Model of Integrated Management System for Quality and Food Safety of Biscuit Products

The revised version of ISO 9001：2015 places a demand before many food producers to face the problem of updating the old or developing new food quality and safety management systems. In order to help the organizations in this endeavor, this paper presents a model for planning and implementation of IMS （integrated management system） for quality and food safety, using the example of biscuit products manufacturing, and explains its conception. The integrative approach is based on the synergetic effect between the mutually related business processes. It has been established that the introduction of the model can help the biscuit producers in efficiently addressing such challenges as limited resources, increasing competition, as well as higher expectations of customers and other stakeholders.

Impact of the Integrated Management Systems on the Achievement of Stable Quality and Safety of Biscuit Products

The implementation of Integrated Management System （IMS） of the quality management and safety is aiming to provide production of biscuit products corresponding to particular specification and client＇s requirements. This paper explores the possibilities of achieving stable sensory and microbiological parameters of the biscuits, through the implementation of IMS. An analysis was carried out of the factors affecting the achievement of stable quality. The achievement of the stability of the parameters of 150 different lots of biscuits has been measured before, during and after the implementation of IMS in the manufacturing company The performed water activity analysis and sensory analysis confirmed that despite the dynamic changes in the internal and external environments as well as the significant changes in the requirements of the standards and the legislation, the implemented IMS has allowed the maintenance of the stable quality and safety of the biscuit products.

Analysis on the Status Quo and Countermeasures of Food Enterprise Management

In recent years,with the progress and development of China's social economy,the living conditions of our people have been significantly improved,which has indirectly led to the development of the food processing industry and has brought tremendous contributions to the national economy.However,in the process of development of food enterprises,there are still problems such as lack of food safety awareness,imperfect management system,and inadequate government supervision,and food safety problems often occur.Based on this,in order to reduce food safety risks and promote the healthy development of the food industry,this paper proposes countermeasures such as optimizing the enterprise supervision and management system,building a sound supervision and management system,improving the level of automated production,and improving employee responsibility and belonging.Through these measures,it is possible to ensure the safe production of food enterprises,provide people with safe food,and promote the sustainable development of China's food enterprises.

Three Major Effects and Guarantee System for Quality Management of Edible Mushroom Products

In order to provide consumers with more safe and edible fungus products and to create a faithful social environment of food quality, the edible fungus products quality safety events, as well as their evoked factors and effects on edible fungus industry were discussed in depth in this paper. The performance of edible fungus products quality management is a comprehensive reflection of technical effect, control effect and implementation effect. Among them, the implementation effect is the most important, which refers to the actual implementation effect of quality and safety rules by practitioners of edible fungus industry. Thus, the initiative implementation effect in quality management will be improved, and a quality assurance system in which practitioners are volunteered to participate and implement initiatively the quality standards and regulations so as to provide safe and high-quality products will be established, thereby achieving the best actual implementation effect in quality management.

A Food Traceability System Based on Blockchain and Radio Frequency Identification Technologies

The frequent occurrence of food safety accidents at the global level has triggered consumer sensitivity. Establishing a food traceability system can effectively guarantee food safety and increase consumer confidence and satisfaction. Existing food traceability systems often ignore environmental factors that affect food quality at all stages of the supply chain, and the authenticity of the information obtained through traceability is difficult to guarantee. In this study, a food supply chain traceability model was established based on blockchain and radio frequency identification (RFID) technologies. The model focused on the traceability of environmental data during the various stages of the food supply chain and combined a centralized database and blockchain for data storage. The lot identification data of the various supply chain stages were stored in a centralized database, while the environmental data were stored in a blockchain. Thereby, the authenticity and accuracy of the traceability data were ensured. The blockchain part of the model has been simulated in the Ethereum test environment, and the experiment has achieved traceability of temperature data.

Advances in the Research of Quality Management System of Dairy Enterprises

As the global economy enters a new stage,Chinese dairy enterprises are gradually moving towards the road of internationalization.In this paper,the internationally common quality management system,food safety system and quality traceability system were analyzed and studied to promote the comprehensive transformation and upgrading of dairy industry and broaden the development road with the help of systematic construction.

