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Beslutsmodell för livsmedelsindustrin - hur kan hänsyn tas till beslutsfattares värderingar?

Kristensson, Anna and Svensson, Annie (2006) In LUTVDG/TVBB--5199--SE VBR920
Division of Fire Safety Engineering
Risk Management and Safety Engineering (M.Sc.Eng.)
Division of Risk Management and Societal Safety
Abstract
The producing of safe products is very important for the food industry today due to increasing awareness of the consumers and competition in the market. To reduce the risk of pathogenic bacteria in the food industry a structured decision analysis is needed. The purpose of the thesis is to investigate which hazardous events that have occurred in the food industry, in which way these events best are described and investigate how the food industry value negative events due to the occurrence of pathogenic bacteria in products. The thesis will also present an example of how a food company can consider the value of risk in their daily work. After a review of occurred events three attributes were chosen that best described the consequences of a... (More)
The producing of safe products is very important for the food industry today due to increasing awareness of the consumers and competition in the market. To reduce the risk of pathogenic bacteria in the food industry a structured decision analysis is needed. The purpose of the thesis is to investigate which hazardous events that have occurred in the food industry, in which way these events best are described and investigate how the food industry value negative events due to the occurrence of pathogenic bacteria in products. The thesis will also present an example of how a food company can consider the value of risk in their daily work. After a review of occurred events three attributes were chosen that best described the consequences of a hazardous event in the food industry. The attributes were dead, illness and direct cost. An empirical investigation was carried out to measure decision makers ́ values of risk. The quantitative part of the investigation used two methods and the result showed that dead was the most important attribute followed by illness and direct cost. The qualitative part of the investigation showed the importance of consumer confidence and a strong brand. In the next part of the thesis an example of a model for decision making was presented using the chosen attributes, the decision makers ́ value of risk and the concepts of risk management. (Less)
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author
Kristensson, Anna and Svensson, Annie
supervisor
organization
course
VBR920
year
type
H2 - Master's Degree (Two Years)
subject
keywords
Attribut, risk perception, risk preferenser, beslutsfattande, beslutsanalys, riskhantering, Policy- capturing
publication/series
LUTVDG/TVBB--5199--SE
report number
5199
ISSN
1402-3504
language
Swedish
id
1688932
date added to LUP
2011-01-20 17:15:10
date last changed
2014-03-10 10:40:34
@misc{1688932,
  abstract     = {The producing of safe products is very important for the food industry today due to increasing awareness of the consumers and competition in the market. To reduce the risk of pathogenic bacteria in the food industry a structured decision analysis is needed. The purpose of the thesis is to investigate which hazardous events that have occurred in the food industry, in which way these events best are described and investigate how the food industry value negative events due to the occurrence of pathogenic bacteria in products. The thesis will also present an example of how a food company can consider the value of risk in their daily work. After a review of occurred events three attributes were chosen that best described the consequences of a hazardous event in the food industry. The attributes were dead, illness and direct cost. An empirical investigation was carried out to measure decision makers ́ values of risk. The quantitative part of the investigation used two methods and the result showed that dead was the most important attribute followed by illness and direct cost. The qualitative part of the investigation showed the importance of consumer confidence and a strong brand. In the next part of the thesis an example of a model for decision making was presented using the chosen attributes, the decision makers ́ value of risk and the concepts of risk management.},
  author       = {Kristensson, Anna and Svensson, Annie},
  issn         = {1402-3504},
  keyword      = {Attribut,risk perception,risk preferenser,beslutsfattande,beslutsanalys,riskhantering,Policy- capturing},
  language     = {swe},
  note         = {Student Paper},
  series       = {LUTVDG/TVBB--5199--SE},
  title        = {Beslutsmodell för livsmedelsindustrin - hur kan hänsyn tas till beslutsfattares värderingar?},
  year         = {2006},
}