أنشئ حسابًا أو سجّل الدخول للانضمام إلى مجتمعك المهني.
food safety is - product produced safe for human consumption.Food quality is that the product produced meet the required specifications and design.
There is a big difference between food safety and quality, for example for juice the exist of heavy metal and pesticide residue is a food safety, while the acidity and the juice concentration are quality issue , BUT you have to take into consideration if you consider the acidity or juice concentration as a mean of food preservation ; then these2 issue ( acidity & concentration ) should be monitored as Critical Control Point CCP.
Im totally agreed with Mr. sabeen These some words will explain you whatever you want to know.
Food Quality is achieved through Food Safety
Food safety means to make sure that nothing harmful happens after eating food, due to presence of contaminants in the food. This includes:
Physical agents: Non living physical things which we can see by our eyes. Example: Bone pieces, metal pieces, hairs, feathers, glass, stones and dirt.
Biological agents: Living things present in foods example: Bacteria, viruses and parasites.
Bacteria: Salmonella, Staphylococcus aureus, E. coli
Viruses: Hepatitis A, rotavirus, nor viruses
Parasites: Trichinella spiralis, cryptosporidium parvum.
Chemical agents: Chemicals present in food.
Naturally occurring: Mycotoxins (Aflatoxins)
Added intentionally: Pesticides, Hormones, Antibiotics, Food additives
Added non-intentionally: Cleaning and sanitizing agents.
Harmful effect which may happen after eating food: Injury, headache, nausea, vomiting, diarrhea, fever or more severe symptoms.
Food quality refers to the food's degree of excellence. Food quality is a complex concept that includes appearance, flavour, texture and nutrient content.
In my opinion, at holistic view, the food safety & food quality may seem to be same; however, there exists a clear difference between these two terms.
The ultimate aim of food safety is to ensure the food is safe to consume that wouldn't harm the consumer and however, the food quality is very deep level that goes to the ingredients level that the expected out come of food consumption is acehived or not (such as energy level, expected improvement to health, meeting the benchmark levels for particular food etc).
However, these two terms goes in parallel.
