"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."
Understanding the different types of food contamination (biological, chemical, physical) and how to prevent them from occurring in food processing, preparation and storage.
Foodborne illness: This includes the different types of microorganisms that can cause foodborne illness, such as bacteria, viruses, and parasites.
Contamination sources: This topic covers the different sources of contamination that can lead to foodborne illness, including physical, chemical, and biological factors.
Hazard analysis and critical control points (HACCP): HACCP is a systematic approach to identifying and controlling potential hazards in the food production process.
Food safety regulations: This includes the different laws, regulations, and guidelines related to food safety, such as the Food Safety Modernization Act (FSMA) and the Hazard Analysis and Critical Control Points (HACCP) system.
Food handling: This topic includes proper handling techniques for raw food products, such as washing hands, wearing gloves, and using separate cutting boards for different foods.
Temperature control: This involves maintaining proper temperatures for storing, preparing, and serving food, as well as monitoring temperature throughout the food production process.
Sanitation practices: This includes proper cleaning and sanitation techniques for food preparation areas, equipment, and utensils.
Allergens: This topic covers the different types of food allergens and how to prevent cross-contamination in food preparation and service.
Food spoilage: This involves recognizing the signs of spoiled or expired food, and knowing when it is safe to consume or should be discarded.
Food preservation: This covers the different methods of preserving food, such as canning, freezing, and drying, and the potential risks and benefits of each method.
Food additives: This includes the different types of food additives and their role in preserving, flavoring, coloring, and thickening food.
Food labeling: This topic covers the different types of labels and information required on food packaging, and how to interpret and understand them.
Food handling during emergencies: This includes best practices for handling food during emergency situations, such as natural disasters or power outages.
Food transportation: This topic covers the various risks involved in transporting food, and the best practices for ensuring food safety during transport.
Foodservice management: This covers the different aspects of foodservice management, including food safety, menu planning, and staff training.
Biological contamination: This includes the presence of bacteria, viruses, parasites, and other microorganisms that can cause illness.
Chemical contamination: This refers to the presence of toxic substances in food, like pesticides or cleaning products.
Physical contamination: This includes any foreign objects that are not meant to be in food, such as glass, metal, plastic, or hair.
Allergen contamination: This refers to the presence of ingredients that can cause an allergic reaction by people who are sensitive to them, such as nuts, gluten, or dairy.
Cross-contamination: This occurs when contaminated food comes into contact with other food, surfaces, or utensils, spreading contaminants throughout the kitchen.
Spoilage contamination: This happens when food is not stored properly and goes bad, leading to the growth of bacteria and other spoilage organisms.
Adulteration: This is the addition of harmful substances to food with the intent of deceiving consumers or making a profit, such as adding water to milk or using cheaper ingredients than advertised.
Packaging contamination: This refers to contaminants that are introduced during the packaging process, such as chemicals from packaging materials or microorganisms that grow in poorly sealed containers.
Environmental contamination: This includes contaminants that come from the environment, such as pollutants in the air, water or soil, that can seep into the food supply chain.
"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."