Measurement of food safety culture using survey and maturity profiling tools

Organizational culture is defined by dimensions and characteristics that can be used to measure food safety culture in food manufacturing through a food safety maturity model. Maturity models from quality, health care, and information technology have been used since early 1970 and this work presents a novel food safety culture maturity model with five capability areas and food safety pinpointed behaviours specific to functions and levels in a food manufacturing company. A survey tool linked to the model is used to measure a company's position within the maturity model framework. The method was tested with a Canadian food manufacturer and proved valuable to measure food safety culture across the five capability areas, which provides the manufacturer with a map for prioritizing future efforts to strengthen food safety culture.     

An improved traceability system for food quality assurance and evaluation based on fuzzy classification and neural network

Currently, the food safety incidents happened frequently in china and the customer confidence declined rapidly, then the problems related to food quality and safety have attracted more and more social attention. Considering the concern with regard to food quality assurance and consumer confidence improvement, many companies have developed a traceability system to visualize the supply chain and avoid food safety incidents. In this paper, we proposed an improved food traceability system which can not only achieve forward tracking and diverse tracing like the existing systems do, but also evaluate the food quality timely along the supply chain and provide consumers with these evaluating information, to mainly enhance the consumer experience and help firms gain the trust of consumers. For the food quality evaluation, the method of fuzzy classification was used to evaluate the food quality at each stages of supply chain while the artificial neural network was adopted to derive the final determination of the grade of food quality according to all the stage quality evaluations. A case study of a pork producer was conducted, and the results showed that the improved traceability system performed well in food quality assurance and evaluation. In addition, implications of the proposed approach were discussed, and suggestions for future work were outlined.     

Development and validation of a scale to capture social desirability in food safety culture

The evaluation of food safety culture in a food company is influenced by human factors such as employees' tendency to respond to social desirability – a reflection of respondents' tendency to answer questions in a manner that will be viewed favorably by others. Building on previous research a self-assessment scale consisting of 18-statements (FSDRS) was developed to capture desirable responding in food safety. Statistical analyses of data collected from 816 North-American food manufacturing professionals revealed that a shortened 14-item version of the FSDRS scale provides a reliable and valid measurement of the extent to which employees deceive themselves. It is concluded that the proposed FSDRS will enrich food safety culture measurement and food safety performance.     

Semi-quantitative study to evaluate the performance of a HACCP-based food safety management system in Japanese milk processing plants

This study aimed to gain an insight in the performance of Hazard Analysis and Critical Control Points (HACCP)-based food safety management systems (FSMS) implemented in Japanese milk processing plants. Since 1995, Japan has a comprehensive approval system for food manufacturing establishments by evaluating the development and implementation of GHP and HACCP by the food manufacturing companies/operators. An FSMS-diagnostic instrument was applied to assess the level of the core control and assurance activities in the FSMS and to judge the risk level of the context wherein the companies operate. The data were collected in 13 dairy companies (mostly located around Tokyo area) and involved in-depth interviews performed (by the National Institute of Public Health) with responsible quality assurance persons of respective companies.The results revealed that the microbial food safety output was higher for companies with national HACCP approval. They have more advanced FSMS in combination with a less risky context. All Japanese companies scored high on technology-dependent activities (i.e. preventive measures and intervention processes), but less in managerial activities as monitoring and typical quality assurance activities as validation and verification of the FSMS. Japan has a detailed vertical legislation, leading to a “hazard-based” and ”legislation-based” FSMS compared to a “science- or risk-based” FSMS common in Europe.     

Traceability in a food supply chain: Safety and quality perspectives

The food industry is becoming more customer-oriented and needs faster response times to deal with food scandals and incidents. Good traceability systems help to minimize the production and distribution of unsafe or poor quality products, thereby minimizing the potential for bad publicity, liability, and recalls. The current food labelling system cannot guarantee that the food is authentic, good quality and safe. Therefore, traceability is applied as a tool to assist in the assurance of food safety and quality as well as to achieve consumer confidence. This paper presents comprehensive information about traceability with regards to safety and quality in the food supply chain.     

