Evaluation of Performance Measurement Instruments on Their Use for Food Quality Systems

Spiegel, M. van der; Luning, P.A.; Ziggers, G.W.; Jongen, W.M.F.

doi:10.1080/10408690490489350

Cited by 41 publications

(50 citation statements)

References 25 publications

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“…The capacity of state health departments to respond to foodborne disease outbreaks will require addressing shortages in epidemiology and laboratory support for outbreak investigation [108]. Although efforts are underway to deal with this issue, there remains a limited worldwide public health infrastructure to adequately detect outbreaks of foodborne disease [109], limiting the speed and completeness of disease-control measures [110].…”

Section: Discussionmentioning

confidence: 99%

The Growing Threat of Foodborne Bacterial Enteropathogens of Animal Origin

DuPont¹

2007

Clinical Infectious Diseases

127

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Campylobacter and Salmonella species and Shiga toxin-producing Escherichia coli (STEC; the majority of which are type O157:H7) efficiently enter the human food chain from infected or colonized animals. Poultry contamination with Campylobacter and/or Salmonella species and produce contamination with STEC have become major public health challenges. The global food supply, which allows us to purchase desired items throughout the year, a growing interest in consuming fresh vegetables and fruits, and an increasing number of persons who consume foods at restaurants all assure that the health threats associated with these pathogens will continue. Antibiotic use by humans and food animals selects for the development of resistance among Campylobacter and Salmonella strains, promoting invasive forms of infection and complicating therapy of illness. A comprehensive public health approach is needed that focuses on disease surveillance and infection control in the food industry continuum, from harvesting and processing, to distribution, to later preparation in public eating establishments and in homes. Good Agricultural Practices, including the Hazard Analysis and Critical Control Point Program and validation of critical infection-control points at all stages of the food industry cycle, coupled with other food safety interventions, including irradiation for certain higher-risk foods, should help us improve the quality of food with regard to microbials and reduce human disease.

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Section: Discussionmentioning

confidence: 99%

The Growing Threat of Foodborne Bacterial Enteropathogens of Animal Origin

DuPont¹

2007

Clinical Infectious Diseases

127

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“…The evaluation of HACCP plans concerning methodological errors can constitute a method of dealing with the output while not losing sight of the final goal of safeguarding the consumer [14–16]. …”

Section: Discussionmentioning

confidence: 99%

Evaluation of HACCP Plans of Food Industries: Case Study Conducted by the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service) of the Local Health Authority of Foggia, Italy

Panunzio¹,

Antoniciello²,

Pisano³

et al. 2007

IJERPH

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With respect to food safety, many works have studied the effectiveness of self-monitoring plans of food companies, designed using the Hazard Analysis and Critical Control Point (HACCP) method. On the other hand, in-depth research has not been made concerning the adherence of the plans to HACCP standards. During our research, we evaluated 116 self-monitoring plans adopted by food companies located in the territory of the Local Health Authority (LHA) of Foggia, Italy. The general errors (terminology, philosophy and redundancy) and the specific errors (transversal plan, critical limits, hazard specificity, and lack of procedures) were standardized. Concerning the general errors, terminological errors pertain to half the plans examined, 47% include superfluous elements and 60% have repetitive subjects. With regards to the specific errors, 77% of the plans examined contained specific errors. The evaluation has pointed out the lack of comprehension of the HACCP system by the food companies and has allowed the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service), in its capacity as a control body, to intervene with the companies in order to improve designing HACCP plans.

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“…The HACCP is widely recognized as the best method to ensure product safety, is becoming internationally recognized [39] and has as its main objectives to identify, assess and control the hazards for food safety [40]; [42]; [43]; [44]; [45]; [46] Satin, 200; [47]; [48]; [49]; [50]; [51]; [52] and [53].…”

Section: Food Safety Management System (Fsms)mentioning

confidence: 99%

Critical Factors of Success for Quality and Food Safety Management: Classification and Prioprization

Pozo¹,

Barcelos²,

Akabane³

2018

ujibm

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The main proposal of this research is to examine the existing literature on quality management systems and food safety management systems, and group, sort and prioritize the critical success factors that affect these systems in a global context, to help researchers and food industry managers in decision making and prioritization of actions in research and projects related to the topic. We conducted a quali-quantitative research based on a review of published papers about the subject in the last 23 years. The data were treated statistically, grouped and analyzed by the Nihans classification technique. The result led to the selection and prioritization of 14 critical factors of success for quality and food safety management systems.

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Evaluation of Performance Measurement Instruments on Their Use for Food Quality Systems

Cited by 41 publications

References 25 publications

The Growing Threat of Foodborne Bacterial Enteropathogens of Animal Origin

The Growing Threat of Foodborne Bacterial Enteropathogens of Animal Origin

Evaluation of HACCP Plans of Food Industries: Case Study Conducted by the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service) of the Local Health Authority of Foggia, Italy

Critical Factors of Success for Quality and Food Safety Management: Classification and Prioprization

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