Seán McCallion, Emma Beacom, Moira Dean, Michael Gillies, Linda Gordon, Alan McCabe, Una McMahon-Beattie, Lynsey Hollywood, Ruth Price
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Interventions in food business organisations to improve food safety culture: a rapid evidence assessment
The European Commission recently adopted Commission Regulation (EU) 2021/382 requiring food businesses to establish and provide evidence of a food safety culture (FSC). FSC incorporates management ...
期刊介绍：
Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition.
With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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