Sustainability of EU Food Safety Certification: A Survival Analysis of Firm Decisions

2013 ◽  
Author(s):  
Catherine Ragasa ◽  
Suzanne D Thornsbury ◽  
Satish V. Joshi
Keyword(s):  
Survival Analysis ◽  
Food Safety ◽  
Safety Certification

How Should Food Safety Certification be Financed?

2001 ◽  
Vol 83 (4) ◽  
pp. 852-861 ◽  
Author(s):  
John M. Crespi ◽  
St)phan Marette
Keyword(s):  
Food Safety ◽  
Safety Certification

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 Restaurant Policies and Practices Related to Norovirus Outbreak Size and Duration

2020 ◽  
Vol 83 (9) ◽  
pp. 1607-1618
Author(s):  
E. RICKAMER HOOVER ◽  
NICOLE HEDEEN ◽  
AMY FREELAND ◽  
ANITA KAMBHAMPATI ◽  
DANIEL DEWEY-MATTIA ◽  
...  
Keyword(s):  
United States ◽  
Food Safety ◽  
The United States ◽  
Safety Training ◽  
Foodborne Illness ◽  
Surveillance Systems ◽  
Safety Certification ◽  
Food Safety Training ◽  
Outbreak Size ◽  
Policies And Practices

ABSTRACT Norovirus is the leading cause of foodborne illness outbreaks in the United States, and restaurants are the most common setting of foodborne norovirus outbreaks. Therefore, prevention and control of restaurant-related foodborne norovirus outbreaks is critical to lowering the burden of foodborne illness in the United States. Data for 124 norovirus outbreaks and outbreak restaurants were obtained from Centers for Disease Control and Prevention surveillance systems and analyzed to identify relationships between restaurant characteristics and outbreak size and duration. Findings showed that restaurant characteristics, policies, and practices were linked with both outbreak size and outbreak duration. Compared with their counterparts, restaurants that had smaller outbreaks had the following characteristics: managers received food safety certification, managers and workers received food safety training, food workers wore gloves, and restaurants had cleaning policies. In addition, restaurants that provided food safety training to managers, served food items requiring less complex food preparation, and had fewer managers had shorter outbreaks compared with their counterparts. These findings suggest that restaurant characteristics play a role in norovirus outbreak prevention and intervention; therefore, implementing food safety training, policies, and practices likely reduces norovirus transmission, leading to smaller or shorter outbreaks. HIGHLIGHTS

Effects of member size and selective incentives of agricultural cooperatives on product quality

2016 ◽  
Vol 118 (4) ◽  
pp. 858-870 ◽  
Author(s):  
Rong Cai ◽  
Wanglin Ma ◽  
Ye Su
Keyword(s):  
Food Safety ◽  
Product Quality ◽  
Least Square ◽  
Agricultural Cooperatives ◽  
Target Market ◽  
Content Type ◽  
Safety Certification ◽  
Selective Incentives ◽  
Member Size ◽  
Apple Quality

Purpose – The purpose of this paper is to analyse the effects of member size and external incentives (food safety certification and target market) on cooperative’s product quality, using data collected from 135 apple producing cooperatives in China. Design/methodology/approach – Given that different indicator variables were used to measure apple quality, the authors employed a principle component analysis method to reduce the measurement dimension. An ordinary least square regression was employed to analyse the effects of member size and selective incentives of agricultural cooperatives on product quality. Findings – The empirical results show that member size and cooperative’s product quality bear an inverse “U-shape” relationship, and food safety certification and target market variables tend to positively and significantly influence cooperative’s product quality. In particular, the cooperatives with more food safety certificates and targeting supermarkets and export enterprises are more likely to supply high-quality products. Originality/value – This study provides the first attempt to measure apple quality and investigate the factors that influence cooperative’s product quality.

scholarly journals Measuring consumer' willingness to pay for food safety certification labels of packaged rice

2021 ◽  
Vol 6 (4) ◽  
pp. 1000-1010
Author(s):  
Chung-Te Ting ◽  
◽  
Yu-Sheng Huang ◽  
Cheng-Te Lin ◽  
Yun Hsieh ◽  
...  
Keyword(s):  
Food Safety ◽  
Willingness To Pay ◽  
Contingent Valuation Method ◽  
Safety Certification ◽  
Valuation Method ◽  
Gender Education ◽  
Safety Perception ◽  
International Reputation ◽  
Health Cognition

<abstract> <p>Food safety is vital for public health, influencing a country's economic development and international reputation. In recent years, Taiwan has encountered several food quality problems, with consequent public questioning and mistrust of food safety. If consumers are unaware of the quality of a product, their perception and demands can be influenced by the credibility of the food safety certification labels. This study uses the contingent valuation method (CVM) to analyze the factors influencing consumer willingness to pay (WTP) for food safety certification labels of packaged rice. Questionnaires are randomly adopted and assigned to 434 participants. The results indicate that product factors should be presented clearly on their packaging and advertisements. Consumers focus on certification labels for food safety perception. Gender, education level, place of purchase, certification cognition, and health cognition are all found to affect willingness to pay. These significant results indicate that women were more willing to pay than men; people were willing to pay a higher amount for purchases of packaged rice at supermarkets or hypermarkets; health cognition was estimated to be negative and significant, showing that health cognition negatively affected WTP, perhaps because participants did not sufficiently trust the foundation's assurance that the rice was safe. In the valuation of WTP for food safety certification, each person was willing to pay on average NT31.07 annually to reduce the risk of food safety problems.</p> </abstract>

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