title: Shift in performance of food safety management systems in supply chains: case of green bean chain in Kenya versus hot pepper chain in Uganda.
abstract: BACKGROUND
  This study investigates the level of design and operation of food safety management systems (FSMS) of farmers and export traders in Kenya and Uganda. FSMS diagnostic tools developed for the fresh produce chain were used to assess the levels of context riskiness, FSMS activities and system output in primary production (n = 60) and trade (n = 60). High-risk context characteristics combined with basic FSMS are expected to increase the risk on unsafe produce.
  
  
  RESULTS
  In Uganda both farmers and export traders of hot peppers operate in a high- to moderate-risk context but have basic FSMS and low systems output. In Kenya, both farmers and export traders of green beans operate in a low- to moderate-risk context. The farmers have average performing FSMS, whereas export trade companies showed more advanced FSMS and system output scores ranging from satisfactory to good.
  
  
  CONCLUSIONS
  Large retailers supplying the EU premium market play a crucial role in demanding compliance with strict voluntary food safety standards, which was reflected in the more advanced FSMS and good system output in Kenya, especially traders. In Kenya, a clear shift in more fit-for-purpose FSMS and higher system output was noticed between farms and trade companies. In the case of Uganda, traders commonly supply to the less demanding EU wholesale markets such as ethnic specialty shops. They only have to comply with the legal phytosanitary and pesticide residue requirements for export activities, which apparently resulted in basic FSMS and low system output present with both farmers and traders. © 2015 Society of Chemical Industry.
authors.affiliation: Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, B-9000, Ghent, Belgium.
authors.forename: Jessica
authors.initials: J
authors.lastname: Nanyunja
authors.affiliation: Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, B-9000, Ghent, Belgium.
authors.forename: Liesbeth
authors.initials: L
authors.lastname: Jacxsens
authors.affiliation: Product Design and Quality Management Group, Department of Agrotechnology and Food Sciences, Wageningen University, NL-6700 EV, Wageningen, The Netherlands.
authors.forename: Klementina
authors.initials: K
authors.lastname: Kirezieva
authors.affiliation: Department of Food Technology and Nutrition, College of Agricultural and Environmental Sciences, Makerere University, Kampala, Uganda.
authors.forename: Archileo N
authors.initials: AN
authors.lastname: Kaaya
authors.affiliation: Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, B-9000, Ghent, Belgium.
authors.forename: Mieke
authors.initials: M
authors.lastname: Uyttendaele
authors.affiliation: Product Design and Quality Management Group, Department of Agrotechnology and Food Sciences, Wageningen University, NL-6700 EV, Wageningen, The Netherlands.
authors.forename: Pieternel A
authors.initials: PA
authors.lastname: Luning
mesh_terms: D000383:Agriculture / Q000379:methods / Q000458:organization & administration; D002212:Capsicum; D003132:Commerce / Q000458:organization & administration; D007887:Fabaceae; D005506:Food Contamination / Q000517:prevention & control*; D063427:Food Quality; D059022:Food Safety / Q000379:methods*; D007630:Kenya; D014454:Uganda
keywords: Kenya; Uganda; food safety management; green beans; hot peppers; supply chain