WorldWideScience

Sample records for food service industry

  1. Consumer Information in the food service industry vs. food retailing

    OpenAIRE

    Rogge, C.B.E.; Becker, Tilman C.

    2008-01-01

    In order to define consumer expectations over a traceability and information system for the entire food supply chain, the information behaviour of consumers in the food service industry has been subject to an analysis for the first time. In comparison to consumers in retailing, significant differences appear in information seeking behaviour as well as in the information desired.

  2. Identifying Competencies in the Food Service Industry. Final Report.

    Science.gov (United States)

    Wagner, Linda M.

    This report documents a research project conducted to ascertain what specific occupational competencies are necessary for employees in the food service industry. Questionnaires were mailed to employers, in restaurants and hospitals and to graduates of high school and postsecondary food service programs. The respondents completed 316 position…

  3. Hotel & Food Service Industries. Workforce & Workplace Literacy Series.

    Science.gov (United States)

    BCL Brief, 1992

    1992-01-01

    This brief gives an overview of the topic of workplace literacy for the hotel and food service industries and lists program contacts. The following organizations operate employee basic skills programs for hotel and food service employees, provide technical assistance, or operate grant programs: Essential Skills Resource Center; Language Training…

  4. Top of the food chain: Product services in the food industry

    OpenAIRE

    Dixon, Andrew M.; Simon, Matthew

    2001-01-01

    This paper aims to describe the environmental impact of the food industry supply chain and explore the potential for new product-service systems in the food sector, which has not been subject to a great deal of eco-design research. Data from a cross-sector analysis of UK industry, concentrating on the sectors representing the food industry supply chain, is utilised. These sectors are agriculture, food processing, retailing, food services, and kitchen equipment. The analysis combines economic ...

  5. Evolution of Food Quality Demand in the Food Service Industry in China: The Case of Duck

    OpenAIRE

    Carnegie, Rachel Alison

    2014-01-01

    Booming economic growth and rising consumer incomes have impacted food preferences and purchasing behavior in China. At the same time, several internationally publicized food safety incidents, particularly in the animal husbandry sector, have heightened awareness of and concern for food safety and quality in meat and dairy. Rising quality demand and safety concerns have been studied at length in the food retail sector, but also appear to be important in the food service industry. This researc...

  6. Operating Guangzhou Hotel Industry with Service Concept of Cantonese Food

    Institute of Scientific and Technical Information of China (English)

    2006-01-01

    @@ As the completion of New Baiyun International Airport and Pazhou International Conference Center and the fast development of exhibition industry, the commerce and trade position of Guangzhou (the historical and cultural international city) is growing with each passing day. With the Cantonese food service concept and guest receiving methods of "Culture, Trend,Friendly and Hospitality", Guangzhou hotel industry has won the satisfaction from domestic and foreign businessmen and tourists. With the cultural tinge of and trend of Lingnan, Guangzhou hotels have become the display window to foreign guests. Guangzhou hotels treat all the guests very well during the spring and autumn China Export Commodities Fairs.

  7. Electric technology in the food service industry; Les technologies electriques dans les services alimentaires

    Energy Technology Data Exchange (ETDEWEB)

    Labonte, A. [Hydro-Quebec, Montreal, PQ (Canada)

    1997-04-01

    Many innovative technologies in the food service industry have been made through the use of electricity as a source of energy. Electricity made it possible to improve the productivity and profitability of the food industry. Some of these technologies include: (1) cooking by induction, which is based on the principle of magnetic fields, (2) combined convection ovens which accelerate thermal exchange, and (3) electric fryers. The advantages of each technology were described. The environmental advantage of using electricity as an energy source in the food service industry was also discussed.

  8. Bases for Vocational Education for Food Service Industry Employees.

    Science.gov (United States)

    Iowa State Univ. of Science and Technology, Ames.

    As a preliminary step in establishing bases for food service training programs, data were collected from a sample of institutions including 4,496 restaurants, 158 hospitals, 436 nursing homes, and 343 custodial homes. A second phase involved developing inventories of attitudes toward food service employment and administering them to high school…

  9. Applying Importance-Performance Analysis as a Service Quality Measure in Food Service Industry

    Directory of Open Access Journals (Sweden)

    Gwo-Hshiung Tzeng

    2011-09-01

    Full Text Available As the global economy becomes a service oriented economy, food service accounts for over 20% of service revenue, with an annual growth rate of more than 3%. Compared to physical products, service features are invisible, and the production and sale occurs simultaneously. There is not easy to measure the performance of service. Therefore, the service quality of catering services is considered to be an important topic of service management. According Market Intelligence & Consulting Institute (MIC to apply blog text analyzing to point out top 10 restaurants of blog in Taiwan, what it’s popular restaurant in food service industries. This paper attempts to identify both the importance and performance of restaurant service quality in the Taiwan food service industry using the SERVQUAL and IPA model. We can conclude with certainty that three methods (SERVQUAL, IF and IPA are able to explain significant amount of service quality. At the same time, the service quality factors of IPA model had more comprehensive consideration in comparison to those of SERVQUAL and IF.

  10. Preliminary Studies for the Application of Irradiated-Food to Food Service Industry

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Ju-Woon; Byun, Myung-Woo; Kim, Jae-Hun; Choi, Jong-Il; Song, Beom-Seok; Kim, Dong-Ho; Seo, Min-Won

    2008-04-15

    This study is to investigate ways to improve the marketability of irradiated food materials, through examining reports on toxicological safety and public acceptance of irradiated food materials. Many studies have reaffirmed the mutagenic, genotoxicological, microbiological, and nutritional safety of food irradiation, and consider it an important tool to reduce loss of food due to spoilage and pests. Although food irradiation could provide an opportunity to replace certain pesticides and food additives, there is ambivalence among consumers on whether or not the technology provides a real benefit. An easy and inexpensive tool to identify irradiation trace residue in foods, public trust building in industry through educating consumers with the benefit and uses of irradiation process are thought to be key elements for a successful market for irradiated food. Gamma irradiation at 50 kGy was applied to food materials for institutional food-service to evaluate their possible genotoxicity. The genotoxicity of 12 kinds of food materials irradiated at 50 kGy for institutional food-service was evaluated by Salmonella typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The results of bacterial reversion assay with S. typhimurium TA98, TA100, TA1535 and TA1537 were negative in the 12 kinds of food materials irradiated at 50 kGy. No mutagenicity was detected in the assay with and without metabolic activation. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was observed between non-irradiated and 50 kGy-irradiated food materials. These results indicate that food materials irradiated at 50 kGy for institutional food-service did not show any genotoxic effects under these experimental conditions.

  11. Preliminary Studies for the Application of Irradiated-Food to Food Service Industry

    International Nuclear Information System (INIS)

    Lee, Ju-Woon; Byun, Myung-Woo; Kim, Jae-Hun; Choi, Jong-Il; Song, Beom-Seok; Kim, Dong-Ho; Seo, Min-Won

    2008-04-01

    This study is to investigate ways to improve the marketability of irradiated food materials, through examining reports on toxicological safety and public acceptance of irradiated food materials. Many studies have reaffirmed the mutagenic, genotoxicological, microbiological, and nutritional safety of food irradiation, and consider it an important tool to reduce loss of food due to spoilage and pests. Although food irradiation could provide an opportunity to replace certain pesticides and food additives, there is ambivalence among consumers on whether or not the technology provides a real benefit. An easy and inexpensive tool to identify irradiation trace residue in foods, public trust building in industry through educating consumers with the benefit and uses of irradiation process are thought to be key elements for a successful market for irradiated food. Gamma irradiation at 50 kGy was applied to food materials for institutional food-service to evaluate their possible genotoxicity. The genotoxicity of 12 kinds of food materials irradiated at 50 kGy for institutional food-service was evaluated by Salmonella typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The results of bacterial reversion assay with S. typhimurium TA98, TA100, TA1535 and TA1537 were negative in the 12 kinds of food materials irradiated at 50 kGy. No mutagenicity was detected in the assay with and without metabolic activation. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was observed between non-irradiated and 50 kGy-irradiated food materials. These results indicate that food materials irradiated at 50 kGy for institutional food-service did not show any genotoxic effects under these experimental conditions

  12. Influencing Factors of Catering and Food Service Industry Based on Principal Component Analysis

    OpenAIRE

    Zi Tang

    2014-01-01

    Scientific analysis of influencing factors is of great importance for the healthy development of catering and food service industry. This study attempts to present a set of critical indicators for evaluating the contribution of influencing factors to catering and food service industry in the particular context of Harbin City, Northeast China. Ten indicators that correlate closely with catering and food service industry were identified and performed by the principal component analysis method u...

  13. Behavioral Safety in the Food Services Industry: Challenges and Outcomes

    Science.gov (United States)

    Lebbon, Angela; Sigurdsson, Sigurdur Oli; Austin, John

    2012-01-01

    During the course of a 6-year behavioral safety consult at a food and drink industry site, data were collected on the number of Occupational Safety Health Administration (OSHA) recordable incidents, number of lost and restricted days, and number of peer safety observations. Employees were trained to identify safe and unsafe behavior, conduct peer…

  14. Food waste in the Swiss food service industry - Magnitude and potential for reduction.

    Science.gov (United States)

    Betz, Alexandra; Buchli, Jürg; Göbel, Christine; Müller, Claudia

    2015-01-01

    Food losses occur across the whole food supply chain. They have negative effects on the economy and the environment, and they are not justifiable from an ethical point of view. The food service industry was identified by Beretta et al. (2013) as the third largest source of food waste based on food input at each stage of the value added chain. The total losses are estimated 18% of the food input, the avoidable losses 13.5%. However, these estimations are related with considerable uncertainty. To get more reliable and detailed data of food losses in this sector, the waste from two companies (in the education and business sectors) was classified into four categories (storage losses, preparation losses, serving losses, and plate waste) and seven food classes and measured for a period of five days. A questionnaire evaluated customer reaction, and a material flow analysis was used to describe the mass and monetary losses within the process chain. The study found that in company A (education sector) 10.73% and in company B (business sector) 7.69% of the mass of all food delivered was wasted during the process chain. From this, 91.98% of the waste in company A and 78.14% in company B were classified as avoidable. The highest proportion of waste occurred from serving losses with starch accompaniments and vegetables being the most frequently wasted items. The quantities of waste per meal were 91.23 g (value CHF 0.74) and 85.86 g (value CHF 0.44) for company A and company B, respectively. The annual loss averaged 10.47 tonnes (value CHF 85,047) in company A and 16.55 tonnes (value CHF 85,169) in company B. The customer survey showed that 15.79% (n=356) of the respondents in company A and 18.32% (n=382) in company B produced plate waste. The main causes of plate waste cited were 'portion served by staff too large' and 'lack of hunger'. Sustainable measures need to be implemented in the food service industry to reduce food waste and to improve efficiency. Copyright © 2014

  15. Effect of Dimensions of Service Quality on the Brand Equity in the Fast Food Industry

    Directory of Open Access Journals (Sweden)

    Esmaeilpour Majid

    2016-12-01

    Full Text Available Due to the increasing competition in the industry and service sectors, creating the powerful brands has great importance in these industries. One of the main factors that help to create a powerful brand is investment and improving the quality of services. Nowadays, the competition for improving the quality of services is raised as a key strategic issue for organizations that operate in the services sector. The aim of this research is to investigate how the dimensions of service quality affect the brand equity in the fast food industry. The customers of fast food industry (Restaurant Raphael in Boushehr constitute the statistical population of this research. Given that the statistical population is unlimited, through sampling 390 questionnaires were distributed, collected and analyzed. For analyzing the data, the structural equations modelling was used by help of the software smart PLS. The results show that the entire dimensions of service quality of model SERVQUAL (tangible factors of services, reliability, responsiveness, assurance and empathy have a positive and significant impact on the brand equity. It also became clear that among the five dimensions of quality of services, the tangible factors of services have the most impact on the brand equity in the fast food industry. So implementing the programs to enhance the quality of services will have to a very large extent a positive effect on increasing the brand equity in the fast food industry.

  16. Thawing and storage system for frozen food in the food service industries

    Energy Technology Data Exchange (ETDEWEB)

    Komada, Hitoshi; Tamura, Toshiyuki

    1988-02-01

    Thawing and storage system for frozen food in the food service industries was studied. The air flowing system was adequate for thawing owing to the convenience and quality retaining. Thawing time could not be reduced at 98% humidity and over 5/sup 0/C, even if the thawing temperature was elevated, and was lengthened at 5/sup 0/C or less. Further the thawing time could not be reduced by increasing the flowing speed at 1m/s or more. When the humidity was 65%, the thawing time was lengthened by 15%. The free drip was increased linearly with the increase of thawing temperature, so that a little higher thawing temperature than the frozen one was preferable. After the completion of thawing, the food was cooled suddenly in the pressing process to uniform the thawing and prevent the surface drip. Considering the structure decomposition and change, the storage temperature of -1/sup 0/C and the variation of +0.5/sup 0/C were desirable. The newly developed high humidity thawing cabinet resulted the better recovery of cell structure, less dripping amount and high quality thawing. A Super Chiller employing an inverter compressor resulted lower temperature variation and was effective for beef curing. (25 figs, 7 tabs, 4 refs)

  17. Applying Importance-Performance Analysis as a Service Quality Measure in Food Service Industry

    OpenAIRE

    Tzeng, Gwo-Hshiung; Chang, Hung-Fan

    2011-01-01

    As the global economy becomes a service oriented economy, food service accounts for over 20% of service revenue, with an annual growth rate of more than 3%. Compared to physical products, service features are invisible, and the production and sale occurs simultaneously. There is not easy to measure the performance of service. Therefore, the service quality of catering services is considered to be an important topic of service management. According Market Intelligence & Consulting Institute (M...

  18. Career Preparation Program Curriculum Guide for: Hospitality/Tourism Industry (Food Services).

    Science.gov (United States)

    British Columbia Dept. of Education, Victoria. Curriculum Development Branch.

    This curriculum outline provides secondary and postsecondary instructors with detailed information on student learning outcomes for completion of the food services program requirements in the hospitality/tourism industry. A program overview discusses the aims of education; secondary school philosophy; and career preparation programs and their…

  19. Basic Skills in the Hotel & Food Service Industries. Workforce & Workplace Literacy Series. Revised.

    Science.gov (United States)

    BCEL Brief, 1993

    1993-01-01

    This report contains a list of 21 contacts and 9 references concerned with workplace literacy programs in the hotel and food service industries. Each listing includes addresses and telephone numbers, prices if applicable, and a brief description of the resource or materials. The materials listed are mostly reports of workplace literacy projects in…

  20. Food retailing and food service.

    Science.gov (United States)

    Capps, Oral; Park, John L

    2003-07-01

    The food retailing and food service sector is not only an important component of the food marketing channel but is also vital to the United States economy, accounting for more than 7% of the United States gross domestic product in 2001. The business of food retailing and food service is undergoing salient change. The authors argue that the singular force driving this change is the consumer. To understand the linkages in the food marketing channel, this article provides information on the farm-to-retail price spread and the economic forces that influence their magnitude. Examples are given of farm-to-retail price spreads for red meat and dairy industries. In addition, the economics behind the provision of retail services and the growth of the food service industry are discussed. Further, the authors demonstrate that the structure of the food market channel is consumer driven, and present three characteristics of convenience (preparation, delivery, and service) and identify four food distribution channels in terms of convenience (complete convenience, traditional food service, consumer direct, and traditional retail).

  1. Developing Traditional Food Service: A Portrait of Women in Culinary Industry

    Science.gov (United States)

    Maukar, S. M. D.; Langitan, F. W.; Tangkere, T. F. S.; Dondokambey, A.

    2018-02-01

    The purpose of this research is to obtain data about development of traditional food service for small woman business in Minahasa Toulour, Indonesia. The type of research used is descriptive qualitative method. The result of this research is to show that the profile data of the development of the service quality of the catering service business and the traditional home industry of the small business women at the grassroots around Lake Tondano, Minahasa, is in desperate need of rocks and guidance, because although it has the strength and opportunities such as traditional food products, the taste is quite good and popular consumer, the main raw material is the main agricultural products Minahasa so the price is relatively affordable, the role of print media and electronics to support the socialization of traditional foods Regional, National, International so it can be exported abroad, but on the other hand is also faced with weaknesses both internally and externally such as the lack of traditional entrepreneurial knowledge of Minahasa’s traditional cuisine, suffering from a lack of capital, and the impact of lack of knowledge and lack of capital result in the following items being prepared, as limited and monotonous as well lack of innovation, inadequate food business equipment, lack of clear health insurance, information dissemination and limited development, although facilities exist but cannot be implemented due to lack of funds, poor sanitation is noticed.

  2. Health assessment of self-employed in the food service industry.

    Science.gov (United States)

    Grégoris, Marina; Deschamps, Frédéric; Salles, Julie; Sanchez, Stéphane

    2017-07-01

    Objectives This study's objective was to assess the morbidity of self-employed workers in the food service industry, an industry with a large amount of occupational health risks. Methods A cross-sectional study, consisting of 437 participants, was conducted between 2011 and 2013 in Champagne-Ardenne, France. The health questionnaire included an interview, a clinical examination, and medical investigations. Results The study population consisted of 146 self-employed workers (not working for an employer) and 291 employees (working with employment contracts for an employer). Logistic regression analysis revealed that self-employed workers had a higher morbidity than employees, after adjusting for age (OR: 3.45; 95% CI: 1.28 to 9.25). Main adverse health conditions were joint pain (71.2% self-employed vs. 38.1% employees, p < 0.001), ear disorders (54.1% self-employed vs. 33.7%, employees, p < 0.001), and cardiovascular diseases (47.3% self-employed vs. 21% employees, p < 0.001). Conclusions The study highlights the need for occupational health services for self-employed workers in France so that they may benefit from prevention of occupational risks and health surveillance. Results were presented to the self-employed healthcare insurance fund in order to establish an occupational health risks prevention system.

  3. Heat recovery - a cost-effective investment for the food service industry. Waermerueckgewinnung - eine wirtschaftliche Investition fuer Lebensmittelverarbeitung

    Energy Technology Data Exchange (ETDEWEB)

    Thiery, H. (EUREKA Waermerueckgewinnung und Kuehltechnik GmbH, Emsdetten (Germany))

    1993-05-01

    In a lecture in Bremen to representatives of fish processing firms the author demonstrated how the exploitation of evaporator heat from refrigerating and deep freezing plants can generate sufficient hot water to meet demand. The principles involved are now shown to be valid throughout the food service industry, from meat and bakery products manufacturing to hospitals, supermarkets, restaurants and hotels. (orig.)

  4. Coordinating Education & Industry in the 1990's: A Strategy for Managing a Food Service/Hospitality Program.

    Science.gov (United States)

    Rogalla, Edward V.

    Research was conducted to determine areas of strengths and weaknesses of the Food Service/Hospitality Management program of Ferris State University (Michigan). The study examined graduates' perceptions of the preparation they received and of the adequacy of their preparation for the hospitality industry. A literature review focused on strategies…

  5. 2001 Industry Studies: Services Industry

    National Research Council Canada - National Science Library

    Cervone, Michael

    2001-01-01

    .... has maintained its economic strength in traditional services industries such as transportation, tourism, public utilities, finance and insurance, accounting, engineering, architecture, medical, legal...

  6. Evaluation of a HACCP pilot program for the food service industry.

    Science.gov (United States)

    Abernathy, Tom; Hart, Robert

    2004-01-01

    To evaluate the efficacy and applicability of a HACCP-based program for use in restaurants. A randomly selected sample of 16 intervention and 42 control full service, "stand-alone" restaurants with a minimum of 3 full-time food handling staff on duty per shift. Six communities in Central West Ontario. The Critical Approach, a HACCP-based program for use in restaurants, was designed in consultation with health inspectors and restaurant operators. It focusses on generic risk factors (Critical Control Points, CCPs) for food handlers rather than assessing specific menu items or foods; offers appropriate training of both management and staff; and encourages self-monitoring of CCPs by operators without extensive record keeping or retention. Outcome indicators measured changes in three areas: the environment, knowledge, and behaviour. Results suggest that among a subpopulation of restaurants, the program is acceptable to operators and capable of producing tangible results. Principles and methods of the program (i.e., an initial assessment of the site, working with the operator to identify and suggest improvements, and return visits to monitor compliance) may be transferable to other types of food service operations.

  7. A comparative study of male and female perceptions of service quality in fast food industry

    Directory of Open Access Journals (Sweden)

    Ogunnaike Olaleke Oluseye

    2009-12-01

    Full Text Available The development of technology has brought about sudden shift in the economy towards service economy. It becomes important therefore that marketers need to bring marketing principles, theories,and strategies to bear in this emerging economy if they must satisfy their customers profitably. The study makes use of SERVQUAL, a research instrument developed by Parasuraman, Zeithaml and Berry to measure the impact of customer expectations on the perceptions of service quality. Three hypotheses were put forward and tested. The first hypothesis was to determine whether there was any difference between customer expectations and perceptions of fast food service. Dependent t-test was used and it was discovered that there was no significant difference between the two parameters. The second hypothesis was to determine whether there was difference between male and female expectations of service quality. Independent t-test was employed and it was found that there was no significant difference between the two parameters. The third hypothesis of the study was to determine whether there was difference between male and female perceptions of service quality. An independent t-test was also used for this hypothesis and it was discovered that there was no significant difference between the two parameters measure.Based on the findings above some of the recommendations made were:1. It is important that Nigerian fast food restaurants established a strong presence in the cyber space by having a functional website.2. There is a need for the fast food operators to improve upon working conditions, including salaries paid to workers in the sector.

  8. Industry Service - Technology Centre

    DEFF Research Database (Denmark)

    Hollensen, Svend; Grünbaum, Niels Nolsøe

    2011-01-01

    The chapter describes and explains the development of an Industry Service Technology (IS-T) portal solution at Danfoss for testing of products, including booking system for standardised 'service packages' in order to reduce waiting time....

  9. A Model Train-The-Trainer Program for HACCP-Based Food Safety Training in the Retail/Food Service Industry: An Evaluation.

    Science.gov (United States)

    Martin, Kenneth E.; Knabel, Steve; Mendenhall, Von

    1999-01-01

    A survey showed states are adopting higher training and certification requirements for food-service workers. A train-the-trainer model was developed to prepare extension agents, health officers, and food-service managers to train others in food-safety procedures. (SK)

  10. Food Service Course. Bilingual Vocational Instructional Materials.

    Science.gov (United States)

    Lopez-Cox, Guadalupe

    This course in food services, one of a series of bilingual English-Spanish vocational education courses, is designed to familiarize the student with the food service operation of a restaurant, cafeteria, fast-food operation, hospital, nursing home, industrial or educational facility, food caterer, or bakery. The student should become versatile in…

  11. 75 FR 61604 - Small Business Size Standards; Accommodation and Food Services Industries

    Science.gov (United States)

    2010-10-06

    ... business assistance programs, SBA establishes small business size definitions (referred to as size... Administrator the responsibility for establishing small business definitions. The Act also requires that small business definitions vary to reflect industry differences. The supplementary information section of this...

  12. Food Service System

    Science.gov (United States)

    1992-01-01

    The 3M Food Service System 2 employs a "cook/chill" concept for serving food in hospitals. The system allows staff to prepare food well in advance, maintain heat, visual appeal and nutritional value as well as reducing operating costs. The integral heating method, which keeps hot foods hot and cold foods cold, was developed by 3M for the Apollo Program. In the 1970s, the company commercialized the original system and in 1991, introduced Food Service System 2. Dishes are designed to resemble those used at home, and patient satisfaction has been high.

  13. A comparative study of male and female perceptions of service quality in fast food industry

    OpenAIRE

    Ogunnaike Olaleke Oluseye

    2009-01-01

    The development of technology has brought about sudden shift in the economy towards service economy. It becomes important therefore that marketers need to bring marketing principles, theories,and strategies to bear in this emerging economy if they must satisfy their customers profitably. The study makes use of SERVQUAL, a research instrument developed by Parasuraman, Zeithaml and Berry to measure the impact of customer expectations on the perceptions of service quality. Three hypotheses were ...

  14. Exploring the impact of franchising on industry evolution : fast food / quick service restaurants (QSR) and real estate industries in Ireland

    OpenAIRE

    Beere, Rosalind

    2015-01-01

    The principal aim of this study was to explore and describe the role of franchising in terms of its emergence and impact on industry structure. The justification for the research was based on a number of theoretical and empirical grounds. These included the general neglect of the area in the literature, the potential implications for future research and potential contribution recognised by practitioners, policy makers, and academics. TARA (Trinity’s Access to Research Archive) has a robust...

  15. Food Service Refrigerators and Food Service Storage Freezers. Standard No. 7, Revised April 1966.

    Science.gov (United States)

    National Sanitation Foundation, Ann Arbor, MI.

    This standard covers the sanitation and performance requirements for new food service refrigerators and food service storage freezers of the type generally used in the food service industry. It covers cabinets operating in the freezers, above or below freezing temperature, designed for the storage or display of varieties of food products. Topics…

  16. Food Service Management

    Science.gov (United States)

    Rappole, C. L.; Louvier, S. A.

    1985-01-01

    A study to design a food service system using current technology to serve a small scale Space Station was conducted. The psychological, sociological and nutritional factors affecting feeding in microgravity conditions was investigated. The logistics of the food service system was defined.

  17. Polish food industry 2008-2013

    OpenAIRE

    Mroczek, Robert; Drożdż, Jadwiga; Tereszczuk, Mirosława; Urban, Roman

    2014-01-01

    The aim of the study is to evaluate the functioning of the food industry and its various sectors in 2008-2013. Meat and poultry industry. Dairy industry. Fishing industry. Milling industry. Sugar industry. Oil-mill industry. Processing of fruit, vegetables and potatoes. Bakery industry. Confectionery industry. Feed industry. Production of other food products. Production of alcoholic beverages.Tobacco industry. Food industry.

  18. Greening the Restaurant Industry: Exploring Corporate Social Responsibilty (CSR) motives of certified organic food service businesses in Sweden

    OpenAIRE

    Finlayson, Thomas

    2015-01-01

    With growing levels of organic food consumption in the retail sector and government municipality goals to increase consumption of organic foods at public schools and institutions, private, independant food service businesses in Sweden risk slipping under the radar when it comes to understanding how they are responding to the global problem of industrialised, fossil fuel intensive and highly unsustainable agriculture. In Sweden, KRAV, an incorporaed association that develops standards for orga...

  19. Financial Services Industry

    National Research Council Canada - National Science Library

    Arezo, Gullab; Billingslea, Willie D; Brooks, James V; Brown, Jeffery D; Cotton, Cheryl; Determan, Deborah A; Dzurenko, Monte S; Egentowich, John; Greenwald, Michael N; Keegan, Matthew

    2006-01-01

    .... The financial services industry impacts the daily lives of all Americans. They rely on it to save for their retirement and their children's education, pay their bills, insure against risks, and buy their homes and automobiles...

  20. Industrial services at CERN

    CERN Multimedia

    2002-01-01

    The Bulletin looks at industrial services contracts and the real impact of the cost reductions at CERN. The level of industrial services contracts varies from one phase to another. For example, during the dismantling of LEP (photo) it rose substiantially to fall again at the end of dismantling. Industrial services contracts are an important resource for CERN. The level and nature of such contracts changes according to the phase of operation of the Laboratory. A construction phase, as for the LHC, requires a higher level of industrial services contracts compared with a period of normal running. During the operation of LEP, industrial services contracts were thus maintained at a level of 120 MCHF per year. The level rose to 156 MCHF in 2001 to include contracts awarded for dismantling LEP, and fell to about 144 MCHF in 2002 when the dismantling was complete. During the whole LHC construction period, up to 2007, industrial services spending will be stable in the range 135-140 MCHF per year. For the running pe...

  1. Utilization of INIS and AGRIS by the food industry

    International Nuclear Information System (INIS)

    Loefflerova, J.

    1982-01-01

    The Technical Information Centre of the Food Industry has begun publishing user handbooks on various foreign services, such as Chemical Abstracts and the CAS, the International Food Information Service - Food Science and Technology Abstracts, the magnetic tape service Engineering Index - COMPENDEX, the DERWENT patent service, a handbook on the services provided by INIS and by AGRIS/FAO. (M.D.)

  2. The Application of Waiting Lines System in Improving Customer Service Management: The Examination of Malaysia Fast Food Restaurants Industry

    Science.gov (United States)

    Ismail, Zurina; Shokor, Shahrul Suhaimi AB

    2016-03-01

    Rapid life time change of the Malaysian lifestyle had served the overwhelming growth in the service operation industry. On that occasion, this paper will provide the idea to improve the waiting line system (WLS) practices in Malaysia fast food chains. The study will compare the results in between the single server single phase (SSSP) and the single server multi-phase (SSMP) which providing Markovian Queuing (MQ) to be used for analysis. The new system will improve the current WLS, plus intensifying the organization performance. This new WLS were designed and tested in a real case scenario and in order to develop and implemented the new styles, it need to be focusing on the average number of customers (ANC), average number of customer spending time waiting in line (ACS), and the average time customers spend in waiting and being served (ABS). We introduced new WLS design and there will be prompt discussion upon theories of benefits and potential issues that will benefit other researchers.

  3. How To Stretch Your Food Service Dollars

    Science.gov (United States)

    Anderson, B. Robert

    1973-01-01

    The implications of any program as large as food service suggests that the administrator be conversant with the total field of food service distribution and the extras'' available as part of a burgeoning industry. An administrator has the right to expect competitive prices, excellent quality, good delivery, and superior peripheral services.…

  4. Marketing School Food Services.

    Science.gov (United States)

    Wood, Wilma

    1990-01-01

    Marketing the food service program in an Ohio district is directed toward the students and also at the community, school administrators, teachers, and employees. Students are encouraged to follow a healthier way of eating. (MLF)

  5. Facility Focus: Food Service.

    Science.gov (United States)

    College Planning & Management, 2002

    2002-01-01

    Describes the Hawthorn Court Community Center at Iowa State University, Ames, and the HUB-Robeson Center at Pennsylvania State University. Focuses on the food service offered in these new student-life buildings. Includes photographs. (EV)

  6. Industry information service

    International Nuclear Information System (INIS)

    Yigit, Ipek

    1993-01-01

    BNF is the UK nuclear industry's representative organisation and its membership is inclusive of the entire civil nuclear industry in the Britain. BNF members include Britain's two nuclear electricity generating companies, Nuclear Electric and Scottish Nuclear, who between them manage the seventeen nuclear power stations which provide approximately 20% of the country's generating capacity. An important role of the Forum is to act as the information centre for the industry as a whole and during 1992, the Forum has strengthened its information service with the setting up of an extensive, computer-based network. The network has been established to provide an effective way of managing UK domestic nuclear-related issues and for maximising the news value of our industry's achievements. Equally important is the service's role as an international source of information - particularly when nuclear incidents occur outside the UK. The Forum also acts as an international exchange centre, disseminating technical information, for example, and by promptly providing accurate and comprehensive information to minimise the potential damage to public confidence in nuclear power generation which may be caused by any reported nuclear incidents. Recent examples of the successful operation of the BNF information service and its communications network have been the Leningradskya incident in March 1992 and the hurricane Andrew situation which developed at the end of August 1992

  7. Industrial Services Contracts

    CERN Document Server

    2006-01-01

    This document gives an overview of Industrial Services contracts at CERN, including the probable expenditure in 2006 and the estimated expenditure for 2007. The Finance Committee is invited: - to take note of the revised amount in 2006 for Industrial Services contracts referred to in this document of 138.02 MCHF at 2006 prices compared to the previously anticipated amount of 122.67 MCHF at 2005 prices; - to take note that the estimated amount in 2007 for the contracts referred to in this document will be 112.54 MCHF at 2006 prices; - for the reasons set out in this document, the Finance Committee is also invited to approve the requests for the contracts presented and highlighted in the Annexes.

  8. Safety of Nanotechnology in Food Industries

    Science.gov (United States)

    Amini, Seyed Mohammad; Gilaki, Marzieh; Karchani, Mohsen

    2014-01-01

    The arrival of nanotechnology in various industries has been so rapid and widespread because of its wide-ranging applications in our daily lives. Nutrition and food service is one of the biggest industries to be affected by nanotechnology in all areas, changing even the nature of food itself. Whether it’s farming, food packaging, or the prevention of microbial contamination the major food industries have seen dramatic changes because of nanotechnology. Different nanomaterials such as nanopowders, nanotubes, nano-fibers, quantum dots, and metal and metal-oxide nanoparticles are globally produced in large quantities due to their broad applicability in food-related industries. Because of the unique properties of nanostructures and nanomaterials – such as a large surface area, high activity, and small size, there is some concern about the potential for harmful adverse effects of used nanomaterials on health or the environment. However, because of tremendous advances in different industries, this concern may be unnecessary. This paper presents some uses of nanomaterials in food and related industries and their possible side-effects. This review covers the various aspects of nanomaterials and their impact on human exposure, safety, and environmental concerns. PMID:25763176

  9. Tracer techniques in food industry

    International Nuclear Information System (INIS)

    Pertsovskij, E.S.; Sakharov, Eh.V.; Dolinin, V.A.

    1980-01-01

    The appicability of radioactive tracer techniques to process control in food industry are considered. Investigations in the field of food industry carried out using the above method are classified. The 1 class included investigations with preliminary preparation of a radioactive indicator and its following introduction in the system studied. The 2 class includes investigations based on the introduction in the system studied of a non-active indicator which is activated in a neutron flux being in samples selected in or after the process investigated. The 3 class includes studies based on investigations of natural radioactivity of certain nuclides in food stuff. The application of tracer techniques to the above classes of investigations in various fields of food industry and the equipment applied are considered in detail [ru

  10. Food industry: friend or foe?

    Science.gov (United States)

    Yach, D

    2014-01-01

    Open discourse and tolerance between the food industry and public sector is limited. As a result, the public and private sectors are reluctant to collaborate on pressing nutritional issues. Those in the public sector have never heard what they could do to encourage a food company's transition towards healthier foods and beverages, whereas many in the private sector dismissed policies and actions initiated within the public sector. During my career, I have sought to engage the broadest possible stakeholder groups required to develop evidence-based policies and with the aim of improving public health. My recent experience in industry confirmed my view about the need for scientific exchange regardless of the disagreements about policy. Open discourse and partnering is essential if we are to tackle complex food and health issues and improve the global food system. Private-public engagement can provide faster and more sustainable results than government alone without impacting profits. Moreover, a high-quality product in smaller portions will have higher profit margins than a bargain-sized product of lower quality. The food industry and private sector must come together to implement innovative strategies to address urgent nutritional needs. © 2013 The Author. obesity reviews © 2013 International Association for the Study of Obesity.

  11. FOOD SAFETY IN CATERING INDUSTRY

    Directory of Open Access Journals (Sweden)

    P. Cattaneo

    2009-03-01

    Full Text Available Catering industry plays a very important role in public health management, because about 30% of total daily meals are consumed in catering industry (restaurants, bar. In this work food safety was evaluated in 20 catering centres throughout microbiological analyses of different categories of meals. Results demonstrate that there was an important decrease of microbial contamination between 2006 and 2007, no pathogens were found in 217 samples examined: this was obtained by improving voluntary controls.

  12. STRUCTURAL ANALYSIS OF MERGERS AND ACQUISITIONS IN THE FOOD INDUSTRY

    OpenAIRE

    Adams, Wendi L.; Love, H. Alan; Capps, Oral, Jr.

    1997-01-01

    Determinants of merger and acquisition activity in the food industry are analyzed using logit regression analysis. Factors affecting the food processing, food retailing and food service sectors are considered. Results indicate merger and acquisition activity in all three sectors are significantly influenced by antitrust activity, profitability and real gross domestic product.

  13. Spring 2008 Industry Study: Financial Services Industry

    National Research Council Canada - National Science Library

    Calderon, Juan; Collins, Thomas W; Devinney, Edward; Driggers, Gene J; Dunmyer, Valrica; Flood, Paul; Gallant, Robin; Kekauoha, Stanford K; Krawietz, Anthony B; Kumashiro, Patrick T; LaDue, Paul W; LaFalce, John; Larson, Steven W; Lawrence, Steven J; Nettleton, John; Ostrowski, John A

    2008-01-01

    The extensive media coverage of the 2008 subprime crisis, both domestically and abroad, drives home the crucial role that the financial services industry plays for not only individual Americans, but for U.S. national security...

  14. Sports Nutrition Food Industry Chain Development Research

    OpenAIRE

    Jie Yin

    2015-01-01

    Through the study of Henan sports nutrition food industry chain optimization, the study analyses development advantage and competitive advantage of Henan in sports nutrition food industry chain and existing problems and challenges in Henan sports nutrition food industry chain and at the same time introduces the theory of supply chain management to the development of sports nutrition food industry chain, clearly optimizes countermeasures of sports nutrition food industry chain. Pointing out sp...

  15. ICAF Financial Services Industry Study

    National Research Council Canada - National Science Library

    Allison, Douglas; Barry, Kevin; Beaver, Philip; Browne, Michael; Cubillos, Claudio; Hanger, Wallace; Kluchko, Luke; LaDue, Charles; McGhee, Michael; Mitsoff, Gregory

    2005-01-01

    .... The industry includes those firms that provide financial services to organizations or individuals, the government agencies that regulate the industry, and the markets that facilitate the exchange of financial assets...

  16. Modularization of Industrial Service Processes

    DEFF Research Database (Denmark)

    Frandsen, Thomas; Hsuan, Juliana

    In this paper we examine how complex service processes can be dealt with through the lenses of modularization strategies. Through an illustrative case study of a manufacturer of industrial equipment for process industries we propose the use of the service modularity function to conceptualize...... and assess the service modularity of service offerings. The measured degree of modularity would allow us to sharpen our understanding of modularity in the context of industrial services, such as the role of standardization and component reuse on architecture flexibility. It would also provide a foundation...

  17. Food Service and Nutritional Needs

    Science.gov (United States)

    Kerwin, J.

    1985-01-01

    The difficulty is that as we go into the Space Station world, the cost, effort, hardware, food trash, and food waste that the food service system will generate (which is quite tolerable on a 7 day mission), probably will be intolerable on a 90 day Space Station mission. The challenge in the food service supply is not so much packaging but systems engineering. The big constraints are in the supply pipeline. Those constraints and the possible tradeoffs are discussed.

  18. Food reformulation: the challenges to the food industry.

    Science.gov (United States)

    Buttriss, Judith L

    2013-02-01

    The role of the food industry (retailers, manufacturers and food service) in helping consumers eat healthily and sustainably has been receiving considerable attention in recent years. This paper focuses on the challenges facing the food industry and the role of food reformulation in meeting these challenges, through the lens of a public health nutritionist. Attention has been heightened by the Government's Responsibility Deal, launched in early 2011 by the Department of Health (England), by the UK's engagement with the global food security and food supply sustainability agendas and by the Government Office of Science's Foresight report. The Responsibility Deal's food network has to date focused on reduction of trans fatty acids, salt and calories and out-of-home calorie labelling (in food service settings). New pledges are expected soon on increasing fruit and vegetable intakes. Reformulation is a major feature of the Responsibility Deal's approach, and along with other approaches such as portion control, choice editing and information provision, there is potential to increase the breadth of healthier choices available to the public. With the exception of fruit and vegetables, the emphasis has been almost exclusively on aspects of the diet that are in excess for many of the population (e.g. energy and salt). Evidence of low consumption of some key micronutrients by some groups of the population, particularly adolescents and young adults, often alongside excess energy intake compared with expenditure, is all too often overlooked. This paper summarises the progress made to date, the challenges faced and the opportunities that exist, with particular focus on reformulation. One of the biggest challenges is the relatively poor understanding of how to effect positive and long-term dietary behaviour change. The paper concludes that, in isolation, reformulation is unlikely to provide a complete solution to the challenge of improving eating patterns and nutrient provision

  19. Forecasting the Future Food Service World of Work. Final Report. Volume II. Centralized Food Service Systems. Service Management Reports.

    Science.gov (United States)

    Powers, Thomas F., Ed.; Swinton, John R., Ed.

    Volume II of a three-volume study on the future of the food service industry considers the effects that centralized food production will have on the future of food production systems. Based on information from the Fair Acres Project and the Michigan State University Vegetable Processing Center, the authors describe the operations of a centralized…

  20. Information Services of Maritime Industry

    Science.gov (United States)

    Palazov, Atanas; Stefanov, Asen

    2015-04-01

    The ultimate goal of modern oceanography is an end user oriented product. Beneficiaries are the governmental services, coast-based enterprises and research institutions that make use of the products generated by operational oceanography. Direct potential users and customers are coastal managers, shipping, offshore industry, ports and harbours, fishing, tourism and recreation industry, and scientific community. Indirect beneficiaries, through climate forecasting based on ocean observations, are food, energy, water and medical suppliers. Five general classes of users for data and information are specified: (1) operational users that analyze the collected data and produce different forecasts serving to impose regulation measures; (2) authorities and managers of large-scale projects needing timely oceanographic information, including statistics and climatic trends; (3) industrial enterprises, safety of structures and avoiding of pollution; (4) tourism and recreation related users aiming protection of human health; (5) scientists, engineers, and economists carrying out special researches, strategic design studies, and other investigations to advance the application of marine data. The analysis of information received during the extensive inquiry among all potential end users reveals variety of data and information needs encompassing physical, chemical, biological and hydrometeorological observation. Nevertheless, the common requirement concerns development of observing and forecasting systems providing accurate real-time or near-real time data and information supporting decision making and environmental management. Availability of updated information on the actual state as well as forecast for the future changes of marine environment are essential for the success and safety of maritime operations in the offshore industry. For this purpose different systems have been developed to collect data and to produce forecasts on the state of the marine environment and to provide

  1. Food Production & Service Curriculum Guide.

    Science.gov (United States)

    Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst.

    This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room…

  2. A classification of logistic outsourcing levels and their impact on service performance: evidence from the food processing industry

    NARCIS (Netherlands)

    Lilly Hsiao, L.; Kemp, R.G.M.; Vorst, van der J.G.A.J.; Omta, S.W.F.

