Archives in Food and Nutrition

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Short Communication - Archives in Food and Nutrition (2020) Volume 3, Issue 5

Building a food safety culture and questioning the philosophy and practicalities of the revised 2018 BRC global quality standard version 8, 'Clause 1.1.2'

 Despite the advancements of food quality systems and governmental regulations, the threat of food contamination is ever present in all societies. Foodborne diseases annually cause as many as 600 million illnesses and 420,00 deaths worldwide. It is a sobering reality that the fight against food contamination cannot be viewed at a battle but a way of life by both management and its employers. Breaches in such defense systems can be critical for the consumer and financially crippling to organisations in terms of fines and reputational damage. This paper draws upon key case studies drawn from food manufactures operating in Greece, Mongolia, Panama, UK and USA and synthesizes core issues that directly contribute to both a positive and negative food safety cultures. The paper further asks the question if the revised 2018 BRC Global Quality Standard Version 8, ‘Clause 1.1.2’ and its Food Safety Cultural Requirements are an attribute and or an academic exercise for food manufactures.

Author(s): Derek Watson

Abstract PDF

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