Audits and inspections are never enough: A critique to enhance food safety

Powell, Douglas; Erdozain, S.; Dodd, Caleb D.; Costa, R.; Morley, Katija; Chapman, Benjamin

doi:10.1016/j.foodcont.2012.07.044

Cited by 102 publications

(104 citation statements)

References 12 publications

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“…VACCP also supports the work of the National Food Crime Unit in England, Wales and Northern Ireland, and allows businesses to alert the unit to identified issues, which require an enforcement response. Moreover, it creates a culture where staff are aware of the increased vigilance to fraudulent activity and gives them the confidence to report suspicions of wrongdoing (Powell et al 2013;TiFSiP 2016). Threat analysis critical control point (TACCP) is another risk-based tool advocated in the literature for food fraud.…”

Section: Practicesmentioning

confidence: 99%

“…Ultimately, a food integrity management system comprising of HACCP, VACCP and TACCP is crucial to help the industry assign countermeasures which protect food safety, quality, authenticity and security issues and achieve consumer trust in the food industry (Kleboth et al 2016;Jenson and Sumner 2012;Jevsnik et al 2008;Papademas and Bintsis 2010;Powell et al 2013;Ramsingh 2014). Recently, Kleboth et al (2016) carried out a similar review of the food fraud literature.…”

Section: Practicesmentioning

confidence: 99%

“…These methods must be evaluated in full for ease of use, rapidity and cost whilst surviving the rigours of a legal process to provide a sufficient deterrent (Black et al 2016). Similarly, the literature and the persistence of food-borne illnesses and scandals has raised significant concern on the functioning of the supply chain and the monitoring methods employed for their supervision, particularly exposing weaknesses in current traceability and audit systems (Folinas et al 2006;Aven 2012;Powell et al 2013;FAO 2016b;Ringsberg 2014;Lidskog et al 2015;NFCU 2016;Stamatis et al 2015;Kleboth et al 2016;Manning et al 2016). A preliminary review of the data suggests that the underlying cause of such events is shortcomings in audits, enforcement and current countermeasures within the industry, as opposed to the HACCP, VACCP and TACCP tools.…”

Section: Evidencementioning

confidence: 99%

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The seafood supply chain from a fraudulent perspective

Mitchell²,

et al. 2018

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Food fraud is an intentional act for economic gain. It poses a risk to food integrity, the economy, public health and consumers' ethics. Seafood is one commodity which has endured extensive fraudulent activity owing to its increasing consumer demand, resource limitations, high value and complex supply chains. It is essential that these fraudulent opportunities are revealed, the risk is evaluated and countermeasures for mitigation are assigned. This can be achieved through mapping of the seafood supply chains and identifying the vulnerability analysis critical control points (VACCP), which can be exposed, infiltrated and exploited for fraudulent activity. This research systematically maps the seafood supply chain for three key commodities: finfish, shellfish and crustaceans in the United Kingdom. Each chain is comprised of multiple stakeholders across numerous countries producing a diverse range of products distributed globally. For each supply chain the prospect of fraud, with reference to species substitution, fishery substitution, illegal, unreported and unregulated substitution, species adulteration, chain of custody abuse, catch method fraud, undeclared product extension, modern day slavery and animal welfare, has been identified and evaluated. This mapping of the fraudulent opportunities within the supply chains provides a foundation to rank known and emerging risks and to develop a proactive mitigation plan which assigns control measures and responsibility where vulnerabilities exist. Further intelligence gathering and management of VACCPs of the seafood supply chains may deter currently unknown or unexposed fraudulent opportunities.

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Section: Practicesmentioning

confidence: 99%

Section: Practicesmentioning

confidence: 99%

Section: Evidencementioning

confidence: 99%

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The seafood supply chain from a fraudulent perspective

Mitchell²,

et al. 2018

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“…The certification remains valid for a period of six months subject to further successful unannounced audits. The efficacy of third party audits has, however, been questioned (Albersmeier, Schulze, Jahn, & Spiller, 2009;Jahn, Schram, & Spiller, 2004;Powell et al, 2012). One factor that is a considerable burden upon producers is the cost of certification (Mensah & Julien, 2011;Trienekens & Zuurbier, 2008).…”

Section: Halal Religious Requirementsmentioning

confidence: 99%

Challenges and practices in Halal meat preparation: a case study investigation of a UK slaughterhouse

Thomas

White

Plant

et al. 2015

Total Quality Management & Business Excellence

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Consumer concerns over the provenance of food that has been prepared in accordance with religious requirements has risen in importance. Instances of improper identification and sale of Halal meat-based products in particular have given rise to questions over the authenticity of such foods. Despite this and the rising demand for Halal foods across the globe, little research has been conducted around the specific issues that arise during their production. This paper presents a case study investigation of a slaughterhouse in the UK that prepares both Halal and non-Halal meat products. It aims to improve our understanding of the challenges that Halal food production presents. The extra requirements of Halal food preparation place additional burdens especially upon smaller processors. Future development of quality standards should take account of the abilities of smaller organisations and the constraints under which they operate. Additionally, food quality assurance standards and systems should highlight the specific requirements of food that has been prepared in accordance with religious requirements. While this study has highlighted the complexities of Halal food production, similar issues are likely to be present in the production of Kosher food, and such compliances may also be required of foods consumed by people of other faiths.

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“…63 To completely take advantage of food safety certification, Halal certifiers should review the results of the food safety audit; understand the risks addressed by the standards and make risk-reduction decisions based on the results. 59 Regarding the SME the Halal certifiers should not only be more cautious about food safety, but also for Halal criteria implementation.…”

Section: 60mentioning

confidence: 99%

Assuring Tayyib from a food safety perspective in Halal food sector: a conceptual framework

Raheema¹

2018

MOJFPT

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Making sure that food, its ingredients, additives and processing aids are of the proper source and treatment is the starting point for the Halal food sector. With the onset of processed foods, it has become AbstractThis paper puts forth how food safety and hygienic practices are a part of the Halal concept and should thus be adapted by the Halal food sector to achieve Halal and Tayyib assurance. It further puts forth the concept of Halal prerequisites, which were established through identifying food safety and hygiene requirements in Islamic Jurisprudence. To move toward more efficient Halal and Tayyib practices these should be demanded, implemented, maintained and controlled by the whole Halal food sector, instead of just relying on the existence of food safety certification. A conceptual framework was constructed depicting the Halal sector's possible passive and potential active Halal and Tayyib food safety control practices. It will enable the sector to gain insight to issues in Halal certification, food safety position within it and reach an understanding of improvement measures. The paper also suggests recognising and incorporating the Halal prerequisites and other sector specific requirements as Halal Control Points (HCPs) to the Halal HACCP system.

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Audits and inspections are never enough: A critique to enhance food safety

Cited by 102 publications

References 12 publications

The seafood supply chain from a fraudulent perspective

The seafood supply chain from a fraudulent perspective

Challenges and practices in Halal meat preparation: a case study investigation of a UK slaughterhouse

Assuring Tayyib from a food safety perspective in Halal food sector: a conceptual framework

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