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.