Food Safety Regulations
Some Key Regulations
1. Codex Aliment Arius:
Established by FAO (Food and Agricultural Organization) and WHO
(World Health Organization), it sets international benchmarks for food
safety through guidelines and recommendations.
These cover areas like:
Maximum Residue Levels (MRLs): Limit the amount of pesticide residues
allowed on agricultural products, ensuring consumer safety from
harmful chemicals.
2. National Regulations:
Each country has its food safety regulations that build upon international
standards and address specific local needs. These may encompass:
• Permitted pesticides and fertilizers: Regulate the types and quantities
of chemicals allowed for agricultural use.
• Pre-harvest inspections: Ensure compliance with safety regulations
before products enter the market.
• Traceability requirements: Mandate the ability to track the origin of
food products throughout the supply chain for faster recalls in case of
contamination.
• Hygiene and sanitation standards: Set guidelines for maintaining
cleanliness during production, processing, and storage.
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| GAP symbol |
Good Agricultural Practices (GAP): Voluntary
guidelines promoting sustainable and safe
production methods throughout the agricultural
chain. This includes:
• Integrated Pest Management (IPM): Reduces reliance on chemical
pesticides by adopting natural control methods.
• Proper handling and storage of agricultural products to minimize
contamination risks.
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| HACCP symbol |
Hazard Analysis and Critical Control Points (HACCP): A risk-based
management system often required by retailers and food processors.
• Identifying potential contamination hazards at various stages of the food chain(e.g., harvesting, transportation, processing).
• Implementing control measures at critical points to prevent contamination.
• Monitoring the effectiveness of these
controls.
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GAP symbol |
Good Manufacturing Practices (GMP): Focus on maintaining hygiene
and sanitation during the processing, packaging, and storage of
agricultural products. This covers aspects like:
• Proper cleaning and disinfection of equipment and facilities.
• Training of personnel on food safety practices.
• Implementing measures to prevent cross-contamination.
