This document discusses ways to promote food safety in Nepal. It outlines several challenges to food safety in Nepal including a lack of awareness among consumers and those in the food industry, insufficient monitoring and regulations by the government, and traditional practices not ensuring safety. It proposes many ways to address these challenges, primarily by raising awareness at all levels through education campaigns, strict enforcement of food laws, and establishing support systems for the food industry to implement safety standards. Government support through policies, programs, and infrastructure is also key to promoting food safety in Nepal.
Food safety and quality management regulatory systems in afghanistan 2016Naim Khalid
Food Safety and Quality Regulatory System Review. This article is a review of the current status of the food regulatory system in Afghanistan (But now the country has its food law).
How and why to implement haccp in food businesses in developing countriessayednaim
1) The document discusses implementing Hazard Analysis and Critical Control Point (HACCP) in food businesses in Afghanistan to improve food safety and public health.
2) It outlines challenges that food businesses face in implementing HACCP, including lack of infrastructure, expertise, funding, and legal requirements.
3) The author proposes solutions for the Afghan government to promote HACCP through education, training, guidelines, and potentially mandatory requirements to reduce foodborne illness and its economic impacts.
The document provides an overview of the functional foods and beverages market in India. It notes that the market has doubled in size over the past 6 years to INR 132 billion in 2011. Key growth segments include energy drinks, dairy products, and confectionery. The outlook expects continued strong growth of around 10% annually to INR 192 billion by 2015. Emerging categories that could drive future growth are discussed as anti-aging foods, Ayurceuticals (Ayurvedic nutraceuticals), and novel foods. Convergence between the pharmaceutical and food industries is also highlighted through the emergence of "Pharma Foods."
The document summarizes a study that assessed the nutritional value and safety practices of street food vendors in Antipolo City, Philippines. It found that most consumers were teenagers and young adults, while most vendors were ages 32-36. Both consumers and vendors had high school education levels. While consumers were aware of nutritional value, vendors did not always adhere to proper sanitation practices like handwashing. The study recommends improving vendors' knowledge of nutrition and sanitation standards to better protect public health.
This document outlines a multi-pronged campaign to reduce food adulteration in Bangladesh. The campaign uses various activities targeting consumers, traders and manufacturers. It includes educational programs in schools, TV shows, matchbox messages, billboards, and food safety celebrations. Monitoring of adulteration levels will occur every six months. The 5-year campaign has a total budget of 434.2 million taka. The goal is to change mindsets and encourage ethical practices across the food supply chain.
Sanskriti Group of Institutions is well known for graduate, Best engineering Institute in India, post graduate courses and Undergraduate courses also in India. We offer food technology, B.Tech in Agricultural Engineering, MBA in Business Management India, M.Tech in Computer Science Engineering courses in India.
The Food Standards Agency strategic plan for 2015-2020 identifies its mission to protect public health and consumer interests in relation to food. The plan focuses on ensuring food is safe and authentic, gathering science and evidence, empowering consumers, and aligning business incentives with consumer interests. Key activities include using evidence-based policy, effective enforcement, transparency, and engaging stakeholders. The plan aims to leverage the agency's impact through developing capabilities in people, collaboration, and monitoring food system performance.
The food industry comprises a complex network of activities related to the supply, consumption, and catering of food products and services. It plays a significant role in the economic development of any nation. It is one of the world's most dynamic economic sectors. This paper provides a brief introduction to food industry Matthew N. O. Sadiku | Sarhan M. Musa | Tolulope J. Ashaolu ""Food Industry: An Introduction"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-4 , June 2019, URL: https://www.ijtsrd.com/papers/ijtsrd23638.pdf
Paper URL: https://www.ijtsrd.com/other-scientific-research-area/other/23638/food-industry-an-introduction/matthew-n-o-sadiku
Food safety and quality management regulatory systems in afghanistan 2016Naim Khalid
Food Safety and Quality Regulatory System Review. This article is a review of the current status of the food regulatory system in Afghanistan (But now the country has its food law).
How and why to implement haccp in food businesses in developing countriessayednaim
1) The document discusses implementing Hazard Analysis and Critical Control Point (HACCP) in food businesses in Afghanistan to improve food safety and public health.
2) It outlines challenges that food businesses face in implementing HACCP, including lack of infrastructure, expertise, funding, and legal requirements.
3) The author proposes solutions for the Afghan government to promote HACCP through education, training, guidelines, and potentially mandatory requirements to reduce foodborne illness and its economic impacts.
The document provides an overview of the functional foods and beverages market in India. It notes that the market has doubled in size over the past 6 years to INR 132 billion in 2011. Key growth segments include energy drinks, dairy products, and confectionery. The outlook expects continued strong growth of around 10% annually to INR 192 billion by 2015. Emerging categories that could drive future growth are discussed as anti-aging foods, Ayurceuticals (Ayurvedic nutraceuticals), and novel foods. Convergence between the pharmaceutical and food industries is also highlighted through the emergence of "Pharma Foods."
The document summarizes a study that assessed the nutritional value and safety practices of street food vendors in Antipolo City, Philippines. It found that most consumers were teenagers and young adults, while most vendors were ages 32-36. Both consumers and vendors had high school education levels. While consumers were aware of nutritional value, vendors did not always adhere to proper sanitation practices like handwashing. The study recommends improving vendors' knowledge of nutrition and sanitation standards to better protect public health.
This document outlines a multi-pronged campaign to reduce food adulteration in Bangladesh. The campaign uses various activities targeting consumers, traders and manufacturers. It includes educational programs in schools, TV shows, matchbox messages, billboards, and food safety celebrations. Monitoring of adulteration levels will occur every six months. The 5-year campaign has a total budget of 434.2 million taka. The goal is to change mindsets and encourage ethical practices across the food supply chain.
