Integrated food control systems
Food safety and quality and consumer protection against food fraud relate
to basic human rights advocated by FAO, and also have major social and economic
implications for all FAO Member Countries. Conscious of the mandate given to
it by the 2002 World Food Summit (WFS), which highlighted “...the right of
everyone to have access to safe and nutritious food”, FAO has been at the forefront
of efforts to upgrade the capacity of Member Countries to establish and implement
appropriate food safety and quality control systems.
Producing a food supply that is safe and of good quality is a prerequisite
to the successful domestic and international trade in food and a key to sustainable
development of national agricultural resources. All consumers have the right
to expect and demand safe, good-quality food.
Food control can be defined as the mandatory regulatory activity of the enforcement
of food laws and regulations by national or local authorities to provide consumer
protection and ensure that all foods during production, handling, storage,
processing and distribution are safe, wholesome and fit for human consumption;
conform to safety and quality requirements; and are honestly and accurately
labelled as prescribed by law.
The food control system is thus the official institutional set up, at national
and sub-national levels, responsible for ensuring the safety and quality of
the food supply. At its core an integrated food control system includes:
- Food control management;
- Food law, regulations and standards;
- Inspection services;
- Good practices and quality assurance;
- Laboratory services;
- Information, education, communication and training.
See also
Food safety along the food chain |
Integrated food control systems
