Research Report on Food Safety Information Disclosure

2014 ◽  
pp. 294-315
Keyword(s):  
Food Safety ◽  
Information Disclosure ◽  
Safety Information ◽  
Research Report

On Improving Food Safety Informationalized Management in China

2013 ◽  
Vol 791-793 ◽  
pp. 2196-2200
Author(s):  
Ming You Zhou
Keyword(s):  
Food Safety ◽  
Information Disclosure ◽  
Safety Management ◽  
Safety Information ◽  
Warning System ◽  
Focus Of Attention ◽  
Social Stability ◽  
Safety Regulation ◽  
Credit System ◽  
Traceability System

Food safety has a critical bearing on social stability and the public's vital interests. In recent years, the food safety accidents have been occurring frequently, and to strengthening the food quality safety regulation has become the focus of attention. Utilizing information-based means to realize effective and rapid management of food safety has become the inevitable trend of food safety management. This paper discussed informationalized management from the aspects of food safety information disclosure system, food safety information traceability system, food safety credit system, food safety information warning system.

scholarly journals Value of Mass Media in Food Safety Information Disclosure from the Perspective of Big Data

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Qiaoling Zou ◽  
Jingai Ma ◽  
Tao Chu ◽  
Lei Zou ◽  
Jeannette V. L. Pope ◽  
...  
Keyword(s):  
Big Data ◽  
Food Safety ◽  
Mass Media ◽  
Information Disclosure ◽  
Evolutionary Game ◽  
Safety Information ◽  
Negative Effects ◽  
Data Infrastructure ◽  
Safety Issues ◽  
The Government

The advent of big data infrastructure has promoted the development of media forms and content. Food safety information disclosure (FSID) is an effective solution to regulate food safety issues. The mass media, government regulatory agencies, and food companies jointly participate in the disclosure of food safety information. Due to social responsibilities and common interests, a tripartite game relationship is formed. After an evolutionary game model was established with China as an example, the mass media’s participation in food safety information disclosure can affect the public’s decision-making, and true disclosure can promote the process and effectiveness; however, false disclosure will have adverse effects on all three parties. The application of big data technology doubles the positive and negative effects. Therefore, the government needs to strengthen the supervision of the mass media’s participation, and food companies need to actively provide correct disclosure information. The media should strengthen their management and use big data rationally, formulate corresponding disclosure strategies, and coordinate the three parties to promote food safety information disclosure.

Do producers respond to quality information disclosure? The HACCP certification in meat industry

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Jiehong Zhou ◽  
Yu Jin ◽  
Yu Wang ◽  
Qiao Liang
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Information Disclosure ◽  
Control Point ◽  
Safety Information ◽  
Meat Industry ◽  
Quality And Safety ◽  
Content Type ◽  
Food Quality And Safety ◽  
The Government

PurposeFood markets are characterized by asymmetric information between suppliers and consumers, which causes inefficiency of market and food safety risks. This paper studies how the food quality and safety information disclosed by the government affects the hazard analysis and critical control point (HACCP) certification decision of meat producers. The heterogeneity of the effects across different regions, provinces with different meat output scales and provinces with different intensities of food safety regulation is evaluated.Design/methodology/approachThis paper applies a unique database comprising information from multiple sources. Food quality and safety information disclosure is indicated by the number of failure records of food sampling inspections by the government in 2015–2018. Fixed-effect model is used in the analyses.FindingsThe results demonstrate that food quality and safety information disclosure has a significant effect on the HACCP certification adoption by meat producers. The effect is heterogeneous across geographic regions, i.e. this effect is larger in the east and the middle of China than that in the west and the northeast. The heterogeneity across regions may be caused by the variance in meat output scales and fiscal expenditures on food safety among provinces.Originality/valueThis research is one of the preliminary attempts to understand how producers respond in terms of HACCP certification to the amount of food quality and safety information disclosed by the government, based on the case of meat industry in China.

