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).

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).

La OCU reclama un mayor control
de los alimentos funcionales

La Organización de Consumidores y Usuarios (OCU) ha planteado abiertamente la necesidad de un mayor control y regulación legal de los alimentos funcionales. En boga desde hace dos décadas, centran su peculiaridad en propiedades supuestamente beneficiosas para la salud a través del enriquecimiento con determinados micronutrientes. Pese a ello, las etiquetas de muchos de ellos continúan siendo poco claras, lo que puede causar confusión entre los consumidores, por lo que se hace cada vez más necesario establecer algún tipo de control que garantice una información veraz. En opinión de José María Múgica, director de la OCU, muchos de los productos de esta categoría que actualmente pueden adquirirse en el mercado español utilizan fórmulas que permiten escapar a cualquier normativa. “Lo que pedimos es que se controlen las menciones que se pueden incluir en este tipo de productos y que pueden inducir a la confusión entre los consumidores”.

Por ejemplo, cuando se habla de que un determinado producto adelgaza, se establece una relación de causa-efecto, mientras que si se especifica que el producto concreto ayuda a adelgazar, “se está jugando con las palabras”, de modo que se traslada al consumidor el mensaje que espera, cuando en realidad “todo puede ayudar a adelgazar”, dice Múgica.

Desde la organización consumerista se exige la regulación de los alimentos funcionales. En caso contrario, explica Múgica, en pocos años entraríamos en el mundo de los alicamentos, alimentos que pretenden tener cualidades terapéuticas y preventivas como algunos medicamentos, pero que deberán ser demostradas a través de análisis científicos.

La OCU lamenta, además, que muchas de las indicaciones contenidas en las etiquetas de los alimentos funcionales no son demostrables científicamente. Por otra parte, al igual que en los productos destinados al público infantil, recuerdan la obligatoriedad de mencionar los beneficios de la lactancia materna, en los funcionales debería incluirse un mensaje que recordara que la salud depende de una dieta variada y equilibrada. El objetivo es que no se traslade al consumidor la idea de que un alimento tiene un “efecto beneficioso y directo” sobre la salud, y evitar así que términos como salud o saludable no se empleen “con tanta alegría”.

Los alimentos funcionales son “producto del márqueting”. “En muchos momentos se hace pensar a los consumidores que unos productos son superiores a otros”, señala el director de la OCU. Pero detrás de expresiones más o menos afortunadas, añade, la realidad acaba demostrando que en muchos casos se trata de simples “juegos de palabras”. Por ejemplo, “con más sabor, ¿pero a qué?, o producto más rico, ¿en qué?”.

Lo que sí ha conseguido la tecnología alimentaria es alcanzar estándares de calidad más homogéneos. Desde la OCU, explica Múgica, cuando se realizan análisis comparativos de productos en alimentación, con mucha frecuencia se observa una homogeneidad en los parámetros de calidad. Desde hace unos años han observado que las diferencias no se encuentran en el producto propiamente dicho, aspecto que ha propiciado la aparición en el mercado de una batería de productos enriquecidos con micronutrientes como elemento diferencial, fundamentalmente en los lácteos, zumos y cereales. “Y cada vez van a aparecer más”, predice.

Internet: <http://www.madrimasd.org> (adaptado).