Food Safety Management

to data collection, analysis and reporting in gratefully acknowledged. At ILRI-Nairobi, Emily Ouma, Isabelle Baltenweck, Francis Wanyoike, and Robert Ouma all contributed significantly to data analysis and reporting. In both Ghana and Tanzania, a large number of other partners contributed their time and support to the research through assisting stakeholder consultation and data collection. We are also grateful to the many small farmers and traders who took valuable time from their daily routines to provide us with information about their enterprises.

The traceability of quality and safety of products is under of the attention of governments, food enterprises management and consumers. Food safety remains is a critical issue with outbreaks of foodborne illness resulting in substantial costs to individuals, the food industry and the economy. Therefore, the paper investigates and discusses the difficulties, incentives and performance of traceability system adoption in fishery process enterprises based on the review of previous researches, reports and case studies.

The paper aims to provide information about the framework of the traceability of fish and fish products and the implementation of the traceability systems in the Romanian fish industry. The research is based on the results of the empirical studies conducted in Romania regarding the barriers and incentive factors that that influences Romanian fish industry to adopt the traceability system and the Romanian consumers to be aware about its importance.

The management strategy requires a shift to change-oriented management. These management approaches are process- and activity-oriented and are based on the assumption that the future is difficult to predict and ineffective for modeling. The aim of this study is to present a model of food safety management using a process approach based on the PDCA cycle set in the international standard ISO 22000:2018 by supplementing the regulatory requirements for food safety management. After analyzing the aspects of food safety management, a model is proposed for risk analysis and assessment at the operational and organisational level. In this study, the FMEA method for risk assessment of storage of foods of plant origin was used. The research can be useful for producers and traders in the planning and development of food safety management systems according to the requirements of the ISO 22000:2018 standard. The implementation of documented rules for compliance with the requirements of the inter...

Purpose The purpose of this paper is to assess elements of food safety management and food safety culture within a prominent South African entertainment, hotel and food service complex. Design/methodology/approach In this paper a qualitative case study approach was used. Following a comprehensive literature review, based on factors known to be important in developing a food safety culture, in combination with national and international food safety standards, an interview guide was constructed and utilised in a series of semi-structured interviews. The interviewees represented different management levels involved in food delivery but did not include board level managers. Findings Many of the factors considered important in good food safety management, including the presence of a formal food safety policy and the creation and maintenance of a positive food safety culture, were absent. Although a formal system of internal hygiene auditing existed and food safety training was provided t...

Quantitative risk assessment models are playing a minor role in the development of the new EU legal framework for food safety. There is a tendency of the EU institutions to apply the precautionary principle versus the predisposition of the USA institutions to rely on risk analysis. This paper provides a comparison of the role played by quantitative risk assessment models in the development of new policies on food safety in the EU and in the USA, focusing on a study case: the supply chain of shell eggs. We suggest that EU regulatory bodies should reconsider the role that quantitative risk assessment models have to play in order to design more effective food safety management systems.

In order to keep themselves competitive and to protect their brands and reputation, the fish processing plants need to manage risks, show corporate responsibilities and abide by the demands of their clients. In this context the ISO 22000 proves to be an important tool for food safety management. Riding on ISO 14001 in reference to environmental management, it could contribute to the sustainable development of food industries activities. The aim of this paper was to analyze the fishing industry, a sector of strategic importance to the food safety of the entire population; the impact and synergism of the simultaneous adoption of these standards, proposing suggestions to minimize critical factors singled out for more efficient implementation of the said standards. The adopted methodology was multiple case studies, having analyzed plants located in Portugal and Spain with integrated management systems (IMS) already implanted. The results showed that all of the five analyzed plants have set quality and food safety management systems, however only three of them have EMS (Environmental Management Systems). These companies showed good practices aimed at the preservation of the environment as opposed to the plants that did not have EMS. It was observed a greater gain in time with simultaneous implementation. As benefits of the adoption of the IMS the plants identified an increase in sales and satisfaction on the part of their employees. Regarding the critical factors, the analyzed plants pointed to: ``interpretation of the standards``, ``the empowerment and valuing of people``, and "industry sensitivity towards the implantation of the IMS``. Considering the importance of standards ISO 14001 and ISO 22000, and the results observed, it can be concluded that the integrated implementation of these standards allied to the measures for overcoming the critical factors presents great potential for the increase of competitiveness of fish processing plants.

EU legislation requires that food businesses in all member states must implement a food safety management system based on HACCP principles. Although manufacturers have used this system successfully for many years it has been less common in small and medium sized enterprises (SMEs), especially those in the food service sector. There are considered to be a number of barriers which small businesses find particularly difficult to overcome. This study assesses the impact of various food safety management systems in 50 small businesses in Cyprus. It compares food hygiene before, during, and after implementation of the food management systems, assesses the attitude of the Food Business Operators and the hygiene knowledge of the staff. Results show that the maximum improvement came when implementing the pre -requisite programmes and a bespoke HACCP plan but that a deterioration in standards could be identified when using more complex systems such as the CYS 244 standard or ISO 22000. Food Business Operator attitude started positively but became more negative as the complexity of the Food Safety Management System increased.

