Beslutsmodell för livsmedelsindustrin - hur kan hänsyn tas till beslutsfattares värderingar?
(2006) In LUTVDG/TVBB--5199--SE VBR920Division 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)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/1688932
- author
- Kristensson, Anna and Svensson, Annie
- supervisor
- organization
- course
- VBR920
- year
- 2006
- 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
- 2020-12-03 14:26:05
@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}}, language = {{swe}}, note = {{Student Paper}}, series = {{LUTVDG/TVBB--5199--SE}}, title = {{Beslutsmodell för livsmedelsindustrin - hur kan hänsyn tas till beslutsfattares värderingar?}}, year = {{2006}}, }