Food Safety Assurance Systems Research Articles

Occurrence and dietary intake of dioxins, furans (PCDD/Fs), PCBs, and flame retardants (PBDEs and HBCDDs) in baby food and infant formula

This study determines the levels of 49 persistent organic pollutants which were grouped into polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs), polychlorinated biphenyls (PCBs), polybrominated diphenyl ethers (PBDEs), and hexabromocyclododecanes (HBCDDs), in infant formula and varieties of baby food. The analyzed samples (n = 80) came from stores all over Poland.The presence of PCDD/F, PCDD/F/PCB and non dioxin-like (ndl)-PCB congeners above the maximum levels stipulated in Commission Regulation (EU) No 1259/2011 was not detected in any sample. The determined average content of PCDD/Fs/dl-PCBs in the tested baby foods was in the range of 4–10 % of the maximum level, and content of ndl-PCBs was in the range of 2–6 % of the maximum level. Despite these low levels of dioxins, furans, and PCBs, a risk analysis assuming weekly consumption of the recommended food intake showed exceedances of the tolerable weekly intake (TWI).The content of flame retardants was low in all examined categories of food for children and infant formula. The lower-bound concentration of the sum of HBCDD isomers (LB ∑HBCDDs) ranged from below the limit of quantification (LOQ) to 0.0313 ng/g w.w. and the concentration of ∑PBDEs was in a 0.001–1.014 ng/g w.w. range. Neither infant formula nor baby food contributed considerably to infant exposure to HBCDDs or PBDEs.Our research indicates that the safe exposure thresholds for dioxins and PCBs in foods for infants and young children may be too high and perhaps it may be necessary to amend the legislation setting acceptable limits for baby food. It seems reasonable to introduce a recommendation on the frequency of food consumption for children and the control of raw materials for food production, in particular fish and cow milk, should be a permanent control point in the food safety assurance system.

KNOWLEDGE OF RESTAURANT EMPLOYEES AND OWNERS ON THE IMPLEMENTATION AND OPERATION OF FOOD SAFETY ASSURANCE SYSTEMS AND ITS DETERMINANTS

Background. In Poland, more and more people are using catering services. Only the conduct compli ant with requirements currently in force, proper hygiene and the use of safety assurance systems guarantee the preparation of meals of adequate health quality. This study aimed to assess the knowledge and activi ties of employees of different levels and work experience employed in restaurants concerning basic issues related to the principles of GHP, GMP and the HACCP system, as well as their implementation and appli cation. The research tool was a survey questionnaire. The survey was conducted in 2022 among employ ees and owners of 20 restaurants in the Lublin province. Correlations between seniority and position in the restaurant and the surveyed variables were examined, whereas one-way ANOVA analysis of variance was conducted to investigate the significance of differences in the opinions of employees and restaurant own ers. Results and conclusions. The knowledge of employees about the principles, implementation and op eration of food safety assurance systems in the surveyed restaurants can be described as medium. The respondents’ position was significantly correlated with the evaluation of knowledge of food safety assur ance systems, trainings in the HACCP system and the opinion that if the HACCP system was not imple mented, nothing would change. The perception of the HACCP system by the groups of employees having seniority of up to 5 years was significantly different compared to employees having longer seniority. Respondents believed that implementing a HACCP system would guarantee food safety (67 %) and high product quality (53 %).

