Prerequisites for effective official food control |
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| Affiliation: | 1. Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, P.O. Box 66, 00014, University of Helsinki, Finland;2. Natural Resources Institute Finland (Luke), Economics and Society, Latokartanonkaari 9, 00790, Helsinki, Finland;1. French Ministry of Agriculture and Food, General Directorate for Food, Office for Slaughterhouses and Cutting Plants, 251 rue de Vaugirard, 75015, Paris, France;2. INTHERES, Université de Toulouse, INRAE, ENVT, 23 chemin des Capelles, 31300, Toulouse, France;1. DCeT, Universidade Aberta, Rua do Ameal, 752, 4200-055 Porto, Portugal;2. REQUIMTE/DCeT, Universidade Aberta, Rua do Ameal, 752, 4200-055 Porto, Portugal;3. REQUIMTE/DGAOT, Faculty of Sciences, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal;1. Yale University, New Haven, CT, USA;2. University of Virginia, Charlottesville, VA, USA;3. Stanford University, Palo Alto, CA, USA |
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| Abstract: | We studied the prerequisites for official food control and their relation to the quality of controls by using 17 Finnish municipal food control units as our sample. Based on our results, units invest in creating adequate working conditions through the provision of guidance papers, pre forma templates and possibilities for staff to collectively hold discussions. However, poor orientation, tacit knowledge and incomplete commitment among staff to quality systems remain as challenges in the units. Insufficient human resources and the inability of heads of food control units to recognize problems in the workplace setting may impair the functional capacity of units. Poor workplace atmosphere and weaknesses in organization of work may also be reflected in food businesses operators' lesser appreciation toward official food controls. |
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| Keywords: | Official food control Prerequisites Quality Working efficiency Efficacy |
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