    2010-01-01

    Most studies of logistics outsourcing have focused on cost reduction, while few studies have reported on service benefits. This study empirically examines if outsourcing different logistics activities results in differences in logistics service performance. We identify and analyze the outsourcing of

  3. A method of assessing the efficacy of hand sanitizers: use of real soil encountered in the food service industry.

    Science.gov (United States)

    Charbonneau, D L; Ponte, J M; Kochanowski, B A

    2000-04-01

    In many outbreaks of foodborne illness, the food worker has been implicated as the source of the infection. To decrease the likelihood of cross-contamination, food workers must clean and disinfect their hands frequently. To ensure their effectiveness, hand disinfectants should be tested using rigorous conditions that mimic normal use. Currently, several different methods are used to assess the efficacy of hand disinfectants. However, most of these methods were designed with the health care worker in mind and do not model the specific contamination situations encountered by the food worker. To fill this void, we developed a model that uses soil from fresh meat and a means of quantifying bacteria that is encountered and transferred during food preparation activities. Results of studies using various doses of para-chloro-meta-xylenol and triclosan confirm that the method is reproducible and predictable in measuring the efficacy of sanitizers. Consistent, dose-dependent results were obtained with relatively few subjects. Other studies showed that washing hands with a mild soap and water for 20 s was more effective than applying a 70% alcohol hand sanitizer.

  4. Service Innovation in Industrial Contexts

    OpenAIRE

    Kowalkowski, Christian

    2016-01-01

    Both academics and practitioners emphasize the importance for product firms of pursuing service innovation. Despite a strategic focus on service-led growth, however, many firms struggle to succeed with their service innovation initiatives. In order to increase our understanding of the nature of service innovation in product firms, this chapter discusses the specificities in, and dynamics of, service offerings, service processes, and business models in industrial contexts. First, it outlines k...

  5. Functioning of industrial radiography services

    International Nuclear Information System (INIS)

    Alves, R.N.; Costa, H.M. da; Bianchini, F.G.; Arrieta, L.A.I.

    1988-12-01

    The objective of this norm is establish the necessary requirements for the functioning of industrial radiography services, as well as the procedures for acquisition and transfer of radioactive sources and/or X-ray equipments used in industrial radiography [pt

  6. Ionizing radiations in food industry

    International Nuclear Information System (INIS)

    Adamo, M.; Tata, A.

    1999-01-01

    Foodstuffs treatment by ionization is able to produce both a shelf-life extension and/or a food borne diseases control through the pathogenic population reduction/elimination. The main process goal is to ensure the hygienic quality and the wholesomeness of products to be marketed, in order to limit food borne diseases originated mainly through the cross contamination process. In fact several products may contain pathogenic agents or bacteria (e.g. Salmonella and Campylbacter in poultry meat), whose associated pathologies are world-wide increasing. At present, over 40 countries provide clearances for the treatment of about 45 different types of foodstuffs and in over 20 of them the ionizing process is already industrially utilized for spices, poultry, shrimps and vegetables. As it refers to process economic aspects, market researches have shown cost figures ranging from few tens to some hundreds Lit/kg, depending on the dose to products. The costs are competitive with alternative treatments, beyond the recovery of economic productivity reduction caused by food borne diseases

  7. Fresh Vegetables in the food service Industry its purchasing system; Gaishoku sangyo ni okeru seisen seikabutsu no chotatsu shisutemu

    Energy Technology Data Exchange (ETDEWEB)

    Oda, K. [Food Service Industry Survey and Research Center, Tokyo (Japan)

    1999-09-05

    The environment which surrounds production, distribution, consumption of vegetables changes. A demand for the business a household economy demand of vegetables stagnates by the increase of eating out and lunches demand in the food consumption as a long-term tendency, and the tendency as vigorousness continues. In addition, a demand for domestic organic and special cultivation vegetables from the increase of the healthy and safe orientation of the consumer heightens. In this paper, what kind of new movement occurs in environmental change which surrounds these vegetables is arranged. (NEDO)

  8. Technology Solutions for School Food Service.

    Science.gov (United States)

    Begalle, Mary

    2002-01-01

    Considers ways to include schools' food service departments in technology planning. Discusses school food service software applications, considerations and challenges of automating food service operations, and business-to-business Internet solutions. (EV)

  9. The applications of nanotechnology in food industry.

    Science.gov (United States)

    Rashidi, Ladan; Khosravi-Darani, Kianoush

    2011-09-01

    Nanotechnology has the potential of application in the food industry and processing as new tools for pathogen detection, disease treatment delivery systems, food packaging, and delivery of bioactive compounds to target sites. The application of nanotechnology in food systems will provide new methods to improve safety and the nutritional value of food products. This article will review the current advances of applications of nanotechnology in food science and technology. Also, it describes new current food laws for nanofood and novel articles in the field of risk assessment of using nanotechnology in the food industry.

  10. The food industry and provincial economies.

    Science.gov (United States)

    Walsh, Greg; Li, Duo

    2004-01-01

    This paper discusses the significance of the food industry for the Zhejiang provincial economy and for provincial economies generally. It is suggested that the strong ties between the food industry and provincial economies in China means that the food industry can be a key influence in the economic development of regional China. Moreover, the geographically diffuse nature of the food industry in China gives the industry a strategic significance in countering regional inequality within and between provinces, a by-product of China's rapid growth over the past 25 years. For these reasons, change in the food industry, whether it has its origins in the introduction of western fast foods, or in environmental, technological or economic trends, not only assumes significance for the health of the Chinese people (as other papers presented to the International Cuisine and Health Workshop at Hangzhou have pointed out), but also for the wealth of the nation and the way that wealth is distributed.

  11. STAFF TRAINING FOR SERVICE INDUSTRY

    Directory of Open Access Journals (Sweden)

    O. Petrenko

    2015-03-01

    Full Text Available In all countries across the world macroeconomic shift from the production of physical things (agriculture and manufactured goods to execution of the service of public service. In headmost countries more than 70% of GDP forms by service industry, in which over half of mankind is working today (according to the information of International Labor Organization. The science of services that occurred recently upon an initiative of IBM firm, designed to explore the main principles of functioning complex services systems, ways of creation, scaling and improving such systems. In this paper considered the questions of penetration the services in engineering systems (particularly, in software structures capabilities of the engineering and staffing processes of creating and maintaining of system services.

  12. Investment Attractiveness of Food Industries in Ukraine

    Directory of Open Access Journals (Sweden)

    L. О.

    2017-02-01

    Full Text Available Effective investment is a factor for long-term company development. As enhancement of investment attractiveness is a required condition for economic growth and improvement of living standards, it needs to be on the agenda at government and company level. The article’s objective is to study investment attractiveness of food industries in Ukraine over 2012–2015. Investment attractiveness of food industries can be measured by indicators of liquidity, financial sustainability, and profit rate. Basically, food industries in Ukraine are attractive for investment, which is demonstrated by assessment of the financial indicators. The investment attractiveness worsened slightly in 2015 compared with 2014. The essential problems faced by food industries are shortage of internal funds and negative profit rate of all the activities, assets and own capital. Official statistical data and software package SPSS are used to build the dendrogram, allowing for dividing food industries by level of investment attractiveness into three groups: industries with high, medium and low level of investment attractiveness. It is found that meat industry is the one with the highest level of investment attractiveness. Also, investors should look positively at food-canning industry, oil and animal fat industry, flour-milling industry, starch and starch products industry, and other foods industry.

  13. Analysis of the European Food Industry

    OpenAIRE

    Banse, Martin; McDonald, Scott; Joint Research Centre; Institute for Prospective Technological Studies; Kaditi, Eleni

    2008-01-01

    This report is based on a study assigned to the Centre for European Policy Studies (CEPS) by the European Commission¿s Joint Research Centre, Institute for Prospective Technological Studies (JRC-IPTS) to investigate recent developments in the European food industry and the impact of foreign direct investment (FDI) and trade flows on the food industry in the EU-25. The report illustrates trends in and the structure of the European food industry. Past and possible future developments are ana...

  14. Rural development policy and food industry development

    DEFF Research Database (Denmark)

    Baker, Derek; Abildtrup, Jens; Hedetoft, Anders

    2007-01-01

    Food industry firms in remote areas face a set of constraints, which have motivated the form and function of assistance instruments under various regional and rural development programmes. Recent food industry developments present new challenges to these firms, for which available assistance may...... be less appropriate. This paper employs telephone interviews and workshop discussions with firms in isolated locations to investigate their satisfaction with assistance programmes, their ability to innovate (through product introductions) and respond to challenges in the food industry (the emergence...

  15. Irradiation and the food industry in France

    International Nuclear Information System (INIS)

    Boisseau, P.

    1994-01-01

    Part of a special section on food irradiation. The historical development in France of some industrial applications of food irradiation resulting from efficient technology transfer to the food industry is discussed. The 4 basic steps in successfully marketing any technology transfer, including irradiated foods, are that research must define conditions of the product's application, legislation must specify conditions of its application, consumers must accept the product, and appropriate processing capacity must exist

  16. Service quality in hotel industry

    OpenAIRE

    Mitreva, Elizabeta; Miteva, Natasa; Saneva, Dusica

    2017-01-01

    Quality assessment is one of the greatest challenges of hotel industry. Given its complex nature, numerous technics help in quality measurement, assessment and management. Following this it can be achieved full quality management and with that sustainable business development to the satisfaction of all stakeholders. In service industries quality is measured according to consumers’ expectation and perception. The aim of this paper is to, through literature review, to get the importance of qual...

  17. Linking Food Industry and Agriculture: The Case of Fruit-Juice Industry and Korean Food Franchise

    OpenAIRE

    Kim, Sounghun; Choi, Ji-Hyeon

    2008-01-01

    In Korea, the portion of food industry has increased, while the portion of agriculture keeps decreasing. The alliance between agriculture and food industry results in the synergy between both industries as well as higher farmers' income. The goal of this study is to analyze the current status of the linkages between two food industries (fruit-juice industry and Korean-style meal franchise industry) and agriculture, and then to present the ways to strengthen the linkages. The discussion in thi...

  18. Preventing type 2 diabetes: Changing the food industry.

    Science.gov (United States)

    Popkin, Barry M; Kenan, W R

    2016-06-01

    Improving our global diet by working with the food industry is a fairly complex task. Previously the global food manufacturing companies and governments were the major players. However, matters have shifted rapidly so that food retailers, food manufacturers, the restaurant-food service sector, and agribusinesses are now the major players. The current modern system of packaged processed food has now penetrated the globe-rich and poor, rural and urban are all in reach of this food system. Consequently, working with this complex sector when possible and an array of governmental regulatory large-scale options to improve our diet have increased in importance. Taxation of unhealthy foods and beverages, marketing controls, and front of the package labeling are the primary current options. Evaluations of the impacts of both public and industry initiatives are needed. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Packaging for Food Service

    Science.gov (United States)

    Stilwell, E. J.

    1985-01-01

    Most of the key areas of concern in packaging the three principle food forms for the space station were covered. It can be generally concluded that there are no significant voids in packaging materials availability or in current packaging technology. However, it must also be concluded that the process by which packaging decisions are made for the space station feeding program will be very synergistic. Packaging selection will depend heavily on the preparation mechanics, the preferred presentation and the achievable disposal systems. It will be important that packaging be considered as an integral part of each decision as these systems are developed.

  20. Addressing production stops in the food industry

    DEFF Research Database (Denmark)

    Hansen, Zaza Nadja Lee; Herbert, Luke Thomas; Jacobsen, Peter

    2014-01-01

    This paper investigates the challenges in the food industry which causes the production lines to stop, illustrated by a case study of an SME size company in the baked goods sector in Denmark. The paper proposes key elements this sector needs to be aware of to effectively address production stops......, and gives examples of the unique challenges faced by the SME food industry....

  1. Consumer and food industries education on food irradiation

    International Nuclear Information System (INIS)

    Othman, Z.

    2001-01-01

    A survey was conducted on Malaysian food industries to determine the interest and potential applications of food irradiation as an alternative or to complement existing food preservation treatments. A total of 37 food processors representing 5 subsectors of the food industry participated in the survey. Information collected showed that majority of respondents were aware of food irradiation but the level of knowledge was low. Half of respondents perceived food irradiation as safe and 23% will consider using it for commercial purposes. Main concerns of the food processors were safety of the process, safety of irradiated food, efficacy of the process and consumer acceptance. Food irradiation applications considered to have the most potential for use by the food industry, were those which would improve the hygienic quality of food products. Despite the limited knowledge, respondents strongly supported the need to promote food irradiation technology in Malaysia. In view of this finding. various promotional activities have been continuously carried out to increase public awareness and understanding of the technology so as to facilitate acceptance of food irradiation in Malaysia. (author)

  2. INDUSTRIAL FOOD – THE DAILY TOXIN SERVING

    Directory of Open Access Journals (Sweden)

    Afrodita BORMA

    2017-08-01

    Full Text Available This paper presents the opposition between industrial and organic food. The method used focuses on an extensive documentation based on statistical data, documentary films, books and articles that provide us various information about the devastating effect of chemicals used by the food industry. Most of the documents used are based on case studies and concrete examples that condemn the current food industry, which “forces” the population of the globe to consume artificial food, (lacking vitamins and minerals, which, according to specialists, “keeps us alive but hurries the end”. In order to change this cruel reality, a growing number of activists (physicians, economists, biologists, chemists, etc. fight to stop the food chaos created by the current food industry, seeking and offering viable solutions for protecting the environment and the public health.

  3. ORIENTATION TOWARD CUSTOMER FOR PUBLIC FOOD SERVICE

    Directory of Open Access Journals (Sweden)

    LIVIU ILIE FACALEATA

    2015-10-01

    Full Text Available In the context of accelerated economic globalization and hyper global competition, companies must have a high degree of orientation in the market, to know and respond quickly to volatile markets. In this context, the public food field is one marked by significant changes having regard to needs and consumer behavior. Public food services are designed to meet first the basic needs which causes certain private actions and a particular mechanism for the training of behavior with significant impact on the way in which the companies of public food should develop services and certain ambient which to contribute to the proper customer service. Moreover, these companies have aspecial relationship with customers, having regard to the direct interaction between supplier and customer. This present project aimsto identify good practice in the field of public food service regarding the implementation of the philosophy orientation on the marketplace. To achieve this goal has been used as methodology the analysis of the primary results from previous research in the fields of both market direction, as well as in the hospitality areas, analysis which has had as main objective a stock-taking of the models developed for the hospitality industry and compiling influence factors with impact on the "good service" of the client, but also integration of orientation principles toward market within the framework of these models.

  4. Food Preparation and Service. An Introductory Course for Food Services Careers.

    Science.gov (United States)

    Douma, Elaine L.

    Intended for use in a comprehensive senior high school, this curriculum guide for an introductory laboratory course focuses on the development of abilities, attitudes, and personal qualities which would lead to job success at the entry level in the food service industry, including in the areas of cooking, waitressing, supermarkets, and similar…

  5. Food irradiation: a reply to the food industry; and reply

    International Nuclear Information System (INIS)

    Brynjolfsson, Ari; Piccioni, R.

    1989-01-01

    In a reply to a critical article on food irradiation, Dr Ari Brynjolfsson of the International Facility of Food Irradiation Technology contends that the food industry has no interest in supporting the nuclear industry by using nuclear wastes as radiation sources - high voltage electron generators are more practical and economic. Also World Health Organization Toxicologists have concluded irradiated food is safe toxicologically, nutritionally and microbiologically. A study in India found no difference in polyploidy in children fed irradiated or non-irradiated food. In reply Dr Richard Piccioni suggests that the cancer risk from irradiated food is high, that the Indian study showed that irradiated food can cause an increase in polyploidy in well-fed adults, and suggests that Cs-137 from nuclear reactors will be used in food irradiation. (U.K.)

  6. Scenario research: The food industry in 2010

    OpenAIRE

    Stacey, Julia; Sonne, Anne-Mette; Jensen, Birger Boutrup

    2001-01-01

    What kind of foods will the consumers choose to buy in 2010? Will they be buying organic foods, functional foods or go for the cheapest products? Nobody can predict the future. However, by using scenario techniques qualified indications on future developments can be put together. Researchers at MAPP and the Department of Manufacturing Engineering and Management, The Technical University of Denmark have constructed three scenarios about the Danish food industry in 2010. The aim has been to ide...

  7. Energy use in the food manufacturing industry

    Energy Technology Data Exchange (ETDEWEB)

    Cleland, A.C.; Earle, M.D.

    1980-01-01

    A survey was conducted to find the level of energy consumption in the food manufacturing industry, which is the food processing industry excluding meat, dairy, and brewing. Data were used from 74 factories. The manufacturing industry was divided into 14 industry groups and the 4 major energy consumers were found to be fruit and vegetable processing, sugar refining, animal feed production, and bread and pastry baking. The present report summarizes results from the survey. It determined the following: the sources of energy used by the insu industry and the annual consumption of each energy form; the consumption of fuel and electricity in the production of the various manufactured food products; the minimum practical energy requirement for processing the various food products; and the potential for conservation and the methods for achieving savings.

  8. Scenario research: The food industry in 2010

    DEFF Research Database (Denmark)

    Stacey, Julia; Sonne, Anne-Mette; Jensen, Birger Boutrup

    2001-01-01

    What kind of foods will the consumers choose to buy in 2010? Will they be buying organic foods, functional foods or go for the cheapest products? Nobody can predict the future. However, by using scenario techniques qualified indications on future developments can be put together. Researchers...... at MAPP and the Department of Manufacturing Engineering and Management, The Technical University of Denmark have constructed three scenarios about the Danish food industry in 2010. The aim has been to identify the demands the food industry can expect to meet in the future plus which research areas...... the public research should prioritise in order to support the development of competences within the food industry. The scenarios are isolated developments. In practise, the future is likely to be a combination of the different tendencies within the scenarios. The first scenario 'Naturalness' has focus...

  9. Automated Information System for School Food Services.

    Science.gov (United States)

    Hazarika, Panna; Galligan, Stephen

    1982-01-01

    Controlling warehousing operations and food inventory, administering school cafeteria activity, and measuring the profitability of food service operations are identified as food service administrative problems. A comprehensive school food services information system developed to address these problems is described. (Author/MLF)

  10. School Food Service Index, 1972-73

    Science.gov (United States)

    Dukiet, Kenneth

    1973-01-01

    First annual food service index. Should be helpful in guiding administrators in the management of their individual food service operation. Especially designed to be of assistance in planning and evaluating food service facilities and in pinpointing areas of opportunity for food marketing managers. (Author/EA)

  11. 7 CFR 15b.40 - Food services.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 1 2010-01-01 2010-01-01 false Food services. 15b.40 Section 15b.40 Agriculture... ACTIVITIES RECEIVING FEDERAL FINANCIAL ASSISTANCE Other Aid, Benefits, or Services § 15b.40 Food services. (a) Recipients which provide food services shall serve special meals, at no extra charge, to persons whose...

  12. Scenarios for the food industry in 2010

    DEFF Research Database (Denmark)

    Harmsen, Hanne; Jensen, Birger Boutrup; Sonne, Anne-Mette

    2001-01-01

    visions of the future of the food industry and to assess their implications for competence requirements. Given the uncertain nature of the environment, food companies cannot rely on today's competencies being sufficient to fulfil the demands of tomorrow's markets. However, predicting the determinants......Predicting the future is impossible; corporate decision-makers have, however, to decide which competencies to develop precisely on this basis. This article presents the results of a research project on scenario analyses in the Danish food industry. The aim of the study is to look at alternative...... of success in the food industry 10 years hence is a daunting task. Scenario techniques can be very useful in this respect (von Reibnitz, 1988). The contribution of the article is the methodological approach to scenario building, which combines academic and industry input and translates the scenarios...

  13. Investment Attractiveness of Food Industries in Ukraine

    OpenAIRE

    L. О.

    2017-01-01

    Effective investment is a factor for long-term company development. As enhancement of investment attractiveness is a required condition for economic growth and improvement of living standards, it needs to be on the agenda at government and company level. The article’s objective is to study investment attractiveness of food industries in Ukraine over 2012–2015. Investment attractiveness of food industries can be measured by indicators of liquidity, financial sustainability, and profit rate...

  14. Exergy analysis in industrial food processing

    NARCIS (Netherlands)

    Zisopoulos, F.K.

    2016-01-01

    The sustainable provision of food on a global scale in the near future is a very serious challenge. This thesis focuses on the assessment and design of sustainable industrial food production chains and processes by using the concept of exergy which is an objective metric based on the first and

  15. Hygienic Design in the Food Processing Industry

    DEFF Research Database (Denmark)

    Hilbert, Lisbeth Rischel; Hjelm, M.

    2001-01-01

    Bacterial adhesion and biofilm formation are of major concern in food production and processing industry. In 1998 a Danish co-operation programme under the title Centre for Hygienic Design was funded to combine the skills of universities, research institutes and industry to focus on the following...

  16. Innovation in the Food Industry

    NARCIS (Netherlands)

    Traill, W.B.; Meulenberg, M.T.G.

    2002-01-01

    Twelve food-manufacturing companies in six European countries have been studied with respect to the way in which they innovate, their motivations, and their emphasis on product or process innovation. It is suggested that the traditional demand-pull versus technology-push versus a mixture of both

  17. Energy conservation status in Taiwanese food industry

    International Nuclear Information System (INIS)

    Ma, Chih-Ming; Chen, Ming-Hue; Hong, Gui-Bing

    2012-01-01

    The food industry in Taiwan is labor intensive, the cost of raw materials is high, and there is much product diversification. Although this industry is primarily small and medium scale, it is a large user of electricity in Taiwan's manufacturing sector. The concentration of greenhouse gases (GHGs) from manufacturing activities and vehicle emissions has increased remarkably. Energy audits are a basic and direct means by which energy efficiency can be improved, energy consumption reduced, and carbon dioxide emissions inhibited. This work summarizes the energy saving potential of 76 firms and the energy savings implemented by 23 firms as determined by energy audit tracking and from the on-line energy declaration system in Taiwan's food industry. The results of this study can serve as a benchmark for developing a quantified list in terms of potential energy savings and opportunities for improving the efficiency of the food industry. - Highlights: ► This work summarizes the energy saving potential and the energy savings implemented in food industry. ► The results of this study can serve as a benchmark for developing a quantified list in terms of potential energy savings. ► The opportunities for improving the efficiency of the food industry can be a reference.

  18. Design Criteria: School Food Service Facilities.

    Science.gov (United States)

    Florida State Dept. of Education, Tallahassee.

    This guide is intended for architects, district superintendents, and food service directors whose responsibility it is to plan food service facilities. It first discusses the factors to be considered in food service planning, presents cost studies, and lists the responsibilities of those involved in the planning. Other sections concern selection,…

  19. 77 FR 25127 - Food and Nutrition Service

    Science.gov (United States)

    2012-04-27

    ... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Agency Information Collection Activities... Nutrition Assistance Program (D-SNAP) AGENCY: Food and Nutrition Service, USDA. ACTION: Notice. SUMMARY: In... State agencies in order to receive approval from the Food and Nutrition Service (FNS) to operate a D...

  20. Managing Food Service Costs and Satisfying Customers.

    Science.gov (United States)

    Reuther, Anne; Otto, Ione

    1987-01-01

    Milwaukee Area Technical College, Wisconsin, has four campuses, each with its own food service operation that, combined, serve nearly 3,000 people daily. Several food service-related programs are part of the curriculum. Cost containment and customer satisfaction are the two overriding goals of the food service programs. (MLF)

  1. Microbial biosurfactants as additives for food industries.

    Science.gov (United States)

    Campos, Jenyffer Medeiros; Stamford, Tânia Lúcia Montenegro; Sarubbo, Leonie Asfora; de Luna, Juliana Moura; Rufino, Raquel Diniz; Banat, Ibrahim M

    2013-01-01

    Microbial biosurfactants with high ability to reduce surface and interfacial surface tension and conferring important properties such as emulsification, detergency, solubilization, lubrication and phase dispersion have a wide range of potential applications in many industries. Significant interest in these compounds has been demonstrated by environmental, bioremediation, oil, petroleum, food, beverage, cosmetic and pharmaceutical industries attracted by their low toxicity, biodegradability and sustainable production technologies. Despite having significant potentials associated with emulsion formation, stabilization, antiadhesive and antimicrobial activities, significantly less output and applications have been reported in food industry. This has been exacerbated by uneconomical or uncompetitive costing issues for their production when compared to plant or chemical counterparts. In this review, biosurfactants properties, present uses and potential future applications as food additives acting as thickening, emulsifying, dispersing or stabilising agents in addition to the use of sustainable economic processes utilising agro-industrial wastes as alternative substrates for their production are discussed. © 2013 American Institute of Chemical Engineers.

  2. From alternative Agriculture to the Food Industry

    DEFF Research Database (Denmark)

    Nielsen, Thorkild; Kristensen, Niels Heine

    1997-01-01

    for organic agriculture over the last decade.Organic food production is now developing fast in some EU member states. This recent development is not only marked by more positive attitudes towards organic products from the food industry but also by an increasing need for a matching response in terms of food...... policy. Relevance: The EU regulation 2092/91/EEC is mainly focused on organic agriculture, but as the food industryenters this field the need emerges for a more specific interpretation, development and implementation of the organic principles and methods in processing, handling and distribution. Whether...

  3. 76 FR 61103 - Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification...

    Science.gov (United States)

    2011-10-03

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0689] Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification Process... appropriate, and other forms of information technology. Draft Guidance for Industry and Food and Drug...

  4. 78 FR 55727 - Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food...

    Science.gov (United States)

    2013-09-11

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0928] Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food Additive... guidance for industry (GFI 221) entitled ``Recommendations for Preparation and Submission of Animal Food...

  5. 77 FR 74671 - Guidance for Industry: Questions and Answers Regarding Food Facility Registration (Fifth Edition)

    Science.gov (United States)

    2012-12-17

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2012-D-1002] Guidance for Industry: Questions and Answers Regarding Food Facility Registration (Fifth Edition) AGENCY... announcing the availability of a guidance for industry entitled ``Questions and Answers Regarding Food...

  6. 76 FR 68767 - Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification...

    Science.gov (United States)

    2011-11-07

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0689] Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification Process... for Industry and Food and Drug Administration Staff; De Novo Classification Process (Evaluation of...

  7. 78 FR 74154 - Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food...

    Science.gov (United States)

    2013-12-10

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0928] Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food Additive... for industry (GFI 221) entitled ``Recommendations for Preparation and Submission of Animal Food...

  8. 78 FR 5185 - Guidance for Industry and Food and Drug Administration Staff; Humanitarian Use Device (HUD...

    Science.gov (United States)

    2013-01-24

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0847] Guidance for Industry and Food and Drug Administration Staff; Humanitarian Use Device (HUD) Designations... public comment ``Draft Guidance for Industry and Food and Drug Administration Staff on Humanitarian Use...

  9. An industrial radiation source for food processing

    International Nuclear Information System (INIS)

    Sadat, R.

    1986-01-01

    The scientific linacs realized by CGR MeV in France have been installed in several research centers, the medical accelerators of CGR MeV have been installed in radiotherapy centers all over the world, and the industrial linacs have been used for radiography in heavy industries. Based on the experience for 30 years, CGR MeV has realized a new industrial radiation source for food processing. CARIC is going to install a new machine of CGR MeV, CASSITRON, as the demand for radiation increased. This machine has been devised specially for industrial irradiation purpose. Its main features are security, simplicity and reliability, and it is easy to incorporate it into a production line. The use of CASSITRON for food industry, the ionizing effect on mechanically separated poultry meat, the capital and processing cost and others are explained. Only 10 % of medical disposable supplies is treated by ionizing energy in France. The irradiation for food decontamination, and that for industrial treatment are demanded. Therefore, CARIC is going to increase the capacity by installing a CASSITRON for sterilization. The capital and processing cost are shown. The start of operation is expected in March, 1986. At present, a CASSITRON is being installed in the SPI food processing factory, and starts operation in a few weeks. (Kako, I.)

  10. Observed Food Safety Practices in the Summer Food Service Program

    Science.gov (United States)

    Patten, Emily Vaterlaus; Alcorn, Michelle; Watkins, Tracee; Cole, Kerri; Paez, Paola

    2017-01-01

    Purpose/Objectives: The purpose of this exploratory, observational study was three-fold: 1) Determine current food safety practices at Summer Food Service Program (SFSP) sites; 2) Identify types of food served at the sites and collect associated temperatures; and 3) Establish recommendations for food safety training in the SFSP.…

  11. Agro-food industry growth and obesity in China: what role for regulating food advertising and promotion and nutrition labelling?

    Science.gov (United States)

    Hawkes, C

    2008-03-01

    Taking a food supply chain approach, this paper examines the regulation of food marketing and nutrition labelling as strategies to help combat obesity in China in an era of rapid agro-food industry growth. China is the largest food producer and consumer in the world. Since the early 1980s, the agro-food industry has undergone phenomenal expansion throughout the food supply chain, from agricultural production to trade, agro-food processing to food retailing, and from food service to advertising and promotion. This industry growth, alongside related socioeconomic changes and government policies, has encouraged a 'nutrition transition'. China's population, especially in urban areas, is now consuming significantly more energy from dietary fat, which is leading to higher rates of obesity. Regulation of food advertising and promotion and nutrition labelling has the potential to help prevent the further growth of obesity in China and encourage the agro-food industry to supplier healthier foods. Government legislation and guidance, as well as self-regulation and voluntary initiatives, are needed to reduce children's exposure to food advertising and promotion, and increase the effectiveness of nutrition labelling. Policies on food marketing and nutrition labelling should be adapted to the China context, and accompanied by further action throughout the food supply chain. Given China's unique characteristics and position in the world today, there is an opportunity for the government and the agro-food industry to lead the world by creating a balanced, health promoting model of complementary legislation and industry action.

  12. Applications of Microbial Enzymes in Food Industry

    Directory of Open Access Journals (Sweden)

    Binod Parameswaran

    2018-01-01

    Full Text Available The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.

  13. Progressive technologies in the food industry

    International Nuclear Information System (INIS)

    Chyleova, L.; Sukova, I.

    1987-01-01

    The collection of papers presented at the training of food industry specialists contains 14 papers, of which 3 were incorporated in INIS. All deal with the radiation treatment of foods and feeds, various equipment and technologies used for the purpose, major radiation effects and the advantages of irradiation techniques. Also discussed are adverse effects of radiation on foodstuffs, questions of legislation and future prospects. (M.D.)

  14. Elements affecting food waste in the food service sector.

    Science.gov (United States)

    Heikkilä, Lotta; Reinikainen, Anu; Katajajuuri, Juha-Matti; Silvennoinen, Kirsi; Hartikainen, Hanna

    2016-10-01

    Avoidable food waste is produced in the food service sector, with significant ecological and economical impacts. In order to understand and explain better the complex issue of food waste a qualitative study was conducted on the reasons for its generation in restaurants and catering businesses. Research data were collected during three participatory workshops for personnel from three different catering sector companies in Finland. Based on synthesized qualitative content analysis, eight elements influencing production and reduction of food waste were identified. Results revealed the diversity of managing food waste in the food service sector and how a holistic approach is required to prevent and reduce it. It is crucial to understand that food waste is manageable and should be an integral component of the management system. The model of eight factors provides a framework for recognition and management of food waste in the food service sector. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. Food irradiation combined with refrigeration in food industrial plants

    International Nuclear Information System (INIS)

    Boisseau, P.

    1991-01-01

    Food irradiation and refrigeration are both physical treatments used for food preservation. The complementarity of their effects on food is the best reason for their combination. Irradiation is essentially used for disinfestation and refrigeration to protect food against non microbial degradations. Refrigeration and irradiation could be combined for shelf life extension of fresh fruits and vegetables or reduction of microflora in animal products, without loss of quality. Freezing must be combined with ionizing treatments if high doses are necessary as it is the case with destruction of pathogens in meat or food sterilization. Some examples of combination of refrigeration and irradiation are routinely applied in some industrial plants in France but it is expected that more and more combined treatments will be used thanks to research

  16. 76 FR 72422 - Draft Guidance for Industry on Evaluating the Effectiveness of Anticoccidial Drugs in Food...

    Science.gov (United States)

    2011-11-23

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0784] Draft Guidance for Industry on Evaluating the Effectiveness of Anticoccidial Drugs in Food-Producing Animals; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

  17. 76 FR 43689 - Draft Guidance for Industry and Food and Drug Administration Staff; Mobile Medical Applications...

    Science.gov (United States)

    2011-07-21

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0530] Draft Guidance for Industry and Food and Drug Administration Staff; Mobile Medical Applications; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug...

  18. 78 FR 21128 - Molecular Diagnostic Instruments With Combined Functions; Draft Guidance for Industry and Food...

    Science.gov (United States)

    2013-04-09

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0258] Molecular Diagnostic Instruments With Combined Functions; Draft Guidance for Industry and Food and Drug Administration Staff; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food...

  19. 78 FR 41069 - Medical Device Reporting for Manufacturers; Draft Guidance for Industry and Food and Drug...

    Science.gov (United States)

    2013-07-09

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0743] Medical Device Reporting for Manufacturers; Draft Guidance for Industry and Food and Drug Administration Staff; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

  20. 78 FR 15370 - Draft Guidance for Industry and Food and Drug Administration Staff: Recommendations for Labeling...

    Science.gov (United States)

    2013-03-11

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0168] Draft Guidance for Industry and Food and Drug Administration Staff: Recommendations for Labeling Medical...; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug...

  1. 76 FR 6477 - Industry Exchange Workshop on Food and Drug Administration Drug and Device Requirements; Public...

    Science.gov (United States)

    2011-02-04

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-N-0002] Industry Exchange Workshop on Food and Drug Administration Drug and Device Requirements; Public Workshop AGENCY: Food and Drug Administration, HHS. ACTION: Notice of public workshop. SUMMARY: The Food and Drug...

  2. The Three C's of School Food Service.

    Science.gov (United States)

    Becker, Thelma L.

    1986-01-01

    Outlines (1) the changes that have occurred in school food service since the National School Lunch Act of 1946, (2) the choices in foods served and in new markets, and (3) an action plan for the challenges facing school food service professionals. (MLF)

  3. Phage therapy in the food industry.

    Science.gov (United States)

    Endersen, Lorraine; O'Mahony, Jim; Hill, Colin; Ross, R Paul; McAuliffe, Olivia; Coffey, Aidan

    2014-01-01

    Despite advances in modern technologies, the food industry is continuously challenged with the threat of microbial contamination. The overuse of antibiotics has further escalated this problem, resulting in the increasing emergence of antibiotic-resistant foodborne pathogens. Efforts to develop new methods for controlling microbial contamination in food and the food processing environment are extremely important. Accordingly, bacteriophages (phages) and their derivatives have emerged as novel, viable, and safe options for the prevention, treatment, and/or eradication of these contaminants in a range of foods and food processing environments. Whole phages, modified phages, and their derivatives are discussed in terms of current uses and future potential as antimicrobials in the traditional farm-to-fork context, encompassing areas such as primary production, postharvest processing, biosanitation, and biodetection. The review also presents some safety concerns to ensure safe and effective exploitation of bacteriophages in the future.

  4. Financial Services: A Report on the Industry

    National Research Council Canada - National Science Library

    Watson, Tom

    2003-01-01

    ... three. Similarly, the financial services sector of an economy facilitates the efficient deployment of capital and minimizes business risks functions upon which all other industry sectors vitally depend...

  5. Complexity management in the food industry

    DEFF Research Database (Denmark)

    Herbert-Hansen, Zaza Nadja Lee; Jacobsen, Peter

    2017-01-01

    The many stakeholders in the food industry with their diverse interests make this industry complex and interesting to work with. There are four main stakeholders; 1) The customers with their increased demand for customized products, quick delivery times and increased responsiveness, 2) The author......The many stakeholders in the food industry with their diverse interests make this industry complex and interesting to work with. There are four main stakeholders; 1) The customers with their increased demand for customized products, quick delivery times and increased responsiveness, 2...... this complexity and finding a method for using these complexity factors in economic calculations. The research question this paper seeks to address is therefore “Which complexity factors can be quantified in the food industry and how can they be used in economic calculations?” A case study of a SME Danish bread...... producer will address the research question due to the explorative nature of this study and the limited amount of previous research within this field....

  6. Awaken to the World of Food Service; Commercial Cooking and Baking--Basic: 9193.01.

    Science.gov (United States)

    Dade County Public Schools, Miami, FL.

    This course outline has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production, and services. It provides basic experiences in the field of commercial food service, the hotel and restaurant industry and types of food service establishments. The course consists of 90 clock hours, covered…

  7. Service Industries. Trends and Prospects.

    Science.gov (United States)

    Bureau of Domestic Business Development (DOC), Washington, DC.

    This publication is designed to provide the business community with information on growing markets for many business and consumer services. Divided into two parts, the document overview in part I identifies two service area problems: lagging productivity gains and rapidly rising prices of services. The overview states, however, that service sector…

  8. Encapsulation in the food industry: a review.

    Science.gov (United States)

    Gibbs, B F; Kermasha, S; Alli, I; Mulligan, C N

    1999-05-01

    Encapsulation involves the incorporation of food ingredients, enzymes, cells or other materials in small capsules. Applications for this technique have increased in the food industry since the encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability. Encapsulation in foods is also utilized to mask odours or tastes. Various techniques are employed to form the capsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion and rotational suspension separation. Each of these techniques is discussed in this review. A wide variety of foods is encapsulated--flavouring agents, acids bases, artificial sweeteners, colourants, preservatives, leavening agents, antioxidants, agents with undesirable flavours, odours and nutrients, among others. The use of encapsulation for sweeteners such as aspartame and flavours in chewing gum is well known. Fats, starches, dextrins, alginates, protein and lipid materials can be employed as encapsulating materials. Various methods exist to release the ingredients from the capsules. Release can be site-specific, stage-specific or signalled by changes in pH, temperature, irradiation or osmotic shock. In the food industry, the most common method is by solvent-activated release. The addition of water to dry beverages or cake mixes is an example. Liposomes have been applied in cheese-making, and its use in the preparation of food emulsions such as spreads, margarine and mayonnaise is a developing area. Most recent developments include the encapsulation of foods in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization. New markets are being developed and current research is underway to reduce the high production costs and lack of food-grade materials.

  9. Prospects of robotics in food industry

    Directory of Open Access Journals (Sweden)

    Jamshed IQBAL

    Full Text Available Abstract Technological advancements in various domains have broadened the application horizon of robotics to an incredible extent. Highlighting a very recent application area, this paper presents a comprehensive review of robotics application in food industry. Robots essentially have the potential to transform the processes in food processing and handling, palletizing and packing and food serving. Therefore, recent years witnessed tremendously increased trend of robots deployment in food sector. Consequently, the aspects related with robot kinematics, dynamics, hygiene, economic efficiency, human-robot interaction, safety and protection and operation and maintenance are of critical importance and are discussed in the present review. A comparison of actual robots being used in the industry is also presented. The review reveals that the food serving sector is the new potential area in which ample research opportunities exist by integrating advancements from various technology domains. It is anticipated that wider dissemination of research developments in ‘robo-food’ will stimulate more collaborations among the research community and contribute to further developments.

  10. Food waste generation and industrial uses: A review.

    Science.gov (United States)

    Girotto, Francesca; Alibardi, Luca; Cossu, Raffaello

    2015-11-01

    Food waste is made up of materials intended for human consumption that are subsequently discharged, lost, degraded or contaminated. The problem of food waste is currently on an increase, involving all sectors of waste management from collection to disposal; the identifying of sustainable solutions extends to all contributors to the food supply chains, agricultural and industrial sectors, as well as retailers and final consumers. A series of solutions may be implemented in the appropriate management of food waste, and prioritised in a similar way to waste management hierarchy. The most sought-after solutions are represented by avoidance and donation of edible fractions to social services. Food waste is also employed in industrial processes for the production of biofuels or biopolymers. Further steps foresee the recovery of nutrients and fixation of carbon by composting. Final and less desirable options are incineration and landfilling. A considerable amount of research has been carried out on food waste with a view to the recovery of energy or related products. The present review aims to provide an overview of current debate on food waste definitions, generation and reduction strategies, and conversion technologies emerging from the biorefinery concept. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. Metaheuristics in the service industry

    CERN Document Server

    Geiger, Martin Josef; Sevaux, Marc; Sörensen, Kenneth

    2009-01-01

    This book presents novel methodological approaches and improved results of metaheuristics for modern services. It examines applications in the area of transportation and logistics, while other areas include production and financial services.

  12. Evaluation of HACCP Plans of Food Industries: Case Study Conducted by the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service) of the Local Health Authority of Foggia, Italy

    Science.gov (United States)

    Panunzio, Michele F.; Antoniciello, Antonietta; Pisano, Alessandra; Rosa, Giovanna

    2007-01-01

    With respect to food safety, many works have studied the effectiveness of self-monitoring plans of food companies, designed using the Hazard Analysis and Critical Control Point (HACCP) method. On the other hand, in-depth research has not been made concerning the adherence of the plans to HACCP standards. During our research, we evaluated 116 self-monitoring plans adopted by food companies located in the territory of the Local Health Authority (LHA) of Foggia, Italy. The general errors (terminology, philosophy and redundancy) and the specific errors (transversal plan, critical limits, hazard specificity, and lack of procedures) were standardized. Concerning the general errors, terminological errors pertain to half the plans examined, 47% include superfluous elements and 60% have repetitive subjects. With regards to the specific errors, 77% of the plans examined contained specific errors. The evaluation has pointed out the lack of comprehension of the HACCP system by the food companies and has allowed the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service), in its capacity as a control body, to intervene with the companies in order to improve designing HACCP plans. PMID:17911662

  13. Food industry hungry for energy savings

    Energy Technology Data Exchange (ETDEWEB)

    Blackburn, D

    1989-04-01

    The United Kingdom food and drink industry is a significant user of energy. Energy use figures are given showing the breakdown in terms of different sectors of the industry and also in terms of the fuel used. Four energy monitoring and target setting demonstration projects are outlined at factories typical of their type in different sectors. The projects have resulted in a much greater awareness by management in the factories involved of energy consumption and waste. Examples are given of improved energy efficiency and consequent energy savings which have resulted from this awareness. (U.K.).

  14. Biotechnology: Challenge for the food industry

    OpenAIRE

    Popov Stevan

    2007-01-01

    According to the broadest definition, biotechnology is the use of living matter (plants, animals and microorganisms) in industry, environment protection, medicine and agriculture. Biotechnology takes a key position in the field of food processing during thousands of years. Last about fifty years brought dynamical development of knowledges in the natural sciences especially in domain of genetics and manipulation of genes. Biotechnology for which active role in the on-coming times could be fore...

  15. 20 CFR 638.523 - Food service.

    Science.gov (United States)

    2010-04-01

    ... 20 Employees' Benefits 3 2010-04-01 2010-04-01 false Food service. 638.523 Section 638.523 Employees' Benefits EMPLOYMENT AND TRAINING ADMINISTRATION, DEPARTMENT OF LABOR JOB CORPS PROGRAM UNDER TITLE IV-B OF THE JOB TRAINING PARTNERSHIP ACT Center Operations § 638.523 Food service. (a) The center...

