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Food quality is a concept often based on the organoleptic characteristics (e.g., taste, aroma, appearance) and nutritional value of food. Producers reducing potential pathogens and other hazards through food safety practices is another important factor in gauging standards.
Food quality comprises of these important components: food safety, organoleptic properties and nutrient content. The composition of food affects its nutritional and sensory quality.
Food quality refers to the physical properties of a food product, including its appearance, texture, and flavor as well as microbial aspects.
Food Quality and Safety is an open access, international peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field... Find out more.
Food Safety. If you think you have food poisoning, report it to Toronto Public Health. Everyone plays a part to make sure food is safe and reduce the likelihood of food-borne illness. Toronto Public Health provides programs and services to prevent foodborne illness.
establishes policies and standards governing the safety and nutritional quality of all food sold in Canada. carries out food-borne disease surveillance for early detection and warning.
Food is important to fuel and nourish the body. Healthy eating is crucial for healthy development and for preventing disease. Our food choices are impacted by the environments in which we live, learn and play, including our homes, schools, recreation centres, grocery stores and restaurants.