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The 2008 Chinese melamine milk scandal resulted in six reported fatalities and affected around 300,000 children, of whom 54,000 were hospitalised. Previous studies have used linear approaches to examine the root causes of the melamine milk scandal.

In the present study, we applied a systems approach to the melamine milk scandal to identify the complex systems-level failures across the supply chain leading to the incident and why food fraud incidents such as this occurred in the dairy sector. Additionally, systemic failures associated with food fraud vulnerability factors were considered (i.e. opportunities, motivation and control measures).

48 contributory factors of influence were identified and grouped across six sociotechnical levels across the Chinese dairy system, from government to equipment and surroundings. Lack of vertical integration (processes and communication) contributed to the failure. When viewed from a broader perspective, the melamine milk scandal can be linked to a series of human errors and organisational issues associated with government bodies, the dairy supply chain, individual organisations and management decisions and individual actions of staff or processes.

This approach is of value to policymakers and the industry as it supports public health investigations of food fraud incidents and proactive food safety management.

To the best of our knowledge, this is the first study to analyse a food safety or fraud incident using the AcciMap approach and the food fraud vulnerability assessment (FFVA) technique. AcciMap analysis is applied to both unintentional and intentional aspects of the incident.

The demand for halal food products is increasing globally. However, fraudulent activities in halal products and certification are also rising. One strategy to ensure halal integrity in the food supply chain is applying halal blockchain technology. However, to date, a few studies have assessed the factors and variables that facilitate or hinder the adoption of this technology. Thus, this study aims to assess the significant factors and variables affecting the adoption of halal blockchain technology.

A Delphi-based approach, using semi-structured interviews, was conducted with three food companies (chicken slaughterhouses, milk processing plants and frozen food companies). The cognitive best–worst method determines the significant factors and variables to prioritise halal blockchain adoption decisions.

The results showed that the most significant factors were coercive pressure and halal strategy. Nineteen variables were identified to establish a valid hierarchical structure for halal blockchain adoption in the Indonesian food industry. The five significant variables assessed through the best–worst method were demand, regulator, supply side, sustainability of the company’s existence and main customers.

The proposed halal blockchain decision structure can assist food companies in deciding whether to adopt the technology.

This study proposes 19 variables that establish a valid hierarchical structure of halal blockchain adoption for the Indonesian food industry.

Foodborne illnesses are often attributed to food services such as restaurants and takeaways. This study aims to investigate consumers’ perceptions of regulatory food hygiene inspections of restaurants and takeaways in UK.

A cross-sectional online survey was conducted between November 2024 and March 2025, and 750 responses were received. Chi-square test was carried out to identify associations between demographic variables and checking of food hygiene rating or information. Ordered logistic regression was carried out to determine if demographics and eating out and/or takeaway consumption practices affect participants’ level of confidence in Local authorities (LA)’ (LAs) food hygiene inspections of restaurants and takeaways.

Females, individuals with food hypersensitivities, low-risk appetite, those who experienced food poisoning incidents and had reported food safety concerns to LA reported checking food hygiene rating or information more frequently. Our findings also revealed that participants who searched for food hygiene rating or information exhibited increased confidence in recent food hygiene inspections (less than a year).

LA should emphasise the importance of checking hygiene ratings or information before dining out or purchasing takeaways, especially for vulnerable groups. Although not mandatory, restaurants and takeaways in England and Scotland could make their hygiene ratings or information more visible and accessible to build public trust and encourage greater consumer engagement with food hygiene information. Additionally, public awareness on how food hygiene inspections are conducted and the factors influencing inspection schedules could further enhance consumer confidence in the inspection process.

This is the first study to explore the relationship between consumer perceptions of food hygiene inspection frequency and their confidence in LA’ inspection process. Our findings suggest that both perceived inspection frequency and food hygiene rating or information seeking behaviour can influence consumer confidence in LA’ food hygiene inspections.