Challenges in the implementation of food safety and quality assurance systems in small-scale fisheries

AbstractNinety percent of the world’s fishers are directly involved in small-scale fisheries (SSFs), and many food safety and quality issues along the food value chains may be both irreversible and cumulative. Ensuring safe, high-quality aquatic products are key to sustaining life, promoting good health, and avoiding adverse health effects.ObjectiveThis paper aimed to highlight factors preventing the implementation of safety and quality assurance systems in SSFs by analysing the results from surveys on the implementation of Article 11 of the Food and Agriculture Organization of the United Nations (FAO) Code of Conduct for Responsible Fisheries (2017, 2019, and 2022).Materials and methodsThe analysis considered responses to 15 closed-ended questions on food safety and quality obtained from 143 FAO Members and the European Union, and 87 open-ended replies addressing challenges in SSFs.ResultsThe major factors preventing the implementation of the Code’s food safety and quality provisions were lack of sanitation and monitoring programmes, lack of infrastructure (particularly refrigeration facilities) lack of technical capacities and limited management of food safety risks along the value chains. Safety and quality assurance efforts were focused on international markets, resulting in less attention being paid to domestic markets where a high degree of informality was reported.ConclusionsImproved implementation of safety and quality assurance systems will lead to safer food with higher nutritional quality, extended shelf-life and reduced post-harvest loss. Increased awareness of food safety issues in SSFs is a prerequisite for achieving several of the UN Sustainable Development Goals.

Relating Food Handlers’ Knowledge, Attitude, and Self-reported Practices on Food Safety and Hygiene to the Performance of Food Safety Assurance System: A Multiple Case Study in Government Hospital Kitchens

Government hospital kitchens in Malaysia have been certified with Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) to ensure that cooked food is clean and safe for consumption. However, the performances of the Food Safety Assurance System (FSAS)-certified government hospital kitchens have not been evaluated. Although researchers in Malaysia have assessed the knowledge, attitude, and self-reported practices (KAP) on food safety (FS) and hygiene among food handlers, they did not relate the influence of food handlers’ KAP on the performance of the FSAS. The objective of the study was to relate food handlers’ KAP on FS and hygiene to the FSAS performance in government hospital kitchens in Selangor and Kuala Lumpur, Malaysia. Four government hospital kitchens implementing different kinds of FSAS certification were evaluated. Critical sampling locations were identified, and samples were taken and examined for Escherichia coli, Total Yeast and Mould Count (TYMC), Staphylococcus aureus, Total Plate Count (TPC), and Salmonella. The average scores of knowledges on FS and hygiene for ≤ 30 years age group, ≤ 5 years in the employment group, and food handlers with tertiary education were the highest and significantly different compared with the other groups. The FS output of government hospital kitchens implementing stringent FSAS was better (score of 2–3) than kitchens implementing less stringent FSAS (score of 2). The multinomial logistic regression analysis showed that the correlations among the overall percentage scores of KAP and the FS output were not significant (p > 0.05). Therefore, it appeared that food handlers’ KAP on FS and hygiene did not influence Salmonella, E. coli, and S. aureus levels and, therefore, the FSAS’ performance.

Assessing the Food Safety and Quality Assurance System during the COVID-19 Pandemic

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 enterprises. In addition, the study identified critical weaknesses in the safety system, including a very low level of assessment by enterprises of the impact of WHO advisory protocols. This greatly increases the risks associated with food safety in the COVID-19 pandemic. Urgent action is required to increase the confidence of food supply chain actors in WHO recommendations and national food safety and quality protocols. The conducted assessments showed that a significant proportion of enterprises did not implement a food safety system. One out of five of the respondents claimed to have implemented safety systems at an enterprise in accordance with the standards recognized by the Global Food Safety Initiative. Only 2% declared the introduction of HACCP at an enterprise, which is logical given the high mistrust of WHO recommendations. The proposed approach can be used in the real sector of the economy to monitor the food safety and quality assurance system in the supply chain at the regional, sectoral and national levels.

