Impact of Globalization on Food Safety, Food Traceability

The terms food safety and food quality can sometimes be confusing. Food safety refers to all those hazards, whether chronic or acute, that may make food injurious to the health of the consumer. It is not negotiable. Quality includes all other attributes that influence a product's value to the consumer. This includes negative attributes such as spoilage, contamination with filth, discoloration, off-odours and positive attributes such as the origin, colour, flavour, texture and processing method of the food. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.

  • Food quality and safety management systems
  • Food contamination
  • Factors influencing HACCP implementation in the food industry
  • Detection of pathogens and allergen and other additives
  • Quality control of raw materials

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