National Audit Office - The Food Standards Agency, Department for Environment, Food & Rural Aaffairs, Department of Health: Food Safety and Authenticity in the Preocessed Meat Supply Chain - HC 685 PDF Download
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Author: Great Britain: National Audit Office Publisher: The Stationery Office ISBN: 9780102986174 Category : Business & Economics Languages : en Pages : 46
Book Description
While arrangements for identifying and testing for risks to food safety are relatively mature and effective, similar arrangements for the authenticity of food are not. Government has failed to identify the possibility of adulteration of beef products with horsemeat despite indications of heightened risk. A split in responsibilities for food policy between the Food Standards Agency and two Whitehall departments in 2010 has led to confusion among stakeholders about the role of the Agency and Defra in responding to food authenticity incidents. Local authorities said they continue to be unclear on whom to contact in certain areas of food policy. Local authorities reported 1,380 cases of food fraud in 2012 - up by two-thirds since 2010. The Government recognizes that it needs to address weaknesses in its intelligence gathering and sharing and its understanding of opportunities for fraud throughout the modern food chain. Only one-third of English local authorities record laboratories' test results on the Agency's national database. The total number of food samples tested by official control laboratories in England has gone down by a quarter since 2009-10. Although a substantial amount of testing is carried out by private food businesses, public authorities do not know the amount, nature or results of these tests. Among the NAO's recommendations is that some resource should be shifted from such activities as the inspection of slaughter houses to the checking of the manufacture of processed meat products and the long supply chains involved, but this will require European agreement.
Author: Great Britain: National Audit Office Publisher: The Stationery Office ISBN: 9780102986174 Category : Business & Economics Languages : en Pages : 46
Book Description
While arrangements for identifying and testing for risks to food safety are relatively mature and effective, similar arrangements for the authenticity of food are not. Government has failed to identify the possibility of adulteration of beef products with horsemeat despite indications of heightened risk. A split in responsibilities for food policy between the Food Standards Agency and two Whitehall departments in 2010 has led to confusion among stakeholders about the role of the Agency and Defra in responding to food authenticity incidents. Local authorities said they continue to be unclear on whom to contact in certain areas of food policy. Local authorities reported 1,380 cases of food fraud in 2012 - up by two-thirds since 2010. The Government recognizes that it needs to address weaknesses in its intelligence gathering and sharing and its understanding of opportunities for fraud throughout the modern food chain. Only one-third of English local authorities record laboratories' test results on the Agency's national database. The total number of food samples tested by official control laboratories in England has gone down by a quarter since 2009-10. Although a substantial amount of testing is carried out by private food businesses, public authorities do not know the amount, nature or results of these tests. Among the NAO's recommendations is that some resource should be shifted from such activities as the inspection of slaughter houses to the checking of the manufacture of processed meat products and the long supply chains involved, but this will require European agreement.
Author: Richard Evershed Publisher: Bloomsbury Publishing ISBN: 1472911342 Category : Business & Economics Languages : en Pages : 321
Book Description
Horsemeat in burgers was hard to swallow, but there are far more sinister culinary crimes afoot... Chicken eggs that haven't come from chickens, melamine in infants' milk in China, nut shells in spices – these are just some examples of the food fraud that has occurred in recent years. As our urban lifestyle takes us further and further away from our food sources, there are increasing opportunities for dishonesty, duplicity and profit-making short-cuts. Food adulteration, motivated by money, is an issue that has spanned the globe throughout human history. Whether it's a matter of making a good quality oil stretch a bit further by adding a little extra 'something' or labelling a food falsely to appeal to current consumer trends – it's all food fraud, and it costs the food industry billions of dollars each year. The price to consumers may be even higher, with some paying for these crimes with their health and, in some cases, their lives. Sorting the Beef from the Bull is a collection of food fraud tales from around the world. It explains the role of science in uncovering some of the century's biggest food scams, and explores the arms race between food forensics and fraudsters as new methods of detection spur more creative and sophisticated means of committing the crimes. This book equips us with the knowledge of what is possible in the world of food fraud and shines a light on the shady areas of our food supply system where these criminals lurk.
Author: Great Britain. National Audit Office Publisher: ISBN: 9780102921113 Category : Business & Economics Languages : en Pages : 64
Book Description
Established in April 2000 to help restore public confidence in the safety of food following a number of food scares, the Food Standards Agency acts as both a non-ministerial government department and a regulator. It has a wide remit involving protecting public health and consumer interests in relation to food across the whole supply chain, including production aspects, nutrition, food standards, safety and labelling. The agency also has responsibilities for negotiating in the EU on behalf of the UK government, and then leading on the implementation of EU food law as applied through domestic legislation. This report examines the agency's activities to identify and respond to food safety risks, the provision of advice to consumers and the transparency of its decision-making. It finds that progress has been made regarding its risk management, transparency and consultation with key stakeholders. There is scope for further improvement, including developing more focused indicators to monitor operational performance. The report highlights examples of good practice which other public bodies might adopt to improve service delivery.
