This document discusses quality assurance and food safety from production to consumption. It outlines key practices like HACCP, GMP, GHP and microbiological risk assessment. International agreements aim to facilitate trade while protecting health. A 5-step management process is described for food in international trade. Quality management systems including ISO, TQM, and continuous improvement approaches like Kaizen and Just-in-Time are also summarized. The evolution of quality approaches from inspection to quality assurance and total quality management is depicted.