Food Safety Performance Research Articles

Assessment tools for evaluating the efficiency of practices to control food safety performance indicators in cereal-based small-medium scale food manufacturing establishments in Bangladesh

Safe production in small-medium enterprises (SMEs)-based food processing industries is a challenge in developing countries due to limited resources and inefficient process control activities. For the development of the situations, we first need to identify the context characteristics and control activities that have an impact on the safety of the finished products. In the present study, a comprehensive target-oriented tool was designed to evaluate the efficiency of control practices with respect to contextual factors to understand the likelihood of common hazards in cereal-based small and medium factories. The identified 18 control activities, based on previous studies, were assigned to three food safety performance indicators, such as allergen contamination, pesticide residue or heavy metal contamination, and fungal contamination. The performance level of activities is a marker of whether the control practices are able to control the food safety performance indicators in cereal-based SME manufacturers. A Venn diagram is used to visually present the efficiency of control activities. Moreover, among the 18 control practices, 7 for mitigating pesticide residues or heavy metal contamination, 9 for allergen control, and 13 control practices for fungal contamination were identified. As comparatively lower control practices (water source, raw material control, testing, etc.) are involved in mitigating pesticide residues or heavy metal contamination, which proves context factors (Good Agricultural Practices, contamination-free soil, etc.) are more important to minimize the risk. We inspected the implementation of the developed tool in 44 cereal-based small-medium manufacturers in Bangladesh and calculated 59.06% efficiency in controlling fungal contamination. Most of the cereal-based SMEs in Bangladesh operate from a poor to a basic level, which is an indication of the high likelihood of occurring hazards.

Delivering trust: how food safety performance drives loyalty across the online ordering journey

PurposeThis research delineates the interdependencies between e-service quality (e-SQ), product quality (PQ) and food biosafety measures (FBM) in shaping consumer satisfaction and loyalty within the online food delivery services (OFDS) landscape. Anchored by the technology acceptance model (TAM) and the theory of planned behavior (TPB), the study integrates these frameworks to examine how perceived service efficiency, reliability, product appeal and biosafety protocols contribute to overall consumer trust and repurchase intentions.Design/methodology/approachSurveys were conducted on several 100 online food delivery app users, ages 20 to 64, in major cities in Colombia, which provided data for structural equation modeling analysis.FindingsThe analysis revealed that reliable, responsive service and appealing food presentation significantly influence consumer perceptions of behind-the-scenes safety protocols during delivery. Strict standards around mitigating contamination risks and verifiable handling at each point further engender trust in the platform and intentions to repurchase among users. The data cement proper food security as pivotal for customer retention.Practical implicationsQuantitatively confirming biosafety’s rising centrality provides an impetus for platforms to integrate and promote integrity, safety and traceability protection as a competitive differentiator.Originality/valueThe study’s originality lies in its comprehensive exploration of the OFDS quality attributes and their direct impact on consumer loyalty. Besides, it offers valuable insights for both academic and practical implications in enhancing service delivery and marketing strategies.

Food hygiene and sanitation knowledges and practices of street food vendors: A systematic review

Food safety is critical to avoid side effects arising from contamination in protecting public health. Hygiene and sanitation knowledge and practice are factors influencing food safety performance. Meanwhile, food hygiene and sanitation are still an issue for some of the street vended food that need to investigate further. This study aims to present an overview of street food vendors’ sanitation and hygiene. This systematic review used the PRISMA guidelines as its methodology. Using databases including EBSCOHOST, Scopus, Taylor & Francis, Wiley Online, and PubMed, relevant and related studies were found. Food hygiene, food sanitation, street food vendors, and handlers of street food represent the keywords for the identification procedure. Only 18 of the 3022 publications that were identified from such databases were included in the final paper criteria.

Implementation of Food Safety Management System and its Effects on Business Performance in an Educational Institution Restaurant.