Quantitative and qualitative analysis of nutrition and food safety information in school science textbooks of India

2011 ◽  
Vol 71 (6) ◽  
pp. 725-735 ◽  
Author(s):  
GM Subba Rao ◽  
T Vijayapushapm ◽  
K Venkaiah ◽  
V Pavarala
Keyword(s):  
Food Safety ◽  
Nutrition Education ◽  
Safety Information ◽  
School Science ◽  
Urban Bias ◽  
High Agreement ◽  
Science Textbooks ◽  
Nutritional Needs ◽  
Central Board

Objective: To assess quantity and quality of nutrition and food safety information in science textbooks prescribed by the Central Board of Secondary Education (CBSE), India for grades I through X. Design: Content analysis. Methods: A coding scheme was developed for quantitative and qualitative analyses. Two investigators independently coded the data and inter-coder reliability was assessed using Cohen’s Kappa. The inferences were then reviewed by an expert group. Results: There was high agreement (Kappa = 0.89) between coders. Nutrition topics got > 10% pages in textbooks of grades I to VII, while they were omitted in subsequent grades. Food safety got a mere 1% of page allocation only in grades I to III books. Over 25% of biology illustrations related to nutrition in grades I, II and IV but not in others. Nutrition topics in textbooks beyond grade IV were repetitive and inconsistent. Some illustrations depicted uncommon foods and had urban bias. Conclusions: Nutrition and food safety content in science textbooks is low. Important topics such as nutritional needs during adolescence, obesity, unhealthy foods and food labelling are not covered. These findings provide direction for strengthening textbook content to promote nutrition education in schools.

Food Safety Knowledge Retention Study

2009 ◽  
Vol 72 (2) ◽  
pp. 431-435 ◽  
Author(s):  
NYALL HISLOP ◽  
KEARA SHAW
Keyword(s):  
Food Safety ◽  
Service Industry ◽  
Safety Information ◽  
Food Service ◽  
Knowledge Retention ◽  
Foodborne Illness ◽  
Valuable Insight ◽  
Food Handlers ◽  
Safety Certification ◽  
Safety Knowledge

Foodborne illness in Canada is an ongoing burden for public health and the economy. Many foodborne illnesses result from improper food handling practices. If food handlers had a greater knowledge of what causes foodborne illness, perhaps these illnesses would have less of an impact on society. This study gave researchers the opportunity to examine the current food safety knowledge of food handlers by using a standardized questionnaire. Questionnaires were distributed by environmental health officers to food handlers working in the food service industry during on-site inspections, and responses were used to evaluate immediate knowledge of key food safety issues. Both certified and noncertified food handlers were evaluated. Information also was collected on the number of years since food safety certification was achieved and the number of years experience noncertified food handlers had in the food service industry. Results indicated that certified food handlers had a greater knowledge of food safety information than did noncertified food handlers. The highest failure rates were observed among noncertified food handlers with more than 10 years of experience and less than 1 year of experience. The results support the need for mandatory food safety certification for workers in the food service industry and for recertification at least every 10 years. Although the study was not sufficiently rigorous to evaluate existing food safety courses, data collected provided valuable insight into what issues should be emphasized in existing food safety courses and which should be targeted by future food safety initiatives.

scholarly journals Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government Guidelines

Foods ◽  
2018 ◽  
Vol 7 (8) ◽  
pp. 126 ◽  
Author(s):  
Edgar Chambers ◽  
Sandria Godwin ◽  
Taylor Terry
Keyword(s):  
Food Safety ◽  
Safety Information ◽  
The United States ◽  
Cooking Time ◽  
United States Department ◽  
Department Of Agriculture ◽  
Us Government ◽  
Specific Temperature ◽  
Handling Practices ◽  
Food Handling Practices

Research has shown that consumers use unsafe food handling practices when preparing poultry, which can increase the risk of foodborne illness such as salmonellosis or campylobacteriosis. Recipes from cookbooks, magazines, and the internet commonly are used as sources for consumers to prepare food in homes and the expectation is that food will be safe when prepared. According to the United States Department of Agriculture (USDA), using a thermometer properly is the only way to accurately check for doneness of poultry. The objective of this study was to assess poultry recipes, including recipes for whole birds and poultry parts, to determine if food safety information concerning thermometer use was included within the recipe. Poultry recipes (n = 474) were collected from 217 cookbooks, 28 magazines, 59 websites, and seven blogs. Approximately 33.5% of the recipes contained a specific temperature for doneness, with 73% of those cooked to ≥165 °F/74 °C, as recommended by USDA. Ninety-four percent of recipes used cooking time and about half of the recipes used visual measurements, such as color or juices running clear, to determine doneness. This study showed that most recipes do not contain appropriate information to assure safe cooking of poultry by consumers. Modifying recipes by adding food safety information, such as thermometer use and proper temperatures, could increase the use of proper food preparation behaviors by consumers.

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