...Business, Government and Society Final Group Project (G5) Title of Assignment: Food Safety Issues in China and Taiwan Should Producers Be Solely Responsible for Food Safety Issues? Date of submission: 26 March 2012 Table of Content 1. Introduction 2. China Food Scandal 3. Analysis of China’s case 3.1 3.2 3.3 3.4 Conflict: Business vs. Business Conflict: Business vs. Government Conflict: Society vs. Government Implementations and Critique 4. Taiwan Food Scandal 5. Analysis of Taiwan’s case 5.1 5.2 5.3 5.4 Business Government Consumers Implementations and Critique 6. Alternative Solutions 6.1 6.2 6.3 6.4 Changing the business culture by incentivizing ethical practices 2-Prong approach Improve information symmetry Develop a systematic approach for food scandals 7. Conclusion 8. Appendix 9. References 1. Introduction In recent years, the world has seen many cases of food safety issues, especially in Asia and the effects are global. Our group has chosen China and Taiwan as our two main countries for analysis: China is one of the world’s largest exporters of food products and food safety issue is pertinent; Taiwan’s food products are exported to 15 major countries such as U.S., China, Germany, Hong Kong, and Malaysia (Wang, 2011), thus food safety issue is serious as well. If these hazardous products were circulated to different countries, the consequences would be widespread. This report provides the background information, analysis of the problem...
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...FOOD SAFETY AND POLICY PROF. SHAH MONIR HOSSAIN SENIOR NATIONAL ADVISOR ,FAO Food safety situation in Bangladesh WHAT IS OUR CONCERN 1. FOOD ADULTERATION 2. NATURALLY OCCURING TOXINS 3. PESTICIDE RESIDUES 4. MYCOTOXINS 5. MICROBIOLOGICAL CONTAMINATION 6. VETERINARY DRUG RESIDUES 7. HEAVY METALS Burden on public health • Diarrhoea – 3 million cases reported (DGHS; 2005-09) – Responsible for 15% of mortality in children under 5 years (2011) • Long term health effects – Renal failure – Liver damage – Cancer • Large scale adulteration – 40-60% food samples found adulterated in Dhaka (IPH) – Extent and severity of food-borne illnesses unknown Daily Star, October 12, 2012 Changes in food consumption pattern • • • • Rapid urbanization Globalization of food trade Lack of food safety knowledge and practice Low food security leads to consumption of unsafe food Risk Factors associated with unsafe food Consumption of safe and quality food needs quality control from “Firm to Fork” • • • • Production Storing Marketing Consumption Issue of public concern • Contamination – Along the supply chain from producer to consumer – By adulteration as an unethical business practice • Health burden – 3 million cases of diarrhoea (2005-09) – Severe effects include cancer, liver and renal failure Daily Star, October 12, 2012 Food control in Bangladesh • Reactive approach to food safety – End product inspection – Emphasis on food quality • Outdated...
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...“Food Safety- noun- the issues surrounding the production, handling, storage and cooking of food that determine whether or not it is safe to eat.”(Agriculture Dictionary.com) Have you ever wondered if what you are buying from the grocery store or market is safe to eat? Or if the Burger you ordered is fresh? Well, in the U.S. you can obtain a deadly bacterium by just eating a single under cooked burger or even grabbing a fresh healthy salad, which contains E.Coli from unwashed produce. Your daily food consumption needs to be a constant concern to every member of your family. The Food and Drug Administration is attempting to keep things in control but every year there are over 1,000 incidences reported and hundreds of deaths from contaminated food. Until the agencies that are in charge of food safety which include the FDA and also the Department of Agriculture and World Trade Organization. Recently they added the Food Safety Modernization Act, but even with this department’s food safety is still a major global issue. In order to improve food safety and quality the Food and Drug administration needs more power to mandate inspections more frequently and to increase the severity of the requirements to prevent deadly pathogens that cause thousands of illnesses and deaths each year. There is major concern for the safety of our food in the United States. According to Hosansky, “an estimated 5,000 people die yearly and some 76 million are sickened because of food borne pathogens like...