Food safety standard implementation is fundamental to the prevention, detection, and management of foodborne risks as well as the realization of food security, protection of health, and economic sustainability of food manufacturing, processing, and distributing enterprises. The global food safety standard, Hazard Analysis and Critical Control Point (HACCP) is one such instrument deployed to promote food safety in the hospitality industry worldwide. A higher educational institution in Kenya introduced HACCP ten years ago as part of its ongoing quality improvement policy to gain the advantages of implementing the standard in the food business, and as a reaction to incidents of food contamination in its restaurant that raised concerns among the customers and the leadership. Food contaminations were experienced even after the implementation of the HACCP food safety program, which brought to the fore the pitfalls that occur due to deviations from the HACCP plans and loss of control that expose consumers to food hazards. Despite the introduction of HACCP in the institution’s restaurant in 2014, there have been incidents of lapses in food quality among which was a suspected food contamination resulting in undesired customer experiences. This study aimed to evaluate the effects of the implementation of HACCP food safety management processes on food and beverage safety and business performance at the institution’s restaurant. The specific objectives of the study were to assess the implementation of the HACCP food safety management system in food production and sales; assess the customer perceptions and confidence levels in the quality and safety of food and beverages served, and to evaluate the effects of the HACCP food safety management programme in the delivery of safe food and the general business performance at the institution restaurant. The study design was exploratory and involved a survey of restaurant customers using a structured questionnaire, and interview of key informants using an interview guide. The researcher also observed food chain processes using a checklist. The study population was primarily the management and staff of the institution restaurant as well as the client population comprising students, instructors, administrative staff, institution managers, and regulatory agency representatives. The data obtained from primary sources was complemented with secondary data. Quantitative data were analysed using descriptive statistics and results were presented in tables, graphs, and pie-charts while qualitative data were analysed thematically. The key findings of the study were that despite some challenges and complexities in the implementation of HACCP, this food safety management system had significantly reduced the incidence of food contamination in the facility. Further, based on customer perceptions and feedback, the institution had registered high customer satisfaction scores (CSAT) and customer retention rates (CRR). In addition, the institution was able to generate sustained and increasing revenues and profits for the institution. The study therefore concluded that HACCP is an important instrument for promoting and safeguarding food safety in the hospitality industry and an important tool for building customer confidence and generating revenues for food businesses. The key recommendation from this study is that the institution should address identified issues of space, equipment, staff, and supplier knowledge and skills that compromise conformity with HACCP requirements.

Food safety culture and climate prevailing in micro and small food manufacturing enterprises in Mauritius and Rodrigues

SummaryFood safety culture and climate are strong elements of food safety performance. This study describes a mixed‐methods approach to assess prevailing food safety knowledge, attitudes, practices, culture and climate in micro and small food manufacturing businesses in Mauritius. The approach included participant observation, questionnaire‐based surveys and checklists, and was adopted to collect data from six managers/owners and thirty‐six employees in six businesses. Results showed that food handlers had satisfactory knowledge in some aspects of food hygiene and safety. Mean scores of specific food safety climate indicators for employees diverged from the corresponding values for managers. Inconsistencies were observed in food safety culture maturity scores computed from survey data (quantitative), which were higher than related scores obtained from participatory observation (qualitative). This discrepancy underlines the importance of triangulation methods and the necessity to establish appropriate weightings for data obtained from different methods to gain an overall assessment of food safety culture. The results provide concrete input to develop tailor‐made interventions to improve knowledge, attitudes and practices of employees and managers, and promote positive food safety cultures. Further research is needed to design theory‐based interventions to improve food safety culture and interpretation grids to analyse and triangulate prevailing food safety culture data.

The resilience of the pork supply chain to a food safety outbreak: The case of dioxins.

