Abstract
Nowadays, several concepts related to food safety are used, such as food security and food quality. Food safety is related to the safety of foodstuffs and includes all the measures applied to guarantee the absence of microbiological, chemical, and physical hazards. Food security is a flexible concept that has been updated in the last 30 years. Hazard Analysis and Critical Control Point (HACCP) was originally developed in the United States in the early space programs as a control system for microbiological safety. The HACCP system is a science-based preventive program that uses a systematic approach to identify specific hazards and measures that are necessary to control and prevent the safety of foodstuffs. The HACCP team should be multidisciplinary, including experts of representative areas. The description of a food product, including information regarding technological and food safety, is usually presented in the technical data sheet.
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