And robust . Likewise, thanks to the preventive nature of these analysis methods, the risk of food poisoning is reduced by mainly identifying and controlling physical, chemical or microbiological agents. Food quality control tries to safeguard the health of the consumer and to protect him from food fraud or harmful ingredients. To do this, technological, nutritional or chemical parameters are used, among others, to ensure that food is safe and healthy. With e commerce photo editing service regard to food safety , currently, all food companies must establish hazard analysis and critical control points or haccp systems, which are responsible for managing food safety.
In another post, we already analyzed the phases of haccp systems , but this time, we will focus on food contamination. In this sense, food safety legislation is very broad and specific. Every additive, residue, etc. Is regulated. For this reason, controlling the safety and quality of food is a necessity and an obligation for any food company. Next, we will delve into the main risks and contaminants in the food supply chain and some advanced analysis techniques currently used in the industry to ensure the safety and quality of food products. Main risks in the food chain the main risks to quality in the food chain can be physical, chemical or microbiological.
Inesem business school official master's degree in food safety + 60 ects credits more information physical risks they are those produced by the presence of materials or elements that should not be found in food or the adulteration of food with materials of inferior quality and that can make the consumer ill or harm . Some examples could be stones, bits of metal, or sugar water in honey . Microbiological risks they are due to the presence of microorganisms such as bacteria, parasites, fungi or viruses that can cause foodborne illness. A very representative example would be salmonella , which continues to be one of the