The Need of A Food Control System An effective food control system in any country should ensure that the food reaching the consumers should be safe in every respect on the �Farm to the Table� basis. Safety Aspects : Microbiologically Safe Chemically Safe Physically Safe Honestly Presented Microbiological Safety Food should not be contaminated with pathogenic organisms. This involves Good Hygienic Practices (GHP) throughou the food chain from primary production right up to the point of consumption. Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) are also important to achieve this. Chemical Safety Food could be contaminated with harmful chemicals. It could happen at any time during primary production, storage, transport, processing and packaging. Pesticide Residues in food is one of the main concerns in food safety. Unpermitted harmful food additives also cause problems. Physical Safety Physical contamination of food are due to presence of extraneous matters in the food � glass pieces, metals, sand, dirt etc. Presence of such contamination would cause different safety problems. Honest Presentation of Food Food could be adulterated. Inferior ingredients could be added. Food could be described on the label and in advertisements in a manner that is misleading the consumer. Untruthful health claims could be made. What can Food Control Systems do to control this? Microbiological hazards could be controlled by enforcing GHP,GAP, GMP (HACCP) Should ensure that a proper Food Control Infrastructure is established. Effective Regulatory System in place Effective Food Legislation in place Well trained dedicated staff in place The need of a proper food control system was identified by Ministry of Health, Sri Lanka after concentrating on current global trends as listed below. Population growth Urbanization, Industrialization, Privatization, Globalization..etc. Free flow of international trade in food and increased risk of cross-border transmission hazardous agents. Changes in consumption patterns and consumer demands. New methods, technologies in food production at farming and processing Eg. irradiation, biotechnology, organic farming Emergence and re-emergence of food-born pathogens. Increasd awareness of, and emphasis on, food safety. Implications for international food trade. CODEX WTO-SPS Agreement which applies internationally recognized standards or develop own standards on sound, science and risk assessment. Our objectives ... Ensuring human safety & Health Ensure supply of safe & wholesome food. Ensure availability of food standards, regulations. Deal with issues related to irradiation, genetic engineering. Ensuring Proper & good hygienic practices Prevent microbiological/chemical contamination Prevent adulteration & fraudulant practices in sale of food Rational use of chemical additives such as antioxidants, preservatives, emulsifiers, stabilizers, colours and flavours El