Abstract

Despite scientific advances, the continuous improvements associated with food safety management systems and increasing academic debate. There is a sobering reality in the twenty first century that 600 million people suffer from food contamination. China, through its ‘One Belt One Road’ Strategy is actively encouraging all enterprise sectors to export. However, the Chinese food sector has a tainted history of significant breaches in food safety compliance, which has significantly hindered its export market. The Covid-19 pandemic has once again turned global attending to China’s food safety management systems with increased concern. This paper utilises the implementation of the Enlighten Food Safety Culture model to assess food safety culture within the Inner Mongolian Food Sector and to provides a food safe culture road to recovery in terms of safe practices and in turn strengthen China’s food safety reputation.

Keywords: Covid-19; Culture; Enlighten Model; Food Safety; One Belt One Road

References

1. COVID-19 Weekly Epidemiological Update (2020).
2. Zuber S and Brüssow H. “COVID 19: challenges for virologists in the food industry”. Microbial Biotechnology 6 (2020): 1689-1701.
3. Lam TT., et al. “Identifying SARS-CoV-2 related coronaviruses in Malayan pangolins”. Nature 583 (2020): 282-285.
4. Xinhua Net. The General Administration of Customs implemented emergency preventive measures against imported cold chain food producers with new coronavirus detected (2020).
5. Chen E., et al. “Implementation of non-regulatory food safety management schemes in New Zealand: A survey of the food and beverage industry”. Food Control 47 (2015): 569-576.
6. Watson D., et al. “Brexit and the Implications of Food Safety Cultural Compliance in the Food Manufacturing Sector”. Journal of ACTA Scientific Microbiology4 (2018): 54-62.
7. Qijun J and Batt PJ. “Barriers and benefits to the adoption of a third-party certified food safety management system in the food processing sector in Shanghai, China”. Food Control 62 (2016): 89-96.
8. Kafetzopoulos DP and Gotzamani KD. “Critical factors, food quality management and organisational performance”. Food Control 40 (2014): 1-11.
9. Yang L., et al. “A systematic review of China’s food safety management since reform and opening up”. Emerging Markets Finance and Trade15 (2019): 3472-3489.
10. WHO estimates of the global burden of foodborne diseases (2015).
11. Liu Y., et al. “Insights into the nature of food safety issues in Beijing through content analysis of an Internet database of food safety incidents in China”. Food Control 51 (2015): 206-211.
12. Wu Y and Chen Y. “Food safety in China”. Journal of Epidemiology and Community Health6 (2016): 478-479.
13. British Retail Consortium Global Standard 8 Food Safety (2018).
14. Guo Z., et al. “Government regulations and voluntary certifications in food safety in China: A review”. Trends in Food Science and Technology 90 (2015): 160-165.
15. Rincon-Ballesteros L., et al. “Implementation of the BRC food safety management system in Latin American countries: Motivations and barriers”. Food Control 106 (2019): 1-9.
16. Xiong, C., et al. “Performance assessment of food safety management system in the pork slaughter plants of China”. Food Control 71 (2017): 264-272.
17. Tian F. “An agri-food supply chain traceability system for China based on RFID and blockchain technology”. IEEE 13th International Conference on Service Systems and Service Management (ICSSSM) (2016): 1-6.
18. Tse D., et al. “Blockchain application in food supply information security”. IEEE International Conference on Industrial Engineering and Engineering Management (IEEM) (2017): 1357-1361.
19. Patrick Murigu Kamau Njage., et al. “Scale of production and implementation of food safety programs”. Food Control 85 (2018): 85-97.
20. Jin S., et al. “Adoption of HACCP system in the Chinese food industry: A comparative analysis”. Food Control 19 (2008): 823-828.
21. Kupper G and Batt PJ. “Barriers to the adoption of quality assurance systems in the food and beverage sector”. Stewart Postharvest Review3 (2009): 1-5.
22. Motarjemi Y and Kaferstein F. “Food safety, hazard analysis and critical control point and the increase in foodborne diseases: A paradox?” Food Control 10 (1999): 325-333.
23. Nyarugwe SP., et al. “Determinants for conducting food safety culture research”. Journal of Trends in Food Safety Science and Technology 56 (2016): 77-87.
24. Griffith CJ., et al. “The assessment of food safety culture”. British Food Journal4 (2010): 439-456.
25. Jespersen L., et al. “Development and validation of a scale to capture social desirability in food safety culture”. Journal of Food Control 82 (2017): 42-47.
26. De Boeck E., et al. “Food safety climate in food processing organisations: development and validation of a self-assessment tool”. Journal Trends in Food Science and Technology 46 (2015): 242-251.

Citation

Citation: Zhai Yuan and Watson Derek. “Covid-19 a Gateway to Enhance China’s Food Safety Culture”. Acta Scientific Microbiology 4.2 (2021): 19-28.

Copyright

Copyright: © 2021 Zhai Yuan and Watson Derek. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.