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Assessing the Food Safety and Quality Assurance System during the COVID-19 Pandemic

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  • Shumei Wang

    (College of Food Engineering, Harbin University, Harbin 150086, China)

Abstract

This study aims to develop and test a methodological approach to assess the system of food quality and safety in the COVID-19 pandemic. To achieve the study objectives, a multi-country research project was implemented with 425 enterprises from Russia, Azerbaijan, Ukraine, and Belarus. The application of the developed methodological approach resulted in comparable assessments of the various criteria of the food safety and quality assurance system in supply chains. This makes it possible to implement continuous monitoring of the state of the food safety and quality assurance system in the enterprises. In addition, the study identified critical weaknesses in the safety system, including a very low level of assessment by enterprises of the impact of WHO advisory protocols. This greatly increases the risks associated with food safety in the COVID-19 pandemic. Urgent action is required to increase the confidence of food supply chain actors in WHO recommendations and national food safety and quality protocols. The conducted assessments showed that a significant proportion of enterprises did not implement a food safety system. One out of five of the respondents claimed to have implemented safety systems at an enterprise in accordance with the standards recognized by the Global Food Safety Initiative. Only 2% declared the introduction of HACCP at an enterprise, which is logical given the high mistrust of WHO recommendations. The proposed approach can be used in the real sector of the economy to monitor the food safety and quality assurance system in the supply chain at the regional, sectoral and national levels.

Suggested Citation

  • Shumei Wang, 2022. "Assessing the Food Safety and Quality Assurance System during the COVID-19 Pandemic," Sustainability, MDPI, vol. 14(3), pages 1-14, January.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:3:p:1507-:d:736425
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    References listed on IDEAS

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    1. Brenna Ellison & Brandon McFadden & Bradley J. Rickard & Norbert L. W. Wilson, 2021. "Examining Food Purchase Behavior and Food Values During the COVID‐19 Pandemic," Applied Economic Perspectives and Policy, John Wiley & Sons, vol. 43(1), pages 58-72, March.
    2. John A. L. Cranfield, 2020. "Framing consumer food demand responses in a viral pandemic," Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie, Canadian Agricultural Economics Society/Societe canadienne d'agroeconomie, vol. 68(2), pages 151-156, June.
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    Cited by:

    1. Nurul Najihah Azalanzazllay & Sarina Abdul Halim Lim & Ungku Fatimah Ungku Zainal Abidin & Cherrafi Anass, 2022. "Uncovering Readiness Factors Influencing the Lean Six Sigma Pre-Implementation Phase in the Food Industry," Sustainability, MDPI, vol. 14(14), pages 1-20, July.
    2. Md. Abdul Moktadir & Sanjoy Kumar Paul & Chunguang Bai & Ernesto D. R. Santibanez Gonzalez, 2025. "The current and future states of MCDM methods in sustainable supply chain risk assessment," Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, Springer, vol. 27(3), pages 7435-7480, March.
    3. Ashraf Ud Din & Heesup Han & Antonio Ariza-Montes & Alejandro Vega-Muñoz & António Raposo & Shruti Mohapatra, 2022. "The Impact of COVID-19 on the Food Supply Chain and the Role of E-Commerce for Food Purchasing," Sustainability, MDPI, vol. 14(5), pages 1-14, March.

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