Hazard Analysis Critical Control Point (HACCP) sebagai jaminan keamanan produk Sarang Burung Walet Tujuan Ekspor ke Tiongkok

ABSTRACT
 
 Edible Bird Nest (EBN) is a food product of animal origin that obtains many benefits for Indonesia's export commodities. EBN contains many nutrients in which it is widely utilized in the health sector. EBN products have been exported to various countries and one of them is China. EBN products exported to China have potential harms such as physical, biological, and chemical hazards that pose risks to human health. Therefore, every product of animal origin needs food safety assurance. Hazard Analysis Critical Control Point (HACCP) is a food safety system developed to identify, evaluate, and control food safety hazards. HACCP is a system developed to prevent or reduce hazards to an acceptable extent during the globally adopted production. Through the implementation of a food safety assurance system in the EBN, it is expected to lower the risk of food hazards. This paper discussed HACCP in ensuring food safety of animal origin, especially Edible Bird Nest to fulfill the export requirements of Edible Bird Nest to China.
 Keywords: Animal-origin Food Safety, HACCP, Edible Bird Nest

Integrated food assurance system

A good food is a food which is good at quality, safe and halal. A system is needed to ensure that quality, the safety, and its halal labeled. In Indonesia, quality assurance system, safety assurance system, and halal assurance system have not been integrated into one system. A food assurance certification in the form of GMP certificate, HACCP certificate, and also Halal certificate is carried out individually by the authorized institution (certification body, LPPOM MUI and BPOM). An individual certification costs a separate fee. This insignificant cost is certainly burdensome for small and medium enterprises (SMEs) which have a limited fund. This will certainly hamper the development of Food SMEs to compete in national or international market. The aim of this study was to produce recommedation for an integrated food quality, safety and halal assurance system. The research method applied was review of the requirements contained in ISO 9001, ISO 22000 and HAS 23000. The quality assurance system refers to ISO 9001 and GMP, the safety assurance system refers to ISO 22000 and HACCP and the halal assurance system refers to HAS 23000. The integrated system is expected to reduce cost of food assurance certification, especially for Food SMEs.

Assessment of Primary Production of Horticultural Safety Management Systems of Mushroom Farms in South Africa

Growing global consumer concern over food safety in the fresh produce industry requires producers to implement necessary quality assurance systems. Varying effectiveness has been noted in how countries and food companies interpret and implement food safety standards. A diagnostic instrument (DI) for global fresh produce industries was developed to measure the compliancy of companies with implemented food safety standards. The DI is made up of indicators and descriptive grids for context factors and control and assurance activities to measure food safety output. The instrument can be used in primary production to assess food safety performance. This study applied the DI to measure food safety standard compliancy of mushroom farming in South Africa. Ten farms representing almost half of the industry farms and more than 80% of production were independently assessed for their horticultural safety management system (HSMS) compliance via in-depth interviews with each farm's quality assurance personnel. The data were processed using Microsoft Office Excel 2010 and are represented in frequency tables. The diagnosis revealed that the mushroom farming industry had an average food safety output. The farms were implementing an average-toadvanced HSMS and operating in a medium-risk context. Insufficient performance areas in HSMSs included inadequate hazard analysis and analysis of control points, low specificity of pesticide assessment, and inadequate control of suppliers and incoming materials. Recommendations to the industry and current shortcomings are suggested for realization of an improved industry-wide food safety assurance system.

Food safety and quality assurance systems in Turkish agribusiness: an empirical analysis of determinants of adoption

In this study, empirical analysis was introduced in order to investigate firms’ adoption behaviour with regard to food safety and quality assurance systems in the Turkish food industry. The data originate from 106 Turkish food industry enterprises and were gathered using a questionnaire-based survey. Multiple regression analyses were used to analyse the relationship between the firms’ level of food safety and quality assurance standards adoption and firm characteristics. Such adoption was found to be very closely linked to objective data characterising Turkish food processors. The results showed that adoption behaviour varies widely among individual firms. Legal form of ownership, region of ownership and control, firm size, being an exporter and major market served have a greater influence than other objective and subjective indicators. Several specific inferences were drawn from the results which have manifold implications for managerial and political decision-makers. This paper is, to our best knowledge, the first report related to a comprehensive determination of the complete set of determinants of the implementation of food safety and quality system practices that take into account various Turkish agribusiness sectors rather than just one sector. Furthermore, it considers a broad spectrum of public and private standards.

