Fresh Produce-Associated Outbreaks: A Call for HACCP on Farms?
A joint paper, Soon et al., (2012), that I have been involved with has now been published in the British Food Journal. Follow the link for more details.
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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.
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