The EU-project SAFFI targets food for EU's 15 million and China's 45 million children under the age of three. It aims at developing an integrated approach to enhance the identification, assessment, detection and mitigation of health risks raised by microbial and chemical hazards along EU and China infant food chains. SAFFI will benchmark the main risks through an extensive hazard identification system based on multiple data sources and a risk ranking procedure. It will also develop procedures to enhance top-down and bottom-up hazard control by combining management options with a panel of technologies for the detection and mitigation of priority hazards. Furthermore, it will explore unexpected contaminants by predictive toxicology and improve risk-based food safety management of biohazards by omics and predictive microbiology. SAFFI will co-develop with and deliver to stakeholders a decision-support system (DSS) to enhance safety control all along the food chain. This DSS will integrate the databases, procedures and methods described above and will be a framework for a generic DSS dedicated to other food. This overall methodology will also be implemented in a complementary Chinese side of the project, and exemplified for each side, with four case studies that were selected to cover priority hazards, main ingredients, processes and control steps of the infant food chain. Resulting databases, tools and procedures will be shared, cross-validated, concatenated, benchmarked and finally harmonized for further use in the EU and China. This EU-China multi-actor consortium of 20 partners involves academia, food safety authorities, infant food companies, a paediatrics association and technological and data-science SMEs.

PurposeFor nearly 150 years the study of food safety has been dominated by a microbiological approach, however, in many countries cases of foodborne disease are at record levels. The purpose of this paper is to review the history of food safety and present a model for studying food safety.Design/methodology/approachThe history of food safety is reviewed. Data from outbreak investigations and observational studies of food handling are analysedFindingsWhilst micro‐organisms are a major factor in foodborne disease and microbiology an important research discipline, in order to reduce the incidence of foodborne disease additional research approaches should be used. Such strategies should include food handler behaviour and its links with food safety organisational culture, and food safety management systems.Practical implicationsThe findings highlight the limitations of the present approach and the need for additional data, using a wider range of research techniquesOriginality/valueA nove...

All orchard farms operated at the moderate to high-risk context. -Low food safety output was seen in non-GlobalGAP orchard farms. -Moderate to advanced food safety output was seen in GlobalGAP orchard farms. -Good performance of food safety in the cold stores.

This study describes a performance measurement of implemented food safety management system (FSMS) along the lamb chain using an FSMS-diagnostic instrument (FSMS-DI) and a Microbiological Assessment Scheme (MAS). Three slaughterhouses, 1 processing plant and 5 butcher shops were evaluated. All the actors along the lamb chain achieved a moderate risky contextual situation, operating in a basic-average FSMS, which was not enough to obtain a good food safety output. Different suggestions are advised for each actor along the lamb chain for improvements towards higher FSMS activity levels or lower risk levels in context characteristics. The combined assessment is a useful tool to identify the possible causes of poor food safety performance in the lamb chain using few sampling locations, saving time and money.

Öz: Bisfenol A, polikarbonat plastiklerin ve epoksi reçinelerin üretiminde kullanılan insan sağlığı açısından en tehlikeli kimyasallardandır. Gıda sanayinde kullanılan bazı plastik ve konserve gibi gıda ambalaj materyalleri de yüksek oranda Bisfenol A içermektedir. Bisfenol A, endokrin sistem bozucu, toksik, teratojenik, karsinojenik, mutajenik ve östrojenik etkilere sahip olup insan ve hayvan sağlığını önemli ölçüde etkilemektedir. Gerek ülkemizde gerekse dünya otoritelerince günlük alımına sınırlamalar getirilen Bisfenol A'nın bugün üretimi 8 milyon tonu bulmuştur. Bu derlemede Bisfenol A'nın gıda sektöründe ve halk sağlığı açısından önemi hakkında bilgi verilecektir.

HACCP means a prevention-based food safety system that identifi es and monitors specifi c food safety hazards which can adversely affect the safety of food products. Food business companies in northern Serbia have worked on the implementation of HACCP systems for 10 years. This paper analyzes degree of implementation of HACCP, degree to which workers in production understand the importance of HACCP and how the food business companies are applying HACCP procedures in practice. The study was conducted through a survey that included 642 employees in 191 food business companies in northern Serbia. Effi ciency of food safety management system application, such as, knowledge about food safety management systems, benefi ts of implementing food safety management system, barriers for implementation of food safety management systems, priorities of companies for implementation of food safety management systems etc). Results presented in this paper are the results of surveys conducted in food businesses in northern Serbia.

Coronavirus pandemic (Covid-19) leaves wide-ranging and catastrophic effects at normal ways of living, has disturbed the global food supply chain, and have a damaging impact on food security as well. Food industry and the government should come together to ensure that the food sector should remain open for consistent and unhindered production of food, so consumers have continued access to safe, healthy, and nutritious food during this pandemic. As the countries combat coronavirus pandemic, the food sector must keep gears of food processing and manufacturing moving on to avoid food shortage in the market. To continue the production and supply of safe food at the sites, the food processing and manufacturing facilities have the same level of health challenges which may pose hurdles to consistently of food production. To prevent such issues and critical situation, the food industry needs to take on specific precautions for site and employees to keep them safe and healthy. By appropriately maintaining the food safety systems and with special consideration to combat coronavirus transmission at premises and among employees can help food facilities to not disrupt the flow of manufactured food products and ingredients including food packaging material. Food facilities should strictly monitor staff health, personnel hygiene, and appropriate use of personnel protective equipment at the site entrance and during working and should adopt restrictive visitor policies including suppliers and contractors. Cleaning and disinfection of frequent and high touch points with approved chemicals and sanitizers with defined frequencies and practicing social distances and employee optimization during shifts can be helpful to prevent the spread of coronavirus. The management should limit their visits to the site and monitor the activities by CCTV cameras and food safety audits can be conducted with the use of remote auditing tools. Finally, the facilities should be vigilant to monitor the temperature of staff, employees and visitors, supplier, or contractor to identify if there may any sick person to avoid further spread of coronavirus and shall report to concerned health authorities if anyone symptoms matching with COVID-19.

