Food quality

Food qualityis a concept often based on theorganolepticcharacteristics (e.g., taste, aroma, appearance) and nutritional value offood. Producers reducing potential pathogens and other hazards throughfood safetypractices is another important factor in gauging standards. A food's origin, and even its branding, can play a role in how consumers perceive the quality of products.
Consumer acceptability of foods is typically based upon flavor and texture, as well as its color and smell.
TheInternational Organization for Standardizationidentifies requirements for a producer's food safety management system, including the processes and procedures a company must follow to control hazards and promote safe products, through ISO 22000.[1]Federal and state level departments, specifically TheFood and Drug Administration, are responsible for promoting public health by, among other things, ensuringfood safety. Food quality in the United States is enforced by the Food Safety Act 1990. TheEuropean Food Safety Authorityprovides scientific advice and communicates on risks associated with thefood chainon the continent.
There are many existing international quality institutes testing food products in order to indicate to all consumers which are higher quality products. Founded in 1961 inBrussels, The internationalMonde Selectionquality award is the oldestin evaluating food quality.The judgements are based on the following areas: taste, health, convenience, labelling, packaging, environmental friendliness and innovation.As many consumers rely on manufacturing and processing standards, the InstituteMonde Selectiontakes into account the European Food Law.
Food quality in the United States is enforced by theFood Safety Act 1990. Members of the public complain to trading standards professionals, [specify] who submit complaint samples and also samples used to routinely monitor the food marketplace to public analysts. Public analysts carry out scientific analysis on the samples to determine whether the quality is of sufficient standard. It is an important food manufacturing requirement because food consumers are susceptible to any form of contamination that may occur during the manufacturing process.
Food quality also deals with producttraceability, (e.g., ofingredient, andpackagingsuppliers), should a recall of the product be required. It also deals withlabelingissues to ensure there is correct ingredient and nutritional information. It is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process.There are alsosanitationrequirements because it is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer.
Environmentally sustainablepractices, animal welfare, and authenticity play a subjective role when considering the quality of food.
Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher,halal,vegetarian), or medical conditions (e.g.,diabetes, orallergies).
General food labeling is required by law to be present on food packages.Food containers and packages should be labeled on the front label panels or the principal display panel (PDP).
TheFood Allergen Labeling and Consumer Protection Act of 2004covers the eight food groups that qualify as "major food allergens": milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts, and soybeans.
TheUnited States Department of Agriculturerequires food labels to ensure the quality of food products sold.There are different types of food labeling guidelines depending on the type of food group, this includes: dairy, beef, poultry, eggs,USDA Certified Organic,Plant Variety Protection, fruits, vegetables, and specialty crops.Grade shields, official seals and labels are all granted to products that have completed review through USDA’sAgricultural Marketing Serviceas well as following required labeling guidelines.To consumers and buyers, these shields, seals, and labels ensure the quality and integrity of products.
In Sweden, food labeling is regulated by the Swedish Food Agency (Livsmedelsverket) and follows the guidelines set by the European Union. The EU's primary regulation on food labeling is Regulation (EU) No 1169/2011 on the provision of food information to consumers.