Despite a discreet advance, awareness about the importance of food safety is still insufficient. There is still a lot to do on both sides from vendors and processors to those who consume. The evaluation and inspection work of the authorities aimed at corroborating compliance with the regulations in force for the sale of food is still scarce.
Producers, for their part, are responsible for applying the rules established by government and control agencies, as well as ensuring the quality of services. On the other hand, there is the consumer, the final link in the chain, which has the task of ensuring the optimal state of what it eats so that the food does not present a health risk.
In addition it corresponds to denounce the faults observed in any of the procedures so that finally the price paid is fair and profitable.
It should be a priority to raise the culture of good practices in commerce, gastronomy and the food industry in addition to the non-state sector involved in the activity. All together, sellers and buyers, we opt for greater care, especially at this time of the year, which is most vulnerable to epidemics and reins to well-being and health.