Poor Knowledge, Attitudes and Practices (KAP) and lack of compliance with the basic prerequisite programmes (PRPs) of food safety management systems (FSMS) is a major challenge that affects safe food production throughout the world. The problem is more rampant in Africa where foodborne disease outbreaks are common. In Zimbabwe the impact of KAP and compliance on food safety management in schools and restaurants is not well described. Aim: To determine the knowledge, attitudes, practices and compliance of food service workers with the basic PRPs of the FSMS in boarding schools and restaurants in Masvingo Province, Zimbabwe. A cross-sectional descriptive study of basic PRPs of FSMS in restaurants and boarding schools. Data was collected through face-to-face interviews with food handlers and assessing of compliance with the basic PRPs of the FSMS. Data was entered into Excel, cleaned and exported to SPSS for analysis. Numerical data was analysed using descriptive statistics while frequencies were used to analyse categorical data. Bivariate analysis was used to establish difference in KAP and compliance between boarding schools and restaurants. Chi-squre test was used to assess statistical significance in differences between boarding schools and restaurants and among districts. A p-value of less than 0.05 was statistically significant, while anything greater than that was not. Results: One hundred and thirty nine participants in 70 premises participated in the study. The knowledge of food safety was generally moderate amongst the participants, however practices did not match the knowledge in most cases. Overall, schools were better compared to restaurants in all variables that were assessed. Compliance with basic PRPs of FSMS was not satisfactory. Forty percent (56) of the particpants did not have food handler's medical xi 5.5.4 Attitude .

Global reports since the 2000s suggest that food safety is an important public health concern that attracts the attention of governments, food producers and consumers. Governments all over the world try to prioritise the safety of their food because it is a major driver of food security. Nonetheless, foodborne illnesses continue to occur daily basis. Ghana has a legal framework, institutions and agencies at different levels of government for food safety management. Yet, Cape Coast in the Central Region grapples with foodborne related diseases, thus identified by UNICEF as a hotspot for foodborne related outbreaks. This study set out to explore the views and familiarity of food service operators on the regulation of their operations. Three hundred food service operators from the 16 communities were selected using purposive sampling method for the study. The findings showed that food service operators had functional knowledge of the rules and regulations, just about enough to guide their daily operations. Regulators were generally perceived to be friendly and accommodating but inadequate and irregular in their supervisory roles. It was recommended that regulators should have regular encounter with food service operators to enhance compliance and achieve the food safety goal.

The aim of this paper is to review the development of food safety management systems (FSMS) from their origins in the 1950s to the present. The food safety challenges in modern food supply systems are explored and it is argued that there is a need for a more holistic thinking approach to food safety management. The narrative review highlights that while the transactional elements of how FSMS are developed, validated, implemented, monitored, and verified remains largely unchanged, how organizational culture frames the operation and efficacy of FSMS is becoming more important. The evolution of a wider academic and industry understanding of both the influence of food safety culture (FS‐culture) and also how such culture frames and enables, or conversely restricts the efficacy of the FSMS is crucial for consumer well‐being. Potential research gaps worthy of further study are identified as well as recommendations given for the application of the research findings within the food industry.

The aim of this paper is to review the development of food safety management systems (FSMS) from their origins in the 1950s to the present. The food safety challenges in modern food supply systems are explored and it is argued that there is a need for a more holistic thinking approach to food safety management. The narrative review highlights that while the transactional elements of how FSMS are developed, validated, implemented, monitored, and verified remains largely unchanged, how organizational culture frames the operation and efficacy of FSMS is becoming more important. The evolution of a wider academic and industry understanding of both the influence of food safety culture (FS-culture) and also how such culture frames and enables, or conversely restricts the efficacy of the FSMS is crucial for consumer well-being. Potential research gaps worthy of further study are identified as well as recommendations given for the application of the research findings within the food industry.

Recent outbreaks with fresh produce have raised questions regarding management of quality and safety in the complex supply chains, where cooperatives play a central role. The overall objective of this article was to investigate the role of cooperatives in food quality and safety management in the fresh produce chain, focussing on the food safety management systems implemented on the farms. More specifically, we raise the question how a more market-like or a more hierarchy-like governance of transactions via cooperatives affect the quality and safety management system of the members. The research employed case studies in four cooperatives in Belgium and the Netherlands, each with different size and per cent of contractual sales. Data was collected with a diagnostic tool for assessment of food safety management systems (FSMS) on the farms, and semi-structured interviews with the quality assurance managers of the cooperative firms. Twenty-eight strawberry farms were assessed with the diagnostic tool, seven per each cooperative. Cooperatives play a double role in managing quality and safety in the food supply chain. They are responsible for the supply chain management, including tactical decisions about coordination of quality and safety requirements between customers, cooperative firms and their farmers. At the same time, they are selling the products of their members and make strategic decisions about the governance of transactions in the supply chain, which ultimately may have an impact on the supply chain management and the FSMS on the farms. Farmers in cooperatives with more hierarchical relationships showed better operation of control activities (score 3), and advanced assurance activities at score 4 (advanced level), more science-based, adapted and tested for their effectiveness. This was associated with more effort put in supply chain management by the cooperative to support collaboration and coordination in the chain. However, the largest cooperative had moderate scores for several key control functions, suggesting that large cooperatives with complex business functions may suffer from lower commitment of members, leading to lower FSMS performance at farms.