  16. Cassava starch in the Brazilian food industry

    Directory of Open Access Journals (Sweden)

    Ivo Mottin Demiate

    2011-06-01

    Full Text Available Cassava starch is a valued raw material for producing many kinds of modified starches for food applications. Its physicochemical properties, as well as its availability, have made it an interesting and challenging ingredient for the food industry. In the present work, food grade modified cassava starches were purchased from producers and analyzed for selected physicochemical characteristics. Samples of sour cassava starch were included, as well as one sample of native cassava starch. Results showed that almost all modified starches were resistant to syneresis, produced pastes more stable to stirred cooking, and some of them were difficult to cook. The sour cassava starches presented high acidity and resulted in clear and unstable pastes during stirred cooking, susceptible to syneresis.

  17. 75 FR 17143 - Draft Guidance for Industry and Food and Drug Administration Staff; Medical Devices; Neurological...

    Science.gov (United States)

    2010-04-05

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2009-D-0495] Draft Guidance for Industry and Food and Drug Administration Staff; Medical Devices; Neurological and Physical Medicine Device Guidance Documents; Availability AGENCY: Food and Drug Administration, HHS. ACTION...

  18. 76 FR 789 - Guidance for Industry and Food and Drug Administration Staff; Section 905(j) Reports...

    Science.gov (United States)

    2011-01-06

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-D-0635] Guidance for Industry and Food and Drug Administration Staff; Section 905(j) Reports: Demonstrating Substantial Equivalence for Tobacco Products; Availability AGENCY: Food and Drug Administration, HHS. ACTION...

  19. 76 FR 70151 - Draft Guidance for Industry, Clinical Investigators, Institutional Review Boards, and Food and...

    Science.gov (United States)

    2011-11-10

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0790] Draft Guidance for Industry, Clinical Investigators, Institutional Review Boards, and Food and Drug Administration Staff; Food and Drug Administration Decisions for Investigational Device Exemption Clinical...

  20. 76 FR 50740 - Draft Guidance for Industry and Food and Drug Administration Staff; Procedures for Handling...

    Science.gov (United States)

    2011-08-16

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0514] Draft Guidance for Industry and Food and Drug Administration Staff; Procedures for Handling Section 522 Postmarket Surveillance Studies; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice...

  1. 78 FR 14557 - Guidance for Industry and Food and Drug Administration Staff: Investigational Device Exemption...

    Science.gov (United States)

    2013-03-06

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2009-D-0010] Guidance for Industry and Food and Drug Administration Staff: Investigational Device Exemption Guidance for Retinal Prostheses; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The...

  2. 75 FR 36425 - Guidance for Industry and Food and Drug Administration Staff; In Vitro Diagnostic Studies...

    Science.gov (United States)

    2010-06-25

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2007-D-0076] (formerly Docket No. 2007D-0387) Guidance for Industry and Food and Drug Administration Staff; In Vitro Diagnostic Studies--Frequently Asked Questions; Availability AGENCY: Food and Drug Administration, HHS...

  3. 75 FR 57963 - Draft Guidance for Industry and Food and Drug Administration Staff; Establishing the Performance...

    Science.gov (United States)

    2010-09-23

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-D-0459] Draft Guidance for Industry and Food and Drug Administration Staff; Establishing the Performance Characteristics of In Vitro Diagnostic Devices for the Detection of Helicobacter pylori; Availability AGENCY: Food...

  4. 75 FR 47603 - Draft Guidance for Industry and Food and Drug Administration Staff; Recommendations for Premarket...

    Science.gov (United States)

    2010-08-06

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-D-0395] Draft Guidance for Industry and Food and Drug Administration Staff; Recommendations for Premarket Notifications for Lamotrigine and Zonisamide Assays; Availability AGENCY: Food and Drug Administration, HHS...

  5. 77 FR 74195 - Draft Guidance for Industry and Food and Drug Administration Staff; Design Considerations for...

    Science.gov (United States)

    2012-12-13

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2012-D-1161] Draft Guidance for Industry and Food and Drug Administration Staff; Design Considerations for Devices Intended for Home Use; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The...

  6. 75 FR 44267 - Draft Guidance for Industry and Food and Drug Administration Staff; Medical Devices; Neurological...

    Science.gov (United States)

    2010-07-28

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2009-N-0495] Draft Guidance for Industry and Food and Drug Administration Staff; Medical Devices; Neurological and Physical Medicine Device Guidance Document; Reopening of Comment Period AGENCY: Food and Drug...

  7. The Ideal Criteria of Supplier Selection for SMEs Food Processing Industry

    Directory of Open Access Journals (Sweden)

    Ramlan Rohaizan

    2016-01-01

    Full Text Available Selection of good supplier is important to determine the performance and profitability of SMEs food processing industry. The lack of managerial capability on supplier selection in SMEs food processing industry affects the competitiveness of SMEs food processing industry. This research aims to determine the ideal criteria of supplier for food processing industry using Analytical Hierarchy Process (AHP. The research was carried out in a quantitative method by distributing questionnaires to 50 SMEs food processing industries. The collected data analysed using Expert Choice software to rank the supplier selection criteria. The result shows that criteria for supplier selection are ranked by cost, quality, service, delivery and management and organisation while purchase cost, audit result, defect analysis, transportation cost and fast responsiveness are the first five sub-criteria. The result of this research intends to improve managerial capabilities of SMEs food processing industry in supplier selection.

  8. Standardized Curriculum for Food Production, Management and Services.

    Science.gov (United States)

    Mississippi State Dept. of Education, Jackson. Office of Vocational, Technical and Adult Education.

    Standardized vocational education course titles and core contents for two courses in Mississippi are provided: food production, management, and services I and II. The first course contains the following units: (1) Vocational Industrial Clubs of America (VICA); (2) sanitation; (3) safety; (4) front of the house operations; (5) beverages; (6) food…

  9. Give Everyone a Vested Interest in Food Service.

    Science.gov (United States)

    Watkins, Shirley Maree

    1987-01-01

    Describes the school food service industry, providing 27 million meals daily in 89,000 schools, as second only to McDonald's in size. Offers advice for developing a superior, cooperative business venture. Focus must be on visible managers, high quality staff, clearly communicated objectives, and customer satisfaction. (MLH)

  10. Whose Food Revolution? Perspectives from a Food Service Training Academy

    Directory of Open Access Journals (Sweden)

    Doris Friedensohn

    2014-02-01

    Full Text Available Article is on the Food Service Academy of the Community Foodbank of NJ where she lectures. Article was written by Doris Friedensohn initially for RT panel at Left Forum. There are also 4 photos.

  11. ICAF Financial Services Industry Study

    Science.gov (United States)

    2005-06-01

    Mishkin , Frederic S. and Stanley G. Eakins. Financial Markets + Institutions . Boston, MA: Addison Wesley. 2003... Financial Markets , Federal Reserve Bank of New York, 1998. Mishkin , Frederic S. and Eakins, Stanley G., Financial Markets + Institutions , Fourth...discussion of the industry would be complete without an understanding of the concept of moral hazard in the financial markets . According to Mishkin

  12. Food production and service in UK hospitals.

    Science.gov (United States)

    Ahmed, Mohamed; Jones, Eleri; Redmond, Elizabeth; Hewedi, Mahmoud; Wingert, Andreas; Gad El Rab, Mohamed

    2015-01-01

    The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food. Multiple embedded case study of three (two private-sector and one public-sector) hospitals in the UK. The results indicated various issues affecting hospital food production including: the menu and nutritional considerations; food procurement; food production; foodservice; patient perceptions/expectations. Value stream mapping is a new approach for food production systems in UK hospitals whether private or public hospitals. The paper identifies opportunities for enhancing hospital food production systems. The paper provides a theoretical basis for process enhancement of hospital food production and the provision of high-quality hospital food.

  13. Cleansing and Disinfection in the Food Industry

    Directory of Open Access Journals (Sweden)

    Ruhtan Baskaya

    2009-02-01

    Full Text Available In the applications of industrial hygiene, it is of utmost importance to define the potential risk factors in the business enterprise in question, to pay sufficient consideration to those factors, and to spend every effort for their checking and elimination. In that sense, cleansing and disinfection applications have a basic importance. Food hygiene covers all the efforts spent in order to ensure the proper conditions for the production of healthy food at every stage of the production process, extending from the farm to the table. Cleansing is the removal of the dirt or food leftovers found on the tools and equipment contacting food, and preventing their conversion into a convenient millieu for the reproduction of microorganisms. Cleansing is the process of removing not only the visible dirts and leftovers, but also a large part of the visible microorganisms. Disinfection is applied after cleansing; it is the process of disintegration of microorganisms which can cause contamination, or reduction of those microorganisms to minimum levels so that they can not create any harmful effects. [TAF Prev Med Bull 2009; 8(1.000: 93-106

  14. Energy potential in the food industry; Store energipotensialer i naeringsmiddelindustrien

    Energy Technology Data Exchange (ETDEWEB)

    Rosenberg, E; Risberg, T M; Mydske, H J; Helgerud, H E

    2007-07-01

    The food industry is one of the most power consuming industries (excluding the heavy industry) and has large potential for reducing the energy consumption. This report explains the most energy efficient measures and if the injunctions are followed

  15. Biotechnology: Challenge for the food industry

    Directory of Open Access Journals (Sweden)

    Popov Stevan

    2007-01-01

    Full Text Available According to the broadest definition, biotechnology is the use of living matter (plants, animals and microorganisms in industry, environment protection, medicine and agriculture. Biotechnology takes a key position in the field of food processing during thousands of years. Last about fifty years brought dynamical development of knowledges in the natural sciences especially in domain of genetics and manipulation of genes. Biotechnology for which active role in the on-coming times could be foreseen, not only with respect of R&D, but also in general technological development represents scope of priority in the USA and in European Union (EU as well. It is accepted that the results achieved in biotechnology oversize scientific domain and find their entrance into economics, legislation, quality of life and even of politics. Corresponding with the definition of biotechnology as "the integration of natural sciences and engineering in the application of microorganisms, cells, their components and molecular analogues in production (General assembly of the European federation for Biotechnology, 1989 European Commission (1999 adopted the biotechnological taxonomy, i.e. fields and sub-fields of biotechnology. R&D activities in this domain are oriented to eight fields and branched through them. Fields of biotechnology (EC, 1999 are: 1 Plant biotechnology (agricultural cultivars, trees, bushes etc; 2 Animal biotechnology; 3 Biotechnology in environment protection; 4 Industrial biotechnology (food, feed, paper, textile, pharmaceutical and chemical productions; 5 Industrial biotechnology (production of cells and research of cells - producers of food and of other commodities; 6 Development of humane and veterinarian diagnostics (therapeutical systems 7 Development of the basic biotechnology, and 8 Nontechnical domains of biotechnology. In concordance with some judgments, in the World exist about 4000 biotechnological companies. World market of biotechnological

  16. Perceived service delivery and productivity in the food and beverage sector in Potchefstroom / Adam Herman Viljoen

    OpenAIRE

    Viljoen, Adam Herman

    2012-01-01

    The importance of management in the food and beverage sector as well as managing food and beverage service employees are crucial aspects that influence quality service delivery. The food and beverage sector is a large service orientated segment of the greater tourism industry, and effective management of employees is therefore necessary since employees are regarded as the primary resource through which establishments deliver services. One might further argue that an employee is...

  17. Food Service and Nutrition for the Space Station

    Science.gov (United States)

    Sauer, R. L. (Editor)

    1985-01-01

    The proceedings of the Workshop on Food Service and Nutrition for the Space Station, held in Houston, Texas, on April 10 and 11, 1984 was given. The workshop was attended by experts in food technology from industry, government, and academia. Following a general definition of unique space flight requirements, oral presentations were made on state of the art food technology with the objective of using this technology to support the space flight requirements. Numerous areas are identified which in the opinion of the conferees, would have space flight application. But additional effort, evaluation, or testing to include Shuttle inflight testing will be required for the technology to be applied to the Space Station.

  18. Hand washing frequencies and procedures used in retail food services.

    Science.gov (United States)

    Strohbehn, Catherine; Sneed, Jeannie; Paez, Paola; Meyer, Janell

    2008-08-01

    Transmission of viruses, bacteria, and parasites to food by way of improperly washed hands is a major contributing factor in the spread of foodborne illnesses. Field observers have assessed compliance with hand washing regulations, yet few studies have included consideration of frequency and methods used by sectors of the food service industry or have included benchmarks for hand washing. Five 3-h observation periods of employee (n = 80) hand washing behaviors during menu production, service, and cleaning were conducted in 16 food service operations for a total of 240 h of direct observation. Four operations from each of four sectors of the retail food service industry participated in the study: assisted living for the elderly, childcare, restaurants, and schools. A validated observation form, based on 2005 Food Code guidelines, was used by two trained researchers. Researchers noted when hands should have been washed, when hands were washed, and how hands were washed. Overall compliance with Food Code recommendations for frequency during production, service, and cleaning phases ranged from 5% in restaurants to 33% in assisted living facilities. Procedural compliance rates also were low. Proposed benchmarks for the number of times hand washing should occur by each employee for each sector of food service during each phase of operation are seven times per hour for assisted living, nine times per hour for childcare, 29 times per hour for restaurants, and 11 times per hour for schools. These benchmarks are high, especially for restaurant employees. Implementation would mean lost productivity and potential for dermatitis; thus, active managerial control over work assignments is needed. These benchmarks can be used for training and to guide employee hand washing behaviors.

  19. Nutrition. Michigan School Food Service Training Manual.

    Science.gov (United States)

    Michigan State Univ., East Lansing. Cooperative Extension Service.

    Definitions, advantages, and functions of nutrition are the starting point for this food service training manual, which includes lessons on proteins, carbohydrates, minerals, and water- and fat-soluble vitamins. Energy foods for child nutrition programs are also identified, as are balanced diets and meal pattern guidelines. Class activities,…

  20. Merchandising. Michigan School Food Service Training Manual.

    Science.gov (United States)

    Michigan State Univ., East Lansing. Cooperative Extension Service.

    The Merchandising Food Service Training Manual contains 12 lessons and 2 appendixes. Class activities and handouts are interspersed among techniques for selling and merchandising meals, information about life value roles and how food participants may improve public images, material about customers' backgrounds and attitudes, methods of competitors…

  1. Skin protection in the food industry.

    Science.gov (United States)

    Bauer, A; Kelterer, D; Bartsch, R; Stadeler, M; Elsner, P

    2007-01-01

    In food occupations, like in many other skin risk occupations, the regular use of personal protection equipment, i.e. of skin protection ointments and protective gloves, is recommended as well as regular skin care for the prevention of occupational hand dermatitis. We investigated the uptake and maintenance of different prevention strategies (instructions for skin protection and skin care, prevocational skin hardening with UV light) in food occupations and their efficacy in the primary prevention of vocationally caused hand dermatitis. We could show that the acceptance and regular use of skin protection and care measures could be significantly increased by theoretical and practical instructions in food industry trainees. The highest acceptance was seen with skin protection ointment (100%) and skin care (90%). Protective gloves (43.3%) were used to a lesser extent. The hand dermatitis point prevalence in the groups after 6 months was 13.3% (skin protection), 19.4% (UV hardening) and 29.1% (controls). These clinical trends were supported by statistically significant differences in the basal TEWL values. Adequate skin protection and regular skin care seem to be promising for the prevention of occupationally caused hand dermatitis. The experimental approach using UV hardening prevocationally did not fulfil the expectations.

  2. Food Service Equipment and Appurtenances.

    Science.gov (United States)

    National Sanitation Foundation, Ann Arbor, MI.

    Equipment design specifications are presented relating to tables of all kinds, counters, sinks and drainboards, bins, shelves, drawers, hoods and similar kitchen appurtenances, not including baking, roasting, toasting, broiling or frying equipment, food preparation machinery such as slicers, choppers, and cutters, mixers and grinders, steam…

  3. 75 FR 32952 - Draft Guidance for Industry and Food and Drug Administration Staff; “‘Harmful and Potentially...

    Science.gov (United States)

    2010-06-10

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-D-0281] Draft Guidance for Industry and Food and Drug Administration Staff; ```Harmful and Potentially Harmful... Food, Drug, and Cosmetic Act.'' This draft guidance provides written guidance to industry and FDA staff...

  4. 76 FR 29251 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls; Guidance...

    Science.gov (United States)

    2011-05-20

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2006-D-0094] Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls; Guidance Document... of the guidance entitled ``Guidance for Industry and Food and Drug Administration Staff; Class II...

  5. 76 FR 81511 - Draft Guidance for Industry and Food and Drug Administration Staff; Center for Devices and...

    Science.gov (United States)

    2011-12-28

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0893] Draft Guidance for Industry and Food and Drug Administration Staff; Center for Devices and Radiological... appropriate, and other forms of information technology. Draft Guidance for Industry and Food and Drug...

  6. 75 FR 14445 - Guidance for Industry on Submitting a Report for Multiple Facilities to the Reportable Food...

    Science.gov (United States)

    2010-03-25

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2009-D-0260] Guidance for Industry on Submitting a Report for Multiple Facilities to the Reportable Food Electronic... Act of 2007.'' The document provides guidance to the industry in complying with the Reportable Food...

  7. 77 FR 69634 - Guidance for Industry on Evaluating the Effectiveness of Anticoccidial Drugs in Food-Producing...

    Science.gov (United States)

    2012-11-20

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0784] Guidance for Industry on Evaluating the Effectiveness of Anticoccidial Drugs in Food-Producing Animals... Effectiveness of Anticoccidial Drugs in Food-Producing Animals.'' The guidance provides guidance to industry for...

  8. 78 FR 68461 - Guidance for Industry: Studies To Evaluate the Utility of Anti-Salmonella Chemical Food Additives...

    Science.gov (United States)

    2013-11-14

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-1994-D-0007] Guidance for Industry: Studies To Evaluate the Utility of Anti- Salmonella Chemical Food Additives in Feeds... Industry: Studies to Evaluate the Utility of Anti-Salmonella Chemical Food Additives in Feeds,'' and is...

  9. Food Service Training Surveyed by Henning

    Science.gov (United States)

    Journal of Environmental Health, 1972

    1972-01-01

    A 1971 study in which health departments in 148 cities of over 100,000 population were queried to determine the existence and extent of food service worker training courses. Undertaken by Maricopa County (Phoenix, Arizona) Health Department, Division of Environmental Services. Copies of the complete study are available. (LK)

  10. Intra-Industry Trade in Tourism Services

    OpenAIRE

    Nuno Carlos LEITÃO

    2011-01-01

    Usually the tourism flows are explained by demand, economic growth, and revealed comparative advantage (neoclassic trade theory). This manuscript examines the link between intra-industry trade and international tourism flows. We have examined the Portuguese intra-industry trade in this sector. The analysis apply the static (Grubel and Lloyd) and dynamic index (Brülhart). Our results show that the tourism services are important for a small economy such as Portugal. The int...

  11. Food Production, Management and Services: Service. Teacher Edition. Second Edition.

    Science.gov (United States)

    Palan, Earl

    This food production, management, and services teacher guide contains nine units: (1) orientation; (2) types of service; (3) table settings; (4) dining room personnel; (5) dining room procedures; (6) side work; (7) guest/employee relationships; (8) sales techniques; and (9) safety and sanitation. Suggestions are included to increase reinforcement…

  12. Quality Regimes in Agro-Food Industries

    DEFF Research Database (Denmark)

    Staricco, Juan Ignacio; Ponte, Stefano

    2015-01-01

    In this article, we examine the transformative potential of changing quality regimes in agro-food industries through the analysis of whether Fair Trade wine in Argentina provides a meaningful economic alternative that goes beyond the impact it has on direct beneficiaries. The wine sector has a long...... history in valorizing a variety of quality dimensions, and has developed one of the most complex and sophisticated quality infrastructures, making it an ideal terrain of analysis. Furthermore, it is going through a major process of restructuring in which the battle-lines are drawn along the application......, challenge and re-interpretation of different quality content. Through the lenses of a sector-adjusted version of regulation theory, we show that the Fair Trade wine sector does not substantially deviate from the conventional wine economy in Argentina. Instead of empowering the most vulnerable groups, those...

  13. Development of the innovative food industry in the conditions of ensuring food security

    OpenAIRE

    Berdiev S.

    2017-01-01

    The purpose of this article is to ensure the safety of food and through the development of innovative food industry and learning to increase the production of food. Work to ensure food security of the Republic of Uzbekistan has its own characteristics and analysis of trends and problems identified in this area. As well as ensuring the safety of food and food industry offer based on the priority directions of scientific and practical recommendations developed.

  14. WATER CONDITIONING FOR FOOD INDUSTRY USES

    Directory of Open Access Journals (Sweden)

    RAISA NASTAS

    2011-03-01

    Full Text Available Water conditioning for food industry uses. Tap (drinkingwater from many localities of Moldova doesn’t always correspond to the “Sanitarystandards for drinking water quality” or to the requirements of the “Regulation fornon-alcoholic beverages”, requiring the need for additional purification/conditioning. This paper presents research regarding the removal/adsorption of themain pollutants in tap water (iron, manganese, aluminum, humic substances,trihalomethanes on supports of local carbon adsorbents made from vegetableproducts (stones of peach and plum, walnut shells. Experiments were performedin dynamic conditions in columns of carbon adsorbents. As work solutions wasused tap water where pollutants have been introduced in amounts equivalent to 3maximum allowable concentrations. Carbonaceous adsorbents used forremoval/adsorption of pollutants in dynamic conditions, reveal a capacity of up to1:400 volumes adsorbent: solution before breakthrough. Combined filter, utilizingactive carbons, was constructed and tested for conditioning of tap water forbeverage and food production. The results demonstrated efficient remove oforganic substances and heavy metals by filtering of about 700 volumes of waterper volume of filter.

  15. Conversion of food industrial wastes into bioplastics.

    Science.gov (United States)

    Yu, P H; Chua, H; Huang, A L; Lo, W; Chen, G Q

    1998-01-01

    The usage of plastics in packaging and disposable products, and the generation of plastic waste, have been increasing drastically. Broader usage of biodegradable plastics in packaging and disposable products as a solution to environmental problems would heavily depend on further reduction of costs and the discovery of novel biodegradable plastics with improved properties. In the authors' laboratories, various carbohydrates in the growth media, including sucrose, lactic acid, butyric acid, valeric acid, and various combinations of butyric and valeric acids, were utilized as the carbon (c) sources for the production of bioplastics by Alcaligenes eutrophus. As the first step in pursuit of eventual usage of industrial food wastewater as nutrients for microorganisms to synthesize bioplastics, the authors investigated the usage of malt wastes from a beer brewery plant as the C sources for the production of bioplastics by microorganisms. Specific polymer production yield by A. Latus DSM 1124 increased to 70% polymer/cell (g/g) and 32 g/L cell dry wt, using malt wastes as the C source. The results of these experiments indicated that, with the use of different types of food wastes as the C source, different polyhydroxyalkanoate copolymers could be produced with distinct polymer properties.

  16. Intra-Industry Trade in Tourism Services

    Directory of Open Access Journals (Sweden)

    Nuno Carlos LEITÃO

    2011-06-01

    Full Text Available Usually the tourism flows are explained by demand, economic growth, and revealed comparative advantage (neoclassic trade theory.This manuscript examines the link between intra-industry trade and international tourism flows. We have examined the Portuguese intra-industry trade in this sector. The analysis apply the static (Grubel and Lloyd and dynamic index (Brülhart. Our results show that the tourism services are important for a small economy such as Portugal. The intra-industry trade is very significant between Portugal and the following countries: Spain, USA, Italy, Greece, Turkey and Canada.

  17. Nuclear relations with administrations of industry services

    International Nuclear Information System (INIS)

    Bernardez Garcia, A.

    2011-01-01

    The object of the article is to try to answer to the following question that can arise to the holder of a nuclear power station: What Administration of Industry must I myself direct to be able to support my complementary facilities of Industrial Security inside the in force legality?. The raised discussion arise between if the competent administration for the legal steps, is the Central Administration across his delegates and sub delegates of government, or is of the Territorial Services of Industry of Autonomous communities. (Author)

  18. The development of Corporate social responsibility in Lithuanian food industry

    OpenAIRE

    Navickas, Valentinas; Kontautienė, Rima

    2014-01-01

    The authors of the article analyze the development of corporate social responsibility in Lithuanian food industry. By emphasize the importance of food industry as one of the largest manufacturing group in Lithuania and its strong impact and high dependence on the economy, the environment and on society, implementation of principles and practice of corporate social responsibility is of high relevance for this sector. The paper deals with the main indicators of Lithuanian food industry in...

  19. 76 FR 12742 - Guidance for Industry and Food and Drug Administration Staff; Clinical Investigations of Devices...

    Science.gov (United States)

    2011-03-08

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2008-D-0457] Guidance for Industry and Food and Drug Administration Staff; Clinical Investigations of Devices Indicated... other electrical continence devices; protective garment for incontinence; surgical mesh; electrosurgical...

  20. 75 FR 70271 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2010-11-17

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-D-0515] Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document...: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is...

  1. 78 FR 24425 - Assay Migration Studies for In Vitro Diagnostic Devices; Guidance for Industry and Food and Drug...

    Science.gov (United States)

    2013-04-25

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2008-D-0642] Assay Migration Studies for In Vitro Diagnostic Devices; Guidance for Industry and Food and Drug Administration Staff; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food...

  2. 76 FR 9027 - Draft Guidance for Industry and Food and Drug Administration Staff on Best Practices for...

    Science.gov (United States)

    2011-02-16

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0057] Draft Guidance for Industry and Food and Drug Administration Staff on Best Practices for Conducting and...: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is...

  3. 76 FR 65734 - Guidance for Industry on Evaluating the Safety of Flood-Affected Food Crops for Human Consumption...

    Science.gov (United States)

    2011-10-24

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0733] Guidance for Industry on Evaluating the Safety of Flood-Affected Food Crops for Human Consumption; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug...

  4. 76 FR 62073 - Guidance for Industry on Implementation of the Fee Provisions of the FDA Food Safety...

    Science.gov (United States)

    2011-10-06

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0721] Guidance for Industry on Implementation of the Fee Provisions of the FDA Food Safety Modernization Act; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug...

  5. 75 FR 53971 - Guidance for Industry and Food and Drug Administration Staff; Impact-Resistant Lenses: Questions...

    Science.gov (United States)

    2010-09-02

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2007-D-0367] Guidance for Industry and Food and Drug Administration Staff; Impact-Resistant Lenses: Questions and Answers; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

  6. 78 FR 48172 - Minimizing Risk for Children's Toy Laser Products; Draft Guidance for Industry and Food and Drug...

    Science.gov (United States)

    2013-08-07

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2012-D-1092] Minimizing Risk for Children's Toy Laser Products; Draft Guidance for Industry and Food and Drug Administration Staff; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food...

  7. 78 FR 38994 - Implanted Blood Access Devices for Hemodialysis; Draft Guidance for Industry and Food and Drug...

    Science.gov (United States)

    2013-06-28

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0749] Implanted Blood Access Devices for Hemodialysis; Draft Guidance for Industry and Food and Drug Administration Staff; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food...

  8. 78 FR 68459 - Medical Device Development Tools; Draft Guidance for Industry, Tool Developers, and Food and Drug...

    Science.gov (United States)

    2013-11-14

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-1279] Medical Device Development Tools; Draft Guidance for Industry, Tool Developers, and Food and Drug Administration Staff; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food...

  9. 78 FR 102 - Guidance for Industry and Food and Drug Administration Staff; eCopy Program for Medical Device...

    Science.gov (United States)

    2013-01-02

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2012-D-1056] Guidance for Industry and Food and Drug Administration Staff; eCopy Program for Medical Device Submissions; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug...

  10. 77 FR 22328 - Guidance for Industry on the Judicious Use of Medically Important Antimicrobial Drugs in Food...

    Science.gov (United States)

    2012-04-13

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-D-0094] Guidance for Industry on the Judicious Use of Medically Important Antimicrobial Drugs in Food-Producing Animals; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

  11. 76 FR 20686 - Draft Guidance for Industry on Safety Labeling Changes; Implementation of the Federal Food, Drug...

    Science.gov (United States)

    2011-04-13

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0164] Draft Guidance for Industry on Safety Labeling Changes; Implementation of the Federal Food, Drug, and Cosmetic Act; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

  12. 77 FR 63837 - Draft Guidance for Industry and Food and Drug Administration Staff; eCopy Program for Medical...

    Science.gov (United States)

    2012-10-17

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2012-D-1056] Draft Guidance for Industry and Food and Drug Administration Staff; eCopy Program for Medical Device Submissions; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

  13. 76 FR 77542 - Draft Guidance for Industry and Food and Drug Administration Staff on Humanitarian Use Device...

    Science.gov (United States)

    2011-12-13

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0847] Draft Guidance for Industry and Food and Drug Administration Staff on Humanitarian Use Device Designations; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

  14. 75 FR 26967 - Guidance for Industry: Use of Water by Food Manufacturers in Areas Subject to a Boil-Water...

    Science.gov (United States)

    2010-05-13

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-D-0236] Guidance for Industry: Use of Water by Food Manufacturers in Areas Subject to a Boil-Water Advisory; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug...

  15. 77 FR 48159 - Draft Guidance for Industry and Food and Drug Administration Staff; Refuse To Accept Policy for...

    Science.gov (United States)

    2012-08-13

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2012-D-0523] Draft Guidance for Industry and Food and Drug Administration Staff; Refuse To Accept Policy for 510(k)s; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug...

  16. Green perspective in food industry production line design: A review

    Science.gov (United States)

    Xian, C. Y.; Sin, T. C.; Liyana, M. R. N.; Awang, A.; Fathullah, M.

    2017-09-01

    The design of green manufacturing process in food industries is currently a hot research topic in the multidisciplinary area of applied chemistry, biology and technology. Several process such as freezing, cutting, drying, tempering, bleaching, sterilization, extraction and filtering have been applied efficiency in the food industry. Due to the rapid development of food and peripheral technology, the use of new physical processing or auxiliary processing methods can maintain food inherent nutrients, texture, color, and freshness and also reduce environmental pollution and energy consumption in food processing. Hence, this review paper will study and summarize the effects of green manufacturing process in food industries in term of waste reduction, materials and sustainability manufacturing. In any case, All the food processing equipment must comply with strict standards and regulation, this action will ensure the securing the food quality and safety of food products to consumers.

  17. Current and future industrial energy service characterizations

    Energy Technology Data Exchange (ETDEWEB)

    Krawiec, F.; Thomas, T.; Jackson, F.; Limaye, D.R.; Isser, S.; Karnofsky, K.; Davis, T.D.

    1980-10-01

    Current and future energy demands, end uses, and cost used to characterize typical applications and resultant services in the industrial sector of the United States and 15 selected states are examined. A review and evaluation of existing industrial energy data bases was undertaken to assess their potential for supporting SERI research on: (1) market suitability analysis, (2) market development, (3) end-use matching, (3) industrial applications case studies, and (4) identification of cost and performance goals for solar systems and typical information requirements for industrial energy end use. In reviewing existing industrial energy data bases, the level of detail, disaggregation, and primary sources of information were examined. The focus was on fuels and electric energy used for heat and power purchased by the manufacturing subsector and listed by 2-, 3-, and 4-digit SIC, primary fuel, and end use. Projections of state level energy prices to 1990 are developed using the energy intensity approach. The effects of federal and state industrial energy conservation programs on future industrial sector demands were assessed. Future end-use energy requirements were developed for each 4-digit SIC industry and were grouped as follows: (1) hot water, (2) steam (212 to 300/sup 0/F, each 100/sup 0/F interval from 300 to 1000/sup 0/F, and greater than 1000/sup 0/F), and (3) hot air (100/sup 0/F intervals). Volume I details the activities performed in this effort.

  18. 7 CFR 226.21 - Food service management companies.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 4 2010-01-01 2010-01-01 false Food service management companies. 226.21 Section 226... § 226.21 Food service management companies. (a) Any institution may contract with a food service management company. An institution which contracts with a food service management company shall remain...

  19. 7 CFR 2.57 - Administrator, Food and Nutrition Service.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 1 2010-01-01 2010-01-01 false Administrator, Food and Nutrition Service. 2.57... for Food, Nutrition, and Consumer Services § 2.57 Administrator, Food and Nutrition Service. (a... delegations of authority are made by the Under Secretary for Food, Nutrition, and Consumer Services to the...

  20. Service Innovation and Customers’ Involvement in Service Industry in Kosovo

    Directory of Open Access Journals (Sweden)

    MSc. Vjosa Mullatahiri

    2014-06-01

    Full Text Available New developments in the economic arena and rapid technological changes have shifted the economic power from company to customer. As a result, companies changed their approach toward customers’ involvement in new product and/or service development. Usually, innovations are driven by inventions. But not all inventions are successful innovations. Hence, to be successful, inventions should be explored to meet customer needs and demands, and commercialized to make the company profitable (DTI - Occasional Paper No 9, 2007. According to Lowe and Marriott (2006 the innovation is a process of creating and transforming products, services, and organizational processes that are crucial for companies who want to compete in a highly dynamic and competitive market. In this regard, the paper aims to explore the interrelation between market and innovation in services industry, whilst analyzing both customers’ impact in new service development (NSD and Kosovo’s service providers approach in including customers in service development processes. The findings highlight an increased customer power over the NSD processes as a result of their demand and unwillingness to bear the cost of or experiment with new, untested services. Given these developments service providers have started to change their approach of creating and transforming services, namely by involving customers in the service design and development processes, in order to stimulate interest for using and willingness to pay for new service.

  1. The Context for Food Service and Nutrition in the Space Station

    Science.gov (United States)

    Glaser, P. E.

    1985-01-01

    Commercial activities in space represent diverse markets where international competitors will be motivated by economic, technical and political considerations. These considerations are given and discussed. The space station program, industrial participation and the potential benefits of commercial activities in space are described. How food service and nutrition affects habitability, effects on physical condition, dietary goals, food preparation and meal service are detailed.

  2. The intertwine of nanotechnology with the food industry.

    Science.gov (United States)

    Hamad, Alshammari Fanar; Han, Jong-Hun; Kim, Byung-Chun; Rather, Irfan A

    2018-01-01

    The past decade has proven the competence of nanotechnology in almost all known fields. The evolution of nanotechnology today in the area of the food industry has been largely and has had a lot of contribution in the food processing, food package, and food preservation. The increasing global human population has come with growing population to be fed, and food production is not adjusted to at par with the growing population. This mismatch has shown the real essence of food preservation so that food products can reach to people on a global scale. The introduction of nanotechnology in the food industry has made it easy to transport foods to different parts of the world by extending the shelf-life of most food products. Even with this beneficial aspect of nanotechnology, it has not been proven an entire full-proof measure, and the field is still open to changing technology. It suffices to note that nanotechnology has to a big extent succeed in curbing the extent of food wastage due to food spoilage by the microbial infestation. Nanotechnology has focused on fresh foods, ensuring a healthier food by employing nano-delivery systems in the process. The delivery systems are the ones, which carries the food supplements. However, these are certain sets of regulations that must be followed to tame or control the health related risks of nanotechnology in food industries. This paper outlines the role of nanotechnology at different levels of the food industry including, packaging of food, processing of food and the various preservation techniques all aiming to increase the shelf life of the food products.

  3. [Food processing industry--the salt shock to the consumers].

    Science.gov (United States)

    Doko Jelinić, Jagoda; Nola, Iskra Alexandra; Andabaka, Damir

    2010-05-01

    Industrial food production and processing is necessarily connected with the use of salt. Salt or sodium chloride is used as a preservative, spice, agent for color maintenance, texture, and to regulate fermentation by stopping the growth of bacteria, yeast and mold. Besides kitchen salt, other types of salt that also contain sodium are used in various technological processes in food preparing industry. Most of the "hidden" salt, 70%-75%, can be brought to the body by using industrial food, which, unfortunately, has been increasingly used due to the modern way of life. Bread and bakery products, meat products, various sauces, dried fish, various types of cheese, fast food, conserved vegetables, ready-made soups and food additives are the most common industrial foods rich in sodium. Many actions have been taken all over the world to restrict salt consumption. The World Health Organization recommends the upper limit of salt input of 5 g per day. These actions appeal to food industry to reduce the proportion of salt in their products. Besides lower salt addition during manufacture, food industry can use salt substitutes, in particular potassium chloride (KCl), in combination with additives that can mask the absence of salt, and flavor intensifiers that also enhance the product salinity. However, food industry is still quite resistant to reducing salt in their products for fear from losing profits.

  4. Benefits of nitrogen for food, fibre and industrial production

    NARCIS (Netherlands)

    Stoumann Jensen, L.; Schjoerring, J.K.; Hoek, K.W. van der; Damgaard Poulsen, H.; Zevenbergen, J.F.; Pallière, C.; Lammel, J.; Brentrup, F.; Jongbloed, A.W.; Willems, J.; Grinsven, H. van

    2011-01-01

    Nature of the issue • Reactive nitrogen (N r ) has well-documented positive eff ects in agricultural and industrial production systems, human nutrition and food security. Limited N r supply was a key constraint to European food and industrial production, which has been overcome by Nr from the

  5. Trends in the commercial launch services industry

    Science.gov (United States)

    Haase, Ethan E.

    2001-02-01

    The market for space launch services has undergone significant development in the last two decades and is poised to change even further. With the introduction of new players in the market, and the development of new vehicles by existing providers, competition has increased. At the same time, customer payloads have been changing as satellites grow in size and capability. Amidst these changes, launch delays have become a concern in the industry, and launch service providers have developed different solutions to avoid delays and satisfy customer needs. This analysis discusses these trends in the launch services market and their drivers. Focus is given to the market for medium, intermediate, and heavy launch services which generally includes launches of GEO communication satellites, large government payloads, and NGSO constellations. .

  6. Food Production, Management, and Services: Curriculum Guide.

    Science.gov (United States)

    Mumme, Debbie; Koukel, Sonja

    This curriculum guide provides occupationally specific training designed to develop knowledge and skills for employment in the area of food production, management, and services. Contents include the Texas Essential Knowledge and Skills (TEAKS); sample course outlines; instructional strategies organized topically by chapters, each containing a…

  7. Audit to Target Food-Service Corporations

    Science.gov (United States)

    Shah, Nirvi

    2011-01-01

    The author reports on the U.S. Department of Agriculture's plan to look closely at whether the food-service-management companies running many school cafeterias are passing along all the discounts and rebates they receive from their suppliers to the districts that hire them. The plan to probe companies will begin in August, said Alison Decker, a…

  8. Management Accounting in School Food Service.

    Science.gov (United States)

    Bryan, E. Lewis; Friedlob, G. Thomas

    1982-01-01

    Describes a model for establishing control of school food services through analysis of the aggregate variances of quantity, collection, and price, and of their separate components. The separable component variances are identified, measured, and compared monthly to help supervisors identify exactly where plans and operations vary. (Author/MLF)

  9. Evaluation of food hygiene in commercial food service establishments in Hyderabad

    OpenAIRE

    Kauser, Naazia; N., Santoshi Lakshmi

    2015-01-01

    Food handlers have a prime role to play in food businesses, and that is to guarantee the meals served are hygienic for consumption. The unhygienic working practices and attitude of the food handlers often play a major role in the food contamination process.The purpose of this study is to evaluate the level of knowledge, attitude and Food hygiene practices among food handlers in commercial food service outlets in Hyderabad. Two hundred food handlers from 20 food service outlets in the vicinity...

  10. Applications of sonochemistry in Russian food processing industry.

    Science.gov (United States)

    Krasulya, Olga; Shestakov, Sergey; Bogush, Vladimir; Potoroko, Irina; Cherepanov, Pavel; Krasulya, Boris

    2014-11-01

    In food industry, conventional methodologies such as grinding, mixing, and heat treatment are used for food processing and preservation. These processes have been well studied for many centuries and used in the conversion of raw food materials to consumable food products. This report is dedicated to the application of a cost-efficient method of energy transfer caused by acoustic cavitation effects in food processing, overall, having significant impacts on the development of relatively new area of food processing such as food sonochemistry. Copyright © 2014 Elsevier B.V. All rights reserved.

  11. Allergen management in the food industry

    National Research Council Canada - National Science Library

    Boye, Joyce I; Godefroy, Samuel Benrejeb

    2010-01-01

    "This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods...

  12. Allergen management in the food industry

    National Research Council Canada - National Science Library

    Boye, Joyce I; Godefroy, Samuel Benrejeb

    2010-01-01

    .... Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free...

  13. Empirical Findings from Dutch Food Industry

    OpenAIRE

    van der Vorst, Jack G.A.J.; Peeters, Lotte; Bloemhof, Jacqueline M.

    2013-01-01

    with environmental and social performance. Therefore, in 2012, we started a collaborative project on this topic named SCALE (Step Change in Agri-food Logistics Ecosystems). SCALE aims to improve the sustainability of food and drink supply chain logistics in the context of rising food demands, increasing energy prices and the need to reduce environmentally damaging emissions. More in particular, SCALE aims to deliver a number of tools and frameworks valuable for the agri-food sector to secure ...

  14. Training requirements for agro-food industry in Portugal

    OpenAIRE

    Pedro D. Gaspar; Rita Pinheiro; Cláudia Domingues; Celestino Almeida; Teresa Paiva; Carlos D. Pereira; Manuela Vaz-Velho

    2015-01-01

    Agro-food companies are aware that the technical and soft skills of their employees directly influence business performance and, consequently, improving those skills will enhance the effectiveness and efficiency of their companies. This paper presents the main results of the AgriTraining project “Training requirements for the agro-food industry". Activities in pursuit of the objectives of this project involved: (1) analysis of the training needs in the agro-food industry in Portugal; (2) anal...

  15. Biotechnology and the food industry: some potentials for Ghana | Klu ...

    African Journals Online (AJOL)

    Biotechnology has played a major role in the traditional food and agriculture industry particularly in the areas of food fermentation, biological control of pests, and conventional animal vaccine production. The need to augment food production to meet the increasing population in Ghana requires that modern techniques be ...

  16. Cooking, industrial processing and caloric density of foods

    NARCIS (Netherlands)

    Pellegrini, Nicoletta; Fogliano, Vincenzo

    2017-01-01

    During human evolution, the development of a wide range of cooking processing techniques enabled humans to provide their social group with maximum benefits from limited food resources. Industrial processing and mass market distribution made available high food calorie density foods to the world

  17. Exergetic comparison of food waste valorization in industrial bread production

    NARCIS (Netherlands)

    Zisopoulos, F.K.; Moejes, S.N.; Rossier Miranda, F.J.; Goot, van der A.J.; Boom, R.M.

