Concern over food safety is increasing in all countries worldwide. Current trends in many countries are directed towards ensuring that there is regulation of food safety. Scientists are identifying new foodborne pathogens and their potential for adverse consequences on human health and life. The demand for safer food is also growing among consumers as they become more informed on the link between diet and health, more affluent and as they live longer (Burlingame Pineiro 2007). The proportion of food that is acquired from food services such as restaurants, and cafes is also rapidly increasing even in the developing countries (Trienekens Zuurbier 2008). The control consumers had over food handling and its preparation is therefore reducing (Trienekens Zuurbier 2008). International trade in processed as well as unprocessed food products is also a very large source of food supply in many countries owing to reduced technical and trade barriers (Jongwanich, 2009). This in itself introduces new sources of food risks. Combination of these trends has resulted in increased public as well as private demand for greater food safety. The governments are also making efforts to safe guard the supply of food. Governments in the developed and developing countries are taking various approaches to food safety management. The effects and success of food safety management also varies across different countries (developed and developing). This paper seeks to compare food safety management between developed countries and developing countries in different parts of the world. This research seeks to achieve this by comparing the policies and regulations that have been put in place in various countries to manage food safety, the available systems, whether these countries have the required manpower and skills to manage food safety, food safety awareness, the role of the media in managing food safety and its awareness, the set standards of food, quality of food, consumer behaviour and producer behaviour in developed and developing countries (Jongwanich 2009).
Studying food safety management in developed and developed countries is important because of the adverse consequences of unsafe food. It is important to understand the various public and private food safety standards and how effective they are in developed and developing countries. Compliance with these standards and the effect is also worth studying as we can understand why some countries find it hard to comply with the guidelines. We can therefore identify ways of making compliance with food safety standards effective in all countries whether developed or developing without negatively affecting them such as reducing their levels of food exportation.
2. Description of Search Strategy
I adopted one major search strategy to obtain the relevant information for the research topic. That is literature from Griffin University Library and online databases.
This library has abundant information resources and I chose to focus on journals. I used the journals as I wanted to understand the outcomes of studies conducted by various researchers on topics related to food safety management in various countries in different parts of the world. In searching the articles, I typed key words such as food safety management in developed and developing countries to access the relevant journals. On typing these words, several articles were displayed for me to choose. I only chose those journals which are relevant to my area of research. To determine the most relevant articles, I read the title, if it sounded relevant I read through the abstract to determine the methodology, results and conclusion. If the information in the abstract was relevant, I read through the entire article. I critically reviewed and analysed the available articles to determine the ones whose content was most relevant in terms of details, richness and reliability. I also used the considered the methodology as a way of determining quality sources. I downloaded electronic version of articles from the library database.
3. Critical Literature Analysis
Al-Kandari, D., Jukes, D. J. 2009. A situation analysis of the food control systems in Arab Gulf Cooperation Council (GCC) countries. Food Control, 20 11121118.
This article discusses food safety management in Arab Gulf Cooperation Council countries by analyzing the food control systems in these countries. The paper explores food control systems in the Gulf Cooperation Council countries to establish how effective these systems are. According to the authors, increased concern over the safety of food has compelled countries to adopt international guidance on the basic elements for national food control systems. Countries that are members of the Gulf Cooperation Council have used this guidance to carry out initial evaluation of the status of control systems of food in their respective countries. While these countries use different approaches to achieve this goal in terms of food control management, cooperation between them has resulted to increased harmonization of food control practices as well as legislation. The findings reveal that progress is being made as far as food safety management is concerned. However, there is evidence of weakness that may need additional efforts to be put in for success to be achieved. The researchers explain the challenges that face these countries in their attempts to manage food safety.
This paper is important for my research project as it comprehensively discusses food safety management and control systems in GCC countries as well as challenges that face these attempts. It will form a basis for my study as it discusses food safety management in developing countries. By reading this journal I will be able to identify the challenges that face developing countries in their attempts to ensure management of food safety hence determine why food safety management policies have not been effective in developing countries and determine how this can be addressed.
Burlingame, B., Pineiro, M. 2007. The Essential Balance Risks and Benefits in Food Safety and Quality. Journal of Food Composition and Analysis, 20 (3-4) 139-146.
