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dc.contributor.authorAuthorLu, Haiyan
dc.contributor.authorAuthorKumar Mangla, Sachin.
dc.contributor.authorAuthorHernandezt, Jorge E.
dc.contributor.authorAuthorElgueta, Sebastián
dc.contributor.authorAuthorZhao, Guoqing
dc.contributor.authorAuthorLiu, Shaofeng
dc.contributor.authorAuthorHunter, Lise
dc.date.accessionedDate Accessioned2024-09-03T19:19:27Z
dc.date.availableDate Available2024-09-03T19:19:27Z
dc.date.issuedDate Issued2021
dc.identifier.citationReferencia BibliográficaProduction Planning and Control, 32(14), 18 p.
dc.identifier.issnISSN0953-7287
dc.identifier.uriURIhttp://repositorio.udla.cl/xmlui/handle/udla/1475
dc.identifier.uriURIhttps://www.tandfonline.com/journals/tppc20
dc.description.abstractAbstractThe worldwide demand for safe food is increased due to the population growth and the improvement of living standards. Different global standards are relevant in the food value chain including education and training of human resources, government regulations and surveillance. Different factors related to food safety risks in production can be taken into consideration in developing economies. Achieving food safety needs a highly integrated system in food supply and operations management. To meet demand for safe and higher quality food, food organisations especially in developing nations like Chile face numerous problematic issues. In terms of dynamic capabilities, this study takes account of supply chain re-conceptualisation, co-evolving and reflexive supply chain control. In this paper, we identify and prioritise key institutional and operational factors for improving the food safety in Chile. The factors were analysed using a Fuzzy analytic hierarchy process for illustrating the significance of key criteria to food safety concepts under uncertain environment. We provides a detailed and prioritised criteria for improving food safety practices, helping managers to understand the operational and institutional environment and makes a contribution to inform food organisations and government policy-making to reduce food losses and improve sustainability of food chains under fuzzy situations.
dc.format.extentdc.format.extent18 páginas
dc.format.extentdc.format.extent1.664Mb
dc.format.mimetypedc.format.mimetypePDF
dc.language.isoLanguage ISOeng
dc.publisherPublisherTaylor and Francis
dc.sourceSourcesProduction Planning and Control
dc.subjectSubjectFood supply chain management
dc.subjectSubjectFood safety
dc.subjectSubjectFuzzy AHP
dc.subjectSubjectOperational and institutional factors
dc.titleTitleKey operational and institutional factors for improving food safety: a case study from Chile
dc.typeDocument TypeArtículo
dc.udla.catalogadordc.udla.catalogadorCBM
dc.udla.indexdc.udla.indexWoS
dc.udla.indexdc.udla.indexScience Citation Index Expanded
dc.udla.indexdc.udla.indexScopus
dc.udla.indexdc.udla.indexABI/INFORM
dc.udla.indexdc.udla.indexAdvanced Technologies & Aerospace Database
dc.udla.indexdc.udla.indexCompendex
dc.udla.indexdc.udla.indexINSPEC
dc.udla.indexdc.udla.indexMaterials Science & Engineering Collection
dc.udla.indexdc.udla.indexTechnology Collection
dc.identifier.doidc.identifier.doi10.1080/09537287.2020.1796137
dc.facultaddc.facultadFacultad de Medicina Veterinaria y Agronomía


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