Food supply chains are constantly challenged by food safety hazards entering the chain. The ability of the supply chain to provide safe food within a reasonable time after such a food safety threat or shock can be investigated with the concept of resilience using food safety as an indicator. Resilience is then defined as the food safety performance deviation due to the shock and takes both the severity of the shock as well as the time to fully recover or reach a new equilibrium into account. This study developed a stochastic simulation model to evaluate the resilience of the Dutch pork supply chain to dioxin contamination in the feed. The resilience of the supply chain as well as the potential costs associated with the contamination are compared between several monitoring strategies with the aim to determine the optimal control points for dioxin monitoring. Model results show that collecting and analyzing samples at more than one control point along the pork supply chain, in particular at feed mills and fat melting facilities, resulted in the highest resilience and the lowest costs after a shock. This model and these results can be used by public and private decision makers to make proactive and informed decisions on the monitoring strategies to control dioxins in the pork supply chain that result in optimal resilience to a dioxin crises.

Ready-to-eat Meat Plant Characteristics Associated with Food Safety Deficiencies During Regulatory Compliance Audits, Ontario, Canada

Food safety deficiencies in ready-to-eat (RTE) meat processing plants can increase foodborne disease risks. The purpose of this study was to identify common deficiencies and factors related to improved food safety performance in RTE meat plants in Ontario. Routine food safety audit records for licensed provincial free-standing meat processing plants (FSMPs) and abattoirs that process RTE meats were obtained and analyzed in Ontario, Canada, from 2015 to 2019. A Bayesian regression analysis was conducted to examine the association between selected plant characteristics and two outcomes: overall audit rating (pass vs. conditional pass or fail) and individual audit item fail rate. The audit rating was examined in a logistic model, while the audit item fail rate was evaluated in a negative binomial model. The majority (87.7%, n = 800/912) of audits resulted in a pass rating (compared to conditional pass or fail). The mean number of employees per plant, among 200/204 plants with employee data available, was 11.6 (SD = 20.6, range = 1–200). For the logistic regression model, FSMPs were predicted to have a much higher probability of passing audits than abattoirs (32.0% on average, with a 95% credible interval [CI] of 13.8–52.8%). The number of plant employees, water source (municipal vs. private), and types of RTE meat products produced had little to no consistent association with this outcome. The negative binomial model predicted a −0.009 points lower fail rate, on average, for audit items among FSMPs than abattoirs (95% CI: −0.001, −0.018). Meat plants producing jerky had a higher audit item fail rate compared to those that did not produce such products. The other investigated variables had little to no association with this outcome. The results found in this study can support and guide future inspection, audit and outreach efforts to reduce foodborne illness risks associated with RTE meats.

Prevention and practical strategies to control mycotoxins in the wheat and maize chain

Within this study, food safety management systems for wheat and maize, and derived white wheat flour and maize flour, have been evaluated, considering different prevention and practical intervention measures to be applied during storage and processing. For this purpose, through an operational flow chart, authors have performed mycotoxin-hazard analysis in the pre- and post-harvest phases and applied Food Safety Objective (FSO) and Performance Objective (PO) concept. Mycotoxin-hazard and analysis of control measures in the pre-harvest operations indicated that the most important practices at pre-harvest level for the control of mycotoxins in wheat/maize chain may include: (i) land preparation, such as tillage, cover crop and crop rotation, (ii) planting and antifungal mulch treatment, application of botanical extracts and intercropping, (iii) application of fungal biocontrol agents to reduce aflatoxins and (iv) application of fungal and bacterial biocontrol agents. For the post-harvest operations one Critical Control Point (CCP) and five Control Points (CPs) have been determined. The CCP includes an intervention measure that can be applied during storage, such as the application of treatments with volatile bioactive compounds, cold plasma, ozonisation or UV treatment. The results of FSO/PO analysis applied to wheat/maize chain revealed that FSO (the maximum level of mycotoxins in final food products given in European legislation) could be reached by combining conventional production steps such as cleaning and milling with different intervention strategies. For all strategies presented here, application on actual food production site must take into account local specificities and its interaction with climatic conditions. • Mycotoxin-hazard analysis for pre- and post-harvest operations for wheat and maize. • Intervention measure during grain storage as potential critical control point. • Combination of cleaning and milling with intervention measures to reach food safety objectives.

An Evaluation of Food Safety Performance in Wineries.

