ABSTRACT
Foodborne pathogens pose a serious threat to public health and the economy due to their alarming association with various foodborne diseases. Hence, food safety and quality service are two essential parameters of concern during the production and processing of food. Food safety refers to the assurance that the food will not pose any harm to the consumer’s health whereas, food quality deals with the parameters that govern the product’s value to the consumer. Various food safety and quality management systems based on novel approaches have been proved to be efficient over the classical approaches. Pre-requisite programs such as GMP and GHP along with HACCP form an essential part of food safety management systems. This chapter provides an introductory overview of the food quality and safety concept. It also discusses about the different management systems adopted by agri-food sector along with risk analysis approach in brief.