    2015-01-01

    This study compares the thermodynamic performance of three industrial bread production chains: one that generates food waste, one that avoids food waste generation, and one that reworks food waste to produce new bread. The chemical exergy flows were found to be much larger than the physical exergy

  18. Competition for Jurisdiction Over Food Industry in South Korea

    Directory of Open Access Journals (Sweden)

    Sungeun Park

    2011-08-01

    Full Text Available In spite of the government’s multilateral effort to control food safety, there have been constantly many shock events threatening citizens’ health. This paper points out the matter of food safety management system with a view of competition for jurisdiction over food industry among the Ministry of Health and Welfare and the Ministry for Food, Agriculture, Forestry and Fisheries and affiliated organizations. Use description qualitative method in research. Each ministry has separate basic positions and approaches to food industry policy: regulation and promotion.The policy image has been changed into “regulation” as public anxiety and concern for hazardous foods has grown since the end of 1990. They competeto take charge of promoting or regulating the food industry by establishing or amending laws, expanding organizations and mobilizing a coalition.Coordination by policy committee, cooperation between agencies, and integration of agencies were introduced as measures to eliminate unnecessary competition for jurisdiction.

  19. Industrialization development of food irradiation in China

    International Nuclear Information System (INIS)

    Chen Dianhua

    2004-01-01

    This report introduces present status on food irradiation at home and abroad in detail. It also introduces the scientific research and application in reducing diseases caused by food borne pathogens, quarantine control of import and export products, grain store and killing insects in traditional Chinese medicine. The report also analyzes the problems in developing food irradiation in China and gives some suggestions

  20. 7 CFR 65.140 - Food service establishment.

    Science.gov (United States)

    2010-01-01

    ... retail establishments that provide ready-to-eat foods that are consumed either on or outside of the... 7 Agriculture 3 2010-01-01 2010-01-01 false Food service establishment. 65.140 Section 65.140..., PEANUTS, AND GINSENG General Provisions Definitions § 65.140 Food service establishment. Food service...

  1. 7 CFR 210.16 - Food service management companies.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 4 2010-01-01 2010-01-01 false Food service management companies. 210.16 Section 210... Authority Participation § 210.16 Food service management companies. (a) General. Any school food authority... management company to manage its food service operation in one or more of its schools. However, no school or...

  2. CHANGE@CERN:Changes in Industrial Services

    CERN Document Server

    2002-01-01

    The changes envisaged in the Management's draft plan will focus the resources of the Laboratory on the LHC project and its completion. One of CERN's largest areas of spending is in Industrial Service Contracts, which currently amount to nearly 15% of the CERN budget. At present more than 2000 people have access to CERN through such contracts, although the nature of the contracts means that expenditure is not only on labour but also on materials. The revised cost to completion of the LHC has caused understandable concern that savings in Industrial Services will give rise to job losses at CERN, and rumours of '500 lay-offs' appeared in some newspaper reports. These reports were based on misunderstanding and speculation rather than the actual plan being prepared at CERN. The current proposal regarding expenditure on Industrial Services - which is supported by the findings of Task Force 3 - is to redirect about CHF170 M to the LHC, spread over the period 2003-2009. Crucially, the Management's plan envisages a r...

  3. Food and Nutrition Services Quality Control Management Program.

    Science.gov (United States)

    Wimsatt-Fraim, Teresa S.

    A program was conducted to improve the quality of food service through the training of 44 food and nutrition service employees in a 200-bed hospital. A 12-week quality control program was implemented to address four key areas: food temperatures, food accuracy, food quality, and dietary personnel. Learning strategies, emphasizing critical thinking…

  4. Engaging service providers in improving industry performance

    International Nuclear Information System (INIS)

    Oberth, R.

    2012-01-01

    Effective task leadership is the key to achieving results in the nuclear industry and in most other industries. One of the themes of this conference is to discuss how the nuclear industry can undertake Issue-Identification and Definition as a means of 'identifying what needs attention' and then 'defining what needs to be done to make that happen'. I will explore this theme from the perspective of the 'Service Provider' - which by the definition of this conference includes everyone not within an operating utility - meaning 'those involved in everything from inspection and repair to research and plant architecture' - basically the member companies of my association, OCI. Our members take the definition of the roles and responsibilities of the 'Service Provider' community very seriously. In the context of this discussion a key utility function is the early definition of requirements and expectations of Service Providers in supplying to these requirements. Let's explore for a moment the Service Provider role and perspective. Service Providers are by nature pro-active - they seek ways to engage with utilities (and tier one vendors) to solve problems and achieve good outcomes. They come to industry conferences like this one to learn about upcoming utility programs and supply opportunities and how they can improve performance. Service Providers particularly want to hear senior utility people comment on emerging issues even those at the very early identification stage. Some Clarification of Roles is in Order - as that is the focus of this conference: 'Issue-Identification and Definition'. 'Issue-Identification' is the utility's job - it is the utility's role to identify as early as possible 'what needs attention and what their needs and expectations are'. This takes place before service provider engagement. 'Issue-Definition' is more challenging. It means 'determining and prioritizing what needs to be done to deal with the situation at hand'. This typically involves

  5. Economic Factors Impacting Food Allergen Management: Perspectives from the Food Industry.

    Science.gov (United States)

    Gupta, Ruchi S; Taylor, Steve L; Baumert, Joseph L; Kao, Lauren M; Schuster, Erik; Smith, Bridget M

    2017-10-01

    Food allergies affect up to 8% of children in the United States and may occasionally lead to severe life-threatening reactions. Because there is currently no cure for food allergies, strict avoidance of the allergen-containing foods is the only means of preventing an allergic reaction. Consumers rely on food manufacturers to reliably track and declare the presence of food allergens in products. Over the past 10 to 20 years, the food industry has increasingly adopted allergen control approaches in its processing facilities. However, the major industry costs related to food allergen management have not been fully described. The objective of this study was to characterize the factors that contribute to the economic impact of food allergen control practices on the food industry. A focus group (n = 100) was conducted with food industry professionals to identify key areas of cost for food allergen management. A survey based on the domains identified was then developed and disseminated to a convenience sample (n = 50) of quality control food industry specialists with knowledge of their company's food allergen management practices. Nearly all companies (92%) produced food products containing one or more of the top eight allergenic foods recognized by the U.S. Food and Drug Administration or sesame seeds. Cleaning procedures, employee training, and the potential for a recall due to allergen cross-contact were most frequently rated as the important factors in food allergen management. Recalls due to food allergen cross-contact, cleaning procedures, equipment and premises design, and employee training were ranked as the greatest allergen management expenses. Although 96% of companies had a food allergen control plan in place, nearly half (42%) had at least one food allergen-related recall within the past 5 years. The industry appears to endorse a willingness to unify precautionary allergen labeling to communicate a clear message more effectively to consumers.

  6. Dynamic technical inefficiency and industrial concentration in the Indonesian food and beverages industry

    NARCIS (Netherlands)

    Setiawan, Maman; Oude Lansink, Alfons G.J.M.

    2018-01-01

    Purpose: The purpose of this paper is to investigate the relation between industrial concentration and technical inefficiency in the Indonesian food and beverages industry using a dynamic performance measure (dynamic technical inefficiency) that accounts for the presence of adjustment costs.

  7. 48 CFR 870.115 - Food service equipment.

    Science.gov (United States)

    2010-10-01

    ... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Food service equipment... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.115 Food service equipment. (a) All new food service equipment purchased for Dietetic Service through other than Defense General...

  8. Application of Ultrasound in the Food Industry

    Directory of Open Access Journals (Sweden)

    Javier Orlando Delgado

    2012-06-01

    Full Text Available Ultrasound is an emerging technology with more research and development for food preservation, one of the qualities of is the reduction of the concentration of microorganisms, inhibition of enzyme activity without altering the physical, chemical and nutritional foods.It was conducted direffent literature sources analysis to develop a document with ultrasound applications in main food technology processing, the benefits of cavitation effect, intensity and frequency applied in each of researching works that have been made today.

  9. Starter Cultures: Uses in the Food Industry

    DEFF Research Database (Denmark)

    Hansen, Egon Bech

    2014-01-01

    Starter cultures are preparations of microorganisms serving as inoculants for the production of fermented foods. The production of cheese, yogurt, fermented milk, wine, sauerkraut, hams, and sausages occurs through the use of starter cultures that are consistent, predictable, and safe. The cultures...... provide the food products with a multitude of properties. Acidification of the food matrix is a primary property in a large number of food fermentations. Acidification activity often will be used to define packaging size and the unit of activity, whereas other characteristics differentiate a culture from...

  10. Training requirements for agro-food industry in Portugal

    Directory of Open Access Journals (Sweden)

    Pedro D. Gaspar

    2015-04-01

    Full Text Available Agro-food companies are aware that the technical and soft skills of their employees directly influence business performance and, consequently, improving those skills will enhance the effectiveness and efficiency of their companies. This paper presents the main results of the AgriTraining project “Training requirements for the agro-food industry". Activities in pursuit of the objectives of this project involved: (1 analysis of the training needs in the agro-food industry in Portugal; (2 analysis of the training provision and the training organizations; (3 analysis of market trends; (4 definition of a training strategy; and (5 adjustment and development of training strategies for the agro-food sector. This last activity comprised the development of training curricula, suitable for the food sector as a whole and adjusted for the specific needs of some traditional industries, in order to promote the development and competitiveness of the agro-food industry in Portugal. Such training curricula aimed to promote the uptake of innovative technologies and methodologies, increase the ability of agro-food industries to invest and take risks, and enable adoption of European Community standards for production and marketing. Gaps in training supply were identified and the training provision was updated according to the needs of the agro-food companies. It was determined that companies need and demand knowledge and innovation to increase their competitive position for internationalization purposes. It was possible to define a training strategy based on market-orientation for agro-food differentiation.

  11. Biodiesel production from algae grown on food industry wastewater.

    Science.gov (United States)

    Mureed, Khadija; Kanwal, Shamsa; Hussain, Azhar; Noureen, Shamaila; Hussain, Sabir; Ahmad, Shakeel; Ahmad, Maqshoof; Waqas, Rashid

    2018-04-10

    Algae have an ample potential to produce biodiesel from spent wash of food industry. In addition, it is cheaper and presents an environment friendly way to handle food industry wastewater. This study was conducted to optimize the growth of microalgal strains and to assess biodiesel production potential of algae using untreated food industry wastewater as a source of nutrients. The food industry wastewater was collected and analyzed for its physicochemical characteristics. Different dilutions (10, 20, 40, 80, and 100%) of this wastewater were made with distilled water, and growth of two microalgal strains (Cladophora sp. and Spyrogyra sp.) was recorded. Each type of wastewater was inoculated with microalgae, and biomass was harvested after 7 days. The growth of both strains was also evaluated at varying temperatures, pH and light periods to optimize the algal growth for enhanced biodiesel production. After optimization, biodiesel production by Spyrogyra sp. was recorded in real food industry wastewater. The algal biomass increased with increasing level of food industry wastewater and was at maximum with 100% wastewater. Moreover, statistically similar results were found with algal growth on 100% wastewater and also on Bristol's media. The Cladophora sp. produced higher biomass than Spyrogyra sp. while growing on food industry wastewater. The optimal growth of both microalgal strains was observed at temperature 30 °C, pH: 8, light 24 h. Cladophora sp. was further evaluated for biodiesel production while growing on 100% wastewater and found that this strain produced high level of oil and biodiesel. Algae have an ample potential to produce biodiesel from spent wash of food industry. In addition, it is cheaper and presents an environment friendly way to handle food industry wastewater.

  12. A review of metal release in the food industry

    DEFF Research Database (Denmark)

    Jellesen, Morten Stendahl; Rasmussen, Anette Alsted; Hilbert, Lisbeth Rischel

    2006-01-01

    processes, storing equipment as well as cleaning and sanitising procedures are reviewed. Stainless steel is the most widely used metallic material in the food industry; however other metals and their alloys are also briefly treated. The review deals with phenomena mainly relating to electrochemical......The objective of this review is to outline literature on metal release in the food industry. Key results are reviewed from publications with high scientific level as well as papers with focus on industrial aspects. Examples of food products with a corrosive effect are given, and cases concerning...

  13. Branding behavior in the Danish Food Industry

    DEFF Research Database (Denmark)

    Baker, Alister Derek; Baltzer, Kenneth Thomas; Skadkær Møller, Anja

    2006-01-01

    and supporting features of the Danish food marketing chain, six econometric models are specified. Specification accounts for dependent variables' characteristics (count and fractional data, and truncated samples). Missing values are replaced using Griliches' method (Griliches, 1986). Large firms are found to own...... in the Danish food system and its employment of retailers' own-label brands...

  14. 77 FR 37058 - Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls...

    Science.gov (United States)

    2012-06-20

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA 2012-D-0304] Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance... Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing the...

  15. 76 FR 20992 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-04-14

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0189] Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Low Level Laser System for Aesthetic Use; Availability AGENCY: Food and Drug Administration, HHS...

  16. 75 FR 68364 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2010-11-05

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2008-D-0275] Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Full-Field Digital Mammography System; Availability AGENCY: Food and Drug Administration, HHS. [[Page...

  17. 76 FR 16425 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-03-23

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0028] Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Ovarian Adnexal Mass Assessment Score Test System; Availability AGENCY: Food and Drug Administration, HHS...

  18. 76 FR 6622 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-02-07

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-D-0645] Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Contact Cooling System for Aesthetic Use; Availability AGENCY: Food and Drug Administration, HHS. ACTION...

  19. 76 FR 22906 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-04-25

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2006-D-0094] Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Topical Oxygen Chamber for Extremities; Availability AGENCY: Food and Drug Administration, HHS. ACTION...

  20. 76 FR 28688 - Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls...

    Science.gov (United States)

    2011-05-18

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration 21 CFR Part 866 [Docket No. FDA-2011-D-0102] Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: In Vitro Diagnostic Devices for Bacillus Species Detection AGENCY: Food and...

  1. 78 FR 14097 - Pulse Oximeters-Premarket Notification Submissions [510(k)s]; Guidance for Industry and Food and...

    Science.gov (United States)

    2013-03-04

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2007-D-0205 (Formerly 2007D-0252)] Pulse Oximeters--Premarket Notification Submissions [510(k)s]; Guidance for Industry and Food and Drug Administration Staff; Availability AGENCY: Food and Drug Administration, HHS. ACTION...

  2. 78 FR 101 - Guidance for Industry and Food and Drug Administration Staff; Acceptance and Filing Reviews for...

    Science.gov (United States)

    2013-01-02

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2012-D-0524] Guidance for Industry and Food and Drug Administration Staff; Acceptance and Filing Reviews for Premarket Approval Applications; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The...

  3. 76 FR 43332 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-07-20

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0500] Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Focused Ultrasound Stimulator System for Aesthetic Use; Availability AGENCY: Food and Drug Administration...

  4. 77 FR 45357 - Draft Guidance for Industry and Food and Drug Administration Staff; Acceptance and Filing Review...

    Science.gov (United States)

    2012-07-31

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2012-D-0524] Draft Guidance for Industry and Food and Drug Administration Staff; Acceptance and Filing Review for Premarket Approval Applications; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice...

  5. 77 FR 27461 - Draft Guidance for Industry and Food and Drug Administration Staff; Pediatric Information for X...

    Science.gov (United States)

    2012-05-10

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2012-D-0384] Draft Guidance for Industry and Food and Drug Administration Staff; Pediatric Information for X-Ray Imaging Device Premarket Notifications; Availability AGENCY: Food and Drug Administration, HHS. ACTION...

  6. 76 FR 51993 - Draft Guidance for Industry and Food and Drug Administration Staff on In Vitro Companion...

    Science.gov (United States)

    2011-08-19

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0215] Draft Guidance for Industry and Food and Drug Administration Staff on In Vitro Companion Diagnostic Devices; Extension of Comment Period AGENCY: Food and Drug Administration, HHS. ACTION: Notice; extension...

  7. 76 FR 43690 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-07-21

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2007-D-0149] (Formerly 2007D-0309) Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Electrocardiograph Electrodes; Availability AGENCY: Food and Drug...

  8. 77 FR 14403 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2012-03-09

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2012-D-0167] Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Norovirus Serological Reagents; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice...

  9. 75 FR 71133 - Guidance for Industry: The Safety of Imported Traditional Pottery Intended for Use With Food and...

    Science.gov (United States)

    2010-11-22

    ... Nutrition (HFS-317), Food and Drug Administration, 5100 Paint Branch Pkwy., College Park, MD 20740. Send two... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-D-0571] Guidance for Industry: The Safety of Imported Traditional Pottery Intended for Use With Food and the Use of...

  10. Advanced Manufacturing Systems in Food Processing and Packaging Industry

    International Nuclear Information System (INIS)

    Sani, Mohd Shafie; Aziz, Faieza Abdul

    2013-01-01

    In this paper, several advanced manufacturing systems in food processing and packaging industry are reviewed, including: biodegradable smart packaging and Nano composites, advanced automation control system consists of fieldbus technology, distributed control system and food safety inspection features. The main purpose of current technology in food processing and packaging industry is discussed due to major concern on efficiency of the plant process, productivity, quality, as well as safety. These application were chosen because they are robust, flexible, reconfigurable, preserve the quality of the food, and efficient.

  11. Advanced Manufacturing Systems in Food Processing and Packaging Industry

    Science.gov (United States)

    Shafie Sani, Mohd; Aziz, Faieza Abdul

    2013-06-01

    In this paper, several advanced manufacturing systems in food processing and packaging industry are reviewed, including: biodegradable smart packaging and Nano composites, advanced automation control system consists of fieldbus technology, distributed control system and food safety inspection features. The main purpose of current technology in food processing and packaging industry is discussed due to major concern on efficiency of the plant process, productivity, quality, as well as safety. These application were chosen because they are robust, flexible, reconfigurable, preserve the quality of the food, and efficient.

  12. Approaches of the German food industry for addressing the issue of food losses.

    Science.gov (United States)

    Richter, Beate; Bokelmann, Wolfgang

    2016-02-01

    In the food industry the subject of food losses is of great importance due to economic balance and an efficient application of resources as well as the development of an efficient food chain system. This paper presents the explorative results of a quantitative survey of leading companies of the German food industry to evaluate the relevance and handling of this issue. The investigation reveals that the topic food losses have a high significance in the food industry which will probably increase in future. A sample breakdown by branches indicates that the issue has the highest relevance for companies in the confectionery industry. These companies as well as those in the meat and fish industry want to consider the subject prospectively more powerful in their companies. Across the food industry, there is no communication to consumers of the efforts concerning food losses. And companies in the confectionery industry and in the fruit and vegetable industry rather want to engage more powerful in this topic if consumers' interest increases. But in order to minimize food losses at all stages along the supply chain, communication and collaboration at all stages is essential, especially the communication to consumers. Thus, it has to be verified whether a suitable communication can lead to advantages in competition and become an important issue for companies to differentiate from competitors. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. Data Distribution Service for Industrial Automation

    OpenAIRE

    Yang, Jinsong

    2012-01-01

    In industrial automation systems, there is usually large volume of data which needs to be delivered to right places at the right time. In addition, large number of nodes in the automation systems are usually distributed which increases the complexity that there needs to be more point-to-point Ethernet-connections in the network. Hence, it is necessary to apply data-centric design and reduce the connection complexity. Data Distributed Service for Real-Time Systems (DDS) is a data-centric middl...

  14. The Daniel Boone Success Story: A Food Service Turnaround.

    Science.gov (United States)

    Miller, Toula

    1991-01-01

    Changes in the marketing and management of a Pennsylvania food service program made it more attractive to students. An increase in student participation and operational efficiency yielded profitability in food service operations. (MLF)

  15. 7 CFR 250.60 - Use of donated foods in the school food service.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 4 2010-01-01 2010-01-01 false Use of donated foods in the school food service. 250.60 Section 250.60 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE GENERAL REGULATIONS AND POLICIES-FOOD DISTRIBUTION DONATION OF FOODS FOR USE IN THE UNITED STATES, ITS...

  16. Department of Agriculture, Food Safety and Inspection Service

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers Contact Us Ask ... Reports Fact Sheets Food Defense and Emergency Response Food Safety Education FSIS ... Assistance Contact Centers Cooperative Agreements Email Subscription ...

  17. 77 FR 20826 - Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration and...

    Science.gov (United States)

    2012-04-06

    ...] Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration and Industry... Administration (FDA) is announcing the availability of the guidance entitled ``Guidance for Industry and Food and... written requests for single copies of the guidance document entitled ``Guidance for Industry and Food and...

  18. 77 FR 64999 - Guidance for Industry: Necessity of the Use of Food Product Categories in Food Facility...

    Science.gov (United States)

    2012-10-24

    ...] Guidance for Industry: Necessity of the Use of Food Product Categories in Food Facility Registrations and... industry entitled ``Necessity of the Use of Food Product Categories in Food Facility Registrations and... made available a draft guidance entitled ``Guidance for Industry: Necessity of the Use of Food [[Page...

  19. 77 FR 48990 - Draft Guidance for Industry: Necessity of the Use of Food Categories in Food Facility...

    Science.gov (United States)

    2012-08-15

    ...] Draft Guidance for Industry: Necessity of the Use of Food Categories in Food Facility Registrations and... industry entitled ``Necessity of the Use of Food Categories in Food Facility Registrations and Updates to... announcing the availability of a draft guidance for industry entitled ``Necessity of the Use of Food...

  20. Property and Business Services. Industry Training Monograph No. 12.

    Science.gov (United States)

    Dumbrell, Tom

    Australia's property and business services industry is its third largest industry and has been the fastest growing industry over the last 10 years. The industry is composed of a diverse range of activities, including real estate sales, legal and accountancy practices, employment placement services, labor and equipment hire, scientific and market…

  1. Microbiological research and development for the food industry

    National Research Council Canada - National Science Library

    Taormina, Peter J

    2013-01-01

    "This book serves as a primer and reference for industrial food microbiologists who typically gain the information provided through on-the-job experience or from a consultant instead of in the classroom...

  2. 7 CFR 250.62 - Summer Food Service Program (SFSP).

    Science.gov (United States)

    2010-01-01

    ....62 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE... Program (NSLP) and Other Child Nutrition Programs § 250.62 Summer Food Service Program (SFSP). (a... eligible for donated food support, in accordance with 7 CFR part 225. (c) Distribution of donated foods to...

  3. Radiation microbiology relevant to the food industry

    International Nuclear Information System (INIS)

    Holzapfel, W.H.

    1985-01-01

    Destruction or inactivation of most microbial cells takes place at relatively low doses of gamma irradiation, making 'pasteurising' treatment of several food commodities in the dose range of 1 to 10 kGy a feasible decontamination method. Several factors may influence the effectiveness of an irradiation process, and should be taken into account when radurisation of foods is practised. Damage to microbes is enhanced in the presence of oxygen and at low pH levels, whereas substances such as sulfhydryl compounds tend to act as protectors. Living organisms may be arranged in the order of increasing resistance to ionising radiation, as follows: higher animals, insects, vegetative bacteria, yeasts and fungi, bacterial endospores and viruses. Most food spoilage organisms as well as food-borne pathogens (D 10 -values for the majority ranging between 0,08 and 0,5 kGy) are sensitive to relatively small irradiation doses. Although several bacterial endospores may survive in radurised foods (D 10 -values ranging between 1,5 and 5,0 kGy), additional safety factors (e.g. low pH, refrigeration, reduced Eh, reduced a w , preservatives) may contribute to the shelf stability of a given food

  4. Life and health insurance industry investments in fast food.

    Science.gov (United States)

    Mohan, Arun V; McCormick, Danny; Woolhandler, Steffie; Himmelstein, David U; Boyd, J Wesley

    2010-06-01

    Previous research on health and life insurers' financial investments has highlighted the tension between profit maximization and the public good. We ascertained health and life insurance firms' holdings in the fast food industry, an industry that is increasingly understood to negatively impact public health. Insurers own $1.88 billion of stock in the 5 leading fast food companies. We argue that insurers ought to be held to a higher standard of corporate responsibility, and we offer potential solutions.

  5. The New Design Handbook for School Food Service. Revised.

    Science.gov (United States)

    Silberberg, Susan Crowl

    A handbook, created for both designers and users of food service facilities in schools, provides reference information and guidance for making sure schools can provide quality food service. The handbook's first six chapters include explanations on how to start a school food service design project; required space, including kitchen work flow and…

  6. 42 CFR 403.734 - Condition of participation: Food services.

    Science.gov (United States)

    2010-10-01

    ... 42 Public Health 2 2010-10-01 2010-10-01 false Condition of participation: Food services. 403.734...-Benefits, Conditions of Participation, and Payment § 403.734 Condition of participation: Food services. The RNHCI must have an organized food service that is directed and adequately staffed by qualified personnel...

  7. 7 CFR 210.11 - Competitive food services.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 4 2010-01-01 2010-01-01 false Competitive food services. 210.11 Section 210.11 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF... Participation § 210.11 Competitive food services. (a) Definitions. For the purpose of this section: (1...

  8. Breakfast Cereals: The Extreme Food Industry

    OpenAIRE

    John M. Connor

    1996-01-01

    The purpose of my talk today is to review several aspects of the market structure, strategic rivalry, and economic performance of the ready-to-eat cereals industry. To do so, I will at times take a long historical view of the breakfast cereals industry because many of the behaviors we observe today seem to me to be imbedded in habits of business rivalry that were learned many decades ago and yet persist today. My perspective on the RTE breakfast cereals industry is informed by nearly twenty y...

  9. Greening Food Processing Industry in Vietnam: Putting Industrial Ecology to Work

    OpenAIRE

    Tran Thi My Dieu

    2003-01-01

    The significant contribution to Vietnam's gross domestic product over the years give evidence of the important role of food processing industry in the economic and industrial development of the country. This is even more relevant from now onwards, as it is Vietnam's development strategy to become one of the top agricultural countries in the world by the year 2010. However, it is not difficult to recognize that the rapid growth of food processing industry in Vietnam goes together with environm...

  10. Management Science/Industrial Engineering Techniques to Reduce Food Costs.

    Science.gov (United States)

    Greenberg, Murray

    This paper examines the contributions of Industrial Engineering and Management Science toward reduction in the cost of production and distribution of food. Food processing firms were requested to respond to a questionnaire which asked for examples of their use of various operations research tools and information on the number of operations…

  11. Quality function deployment in the food industry: a review

    NARCIS (Netherlands)

    Costa, A.I.A.; Dekker, M.; Jongen, W.M.F.

    2001-01-01

    This paper presents a detailed literature review on the topic of the application of quality function deployment (QFD) in the food industry. This review is extended with a thorough description of the methodologies involved in the practice of QFD within food companies, exemplified with the help of a

  12. Advantage of irradiation in food industry, technical and economical constraints

    International Nuclear Information System (INIS)

    Dupuy, P.

    1986-01-01

    Irradiation is an effective method to extend the conservation and to increase the hygienic security of food. Nevertheless the use of irradiation remains limited in food industry. The prospects of different applications are evaluated, referring to the other alternative technologies. The advantage of adequate irradiation facilities incorporated or not into the plants are compared [fr

  13. Environmental services coupled to food products and brands: food companies interests and on-farm accounting.

    Science.gov (United States)

    Kempa, Daniela

    2013-09-01

    Much research has been carried out on governmental support of agri environmental measures (AEM). However, little is known about demands on and incentives from the commercial market for environmental contributions of the farmers. The factors farm structures, level of remuneration and legal framework have been thoroughly investigated. However, demands of the food industry for environmentally friendly goods(1) and their effects on farmers' decisions have not yet been analyzed. Leading companies in the food industry have observed an increasing consumer awareness and, due to higher competition, see an additional need to communicate environmental benefits which result from either organic production methods or agri-environmental measures. To address this research deficit, two case studies were carried out. The first case study is a survey aimed at the industrial food producers' demands with regards to the environmental performance of supplying farms. Concurrently, within a second survey farmers were questioned to find out what conditions are required to implement agri-environmental measures beyond cross compliance and document their environmental performance. This article presents the outcomes of the first case study. The results show that food companies have an interest in the documentation of environmental benefits of supplying farms for their marketing strategies. Provision of support by finance or contract-design is also seen as appropriate tool to promote an environmentally friendly production. In turn the food producers' demand and support for documented environmental services can have a positive influence on farmers' decisions for implementation and documentation of these services. Thus, the surveys provide essential findings for further development of documentation strategies for environmental benefits within the supply chain. Copyright © 2012 Elsevier Ltd. All rights reserved.

  14. Carbon emissions reduction in China's food industry

    International Nuclear Information System (INIS)

    Lin, Boqiang; Lei, Xiaojing

    2015-01-01

    In this paper, we evaluate the changes in carbon dioxide emissions from energy consumption in China's food industry from 1986 to 2010 based on the Logarithmic Mean Divisia Index (LMDI) method. The results show that energy intensity (EI) and industrial activity (IA) are the main determinants of the changes in carbon dioxide. Energy intensity (EI) contributes to decrease in emissions within 25 years while industrial activity (IA) acts in a positive way to increase the emissions level. Industry scale (IS) mostly contributes to increase in emissions except for the time interval 1996–2000. However, for both carbon intensity (CI) and energy structure (ES), they have a volatile but not significant influence on emissions in the different time intervals. To further understand the effects, we analyze the cumulative emission during the whole period 1986–2010. The results further testify that energy intensity and industrial activity are the most important factors affecting reduction and growth of carbon emissions. The results indicate that efforts to reduce emission in China's food industry should focus on the enhancement of energy efficiency, the optimization of industrial scale and the restructuring energy use. Finally, recommendations are provided for the reduction of carbon dioxide in China's food industry. - Highlights: • We analyze the energy consumption and CO 2 emissions in China's food industry. • LMDI decomposition analysis is conducted for finding out the driving forces. • Industrial activity is the main driving force of CO 2 emissions in this industry. • Energy intensity is the main factor mitigating carbon emissions in this industry. • Main advice: improving energy efficiency, optimizing industrial scale.

  15. Product development in the European and overseas food industry

    OpenAIRE

    Balogh, Sandor

    2007-01-01

    In the present study various product development trends in the food industry are reviewed with the main focus on convenience, organic and functional foods. Also highlighted are differences between the U.S. and Europe in terms of consumer habits and food supply trends. Through exploring the reasons behind differences in the extent of product innovation, the author illustrates the different role convenience products have in the US and European markets. Also revealed is the relationship linking ...

  16. From alternative Agriculture to the Food Industry, The Need for Changes in Food Policy

    DEFF Research Database (Denmark)

    Kristensen, Niels Heine; Nielsen, Thorkild

    1997-01-01

    have established rules and control systems for organic agriculture (the last decade). A break-through of organic food production is now taking place in some EU member states. This third change is indicated by more positive attitudes to organic products from the food industry but also by an increasing...... need for a more appropriate respons in the food policy....

  17. Nanotechnology: current uses and future applications in the food industry.

    Science.gov (United States)

    Thiruvengadam, Muthu; Rajakumar, Govindasamy; Chung, Ill-Min

    2018-01-01

    Recent advances in nanoscience and nanotechnology intend new and innovative applications in the food industry. Nanotechnology exposed to be an efficient method in many fields, particularly the food industry and the area of functional foods. Though as is the circumstance with the growth of any novel food processing technology, food packaging material, or food ingredient, additional studies are needed to demonstrate the potential benefits of nanotechnologies and engineered nanomaterials designed for use in foods without adverse health effects. Nanoemulsions display numerous advantages over conventional emulsions due to the small droplets size they contain: high optical clarity, excellent physical constancy against gravitational partition and droplet accumulation, and improved bioavailability of encapsulated materials, which make them suitable for food applications. Nano-encapsulation is the most significant favorable technologies having the possibility to ensnare bioactive chemicals. This review highlights the applications of current nanotechnology research in food technology and agriculture, including nanoemulsion, nanocomposites, nanosensors, nano-encapsulation, food packaging, and propose future developments in the developing field of agrifood nanotechnology. Also, an overview of nanostructured materials, and their current applications and future perspectives in food science are also presented.

  18. Monitoring Industrial Food Processes Using Spectroscopy & Chemometrics

    DEFF Research Database (Denmark)

    Pedersen, Dorthe Kjær; Engelsen, Søren Balling

    2001-01-01

    In the last decade rapid spectroscopic measurements have revolutionized quality control in practically all areas of primary food and feed production. Near-infrared spectroscopy (NIR & NIT) has been implemented for monitoring the quality of millions of samples of cereals, milk and meat with unprec......In the last decade rapid spectroscopic measurements have revolutionized quality control in practically all areas of primary food and feed production. Near-infrared spectroscopy (NIR & NIT) has been implemented for monitoring the quality of millions of samples of cereals, milk and meat...

  19. What design can bring to the food industry

    NARCIS (Netherlands)

    Schifferstein, H.N.J.

    2016-01-01

    Even though designers are specifically trained to create and build new products, their contribution to innovation in the food industry is relatively small. The industry seems unfamiliar with the ways in which designers operate and may be unaware of the added value they may provide. Therefore, this

  20. [Food industry funding and epidemiologic research in public health nutrition].

    Science.gov (United States)

    Navarrete-Muñoz, Eva María; Tardón, Adonina; Romaguera, Dora; Martínez-González, Miguel Ángel; Vioque, Jesús

    The interests of the food industry to fund nutrition and health research are not limited to promoting scientific advances. Recently, several systematic reviews conducted about the effect of sugar-sweetened beverages and health outcomes have shown some biased conclusions in studies that acknowledge industry sponsorship. In this context, the Nutrition Working Group of the Spanish Epidemiology Society presented a scientific session entitled Food industry and epidemiologic research at its annual meeting. In a round table, four experts in nutrition research presented their points of view about whether the food industry should fund nutrition-related research and the related potential conflicts of interest of the food industry. All the experts agreed not only on defending independence in nutritional epidemiology regarding the design, interpretation and conclusion of their studies but also on the crucial need for guaranteed scientific rigor, scientific quality of the results and measures to protect studies against potential biases related to the conflicts of interest of funding by the food industry. Drs Pérez-Farinós and Romaguera believe that the most effective way to prevent conflicts of interest would be not to allow the food industry to fund nutrition research; Drs Marcos and Martínez-González suggested the need to establish mechanisms and strategies to prevent the potential influences of the food industry in selecting researchers or institutional sponsorship and in the analysis and results of the studies, to ensure maximum independence for researchers, as well as their professional ethics. Copyright © 2017 SESPAS. Publicado por Elsevier España, S.L.U. All rights reserved.

  1. FEATURES OF FORMATION SCENARIOS OF THE FOOD INDUSTRY

    Directory of Open Access Journals (Sweden)

    Serhiy Nozhenko

    2016-03-01

    Full Text Available The article is devoted to the topic – the invention of approaches to enterprise development oil and fat industry. The goal – to identify features of formation scenarios for the food industry. The chosen methodology allowed to analyze and evaluate the functioning of state enterprises. Results are discovering the benefits of scenario planning to find ways of business development. Novelty – a rationale for the use of scenario planning for enterprise development oil and fat industry, developing a set of scenarios. The practical significance – providing specific scenarios for enterprises of oil and fat industry. Keywords: scenario planning, scenario development, enterprise, oil and fat industry outlook. JEL: L 66

  2. Evaluating Industry Self-Regulation of Food Marketing to Children.

    Science.gov (United States)

    Kunkel, Dale L; Castonguay, Jessica S; Filer, Christine R

    2015-08-01

    Concern has grown about the role of televised food advertising as a contributor to childhood obesity. In response, the food industry adopted a program of self-regulation, with participating companies pledging to limit child-targeted advertising to healthier products. The implicit promise of the industry initiative is a significant improvement in the overall nutritional quality of foods marketed to children, thereby negating the need for governmental regulation to accomplish that objective. This study assesses the efficacy of industry self-regulation by comparing advertising content on children's TV programs before and after self-regulation was implemented. A systematic content analysis of food advertisements (n=625 in 2007, n=354 in 2013) appearing in children's TV programs on the most popular cable and broadcast channels was conducted. All analyses were conducted in 2014. Findings indicated that no significant improvement in the overall nutritional quality of foods marketed to children has been achieved since industry self-regulation was adopted. In 2013, 80.5% of all foods advertised to children on TV were for products in the poorest nutritional category, and thus pose high risk for contributing to obesity. The lack of significant improvement in the nutritional quality of food marketed to children is likely a result of the weak nutritional standards for defining healthy foods employed by industry, and because a substantial proportion of child-oriented food marketers do not participate in self-regulation. The lack of success achieved by self-regulation indicates that other policy actions are needed to effectively reduce children's exposure to obesogenic food advertising. Copyright © 2015 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  3. Lipases industrial applications: focus on food and agroindustries

    Directory of Open Access Journals (Sweden)

    Guerrand David

    2017-07-01

    Full Text Available Enzymes developed and produced for industrial applications represent a market estimated at a global value comprised between $5000 million and $5500 million in 2016. The major applications for industrial enzymes include food and beverages (dairy, bakery, fruit juices, beer, wine, detergents, biofuel productions, animal feed, and other applications such as textiles, leather, and paper processing. Altogether, food and feed applications account for 55–60% of the global enzymes market, and market is still growing at an estimated 6–8% annual growth. The lipases category represents less than 10% of the global enzymes market, with a broad range of industrial applications: detergents, oil processing, food processing and pharmaceutical end-users. Existing applications and new development in the food and agroindustries sectors are reviewed.

  4. Emerging Food Processing Technologies and Factors Impacting their Industrial Adoption.

    Science.gov (United States)

    Priyadarshini, Anushree; Rajauria, Gaurav; O'Donnell, Colm P; Tiwari, Brijesh K

    2018-06-04

    Innovative food processing technologies have been widely investigated in food processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the food industry. This review outlines emerging thermal and non-thermal food processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel food processing technologies by the food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, its level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical for its commercial adoption.

  5. Evaluating service quality in the Durban freight transportation industry

    Directory of Open Access Journals (Sweden)

    Jeevarathnam P. Govender

    2011-11-01

    Full Text Available This paper evaluates service quality in the Durban freight transportation industry, in which a high degree of competition exists. Previous measurements of service quality in the industry have been casual gauges, rather than a formalised process. This paper makes a contribution by examining the level of service quality, specifically from a tangibles, reliability and responsiveness perspective, thereby identifying service quality gaps which need to be closed, with a view to raising service quality levels in the industry. The SERVQUAL instrument has been used to measure service quality levels administered to 500 of the industry’s active customers, i.e. organisations utilising the services of the freight transportation industry. The targeted respondents were managers responsible for logistics in their organisations. It was found that gaps existed between expectations and perceptions of service quality on 14 of the 15 measured items. Recommendations are made as to how the industry can improve its service quality levels.

  6. Understanding school food service characteristics associated with higher competitive food revenues can help focus efforts to improve school food environments.

    Science.gov (United States)

    Guthrie, Joanne F; Newman, Constance; Ralston, Katherine; Prell, Mark; Ollinger, Michael

    2012-08-01

    Many school food services sell extra foods and beverages, popularly referred to as “competitive foods,” in addition to USDA school meals. On the basis of national survey data, most competitive foods and beverages selected by students are of low nutritional value. Recent federal legislation will allow schools that participate in USDA school meal programs to sell competitive foods only if the food items they sell meet nutrition standards based on the Dietary Guidelines for Americans. Concerns have been raised about the potential effects of limiting competitive foods on local school food service finances. However, national data indicate that only in a subset of schools do food services receive large amounts of revenues from competitive foods. These food services are typically located in secondary schools in more affluent districts, serving higher proportions of students who do not receive free or reduced price meals. Compared to other food services, these food services couple higher competitive food revenues with lower school meal participation. Increasing school meal participation could increase meal revenues to offset any loss of competitive food revenues. Replacing less-healthful competitive items with healthier options could also help maintain school food service revenues while improving the school food environment. Nationally consistent nutrition standards for competitive foods may encourage development and marketing of healthful products.

  7. Logistics integration processes in the food industry

    OpenAIRE

    Giménez, Cristina

    2003-01-01

    This paper analyses the integration process that firms follow to implement Supply Chain Management (SCM). This study has been inspired in the integration model proposed by Stevens (1989). He suggests that companies internally integrate first and then extend integration to other supply chain members, such as customers and suppliers. To analyse the integration process a survey was conducted among Spanish food manufacturers. The results show that there are companies in three different integratio...

  8. 75 FR 22599 - Draft Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration...

    Science.gov (United States)

    2010-04-29

    ...] Draft Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration and Industry Procedures for Section 513(g) Requests for Information Under the Federal Food, Drug, and Cosmetic... and Industry Procedures for Section 513(g) Requests for Information Under the Federal Food, Drug, and...

  9. Modeling of processing technologies in food industry

    Science.gov (United States)

    Korotkov, V. G.; Sagitov, R. F.; Popov, V. P.; Bachirov, V. D.; Akhmadieva, Z. R.; TSirkaeva, E. A.

    2018-03-01

    Currently, the society is facing an urgent need to solve the problems of nutrition (products with increased nutrition value) and to develop energy-saving technologies for food products. A mathematical modeling of heat and mass transfer of polymer materials in the extruder is rather successful these days. Mathematical description of movement and heat exchange during extrusion of gluten-protein-starch-containing material similar to pasta dough in its structure, were taken as a framework for the mathematical model presented in this paper.

  10. Application of radioimmunoassay in food industry

    International Nuclear Information System (INIS)

    Rauch, P.; Fukal, L.; Kas, J.

    1983-01-01

    Radioimmunoassay can be used in evaluating the quality and wholesomeness of food. The method is advantageous for its speed, specificity, high sensitivity, relative ease of performance, and the possibility of performing a great number of parallel determinations using automation and computer evaluation. It can be used in determining macromolecules of proteins and enzymes. The determination of papain in beer is shown by way of example. Other possibilities of the method include: the determination of microbial toxins of the peptide nature, vitamins, hormones, antibiotics, pesticides and their residues, alkaloids, and carcinogenic materials. (M.D.)

  11. Risk Management for New Product Development Projects in Food Industry

    Directory of Open Access Journals (Sweden)

    Porananond, D.

    2014-07-01

    Full Text Available Project risk management provides a guideline for decision making in new product development (NPD projects, reducing uncertainty and increasing success rate. However, the acceptance of formal risk management applications in industry, especially for NPD projects is still in question. A study of a food conglomerate in Thailand found that only 9% of NPD projects used a systematic approach for managing risk. 61% of the projects realised the importance of risk management, while the remaining 30% did not involve risk management at all. This study aims to develop a risk management model for NPD projects in the food industry. The first section of this paper reviews the literature on risk management theory, including international standards for risk and project management (ISO31000 and ISO21500, publications for the Project Management Body of Knowledge (PMBOK, by a professional organisation the Project Management Institute (PMI, and also academic research. 182 academic papers, published between January 2002 and August 2012 were selected. The second part interviews conducted with eight NPD experts from five of the major food manufacturers in Thailand to examine their risk management practices and problems. Conclusions are made on five topics : classification of research method, project type and industrial segment, distribution of articles by region, tools & techniques for risk management and risk factors in projects. Specific requirements of risk management for NPD projects in the food industry are identified. A risk management model and the concept of risk management applications for the food industry are proposed.

