Regulatory requirements for food quality control
Regulatory requirements
for food quality control vary by country and region, but in general, they are
designed to ensure that food is safe and of high quality for consumers. Here
are some common regulatory requirements for food quality control:
1.
Good Manufacturing
Practices (GMPs): GMPs are a set of guidelines that outline the minimum
standards for hygiene, cleanliness, and production processes that must be met
to ensure food safety.
2.
Hazard Analysis and
Critical Control Points (HACCP): HACCP is a system that helps identify and
control potential hazards in food production processes.
3.
Food Safety
Modernization Act (FSMA): FSMA is a US law that aims to prevent foodborne
illness by shifting the focus of food safety from responding to contamination
to preventing it.
4.
Food and Drug
Administration (FDA) regulations: The FDA is a US government agency that
regulates food safety and sets standards for food quality control.
5.
European Food Safety
Authority (EFSA) regulations: The EFSA is a European Union agency that provides
scientific advice on food safety and sets standards for food quality control in
the EU.
6.
Codex Alimentarius: The
Codex Alimentarius is a collection of international food standards, guidelines,
and codes of practice developed by the Codex Alimentarius Commission, a joint
venture between the Food and Agriculture Organization of the United Nations
(FAO) and the World Health Organization (WHO).
7.
Labeling requirements:
Many countries have regulations that require food labels to include certain
information, such as ingredient lists, allergen information, and nutrition
facts.
Adherence to these regulatory requirements helps
ensure that food is safe and of high quality for consumers.
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