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For several years, the food industry sets up its own systems of controlsand risk management to insure the healthiness of the products which it puts inmarket and as the last years were marked by the deep change of behaviouralcompanies towards the natural, resource management, and theenvironment-friendlier adaptation of policies. The majority of thesefood-processing companies favored the introduction of methodologies of riskmanagement in a concept of sustainable development which aims at expressing theaccess to a quality food supply, while contributing to the social and economiclong-term development and also to protect the environment for the future generations.The integration of the idea of durability in the food processing industry bythe implementation of a common system of management of the risks according tothe food codex and by means of the method HACCP Hazard Analysis and CriticalControl points aims at ensuring a better quality of life through theimplementation of actions centered on health, by the control of the foodchains. Our contribution, which becomes integrated into context, consists inbringing to light the factor health as a pillar into interface with the otherthemes to know the social, the economy and the environment.


Sustainable Development, HACCP, Food Industry, Risk Management

Cite this paper

Yamina, F. , Noureddine, B. and Mebarek, D. 2014 Food Risk Management and Sustainable Development. Journal of Service Science and Management, 7, 182-188. doi: 10.4236-jssm.2014.72014.

Autor: Fedali Yamina, Bourmada Noureddine, Djebabra Mebarek



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