73 pp. / Originally developed in Iowa and adapted for Arizona. Arizona Youth Livestock Quality Assurance Member Manual; Arizona Youth Livestock Quality Assurance Activity Guide. / This trainer's reference is for use in implementing the youth livestock quality assurance program. The curriculum is designed to provide youth and adults with a better understanding of the risks involved in the food production industry, better understand the Good Production Practices (GPP's) that can help them produce a safer product and therefore, implement these GPP's in their own livestock production system.

<p>Avian Influenza (AI) is a contagious viral zoonotic disease with great public health implications and negative socioeconomic impact (WHO, 2006a). The highly pathogenic avian influenza (HPAI) infection is transmitted from birds to man mostly through contact with contaminated poultry and objects (INFOSAN, 2005), hence people who come in contact with birds such as live bird sellers (LBS) are the more vulnerable population (WHO, 2006a). Inadequate knowledge of AI health risks and poor practice of AI preventive measures amongst LBS increases the risk of spread of the infection in both humans and animals.The aim of this study was to describe and quantify the knowledge and practice of LBS with regards to avian influenza health risks and preventive activities in Agege, an urban area in Lagos State, Nigeria.</p>

This study investigated the quality and safety of solar dried fruits and vegetables produced by households in three locations in the Butha-Buthe district of Lesotho from November 2002 to March 2003. The aim of the study was to enhance year round availability of fruits and vegetables and reduce post-harvest losses, contributing to increased food availability and accessibility in the district. The study analysed the quality and safety of dried fruits and vegetables by assessing the processing techniques applied by the respondents during the production of dried fruits and vegetables, analysing the quality of dried fruits and vegetable samples produced by the study respondents using Appropriate Technology Section (ATS) solar driers, and by identifying the constraints that hamper the improvement of quality and safety of solar dried fruits and vegetables in the study area. Data was collected through focus group discussions, interviews, and laboratory food quality analysis of dried fruit and vegetable samples provided by the respondents. The dried fruits and vegetables produced by the respondents were of low quality due to poor processing techniques and unhygienic practices that increased chances of contamination and deterioration during processing and storage. Lack of processing skills and information, particularly on quality and safety standards, and weak extension support contributed to poor product. For the respondents to improve the quality and safety of dried fruits and vegetables, they need training and support with respect to quality and safety that includes training on the importance of food safety, best processing and storage practices and marketing of dried produce. / Thesis (M.Agric.)-University of KwaZulu-Natal, Pietermaritzburg, 2005.

台灣的餐飲業一直都是百家爭鳴、蓬勃發展，但近年來，有逐漸走向大型化以及連鎖化的趨勢，眾多連鎖餐飲集團，帶著多品牌餐廳的優勢，各自主打不同的客群和定位，穩健地搶占市場份額，隨著瓦城泰統、王品集團的上市，各家連鎖多品牌餐飲集團也都力爭上游，營收狀況成長驚人，像是乾杯集團、欣葉國際餐飲等等，年營收都超過5億元，不論是來客量、客單價都逐年成長，餐飲業從業人員和總產值也是逐年提升，許多業者也開始注意到這個趨勢，也逐漸朝向連鎖和多品牌的經營模式靠攏。 餐飲業不可避免的，與食品安全的問題息息相關，尤其是近年台灣面對大大小小各種出乎意料的食品安全事件衝擊，更是讓餐飲業不堪其擾，食安意識抬頭，不論政府或是業界，不僅要好好反思和檢討這些事件的前因後果，更重要的是要怎麼樣有所作為，讓消費者能夠吃得放心，餐飲業者也才不會因為食安問題，而對經營面造成衝擊，其實參考歐洲的狀況，從生產到消費者端，食品安全在每一個環節都做好監控和追蹤，產品溯源和政府監控檢驗的機制也相當完善，且歐洲各國互相連動，各國的食品安全資訊共享，並共同合作預防食安問題，當然這是產業和政府環境相當成熟的狀況，反觀台灣還有眾多努力空間。 本研究主要探討X連鎖多品牌餐飲集團，其所擁有之自助式吃到飽S餐廳品牌，在遭遇到不可抗拒之食安風暴時，如何進行危機處理，調整部門組織、協調組織資源作出變革與改善，接著以策略行銷4C分析理論作為分析架構，探討如何在食安問題後，透過菜色調整、裝潢和服務的提升，去彌補顧客知覺的總效益，且透過折扣去降低外顯單位效益成本；進一步該如何確實揭露有效資訊；自建實驗室、取得國際食安認證，以控管道德危機成本，重新找回消費者的信任；最後如何透過顧客關係管理、促銷及品牌經營，建立專屬資產的過程。 本研究屬於質性之探討性研究，以次級資料的搜集彙整以及本研究生進行之店訪與實際訪談為基礎撰寫此個案，也希望透過後文的分析，能找出目前X餐飲集團略顯不足之處，提供其未來在經營面、組織面以及顧客關係管理的一些建議，提升X餐飲集團之競爭力和品牌力。更重要的是也希望能夠提供其他餐飲業者，未來在面對食安問題時，可以借鏡的案例。