Wine production has food safety hazards. A Hazard Analysis Critical Control Point (HACCP) system makes it possible to identify, evaluate, and control significant food safety hazards throughout the wine production process. The Prerequisites Programs (PPRs) and HACCP performance in Protected Denomination of Origin “Vinos de Madrid” wineries were analyzed. Winery performances were evaluated for every critical control point (CCPs) in each winemaking process stage, including their implementation of PPR and HACCP principles. This study was developed through a survey of 55 questions divided into 11 sections, and it was conducted on a sample of 21 wineries. The results revealed that the CCPs worst performance level are for the control of metals (Cd, Pb, As) in grapes and fungicides or pesticide control in the harvest reception. A total of 91.5% of the wineries had implemented a prerequisites program (PPRs), regardless of their annual wine production. However, there was variability in the type of prerequisite plans, training, level of knowledge of operators, and annual budget allocation. Three out of four wineries had an HACCP, although corrective action procedures and verification procedures had the lowest and the worst HACCP practical implementation. The significant barriers for HACCP performance in wineries are linked with a lack of food safety staff training, low involvement of all staff in food safety tasks, and poor application of CCP chemical and microbiologic control methods.

Does Backward Integration Improve Food Safety of the Tea Industry in China in the Post-COVID-19 Era?

China is the largest tea producer in the world; however, tea quality and safety issues have caught broad attention due to pesticide overuse in the growing stage. In order to control the quality and safety of their raw inputs, tea-processing firms in China are expanding their own plantations. Does this backward integration (BI) improve the food safety performance of the tea firms in China? Based on the transaction cost theory, we empirically investigate the effect of tea firms’ BI on their food safety performances, using data from 246 tea firms collected via an online survey in 2021. Controlling the basic background situation and firms’ characteristics, the empirical regression results, when controlling for the self-selection bias, support the hypothesis that BI can improve the food safety performance of the tea industry when it reaches the effective integration level, specifically, 80% or higher. Other factors include that the private brand and asset share of the plantation would also help reduce the firms’ food safety problems. Therefore, the government may consider supporting firms’ BI in the development of tea plantations through one-time subsidies and/or land and labor coordination, so as to improve the food safety situation and industry efficiency.

The effects of laws and regulations on the implementation of food safety practices through supply chain integration and dynamic supply chain capabilities

The objective of the article is to evaluate the role of laws and regulations on food safety in the implementation of food safety laws in Vietnam. Food safety regulations through business orientation, supply chain dynamic capabilities, and supply chain integration aim to ensure food safety and improve firm performance in Vietnam. Research data analysis is based on 389 food firms and the data are analyzed through Smart PLS 3.3.0 software. The results show the important role of food safety law in the implementation of food safety assurance of food enterprises. At the same time, supply chain dynamics and supply chain integration are also factors that have a statistically significant positive impact on the food safety performance of food enterprises in Vietnam.

The Effects of Supply Chain Quality Management Activities on Food Safety Performance and Firm Performance

본 연구는 국내 주요 식품기업의 공급망 품질경영 실행에 관한 주요 요인들을 조사하여 식품안전성과 및 기업성과에 미치는 영향이 어떠한지 살펴보았다. 연구의 방법은 먼저 국내외 공급망 품질경영에 관한 선행연구를 실시하고, 이를 바탕으로 공급망 품질경영 실행의 요인을 국내 식품산업에 적용하기 위하여 요인분석을 실시한 후 식품안전성과 및 기업성과에 영향을 미치는지에 대한 실증분석을 하고자 하였다. 분석 결과 총 11개의 가설 중 7개가 채택되었다. 구체적으로 공급망 품질경영 실행의 주요 요인인 ‘공급자 품질관리’, ‘내부 품질관리’, ‘고객 품질관리’모두 식품안전성과에 영향을 미쳤으며, 식품안전성과의 매개효과를 통해 기업성과에 영향을 미치는 것으로 나타났다. 반면에 공급망 품질경영 실행의 ‘내부 품질관리’ 및 ‘고객 품질관리’는 기업성과에 영향을 미치지 않는 것으로 조사되었다. 또한 식품안전성과는 공급망 품질경영 실행과 기업성과의 관계에서 매개효과가 있음을 확인하였다. 본 연구는 국내 식품산업에 대한 공급망 품질경영 실행에 관하여 처음으로 시도된 연구로서 학문적 시사점이 있으며, 국내 식품기업의 공급망 품질경영 추진에 있어 실무적 발전 방향을 제시할 것으로 기대한다.