The Food Safety Management System-Diagnostic Instrument (FSMS-DI) was used to determine context factors, core control and assurance activities, as well as food safety outputs for three Global G.A.P. certified and six Non Global G.A.P. certified orchard raspberries farms, and eight cold stores (all of them having certified FSMS systems, often in combination with BRC, IFS and/or FSSC 22000 standards). All e Examined orchard farms operate at moderate to highrisk context. High risk is mainly related mainly with to the microbiological and pesticides contamination of produced raspberries, the and open cultivation system, which can provoke additional contaminations (e.g. bird droppings). But However they differed in chain and organisational characteristics. In Non Global G.A.P. certified orchard farms were mainly characterised by low to basic performance of the FSMS combined with low food safety outputs was determined, while in Global G.A.P. orchard farms moderate performance of FSMS resulted in moderate to advanced food safety outputs. The following actor in the raspberries chain is cold stores, whose riskiness of the raw material is directly connected with the orchard farms final product. Cold store companies represent the subsequent link in the raspberries chain, with the raw material food safety risks directly connected with the orchard farms final product. This is related to the production process of frozen raspberries without any physical or chemical intervention step which might reduce the level of potentially present microorganisms or chemicals in raspberries. The core control and assurance activities in the FSMS present in the cold stores are mainly at medium to high level, resulting in medium to advance food safety outputs.

Recent outbreaks with fresh produce have raised questions regarding management of quality and safety in the complex supply chains, where cooperatives play a central role. The overall objective of this article was to investigate the role of cooperatives in food quality and safety management in the fresh produce chain, focussing on the food safety management systems implemented on the farms. More specifically, we raise the question how a more market-like or a more hierarchy-like governance of transactions via cooperatives affect the quality and safety management system of the members. The research employed case studies in four cooperatives in Belgium and the Netherlands, each with different size and per cent of contractual sales. Data was collected with a diagnostic tool for assessment of food safety management systems (FSMS) on the farms, and semi-structured interviews with the quality assurance managers of the cooperative firms. Twenty-eight strawberry farms were assessed with the diagnostic tool, seven per each cooperative. Cooperatives play a double role in managing quality and safety in the food supply chain. They are responsible for the supply chain management, including tactical decisions about coordination of quality and safety requirements between customers, cooperative firms and their farmers. At the same time, they are selling the products of their members and make strategic decisions about the governance of transactions in the supply chain, which ultimately may have an impact on the supply chain management and the FSMS on the farms. Farmers in cooperatives with more hierarchical relationships showed better operation of control activities (score 3), and advanced assurance activities at score 4 (advanced level), more science-based, adapted and tested for their effectiveness. This was associated with more effort put in supply chain management by the cooperative to support collaboration and coordination in the chain. However, the largest cooperative had moderate scores for several key control functions, suggesting that large cooperatives with complex business functions may suffer from lower commitment of members, leading to lower FSMS performance at farms.

Risk Assessment of Microbial Problems and Preventive Actions in Food Industry. Wirtanen, Gun; Salo, Satu (eds). VTT Symposium : 251, 13 - 15 SAFOODNET - Food Safety and Hygiene Networking within New Member States and Associated Candidate Countries. Istanbul, Turkey, 22 - 23 Oct. 2007

Her ne kadar hayatımızı olumsuz yönde etkilediği genel bir kanı olsa da, günlük yaşantımızın olmazsa olmazı haline gelen plastik maddeler, yeni bilimsel çalışmalarla birlikte gelişmekte ve her geçen gün ürün gamına yeni plastik türleri eklenmektedir. Bu yazımızda plastiklerin, Gümrük Tarife Cetvelindeki yeri ve dünya çapında en çok kullanılan plastik türü olan polietilendeki teknolojik gelişmeler paralelinde ve diğer bilimsel kaynaklar ışığında Gümrük Tarife Cetvelinin durumu incelenmiştir.

The public needs an assurance that the food they are consuming is safe and free from contaminants which can be achieved by taking adequate food safety measures, especially by adopting of food safety management systems. However, there have been various constraints that have deterred public universities catering facilities from adopting food safety management systems. This cross-sectional survey was carried out to assess the effects of prerequisites on the adoption of food safety management systems by public universities catering facilities in the Mount Kenya and Aberdare regional bloc. The 11 public university catering facilities in the bloc were purposively sampled through which 187 catering staff on permanent and pensionable terms of service were enumerated through the census. A structured questionnaire with a Cronbach's coefficient of 0.79 was administered paving the way for the collection of data which realized a response rate of 80.7%. Descriptive and inferential analysis was executed using the statistical package for social sciences (SPSS) version 26. Findings revealed that there was a moderate positive correlation between prerequisites (r = 0.475, p-value = 0.000 < 0.05) and adoption and that 22.6% of the variations in adoption were caused by prerequisites and had a significant effect on adoption of FSMSs (β 1 = 0.582, t = 6.590 and a p-value 0.000 ≤ 0.05) by the public universities catering facilities in the Mount Kenya and Aberdare regional bloc. It is recommended that a longitudinal research design be used to conduct research on the adoption of prerequisites to gain further insights into whether the practices are carried out correctly or not.

