Key operational and institutional factors for improving food safety: a case study from Chile

Haiyan Lu; Sachin Kumar Mangla; JE Fernandez; Sebastian Elgueta; Guoqing Zhao; Shaofeng Liu; Lise Hunter

doi:10.1080/09537287.2020.1796137

Key operational and institutional factors for improving food safety: a case study from Chile

Haiyan Lu
, Sachin Kumar Mangla^*
, JE Fernandez
, Sebastian Elgueta
, Guoqing Zhao
, Shaofeng Liu
, Lise Hunter

^*Corresponding author for this work

Instituto de Investigaciones Agropecuarias - Ministerio de Agricultura, Chile
Universidad de las Américas - Chile

Research output: Contribution to journal › Article › peer-review

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Original language	English
Pages (from-to)	0-0
Number of pages	0
Journal	Production Planning and Control
Volume	0
Issue number	0
Early online date	24 Jul 2020
DOIs	https://doi.org/10.1080/09537287.2020.1796137
Publication status	Published - 24 Jul 2020

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 12 Responsible Consumption and Production
SDG 17 Partnerships for the Goals

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10.1080/09537287.2020.1796137

SI-TPPC-2018-0495

Cite this

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AU - Lu, Haiyan

AU - Mangla, Sachin Kumar

AU - Fernandez, JE

AU - Elgueta, Sebastian

AU - Zhao, Guoqing

AU - Liu, Shaofeng

AU - Hunter, Lise

PY - 2020/7/24

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Key operational and institutional factors for improving food safety: a case study from Chile

UN SDGs

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