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Safety
is a priority at every stage of the food chain from farm to fork, and
the foods available to European consumers are usually perfectly safe
to eat.
However, they may occasionally become contaminated to a level which
spoils the food or could cause illness if eaten. This contamination
can potentially occur at every point in the food chain, from harvest
or slaughter to processing, storage, distribution, retailing, final
preparation and serving. Responsibility for ensuring that food remains
in prime condition is shared by everyone involved in food production
and handling. Strict legal controls are in place across Europe to ensure
high levels of safety, hygiene and quality in commercial processing
and food handling. Food manufacturers operate quality assurance systems
to ensure safe food production, and few outbreaks of foodborne diseases
originate at this stage in the food chain.
The greatest risk to the consumer is through mishandling of food in
establishments where food is served - such as restaurants, hotels, schools
and hospitals - and in the home. The home in particular is an area where
improved consumer awareness of food safety issues can reap rewards in
terms of risk reduction.  |
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