| Summary: | 碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 107 === In recent years, there are so many food safety issues happened. Global authority and food safety organization (Global Food Safety Initiative, GFSI) are committed to enact new regulation with new verification system and new inspection method. In the meantime, they focus on doing food adulteration risk assessments. It is necessary to add food adulteration risk assessment analysis when enact practice standard, process flow in food industry. The vulnerability assessment and risk management system are not one of familiar food safety assessment tool in Taiwan.
The enterprise image and brand will be damaged due to food adulteration event. Even the enterprise loses the sense of trust by customers. This damage is invisible and irrecoverable. There is no distinguishing food category in food adulteration. We shall cover all type of food to reduce risk when we implement vulnerability assessment.
Food adulteration is a way that someone intends to deceive illegally. Through replacing or add cheap food or food material to earn more economic benefit. Food adulteration is not just one type, include but not limited to raw material adulteration, tamper labeling, traceability failure, false advertising claim. Right now those illegal behaviors risk is be reduced by law, regulation, standard and system verification until acceptable. But there is no precautionary and scientific assessment tool for food adulteration assessment.
This research is using Safe Supply of Affordable Food Everywhere (SSAFE) food adulteration tool application into frozen food industry. Asses 4 types of food by 8 assessors. The 8 assessors come from 2 departments and 4 job grade. There are number 32 of effective assessments. All 8 assessors get similar assessment result even they have different job grade but same food concept.
It shows that SSAFE food adulteration tool is effective in frozen food industry. In the future, the food adulteration tool can be an assessment tool and be apply in real risk assessment and quickly and effectively to assess the vulnerability of any food and raw material.
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