Practices in Food Inspection
The Food Safety inspection determines the hygiene conditions of the food establishment inspected. Traditional inspections focus on the general aspects related to visually inspected cleanliness and sanitation of equipment and facilities and the food handling habits of workers. This inspection is an important part of good manufacturing practices and the new federal requirements compliance. However, a more thorough and effective inspection for the meat and poultry industries (USDA) and the seafood industry is necessary to ensure compliance with HACCP-based programs and Sanitation SOP’s Sanitation SOP’s. Inspections ensure that meat and poultry products are safe, wholesome, and correctly labeled and packaged.
- Sanitary and Phytosanitary standards
- Food Precautionary Principle
- Food Regulatory decision making
- Common principles for operating Food Inspection Systems for Imports and Exports
- Inspections Systems and Enforcement Mechanisms by Importing Countries
- Inspections Systems and Enforcement Mechanisms by Exporting Countries
Related Conference of Practices in Food Inspection
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
August 25-26, 2025
17th International Conference on Food Technology and Processing
Singapore City, Singapore
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
Montreal, Canada
Practices in Food Inspection Conference Speakers
Recommended Sessions
- Food Fraud : Detection and Prevention
- Food Safety Culture Assessment
- Food Safety, Quality and International Trade Requirements
- Food Service Sector
- Food Traceability
- Foodborne illness and Allergies
- Foodborne Pathogens- Dealing with Emerging Risks
- HACCP Utilization and Food Safety Systems
- Practices in Food Inspection
- Retail and Foodservice
- Sanitary Equipment and Facility Design
- Strategies and Technologies to Reduce Food Wastage
- Threat Analysis Critical Control Point (TACCP)
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