Sanskriti Group of Institutions is well known for graduate, Best engineering Institute in India, post graduate courses and Undergraduate courses also in India. We offer food technology, B.Tech in Agricultural Engineering, MBA in Business Management India, M.Tech in Computer Science Engineering courses in India.
The Food Standards Agency strategic plan for 2015-2020 identifies its mission to protect public health and consumer interests in relation to food. The plan focuses on ensuring food is safe and authentic, gathering science and evidence, empowering consumers, and aligning business incentives with consumer interests. Key activities include using evidence-based policy, effective enforcement, transparency, and engaging stakeholders. The plan aims to leverage the agency's impact through developing capabilities in people, collaboration, and monitoring food system performance.
The food industry comprises a complex network of activities related to the supply, consumption, and catering of food products and services. It plays a significant role in the economic development of any nation. It is one of the world's most dynamic economic sectors. This paper provides a brief introduction to food industry Matthew N. O. Sadiku | Sarhan M. Musa | Tolulope J. Ashaolu ""Food Industry: An Introduction"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-4 , June 2019, URL: https://www.ijtsrd.com/papers/ijtsrd23638.pdf
Paper URL: https://www.ijtsrd.com/other-scientific-research-area/other/23638/food-industry-an-introduction/matthew-n-o-sadiku
This document discusses nutrition, food safety, and street food vending in the Philippines. It provides context on nutrition and its importance for health. It also outlines factors challenging food safety in the Philippines, including poverty and lack of knowledge. Street foods are identified as both an important source of income and potential public health risk if not handled safely. The study assessed the nutritional value and food safety practices of street vendors in Antipolo City. It found that vendors need more knowledge on nutrition and sanitation standards. It recommends regular food monitoring, and more education for both vendors and consumers.
China Nutritional Information Panels, Front-of-Pack and Claims - Effects and Impacts by Zhang Jian, Center for Diseases Control and Prevention, China.
Presented at the 9th Seminar on Nutrition Labeling, Claims and Communication Strategies, August 4 ~ 5 August, Manila, Philippines.
The document discusses the regulatory process for controlling dietary supplements in Malaysia. It describes the complex food-drug interface and how products are classified based on their ingredients and intended uses. Products containing less than 80% food ingredients and more than 20% active ingredients are regulated by the National Pharmaceutical Control Bureau. The registration process requires supplements to meet safety, quality and labelling criteria. Key concerns include consumer perception of supplements as drugs and ensuring responsible product information to avoid health risks.
- Pharmacists play an important role during public health emergencies like the COVID-19 pandemic. They provide services both in hospitals and communities. In hospitals, pharmacists' duties expand to focused care of COVID-19 patients and ensuring adequate drug supply. They are an important part of the medical team. In communities, pharmacists educate the public and promote preventive measures. Pharmacists are accessible healthcare professionals that can help reduce disease burden.
A brief presentation Organic Food Industry.
Which includes:
# Varieties of Organic Foods
# Consumption of Organic Food in India
# Why Organic Foods are costlier?
# Growth Drivers
# Government Support towards these industries
# Investment Opportunities
# Foreign Investors in India
# FDI – Foreign Direct Investment
# Export of Organic Food Products
# Employment Opportunities
# Buy Online
Objectives: To assess the practice of food hygiene and safety, and its associated factors among street food vendors in urban areas of Shashemane, West Arsi Zone, Oromia Ethiopia, 2019.
Methods: Cross-sectional study design was applied from December 28, 2019 to January 27, 2020. Data was collected from 120 food handlers, which were selected by purposive sampling techniques. Information was gathered from interview and field observation by conducting food safety survey and using questionnaires via face to face interview. The collected data was entered using Epi Data 3.1 and finally, it was analyzed using SPSS VERSION 20.
The document provides an overview of the nutraceutical industry. It discusses key topics such as:
- Types of nutraceuticals including dietary supplements, functional foods, and functional beverages.
- Major global players in the nutraceutical industry such as Amway, Herbalife, Archer Daniels Midland, and DuPont.
- Market scenarios for the Indian and US nutraceutical markets, which represent a growing percentage of the global market estimated at $278.96 billion in 2021.
- The regulatory body governing nutraceuticals in India, the Food Safety and Standards Authority of India (FSSAI).
- A case study comparing Junior Horlicks and
This document discusses emerging trends in food safety. It outlines how food safety practices have evolved from early humans' practices of hunting and gathering to modern agriculture and food storage methods. Looking to the future, the global population is expected to rise significantly by 2050, posing enormous challenges to ensure food safety at such large scale. Key trends in the modern food industry that impact food safety include increasing consumer demand for safety, quality and naturalness; a focus on nutrition and health; and growing convenience and variety in food choices. Manufacturers must consider these trends and implement strategies to control pathogens, chemicals, and physical contaminants across complex global supply chains.
Functional food and food ingredients marketingARMEN MEHRABYAN
1. The document discusses strategies for developing and marketing specialty foods, which provide health benefits beyond basic nutrition.
2. Key aspects of specialty food marketing include establishing the scientific relationship between ingredients and health benefits, demonstrating efficacy at safe levels, and accurately informing consumers.
3. Developing a marketing plan is also essential, including defining target customers, competitors, pricing, and promotion strategies. Market research should identify trends, demand, and how to position products in niche markets not filled by mass retailers.
D U Alfa challenges of food safety systems in nigeriaAlfa David
The document discusses the challenges facing food safety systems in Nigeria. It outlines several challenges, including overlapping functions between relevant bodies leading to duplication of efforts; inadequate training and funding for laboratories; lack of hazard analysis and critical control point programs; and poor collaboration between government, regulators, and other stakeholders. The document recommends improving cooperation between agencies, developing a national food safety plan, establishing a risk analysis center, and conducting more research on food safety issues in Nigeria.