The Risk of <i>Fusarium</i>and Their Mycotoxins in the Food Chain

Fusarium sp. and mycotoxins of these species pose a major risk to consumer health, agriculture and the food industry. This paper is a worldwide bibliographic study on impact of Fusarium and mycotoxins on the food chain. The factors influencing the development of fungi Fusarium sp., the formation of mycotoxins and their microbiological risk on the food chain must be considered as a whole. For cereals and oilseeds before and after harvest, fungal infections and mycotoxin contamination present serious problems worldwide. This paper is an overview of the factors that include the microbiological risk and impact of Fusarium in the food chain mentioned in national and international studies. The methods and results obtained in this direction internationally are mentioned, such as: infrared spectroscopy, Raman spectrometry and hyperspectral imaging. Also, in review are presented solutions to reduce this impact on the food chain.

Electronic Identification of Livestock to Improve Turkey＇s Animal Production System

Major disease outbreaks, increasing demand for animal food products, intensification of animal production systems, increased consumer awareness about food quality and safety, as well as heightened consciousness about animal welfare issues has seen the need for more reliable animal identification in Turkey＇s animal production system. Animal identification and traceability systems have seen rapid development in the world＇s main livestock producing nations and have been recognised by the main food, health and livestock trading authorities. The benefit of this system affects all the participants in the food chain （farm to fork） by limiting the spread of animal disease, assuring food safety and quality, minimizing the potential trade loss and minimizing government control. Electronic identification （EID） is one of the main technologies adopted, whereby each individual animal is identified and traced through a unique identification number saved on an electronic transponder （eartag or bolus）. The present animal identification and registration system in Turkey does not use an electronic identification tool and is administered manually which often causes unreliable and incorrect results. Concerns for animal and human health, as well as food safety assurance, have motivated efforts in Turkey to intensify animal identification system. This paper has provided the basis for how animals can be accurately traced and monitored from their birth until their slaughter, tracking every single parameter that could be of interest： animal health history, disease control, milk/meat/wool production and nutrition. This study summarizes information on EID available from around the world, discusses the advantages and challenges in its application in Turkey and provides recommendations as to the systems suitability to upgrade the present status of the Turkish National Livestock Identification System.

RFID食品安全可追溯系统读取率优化策略研究

RFID食品安全可追溯系统应用的瓶颈之一是读取率问题。采用粗糙集理论渐进优化正交试验结果,对影响RFID系统读取率及读卡数的距离、偏离高度、速度、行数和列数等5个因素进行渐进正交试验优化,探索低成本RFID食品安全可追溯系统读取率及读卡数的优化策略。根据粗糙集理论的依赖度找出对读取率影响大的因素,重点搜索这些因素的水平值区间,反复调整水平值并进行正交试验,使结果逐渐逼近最优正交试验的水平组合。研究表明:粗糙集渐进优化正交试验方法能有效解决RFID系统读取率及读卡数的优化问题,读取率达到了99.3%以上。该成果为RFID系统的推广应用提供了有力的技术支持。

RFID在食品安全中的应用方案

食品安全问题已经引起了广泛的关注,而现有的手段已不能很好地解决食品的追溯和评估问题,文章根据RFID技术的特点,提出了从“农场到餐桌”(From Farm to Fork)用RFID技术保证食品安全的解决方案,介绍了系统业务流程、体系架构与实施策略。

RFID在食品行业中的应用

首先简要介绍了RFID的工作原理和体系的构成,然后阐述了它在食品行业中原料的生产、加工、运输、仓储、销售等环节的应用,最后分析了RFID在食品行业中应用存在的问题并提出解决对策。

RFID手持设备追溯管理系统设计与实现

针对射频识别技术(RFID)在追溯方面具有工作场景复杂、标签识别效率和准确率高、同步数据并发量大、全生命周期溯源等特点,提出了基于高可靠性的数据通信协议和多标签防碰撞算法的安全追溯系统。该追溯系统以Win CE 5.0手持设备为平台,引入了RFID技术,进行产品全生命周期信息的可视化分析和用户交互式操作。实测结果验证了复杂环境下RFID全生命周期防伪追溯系统方案的可行性,表明了采用RFID技术的防伪追溯系统将成为行业发展方向。

