Food Control

Food Control is an international procedure that provides essential information for those involved in food safety and process control.

Food Control covers:

  • Microbial food safety and antimicrobial systems
  • Mycotoxins
  • Hazard analysis, HACCP and food safety objectives
  • Risk assessment, including microbial risk assessment
  • Quality assurance and control
  • Good manufacturing practices
  • Food process systems design and control
  • Food Packaging
  • Rapid methods of analysis and detection, including sensor technology
  • Environmental control and safety
  • Codes of practice, legislation and international harmonization
  • Consumer issues
  • Laboratory services
  • Education, training and research needs.

Producing a food supply that is safe and of good quality is a prerequisite to the successful domestic and international trade in food and a key to sustainable development of national agricultural resources. All consumers have the right to expect and demand safe, good-quality food.

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