Review on Quality Management Systems and Food Safety in Latin America and the European Union
Article Sidebar
Main Article Content
Abstract
The implementation of management systems allows minimizing risks, guaranteeing quality and food safety. The objective was to analyze scientific publications on quality management and/or food safety and interrelate it with relevant factors, between 2017-2021 in the European Union and Latin America, as well as to measure the degree of progress in research in this field. The study considered articles written in Spanish and English, with an approach based on food safety with the terminology of SGC and SGIA, using a method of systematic review of the literature based on scientific articles. Among the findings obtained, it was evident that the publications on SGC and/or SGIA were mostly from the European Union (56% of the total papers) followed by those from Latin America (39%). This analysis shows the inequality in the approach to these issues in each region at a scientific level. The articles focused on SGC and/or SGIA were more than 50%, followed by works on certification issues, as a central area, and to a lesser extent (16%) those that addressed public policies on SGC and/or SGIA. The results obtained showed that food safety is a research topic with certain vacancies, particularly on voluntary international regulations and implementations of SGC and SGIA, evidencing the need to address various perspectives of quality and safety management. This research lays the foundations for the development of management systems implemented in the food chain, given the collection of information, facilitates decision-making regarding food regulations.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Aquellos autores/as que tengan publicaciones con esta revista, aceptan los términos siguientes:
a. Los autores/as conservarán sus derechos de copiar y redistribuir el material, bajo los términos estipulados en la Licencia de reconocimiento, no comercial, sin obras derivadas de Creative Commons que permite a terceros compartir la obra bajo las siguientes condiciones:
Reconocimiento — Debe reconocer adecuadamente la autoría, proporcionar un enlace a la licencia e indicar si se han realizado cambios. Puede hacerlo de cualquier manera razonable, pero no de una manera que sugiera que tiene el apoyo del licenciador o lo recibe por el uso que hace.
NoComercial — No puede utilizar el material para una finalidad comercial.
b. Los autores/as podrán adoptar otros acuerdos de licencia no exclusiva de distribución de la versión de la obra publicada (p. ej.: depositarla en un archivo telemático institucional o publicarla en un volumen monográfico) siempre que se indique la publicación inicial en esta revista.
c. Se permite y recomienda a los autores/as difundir su obra a través de Internet (p. ej.: en archivos telemáticos institucionales o en su página web) antes y durante el proceso de envío, lo cual puede producir intercambios interesantes y aumentar las citas de la obra publicada. (Véase El efecto del acceso abierto).
References
Henok, A., Amare, B. y Biruhtesfa, A. (2013). Review on food safety system: Ethiopian perspective. African journal of food science, 7(12), 431-440.
Heshiki Nakama, C.A. (2020). La gestión de calidad en las empresas industriales de Latinoamérica y España, en los últimos 10 años: una revisión de literatura científica.
Hunter, J.E. y Schmidt, F.L. (2004). Methods of meta-analysis: Correcting error and bias in research findings, Sage Publications, London. pp 581.
Jakubowska-Gawlik, K., Kolanowski, W. y Trafialek, J. (2021). Evaluating suppliers of spices, casings and packaging to a meat processing plant using food safety audits data gathered during a 13-year period. Food Control, 127, 108138.
Kirezieva, K., y Luning, P.A. (2017). The influence of context on food safetygovernance: Bridging the gap between policy and quality management. InP.
Koutsoumanis, K., Allende, A., Alvarez-Ordóñez, A., Bover-Cid, S., Chemaly, M., Davies, R., Herman, L. y Hilbert, F. (2018) Hazard analysis approaches for certain small retail establishments and food donations: Second scientific opinion. EFSA J., 16, e05432.
Lucas, E. (2016). Alimentos e Inocuidad. Su importancia para los países de América Latina y El Caribe. Costa Rica: UCI Universidad para la cooperación Internacional.
Macheka, L., Manditsera, F.A., Ngadze, R.T., Mubaiwa, J. y Nyanga, L.K. (2013). Barriers, benefits and motivation factors for the implementation of food safety management system in the food sector in Harare Province, Zimbabwe. Food control, 34(1), 126-131.
Manning, L., Luning, P.A. y Wallace, C.A. (2019). The evolution and cultural framing of food safety management systems-Where from and where next?. Comprehensive Reviews in Food Science and Food Safety, 18(6), 1770-1792.
Mensah, L.D. y Julien, D. (2011). Implementation of food safety management systems in the UK. Food control, 22(8), 1216-1225.
Ministry of Food and Agriculture/World Bank. (2007). Review of food safety in Ghana. www.worldbank.org . Viewed 14/10/12.