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Foodservice/Retail
Foodservice and retail encompasses restaurants, catering operations, supermarket chains and grocery stores, convenience stores, farmer's markets, and e-commerce and "meal kit" businesses.
Supply Chain
The food supply chain extends from growers and ranchers to food processors to distributors to retail foodservice outlets to consumers. The food supply chain is commonly referred to as “farm to fork” and includes every step or link in the chain.
Topics
Growers/GAPs
Growers include agricultural producers and fruit growers. Good Agricultural Practices (GAP) is a voluntary certification program that uses audits to verify that sound food safety practices are being used at agricultural operations.
Imports/Exports
Import and export operations describe the receipt or shipment of foods, ingredients, and beverages between the borders of different countries, territories, or world regions.
Temperature Control/Cold Chain
The cold chain describes the management of food-specific storage temperatures for perishable foods to maintain safety and quality from the point of origin through the distribution chain to the consumer.
Traceability/Recall
Traceability is one of FDA's main goals outlined in the New Era of Smarter Food Safety. Enhanced traceability of food products will help speed foodborne illness outbreak response and prevention, as well as increase the speed and efficiency of recalling contaminated or mislabeled food from the market.
Transportation
Transport of food must be sanitary, supervised, and efficient to ensure the safety and quality of food as it makes it way along the supply chain.
ARTICLES
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