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Conference Room Document Proposed by the Food and Agriculture Organization of the United Nations

By Food and Agriculture Organization of the United Nations

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Book Id: WPLBN0000140402
Format Type: PDF eBook
File Size: 0.1 MB
Reproduction Date: Available via World Wide Web.

Title: Conference Room Document Proposed by the Food and Agriculture Organization of the United Nations  
Author: Food and Agriculture Organization of the United Nations
Volume:
Language: English
Subject: United Nations., Food and Agriculture Organization of the United Nations. FAO agriculture series, Agriculture
Collections: United Nations Food and Agriculture Organization Collection
Historic
Publication Date:
Publisher: Food and Agriculture Organization of the United Nations; Digitizer: Fao

Citation

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Agriculture Organization Of The United Nations, F. A. (n.d.). Conference Room Document Proposed by the Food and Agriculture Organization of the United Nations. Retrieved from http://www.worldpubliclibrary.org/


Description
Nutrition Reference Publication

Summary
Electronic reproduction.

Excerpt
Introduction: The term ?food safety? is understood by reference to those hazards that may make food injurious to the health of a consumer. There is universal agreement on the need for safe food. ?Food Quality? refers to all the attributes that influence the value of a product to the consumer. Quality includes positive attributes such as origin, colour, texture, processing method for food, etc. ... as well as negative attributes such as adulteration, fraud, spoilage or contamination Conceptually, food safety is a sub-part and a sine-qua-non element of food quality. However, in practice, food safety and the other aspects of food quality are often considered separately. The distinction between safety and quality has implications for public policy and influences the nature and content of the food control system best suited to meet predetermined objectives. This paper discusses food safety issues only and considers appropriate infrastructures that are necessary to better assist in dealing with these problems at national level, while giving due consideration to international developments in this field. This paper is based on the content of the FAO/WHO publication ?Assuring Food Safety and Quality: Guidelines for Strengthening National Food Control Systems? as recently revised following a Joint FAO/WHO Expert Consultation.

 

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