Dassalegn Daraje Jalata

1 INTRODUCTION Food system resilience refers to the ability of a food system to withstand and adapt to various shocks, stresses and challenges while maintaining its essential functions, productivity and ability to provide adequate and nutritious food to the population (Brassesco et al., 2021; Piters et al., 2021).

1 INTRODUCTION Food safety is a critical aspect of the food industry, primarily focusing on microbial and chemical hazards (WHO, 2015). However, physical hazards in food can pose significant risks to consumer health and safety and have been a longstanding concern in the food industry (Drew & Clydesdale, 2015). The presence of physical contaminants, such as glass, metal, or plastic, in food products can lead to serious injuries or health hazards for consumers (Alamri et al., 2021).