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Today, we take it for granted that we will always have access to a wide range of food. We also expect the products on offer to be safe for human health, and rightly so. The producers and retailers are responsible for this and are strictly supervised through official food controls. Protection against dangers to human health has top priority with regard to food.

In this article you will learn about the basis of the food safety system, how food safety control works and what the risks are. The facts, figures and examples contained in this publication reflect what is necessary to ensure a high level of protection.

What is the basis of food safety?

The basis of food safety is to prevent, eliminate, or minimize the risk of foodborne illnesses by controlling hazards throughout the food chain, from production to consumption. This is achieved through a combination of good practices, including:

• Good Agricultural Practices (GAPs)
• Good Manufacturing Practices (GMPs)
• Good Hygiene Practices (GHPs)
• Hazard Analysis and Critical Control Points (HACCP)
• Regulatory Compliance
• Training and Education
• Continuous Monitoring and Improvement

By following these good practices, the risk of foodborne illnesses can be minimized, and food safety can be ensured.

Who controls food safety?

Food safety is controlled by a combination of government agencies, industry, and consumers. Here are some of the key players:

Government Agencies: National and local government agencies are responsible for setting and enforcing food safety regulations, inspecting food establishments, and responding to foodborne illness outbreaks. Examples include:

• Food Safety and Standards Authority of India (FSSAI)
• Ministry of Health and Family Welfare
• State and local health departments

Industry: Food manufacturers, processors, and retailers are responsible for ensuring the safety of their products and adhering to food safety regulations.

Farmers and Producers: Farmers and producers are responsible for ensuring the safety of their products, including following good agricultural practices (GAPs) and good handling practices (GHPs).

Consumers: Consumers play a critical role in food safety by handling and preparing food safely, reporting food safety concerns, and demanding safe food products.

Third-Party Auditors: Third-party auditors, such as certification bodies and auditing firms, verify that food companies are complying with food safety regulations and standards.

International Organizations: International organizations, such as the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) of the United Nations, provide guidance and support for food safety efforts globally.

These players work together to ensure that food is safe to eat and to prevent foodborne illnesses.

What are the risks?

The term risk gives no indication of how big or small the danger is. Risk simply means that there might be a danger. Therefore, it is important for risk managers to know how a risk is evaluated.

There are several risks associated with food safety:

Biological Risks: Microorganisms such as bacteria, viruses, and parasites can contaminate food and cause illness.

Chemical Risks: Chemical contaminants such as pesticides, heavy metals, and food additives can be present in food and pose health risks.

Physical Risks: Physical contaminants such as glass, metal, and plastic can be present in food and cause injury.

Allergens: Food allergens such as peanuts, tree nuts, milk, eggs, fish, shellfish, wheat, and soy can cause severe reactions in some individuals.

Cross-Contamination: Cross-contamination of food can occur when harmful microorganisms or allergens are transferred from one food to another.

Foodborne Illnesses: Foodborne illnesses such as salmonellosis, campylobacteriosis, and listeriosis can occur when contaminated food is consumed.

Economic Risks: Food safety risks can have significant economic impacts, including losses due to product recalls, damage to brand reputation, and legal liabilities.

Environmental Risks: Food safety risks can also have environmental impacts, such as the spread of antibiotic-resistant bacteria and the contamination of water and soil.

These risks can be mitigated by implementing good food safety practices, such as:

• Handling and storing food safely
• Cooking food to the correct temperature
• Avoiding cross-contamination
• Using safe water and raw materials
• Implementing effective cleaning and sanitation procedures
• Training staff on food safety practices

What progress is being made in food safety?

Significant progress is being made in food safety, driven by governments, organizations, and industries worldwide. One notable development is the Food Safety Modernization Act (FSMA), which aims to prevent foodborne illnesses by shifting the focus from responding to outbreaks to preventing them.

Other progress includes:

Improved Regulations: Strengthened regulations and laws, such as the FSMA, to ensure food safety.

Increased Transparency: Greater transparency throughout the food supply chain, enabling quicker identification and response to potential safety issues.

Enhanced Traceability: Better traceability of food products, allowing for faster recalls and reduced risk of foodborne illnesses.

Advanced Technology: Leveraging technologies like blockchain, artificial intelligence, and the Internet of Things (IoT) to improve food safety and quality.

These efforts demonstrate the ongoing commitment to improving food safety and protecting public health.

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