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Review Article

Food Safety Regulation and Standards for Food Processing and Incubation centres

Matikka Savonia1* and Jacob Farah Tontti2
Published 30-06-2023

DOI

https://doi.org/10.22573/spg.ijals.023.s122000114

AUTHOR AFFILIATION

1,2* Faculty of Science and Forestry, University of Eastern Finland, Joensuu, Kuopio, Finland.

ABSTRACT

Food standards, legislation, and regulations have tremendous effect on food safety and quality around the world. The safety of food is fundamental to all consumers. They must have confidence that the food they buy and eat is as expected, safe, and that they are protected by fraud (Food Standards Agency, 2009). Globally, food and health agencies have been looking into this matter very seriously and have developed various legislations as guidance to both food businesses and consumers. It is essential for all food manufacturers and food establishments to adhere to these standards.

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KEYWORDS

Codex, WHO, FAO, FSMS 22000:2018, HACCP
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ARTICLE HISTORY

Received: 12 Mar 2023/ Revised: 02 April 2023/ Accepted: 18 May 2023/ Published: 30 June 2023

COPYRIGHT

© 2023 Matikka, S., et al. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/),which permits unrestricted use, distribution, and reproduction in any medium, provided the Original work is properly cited.

COMPETING INTERESTS

The authors have declared that no competing interests exist.

HOW TO CITE THIS ARTICLE

Matikka, S., & Jacob Farah, T. (2023). Food Safety Regulation and Standards for Food Processing and Incubation centres. Int J Agric Life Sci, 9(2), 399-402. doi: 10.22573/spg.ijals.023.s122000114.


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