Journal of Food Science and Nutrition

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Editorial - Journal of Food Science and Nutrition (2021) Volume 4, Issue 10

Food quality and management systems in industries

Certainly, the market has gotten more competitive as a result of globalisation, as it has allowed more competitors to enter. This is not always a threat to local businesses' survival, but it is an issue they must address. This problem stems from the need to increase consumer loyalty to products and services, as well as the product's fit for the customer's demands and concern about the company's social impact. Furthermore, this global scenario provides some opportunity for businesses to enter new markets. This action will, without a doubt, be based primarily on the quality of their own products and services. GMP (Good Manufacturing Practices), HACCP (Hazard Analysis and Critical Control Points), and ISO (International Organisation for Standardisation) standards are all accessible in the food business

Author(s): Shafiqul Islam Khan

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