Miller Magazine Issue: 144 December 2021

The COVID-19 pandemic has made us more aware of the critical importance of food safety. Unsafe food is a major social and devel- opment challenge and public health cannot be improved if the food reaching the consumer is not safe. Food safety must therefore be high on the public health agenda. Food can become contaminated with microorganisms that cause hu- man illnesses from multiple sources along the entire food chain, start- ing from infections in live animals up to the point of consumption. Pre- venting such contamination will reduce foodborne illness and decrease the likelihood of new viruses emerging in the food chain. What makes food safety unique and different from other areas of public health is its multisectoral nature. Food safety is fundamentally multidisciplinary. It cuts across different sectors such as health, agri- culture, fisheries, industry, trade, environment, tourism, education, and economy. Food safety must be integrated along the entire food chain, from farm to table, with the different sectors: government, farmers, food companies and consumers and taking advantage of public-private part- nerships. The management of food safety requires a comprehensive and inclusive approach to be effective. Therefore, the world needs a mechanism for investing in food safety in a sustainable way, adapted to national and regional circumstances. Food businesses must reinforce good hygienic practices and stan- dard operating procedures. The application of sound principles of en- vironmental sanitation, personal hygiene and established food safety practices will reduce the likelihood that harmful pathogens will threaten the safety of the food supply. Improving food safety is an essential element of improving food se- curity, which exists when populations have access to sufficient and healthy food. Pests and diseases damage crops and reduce the quan- tity and quality of food available for humans. Using safe and effective methods to control these losses in production, processing and storage help make food systems more sustainable. editor Namık Kemal PARLAK millermagazine company/millermagazine millermagazine Parantez Publishing and Congress Ltd. Gökevler Mah. 2312 Sok. No:16/37 Ginza Corner Plaza, Esenyurt / İstanbul - TURKEY T. +90 212 347 31 64 F. +90 212 212 02 04 www.millermagazine.com info@millermagazine.com On Behalf of Parantez Publishing and Congress Ltd., Owner Zübeyde Kavraz Responsible Manager Namık Kemal Parlak Editor-in-Chief Namık Kemal Parlak Editors Mustafa Yağmurlu Cemalettin Kanaş Sales and Marketing Burcu Çetin Ebru Ildan Sevin Art Director and Visual Design Alparslan Murat Aysu Corporate Communications Ahmet Hamdi Annaç Consultancy Board Ali İhsan Özkaşıkçı, Chairman of AUSD Mesut Çakmak, Chairman of GUSAD Erhan Özmen, GUSAD Honorary Chairman Bekir Bağış, Chairman of Çukurova Flour Industrialists Association Hasan Özmermer, Board Member of Özmermer Flour Derviş Toprak Mehmet Şerif Gültay Referee and Scientific Advisory Board Prof. Dr. Mustafa Bayram Prof. Gustavo Sosa Prof. Dr. Hazım Özkaya Prof. Dr. Harun Dıraman Asst. Prof. M. Kürşat Demir Asst. Prof. Halef Dizlek Asst. Prof. Mustafa Erbaş Publication Type Periodic (Monthly) Printing - Baskı İhlas Gazetecilik A.Ş. Merkez Mah. 29 Ekim Cad. No: 11 A 41 Yenibosna-Bahçelievler-İstanbul Tel: 0212 454 30 00 All copyrights belong to Parantez Publishing. © May not be used without permission. Responsibility of the ads belongs to the advertisers. ISSN 2718-031X COPYRIGHT PAGE Improving food safety