Food safety is a given, when a consumer purchases food they expect it to be safe and fit to eat. The responsibility for ensuring food is safe to eat rests with the farmer (sometimes called the primary producer), the manufacturer or processor (if the food is prepared in a factory), the distributor and wholesaler (the people responsible for transfering the food from the manufacturer to the shop or to the door in the case of direct sales or mail order), the retailer and the consumer themselves.
The COVID-19 pandemic has brought into sharp focus the role of third party certification in determining how food business capability is assessed. We have written an article to reassess the processes used to demonstrate the production of safe and authentic food during and beyond the pandemic.
Check it our here https://ifst.onlinelibrary.wiley.com/doi/10.1002/fsat.3502_5.x
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