本研究從風險傳播的觀點，以2013年台灣爆發的食用油事件為例，探討媒體如何再現食品安全事件的樣貌？報導中呈現哪些食品安全資訊？其中有哪些是與風險相關的資訊？不同媒體又有何不同的報導策略？本研究採用量化內容分析與新聞框架分析，分析《中國時報》、《自由時報》、《聯合報》與《蘋果日報》等四大報的食用油報導。研究發現，食用油報導高度仰賴政府消息來源，專家與民間的聲音相對微弱；新聞主題偏重事件調查與責任追究；新聞框架側重政治面向，而較不重視科學面向；風險評估資訊包含「影響危害」、「風險知識」、「安全處理」和「檢驗結果公布」等四個項目，含有風險評估資訊的報導佔整體報導數量六成，其中以「檢驗結果公布」比例最高，較缺乏「影響危害」與「安全處理」資訊。本研究根據研究發現，對新聞實務工作與未來研究提出建議，並指出食品安全報導應該提供哪些風險相關資訊，足以讓民眾評估風險，以避免恐慌。

Thesis (M.P.A.)--University of Hong Kong, 2002. / Includes bibliographical references (leaves 108-115).

Thesis (M.P.A.)--University of Hong Kong, 2002. / Includes bibliographical references (leaves 108-115). Also available in print.

The objective of this study was compare the physicochemical composition and microbiological quality of organic milk to conventional. It was collected 30 samples from 10 animals Gir (P.O.) and Girolando (1/4, ½ and 5/8), in differents months in lactation (between 2 and 5) in each of the properties during February, March and April. The Fazenda Felicidade used to produce organic milk and Fazenda Peroba, used to produce conventional milk, both are located in Ituiutaba, Minas Gerais. That samples were submitted to mesophilic count, determinacion of fat, protein and solids percentage, and were submitted too a somatic cell count. For the statistical analysis used the Student t test (p<0.05) between the means of each analysis. It concluded with this study, that organic milk had higher fat, solids and protein percentages, and no difference in mesophilic count and somatic cell count compared to the conventional milk. / Objetivou-se nesse trabalho a comparação físico-química e microbiológica do leite produzido organicamente em relação ao oriundo de produção convencional. Foram colhidas 30 amostras de 10 animais das raças gir (puras de origem) e girolando (nos graus de sangue: 1/4, 1/2 e 5/8), com períodos de lactação variados (entre o 2º e o 5º de lactação) em cada uma das duas propriedades, a Fazenda Felicidade, destinada à produção de leite orgânico e a Fazenda Peroba, destinada à produção de leite convencional situadas no município de Ituiutaba em Minas Gerais, no período dos meses de Fevereiro, Março e Abril. Estas foram submetidas à contagem de mesófilos, à determinação do teor de gordura, extrato seco e proteína e à contagem de células somáticas. Para a análise estatística, foi utilizado o teste t Student (p < 0,05) comparando as médias obtidas em cada uma das análises. Concluiu-se com tal estudo que o leite orgânico apresentou maiores teores de gordura, extrato seco e proteína, e não houve diferença na contagem de mesófilos e na contagem de células somáticas em relação ao leite convencional. / Mestre em Ciências Veterinárias

