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•Assessment tools based on a violation percentage do not allow for the control of sanitary risk.•The assessment tools can support the systematization of food sanitary control ...actions.•Food services faced challenges implementing the COVID-19 sanitary protocol.
Food services, which must meet the sanitary standards for food production, needed to adapt to COVID-19 protocols in times of pandemic. In this context, the study of food safety assessment tools and sanitary protocols can contribute to the systematization of sanitary control actions and to the understanding how services have adapted to the new requirements. Thus, the present study aims to evaluate the relationships among the results of the assessment tools for food safety and adherence to the sanitary protocol for coping with COVID-19 in food services. Sanitary inspections were performed in 40 food services located in the center of the city of São Paulo – Brazil. Data were collected through the application of four checklists to evaluate the following: i. risk for FBD; ii. Good Handling Practices; iii. the structural requirements; and iv. The implementation of the COVID-19 sanitary protocol. The risk assessment tool was interpreted using a risk score, with each item weighted according to the risk for FBD. The results of the other tools were evaluated using the overall percentage of violated items. The results showed the predominance of high risk of GHP in the food services evaluated and a high percentage of violation of Good Handling Practices and structural requirements. The percentage of violation of the COVID-19 health protocol was moderate in most establishments. The degree of risk showed a high positive correlation with Good Handling Practices violations (Spearman ρ = 0.73; p < 0.001) and structural requirements (Spearman ρ = 0.63; p < 0.001). Regarding the tool for assessing adherence to the COVID-19 sanitary protocol, a moderate correlation was found with the violations of Good Handling Practices (Spearman ρ = 0.65; p < 0.001), with an emphasis on the thematic block relevant to food handlers. This discussion of the relationships among the results of the evaluation tools and their measurements may therefore be useful for improving the application of these tools by professionals involved in inspection activities, allowing the greater systematization of sanitary control actions and contributing to reduced risk of FBD.
Brazil is one of the world's largest food producers. Adulteration of foods is often reported and represent an important potential threat to food safety. Because of this, reduction of the ...vulnerability of foods to adulteration is of high priority to Brazil. This study analyzes economically motivated food fraud and adulterations in Brazil between 2007 and 2017, based on academic journal reports. In addition, alternatives are proposed to minimize these incidents through good practices, traceability systems and the development of methods to detect food fraud and adulteration. Complex supply chains for foods of animal origin, such as milk and dairy products, were the main targets of food fraud and adulterations. Other products prone to fraudulent activities were vegetable oils, especially olive oil, which are high value products. Meat and fish, as well as their respective by‐products, were also involved in some food fraud and adulteration, especially substitution. Cases of extraneous ingredient addition were also reported in the coffee and tea sectors. Comprehensive food fraud and adulteration prevention requires the enforcement of regulatory systems, increased sampling and monitoring, training of food producers and handlers, and development of precise, rapid, and cost‐effective methods of fraud detection. The availability of robust methods to identify the chemical constituents of foods could be a decisive step, both to detect and prevent fraud in producer countries and to open up new markets to these products. The results of this study can be used to analyze food safety risks and prioritize target areas for food research and policy‐making in order to enforce food safety regulations in Brazil.
Practical Application
A food fraud and adulteration review was conducted based on scientific literature in Brazil. Milk and its products were the main targets of food fraud and adulterations. Food fraud and adulteration causes and suggestions for good practice are presented. The results can be used to analyze food safety and protect consumer rights.
To date, little information is available at the Mediterranean scale about the environmental impact of anchored fish aggregating devices (aFADs) such as abandoned, lost, or otherwise discarded fishing ...gear (ALDFG). These devices, mainly made of plastic, are used to concentrate high densities of some pelagic species during fishing activities, representing an important source of marine litter pollution. Based on the scientific literature and the regulatory framework on the Mediterranean dolphinfish FAD fishery, the aim of this work was to describe the Italian context of the FAD fishery and in particular to report a paradoxical situation. We describe the good practices adopted in Sicily for reducing and managing marine litter coming from fisheries using anchored FADs, while on the other hand we report how some of the Italian Ministry’s policies have made it impossible for fishermen to comply with the rules. This situation is seriously compromising the efforts made by local communities, with effects on the environment and/or local socio-economic context. These observations underline more than ever the importance of all fishery stakeholders and policy makers working synergistically to manage fishery activities in the best possible way, both from the environmental and socio-economic perspective. Otherwise, sustainable fisheries management will be compromised. The present research proposes new tools for improving management measures in the study area. In particular, work is already in progress to implement, for the first time in Europe, a new fully sustainable FAD. The experience could be transferred to other Mediterranean areas and improve other fishery sectors.
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Food for school children may become unsafe if its raw materials and handling processes
are not well controlled. This study aimed to determine the level of compliance of the
vendors with good ...processing practices. The method used was the development of vendor
compliance criteria, observation of vendors’ behavior, and exploration of the source of the
problem. The results of the study on 100 types of fish-based food product which are sold
by 63 vendors in 50 schools (elementary schools, junior high schools, senior high schools,
and universities) indicated only 46% of vendors were compliant and there was still 26% of
vendors who did not carry out the good food processing practices. The problems identified
were no access to running water to wash hands and equipment (100%), the absence of
protective clothes for the workers (92%), and the filthy conditions on the surface of the
booth (81 %), the display (65%), and the workers’ hands (73%). The results obtained also
indicated that the compliance level of the vendors did not correspond with their
educational background. From the results of this study, it is suggested that local health
authorities should conduct a more targeted extension program for fish-based food for
school children vendors.