Author: Stefan Gössling Publisher: Routledge ISBN: 1351740237 Category : Business & Economics Languages : en Pages : 406
Book Description
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Author: Arnold van Huis Publisher: Bright Sparks ISBN: 9789251075951 Category : Conservation of natural resources Languages : en Pages : 0
Book Description
Edible insects have always been a part of human diets, but in some societies there remains a degree of disdain and disgust for their consumption. Although the majority of consumed insects are gathered in forest habitats, mass-rearing systems are being developed in many countries. Insects offer a significant opportunity to merge traditional knowledge and modern science to improve human food security worldwide. This publication describes the contribution of insects to food security and examines future prospects for raising insects at a commercial scale to improve food and feed production, diversify diets, and support livelihoods in both developing and developed countries. It shows the many traditional and potential new uses of insects for direct human consumption and the opportunities for and constraints to farming them for food and feed. It examines the body of research on issues such as insect nutrition and food safety, the use of insects as animal feed, and the processing and preservation of insects and their products. It highlights the need to develop a regulatory framework to govern the use of insects for food security. And it presents case studies and examples from around the world. Edible insects are a promising alternative to the conventional production of meat, either for direct human consumption or for indirect use as feedstock. To fully realise this potential, much work needs to be done by a wide range of stakeholders. This publication will boost awareness of the many valuable roles that insects play in sustaining nature and human life, and it will stimulate debate on the expansion of the use of insects as food and feed.
Author: J Sofos Publisher: Elsevier ISBN: 1845691024 Category : Technology & Engineering Languages : en Pages : 809
Book Description
The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry. Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined. With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry. Learn how to identify and control hazards at all stages in the supply chain An authoritative reference on reducing microbial and other hazards in raw and fresh red meat Understand the necessity for effective intervention at each production process
Author: Nigel H. Banks Publisher: Academic Press ISBN: 0080920780 Category : Technology & Engineering Languages : en Pages : 637
Book Description
Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds. Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling. The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions. Key Features: *Features contributions from leading experts providing a variety of perspectives *Updated with 12 new chapters *Focuses on application-based information for practical implementation *System approach is unique in the handling of fruits and vegetables
Author: World Health Organization Publisher: World Health Organization ISBN: 9241546123 Category : Medical Languages : en Pages : 362
Book Description
In the past 20 years micronutrients have assumed great public health importance and a considerable amount of research has lead to increasing knowledge of their physiological role. Because it is a rapidly developing field, the WHO and FAO convened an Expert Consultation to evaluate the current state of knowledge. It had three main tasks: to review the full scope of vitamin and minerals requirements; to draft and adopt a report which would provide recommended nutrient intakes for vitamins A, C, D, E, and K; the B vitamins; calcium; iron; magnesium; zinc; selenium; and iodine; to identify key issues for future research and make preliminary recommendations for the handbook. This report contains the outcome of the Consultation, combined with up-to-date evidence that has since become available.
Author: Joan Nymand Larsen Publisher: Nordic Council of Ministers ISBN: 9289338830 Category : Arctic peoples Languages : en Pages : 507
Book Description
The goals of the second volume of the AHDR – Arctic Human Development Report: Regional Processes and Global Linkages – are to provide an update to the first AHDR (2004) in terms of an assessment of the state of Arctic human development; to highlight the major trends and changes unfolding related to the various issues and thematic areas of human development in the Arctic over the past decade; and, based on this assessment, to identify policy relevant conclusions and key gaps in knowledge, new and emerging Arctic success stories. The production of AHDR-II on the tenth anniversary of the first AHDR makes it possible to move beyond the baseline assessment to make valuable comparisons and contrasts across a decade of persistent and rapid change in the North. It addresses critical issues and emerging challenges in Arctic living conditions, quality of life in the North, global change impacts and adaptation, and Indigenous livelihoods. The assessment contributes to our understanding of the interplay and consequences of physical and social change processes affecting Arctic residents’ quality of life, at both the regional and global scales. It shows that the Arctic is not a homogenous region. Impacts of globalization and environmental change differ within and between regions, between Indigenous and non-Indigenous northerners, between genders and along other axes.
Author: Great Britain: National Audit Office
Author: Great Britain: National Audit Office
Author: Richard Evershed
Author: Stationery Office (Great Britain)
Author: Great Britain. National Audit Office
Author: Stefan Gössling
Author: Arnold van Huis
Author: J Sofos
Author: Nigel H. Banks
Author: World Health Organization
Author: Joan Nymand Larsen