Rapid determination of ergosterol in grape mashes for grape rot indication and further quality assessment by means of an industrial near infrared/visible (NIR/VIS) spectrometer – A feasibility study

Perceptual quality and food safety of grape products like wine is generally impaired by grape rot. Commonly applied visual inspection for quality assessment remains subjective. However, conventional analytical determinations are tedious and time-consuming. In contrast, near infrared/visible (NIR/VIS) spectroscopy is an objective and rapid alternative. An industrial spectrometer especially designed for on-line process integration was applied in laboratory configuration to evaluate the feasibility of the prediction of ergosterol and 12 further quality-associated parameters in grape mashes. Calibration models were established, validated, and evaluated. Spectral ranges used were 450–850 nm (VIS) and 1050–1650 nm (NIR). The regression method applied was partial least squares (PLS) regression. Calibrations at best suitable for discriminating low and high values were obtained for gluconic, acetic, tartaric, and titratable acids contents, pH value, ethanol content, and laccase activity. Therefore, for these parameters limits of NIR/VIS spectroscopy may be revealed. Calibrations for semi-quantitative predictions or rough estimations were obtained for fructose, glucose, and malic acid contents. Best performance suitable for quantitative predictions was achieved for relative density, glycerol, and ergosterol contents. The industrial spectrometer proved to perform similar to a research laboratory spectrometer. Consequently, a future on-line implementation of NIR/VIS spectrometers in wineries may be a valuable and reliable tool for rapid grape quality assessment at reception. Particularly, ergosterol content prediction proved to be a promising measure for efficient and immediate quality control and management, respectively. Wine quality and food safety may be increased. Fair and incentive pricing of delivered grapes may be enabled.     

Comparison of implementing HACCP systems of exporter Mexican and Chinese meat enterprises

International trade scrutinises food safety practices and procedures, and food businesses have to review their safety procedures more rigorously. HACCP is increasingly relied on to ensure food safety in both meat-producing and meat-processing enterprises. The objective of this study was to compare incentives, costs, difficulties and benefits of Chinese and Mexican meat-exporting enterprises related to food safety management systems implementation. A questionnaire was applied to identify the main factors involved in HACCP implementation. Data were collected among 32 Chinese and 42 Mexican companies, and analysed using the SAS package. The implementation of the HACCP system was filled out in all exporting meat industries. The results indicated that the major incentives were related to improving product quality for both countries, whilst improving control of the process was the first motivation in the Chinese industry and access to new foreign markets was the first motivation in the Mexican one. In addition, both countries' industries reported that staff training was the most important implementing cost, while product testing was the major operating cost. The difficulties found during HACCP implementation and operation activities were associated with availability of personnel for other tasks for China and costs of certification for Mexico. The reported benefits were relevant for the two countries, due to the ability to reduce microbial counts and increased access to foreign and domestic markets. A better understanding of the costs and benefits associated with HACCP systems could be helpful and is necessary in every segment of the food chain in every sector of domestic and international markets in order to assure food quality and safety.     

Vending machines: Food safety and quality assessment focused on food handlers and the variables involved in the industry

The purpose of this paper was to analyse the quality and safety parameters of food products sold in vending machines. A hygienic-sanitary assessment was conducted on 338 vending machines located on the island of Gran Canaria. Hygiene Assessment System (HAS) surveys, food handler examinations and microbiological (processed food and water) and physicochemical (water) controls were applied, permitting evaluation through the identification of the main risks and/or hazards of the hygienic-sanitary quality of the products sold in vending machines.Despite the positive results obtained from the HAS surveys applied to all the vending machines, achieving a total mean score of 87.6 ± 7.5 out of 100, the microbiological analysis showed that 5.7% of the 105 food samples were contaminated with Listeria monocytogenes, while Salmonella spp., Escherichia coli and Staphylococcus aureus were below the legally permitted limits. The lack of vehicles able to transport perishable food at correct temperatures (<8 °C) and the fact that some refrigerated vending machines were not at an ideal cooling temperature may have contributed to these values.The assessment tools used in this study revealed hygienic deficiencies in the transportation and microbiological quality of the products, despite the favourable results obtained in the HAS surveys and food handler examinations, indicating that this relationship should be the subject of further study to improve its usefulness in the field of Hazard Analysis and Critical Control Points.     

基于ANN-QSPR算法的新型纯碳水化合物燃料性质预测方法

开发新型纯碳水化合物燃料作为新能源时，必须预测和筛选纯碳水化合物的物理性质，从而找到可能合适的化学物质，然而由实验来逐一确定大量分子的物理性质既耗时又昂贵。研究发现，运用人工智能网络-定量构效关系（ANN-QSPR）算法来建立纯碳水化合物物理性质的计算模型可以起到事半功倍的效果。基于DIPPR 801数据库中的纯组分性质和DragonX软件包计算了相应碳水化合物的分子描述符，所构建的模型结合了定量构效关系（QSPR）和两层前馈人工智能网络（ANN）。由此建立了多个全面而可靠的模型来预测新型纯碳水化合物燃料的各种物理性质，包括正常沸点、闪点、燃烧焓、蒸发焓、液体密度、表面张力、液体的黏度和熔点等。为了提高模型中数据集之间的一致性，还引入了主成分分析法（PCA），以进一步消除分子描述符值的维数。另外，通过共识建模进行交叉验证，减少了不确定性的影响，提高了模型的预测精度。     