基于RFID的动物产品溯源系统认证技术研究

以动物产品溯源方案的安全性为研究对象,研究了基于RFID技术的动物产品溯源方案的接入认证技术,设计了一个适用于低成本动物产品溯源的高效可靠RFID认证方案。结果显示:该方案在整个认证过程中巧妙地配置了后端数据库和标签的操作,后端数据库只进行两次双线性对运算,标签无需进行任何计算操作,不仅极大地提高了网络的整体响应效率,同时适用于低成本标签的接入认证,便于动物产品溯源系统进行实时通信。结果表明:该方案保证了标签身份的隐私,防止了标签的伪造,保护了名牌食品的利益。因此,该方案非常适用于低成本动物产品溯源系统的可靠通信。

RFID生猪管理解决方案

提出了一种牲畜管理的自动化解决方案,它将现代化养殖技术和先进的科学技术手段结合在一起,为生猪的养殖和管理提供了新的管理方法,以提高生产效率。

基于RFID的供港蔬菜安全监管溯源系统

为保障供港蔬菜的安全,提高供港蔬菜的安全监管能力,本文从检验检疫部门监管工作实际出发,提出了基于射频识别技术的供港蔬菜安全监管溯源系统.首先介绍了RFID技术及其主要功能,通过检验检疫角度提出供港蔬菜的业务框架结构、技术框架结构和安全保障体系结构,在此基础上设计溯源系统种植基地、加工厂、口岸和超市四个点的功能需求,并规定了溯源系统与RFID的接口标准.实践证明,该系统能够实现供港蔬菜流转中的每一管理节点的上下游追溯,实现管理者对蔬菜从原料、生产、运输到销售全过程的了解和把握,使企业的生产、仓储、通关、配送过程更加便捷,全面保证了蔬菜集装箱在运输过程的完好性,满足了供港蔬菜的安全溯源监管体系需求.该系统对食品的安全监管、产品的伪劣甄别有着重要的启示作用和意义.

RFID在食品安全追溯中的应用

首先简要介绍了RFID的工作原理与技术特点,然后从食品供应链上的生产、加工、运输、销售等环节入手,阐述了RFID技术在食品安全追溯中的应用和管理。最后讨论了RFID技术应用中存在的一些不足之处。

基于RFID的食品安全监管系统

随着经济和社会的发展,食品安全越来越受到公众和政府的关注。提出了基于RFID技术、传感器技术、无线通信技术、GPS、GIS的食品安全监管系统,在食品追溯的基础上实现供应链的监管,实现从"农田到餐桌"的全供应链跟踪。

基于RFID的食盐跟踪追溯系统设计与实现

针对食盐安全性的问题,提出一个基于无线射频识别(RFID)的食盐跟踪及追溯系统。采用现有的RFID技术作为主要的数据采集技术,实现跟踪以及追溯功能,完成整套系统的设计及实现。给出对食盐流通数据的自动采集、整理、人性化的展示,实验结果表明,该系统能够高效、方便、稳定地管理食盐,保证食盐产品安全。

RFID的食品仓储管理系统

近年来不断发生的食品安全问题,应用射频识别技术(RFID)和数据库技术,实现了食品仓储管理系统。讨论了在嵌入式读写器上控制RFID标签实现数据采集,并将信息通过Internet网络传输给控制系统进行食品质量监管。阐述了系统的硬件组成、系统架构以及软件开发的关键技术,分析了系统的优点和不足。

基于RFID技术的食品物流车辆管理系统设计

针对当前食品物流场区运作效率低和传统人工识别方法速度慢等问题,分析RFID技术在物流运输过程中的具体应用,设计基于RFID技术的食品物流车辆管理系统。分析食品物流车辆管理系统总体架构,从硬件结构和软件流程两方面详细阐述物流车辆管理系统设计过程。设计完成的系统实现物流车辆身份地自动识别和物流场区车位地快速诱导,相较于传统人工管理时效快,效率高。基于RFID技术的管理系统能够提高场区的运营效率,保证物流运输地可靠实现,具有较高的市场应用价值。同时RFID作为非接触式自动识别技术,未来将更广泛地应用于实时性要求较高的安全管理、物资动态监管和物流储运等方面。