{"title":"Method for selecting certification standards for food safety","authors":"Joice Aline Aguiar Cruz Zanatta, Reginaldo Fidelis, Lyssa Setsuko Sakanaka","doi":"10.1007/s12571-023-01370-8","DOIUrl":null,"url":null,"abstract":"<div><p>Food safety is a global public health issue and also a crucial aspect of food security. For a food manufacturing company, food safety plays an important role in maintaining its reputation, so entrepreneurs adopt certification standard systems to safeguard consumers. However, choosing a certification standard can become a complex and conflicting process for companies’ decision-makers. This study proposes a multi-attribute analysis based on the multicriteria fuzzy analytic hierarchy process (FAHP) for the selection of a certification standard for food safety. Firstly, a set of certification standards in the field of food safety was selected based on a literature review and interviews with scholars and company managers. Secondly, a quantitative-qualitative interview with decision makers of a food company was performed using the AHP method. By using the AHP method, decision makers were able to compare, in a structured way, each set of criteria and assign weights for each one, according to their perception of importance. Results indicated that the hierarchical ordering of the alternatives for the decision-makers presented similar opinions regarding the weight of each criterion. Moreover, decision makers considered the cost of certification to be the most important criteria for choosing a certification standard. This paper makes unique contributions by presenting a systematic approach for managers of an industry to successfully solve complex multiple-criteria problems, such as the choice of a certification standard for food safety, with less time-consuming efforts.\n</p></div>","PeriodicalId":567,"journal":{"name":"Food Security","volume":"15 4","pages":"1071 - 1085"},"PeriodicalIF":5.6000,"publicationDate":"2023-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Security","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12571-023-01370-8","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Food safety is a global public health issue and also a crucial aspect of food security. For a food manufacturing company, food safety plays an important role in maintaining its reputation, so entrepreneurs adopt certification standard systems to safeguard consumers. However, choosing a certification standard can become a complex and conflicting process for companies’ decision-makers. This study proposes a multi-attribute analysis based on the multicriteria fuzzy analytic hierarchy process (FAHP) for the selection of a certification standard for food safety. Firstly, a set of certification standards in the field of food safety was selected based on a literature review and interviews with scholars and company managers. Secondly, a quantitative-qualitative interview with decision makers of a food company was performed using the AHP method. By using the AHP method, decision makers were able to compare, in a structured way, each set of criteria and assign weights for each one, according to their perception of importance. Results indicated that the hierarchical ordering of the alternatives for the decision-makers presented similar opinions regarding the weight of each criterion. Moreover, decision makers considered the cost of certification to be the most important criteria for choosing a certification standard. This paper makes unique contributions by presenting a systematic approach for managers of an industry to successfully solve complex multiple-criteria problems, such as the choice of a certification standard for food safety, with less time-consuming efforts.
期刊介绍：
Food Security is a wide audience, interdisciplinary, international journal dedicated to the procurement, access (economic and physical), and quality of food, in all its dimensions. Scales range from the individual to communities, and to the world food system. We strive to publish high-quality scientific articles, where quality includes, but is not limited to, the quality and clarity of text, and the validity of methods and approaches.
Food Security is the initiative of a distinguished international group of scientists from different disciplines who hold a deep concern for the challenge of global food security, together with a vision of the power of shared knowledge as a means of meeting that challenge. To address the challenge of global food security, the journal seeks to address the constraints - physical, biological and socio-economic - which not only limit food production but also the ability of people to access a healthy diet.
From this perspective, the journal covers the following areas:
Global food needs: the mismatch between population and the ability to provide adequate nutrition
Global food potential and global food production
Natural constraints to satisfying global food needs:
§ Climate, climate variability, and climate change
§ Desertification and flooding
§ Natural disasters
§ Soils, soil quality and threats to soils, edaphic and other abiotic constraints to production
§ Biotic constraints to production, pathogens, pests, and weeds in their effects on sustainable production
The sociological contexts of food production, access, quality, and consumption.
Nutrition, food quality and food safety.
Socio-political factors that impinge on the ability to satisfy global food needs:
§ Land, agricultural and food policy
§ International relations and trade
§ Access to food
§ Financial policy
§ Wars and ethnic unrest
Research policies and priorities to ensure food security in its various dimensions.
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