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  • FOOD SAFETY 1

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    Food safety Terms Foodborne illness Hazard analysis and critical control points (HACCP) Critical control point Critical factors FAT TOM pH Water activity (aw) Bacterial pathogens Clostridium botulinum Escherichia coli Salmonella Listeria Vibrio cholerae Viral pathogens Enterovirus Hepatitis A Rotavirus Norovirus Parasitic pathogens Entamoeba histolytica Cryptosporidiosis Giardia Trichinosis Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. In this way Food Safety often overlaps with Food Defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, 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. In considering market to consumer practices, 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 can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item. In theory, food poisoning is 100% preventable. The five key principles of food hygiene, according to WHO, are: Prevent contaminating food with pathogens spreading from people, pets, and pests. Separate raw and cooked foods to prevent contaminating the cooked foods. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens. Store food at the proper temperature. Do use safe water and raw materials. Contents ISO 22000 Incidence Regulatory agencies WHO and FAO Australia China European Union France Germany Hong Kong India New Zealand Pakistan South Korea National Institute of Food and Drug Safety Evaluation Taiwan United Kingdom United States Federal level regulation Industry pressure State and local regulation Manufacturing control HACCP guidelines Consumer labeling United Kingdom United States Australia and New Zealand See also References Further reading External links ISO 22000 ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. This is a general derivative of ISO 9000. ISO 22000 standard: The ISO 22000 international standard specifies the requirements for a food safety management system that involves interactive communication, system management, prerequisite programs, HACCP principles. Incidence A 2003 World Health Organization (WHO) report concluded that about 30% of reported food poisoning outbreaks in the WHO European Region occur in private homes. According to the WHO and CDC, in the USA alone, annually, there are 76 million cases of foodborne illness leading to 325,000 hospitalizations and 5,000 deaths. Regulatory agencies WHO and FAO In 2003, the WHO and FAO published the Codex Alimentarius which serves as an guideline to food safety. However, according to Unit 04 – Communication of Health & Consumers Directorate-General of the European Commission (SANCO): “The Codex, while being recommendations for voluntary application by members, Codex standards serve in many cases as a basis for national legislation. The reference made to Codex food safety standards in the World Trade Organizations’ Agreement on Sanitary and Phytosanitary measures (SPS Agreement) means.