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Environmentally sustainable practices, animal welfare, and authenticity play a subjective role when considering the quality of food. [1]Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies).
The California Environmental Quality Act (CEQA / ˈ s iː. k w ə /) is a California statute passed in 1970 and signed in to law by then-governor Ronald Reagan, [1] [2] shortly after the United States federal government passed the National Environmental Policy Act (NEPA), to institute a statewide policy of environmental protection.
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
[[Category:Food stub templates]] to the <includeonly> section at the bottom of that page. Otherwise, add <noinclude>[[Category:Food stub templates]]</noinclude> to the end of the template code, making sure it starts on the same line as the code's last character.
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.
The Food and Agricultural Organization of the United Nations (FAO) uses good agricultural practice as a collection of principles applying to on-farm production and post-production processes, resulting in safe and healthy food and non-food agricultural products, while taking into account economical, social and environmental sustainability.
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This is so even if the book and the food are both produced by the same company, and even if the maker of the food encourages the seller to carry the book. [23] In terms of determining whether food is misbranded, the FDA only monitors labeling, and not advertising, which instead falls under the authority of the Federal Trade Commission. However ...