Safety Resources •Glossary^R

How has China's food safety administrative system changed since it was founded in 1949? How can we periodize the process of this historical transformation in terms of regulators, regulatees, and regulatory tools? This review article offers an analytical framework that distinguishes three regimes in the history of China's food safety governance: an old regime of command and control (1949–1977), an intermediate regime of mixed instruments (1978–1992), and a new regime of regulatory governance (1993–ongoing). In the article the regimes' features, advantages, disadvantages, and development tracks are discussed, and the groundwork is laid for an analysis of China's emerging regulatory state. Finally, a new notion of “transitional regulatory state” is used to define the current Chinese regulatory state based on its food safety regulation.

Regional patterns of food safety in China: What can we learn from media data?

Established within the framework of the World Trade Organization (WTO), the Trade Policy Review Mechanism (TPRM) reviews periodically the trade policies of all WTO Members. The review includes many aspects of food safety regulation. China’s trade policy is reviewed every two years. This paper analyses in detail the reviews of China’s trade policy in 2006, 2008, 2010, 2012 and 2014. It focuses in particular on food safety law and types of standards, alignment of domestic standards with international standards, the role of different domestic institutions, transparency and notification of food safety measures under the WTO agreements on Sanitary and Phytosanitary Measures (SPS) and on Technical Barriers to Trade (TBT Agreement), import and export, and geographical indications (GIs). It concludes that the WTO TPRM can contribute, within its mandate, to reform of Chinese food safety law and improvement of food safety in China. It notes that China has already undertaken substantial reforms of its system for regulating food safety. It recommends that China should continue to participate actively in the TPRM, follow its own path with regard to alignment and learn selectively from other WTO Members. It also makes specific recommendations for reform of food safety law in China.

China's food safety system is in crisis. Egregious scandals, as varied as the sale of liquor laced with Viagra and the distribution of fake eggs, reveal how regulatory practices have been stretched to their limit in the world's largest food production system. On Feeding the Masses focuses on the oft-cited but ultimately overlooked concept of scale to identify the root causes of China's regulatory failures in food safety. The 'politics of scale' framework highlights how regulators disagree on which level of government is best suited to regulate ('the scale of governance'), struggle to address multilevel tensions ('multidimensional scale integration'), and fail to understand how policies at one level of government can affect other levels of government in unexpected and costly ways ('scale externalities'). Drawing from over 200 interviews with food safety regulators and producers, the study provides one of the most comprehensive accounts of China's food safety crisis to date.

It is not clear, a priori, whether a centralized or decentralized institutional arrangement is better at providing public goods. This study investigates how decentralization of regulatory authority affects public good provision, focusing on food safety. Using a natural experiment that transfers food safety regulatory authority over the food processing and manufacturing sector from provincial to city‐level governments, we find a 51% decrease in the average number of food safety incidents within cities that experienced the decentralization reform. Decentralization reduces food safety incidents by rectifying information asymmetry in food safety regulations and by increasing local food safety laws and regulations. Additional analyses show that decentralization primarily improves the food safety of larger and more experienced firms, and it has not harmed the total revenue of large‐scale food processing and manufacturing firms. Our study demonstrates the importance of information available to regulatory authorities in food safety regulation and highlights the role of local information in the decentralized provision of public goods.

Infant formula safety concerns and consequences in China

ABSTRACTFood safety crises have constituted a persistent challenge for the Chinese government and people. Because of international trade, consumers’ concern regarding the safety of food products imported from China is increasing in many countries. Yet, no systematic investigation has examined the perception of Western respondents regarding the safety of food imports coming from China. This study, based on an online survey (n = 289) between April and May 2017, is an initial attempt to investigate the perception of consumers in Europe and North America regarding different food safety issues and regulations in the People’s Republic of China and their attitudes towards food products imported from China. Our results show that socioeconomic and demographic characteristics and the influence of different types of media were not related to the perceptions and attitudes towards food safety. But, we found a strong relationship between the perception of the food safety regulations in China and the personal consumption of food products imported from China. In addition, a positive relationship was discovered between having been to China and the purchase of food products imported from China. Our findings suggest that investments in the promotion of the knowledge of food safety regulations implementation in China would lead to an increase in the export of food products. Also, the positive relationship between having been to China and the purchase of food products imported from China should be further investigated to consider the implications for tourism and food trade in China.