  12. Ecological problems in the food industry

    Directory of Open Access Journals (Sweden)

    Božović Milan

    2002-01-01

    Full Text Available In regard to the development of agricultural and food technologies Yugoslavia up till now has not had a developed strategy of "development of the environment" - an ecological strategy, nor has it in that respect had clearly defined political scientifically-based strategies. Current efforts to define developmental concepts are almost completely neglected, foremost in the "promotion of new ecologically justified technologies" and the formation of national programs of sustainable development. World trends in this area are already directed to the production and promotion of so-called "healthy food" which, designated in several ways, is becoming more and more present on the tables of developed countries. Yugoslavia, beside its current economic difficulties, has great potential and a elastic chance to follow world trends and completely satisfy the EU standards EVRO-EMA and world ecological standards ISO 14 000 by the quality implementation of well planned ecologically and economically rational programs. n order to undertake appropriate measures for "sustainable development", it s previously necessary to assess the problem and objectively establish the status.

  13. HEALTHY Study School Food Service Revenue and Expense Report

    Science.gov (United States)

    Trevino, Roberto P.; Pham, Trang; Mobley, Connie; Hartstein, Jill; El Ghormli, Laure; Songer, Thomas

    2012-01-01

    Background: Food service directors have a concern that federal reimbursement is not meeting the demands of increasing costs of healthier meals. The purpose of this article is to report the food option changes and the annual revenues and expenses of the school food service environment.

  14. Designing Industrial Networks Using Ecological Food Web Metrics.

    Science.gov (United States)

    Layton, Astrid; Bras, Bert; Weissburg, Marc

    2016-10-18

    Biologically Inspired Design (biomimicry) and Industrial Ecology both look to natural systems to enhance the sustainability and performance of engineered products, systems and industries. Bioinspired design (BID) traditionally has focused on a unit operation and single product level. In contrast, this paper describes how principles of network organization derived from analysis of ecosystem properties can be applied to industrial system networks. Specifically, this paper examines the applicability of particular food web matrix properties as design rules for economically and biologically sustainable industrial networks, using an optimization model developed for a carpet recycling network. Carpet recycling network designs based on traditional cost and emissions based optimization are compared to designs obtained using optimizations based solely on ecological food web metrics. The analysis suggests that networks optimized using food web metrics also were superior from a traditional cost and emissions perspective; correlations between optimization using ecological metrics and traditional optimization ranged generally from 0.70 to 0.96, with flow-based metrics being superior to structural parameters. Four structural food parameters provided correlations nearly the same as that obtained using all structural parameters, but individual structural parameters provided much less satisfactory correlations. The analysis indicates that bioinspired design principles from ecosystems can lead to both environmentally and economically sustainable industrial resource networks, and represent guidelines for designing sustainable industry networks.

  15. Market surveillance for the food industry

    DEFF Research Database (Denmark)

    Grunert, Klaus G.; Brunsø, Karen

    1993-01-01

    , intraorganizational decision processes, and organizational resources. 8. For end users, cognitive structures can be measured by the instrument food-related life style, intraorganizational decision processes refer to family decision-making, and organizational resources to households' equipment with time and money. 9....... For distributors, decision-makers' cognitive structures may be measured by an instrument termed retail supplier evaluation style, intraorganizational decision processes refer to retail purchasing routines, and organizational resources to distributors overall sales, profit, number of outlets etc. 10....... For competitors, decision-makers' cognitive structures refer to their subjective key success factors, intraorganizational decision processes to managerial decision-making, and organizational resources to companies' scores on the market's key success factors....

  16. Applications of prebiotics in food industry: A review.

    Science.gov (United States)

    Singla, Vinti; Chakkaravarthi, S

    2017-12-01

    Benefits of prebiotics for stimulating a healthy intestinal tract are well known. From suppression of pathogens to proliferation of indigenous bacteria of intestines, prebiotics have it all. Since the research on the scope of prebiotics is expanding, new applications are coming up every day thus upgrading the choices consumer has for a healthy living. Incorporation of prebiotics in a wide range of products that food industry offers on shelf is an innovative way to replace fat and sugars along with enhancing the mouthfeel by providing better tongue lubrication. In some cases, the thermal stability of the product is improved along with other sensory, textural and physiological benefits. This paper gives an overview of the various prebiotics available from different sources and their applications in various segments of food industry, notably dairy, beverage, processed fruit-vegetable, bakery, confectionary, extruded snack, sweetener, infant formula, pet food and livestock industry. The effects observed on addition of various prebiotics are also elaborated.

  17. The Role of the Food Industry in Obesity Prevention.

    Science.gov (United States)

    Binks, Martin

    2016-06-01

    Obesity is a complex disease of diverse etiology. Among the potential influences in the development of obesity, the food supply chain remains an important influence. We provide a conceptual overview related to the food industry's role in obesity prevention. We first discuss some limitations of current public health efforts. We then describe how a model that attends to personal autonomy in the context of supportive policy intervention can empower individuals in their efforts to navigate the food supply chain. We then provide an evidence informed overview of key areas where continued efforts to collaboratively engage the food industry, through solution-focused dialogue and action, have the potential to contribute to obesity prevention. While challenging, appropriately transparent, well-governed public-private partnerships have the demonstrated potential to benefit the communities we serve.

  18. Characteristics of food industry web sites and "advergames" targeting children.

    Science.gov (United States)

    Culp, Jennifer; Bell, Robert A; Cassady, Diana

    2010-01-01

    To assess the content of food industry Web sites targeting children by describing strategies used to prolong their visits and foster brand loyalty; and to document health-promoting messages on these Web sites. A content analysis was conducted of Web sites advertised on 2 children's networks, Cartoon Network and Nickelodeon. A total of 290 Web pages and 247 unique games on 19 Internet sites were examined. Games, found on 81% of Web sites, were the most predominant promotion strategy used. All games had at least 1 brand identifier, with logos being most frequently used. On average Web sites contained 1 "healthful" message for every 45 exposures to brand identifiers. Food companies use Web sites to extend their television advertising to promote brand loyalty among children. These sites almost exclusively promoted food items high in sugar and fat. Health professionals need to monitor food industry marketing practices used in "new media." Published by Elsevier Inc.

  19. Agglomeration and Co-Agglomeration of Services Industries

    OpenAIRE

    Kolko, Jed

    2007-01-01

    Economic research on industry location and agglomeration has focused nearly exclusively on manufacturing. This paper shows that services are prominent among the most agglomerated industries, especially at the county level. Because traditional measures of knowledge spillovers, natural resource inputs, and labor pooling explain little of agglomeration in services industries, this paper takes an alternative approach and looks at co-agglomeration to assess why industries cluster together. By cons...

  20. Advertising of fast food to children on Australian television: the impact of industry self-regulation.

    Science.gov (United States)

    Hebden, Lana A; King, Lesley; Grunseit, Anne; Kelly, Bridget; Chapman, Kathy

    2011-07-04

    To assess the impact of the quick-service restaurant industry (QSRI) self-regulatory initiative on fast-food advertising to children on Australian commercial television. Analysis of advertisements for foods on the three main free-to-air commercial television channels (channels 7, 9 and 10) in Sydney, Australia, over 4 days in both May 2009 and April 2010 in terms of: number of advertisements; types of food (coded core [healthy] foods, non-core [unhealthy] foods, miscellaneous foods; or fast foods); whether advertised meals were intended for children; whether advertisements were broadcast during children's peak viewing times; and whether the company in question was a signatory to the QSRI initiative. Change in the mean frequency and rate of food advertisements per hour from 2009 to 2010; change in the types of fast-food meals (healthier alternatives [at least one nutrient-dense, low-energy food considered part of a healthy diet for children], non-core [high in undesirable nutrients and not considered part of a healthy diet for children], and other) being advertised; and proportion of children's energy requirements provided by fast-food meals. From 2009 to 2010, the mean frequency of fast-food advertisements increased from 1.1 to 1.5 per hour. While non-core fast foods comprised a lesser share of fast-food advertising in 2010 than 2009, the mean frequency at which they were advertised during times when the largest numbers of children were watching television remained the same (1.3 per hour in both 2009 and 2010). Family meals advertised for children's consumption in 2010 provided energy far in excess of children's requirements. Children's exposure to unhealthy fast-food advertising has not changed following the introduction of self-regulation, and some fast foods advertised for children's consumption contain excessive energy. The limited impact of self-regulation suggests that governments should define the policy framework for regulating fast-food advertising to

  1. Challenges in packaging waste management in the fast food industry

    Energy Technology Data Exchange (ETDEWEB)

    Aarnio, Teija [Digita Oy, P.O. Box 135, FI-00521 Helsinki (Finland); Haemaelaeinen, Anne [Department of Energy and Environmental Technology, Lappeenranta University of Technology, P.O. Box 20, FI-53851 Lappeenranta (Finland)

    2008-02-15

    The recovery of solid waste is required by waste legislation, and also by the public. In some industries, however, waste is mostly disposed of in landfills despite of its high recoverability. Practical experiences show that the fast food industry is one example of these industries. A majority of the solid waste generated in the fast food industry is packaging waste, which is highly recoverable. The main research problem of this study was to find out the means of promoting the recovery of packaging waste generated in the fast food industry. Additionally, the goal of this article was to widen academic understanding on packaging waste management in the fast food industry, as the subject has not gained large academic interest previously. The study showed that the theoretical recovery rate of packaging waste in the fast food industry is high, 93% of the total annual amount, while the actual recovery rate is only 29% of the total annual amount. The total recovery potential of packaging waste is 64% of the total annual amount. The achievable recovery potential, 33% of the total annual amount, could be recovered, but is not mainly because of non-working waste management practices. The theoretical recovery potential of 31% of the total annual amount of packaging waste cannot be recovered by the existing solid waste infrastructure because of the obscure status of commercial waste, the improper operation of producer organisations, and the municipal autonomy. The research indicated that it is possible to reach the achievable recovery potential in the existing solid waste infrastructure through new waste management practices, which are designed and operated according to waste producers' needs and demands. The theoretical recovery potential can be reached by increasing the consistency of the solid waste infrastructure through governmental action. (author)

  2. Quality of gourmand products and services and modern trends in restaurant industry

    Directory of Open Access Journals (Sweden)

    Ćirić Nata

    2014-01-01

    Full Text Available Improving Hotel offers by introducing different contents and services (swimming pools, bars, conference rooms, specialized restaurants, diverse and attractive cuisine, with strategic and holistic approach to the hotel - tourist activities, can lead to increased tourist traffic and tourist spending. The modern touristic demand is very critical and sophisticated, particularly in the terms of content and new culinary trends. Religious customs, traditions and different ways of living, vegetarianism, organic food, healthy food, slow food etc., determine the specific consciousness of the choice of foods and nutrition for many tourists. The restaurants known for their fine gastronomy and service are in a stronger competitive position than restaurants that do not keep the continuity of high quality products and services. Creating a restaurant with an organic, macrobiotic or vegetarian food can be a significant form of marketing strategy aim to establish a superior quality catering industry products and achievement of competitive advantage in that respect.

  3. ADVANCED OXIDATION PROCESSES FOR FOOD INDUSTRIAL WASTEWATER DECONTAMINATION

    Directory of Open Access Journals (Sweden)

    Dorota Krzemińska

    2015-02-01

    Full Text Available High organic matter content is a basic problem in food industry wastewaters. Typically, the amount and composition of the effluent varies considerably. In the article four groups of advanced processes and their combination of food industry wastewater treatment have been reviewed: electrochemical oxidation (EC, Fenton’s process, ozonation of water and photocatalytic processes. All advanced oxidation processes (AOP`s are characterized by a common chemical feature: the capability of exploiting high reactivity of HO• radicals in driving oxidation processes which are suitable for achieving decolonization and odour reduction, and the complete mineralization or increase of bioavailability of recalcitrant organic pollutants.

  4. Price Rigidity and Industrial Concentration: Evidence from the Indonesian Food and Beverages Industry

    NARCIS (Netherlands)

    Setiawan, M.; Emvalomatis, G.; Oude Lansink, A.G.J.M.

    2015-01-01

    This paper investigates the relationship between industrial concentration and price rigidity in the Indonesian food and beverages industry. A Cournot model of firm behavior is used in which prices adjust according to a partial adjustment mechanism. The model is applied to panel data of the

  5. Greening Food Processing Industry in Vietnam: Putting Industrial Ecology to Work

    NARCIS (Netherlands)

    Tran Thi My Dieu,

    2003-01-01

    The significant contribution to Vietnam's gross domestic product over the years give evidence of the important role of food processing industry in the economic and industrial development of the country. This is even more relevant from now onwards, as it is Vietnam's development strategy to become

  6. THE EFFECTS OF ROOM SERVICE TO IMPROVE PATIENTS’ FOOD SATISFACTION AND FOOD ACCEPTANCE

    OpenAIRE

    Muhammad Iqbal; Susetyowati Susetyowati; Martalena Br Purba

    2017-01-01

    The improvement of patients’ food satisfaction and acceptance in the hospitals is primarily needed in the food service  system.  Room service is a new concept in the food service area. This study aims to compare the effects of two different types of food service systems; room service and conventional service system. The study with quasi-experimental design is conducted to the subject of 66 inpatients who were taken using a quota sampling method. Subjects were divided into different groups, th...

  7. A survey of food allergen control practices in the U.S. food industry.

    Science.gov (United States)

    Gendel, Steven M; Khan, Nazleen; Yajnik, Monali

    2013-02-01

    Despite awareness of the importance of food allergy as a public health issue, recalls and adverse reactions linked to undeclared allergens in foods continue to occur with high frequency. To reduce the overall incidence of such problems and to ensure that food-allergic consumers have the information they need to prevent adverse reactions, it is important to understand which allergen control practices are currently used by the food industry. Therefore, the U.S. Food and Drug Administration carried out directed inspections of registered food facilities in 2010 to obtain a broader understanding of industry allergen control practices in the United States. The results of these inspections show that allergen awareness and the use of allergen controls have increased greatly in the last decade, but that small facilities lag in implementing allergen controls.

  8. 75 FR 69089 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2010-11-10

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-D-0514] Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document... Administration (FDA) is announcing the availability of the guidance entitled ``Class II Special Controls Guidance...

  9. 76 FR 48870 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-08-09

    ... selection inclusion and exclusion criteria section. The revisions define and differentiate the required... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-D-0428] Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document...

  10. 75 FR 59726 - Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls...

    Science.gov (United States)

    2010-09-28

    ... method comparison section and the sample selection inclusion and exclusion criteria section. The... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-D-0428] Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

  11. 75 FR 69449 - Draft Guidance for Industry and Food and Drug Administration Staff on Dear Health Care Provider...

    Science.gov (United States)

    2010-11-12

    ... annually from approximately 25 application holders. FDA professionals familiar with Dear Health Care... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-D-0319] Draft Guidance for Industry and Food and Drug Administration Staff on Dear Health Care Provider Letters...

  12. THE EFFECTS OF ROOM SERVICE TO IMPROVE PATIENTS’ FOOD SATISFACTION AND FOOD ACCEPTANCE

    Directory of Open Access Journals (Sweden)

    Muhammad Iqbal

    2017-01-01

    Full Text Available The improvement of patients’ food satisfaction and acceptance in the hospitals is primarily needed in the food service  system.  Room service is a new concept in the food service area. This study aims to compare the effects of two different types of food service systems; room service and conventional service system. The study with quasi-experimental design is conducted to the subject of 66 inpatients who were taken using a quota sampling method. Subjects were divided into different groups, the treatment groups (room service and control groups (conventional. Leftover food between groups was compared for 9 large meals to determine acceptability. Food satisfaction is measured on the last day with using questionnaire. The study was conducted in April-June 2014. Chi-Square test and logistic regression were used for analysis of research data. There were significant differences food satisfaction (RR=4.6; p=0.0001 and food acceptance (RR=1.94; p=0.0488 between control and treatment group. The logistic regression test showed that room service group had higher food satisfaction and food acceptance level than control group after controlling confounding factors, which were 12,11 times (95% CI 3,593 – 37,219 and 2,38 times (95% CI 0,68-8,31, respectively. The room service increases food satisfaction and food acceptance of patients compared with conventional systems.

  13. 78 FR 100 - Guidance for Industry and Food and Drug Administration Staff; Refuse To Accept Policy for 510(k)s...

    Science.gov (United States)

    2013-01-02

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2012-D-0523] Guidance for Industry and Food and Drug Administration Staff; Refuse To Accept Policy for 510(k)s; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug...

  14. The Efficiency of Halal Processed Food Industry in Malaysia

    Directory of Open Access Journals (Sweden)

    Mohd Ali Mohd Noor

    2016-06-01

    Full Text Available Efficiency is indispensable for an industry to ensure cost reduction and profit maximization. It also helps the industry to be competitive and remain in the market. In 2010, Malaysia aims to be the world halal hub. The hub should capture at least five percent of the world halal market with at least 10,000 exporting firms. However the hub failed due to the small number of firms efficiency that finally contribute to less number of firms export. Thus, this study aimed to measure the efficiency of halal processed food industry in Malaysia using Data Envelopment Analysis (DEA. Input variables used were local raw inputs, labour, and monetary assets of halal food industry in Malaysia. Meanwhile the output used was the total sales revenue of the halal industry in Malaysia. The study shows that very few indusries are efficient in each category led by meat, dairy, cordials and juices, marine products, food crops, and grains industry. Therefore, the government needs to emphasize on industry’s efficiency to be competitive and be the world halal hub in the future.

  15. Much Ado about Nothing?- The Influence of Functional Food on Profitability of German Food Industry.

    OpenAIRE

    Wittkopp, Antje

    2002-01-01

    Product innovation is a competitive strategy in food industry. Successful product development management is a key determinant of a firm?s performance. In recent years functional foods, which are innovative food products that provide health benefits beyond basic nutrition, have become increasingly important in Germany. Using the structure-conductperformance approach it can be argued that product innovation raises barriers to entry and thus improve profitability. This study examines the effect ...

  16. Evaluation Model of Tea Industry Information Service Quality

    OpenAIRE

    Shi , Xiaohui; Chen , Tian’en

    2015-01-01

    International audience; According to characteristics of tea industry information service, this paper have built service quality evaluation index system for tea industry information service quality, R-cluster analysis and multiple regression have been comprehensively used to contribute evaluation model with a high practice and credibility. Proved by the experiment, the evaluation model of information service quality has a good precision, which has guidance significance to a certain extent to e...

  17. Biofilms in the Food Industry: Health Aspects and Control Methods

    Science.gov (United States)

    Galié, Serena; García-Gutiérrez, Coral; Miguélez, Elisa M.; Villar, Claudio J.; Lombó, Felipe

    2018-01-01

    Diverse microorganisms are able to grow on food matrixes and along food industry infrastructures. This growth may give rise to biofilms. This review summarizes, on the one hand, the current knowledge regarding the main bacterial species responsible for initial colonization, maturation and dispersal of food industry biofilms, as well as their associated health issues in dairy products, ready-to-eat foods and other food matrixes. These human pathogens include Bacillus cereus (which secretes toxins that can cause diarrhea and vomiting symptoms), Escherichia coli (which may include enterotoxigenic and even enterohemorrhagic strains), Listeria monocytogenes (a ubiquitous species in soil and water that can lead to abortion in pregnant women and other serious complications in children and the elderly), Salmonella enterica (which, when contaminating a food pipeline biofilm, may induce massive outbreaks and even death in children and elderly), and Staphylococcus aureus (known for its numerous enteric toxins). On the other hand, this review describes the currently available biofilm prevention and disruption methods in food factories, including steel surface modifications (such as nanoparticles with different metal oxides, nanocomposites, antimicrobial polymers, hydrogels or liposomes), cell-signaling inhibition strategies (such as lactic and citric acids), chemical treatments (such as ozone, quaternary ammonium compounds, NaOCl and other sanitizers), enzymatic disruption strategies (such as cellulases, proteases, glycosidases and DNAses), non-thermal plasma treatments, the use of bacteriophages (such as P100), bacteriocins (such us nisin), biosurfactants (such as lichenysin or surfactin) and plant essential oils (such as citral- or carvacrol-containing oils). PMID:29867809

  18. Biofilms in the Food Industry: Health Aspects and Control Methods

    Directory of Open Access Journals (Sweden)

    Serena Galié

    2018-05-01

    Full Text Available Diverse microorganisms are able to grow on food matrixes and along food industry infrastructures. This growth may give rise to biofilms. This review summarizes, on the one hand, the current knowledge regarding the main bacterial species responsible for initial colonization, maturation and dispersal of food industry biofilms, as well as their associated health issues in dairy products, ready-to-eat foods and other food matrixes. These human pathogens include Bacillus cereus (which secretes toxins that can cause diarrhea and vomiting symptoms, Escherichia coli (which may include enterotoxigenic and even enterohemorrhagic strains, Listeria monocytogenes (a ubiquitous species in soil and water that can lead to abortion in pregnant women and other serious complications in children and the elderly, Salmonella enterica (which, when contaminating a food pipeline biofilm, may induce massive outbreaks and even death in children and elderly, and Staphylococcus aureus (known for its numerous enteric toxins. On the other hand, this review describes the currently available biofilm prevention and disruption methods in food factories, including steel surface modifications (such as nanoparticles with different metal oxides, nanocomposites, antimicrobial polymers, hydrogels or liposomes, cell-signaling inhibition strategies (such as lactic and citric acids, chemical treatments (such as ozone, quaternary ammonium compounds, NaOCl and other sanitizers, enzymatic disruption strategies (such as cellulases, proteases, glycosidases and DNAses, non-thermal plasma treatments, the use of bacteriophages (such as P100, bacteriocins (such us nisin, biosurfactants (such as lichenysin or surfactin and plant essential oils (such as citral- or carvacrol-containing oils.

  19. Exploitation of Food Industry Waste for High-Value Products.

    Science.gov (United States)

    Ravindran, Rajeev; Jaiswal, Amit K

    2016-01-01

    A growing global population leads to an increasing demand for food production and the processing industry associated with it and consequently the generation of large amounts of food waste. This problem is intensified due to slow progress in the development of effective waste management strategies and measures for the proper treatment and disposal of waste. Food waste is a reservoir of complex carbohydrates, proteins, lipids, and nutraceuticals and can form the raw materials for commercially important metabolites. The current legislation on food waste treatment prioritises the prevention of waste generation and least emphasises disposal. Recent valorisation studies for food supply chain waste opens avenues to the production of biofuels, enzymes, bioactive compounds, biodegradable plastics, and nanoparticles among many other molecules. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. Potential application of lipid organogels for food industry.

    Science.gov (United States)

    Chaves, Kamila Ferreira; Barrera-Arellano, Daniel; Ribeiro, Ana Paula Badan

    2018-03-01

    Controversial issues regarding the role of trans fatty acids in food have led to progressive changes in the legislation of several countries to include more information for consumers. In response, the industries decided to gradually replace trans fat in various products with the development of fatty bases of equivalent functionality and economic viability to partially hydrogenated fats, causing, however, a substantial increase in the content of saturated fatty acids in foods. Today, the lipid science aims to define alternatives to a problem that is widely discussed by health organizations worldwide: limit the saturated fat content in food available to the population. In this context, organogels have been indicated as a viable alternative to obtain semi-solid fats with reduced content of saturated fatty acids and compatible properties for food application. The objective of this review was to present the studies that address the lipid organogels as an alternative for food application. Copyright © 2017 Elsevier Ltd. All rights reserved.

  1. Characteristics of Food Industry Web Sites and "Advergames" Targeting Children

    Science.gov (United States)

    Culp, Jennifer; Bell, Robert A.; Cassady, Diana

    2010-01-01

    Objective: To assess the content of food industry Web sites targeting children by describing strategies used to prolong their visits and foster brand loyalty; and to document health-promoting messages on these Web sites. Design: A content analysis was conducted of Web sites advertised on 2 children's networks, Cartoon Network and Nickelodeon. A…

  2. Intermediate product selection and blending in the food processing industry

    NARCIS (Netherlands)

    Kilic, Onur A.; Akkerman, Renzo; van Donk, Dirk Pieter; Grunow, Martin

    2013-01-01

    This study addresses a capacitated intermediate product selection and blending problem typical for two-stage production systems in the food processing industry. The problem involves the selection of a set of intermediates and end-product recipes characterising how those selected intermediates are

  3. Logistics outsourcing by Taiwanese and Dutch food processing industries

    NARCIS (Netherlands)

    Hsin-I Hsiao, L.; Kemp, R.G.M.; Vorst, van der J.G.A.J.; Omta, S.W.F.

    2011-01-01

    Purpose – This paper aims to investigate outsourcing of different types of logistics activities in Taiwanese food industry, and benchmark with practices in The Netherlands. Design/methodology/approach – The outsourcing of four levels of logistics activities is investigated: transportation (level 1),

  4. Customer-driven manufacturing in the food processing industry

    NARCIS (Netherlands)

    Donk, D.P. van

    2000-01-01

    Food processing industry copes with high logistical demands from its customers. This paper studies a company changing to more customer (order) driven manufacturing. In order to help decide which products should be made to order and which made to stock, a frame is developed and applied to find and

  5. Intermediate product selection and blending in the food processing industry

    DEFF Research Database (Denmark)

    Kilic, Onur A.; Akkerman, Renzo; van Donk, Dirk Pieter

    2013-01-01

    This study addresses a capacitated intermediate product selection and blending problem typical for two-stage production systems in the food processing industry. The problem involves the selection of a set of intermediates and end-product recipes characterising how those selected intermediates...

  6. The utilization of irradiation techniques in food industry

    International Nuclear Information System (INIS)

    Szabo, S.A.

    1988-01-01

    Irradiation technical researches and the main areas of nuclear technical applications are surveyed, and the main areas where nuclear techniques are used are reported. Then an overview on radiation techniques including radiostimulation, radiomutation, radurization, radioecology and isotope techniques used in the food industry is presented. (author) 4 refs

  7. Successful new product development in the food packaging industry ...

    African Journals Online (AJOL)

    International Journal of Engineering, Science and Technology ... In the context of the food industry, process and product innovations are usually the ... The analysis is proposed in the form of a case study-based research, which was carried out ...

  8. Strategies to reduce sodium consumption: a food industry perspective.

    Science.gov (United States)

    Dötsch, Mariska; Busch, Johanneke; Batenburg, Max; Liem, Gie; Tareilus, Erwin; Mueller, Rudi; Meijer, Gert

    2009-11-01

    The global high prevalence of hypertension and cardiovascular disease has raised concerns regarding the sodium content of the foods which we consume. Over 75% of sodium intake in industrialized diets is likely to come from processed and restaurant foods. Therefore international authorities, such as the World Health Organisation, are encouraging the food industry to reduce sodium levels in their products. Significant sodium reduction is not without complications as salt plays an important role in taste, and in some products is needed also for preservation and processing. The most promising sodium reduction strategy is to adapt the preference of consumers for saltiness by reducing sodium in products in small steps. However, this is a time-consuming approach that needs to be applied industry-wide in order to be effective. Therefore the food industry is also investigating solutions that will maintain the same perceived salt intensity at lower sodium levels. Each of these has specific advantages, disadvantages, and time lines for implementation. Currently applied approaches are resulting in sodium reduction between 20-30%. Further reduction will require new technologies. Research into the physiology of taste perception and salt receptors is an emerging area of science that is needed in order to achieve larger sodium reductions.

  9. Farm inputs under pressure from the European food industry

    NARCIS (Netherlands)

    Levidow, L.; Bijman, J.

    2002-01-01

    The rise of own-brand labels has made retailers more vulnerable and responsive to consumer concerns. In response to widespread protest, the European food industry has sought to exclude GM ingredients and to minimize pesticide usage from their supplies. In particular, retailers have developed common

  10. Electron beam processing in food industry - technology and costs

    International Nuclear Information System (INIS)

    Gallien, Cl.L.; Ferradini, C.; Paquin, J.; Sadat, T.

    1985-01-01

    After nearly 40 years of research and thousands of positive experimentations, the fact that ionising radiations could be used for food preservation has been taken into account by the joint Expert Committee of the UN agencies, FAO, WHO and IAEA, who recommended this type of treatment in 1981 allowing doses up to 10 kGy. The market for irradiated food is actually small, but it could develop rapidly. National authorities who establish the regulations are becoming very active: so, in 1984, the US FDA has issued a proposed rule to regulate the commercial applications of food irradiation. It is timely to propose a MODEL that should really convince administration, food industry executives and consumers organizations that food irradiation is more than academic speculation: an industrial processing and an economical imperative. To this aim, we have defined an integrated model assembling (a) a sample product; (b) the optimal treatment conditions for this product, including a reliable dosimetry control system; and (c) a most efficient and competitive treatment unit that can suit a wide range of industrial needs. (author)

  11. Responsible Sales and Service of Alcohol for the Tourism, Hospitality and Retail Industries

    OpenAIRE

    Murphy, James Peter

    2015-01-01

    The safe service of alcohol is of vital importance to those in the food and beverage industry - failure to act responsibly can result in fines, loss of license and the potential closure of the business. Responsible sale and service of alcohol (RSA) is important for all levels of the hospitality, tourism and retail service industries to minimise the risk of alcohol-related problems associated with the use and abuse of alcohol by any person. Management and all staff who sell or supply alcohol m...

  12. Analyzing scheduling in the food-processing industry

    DEFF Research Database (Denmark)

    Akkerman, Renzo; van Donk, Dirk Pieter

    2009-01-01

    Production scheduling has been widely studied in several research areas, resulting in a large number of methods, prescriptions, and approaches. However, the impact on scheduling practice seems relatively low. This is also the case in the food-processing industry, where industry......-specific characteristics induce specific and complex scheduling problems. Based on ideas about decomposition of the scheduling task and the production process, we develop an analysis methodology for scheduling problems in food processing. This combines an analysis of structural (technological) elements of the production...... process with an analysis of the tasks of the scheduler. This helps to understand, describe, and structure scheduling problems in food processing, and forms a basis for improving scheduling and applying methods developed in literature. It also helps in evaluating the organisational structures...

  13. Cultural and Recreational Services. Industry Training Monograph No. 16.

    Science.gov (United States)

    Dumbrell, Tom

    Australia's cultural and recreational services industry encompasses radio and television broadcasting, motion pictures, theatre, music, other performing arts, and sports and services to sports. Only 2.5% of the nation's labor force is employed in the industry. The sector has a particularly high level of part-time employment (over 40%). Employment…

  14. FINANCIAL SECURITY OF FOOD INDUSTRY ENTERPRISES IN POLAND

    Directory of Open Access Journals (Sweden)

    Anna Bieniasz

    2016-06-01

    Full Text Available The aim of the study was to evaluate the fi nancial security of food industry enterprises in Poland in 2009–2013, with particular emphasis on the processing industry of milk and cheese production, including those operating in the form of dairy cooperatives. The analysis was conducted using unpublished data of GUS, as well as individual fi nancial data on dairy cooperatives. The study indicates that the manufacturing sector of food and beverage production, as well as milk processing and cheese making, according to the established measures of fi nancial security, can be considered safe. This assessment, however, is varied and results from the specifi c industries, especially in relation to capital management.

  15. Nanoscience and nanotechnologies in food industries: opportunities and research trends

    Science.gov (United States)

    Ranjan, Shivendu; Dasgupta, Nandita; Chakraborty, Arkadyuti Roy; Melvin Samuel, S.; Ramalingam, Chidambaram; Shanker, Rishi; Kumar, Ashutosh

    2014-06-01

    Nanomaterials have gained importance in various fields of science, technology, medicine, colloid technologies, diagnostics, drug delivery, personal care applications and others due to their small size and unique physico-chemical characteristic. Apart from above mentioned area, it is also extensively being used in food sector specifically in preservation and packaging. The future applications in food can also be extended to improve the shelf life, food quality, safety, fortification and biosensors for contaminated or spoiled food or food packaging. Different types and shapes of nanomaterials are being employed depending upon the need and nature of the food. Characterisation of these nanomaterials is essential to understand the interaction with the food matrix and also with biological compartment. This review is focused on application of nanotechnology in food industries. It also gives insight on commercial products in market with usage of nanomaterials, current research and future aspects in these areas. Currently, they are being incorporated into commercial products at a faster rate than the development of knowledge and regulations to mitigate potential health and environmental impacts associated with their manufacturing, application and disposal. As nanomaterials are finding new application every day, care should be taken about their potential toxic effects.

  16. Food Safety Practices in the Egg Products Industry.

    Science.gov (United States)

    Viator, Catherine L; Cates, Sheryl C; Karns, Shawn A; Muth, Mary K; Noyes, Gary

    2016-07-01

    We conducted a national census survey of egg product plants (n = 57) to obtain information on the technological and food safety practices of the egg products industry and to assess changes in these practices from 2004 to 2014. The questionnaire asked about operational and sanitation practices, microbiological testing practices, food safety training for employees, other food safety issues, and plant characteristics. The findings suggest that improvements were made in the industry's use of food safety technologies and practices between 2004 and 2014. The percentage of plants using advanced pasteurization technology and an integrated, computerized processing system increased by almost 30 percentage points. Over 90% of plants voluntarily use a written hazard analysis and critical control point (HACCP) plan to address food safety for at least one production step. Further, 90% of plants have management employees who are trained in a written HACCP plan. Most plants (93%) conduct voluntary microbiological testing. The percentage of plants conducting this testing on egg products before pasteurization has increased by almost 30 percentage points since 2004. The survey findings identify strengths and weaknesses in egg product plants' food safety practices and can be used to guide regulatory policymaking and to conduct required regulatory impact analysis of potential regulations.

  17. MERGER AND ACQUISITION IN THE FINANCIAL SERVICES INDUSTRY

    Directory of Open Access Journals (Sweden)

    Éva PINTÉR

    2011-01-01

    Full Text Available The paper analyses the driving forces of the convergence in the financial sector, focused on banking and insurance companies, in terms of strategic cross-sector and cross-border mergers and acquisitions (M As. New tendencies such globalization, integration, disintermediation and deregulation give the basis for new dimensions in the financial services industry. Based on the data, the banking industry has experienced an enormous level of consolidation as M As. We find that the penetration process, so the entry into insurance services industry is mostly driven by banks. We analyse whether this risky strategic process is beneficial or necessary in the financial services industry.

  18. Antioxidants in foods: state of the science important to the food industry.

    Science.gov (United States)

    Finley, John W; Kong, Ah-Ng; Hintze, Korry J; Jeffery, Elizabeth H; Ji, Li Li; Lei, Xin Gen

    2011-07-13

    Antioxidant foods and ingredients are an important component of the food industry. In the past, antioxidants were used primarily to control oxidation and retard spoilage, but today many are used because of putative health benefits. However, the traditional message that oxidative stress, which involves the production of reactive oxygen species (ROS), is the basis for chronic diseases and aging is being reexamined. Accumulating evidence suggests that ROS exert essential metabolic functions and that removal of too many ROS can upset cell signaling pathways and actually increase the risk of chronic disease. It is imperative that the food industry be aware of progress in this field to present the science relative to foods in a forthright and clear manner. This may mean reexamining the health implications of adding large amounts of antioxidants to foods.

  19. Carotenoids of Microalgae Used in Food Industry and Medicine.

    Science.gov (United States)

    Gateau, Hélène; Solymosi, Katalin; Marchand, Justine; Schoefs, Benoît

    2017-01-01

    Since the industrial revolution, the consumption of processed food increased dramatically. During processing, food material loses many of its natural properties. The simple restoration of the original properties of the processed food as well as fortification require food supplementation with compounds prepared chemically or of natural origin. The observations that natural food additives are safer and better accepted by consumers than synthetic ones have strongly increased the demand for natural compounds. Because some of them have only a low abundance or are even rare, their market price can be very high. This is the case for most carotenoids of natural origin to which this review is dedicated. The increasing demand for food additives of natural origin contributes to an accelerated depletion of traditional natural resources already threatened by intensive agriculture and pollution. To overcome these difficulties and satisfy the demand, alternative sources for natural carotenoids have to be found. In this context, photosynthetic microalgae present a very high potential because they contain carotenoids and are able to produce particular carotenoids under stress. Their potential also resides in the fact that only ten thousands of microalgal strains have been described while hundred thousands of species are predicted to exist. Carotenoids have been known for ages for their antioxidant and coloring properties, and a large body of evidence has been accumulated about their health potential. This review summarizes both the medicinal and food industry applications of microalgae with emphasis on the former. In addition, traditional and alternative microalgal sources used for industrial carotenoid extraction, the chemical and physical properties, the biosynthesis and the localization of carotenoids in algae are also briefly discussed. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

  20. Perspectives on crowdsourcing : Can experiences in the food & beverage industry be transferred to the fashion industry?

    OpenAIRE

    Hultberg, Emelie

    2016-01-01

    Crowdsourcing can today be found in practically any industry, but the extent to which it is used differ widely. A report from last year, published by the crowdsourcing platform eYeka (eYeka 2015b), shows that the fashion industry is among the industries using crowdsourcing the least. Brands that are more inclined to using crowdsourcing are those working with fast moving consumer goods (FMCG). That includes many brands from the food & beverage industry such as Coca-Cola, Pepsi, Danone etc....

  1. Marketing Industrial Project-Related Services

    DEFF Research Database (Denmark)

    Cova, Bernard; Skaates, Maria Anne

    2002-01-01

    Services are a growing part of projects in the context of the international trend toward solution buying and selling on B2B markets. Services are also often a key source of competitive advantage in project business. Therefore the aim of this paper is to critically scrutinise the intuitive...... hypothesis that the marketing of project-related services lies somewhere at the crossroads between services marketing and project marketing....

  2. Prerequisite programs and food hygiene in hospitals: food safety knowledge and practices of food service staff in Ankara, Turkey.

    Science.gov (United States)

    Bas, Murat; Temel, Mehtap Akçil; Ersun, Azmi Safak; Kivanç, Gökhan

    2005-04-01

    Our objective was to determine food safety practices related to prerequisite program implementation in hospital food services in Turkey. Staff often lack basic food hygiene knowledge. Problems of implementing HACCP and prerequisite programs in hospitals include lack of food hygiene management training, lack of financial resources, and inadequate equipment and environment.

  3. Antibiotic-resistant bacteria: a challenge for the food industry.

    Science.gov (United States)

    Capita, Rosa; Alonso-Calleja, Carlos

    2013-01-01

    Antibiotic-resistant bacteria were first described in the 1940s, but whereas new antibiotics were being discovered at a steady rate, the consequences of this phenomenon were slow to be appreciated. At present, the paucity of new antimicrobials coming into the market has led to the problem of antibiotic resistance fast escalating into a global health crisis. Although the selective pressure exerted by the use of antibiotics (particularly overuse or misuse) has been deemed the major factor in the emergence of bacterial resistance to these antimicrobials, concerns about the role of the food industry have been growing in recent years and have been raised at both national and international levels. The selective pressure exerted by the use of antibiotics (primary production) and biocides (e.g., disinfectants, food and feed preservatives, or decontaminants) is the main driving force behind the selection and spread of antimicrobial resistance throughout the food chain. Genetically modified (GM) crops with antibiotic resistance marker genes, microorganisms added intentionally to the food chain (probiotic or technological) with potentially transferable antimicrobial resistance genes, and food processing technologies used at sub-lethal doses (e.g., alternative non-thermal treatments) are also issues for concern. This paper presents the main trends in antibiotic resistance and antibiotic development in recent decades, as well as their economic and health consequences, current knowledge concerning the generation, dissemination, and mechanisms of antibacterial resistance, progress to date on the possible routes for emergence of resistance throughout the food chain and the role of foods as a vehicle for antibiotic-resistant bacteria. The main approaches to prevention and control of the development, selection, and spread of antibacterial resistance in the food industry are also addressed.

  4. Pre-Employment Laboratory Education. Food Service Guidebook.

    Science.gov (United States)

    Texas Tech Univ., Lubbock. Home Economics Instructional Materials Center.

    This guidebook is designed for use in teaching students enrolled in preemployment laboratory education (PELE) food service programs. The first of two major sections includes an overview for teachers on planning, conducting, and evaluating a PELE food service program. Specific topics discussed in section 1 include (1) facilities and equipment, (2)…

  5. Planning the School Food Service Facilities. Revised 1967.

    Science.gov (United States)

    Utah State Board of Education, Salt Lake City.

    Evaluations of food service equipment, kitchen design and food service facilities are comprehensively reviewed for those concerned with the planning and equipping of new school lunchrooms or the remodeling of existing facilities. Information is presented in the form of general guides adaptable to specific local situations and needs, and is…

  6. Food Service Technical Terms. English-Spanish Lexicon.

    Science.gov (United States)

    Shin, Masako T.

    This English-Spanish lexicon presents food service technical terms. The terms are divided into seven categories: basic food items, common baking terms, food cutting terms, general cooking terms, non-English culinary terms, and tools and equipment. Each English word or term is followed by its Spanish equivalent(s). (YLB)

  7. Assessment of food safety practices of food service food handlers (risk assessment data): testing a communication intervention (evaluation of tools).

    Science.gov (United States)

    Chapman, Benjamin; Eversley, Tiffany; Fillion, Katie; Maclaurin, Tanya; Powell, Douglas

    2010-06-01

    Globally, foodborne illness affects an estimated 30% of individuals annually. Meals prepared outside of the home are a risk factor for acquiring foodborne illness and have been implicated in up to 70% of traced outbreaks. The Centers for Disease Control and Prevention has called on food safety communicators to design new methods and messages aimed at increasing food safety risk-reduction practices from farm to fork. Food safety infosheets, a novel communication tool designed to appeal to food handlers and compel behavior change, were evaluated. Food safety infosheets were provided weekly to food handlers in working food service operations for 7 weeks. It was hypothesized that through the posting of food safety infosheets in highly visible locations, such as kitchen work areas and hand washing stations, that safe food handling behaviors of food service staff could be positively influenced. Using video observation, food handlers (n = 47) in eight food service operations were observed for a total of 348 h (pre- and postintervention combined). After the food safety infosheets were introduced, food handlers demonstrated a significant increase (6.7%, P < 0.05, 95% confidence interval) in mean hand washing attempts, and a significant reduction in indirect cross-contamination events (19.6%, P < 0.05, 95% confidence interval). Results of the research demonstrate that posting food safety infosheets is an effective intervention tool that positively influences the food safety behaviors of food handlers.