Critical factors,food quality management and organizational performance

This paper proposes a model for measuring the effectiveness of quality (ISO 9001) and food safety (HACCP) systems, based on their stated objectives, when these systems are jointly implemented in a food company. In addition, it investigates the critical factors for effective implementation (CFEI) of the ISO 9001 and HACCP systems; and examines the degree to which the combined implementation of ISO 9001 and HACCP influences the overall performance of the certified firms. To achieve these objectives, primary field data was collected through an empirical survey that was conducted among 347 food companies in Greece, which were certified to ISO 9001, HACCP and/or ISO 22000 systems. Initially, Exploratory Factor Analysis (EFA) and then Confirmatory Factor Analysis (CFA) were applied. The connections among the non observed model factors were verified through Structural Equation Modeling (SEM) inspection. The findings suggest that “employee attributes”, “organizations' attributes” and “internal business motives” make a significant contribution to the effective implementation of the ISO 9001 and HACCP systems. In addition, the effective implementation of the ISO 9001 and HACCP systems contribute to the business performance of companies in the Greek food industry. The evidence provided in this study helps managers to realize the importance of CFEI and the effective combined implementation of these systems in order to provide the necessary resources and support and develop the necessary policies, practices and procedures.     

A survey of control system validation practices in the food industry

Over the last decade, there has been a significant increase in use of digital control systems in the food manufacturing industry. The additional tasks with which digital controllers are burdened make their function much more complex than the electro-pneumatic-mechanical systems they replace. Potential control system failures can affect operator and process safety. Proper control system validation measures can prevent such potentially tragic failures. To our knowledge, there does not exist any published information regarding the validation practices within the food manufacturing industry. A nationwide scientific survey of US food manufacturers was conducted to determine such information. This survey also included system integrators and equipment suppliers that sell goods and services to the US food manufacturers. It has been determined that the majority of food manufacturers delegate the responsibility for control system validation to a third-party, such as equipment supplier, system integrator or a consulting firm, with little understanding of the validation process and its importance. Only a few food manufacturing companies utilize validation resources available from equipment suppliers and system integrators. Equipment suppliers and system integrators should combine their efforts to provide the food industry with formal and comprehensive training and maintenance programs for the equipment as well as the system that controls it.     

The role of cooperatives in food safety management of fresh produce chains: Case studies in four strawberry cooperatives

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.     

Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: A European study

Recurrently the question arises if efforts in food safety management system (FSMS) have resulted in effective systems in animal-based food production systems. The aim of this study was to gain an insight in the performance of FSMS in European animal-based food production companies in view of their typical context characteristics. Hundred European companies (from Belgium, Spain, The Netherlands, Greece, Italy, and Hungary) varying in company size, and producing different types of fresh and processed animal-derived products (dairy, beef/lamb, poultry, and pork) were assed using a diagnostic instrument. Results indicated that most participating companies adapted adequately their food safety management systems to the riskiness of their context characteristics resulting in rather good safety output scores. Only a small group have overall basic systems and operate in a moderate or moderate-high risk context, which was reflected in lower safety output scores. Companies tend to invest first in the control strategies whereas assurance activities such as verification and validation seem to require more time and effort to achieve advanced levels. Our study demonstrated that also small and medium enterprises managed to have advanced systems, and achieve a good safety output. However, their typical organisational characteristics such as less resources (educated staff, laboratory facilities, time), more restricted formalisation (restricted use of procedures and formal meetings), limited information systems, but more stable workforce, might require more tailored support from government and/or branch organisations to develop towards advanced systems in the case of high-risk products and processes. More in-depth studies to successful SMEs could give insight in best practices to improve FSMS performance.     

Enhancing food safety culture to reduce rates of foodborne illness

A culture of food safety is built on a set of shared values that operators and their staff follow to produce and provide food in the safest manner. Maintaining a food safety culture means that operators and staff know the risks associated with the products or meals they produce, know why managing the risks is important, and effectively manage those risks in a demonstrable way. In an organization with a good food safety culture, individuals are expected to enact practices that represent the shared value system and point out where others may fail. By using a variety of tools, consequences and incentives, businesses can demonstrate to their staff and customers that they are aware of current food safety issues, that they can learn from others’ mistakes, and that food safety is important within the organization. The three case studies presented in this paper demonstrate that creating a culture of food safety requires application of the best science with the best management and communication systems, including compelling, rapid, relevant, reliable and repeated food safety messages using multiple media.     

