The HACCP System: An Analysis of Its Benefits and Shortcomings in Business Practices in the Era of the SARS COV-2 Pandemic
The HACCP system is the world's leading food quality assurance system. Its history and benefits are widely recognized and further debated. However, in the context of the current SARS CoV-2 pandemic, few studies address the extent to which companies in the food industry are prepared for risks su...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ovidius University Press
2020-01-01
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| Series: | Ovidius University Annals: Economic Sciences Series |
| Subjects: | |
| Online Access: | https://stec.univ-ovidius.ro/html/anale/RO/wp-content/uploads/2021/03/Section%203/6.pdf |
| _version_ | 1818426938999439360 |
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| author | Silviu Ionuţ Beia Mariana Bran Mihai Dinu |
| author_facet | Silviu Ionuţ Beia Mariana Bran Mihai Dinu |
| author_sort | Silviu Ionuţ Beia |
| collection | DOAJ |
| description | The HACCP system is the world's leading food quality assurance system. Its history and benefits are widely recognized and further debated. However, in the context of the current SARS CoV-2 pandemic, few studies address the extent to which companies in the food industry are prepared for risks such as the deliberate release of this virus into the food circuit. Acts of terrorism of this kind are not new to democratic states, and their impact and prevention are the subject of other approaches, namely TACCP (Threats 'Analysis and Critical Control Points) and VACCP (Vulnerabilities' Analysis and Critical Control Points - focused on vulnerabilities in the food chain). This paper aims to discuss the characteristics and limitations of the HACCP system, as well as the paradigms proposed by the new approaches. We believe that this theorization is necessary to signal the need for increased efforts to monitor threats that may come from criminal organizations. |
| first_indexed | 2024-12-14T14:37:47Z |
| format | Article |
| id | doaj.art-d2707cc66e214b28a3bef471ed3d3a73 |
| institution | Directory Open Access Journal |
| issn | 2393-3127 2393-3127 |
| language | English |
| last_indexed | 2024-12-14T14:37:47Z |
| publishDate | 2020-01-01 |
| publisher | Ovidius University Press |
| record_format | Article |
| series | Ovidius University Annals: Economic Sciences Series |
| spelling | doaj.art-d2707cc66e214b28a3bef471ed3d3a732022-12-21T22:57:32ZengOvidius University PressOvidius University Annals: Economic Sciences Series2393-31272393-31272020-01-01XX2229234The HACCP System: An Analysis of Its Benefits and Shortcomings in Business Practices in the Era of the SARS COV-2 PandemicSilviu Ionuţ Beia0Mariana Bran1Mihai Dinu2University of Agronomic Sciences and Veterinary MedicineBucharest University of Economic StudiesBucharest University of Economic StudiesThe HACCP system is the world's leading food quality assurance system. Its history and benefits are widely recognized and further debated. However, in the context of the current SARS CoV-2 pandemic, few studies address the extent to which companies in the food industry are prepared for risks such as the deliberate release of this virus into the food circuit. Acts of terrorism of this kind are not new to democratic states, and their impact and prevention are the subject of other approaches, namely TACCP (Threats 'Analysis and Critical Control Points) and VACCP (Vulnerabilities' Analysis and Critical Control Points - focused on vulnerabilities in the food chain). This paper aims to discuss the characteristics and limitations of the HACCP system, as well as the paradigms proposed by the new approaches. We believe that this theorization is necessary to signal the need for increased efforts to monitor threats that may come from criminal organizations.https://stec.univ-ovidius.ro/html/anale/RO/wp-content/uploads/2021/03/Section%203/6.pdfhaccptaccpvaccprisks in the food circuitsars cov-2 |
| spellingShingle | Silviu Ionuţ Beia Mariana Bran Mihai Dinu The HACCP System: An Analysis of Its Benefits and Shortcomings in Business Practices in the Era of the SARS COV-2 Pandemic Ovidius University Annals: Economic Sciences Series haccp taccp vaccp risks in the food circuit sars cov-2 |
| title | The HACCP System: An Analysis of Its Benefits and Shortcomings in Business Practices in the Era of the SARS COV-2 Pandemic |
| title_full | The HACCP System: An Analysis of Its Benefits and Shortcomings in Business Practices in the Era of the SARS COV-2 Pandemic |
| title_fullStr | The HACCP System: An Analysis of Its Benefits and Shortcomings in Business Practices in the Era of the SARS COV-2 Pandemic |
| title_full_unstemmed | The HACCP System: An Analysis of Its Benefits and Shortcomings in Business Practices in the Era of the SARS COV-2 Pandemic |
| title_short | The HACCP System: An Analysis of Its Benefits and Shortcomings in Business Practices in the Era of the SARS COV-2 Pandemic |
| title_sort | haccp system an analysis of its benefits and shortcomings in business practices in the era of the sars cov 2 pandemic |
| topic | haccp taccp vaccp risks in the food circuit sars cov-2 |
| url | https://stec.univ-ovidius.ro/html/anale/RO/wp-content/uploads/2021/03/Section%203/6.pdf |
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