"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 principles and practices used to ensure safe and sanitary production, handling, and storage of food products.
Microorganisms: Study of bacteria, viruses, and parasites that can cause foodborne illnesses.
Foodborne Illnesses: Understanding the causes, symptoms, and prevention of foodborne illnesses.
Contamination: Identifying sources, types, and modes of food contamination.
Hazard Analysis and Critical Control Points (HACCP): A systematic approach to identify and control risks in food production.
Food Preservation: Methods of preserving food to prevent spoilage and contamination.
Food Additives: Understanding the uses and safety of food additives.
Chemical Contamination: Identifying potential sources of harmful chemicals in food production and their effects on human health.
Food Allergens: Understanding common food allergens and how to prevent cross-contamination.
Labeling: Understanding food labeling regulations and requirements.
Food Safety Programs: Understanding the different food safety programs and their requirements.
Microbial food safety: Deals with the prevention of foodborne illnesses caused by the presence of harmful microorganisms, such as bacteria, viruses, and parasites in food.
Chemical food safety: Refers to the identification and management of chemical contaminants in food, which can arise from various sources such as pesticides, metals, and food additives.
Physical food safety: Focuses on preventing injuries caused by foreign objects, such as glass or metal fragments, that may inadvertently contaminate food products.
Allergen food safety: Involves the identification and management of allergens in food, as some individuals may have severe or life-threatening reactions to certain food allergens.
Food packaging and labeling safety: Deals with the labeling, packaging, and storage of food products, which is crucial to ensure that food is being transported and stored in a safe and appropriate manner.
Food traceability: Involves the ability to track and trace food products, in order to quickly identify any potential contamination risks and minimize the spread of foodborne illnesses.
Food inspection and auditing: Involves the task of inspecting and auditing food businesses, food processing facilities, and food products to ensure that they meet all legal and regulatory standards for food safety.
Food preservation and storage: Plays a critical role in ensuring food safety by preventing the growth of harmful microorganisms, maintaining freshness, and reducing spoilage.
"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."