Food safety is defined as “a safety measure that it will not cause any harm in consumption and it is about the preparation of food to prevent infection, handling and storing.” This assurance also includes the minimization of risk which may arise in food products.
The definition of food quality is given by International Standards Organization (ISO) as collectively of all aspects and features of a product that are able to satisfy the needs. This is done by three categories of quality: sensor value, health value, and suitability.
Good quality of food lies when the product is complete with all requirements that are specified by demand. This also includes purity, nutrition value, wholesomeness, safety and other attributes. We can also state that safety can be a part of the quality measurement. So the lack of safety always results in poor quality of products.
Safety is a quality attribute and it differs from other attributes.
A product can have a great quality of having all attributes such as flavor, appetizing, well use of colors, packaging etc, and still can be unsafe because it is affected by undetected harmful organisms, physical hazards, or any toxic substances.
And even without any quality packaging or possessing any quality attributes yet the product can be safe to consume.
Both quality attributes and safety assurance always focus on not simply curing the problems, but preventing them at the first step. If any of these is lacking, it is highly impossible to go back and make changes. Moreover, it will ultimately affect consumer’s health.
Most of the time, safety assurance is not clubbed with quality assurance programs. But to ensure safety issues, safety should be included in quality assurance programs.
The higher in safety of the product implies higher quality which implies the higher customer preference.
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