It has taken some time to define the role of management in food systems. But many firms have taken pride in their work, and this can be seen in the safety and quality of their products. Now, through system evaluation, the roles of managers, quality assurance personnel, scientists, and government are well defined. Safe, wholesome, properly labeled, quality food is the result.
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Explore This IssueOctober/November 2007
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Wilson is chief quality officer of the Seafood Inspection Program under the United States Department of Commerce. He was a member of the delegation and technical expert to the meetings of Working Group 8 of ISO TC 34, which wrote ISO 22000 and ISO TS 22004. Reach him at (301) 713-2355 or Steven.Wilson@noaa.gov.