Although microbiological contaminants often take center stage in discussions about food safety and quality control in food plants, chemical contaminants and their residues also remain as significant safety and quality issues for food processors. 

Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce industry.

The presence of allergens in food is a serious public health safety concern that prompted the U.S. Food and Drug Administration (FDA) to undertake manufacturing and labeling initiatives.