10 - Conclusions and lessons learned: steps for successful Food Safety and Quality System (FSQS) systems implementation

Abstract

This volume has examined the issue of food safety and quality systems implementation from a developing country’s perspective using case studies that demonstrate a range of approaches to systems implementation. It has explored products including beverages, sauces, dairy products, and vegetables; discussed processes involving thermal treatments, ingredients, and hurdle technology; the application of GMPs; supplier preventive controls; and HACCP. The effective regulatory interface, good analytical support, accelerated shelf-life determination, and understanding of the microbiology and chemistry of traditional products in implementing effective food safety and quality system was also explored. This chapter synthesizes all of the approaches used and lessons learned, and seeks to distil key lessons learned and tactics for providing sustainable solutions to food safety and quality system challenges. It concludes with a summary of steps for successful FSQS implementation that will deliver an effective and sustainable execution of any required food safety and quality system or solution to market access issues that may arise for traditional products from developing countries.