Food control systems:
integrated farm-to-table concept

The objective of reduced risk can be achieved most effectively by the principle of prevention throughout the production, processing and marketing chain. To achieve maximum consumer protection, it is essential that safety and quality be built into food products from production through to consumption. This calls for a comprehensive and integrated farm-to-table approach in which the producer, processor, transporter, vendor, and consumer all play a vital role in ensuring food safety and quality.

It is impossible to provide adequate protection to the consumer by merely sampling and analyzing the final product. The introduction of preventive measures at all stages of the food production and distribution chain, rather than only inspection and rejection at the final stage, makes better economic sense, because unsuitable products can be identified earlier along the chain. The more economic and effective strategy is to entrust food producers and operators with primary responsibility for food safety and quality. Government regulators are then responsible for auditing performance of the food system through monitoring and surveillance activities and for enforcing legal and regulatory requirements.

Food hazards and quality loss may occur at a variety of points in the food chain, and it is difficult and expensive to test for their presence. A well-structured, preventive approach that controls processes is the preferred method for improving food safety and quality. Many but not all potential food hazards can be controlled along the food chain through the application of good practices i.e. agricultural, manufacturing and hygienic.

Internet: <http://www.fao.org> (with adaptations).

Food control systems:
integrated farm-to-table concept

The objective of reduced risk can be achieved most effectively by the principle of prevention throughout the production, processing and marketing chain. To achieve maximum consumer protection, it is essential that safety and quality be built into food products from production through to consumption. This calls for a comprehensive and integrated farm-to-table approach in which the producer, processor, transporter, vendor, and consumer all play a vital role in ensuring food safety and quality.

It is impossible to provide adequate protection to the consumer by merely sampling and analyzing the final product. The introduction of preventive measures at all stages of the food production and distribution chain, rather than only inspection and rejection at the final stage, makes better economic sense, because unsuitable products can be identified earlier along the chain. The more economic and effective strategy is to entrust food producers and operators with primary responsibility for food safety and quality. Government regulators are then responsible for auditing performance of the food system through monitoring and surveillance activities and for enforcing legal and regulatory requirements.

Food hazards and quality loss may occur at a variety of points in the food chain, and it is difficult and expensive to test for their presence. A well-structured, preventive approach that controls processes is the preferred method for improving food safety and quality. Many but not all potential food hazards can be controlled along the food chain through the application of good practices i.e. agricultural, manufacturing and hygienic.

Internet: <http://www.fao.org> (with adaptations).

Food control systems:
integrated farm-to-table concept

The objective of reduced risk can be achieved most effectively by the principle of prevention throughout the production, processing and marketing chain. To achieve maximum consumer protection, it is essential that safety and quality be built into food products from production through to consumption. This calls for a comprehensive and integrated farm-to-table approach in which the producer, processor, transporter, vendor, and consumer all play a vital role in ensuring food safety and quality.

It is impossible to provide adequate protection to the consumer by merely sampling and analyzing the final product. The introduction of preventive measures at all stages of the food production and distribution chain, rather than only inspection and rejection at the final stage, makes better economic sense, because unsuitable products can be identified earlier along the chain. The more economic and effective strategy is to entrust food producers and operators with primary responsibility for food safety and quality. Government regulators are then responsible for auditing performance of the food system through monitoring and surveillance activities and for enforcing legal and regulatory requirements.

Food hazards and quality loss may occur at a variety of points in the food chain, and it is difficult and expensive to test for their presence. A well-structured, preventive approach that controls processes is the preferred method for improving food safety and quality. Many but not all potential food hazards can be controlled along the food chain through the application of good practices i.e. agricultural, manufacturing and hygienic.

Internet: <http://www.fao.org> (with adaptations).

Food control systems:
integrated farm-to-table concept

The objective of reduced risk can be achieved most effectively by the principle of prevention throughout the production, processing and marketing chain. To achieve maximum consumer protection, it is essential that safety and quality be built into food products from production through to consumption. This calls for a comprehensive and integrated farm-to-table approach in which the producer, processor, transporter, vendor, and consumer all play a vital role in ensuring food safety and quality.

It is impossible to provide adequate protection to the consumer by merely sampling and analyzing the final product. The introduction of preventive measures at all stages of the food production and distribution chain, rather than only inspection and rejection at the final stage, makes better economic sense, because unsuitable products can be identified earlier along the chain. The more economic and effective strategy is to entrust food producers and operators with primary responsibility for food safety and quality. Government regulators are then responsible for auditing performance of the food system through monitoring and surveillance activities and for enforcing legal and regulatory requirements.

Food hazards and quality loss may occur at a variety of points in the food chain, and it is difficult and expensive to test for their presence. A well-structured, preventive approach that controls processes is the preferred method for improving food safety and quality. Many but not all potential food hazards can be controlled along the food chain through the application of good practices i.e. agricultural, manufacturing and hygienic.

Internet: <http://www.fao.org> (with adaptations).

Food control systems:
integrated farm-to-table concept

The objective of reduced risk can be achieved most effectively by the principle of prevention throughout the production, processing and marketing chain. To achieve maximum consumer protection, it is essential that safety and quality be built into food products from production through to consumption. This calls for a comprehensive and integrated farm-to-table approach in which the producer, processor, transporter, vendor, and consumer all play a vital role in ensuring food safety and quality.

It is impossible to provide adequate protection to the consumer by merely sampling and analyzing the final product. The introduction of preventive measures at all stages of the food production and distribution chain, rather than only inspection and rejection at the final stage, makes better economic sense, because unsuitable products can be identified earlier along the chain. The more economic and effective strategy is to entrust food producers and operators with primary responsibility for food safety and quality. Government regulators are then responsible for auditing performance of the food system through monitoring and surveillance activities and for enforcing legal and regulatory requirements.

Food hazards and quality loss may occur at a variety of points in the food chain, and it is difficult and expensive to test for their presence. A well-structured, preventive approach that controls processes is the preferred method for improving food safety and quality. Many but not all potential food hazards can be controlled along the food chain through the application of good practices i.e. agricultural, manufacturing and hygienic.

Internet: <http://www.fao.org> (with adaptations).

Food control systems:
integrated farm-to-table concept

The objective of reduced risk can be achieved most effectively by the principle of prevention throughout the production, processing and marketing chain. To achieve maximum consumer protection, it is essential that safety and quality be built into food products from production through to consumption. This calls for a comprehensive and integrated farm-to-table approach in which the producer, processor, transporter, vendor, and consumer all play a vital role in ensuring food safety and quality.

It is impossible to provide adequate protection to the consumer by merely sampling and analyzing the final product. The introduction of preventive measures at all stages of the food production and distribution chain, rather than only inspection and rejection at the final stage, makes better economic sense, because unsuitable products can be identified earlier along the chain. The more economic and effective strategy is to entrust food producers and operators with primary responsibility for food safety and quality. Government regulators are then responsible for auditing performance of the food system through monitoring and surveillance activities and for enforcing legal and regulatory requirements.

Food hazards and quality loss may occur at a variety of points in the food chain, and it is difficult and expensive to test for their presence. A well-structured, preventive approach that controls processes is the preferred method for improving food safety and quality. Many but not all potential food hazards can be controlled along the food chain through the application of good practices i.e. agricultural, manufacturing and hygienic.

Internet: <http://www.fao.org> (with adaptations).