Public Health Measures: Food Control and Public Health Laboratories

Abstract

Food control systems should cover all food produced, processed, and marketed within the country, including imported food. Such systems should have a statutory basis, be mandatory in nature and work, whenever internationally recognized norms exist under accredited quality assurance schemes. Most systems will typically comprise the following components: ‘Food Law and Regulations,’ ‘Food Control Management,’ ‘Inspection Services,’ ‘Laboratory Services: Food Monitoring and Epidemiological Data,’ and ‘Information, Education, Communication, and Training.’ In this article the role and the activities of a public health food control laboratory is presented within the framework of the overall food control system and associated with considerations regarding inspection services; the entities should indeed work in close collaboration because they both are elements of the risk management section within the framework of the risk analysis process and both contribute to the achievement of the highest possible level in food safety. A risk-based approach in the definition of the tasks and activities of both laboratories and inspectorates is presented, taking into consideration important interactions that should exist between them and other governmental bodies or societal institutions. Some practical aspects related to their management (e.g., staffing, quality assurance) are also addressed. The relation between food safety and nutrition, as far as laboratory and inspectional activities are concerned, is also highlighted.