Risk Analysis and Assessment in Perishable Food Supply Chain

Business & Finance, Management & Leadership, Production & Operations Management
Cover of the book Risk Analysis and Assessment in Perishable Food Supply Chain by Mohsen Shirani, GRIN Publishing
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Author: Mohsen Shirani ISBN: 9783656176619
Publisher: GRIN Publishing Publication: April 24, 2012
Imprint: GRIN Publishing Language: English
Author: Mohsen Shirani
ISBN: 9783656176619
Publisher: GRIN Publishing
Publication: April 24, 2012
Imprint: GRIN Publishing
Language: English

Research Paper (postgraduate) from the year 2011 in the subject Business economics - Supply, Production, Logistics, grade: 5/5, Chalmers University of Technology Foundation Göteborg, language: English, abstract: There are some risk analysis studies in different steps of food supply chain as production, distribution, logistics, and retailers. However, there is gap in risk analysis for all supply chain of food industry, from producer to end customer. Therefore, the focus in this study is risk analysis in supply network of perishable food and providing a model for finding and reducing potential risks. The aim of this study is mainly risk reduction of perishable food industry which has influence on improvement of public health level and decreasing food-borne diseases.

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Research Paper (postgraduate) from the year 2011 in the subject Business economics - Supply, Production, Logistics, grade: 5/5, Chalmers University of Technology Foundation Göteborg, language: English, abstract: There are some risk analysis studies in different steps of food supply chain as production, distribution, logistics, and retailers. However, there is gap in risk analysis for all supply chain of food industry, from producer to end customer. Therefore, the focus in this study is risk analysis in supply network of perishable food and providing a model for finding and reducing potential risks. The aim of this study is mainly risk reduction of perishable food industry which has influence on improvement of public health level and decreasing food-borne diseases.

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