This paper is concerned with analysis of food composition which includes evaluation of the beneficial as well as harmful food components in human beings diet. According to the authors, the notion of food safety initially excluded nutrition elements such as nutrients in supplement and fortificants form, and known risk factors for various chronic diseases. The risk safety activities currently undertaken by the WHO and FAO consider issues to do with genetically modified foods, nutritional supplements, functional foods and high levels of nutrient additives. According to this article, food safety currently refers to the various chemical and microbial contents in food. The paper discusses the from farm to table approach taken by FAO in ensuring food safety. This paper explains what food composition is, why it should be monitored and how issues of food quality as well as safety can be resolved internationally. This article contributes to my research project by explaining a holistic food chain approach that recognizes that everyone involved in food production is responsible for supplying safe food that is nutritious.
Ropkins, K., Beck, A. J. 2000. Evaluation of Worldwide Approaches to the use of HACCP to Control Food Safety. Trends in Food Science Technology, 11 1021
This article discusses how Hazard Analysis by Critical Control Point (HACCP) can be used as a management tool to ensure food safety. According to this paper, this is one of the tools that have been identified by the World Health Organisation (WHO) as well as the United States Food and Agriculture Organisation amongst several other bodies and is recommended for application in commercial food production. As such, many countries now incorporate the principles of HACCP in their respective national food safety legislation. The authors argue that there is possibility of this tool being used as the future standardisation component for international food quality as well as assurance practices. This paper discusses the key principles of HACCP and assesses how this tool has been implemented in various regions including the United Kingdom, Australia, North America, and New Zealand as well as in developing countries.
This article discusses the success of HACCP in developed and the still developed countries. According to the findings, adoption of HCCP in developed countries varies. While it is fast in the United States, New Zealand and Australia, its adoption in the European Union member states has been a bit slow and challenging because of the various legal structures for food safety surveillance, assurance and legislation that are unique to each country. A part from this observation, HACCP has been more successful in the developed countries as compared to the developing countries. According to the article, the popularity of HACCP is increasing in developing countries in spite of the initial challenges such as cultural and language problems, lack of proper training and education, insufficient information on hazards and lack of HACCP documentation in native languages.
This article is important for my research project as it explains one of the internationally recognised tools for managing food safety. The article compares and discusses the success in implementation of this tool in developed and developed countries. From the discussion of this paper, we are made to understand that HACCP has been more successful in developed countries as opposed to the developing countries because of the many limitations in developing countries that are not present or have been addressed in the developed countries. The article will form a basis for my research as it gives information on and compares food safety management policies in developed and developing countries. By reading this article, we are able to understand why food safety management policies and tools are more successful in developed countries as compared to the developing countries.
Hillers, V. N. 1997. Food Safety and Quality Topics in National Plans of Action for Nutrition. Food Control, 8 (1) 5-11.
This journal reviews portions of the National Plans of Action for Nutrition as well as other International Conference Nutrition documents that focus on protecting consumers by improving food quality and safety. These documents emphasize that each and every individual has right to access food that is nutritionally adequate and safe. According to this author, preparing a National Plan for Action for Nutrition has provided nations with an opportunity to assess their respective food control systems to determine their effectiveness and offer improvements. The article covers how these documents improve national food control systems in various parts of the world. The author also reviews the challenges faced in maintaining food safety quality. Challenges that are associated with importation and exportation of foods, food transportation, street foods, zoonotic pathogens and chemical agents in foods and the standards that have been established to control related risks are comprehensively covered.
The paper also mentions adoption of HACCP by some countries to identify and manage food hazards. From this article, we are able to learn the educational strategies that have been put forward by nations through National Plans of Action to improve food safety ands quality. It helps us understand how various nations address the problems and challenges that are associated with food safety and security.
This article will not be used as a basis for the research but it contains supplement information for the study. Information from this article will help me understand efforts different countries are making to ensure food safety. The differences between the strategies and policies undertaken in developed countries and developing countries will be studied.
Jeng, J. H., Fang, T. J. 2003. Food Safety Control System in TaiwanThe Example of Food Service Sector. Food Control, 14 317-322.