Food Adulteration Its Implications and Control Approaches in Indiaijtsrd
In this modern era of globalization India is growing rapidly in almost all the areas but at the same time one of the most important issues which need more attention is food safety, because food adulteration has become a major problem of our society. This research work is an attempt to study different types of food adulteration such as unintentional, metallic contaminant and incidental, its reasons, health hazards and its control measures. To adulterate food items toxic substance are added to gain profit like Metanil yellow non permitted artificial colour is used to intensify the colour of turmeric powder, chalk powder and brick powder in chili powder but its health implications can lead anaemia, paralysis, brain damage, stomach disorder and cancer also. The bacterial and fungal contaminated cereal, dairy products, fermented foods have been reported to cause certain foodborne illness and spoilage. As a solution consistency between domestic and international food policy measures without reducing safeguards to public health and consumer protection is the demand of time. The control approaches in India can lead with the help of government authorities, industries, scientific community and awareness of consumers. Beside this school education, research and development, industry and government regulatory authorities can also play a vital role. Dr. Shashikant Pardeshi "Food Adulteration: Its Implications and Control Approaches in India" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019, URL: https://www.ijtsrd.com/papers/ijtsrd26514.pdfPaper URL: https://www.ijtsrd.com/engineering/food-engineering/26514/food-adulteration-its-implications-and-control-approaches-in-india/dr-shashikant-pardeshi
Menu Considerations of the Health Conscious Customers in Selected Restaurants...arthurdigman
Abstract – Healthy eating is becoming increasingly important in consumers’ mind. As people realize that health problems are associated with modern lifestyle, interests in healthy eating are escalating. This study was created to ascertain the different considerations of the health conscious customers in choosing their food when dining out in the selected restaurants. The study was designed to determine the awareness of the customers about healthy foods and the main factors that the health conscious customer considers when selecting menu items. The study also focused on the challenges faced by the customers in choosing healthy food as an option and the opportunities in engaging the healthy lifestyle. Descriptive type of research was utilized in the study with 200 customers of the three selected restaurants. The results of this study showed that the age bracket of most of the respondents is from 18 to 22 years old, and mostly were female therefore, female is highly health conscious than male. Respondents are aware what is healthy/ organic food and the reason why to purchase. Price is the factor that most respondents considered in selecting food, and the number one challenge for them is to select food that has vitamins and minerals which keep them healthy and gives a good appearance. With the benefits, organic food has more natural antioxidants that improve the immune system which helps fight against diseases.
This document discusses a study on the level of satisfaction with food safety and hygiene practices among food vendors from the perspective of students at Nazareth High School. It aims to determine students' level of satisfaction with food safety, the hygiene practices of food vendors, and the relationship between the two. The study will involve surveying 154 randomly selected students at the school about their experiences with and perceptions of food vendor food safety and hygiene. It is intended to provide information that can benefit parents, the school, and students regarding food safety issues.
Food hygiene is fundamentally important. It plays a major role in ensuring food safety. Poor food hygiene practice can lead to food poisoning. Food premises posting poor hygiene scores as practiced in UK will su er negative economic e ects as consumers choose to eat somewhere else. Food hygiene plays a key factor in at the production, preparation, handling, storage, and distribution of food. Hygiene practices are important, particularly in lower socio economic households. This paper provides a primer on food hygiene. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Food Hygiene: A Primer" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-6 , October 2019, URL: https://www.ijtsrd.com/papers/ijtsrd28076.pdf Paper URL: https://www.ijtsrd.com/humanities-and-the-arts/other/28076/food-hygiene-a-primer/matthew-n-o-sadiku
This document discusses ethical issues in the food industry. It identifies key ethical behaviors like using ingredients with short shelf lives, paying minimal wages to workers, and negatively impacting the environment. Maintaining customer loyalty, increasing sales and profits are reasons to address these issues. Reluctance to comply with regulations, minority employment, food safety, labeling and distribution are some trending ethical concerns. Non-trending issues include anti-sugar concerns, exorbitant pricing, and lack of health and hygiene standards. The objectives of one company are to gain market share through affordable, healthy options and effectively managing ethical concerns. Chronic diseases, food safety dilemmas and responsibilities are also discussed.
This document discusses the roles and responsibilities required for a food production company. It outlines that food production workers must meet health, safety and food standards. Food scientists research ways to ensure food safety and improve taste or nutrition. Marketers are responsible for developing and executing marketing campaigns. The document also provides suggestions for recruitment, such as direct advertising on career sites and social media given the ongoing pandemic. It discusses managing production scheduling, overseeing the production process, quality control and health and safety as responsibilities of a manufacturing manager. Finally, it states that dry food has become popular due to health awareness, lifestyles and willingness to pay for convenience, and a factory should consider freshness, cleanliness and hygiene for consumers.
Mastering Food Safety Why Taking a Food Safety Course Matters.pdfSuperStudyLearningCe
In today's fast-paced world, food safety has become a paramount concern for consumers, businesses, and regulatory bodies alike. The increasing awareness about the importance of safe food handling practices has led to a growing demand for individuals with expertise in food safety protocols. This demand has propelled the significance of undertaking a comprehensive food safety course.
