TITLE:
Food Risk Management and Sustainable Development
AUTHORS:
Fedali Yamina, Bourmada Noureddine, Djebabra Mebarek
KEYWORDS:
Sustainable Development, HACCP, Food Industry, Risk Management
JOURNAL NAME:
Journal of Service Science and Management,
Vol.7 No.2,
April
30,
2014
ABSTRACT:
For several years, the food industry sets up its own systems of controls
and risk management to insure the healthiness of the products which it puts in
market and as the last years were marked by the deep change of behavioural
companies towards the natural, resource management, and the
environment-friendlier adaptation of policies. The majority of these
food-processing companies favored the introduction of methodologies of risk
management in a concept of sustainable development which aims at expressing the
access to a quality food supply, while contributing to the social and economic
long-term development and also to protect the environment for the future generations.
The integration of the idea of durability in the food processing industry by
the implementation of a common system of management of the risks according to
the food codex and by means of the method HACCP (Hazard Analysis and Critical
Control points) aims at ensuring a better quality of life through the
implementation of actions centered on health, by the control of the food
chains. Our contribution, which becomes integrated into context, consists in
bringing to light the factor health as a pillar into interface with the other
themes to know the social, the economy and the environment.