In this article, the authors discuss the development and implementation of food safety and security systems for Taiwans food service sector. According to the authors, this sets a very good example for regulation of food safety system on country-level particularly for factories that export agricultural products. In this article, it is clear that Taiwan keeps a record of food-borne disease incidence and outbreaks. The specific causes have also been identified in the various outbreaks. To reduce the out break of these diseases, the Taiwan government through the Health Department introduced the Hazard Analysis by Critical Control Point (HACCP) system in the food service sector and in factories that make box meals. This article comprehensively discusses development and implementation of HACCP and food good hygienic practices as food safety and security systems in Taiwan.
In Taiwan, the department of health is responsible the policies, standards, regulations and procedures that food industries have to comply with to ensure that food safety is maintained. According to the article, HACCP as well as good hygiene practice has gained ground in Taiwans food industry. The countrys food safety and security systems are compatible with internationally adopted CODEX alimentus and will help maintain food safety domestically as well internationally through trade. The author concludes that Taiwans food safety and security systems have a strong foundation and will be effective and efficient in ensuring food safety.
This article contributes to my research project by helping us understand how food safety and security systems have been effectively implemented in some developing countries providing insight into what mechanisms and coordination should be put in place to achieve success in developing countries.
Jongwanich, J. 2009. The Impact of Food Safety Standards on Processed Food Exports from Developing Countries. Food Policy, 34 447-457.
The author discusses how food safety standards have impacted processed food exports in developing countries. According to the author, imposing food safety standards on developing countries by the developed ones could hinder the developing countries from exporting processed foods. The paper uses the Sanitary and Phytosanitary standard in his argument where he explains that this standard is practically less transparent as compared to quotas or tariffs. According to the author, developed countries have many opportunities to twist the standards stronger than is necessary so as to attain optimal level social protection and to adjust the associated testing as well as certification procedures to make their imports that rival those from developing countries more competitive. This paper also identifies limited resources, institutions and manpower as constraints as factors that constrain developing countries from achieving the food safety standards. This article helps us understand the factors that can help developing countries achieve the required food safety standards imposed by the rich countries to prevent the negative effects of not meeting these standards. It is important for my research as it identifies the sorts of factors I will measure to compare food safety management in developed countries and developing countries.
Otsuki, T., Wilson, J. S., Sewadeh, M. 2001. Saving Two in a Billion Quantifying the Trade Effect of European Food Safety Standards on African Exports. Food Policy 26 495514
This paper explores the impact of a newly harmonised aflatoxin standard set by the European Union on processed food products from Africa. The authors compare this standard with international standards in terms of the impacts of changes in various levels of protection based on this standard in contrast with those suggested internationally. This article is important for this research as it basically discusses the impact of food safety standards imposed by industrialised countries on the poor and developing countries. The findings show that implementation of the proposed aflatoxin standard in the European Union will have adverse effects on African exports of dried fruits, nuts and cereals to Europe. Though this standard seeks to reduce health risks in Europe by about 1.4 deaths after every billion years, it will reduce African exports by 64 percent ( US 670 million). This is a very small benefit for such a high cost.
The findings of this study form supplement information on some of the reasons as to why food safety management is not effective in developing countries. These findings reveal some of the ineffective and unfair strategies that rich countries use in their attempts to ensure food safety. This information will help me to determine the strategies that can be used to ensure effective food safety management in developing countries and those that should be ruled out as being ineffective.
Quested, T. E., Cook, P. E., Gorris, L. G. M., Cole, M. B. 2010. Trends in Technology, Trade and Consumption Likely to Impact on Microbial Food Safety. International Journal of Food Microbiology, XXX XXX- XXX.
This paper discusses the future challenges to food security. It investigates the current as well as the potential future trends as far as food-borne disease burden is concerned worldwide and relates this to technology, consumption as well as trade of some foods that have an impact on microbial food safety. The authors broadly discuss developments in food technology and considerable changes in consumer demand as well as food trade globally over the next decade. The purpose of this paper is to establish the trends that influence food-borne disease burden by studying the member countries of the European Union. By reviewing this article, we are able to particularly understand the effect of technological drivers on food-borne disease burden.
This article also provides supplement information for my research project. It gives insight into the impact of technology on food safety management. The identified technological drivers will be studied in developing countries and developed countries to determine whether they have any effect on how food safety management compares between the two kinds of countries.