Analysis of Food Safety Management Systems in the Beef Meat Processing and Distribution Chain in Uganda.

Meat production is an essential component in food security and the economy in Uganda. However, food safety concerns pose a challenge to public health in Uganda and impede access to regional and global markets. Here, food safety management (FSM) practices in the Ugandan beef supply chain were evaluated. A cross-sectional survey was conducted in major slaughterhouses (n = 3), butcher shops (n = 184), and supermarkets (n = 25) in Uganda’s capital, Kampala. The three slaughterhouses had low scores in core control and assurance activities of FSM. Packaging interventions were weak in all the slaughterhouses, while only one slaughterhouse had a functional cooling facility. Supermarkets implemented better hygienic and preventative practices in comparison to butcher shops. However, both sourced from slaughterhouses that had low-to-poor hygiene practices, which weakened the efforts implemented in the supermarkets. Furthermore, most butcher shops did not offer training to meat handlers on HACCP (Hazard Analysis and Critical Control Point)-based practices. The low food safety performance in the supply chain was primarily attributed to poor sanitation, hygiene, and handling practices. Therefore, HACCP-based training and robust preventive, intervention, and monitoring systems are needed in the Ugandan beef supply chain to benefit public health and increase competitiveness.

Post Brexit trade with the US

Post Brexit trade with the US

Big Data Impacting Dynamic Food Safety Risk Management in the Food Chain.

Foodborne pathogens are a major contributor to foodborne illness worldwide. The adaptation of a more quantitative risk-based approach, with metrics such as Food safety Objectives (FSO) and Performance Objectives (PO) necessitates quantitative inputs from all stages of the food value chain. The potential exists for utilization of big data, generated through digital transformational technologies, as inputs to a dynamic risk management concept for food safety microbiology. The industrial revolution in Internet of Things (IoT) will leverage data inputs from precision agriculture, connected factories/logistics, precision healthcare, and precision food safety, to improve the dynamism of microbial risk management. Furthermore, interconnectivity of public health databases, social media, and e-commerce tools as well as technologies such as blockchain will enhance traceability for retrospective and real-time management of foodborne cases. Despite the enormous potential of data volume and velocity, some challenges remain, including data ownership, interoperability, and accessibility. This paper gives insight to the prospective use of big data for dynamic risk management from a microbiological safety perspective in the context of the International Commission on Microbiological Specifications for Foods (ICMSF) conceptual equation, and describes examples of how a dynamic risk management system (DRMS) could be used in real-time to identify hazards and control Shiga toxin-producing Escherichia coli risks related to leafy greens.

Does Government Intervention Ensure Food Safety? Evidence from China

Food safety is related to public health, social welfare, and human survival, all of which are important and pressing areas of concern all over the world. The government plays an increasingly important role in the supervision of food safety. The role of the government, however, is also controversial. Using provincial panel data of China from 2005 to 2015, the present study intends to shed light on the associations between government intervention and food safety performance under two scenarios of local government—competition and noncompetition. This will be accomplished through an exploratory spatial data analysis and a spatial econometric model. The results reveal negative associations between food safety performance and government intervention without considering local government competition. As was also observed, government intervention not only inhibits the improvement of food safety in the region, but also has a negative spatial spillover effect on food safety in neighboring provinces. This is the result after considering government competition, thus, showing the competitive strategic interaction of the “race to the bottom”. Further analysis reveals that, if geographically similar regions are selected as reference objects, the food safety performance of each province will have a stronger tendency to compete for the better. If regions with similar economic development levels are selected as reference objects, food safety performance will have a stronger tendency to compete for the worse. This work provides new evidence for the relationships between government intervention and food safety, and, also, proposes some insightful implications for policymakers for governing food safety.

