The paper mainly focuses on the role of technology, laws and practices in the safety of food. The aim of the paper is to create safe food by utilizing various types of modern technologies. It is identified that the interest in safety of food is mainly intensified from the last two decades due to number of food crisis that generally affect various countries, especially the European countries (Watson et al. 2018). Lack of proper safety of food causes bacteria, viruses and parasites to contaminate with food and due to contamination number of foodborne illness occur among the people, which generally affect the public health. The factor that generally assists in food contamination threatens safe consumption of food thus making it harmful for human health. Due to the negative impact of food contamination on the health of the public, food emergency occurs within a company that supplies food. As global demand for food is increasing, it is very much important to have proper laws and policies in safety of food (Schoenherr, Narasimhan and Bandyopadhyay 2015). In order to maintain food safety it is also necessary to utilize technology like Block chain that helps in allowing specific product to be traced in order to reduce food waste.
Due to occurrence of number of foodborne diseases, the customers generally lost their trust in companies that supplies food, which generally creates negative impact on the reputation of the organization. In order to gain customer trust in the food industry, it is very much necessary to redefine the food system (Nayak and Waterson 2017). Safety of food is quite important as it generally helps the customer from the various risks of food borne diseases. It also helps in preventing the consumers from various risks of health conditions including allergies and death. It is identified that utilization of technologies has started to prove worthy approach in context to food safety (Jespersen et al. 2016). There are number of emerging technologies that helps in making the food safer as well as appealing. The government also implements number of laws and practices that are helpful in maintaining the safety of food. There are number of laws and practices that generally help in providing proper guidance on the communication of food safety, hazards and food criminality (Watson et al. 2018). The laws and practices also helps in facilitating consistent approach and interpretation for delivering official controls specially in context to risk scoring by updating advice and by making proper clarification about the various risk descriptions that are generally utilized in the safety food establishment intervention.
The main aim of the research is to focus on the technologies as well as laws and practices that are helpful in maintaining the safety of food. The paper mainly reviews number of articles in order to create safe food by utilizing the modern technologies.
The objectives are as follows:
The paper mainly reviews the technologies and laws and practices that are helpful in maintaining the safety of the food in order to create safe food by utilizing modern technologies. It is identified that safety of food must be understood by the people with the help of various activities and behaviours that generally helps in minimizing risks which, are associated with foodborne illness.
According to Allata, Valero and Benhadja (2017) a Hazard Analysis and critical Control Points mainly includes number of components that is generally based on seven different principles. The initial step must be taken is to control the hazard analysis. This is considered as one of the critical step as it generally plays an important role. Hazards are generally identified as one of the part of hazard analysis that are generally evaluated based on likelihood of occurrence as well as on the severity at which it causes injury and illness. It is stated by Robertson (2017) that all hazards are generally assessed and categorized into number of three groups including biological, chemical and physical hazards. Biological hazards include number of microorganism including bacteria, yeasts, viruses and parasites. On the other hand, chemical hazards generally vary in aspect of production. It is identified some potential hazards prior to processor receiving product generally include improper use of antimicrobial residues as well as pesticides.
It is necessary for the HACCP team to evaluate the hazard analysis by determining the likelihood of chemicals that causes injury or illness among people. In addition to this, standard operating procedures generally helps in addressing the acceptable use of various types of products, which could negative impact if not monitored or handled properly. It is opined by Allata, Valero and Benhadja (2017) that physical hazards include objects that are sharp including metal, plastics and stones. It is identified that physical hazards generally lead to injuries. Some of the foreign materials related with food products are not considered as a physical hazard. In order to resolve the hazards it is necessary to adopt HACCP principles that assists in providing a systematic way of determining the food safety hazards by ensuring that will be managed responsibly.