  8. NATURAL SURFACTANTS AND THEIR USE IN FOOD INDUSTRY

    Directory of Open Access Journals (Sweden)

    František Kreps

    2011-12-01

    Full Text Available Microorganisms produce wide range of surfactants, generally called biosurfactants. These compounds are mainly divided according to their molecular weight, physico - chemical properties and mode of action. Saponins, plant surfactants, have properties of  soap and they are high foaming and therefore are used in cosmetic (shampoos, liquid soaps et cetera and food industry (sweeteners, food additives into the effervescents et cetera. Most of them are spread in plants of agriculture importance and some of them are basic segments in human food. They often occur in plants (in more then 100 species. Saponins can be find in vegetables as a soya, a bean, a lentil, a spinach, a tomato, a potato, a garlic, a onion. Today biosurfactants are mainly used in bioremediation but they can be utilized in many sectors of food industry. We have paid attention to some microbial and plant surfactants and their prospects of exploitation in this industry.doi:10.5219/170 

  9. Water as a factor of differentiation in the food industry

    Directory of Open Access Journals (Sweden)

    Gianluca Nardone

    2010-09-01

    Full Text Available To foster their competitive advantage, food firms pay an increasing attention to strategies that tend to distinguish their products from the one supplied by their competitors, dedicating to this task most of their resources, knowledge and creativity. In such a framework, also the resource “water”, often seen as an homogenous product, is more and more utilized in the advertisement as an element that increase the quality of the final good. This paper aims to build a model that can explain the observed behavior in the different food industries and that can give some insights about the future perspectives of the utilization of the water as a differentiation factor. To reach this goal, first we present a survey of the commercials of specific food industries (beverages, pasta, bread, fresh produce in which it is shown the contribute of water on the product. On the base of the empirical evidence, we argue that the propensity to use the water as an element of differentiation is greater when greater are the degree of technological knowledge, the consumers’ perceptions, and the importance of the differentiation strategy in that specific industry. Since we expect that these three factors will increase over time, we also conclude that it is rational to experiment a generalized increase of the utilization of the water in the commercials of the food products. We also recommend to extend the analysis testing the results using a quantitative approach.

  10. Water as a factor of differentiation in the food industry

    Directory of Open Access Journals (Sweden)

    Gianluca Nardone

    2006-07-01

    Full Text Available To foster their competitive advantage, food firms pay an increasing attention to strategies that tend to distinguish their products from the one supplied by their competitors, dedicating to this task most of their resources, knowledge and creativity. In such a framework, also the resource “water”, often seen as an homogenous product, is more and more utilized in the advertisement as an element that increase the quality of the final good. This paper aims to build a model that can explain the observed behavior in the different food industries and that can give some insights about the future perspectives of the utilization of the water as a differentiation factor. To reach this goal, first we present a survey of the commercials of specific food industries (beverages, pasta, bread, fresh produce in which it is shown the contribute of water on the product. On the base of the empirical evidence, we argue that the propensity to use the water as an element of differentiation is greater when greater are the degree of technological knowledge, the consumers’ perceptions, and the importance of the differentiation strategy in that specific industry. Since we expect that these three factors will increase over time, we also conclude that it is rational to experiment a generalized increase of the utilization of the water in the commercials of the food products. We also recommend to extend the analysis testing the results using a quantitative approach.

  11. Exergetic comparison of food waste valorization in industrial bread production

    International Nuclear Information System (INIS)

    Zisopoulos, Filippos K.; Moejes, Sanne N.; Rossier-Miranda, Francisco J.; Goot, Atze Jan van der; Boom, Remko M.

    2015-01-01

    This study compares the thermodynamic performance of three industrial bread production chains: one that generates food waste, one that avoids food waste generation, and one that reworks food waste to produce new bread. The chemical exergy flows were found to be much larger than the physical exergy consumed in all the industrial bread chains studied. The par-baked brown bun production chain had the best thermodynamic performance because of the highest rational exergetic efficiency (71.2%), the lowest specific exergy losses (5.4 MJ/kg brown bun), and the almost lowest cumulative exergy losses (4768 MJ/1000 kg of dough processed). However, recycling of bread waste is also exergetically efficient when the total fermented surplus is utilizable. Clearly, preventing material losses (i.e. utilizing raw materials maximally) improves the exergetic efficiency of industrial bread chains. In addition, most of the physical (non-material related) exergy losses occurred at the baking, cooling and freezing steps. Consequently, any additional improvement in industrial bread production should focus on the design of thermodynamically efficient baking and cooling processes, and on the use of technologies throughout the chain that consume the lowest possible physical exergy. - Highlights: • Preventing material losses is the best way to enhance the exergetic efficiency. • Most of the physical exergy losses occur at the baking, cooling and freezing steps. • Par-baking “saves” chemical exergy but consumes an equal amount of physical exergy

  12. Evaluation of food safety management systems in Serbian dairy industry

    Directory of Open Access Journals (Sweden)

    Igor Tomašević

    2016-01-01

    Full Text Available This paper reports incentives, costs, difficulties and benefits of food safety management systems implementation in the Serbian dairy industry. The survey involved 27 food business operators with the national milk and dairy market share of 65 %. Almost two thirds of the assessed dairy producers (70.4 % claimed that they had a fully operational and certified HACCP system in place, while 29.6 % implemented HACCP, but had no third party certification. ISO 22000 was implemented and certified in 29.6 % of the companies, while only 11.1 % had implemented and certified IFS standard. The most important incentive for implementing food safety management systems for Serbian dairy producers was to increase and improve safety and quality of dairy products. The cost of product investigation/analysis and hiring external consultants were related to the initial set-up of food safety management system with the greatest importance. Serbian dairy industry was not greatly concerned by the financial side of implementing food safety management systems due to the fact that majority of prerequisite programmes were in place and regularly used by almost 100 % of the producers surveyed. The presence of competency gap between the generic knowledge for manufacturing food products and the knowledge necessary to develop and implement food safety management systems was confirmed, despite the fact that 58.8 % of Serbian dairy managers had university level of education. Our study brings about the innovation emphasizing the attitudes and the motivation of the food production staff as the most important barrier for the development and implementation of HACCP. The most important identified benefit was increased safety of dairy products with the mean rank scores of 6.85. The increased customer confidence and working discipline of staff employed in food processing were also found as important benefits of implementing/operating HACCP. The study shows that the level of HACCP

  13. Analytical methods for waste minimisation in the convenience food industry.

    Science.gov (United States)

    Darlington, R; Staikos, T; Rahimifard, S

    2009-04-01

    Waste creation in some sectors of the food industry is substantial, and while much of the used material is non-hazardous and biodegradable, it is often poorly dealt with and simply sent to landfill mixed with other types of waste. In this context, overproduction wastes were found in a number of cases to account for 20-40% of the material wastes generated by convenience food manufacturers (such as ready-meals and sandwiches), often simply just to meet the challenging demands placed on the manufacturer due to the short order reaction time provided by the supermarkets. Identifying specific classes of waste helps to minimise their creation, through consideration of what the materials constitute and why they were generated. This paper aims to provide means by which food industry wastes can be identified, and demonstrate these mechanisms through a practical example. The research reported in this paper investigated the various categories of waste and generated three analytical methods for the support of waste minimisation activities by food manufacturers. The waste classifications and analyses are intended to complement existing waste minimisation approaches and are described through consideration of a case study convenience food manufacturer that realised significant financial savings through waste measurement, analysis and reduction.

  14. Energy conservation by hyperfiltration: food industry background literature survey

    Energy Technology Data Exchange (ETDEWEB)

    1980-04-15

    The application of hyperfiltration to selected food product streams and food processing wastewaters for energy conservation was examined. This literature survey had led to the following conclusions: no research has been conducted in the food industry using membranes with hot process streams due to the temperature limitation (< 40/sup 0/C) of the typically studied cellulose acetate membranes; based on the bench-scale research reviewed, concentration of fruit and vegetable juices with membranes appears to be technically feasible; pretreatment and product recovery research was conducted with membranes on citrus peel oil, potato processing and brine wastewaters and wheys. The experiments demonstrated that these applications are feasible; many of the problems that have been identified with membranes are associated with either the suspended solids or the high osmotic pressure and viscosity of many foods; research using dynamic membranes has been conducted with various effluents, at temperatures to approx. 100/sup 0/C, at pressures to 1200 psi and with suspended solids to approx. 2%; and, the dynamic membrane is being prototype tested by NASA for high temperature processing of shower water. The literature review substantiates potential for dynamic membrane on porous stainless tubes to process a number of hot process and effluent streams in the food processing industry. Hot water for recycle and product concentrations are major areas with potential for economic application. The two plants involved in the first phase of the project should be reviewed to identify potential energy conservation applications. As many as possible of the conservation applications should be tested during the screening phase at each site. The most promising applications at each site should be evaluated more intensively to establish engineering estimates of the economics of this technology for the canned fruit and vegetable segment of the food industry.

  15. Lean in service industries: A literature review

    Science.gov (United States)

    V, Vignesh; Suresh, M.; Aramvalarthan, S.

    2016-09-01

    Lean service is an amalgamation of tools and practices which, if applied appropriately, would definitely improve the existing quality of operations and ensure the generation of a large amount of favourable financial and economic outcomes and improve the behaviour of the workforce. As a result, it assumes of great significance in the fiercely competitive modern world. This article presents a comprehensive bibliographic study about the various lean service practices through a variety of approaches like service improvement, manufacturing, supply chain, market and retailing approaches, etc. Thus it gives a clear view on how the lean services are implemented in various sectors and the contribution of lean service towards improving the quality in the services provided while reducing the costs.

  16. Traditional food: a better compatibility with industry requirements.

    Science.gov (United States)

    Cotillon, Christophe; Guyot, Anne-Clothilde; Rossi, Daniel; Notarfonso, Maurizio

    2013-11-01

    The objective of this article is to summarise the main results of the TRUEFOOD Integrated project, which is supported by the European Commission in the European Framework Program 6 (FP6). This project started in 2006 and ended in 2010. TRUEFOOD aimed to improve quality and safety and introduce innovation into Traditional European Food production systems through research, demonstration, dissemination and training activities. It focuses on increasing value to both consumers and producers and on supporting the development of realistic business plans for all components of the food chain, using a farm-to-fork approach. © 2013 Society of Chemical Industry.

  17. The Effects of Transportation Services On the Scale of Food Retailing

    OpenAIRE

    Yim, Youngbin

    1992-01-01

    Employment centers, residential locations, and home-to-work trips have traditionally been the focus of the urban transportation planning (UTP) process, while shopping and social/recreational trips have been largely neglected. This paper seeks to improve understanding of the relationships between transportation services and other urban activities; specifically, it examines the food retailing industry. How do transportation systems influence the scale economies of food retailing, and how then d...

  18. Automation Revolutionize the Business Service Industry

    OpenAIRE

    Marciniak, Róbert

    2017-01-01

    In the last decades significant disruptive changes began with the extended use of automation. Many jobs are changed or disappeared and others were born totally with the automation. Together with the progress of technology, the automation was primarily spread in the industrial sector, mostly in the production and assembly lines. The growth maycontinue in the future further, researchers expect more than 35 million industrial robots globally by 2018.But it shades the situati...

  19. Microwave Cooking Practices in Minnesota Food Service Establishments.

    Science.gov (United States)

    Hedeen, Nicole; Reimann, David; Everstine, Karen

    2016-03-01

    Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat has been a documented risk factor in several foodborne disease outbreaks. However, the use of microwave ovens in restaurants and other food service establishments has not been well documented. The aim of this study was to describe the types of food service establishments that use microwave ovens, how these ovens are used, types of foods heated or cooked in these ovens, types of microwave ovens used in food service establishments, and the level of compliance with U.S. Food and Drug Administration (FDA) guidelines. From 2008 to 2009, the Minnesota Department of Health collected data from a convenience sample of 60 food establishments within the state. Facility types included fast-food restaurants, sit-down restaurants, school food service, nursing homes, hotels and motels, and daycare centers. Food preparation practices were classified as prep-serve, cookserve, or complex. Minnesota environmental health specialists administered a study questionnaire to managers during routine inspections. Establishments included in this study reported using microwave ovens primarily to warm commercial ready-to-eat products (67%) and to warm foods for palatability (50%). No minimum temperatures are required for these processes because these foods do not require pathogen destruction. However, food establishments using complex preparation practices more often reported using microwave ovens for multiple processes and for processes that require pathogen destruction. For establishments that did report microwave oven use for food requiring pathogen destruction, the majority of managers reported following most FDA recommendations for cooking and reheating for hot-holding potentially hazardous foods, but many did not report letting food stand for 2 min after cooking. Additional training on stand time after microwave cooking could be beneficial because of low reporting

  20. Segmentation of the industrial market for food commodities

    DEFF Research Database (Denmark)

    Bech-Larsen, Tino

    2001-01-01

    by the appearance of changing demands and technological opportunities, which potentially can lead to differentiation possibilities. The article describes a framework for the study of industrial buying of food commodities and the results of a conjoint study based on interviews with oil purchasers in the margarine...... and mayonnaise industries in Denmark, Sweden, Germany, the United Kingdom and Switzerland. The main result of the study is that the price is an omnipotent decision criterion, when vegetable fats and mayonnaise producers buy vegetable oil, but also that product and supplier criteria can be used to segment...

  1. Innovation Systems Research in the Italian Food Industry

    OpenAIRE

    Ornella Wanda Maietta

    2014-01-01

    The objective of the paper is to determine the role that R&D networking, through the collaboration of firms with universities, plays among the determinants of product and process innovation in the Italian food and drink industry and how geographical proximity to a university affects both R&D university-industry collaboration and innovation. The data are sourced from the 7th (1995-1997), 8th (1998-2000), 9th (2001-2003) and 10th (2004-2006) waves of Capitalia survey data. The approach is a tri...

  2. The determinants of firm exit in the French food industries

    OpenAIRE

    Blanchard, Pierre; Mathieu, Claude

    2012-01-01

    A semi-parametric approach is used to estimate firm propensity to exit. The unobserved individual productivity of a firm is first estimated using the Ackerberg et al. (2006) approach and then introduced as a determinant of firm exit in conjunction with other variables that may serve as barriers to exit, including the firm’s level of sunk costs and the industry concentration. Using an unbalanced panel of data for 5,849 firms in French food industries from 1996 to 2002, we find a signifi...

  3. KNOWLEDGE ASSETS IN SERVICES ACROSS INDUSTRIES AND ACROSS TIME

    Directory of Open Access Journals (Sweden)

    Erickson, G. Scott

    2015-05-01

    Full Text Available This paper explores the question of whether knowledge assets are more developed in services industries than in non-services. The concept of the “knowledge economy” has always gone hand-in-hand with growth in the percentage of the economy represented by services. Two multi-year, multi-industry datasets are used to directly compare the knowledge asset levels in service industry firms against those in non-service industry firms. Service industries do, indeed, reflect higher levels of intellectual capital in recent years, but did not do so a decade ago. Further, there is considerable evidence of changes in specific service and non-service industries over the time period, adding details to the finding that knowledge development is not static but does vary over time and circumstance. These results open up a number of promising research directions that could lead to a better understanding of the nature of these differing circumstances and how better strategic choices might be made regarding investments in knowledge management.

  4. Delivering high-level food industry skills for future food security through Advanced Training Partnerships

    OpenAIRE

    Frazier, Richard A.

    2013-01-01

    The UK Biotechnology and Biological Sciences Research Council’s Advanced Training Partnerships initiative represents a significant investment in the provision of high-level skills for the UK food industry sector to address global food security from farm to fork. This paper summarises the background, aims and scope of the Advanced Training Partnerships, their development so far, and offers a view on future directions and evaluation of impact.

  5. Serving the food nation: Exploring Body Mass Index in food service workers.

    Science.gov (United States)

    Woodhall-Melnik, Julia; Cooke, Martin; Bigelow, Philip L

    2015-01-01

    Obesity is a public health concern in North America. Consumption of food prepared outside of the home is often discussed as a contributing factor. To determine whether or not Canadian food service workers are more likely to have high Body Mass Indices (BMIs) as compared with the general population, and to examine factors that contribute to BMI in this population. Analyses of secondary survey data from Cycle 5.1 of the Canadian Community Health Survey were performed. Descriptive statistics were generated to examine food service workers' risk of having above normal BMI compared to other Canadians. Logistic regression analysis was used to identify factors contributing to variation in BMI among food service workers. Analyses were stratified by age. Canadian food service workers are less likely to have BMIs in the overweight and obese ranges than the general population. Stratification by age demonstrated that this decreased risk can be attributed to the fact that food service workers tend to be younger than the general population. As age increases among food service workers, the odds of having a BMI in the overweight and obese ranges increases. Food service workers in general were not at higher risk for high BMI, but those between the ages of 41 and 64 are at higher risk of having a BMI in the overweight or obese ranges. The findings suggest that proximity to food service outlets may not be the most salient factor in explaining BMI.

  6. Framework for managing mycotoxin risks in the food industry.

    Science.gov (United States)

    Baker, Robert C; Ford, Randall M; Helander, Mary E; Marecki, Janusz; Natarajan, Ramesh; Ray, Bonnie

    2014-12-01

    We propose a methodological framework for managing mycotoxin risks in the food processing industry. Mycotoxin contamination is a well-known threat to public health that has economic significance for the food processing industry; it is imperative to address mycotoxin risks holistically, at all points in the procurement, processing, and distribution pipeline, by tracking the relevant data, adopting best practices, and providing suitable adaptive controls. The proposed framework includes (i) an information and data repository, (ii) a collaborative infrastructure with analysis and simulation tools, (iii) standardized testing and acceptance sampling procedures, and (iv) processes that link the risk assessments and testing results to the sourcing, production, and product release steps. The implementation of suitable acceptance sampling protocols for mycotoxin testing is considered in some detail.

  7. The analysis of aspects of food industry competitiveness in Serbia

    Directory of Open Access Journals (Sweden)

    Bešić Cariša

    2014-01-01

    Full Text Available Competitive ability of the company in modern business conditions is difficult to achieve and easy to lose. The reason for this attitude is the fact that the rapid technological improvement enabled the technology with becoming available to everyone in the world under reasonable terms. Competitiveness of domestic companies is very low. Insufficient application of knowledge, low technological level of enterprises, unproductiveness and inefficiency are just part of the problem. Food industry in Serbia shares the fate of domestic economy - non-competitiveness is one of the main factors which affect the crisis in agricultural sector. The authors of this paper, based on the available national and international statistical data, have done analysis and display of competitive opportunities of domestic economy in general and in particular sectors of food industry. The authors also indicate the possibility of improving competitiveness.

  8. New applications of near infrared spectroscopy in the food industry

    Energy Technology Data Exchange (ETDEWEB)

    Groenewald, C.A. (Peter Rassloff Instruments and Services, Norwood, South Africa)

    The near infrared spectroscopic method of analysis was initially developed for rapid analyses of protein in wheat. A brief explanation of the theory and history of near infrared spectroscopic analysis will be given. Research was done on the application of near infrared spectroscopic (NIR) in the food industry. Especially exciting was the breakthrough achieved in applying NIR to determine the dry solid content of bread. Such application could revolutionise the baking industry. Results will also be presented of research done on the application of NIR techniques for the determination of protein and fat in bread based on dry matter; hardness in wheat; absorption and sedimentation in pasta products; and use in process control in snack products manufacture. The limitations that were found in the application of NIR analysis will also be covered. The developments in NIR technology may result in these methods becoming standard practice in many food laboratories.

  9. New applications of near infrared spectroscopy in the food industry

    International Nuclear Information System (INIS)

    Groenewald, C.A.

    1984-01-01

    The near infrared spectroscopic method of analysis was initially developed for rapid analyses of protein in wheat. A brief explanation of the theory and history of near infrared spectroscopic analysis will be given. Research was done on the application of near infrared spectroscopic (NIR) in the food industry. Especially exciting was the breakthrough achieved in applying NIR to determine the dry solid content of bread. Such application could revolutionise the baking industry. Results will also be presented of research done on the application of NIR techniques for the determination of protein and fat in bread based on dry matter; hardness in wheat; absorption and sedimentation in pasta products; and use in process control in snack products manufacture. The limitations that were found in the application of NIR analysis will also be covered. The developments in NIR technology may result in these methods becoming standard practice in many food laboratories

  10. Effect of Food Regulation on the Spanish Food Processing Industry: A Dynamic Productivity Analysis.

    Science.gov (United States)

    Kapelko, Magdalena; Oude Lansink, Alfons; Stefanou, Spiro E

    2015-01-01

    This article develops the decomposition of the dynamic Luenberger productivity growth indicator into dynamic technical change, dynamic technical inefficiency change and dynamic scale inefficiency change in the dynamic directional distance function context using Data Envelopment Analysis. These results are used to investigate for the Spanish food processing industry the extent to which dynamic productivity growth and its components are affected by the introduction of the General Food Law in 2002 (Regulation (EC) No 178/2002). The empirical application uses panel data of Spanish meat, dairy, and oils and fats industries over the period 1996-2011. The results suggest that in the oils and fats industry the impact of food regulation on dynamic productivity growth is negative initially and then positive over the long run. In contrast, the opposite pattern is observed for the meat and dairy processing industries. The results further imply that firms in the meat processing and oils and fats industries face similar impacts of food safety regulation on dynamic technical change, dynamic inefficiency change and dynamic scale inefficiency change.

  11. Effect of Food Regulation on the Spanish Food Processing Industry: A Dynamic Productivity Analysis

    Science.gov (United States)

    Kapelko, Magdalena; Lansink, Alfons Oude; Stefanou, Spiro E.

    2015-01-01

    This article develops the decomposition of the dynamic Luenberger productivity growth indicator into dynamic technical change, dynamic technical inefficiency change and dynamic scale inefficiency change in the dynamic directional distance function context using Data Envelopment Analysis. These results are used to investigate for the Spanish food processing industry the extent to which dynamic productivity growth and its components are affected by the introduction of the General Food Law in 2002 (Regulation (EC) No 178/2002). The empirical application uses panel data of Spanish meat, dairy, and oils and fats industries over the period 1996-2011. The results suggest that in the oils and fats industry the impact of food regulation on dynamic productivity growth is negative initially and then positive over the long run. In contrast, the opposite pattern is observed for the meat and dairy processing industries. The results further imply that firms in the meat processing and oils and fats industries face similar impacts of food safety regulation on dynamic technical change, dynamic inefficiency change and dynamic scale inefficiency change. PMID:26057878

  12. Enzymes- An Existing and Promising Tool of Food Processing Industry.

    Science.gov (United States)

    Ray, Lalitagauri; Pramanik, Sunita; Bera, Debabrata

    2016-01-01

    The enzyme catalyzed process technology has enormous potential in the food sectors as indicated by the recent patents studies. It is very well realized that the adaptation of the enzyme catalyzed process depends on the availability of enzyme in affordable prices. Enzymes may be used in different food sectors like dairy, fruits & vegetable processing, meat tenderization, fish processing, brewery and wine making, starch processing and many other. Commercially only a small number of enzymes are used because of several factors including instability of enzymes during processing and high cost. More and more enzymes for food technology are now derived from specially selected or genetically modified microorganisms grown in industrial scale fermenters. Enzymes with microbial source have commercial advantages of using microbial fermentation rather than animal and plant extraction to produce food enzymes. At present only a relatively small number of enzymes are used commercially in food processing. But the number is increasing day by day and field of application will be expanded more and more in near future. The purpose of this review is to describe the practical applications of enzymes in the field of food processing.

  13. Quality Service Standard of Food and Beverage Service Staff in Hotel

    OpenAIRE

    Thanasit Suksutdhi

    2014-01-01

    This survey research aims to study the standard of service quality of food and beverage service staffs in hotel business by studying the service standard of three sample hotels, Siam Kempinski Hotel Bangkok, Four Seasons Resort Chiang Mai, and Banyan Tree Phuket. In order to find the international service standard of food and beverage service, triangular research, i.e. quantitative, qualitative, and survey were employed. In this research, questionnaires and in-depth interview were used for ge...

  14. Solutions for the food processing industry; Shokuhin seizogyo solution

    Energy Technology Data Exchange (ETDEWEB)

    Toda, T; Iwami, N [Fuji Electric Co. Ltd., Tokyo (Japan)

    1999-09-10

    To improve quality control and maintain stable operation, the food processing industry requires problem solutions in total, including not only processing and operation control divisions but also quality control, design and production technology, and maintenance divisions. This paper describes solutions for HACCP (hazard analysis critical control point) support, quality control, and maintenance, in order to improve the quality level, ensure traceability and realize stable processing operations. (author)

  15. Occupational safety and health in the food and drink industries.

    OpenAIRE

    Tomoda S

    1993-01-01

    Chapter 5 examines "Safety and health issues in respect of women workers in the food and drink industries". The paper provides information on the impact of technological progress in the sector; identifies the general hazards encountered; describes the injuries and diseases suffered by workers and concentrates on the most common approaches adopted for their prevention; and concludes by emphasizing the importance of adopting a tripartite approach to the solution of safety and health problems.

  16. Fluidized bed anaerobic biodegration of food industry wastewaters

    Energy Technology Data Exchange (ETDEWEB)

    Toldra, F.; Flors, A.; Lequerica, J.L.; Valles, S.

    1987-01-01

    Anaerobic fluidized bed reactors were used to reduce the COD of low-strength food industry wastewaters. Soluble organic removal efficiencies of 75%, 80% and 50% were obtained for hog slaughterhouse, dairy and brewery wastewaters, respectively, at 35 degrees C and 8 hours hydraulic retention time. Removal efficiencies decreased with decreasing temperature (35 degrees C to 20 degrees C); no detrimental effect of temperature was observed when treating the slaughterhouse wastewater. Methane production rate was only relevant on brewery wastewater treatment. (Refs. 17).

  17. Business process of reputation management of food industry enterprises

    OpenAIRE

    Derevianko Olena. H.

    2014-01-01

    The goal of the article is development of the methodical base of reputation management directed at formalisation of theoretical provisions and explanation how to organise reputation management at food industry enterprises. The article shows prospectiveness of use of the Business Process Management concept in reputation management. Using the diagram of the Reputation Management business process environment the article shows its key participants (suppliers and clients of the business process) a...

  18. Making the organic food service chain work and survive

    DEFF Research Database (Denmark)

    Kristensen, Niels Heine; Netterstrøm, Sune; He, Chen

    2009-01-01

    and organic procurement schemes are developing as a strategic part of policymaker’s tools. However evidence has shown that the organic change agenda in public food service supply chains seems to be fragile. This is due to the fact that the organic agenda challenges the normal way that food service provision...... in the policy process that make the organic food service chain work and survive on a long-term scale.......Public food provision has received increased attention over the past decades from policymakers, consumers and citizens. As an example food at schools are increasingly coming into focus of change and innovation agendas. One of the most persistent agendas is the call for more organic foods...

  19. Industrial applications of irradiation as a service

    International Nuclear Information System (INIS)

    Martin, J. I.

    2002-01-01

    Industrial use of electron beams began in the 1950's with the crosslinking of polyethylene film and wire insulation. Today the number of electron began Processing Systems installed for industrial applications throughout the world has grown to more than six hundred stations in over 35 countries. Total installed power is now approaching 40 megawasls (over 8 million tons of products per year). Electron Beam is now utilized by many major industries including plastic, automotive, rubber goods, wire and cable, electrical insulation, semiconductor, medical, packaging, or pollution control. The principal effect of high-energy electrons is to produce ions in the materials treated, resulting in the liberation of orbital electrons. As a result, the original molecule is modified and the ree radicals combine to form new molecules with new chemical reactions or dis organization of the DNA chains of living organisms (insects, fungus, microorganisms, etc.). (Author)

  20. Food service compliance with ISO 14001 and ISO 22000

    Directory of Open Access Journals (Sweden)

    Laura Lyra Santos

    2012-06-01

    Full Text Available OBJECTIVE: The objective of this study was to assess food service environmental and food safety management systems according to two checklists based on ABNT ISO 22000 and 14001. METHODS: This exploratory and descriptive study investigated a-la-carte food services of the Federal District, Brazil. Two checklists were developed to investigate ISO 14001 and 22000 compliance. A total of 37 food services were selected from the list of the Brazilian Association of Bars and Restaurants by simple random sampling. Checklist results were analyzed according to ANVISA resolution nº 275/2002. RESULTS: Only five food services employed dietitians to supervise meal production. These establishments achieved the highest ISO compliance. However, no establishment had more than 50% ISO 14001 or 22000 compliance. Restaurants showed little concern for the environment and disobeyed waste disposal laws by not separating recyclables from non-recyclables. CONCLUSION: The study food services do not have safe meal production systems, evidenced by non-conformity with the reference standards. Additionally, they do not attempt to reduce the environmental impact of their wastes. Food services supervised by dietitians are better prepared to produce safe foods.

  1. Emerging roles of engineered nanomaterials in the food industry.

    Science.gov (United States)

    Morris, V J

    2011-10-01

    Nanoscience is the study of phenomena and the manipulation of materials at the atomic or molecular level. Nanotechnology involves the design, production and use of structures through control of the size and shape of the materials at the nanometre scale. Nanotechnology in the food sector is an emerging area with considerable research and potential products. There is particular interest in the definition and regulation of engineered nanomaterials. This term covers three classes of nanomaterials: natural and processed nanostructures in foods; particulate nanomaterials metabolized or excreted on digestion; and particulate nanomaterials not broken down on digestion, which accumulate in the body. This review describes examples of these classes and their likely status in the food industry. Copyright © 2011 Elsevier Ltd. All rights reserved.

  2. An exploration study on factors influencing Iranian food industry

    Directory of Open Access Journals (Sweden)

    Arash Hosseinzadeh

    2013-05-01

    Full Text Available The proposed study of this paper present an empirical investigation to detect important factors impacting on food market using factor analysis. The proposed study designed a questionnaire, distributed among 207 customers who were regular customers of two food chains in city of Tehran, Iran named Shahrvand and Hyperstar. The results of our survey indicate that six major factors including brand loyalty, physical characteristics, pricing effects, performance characteristics, brand relationship and brand position influence food industry, significantly. In terms of the first factor, brand loyalty, “Trust”, “Packaging design characteristics”, “Competitive pricing strategy”, “Stability in quality”, “External relationships” and “Meeting expectations” are important factors in different categories.

  3. Electrospun nanofibres in agriculture and the food industry: a review.

    Science.gov (United States)

    Noruzi, Masumeh

    2016-11-01

    The interesting characteristics of electrospun nanofibres, such as high surface-to-volume ratio, nanoporosity, and high safety, make them suitable candidates for use in a variety of applications. In the recent decade, electrospun nanofibres have been applied to different potential fields such as filtration, wound dressing, drug delivery, etc. and a significant number of review papers have been published in these fields. However, the use of electrospun nanofibres in agriculture is comparatively novel and is still in its infancy. In this paper, the specific applications of electrospun nanofibres in agriculture and food science, including plant protection using pheromone-loaded nanofibres, plant protection using encapsulation of biocontrol agents, preparation of protective clothes for farm workers, encapsulation of agrochemical materials, deoxyribonucleic acid extraction in agricultural research studies, pre-concentration and measurement of pesticides in crops and environmental samples, preparation of nanobiosensors for pesticide detection, encapsulation of food materials, fabrication of food packaging materials, and filtration of beverage products are reviewed and discussed. This paper may help researchers develop the use of electrospun nanofibres in agriculture and food science to address some serious problems such as the intensive use of pesticides. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  4. The importance and use of nanopacking in food industry

    Directory of Open Access Journals (Sweden)

    Dimitrijević Mirjana

    2015-01-01

    Full Text Available In order to satisfy the increasing demand for food production which will reach the consumers in a safe condition, and at the same time meet their expectations in terms of quality, the packaging industry has been continually developing and striving to implement new technologies such as nanotechnology. By application of nanoparticles and other nanomaterials of various organic and inorganic compounds in standard packaging materials, the quality of packaging such as polymer-flexibility, gas barrier properties, temperature/moisture/ light stability, thermal and chemical stability and biodegradability has been improved. Moreover, the use of polymer nanotechnology enables constant monitoring of packaging conditions, providing in that way the preservation of fresh food, extension of shelf life of foods and improvement of products quality and safety. The application of nanopackaging on the market is slowed due to lack of data on potential risk to human health and the impact on the environment, as well as to lack of legal regulations. These shortcomings affect public perception of nanotechnology, but when these problems are overcome application of nanopackaging promises to become an irreplaceable part of industrial production of food.

  5. Electrolyzed water and its application in the food industry.

    Science.gov (United States)

    Hricova, D; Stephan, R; Zweifel, C

    2008-09-01

    Electrolyzed water (EW) is gaining popularity as a sanitizer in the food industries of many countries. By electrolysis, a dilute sodium chloride solution dissociates into acidic electrolyzed water (AEW), which has a pH of 2 to 3, an oxidation-reduction potential of >1,100 mV, and an active chlorine content of 10 to 90 ppm, and basic electrolyzed water (BEW), which has a pH of 10 to 13 and an oxidation-reduction potential of -800 to -900 mV. Vegetative cells of various bacteria in suspension were generally reduced by > 6.0 log CFU/ml when AEW was used. However, AEW is a less effective bactericide on utensils, surfaces, and food products because of factors such as surface type and the presence of organic matter. Reductions of bacteria on surfaces and utensils or vegetables and fruits mainly ranged from about 2.0 to 6.0 or 1.0 to 3.5 orders of magnitude, respectively. Higher reductions were obtained for tomatoes. For chicken carcasses, pork, and fish, reductions ranged from about 0.8 to 3.0, 1.0 to 1.8, and 0.4 to 2.8 orders of magnitude, respectively. Considerable reductions were achieved with AEW on eggs. On some food commodities, treatment with BEW followed by AEW produced higher reductions than did treatment with AEW only. EW technology deserves consideration when discussing industrial sanitization of equipment and decontamination of food products. Nevertheless, decontamination treatments for food products always should be considered part of an integral food safety system. Such treatments cannot replace strict adherence to good manufacturing and hygiene practices.

  6. Sustainability and the Logistics Service Industry

    DEFF Research Database (Denmark)

    Prockl, Günter; Gammelgaard, Britta

    Sustainability in business is clearly recognized as a very important topic which is intensively discussed in theory and practice. (When it comes to the social and ecological aspects of sustainability, the logistics and transportation industry is often considered one of the prime suspects to be id...

  7. Food waste volume and origin: Case studies in the Finnish food service sector.

    Science.gov (United States)

    Silvennoinen, Kirsi; Heikkilä, Lotta; Katajajuuri, Juha-Matti; Reinikainen, Anu

    2015-12-01

    We carried out a project to map the volume and composition of food waste in the Finnish food service sector. The amount, type and origin of avoidable food waste were investigated in 51 food service outlets, including schools, day-care centres, workplace canteens, petrol stations, restaurants and diners. Food service outlet personnel kept diaries and weighed the food produced and wasted during a one-week or one-day period. For weighing and sorting, the food waste was divided into two categories: originally edible (OE) food waste was separated from originally inedible (OIE) waste, such as vegetable peelings, bones and coffee grounds. In addition, food waste (OE) was divided into three categories in accordance with its origins: kitchen waste, service waste and customer leftovers. According to the results, about 20% of all food handled and prepared in the sector was wasted. The findings also suggest that the main drivers of wasted food are buffet services and overproduction. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. In-flight food delivery and waste collection service: the passengers’ perspective and potential improvement

    Science.gov (United States)

    Romli, F. I.; Rahman, K. Abdul; Ishak, F. D.

    2016-10-01

    Increased competition in the commercial air transportation industry has made service quality of the airlines as one of the key competitive measures to attract passengers against their rivals. In-flight services, particularly food delivery and waste collection, have a notable impact on perception of the overall airline's service quality because they are directly and interactively provided to passengers during flight. An online public survey is conducted to explore general passengers' perception of current in-flight food delivery and waste collection services, and to identify potential rooms for improvement. The obtained survey results indicate that in-flight service does have an effect on passengers' choice of airlines. Several weaknesses of the current service method and possible improvements have been established from the collected responses.

  9. Potential Applications of Carbohydrases Immobilization in the Food Industry

    Science.gov (United States)

    Contesini, Fabiano Jares; de Alencar Figueira, Joelise; Kawaguti, Haroldo Yukio; de Barros Fernandes, Pedro Carlos; de Oliveira Carvalho, Patrícia; Nascimento, Maria da Graça; Sato, Hélia Harumi

    2013-01-01

    Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose and inverted sugar syrups), prebiotics (viz. galactooligossacharides and fructooligossacharides) and isomaltulose, which is an interesting sweetener substitute for sucrose to improve the sensory properties of juices and wines and to reduce lactose in milk. The most important carbohydrases to accomplish these goals are of microbial origin and include amylases (α-amylases and glucoamylases), invertases, inulinases, galactosidases, glucosidases, fructosyltransferases, pectinases and glucosyltransferases. Yet, for all these processes to be cost-effective for industrial application, a very efficient, simple and cheap immobilization technique is required. Immobilization techniques can involve adsorption, entrapment or covalent bonding of the enzyme into an insoluble support, or carrier-free methods, usually based on the formation of cross-linked enzyme aggregates (CLEAs). They include a broad variety of supports, such as magnetic materials, gums, gels, synthetic polymers and ionic resins. All these techniques present advantages and disadvantages and several parameters must be considered. In this work, the most recent and important studies on the immobilization of carbohydrases with potential application in the food industry are reviewed. PMID:23344046

  10. Financial Services: A Report on the Industry 2004

    National Research Council Canada - National Science Library

    Blair, David; Keese, Howard; Watson, Tom; Aragon, Jay; Celko, Milan; Drapp, Brian; Toro, Moises Del; Goodman, Sandy; Griffith, Dave; Keegan, Ed

    2004-01-01

    .... The financial services portion of the U.S. industrial base is generally strong. U.S. companies in this sector have transformed their business strategies to improve competitive advantages. The U.S...

  11. Application of elements of microbiological risk assessment in the food industry via a tiered approach

    NARCIS (Netherlands)

    Gerwen, van S.J.C.; Gorris, L.G.M.

    2004-01-01

    Food safety control is a matter for concern for all parts of the food supply chain, including governments that develop food safety policy, food industries that must control potential hazards, and consumers who need to keep to the intended use of the food. In the future, food safety policy may be set

  12. Does Service Innovation Matter in High-Tech Industry

    Directory of Open Access Journals (Sweden)

    Chao-Hung Wang

    2014-05-01

    Full Text Available Service innovation has been found to be a major driver of innovation performance in service contexts. But this issue raises questions concerning the extent to which the relationship between market orientation and innovation performance holds in the high-tech industry. Relatively little research has examined how market orientation contributes to innovation performance through service innovation. We here report an empirical study of 235 Taiwanese high-tech firms to examine the influence of market orientation on service innovation and innovation performance. A noteworthy finding is that the impacts of customer orientation and competitor orientation on innovation performance are fully mediated by service innovation. However, service innovation does only partially mediate the relationship between inter-functional orientation and innovation performance. The findings of this study should help managers consider appropriate service innovation in high-tech industry.

  13. The Ideal Criteria of Supplier Selection for SMEs Food Processing Industry

    OpenAIRE

    Ramlan Rohaizan; Engku Abu Bakar Engku Muhammad Nazri; Mahmud Fatimah; Ng Hooi Keng

    2016-01-01

    Selection of good supplier is important to determine the performance and profitability of SMEs food processing industry. The lack of managerial capability on supplier selection in SMEs food processing industry affects the competitiveness of SMEs food processing industry. This research aims to determine the ideal criteria of supplier for food processing industry using Analytical Hierarchy Process (AHP). The research was carried out in a quantitative method by distributing questionnaires to 50 ...

  14. Service Quality in Hotel Industry - Customer Satisfaction

    OpenAIRE

    Fučíková, Martina

    2009-01-01

    The theoretical part of the master thesis focuses mainly on particular methods to help to identify customer satisfaction with regard to the specific processes in the hotel industry. The practical part determines the customer satisfaction in the hotel Jalta. A customer satisfaction survey based on a research of the web pages www.hrs.com, www.booking.com, www.tripadvisor and the evaluation of questionnaires provided by the hotel Jalta has been carried out. In addition a mystery shopping with an...

  15. Environmental Control Plan for the Industrial Hygiene Field Services Facility

    International Nuclear Information System (INIS)

    Donnelly, J.W.

    2000-01-01

    This environmental control plan is for the Hanford Site's Industrial Hygiene Field Services Facility, located in the 100-N Area. This facility is used for the maintenance and storage of respirators, respiratory equipment and testing, calibration and testing of industrial hygiene equipment, and asbestos fiber counting

  16. Designing Business Games for the Service Industries.

    Science.gov (United States)

    Sculli, Domenic; Ng, Wing Cheong

    1985-01-01

    Presents a conceptual framework for design of business games in which output is in the form of service. The framework is presented as three separate systems--the physical, the financial, and the external environment. A hotel management game is used to illustrate the discussion. (Author/MBR)

  17. Listening to food workers: Factors that impact proper health and hygiene practice in food service.

    Science.gov (United States)

    Clayton, Megan L; Clegg Smith, Katherine; Neff, Roni A; Pollack, Keshia M; Ensminger, Margaret

    2015-01-01

    Foodborne disease is a significant problem worldwide. Research exploring sources of outbreaks indicates a pronounced role for food workers' improper health and hygiene practice. To investigate food workers' perceptions of factors that impact proper food safety practice. Interviews with food service workers in Baltimore, MD, USA discussing food safety practices and factors that impact implementation in the workplace. A social ecological model organizes multiple levels of influence on health and hygiene behavior. Issues raised by interviewees include factors across the five levels of the social ecological model, and confirm findings from previous work. Interviews also reveal many factors not highlighted in prior work, including issues with food service policies and procedures, working conditions (e.g., pay and benefits), community resources, and state and federal policies. Food safety interventions should adopt an ecological orientation that accounts for factors at multiple levels, including workers' social and structural context, that impact food safety practice.

  18. 75 FR 29350 - Draft Guidance for Industry: Questions and Answers Regarding the Reportable Food Registry as...

    Science.gov (United States)

    2010-05-25

    ...] Draft Guidance for Industry: Questions and Answers Regarding the Reportable Food Registry as Established.... The agency is also seeking comments from industry on the Reportable Food Registry requirements, and... the implementation of the Reportable Food Registry on September 8, 2009, and informs industry about...

