Next Article in Journal
Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds (Acacia spp.): Potential Food Sources in the Arid Semi-Arid Regions
Previous Article in Journal
High-Throughput 16S rRNA Sequencing to Assess Potentially Active Bacteria and Foodborne Pathogens: A Case Example in Ready-to-Eat Food
Open AccessArticle

Risk Management of Dairy Product Losses as a Tool to Improve the Environment and Food Rescue

Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 481; https://doi.org/10.3390/foods8100481
Received: 23 August 2019 / Revised: 28 September 2019 / Accepted: 6 October 2019 / Published: 11 October 2019
(This article belongs to the Section Food Security and Sustainability)
“Food loss”, defined as food produced for human consumption, which for various reasons leaves the supply chain, can be assigned to a group of new risks. Irrational use of food constitutes a risk to the environment. Moreover, food losses represent a missed opportunity to improve global food security. The aim of this study was to develop a risk management model for dairy product losses using the example of ripening cheese. The necessary data to develop the model were derived from a survey that was conducted in five dairies located in Poland. Total losses for nine products amounted to 1.1% of the average annual production, which accounted for more than 5635 t per annum. The studies that were conducted allowed the identification of three management methods of food loss in dairies: reprocessing, hand over for feed, and disposal. The level of risk was defined as “high” with two suggested courses of action: prevention and tolerance. Risks must be prevented by eliminating any errors that may result in a product of inadequate quality. Another solution is to redistribute or sell products at a reduced price, which despite their reduced quality, are nevertheless suitable for consumption. To some extent, this risk must be tolerated.
Keywords: food losses; risk management; food rescue nutrition; dairy products; bow tie analysis relationship diagram food losses; risk management; food rescue nutrition; dairy products; bow tie analysis relationship diagram
MDPI and ACS Style

Bilska, B.; Kołożyn-Krajewska, D. Risk Management of Dairy Product Losses as a Tool to Improve the Environment and Food Rescue. Foods 2019, 8, 481.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop