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The aim of this paper is to review the development of food safety management systems (FSMS) from their origins in the 1950s to the present. The food safety challenges in modern food supply systems are explored and it is argued that there is a need for a more holistic thinking approach to food safety management. The narrative review highlights that while the transactional elements of how FSMS are developed, validated, implemented, monitored, and verified remains largely unchanged, how organizational culture frames the operation and efficacy of FSMS is becoming more important. The evolution of a wider academic and industry understanding of both the influence of food safety culture (FS‐culture) and also how such culture frames and enables, or conversely restricts the efficacy of the FSMS is crucial for consumer well‐being. Potential research gaps worthy of further study are identified as well as recommendations given for the application of the research findings within the food industry. [ABSTRACT FROM AUTHOR]

BACKGROUND This study investigates the level of design and operation of food safety management systems ( FSMS) of farmers and export traders in Kenya and Uganda. FSMS diagnostic tools developed for the fresh produce chain were used to assess the levels of context riskiness, FSMS activities and system output in primary production ( n = 60) and trade ( n = 60). High-risk context characteristics combined with basic FSMS are expected to increase the risk on unsafe produce. RESULTS In Uganda both farmers and export traders of hot peppers operate in a high- to moderate-risk context but have basic FSMS and low systems output. In Kenya, both farmers and export traders of green beans operate in a low- to moderate-risk context. The farmers have average performing FSMS, whereas export trade companies showed more advanced FSMS and system output scores ranging from satisfactory to good. CONCLUSION Large retailers supplying the EU premium market play a crucial role in demanding compliance with strict voluntary food safety standards, which was reflected in the more advanced FSMS and good system output in Kenya, especially traders. In Kenya, a clear shift in more fit-for-purpose FSMS and higher system output was noticed between farms and trade companies. In the case of Uganda, traders commonly supply to the less demanding EU wholesale markets such as ethnic specialty shops. They only have to comply with the legal phytosanitary and pesticide residue requirements for export activities, which apparently resulted in basic FSMS and low system output present with both farmers and traders. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

A food safety management system ( FSMS)-diagnostic instrument was applied in 22 dairy processing companies to analyse the set-up and operation of core control and assurance activities in view of the risk characteristics of the systems' context. Three clusters of companies were identified differing in levels of set-up and operation of this FSMS and system outputs, but all operated in a similar moderate-risk context. Microbiological assessment of products, environmental and hand samples indicated a poor to moderate food safety level. A two stage intervention approach has been proposed to enable commitment and sustainable improvement for the longer term. [ABSTRACT FROM AUTHOR]

This study seeks to provide insight into current deficiencies in food safety management systems ( FSMS) in African food-processing companies and to identify possible strategies for improvement so as to contribute to African countries' efforts to provide safe food to both local and international markets. This study found that most African food products had high microbiological and chemical contamination levels exceeding the set (legal) limits. Relative to industrialized countries, the study identified various deficiencies at government, sector/branch, retail and company levels which affect performance of FSMS in Africa. For instance, very few companies (except exporting and large companies) have implemented HACCP and ISO 22000:2005. Various measures were proposed to be taken at government (e.g. construction of risk-based legislative frameworks, strengthening of food safety authorities, recommend use of ISO 22000:2005, and consumers' food safety training), branch/sector (e.g. sector-specific guidelines and third-party certification), retail (develop stringent certification standards and impose product specifications) and company levels (improving hygiene, strict raw material control, production process efficacy, and enhancing monitoring systems, assurance activities and supportive administrative structures). By working on those four levels, FSMS of African food-processing companies could be better designed and tailored towards their production processes and specific needs to ensure food safety. © 2014 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Characterizes the aroma of both fresh and hot-air dried bell peppers of four different colors. Evaluation of differences due to drying; Sensory and instrumental methods used; Gas chromatography; Volatiles' correlation with corresponding aroma attributes in the dried bell peppers; Relationships between instrumental and sensory data for fresh samples.

Value conflicts appear when people experience struggles, doubts, and feelings of guilt when making food choices. This study aims to provide insight into value conflicts, which mothers may experience while providing snacks to their young children. Mothers are mainly responsible for providing the snacks their young children eat, making it a big responsibility for them as children's dietary behaviour tracks into adulthood. Possible value conflicts Dutch mothers (n = 136) experience while providing snacks to their 2‐ to 7‐year‐old children were investigated using food and motivation diaries and semi‐structured interviews. Differences between mothers' educational level, first versus not‐first child, and the differences in age of the children were taken into account. Results showed that the younger the children, the more value conflicts the mothers experienced. Mothers experienced most value conflicts when they provided snacks perceived as unhealthy. Six main value conflicts are elicited by this study, namely, conflicts between healthy and unhealthy snacks; conflicts between healthy and convenient snacks; conflicts related to providing snacks just before dinner; conflicts related to influence of others; conflicts when the child asks but the mother says "no"; and conflicts related to many unhealthy snacks at parties or visits. The insights gained in this study can be used for interventions to promote a healthier lifestyle, support the design of new snack products, and can give guidance for marketing challenges in global snack markets. [ABSTRACT FROM AUTHOR]