Closing gaps: integrating food safety management systems into the veterinary curriculum, as a tool to improve food quality and trade

A very important and significant aspect of veterinary public health (VPH) is to enable people to have access and supply to nourishment within an appropriate quality.1 In general, the term “quality” refers to the set of properties and characteristics of a product or service that gives it an ability to satisfy the minimum needs of a given consumer.2 Thereby, the concept of food quality implies an aliment which has the organoleptic, nutritional, physicochemical and safe characteristics to fit the purpose for human consumption.3 Nowadays, maintaining food quality is a key and pivotal element in any industry that manufactures or processes animal by-products obliging them to meet the growing demand for safety from the public and the regulator alike.