It is a marketing research about Indonesian market towards their interest of Healthy Catering, The way to eat much more healthy and have better lifestyle
These days consumers are showing keen interest in the way food is produced, processed, and marketed. The increasing globalization of the food supply chain has resulted in unprecedented interest in the development of food standards and regulations. International food trade is disrupted by frequent disputes over food safety. Food law has emerged in pieces over decades in response to food safety challenges. This paper provides a brief introduction to food law s . Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Food Law" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-2 , February 2019, URL: https://www.ijtsrd.com/papers/ijtsrd21355.pdf
Paper URL: https://www.ijtsrd.com/engineering/food-engineering/21355/food-law/matthew-n-o-sadiku
A Review On Food Safety In India With Focus On Food Catering Organizations In...Justin Knight
This document provides an overview of food safety issues in India, with a focus on food catering organizations. It discusses how food safety and quality have become major issues in India and other countries. Foodborne illnesses are a widespread public health problem globally, including in India where an estimated 400,000 children under 5 die from diarrhea each year. The Food Safety and Standards Act aims to ensure all food provided to consumers is safe. However, more research is still needed on food safety practices in catering organizations in India to better understand the issues. Adhering to food safety standards is important for catering industries to provide safe food to consumers.
Public health is directly or indirectly affected by the food supply. Food safety is a public health
issue which has become a global problem. Since food is necessary for human survival, a food safety crisis can
cause widespread social panic and heavy casualties. Food safety has been a major concern for governments,
the food service industry, and academia. This paper provides an introduction to food safety.
Marketing may be regarded as comprising four key elements known as the 4 Ps product, price, place and promotion. Food marketing describes any form of advertising used to promote the purchase and or consumption of a food or beverage. It can influence food behaviors by moderating socio cultural elements of the food environment. This paper provides a primer on food marketing. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa ""Food Marketing: A Primer"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-4 , June 2019, URL: https://www.ijtsrd.com/papers/ijtsrd23640.pdf
Paper URL: https://www.ijtsrd.com/other-scientific-research-area/other/23640/food-marketing-a-primer/matthew-n-o-sadiku
This document discusses nutrition, food safety, and street food vending in the Philippines. It provides context on nutrition and its importance for health. It also outlines factors challenging food safety in the Philippines, including poverty and lack of knowledge. Street foods are identified as both an important source of income and potential public health risk if not handled safely. The study assessed the nutritional value and food safety practices of street vendors in Antipolo City. It found that vendors need more knowledge on nutrition and sanitation standards. It recommends regular food monitoring, and more education for both vendors and consumers.
China Nutritional Information Panels, Front-of-Pack and Claims - Effects and Impacts by Zhang Jian, Center for Diseases Control and Prevention, China.
Presented at the 9th Seminar on Nutrition Labeling, Claims and Communication Strategies, August 4 ~ 5 August, Manila, Philippines.
The document discusses the regulatory process for controlling dietary supplements in Malaysia. It describes the complex food-drug interface and how products are classified based on their ingredients and intended uses. Products containing less than 80% food ingredients and more than 20% active ingredients are regulated by the National Pharmaceutical Control Bureau. The registration process requires supplements to meet safety, quality and labelling criteria. Key concerns include consumer perception of supplements as drugs and ensuring responsible product information to avoid health risks.
- Pharmacists play an important role during public health emergencies like the COVID-19 pandemic. They provide services both in hospitals and communities. In hospitals, pharmacists' duties expand to focused care of COVID-19 patients and ensuring adequate drug supply. They are an important part of the medical team. In communities, pharmacists educate the public and promote preventive measures. Pharmacists are accessible healthcare professionals that can help reduce disease burden.
A brief presentation Organic Food Industry.
Which includes:
# Varieties of Organic Foods
# Consumption of Organic Food in India
# Why Organic Foods are costlier?
# Growth Drivers
# Government Support towards these industries
# Investment Opportunities
# Foreign Investors in India
# FDI – Foreign Direct Investment
# Export of Organic Food Products
# Employment Opportunities
# Buy Online
Objectives: To assess the practice of food hygiene and safety, and its associated factors among street food vendors in urban areas of Shashemane, West Arsi Zone, Oromia Ethiopia, 2019.
Methods: Cross-sectional study design was applied from December 28, 2019 to January 27, 2020. Data was collected from 120 food handlers, which were selected by purposive sampling techniques. Information was gathered from interview and field observation by conducting food safety survey and using questionnaires via face to face interview. The collected data was entered using Epi Data 3.1 and finally, it was analyzed using SPSS VERSION 20.
The document provides an overview of the nutraceutical industry. It discusses key topics such as:
- Types of nutraceuticals including dietary supplements, functional foods, and functional beverages.
- Major global players in the nutraceutical industry such as Amway, Herbalife, Archer Daniels Midland, and DuPont.
- Market scenarios for the Indian and US nutraceutical markets, which represent a growing percentage of the global market estimated at $278.96 billion in 2021.
- The regulatory body governing nutraceuticals in India, the Food Safety and Standards Authority of India (FSSAI).
- A case study comparing Junior Horlicks and
This document discusses emerging trends in food safety. It outlines how food safety practices have evolved from early humans' practices of hunting and gathering to modern agriculture and food storage methods. Looking to the future, the global population is expected to rise significantly by 2050, posing enormous challenges to ensure food safety at such large scale. Key trends in the modern food industry that impact food safety include increasing consumer demand for safety, quality and naturalness; a focus on nutrition and health; and growing convenience and variety in food choices. Manufacturers must consider these trends and implement strategies to control pathogens, chemicals, and physical contaminants across complex global supply chains.
Functional food and food ingredients marketingARMEN MEHRABYAN
1. The document discusses strategies for developing and marketing specialty foods, which provide health benefits beyond basic nutrition.
2. Key aspects of specialty food marketing include establishing the scientific relationship between ingredients and health benefits, demonstrating efficacy at safe levels, and accurately informing consumers.
3. Developing a marketing plan is also essential, including defining target customers, competitors, pricing, and promotion strategies. Market research should identify trends, demand, and how to position products in niche markets not filled by mass retailers.
