Results 191 to 200 of about 59,962 (250)

Consumers’ willingness to pay (WTP) for HACCP certified frozen farmed fish: A consumer survey from wet markets in Dhaka, Bangladesh

Aquaculture Economics & Management, 2022
Bangladesh, like many developing countries, has taken various aquaculture product quality and safety control measures. However, it is little is known about Bangladeshi consumers' preferences, and in particular, whether they are willing to pay a price ...
K. Hossain, Jianhong Xue, M. Rabbany
semanticscholar   +1 more source

HACCP certification in food industry: Trade-offs in product safety and firm performance

, 2021
Ensuring food quality and safety in a fiercely competitive market is one of the most important tasks of a food company. An emerging conflict in operations management and production economics has arisen from the varied interpretations of the roles and ...
Feng Liu, Hosun Rhim, Kwangtae Park, Jian Xu, C. Lo   +4 more
semanticscholar   +1 more source

Do producers respond to quality information disclosure? The HACCP certification in meat industry

, 2021
PurposeFood markets are characterized by asymmetric information between suppliers and consumers, which causes inefficiency of market and food safety risks. This paper studies how the food quality and safety information disclosed by the government affects
Jiehong Zhou, Yu Jin, Yu Wang, Q. Liang
semanticscholar   +1 more source

The Green HACCP Approach: Advancing Food Safety and Sustainability

Sustainability
Food safety management has evolved with the Hazard Analysis and Critical Control Point (HACCP) system serving as a global benchmark. However, conventional HACCP does not explicitly address environmental sustainability, leading to challenges such as ...
Mohamed Zarid
semanticscholar   +1 more source

Modeling and evaluation on WSN-enabled and knowledge-based HACCP quality control for frozen shellfish cold chain

Food Control, 2019
Shellfish have limited shelf life due to quality fluctuation caused by biochemical, microbiological or physical changes under real cold chain conditions.
Huanhuan Feng, J. Chen, W. Zhou, V. Rungsardthong, Xiaoshuan Zhang   +4 more
semanticscholar   +1 more source

Assessment of HACCP plans in standardized food safety management systems – The case of small-sized Polish food businesses

, 2019
The HACCP/food safety plan is a basic document of every structured food safety management system (FSMS). The aim of the study was to identify and to discuss the most important problems related to the HACCP/food safety plans in 47 small food businesses ...
W. Dzwolak
semanticscholar   +1 more source