**4. Objectives of food safety studies**

Most of the food safety studies were to place emphasis on microbiological criteria used currently in the different food commodities, as the issues surrounding food safety criteria are common to all sectors of the food chain. The observation of foodborne disease and the monitoring of microbial contaminants of food, both from a public health standpoint and control measures of the effectiveness of food safety criteria must be practiced. The suggested science-based strategy for developing food safety criteria, including the standard operating procedures and instructions for their implementation, should be described for obtaining the best data to support this process.

Therefore, the scope of each study should cover these food safety criteria and should work to evaluate the scientific basis for existing microbiological criteria applicable to the selected food sectors, in addition to the extent to which these standards are suitable tools of ensuring the safety of such foods within any food safety systems based on the Hazard Analysis and Critical Control Point System (HACCP). The scope should follow the science-based process to set up food safety criteria and recommend guidelines as to what data are adequate and appropriate for use in developing new, or improving current criteria. The extent of the study should examine whether current criteria fulfill what they are required to achieve and the need to connect science-based criteria to public health objectives. Revision of the need for performance standards as control measures of food safety hazards and the way such criteria are implemented within HACCP system should take place to the extent that ensures processing of safe food. The recommended amendments for continual improvement should take into consideration the requirements of all the interested parties, i.e., consumer, industry, and food legislators.

Moreover, the availability of different food safety standards to agencies in charge of regulation should be oriented toward creating a connection between performance indicators and not only public health targets but also the economical aspects of food safety criteria, in addition to providing recommendations for continual development. This can be done via implementation and subsequent development of science-based criteria for food safety; criteria that include principals for managing the degree of risk for foodborne illnesses and becoming familiar with the elements that contribute to that risk.

The safety of our food products must always be given top priority in all that we do through selecting the best standards for an operation and then defining, implementing, maintaining, and continuously improving the food safety system. It is very important along all the steps of this process that food professionals monitor the specific sources related to the standard of choice along with staying up-to-date on current food safety-related news and incidents.
