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RECOMMENDATIONS FOR IMPROVING FOOD SAFETYA “farm to fork” approach is best for identifying control points. An important principle of food safetymanagement is that risks must be managed along the “farm to fork” pathway and that some risks aremost effectively managed on the farm. The United Kingdom, Iceland and Denmark dramatically reducedpathogens found in food production by stringent controls along the value chain, with an emphasis onreducing disease in the animal reservoir rather than in the retail product. ● Risk-based approachesrather than hazard-based ones. Studies from developing countries show that hazards are commonlyfound in food but the risk of this occurring is not always high. For example, milk in Kenya is oftencontaminated with bacteria but because more than 99% of milk is boiled, the risk to consumers is notnecessarily high. Focusing on risk to human health, rather than presence of hazards allows for betterallocation of resources. ● Where the informal sector predominates, professionalize don’t penalize. Indeveloping countries, “farm to fork” approaches are less applicable. However, successful approaches
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