The more and more increasing of consumer's demands in Traditional Food Products makes producers and policy makers to be more aware about food safety issues in this sector. The hazards that can occur in traditional processing area the same as those that can occur in any other production systems, as conventional or organic food. In this respect, GMP implementation in traditional food companies would be necessary in order to prevent food contamination. Additional, improving the policies in the area while its harmonization at the European level would be supporting for the producers. Also, training programs and periodically information of traditional food producers with novelties and scientific evidences about new improvements in food safety are needed.
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