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Furthermore, Papua New Guinea's geographical location and mountainous terrain also present challenges for food safety. In remote areas, access to proper food storage and transportation facilities is limited, leading to potential contamination and spoilage of food products. Additionally, the country's tropical climate can contribute to the rapid growth of bacteria and other pathogens, increasing the risk of foodborne illnesses. In response to these challenges, efforts are being made to improve food safety in Papua New Guinea. The government is working to strengthen food safety regulations and standards, as well as provide training and education for farmers, producers, and consumers. Non-governmental organizations and international agencies are also supporting initiatives to enhance food safety practices and promote proper food handling and storage techniques. By addressing these issues, Papua New Guinea can work towards ensuring the safety and quality of its food supply chain and improving the overall health and well-being of its population. (B.J.1985).
In addition to federal agencies like the FDA and USDA, there are also state and local health departments that play a role in monitoring food safety within the United States. These agencies conduct regular inspections of food establishments, such as restaurants, grocery stores, and food processing facilities, to ensure that proper sanitation practices are being followed and that food products are being handled and prepared safely. In cases where potential foodborne illnesses are suspected, these agencies also investigate outbreaks and work to trace the source of contamination to prevent further spread. Furthermore, the United States has implemented various food safety regulations and programs to reduce the risk of foodborne illnesses and protect public health. For example, the FDA's Food Safety Modernization Act (FSMA) aims to shift the focus from responding to foodborne illness outbreaks to preventing them from happening in the first place. This legislation requires food producers and processors to implement preventative controls, such as hazard analysis and risk-based preventive controls, to identify and address potential food safety hazards throughout the food supply chain. By taking a proactive approach to food safety, the United States is working to ensure that consumers can have confidence in the safety and quality of the food they eat.(Barrau, 1965). In this essay, we will examine the food safety systems in Papua New Guinea and the United States, comparing and contrasting their approaches to food safety, identifying key differences and similarities, and exploring the impact of these systems on public health and consumer confidence.
Food Safety Standards in Papua New Guinea
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