By M Dillon, Mike Dillon
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Additional resources for Auditing in the food industry: From safety and quality to environmental and other audits: From Safety and Quality to Environmental and Other Audits
This should allow a more effective utilization of resources and a greater concentration on the most important control activities, including food safety. 3 The role of government and industry in achieving food safety and quality The goal of achieving a safe and wholesome food supply is a shared responsibility among all stakeholders along the gate-to-plate food continuum and includes government, industry and consumers. The system is only as strong as its weakest link and, therefore, it is important that each partner understands and carries out their responsibilities.
Outbreaks of food-borne illnesses now have the potential of being national, continental or even global in scale. As the food industry has evolved, so has the government’s approach to food inspection. The first Canadian Fish Inspection Act was enacted in 1919 to address the fraudulent activities of unscrupulous fish traders that threatened the reputation of Canadian fish products in European and New England markets. Over time, food inspection programs became comprehensive and multi-faceted, addressing not only fraudulent practices, but also food safety and quality.
The product inspections included label evaluations, organoleptic analysis, microbiological analysis and chemical analysis. Laboratory analyses were carried out to detect a limited number of chemical, physical and biological indicators of unacceptable products or processes. Under this traditional inspection approach, a paternal relationship between the inspector and the processing plant would develop where the inspector identified the problems and the plant then took corrective action. In many cases, the inspector fulfilled the role of quality control and because the system relied heavily on final product inspection, mistakes were not identified until they were already processed into the product.