Food safety, Hazard Analysis and Critical Control Point and the increase in foodborne diseases: a paradox?

Motarjemi, Yasmine; Käferstein, F. K.

doi:10.1016/s0956-7135(99)00008-0

Cited by 125 publications

(101 citation statements)

References 7 publications

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“…Today it is understood that HACCP can be an effective instrument in industry growth and prevention of food originated diseases only if it is understood and applied correctly (Motarjemi, Kaferstein 1999;Mortimore 2000). Achieving success in HACCP applications is depending on the priority of four basic elements; desire, education-instruction, the existence of sources and external pressure, of the system in establishment (Panisello, Quantick 2001).…”

Section: The Practices Related With Dairy Industry In the Worldmentioning

confidence: 99%

“…The experiences of developed countries displays the importance of preliminary condition programs in order to establish and run HACCP carefully; along with being safe, necessary conditions are indicated for complete and proper production (Motarjemi, Kaferstein 1999;NACMCF 1998). Besides that, it is clear that FSO's, those become common in developed countries at first and then all over the world will be increasingly important in risk management in dairy industry.…”

Section: The Practices Related With Dairy Industry In the Worldmentioning

confidence: 99%

See 1 more Smart Citation

The evaluation of the developments in food safety systems formation in the world for dairy industry from the standpoint ofTurke

Demirbaş¹,

Karahan²,

Kenanoğlu³

et al. 2006

AGR ECON-CZECH

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Abstract:Food safety is important due to new protection measurements applied in the growing world trade as much as the raise and continuity of life quality. In recent years, the countries have begun to face with important problems both in domestic consumption and exportation, because of the sensitivity of consumers on the safety of food products. Regarding this, in the dairy industry, which is an important sub sector of the food industry, the food safety issues has begun to gain importance in developing countries like the developed ones as a result of the world trade. Therefore the aim of this study can be stated as examining the food safety systems for dairy industry and comparing them with Turkey. Key words: dairy industry, food safety, HACCP, TurkeyAbstrakt: Význam potravinové bezpečnosti roste jak vzhledem k novým ochranným opatřením aplikovaným ve stále rostoucím světovém obchodě, tak také vzhledem ke kontinuálnímu zvyšování kvality života. V posledních letech řada zemí čelila významným problémům jak v domácí spotřebě tak při exportu, poněvadž citlivost spotřebitelů vůči bezpečnosti potravinářských produktů roste. V souvislosti s tím také nabývají v rámci mlékárenského průmyslu, který je významným pododvětvím potravinářského průmyslu, na významu, hlediska potravinové bezpečnosti důležitosti jak v rozvojových, tak ve vyspělých zemích, které se podílejí na světovém obchodu. Cíle této studie proto je zkoumání systémů potravinové bezpečnosti ve světovém mlékárenském průmyslu a jejich komparace se situací v Turecku.Klíčová slova: mlékárenský průmysl, potravinová bezpečnost, HACCP, Turecko

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Section: The Practices Related With Dairy Industry In the Worldmentioning

confidence: 99%

Section: The Practices Related With Dairy Industry In the Worldmentioning

confidence: 99%

The evaluation of the developments in food safety systems formation in the world for dairy industry from the standpoint ofTurke

Demirbaş¹,

Karahan²,

Kenanoğlu³

et al. 2006

AGR ECON-CZECH

View full text Add to dashboard Cite

show abstract

“…As an example of the deterministic and qualitative we can mention approaches that are dedicated to a particular activity, such as the HAZOP method (HAZard OPerability) for the chemical industry (Kennedy and Kirwan 1998), the HACCP method (Hazard Analysis Critical Control Point) for food chain security (Motarjemi and Käferstein 1999), or some more general ones that cover several activity sectors, such as PRA method (Preliminary Risk Analysis) (Nicolet-Monnier 1996).…”

Section: Global Approachesmentioning

confidence: 99%

A decision-making tool to maximize chances of meeting project commitments

Nguyen

Marmier

Gourc

2013

International Journal of Production Economics

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“…Mas, na ausência de um controle rigoroso no processamento, no armazenamento e na distribuição, os alimentos têm potencial para se tornarem fonte importante de doenças. As Doenças Transmitidas por Alimentos (DTA) 1 são consideradas um problema de saúde pública pela possível abrangência de disseminação devido ao número de refeições realizadas fora de casa atualmente 2,3 .…”

Section: N T R O D U ç ã Ounclassified

Segurança e qualidade higiênico-sanitária em unidades produtoras de refeições comerciais

2011

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Rev. Nutr., Campinas, 24 (5) R E S U M O ObjetivoO objetivo da pesquisa foi analisar as estratégias utilizadas para a gestão da qualidade higiênico-sanitária em unidades produtoras de refeições comerciais de Florianópolis (SC). MétodosA amostra foi formada por 105 unidades produtoras de refeições comerciais. Para a coleta de dados, foi realizada entrevista com os gerentes por meio de um instrumento adaptado que contempla a caracterização dos locais, porte, forma jurídica, capacidade ocupacional, número de refeições servidas e descrição dos sistemas e atividades de gestão de qualidade. Utilizaram-se para as análises o teste qui-quadrado pelo software NTIA 4.2.2 e o teste de G para tabelas de contingência pelo BioEstat 5.0. Para as questões abertas, foram feitas a transcrição dos dados e a análise de informações categorizadas em temas mais frequentes referidos pelos gerentes. ResultadosA maioria dos locais (78,8%) utilizava algum método operacional e/ou de qualidade higiênico-sanitária; 58,9% utilizavam as boas práticas e 18,6% o sistema de Análise de Perigos e Pontos Críticos de Controle. Dos locais que não utilizavam nenhuma prática, 51,1% dos gerentes desconheciam os métodos. Quanto aos investimentos, foi apontada a necessidade de melhorar a estrutura física, os equipamentos e a capacitação dos funcionários.

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Food safety, Hazard Analysis and Critical Control Point and the increase in foodborne diseases: a paradox?

Cited by 125 publications

References 7 publications

The evaluation of the developments in food safety systems formation in the world for dairy industry from the standpoint ofTurke

The evaluation of the developments in food safety systems formation in the world for dairy industry from the standpoint ofTurke

A decision-making tool to maximize chances of meeting project commitments

Segurança e qualidade higiênico-sanitária em unidades produtoras de refeições comerciais

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