Preventing ill food employees from spreading pathogens to food and food contact surfaces remain an important objective of retail food safety policy in the United States. Since 2005, the U.S. Food and Drug Administration (FDA) has recommended food establishments implement employee health policies that include requirements for the exclusion or restriction of ill food employees and reporting, to the person in charge, symptoms or diagnosis of certain diseases transmitted by food. The incorporation of this recommendation, however, has not been widely studied. The purpose of this exploratory study was to assess the presence and prevalence of employee health policies at fast food and full-service restaurants in the United States. More than 50% of fast food and full-service restaurants were found to have non-existent employee health policies for each of the five recommended components specified in the FDA Food Code. Results showed 17.41% of fast food and 12.88% of full-service restaurants h...

Effective communication in the kitchen is crucial for maintaining efficiency, ensuring safety, and delivering high-quality culinary results. However, miscommunication is a common issue that can lead to significant breakdowns in this fast-paced environment. This abstract analyzes the causes, effects, and potential solutions for communication breakdowns in the kitchen, emphasizing their impact on operations and overall workplace dynamics. Miscommunication in the kitchen often arises from unclear instructions, language barriers, high noise levels, and the intense pressure of the culinary environment. These factors can lead to errors in food preparation, delays in service, and even accidents, compromising both the quality of the dining experience and the safety of kitchen staff. For instance, a misunderstood cooking time or ingredient can result in dishes that are improperly prepared or served late, directly affecting customer satisfaction and the restaurant's reputation. The effects of miscommunication extend beyond immediate operational issues. They contribute to increased stress among kitchen staff, creating a tense and sometimes hostile work environment. Persistent communication problems can erode trust and collaboration, leading to a decline in team morale and efficiency. Furthermore, unresolved miscommunications can result in higher staff turnover, as employees may seek work in more cohesive and supportive environments. To mitigate these issues, it is essential to implement clear communication protocols and training programs that emphasize precise, concise, and consistent communication. Regular team meetings, visual aids like charts and labels, and the use of technology such as kitchen display systems can enhance clarity and reduce misunderstandings. Encouraging a culture of open communication and feedback also helps in identifying and addressing communication gaps promptly. In conclusion, addressing communication breakdowns in the kitchen is vital for operational success and employee well-being. By fostering an environment that prioritizes effective communication, kitchens can enhance efficiency, improve safety, and maintain high standards of service, ultimately leading to a more positive dining experience for customers and a more harmonious workplace for staff.

This study was carried out to assess the fungal contamination and nutritional status of dried hide skin (“Eha”) during twenty four weeks of storage. Dried hide skin were purchased randomly from selected selling points at Oja-Bisi market located situated at Ado Ekiti, Ekiti State, Nigeria. They were stored for the period of twenty four weeks (six months). The minerals and proximate analysis of the samples were carried out at four weeks intervals while the mycobiota was isolated using direct plating, washing and dilution method. The associated fungal species were identified using standard methods. The aflatoxin extraction, quantitative and qualitative determination was carried out as previously described while the results were analysed using Duncan multiple range test. The proximate analyses showed that the ash, fat, fibre and carbohydrate content decreased while crude protein and moisture content increased during the period of storage. The mineral composition of the samples during th...

Coronavirus pandemic (Covid-19) leaves wide-ranging and catastrophic effects at normal ways of living, has disturbed the global food supply chain, and have a damaging impact on food security as well. Food industry and the government should come together to ensure that the food sector should remain open for consistent and unhindered production of food, so consumers have continued access to safe, healthy, and nutritious food during this pandemic. As the countries combat coronavirus pandemic, the food sector must keep gears of food processing and manufacturing moving on to avoid food shortage in the market. To continue the production and supply of safe food at the sites, the food processing and manufacturing facilities have the same level of health challenges which may pose hurdles to consistently of food production. To prevent such issues and critical situation, the food industry needs to take on specific precautions for site and employees to keep them safe and healthy. By appropriately maintaining the food safety systems and with special consideration to combat coronavirus transmission at premises and among employees can help food facilities to not disrupt the flow of manufactured food products and ingredients including food packaging material. Food facilities should strictly monitor staff health, personnel hygiene, and appropriate use of personnel protective equipment at the site entrance and during working and should adopt restrictive visitor policies including suppliers and contractors. Cleaning and disinfection of frequent and high touch points with approved chemicals and sanitizers with defined frequencies and practicing social distances and employee optimization during shifts can be helpful to prevent the spread of coronavirus. The management should limit their visits to the site and monitor the activities by CCTV cameras and food safety audits can be conducted with the use of remote auditing tools. Finally, the facilities should be vigilant to monitor the temperature of staff, employees and visitors, supplier, or contractor to identify if there may any sick person to avoid further spread of coronavirus and shall report to concerned health authorities if anyone symptoms matching with COVID-19.

