FOOD QUALITY AND FOOD SAFETY

Abstract

Food quality together with safety serves essential functions in maintaining public health and protecting consumers and managing worldwide food commerce. The chapter provides an extensive analysis of food safety challenges which cover biological and chemical as well as physical dangers that lead to food contamination. The text highlights the increasing rate of food-borne diseases caused by modern lifestyle changes and international food distribution networks and evolving microorganisms. The chapter examines the Food Safety and Standards Act of 2006 along with FSSAI and ISO and Codex Aliment Arius which serve as national and international regulatory bodies. Food safety management systems such as GMP, GHP and HACCP are analyzed to demonstrate how they maintain food safety throughout the entire food production process. The chapter concludes by demonstrating how food safety continues to grow in importance throughout industrialization and globalization which creates new opportunities for careers in food quality control and analysis and regulatory roles and research positions.