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...Food Safety Bulletin SCI/220 Version 6 Food Safety Bulletin COMMUNITY PUBLIC SERVICE BULLETIN Food Safety Tips for Everyone! The community is reporting numerous food-borne illnesses to the city health department. The health department is dealing with an increase of food-related illnesses among the community and the need to educate the public on food safety is evident. The community must recognize contamination of food can occur at any stage during food purchase, food storage, and food preparation. One common safety issue related to food purchase is making sure the food is fresh or not past the expiration date. Effects from eating food past their expiration date could lead to food poisoning or physical discomfort, such as an upset stomach. Any food that is older than its expiration date may have dangerous bacteria that can cause food poisoning or an upset stomach (Lance Armstrong Foundation, 2011). It is important to pay attention to the expiration date on all food items. Do not purchase food older than its expiration date. When a person purchases food close to the expiration date, make sure to eat the food immediately to prevent any food safety issues. If the food has a bad smell, it is always best to throw the food away. To find more information on this subject one can visit the local city or county health department or go online and visit websites like usda.gov or livestrong.com. After a food item is purchased, it is important to store the food properly. Make sure...
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...The issue of cleaning up food production spiked in the early 20th century, when factories and other means of mass producing the food came up. Upton Sinclair wrote “The Jungle”, detailing the horrid conditions in the factories; feces were found in much of the factory’s food and the workers had no sanitation training whatsoever. The factory was just a pile of filth. This is when the FDA (Food and Drug Administration) really cracked down on its policies, like the Pure Food and Drug Act. Since then, the FDA, along with other branches of the government have heightened the standards that food is held to. Many people blame the government when it is actually the companies who are producing the food who are to be held responsible. Even though companies do not always hold high standards for their quality of food, the government makes food quality one of their biggest concerns, and holds a high standard for it. Concerns of food safety includes many things like assuring the quality of packaging and the sanitary policies of company, but by far the most focused on and possessing the potential to do the most harm, is the issue of food-borne illness. “Food borne illness remains a huge public health challenge in the United States, causing an estimated 48 million illness episodes and 3000 deaths annually (Stewart).” The government is the one that is ultimately held responsible for these deaths and episodes, even if the companies slip up and cause one of these. Bashing the government is the logical...
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...Precious 30020625 Unit 3 Health, Safety and Security in Health and Social Care Legislation, Policies and Procedures in Health and Social Care Settings Jessica Precious 30020625 Unit 3 Health, Safety and Security in Health and Social Care Legislation, Policies and Procedures in Health and Social Care Settings Health and Safety at Work Act 1974 The Health and Safety at Work Act provides security of the health, safety and welfare of people at work, with the protection against risks to health or safety of an individual in connection with work activities. It sets out employers’ duties to staff where more than 5 staff are employed, and to the community, in addition to the duties of employees towards themselves and others. Health and Social Care Setting: Preschool The Health and Safety at Work Act aims to protect staff in relation to their health, safety and security in the workplace. It provides awareness in the workplace, so children and adults are aware of the health and safety issues. Within the preschool, the employer has a duty of providing induction training to staff which involves a clear and understandable explanation of health and safety concerns so that all adults are able to adhere to the policy and procedures as they understand their shared responsibility. The induction covers employees’ wellbeing, including safe lifting, and storage of hazardous substances. This also involves regular discussion of health and safety at staff meetings even after...
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...Food Safety Bulletin Charity Wilson SCI/220 May 2, 2011 Professor Zam Poller Food Safety Bulletin Consumers in Hawaii want safe food, but how can the public be safe if there is a gap between the amount of regulation food purchasers’ want, and the food safety rules that farmers are willing to implement. On the heels of the recent drastic rise in food-borne illness, food safety is on everyone’s minds. Here in this food safety bulletin are some common safety issues related to food purchase, storage, and presentation. In addition, some illnesses or problems the safety issues may cause, ways to prevent food-borne illness, and some recommendations to sources of nutritional information to help educate the public about appropriate food safety. The public (consumers, food service workers) needs to be aware of where our food comes from and how the food is processed and handled. More important, we need to be sure those animals from which are food is made are being raised in clean, safe living conditions. In addition, people should buy food with proper packaging and labels (brand names, trademarks), together with place of origin and quality. To start, we live in an infectious world, and present are many chances for food to become tainted as it is produced and prepared. Food-borne illnesses are results from consuming foods or beverages, which have been contaminated with germs. Meat and poultry can become contaminated in the course of slaughter by contact with small amounts...
