1. Farm to Fork Monitoring:

Direct farming: GAPs are incorporated at the farm level to ensure contamination is kept at its minimum impact point. It involves proper hygiene, sanitation, and record-keeping.

Traceability systems ensure that the traceability of the food chain can be followed from the source to the consumer, thereby quick identification and elimination of contaminated products.
Veterinary control: the use of effective veterinary controls at the farming level to prevent and control animal diseases that may impart to the human population.

2. Processing and Manufacturing:

-Hazard Analysis and Critical Control Points (HACCP): application of HACCP systems in the food production chain to identify and control critical points where contamination may occur.

-Hygiene and Sanitation: hygiene and sanitation in food processing plants are maintained strictly.
Proper Maintenance of Equipment: Food processing equipment should be kept clean and free from contamination to prevent the growth of harmful bacteria.

3. Transportation and Storage:

Cold Chain Management: The cold chain during transportation and storage should be kept intact to avoid the growth of harmful bacteria. Proper Packaging: Packaging should be done in materials that avoid contamination and spoilage of food. Hygiene of transport vehicles must be guaranteed, and it should be kept clean and well maintained.

4. Retail and Consumer Education:
– Appropriate Food Handling and Storage : Consumers should be educated on appropriate food handling and storage at home. These include proper cooking, refrigeration, and the avoidance of cross-contaminations.
-Provision of Easy-to-read and Helpful Food Safety Labels: This is to guide consumers in making the right decisions.

5. International Cooperation

-Harmonization of Standards: Harmonization of food safety standards through international organizations for the promotion of trade.
-Information Transfer: Countries should exchange information on food safety as well as their best practices.
-Joint Surveillance Programs: Joint surveillance programs to monitor foodborne disease outbreaks and identify emerging threats.

6. Technology and Innovation:

-Develop and work towards the implementation of rapid detection methods for foodborne pathogens and contaminants.
-Explore applications of nanotechnology for food preservation and contamination detection.