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Food safety management in China: a perspective from food quality control system

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Zhou, Jiehong. Jin, Shaosheng World Scientific Publishing Co. Pte. Ltd. (Singapore, 2013) (eng) English 9789814447768 Unknown Unknown HAZARD ANALYSIS AND CRITICAL CONTROL POINT (FOOD SAFETY SYSTEM) -- CHINA; Includes bibliographical references and index; In recent years, China has taken a number of effective measures to strengthen the supervision of food quality and safety, but food safety incidents still occur sometimes. The recurrence and intractability of such incidents suggest that, in addition to the imperfect supervision system, the greatest obstacle to China's food quality safety management is that China's "farm to fork" food supply chain has too many stages, the members on the supply chain have not formed a stable strategic and cooperative relation, and on the other hand, during the transitional period, some practitioners lack social responsibility. Therefore, China's food quality safety management and the establishment of food quality and safety traceability system should follow the development trend of international food quality and safety supervision, and combine with the establishment of China's agricultural industrialization and standardization, integrate China's existing but isolated effective measures. To this end, this book chooses important agricultural products as the subjects to be investigated. From an "integrated" vertical perspective of the supply chain and according to the degree of industrialization of different products, this book carries out empirical analysis of the construction of food quality and safety control system, such as HACCP (Hazard Analysis Critical Control Point) quality control system and food quality and safety traceability system. It deeply analyzes and straightens out the dynamic mechanism and the performance of different business entities implementing the food quality and safety management system. The book puts forward ideas and suggestions to establish long-term effective food quality and safety management system, which can provide the scientific basis for the government to design food quality and safety management policies.
Physical dimension
1 online resource (xi, 228 p.) Unknown ill. (some col.), map
Summary / review / table of contents

ch. 1. Overview of food safety management in China.
1.1. Changes in the focus of food safety in China.
1.2. China's food safety: understanding based on the perspective of non-traditional security.
1.3. China's food safety supervision: progress and achievements.
1.4. China's food safety supervision: problem analysis.
1.5. Conclusions --
ch. 2. Safety of vegetables and the use of pesticides by farmers in China.
2.1. Introduction.
2.2. Method.
2.3. Results and discussions.
2.4. Conclusions and implications --
ch. 3. Adoption of food safety and quality standards by China's agricultural cooperatives.
3.1. Introduction.
3.2. Methodology.
3.3. Data source and variable description.
3.4. Results and discussions.
3.5. Policy implications and conclusions --
ch. 4. Implementation of food safety and quality standards: a case study of the vegetable processing industry in Zhejiang, China.
4.1. Introduction.
4.2. Food safety and quality system in China.
4.3. Theoretical framework.
4.4. The survey and the data.
4.5. Empirical analysis.
4.6. Conclusions and policy recommendations --
ch. 5. Adoption of HACCP system in the Chinese food industry: a comparative analysis.
5.1. Introduction.
5.2. Method.
5.3. Results and discussions.
5.4. Conclusions and implications --
ch. 6. An empirical analysis of the implementation of vegetable quality and safety traceability systems centering on wholesale markets.
6.1. Thye status quo and the reasons for the implementation of a traceability system in China's agricultural products wholesale markets.
6.2. Analysis of factors that influence suppliers of vegetables wholesale markets implementing a traceability system.
6.3. Results and discussions.
6.4. Policy recommendations --
ch. 7. Investment in voluntary traceability: analysis of Chinese hog slaughterhouses and processors.
7.1. Introduction.
7.2. Related literature.
7.3. Materials and methods.
7.4. Results and discussions.
7.5. Conclusions --
ch. 8. Quality perception, safer behavior management and control of aquaculture: experience of exporting enterprises of Zhejiang Province, China.
8.1. Introduction.
8.2. Aquatic products export restrictions: the situation from Zhejiang Province.
8.3. Related references.
8.4. Materials and methods.
8.5. Descriptive analysis.
8.6. Conclusions and recommendations --
ch. 9. Outlook for China's food safety situation and policy recommendations.
9.1. Outlook for China's food safety situation.
9.2. Policy recommendations.

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