Background China’s urban-rural divide, though still improving, can be seen from various sectors of the economy. The objective of this study is to explore how socioeconomic factors in and across both urban and rural areas explain the occurrence of foodborne illness in China. Over the last decades, food safety laws and regulations have been established in China, but more understanding about the food safety issues are needed in order to eliminate food safety hazards. Methods This study intends to estimate several panel data models in econometrics to obtain the average partial effects of many socioeconomic factors in and across urban and rural areas on per capita foodborne incidents and patients, respectively. Given the fractional nature of the two dependent variables, fractional probit models are estimated using both the Quasi Maximum Likelihood Estimation (QMLE) and the bootstrap Generalized Estimating Equations (GEE) approaches in addition to the standard estimation of panel data random effects, fixed effects, and Tobit models. China official data on foodborne incident and patient cases in each province and in each year from 2011 to 2018 are obtained from various issues of the China Health Statistical Yearbook. Additional data on 19 socioeconomic variables are obtained from various issues of the China Statistical Yearbook. Results The main results show that socioeconomic factors such as owning TVs, owning refrigerators, consumption expenditures and household income in urban or rural areas explain the per capita foodborne incidents or per capita foodborne patients differently, reflecting differences in people’s food safety awareness, food storage patterns, food markets, and income effects in the urban and rural areas. Socioeconomic factors such as urbanization and primary industry’s share of the gross regional product across areas tend to worsen the food safety problem. Improving regional economies and increasing government spending on public health could reduce the occurrence of foodborne illness. Conclusions It is suggested that governments take into account the social disparities of urban and rural areas when designing and implementing food safety policies. It is also suggested that a holistic approach is needed to resolve food safety issues by combining food safety control and management policies with soil and water management policies.

The Regulatory Framework section meticulously dissects the cornerstone of Indian food safety regulations, the Food Safety and Standards Act, 2006. It elucidates the Act's comprehensive objectives, underscoring its role in safeguarding consumer health through science-based standards, enhancing trade opportunities through harmonization with global norms, and instilling accountability in the food industry. Furthermore, the section navigates through key definitions within the Act, providing a comprehensive understanding of the terminology that forms the bedrock of these regulations. Section 3 delves into the nuanced difference between law and regulation, illuminating the vital role played by regulations in translating the broad principles of the Food Safety and Standards Act, 2006 into actionable guidelines. The section further elucidates the responsibilities of regulatory bodies, placing the Food Safety and Standards Authority of India (FSSAI) at the forefront of ensuring adherence to food safety standards. It also highlights the parallel roles of State Food Safety Authorities in maintaining compliance at the state level. The Enforcement and Penalties segment accentuates the critical aspect of enforcing food safety regulations, delineating the key components of enforcement mechanisms, such as the pivotal role of Food Safety Officers, rigorous inspections, meticulous sampling and testing procedures, and overarching surveillance initiatives. The chapter also navigates through the spectrum of penalties associated with various violations, underlining the gravity of consequences for recurring infractions. Section 5 intricately explores the realm of food labeling and claims, emphasizing the mandatory labeling requirements stipulated by the Act. It underscores the pivotal role of accurate information on food labels, including ingredient lists, nutritional information, allergen declarations, and more. The section emphasizes how compliance with these regulations extends beyond legal obligations, cultivating consumer trust and fostering brand loyalty. Section 6, Quality Standards and Residue Limits, delves into the establishment of quality standards to maintain consistency in the food industry and prevent deceptive practices. It further addresses the critical significance of residue limits in monitoring and controlling contaminants and harmful substances within food products. The interplay between Section 6 and Schedule IV is thoroughly explored, elucidating its practical application in ensuring industry compliance, safeguarding consumer interests, and facilitating enforcement. These regulations collectively ensure the safety, quality, and integrity of the food supply chain, while also fostering trust and credibility within India's burgeoning food industry. Compliance with these regulations is not merely a legal obligation but also a strategic imperative for businesses to thrive within a secure and reputable food ecosystem.