  19. 75 FR 73107 - Guidance for Industry and Food and Drug Administration Staff; Blood Lancet Labeling; Availability

    Science.gov (United States)

    2010-11-29

    ...] Guidance for Industry and Food and Drug Administration Staff; Blood Lancet Labeling; Availability AGENCY... announcing the availability of the guidance entitled ``Guidance for Industry and Food and Drug Administration... single copies of the guidance document entitled ``Guidance for Industry and Food and Drug Administration...

  20. 77 FR 10753 - Draft Guidance for Industry: Food and Drug Administration Records Access Authority Under the...

    Science.gov (United States)

    2012-02-23

    ...] Draft Guidance for Industry: Food and Drug Administration Records Access Authority Under the Federal... industry entitled ``FDA Records Access Authority Under Sections 414 and 704 of the Federal Food, Drug...). This updated draft guidance is intended to provide individuals in the human and animal food industries...

  1. 78 FR 11654 - Draft Guidance for Industry and Food and Drug Administration Staff; Providing Information About...

    Science.gov (United States)

    2013-02-19

    ...] Draft Guidance for Industry and Food and Drug Administration Staff; Providing Information About... Guidance for Industry and Food and Drug Administration Staff: Providing Information About Pediatric Uses of...ComplianceRegulatoryInformation/default.htm . To receive ``Draft Guidance for Industry and Food and Drug...

  2. Food Service Perspectives on National School Lunch Program Implementation.

    Science.gov (United States)

    Tabak, Rachel G; Moreland-Russell, Sarah

    2015-09-01

    Explore barriers and facilitators to implementation of the new National School Lunch Program (NSLP) policy guidelines. Interviews with eight food service directors using an interview guide informed by the Consolidated Framework for Implementation Research. Food service personnel; parents, teachers, school staff; and students were important stakeholders. Characteristics of the new NSLP policy guidelines were reported to create increased demands; resources alleviated some barriers. Directors reported increased food and labor costs, food sourcing challenges, decreased student participation, and organizational constraints as barriers to implementation. Creativity in menu planning facilitated success. Factors within the food service department, characteristics of implementing individuals and the new NSLP policy guidelines, and stakeholder involvement in the implementation process relate to successful implementation.

  3. The role of the United States Food Safety and Inspection Service after the Chernobyl accident

    International Nuclear Information System (INIS)

    Engel, Ronald E.; Randecker, Victor; Johnson, Wesley

    1989-01-01

    The Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) inspects domestic and imported meat and poultry food products to assure the public that they are safe, wholesome, not economically adulterated and properly labeled. The Service also monitors the activities of meat and poultry plants and related activities in allied industries, and establishes standards and approves labels for meat and poultry products. As part of its responsibility, shortly after the Chernobyl accident occurred, FSIS developed a plan to assess this accident's impact on domestically produced and imported meat and poultry

  4. The role of the United States Food Safety and Inspection Service after the Chernobyl accident

    Energy Technology Data Exchange (ETDEWEB)

    Engel, Ronald E; Randecker, Victor; Johnson, Wesley [Food Safety and Inspection Service, United States Department of Agriculture (United States)

    1989-09-01

    The Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) inspects domestic and imported meat and poultry food products to assure the public that they are safe, wholesome, not economically adulterated and properly labeled. The Service also monitors the activities of meat and poultry plants and related activities in allied industries, and establishes standards and approves labels for meat and poultry products. As part of its responsibility, shortly after the Chernobyl accident occurred, FSIS developed a plan to assess this accident's impact on domestically produced and imported meat and poultry.

  5. E-Business Developmental Issues in the Australian Food Industry

    Directory of Open Access Journals (Sweden)

    Mohini Singh

    2004-11-01

    Full Text Available This paper discusses e-business developmental issues in the Australian Food industry that were identified from a research project funded by the Australian Research Council. Data was gathered from interviews with 11 food organisations in the year 2000, most of which can be classified as ‘bricks and clicks’. These 11 companies were traditional businesses that had adopted e-business as a new way of doing business. The findings of the paper highlight the fact that the B2B is the predominant e-business model in the Australian Food Industry, EDI is an important foundation technology platform for developing B2B e-business, e-procurement was an important reason for adopting B2B e-business and improved supply chain management was the most important achievement from E-Business for these organizations. It also highlighted the fact e-business developed in-house with an IT department managed e-business sites better than those that outsourced the development.

  6. Bacterial biofilm formation in different surfaces of food industries

    Directory of Open Access Journals (Sweden)

    Karine Angélica Dalla Costa

    2017-06-01

    Full Text Available The term biofilm describes the sessile microbial life form, characterized by microorganism adhesion to any surface and with the production of extracellular polymeric substances. In food industries, the formation of biofilms results in serious problems, since it can be a contamination source of the food product, compromising the final product quality and consumer health. The aim of this study was to verify the adhesion of biofilms (sessile cells of pathogenic and/or deteriorating bacteria against surfaces of the food industry. The bacterial species tested were Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus ATCC 29213, Listeria monocytogenes ATCC 19117 and Salmonella Typhimurium ATCC 14028. It was used stainless steel and polypropylene coupons as contact surfaces. The results demonstrated that P. aeruginosa and S. Typhimurium showed higher biofilm formation capacity. Statistically, there was no difference in count of P. aeruginosa and S. Typhimurium (p > 0.05 cells. The same occurred between L. monocytogenes and S. aureus. However, the counts of P. aeruginosa and S. Typhimurium cells were statistically higher than S. aureus and L. monocytogenes (p < 0.05. By means of scanning electron microscopy it was also found increased adhesion of P. aeruginosa. The results revealed that P. aeruginosa was the bacterial species with higher biofilm formation capacity among the others.

  7. Purchasing efficiency in a mining food service organisation

    African Journals Online (AJOL)

    S Blignaut

    ISSN 0378-5254 Journal of Family Ecology and Consumer Sciences, Vol 27: No 2, 1999. 85. Purchasing ... Although the pro- curement process for all types of food service units, ... Clients are more satisfied and management control improves ...

  8. Federal Procurement Standards Applied to School Food Services.

    Science.gov (United States)

    VanEgmond-Pannell, Dorothy

    1984-01-01

    Explains standards laid out in Federal Circular A-120 to ensure accountability, uniformity of standards, legal compliance, and efficiency in school food service procurement. Includes bidding and contract award procedures, contract compliance considerations, and cost-cutting methods. (MCG)

  9. The introduction of Service Design within Industrial Design Curricula

    DEFF Research Database (Denmark)

    Maffei, Stefano; Morelli, Nicola; Pacenti, Elena

    2005-01-01

    This paper describes and reflects upon an emerging phenomena, which is the introduction of service design courses in traditional industrial design schools. Through the description of three examples of educational experiences, the authors stressed the existence of complementary approaches to service...... design that could be integrated for the development of a common methodology and educational platform....

  10. Optimum Resource Allocation and Eliminating Waste Inside Food Industry

    Directory of Open Access Journals (Sweden)

    Chandru Nagarajan Sathiyabama

    2013-06-01

    Full Text Available This article seeks to allocate optimum resources for wrapping section and suggesting a suitable method that need to be in place for successful elimination of waste inside the food industry wrapping section. It also includes identifying the main reasons for various types of wastages inside wrapping section and cost of all the wastages. The paper is based on the observation and research using the approach of lean tools and techniques. The methodology used for evaluating data is value stream mapping and some statistical SPSS tools for analysis. Data’s are real and are gathered from three different production shifts inside a food industry wrapping section. The main reasons for wastages inside the wrapping section are highlighted. Finally, the paper was concluded by estimating total cost of wastages and recommended suitable way to save the wastage costs. The need of change of jaws inside the wrapping machines, regular maintenance of all machines throughout the industry and training the personnel are recommended. The possible methods along with its benefits to reduce waste, operators, improve productivity and business growth was also highlighted.

  11. Protein engineering and its applications in food industry.

    Science.gov (United States)

    Kapoor, Swati; Rafiq, Aasima; Sharma, Savita

    2017-07-24

    Protein engineering is a young discipline that has been branched out from the field of genetic engineering. Protein engineering is based on the available knowledge about the proteins structure/function(s), tools/instruments, software, bioinformatics database, available cloned gene, knowledge about available protein, vectors, recombinant strains and other materials that could lead to change in the protein backbone. Protein produced properly from genetic engineering process means a protein that is able to fold correctly and to do particular function(s) efficiently even after being subjected to engineering practices. Protein is modified through its gene or chemically. However, modification of protein through gene is easier. There is no specific limitation of Protein Engineering tools; any technique that can lead to change the protein constituent of amino acid and result in the modification of protein structure/function is in the frame of Protein Engineering. Meanwhile, there are some common tools used to reach a specific target. More active industrial and pharmaceutical based proteins have been invented by the field of Protein Engineering to introduce new function as well as to change its interaction with surrounding environment. A variety of protein engineering applications have been reported in the literature. These applications range from biocatalysis for food and industry to environmental, medical and nanobiotechnology applications. Successful combinations of various protein engineering methods had led to successful results in food industries and have created a scope to maintain the quality of finished product after processing.

  12. Measuring service quality and a comparative analysis in airline industry

    Directory of Open Access Journals (Sweden)

    Mohammad Mehdi Izadi

    2013-01-01

    Full Text Available Quality of services in airline industry plays an important role in market penetration and customer retention. In this paper, we present a factor analysis to find important factors in Iranian Airline industry. The study designs a questionnaire consist of 35 questions and distribute it among 200 customers who regularly use services from 16 different airlines and they are investigated based on the implementation of factor analysis. The results of our survey determines seven important factors including physical features of the environment, Kettering, Pre-flight passenger services, Ability to respond, Reliability, Passenger service flight and Virtual Passenger Services. The paper discusses that improving these seven factors can significantly improve service quality in this sector.

  13. Summer Food Service Program. Nourishing News. Volume 3, Issue 8

    Science.gov (United States)

    Idaho State Department of Education, 2009

    2009-01-01

    The primary goal of the Summer Food Service Program (SFSP) is to provide nutritious meals to children in low-income areas when school is not in session. This issue of "Nourishing News" focuses on SFSPs. The articles contained in this issue are: (1) Is Your Summer Food Program Financially Fit? (Jean Zaske); (2) Keeping the…

  14. Modelling the dynamic interactions between food production and ecosystem services

    NARCIS (Netherlands)

    Duku, C.

    2017-01-01

    Given the high levels of food insecurity and the loss of vital ecosystem services associated with deforestation, countries in sub-Saharan Africa (SSA) face a major dilemma. How can they produce enough food in a changing climate to feed an increasing population while protecting natural forests and

  15. Industrial Buying Behavior Related to Human Resource Consulting Services

    DEFF Research Database (Denmark)

    Grünbaum, Niels Nolsøe; Hollensen, Svend; Kahle, Lynn

    2013-01-01

    The purpose of this article is to extend the understanding of the industrial buying process in connection with purchasing professional business (B2B) services, specifically human resource (HR) consulting services. Early B2B buying-behavior literature strongly emphasizes the rational aspects...... of buying behavior in B2B services. Based on a comprehensive exploratory study of Danish companies’ purchases of HR consulting services, the authors provide insights into the factors that determine how Danish companies choose a consulting services supplier. Five hypotheses are developed based...

  16. Technical Objective Document for Food and Food Service Systems

    Science.gov (United States)

    1990-10-01

    full ntission posture for exlended duration . 3. POCGRESS AND ACCa -fPLISHMENI’S Natick is responsible for many Research, Development, Test , and...Dr. David L. Kaplan Telephone (508) 651-5525 (Biotechnology) b. Technology Program (1) FY91 Planned Programs Complete Joint Services Front End

  17. A national industrial health service on a voluntary basis.

    Science.gov (United States)

    NATVIG, H

    1955-01-01

    In Norway-a country with a population of about 3.2 million-the largest occupational group is employed in manufacturing and trade, which accounted for a total of 480 000 individuals in 1946. Most industries are small, only about 100 firms having more than 500 workers. As industry developed, there arose an increasing need for organizing a special plant health service, with the aim of protecting and promoting the health of the workers.Certain regulations were worked out, and in 1945 a general agreement was made between the Norwegian Medical Association, the Norwegian Employers' Association, and the Norwegian Federation of Labour; a tripartite body was then formed, the Board of Industrial Health Service, to give information and advice to industries. This plant health service is based on voluntary mutual agreement and not on legislation.All expenses for the plant health service are met by the industry itself. In firms with no special occupational health problems, the physician works one hour per week per 100 workers; in firms with special problems, two hours. The duties of the plant physician consist in giving the employees pre-employment and periodical health examinations, and health guidance, and carrying out other preventive measures. First aid, treatment for occupational diseases not requiring absence from work, and treatment of certain minor ailments are the only forms of therapy given at the plant. Workers in need of further medical treatment are referred to general practitioners or hospitals. Absenteeism is recorded in a uniform way in all industries that have joined this industrial health service. The plant physician has to submit an annual report on his work to the Board of Industrial Health Service.This system of industrial health service has given very good results. In 1953, 653 plants were participating with about 186 000 workers. About 260 active plant physicians are to be found in Norway at present, most of them working on a part-time basis. The cost of

  18. Customer Contribution to improving Service Quality in the Hospitality Industry

    OpenAIRE

    Dragos Constantin Vasile

    2009-01-01

    The actors on the today business stage have no more well-defined roles with clear and rigid borders between them. Hospitality industry in particular is a good example how it has been blurred the roles that customers play in dealing with service providers. The study reveals that customers can influence the quality of hospitality service through performing a qualitycontrol function. This involves a series of activities to be achieved by them: (1) on-the-spot quality control, (2) service failure...

  19. Does Service Innovation Matter in High-Tech Industry?

    OpenAIRE

    Wang, Chao-Hung

    2014-01-01

    Service innovation has been found to be a major driver of innovation performance in service contexts. But this issue raises questions concerning the extent to which the relationship between market orientation and innovation performance holds in the high-tech industry. Relatively little research has examined how market orientation contributes to innovation performance through service innovation. We here report an empirical study of 235 Taiwanese high-tech firms to examine the influence of mark...

  20. Market structure, price rigidity, and performance in the Indonesian food and beverages industry

    NARCIS (Netherlands)

    Setiawan, M.

    2012-01-01

    Keywords: industrial concentration, price rigidity, technical efficiency, price-cost margin, Structure-Conduct-Performance (SCP), new empirical industrial organization (NEIO), Indonesian food and beverages industry, Data Envelopment Analysis (DEA), system of equations

  1. Bacteriophages as Weapons Against Bacterial Biofilms in the Food Industry.

    Science.gov (United States)

    Gutiérrez, Diana; Rodríguez-Rubio, Lorena; Martínez, Beatriz; Rodríguez, Ana; García, Pilar

    2016-01-01

    Microbiological contamination in the food industry is often attributed to the presence of biofilms in processing plants. Bacterial biofilms are complex communities of bacteria attached to a surface and surrounded by an extracellular polymeric material. Their extreme resistance to cleaning and disinfecting processes is related to a unique organization, which implies a differential bacterial growth and gene expression inside the biofilm. The impact of biofilms on health, and the economic consequences, has promoted the development of different approaches to control or remove biofilm formation. Recently, successful results in phage therapy have boosted new research in bacteriophages and phage lytic proteins for biofilm eradication. In this regard, this review examines the environmental factors that determine biofilm development in food-processing equipment. In addition, future perspectives for the use of bacteriophage-derived tools as disinfectants are discussed.

  2. PIGEON PEA (Cajanus cajan AN ALTERNATIVE IN THE FOOD INDUSTRY

    Directory of Open Access Journals (Sweden)

    Carmen Lucia Navarro V

    2014-12-01

    Full Text Available Due to the current situation of inadequate nutrition in the population of many countries, including Colombia. Search sources rich in proteins and low-cost alternatives. The pigeon pea (Cajanus cajan is an important legume that contain a mo derate amount of protein, calories, vitamins and minerals, its use in foods is limited by the presence of anti-nutritional factors, which can be reduced or eliminated through the use of treatments. The proteins have functional properties that can be take advantage in meat, dairy and bakery products. The purpose of this review is to present an overview of the skills nutritional and functional properties of pigeon pea application opportunities in various applications in the food industry.

  3. Fuzzy Models to Deal with Sensory Data in Food Industry

    Institute of Scientific and Technical Information of China (English)

    Serge Guillaume; Brigitte Charnomordic

    2004-01-01

    Sensory data are, due to the lack of an absolute reference, imprecise and uncertain data. Fuzzy logic can handle uncertainty and can be used in approximate reasoning. Automatic learning procedures allow to generate fuzzy reasoning rules from data including numerical and symbolic or sensory variables. We briefly present an induction method that was developed to extract qualitative knowledge from data samples. The induction process is run under interpretability constraints to ensure the fuzzy rules have a meaning for the human expert. We then study two applied problems in the food industry: sensory evaluation and process modeling.

  4. Cogeneration handbook for the food processing industry. [Contains glossary

    Energy Technology Data Exchange (ETDEWEB)

    Eakin, D.E.; Fassbender, L.L.; Garrett-Price, B.A.; Moore, N.L.; Fasbender, A.G.; Gorges, H.A.

    1984-03-01

    The decision of whether to cogenerate involves several considerations, including technical, economic, environmental, legal, and regulatory issues. Each of these issues is addressed separately in this handbook. In addition, a chapter is included on preparing a three-phase work statement, which is needed to guide the design of a cogeneration system. In addition, an annotated bibliography and a glossary of terminology are provided. Appendix A provides an energy-use profile of the food processing industry. Appendices B through O provide specific information that will be called out in subsequent chapters.

  5. Sugar ester surfactants: enzymatic synthesis and applications in food industry.

    Science.gov (United States)

    Neta, Nair S; Teixeira, José A; Rodrigues, Lígia R

    2015-01-01

    Sugar esters are non-ionic surfactants that can be synthesized in a single enzymatic reaction step using lipases. The stability and efficiency of lipases under unusual conditions and using non-conventional media can be significantly improved through immobilization and protein engineering. Also, the development of de novo enzymes has seen a significant increase lately under the scope of the new field of synthetic biology. Depending on the esterification degree and the nature of fatty acid and/or sugar, a range of sugar esters can be synthesized. Due to their surface activity and emulsifying capacity, sugar esters are promising for applications in food industry.

  6. Radiation control of food and forest industry production in the Republic of Belarus

    International Nuclear Information System (INIS)

    Vasil'eva, I.P.; Barabashkin, A.V.; Kondrat'ev, A.G.

    1993-01-01

    Service of the Ministry of Health ( 151 radiology laboratories ) and The Ministry of Agriculture ( 1330 radiology laboratories ) carry out the permanent control of the content of radionuclides in food. Last years there was no case registered of drinking water with the content of radioactive substances exceeding the permissible level. Radiation control of food and agricultural raw products is carried out in several stages: at the place of production, during reprocessing and a control of ready made product. The fact that there was no case of delivery of the products with the content of radionuclides higher than permissible level for sale says about the reliability of the system of the control. The permissible levels of the content of radionuclides are presented for food, drinking water, products of forest industry and agricultural production. 1 tab

  7. Fumonisins in Aspergillus niger: Industrial and food aspects

    DEFF Research Database (Denmark)

    Frisvad, Jens Christian; Nielsen, Kristian Fog; Mogensen, Jesper

    Introduction: Fumonisins are toxic seconday metabolites from Fusarium verticillioides and other Fusaria, from Tolypocladium and Aspergillus niger 1,2. Being a generalist Aspergillus niger is the workhorse in a very large number of industrial applications, and is also a common contaminant in foods....... Fumonisin production by A. niger is depending on temperature and water activity, but is produced mostly on substrates with high maounts of sugar or salt 1,3,4. We wanted to find out whether industrial strains could produce fumonisins in worst case scenarios and if fumonisin production was only a feature...... ever used in biotechnology could produce fuminisins B2, B4 & B6. The strains could be subdivided into two clades (representing A. niger and the “phylospecies” A. awamori), and there were fumonisin producers in both clades. Ochratoxin A was also produced by strains in both clades, but only...

  8. Food Allergies and the UK Catering Industry: A Study of the Training Needs for the Industry to Serve Those with Food Allergies

    Science.gov (United States)

    Pratten, John; Towers, Neil

    2004-01-01

    This study looks at the ability of retail food outlets to provide suitable meals for those with special dietary needs. Thus, some food allergies are described briefly and the personnel involved in food preparation and service are examined. Groups of owners of catering outlets were interviewed to discover from them their knowledge of food allergies…

  9. ON THE STRATEGIC DEVELOPMENT OF FOOD INDUSTRY ENTERPRISES

    Directory of Open Access Journals (Sweden)

    Dmytriy Nekhaychuk

    2018-01-01

    Full Text Available The article delas with the issues of strategic development of enterprises on the example ofthe food industry companies. The work suggests the classification of the factors influencing the strategy planning into internal and external ones, which, in their turn, can affect the quantitative indicators established by the enterprise as the objectives. It is clarified that taking into account the financial capabilities of the enterprise in strategic planning will allow to evaluate strategic ones more realistically. It is shown that the ultimate tasks of strategic planning are to correspond to the real capabilities of the enterprise and they are to be aimed at maximizing the use of the existing potential of the enterprise. When planning a corporate strategy, the main goal should be to create a different way of development, based on all resources and skills, which is the opposite of environmental constraints. The study also shows the company’s strategies in conditions of uncertain external environment. The investigation identifies some strategic goals that are the initial objectives of strategic planning, namely, it focuses on attractive markets, increasing the market segment, and retaining the existing market positions. It is proved that the preference for a specific development strategy of the industry depends on the existing positions and the positions that will be achieved as a result of the implementation of the previous strategies, the specifications of the goods circulating in the market, the market conditions and the degree of its competition, the development of state regulation, and the resource potential of the industry. As for the food industry enterprises, when choosing a strategy, it is suggested to use the following methods: “assessing the impact of macro-environment factors”, “determining the driving forces of the industry”, “clarifying and evaluating the key factors of success” and “determining the influence groups”.

  10. [Carriage of Staphylococcus aureus among food service workers].

    Science.gov (United States)

    Alarcón-Lavín, María Paula; Oyarzo, Carolina; Escudero, Carlos; Cerda-Leal, Fabiola; Valenzuela, Francisco J

    2017-12-01

    Background Staphylococcus aureus produces 11 serotypes of endotoxins that may cause food poisoning. Aim To determine the prevalence of type A enterotoxigenic Staphylococcus aureus carriage among food service workers in Chillan, Chile. Material and Methods Pharyngeal swabs were obtained from 100 food service workers and were cultured in Agar plates. After identifying the presence of Staphylococcus aureus, DNA was extracted to identify type A toxin by conventional PCR. Results Thirty eight percent of samples were colonized with Staphylococcus aureus. Among these, 26% were toxin A producers. Conclusions Half of the sampled workers carried Staphylococcus aureus and a quarter of these produced type A enterotoxin.

  11. Trends in Food Research and Development: A Survey of the Commercial Food Industry

    Science.gov (United States)

    1987-09-01

    top priority of research and development in the food industry; however, the consumer market has chanqed dramatically since the beginning of this decade...Canned & Preserved Fruits & Vegetables 45.6 204 Grain Mill Products 32.4 205 Bakery Products 33.8 206 Sugar & Confectionery Products 32.4 207 Fats & Oils...15.6 40.6 39.1 Aseptic Packaging of Particulates 0.0 0.0 14.5 36.0 49.5 Genetic Engineering 1.5 7.6 21.2 36.4 33.3 The market share of frozen foods is

  12. OPTIPOLYGEN - Optimum integration of polygeneration in the food industry

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2006-12-15

    The expression polygeneration is defined as the use of multiple primary energy inputs to create multiple energy outputs. The aim of the project OPTIPOLYGEN is to investigate the potential of utilising and implementing polygeneration technologies in the food and drink industry. Due to its significant and simultaneous demand for process-heat, electricity and cooling, the food and drink industry is especially suitable for polygeneration. The work of the project comprised efforts covering everything from surveys of current utilisation of polygeneration to estimating the potential use in the future as well as evaluating the obstacles for further development. Moreover, the project did also have the aim to aid future implementations by developing and disseminating tools for faster evaluation of food plants applicability for polygeneration. These tools comprise technical guidelines, a web-based feasibility calculator as well as training materials for consultants and educators. All these tools are made available for interested bodies on the project website www.optipolygen.org . The results of the project reveal that whether polygeneration is applicable or not at a specific site is a complex question and depends on many details that may vary significantly by the local circumstances of each plant. Thus in order to be able to estimate the potential a thorough investigation of each plant site has to be undertaken comprising several issues such as: availability of local energy infrastructure, fuels, rules of electricity trade and transmission, district heat trade and transmission, carbon dioxide tax, regulations concerning biodegradable waste handling, subsidies, etc.. However, by disregarding these local differences and by instead extrapolating available technical and statistical data, the current potential for polygeneration in EU-15 food and drink industry is estimated to amount to 73,1 TWh{sub el}/year. The largest potentials are estimated to be in the meat and fish industry

  13. Service Recovery Paradox In Indian Banking Industry: An Empirical Investigation

    Directory of Open Access Journals (Sweden)

    Arunesh Garg

    2013-10-01

    Full Text Available The present study examines existence of service recovery paradox in Indian banking industry. The study is taken up in the tri-city of Chandigarh, Panchkula and Mohali. The respondents are catego- rized into failure and no-failure groups on the basis of their service experience. Failure group consti- tutes those respondents who have experienced service recovery, and has been further divided into five sub-groups ranging from service recovery++ (service recovery better than expected to service recovery- - (service recovery worse than expected. Service recovery paradox is examined by com- paring service recovery++ group with no-failure group. The study shows evidence for existence of service recovery paradox in relation to satisfaction. It has been concluded that for service recovery paradox to exist, recovery effort has to be exceptionally good and much better than expectation level of the customer. The study suggests that service managers should take service failure as an opportunity to appease customers by providing a much better than expected recovery experience. However, organizations should not plan to create service failure situations because if they falter on imparting the recovery, customer satisfaction may be influenced negatively.

  14. Measuring innovation in a 'low-tech' service industry: the case of the Dutch hospitality industry

    NARCIS (Netherlands)

    den Hertog, P.; Gallouj, F.; Segers, J.

    2011-01-01

    This article presents the findings of a survey among 613 firms in the Dutch hospitality industry adopting a demarcation perspective. The paper illustrates that innovation in this service industry is much higher and more varied than regularly reported. It further indicates that innovation activities

  15. Industrial applications of radioisotopes: techniques and procedures of (NTIS) Nuclear Techniques Industrial Service

    International Nuclear Information System (INIS)

    Smith, S.W.; Kruger, J.

    1985-06-01

    Radioisotope handling procedures followed by personnel of the Nuclear Techniques Industrial Service (NTIS) during the conduction of investigations in industry are described. Possible radiological implications as a result of the various measuring techniques and different types of plants are discussed. Conditions under which permanent authorization has been granted for the use of radioisotopes are mentioned

  16. INTEGRATION OF THE FOOD INDUSTRY AND RELATED SECTORS BASED ON THE CLUSTER APPROACH

    Directory of Open Access Journals (Sweden)

    V. M. Bautin

    2015-01-01

    Full Text Available In a diversified agro-industrial complex structure of the Voronezh region there are more than 200 enterprises of food and processing industry. However, due to the growth disparity in prices for agricultural and industrial products, the collapse of a single process has been a sharp decline in the production of final products of agribusiness. In the conditions of Russia's accession to the WTO and the growth in this regard competition in the market of raw materials and finished products, problems of high relevance of search for effective strategies for the development of the food industry. The emphasis of these reforms should be a priori biased towards the crea tion of favorable conditions for the formation of optimal institutional innovation structures and prospects of development of the national agro-food system at all levels. In this regard, the formation of institutional models of integration in the agricultural sector, we regard the system approach, where the newly created integrated structure is defined as a social institution, characterized by composition, structure, objectives, functions, internal and external bounding box defined inputs and outputs. Under these conditions, there is a need to develop partnerships and coo peration between enterprises of the technological chain of the final product agribusiness, finds its expression in a variety of forms, one of which is the formation of clusters, creating the conditions for effective interaction of producers of raw materials and finished products, research and educational institutions, service infrastructure of organizations and representatives of other areas to ensure. However, the analysis showed that, across a variety of alternative strategies for the development of the food industry, the most optimal in today's economic conditions appear to integration strategies that involve the union of disparate market participants on the principles of economic integr ation, which results in a synergy

  17. In-House vs. Franchise College Food Services and Bookstores.

    Science.gov (United States)

    Stumph, W. J.

    In determining whether colleges or universities should operate their own food services or bookstores or lease them to contract operators, school business officers should consider a number of factors. These include whether sales volume is sufficiently large to cover direct operating costs and overhead; inventory investment; appearance, service, and…

  18. Service Innovation by Industrial Cluster Formation and Export Promotion

    Directory of Open Access Journals (Sweden)

    Noleen Pisa

    2017-12-01

    Full Text Available Service innovation drives economic growth and structural change by stimulating the development of new sectors and productivity improvements in existing sectors. Resource based sectors are the main contributors to South Africa’s North West province’s economic output This paper illustrates how such a region can use industrial cluster formation and focused export promotion as a strategy to enhance service innovation. Four service clusters were identified within the above mentioned province through structural path analysis and power of pull methods. An export market selection model is applied to the identified service industrial clusters to reveal realistic export opportunities associated with each cluster. Finally, trade multipliers are used to show the spill-over benefits given an increase in the clusters’ exports. Policymakers can use these results to inform actions that may assist in the development of these services clusters to strengthen the province’s competitive advantage and diversify its output.

  19. Scenario of research on Food Service in Brazil

    Directory of Open Access Journals (Sweden)

    Flávia Milagres CAMPOS

    Full Text Available ABSTRACT Objective: The present study aims to investigate the scenario of research on Food Service in Brazil based on the Stricto Sensu Graduate Programs in Nutrition, research groups, and scientific production. Methods: A search of the research lines including studies related to this topic and the researchers engaged in those studies was conducted. The research groups were identified on the Directory of Research Groups in Brazil website and the profile of the scientific production was based on articles included in the Scientific Electronic Library Online database. Articles published in international journals that were related to research lines focused on food production were also searched and analyzed. Results: The search identified only two graduate programs with research lines that describe the food production as the object of study although 13 graduate programs carry out research related to Food Service, especially focused on nutritional and sanitary aspects of food. The same trend was observed in the national articles. The internationalization of these two research line results from the academic publication in 22 different journals over the past 5 years. Thirty five professors were identified and most of them hold a PhD in Food Science and Technology. The number of research groups increased from two in 2000 to twenty nine in 2010. Conclusion: The inclusion of Food Service in graduate programs is still limited. The main trend observed is towards a closer relationship with Food Science and Technology in terms of the lines of research, professional qualification, and published studies.

  20. Analysis of the corporate political activity of major food industry actors in Fiji

    OpenAIRE

    Mialon, Melissa; Swinburn, Boyd; Wate, Jillian; Tukana, Isimeli; Sacks, Gary

    2016-01-01

    Background Non-communicable diseases (NCDs) are the leading cause of mortality in Fiji, a middle-income country in the Pacific. Some food products processed sold and marketed by the food industry are major contributors to the NCD epidemic, and the food industry is widely identified as having strong economic and political power. However, little research has been undertaken on the attempts by the food industry to influence public health-related policies and programs in its favour. The ?corporat...

  1. Analysis of Information Sharing Mechanism in the Food Industry Green Supply Chain Management and Operation Process

    OpenAIRE

    Liu, Ye-ming; Yin, Fang-fang; Fu, Xian-zhi

    2011-01-01

    In order to effectively address the issues of environmental pollution and food safety in food industry, the green supply chain management should be used in the food industry. However, information sharing is the basis of supply chain management. For this purpose, on the basis of describing the connotation of food industry green supply chain management, the paper introduces the contents and the effects of information sharing mode in detail. It focuses on the barriers of the implementation of in...

  2. Establish Central Kitchen under HACCP Control in Food and Beverage Industry to Ensure Food Safety and Hygiene

    Directory of Open Access Journals (Sweden)

    Cuihua Qi

    2014-04-01

    Full Text Available In recent years, food safety and hygiene have been a social problem. So, it is worth studying in-depth that how to control the safety and hygiene of food and beverage. This paper proposes to establish central kitchens under HACCP control to ensure food safety and hygiene in the food and beverage industry. Considering the practical difficulties in the application of HACCP, this paper introduces the establishment of dishes HACCP system with some examples to give the reference of the food and beverage industry. Central kitchens have many advantages while HACCP is the golden standard to ensure food safety and hygiene, hence, it will ensure food safety and hygiene if both can be combined with in the use of food and beverage industry.

  3. Innovative Integrated Management System (IIMS for Sustainable Food Industry

    Directory of Open Access Journals (Sweden)

    Suttiprasit Prasert

    2014-11-01

    Full Text Available It is evident that the long-term survival and growth of global food industry depend on the availability and efficient use of raw materials, energy and water and other facilities under the concept of sustainable practice, i.e. in environment, society and economics. Quality and safety managements are essential to ensure that the industry can continue to support the communities in which it operates. Awarding a number of certifications to show the high standing of international quality and hygiene characteristics are currently necessary, e.g. ISO 9001: 2000, GMP/GHP, HACCP, ISO 22000, BRC and etc. To minimize the cost and maximize the efficiency, the Innovative Integration Management System (IIMS has been implemented effectively under the frameworks of sustainability in a numbers of national and international food production companies in Thailand during the past years. This will allow the organization to integrate all common processes such as management review, document control, record control, training, monitoring & measuring, data analysing, internal audits, and corrective and preventive actions whereas the critical or specific processes required by each standard are still retained harmoniously with the others.

  4. Business process of reputation management of food industry enterprises

    Directory of Open Access Journals (Sweden)

    Derevianko Olena. H.

    2014-01-01

    Full Text Available The goal of the article is development of the methodical base of reputation management directed at formalisation of theoretical provisions and explanation how to organise reputation management at food industry enterprises. The article shows prospectiveness of use of the Business Process Management concept in reputation management. Using the diagram of the Reputation Management business process environment the article shows its key participants (suppliers and clients of the business process and identifies their place in formation of the enterprise reputation. It also shows that the reputation management should be considered a business process of the highest level of management. Construction of the flow structure of the Reputation Management business process allows uncovering the logic of interrelation of inlets and outlets within the framework of the specified main stages of the business process: assessment of the current state of reputation, collection of information about stakeholders, identification of PR strategy goals, planning of necessary resources, realisation of the PR strategy, assessment of efficiency and process monitoring. The article offers the flow, functional and organisational structures of the Reputation Management business process for food industry enterprises. Moreover, justification of functional and organisational structures of the Reputation Management business process gives a possibility to distribute functions of reputation management between specific executors and establish responsibility for each stage of the business process.

  5. Food safety issues and training methods for ready-to-eat foods in the grocery industry.

    Science.gov (United States)

    Binkley, Margaret; Ghiselli, Richard

    2005-10-01

    As Americans have become more pressed for time, the use of convenient, simplified meals become a way of life. One aspect of this trend, known as Home Meal Replacement (IIMR), has increased in sales since its inception. Between 1999 and 2001, the average annual expenditure per consumer rose 5.6 pereent, and $958 per person per year was spent in 2002. Along with this growth, food safety risks may have increased. The study reported here examined efforts being undertaken by grocery and convenience stores to control the wholesomeness of INR food items. After a convenience sample of 500 grocery store executives was identified, a 32-item questionnaire was developed and mailed to the executives. The results indicate that the industry has taken food safety seriously with only 10 pereent reporting that they have no food safety training. The executives cited employee turnover as a major concern in food safety today, along with lack of food safety knowledge of the consumer and improper holding temperatures.

  6. Program Evaluation: A Consumer Evaluation of Alternative Contractor Concepts in Government Food Service

    Science.gov (United States)

    1974-09-01

    food service facilities. The food factors (quality, variety, and quantity, in that order) were generally rated by consumers as most serious problems, in keeping with many previous survey studies of military food service system. The contractor food service concept with raw food provided by the contractor, as exemplified by Fort Myer, significantly reduced consumer problems in food service personnel, speed, hours, environment, and convenience of location, and also reduced the degree to which food variety,

  7. Hygiene Knowledge of Food Staff in Catering Industry

    OpenAIRE

    Hülya Yardımcı; Gülperi Hakli; Funda Pinar Çakiroğlu; Ayşe Özfer Özçelik

    2015-01-01

    This study, designed as a cross-sectional study, was carried out to determine the hygiene knowledge of the staff (N = 317) employed in kitchen and service departments of catering firms in Ankara. It was found that the mean scores of the staff with regard to personal hygiene, food hygiene, and kitchen and equipment hygiene were 10.7 ± 1.6, 19.8 ± 4.0, and 13.6 ± 2.0, respectively. Male staff achieved higher mean scores ...

  8. Development and Psychometric Testing of a Novel Food Service Satisfaction Questionnaire for Food Service Staff of Aged Care Homes.

    Science.gov (United States)

    Miller, M; Hamilton, J; Scupham, R; Matwiejczyk, L; Prichard, I; Farrer, O; Yaxley, A

    2018-01-01

    Food service staff are integral to delivery of quality food in aged care homes yet measurement of their satisfaction is unable to be performed due to an absence of a valid and reliable questionnaire. The aim of this study was to develop and perform psychometric testing for a new Food Service Satisfaction Questionnaire developed in Australia specifically for use by food service staff working in residential aged care homes (Flinders FSSQFSAC). A mixed methods design utilizing both a qualitative (in-depth interviews, focus groups) and a quantitative approach (cross sectional survey) was used. Content validity was determined from focus groups and interviews with food service staff currently working in aged care homes, related questionnaires from the literature and consultation with an expert panel. The questionnaire was tested for construct validity and internal consistency using data from food service staff currently working in aged care homes that responded to an electronic invitation circulated to Australian aged care homes using a national database of email addresses. Construct validity was tested via principle components analysis and internal consistency through Cronbach's alpha. Temporal stability of the questionnaire was determined from food service staff undertaking the Flinders FSSQFSAC on two occasions, two weeks apart, and analysed using Pearson's correlations. Content validity for the Flinders FSSQFSAC was established from a panel of experts and stakeholders. Principle components analysis revealed food service staff satisfaction was represented by 61-items divided into eight domains: job satisfaction (α=0.832), food quality (α=0.871), staff training (α=0.922), consultation (α=0.840), eating environment (α=0.777), reliability (α=0.695), family expectations (α=0.781) and resident relationships (α=0.429), establishing construct validity in all domains, and internal consistency in all (α>0.5) except for "resident relationships" (α=0.429). Test

  9. Potentialities of biotechnology for the reduction and utilization for energy purposes of wastes generated by food industry

    Energy Technology Data Exchange (ETDEWEB)

    1982-10-19

    The study dealt with the present trends in biotechnology related to the methods for the reduction and utilization, for energy purposes, of wastes generated by food industry and to the methods for controlling the emission of pollutants from industrial plants with emphasis on meat industry, dairy industry, food-packing trade, sugar industry, vinification, fatty foods, fish meal, beverage industry.

  10. Deep Eutectic Solvents pretreatment of agro-industrial food waste.

    Science.gov (United States)

    Procentese, Alessandra; Raganati, Francesca; Olivieri, Giuseppe; Russo, Maria Elena; Rehmann, Lars; Marzocchella, Antonio

    2018-01-01

    Waste biomass from agro-food industries are a reliable and readily exploitable resource. From the circular economy point of view, direct residues from these industries exploited for production of fuel/chemicals is a winning issue, because it reduces the environmental/cost impact and improves the eco-sustainability of productions. The present paper reports recent results of deep eutectic solvent (DES) pretreatment on a selected group of the agro-industrial food wastes (AFWs) produced in Europe. In particular, apple residues, potato peels, coffee silverskin, and brewer's spent grains were pretreated with two DESs, (choline chloride-glycerol and choline chloride-ethylene glycol) for fermentable sugar production. Pretreated biomass was enzymatic digested by commercial enzymes to produce fermentable sugars. Operating conditions of the DES pretreatment were changed in wide intervals. The solid to solvent ratio ranged between 1:8 and 1:32, and the temperature between 60 and 150 °C. The DES reaction time was set at 3 h. Optimal operating conditions were: 3 h pretreatment with choline chloride-glycerol at 1:16 biomass to solvent ratio and 115 °C. Moreover, to assess the expected European amount of fermentable sugars from the investigated AFWs, a market analysis was carried out. The overall sugar production was about 217 kt yr -1 , whose main fraction was from the hydrolysis of BSGs pretreated with choline chloride-glycerol DES at the optimal conditions. The reported results boost deep investigation on lignocellulosic biomass using DES. This investigated new class of solvents is easy to prepare, biodegradable and cheaper than ionic liquid. Moreover, they reported good results in terms of sugars' release at mild operating conditions (time, temperature and pressure).

  11. Bacterial contamination of the hands of food handlers as indicator of hand washing efficacy in some convenient food industries in South Africa.

    Science.gov (United States)

    Aa, Lambrechts; Is, Human; Jh, Doughari; Jfr, Lues

    2014-07-01

    Hands of ready-to-eat food service employees have been shown to be vectors in the spread of foodborne disease, mainly because of poor personal hygiene and accounting for approximately 97% of food borne illnesses in food service establishments and homes. Our objective was to evaluate the efficacy of hand washing practices and sanitation before commencing work among food handlers in the convenient food industry in Gauteng, South Africa. A total of 230 samples were collected, involving 100% of the food handlers, in 8 selected convenient food outlets with their main focus on preparing ready-to-eat foods. The workers' cleaned and disinfected dominant hands were sampled for Total Plate Count (TPC), Staphylococcus aureus and Escherichia coli. Bacteria were isolated and counted using standard methods. The highest bacterial count from the hand samples was 7.4 x 10(3) cfu.cm(-2) and the lowest showed no detectable growth. Although hands with a count of 0 cfu.cm(-2) were found in all of the plants, the results indicated that all the plants exceeded the legal limit for food surfaces or hands of food handlers had no bacteria detectable on their hands. One sample tested positive for E. coli and S. aureus could not be detected on the hands of any of the food handlers. The study revealed that hand hygiene is unsatisfactory and may have serious implications for public health due to contamination of food from food handlers' hands. This therefore underlined the importance of further training to improve food handlers' knowledge of good hand washing practices.

  12. Merging Agents and Cloud Services in Industrial Applications

    OpenAIRE

    Francisco P. Maturana; Juan L. Asenjo; Neethu S. Philip; Shweta Chatrola

    2014-01-01

    A novel idea to combine agent technology and cloud computing for monitoring a plant floor system is presented. Cloud infrastructure has been leveraged as the main mechanism for hosting the data and processing needs of a modern industrial information system. The cloud offers unlimited storage and data processing in a near real-time fashion. This paper presents a software-as-a-service (SaaS) architecture for augmenting industrial plant-floor reporting capabilities. This reporting capability has...

