Proposition d’un modèle d’organisation pour une gestion intégrée de la sécurité sanitaire des aliments, dans ses trois dimensions : technique, humaine et organisationnelle, à l’échelle libanaise

• Published in: Lebanese science journal 2017-06, Vol.18 (No.1), p.001-025
• Main Authors: Fadi Nicolas, Claude Chevrier, Toufic Rizk, Camille Assaf, Joseph Yaghy
• Format: Article
• Language: English
• Subjects: food safety; governance; integrated food system; Lebanon; risk analysis; systems approach
• ISSN: 1561-3410; 2413-371X

Nicolas, F. Chevrier, C. Rizk, T. Assaf, C. and Yaghy, J. 2017. Proposal of an organizational model for an integrated management of food safety, in its three dimensions: technical, human and organizational, on Lebanese scale. Lebanese Science Journal, 18(1): 1-25. A critical analysis of the Lebanese food industry in its main sectors, namely milk and its derivatives, red meat and white meat, was made from facility inspections, investigations and management manufacturing procedures and/or processing, as well as microbiological and chemical analysis of different samples. It showed the inadequacy or the failure of the measures adopted, either at the organoleptic quality of food produced or the safety of consumer foods. Hence the need for the establishment of a new management system, supported by appropriate governance and meet international requirements, resulting in an ongoing, controlled and acceptable risk, and the restoration and strengthening of trust in the Lebanese health system. However, health problems often exceeding their initial importance and direct effect of triggering factor - minimal disruption transforming rapidly into a major crisis - any food system finds himself constantly undermined with permanent instability. This instability is characteristic of complex phenomena, and therefore, it returns us to the theory that the system is considered as a network of interdependent actors working to the satisfaction of the consumer in a given geographical area. Such a system must necessarily be global; it must incorporate all stakeholders in the food chain and be able to self-adjust to permanent and continuous way. From these considerations, we propose to the Lebanese authorities, in addition to the new food safety legislation food, adopted in January 2015, a specific model based on the principle of systemic triangulation (governance, risk analysis, regulatory and legislation) and operating as a global system of governance and management of health food. The role of the authorities return to set standards of this system and the regulatory framework of the structure and behavior. The risk analysis tool, based on international standards, guarantor of international recognition of the proposed model should then be able to arrange its components continuously, in three dimensions, technical, human and organizational, and for that the entire system does not depart from the main objective, the protection of public health.