Introduction

Herren, Michael W.

doi:10.1093/acprof:oso/9780190606695.003.0001

Cited by 1 publication

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The crisis triggered by the COVID-19 pandemic exposed the fragility and unpreparedness of health services and the vulnerability of humans to the deficiencies caused by the current food system in several areas, making the words 'foresight, preparedness, and resilience' the new directive for leaders of global food systems [5]. Therefore, food safety needs to expand its scope of action, i.e.…”

Section: Introductionmentioning

confidence: 99%

“…Nowadays, people face an extremely complex paradigm, which will be difficult to understand and solve if it is only comfortably based on digital modelling, artificial intelligence, Big Data, large economic resources and food surpluses [5,7]. This paradigm is imbricated by social and political aspects, which are erased by the dehumanisation of the people making up the systems due to the use of digital and technological resources in an issue that requires a broad approach on human values [7].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

How to Build Food Safety Resilience in Commercial Restaurants?

Freitas¹,

Stedefeldt²

2022

Sustainable Development

View full text Add to dashboard Cite

In this chapter, food safety is portrayed as an intrinsic component of food security and food systems. The objective is to discuss the ‘commercial restaurant’ system and the ‘kitchen worker’ subsystem from the perspective of building resilience in food safety. Relationship maps built for the system and subsystem guide the presentation and discussion of structural, organisational, social and symbolic aspects and elements. Resilience investigation is based on the references of the International Risk Governance Centre Resource Guide on Resilience and current and emerging topics related to food safety, such as risk perception of foodborne diseases, cognitive illusions, sociological aspects, social dimension of taste, humanisation and working conditions and precariousness of work in kitchens. In the final section, a list of recommendations for building resilience in commercial restaurants is presented to help researchers, decision-makers and practice agents apply this concept in their fields of expertise.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%