Food Risk Management and Sustainable Development


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.

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Yamina, F. , Noureddine, B. and Mebarek, D. (2014) Food Risk Management and Sustainable Development. Journal of Service Science and Management, 7, 182-188. doi: 10.4236/jssm.2014.72014.

Conflicts of Interest

The authors declare no conflicts of interest.


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