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...Confidential to McDonalds | 177058 Llandrillo Id number [Pick the date] | Health and Safety Framework Legislation | Description | How it affects the business | Health and Safety at Work Act 1974 | This act makes the working environment safer for the workers and also protects any other individuals in the workplace from potential risks to their health and safety.To achieve this training must be given, correct equipment must be provided (which is safe to use), a health and safety policy must be present and followed and a system must be in place to monitor that policies are being followed e.g. a health and safety representative in charge of training etc. It also controls the keeping of, the use of and preventing of the unlawful use, possession and acquisition of dangerous substances such as clinical waste and controlled drugs. | All staff working in the restaurant will have to have health and safety training to ensure their safety and the reasonable safety everyone else.Equipment provided is maintained and serviced/monitored so that it is safe to use and fit for purpose e.g. fryers, grills, toasters etcCCTV has been introduced in this establishments to protect individuals and staff from a number of potential health and safety risks e.g. abuse and theft etc. | Food Safety Act 1990 | This act covers a range of food safety and consumer issues relating to food.Food safety hazards are divided into three groups: * Biological hazards such as bacteria, moulds and viruses...
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...personal licence; premises licence; gaming permit; music copyright Procedures: local authorities; application (new, renewal); fees Conduct of licensed premises: prevention of crime and disorder; prevention of public nuisance; public safety; protection of children from harm LO2 Understand consumer protection Misleading information: advertisements; prices; food labelling; alcoholic strengths; display of prices (food, drink, accommodation); trade descriptions Employer liability: sale of goods; supply of goods and services; consumer protection; product liability directive; negligence; effect of European Union directives Weights and measures: beer and cider; spirits; wines; HM Customs & Excise LO3 Understand the implications of health, safety and hygiene legislation Regulations: health and safety; noise at work; electricity at work; display screen equipment; manual handling operations; reporting of injuries/diseases and dangerous occurrences; first aid; Control of Substances Hazardous to Health (COSHH) Duties and responsibilities: common law; employers’ liability; employees’ liability; risk assessment; fire regulations Food safety and hygiene: food safety requirements and offences; food hygiene regulations; temperature controls; labelling; food handling; Hazard Analysis Critical Control Point (HACCP); defences; enforcement; registration of premises LO4 Understand the legislative responsibilities of employers in relation to staff Employers’ responsibilities: appointment...
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...GROUP C - Assignment Generically Modified Foods | Claire Draper | clairepdraper@gmail.com | Clemens Sassen | clemens.sassen@huijskensbickerton.com | Debra Hoelsaether | debrahoelsaether@gmail.com | Robert Heckert | r.heckert@sanquin.nl | WP | Word Count 1004 | Assignment Pages 1 - 3, incl. headings | Q&A | Word count 747 | Questions 1 – 5 , pages 4-5 | ------------------------------------------------- Genetically Modified Organisms – Consumer Health and Freedom of Choice As one of the world’s largest food companies, our mission is to provide consumers with the most nutritious choices in a wide range of food. We acknowledge consumers’ and stakeholders’ right to know which biotechnologies are being administered in the food industry, resulting in the products they purchase. It is equally important for producers and stakeholders to understand what present-day biotechnology is capable of and to establish the opportunities these capabilities present. Nestlé acknowledges the growing debate amongst stakeholders and consumers about potential issues associated with Genetically Modified Organisms (GMO). With this connection established, and taking lessons from past issues, such as labelling and traceability of GM foods in several Asian countries in 2002 and 2003, we recognize the importance for consumers worldwide to purchase food products based on labelling information. As a consumer goods company, we openly engage with consumers’ concerns and opt to provide transparency...
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...[pic] FOOD SAFETY / FOOD DEFENSE RESPONSE PLAN September 2006 This document was prepared by Kenadine Johnson and staff Montana Office of Public Instruction Helena, Montana FOOD SAFETY/FOOD DEFENSE RESPONSE PLAN TABLE OF CONTENTS ACRONYMS----------------------------------------------------------------------- 2-3 RESOURCES----------------------------------------------------------------------- 4 A listing of links and papers we used to help compile this document. ACKNOWLEDGEMENTS ------------------------------------------------------ 5 SECTION I: INTRODUCTION Foreword ---------------------------------------------------------------------------- 6 Introduction-------------------------------------------------------------------------- 7 Purpose------------------------------------------------------------------------------- 7 Goals---------------------------------------------------------------------------------- 7 SECTION II: SITUATIONS AND ASSUMPTIONS----------------------- 8-9 SECTION III: CONCEPT OF OPERATIONS A. Incident Identification---------------------------------------------------------- 10 B. Notification and Action Triggers--------------------------------------------- 10 C. Communication----------------------------------------------------------------- 11 D. Interstate Coordination--------------------------------------------------------- 11 E. Food Team-----------------------------------------------------------------------...
