Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/22713
Title: Covid-19 pandemic effects on food safety - Multi-country survey study
Authors: Djekic, Ilija 
Nikolić, Aleksandra 
Uzunović, Mirza 
Marijke, Aluwé 
Liu, Aijun 
Han, Jiqin 
Brnčić, Mladen 
Knežević, Nada 
Papademas, Photis 
Lemoniati, Katerina 
Witte, Franziska 
Terjung, Nino 
Papageorgiou, Maria 
Zinoviadou, Kyriaki G 
Dalle Zotte, Antonella 
Pellattiero, Erika 
Sołowiej, Bartosz G 
Guiné, Raquel P F 
Correia, Paula 
Sirbu, Alexandrina 
Vasilescu, Liliana 
Semenova, Anastasia A 
Kuznetsova, Oksana A 
Vrabič Brodnjak, Urška 
Pateiro, Mirian 
Lorenzo, Jose Manuel 
Getya, Andriy 
Kodak, Tetiana 
Tomasevic, Igor 
Major Field of Science: Engineering and Technology
Field Category: Other Engineering and Technologies
Keywords: Best;Covid-19 attributes;Emergency preparedness;Food safety systems;Food supply chain;Worst analysis
Issue Date: Apr-2021
Source: Food Control, 2021, vol. 122, articl. no. 107800
Volume: 122
Journal: Food Control 
Abstract: This study provides an important insight into the response of food safety systems during the first months of the pandemic, elevating the perspective of preventing Covid-19 within conventional food safety management systems. A multi-country survey was conducted in 16 countries involving 825 food companies. Based on the results of the survey, it is obvious that the level of maturity of a food safety system in place is the main trigger in classifying companies and their responses to the pandemic challenge. Staff awareness and hygiene are the two most important attributes in combating Covid-19, opposed to temperature checking of workers in food establishment and health protocols from the World Health Organization, recognized as attributes with limited salience and importance. Companies confirmed implementation of more restrictive hygiene procedures during the pandemic and the need for purchasing more additional personal protective equipment. Retailers were identified as the food supply chain link mostly affected by the pandemic opposed to food storage facilities ranked as least affected. During this challenging period, all companies declared that food safety has not been compromised at any moment. It is important to note that less than a half of the food companies had documented any emergency plans associated with pandemics and health issues in place.
URI: https://ktisis.cut.ac.cy/handle/10488/22713
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2020.107800
Rights: © Elsevier
Attribution-NonCommercial-NoDerivatives 4.0 International
Type: Article
Affiliation : University of Belgrade 
University of Sarajevo 
Flanders Research Institute for Agriculture, Fisheries and Food 
Nanjing Agricultural University 
University of Zagreb 
Podravka Food Industry 
Cyprus University of Technology 
Ministry of Agriculture, Rural Development and Environment 
German Institute of Food Technologies 
International Hellenic University Thessaloniki 
American Farm School 
University of Padova Agripolis 
University of Life Sciences in Lublin 
Polytechnic Institute of Viseu 
Constantin Brancoveanu University 
Development Institute Fundulea 
Russian Academy of Sciences 
University of Ljubljana 
San Cibrao Das Viñas 
Universidad de Vigo 
National University of Life and Environmental Sciences of Ukraine 
Poltava State Agrarian Academy 
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