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.
It is great to see our paper "Exploration of the fipronil in egg contamination incident in the Netherlands using the Functional Resonance Analysis Method" published in Food Control. We consider the differences between 'policy as imagined' and 'policy as done' - when there is a gap public health and animal welfare can be severely affected https://doi.org/10.1016/j.foodcont.2021.108605
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