Probabilistic exposure assessment, a riskbased sampling plan and food safety performance evaluation of common vegetables (tomato and brinjal) in Bangladesh

Probabilistic exposure assessment, a riskbased sampling plan and food safety performance evaluation of common vegetables (tomato and brinjal) in Bangladesh

Assessment of Safety Performance in Banana Alcoholic Beverage Processing Factories in Rwanda

Although the Rwandan competent authorities are putting effort to improve the safety of traditional banana alcoholic beverages, safety problems still exist. This study aimed to apply customized diagnostic tool to gain an insight into the performance of food safety in traditional banana alcoholic beverage factories as an evidence based to support the selection of suitable interventions for improvement to assure sustainability and meet growing market of traditional banana alcoholic beverages. Literature search was used to identify context factors, quality assurance and control activities that can influence safety of banana alcoholic beverage products and validated by processors through interview and participant observation. The data were collected in eleven factories located in Kigali city and four provinces of Rwanda using an assessment tool. Data analysis was performed using Microsoft Office Excel. All factories have shown to operate in relatively high risk context (score 2-3), most of control activities were at basic level (score 1), whereas assurance activities were at relatively average level (score 1-2) which resulted into poor food safety performance (score 1). This shows that, the modern food safety practices can’t be applied in traditional food processing factories due to traditional methods and equipment, low level of science-based knowledge related to processing technology, food safety and hygiene. Therefore, there is a need to design modern equipment that are easy to clean and disinfect to replace traditional ones, to train technical staff on processing technology, safety and hygiene, and to change behaviors towards making decisions based on scientific knowledge.

Ground beef recalls and subsequent food safety performance

The U.S. Food Safety Inspection Service recalled more than 370 million pounds of meat and poultry products and oversaw 680 Class 1 recalls over 1998–2014. The cost to firms was about $109 million in lost market value (Pozo and Schroeder, 2016). Thomsen and McKenzie (2001) argue that firms internalize the costs of recalls, and Marino (1997) asserts that high food safety costs lead to food safety investment, but no research has examined the impact of recalls on plant food safety performance. Using performance on tests for Salmonella conducted by the Food Safety Inspection Service as a measure of food safety, this article examines the performance on Salmonella tests of ground beef plants with Class 1 recalls. The results show that plants have high Salmonella levels before and during the year of the recall and have much lower levels afterward. The paper also shows that ground beef plants with recalls are less likely to meet the FSIS standard for Salmonella and that the likelihood of failing to meet the standard increases as the standard becomes more stringent.

Evaluation of measures to mitigate mineral oil migration from recycled paper in food packaging

The presence of mineral oil saturated hydrocarbons (MOSH) and aromatic hydrocarbons (MOAH) in food is a safety concern. Migration to food from recycled paper and board is a relevant source of MOSH and MOAH, and the potential of several technologies to reduce it was explored. These technologies were assessed for food safety (people), environment (planet) and economy (profit) in an integrated way, using a framework developed to compare the effect of the technologies with the current state of the art. Two mature technologies were evaluated (MB12 and flotation), two in development (supercritical CO2 and thermal treatment), and two as a concept (anionic trash catchers and functionalized clays). The use of mineral‐oil‐free inks for printing newspapers was also evaluated. It was concluded that, although it is desirable to apply mineral‐oil‐free inks, in the short‐term reduction technologies have more impact. All technologies of which the effectiveness could be investigated (MB12, flotation, supercritical CO2 and thermal treatment) are able to reduce the potential migration of mineral oils by >70%, but none score optimally on all indicators. The MB12 technology shows the best overall performance and is ready for implementation, provided its patent will be available to more parties. Supercritical CO2 performs best on food safety, but environmental and economic performance has to be improved. The developed assessment framework yields a clear overview of the advantages and disadvantages of the technologies. Based on the assessment, recommendations are made to stakeholders, including the recycling industry, the ink and printing industry, the food industry and research institutes.