In work is presented verification of food safety management system of deep frozen food. Main emphasis is on creating set of verification questions within articles of standard STN EN ISO 22000:2006 and on searching of effectiveness in food safety management system. Information were acquired from scientific literature sources and they pointed out importance of implementation and upkeep of effective food safety management system.  

Mineral oil hydrocarbon (MOH) contamination in the vegetable oils and fats supply chain has gained stakeholders’ attention due to health risk concerns based on the European Food Safety Authority’s (EFSA) risk assessment. Although the potential source of MOH introduction in vegetable oils is already known, the human causal factors were not attentively investigated. Hence, the present study aims to gauge the impact of food safety knowledge, maintenance programmes and training effectiveness on the food safety practices of food handlers employed in palm oil mills (POM) in Johor, Malaysia. One hundred cross-sectional samples were collected from POM using a validated survey questionnaire. Descriptive statistics were used for demographic information analysis, while partial least squares structural equation modeling (PLS-SEM), a second-generation statistical tool was applied for predictive-causal design testing. Results showed majority of the POM food handlers were not trained on good milling practice. The PLS-SEM analysis illustrated that maintenance programmes and training effectiveness have a significant and positive impact on POM food handlers’ food safety practices. Meanwhile, food safety knowledge did not reveal a significant impact on food safety practices. Predictive causal analysis confirmed the model has strong predictive power for food safety practices. Overall, the present study highlighted the role of human factors that are latent in an organisation which needs to be emphasised by palm oil mill management in mitigating MOH risk.

The EFSA BIOHAZ panel published a scientific opinion proposing a new approach in food safety management, adapted to the needs of small retail businesses such as grocery, butcher, bakery, fishmonger and ice cream shops. The opinion is aiming at a more hands-on development and maintenance of their food safety management system, based on prerequisite programs and HACCPhazard analysis critical control point-principles (EFSA_BIOHAZ, 2017).. In this paper, the added value of the EFSA opinion is evaluated by comparing requirements with existing legislation and applied guidelines relevant for butchers, and to assess perceptions about introduced changes by this opinion for small independent butcheries in Flanders, Belgium and in NorthWest England, UK as a case study. Results show that the conditions for flexibilities, as stated in the EFSA opinion, could lead to difficulties in interpretation among Member States. Also, the hazard analysis approach applied in the two main UK guides to good practice appeared to be similar to the simplified approach proposed by EFSA. For Belgium, the main difference is that in the Belgian guide to good practice hazards are ranked and CCPscritical control points are identified for the preparation and selling of fresh meat, minced meat and meat preparations. The specification of PRPsprerequisite programs and related activities in the EFSA opinion can be an important step towards harmonization among EU Member States. The new approach removes hazard ranking and, as such, no critical control points are identified. Instead, thirteen prerequisite programs are linked to monitoring activities, record keeping and corrective actions. The EFSA opinion will advance the development and maintenance of food safety management systems present in butcher shops in a positive way, certainly for the EC Member States, in which the flexibilities for these retail establishments were not appropriately or correctly worked out or interpreted. However, the conditions for allowance of flexibilities are more generally described in the EFSA opinion and these do not completely overlap with the scope at national level (e.g. size, nature and activities of the retail organisations). This could lead to difficulties in interpretation of application of flexibility and may lead to confusion amongst Member States. Assessing the perceptions of 10ten UK and 10ten Belgian butchers revealed that It can be stated that *Manuscript Click here to view linked References 2 the hazard analysis approach and the thirteen prerequisite requirements proposed by EFSA, are generally positively experienced by the butchers. However, the introduction of the proposal 'Monthly microbiological tests' to verify cleaning and disinfection activities is rejected by all the Belgian butchers and by the majority of the UK butchers. This proposal will not ease their job and the necessity of these tests should be reconsidered.

Background and Objectives: Nowadays, to avoid the use of synthetic preservatives, which do more harm than good, numerous studies are currently focused on using natural ingredients to enhance food product quality and shelf life. Since no study has been conducted on combining coatings with electrolyzed water containing natural antimicrobial compounds, the present study has innovation and priority. In the present study, the effect of chitosan coating prepared through Neutral Electrolyzed Water (NEW) on inhibiting the growth of Escherichia coli O157:H7 inoculated in rainbow trout fillet over 12 days at 4 ˚C was examined.
Material and Methods: Fish samples were allocated into six groups following inoculation with E. coli O157:H7 (final concentration: ~ 105 CFU/g). Treatments included control (CON), distilled water (DW), neutral electrolyzed water (NEW), chitosan 2% (CH), chitosan coating prepared by neutral electrolyzed water (CH/NEW), and neutral electrolyzed water followed by chitosan (NEW+CH). Treatments were kept at low temperature (refrigerator) and counting bacteria was done on 0, 1st, 3rd, 6th, 9th, and 12th days. Data analyses were done through repeated measure ANVOA and Bonferroni post hoc tests.
Results: As indicated by the findings, the reduction rate of EW, CH, CH+WE, and CH/EW samples were 1.04, 1.45, 2.01, and 2.02 log CFU/g compared with the CON, respectively. The highest reduction rate was observed in the CH/NEW sample, due to the antimicrobial activity of chitosan and neutral electrolyzed water.
Conclusion: Chitosan coating can be combined with NEW in fish to increase the safety against pathogenic bacteria and E. coli O157:H7. Therefore, it can suggest the use of these natural antimicrobial compounds in the food industry.