Na atualidade é cada vez mais comum o consumo de refeições fora de casa. No Brasil, além da opção dos restaurantes comerciais, em escolas, universidades e mesmo em hospitais, é muito comum a presença de serviços de alimentação dentro das empresas onde os funcionários realizam as refeições, durante o seu turno de trabalho. Em paralelo, a incidência de surtos de Doenças Transmitidas por Alimentos (DTA) ainda é uma realidade no Brasil e no mundo. Esses fatos têm intensificado a necessidade de implementação dos sistemas de gestão da segurança dos alimentos (SGSA) e seus controles no ramo de serviços de alimentação. Em meio a esse contexto, o presente estudo avaliou as estratégias de gestão da segurança dos alimentos adotadas após a fusão de duas grandes empresas do ramo de restaurantes industriais no Brasil, cada uma com mais de 30 anos desde a fundação, cuja união deu origem a uma empresa de aproximadamente 39 mil colaboradores e uma receita combinada de R$ 2 bilhões, servindo em média 1,8 milhões de refeições diariamente. Para isso, nesse estudo foram analisados crítica e estatisticamente os indicadores de gestão de segurança dos alimentos (taxa de ocorrências alimentares, auditorias internas e capacitações) dos 1 440 restaurantes distribuídos no Brasil, considerando um total de 4 488 dados ao longo de seis anos (2010 a 2015), contemplando o período anterior e posterior à fusão, e implantação do novo sistema de gestão. A análise qualitativa das práticas de gestão de segurança dos alimentos adotadas foi realizada através da Análise SWOT (strengths, weaknesses, opportunities, threats), que possibilitou identificar a base da escolha da nova estratégia de gestão de segurança dos alimentos adotada após a fusão. A análise estatística dos indicadores possibilitou identificar as oportunidades de melhoria, assim como as estratégias de sucesso na implantação do SGSA. Os resultados demonstraram uma correlação linear entre a conformidade dos itens críticos (IC) e técnica operacional (TO) da auditoria interna, com o menor número de ocorrências alimentares em unidades que apresentaram 100% de conformidade em IC. Ainda, restaurantes com um histórico de auditorias internas apresentaram melhores resultados, principalmente quando foram avaliados a cada quatro meses. Também foi observado que as unidades com líderes treinados apresentaram melhores resultados em auditoria interna para IC proporcionalmente à sua maior frequência de participação. Além disso, essas unidades também reportaram mais suspeitas de ocorrências alimentares do que as unidades cujos líderes não haviam recebido treinamento. Da mesma forma, as unidades com equipes operacionais treinadas no mínimo anualmente apresentaram melhores resultados de auditoria interna do que as não treinadas, sendo identificado que a frequência quadrimestral de treinamentos resultou nos melhores resultados de TO e IC. Esses resultados foram avaliados e discutidos, utilizando outros trabalhos de referência bibliográfica no tema, permitindo assim, a elaboração de uma proposta de modelo de SGSA para Serviços de Alimentação. / Currently, eating out is becoming increasingly usual. In Brazil, in addition to the option of commercial restaurants, schools, universities and even hospitals, it is very common the presence of food services within companies where employees eat meals during their work shift. On the other hand, the incidence of outbreaks of Foodborne Diseases (FD) is still a reality in Brazil and in the world. These facts have intensified the need to implement food safety management systems (FSMS) and their controls in the food services sector. Considering this context, the present study evaluated the food safety management strategies adopted after the merger of two large industrial restaurant companies in Brazil, each with more than 30 years since their foundation, whose union gave rise to a company of approximately 39 thousand employees and a combined revenue of R$ 2 billion, serving on average 1.8 million meals daily. Therefore, in this study, the indicators of food safety management (food event rate, internal audits and training) of the 1 440 restaurants distributed in Brazil were analyzed critically and statistically, considering a total data of 4 488 over six years (2010 to 2015), before and after the merger, and implementation of a new management system. The qualitative analysis of food safety management practices was carried out through the SWOT (strengths, weaknesses, opportunities, threats) analysis, which enabled to identify the basis for choosing the new food safety management strategy adopted after the merger. Statistical analysis of the indicators allowed the identification of opportunities for improvement, as well as successful strategies in the implementation of the FSMS. The results showed a linear correlation between the compliance of critical items (CI) and operational technique (OT) of the internal audit, with the lowest number of food occurrences in units that presented 100% compliance with CI. Moreover, restaurants with a history of internal audits performed better, especially when they were evaluated every four months. It was also observed that the units with trained leaders presented better results in internal audit for CI in proportion to their higher frequency of participation. In addition, these units also reported more suspicion of food occurrences than units whose leaders had not received training. Likewise, the units with operational teams trained at least annually presented better internal audit results than the non-trained ones, and the quarterly frequency of training resulted in the best results of OT and CI. These results were evaluated and discussed, through other academic articles in the theme, allowing the elaboration of a proposal of the FSMS model for Food Services.

