Food chain approach
The production of safe food requires all those involved along
the food chain to recognize that primary responsibility lies with those who
produce, process and trade in food.
The key is to strengthen each and every link in the complex process
of food reaching the consumer - from the way it is grown or raised, to how
it is collected, processed, packaged, sold and consumed. One weak link can
mean the whole food chain collapsing. Stakeholders include farmers, fishermen,
slaughterhouse operators, food processors, transport operators, distributors
(both retail and wholesale) and consumers, as well as governments obliged to
protect public health.
Its implementation requires an enabling and rules-based policy
and regulatory environment at both national and international levels, as well
as the establishment of food control systems and programmes throughout the
food chain at national and local levels.
Sharing the responsibility for providing safe food among all
players in the food and agriculture sector - from food producers and processors
to retailers and households - is mirrored by an approach in which developed
countries offer developing ones the resources and experience to build their
capacity to ensure their food chains are safe.
The approach includes the adoption of good practices which establish
basic principles for farming, including soil and water management, crop and
animal production, storage, processing and waste disposal (e.g. Good Agricultural
Practices (GAP), Good Hygiene Practices (GHP) and Hazard Analysis and Critical
Control Point (HACCP) systems).
The ultimate aim of the food chain approach, incorporating these
improved practices, is to increase the transparency of the food chain so national
and global food crises can be prevented rather than treated.
See also
Integrated food control systems |
