In recent years,China’s catering sector has experienced profound changes in terms of industrial scale and management level,showing a favorable development momentum with steadily expanding industrial scale,optimizing ...In recent years,China’s catering sector has experienced profound changes in terms of industrial scale and management level,showing a favorable development momentum with steadily expanding industrial scale,optimizing market structure,complete categories,various brands,more standardized industrial management and upgrading service quality.展开更多
The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problem...The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problems that can provoke food-borne infection outbreaks. Certain quantitative indicators were defined and analyzed to conclude about characteristic trends related to implementation of food safety legislation. The state＇s monitoring data on surveillance of catering establishments were used. Fulfillment of legislative requirements in about 6,000 catering establishments was evaluated during time period of 2004-2009. The results of investigation were obtained with help of statistical analyses using MS Excel computer program. The results of the research suggest that most of catering establishments （e.g., 83.6% during 2009） meet the hygiene requirements only partly. Non-conformities regarding HACCP-based self-control procedures were fixed during 49.2% of inspections. The research reveals characteristic shortcomings that are established from year to year, e.g., improper hygiene of premises （established during 30%-40% of inspections, depending on the year）, poor hygiene of technological equipment （established during 27%-37% of inspections）, poor personnel hygiene （established during 11%-22% of inspections）, inadequate competence of food service personnel （established during 10%-35% of inspections）, as well as non-observance of cleaning-disinfection procedures and technological parameters for food processing （established during 11%-25% of inspections, depending on the year）. Actual shortcomings can lead to both the direct and the indirect cross-contamination of food. On the base of the research, it was concluded that further detailed assessment of potential food safety risks is relevant to establish risk-based monitoring activities in catering sector.展开更多
An old Chinese saying goes like 'food is the paramount necessity of the people'.Food safety is always the key element.At the conference of Annual Fresh Food Tender for Hong Kong (2016),Xiaoqun He,deputy dire...An old Chinese saying goes like 'food is the paramount necessity of the people'.Food safety is always the key element.At the conference of Annual Fresh Food Tender for Hong Kong (2016),Xiaoqun He,deputy director of registration department of CNCA(Certification and Accreditation Administration of the People’s展开更多
With the development of the Internet, the Internet language-a new social variant of language comes into being. Owing to its distinctive features, the Internet language draws extensive attention and evokes dispute. Sho...With the development of the Internet, the Internet language-a new social variant of language comes into being. Owing to its distinctive features, the Internet language draws extensive attention and evokes dispute. Should we make laws to restrict its development or be magnanimous and tolerant？ The present authors think that the dispute reflects the clash between the traditional culture and the ＂fast food＂ culture. The two cultures would co-exist harmoniously and co-develop healthily only if we cherish the law in the development of language and grasp the indirect correlation between them.展开更多
A rudimentary aspect of human life is the health of an individual,and most commonly the wellbeing is impacted in a colossal manner through the consumption of food. The intake of calories therefore is a crucial aspect ...A rudimentary aspect of human life is the health of an individual,and most commonly the wellbeing is impacted in a colossal manner through the consumption of food. The intake of calories therefore is a crucial aspect that must be meticulously monitored. Various health gremlins can be largely circumvented when there is a substantial balance in the number of calories ingested versus the quantity of calories expended.The food calorie estimation is a popular domain of research in recent times and is meticulously analyzed through various image processing and machine learning techniques. However,the need to scrutinize and evaluate the calorie estimation through various platforms and algorithmic approaches aids in providing a deeper insight on the bottlenecks involved,and in improvising the bariatric health of an individual. This paper pivots on comprehending a juxtaposed approach of food calorie estimation through the use of employing Convolution Neural Network(CNN)incorporated in Internet of Things(IoT),and using the Django framework in Python,along with query rule-based training to analyze the subsequent actions to be followed post the consumption of food calories in the constructed webpage. The comparative analysis of the food calorie estimate implemented in both platforms is analyzed for the swiftness of identification,error rate and classification accuracy to appropriately determine the optimal method of use. The simulation results for IoT are carried out using the Raspberry Pi4B model,while the Anaconda prompt is used to run the server holding the web page.展开更多
There is growing global concern over food waste and its impacts on resources, environmental issues and food security, especially in developing countries. However, knowledge of food waste, in particular, the food waste...There is growing global concern over food waste and its impacts on resources, environmental issues and food security, especially in developing countries. However, knowledge of food waste, in particular, the food wasted by consumers in restaurants, is entirely inadequate in China. Here, based on media reports and documents about food waste we provide an overview of food wasted by consumers in restaurants in China. We roughly estimated total food waste in order to uncover the seriousness of this large issue. We collected international literature referring to food waste and provided a detailed explanation of the resources and environmental costs associated with food waste. Ultimately we propose a conceptual diagram on research into catering food waste by consumers to evaluate resources and environmental costs based on life cycle assessment in China. This work will stimulate interdisciplinary research in this field.展开更多
文摘In recent years,China’s catering sector has experienced profound changes in terms of industrial scale and management level,showing a favorable development momentum with steadily expanding industrial scale,optimizing market structure,complete categories,various brands,more standardized industrial management and upgrading service quality.
