Food safety control systems for developing countries

Anyanwu, Rosemary C.; Jukes, David

doi:10.1016/0956-7135(90)90116-t

Cited by 8 publications

(5 citation statements)

References 2 publications

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“…The buyer must avoid taking food from a place which avoids hygienic conditions. Food purchased from unhygienic places may cause various diseases (Anyawu and Jukes 1990). Fruits that are being peeled off or cut before selling should not be purchased from unhygienic conditions.…”

Section: IImentioning

confidence: 99%

Food Adulteration: A Review

Sharma¹

2017

IJRASET

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Food is one of the basic needs for every living being and is very important aspect for life. But now a day's foods are affected by different adulterants. Adulteration is a substance which reduces the vital importance of food. Adulterants like metanil yellow (an artificial color) is used to intensify the color of the turmeric powder also adulterants like chalk powder, brick powder and toxic substances are added to gain profit and to lower the cost so as to compete with the market. Such adulterants can lead to anemia, paralysis, brain damage, stomach disorders and also cancer. Spices may also be contaminated because of conditions under which they are cultivated and harvested. Contaminated spices have been reported to cause certain food-borne illnesses and spoilage.

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Section: IImentioning

confidence: 99%

Food Adulteration: A Review

Sharma¹

2017

IJRASET

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“…Food control systems have been described by the Food and Agriculture Organisation (FAO)/World Health Organisation (WHO) and later by various researchers (Anyanwu & Jukes, 1990;Neeliah & Goburdhun, 2007;Nguz, 2007;Whitehead, 1995) many of whom have also documented the food control systems within their or other countries. However, before the goals and components of such a system are described, an appropriate definition of food control systems must be provided.…”

Section: Food Control Systemsmentioning

confidence: 99%

A review of the South African food control system: Challenges of fragmentation

Chanda¹,

Fincham²,

Venter³

2010

Food Control

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“…United Nations Industrial Development Organization (UNIDO), General Agreement on Tariffs and Trade (GATT), International Standard Organization (ISO), International Organization of Consumer Union (IOCU) and International Dairy Federation (IDF) have been understood to participate in the international food quality safety control. [27] As good practices contribute to protect the production process within the agro-food industry/ sector, the QA plays a vital role to make the operational activities work effectively and efficiently. Depending on the purpose, the focus of good practices can be of private or public aspects, despite the complexities associated with the food supply chain.…”

Section: Some Highlights About Food Safety In the Agro-food Product Supply Chainmentioning

confidence: 99%

Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes

Okpala

Korzeniowska

2021

Food Reviews International

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The continuous improvement in good practices and implementation of hazard analysis and critical control points (HACCP) remains very crucial for food hygiene quality safety to steadily thrive in the agro-food product industry sector. To improve the agro-food product quality, the dependency of quality management (QM) on such key facets as quality assurance (QA), control, improvement, and planning appears to be on the rise. Herein, how food hygiene quality safety standards and their associated processes have been assured is described. To understand the relevance of QM in the (abovementioned) processes, we discuss some ethical quality considerations, food quality safety standards, HACCP fundamentals/implementation, QA control systems, other quality standards associated with agro-food industry, together with supplementary essentials associated with quality. Through the combined efforts of HACCP and QA control points (QACP) such as improved food hygiene, both quality, and safety levels can be further enhanced and sustained. Establishing the QM system within a given agrofood product enterprise is not the real deal, what matters most is how to maintain and sustain it. Some challenges encountered during the auditing/ implementation processes of food safety management systems, as well as directions for future studies, involving QM, QA, and food hygiene quality safety, are presented.

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Food safety control systems for developing countries

Cited by 8 publications

References 2 publications

Food Adulteration: A Review

Food Adulteration: A Review

A review of the South African food control system: Challenges of fragmentation

Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes

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