MANAGING FOOD SAFETY AND HYGIENE: GOVERNANCE AND REGULATION AS RISK MANAGEMENT
Book ID/图书代码： 04289511B49131
English Summary/英文概要： One of the most thorough and considered studies we have of the relationship between regulation and business risk management practices. Food regulation provides a revealing canvas for understanding the dynamics of the governance of risk.’– John Braithwaite, Australian National University Food safety and hygiene is of critical importance to us all, yet, as periodic food crises in various countries each year show we are all dependent on others in business and public regulation to ensure that the food we consume in the retailing and hospitality sectors is safe. Bridget Hutter considers the understandings of risk and regulation held by those in business and considers the compliance pressures on managers and owners, and how these relate to understandings of risk and uncertainty.
Using data from an in-depth case study of the food retail and catering sectors in the UK, the research investigates how business risk management practices are influenced by external pressures such as state regulation, consumers, insurance and the media and by pressures within business. The argument of the book is that food businesses in the UK are generally motivated to manage risk. They realize that good risk management aligns with good business practice. However, there are challenges for an industry that is highly segmented in terms of risk management capacity. The findings have implications for contemporary risk regulation in the increasing number of countries that rely on self-regulation.
Managing Food Safety and Hygiene will prove invaluable for academic researchers and students in risk regulation studies, business studies, food studies, organizational studies, social psychology, socio-legal studies, sociology, management, public administration and political science. In addition, the book will also appeal to practitioners; specifically to senior policy makers, regulators and business risk managers charged with managing risk in diverse organizational settings, and across different functional jurisdictions
Chinese Summary/中文概要： 这是关于监管工作与商业风险管理条例关系最彻底、最周全的研究之一。食品管理条例为理解动态的风险监管提供了令人启迪的基础。---约翰 布雷斯怀特—澳大利亚国立大学。 食品和卫生安全对我们所有人而言都异常重要。由于每年不同国家食品安全危机时有发生，这意味着我们都得依赖在商业和公共方面制定规则的人员，以求保证我们在零售店和其他地方吃的东西是安全的。布雷奇特•哈特仔细琢磨由这些在商业领域工作的人员制定的管理规则和经商人员创造的风险，这些管理人员和商业主面临的无法逃避的压力以及这些与风险和不确定性的理解是如何联系的。
此研究通过分析英国的一个关于食品零售和酒席承办的案例的深入调查的数据，阐明了商业风险管理条例如何受外部压力影响的，这些压力来自诸如州立规则，顾客、保险、媒体舆论及商业内部。本书的主要一依据是：在英国，食品贸易一般为风险管理提供了动力。他们发现有效的风险管理和有效的商业条例是相辅相成的。然而，对一个深受风险管理能力影响的产业而言挑战颇大。这些研究结果为越来越多的依赖自我管理的国家的风险管理条例提供了启迪。
《食品安全和卫生管理》是从事风险管理、商业研究、管理研究、社会心理学、社会法律研究、社会学、经营学、公共管理和政治学的学术研究者和学生的良师益友。此外，此书对创业者，尤其是对在不同的组织部门和不同的行政管辖区因风险管理而备受指责的重要政策的决定者和调整者及商业风险管理者亦颇具吸引力。(兼职翻译-XMM)
Awards/获奖情况：这是关于监管工作与商业风险管理条例关系最彻底、最周全的研究之一。食品管理条例为理解动态的风险监管提供了令人启迪的基础。---约翰 布雷斯怀特—澳大利亚国立大学
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