Interventions in food business organisations to improve food safety culture: a rapid evidence assessment

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2024-09-18 DOI:10.1080/10408398.2024.2403004

Seán McCallion, Emma Beacom, Moira Dean, Michael Gillies, Linda Gordon, Alan McCabe, Una McMahon-Beattie, Lynsey Hollywood, Ruth Price

引用次数: 0

Abstract

The European Commission recently adopted Commission Regulation (EU) 2021/382 requiring food businesses to establish and provide evidence of a food safety culture (FSC). FSC incorporates management ...

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对食品企业组织进行干预以改善食品安全文化：快速证据评估

欧盟委员会最近通过了第 2021/382 号委员会条例（EU），要求食品企业建立食品安全文化（FSC）并提供相关证据。FSC 将管理 ...

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.

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