  13. Strategic Interactions in Mobile Services of The Malaysian Telecommunication Industry

    OpenAIRE

    Chen, Khar Ye

    2005-01-01

    The mobile telecommunication landscape in Malaysia has gone through some rapid changes in recent years due to the infusion of new technologies and industry deregulation, forcing local players to change the rules of the game. Although only two service providers were currently allowed to operate 3G licenses followed with the consolidation of five players into three in the industry, the conditions did not seem to result in higher entry barrier. The reason is because MCMC has allowed a new group ...

  14. MEMBANGUN SERVICE QUALITY UNTUK MENCAPAI KEPUASAN KONSUMEN DI INDUSTRI HOSPITALITY

    Directory of Open Access Journals (Sweden)

    Sienny Thio

    2001-01-01

    Full Text Available Service quality is necessary especially in the hospitality industry, remembering that consumers have expectations that must be fulfilled and satisfied. Consumers often expect to get maximal service from the service providers and wish to be treated professionally and as a unique individual. This paper seeks to give a further idea about service quality which can be developed and done by service providers with the hope of fulfilling consumer expectations and finally to satisfy all consumers, both internal and external to the company. Abstract in Bahasa Indonesia : Service Quality sangat dibutuhkan terutama di industri hospitality mengingat konsumen yang mempunyai ekspektasi yang selalu ingin dipenuhi dan dipuaskan. Konsumen selalu mengharapkan untuk mendapatkan service yang maksimal dari para penyedia jasa dalam hal ingin diperlakukan secara professional, dan diperlakukan sebagai individu yang unik. Tulisan ini dimaksudkan untuk memberikan gambaran yang lebih jauh mengenai service quality yang dapat dibangun dan dilakukan oleh para penyedia jasa yang diharapkan dapat memenuhi ekspektasi dari konsumen yang pada akhirnya dapat memuaskan eksternal konsumen maupun internal konsumen. Kata kunci: hospitality, service quality, ekspektasi, kepuasan, penyedia jasa.

  15. The use of exergetic indicators in the food industry - A review.

    Science.gov (United States)

    Zisopoulos, Filippos K; Rossier-Miranda, Francisco J; van der Goot, Atze Jan; Boom, Remko M

    2017-01-02

    Assessment of sustainability will become more relevant for the food industry in the years to come. Analysis based on exergy, including the use of exergetic indicators and Grassmann diagrams, is a useful tool for the quantitative and qualitative assessment of the efficiency of industrial food chains. In this paper, we review the methodology of exergy analysis and the exergetic indicators that are most appropriate for use in the food industry. The challenges of applying exergy analysis in industrial food chains and the specific features of food processes are also discussed.

  16. Industrial Demand Management Providing Ancillary Services to the Distribution Grid

    DEFF Research Database (Denmark)

    Rahnama, Samira; Green, Torben; Lyhne, Casper

    2017-01-01

    A prominent feature of the future smart grid is the active participation of the consumer side in ancillary service provision. Grid operators procure ancillary services, including regulating power, voltage control, frequency control, and so on, to ensure safe, reliable, and high-quality electricity...... delivery. Consumers' involvement requires new entities and infrastructure. A so-called aggregator has been introduced as a new player to manage the services that are offered by the consumption units. This paper describes an industrial scale experimental setup for evaluating a particular type of aggregator....... The aggregator aims to provide a distribution grid service from industrial thermal loads through a direct control policy. Our specific case studies are a supermarket refrigeration system and an HVac chiller in conjunction with an ice storage, which are virtually connected to the aggregator. Practical results...

  17. Innovation in product and services in the shipping retrofit industry

    DEFF Research Database (Denmark)

    Hermann, Roberto Rivas; Köhler, Jonathan

    regulation could create innovation in green products and services in the maritime retrofitting industry?” Our case study focus on business models for the development, installation and operation of ballast water management systems in Denmark. We engaged the perspectives of ship-owners, equipment manufacturers....... Similarly, given the deindustrialisation dynamics to regions with lower manufacturing costs, it is argued that a combination of knowledge intensive and service-based economy will eventually fill the gap left by manufacturing industries. To create added value to their products, some leading firms...... are increasingly developing product-service systems. It is however, argued that product-service systems are not always sustainable, and thus little evidence connect them with green growth. To fill in this gap, we are carrying a case study guided by the following research question: “How the ballast water treatment...

  18. Plutos Services: Lead Generation System for the Hotel Advertising Industry

    OpenAIRE

    Ebrahimi, Farhad

    2010-01-01

    This paper presents a business model of Plutos Services and the implementation of a digital concierge service within the hotel advertising industry. The model contains a basic company overview, external analysis, internal analysis and a final recommendation of the business strategy it should use to succeed. I researched the business environment in Canada to determine its position in the current market. I evaluated different strategic alternatives and sub-recommendations for implementing its s...

  19. Characterization of the industrial irradiation services operating in the state of Rio de Janeiro

    International Nuclear Information System (INIS)

    Oliveira, J.S.; Campos, I.C.; Silva, J F.; Gomes, A.S.

    2017-01-01

    Industrial irradiation is the practice that, making use of electron beams or gamma rays, provides benefits such as sterilization of hospital products, food preservation, treatment of precious stones, the aging of cachaça and the preservation of works of art. The objective of the work is to characterize the overview of industrial irradiation services operating in the state of Rio de Janeiro (RJ). The methodology involved a survey of the installations licensed by the Brazilian National Nuclear Energy Commission (CNEN) for the industrial irradiation operation in the state. Technical visits were organized at the Radiological Protection Services of all detected facilities. It was found that there are only two installations authorized by CNEN in RJ and both use electron beam irradiation. Only one of them acts with the commercialization of the service, employing a 10-mega electron-volt double beam from two linear particle accelerators. The second facility uses the service for its own purposes, equipped with a single accelerator, single-beam 600-kilo electron-volt emitter. It is concluded that, numerically, there are few industrial irradiation facilities in RJ. Based on characteristics such as beam penetrability, the nature of the source, logistic cost and radiation protection measures, these facilities prefer to make use of accelerators (electron beams). It should be noted that if the only company that currently offers the service to third parties decides to close its activities, manufacturers, suppliers, and consequently the population can suffer some impact, given the absence of options in the market

  20. The Globalization of Innovation in the Danish Food Industry

    DEFF Research Database (Denmark)

    Haakonsson, Stine Jessen

    2012-01-01

    The internationalization of innovation in the food industry is becoming increasingly oriented towards emerging markets. Innovative lead firms express a need for ‘tapping into knowledge’ by collaborating with research facilities, customers and suppliers in these new locations. European firms...... experience a push towards market expansion and knowledge generation directed at emerging markets. This results in new network constructs: global innovation networks. The aim of this paper is twofold. First, it identifies and outlines the determining factors behind the internationalization of innovation due...... to the need to access new markets and knowledge. This unfolds through strategies of exploitation and exploration. Second, it investigates the extent to which these strategies connect to position in the value chain and factors in the host economy. In this, the potential impact at the receiving end...

  1. Mathematical modelling of thermal storage systems for the food industry

    Energy Technology Data Exchange (ETDEWEB)

    Lopez, A.; Lacarra, G. [Universidad Publica de Navarra Campus Arrosadia, Pamplona (Spain). Area de Tecnologia de Alimentos

    1999-07-01

    Dynamic mathematical models of two thermal storage systems used in the food industry to produce chilled water are presented; an ice-bank system and a holding tank system. The variability of the refrigeration demand with time was taken into account in the model. A zoned approach using mass and energy balances was applied. Heat transfer phenomena in the evaporator were modelled using empirical correlations. The experimental validation of the mathematical models on an ice-bank system at pilot plant scale, and a centralized refrigeration system with a holding tank in a winery, showed accurate prediction. Simple models are adequate to predict the dynamic behaviour of these refrigeration systems under variable heat loads. (Author)

  2. HEALTHY study school food service revenue and expense report.

    Science.gov (United States)

    Treviño, Roberto P; Pham, Trang; Mobley, Connie; Hartstein, Jill; El Ghormli, Laure; Songer, Thomas

    2012-09-01

    Food service directors have a concern that federal reimbursement is not meeting the demands of increasing costs of healthier meals. The purpose of this article is to report the food option changes and the annual revenues and expenses of the school food service environment. The HEALTHY study was a 3-year (2006 to 2009) randomized, cluster-designed trial conducted in 42 middle schools at 7 field centers. The schools selected had at least 50% of students who were eligible for free or reduced-price lunch or who belonged to a minority group. A randomly assigned half of the HEALTHY schools received a school health intervention program consisting of 4 integrated components: nutrition, physical activity, behavioral knowledge and skills, and social marketing. The nutrition component consisted of changing the meal plans to meet 5 nutrition goals. Revenue and expense data were collected from income statements, federal meal records, à la carte sale sheets, school store sale sheets, donated money/food records, and vending machines. Although more intervention schools reached the nutritional goals than control schools, revenues and expenses were not significantly different between groups. The HEALTHY study showed no adverse effect of school food policies on food service finances. © 2012, American School Health Association.

  3. NEDO report (April, 1995). Restructuring California's electric services industry

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1995-04-01

    Recognizing nationwide changes in the electric utilities industry, Congress enacted the Energy Policy Act of 1992 (EPAct). The purpose is to foster competition and a basis on market mechanisms as the preferred means to develop and deliver energy services. The California Public Utilities Commission (CPUC) hoped to better understand this change while emphasizing efforts to maintain safe, reliable, and reasonably priced electric service. According to the report in February, 1993, CPUC was considering reform of its regulatory program in view of technological change, competitive pressures and emerging market forces. Further, new electric service providers have entered the industry, intensifying competition and producing the opportunity and pressure for consumer choice. Consequently, CPUC are asking the industry to adopt strategic measures to deal with the regulation such as reduced costs and development of efficient innovative services. Hearings have been repeated for the revision of the law; however, the confusion will continue for the time being. Some kind of revision will be concluded within 1995; however, no deregulation will be implemented for the power industry probably until 1996. (NEDO)

  4. Regulating Robo Advice across the Financial Services Industry

    NARCIS (Netherlands)

    T. Baker (Tom); B.G.C. Dellaert (Benedict)

    2017-01-01

    textabstractAutomated financial product advisors – “robo advisors” – are emerging across the financial services industry, helping consumers choose investments, banking products, and insurance policies. Robo advisors have the potential to lower the cost and increase the quality and transparency of

  5. The sanitary conditions of food service establishments and food safety knowledge and practices of food handlers in bahir dar town.

    Science.gov (United States)

    Kibret, Mulugeta; Abera, Bayeh

    2012-03-01

    Lack of basic infrastructure, poor knowledge of hygiene and practices in food service establishments can contribute to outbreaks of foodborne illnesses. The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of food service establishments in Bahir Dar town. A cross-sectional study was conducted in Bahir Dar in May 2011 and data were collected using questionnaire and observation checklist on employees' knowledge of food hygiene and their practices as well on sanitary conditions of the food service establishments The median age of the food handlers was 22 years and among the 455 subjects 99 (21.8%) have had food hygiene training. Sixty six percent of the establishments had flush toilets whereas 5.9% of the establishment had no toilet. Only 149 (33.6%) of the establishments had a proper solid waste collection receptacle and there was statistically significant association between the sanitary conditions and license status of the establishments (p=0.01). Most of all, knowledge gap in food hygiene and handling practice was observed. In addition, there was statistically significant difference between trained (professional) handlers and non-trained handlers with regard to food hygiene practices (p<0.05). While more than 50% of the handlers prepare meals ahead of the peak selling time, more than 50% of the left over was poorly managed. This study revealed poor sanitary conditions and poor food hygiene practices of handlers. Educational programs targeted at improving the attitude of food handlers and licensing and regular inspections have been recommended.

  6. Conversion of industrial food wastes by Alcaligenes latus into polyhydroxyalkanoates.

    Science.gov (United States)

    Yu, P H; Chua, H; Huang, A L; Ho, K P

    1999-01-01

    Broader usage of biodegradable plastics in packaging and disposable products as a solution to environmental problems would heavily depend on further reduction of costs and the discovery of novel biodegradable plastics with improved properties. As the first step in our pursuit of eventual usage of industrial food wastewater as nutrients for microorganisms to synthesise environmental-friendly bioplastics, we investigated the usage of soya wastes from a soya milk dairy, and malt wastes from a beer brewery plant as the carbon sources for the production of polyhydroxyalkanoates (PHA) by selected strain of microorganism. Bench experiments showed that Alcaligenes latus DSM 1124 used the nutrients from malt and soya wastes to biosynthesise PHAs. The final dried cell mass and specific polymer production of A. latus DSM 1124 were 32g/L and 70% polymer/cells (g/g), 18.42 g/L and 32.57% polymer/cell (g/g), and 28 g/L and 36% polymer/cells (g/g), from malt waste, soya waste, and from sucrose, respectively. These results suggest that many types of food wastes might be used as the carbon source for the production of PHA.

  7. Absenteeism following a workplace intervention for older food industry workers.

    Science.gov (United States)

    Siukola, A; Virtanen, P; Huhtala, H; Nygård, C-H

    2011-12-01

    The effects of workplace interventions on sickness absence are poorly understood, in particular in ageing workers. To analyse the effects of a senior programme on sickness absence among blue-collar food industry workers of a food company in Finland. We followed up 129 employees aged 55 years or older, who participated in a senior programme (intervention group), and 229 employees of the same age from the same company who did not participate (control group). Total sickness absence days and spells of 1-3, 4-7, 8-21 and >21 days were recorded for the members of the intervention group from the year before joining the programme and for the control group starting at age 54 years. Both groups were followed for up to 6 years. The median number of sickness absence days per person-year increased significantly from baseline in both groups during the follow-up. Compared with the control group, the intervention group had increased risk for 1-3 days spells [rate ratio 1.34 (1.21-1.48)] and 4-7 days spells [rate ratio 1.23 (1.07-1.41)], but the risk for >21 days spells was decreased [rate ratio 0.68 (0.53-0.88)] after participation in the senior programme. A programme to enhance individual work well-being in ageing workers may increase short-term but reduce long-term sickness absence.

  8. Bilingual Text4Walking Food Service Employee Intervention Pilot Study.

    Science.gov (United States)

    Buchholz, Susan Weber; Ingram, Diana; Wilbur, JoEllen; Fogg, Louis; Sandi, Giselle; Moss, Angela; Ocampo, Edith V

    2016-06-01

    Half of all adults in the United States do not meet the level of recommended aerobic physical activity. Physical activity interventions are now being conducted in the workplace. Accessible technology, in the form of widespread usage of cell phones and text messaging, is available for promoting physical activity. The purposes of this study, which was conducted in the workplace, were to determine (1) the feasibility of implementing a bilingual 12-week Text4Walking intervention and (2) the effect of the Text4Walking intervention on change in physical activity and health status in a food service employee population. Before conducting the study reported here, the Text4Walking research team developed a database of motivational physical activity text messages in English. Because Hispanic or Latino adults compose one-quarter of all adults employed in the food service industry, the Text4Walking team translated the physical activity text messages into Spanish. This pilot study was guided by the Physical Activity Health Promotion Framework and used a 1-group 12-week pre- and posttest design with food service employees who self-reported as being sedentary. The aim of the study was to increase the number of daily steps over the baseline by 3000 steps. Three physical activity text messages were delivered weekly. In addition, participants received 3 motivational calls during the study. SPSS version 19.0 and R 3.0 were used to perform the data analysis. There were 33 employees who participated in the study (57.6% female), with a mean age of 43.7 years (SD 8.4). The study included 11 Hispanic or Latino participants, 8 of whom requested that the study be delivered in Spanish. There was a 100% retention rate in the study. At baseline, the participants walked 102 (SD 138) minutes/day (per self-report). This rate increased significantly (P=.008) to 182 (SD 219) minutes/day over the course of the study. The participants had a baseline mean of 10,416 (SD 5097) steps, which also increased

  9. The structural changes of the food industry in the European Union

    DEFF Research Database (Denmark)

    Hajderllari, Luljeta; Karantininis, Konstantinos

    This paper studies the structural changes of food industry in the EU-27. We first provide a detailed description of the relative importance of the various sectors in the food industry. The structure is studied by calculating Gini coefficients for the EU members with regard to food industry. We find...... that the food industry is one of the most important components of the manufacturing sectors in terms of turnover and employment. Enterprises in the EU are relatively large in terms of turnover but small in the number of enterprises with the dairy and meat sectors being the most important branches of the food...... industry regarding the share of turnover, employment and enterprises. During the eight years 2000-2007, the Gini coefficient of the food industry in the EU is very close to 1, indicating a high degree of concentration....

  10. FOOD INDUSTRY DEVELOPMENT IN THE CONTEXT OF THE FOOD SECURITY OF REGIONS OF UKRAINE

    Directory of Open Access Journals (Sweden)

    Mykola Mykolaichuk

    2017-12-01

    nutrition is one of the prerequisites for increasing the life expectancy of the population. The development of the production of these goods positively affects the economy, because it provides employment, rapid cash flow, and budget filling. However, food consumption is limited by physiological needs. Therefore, the potential capacity of the food market depends on the demographic structure, population size, and rational consumption standards. According to the results of the study, excessive consumption of bread and potatoes by Ukrainian people and too little consumed meat and dairy products, fruits are detected. During the years of Ukraine’s independence, the share of livestock farming in agricultural complexes of regions has significantly decreased. In plant growing, there are also structural changes in the direction of reducing the forage base and increasing crop areas under technical crops that deplete the land. These changes threaten the irreversible loss of soil fertility. Therefore, governmental stimulation is required not only for the revival of livestock but also for the rational use of sown areas. Practical implications. The results of a comparative assessment of the potential capacity of regional food markets with the current state of satisfaction of the population’s needs will reveal the necessary directions for the development of the food industry and agriculture of the regions. Value/originality. A systematic approach to the formation of plans for the development of the food industry that meets the requirements of food security and the corresponding changes in the ratio of livestock and crop production, the structure of crop areas is proposed. This approach has not only a scientific novelty but also contributes to increasing the positive impact of the food industry on the sustainable development of both individual regions and the country as a whole.

  11. Sustainable diets: The interaction between food industry, nutrition, health and the environment.

    Science.gov (United States)

    Alsaffar, Ayten Aylin

    2016-03-01

    Everyday great amounts of food are produced, processed, transported by the food industry and consumed by us and these activities have direct impact on our health and the environment. The current food system has started causing strain on the Earth's natural resources and that is why sustainable food production systems are needed. This review article discusses the need for sustainable diets by exploring the interactions between the food industry, nutrition, health and the environment, which are strongly interconnected. The most common environmental issues in the food industry are related to food processing loss, food wastage and packaging; energy efficiency; transportation of foods; water consumption and waste management. Among the foods produced and processed, meat and meat products have the greatest environmental impact followed by the dairy products. Our eating patterns impact the environment, but the environment can impact dietary choices as well. The foods and drinks we consume may also affect our health. A healthy and sustainable diet would minimise the consumption of energy-dense and highly processed and packaged foods, include less animal-derived foods and more plant-based foods and encourage people not to exceed the recommended daily energy intake. Sustainable diets contribute to food and nutrition security, have low environmental impacts and promote healthy life for present and future generations. There is an urgent need to develop and promote strategies for sustainable diets; and governments, United Nations agencies, civil society, research organisations and the food industry should work together in achieving this. © The Author(s) 2016.

  12. Applications of aerospace technology in industry. A technology transfer profile: Food technology

    Science.gov (United States)

    Murray, D. M.

    1971-01-01

    Food processing and preservation technologies are reviewed, expected technological advances are considered including processing and market factors. NASA contributions to food technology and nutrition are presented with examples of transfer from NASA to industry.

  13. Food industry firms' economic incentives to provide nutritional information to the market

    DEFF Research Database (Denmark)

    Jensen, Jørgen Dejgård; Ronit, Karsten

    2013-01-01

    Information asymmetries between producers and consumers exist with respect to nutritional characteristics of foods and beverages. This paper aims to analyze firms’ methods to supply nutritional information, focusing on three specific food industries: breakfast cereals, snacks and soft drinks...

  14. Room service improves patient food intake and satisfaction with hospital food.

    Science.gov (United States)

    Williams, R; Virtue, K; Adkins, A

    1998-07-01

    Cancer therapy causes side effects that interfere with oral intake. Frequently, patients undergoing such therapy suffer from anorexia, nausea, vomiting, food aversions, dysgeusia, and xerostomia, all which adversely affect oral intake. Adequate nutrition intake is an important part of therapy for the cancer patient, especially when that patient is a child. Children who are well nourished are better able to withstand infection and tolerate therapy. Parents and staff at our hospital have worked diligently to improve patient's oral intake with limited success. Hence, a multidisciplinary team was organized to develop a new approach to food services that would improve patients' oral intake. The team initiated patient "room service," and patients were allowed to call the kitchen when they were ready to eat. The system works much like room service in a hotel. After the introduction of room service, patients' caloric intake improved significantly (P = .008), and protein intake increased by 18%. Patient satisfaction with hospital food service also improved; excellent ratings increased by as much as 35%. We conclude that room service is a viable alternative to traditional food services in the pediatric oncology setting and may be useful in other patient populations, such as maternity and general pediatrics.

  15. 75 FR 59268 - Draft Guidance for Industry: Acidified Foods; Availability

    Science.gov (United States)

    2010-09-27

    ... fermented dairy products, such as yogurt, belong to a separate category that is not relevant to the... the draft guidance, processors of non-acidified foods (e.g., some acid foods or fermented foods) who... regulations. Under the draft guidance, processors of acid foods and fermented foods who conclude that such...

  16. Palm oil - towards a sustainable future? : Challanges and opportunites for the Swedish food industry

    OpenAIRE

    Nilsson, Sara

    2013-01-01

    The food industry faces problems relating to the sustainability of palm oil as a food commodity. These problem areas include social, environmental, economic and health issues. The food industry also competes with increasing palm oil demands from the energy sector. This case study identifies and analyzes different perspectives regarding sustainable palm oil as a food commodity in Sweden through interviews with palm oil experts in different businesses and organizations. This study focuses on ho...

  17. Algal biorefinery-based industry: an approach to address fuel and food insecurity for a carbon-smart world.

    Science.gov (United States)

    Subhadra, Bobban

    2011-01-15

    Food and fuel production are intricately interconnected. In a carbon-smart society, it is imperative to produce both food and fuel sustainably. Integration of the emerging biorefinery concept with other industries can bring many environmental deliverables while mitigating several sustainability-related issues with respect to greenhouse gas emissions, fossil fuel usage, land use change for fuel production and future food insufficiency. A new biorefinery-based integrated industrial ecology encompasses the different value chain of products, coproducts, and services from the biorefinery industries. This paper discusses a framework to integrate the algal biofuel-based biorefinery, a booming biofuel sector, with other industries such as livestock, lignocellulosic and aquaculture. Using the USA as an example, this paper also illustrates the benefits associated with sustainable production of fuel and food. Policy and regulatory initiatives for synergistic development of the algal biofuel sector with other industries can bring many sustainable solutions for the future existence of mankind. Copyright © 2010 Society of Chemical Industry.

  18. Food Production, Management, and Services. Baking. Teacher Edition. Second Edition.

    Science.gov (United States)

    Gibson, LeRoy

    These instructional materials are intended for a course on food production, management, and services involved in baking. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 13 references; and a…

  19. Dairy and functional foods research in the Agricultural Research Service

    Science.gov (United States)

    The Dairy and Functional Foods Research Unit is the only group in the Agricultural Research Service that is dedicated to solving critical problems in milk utilization and fruit and vegetable byproducts from specialty crops. The many areas of investigation include development of specialty cheese, c...

  20. Customer retention: A theoretical perspective of service failure and service recovery in the hotel industry

    OpenAIRE

    D. J. Petzer; T. F.J. Steyn

    2006-01-01

    Purpose: The purpose of this paper is to provide a theoretical perspective on customer retention activities associated with service failure management and service recovery as a means to retain customers in the hotel industry - and to improve the competitiveness of a hotel. The research is pursued with the following objectives in mind: To determine the customer retention activities involved in the service failure management needed by hotels to retain customers. To determine the customer ...

  1. Outsourcing services in electricity distribution network industry; Ostopalveluiden kaeyttoe verkkoliiketoiminnassa

    Energy Technology Data Exchange (ETDEWEB)

    Aminoff, A.; Lappetelaeinen, I. (VTT Technical Research Centre of Finland, Espoo (Finland)); Partanen, J.; Viljainen, S.; Tahvanainen, K. (Lappeenranta Univ. of Technology (Finland)); Jaerventausta, P.; Trygg, P. (Tampere Univ. of Technology (Finland))

    2009-02-15

    This report examines purchased services in the electricity distribution industry. The report is specially directed to readers working in the industry or otherwise interested in it. This report is a result of a research study that was done in 2008 by VTT, Lappeenranta University of Technology and Tampere University of Technology. The authors are thankful for funders and companies that made this research possible and provided lot of information and knowledge. We appreciate the participants in the steering group as well as the companies and people who answered to questionnaires, gave interviews and took part in GDSSinnovation session. In the business of electricity distribution the usage of purchased services has been increasing during the past years and network companies have focused more on their core business processes. There are a couple of peaks in the number of new purchasing decisions in the middle of the 90s and in the beginning of 2000. The most popular purchased services are network construction and maintenance services. On the other hand, many network planning related activities are still done in-house by the network companies, and are considered their core business. There are some industry specific factors that affect to the decision on whether or not to buy the service outside the company and how to cooperate with the suppliers. For instance, many network companies are owned by municipalities and many service providers are owned by the network companies. The former issue may sometimes bring local politics into the decision-making of the network companies. The latter issue, in turn, has an impact on the relationship between the customer and the supplier, and the infra-organizational issues may sometimes complicate the service purchasing process. Electricity network companies also have natural monopoly positions in their operating areas. To prevent the abuse of monopoly positions, the network companies are subjected to economic regulation. This affects

  2. Analysis and Policy Implications of the Liberalization in the Energy Service Industry

    Energy Technology Data Exchange (ETDEWEB)

    Jo, S.H. [Korea Energy Economics Institute, Euiwang (Korea)

    2001-11-01

    As GATT system, created with a goal towards free trade after World War II, has reached to the point of termination, the multinational negotiations on trade in services have been formulated, based on GATS(General Agreement on Trade in Services) regulations with the birth of WTO as a momentum. In May, 2000, E.C. and U.S. have proposed to add energy services as a separate category. Thus, an agenda that adds energy services as a separate category, is in the middle of WTO negotiations. Having the goal of energy negotiations is for fostering market approach, and expanding deregulation, These countries stress the points that obtaining transparency on regulations, restricting monopoly, and abolishing regulations on foreign investment, should be implemented. We analyzed how these changes can affect the Korean real GDP, export import, and industry, using the global CGE model GTEM-KOR which was developed by KEEI. The analysis suggests that the more we adapt open economy, the higher increasing rate we get on real GDP, export and import. Supply of crude oil, gas, and oil and coal product will increase, while coal and electricity decrease according to the analysis on energy part. Steel, other manufacturing industry, commerce, transportation and food production is expected to increase, but nonferrous metal, metallic mineral, agricultural, dairy, forest, and fishery production will decrease, also service industry will be slightly weakened. (author). 34 refs., 7 figs., 26 tabs.

  3. Merging Agents and Cloud Services in Industrial Applications

    Directory of Open Access Journals (Sweden)

    Francisco P. Maturana

    2014-01-01

    Full Text Available A novel idea to combine agent technology and cloud computing for monitoring a plant floor system is presented. Cloud infrastructure has been leveraged as the main mechanism for hosting the data and processing needs of a modern industrial information system. The cloud offers unlimited storage and data processing in a near real-time fashion. This paper presents a software-as-a-service (SaaS architecture for augmenting industrial plant-floor reporting capabilities. This reporting capability has been architected using networked agents, worker roles, and scripts for building a scalable data pipeline and analytics system.

  4. Use of a bacteriophage cocktail to control Salmonella in food and the food industry.

    Science.gov (United States)

    Spricigo, Denis Augusto; Bardina, Carlota; Cortés, Pilar; Llagostera, Montserrat

    2013-07-15

    The use of lytic bacteriophages for the biocontrol of food-borne pathogens in food and in the food industry is gaining increasing acceptance. In this study, the effectiveness of a bacteriophage cocktail composed of three different lytic bacteriophages (UAB_Phi 20, UAB_Phi78, and UAB_Phi87) was determined in four different food matrices (pig skin, chicken breasts, fresh eggs, and packaged lettuce) experimentally contaminated with Salmonella enterica serovar Typhimurium and S. enterica serovar Enteritidis. A significant bacterial reduction (>4 and 2 log/cm(2) for S. Typhimurium and S. Enteritidis, respectively; p≤0.005) was obtained in pig skin sprayed with the bacteriophage cocktail and then incubated at 33 °C for 6h. Significant decreases in the concentration of S. Typhimurium and S. Enteritidis were also measured in chicken breasts dipped for 5 min in a solution containing the bacteriophage cocktail and then refrigerated at 4 °C for 7 days (2.2 and 0.9 log10 cfu/g, respectively; p≤0.0001) as well as in lettuce similarly treated for 60 min at room temperature (3.9 and 2.2 log10 cfu/g, respectively; p≤0.005). However, only a minor reduction of the bacterial concentration (0.9 log10 cfu/cm(2) of S. Enteritidis and S. Typhimurium; p≤0.005) was achieved in fresh eggs sprayed with the bacteriophage cocktail and then incubated at 25 °C for 2 h. These results show the potential effectiveness of this bacteriophage cocktail as a biocontrol agent of Salmonella in several food matrices under conditions similar to those used in their production. Copyright © 2013 Elsevier B.V. All rights reserved.

  5. Analysis of Information Sharing Mechanism in the Food Industry Green Supply Chain Management and Operation Process

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    In order to effectively address the issues of environmental pollution and food safety in food industry,the green supply chain management should be used in the food industry.However,information sharing is the basis of supply chain management.For this purpose,on the basis of describing the connotation of food industry green supply chain management,the paper introduces the contents and the effects of information sharing mode in detail.It focuses on the barriers of the implementation of information-sharing mechanisms in the food industry green supply chain management and operation process and analyzes the necessity of using information sharing mechanism among the members of the food industry green supply chain management mode by game theory,so as to strengthen the competitiveness of enterprises through supply chain management.

  6. From product to service orientation in the maritime equipment industry

    DEFF Research Database (Denmark)

    Matzen, Detlef; McAloone, Timothy Charles

    2008-01-01

    of their products in operation. In this paper we present a case study of a shipping equipment manufacturer that is currently shifting business focus from manufacturing towards services delivery. Using a modelling scheme to differentiate and categorise different development tasks within the frame of business......In the shipping industry, operational performance of ships and their equipment is crucial to business. Suppliers of machinery and equipment are aware of this situation and see business development potential in setting up service systems that are dedicated to ensuring the performance...... development towards service oriented business, the case delivers insights into the broader context and product related parameters influencing the options and requirements for service system development....

  7. Consumer Response to Gastrointestinal Illness Perceived To Originate from Food Service Facilities.

    Science.gov (United States)

    Garnett, Erin S; Gretsch, Stephanie R; Null, Clair; Moe, Christine L

    2016-10-01

    Consumer responses to food product recalls have been documented, but there is little information on how consumers respond to illnesses or outbreaks associated with food service facilities. This study uses an on-line survey of 885 adults conducted in 2012 to determine how respondents changed their dining behavior following personal experiences with and secondhand reports of gastrointestinal illness believed to be associated with food service facilities. In response to personally experiencing gastrointestinal illness that they attributed to a food service facility, 90% of survey participants reported that they avoided the implicated facility for a time following the incident; almost one-half decided to never return to the facility they believed had made them ill. In response to a secondhand report of gastrointestinal illness, 86% of respondents reported they would avoid the implicated facility for a time, and 22% said they would never return to the facility. After both personal experiences of illness and secondhand reports of illness, consumer responses were significantly more severe toward the implicated facility than toward all other food service facilities. Frequent diners avoided facilities for shorter periods of time and were less likely to never go back to a facility than were infrequent diners. The survey results indicate that 24 to 97 fewer meals were purchased per respondent, or a 11 to 20% reduction in meals purchased outside the home, in the year following respondents' illness. Future estimates of the economic burden of foodborne illnesses, including those caused by noroviruses, should consider the impacts on the food service industry attributable to changes in consumer behavior, in addition to health care costs and loss of productivity.

  8. 7 CFR 2.55 - Deputy Under Secretary for Food, Nutrition, and Consumer Services.

    Science.gov (United States)

    2010-01-01

    ... the Under Secretary for Food, Nutrition, and Consumer Services § 2.55 Deputy Under Secretary for Food... made by the Under Secretary for Food, Nutrition, and Consumer Services to the Deputy Under Secretary for Food, Nutrition and Consumer Services, to be exercised only during the absence or unavailability...

  9. 7 CFR 2.53 - Administrator, Food Safety and Inspection Service.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 1 2010-01-01 2010-01-01 false Administrator, Food Safety and Inspection Service. 2... Secretary for Food Safety § 2.53 Administrator, Food Safety and Inspection Service. (a) Delegations... to the Administrator, Food Safety and Inspection Service: (1) Exercise the functions of the Secretary...

  10. Service Recovery Paradox In Indian Banking Industry: An Empirical Investigation

    Directory of Open Access Journals (Sweden)

    Arunesh Garg

    2013-11-01

    Full Text Available Normal 0 false false false IN X-NONE X-NONE MicrosoftInternetExplorer4 The present study examines existence of service recovery paradox in Indian banking industry. The study is taken up in the tri-city of Chandigarh, Panchkula and Mohali. The respondents are categorized into failure and no-failure groups on the basis of their service experience. Failure group constitutes those respondents who have experienced service recovery, and has been further divided into five sub-groups ranging from service recovery++ (service recovery better than expected to service recovery- - (service recovery worse than expected. Service recovery paradox is examined by comparing service recovery++ group with no-failure group. The study shows evidence for existence of service recovery paradox in relation to satisfaction. It has been concluded that for service recovery paradox to exist, recovery effort has to be exceptionally good and much better than expectation level of the customer. The study suggests that service managers should take service failure as an opportunity to appease customers by providing a much better than expected recovery experience. However, organizations should not plan to create service failure situations because if they falter on imparting the recovery, customer satisfaction may be influenced negatively. Keywords: Banking, service failure, customer satisfaction, recommendation intention, service recovery, recovery paradox. /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso

  11. A Knowledge Management Model for Firms in the Financial Services Industry

    Science.gov (United States)

    Held, Carsten; Duncan, Glen; Yanamandram, Venkat

    2013-01-01

    The financial services industry faces many demanding challenges. Firms within this industry are predominantly knowledge-based, as are most of the industry's products, processes and services. The application of knowledge management represents a clear opportunity for financial services firms to confront challenges. However, no industry specific…

  12. Towards a More Sustainable Food Supply Chain: Opening up Invisible Waste in Food Service

    Directory of Open Access Journals (Sweden)

    Belén Derqui

    2016-07-01

    Full Text Available Future challenges to the global food supply chain are complex. In order to embrace sustainability, companies should change their management practices towards more efficient resource use. Food waste being a misuse of resources, we identify its causes and possible ways of minimising it. To achieve this goal, we conducted explorative research with qualitative and quantitative data through in-depth semi-structured interviews and an open questionnaire with top Spanish food service companies. Results show that most businesses mainly tend to minimise food waste according to economic criteria, without taking into account the social, ethical or environmental factors. As a consequence, just “visible” food waste that has an economic impact on the results is minimised. Nevertheless, visibility of real waste is often low. At the same time, awareness of (and therefore initiatives to reduce food waste that does not directly affect a firm’s profit can be increased through multi-stakeholder collaboration. Opportunities for reducing food waste therefore arise from increasing the visibility of food that is discarded as well as addressing plate waste. We identify best practices that could lead to a reduction of the amount of food waste generated in the out of home channel in Spain.

  13. Innovation in product and services in the shipping retrofit industry

    DEFF Research Database (Denmark)

    Hermann, Roberto Rivas; Köhler, Jonathan; Scheepens, Arno

    2015-01-01

    Eco-innovation research pays increasing attention to business models and their contribution to the diffusion of environmental technology into socio-technological systems. The extent to which a business model hampers or promotes certain types of eco-innovations remains an open question. In order...... to shed light on this issue, the authors develop a conceptual framework to show how a specific type of business model (Product-Service Systems) could be applied to the context of the maritime industry. With a focus on the Danish maritime industry, the case study addresses two questions: Which business...... models are being used to develop, install and service the ballast water treatment technology? And, How can these business models add value to the ballast water treatment systems in the market? The case shows that different business models are applied depending on whether the installation is on new...

  14. Hygienic, sanitary, physical, and functional conditions of Brazilian public school food services

    OpenAIRE

    Almeida,Kênia Machado de; André,Maria Cláudia Porfirio; Campos,Maria Raquel Hidalgo; Díaz,Mário Ernesto Piscoya

    2014-01-01

    OBJECTIVE: To verify the physical, functional, hygienic, and sanitary conditions of the food services of municipal schools located in the Brazilian Midwest region. METHODS: This is a cross-sectional study of 296 school food services conducted from February to June 2012. The food services were assessed by a semi-structured check list divided into the following sections: physical conditions, available equipment, food handlers' conduct, and food service cleaning processes and procedures. Th...

  15. Regulating Robo Advice across the Financial Services Industry

    OpenAIRE

    Baker, Tom; Dellaert, Benedict

    2017-01-01

    textabstractAutomated financial product advisors – “robo advisors” – are emerging across the financial services industry, helping consumers choose investments, banking products, and insurance policies. Robo advisors have the potential to lower the cost and increase the quality and transparency of financial advice for consumers. But they also pose significant new challenges for regulators who are accustomed to assessing human intermediaries. A well-designed robo advisor will be honest and comp...

  16. Legal, administrative and psychological barriers against industrial application of food irradiation and the trade in irradiated food

    International Nuclear Information System (INIS)

    Cornelis, J.C.

    1977-11-01

    In the author's view, the legal and administrative barrier against industrial application of food irradiation and trading can be described as follows: even if public health authorities in each country concerned, are convinced by the scientific evidence that the food irradiation process is acceptable, they will only be willing to accept irradiated food exported from another country if they are assured that irradiation has been performed in an approved and acceptable manner. The psychological barrier which is more complex consists of three interconnected factors: attitude of the public towards irradiated food, confidence of national authorities in the capability of food processors, the lack of cooperation between government Agencies. (NEA) [fr

  17. Food industrial wastewater reuse by membrane bio-reactor

    Directory of Open Access Journals (Sweden)

    Patthanant Natpinit

    2007-11-01

    Full Text Available The objective of this investigation was to study the possibility and performance of treating food industrial wastewater by Membrane BioReactor (MBR. In addition, the effluent of MBR was treated by Reverse Osmosis system (RO to reuse in boiler or cooling tower. The membranes of hollow fiber type were filled in the aerobic tank with aerobe bacteria. The total area of membrane 6 units was 630 m2 so the flux of the operation was 0.25 m/d or 150 m3/d. The spiral wound RO was operated at 100 m3/d of influent and received 72 m3/d of permeate. The sludge volume (MLSS of MBR was maintained at 8,000-10,000 mg/l. The average COD and SS of MBR influent were 600 mg/l and 300 mg/l respectively. After treating by MBR, COD and SS of effluent were maintained at less than 100 mg/l and less than 10 mg/l respectively. In the same way, COD and SS of RO permeate were less than 10 mg/l and less than 5 mg/l respectively.

  18. 29 CFR 779.388 - Exemption provided for food or beverage service employees.

    Science.gov (United States)

    2010-07-01

    ... 29 Labor 3 2010-07-01 2010-07-01 false Exemption provided for food or beverage service employees... Service Establishments Restaurants and Establishments Providing Food and Beverage Service § 779.388 Exemption provided for food or beverage service employees. (a) A special exemption is provided in section 13...

  19. Lipase catalyzed ester synthesis for food processing industries

    Directory of Open Access Journals (Sweden)

    Aravindan Rajendran

    2009-02-01

    Full Text Available Lipases are one of the most important industrial biocatalyst which catalyzes the hydrolysis of lipids. It can also reverse the reaction at minimum water activity. Because of this pliable nature, it is widely exploited to catalyze the diverse bioconversion reactions, such as hydrolysis, esterification, interesterification, alcoholysis, acidolysis and aminolysis. The property to synthesize the esters from the fatty acids and glycerol promotes its use in various ester synthesis. The esters synthesized by lipase finds applications in numerous fields such as biodiesel production, resolution of the recemic drugs, fat and lipid modification, flavour synthesis, synthesis of enantiopure pharmaceuticals and nutraceuticals. It plays a crucial role in the food processing industries since the process is unaffected by the unwanted side products. Lipase modifications such as the surfactant coating, molecular imprinting to suit for the non-aqueous ester synthesis have also been reported. This review deals with lipase catalyzed ester synthesis, esterification strategies, optimum conditions and their applications in food processing industries.Lipases são catalizadores industriais dos mais importantes, os quais catalizam a hidrólise de lipídeos. Também podem reverter a reação a um mínimo de atividade de água. Devido sua natureza flexível, é amplamente explorada para catalizar uma diversidade de reações de bioconversão como hidrólise, esterificação, interesterificação, alcoólise, acidólise e aminólise. A propriedade de síntese de esteres a partir de ácidos graxos e glicerol promoveu seu uso em várias sínteses de esteres. Os esteres sintetizados por lipases encontram aplicação em numerosos campos como a produção de biodiesel, resolução de drogas racêmicas, modificação de gorduras e lipídios, sintese de aromas, síntese de produtos farmacêuticos enantiopuro e nutracêuticos. As lipases possuem um papel crucial nas indústrias de

  20. Bacterial adhesion capacity on food service contact surfaces.

    Science.gov (United States)

    Fink, Rok; Okanovič, Denis; Dražič, Goran; Abram, Anže; Oder, Martina; Jevšnik, Mojca; Bohinc, Klemen

    2017-06-01

    The aim of this study was to analyse the adhesion of E. coli, P. aeruginosa and S. aureus on food contact materials, such as polyethylene terephthalate, silicone, aluminium, Teflon and glass. Surface roughness, streaming potential and contact angle were measured. Bacterial properties by contact angle and specific charge density were characterised. The bacterial adhesion analysis using staining method and scanning electron microscopy showed the lowest adhesion on smooth aluminium and hydrophobic Teflon for most of the bacteria. However, our study indicates that hydrophobic bacteria with high specific charge density attach to those surfaces more intensively. In food services, safety could be increased by selecting material with low adhesion to prevent cross contamination.