Background Food fraud prevention and fraud vulnerability reduction are the first steps to
combat food fraud and require a recurrent effort throughout the food supply chain. Due to the …

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 …

This study attempts to fill a gap in the literature on food safety management systems (FSMS)
by providing quantitative empirical evidence about the reasons for implementing a FSMS …

Background Food safety culture (FS-culture) is recognised as an important phenomenon
that drives food handlers' behaviours. Various tools and approaches have been developed …

The Hazard Analysis and Critical Control Point (HACCP) is a Food Safety Management
System (FSMS) that is recognized in the international food safety community as a world wide …

Recent scandals have increased the need to strengthen companies' ability to combat fraud
within their own organizations and across their supply chain. Vulnerability assessments are …

This study evaluates the use of Fourier transform infrared spectroscopy with attenuated total
reflectance (ATR/FTIR) in tandem with data driven soft independent modeling of class …

There is a need to measure the food safety performance in the agri-food chain without
performing actual microbiological analysis. A food safety performance diagnosis, based on …

Background Foodborne outbreaks continue to occur regardless of existing food safety
measures indicating the shortcomings of these measures to assure food safety. This has led …

Management of microbiological food safety is largely based on good design of processes,
products and procedures. Finished product testing may be considered as a control measure …