The object of research is risk management in food safety management systems. The subject of the study is individual indicators, criteria and a comprehensive indicator of risk management for food safety. One of the most problematic areas is the lack of a common methodology for food safety risk assessment for the development, implementation and operation of food safety management systems. This leads to the fact that it is impossible to properly assess the risk groups depending on the object of management:-unintentional threats (HACCP concept-hazard analysis and critical control points);-intentional threats (concepts VACCP-vulnerability analysis and critical control points, TACCP-threat analysis and critical control points). And evaluate the overall effectiveness of the food safety management system. The study used methods of systems analysis and mathematical modeling as the main research method in all fields of knowledge. As well as a scientifically sound method of assessing the characteristics of complex systems used for decision-making in various fields of economic, managerial and social activities. The proposed in the work algorithm allows to quantify the level of risk management in the food safety management system by such groups as unintentional and intentional threats, taking into account the general indicators of the criteria and their factors. The overall criterion for unintentional threats, which are identified using HACCP principles, is determined by three criteria: microbiological threats, chemical threats and control measures, which in turn include a number of factors. The general indicator of the criterion for intentional threats, which are identified using the principles of VAССР and TAССР, is also determined by three criteria: opportunities, motivation and control measures, which in turn have a separate number of factors. The obtained algorithm allows to determine the levels of risk management and serve as an effective tool for obtaining objective information about the effectiveness of the implementation of the food safety management system. In contrast to existing methods of food safety risk assessment, which are based only on the management of unintentional threats, the proposed algorithm allows to take into account the impact of intentional threats-fraud and bioterrorism. And consider food safety risks comprehensively and develop options for improving management measures.

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This paper reports the first stage of work being undertaken to understand the factors that have impacted on the current state of food safety in the UK food manufacturing sector. The paper first explores developments in international food safety regulation in general and in particular, the UK. Using a survey and case study methodology, the paper examines the response of food manufacturing enterprises to food safety regulation, and uses statistical techniques to investigate the effects of enterprise size on the drivers for, benefits of, and challenges to compliance. Further, the factors that influence the successful implementation of an integrated food safety management system are also examined. The results show a great deal of both statutory and private regulation that has incentivised enterprises. In response, enterprises have implemented integrated food safety management systems to proactively deal with the risks associated with food safety, however, enterprises claim that statutory regulations are biased towards consumers, without adequate impact assessments on all stakeholders within the chain, and hence causing industry to incur significant costs that could otherwise be avoided. Even though compliance with food safety regulation is burdensome, the cost of non-compliance will also be significant to enterprises. The findings also show that there is no significant effect of size of enterprise on the drivers, benefits and challenges to compliance with food safety regulation.

Plastik ürünlerin kullanımı sırasında ve atıklarının birikimi konusunda bilinçli hareket edilmediğinde, mikroplastik tehlikesiyle karşılaşılması söz konusudur. Mikroplastikler genel olarak boyutu 1 nm ile 5 mm arasındaki partiküller olarak ifade edilmektedir. Tekstil ürünlerinin yıkanması sonucu salınan mikro ve nano boyutlu liflerin, toplam mikroplastiklerin önemli bir kısmını oluşturduğu çeşitli kaynaklarda gösterilmektedir. Sentetik liflerden üretilen tekstil ürünlerinin yıkanmasıyla çevreye salınan, mikroplastik kirliliğine ilişkin araştırmalar daha da önem kazanmıştır. Bu derlemede, yıkama sırasında salınan mikroplastik lif miktarına, yıkama parametrelerinin etkilerinin değerlendirildiği çalışmalar kapsamlı bir şekilde incelenmektir.

Plastik ürünlerin kullanımı sırasında ve atıklarının birikimi konusunda bilinçli hareket edilmediğinde, mikroplastik tehlikesiyle karşılaşılması söz konusudur. Mikroplastikler genel olarak boyutu 1 nm ile 5 mm arasındaki partiküller olarak ifade edilmektedir. Tekstil ürünlerinin yıkanması sonucu salınan mikro ve nano boyutlu liflerin, toplam mikroplastiklerin önemli bir kısmını oluşturduğu çeşitli kaynaklarda gösterilmektedir. Sentetik liflerden üretilen tekstil ürünlerinin yıkanmasıyla çevreye salınan, mikroplastik kirliliğine ilişkin araştırmalar daha da önem kazanmıştır. Bu derlemede, yıkama sırasında salınan mikroplastik lif miktarına, yıkama parametrelerinin etkilerinin değerlendirildiği çalışmalar kapsamlı bir şekilde incelenmektir.

The purpose of this research was to develop and validate a measurement scale for food safety culture in onsite foodservices. Nonsupervisory employees in hospital and school foodservices par cipated in a two-phase, mixed methods research design process. In phase 1, four focus groups were conducted to iden fy relevant factors of food safety culture. In phase 2, a survey completed by 582 respondents appeared to validate six food safety culture factors: management and coworkers support, communica on, selfcommitment, environment support, work pressure, and risk judgment. The scale can be used to assess current food safety prac ces and strategize future food safety improvement goals.