This paper aims to articulate the emerging "good practices" being implemented by states to ensure the continuous provision of affordable housing. The paper utilizes secondary materials as the data ...sources, which were analyzed using content and thematic analytical procedures. As documented, public works intervention, creation of the public-private partnership, innovative expansion of affordable housing solutions through optimum utilization of local resources, and private sector support are new directions in accomplishing the affordable housing target. Similarly, the establishment and empowerment of community self-help initiatives, cooperative practices, the intervention of development agencies, and non-governmental humanitarian relief have made some remarkable impacts as part of the good practices. In conclusion, it is evident that the more innovative and creative ways of work are adding value to the accomplishment of increased affordable housing provision in sub-Sahara Africa.
Abiotic mineral resource assessment is a long lasting area of interest in Life Cycle Assessment (LCA) with major progress in the field of industry and research during the last ten years. The complex ...nature of abiotic mineral resource assessment has brought out a multitude of indicators based on different principles and foundations, making it sometimes difficult to choose and interpret LCA results. This paper aims at proposing a good practices framework (GPF) to guide LCA practitioners in choosing and interpreting LCA results dealing with the use of abiotic mineral resources. The GPF was built within workshop discussions of the EcoSD network. During these workshops, three crucial points have been identified by the participants to have a strong impact on LCA results: the choice of the characterization method, how these methods are implemented in LCA software and the great uncertainties and variability in LCA results associated with abiotic mineral resource assessment. Based on these results, the framework was centered upon a four-step decision tree. Each step follows LCA ISO standards but focuses on abiotic mineral resources. This framework was then applied on two LCA case studies that are sensitive to abiotic mineral resources: the use of indium in mobile phone and phosphorus recovery from sewage sludge.
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•Several characterization methods can be used to assess mineral resources in LCA.•Such diversity makes it difficult to choose the most suitable method to be used.•A framework (GPF) is built to help LCA practitioner dealing with mineral resources.•Good practices are based on crucial points having a strong impact on LCA results.•This work was conducted with public/industrial researchers during EcoSD workshops.
Traits have become a crucial part of ecological and evolutionary sciences, helping researchers understand the function of an organism's morphology, physiology, growth and life history, with effects ...on fitness, behaviour, interactions with the environment and ecosystem processes. However, measuring, compiling and analysing trait data comes with data‐scientific challenges.
We offer 10 (mostly) simple rules, with some detailed extensions, as a guide in making critical decisions that consider the entire life cycle of trait data.
This article is particularly motivated by its last rule, that is, to propagate good practice. It has the intention of bringing awareness of how data on the traits of organisms can be collected and managed for reuse by the research community.
Trait observations are relevant to a broad interdisciplinary community of field biologists, synthesis ecologists, evolutionary biologists, computer scientists and database managers. We hope these basic guidelines can be useful as a starter for active communication in disseminating such integrative knowledge and in how to make trait data future‐proof. We invite the scientific community to participate in this effort at http://opentraits.org/best‐practices.html.
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• The paper distinguishes between three types of supply chain complexity: static, dynamic and decision making. • It classifies supply chain complexity drivers as: internal, ...supply/demand interface, and external/environmental. • It is possible to make use of systemic property of supply chains to shift complexity from one driver to another. • There is a need to reduce/prevent the unnecessary complexity, and manage the necessary complexity.
Studies on supply chain complexity mainly use the static and dynamic complexity distinction. While static complexity describes the structure of the supply chain, the number and the variety of its components and strengths of interactions between these; the dynamic complexity represents the uncertainty in the supply chain and involves the aspects of time and randomness. This distinction is also valid when classifying the drivers of supply chain complexity according to the way they are generated. Supply chain complexity drivers (e.g., number/variety of suppliers, number/variety of customers, number/variety of interactions, conflicting policies, demand amplification, differing/conflicting/non-synchronized decisions and actions, incompatible IT systems) play a significant and varying role in dealing with complexity of the different types of supply chains (e.g., food, chemical, electronics, automotive).
This paper reviews the typical complexity drivers that are faced in different types of supply chains and presents the complexity driver and solution strategy pairings, in the form of a matrix. Drivers and strategies are extracted from real-life supply chain situations gathered from multiple existing sources; such as reports, archives, observations, interviews. The synthesis of good practices would assist decision-makers in formulating appropriate strategies to deal with complexity in their supply chains.
This review provides an overview of the importance of good manufacturing practices in the elaboration of artisanal products, aiming to generate a discussion about this subject. The elaboration of ...artisanal food has been gaining prominence in several countries of the world since these products carry the identity and culture of a place. The traditional and artisanal way of manufacturing provides the food with a variation in its characteristics, which makes it peculiar in comparison to its similar, pleasing the most diverse demands of consumers. In addition, they are considered healthier and natural foods. In the Northeast of Brazil, these products are highlighted by the significant commercialization, being sources of income generation for the region. Among the most prominent products are the coalho and butter types cheeses, bottled butter and carne de sol. Despite the economic and cultural importance of these products, the traditional way of manufacturing, without proper hygiene care, can be a limiting factor for the formal commercialization of these products. Therefore, adopting good manufacturing practices at artisanal food processing places may be the first step towards the production of higher quality products that meet the requirements of the legislation but retain their artisanal manufacturing characteristics.
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