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.
Really pleased that our paper with Sophia Lingham-Tsiaparas and Damian Maye has been published in Gastronomy from Sophia's doctoral research.. "Cultural Value or Food Culture: Critiquing the Importance of Vocabulary, Context and Meaning in Food Studies" Do check it out..
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