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MeetingNational food control systems assuring food safety
Conference Room Document proposed by the Food and Agriculture Organization of the United Nations
2002Also available in:
No results found.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. -
Book (series)Food control system assessment tool: Dimension B – Control functions 2019The main objective of the Food control system assessment tool is to propose a harmonized, objective and consensual basis to analyse the performance of a national food control system. It is intended to be used by countries as a supporting basis for self-assessment to identify priority areas of improvement and plan sequential and coordinated activities to reach expected outcomes, and by repeating the assessment on a regular basis, countries can monitor their progresses. The Tool is based on Codex principles and Guidelines for National Food Control Systems as well as other relevant Codex guidance for food control systems, which are referenced throughout the document. Its scope is given by the dual objectives quoted in Codex guidance for these systems: protect health of consumers and ensure fair practices in the food trade. Dimension B is part of the Food control system assessment tool and focuses on the processes and the outputs of the control activities inherent to a national food control system. It reviews the control functions exercised by CAs over Food Business Operators (FBOs), be it at domestic, import or export level, to guarantee food safety and quality for national consumers along the food chain and fair trade practices. It also maps the control functions and mechanisms at the overall food supply level, necessary to identify, monitor, predict and handle food safety hazards and emerging risks and to deal with food emergencies. The main mechanisms that should be in place include data collection programmes on food products (also referred to as monitoring programmes), data collection programmes on food-borne diseases (also referred to as surveillance programmes), as well as programmes aiming at managing food safety emergencies.
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MeetingThe Inspection System for Traditional Foods in Indonesia 2001
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No results found.Traditional foods are the food those are comprised raw material, processed food and beverage and come from foodstuff which are available in Indonesia, and have been known and used since in the old days. Traditional foods to a certain extent almost naturally contain bio-active component. Therefor, these foods have potential be developed as functional foods and supplemental foods. There are different varieties of Indonesian traditional foods and those are depend on geographic, culture and custom w here the community live. Most of traditional foods generally, still be earned at home industrial level or in the small scale enterprises. Bear in mind the number of small scale enterprises as day wore on, become more and more, therefor, this growing should be supported by the government in order to fulfill the need of community as producers even the consumer. Based on reviewing, that most of traditional foods enterpreneurs have not skill and knowledge enough on hygiene of food processing. M oreover, the capability of managers are still limited to regristrate their products. To strengthen their capacity they should be guided by education programs and the benefit of the government it is easy to monitor and control them.
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