Block chain generally helps in making supply chain much more transparent in all the new levels. It generally helps in empowering the supply chain to be much more responsive in context to food safety disasters. Massive organizations like Unilever and Nestle are utilizing the blockchain technology. According to Engelhardt (2017), that technology of blockchain helps in allowing specific products to be traced at a given time, which would further helps in minimizing the reduction of foo waste. Furthermore, contaminated products are generally traced quickly and easily so that safe food would remain on the shelves.
Blockchain technology helps in creating a positive impact on the stakeholders, as with help of this technology they can be able to provide food safety as well as sustainability in supply chain. The technology of blockchain generally has the capability of transforming the way in which organizations generally collaborate by enhancing the level of trust (Ge et al. 2017). Utilization of this technology in food supply chain helps in overcoming fraud. It is identified that by providing proper understanding and by making the supply chain accessible for the people it generally assists in providing 100% assurance on the authentication of various products that are delivered by the various organizations.
The leaders generally adopt the technology of blockchain as it generally helps in providing an opportunity that is mainly added with digitization strategy in order to affect the entire industry of food (Shrier, Wu and Pentland 2016). It is found that information about a specific product can be provided by organization with the utilization of blockchain technology in a very much less time if any type of outbreak or diseases occurs With the help of this technology, productivity, competitiveness transparency and sustainability of food sector is generally enhanced..
Recently, numbers of technological innovation have occurred that generally helps in improving the safety of food. The technological innovations include:
Irradiation: Irradiation is considered as one of the non-thermal innovation for the safety of food. Food irradiation generally utilizes X-rays, electron beams or gamma rays in order to kill bacteria without creating damage. High-energy beams does not affect production however it generally damages the DNA of living organism (Vigani et al. 2015). It generally helps in killing bacteria thus rendering them to produce. Studies suggest that irradiation generally helps in controlling the effective growth of bacteria. Irradiation generally has number advantages in context to food safety.
Ozone: It is stated by Veselovsky et al (2015) that ozone is mainly utilized as one of the disinfecting agent that is used for treating municipal water supplies. It is found that ozone is mainly utilized in either its liquid state or gaseous stare. Gaseous state of ozone is mainly used as a proper cleansing agent for various types of water sensitive products. In addition to this, it is identified that ozonated water generally creates positive impact in eliminating the pathogens from the surface of poultry, meat and vegetables. However, disinfection of ozone system is quite costly.
New other innovations: Another less recognized technological innovation generally aims to improve the safety of food. It identified that the technology was mainly developed by bioMérieux, which is an organization that mainly specializes in vitro diagnostic. The organization generally developed a food testing methodology that is VIDAS UP Salmonella (SPT) (Aung and Chang 2014). It is found that SPT mainly utilizes recombinant bacteriophage proteins for detecting lower levels of Salmonella bacteria within the food samples.
It is stated by Crafts (2016) that the relationship between the European Union and UK has been a recurrent theme within of politics of British in recent years. It is identified that the impact of both financial and economic crisis helps in enhancing the support for anti-European parties that generally helps in creating deepen feeling of alienation from the various decision-making institutions. The review that was undertaken is an audit of the process that were undertaken by EU and the steps through which it affects UK. The review generally reflects ion the competence that are generally used for the national interest. The issues as well as challenges that generally affect EU member states and can have a bearing on the future of EU.
It is opined by Watson et al. (2018) that leatherhead food research helps in evaluating the most important implications of Brexit for the food and drink industry of UK. Brexit is discussed from the various regulatory and food safety perspectives by looking at number of possible changes in various food legislation. It is found that the practicalities of export as well as import in the world of post Brexit helps in taking a view how it generally helps in creating impact on the industry. The main way of implementing brexit is to repeal the ECA, which will effectively render it along with the number of legislation that was mainly enacted through it. The government mainly advised to avoid the various types of legislative gaps for bringing a great repeal bill forward.
According to Piramuthu and Zhou (2016), RFID is mainly defined as one of the technology within the food industry that generally helps in facilitating real time visibility for moving through the end consumers as well as supply chain. RFID and sensor network automation within the food industry generally helps in providing proper detail on the utilization of the farm to fork in order to allow the reader for appreciating the possible applications of RFID and sensor network automation within the supply chain. This generally includes minimization of waste, identification of counterfeits, precision agriculture and more.
