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标题：Risk Management of Dairy Product Losses as a Tool to Improve the Environment and Food Rescue
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作者：Beata Bilska ; Danuta Kołożyn-Krajewska
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：10
页码：481-501
DOI：10.3390/foods8100481
出版社：MDPI Publishing
摘要：“Food loss”, defined as food produced for human consumption, which for various reasons leaves the supply chain, can be assigned to a group of new risks. Irrational use of food constitutes a risk to the environment. Moreover, food losses represent a missed opportunity to improve global food security. The aim of this study was to develop a risk management model for dairy product losses using the example of ripening cheese. The necessary data to develop the model were derived from a survey that was conducted in five dairies located in Poland. Total losses for nine products amounted to 1.1% of the average annual production, which accounted for more than 5635 t per annum. The studies that were conducted allowed the identification of three management methods of food loss in dairies: reprocessing, hand over for feed, and disposal. The level of risk was defined as “high” with two suggested courses of action: prevention and tolerance. Risks must be prevented by eliminating any errors that may result in a product of inadequate quality. Another solution is to redistribute or sell products at a reduced price, which despite their reduced quality, are nevertheless suitable for consumption. To some extent, this risk must be tolerated.
关键词：food losses; risk management; food rescue nutrition; dairy products; bow tie analysis relationship diagram food losses ; risk management ; food rescue nutrition ; dairy products ; bow tie analysis relationship diagram