"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 proper hygiene and cleanliness practices in a food handling environment, including handwashing, cleaning and sanitizing equipment and surfaces, and disease prevention measures.
Introduction to Food Safety and Sanitation: This includes an explanation of why food safety is important and the factors that impact it.
Sources of Contamination: This topic explores the various ways through which food can become contaminated, including biological, chemical, and physical contamination.
Foodborne Illnesses: This covers the different types of illnesses that can arise from consuming contaminated food and their symptoms.
Food Protection: This includes information on how to protect food from contamination, such as proper storage, handling, and cooking techniques.
Sanitation Principles: This covers the basic principles of sanitation, including cleaning and sanitizing procedures, temperature control, and personal hygiene.
Pest Control: This topic explores the different types of pests that can pose a threat to food safety and the methods for controlling them.
Food Allergies: This covers the basics of food allergies and how to prevent cross-contamination in food preparation.
Equipment and Facility Design: This includes information on the design and construction of facilities and equipment that promote food safety and sanitation.
Food Safety Regulations: This topic explains the regulations and laws governing food safety and sanitation, including FDA and USDA regulations.
HACCP System: This is a systematic approach to food safety that helps identify and prevent potential hazards throughout the food production process.
Personal hygiene: This involves ensuring that individuals handling food adhere to proper personal hygiene practices, such as washing hands before handling food and wearing clean clothes and hairnets.
Food storage: This involves storing food at the correct temperature and in a clean environment to prevent bacterial growth or contamination.
Cleaning and sanitizing: This involves the use of cleaning agents and sanitizers to remove dirt, debris, and microorganisms from surfaces and equipment that come into contact with food.
Pest control: This involves taking steps to prevent pests such as rodents and insects from contaminating food, including maintaining a clean environment and using insecticides and traps.
HACCP: Hazard Analysis and Critical Control Points (HACCP) is a management system that identifies and addresses potential hazards throughout the food production process.
Temperature control: This involves monitoring food temperature throughout the food production process to ensure that it stays in the safe temperature range to prevent bacterial growth and contamination.
Cross-contamination prevention: This involves taking steps to prevent cross-contamination of food, such as using separate cutting boards for raw and cooked foods and separate utensils for different types of food.
Traceability: This involves tracking and documenting the source and movement of food products throughout the supply chain to quickly identify potential sources of contamination in the event of a foodborne illness outbreak.
Allergen management: This involves taking steps to ensure that food products do not contain common allergens, such as peanuts or gluten, and that the products are clearly labeled with allergen information.
Water management: This involves ensuring that any water used in food production is safe and free of contaminants, including regular testing and enacting water treatment policies.
"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."