This study presents an overview of the relationship between knowledge, attitudes and practices (KAP) of food handlers with training in food safety, in addition to proposing reflections on the training of food handlers, considering its responsibility for food safety and health of consumers. The review was based

In order to increase the confidence of the trading partners and consumers in the products which are sold on the market, enterprises producing food are required to implement the food safety system HACCP,a particularly useful system because the manufacturer is not able to fully control finished products. SR EN ISO 22000:2005 establishes requirements for a food safety management system where an organization in the food chain needs to proove its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. This paper presents the main steps which ensure food safety using the HACCP system, and SR EN ISO 20000:2005 requirements for food safety.

Microbiological quality and safety of street foods and ready-to-eat vegetables were assessed in some cities in Nigeria in order to ascertain their hygienic status. The foods include cooked rice, boiled and roasted maize, plantain chips, puff-puff, lettuce, cabbage, spring onions, cucumber, carrot and tomatoes. Standard microbiological procedures and techniques were used to enumerate, isolate, identify and characterize the different microorganisms associated with the foods assessed. The average holding temperature (0 C) of foods sold hot ranged from 51 0 C-70 0 C, and for foods sold cold ranged from 25 0 C-35 0 C. Average aerobic bacteria for hot foods ranged between 2.4 x 10 4-2.0 x 10 6 while cold foods ranged between 2.2-5.5 x 10 5. Enterobacteriaceae counts for hot foods ranged between 1.1 x 10 3-2.0 x 10 5 ; for cold foods 2.4 x 10 3-1.6 x 10 6. The yeast and mould count for hot food samples ranged from 1.1 x 10 3-3.0 x 10 5 ; for cold foods 1.4 x 10 3-2.0 x 10 5. Organisms isolated were Micrococcus spp., Pseudomonas spp; Bacillus spp., Staphylococcus aureus, Escherichia coli, Rhizopus sp; Aspergillus spp; Penicillium spp. and Mucor spp. The isolation of food-borne pathogens may constitute potential health hazard to consumers. Need for routine monitoring of street vended foods and ready-to-eat vegetables by health agencies are advocated.

Roadside foods are often contaminated by various pathogenic bacteria, which can cause foodborne diseases. This study was aimed at using molecular methods to identify bacterial contaminants in pounded yam sold along major roads in Makurdi metropolis, Benue State, Nigeria. Isolation and biochemical characterization of the bacterial contaminants in pounded yam samples was done on Nutrient agar, Eosine methylene blue and Mannitol salt agar. The ZR DNA Miniprep was utilized in DNA extraction. BigDye Terminator kit was used for sequencing on a 3510 ABI sequencer. BLAST analysis was performed on the sequences. Results of isolation and biochemical characterization revealed six bacterial genera: Pseudomonas spp, Bacillus spp, Staphylococcus spp, Escherichia coli, Klebsiella spp and Proteus spp. Lowest bacterial occurrence of 11.98 % was recorded in pounded yam samples from Gboko, Wadata samples accounted for the highest percentage occurrence of 17.19 %. Escherichia coli and Staphylococcus spp were implicated as the most contaminating bacteria accounting for 20.84 and 19.27 % respectively. Bacillus spp was the least contaminating bacteria accounting for 8.33 %. The 16SrRNA gene amplification of the isolated bacterial DNA was at 1500 bp. Result of BLAST analysis revealed the bacterial contaminants in the pounded yam samples as Staphylococcus aureus strain B3A22 (93.80 % pairwise identity), Staphylococcus sciuri strain LZH-22 (93.10 % pairwise identity) and Escherichia coli strain G1F12 (76.70 % pairwise identity). The bacterial contaminants in the pounded yam contain some species involved in food-borne illnesses. Therefore, hygienic way of food preparation is of utmost importance.

Safety is established as an essential part of the food industry because it guarantees that the products consumed are of quality and do not cause harm to health. The company studied does not have a Master Sanitation Program (PMS), an essential tool to perform health tasks in it. In order to meet the requirements established in ISO 22000: 2018, Food Safety Management System (SGIA), the company needs to have a PMS in its processes to improve its Food Safety Management System. The procedure of this investigation consisted of: identifying the main process; Sanitation processes; determine the percentage of compliance with the SGIA; determine SOPs; identify type of sanitation and frequency of cleaning of areas; establish training plan; and elaborate PMS. The main results were: determining the percentage of compliance with the SGIA through an audit through a checklist; realization of SOPs of each existing equipment in the process area; realization of an equipment cleaning matrix indicating ...

Scientific investigations on the type of ready-to-eat (RTE) meat popularly called Suya and sold in Nigeria are generating scientific and public concern due to microbial and chemical hazards associated with the products. This review evaluated the safety profile of Nigerian RTE meats, with special focus on Suya as a potential source of microbial, heavy metal and polycyclic aromatic hydrocarbon (PAH) food hazards. Assessments of outcomes of research articles on safety of RTE meat published from 1984 to 2019 were carried out using electronic databases and key word searches. Research outcomes were categorised into six sections representing the six geopolitical zones (South-south, Southeast , Southwest , Northeast , Northwest and North-central) of Nigeria. Virtually all research findings in various zones revealed microbial, heavy metal or PAH levels on RTE meat were higher than permitted limits and acceptable standards. The unhygienic activities of most meat slaughterers (sources of raw meat), processors (who prepare and package RTE meat) and vendors (involved in display and hawking processes) are major contributing factors to microbial and chemical hazards. To this end, adequate safety and sanitary measures are suggested and other essentials should be implemented by designated authorities and relevant stakeholders to ensure the menace posed by unhygienic RTE meat is curtailed drastically.