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1、Good practices of food chain in Polish food industryfacts and chalangesMagorzata KorzeniowskaWrocaw University of Environmental and Life SciencesLife Cycle AssessmentDefinition of food chain A food supply chain, logistics network, or supply network is a coordinated system of entities, activities, in
2、formation and resources involved in moving a product or service from supplier to customer.The entities of a supply chain consist of primary producers,secondury production, manufacturers, service providers, distributors, and retail outlets. Food supply chain activities transform raw materials and com
3、ponents into a finished product.The primary objective of food supply chain management is to fulfill customer demands through the most efficient use of resources.Sustainable food chainEnvironmental objectives:1) air pollution control,2) water pollution control,3) soil pollution control,4) noise pollu
4、tion control,5) protection against radiation.Nutritional objectives:1) providing enough food for mankind,2) providing nutritious food (macro- and microelements),3) providing safe food,4) providing stable food delivery,5) providing food in time and place required by consumers.Economic objectives:1) a
5、chievement of equality point between supply and demand,2) ensuring moderate food prices,3) maintenance of job posts,4) maximization of added value,5) maximization of return on investment.Social objectives:1) ensuring a good standard of life for families of farmers, processors, traders and all involv
6、ed in the food chain,2) promotion of good interpersonal relations between people involved in the food chain,3) promotion of good health of all food consumers,4) promotion of prolonged lifespan of all food consumers.Food Healthy QualitySafety (hazard-free)Nutritional valuesSensory values Convenience
7、Food qualityRelationship betwen food quality , food health quality and food safety traitsQuality & Safety Assurance and Management SystemsObligatory(required by law)Voluntary(expected by consumers)SafetyGMP/GHP, HACCPQualityQACP, ISO 9000, ISO 14000 Obligation of food safety and quality systemsDiagr
8、am of the relationship between GMP, GHP, HACCP, QACP, QMS (ISO-9000, ISO-14000, etc.) and TQM (Sikora & Strada)Integration of good nutritional practice in quality systemGood Practice means activity of the quality assurance which ensures that food products and food related processes are consistent an
9、d controlled to assure quality procedures in food systems.If analyse good practices we can find three categories of good practices:Directly connected with food (i.e.: GMP good manufacturing practice)Indirectly connected with food issues (i.e.: GRP good research practice)Needed be not existing in rea
10、lity (i.e.: GKP good housekeeping practice)Good practices directly conected to food issuesgood agricultural practice (GAP)good catering practice (GCP)good housekeeping practice (GKP)good hygiene practice (GHP)good laboratory practice (GLP)good manufacturing practice (GMP)good retail practice (GRP)go
11、od storage practice (GSP)good transport practice (GTP)GAP Good Agricultural Practice is selection of the methods of land use which can best achieve the objectives of agronomic and environmental sustainability in primary food production.A GAP approach aims at applying available knowledge to addressin
12、g environmental, economic and social sustainability dimensions for on-farm production and post-production processes, resulting in safe and quality food and non-food agricultural products. Based on generic sustainability principles, it aims at supporting locally developed optimal practices for a give
13、n production system based on a desired outcome, taking into account market demands and farmers constraints and incentives to apply practices.GAP principles:1.Soil2.Water3.Crop and fodder production4.Crop protection5.Animal production6.Animal health and welfare7.Harvest and on-farm processing and sto
14、rage8.Energy and waste management9.Human welfare, health and safety10.Wildlife and landscapeWorld agriculture in the twenty-first century is faced with three main challenges: 1)to improve food security, rural livelihoods and income; 2)to satisfy the increasing and diversified demands for safe food a
15、nd other products; 3)to conserve and protect natural resources.GCP Good catering practice consist of practical advices and assistance to managers of catering (food service) outlets and suppliers to caterers.The Guidelines concentrate on the essential steps needed to ensure that the food served is al
16、ways safe and Wholesome.GHP Good Hygiene Practice refer to procedures that must be undertaken and hygiene conditions that have to be fulfilled and monitored at all stages of production or trade in order to guarantee food safety.Good Hygiene Practice consists of practical procedures and processes that return the processing environment to its original condition (disinfection or sanitation programmes); keep building and equipment in efficient operation (maintenance programme); control of cross-cont
