We can define food safety as the set of conditions and measures necessary during the production, storage, distribution, and preparation of food to ensure its consumption.
Thus, food safety encompasses all links in the food chain, from animal feed and production to sale to the consumer.
Food safety is the guarantee that food will not cause harm to the consumer when they are prepared or consumed, according to the intended use. This concept applies equally, in terms of regulations, for those products intended for human and animal feed.
Food safety today
Food safety is a priority of the World Health Organization, since foodborne diseases (ETA) and waterborne diarrhea cause death to an estimated 2.2 million people in the world. In the world, other adverse health effects are also included, such as damage to the functioning of the liver and kidneys, contamination with chemical agents, certain types of cancer, effects on reproductive health and the immune system, and therefore represent a burden on health systems and the world economy An important part of the dangers that undermine food safety, such as food-borne zoonoses and antimicrobial resistance, originate in the human-animal-plant-environment inter-phase , which requires the implementation of management procedures based on the "One Health" approach.
International regulations in this regard
Food safety is an aspect that should be given special attention, because of its close relationship with health.
The need to convey confidence to consumers is increasingly important, and especially today, when both the environment and international trade have acquired great relevance in relation to the mobility of products, raw materials and their components.
The legal framework of the European Union establishes clear rules regarding the importance of preventing, eliminating and reducing the level of human health risks throughout the food chain, including processes, products and activities related to food handling and production , involving both private operators and competent authorities (in addition to producers, manufacturers, distributors, importers).
On the other hand, in terms of food safety, it is necessary to take into account that in addition to the framework of official controls in which we move, there is a need for capacity in terms of the capacity and reliability of the processes developed by the operators.
What is the importance of a food safety analyzer?
Since the decision processes are based largely on the analytical results of the laboratories, in addition to other control and inspection activities. These results, not only have to be technically reliable but in turn, it is also necessary to prove their reliability at any time (especially in cases of sanitary alarm) using international acceptance test means, which is why it is especially recommended in the food industry the accreditation of internal control systems, including internal laboratories, through the use of food safety equipment that has the highest quality standards. Because it is important to demonstrate through trials, and other accredited activities (certifications or inspections), that food products meet safety requirements.
It is important to highlight that the European legislation on food safety and food safety and in particular the regulations on food additives, is constantly evolving due to new scientific data, therefore, it is important to keep permanently updated on the news in legislative matters to adapt the new rules to food production.
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