Recent trends in non-invasive in situ techniques to monitor bacterial colonies in solid (model) food.

Planktonic cells typically found in liquid systems, are routinely used for building predictive models or assessing the efficacy of food preserving technologies. However, freely suspended cells often show different susceptibility to environmental hurdles than colony cells in solid matrices. Limited oxygen, water and nutrient availability, metabolite accumulation and physical constraints due to cell immobilization in the matrix, are main factors affecting cell growth. Moreover, intra- and inter-colony interactions, as a consequence of the initial microbial load in solid systems, may affect microbial physiology. Predictive food microbiology approaches are moving toward a more realistic resemblance to food products, performing studies in structured solid systems instead of liquids. Since structured systems promote microbial cells to become immobilized and grow as colonies, it is essential to study the colony behavior, not only for food safety assurance systems, but also for understanding cell physiology and optimizing food production processes in solid matrices. Traditionally, microbial dynamics in solid systems have been assessed with a macroscopic approach by applying invasive analytical techniques; for instance, viable plate counting, which yield information about overall population. In the last years, this approach is being substituted by more mechanistically inspired ones at mesoscopic (colony) and microscopic (cell) levels. Therefore, non-invasive and in situ monitoring is mandatory for a deeper insight into bacterial colony dynamics. Several methodologies that enable high-throughput data collection have been developed, such as microscopy-based techniques coupled with image analysis and OD-based measurements in microplate readers. This research paper provides an overview of non-invasive in situ techniques to monitor bacterial colonies in solid (model) food and emphasizes their advantages and inconveniences in terms of accuracy, performance and output information.

Food safety assurance system for fresh produce production in Thailand: a review

In 2004, the Thai government enacted a food safety policy, ‘from-farm-to-table’, to ensure food safety throughout the food chain. Several food safety assurance systems such as good agricultural practices (GAP) are employed to control and monitor food safety. Nevertheless, a lack of confidence in food safety of products in the domestic market still exists. This study aimed to describe and analyse the current situation of GAP standards implemented in fresh produce production in Thailand. A mixed explorative and descriptive approach was used by reviewing literature and using multidimensional scaling to draw a subjective perceptual map of the relative position of the set of GAP standards adopted in Thailand. Food safety law and regulations were discussed with a comparative analysis of the three kinds of GAP standards applied in Thailand. The subjective perceptual map of the different GAP standards shows that the standards may be positioned with reference to two dimensions: ‘trustworthiness’ and ‘usefulness fo...

A Predictive Model for Listeria monocytogenes in UHT Dairy Products with Various Fat Content during Cold Storage

AbstractThe growth of Listeria monocytogenes was determined in Ultra‐High‐Temperature (UHT) dairy products (2% milk, 12 and 30% cream) at temperature range of 3–15C. Microbiological data were fitted to primary models (the Baranyi model, the modified Gompertz and logistic functions). The goodness‐of‐fit of primary models was analyzed by calculating mean square error and Akaike's information criterion. Baranyi model yielded the most accurate adjustment and the growth rates generated by this model were used for further mathematical analyses. Analysis of variance was used to check if the fat content significantly (P < 0.05) influences the behavior of L. monocytogenes. No statistical differences were noted in the behavior of the pathogen. Microbiological growth data were combined and secondary modeling was performed using Ratkowsky, Arrhenius and polynomial models. The latter model gave the best description and was further validated using accuracy (Af) and bias (Bf) factors, as well as data from ComBase database and COMBASE Predictor.Practical ApplicationsMathematical models that describe the behavior of microorganisms, especially foodborne pathogens, in a particular product or group of food products with similar characteristics, pose a perspective of using predictive microbiology in order to increase the food safety. Application of predictive models is in agreement with Codex Alimentarius Commission and UE regulations in a risk analysis area. Presented results can be used by food manufacturers in food product development process, as well as a tool to support food safety assurance systems. Moreover, predictive models find practical application in Hazard Analysis and Critical Control Point (HACCP) plans providing useful information on the determination of critical control points (CCPs) and the estimation of critical limits at CCPs. The assessment and management of safety, quality and shelf life of food products can be facilitated by application of mathematical predictive models.