D U Alfa challenges of food safety systems in nigeriaAlfa David
The document discusses the challenges facing food safety systems in Nigeria. It outlines several challenges, including overlapping functions between relevant bodies leading to duplication of efforts; inadequate training and funding for laboratories; lack of hazard analysis and critical control point programs; and poor collaboration between government, regulators, and other stakeholders. The document recommends improving cooperation between agencies, developing a national food safety plan, establishing a risk analysis center, and conducting more research on food safety issues in Nigeria.
Food Adulteration Its Implications and Control Approaches in Indiaijtsrd
In this modern era of globalization India is growing rapidly in almost all the areas but at the same time one of the most important issues which need more attention is food safety, because food adulteration has become a major problem of our society. This research work is an attempt to study different types of food adulteration such as unintentional, metallic contaminant and incidental, its reasons, health hazards and its control measures. To adulterate food items toxic substance are added to gain profit like Metanil yellow non permitted artificial colour is used to intensify the colour of turmeric powder, chalk powder and brick powder in chili powder but its health implications can lead anaemia, paralysis, brain damage, stomach disorder and cancer also. The bacterial and fungal contaminated cereal, dairy products, fermented foods have been reported to cause certain foodborne illness and spoilage. As a solution consistency between domestic and international food policy measures without reducing safeguards to public health and consumer protection is the demand of time. The control approaches in India can lead with the help of government authorities, industries, scientific community and awareness of consumers. Beside this school education, research and development, industry and government regulatory authorities can also play a vital role. Dr. Shashikant Pardeshi "Food Adulteration: Its Implications and Control Approaches in India" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019, URL: https://www.ijtsrd.com/papers/ijtsrd26514.pdfPaper URL: https://www.ijtsrd.com/engineering/food-engineering/26514/food-adulteration-its-implications-and-control-approaches-in-india/dr-shashikant-pardeshi
Menu Considerations of the Health Conscious Customers in Selected Restaurants...arthurdigman
Abstract – Healthy eating is becoming increasingly important in consumers’ mind. As people realize that health problems are associated with modern lifestyle, interests in healthy eating are escalating. This study was created to ascertain the different considerations of the health conscious customers in choosing their food when dining out in the selected restaurants. The study was designed to determine the awareness of the customers about healthy foods and the main factors that the health conscious customer considers when selecting menu items. The study also focused on the challenges faced by the customers in choosing healthy food as an option and the opportunities in engaging the healthy lifestyle. Descriptive type of research was utilized in the study with 200 customers of the three selected restaurants. The results of this study showed that the age bracket of most of the respondents is from 18 to 22 years old, and mostly were female therefore, female is highly health conscious than male. Respondents are aware what is healthy/ organic food and the reason why to purchase. Price is the factor that most respondents considered in selecting food, and the number one challenge for them is to select food that has vitamins and minerals which keep them healthy and gives a good appearance. With the benefits, organic food has more natural antioxidants that improve the immune system which helps fight against diseases.
This document discusses a study on the level of satisfaction with food safety and hygiene practices among food vendors from the perspective of students at Nazareth High School. It aims to determine students' level of satisfaction with food safety, the hygiene practices of food vendors, and the relationship between the two. The study will involve surveying 154 randomly selected students at the school about their experiences with and perceptions of food vendor food safety and hygiene. It is intended to provide information that can benefit parents, the school, and students regarding food safety issues.
Food hygiene is fundamentally important. It plays a major role in ensuring food safety. Poor food hygiene practice can lead to food poisoning. Food premises posting poor hygiene scores as practiced in UK will su er negative economic e ects as consumers choose to eat somewhere else. Food hygiene plays a key factor in at the production, preparation, handling, storage, and distribution of food. Hygiene practices are important, particularly in lower socio economic households. This paper provides a primer on food hygiene. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Food Hygiene: A Primer" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-6 , October 2019, URL: https://www.ijtsrd.com/papers/ijtsrd28076.pdf Paper URL: https://www.ijtsrd.com/humanities-and-the-arts/other/28076/food-hygiene-a-primer/matthew-n-o-sadiku
This document discusses ethical issues in the food industry. It identifies key ethical behaviors like using ingredients with short shelf lives, paying minimal wages to workers, and negatively impacting the environment. Maintaining customer loyalty, increasing sales and profits are reasons to address these issues. Reluctance to comply with regulations, minority employment, food safety, labeling and distribution are some trending ethical concerns. Non-trending issues include anti-sugar concerns, exorbitant pricing, and lack of health and hygiene standards. The objectives of one company are to gain market share through affordable, healthy options and effectively managing ethical concerns. Chronic diseases, food safety dilemmas and responsibilities are also discussed.
This document discusses the roles and responsibilities required for a food production company. It outlines that food production workers must meet health, safety and food standards. Food scientists research ways to ensure food safety and improve taste or nutrition. Marketers are responsible for developing and executing marketing campaigns. The document also provides suggestions for recruitment, such as direct advertising on career sites and social media given the ongoing pandemic. It discusses managing production scheduling, overseeing the production process, quality control and health and safety as responsibilities of a manufacturing manager. Finally, it states that dry food has become popular due to health awareness, lifestyles and willingness to pay for convenience, and a factory should consider freshness, cleanliness and hygiene for consumers.
Mastering Food Safety Why Taking a Food Safety Course Matters.pdfSuperStudyLearningCe
In today's fast-paced world, food safety has become a paramount concern for consumers, businesses, and regulatory bodies alike. The increasing awareness about the importance of safe food handling practices has led to a growing demand for individuals with expertise in food safety protocols. This demand has propelled the significance of undertaking a comprehensive food safety course.
