"I love delicious meals." ...but are they really safe and secure?
As recent food-related scandals reveal, “FOOD SAFETY” is not a matter of course.
Food hygiene control systems, such as HACCP or ISO22000, need to be executed properly throughout the food chain from producer, processor, distributor, wholesaler, retailer to end-consumer.
In order for the system to work, people in charge should be adequately educated on general subjects of food hygiene control. Also, test kits or equipments supporting the systems need to be introduced, and inter-process traceability should be ensured.
In this section, specialists are talking about what the “safety and security of food” is all about from various aspects. We hope these columns would become a great suggestion for understanding the food hygiene management and execution.