The
following important
principles and
activities are
the guiding
factors of the
European development
already a routine
of the Finnish
food safety
approach.
1.
Control from
the Farm to
the Table
In order to
control risks
in food production
it is essential
to take systematic,
active and preventive
measures at
the early stages
of the food
chain in farm
production and
at the level
of agricultural
production inputs,
e.g. animal
feed, fertilisers
and pesticides.
At later stages
in the food
chain, the processing
of agricultural
products has
to be controlled
to minimise
the contamination
and deterioration
of foods during
manufacturing,
distribution
and marketing.
Finally, the
task of market
surveillance
is to ascertain
the quality
of foods offered
for sale to
consumers.
2.
Application
of Precautionary
Principle
This policy
has to be shared
by all sectors,
including agriculture,
veterinary and
human medicine.
3.
Consumer Perceptions
The Consumer
is the king.
Despite the
implementation
of less strict
EU legislation
e.g. on the
use of colours
in foodstuffs,
the use of these
colours has
hardly increased
at all. It is
quite obvious
that consumer
perception has
greatly influenced
the behaviour
of the food
industry and
trade.
4.
Co-operation
in Food Safety
Strategy
The aim has
to be to adopt
internationally
approved environmental
management and
quality standards
in agriculture,
the food industry
and trade. In
short, the challenge
is threefold:
quality, competitiveness
and safety of
food.
