Evaluation of raw materials and their suppliers as a defence against food fraud

• Autorzy: Górna Justyna

Identyfikatory

DOI

10.29119/1641-3466.2020.143.7

• Języki publikacji: EN

Abstrakty

EN

Purpose: The main purpose of this article was to present the actions taken by the food manufacturer in the field of its defence against fraud. Design/methodology/approach: Ensuring food safety requires the active participation of the enterprise on two levels, preventing accidental and intentional food contamination. In order to supervise the area related to accidental food contamination, obligatory HACCP system and voluntary quality and safety management standards are implemented in enterprises. These include ISO 22000, FSSC 22000, BRC or IFS. In turn, the area related to intentional food contamination requires action to reduce the risk of food contamination and food fraud. The adopted methodology for the evaluation of raw materials and their suppliers in the food fraud area is based on the IFS guidelines, as well as an approach developed by the author of this study, who participated in the implementation of this methodology in the company. Findings: The analyzed company is characterized by having a high cultural level of food safety and quality - actions are taken there to support its development at various levels. Among these are leadership, communication, employee involvement and risk awareness. This approach guarantees that the developed product fraud reduction plan will positively evolve in this company so as to meet and surmount changing risk factors. Originality/value: The article presents the practical application of IFS guidelines in the area of food fraud. In addition, a template for the vulnerability assessment form was designed and criteria for the assessment of control measures were specified.

Słowa kluczowe

EN

food fraud; supplier evaluation; assessment of raw materials

PL

fałszowanie żywności; ocena dostawców; ocena surowców

• Wydawca: Wydawnictwo Politechniki Śląskiej
• Czasopismo: Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska
• Rocznik: 2020
• Tom: z. 143
• Strony: 97--105
• Opis fizyczny: Bibliogr. 12 poz.

Twórcy

autor

Górna Justyna

• Uniwersytet Ekonomiczny w Poznaniu

Bibliografia

• 1. BRC Global Standard Food Safety, 8/2018.
• 2. Górna, J. (2018). Społeczna odpowiedzialność przedsiębiorstw w zakresie przestrzegania zasad higieny na etapie produkcji podstawowej. Zagadnienia Doradztwa Rolniczego, 1.
• 3. Górna, J. (2019). Zarządzanie bezpieczeństwem żywności. In: J. Łańcucki (Ed.), Systemy zarządzania w znormalizowanym świecie. Wydawnictwo Uniwersytetu Ekonomicznego w Poznaniu.
• 4. IFS Standards (2018). Product Fraud. Guidelines for Implementation.
• 5. International Food Standard, 6/2012. Berlin: HDE Trade Services.
• 6. Koubova, J., Samkova, E., Hasonova, L. (2018). Food fraud detection by Chech Agricultural and Food Inspection Authority in retail market. British Food Journal, 120, 4.
• 7. Manning, L., Baines, R.N. (2004). Effective management of food safety and quality. British Food Journal, 106, 8.
• 8. Montanari, F., Varallo, C., Pisanello, D. (2016). Food fraud in the EU. Cambridge University Press, 7, 1.
• 9. Shears, P. (2010). Food fraud - a current issue but not an old problem. British Food Journal, 112, 2.
• 10. Sumar, S., Ismail, H. (1995). Adilteration of foods - past and present. Nitrition & Food Science, 4.
• 11. Tse, K.Y., Zhang, M., Doherty, B., Chappell, P., Garnett, P. (2016). Insight from the horsemeat scandal. Exploring the consumers’ opinion of tweets toward Tesco. Industrial Management & Data Systems, 116, 6.
• 12. www.fssc22000.com, 20.10.2019.

Uwagi

PL

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2020).