Good Nutritional Practice from Producer to Consumer

• Published in: Critical reviews in food science and nutrition 2008-03, Vol.48 (3), p.276-292
• Main Authors: Raspor, P, Jevsnik, M
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; consumer; Consumer Product Safety; Consumers; Feeding. Feeding behavior; Food Contamination - prevention & control; Food Handling - standards; Food industries; Food Microbiology; Food Preservation - standards; food processing; Food processing industry; food processing quality; food production; Food safety; food supply; food transport; Food-Processing Industry - standards; foodborne illness; Fundamental and applied biological sciences. Psychology; General aspects; Good Nutrition Practice (GNP); Good Nutritional Practice; good practices; HACCP; Health Education; Humans; Hygiene; Hygiene and safety; literature reviews; Nutrition; Public Health; Supply chains; Transportation - standards; Vertebrates: anatomy and physiology, studies on body, several organs or systems
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408390701326219

Today we manage food safety through good practices at different levels of food production, distribution, and consumption. The paper analyses current good practices, parameters involved in the food safety circle along the food supply chain, and consumer dilemmas. As a result of the current situation the new approach called “Good Nutritional Practice” (GNP) is proposed to balance the food safety systems. It is shown how important it is to integrate actual the food safety solutions within GNP, which includes consumers, and is based on a model that covers subsystems from other relevant good practices (nine good practices along the food supply chain). It has been shown that present maintenance of food safety in the food supply chain can be easily broken down, because of the different kinds of barriers or a simple misunderstanding among stakeholders including consumers.