Part II of a series exploring the cultural and technical food production issues faced by developing countries.
The value of Hazard Analysis & Critical Control Points (HACCP) has been acknowledged by food regulators around the world as many nations have mandated such systems for certain types of foods produced within or shipped to their country.
Since its establishment in April 2000, the UK Food Standards Agency has managed more than 12,000 food safety incidents of varying scale and complexity.
An update of ISO 22000 and how it integrates into existing food safety management schemes are presented.
A key area of focus for the food industry today is functional beverages—the fastest-growing sector of the functional food market.