Knowing the status: Gathering baseline data on food safety management across the Abu Dhabi hospitality industry
Purpose – This paper aims to provide an overview of the methods used, and results found, during an in-depth investigation into the status of food safety management systems in eight types of Abu Dhabi businesses. It is the second article in a Worldwide Hospitality and Tourism Themes theme issue presenting a comprehensive government strategy for improving food safety management standards across the hospitality industry. Design/methodology/approach – The research process gathered quantitative and qualitative data from industry visits, surveys, interviews, document analysis, focus groups and stakeholder workshops. Findings – Standards varied across the industry, with distinct characteristics and patterns across the eight groups. Systems were most likely to be found to be in place within hotels. However, there were some issues with validation, documentation and particularly certification. In other sectors, there were lower levels of food safety management with some additional specific challenges. The baseline ...
DETERMINANTS OF IMPLEMENTATION OF HAZARD ANALYSIS AND CRITICAL CONTROL POINT PROJECT IN FOUR SELECTED GOUDA CHEESE PROCESSING FIRMS IN RWANDA .
azard Analysis and Critical Control Point system implementation has been made mandatory among other compulsory standards in Rwanda since July 2013 as per Ministerial instructions No 21/2013 of 03/07/2013. However there are still some challenges for cheese processors to implement the said food safety system and those challenges are attributed to poor infrastructure, lack of skilled personnel and poor implementation of government regulations and National standards. This research aimed at identifying determinants of implementation of HACCP Project and came up with information that will help cheese processors and related government regulators to find solution for existing food safety problems. The research carried out in four selected Gouda cheese processing firms in Rubavu namely Fromagerie La Reine, Fromagerie Ingabo, Muhe Farm and Gishwati Farm. The specific objectives for this research were to determine effect of infrastructures development on implementation of HACCP Project, to measure effect of workforce skills involved in cheese processing firms on implementation of HACCP Project and to examine effect of documentation requirements on implementation of HACCP project. Descriptive research design was used for this study. The target population of this study was 67 employees from four selected Gouda Cheese processing units from Rubavu District. The study used census in data collection as the whole population used since it is was small. Data were collected using questionnaires. Data for the years 2015-2017 were used for this research. Collected Data were processed using SPSS software. Multiple regression model was used to analyze data. Based on the information drawn from findings the researcher concluded that the effects of all three variables under study (infrastructure development, skills of HACCP workforce, and documentations requirements) on the implementation of HACCP are significant. He found out that the model is responsible of 57.7% variation in Implementation of HACCP. The remaining 42.3% are due to other factors not supported by this model. Therefore, based on research findings, it is important that all stakeholders involved in HACCP project implementation should work hand in hand to ensure that infrastructure development improved, skills of HACCP workforce are enhanced, and documentations requirements for HACCP implementation are met.
HACCP and other regulatory approaches to prevention of foodborne diseases
Science-based, preventative regulation was slow in coming to food law. It took more than half a century from the development of HACCP — Hazard Analysis and Critical Control Point — in the 1950s, for Congress to direct the Food and Drug Administration (FDA) to apply comprehensive, science-based, preventive controls across the food supply. Full implementation will likely take several years, but the FDA Food Safety Modernization Act (FSMA) signed into law on January 4, 2011, provides FDA with a mandate to shift the focus of the FDA from primarily reacting to food safety problems to prevention.FSMA requires that all FDA regulated food companies implement a written hazard analysis and risk-based preventive control plan unless specifically exempt. In addition, FSMA directs FDA to work with the U.S. Department of Agriculture (USDA) to propose “science-based minimum standards for the safe production and harvesting” of fruits and vegetables that are raw agricultural commodities for which FDA has determined such standards will minimize the risk of “serious adverse health consequences". The law also provides FDA with new enforcement authorities designed to achieve higher rates of compliance with prevention and risk-based food safety standards.This chapter summarizes the evolution of science-based risk control systems into food regulation in the United States beginning with the development of HACCP and finishing with enactment the Food Safety Modernization Act in 2011. Key points of the HACCP regulation for seafood, meats and poultry, juices, and FSMA risk-control plans are covered. Finally, the chapter provides advice on compliance with these control systems.