ABSTRACT
Assuring food safety is a complex task. Food safety hazards can arise at any stage of the food chain, from primary production through to consumption. Foods are governed by food laws and regulations, which are collectively known as the food control system. The ultimate goal of this system is to ensure that food presented to consumers is safe and honestly presented. It is in the interest of all stakeholders to optimize the efficiency of the system in order to make the best possible public health impact with limited resources available. Major principles that underlie the strategies for improving the efficiency and effectiveness of food control are:
That efforts are focused on issues that pose the greatest risk;
That the responsibility for producing safe food rests unambiguously with the food businesses who are best placed to design and implement controls at the most appropriate point within the food production systems to prevent or minimize food safety risks;
That the government establishes food safety requirements, facilitates industry’s compliance with these and then ensures that the requirements are met through a range of regulatory and non regulatory measures.
