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close this bookFood fortification: Technology and quality control. (FAO Food and Nutrition Paper - 60) (1996)
close this folderFOOD CONTROL SYSTEMS IN FOOD FORTIFICATION PROCESSES
View the document(introduction...)
View the documentThe effects of inadequate food control
View the documentObstacles to adequate food control

(introduction...)

Discussion of the total quality management of food fortification processes was based on the working paper 'Quality Assurance in Food Fortification Processes' (CONFORT 4). For the purpose of this Consultation, a food control system (FCS) covers activities such as issuance of laws and regulations, government inspections and analyses, and quality assurance by industry. The Consultation emphasized the need for an efficient food control system in order for food fortification processes to meet nutritional objectives. Inspection procedures should be risk based and quality assurance procedures at the production level should be based on Hazard Analysis and Critical Control Points (HACCP).