Discussion and Conclusion
It is identified that number of questionnaires as well as surveys are conducted in order to collect data for creating awareness about the safety of food. It is analysed that technology like blockchain is quite helpful in tracing the food at a given time, which is quite helpful in providing specific information about the products if any type of diseases or outbreak occurs. Blockchain technology is also helpful in creating a positive impact on the stakeholders of the organization, as they can be able to maintain food safety. Tracing the footstep of food is considered as one of the good practice for avoiding cross contamination and for marinating the quality of food. In addition to this, it is identified that number of laws and practices are present that not only helps in maintaining consumer centric approach in context to food safety.
References
Allata, S., Valero, A. and Benhadja, L., 2017. Implementation of traceability and food safety systems (HACCP) under the ISO 22000: 2005 standard in North Africa: The case study of an ice cream company in Algeria. Food Control, 79, pp.239-253.
Aung, M.M. and Chang, Y.S., 2014. Traceability in a food supply chain: Safety and quality perspectives. Food control, 39, pp.172-184.
Crafts, N., 2016. The Growth Effects of EU Membership for the UK: a Review of the Evidence. University of Warwick CAGE Working Paper, 280.
Engelhardt, M.A., 2017. Hitching Healthcare to the Chain: An Introduction to Blockchain Technology in the Healthcare Sector. Technology Innovation Management Review, 7(10).
Ge, L., Brewster, C., Spek, J., Smeenk, A., Top, J., van Diepen, F., Klaase, B., Graumans, C. and de Wildt, M.D.R., 2017. Blockchain for agriculture and food (No. 2017-112). Wageningen Economic Research.
Jespersen, L., Griffiths, M., Maclaurin, T., Chapman, B. and Wallace, C.A., 2016. Measurement of food safety culture using survey and maturity profiling tools. Food Control, 66, pp.174-182.
Nayak, R. and Waterson, P., 2017. The Assessment of Food Safety Culture: An investigation of current challenges, barriers and future opportunities within the food industry. Food Control, 73, pp.1114-1123.
Piramuthu, S. and Zhou, W., 2016. RFID and sensor network automation in the food industry: ensuring quality and safety through supply chain visibility. John Wiley & Sons.
Robertson, L.J., 2017. Hazard analysis approaches for certain small retail establishments in view of the application of their food safety management systems.
Schoenherr, T., Narasimhan, R. and Bandyopadhyay, P., 2015. The assurance of food safety in supply chains via relational networking: A social network perspective. International Journal of Operations & Production Management, 35(12), pp.1662-1687.
Shrier, D., Wu, W. and Pentland, A., 2016. Blockchain & infrastructure (identity, data security). MIT Connection Science, pp.1-18.
Veselovsky, M.Y., Nuraliev, S.U., Fedotov, A.V., Sandu, I.S. and Avarskiy, N.D., 2015. Role of Wholesale Market in Ensuring Russian Food Safety under Conditions of Innovative Economy. Journal of applied economic sciences, 10(3), p.417.
Vigani, M., Parisi, C., Rodríguez-Cerezo, E., Barbosa, M.J., Sijtsma, L., Ploeg, M. and Enzing, C., 2015. Food and feed products from micro-algae: market opportunities and challenges for the EU. Trends in Food Science & Technology, 42(1), pp.81-92.
Watson, D., Yap, S., Pandi, S., Husband, J. and Tekelas, F., 2018. Implications of Food Safety Cultural Compliance in the Food Manufacturing Sector. Acta Scientific Microbiology, 1(4).
Watson, D., Yap, S., Pandi, S., Husband, J. and Tekelas, F., 2018. Implications of Food Safety Cultural Compliance in the Food Manufacturing Sector. Acta Scientific Microbiology, 1(4).
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