Food Safety: Ensuring that food is free from contaminants and safe to consume. Labeling: Accurate and truthful information on food packaging, including ingredients, nutritional information, and allergens. Traceability: The ability to trace the history, application, and location of a food product. Good Manufacturing Practices (GMP): Standards for ensuring products are consistently produced and controlled according to quality standards. HACCP (Hazard Analysis and Critical Control Points): A systematic approach to food safety that identifies and controls potential hazards.
