Manning Louise, Luning Pieternel A, Wallace Carol A
Department of Agriculture, Food and Environment, Royal Agricultural Univ., Cirencester, Gloucestershire, GL7 6JS, UK.
Food Quality & Design Group, Wageningen Univ., Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands.
Compr Rev Food Sci Food Saf. 2019 Nov;18(6):1770-1792. doi: 10.1111/1541-4337.12484. Epub 2019 Sep 19.
The aim of this paper is to review the development of food safety management systems (FSMS) from their origins in the 1950s to the present. The food safety challenges in modern food supply systems are explored and it is argued that there is a need for a more holistic thinking approach to food safety management. The narrative review highlights that while the transactional elements of how FSMS are developed, validated, implemented, monitored, and verified remains largely unchanged, how organizational culture frames the operation and efficacy of FSMS is becoming more important. The evolution of a wider academic and industry understanding of both the influence of food safety culture (FS-culture) and also how such culture frames and enables, or conversely restricts the efficacy of the FSMS is crucial for consumer well-being. Potential research gaps worthy of further study are identified as well as recommendations given for the application of the research findings within the food industry.
本文旨在回顾食品安全管理体系（FSMS）从20世纪50年代起源至今的发展历程。探讨了现代食品供应系统中的食品安全挑战，并认为需要一种更全面的思维方式来进行食品安全管理。叙述性综述强调，虽然FSMS的开发、验证、实施、监测和核实等交易性要素基本保持不变，但组织文化如何构建FSMS的运作和效力正变得越来越重要。更广泛的学术界和行业对食品安全文化（FS-文化）的影响以及这种文化如何构建并促进或相反地限制FSMS效力的理解演变，对消费者福祉至关重要。确定了值得进一步研究的潜在研究空白，并针对研究结果在食品行业中的应用提出了建议。
