"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."
The methods and tools used to ensure consistent quality and safety in food products.
Food Microbiology: The study of microorganisms in food and their impact on food quality and safety.
Food Safety: The study of methods for ensuring that food products are free from harmful bacteria, toxins, and other contaminants that can cause illness.
Food Chemistry: The study of the chemical composition of food and its effects on the properties of food products.
Food Processing: The methods and techniques used to preserve food and improve its quality, including canning, freezing, and dehydration.
Food Preservation: The methods and techniques used to prevent spoilage and maintain the quality of food products.
Sensory Evaluation: The scientific analysis of the sensory properties of food products, including taste, aroma, texture, and appearance.
Food Packaging: The materials and techniques used to package and transport food products, including the use of preservatives and antioxidants.
Food Nutrition: The study of the nutrient content of food and its effects on human health and well-being.
Food Analysis: The methods and techniques used to analyze food products for quality and safety, including chemical and microbiological testing.
Quality Management: The processes and procedures used to ensure that food products meet established quality standards and regulatory requirements.
Microbiological quality control: This involves the analysis and evaluation of microorganisms in food products to ensure that they do not pose a public health risk.
Analytical quality control: This encompasses the application of chemistry, biochemistry, and related techniques to examine food samples to detect quality and safety hazards.
Sensory evaluation and quality control: This involves sensory testing to assess the appearance, texture, aroma, and flavor of food products.
Physico-chemical quality control: This encompasses the identification, measurement, and control of chemical and physical properties of raw materials, finished products, and packaging materials.
Nutritional quality control: This involves evaluating the nutritional value of food products to ensure that they meet the recommended guidelines.
Biotechnology quality control: This encompasses the use of biotechnology for testing food products and developing new food technologies.
Packaging quality control: This refers to the testing, inspection, and verification methods for examining the quality and safety of food packaging materials.
Laboratory quality control: This is a quality assurance system that ensures consistency, reliability, and accuracy of analytical test results.
Statistical quality control: This involves the use of statistical methods to monitor quality and improve control over the production process.
Traceability and certification: This involves proper labeling, documentation, and record-keeping practices to trace the origin and safety of food products.
"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."