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Food Safety Regulatory Issues









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    Meeting
    Regulatory issues: Food safety situation in Mongolia
    Country Paper proposed by Mongolia
    2002
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    Food safety is an emerging issue in Mongolia as its international food trade expands and the numbers of food premises are increasing. This article aims to introduce about the changes in food safety of Mongolia in comparison of before and after 1990, when the country has made a dramatic socioeconomical change from centralized economy to free market economy. From the end users health outcome or the end of the food chain till food supply, storage and point of purchase you will see the food safety s ituation of Mongolia. Some facts are given in Tables and in below as collected by the local inspection agencies within their current capacity of analysis and monitoring. Some positive changes also are mentioned such as changes in legislative environment and technological improvement in small food enterprises during the last years. Giving these situation objectives of the National Plan of Action on Food security, safety and nutrition in Mongolia will be stated.
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    National food control systems assuring food safety
    Conference Room Document proposed by the Food and Agriculture Organization of the United Nations
    2002
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    The term "food safety" is understood by reference to those hazards that may make food injurious to the health of a consumer. There is universal agreement on the need for safe food. "Food Quality" refers to all the attributes that influence the value of a product to the consumer. Quality includes positive attributes such as origin, colour, texture, processing method for food, etc., as well as negative attributes such as adulteration, fraud, spoilage or contamination Conceptually, food safety is a sub-part and a sine-qua-non element of food quality. However, in practice, food safety and the other aspects of food quality are often considered separately. The distinction between safety and quality has implications for public policy and influences the nature and content of the food control system best suited to meet predetermined objectives. This paper discusses food safety issues only and considers appropriate infrastructures that are necessary to better assist in dealing with these problem s at national level, while giving due consideration to international developments in this field. This paper is based on the content of the FAO/WHO publication "Assuring Food Safety and Quality: Guidelines for Strengthening National Food Control Systems" as recently revised following a Joint FAO/WHO Expert Consultation.
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    Integrated approaches to the management of food safety throughout the food chain 2002
    Most countries with systems for recording foodborne disease have reported significant increases in the incidence of diseases caused by pathogenic micro-organisms in food over the past few decades. As many as one person in three in industrialized countries may be affected by foodborne illness each year and the situation in most other countries is probably even worse. Apart from the deaths and human suffering caused by foodborne disease, the economic consequences are enormous, running into billion s of dollars in some countries. In Europe bovine spongiform encephalopathy (BSE, "Mad cow disease") and contamination of food with dioxins led consumers to lose confidence in the safety of foods on the market, with severe economic consequences. In many cases, the origins of food safety problems can be traced back to contamination of animal feed or other factors in the early parts of the food chain, an area which until fairly recently had received scant attention from those responsible for food s afety.

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