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Thought for food

Safe Food for all is a shared responsibility
It is good news that in the recent years general consumers have become more and more aware and conscious of how food and drinks get contaminated and of the issues concerning food safety. As a result, many of them now refuse to buy food items that look contaminated and not safe for consumption. There is no denying that food is a fundamental need for human beings and it is impossible to survive without safe foods and drinks. Every year millions of people suffer from unexpected food poisoning after having unsafe foods and various types of drinks and effects arises from contamination of pathogenic microbes (bacteria, virus moulds & yeasts etc), Chemical contamination (artificial additives, preservatives, residual effect of pesticides, herbicides) as well as physical contamination.
Having safe and nutritious food along with food security should be one of the most important attempts to ensure the rate of malnutrition and improve public health by reducing food poisoning. But the quality and safety of food depend on the efforts of everyone involved in the complex food chain (from "Farm to Fork"). The roles and responsibilities of different parties are vital to ensure food safety and development of food safety environment
Role and responsibility of public sector
■ Government authorities(regulatory and enforcement authority) are primarily responsible for guiding the system with the help of dear and rational national food laws which should be included as a consulting process involving all stakeholders and this sector is in the best position to influence how the food safety system can work efficiently. Regulations must be dealt with all aspects of the entire food safety system from production to consumption.
■ Responsible to develop effective surveillance and monitoring systems in order to ensure implementation and maintenance of food safety law. Collect and disseminate information relevant to food safety to all interested parties.
■ Also responsible to develop public awareness regarding food safety (particularly, food labeling, personal hygiene, preparation, cooking, chilling, holding & storage) by using mass media.
Role and responsibility of Primary producers
■ To ensure food safety fanners have to pay attention to good agricultural practices, understand safety issues and follow sanitary provisions. Develop relationship with public authorities as well as Scientists and advisory services that provide information on the correct use of fertilizers, pesticides, veterinary drugs and other products used in farm.
Role and responsibility of other parties (Processors, Marketers, Food services, Importers)
■ Other parties including Processors, marketers and distributors should recognize the need for effective control of food safety hazards, and combine their
efforts with those of other private partners, academic research and governments to address food safety concerns. Private industry can contribute by adopting an effective and comprehensive food safety system such as HACCP based food safety system. Effective development and maintenance of HACCP based system will facilitate good practices and procedures in order to produce or serve safe and good quality products consistently. HACCP based food safety system is not only necessary to ensure product safety but also system documentation and record keeping can be used as Due-diligence for business.
Role of consumers
■ An important and crucial role can be played by consumers in a comprehensive food system and awareness of food safety issues as well as knowledge of good practices to protect their food from hazards during purchase, preparation, storage and consumption. In addition they also can play an important role in expressing their demand and can also be powerful forces that can direct the market place to provide access to and make available fresh and processed food that constitutes healthy diet and customers can have expected foods or drinks as they pay for. In addition, an important role can be played by consumers Organizations such as advocacy of food safety, quality, nutritional and related matters as well as providing assistance in education and information.
All along the food chain, various procedures and good practices should be implemented to ensure that the food which reaches the consumer's table is fit for consumption and minimises the risk of contamination so that the population as a whole is healthier from the benefits of safe quality food. But responsibility for food safety should not only be the priority of professionals in the food industry, but everyone is equally responsible in order to ensure the safety of food from farm to fork as a shared responsibility.
■ MD. SALFUL KAMAL AZAD Food Safety & HACCP Consultant & Global Food Safety& HACCP Hainer Chartered Institute of Environmental Health, UK