L’hexabromocyclododécane (HBCD) a été utilisé comme additif dans des polystyrènes (PS). En 2013, l’HBCD a été inclus à la Convention de Stockholm comme Polluant Organique Persistant. Les denrées alimentaires d’origine animale (DAOA) constituent la source principale d’exposition de la population générale à ce polluant. Le niveau moyen d’exposition du consommateur ne représente pas un risque majeur pour la sécurité sanitaire des aliments (EFSA, 2011). Malgré des concentrations moyennes généralement proches d’un ng g-1 lipides dans les DAOA, des concentrations maximales supérieures à 2000 ng g-1 lipides dans certains échantillons d’œuf ont été rapportées. Plusieurs sources potentielles d’exposition orale des volailles existent. Les poules pondeuses pourraient être exposées majoritairement à l’isomère α-HBCD. Au vu de l’absence d’informations dans la littérature sur le devenir de l’α-HBCD chez la poule pondeuse, une expérimentation in vivo a été réalisée et a permis d’estimer la plupart des paramètres cinétiques du devenir de l’α-HBCD ingéré chez la poule pondeuse. Un modèle pharmacocinétique basé sur la physiologie (PBPK) de transfert de l’α-HBCD chez la poule pondeuse a été développé, calibré par des données de la littérature, soumis à analyse de sensibilité et plusieurs paramètres ont été ajustés sur des résultats in vivo. Une validation du modèle a été testée. Ce modèle a permis de déterminer l’influence des caractéristiques physiologiques de la poule pondeuse sur le devenir de l’α-HBCD en cas d’exposition à la molécule. Parmi les caractéristiques d’intérêt, le poids vif (PV) est celle qui influence le plus la concentration d’α-HBCD dans les tissus et les œufs. Un PV bas et des performances de ponte réduites prédisposent à une concentration plus élevée dans ces matrices. La mue produit une augmentation de la charge corporelle de la molécule. Ce modèle peut être extrapolé à d’autres animaux et molécules lipophiles après modification de certains paramètres / Hexabromocyclododecane (HBCD) has been used as an additive in polystyrene (PS). In 2013, HBCD was included in the Stockholm Convention as a Persistent Organic Pollutant. The foodstuffs of animal origin are the main source of exposure of the general population to this pollutant. The mean exposure level of the consumers to HBCD doesn’t represent a major risk to the food safety (EFSA, 2011). In spite of mean concentrations generally close to 1 ng g-1 lipids in the foodstuffs of animal origin, maximal concentrations higher than 2000 ng g-1 lipids have been reported in some egg samples. There are several potential sources of oral exposure of the hens to this pollutant. The hens could be exposed mainly to the α-HBCD isomer. Since the bibliographic synthesis highlights the absence of information about the α-HBCD kinetics in the laying hen, an in vivo experience has been realized and has allowed the estimation of the majority of the α-HBCD kinetic parameters in the laying hen. A physiologically based pharmacokinetic (PBPK) model has been developed, calibrated by literature data, submit to a sensitivity analysis and some parameters have been adjusted on the basis of experimental data. A validation of the model has been attempted. This model has allowed to determine the influence of the main physiological characteristics of the laying hen exposed to the molecule on the α-HBCD accumulation in tissues and transfer to eggs. Among the physiological characteristics of concern, the body weight (BW) is the main feature influencing the α-HBCD kinetics. If the hen is exposed to the α-HBCD, a low BW and low laying performances predispose the hen to have higher concentrations of the molecule in all the matrices. The molting stage raises the body charge of the molecule. This model can be extrapolated to other animals and lipophilic molecules after modification of some parameters