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...UNIT 30: NEW PRODUCT DEVELOPMENT IN FOOD Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Be able to develop a new or modify an existing food or beverage product Design: concept research; small-scale development; corporate development programmes; costing; specification manual; presentation methods; food stabilisers; food enhancers; trend analysis; consumer reactions; timescales for development; risk assessment Legislation: concerns eg food labelling, additives, food safety, risk analysis [HACCP] Influences: types eg food fashions, globalisation, ethnic cookery influences, vegetarian and healthy eating concepts https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=821891962334217847 LO2 Understand issues of large-scale food production Production: project design and management; product quality and saleability Packaging: role of packaging in demand and acceptance; technological developments; materials; environmental issues; distribution channels Equipment: appliances and their versatility; new equipment requirements; staff training; operating procedures Technology systems: types eg testing and evaluation equipment, analysis software and hardware, temperature controls and recording, storage monitoring, stock rotation systems LO3 Be able to investigate food quality using subjective and objective tests Subjective tests: tests eg taste, colour, texture, smell, flavour, overall acceptability. Objective tests: physical; chemical;...
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...Food Safety Modernization Act Every year millions of Americans become sick, over one hundred thousand are hospitalized, and three thousand will die from food-borne diseases (CDC). These senseless illnesses and deaths can easily be prevented through the implementation of new food safety measures. The idea behind the Food Safety Modernization Act, which was signed into law in January of 2011, is to prevent illness outbreaks caused by food-borne diseases rather than working on damage control after the disease has spread. In order to make food safer for the American people, five keys actions were identified as necessary to enact a food safety revolution: prevention, inspection and compliance, response, imports, and enhanced partnerships. With these five actions identified they were then organized into four proposed rules. The first rule is produce safety. In terms of the proposed rule produce means “fruits and vegetables grown for human consumption” (FDA). The rule calls for the FDA to establish a set of standards with a scientific base that would apply to the safe growing, harvesting, packing, and holding of produce on farms. The idea behind that standards is that it will be easier to find the routes of microbial contamination in produce through agricultural water, health and hygiene, soil amendment with animal origins, animals (both domesticated and wild), as well as equipment, tools, and buildings. The second proposed rule preventive controls consists of two main...
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...Food Product Design FMI Reveals Grocery Shopper Trends October 29, 2010 0 Comments Posted in News, Economics, Market Research, Market Trends, Consumer Preference, Dairy, Snack Foods, Beverages, Frozen / Refrigerated Foods, Confectionery, Fruits / Vegetables, Bakery / Cereal, Private Label Print ARLINGTON, Va.—It’s all about the deal for today’s grocery shopper, according to “U.S. Grocery Shopper Trends 2010," a report from the Food Marketing Institute (FMI). “Shoppers have gained a renewed appreciation for saving money through home-cooked meals, comparison shopping, store selection, brand preference, coupons and more," said FMI President and Chief Executive Officer Leslie G. Sarasin. “They choose to save money by eating at home but they also believe, overwhelmingly, that the food they eat at home is healthier than eating away from home. It is clear supermarkets are positioned to help their customers save money and help them make healthier choices when it comes to food." According to the FMI report, shoppers are spending an average of $99.90 weekly on groceries, up 1.5 percent compared to last year’s average of $98.40. The three top reasons for choosing a primary store are: Price (75 percent); high-quality fruits and vegetables (73 percent); and items on sale or money-saving specials (67 percent). With saving money at the top of their minds, consumers are buying only what they need and seeking the best value for their money, says the FMI report. They are also using...
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...regulations stipulate that candidates for assessment must have received at least 500 hours of theoretical training and at least 400 hours of practical training covering the areas specified in the regulations The Level 3 Diploma award is broken into 8 units: Unit 1 Introduction to food safety management Unit2 Regulations and responsibilities in meat processing Unit 3a Post mortem inspection of poultry (boilers and hens) Unit 3b Post mortem inspection of poultry (turkeys) Unit 3c Post mortem inspection of poultry (ducks and geese) Unit 3d Post mortem inspection of poultry (game birds) Unit 4 Meat hygiene and regulation Unit 5 Aetiology, pathology and welfare in poultry Unit 6 Aetiology, pathology and welfare in red meat animals Unit 7 Post mortem inspection of red meat Unit 8 Principles of hygiene and HACCP regulatory auditing ©2008 RSPH Level 3 Diploma in Meat Hygiene and Inspection Unit One: Introduction to Food Safety Management Level 2 20 Guided Learning Hours (20 theory/0 practical) Rationale This core unit develops a broad knowledge and understanding of food safety and food hygiene thereby enabling individuals working in food processing to identify problem areas and to assess solutions to ensure that food safety hazards are controlled. It is likely that this unit...
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