This study was carried out to assess hygiene conditions, food handling practices, food safety knowledge of food service providers (FSPs), and the microbial quality of food served in different food service establishments in Doha. Fifty-three FSPs were randomly selected among 200 FSPs. Face-to-face interviews with the food safety managers at each participating FSP were conducted using a survey consisting of 40-questions (demographic data on workers, HACCP training, knowledge on personal hygiene, and safe-food handling practices) in October-December 2015. In addition to survey questionnaire, a checklist was used to determine the implementation of international food safety standards by observing actual practices applied at each FSP. All FSPs who took part in the initial survey were also invited to participate in one of three one-day educational workshops focused mainly on important components of food safety management system and held in 2016. At the time of workshops, each participant was also encouraged to take part in the microbial quality assessment study. Out of 53 establishments, only 10 FSPs (2 fine-dine-in, 2 casual sit-in, 2 catering, 2 fast-food, and 2 takeaway) accepted to provide food and swab samples from their entities. At the time of each visit to select FSPs, various menu items (food cooked in a short time, ready-to-eat foods, vegetables, dairy-based deserts, sandwiches, and raw seafood, e.g. oysters) were sampled in duplicate (based on the daily menu prepared at the time of sampling) at different food preparation stages (receiving, food storage, food preparation, holding/cooking, and serving). The microbial quality of food samples (n = 105) served and swabs collected from food preparation surfaces (n = 58) were also assessed using select media (APC, MCA, XLT4, and LSA). The identification of positive samples was carried out using VITEK-2 system. After the microbial assessment, a follow-up survey consisting of 24 questions was developed to determine the impact of the educational trainings on food service providers' daily operational practices. The FSP managers who participated in the initial survey were invited by phone or email or in person to take part in the follow-up survey. Out of 53 FSPs, only 16 were available to answer the questions due to reasons beyond the control of the research team. The major reasons for a low participation were 1) several managers moved back to their country without any contact information, 2) many of them changed their jobs and there was a no way of communicating with them since they did not provide an alternative email or a phone number. The survey results indicated that average service years of FSPs was 11, the average age of food safety managers interviewed was 33, most managers (66%) had college degree, and 68% of them were trained on HACCP. It was demonstrated that casual-sit-in and fine-dine-in restaurants are the only FSP types which consistently kept records (100%), followed by fast-food (36%), and catering (14%) FSPs. The microbial analysis indicated that the average APC in food samples collected from all FSPs met the international standards, while the APC counts of swab samples were considered unsatisfactory since the levels were above 106 Log10 CFU/cm2. The highest bacterial count was reported in swab samples (7.26 Log10 CFU/cm2) collected from preparation area in takeaway restaurants. Concerning the target organisms (Escherichia coli, Salmonella spp., and Listeria monocytogenes), among 105 food samples and 58 swab samples collected, 13 samples (8%) exhibited positive results for possible target pathogens. Positive samples were identified as Klebsiella pneumoniae, Klebsiella oxytoca, Pseudomonas aeruginosa, and Pantoea spp. Overall, the participants were highly satisfied (average score: 4.39/5 ± 0.20) with the information presented in the training workshops held in 2016, indicating that the workshops helped improve their knowledge on food safety; change their attitudes towards safe handling foods, and inform them about the changes on food safety laws and regulations in Qatar. These results provided insight information on the aspects of behavioural changes that confirm the value of intervention studies. One important note which is important to mention that the participating managers indicated that they need open communication between the policymakers and the FSPs to be able to make sure that they will not be left behind if there is any changes/updates on food safety rules and regulations applied in the country. This issue is going to be addressed by posting constant updates on GSO (food safety standards applied in Qatar) on the website recently developed and hosted under the Ministry of Public Health website. Results obtained in this study might help food safety managers in these select FSPs to better understand the need for implementing effective control measures in order to prevent contamination and eventually protect the public health.