Food Safety for Small and Medium Enterprises

Small and medium food enterprises (SMEs) consisting of individuals or groups of few members producing agricultural raw materials, engaged in food processing or catering with their own marketing channels of ready-to consume foods, take away foods or grocery supplies form a vital sector in the food industries of developing countries. Conventionally, food safety was considered a part of food quality. Globalization of trade and migration of food cultures made food safety more important to ensure better human health internationally. Food quality is reflected in food composition which appears in food labels meeting TBT requirements and sensory characteristics expected by consumers. Food safety hazards are not visible, predictable only to limited extents and may be carried unnoticed across country borders. Harmonized regulations addressing food safety, mechanisms to address food safety hazards along the food chain, improved food handling, processing, preserving, and marketing following set protocols have become a part of global food industry. The SMEs need a deep understanding on science behind regulatory approaches and related guidelines to adopt more appropriate food safety practices.

Autorentext

Upali Samarajeewa (PhD) served in the Department of Food Science and Technology, University of Peradeniya, Sri Lanka for nearly 30 years. He published more than 200 articles, has won several national research awards and is a Fulbright scholar. He has worked as an international consultant in Food safety.