English

Ensuring food safety to protect public health remains a significant challenge in both developing and developed countries. In the last decade, large efforts have been made on the global level towards development and implementation of food safety management systems to assure food safety in the agri‐food chain. Current and new challenges to food safety include changes in animal husbandry, food or agricultural technology, lifestyle and consumer demands and others. In Ethiopia, key stakeholders involved in food safety management include Ministry of Health , Ministry of Agriculture, Quality and Standards Authority of Ethiopia, Environmental Protection Authority, Ministry of Industry, Ministry of Trade, different Federal and Regional Governmental Bodies, Research Institutions, Ministry of Education, Food Manufacturers, Food distributors and Hotels. Even though effective food safety systems are vital to maintain consumer confidence in the food system and to provide a sound regulatory foundation for domestic and international trade in food, there are gaps in Ethiopian food safety system on legal and policy frame work, food-borne diseases surveillance, coordination of organizations involved in food safety management, and laboratory services for relevant food hazards. Lack of appropriate food safety assurance systems are problems that have become obstacles to Ethiopia’s economic development and public health safety. There is no appropriate policy framework that guides food safety management. Initiating the establishment of National food safety Authority/policy, upgrading the capacity of existing public health laboratory, personnel, food-borne diseases surveillance, and legal and policy frame work are as such suggested to overcome these problems. Key words: Ethiopia, food safety, regulatory body, policy.

Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products

Meat and meat products are the main vehicles of foodborne diseases in humans caused by pathogens such as Salmonella spp., Campylobacter spp., Listeria monocytogenes, Yersinia enterocolitica, verotoxigenic Escherichia coli (VTEC) and Staphylococcus aureus. In order to prioritise research on those microbial hazards, a meta-analysis study was conducted to summarise available information on the presence of such pathogens in meats produced in Portugal. By using a logit-transformed proportion as effect size parameterisation, a number of multilevel random-effect meta-analysis models were fitted to estimate mean occurrence rates of pathogens, and to compare them among meat categories (i.e., bovine meat, broiler meat, pork, minced beef and minced pork), and among meat product categories (i.e., intended to be eaten cooked, to be eaten raw and cured meats). The mean occurrence rate of Campylobacter in Portuguese broiler meat (40%; 95% CI: 22.0–61.4%) was about ten times higher than that of Salmonella (4.0%; 95% CI: 1.4–10.8%); although these levels were comparable to current EU ranges. Nevertheless, in the other meat categories, the meta-analysed incidences of Salmonella were slightly to moderately higher than EU averages. A semi-quantitative risk ranking of pathogens in Portuguese-produced pork pointed Salmonella spp. as critical (with a mean occurrence of 12.6%; 95% CI: 8.0–19.3%), and Y. enterocolitica as high (6.8%; 95% CI: 2.2–19.3%). In the case of the Portuguese meat products, the non-compliance to EU microbiological criteria for L. monocytogenes (8.8%; 95% CI: 6.5–11.8%) and Salmonella spp. (9.7%; 95% CI: 7.0–13.4%) at sample units level, in the categories ‘intended to be eaten cooked’ and ‘to be eaten raw’, were considerably higher than EU levels for ready-to-eat products in comparable categories. S. aureus was the pathogen of greatest concern given its high occurrence (22.6%; 95% CI: 15.4–31.8%) in meat products. These results emphasised the necessity of Portuguese food safety agencies to take monitoring, and training actions for the maintenance of good hygiene practices during the production of the great variety of traditional meat products. This meta-analysis study also highlighted important gaps of knowledge, and may assist food safety authorities in the prioritisation of microbiological hazards, and the implementation of essential food safety assurance systems at primary production.

