"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."
Importance of food safety, foodborne illnesses, proper handling and storage of food, sanitation practices in the kitchen.
Microbiology: The study of microorganisms, including bacteria, viruses, fungi, and parasites, and their effects on food safety and sanitation.
Foodborne illness: The types of illness caused by consuming contaminated food, including symptoms, prevention, and treatment.
Hazard analysis and critical control points (HACCP): A systematic approach to food safety that identifies and monitors potential hazards in the food production process.
Food handling practices: Techniques and procedures for safely handling, preparing, storing, and serving food.
Temperature control: The importance of maintaining proper temperatures during food preparation, storage, and service to prevent bacterial growth.
Cross-contamination: The transfer of harmful bacteria from one food or surface to another, and how to prevent it.
Sanitation: The practices and procedures for maintaining a clean and hygienic foodservice environment.
Food labeling: The rules and regulations regarding the labeling of food products, including allergen labeling.
Allergens: Common food allergens, cross-contact, and precautions to prevent allergic reactions.
Food storage: Safe storage practices to prevent contamination and spoilage, including proper labeling and rotation of perishable items.
Cleanliness and personal hygiene: Proper cleaning and hygiene practices for food handlers, including handwashing, grooming, and wearing appropriate attire.
Pest control: Procedures for preventing and controlling pests, including rodents, flies, and insects.
Equipment and facility design: The importance of proper equipment and facility design for food safety and sanitation, including lighting, ventilation, and waste management.
Foodservice laws and regulations: Federal, state, and local laws and regulations related to food safety and sanitation.
Foodservice inspection: Procedures and protocols for foodservice inspection, including self-inspection and external agency inspections.
Personal hygiene: The practices of maintaining cleanliness and grooming oneself to prevent the spread of pathogens.
Cross-contamination prevention: The measures taken to avoid the transfer of harmful foodborne microbes from one food to another during preparation, cooking, and storage.
Hand washing: The proper way of washing hands with soap and water to maintain food safety.
Food storage: Proper techniques to store food to avoid the growth of harmful bacteria.
Temperature control: The safe way to maintain food temperature during cooking, holding, and storage.
Food labeling: Labeling of foods is important for communicating information about ingredients, storage, and expiration dates.
Cleaning and sanitizing: Effective cleaning and sanitation of kitchen surfaces, equipment, and utensils to prevent contamination.
Hazard analysis: Identifying and evaluating potential food safety hazards in the culinary process and taking appropriate measures to mitigate them.
Food handling: The proper techniques for handling raw and cooked food to prevent contamination.
Pest control: The measures taken to prevent the presence of pests, such as rats and insects, which may compromise food safety.
"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."