Food Safety Culture Paramount Than Traditional Food Safety System and Food Safety Culture in South African Food Industries
The fact that traditional food safety system in the
absence of food safety culture is inadequate has recently become a
cause of concern for food safety professionals and other stakeholders.
Focusing on implementation of traditional food safety system i.e
HACCP prerequisite program and HACCP without the presence of
food safety culture in the food industry has led to the processing,
marketing and distribution of contaminated foods. The results of this
are regular out breaks of food borne illnesses and recalls of foods
from retail outlets with serious consequences to the consumers and
manufacturers alike. This article will consider the importance of food
safety culture, the cases of outbreaks and recalls that occurred when
companies did not make food safety culture a priority. Most
importantly, the food safety cultures of some food industries in South
Africa were assessed from responses to questionnaires from food
safety/food industry professionals in Durban South Africa. The
article was concluded by recommending that both food
industry employees and employers alike take food safety culture
seriously.
[1] I. Alli, Food quality Assurance; principles and practices. CRC Press
LLC. Boca Raton, Florida. 2004, pp. 141
[2] EUROPA. European Commission. Green paper on bio-preparedness.
2006 http://ec.europa.eu/food/resources/biopreparedness_en.print.htm.
Accessed June 26 2012
[3] FDA. Foodborne illness-causing organisms in the US. What you need to
know. 2011. www.cfsan.fda.gov. Accessed July 03 2012
[4] F. Yiannas, Food Safety culture. Creating a behavior-based food safety
management system. Edited by Doyle, M. P. Springer Science, New
York. 2009. pp.95.
[5] D. A. Powel, C. J. Jacob and B. J. Chapman, Enhancing food safety
culture to reduce rates of food borne illness, Food Control, 22: 817 -822,
2011.
[6] S. Seward, N. Dobmeier and M. Baron, Assessing the food safety culture
of a manufacturing facility, Institute. Food Technol., 66: 1- 9, 2012.
[7] C. Aalberts, Governance and food safety in international food chains.
2012 www.cdi.wur.nlwww.disclaimer-uk.wur.nl. Accessed June 28
2012
[8] S. R. Covey, The 3rd Alternative, Solving life-s most difficult problems.
Simon & Schuster UK Ltd London. 2011. pp 456
[9] D. G. Maki, Coming to grips with foodborne infection- Peanut Butter,
Peppers, and Nationwide Salmonella Outbreaks. The New England
Journal of Medicine 360, 949 - 953, 2009.
[10] C. A. Christison, D. Lindsay and A. V. Holy, Microbiological survey of
ready-to-eat foods and associated preparation surfaces in retail
delicatessens, Johannesburg, South Africa. Food Control 19, 727 - 733,
2008
[11] R. Sabha, Over 68% of milk samples non-conforming to food safety
norms. 2012. http://articles.economictimes.indiatimes.com/2012-03-
27/news/31244914_1_milk-powder-samples-liquid-milk. Accessed
March 28 2012.
[12] M. Astley, China food safety inspection results are ÔÇÿalarming- -
AsiaInspection. 2012. http://www.foodqualitynews.com/Public-
Concerns/China-food-safety-inspection-results-are-alarming-
AsiaInspection. Accessed February 2 2012
[13] I. Simpson, Diseases from imported food on the rise: CDC. 2012.
http://www.reuters.com/article/2012/03/15/us-food-cdcidUSBRE82D1AS20120315.
Accessed March 15 2012
[14] O. A. Ijabadeniyi, Effect of irrigation water quality on the
microbiological safety of fresh vegetables. Ph.D Thesis. University of
Pretoria. 2010. pp 147
[15] FDA. Safe Practices for food processors. 2009.
http://www.fda.gov/food/scienceresearch/researchareas/safepracticesforf
oodprocesses/ucm091265.htm. Accessed 16 December 2009.
[16] DTI. Department of Trade and Industry, Key job- creation sectors.
Green industries. Agro-processing. Metal fabrication, capital and
transport equipment. 2012. Sunday Times June 3 2012. pp. 9.
[17] WESGRO. Fruit processing sector brief. Western Cape Trade and
Investment Promotion Agency, 2006: 36 - 40
[18] A. Vallie, SA embraces fast food. 2012.
http://www.businessday.co.za/articles/Content.aspx?id=176187.
Accessed July 11 2012
[19] S. M. Alzamora, A. Lopez-Malo and M. S. Tapla, Overview In:
Minimally processed fruits and vegetables: Fundamental aspects and
applications. Alzamora, S.M., Tapia M. S. & Lopez-Malo, A. (eds).
Galthersburg, Md: Aspen, 2000.
[20] S. F, Altekruse and D. L. Swerdlow, The changing epidemiology of
foodborne diseases. American Journal of Medical Science 311, 23 -29,
1996.
[1] I. Alli, Food quality Assurance; principles and practices. CRC Press
LLC. Boca Raton, Florida. 2004, pp. 141
[2] EUROPA. European Commission. Green paper on bio-preparedness.