文摘The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problems that can provoke food-borne infection outbreaks. Certain quantitative indicators were defined and analyzed to conclude about characteristic trends related to implementation of food safety legislation. The state＇s monitoring data on surveillance of catering establishments were used. Fulfillment of legislative requirements in about 6,000 catering establishments was evaluated during time period of 2004-2009. The results of investigation were obtained with help of statistical analyses using MS Excel computer program. The results of the research suggest that most of catering establishments （e.g., 83.6% during 2009） meet the hygiene requirements only partly. Non-conformities regarding HACCP-based self-control procedures were fixed during 49.2% of inspections. The research reveals characteristic shortcomings that are established from year to year, e.g., improper hygiene of premises （established during 30%-40% of inspections, depending on the year）, poor hygiene of technological equipment （established during 27%-37% of inspections）, poor personnel hygiene （established during 11%-22% of inspections）, inadequate competence of food service personnel （established during 10%-35% of inspections）, as well as non-observance of cleaning-disinfection procedures and technological parameters for food processing （established during 11%-25% of inspections, depending on the year）. Actual shortcomings can lead to both the direct and the indirect cross-contamination of food. On the base of the research, it was concluded that further detailed assessment of potential food safety risks is relevant to establish risk-based monitoring activities in catering sector.
文摘An old Chinese saying goes like 'food is the paramount necessity of the people'.Food safety is always the key element.At the conference of Annual Fresh Food Tender for Hong Kong (2016),Xiaoqun He,deputy director of registration department of CNCA(Certification and Accreditation Administration of the People’s
文摘With the development of the Internet, the Internet language-a new social variant of language comes into being. Owing to its distinctive features, the Internet language draws extensive attention and evokes dispute. Should we make laws to restrict its development or be magnanimous and tolerant？ The present authors think that the dispute reflects the clash between the traditional culture and the ＂fast food＂ culture. The two cultures would co-exist harmoniously and co-develop healthily only if we cherish the law in the development of language and grasp the indirect correlation between them.
文摘A rudimentary aspect of human life is the health of an individual,and most commonly the wellbeing is impacted in a colossal manner through the consumption of food. The intake of calories therefore is a crucial aspect that must be meticulously monitored. Various health gremlins can be largely circumvented when there is a substantial balance in the number of calories ingested versus the quantity of calories expended.The food calorie estimation is a popular domain of research in recent times and is meticulously analyzed through various image processing and machine learning techniques. However,the need to scrutinize and evaluate the calorie estimation through various platforms and algorithmic approaches aids in providing a deeper insight on the bottlenecks involved,and in improvising the bariatric health of an individual. This paper pivots on comprehending a juxtaposed approach of food calorie estimation through the use of employing Convolution Neural Network(CNN)incorporated in Internet of Things(IoT),and using the Django framework in Python,along with query rule-based training to analyze the subsequent actions to be followed post the consumption of food calories in the constructed webpage. The comparative analysis of the food calorie estimate implemented in both platforms is analyzed for the swiftness of identification,error rate and classification accuracy to appropriately determine the optimal method of use. The simulation results for IoT are carried out using the Raspberry Pi4B model,while the Anaconda prompt is used to run the server holding the web page.
文摘There is growing global concern over food waste and its impacts on resources, environmental issues and food security, especially in developing countries. However, knowledge of food waste, in particular, the food wasted by consumers in restaurants, is entirely inadequate in China. Here, based on media reports and documents about food waste we provide an overview of food wasted by consumers in restaurants in China. We roughly estimated total food waste in order to uncover the seriousness of this large issue. We collected international literature referring to food waste and provided a detailed explanation of the resources and environmental costs associated with food waste. Ultimately we propose a conceptual diagram on research into catering food waste by consumers to evaluate resources and environmental costs based on life cycle assessment in China. This work will stimulate interdisciplinary research in this field.
