• Protection of the food supply from harmful contamination
• Prevention of the development and spread of harmful contamination
• Effective removal of contamination and contaminants
Most food safety procedures fall into one, or more than one, of these categories. Much regulatory reform has taken place and is continuing in response to new science-based information and pressures from consumers and food related industries.
Food Quality Protection Act of 1986, developed in response to public and industry concern over food safety and there are specific laws deal with food additive and pesticides that have governed the contamination aspects of food safety quite successfully.
Keeping foods free from contamination is a job that falls to many parties. It is the responsibility on only of government officials at the national, state, and local levels but also of everyone who concern in contact with food or the producer, the manufacturer, the retailer and the ultimately the consumer.
As with all health and safety problems, prevention is usually the most desirable option. Prevention is considered first line of defense against intentional contamination. The key to prevention is awareness of this potential threat and the implementation of basic security and precautionary measures.
It has been demonstrated that the effectiveness of foods safety systems relies heavily on coordination, collaboration and communication of all activities not only to be cost effective but also to increase confidence.
The development of an effective food safety strategy must be based on a reliable system of information.
Basic operations of food safety