Food safety enhancements refer to the measures, technologies, practices, and management systems introduced to prevent, eliminate, or reduce biological, chemical, and physical hazards in food and to improve the safety of food throughout the supply chain [1][2]. They include good agricultural and manufacturing practices, hygienic handling, hazard analysis and critical control point (HACCP) systems, pathogen detection, contamination control, preservation technologies, and effective temperature management [1][2]. Enhancements may also involve improved packaging, traceability systems, risk-based inspection, staff training, and the application of emerging technologies for monitoring and controlling food safety risks [3]. Their implementation requires coordinated action by food producers, processors, distributors, retailers, regulators, and other stakeholders. The overall objective is to reduce foodborne risks and ensure that food remains safe and suitable for consumption from primary production to the point of consumption.
- foodborne hazards
- HACCP
- food safety management
- contamination control
- food processing
References
- Codex Alimentarius Commission. General Principles of Food Hygiene (CXC 1-1969); FAO and WHO: Rome, Italy, 2022.
- AO and WHO. Food Safety: A Guide for Food Businesses; Food and Agriculture Organization of the United Nations and World Health Organization: Rome, Italy, 2023. http://who.int/publications/i/item/WHO-HEP-NFS-AFS-2023.6
- Filiberto Zazueta-Vega; Aracely Angulo-Molina; Martín Enrique Jara-Marini; Aldo Alejandro Arvizu-Flores; Dalila Fernanda Canizales-Rodríguez; Saul Ruíz-Cruz; Enrique Márquez-Rios; Nathaly Montoya-Camacho; Hebert Jair Barrales-Cureño; José Rogelio Ramos-Enríquez; et al. Current Trends in Food Safety: Digital and Predictive Approaches Toward Sustainable Food Systems. Sustainability 2026, 18, 4693, 10.3390/su18104693.