Microbiological Risk Analysis in Catering Establishments

Abstract The epidemiological data suggest that the food preparation process in public catering establishments involves the risk of food microbiological contamination. To develop a preventive food safety assurance system based on HACCP (Hazard Analysis and Critical Control Points) principles, adequate identification, monitoring and communication of food safety hazards are important considerations. The aim of the research was microbiological risk analysis of catering establishments. Statistical analysis was used in microbiological risk assessment and to ensure science-based proposals for control of microbiological contamination and prevention of outbreaks of food-borne infections. The results on microbiological testing of 17 192 food samples and 17 604 surface swab samples were analysed using the SPSS 13.0 and MS EXCEL software packages. Statistically significant differences in microbiological contamination of food and environmental surfaces with regard to Aerobic Plate Count, coliforms and S. aureus were found. Impact of technological processing on safety of ready-to-eat foods was demonstrated. Petrifilm rapid test methods were tested for use as self-control purposes. The results of the research demonstrate characteristic trends in contamination of foods and environmental objects in catering establishments and ensure scientific justification for setting priorities with regard to relevant control measures during technological processing and serving of food.

Effect of cell immobilization on heat-induced sublethal injury of Escherichia coli, Salmonella Typhimurium and Listeria innocua

The occurrence of sublethally injured cells in foods poses major public health concerns and is an essential aspect when assessing the microbial response to food preservation strategies, yet there is limited research dealing with its specific implications for mild heating. All available studies so far have been performed in broths colonized by planktonic cells, although their susceptibility to lethal agents has often been reported to be markedly different to the stress tolerance of cell colonies developed in solid foods. In this work, the effect of planktonic and colony growth, as well as the influence of colony density on sublethal injury induced by mild heating of Escherichia coli, Salmonella Typhimurium and Listeria innocua were assessed in food model systems. Detection of injured survivors relied on their inability to form visible colonies on salt-based selective media, which do not affect the growth of healthy cells. Sublethal injury (SI) increased rapidly with shorter exposure times and afterwards, decreased progressively, suggesting a mechanism of cumulative damage triggering lethal instead of SI. Cell arrangement affected the degree of SI, higher values being generally found for gelified systems, although the effect of colony density depended on the target microorganism. This information is essential for optimizing the design of food safety assurance systems.

Scientific Opinion on the public health hazards to be covered by inspection of meat (poultry)

A qualitative risk assessment identified Campylobacter spp., Salmonella spp. and ESBL/AmpC gene-carrying bacteria as the most relevant biological hazards in the context of meat inspection of poultry. As none of these are detected by traditional visual meat inspection, establishing an integrated food safety assurance system, achievable through improved food chain information (FCI) and risk-based interventions, was proposed. This includes setting targets at carcass level and, when appropriate, flock level indicating what should be achieved for a given hazard. Elements of the system would be risk categorisation of flocks based on FCI and classification of abattoirs according to their capability to reduce carcass faecal contamination. It is proposed that post-mortem visual inspection is replaced by setting targets for the main hazards on the carcass, and by verification of the food business operator's hygiene management, using Process Hygiene Criteria. Chemical substances that might occur in poultry were ranked into four categories of potential concern based on pre-defined criteria. Dioxins, dioxin-like polychlorinated biphenyls, chloramphenicol, nitrofurans and nitroimidazoles were ranked as being of high potential concern. Chemical substances in poultry, however, are unlikely to pose an immediate or acute health risk for consumers. Sampling for chemical residues and contaminants should be based on the available FCI. Moreover, control programmes should be better integrated with feed controls and regularly updated to include new and emerging substances. Meat inspection is recognised as a valuable tool for surveillance and monitoring of specific animal health and welfare conditions. If visual post-mortem inspection is removed, other approaches should be applied to compensate for the associated loss of information on the occurrence of animal disease and welfare conditions. Extended use of FCI has the potential to compensate for some, but not all, of the information on animal health and welfare that would be lost if visual post-mortem inspection is removed.

