"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."
This subfield explores the ethical issues related to food safety regulations and the balance between protecting public health and supporting food industry interests.
Foodborne illnesses and infections: Understanding the different types of foodborne illnesses and infections, their causes, symptoms, and methods of transmission.
Hazard Analysis and Critical Control Points (HACCP): An internationally recognized system of identifying and preventing hazards in the food production process.
Food labeling laws and regulations: Understanding the different labeling requirements for food products, including ingredients, nutritional information, and allergens.
Food safety management systems: Understanding the different food safety management systems that are used to ensure food safety and regulatory compliance.
Risk analysis in food production: Conducting risk analysis to identify potential food safety hazards and developing appropriate strategies to mitigate them.
Good Manufacturing Practices (GMPs): The guidelines and procedures used to ensure food safety and regulatory compliance in food production.
Sanitation and hygiene: Understanding the importance of sanitation and hygiene in preventing food contamination, and the different techniques used for cleaning and disinfecting food production facilities.
Food inspection and auditing: The different methods used to assess the safety and quality of food products, including audits and inspections.
Foodborne illness outbreak investigation: The process of investigating and managing foodborne illness outbreaks, including tracing the source of contamination and implementing control measures.
Food safety regulations and standards: An overview of the different food safety regulations and standards, including those established by national and international organizations.
Food safety culture: Understanding the importance of promoting a food safety culture in the workplace, and the different strategies used to achieve this.
Food fraud: An overview of food fraud and the different types of food fraud that can occur, and the strategies used to prevent and detect it.
Food waste reduction: Understanding the importance of food waste reduction and the strategies used to reduce food waste in different settings (e.g. home, restaurants, supermarkets).
Sustainable food production: Understanding the importance of sustainable food production and the strategies used to reduce environmental impact while maintaining food quality and safety.
Animal welfare and ethical issues in food production: Understanding the ethical issues and challenges in animal production and how are they being addressed.
Food security and access: Understanding food insecurity and food access issues, the factors that contribute to them and the strategies being developed to address them at the local and global level.
Cultural considerations in food safety and ethics: Understanding how cultural and social factors can influence food safety practices and ethics in different regions and communities.
Corporate social responsibility in food production: Understanding the responsibility of food producers, processors and retailers to operate ethically and sustainably, and the practices being used to achieve that.
Food safety communication and education: Understanding the importance of effective communication and education in promoting food safety and ethical practices, and the strategies used to achieve that.
Emerging trends and challenges in food safety and ethics: Understanding the evolving landscape of food safety and ethical practices, and the emerging challenges and trends that may shape the future of food production and regulation.
Food labeling ethics: This type of food ethics is concerned with ensuring that the labels on food products are accurate and truthful.
Organic food ethics: This type of food ethics aims at regulating the production, labeling, and sale of organic food products.
Genetically modified organism (GMO) ethics: This concerns the use and labeling of food products that have been genetically modified.
Pesticide usage ethics: This type of ethics concerns the use of pesticides and other chemical substances in the production of food products.
Animal welfare ethics: This type of food ethics deals with the treatment of animals that are used for food production, including their living conditions and slaughter practices.
Traceability ethics: This type of food ethics involves ensuring that there are systems in place to track the origin and movement of food products to prevent foodborne illnesses and other health risks.
Food waste ethics: This type of ethics is concerned with reducing food waste and promoting responsible consumption of food.
Food safety ethics: This type of food ethics concerns ensuring that food products are safe for consumption and free from harmful contaminants.
Sustainable food ethics: This type of food ethics promotes the production and consumption of food in a way that is environmentally, economically, and socially sustainable.
Fair trade ethics: This type of food ethics focuses on the fair treatment of farmers and workers who produce food products in developing countries.
"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."