The Control and Standardisation of National Food Quality

Abstract

Those aspects of food quality and standardisation which are the concern only of the manufacturer and his customer are not considered. The concern of Government in the control of food quality is discussed and accepted although this must almost always be limited to the maintenance of certain minimum standards. In particular, safety requirements are considered, including the reduction of levels of contaminants in food, whether of natural, environmental or technological origin, and the type, purity and quality of additives. The preservation of the nutritive value of the nations diet and of certain staple foods, and the prevention of fraud are also of prime concern to Governments. If control is to be exercised in these areas, much information must be obtained. Surveillance and monitoring techniques, the deliberations of expert committees, discussions with manufacturers and producers, food re search findings, and the results of foreign experience in similar areas all provide data on which decisions can be taken.

Methods of Governmental control range from advisory and educational publications, through voluntary and advisory codes of practice and voluntary registration schemes, to full statutory control. The advantages and disadvantages of these different methods for some of the problems arising are discussed, together with other aspects of standardisation including the effect of harmonising of legislation by the European Economic Community.