Evaluation of food safety on traditional Chinese snacks based on system safety theory: The case study of Wuhan hot-dry noodles

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY international food research journal Pub Date : 2023-12-20 DOI:10.47836/ifrj.30.6.03
Wei Gao, Lin Li, Yingchun Xue
{"title":"Evaluation of food safety on traditional Chinese snacks based on system safety theory: The case study of Wuhan hot-dry noodles","authors":"Wei Gao, Lin Li, Yingchun Xue","doi":"10.47836/ifrj.30.6.03","DOIUrl":null,"url":null,"abstract":"Wuhan hot-dry noodles, as one of the traditional Chinese snacks, have been famous in most parts of China for nearly 100 years. Its characteristic, taste, and quick cooking method cater to the needs of many people. However, food safety has become an essential obstacle in developing Wuhan hot-dry noodles. The present work developed evaluation indicators, and selected an entropy method to analyse the food safety problems of Wuhan hot-dry noodles based on the system safety theory. Results showed that the score was 2.59 over 5.00, which meant the performance was below average. This could have been due to poor perception of employees on food safety, primary enterprise management, and less effective and authoritative standards within the industry. Based on the system theory, the present work suggested engineering, education, and enforcement, namely the \"3E principle”, to solve the above problems. The key to the \"3E principle” is to focus on identifying, controlling, and evaluating hazards around the most critical issues, and solving them in order of importance and urgency. The \"3E principle” also emphasises circular processing for better food safety.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"105 16","pages":""},"PeriodicalIF":0.7000,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"international food research journal","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.47836/ifrj.30.6.03","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

Wuhan hot-dry noodles, as one of the traditional Chinese snacks, have been famous in most parts of China for nearly 100 years. Its characteristic, taste, and quick cooking method cater to the needs of many people. However, food safety has become an essential obstacle in developing Wuhan hot-dry noodles. The present work developed evaluation indicators, and selected an entropy method to analyse the food safety problems of Wuhan hot-dry noodles based on the system safety theory. Results showed that the score was 2.59 over 5.00, which meant the performance was below average. This could have been due to poor perception of employees on food safety, primary enterprise management, and less effective and authoritative standards within the industry. Based on the system theory, the present work suggested engineering, education, and enforcement, namely the "3E principle”, to solve the above problems. The key to the "3E principle” is to focus on identifying, controlling, and evaluating hazards around the most critical issues, and solving them in order of importance and urgency. The "3E principle” also emphasises circular processing for better food safety.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
基于系统安全理论的中国传统小吃食品安全评价:武汉热干面案例研究
武汉热干面作为中国传统小吃之一,在中国大部分地区闻名遐迩已有近百年的历史。它的特色、口味和快捷的烹饪方法满足了许多人的需求。然而,食品安全已成为武汉热干面发展过程中的一个重要障碍。本研究以系统安全理论为基础,制定了评价指标,并选用熵值法对武汉热干面的食品安全问题进行了分析。结果表明,评分为 2.59,高于 5.00,即表现低于平均水平。这可能是由于员工的食品安全意识薄弱、企业管理初级、行业内有效和权威的标准较少等原因造成的。基于系统理论,本研究提出了工程、教育和执行,即 "3E 原则 "来解决上述问题。3E 原则 "的关键在于围绕最关键的问题,重点识别、控制和评估危害,并按照重要性和紧迫性的顺序加以解决。3E 原则 "还强调循环加工,以提高食品安全。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
期刊最新文献
Effect of peeling, filling medium, and storage on the antioxidant activity and phenolic compounds of canned figs (Ficus carica L.) Multiresidue analysis and health risk assessment of sulfonamides and quinolones from edible Batrachia and other aquatic products Modified atmosphere packaging of flounder fillet: Modelling of package conditions and comparison of different flushing atmospheres for quality preservation A 28-day subacute oral toxicity study of Apis cerana (Fabricius) honey in Wistar rats Set yoghurt processing with eggs as milk replacements, and improvement of texture, rheology, and microstructure by formulation design and optimisation
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1