Food Quality Management: A Systematic Review of the Scientific Literature of the last 10 years

Gonzales-Abanto W.A.; Chávez-Huaccha J.M.; Medina-Leiva E.S.; Quispe-Vasquez L.R. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2023) · DOI: 10.18687/leird2023.1.1.570

Resumen

Today, the existence of quality companies is essential to remain competitive in the market with increasingly demanding consumers, without forgetting to compete with increasingly better strategies. In this study, a review of 181 articles will be made, which should be related to the topic of food quality management. That is why a systematic review was carried out according to the opportunity criterion, covering 2012-2022 from three most relevant databases: Web of Science, Scielo and Scopus, taking into account the inclusion and exclusion parameters, obtained a sample of 102 investigations. Food quality management refers to the implementation of practices and systems to provide food quality throughout the food chain, from production and processing to final consumption. It is also known as food safety management or food safety management. Food quality management involves compliance with legal and regulatory requirements, as well as following recognized international standards and norms, such as ISO 22000.

Instituciones: Universidad Privada del Norte