Journal of Food Technology and Preservation

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Perspective - Journal of Food Technology and Preservation (2021) Volume 5, Issue 7

Practices of food safety and management.

Global food supply is evolving in a commercial context with the goal of sourcing ever-cheaper food, i.e. shifting production to the lowest-cost producer. Quality management systems are primarily designed to ensure that third-party and retailer standards are met. [1] Food safety management systems are primarily responsible for controlling the product's specific food safety concerns and ensuring compliance with food safety regulations. Large farms currently produce the majority of food, which is then industrially processed and marketed in supermarkets and global food shops. Foodborne infections and toxins have the potential to infect and poison vast numbers of people as a result of modern food production, which has cut costs and increased the range of foods available.

Author(s): Caroline Thomas

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