Part III of a series exploring the cultural and technical food production issues faced by developing countries.
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.
A key discipline for further reducing foodborne illness and strengthening food safety systems is risk analysis.
An essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.
The food processing industry has recently witnessed the introduction of new or improved rapid methods for the detection of foodborne pathogens and toxins.
HACCP truly crosses borders because it is based on universally accepted scientific precepts.
If the food safety standards and audit checklists are harmonized across the different audit groups, that should make it easier for customers to compare, and accept, audit results.
The issue of food ingredients and their quality is an often overlooked yet critical component of food safety.
The measurement of L. monocytogenes plays a significant role in the perceived control of this specific microorganism in ready-to-eat foods.
The history of food safety in the U.S. is based on the development of a virtual mishmash of laws and regulations enacted by state legislatures.
Whenever the Global Food Safety Initiative standards are presented at various international forums, there is a discussion on which standard is best.
One of the greatest difficulties in advancing public support for science-based regulation is the public’s lack of understanding of toxicity.