It is a marketing research about Indonesian market towards their interest of Healthy Catering, The way to eat much more healthy and have better lifestyle
These days consumers are showing keen interest in the way food is produced, processed, and marketed. The increasing globalization of the food supply chain has resulted in unprecedented interest in the development of food standards and regulations. International food trade is disrupted by frequent disputes over food safety. Food law has emerged in pieces over decades in response to food safety challenges. This paper provides a brief introduction to food law s . Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Food Law" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-2 , February 2019, URL: https://www.ijtsrd.com/papers/ijtsrd21355.pdf
Paper URL: https://www.ijtsrd.com/engineering/food-engineering/21355/food-law/matthew-n-o-sadiku
A Review On Food Safety In India With Focus On Food Catering Organizations In...Justin Knight
This document provides an overview of food safety issues in India, with a focus on food catering organizations. It discusses how food safety and quality have become major issues in India and other countries. Foodborne illnesses are a widespread public health problem globally, including in India where an estimated 400,000 children under 5 die from diarrhea each year. The Food Safety and Standards Act aims to ensure all food provided to consumers is safe. However, more research is still needed on food safety practices in catering organizations in India to better understand the issues. Adhering to food safety standards is important for catering industries to provide safe food to consumers.
Public health is directly or indirectly affected by the food supply. Food safety is a public health
issue which has become a global problem. Since food is necessary for human survival, a food safety crisis can
cause widespread social panic and heavy casualties. Food safety has been a major concern for governments,
the food service industry, and academia. This paper provides an introduction to food safety.
Marketing may be regarded as comprising four key elements known as the 4 Ps product, price, place and promotion. Food marketing describes any form of advertising used to promote the purchase and or consumption of a food or beverage. It can influence food behaviors by moderating socio cultural elements of the food environment. This paper provides a primer on food marketing. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa ""Food Marketing: A Primer"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-4 , June 2019, URL: https://www.ijtsrd.com/papers/ijtsrd23640.pdf
Paper URL: https://www.ijtsrd.com/other-scientific-research-area/other/23640/food-marketing-a-primer/matthew-n-o-sadiku
Presented at Michigan State University's WorldTAP International Short Course in Food Safety on July 31, 2009. (http://foodsafetyknowledgenetwork.org/worldtap/foodsafety09)
The document provides an overview of 3 studies related to consumer acceptance of functional and nutritional foods. The first study examines socio-demographic, cognitive, and attitudinal determinants of consumer acceptance of functional foods. The second study looks at older consumers' perceptions of conventional and functional yogurts using the repertory grid method. The third study also examines socio-demographic, cognitive, and attitudinal factors influencing consumer acceptance of functional foods. Key findings from the studies include the role of age, gender, education level, health status of family members, knowledge, beliefs, and attitudes in determining consumers' acceptance of these foods. The document outlines the background and objectives of each study.
This document outlines a proposed qualitative research study on food adulteration by street food vendors in Chittagong City, Bangladesh. The study aims to examine the current status of food adulteration, limitations of laws in regulating food vendors, health impacts on children, and strategies for prevention. Literature suggests food adulteration is a significant problem in developing nations and that 40-54% of foods tested in Bangladesh were adulterated. The proposed methodology includes using qualitative data from surveys, interviews, and focus groups with vendors and parents. Expected results are identification of locations with adulterated foods, diseases caused by contaminated foods, regulatory loopholes exploited by vendors, and recommendations for new prevention strategies.
Post 1These farmers overseas need to be educated on the parasite.docxstilliegeorgiana
Post 1
These farmers overseas need to be educated on the parasite problem abroad. The government needs to step in and subsidize some sort of medication program, and have spot checks on who has the most outbreak. Also the heard numbers need to be limited. Another way would be to come up with a way to spray the areas the animals have been grazing. There are some ways to cure the problem for the short term, by rotational grazing, mineral blocks and fecal egg counts. In the southern part of the U.S we also have a lot more parasite resistance as they do overseas, but with our producers they have better standards of medicating animals, and overall herd management.
Post 2
I agree with you that education is so important, especially overseas where there are some livestock owners that lack knowledge about how to manage parasites or use drugs for treatment. I'm not sure about how many veterinarians there are in certain countries or how much they're relied on in flock management, but if they're not available to help educate these producers, I agree with you that it would be great if the government could step in and help. These parasites are costing countries millions of dollars, so I would think their government would want to help. I liked that you brought up the fact that herd numbers need to be limited because as we learned in our small ruminant parasite lecture, overstocking is the biggest problem on small ruminant farms.
Running head: FORMATIVE AND OUTCOME EVALUATION 1
FORMATIVE AND OUTCOME EVALUATION 3
Formative and Outcome Evaluation
Implementation of my marketing plan will rely on execution of the laid out steps in two phases involving, the members of staff in the cafeteria and the promotional team working to draw students towards the suggested meal plan. First, I will require the promotion team to put on exquisite outfits that draw the attention of the teens in middle school towards the cafeteria. Secondly, I will require the team to talk with potential customers passing by the cafeteria in a friendly tone and offer the meal plan to those who listen to them. In marketing, an excellent pitch of the product being promoted catches most consumers’ attention and in cases where the strategy is ineffective, meal samples can be offered at the beginning of the week.
The second phase will involve the delivery of high quality breakfast meals to the students visiting the cafeteria in an exquisite fashion. The aim of this phase is to supersede the expectations of the teens and provide them with a high variety of healthy and affordable foods (Parker & Thorson, 2009). The members of staff should serve the students politely and follow up on the customer’s level of satisfaction by making enquiries. The aim of this phase is to ensure acceptance of the healthy meal plan and minimize rejection for students with varying food preferences.
The marketing plan will be executed over a period of one month, which will involve feasibility tests and constant ...
