Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Quality Assurance01:19

Quality Assurance

939
Quality assurance is the overarching term used to describe the activities employed to ensure the proper performance of a system. These activities can be classified into three categories: quality control, quality assessment, and internal corrective measures. Typically, these activities work cyclically: quality control is performed before and during the analysis, while quality assessment occurs during and after the investigation. Internal corrective measures are implemented based on the findings...
939
Quality Control01:05

Quality Control

1.2K
Quality control is one of the three cyclical quality assurance activities that help keep a system under statistical control. Typical quality control activities include creating quality control charts, conducting proficiency testing, and documenting and archiving results.
Quality control helps track data, visualize trends, and identify variations, making it easier to detect deviations that may affect the accuracy of an analysis. One way to do this is by generating a quality control chart, which...
1.2K
Health Information Technology and Healthcare Information System01:30

Health Information Technology and Healthcare Information System

3.3K
Health Information Technology (HIT)
Health Information Technology, commonly called HIT, integrates advanced information systems and technology in healthcare settings. Its primary functions include:
3.3K
Introduction to Statistical Process Control01:15

Introduction to Statistical Process Control

589
Statistical Process Control (SPC) is a method used to monitor and control quality within processes, particularly in manufacturing and service delivery, by employing statistical methods. SPC aims to distinguish between natural (common cause) variation and variation due to specific changes or events (special cause), allowing for timely improvements and sustained quality. The control chart, a pivotal tool in SPC, visually displays data over time alongside a central line of upper and lower control...
589
Assessment of the Gastrointestinal System II: Health Perception Pattern01:29

Assessment of the Gastrointestinal System II: Health Perception Pattern

438
Assessing the gastrointestinal (GI) system is a complex process that begins with collecting subjective data. This data, collected through patient interviews, provides crucial insights into the patient's health history, perception patterns, and lifestyle habits, all contributing significantly to GI health.
Health Perception Patterns
Health perception patterns offer valuable insights into a patient's lifestyle habits and how they may impact their GI health. These patterns include:
438
Methods of Documentation III: PIE01:21

Methods of Documentation III: PIE

2.0K
Problem-intervention-evaluation (PIE) is a systematic approach to documentation used in healthcare settings for clinical decision-making and patient care planning. It is a structured approach to organizing patient data based on problems, interventions, and evaluations. Here's a breakdown of its key features and considerations:
2.0K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Food labelling in focus: a transnational analysis of chilled ready-to-eat products in the EU, the Western Balkans and Turkey.

International journal of food sciences and nutrition·2026
Same author

The Sensory and Emotional Response to Different Tableware Materials.

Foods (Basel, Switzerland)·2025
Same author

A Systematic Review of Nutraceuticals from the Perspective of Life-Cycle Assessment.

Pharmaceuticals (Basel, Switzerland)·2025
Same author

Microwave-Assisted Valorization of Tomato Pomace for Pectin Recovery: Improving Yields and Environmental Footprint.

Foods (Basel, Switzerland)·2025
Same author

Variation in Chemical, Textural and Sensorial Traits Among Remontant Red Raspberry (<i>Rubus idaeus</i> L.) Cultivars Maintained in a Double-Cropping System.

Plants (Basel, Switzerland)·2024
Same author

Edible Insects: Consumption, Perceptions, Culture and Tradition Among Adult Citizens from 14 Countries.

Foods (Basel, Switzerland)·2024

Related Experiment Video

Updated: Jan 11, 2026

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

11.0K

Revisiting Key Performance Indicators That Evaluate Food Safety Management Systems: A Short Review.

Ilija Djekic1, Nada Smigic1

  • 1Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia.

Foods (Basel, Switzerland)
|November 13, 2025
PubMed
Summary

This study identifies key food safety performance indicators applicable across various food companies. Findings categorize these indicators into process-based, product-based, and company-based metrics for enhanced food safety management.

Keywords:
benchmarks and targetsfood processesfood safety 4.0food safety culturefood safety indicatorsverification and validation

More Related Videos

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
09:31

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach

Published on: October 7, 2025

433
PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

12.9K

Related Experiment Videos

Last Updated: Jan 11, 2026

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

11.0K
Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
09:31

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach

Published on: October 7, 2025

433
PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

12.9K

Area of Science:

  • Food Science
  • Food Safety Management
  • Quality Assurance

Background:

  • Effective food safety management is crucial for public health and business sustainability.
  • Identifying relevant performance indicators is essential for evaluating and improving food safety systems.
  • Existing literature lacks a consolidated framework for food safety performance indicators across diverse food companies.

Purpose of the Study:

  • To systematically review scientific literature and identify key food safety performance indicators.
  • To categorize these indicators based on their applicability in different food company contexts.
  • To provide a foundational understanding for developing robust food safety performance measurement systems.

Main Methods:

  • A comprehensive literature review of 48 scientific manuscripts was conducted.
  • Identified indicators were analyzed and categorized.
  • The categorization focused on process-based, product-based, and company-based metrics.

Main Results:

  • Food safety performance indicators can be broadly classified into three main categories: process-based, product-based, and company-based.
  • Process-based indicators assess the effectiveness of core operational activities like hygiene, control, and human resources.
  • Product-based indicators focus on production effectiveness, while company-based indicators evaluate the overall food safety system's efficacy.

Conclusions:

  • The study provides a structured framework for understanding and applying food safety performance indicators.
  • These categorized indicators are adaptable to various food company types, aiding in targeted safety improvements.
  • This research supports the development of more effective and measurable food safety strategies.