Tjaart, W. S. 2005. International Trade and Food Safety in developing Countries. Food Control 16 491496
In this paper, the author identifies food safety as one of the problems associated with internal trade in developing countries. According to the article, food safety in developing countries continues to remain the responsibility of consumers. To enhance food safety in these countries along western standards implies considerable costs and might make the price of food too high hence inaccessible by the poor. In the light of this, the author argues for new food safety tools as well as rules and regulations that are affordable for these countries. The author also argues that they should be founded on local food management customs instead of imposing the western standard that are quite expensive as far as monitoring is concerned. This article identifies the issues experienced by World Bank in its attempts to invest in food safety in developing countries and offers recommendations on how food safety can be improved in these countries.
From this article, we understand the need to simplify rules, improve infrastructure and skills, improve awareness, adapt the food safety monitoring systems so that they are compatible with the local conditions, encourage greater participation of the poor countries in organisations that set international standards and devise HACCPs for special products from poor and developing countries.
This article is crucial for my research project and forms basis for the study. The article has identified some of the factors that make food safety management in developing countries unsuccessful. These factors will be measured and further recommendations made based on the findings.
Trienekens, J., Zuurbier, P. 2008. Quality and Safety Standards in the Food Industry, Developments and Challenges. International Journal of Production Economics 113 107122.
This paper seeks to address the challenges that developing countries as well as emerging economies face in complying with the developed public and private food safety standards globally. The authors have also established that certification and accreditation of these standards have increased marginal costs putting pressure on the profit margins of companies in developed countries. The paper is important for the study as it discusses the effects of quality and safety standards in the food industry and the need for strategies that will revalue the effectiveness and cost of the accreditation and certification system.
This article is important for my research as it gives insight into the problems faced by the food industry in both developed and developing countries in complying with quality and safety standards that seek to ensure food safety. We are able to understand why food safety management is a global challenge as both developed as well as developing countries face many problems in their attempts to comply with the set quality and safety standards. The challenges identified in this paper will be measured in developed as well as developing countries to determine how these countries compare in their attempts to ensure food safety in the food industry.
Unnevehr, L. J., Jensen, H. H. 1996. HACCP as a Regulatory Innovation to Improve Food Safety in the Meat Industry. American Journal of Agricultural Economics, 78 (3) 764-769.
This paper is based on the observation that the current system used in meat inspection in the United States is insufficient in addressing microbial food-borne pathogens which are the most vital food safety hazards in products from meat. The authors propose the use of Hazard Analysis by Critical Control Point (HACCP) system to enhance safety of food in the meat industry. According to the authors, HACCP has been embraced by the united sates Department of Agricultures Food Safety and Inspection Service as a suggestion in reducing pathogens. This paper explores the origins of Hazard Analysis by Critical Control Point (HACCP) system as an engineering concept and its economics as a regulatory tool. It explores the benefits from prevention especially when the hazard detection costs are high the precise benefits of any particular standard are not certain yet potentially high. The paper reviews the available regulatory alternatives for enhancing food safety before comprehensively discussing and evaluating HACCP.
This article is valuable to the research project as it helps us to understand the HACCP system and its application. It discusses one of the tools that are internationally recognised and recommended in enhancing food safety. I intend to measure the success of HACCP in developed and developing countries. I also intend to measure some of the available regulatory alternatives and compare the success of their implementation in developed and developing countries.
Unnevehr, L. J., Jensen, H. H 1999. The Economic Implications of Using HACCP as a Food Safety Regulatory Standard. Food Policy, 24 625-635.
In this article, the authors discuss the nature as well as the role of HACCP as a food safety control system. The authors focus on its role as a public food safety regulation element. They explore the idea of efficiency as far as food safety regulation is concerned and relate it food safety controls nature. The article is valuable to the research as it comprehensively discusses HACCPs economic implications with references to cost estimates and benefits and particularly for the food industry. The authors also evaluate the adoption of HACCP as a standard in international trade and in aiding trade in processed food products.
This article contributes to my research project by providing supplement information on HACCP which is one of the factors that I intend to measure in developed and developing countries as the standards described in it are internationally recognised as good practices in ensuring food safety.
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