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In the food industry, there are several things that are strictly regulated or prohibited to ensure food safety and quality. Here are five examples:
Contaminants: Any foreign substances or contaminants such as dirt, chemicals, or physical objects (like metal fragments or glass) that can inadvertently get into food products are strictly prohibited. Food must be free from these to ensure safety and quality.
Additives: Certain additives, especially those that are known to be harmful or have not been approved for use in food products, are not allowed. This includes unauthorized colors, preservatives, and other chemical additives.
Mislabeling: Food must be accurately labeled to provide consumers with correct information about ingredients, nutritional content, allergens, and origin. Mislabeling, such as incorrect ingredient lists or false nutritional claims, is not allowed.
Unsafe food handling practices: Practices that can lead to contamination or compromise food safety, such as improper storage temperatures, inadequate sanitation, or improper handling by workers, are strictly prohibited.
Health hazards: Foods that pose significant health risks due to microbial contamination (e.g., pathogens like Salmonella or E. coli) or toxins (e.g., from molds or certain seafood) are not allowed in the food industry. Ensuring food safety from farm to table is crucial to prevent such hazards.
These regulations and prohibitions are put in place to protect consumer health and ensure that food products meet established safety and quality standards.
Rafi Meethal
