"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."
Practices and protocols used to ensure that food is safe to eat, including proper sanitation, storage, and handling.
Microbiology: Understanding the fundamentals of different types of microorganisms, their role in food safety, and how to prevent their growth and contamination.
HACCP (Hazard Analysis and Critical Control Points): A systematic approach to identifying and controlling food safety hazards throughout the food production process.
Foodborne illness: Understanding the common types of foodborne illnesses, their symptoms, and ways to prevent them.
Food handling and storage: Best practices for handling and storing food to prevent contamination and spoilage.
Personal hygiene: The importance of proper handwashing, personal grooming, and avoiding cross-contamination.
Food labeling and packaging: Understanding the requirements for labeling and packaging food products to ensure safety and provide information to consumers.
Allergens: Identifying and controlling allergens in food products to prevent allergic reactions.
Cleaning and sanitation: The importance of cleaning and sanitizing food production and preparation areas, including equipment, surfaces, and utensils.
Pest control: Preventing and controlling pests such as rodents and insects to prevent contamination of food products.
Legal regulations: Familiarity with local, national, and international regulations related to food safety, such as food safety laws, regulations, and standards.
Biological Safety: This focuses on the prevention of food contamination by harmful microorganisms such as bacteria, viruses, parasites, and fungi.
Chemical Safety: This type of food safety protects consumers from chemical hazards that may be present in food, such as pesticides, heavy metals, and food additives.
Physical Safety: This type of safety focuses on preventing physical hazards such as hair, glass, and metal from entering the food.
Allergen Safety: This type of safety involves preventing cross-contamination of foods with ingredients that cause allergic reactions in some people, such as tree nuts, peanuts, shellfish, and wheat.
Quality Safety: This safety aspect is concerned with the quality of the food, such as its taste, freshness, color, and texture. The goal is to provide consumers with high-quality, safe and nutritious food products.
Genetically Modified Organism (GMO) Safety: This type of safety focuses on the safety of GMO foods, which are foods derived from genetically modified organisms, ensuring that they meet safety and labelling requirements.
Radiation Safety: This type of safety deals with preventing radioactive contamination of food products, such as radioactive isotopes present in contaminated soil or water, nuclear accidents or radiation leaks.
"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."