Similar to Ways to promote food safety in nepal (20)
Post 1These farmers overseas need to be educated on the parasite.docx
Ways to promote food safety in nepal
1. Ways To Promote Food Safety in Nepal
Tulsi Ram Khanal
Chief Executive Officer
Food Industry Consulting Services, Nepal
Website: www.foodindustryconsulting.com
Abstract
Food Safety is a concept that food will not cause harm to
consumers when it is prepared and or eaten according to its
intended use. Current situation of food safety as observed by
regulatory Authorities is found very poor, though there is no any
system to record the incidents of food borne illness. Promotion of
food safety is essential to reduce the risk of food borne disease,
hence growth and development of tourism and food industries.
Major challenge for the promotion of food safety is the awareness
on food safety; its importance and system required for food safety
at different levels; government, organizations in the food chain
and consumers. Awareness of food safety at different levels,
policy, programs for the promotion of food safety, allocation of
sufficient systems to monitor and control organizations in the food
chain, revision, updating food acts and regulation are the ways to
promote food safety in Nepal.
Keywords: Food borne illness, awareness, organizations in the
food chain, consumers, food acts and regulation
2. 1. Introduction
Food is the basic need of our life. Sufficient and safe food is
essential for the normal health, growth of our body. Food can be
the source of hazardous substances (physical, chemical,
biological) rendering it unsafe causing illness and even death.
Thus effort must be made to make food safe. Good practices are
needed to implement from primary production to consumer (farm
to fork) to make food safe (free from hazardous substances or at
safe level). Thus, food safety is the effort of all people involved in
the food chain.
There is the huge potential of growth and development of food
industries in Nepal by increasing the sale of different food
products in domestic and international markets. And the basic
requirement is the assurance of food safety by the food industries.
Food safety is one of the important tools to attract tourists to
lengthen their trips, for their repeated visits and encouragement or
advertisement by them to their friends for the visit.
As the current situation of food safety is not good enough,
promotion of food safety is essential to reduce the risk of food
borne diseases. This will help to promote growth and
development of tourism and food industries, ultimately economic
development of the country. For the promotion of food safety,
ways needed should be identified and taken and to identify the
ways, the current situation, problems, challenges must be clearly
understood. This paper focuses on all these aspects and
suggests the possible ways for the promotion of food safety.
3. 2. Current situation
There is no system to record and analyze the impact of food
borne illness in the country. Few incidents of food borne illness as
presented by the media are wild mushroom poisoning, methanol
poisoning and food poisoning in some cultural feasts in rural
areas. As data on the impact of food borne illness are not
recorded, promotion of food safety is getting less priority by
government and the entrepreneurs.
Due to scarcity of food in remote areas, people, government and
all concerned focus on availability and food safety gets less
priority. Consumers of even urban areas focus on the price of the
product and take less care on quality and food safety. In case of
food service operations due to different reasons, hygienic foods
are not available at most of the outlets and consumers are not
getting much option, so compelled to consume from such outlets.
As people involved in the primary production are not aware
regarding the Good Agricultural Practices and Good Veterinary
Practices, there is the risk of use of banned pesticides and use of
higher dosage of pesticides than the permitted level during
farming agricultural produce. Harvesting fresh produce within the
short period of pesticide spray can cause the risk of residues of
pesticides more than the permitted level. Similar is the situation
on use of antibiotics on livestock thus creating the risk of residues
more than the permitted level.
Most of the small scale processors have not taken license for the
production of food products. They are not in the range of
4. monitoring and control by the government. Most of the processors
are not aware about the good practices. There is the practice of
use of high dosage of preservatives to increase shelf life of their
product, less care is taken to maintain hygiene and sanitation up
to the level.
Practices even at medium and large scale food processors are
not upto the level. Hygiene and sanitation are not found good
enough as monitored by regulatory authorities. Few food products
like pasteurized milk are found unsafe according to its intended
use as observed by the Department of Food Technology and
Quality Control. Small number of industries have implemented
and certified ISO 22000:2005 which includes Dairy, distillery,
Instant Noodles, tea industries. Most of the organizations certified
with ISO 22000:2005 are not implementing it genuinely. Their
intention is to maintain a certificate and use it for advertisement.
3. Challenges
There are many challenges, problems at different levels;
Consumers, organizations in the food chain and the government
which must be addressed to promote food safety.
3.1. Consumers
Consumers are not aware about food safety; its importance,
hazardous effect of unsafe food. Thus, much care is not taken to
select and consume safe food, attracted by advertisement,
appearance, taste, flavor of the product. Hence, food industries,
food service operations and other organizations in the food chain
focus on consumers preference and less effort is applied on food
5. safety as it will not assure an increase of their sale. Another
challenge for consumers is their purchasing capacity. As
purchasing capacity is low, they are attracted by low price
products and the manufacturer compromise on food safety to
lower the price of their products.
3.2. Organizations in the food chain
Though, most of the organizations in the food chain are aware of
food safety; its importance at some level, they are not sure about
it and stick on traditional practices which they think easier and
less costly. Most of the organizations do not have volume
production, thus improvement of their system may increase their
cost of production and sales price and cannot compete with their
competitor’s product (imported products).
As most of the entrepreneurs do not invest for the expertise,
machines having good designs and materials before
establishment and expansion of the food industry, it becomes
difficult for them to maintain hygiene and sanitation. Similarly, it is
difficult to maintain hygiene and sanitation as entrepreneurs do
not recruit suitable manpower and do not train them regarding
Good Manufacturing Practices and Good Hygiene Practices.
Lack of safe ingredients at reasonable price, commitment from
top management, and level of awareness, attitude and motivation
of employees to implement the system needed to maintain food
safety are the other challenges at this level.