Technical specifications on harmonised epidemiological indicators for biological hazards to be covered by meat inspection of poultry

In this report, harmonised epidemiological indicators are proposed for food-borne biological hazards to public health that are related to poultry and meat thereof and that can be addressed within meat inspection. These hazards include Salmonella, Campylobacter and extended-spectrum/AmpC beta-lactamase producing Escherichia coli as well as generic E. coli as an indicator for process hygiene. An epidemiological indicator is defined as the prevalence or concentration of the hazard at a certain stage of the food chain or an indirect measure of the hazard that correlates to human health risk caused by the hazard. The indicators can be used by the European Commission and the Member States to consider when adaptations in meat inspection methods may be relevant and to carry out risk analysis to support such decisions. It is foreseen that the indicators will be used in the integrated food safety assurance system for poultry meat outlined in the EFSA Scientific Opinion, particularly to help categorise farms/flock and slaughterhouses according to the risk related to the hazards and process hygiene as well as setting appropriate targets. Depending on the purpose and the epidemiological situation, risk managers should decide on the most appropriate indicator(s) to use, either alone or in combination, at national, regional, slaughterhouse or farm/flock level. It is recommended that risk managers should define the harmonised requirements for the controlled housing conditions of farms and the requirements for food chain information. Member States are invited to organise training regarding the implementation of the indicators and the reporting of data generated by the implementation in accordance with Directive 2003/99/EC. The proposed indicators should be regularly reviewed in light of new information and the data generated by their implementation.

Feminist Heuristics: Transforming the Foundation of Food Quality and Safety Assurance Systems*

AbstractFood safety and quality assurance systems have emerged as a key mechanism of food governance in recent years and are also popular among alternative agrofood movements, such as the organic and fair trade movements. Rural sociologists have identified many problems with existing systems, including corporate cooptation, the marginalization of small producers, and the depoliticization of consumer consciousness. Tackling these problems requires an epistemological shift. This article argues that the existing systems are based on positivist epistemology and calls for a feminist intervention. To show a concrete example of a feminist departure from the conventional assurance systems, I look at the case of a Japanese women's food cooperative and analyze its unique system, comparing it to its conventional counterpart, Hazard Analysis and Critical Control Points (HACCP). Feminist epistemology can change assurance systems from being closed, nondiscriminatory, and technical to being participatory, differentiated, and normative.

Critical factors for effective implementation of the HACCP system: a Pareto analysis

PurposeThe main objective of this paper is to examine the existing literature on food safety assurance systems and record the vital critical factors that affect the implementation of these systems, in the context of the global food‐processing sector, for the benefit of researchers and industries.Design/methodology/approachA range of published (1995‐2008) articles on food safety is explored that lists the motives for and the barriers to the implementation of the Hazard Analysis of Critical Control Point plan in descending order of frequency of occurrences. The barriers and motives in this study are referred to as “critical factors of effective implementation” (CFEIs). In addition, the Pareto analysis quality tool was used to sort and arrange the above‐mentioned barriers to and motives for CFEIs of the HACCP system implementation according to their order of criticality.FindingsThe examination and analysis of 31 studies resulted in the identification of 32 factors that affect HACCP implementation. Difficulties exist in managing such a large number of factors in organisations; hence a few vital CFEIs are identified and reported herein, such as the most significant for the HACCP implementation.Practical implicationsThe present study will direct researchers in selecting a more reliable and critical set of CFEIs that will be used in further empirical studies and may help to develop models which measure and sustain the level of performance on safety systems in industries. Industries can also benefit by adopting the results of this study, resulting in a more effective implementation of food safety and quality systems.Originality/valueThis paper highlights and prioritises the difficulties hitherto faced by food companies in the effective implementation of food safety systems. The results of this study will help in a smoother and more effective penetration of food safety and quality systems in food organisations.