risk assessment and management techniques are used in industrial activities to reduce accidents by applying preventive and protective methods. in this article a preventive approach called hazard and operability study (hazop) was used. the application of hazop, a process hazard identification and control method, has been demonstrated in the fatty acid unit of golnar oil company, northwest of teh...

Background & Aims of the Study: Identification of hazards is one of the first goals of risk analysis. Failure mode and effect analysis method (FMEA) is universally defined as efficient procedures for finding potential failures aimed to remove or decrease the risk which is related to them. This study aimed to investigate the effect of control measures on reduction of risk ev...

Quantitative microbiological risk assessment (QMRA), predictive modelling and HACCP may be used as tools to increase food safety and can be integrated fruitfully for many purposes. However, when QMRA is applied for public health issues like the evaluation of the status of public health, existing predictive models may not be suited to model bacterial growth. In this context, precise quantificati...

This paper studies a model of long-term contracting for experimentation. We consider a principal– agent relationship with adverse selection on the agent’s ability, dynamic moral hazard, and private learning about project quality. We find that each of these elements plays an essential role in structuring dynamic incentives, and it is only their interaction that generally precludes efficiency. Ou...

This paper studies the design of monitoring policies in dynamic settings with moral hazard. The firm benefits from having a reputation for quality, and the principal can learn the firm’s quality by conducting costly inspections. Monitoring plays two roles: An incentive role, because the outcome of inspections affects the firm’s reputation, and an informational role because the principal values ...

OBJECTIVE To evaluate the efficacy and applicability of a HACCP-based program for use in restaurants. PARTICIPANTS A randomly selected sample of 16 intervention and 42 control full service, "stand-alone" restaurants with a minimum of 3 full-time food handling staff on duty per shift. SETTING Six communities in Central West Ontario. INTERVENTION The Critical Approach, a HACCP-based program...

Incorporating Hazard Analysis Critical Control Points (HACCP) in the initial stages of food product development allows for an assessment of the risk and severity of hazards, which may be associated with the raw materials used, their processing, the system of distribution, and the intended use. Implementation of a HACCP plan provides a mechanism to ensure that product safety is continuously achi...

This paper seeks to shed further light on the factors contributing to the emerging global food crisis by examining the reasons for an unusual downturn in dairy food production in Australia, from where 11% of the world trade in dairy foods originates.

Prior studies illustrate the issues of agency theory stemmed from the separation between ownership and management. As such, information asymmetry between the agent and principal is the major reason why agent can take advantages from adverse selection and moral hazard, which is the obvious problem in recent accounting scandals. Boards of directors therefore have fiduciary duties to exercise effe...

This article explores the barriers that prevent the adoption of HACCP system by food processing firms in Ontario, Canada. The study identifies four key groups of barriers that prevent firms from adopting HACCP system in their food safety control programs, namely questionable appropriateness, scale of change, low priority and financial constraints. The severity of barriers is significantly diffe...