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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.
The current food safety laws are enforced by the FDA and FSIS. The FDA regulates all food manufactured in the United States, with the exception of the meat, poultry, and egg products that are regulated by FSIS. [15] The following is a list of all food safety acts, amendments, and laws put into place in the United States. [22] [14]
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.
The Pure Food and Drug Act’s main purpose lay in the banning of foreign and interstate traffic of adulterated and mislabelled food and its direction of the U.S. Bureau of Chemistry to inspect food products and refer offenders to the prosecution. It also constituted a major step towards the creation of the Food and Drug Administration. [16]
ISO 22000 is the most popular voluntary food safety international standard in the food industry with 51,535 total number of sites (as per the ISO Survey 2022).The ISO 22000 family are international voluntary consensus standards which align to Good Standardization Practices (GSP) [3] and the World Trade Organization (WTO) Principles for the Development of International Standards. [4]
Quality management, therefore, uses quality assurance and control of processes as well as products to achieve more consistent quality. Quality control is also part of quality management. What a customer wants and is willing to pay for it, determines quality. It is a written or unwritten commitment to a known or unknown consumer in the market.
Quality inspector in a Volkseigener Betrieb sewing machine parts factory in Dresden, East Germany, 1977. Quality control (QC) is a process by which entities review the quality of all factors involved in production. ISO 9000 defines quality control as "a part of quality management focused on fulfilling quality requirements". [1]
Food recalls are typically initiated by the manufacturer, distributor of the product, or by a government agency responsible for food safety. Once a safety or quality concern with food products that are already on the market has been recognized, a recall is issued to prevent further damage to the public. [94]
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