Food safety and quality both differ in terms of their preferred levels by different countries. Hnce, i is not easy to describe them at a global level. A for food quality, acustomer may be able to identify poor quality as a result of defects in the food while for food safety; cstomers do not easily recognize safety issues as they are concealed. Fod safety issues are only detected on consumption. Tis means that food safety issues are dangerous and they may cause serious health issues. Te evaluation of and quality are processes that begin right from soil preparation to harvesting and consumption of the foods.
There are various programs that have been set up to ensure that food quality and safety is met internationally of which several of their abbreviations are given as examples. Tey include GAPs, GPs, GPs, SPs, SOPs, HCCP and QMSs. Loking at the quality features of foods; tey can be grouped into three groups which include external, iternal and hidden. Eternal features include feel, dfects and look. Iternal features include taste, fel, ad hidden features include wholesomeness, te value it adds nutritionally and its safety (Hester & Harrison, 2001).
Fesh fruits and vegetables perish very quickly. Tey are easily spoilt as they are handled by the chain of handlers after production up to their points of sale. Teir spoiling easily results in quick decay which leads to their loss. I has been noted that in developing countries, ater their production, te rate of loss due to food spoilage is around 50%. Tis is a high rate considering that it is half the of the produced foods.
Fesh fruits and vegetables contain around 65 – 95% of water in them. Tey go on with their metabolism even after they are harvested. Tese results to a change of their features due to the way they are handled treated or stored. Te major causes of loss after harvest include mechanical injury, lss of water and color loss (Lamikanra, 2002). Te main aim of the production of fruit and vegetables is the delivery of a safe and whole product that the consumer can on. Hwever, fruits and vegetables have been identified as major causes of chemical contaminants and pathogens to consumer health globally.
Hnce, i is important to comprehend these causes so as to ensure that they do not lead to lethal health effects on the human consumers. T enhance the food safety, a evaluation of the. ..
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