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Regulating food-borne risks

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Food Chemical Risk Analysis

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Abstract

For centuries, governments have had an essential role in assuring the safety and integrity of the food supply. The early regulatory focus was on fraud in the marketplace, but it very quickly expanded to include protection against the sale of unsafe food. Today, proscriptions against adulteration and misbranding of food are the core elements of food regulation in virtually all developed countries. In the USA and in some other countries, federal regulation has been extended to protecting the nutritional integrity of food and to providing nutritional information to the consumer (Hutt and Merrill, 1991). Truly effective oversight of the food supply by government is difficult and expensive to achieve. This has led in recent years to a demand for more individual accountability on the part of the food industry in the production, processing, storage and transport of food in an effort to prevent problems from occurring. Good manufacturing process guidelines (GLPs), specialized monitoring procedures for safety (HACCP) and quality certification procedures (ISO 9000) are examples of these preventive approaches to assure food quality and safety. The globalization of trade in food has increased the demand for more international uniformity and harmonization in food standards, specifications and food regulatory procedures.

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Authors
  1. R. J. Scheuplein
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Editors and Affiliations

  1. TAS International, Chartwell House, 38 Church Street, Malvern, Worcestershire, London, WR14 2AZ, UK

    David R. Tennant

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© 1997 Chapman & Hall

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Scheuplein, R.J. (1997). Regulating food-borne risks. In: Tennant, D.R. (eds) Food Chemical Risk Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1111-9_19

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  • DOI: https://doi.org/10.1007/978-1-4613-1111-9_19

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-8422-2

  • Online ISBN: 978-1-4613-1111-9

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