Lactic fermented foods in Africa and their benefits

Lactic acid fermentation is an important food processing technology in Africa. This technology is indigenous and is adaptable to the culture of the people. This paper reviews the different raw materials and microorganisms which are used in producing lactic fermented food products in Africa. The beneficial aspects of this technology for improving food safety in Africa as a low-cost method of food preservation and in improving the nutritional quality of the food raw materials are discussed. Areas of research needs to enhance further the benefits of this technology are highlighted.     

A review on food safety and food hygiene studies in Ghana

Food safety and hygiene in Ghana was studied using desk top literature review. Food research was highly concentrated in the capital city of the country and most research focus were on commercial food operations specifically street foods and microbiological safety with limited information from institutional catering and other forms of food hazards. The media currently serves as the main source for reporting of food borne diseases. Food establishments and other sources contributing to food borne diseases included restaurants, food joints, food vendors, schools and individual homes. Limited use of prerequisites measures and food safety management systems was identified. Recommendations on regulating the General Hygiene Principles, implementation of HACCP to strengthen the food sector, regular food safety and hygiene workshops and training for food handlers that commensurate with their roles were made. Government support for SMEs and food handler's health screening were made.     

Routine quality control in honey packaging companies as a key to guarantee consumer safety. The case of the presence of sulfonamides analyzed with LC-MS-MS

One of the main challenges in the Horizon 2020 framework is to ensure sufficient food and feed, while monitoring safety throughout the food chain. In this context, the objective of this paper was to evaluate the efficacy of the routine quality control that honey companies carry out on raw batches (before entering the industrial packaging process) considering the presence of sulfonamides. A total of 279 honey samples were analyzed in this study: 178 raw honey samples were taken on reception in different companies, and 101 samples (from the same industries) were purchased locally. The validation of the methodology applied (LC–MS/MS) before analyzing the samples, confirm the reliability of the results obtained. All the purchased samples were found to be negative for sulfonamides, however, in 9 raw samples sulfathiazole (6 samples) and sulfadiazine (3 samples) were found, which represents 3.4% and 1.7% of the 178 raw samples analyzed, respectively. Therefore, if monitoring is carried out routinely at reception, risk can be decreased to a negligible level. The results confirm that using a suitable analytical methodology and implementing an appropriate routine quality control on reception is totally effective to avoid the presence of sulfonamides in the commercialized product, thereby ensuring consumer safety.     

Food safety assurance systems in China

China’s food industry grows fast since 1980s, with an average annual growth rate over 13%. Likewise the frequent outbreak of foodborne illness in China makes evident the deficiency of food safety assurance systems. The paper discussed food safety assurance systems in China. Specifically, the paper firstly introduced China’s food industry, food safety status and origin, food safety regulation agencies, and then compared two kinds of food safety assurance systems applied in China, in particular their market objectives, functions, management modes and resulting constraint forces on food producers, etc.     

Food safety modernization act: A quality management approach to identify and prioritize factors affecting adoption of preventive controls among small food facilities

The Food Safety Modernization Act (FSMA) was signed into law in the United States in 2011, shifting the existing food safety focus from a reactive to a preventive approach. According to literature, legislative requirements of FSMA can be challenging for small food facilities affected by the regulations immediately or in near future. Thus, the purpose of this research was to utilize quality management tools to identify and prioritize major challenges faced by small food facilities in adopting the preventive controls' component of the FSMA legislation. Data were collected using semi-structured interviews of food industry representatives and academic professionals from the Midwest region of the United States. An affinity diagram was used to identify the set of challenges that emerged from the interviews, following which a weighted multi-voting survey was used to prioritize the identified challenges. Major identified challenges included: understanding of the FSMA law, cost of implementation, timeline for implementation, employee preparedness, absence of quality culture, and employee willingness. Furthermore, a difference was observed in how industry representatives and academic professionals rank ordered the above-listed challenges.     

Assessment of the food control systems in the Sultanate of Oman

National food control systems are vital tools in governing the safety and quality of food intended for human consumption. This study of the Omani system was conducted to evaluate the effectiveness of the current food controls in place for protecting, in particular, the public health from emerging biological and chemical hazards. In response to this situation, a survey was undertaken within the different food safety authorities in Oman to examine the different elements of the national food control systems in terms of their existing food control management, food legislation, food inspection, food analysis laboratories and information, education and communications. Officials from the different authorities were interviewed and results were captured in prepared questionnaires. Overall examinations of the challenges, strength and weakness of the existing system have been highlighted. The findings of the study indicate significant progress is being made and the creation by the government of a national Centre for Food Safety and Quality is a significant positive step.