"Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness."
Prevention of foodborne illness through proper handling, preparation, and storage of food.
Foodborne illnesses: The study of the causes, symptoms, and prevention of foodborne illnesses caused by pathogenic bacteria, viruses, and parasites in food.
Hazard Analysis and Critical Control Points (HACCP): The food safety system that identifies potential hazards and establishes control measures to prevent or minimize them throughout the supply chain.
Microbiology: The study of microorganisms, including bacteria, viruses, and fungi, and their role in food safety.
Food contamination: The sources of contamination, its types, and its prevention methods in food production, processing, and distribution.
Food preservation: The methods used to preserve the quality of food and minimize the risk of contamination, including freezing, canning, dehydration, and fermentation.
Food safety regulations: The laws, policies, and guidelines that regulate food safety at the national and international levels.
Food additives and chemical hazards: The safety and regulations of food additives, such as preservatives, colorants, and flavor enhancers, and the study of chemical hazards and their effects on food safety.
Food packaging and labeling: The safety requirements of food packaging and labeling to prevent contamination and ensure proper food handling.
Food safety management systems: The development and implementation of food safety management systems that ensure the safety and quality of products throughout the supply chain.
Good Manufacturing Practices (GMPs): The set of guidelines that ensure the safety and quality of food products during the manufacturing process.
Food allergies and intolerance: The understanding and management of food allergies and intolerance to prevent adverse reactions.
Food fraud and adulteration: The unlawful and deliberate addition or substitution of non-food materials in food products to deceive consumers or increase profits.
Food safety culture: The creation of a culture of food safety within the agri-food system that prioritizes safety and quality.
Primary production: The study of food safety and hygiene practices in agrifood systems, including soil management, crop harvesting, and animal husbandry.
Handling and Storage: The safe handling, storage, transportation, and disposal of food products, including temperature control, pest management, and proper waste disposal.
Emerging issues and trends: The study of emerging issues, such as climate change, globalization, and technological advances, and their impact on food safety in the agrifood system.
Food safety auditing: The independent evaluation of the food safety management system and practices to ensure compliance with food safety standards and regulations.
Risk assessment and communication: The identification, assessment, and communication of risks associated with food safety to stakeholders and consumers.
Food safety training and education: The development and delivery of food safety training and education programs for workers, consumers, and other stakeholders involved in the agrifood system.
Food fraud prevention and detection: The prevention and detection of food fraud through the use of traceability systems and other technologies.
Microbiological Safety: This involves the prevention of the contamination of food by pathogenic bacteria, viruses, parasites, and fungi.
Chemical Safety: This focuses on the prevention of contamination of food by harmful substances such as pesticides, toxins, additives, or environmental pollutants.
Physical Safety: This involves preventing physical hazards such as glass, metal, or plastic fragments from entering food during processing, packaging or handling.
Allergen Safety: This relates to the prevention of the contamination of food by common allergenic substances such as peanuts, soy, milk, or wheat.
Nutritional Safety: This involves ensuring that food products are nutritionally adequate, balanced and safe for the intended consumers.
Genetic Safety: This examines the safety of genetically modified foods or products that contain GMOs.
Processing Safety: This involves ensuring that food processing facilities are clean and sanitary, and that food processing is conducted in a manner that reduces the risk of contamination and microbial growth.
Packaging Safety: This focuses on preventing contamination of food by packaging materials and ensuring that packaging materials do not interact with the food to compromise its safety.
Transport Safety: This involves ensuring that food is transported and handled in a manner that minimizes the risk of contamination, physical damage, and temperature abuse.
Traceability and Recall: This relates to tracking food products through the food system to identify potential contamination and facilitating rapid recall of contaminated foods from the market.
"The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak."
"In this way, food safety often overlaps with food defense to prevent harm to consumers."
"Food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods."
"The usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer."
"Food safety, nutrition, and food security are closely related. Unhealthy food creates a cycle of disease and malnutrition that affects infants and adults as well."
"The main types of pathogens are bacteria, viruses, parasites, and fungus."
"Food can also serve as a growth and reproductive medium for pathogens."
"In developed countries there are intricate standards for food preparation, whereas in lesser developed countries there are fewer standards and less enforcement of those standards."
"In the US, in 1999, 5,000 deaths per year were related to foodborne pathogens."
"In theory, food poisoning is 100% preventable."
"This cannot be achieved due to the number of persons involved in the supply chain, as well as the fact that pathogens can be introduced into foods no matter how many precautions are taken."
"The origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods."
"Another main issue is simply the availability of adequate safe water, which is usually a critical item in the spreading of diseases."
"Unhealthy food creates a cycle of disease and malnutrition that affects infants and adults as well."
"Food can transmit pathogens, which can result in the illness or death of the person or other animals."
"The concern is safe delivery and preparation of the food for the consumer."
"In lesser developed countries there are fewer standards and less enforcement of those standards."
"Food safety often overlaps with food defense to prevent harm to consumers."
"Food hygiene is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness."