Safe foods improves 60% within the past ten (10) years. This is thanks to the combination efforts mainly of industry, government and in Europe EFSA (European Food Safety Authority). and the likes of nonpartisan non-lobbying advocacy groups such as the GOB. Regardless, the challenges still remains to tackle the risk factors within the food supply chain, and what may be consider favorable, health and environmental issues are linking and with it changes in the regulatory scene. The regulatory bodies for environment, health and food are evolving with more stringent standards safeguarding the integrity of soil and water resources from irreversible damage and deterioration by purposely and unconsciously inappropriate use of chemicals and organic flowing onto land and water - however we are informed that less and less chemical derivatives are used in agriculture. The advent of ISO 22000 (HACCP Management System) are important components that are helping industry to auto-control and to appropriately act in producing safe products. Reiterating, the trend in safer foods has improved, equally including the likes of e.coli these are reduced 60%.

Maintaining a "green" environment, health and trade is inevitable and integral to the evolutionary advancement of regulations. No longer can we treat quality of food, water and soil as exclusive issues, they are interwoven. Loose the "green" perspective and exports from within your region and a market can be "gone" and with it the ability a national gross product, whichever this percentage may be. Current investigations in the USA focus on reducing foodborne illness, hospitalizations and harm. And industry itself is doing an excellent job, we find that improvements to processes are welcome.

The development of HACCP food standards is to ensure safety biological, physical, and chemical risks and even interwoven with environmental standards to maintain a healthy "green" conscious - they are needed until the next wave of global solutions for food safety or advent of bio-energy.

Thus when considering the risk potential of contamination of the likes of water and soil resources it will be difficult to separate food safety and resources used to its processing / production. This is wherein HACCP MS can assist in validating effectiveness of practices and methodology for reduction of risk and global competitiveness, striking that balance of social responsibility and business profitability, et all within a plan and implementation - pursuing management systems such as HACCP MS, ISO 9001 applying ISO 15161 as guideline, HACCP MS, HACCP-9000, Irish-HACCP... and alike provides for objective evidence of food safety. There is no one program best than other as these are dependent on purpose, competence, impartiality with integrity, and compulsory requirements as to commercially protect any given one region.

For FSMS ISO 22000 certification visit list of certification bodies; these are certifications bodies that are competent, impartial and with acceptable client satisfaction (some even striving toward excellence).