2006 http://ec.europa.eu/food/resources/biopreparedness_en.print.htm.
Accessed June 26 2012
[3] FDA. Foodborne illness-causing organisms in the US. What you need to
know. 2011. www.cfsan.fda.gov. Accessed July 03 2012
[4] F. Yiannas, Food Safety culture. Creating a behavior-based food safety
management system. Edited by Doyle, M. P. Springer Science, New
York. 2009. pp.95.
[5] D. A. Powel, C. J. Jacob and B. J. Chapman, Enhancing food safety
culture to reduce rates of food borne illness, Food Control, 22: 817 -822,
2011.
[6] S. Seward, N. Dobmeier and M. Baron, Assessing the food safety culture
of a manufacturing facility, Institute. Food Technol., 66: 1- 9, 2012.
[7] C. Aalberts, Governance and food safety in international food chains.
2012 www.cdi.wur.nlwww.disclaimer-uk.wur.nl. Accessed June 28
2012
[8] S. R. Covey, The 3rd Alternative, Solving life-s most difficult problems.
Simon & Schuster UK Ltd London. 2011. pp 456
[9] D. G. Maki, Coming to grips with foodborne infection- Peanut Butter,
Peppers, and Nationwide Salmonella Outbreaks. The New England
Journal of Medicine 360, 949 - 953, 2009.
[10] C. A. Christison, D. Lindsay and A. V. Holy, Microbiological survey of
ready-to-eat foods and associated preparation surfaces in retail
delicatessens, Johannesburg, South Africa. Food Control 19, 727 - 733,
2008
[11] R. Sabha, Over 68% of milk samples non-conforming to food safety
norms. 2012. http://articles.economictimes.indiatimes.com/2012-03-
27/news/31244914_1_milk-powder-samples-liquid-milk. Accessed
March 28 2012.
[12] M. Astley, China food safety inspection results are ÔÇÿalarming- -
AsiaInspection. 2012. http://www.foodqualitynews.com/Public-
Concerns/China-food-safety-inspection-results-are-alarming-
AsiaInspection. Accessed February 2 2012
[13] I. Simpson, Diseases from imported food on the rise: CDC. 2012.
http://www.reuters.com/article/2012/03/15/us-food-cdcidUSBRE82D1AS20120315.
Accessed March 15 2012
[14] O. A. Ijabadeniyi, Effect of irrigation water quality on the
microbiological safety of fresh vegetables. Ph.D Thesis. University of
Pretoria. 2010. pp 147
[15] FDA. Safe Practices for food processors. 2009.
http://www.fda.gov/food/scienceresearch/researchareas/safepracticesforf
oodprocesses/ucm091265.htm. Accessed 16 December 2009.
[16] DTI. Department of Trade and Industry, Key job- creation sectors.
Green industries. Agro-processing. Metal fabrication, capital and
transport equipment. 2012. Sunday Times June 3 2012. pp. 9.
[17] WESGRO. Fruit processing sector brief. Western Cape Trade and
Investment Promotion Agency, 2006: 36 - 40
[18] A. Vallie, SA embraces fast food. 2012.
http://www.businessday.co.za/articles/Content.aspx?id=176187.
Accessed July 11 2012
[19] S. M. Alzamora, A. Lopez-Malo and M. S. Tapla, Overview In:
Minimally processed fruits and vegetables: Fundamental aspects and
applications. Alzamora, S.M., Tapia M. S. & Lopez-Malo, A. (eds).
Galthersburg, Md: Aspen, 2000.
[20] S. F, Altekruse and D. L. Swerdlow, The changing epidemiology of
foodborne diseases. American Journal of Medical Science 311, 23 -29,
1996.
@article{"International Journal of Business, Human and Social Sciences:51434", author = "Oluwatosin A. Ijabadeniyi", title = "Food Safety Culture Paramount Than Traditional Food Safety System and Food Safety Culture in South African Food Industries", abstract = "The fact that traditional food safety system in the
absence of food safety culture is inadequate has recently become a
cause of concern for food safety professionals and other stakeholders.
Focusing on implementation of traditional food safety system i.e
HACCP prerequisite program and HACCP without the presence of
food safety culture in the food industry has led to the processing,
marketing and distribution of contaminated foods. The results of this
are regular out breaks of food borne illnesses and recalls of foods
from retail outlets with serious consequences to the consumers and
manufacturers alike. This article will consider the importance of food
safety culture, the cases of outbreaks and recalls that occurred when
companies did not make food safety culture a priority. Most
importantly, the food safety cultures of some food industries in South
Africa were assessed from responses to questionnaires from food
safety/food industry professionals in Durban South Africa. The
article was concluded by recommending that both food
industry employees and employers alike take food safety culture
seriously.", keywords = "Good Manufacturing Practices (GMPs), food borne
illnesses, food safety culture, food safety system, HACCP.", volume = "7", number = "4", pages = "869-5", }
