terms of food safety and food quality can be misleading. When it comes to food safety refers to all risks, whether chronic or acute, that may cause food to be harmful to consumer health. It is a goal that is not negotiable. The concept of quality includes all other attributes that influence the value of a consumer product. It includes, therefore, negative attributes such as a state of decomposition, contamination with dirt, discoloration and odors, but also positive attributes, such as origin, color, aroma, texture and methods of food processing. This distinction between safety and quality has implications for public policy and influences the nature and content of the control system of food best suited to achieve national objectives default.
For food control is defined as follows:
... compliance with mandatory regulatory activity by national or local authorities to protect consumers and ensure that all foods during production, handling, storage, production and distribution are safe, healthy and fit for human consumption, meet the safety and quality requirements and are labeled and accurately in accordance with the provisions of the law.
maximum liability of food control is to enforce the food laws to protect consumers from unsafe food, impure and fraudulently presented, prohibiting the sale of food not of the nature, substance or quality demanded by the purchaser.
confidence in the safety and integrity of food is an important requirement for consumers. Outbreaks of foodborne illness in the involved agents such as Escherichia coli, Salmonella and chemical pollutants show existing problems of food safety and increasing public concern that modern agricultural production systems, processing and marketing do not provide adequate safeguards for public health. Among the factors that contribute to potential hazards in foods include improper agricultural practices, lack of hygiene at all stages of the food chain, the absence of preventive controls in manufacturing operations and food preparation, use improper chemicals, contamination of raw materials, ingredients and water storage insufficient or inadequate, and so on.
Specific concerns about food hazards have usually focused on the following aspects: *
microbiological hazards, pesticide residues;
* inadequate use of food additives;
* chemical contaminants, including biological toxins, and
* adulteration.
The list has been expanded further to include genetically modified organisms, allergens, veterinary drug residues and growth promoting hormones used in animal production. For details in Annex 3.
Consumers expect protection against risks to take place throughout the food chain from primary producer to the consumer (that would be a continuum from "farm to fork"). The protection will only occur if all sectors of the chain act in an integrated, control systems and food are taken into account all stages of the supply chain.
Since there is no such binding activity achieving its objectives fully without the cooperation and active participation of all stakeholders, eg farmers, industry and consumers, the term system of food control used in these Guidelines to refer the integration of a mandatory regulatory approach with preventive and educational strategies that protect the entire food chain. Therefore, an ideal system for food control should include effective enforcement of mandatory requirements, along with training and education, community outreach programs and promoting voluntary compliance. The introduction of preventive approaches, such as Hazard Analysis and Critical Control Point (HACCP), has ensured that the private sector to assume greater responsibility for the risks to food safety and control. This integrated approach provides greater consumer protection, effectively stimulates agriculture and processing industry and promoting food trade at national and international food.
SOURCE: FAO
maximum liability of food control is to enforce the food laws to protect consumers from unsafe food, impure and fraudulently presented, prohibiting the sale of food not of the nature, substance or quality demanded by the purchaser.
confidence in the safety and integrity of food is an important requirement for consumers. Outbreaks of foodborne illness in the involved agents such as Escherichia coli, Salmonella and chemical pollutants show existing problems of food safety and increasing public concern that modern agricultural production systems, processing and marketing do not provide adequate safeguards for public health. Among the factors that contribute to potential hazards in foods include improper agricultural practices, lack of hygiene at all stages of the food chain, the absence of preventive controls in manufacturing operations and food preparation, use improper chemicals, contamination of raw materials, ingredients and water storage insufficient or inadequate, and so on.
Specific concerns about food hazards have usually focused on the following aspects: *
microbiological hazards, pesticide residues;
* inadequate use of food additives;
* chemical contaminants, including biological toxins, and
* adulteration.
The list has been expanded further to include genetically modified organisms, allergens, veterinary drug residues and growth promoting hormones used in animal production. For details in Annex 3.
Consumers expect protection against risks to take place throughout the food chain from primary producer to the consumer (that would be a continuum from "farm to fork"). The protection will only occur if all sectors of the chain act in an integrated, control systems and food are taken into account all stages of the supply chain.
Since there is no such binding activity achieving its objectives fully without the cooperation and active participation of all stakeholders, eg farmers, industry and consumers, the term system of food control used in these Guidelines to refer the integration of a mandatory regulatory approach with preventive and educational strategies that protect the entire food chain. Therefore, an ideal system for food control should include effective enforcement of mandatory requirements, along with training and education, community outreach programs and promoting voluntary compliance. The introduction of preventive approaches, such as Hazard Analysis and Critical Control Point (HACCP), has ensured that the private sector to assume greater responsibility for the risks to food safety and control. This integrated approach provides greater consumer protection, effectively stimulates agriculture and processing industry and promoting food trade at national and international food.
SOURCE: FAO
