MANAGEMENT OF COMBATING FOOD FRAUD IN THE FIELD OF PUBLIC CATERING

Abstract

Food that is safe, made and declared nutritionally correct and free movement contribute significantly to the health and well-being of citizens and to their social and economic interests. This is essential for the EU internal market and food fraud prevention and detection policies make an important contribution to the exercise of this responsibility. The prevalence of food fraud can be explained by the complex nature of global food supply chains and the economic incentive to provide cheaper food. Fraudulent practices in the food sector can also lead to risks to public health.
This paper highlights the main strategies and measures to effectively combat food fraud in public catering in Romania. Due to the impact of food fraud issues on public health and consumer confidence, it is important to build and implement a system of appropriate prevention, control and improvement measures (SPCI - food fraud - PA). Raising awareness of the risks associated with food fraud, educating consumers and catering workers is the main pillar of the proposed system. Standardization of food quality and safety, monitoring of supply chains, transparency and exchange of information, cooperation between links in the food chain, and appropriate sanctioning of those involved in fraud, are key issues addressed in this paper. The development of a set of recommendations for consumers and operators lays the foundation for activities that will support the national plan to reduce food fraud. By implementing these strategies, we can develop a system that makes catering safer, more transparent, an economic sector that preserves product integrity and protects public health.