6. 3.3. Government
Government does not have sufficient infrastructure and human
resources to monitor and control food safety in all over the
country. Food acts and regulations are not revised and updated
since it was started. Efforts made by the concerned departments
to revise and update acts and regulations are not known. Due to
political instability, it is difficult to revise and update it. Current
acts and regulations are not much clear on food safety issues.
Standard of food products (most of the products) does not cover
food safety issues.
Most of the law makers and persons from concerned ministries
are not aware of the importance of food safety. Concerned
department seems unable to approach and convince them to
revise and update acts and regulations, set policy for promotion of
food safety, initiate programs to encourage the entrepreneurs to
implement food safety management systems. Guidance, support
and monitoring on the agriculture sector by the ministry of
agriculture and its system seems insufficient to implement GAP,
GVP.
3.4. Others
Experts for planning and design of establishments specific to food
plants and food service operations are not available or costly.
Activities in the field of promotion of food safety by non
government organizations seem insufficient.
Research, studies on the current status of food safety is
insufficient. Non government organizations of Nepal seem unable
7. to design large projects and get funds and other support from
foreign countries. We are unable to grasp global opportunities.
4. Ways
Ways to promote food safety in Nepal is to overcome the
challenges and problems described above. Those are explained
as below:
4.1. Promotion of Awareness on Food Safety
Consumers should be made aware of the risk associated with the
consumption of unsafe food, selection of safe food. Awareness
campaigns at schools, colleges, inclusion of food safety in school,
college courses, and announcements from the media are the
ways to promote awareness level of consumers. Demand,
selection and consumption of safe food from consumers enforce
organizations in the food chain to assure food safety. Awareness
on food safety; its importance and implementation of food safety
management systems to entrepreneurs and employees by
different ways; training, workshops is the most important way for
promotion of food safety. Awareness of law makers and the
government officials by different ways; interaction programs will
make it easy to revise and update current food act and regulation,
approve programs to promote food safety.
4.2. Allocation of sufficient system for monitoring
Infrastructure and human resources of the Department of Food
Technology and Quality Control is not sufficient to monitor and
control all food industries and food service operations.
8. Infrastructure and human resources needed must be analyzed,
identified and demanded from the government by the current
department.
4.3. Strict Implementation of current acts and regulations
Current system to guide, support and monitor primary production
by the ministry of agriculture seems almost sufficient but most of
the primary producers are not aware of Good Agricultural
Practices and Good Veterinary Practices. There is the risk of food
safety hazards on fresh produce. Effort from the current system
must be made sufficient to make aware the Primary Producers on
Good Agricultural Practices and Good Veterinary Practices.
Monitoring from DFTQC seems less strict for the improvement of
the systems of food industries and food service operations to
assure food safety. It is suggested that a short period should be
provided to food industries and food service operations for the
improvement and it should be verified.
4.4. Licensing and License Renewal
There is not the practice of demanding sufficient systems
(infrastructure, human resources) needed to assure food safety
by the Department of Food Technology and Quality Control with
the Entrepreneur before issuing license or renewal of license. It
can be one of the ways to establish or improve sufficient systems
to assure food safety by the food industries and food service
operations.
4.5. Revision and updating of current food act and regulation
9. Current Food act and regulation is not clear and sufficient to
address food safety. It must be revised and updated to make it
clear and sufficient to address food safety.
4.6. Policy, Programs from government
Policy programs to promote food safety must be developed and
implemented by the government. These programs can be
developed with the technical and financial support from INGOs
and developed countries. Few of these programs are suggested
below:
● Awareness campaigns at different levels
● Inclusion of food safety in courses of different levels of
studies
● Guidance, support encouragement to organizations in the
food chain to implement food safety management systems
● Development of model organizations
● Subsidies to the organization implementing Food Safety
Management System
● Prizes for the organizations having the best system to
assure food safety.
4.7. Support from developed countries
Since developed countries have the experience of promotion of
food safety, have strong financial conditions, they can support us
by technical and financial assistance. Since, food safety is a
global issue, promotion of food safety in Nepal is essential for
them to assure health of their citizens travelling to Nepal.
4.8. Activities from related organizations
10. Different organizations related to agriculture, food and public
health can enhance their effort for the promotion of food safety. It
will be beneficial if more research, studies are conducted on food
safety by different related organizations, eg., NAARC. Initiation of
recording and analyzing impact of food borne illness by
concerned organizations, eg., Public health can be equally
beneficial for the promotion of food safety.
4.9. Efforts/Determination from organization in the food chain
Without efforts and determinations of organization in the food
chain, it is almost impossible to promote food safety. So, it is the
first requirement for the promotion of food safety.
4.10. Development of Expertise/consultancies
Support from experts and consultants are essential to develop
systems or improve current systems to assure food safety. So,
experts and consultants must develop their expertise to support
all sectors of organization in the food chain to establish or
improve the current system. It will be encouraging if there charges
are affordable for the organizations in the food chain
4.11. Food Analysis Laboratory
Accredited and affordable food analysis laboratories are essential
to identify safe food ingredients and food products, thus analyzing
the status of food safety and support organizations in the food
chain.
4.12. Activities from non government organizations and
individuals
11. Activities of non government organizations and the individuals
involved in promotion of food safety will also help to some extent,
mainly on awareness and raising voices for food safety.
5. Concluding Remarks
Food security without food safety has no meaning. So, equal
emphasis must be given for food safety by the government and all
concerned. Efforts are needed from all the concerned for the
promotion of food safety. It is our duty to raise our hands and
voices for the promotion of food safety in Nepal. Promotion of
food safety will help to decrease risk of food borne illness, thus
growth and development of food industries and tourism. Ways
discussed above can be input for this mission.