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Food safety

Food safety
Food Safety 1.svg
Terms
Foodborne illness
Hazard analysis and critical control points (HACCP)  • Hazard analysis and risk-based preventive controls (HARPC)
Critical control point
Critical factors
FAT TOM
pH
Water activity (aw)
Bacterial pathogens
Clostridium botulinum
Escherichia coli
Listeria
Salmonella
Vibrio cholerae
Viral pathogens
Enterovirus
Hepatitis A
Norovirus
Rotavirus
Parasitic pathogens
Cryptosporidium
Entamoeba histolytica
Giardia
Trichinella

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:

Food safety issues and regulations concern:

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.


Product Authority
Imported Agricultural Products, Processed Foods, Food Additives, Utensils, Containers & Packages or Health Functional Foods KFDA (Korea Food and Drug Administration)
Imported Livestock, Livestock products (including Dairy products) NVRQS (National Veterinary Research and Quarantine Service)
Packaged meat, milk & dairy products (butter, cheese), hamburger patties, meat ball and other processed products which are stipulated by Livestock Sanitation Management Act NVRQS (National Veterinary Research and Quarantine Service)
Imported Marine products; fresh, chilled, frozen, salted, dehydrated, eviscerated marine produce which can be recognized its characteristics NFIS (National Fisheries Products Quality Inspection Service)

Journals
  • Understanding the hazards associated with the main types of food and the conditions to prevent the growth of bacteria which can cause food poisoning and to prevent illness.
  • Potential problems associated with product packaging such as leaks in vacuum packs, damage to packaging or pest infestation, as well as problems and diseases spread by pests.
  • Safe food handling. This includes safe procedures for each process such as receiving, re-packing, food storage, preparation and cooking, cooling and re-heating, displaying products, handling products when serving customers, packaging, cleaning and sanitizing, pest control, transport and delivery. Also covers potential causes of cross contamination.
  • Catering for customers who are particularly at risk of food-borne illness, as well as those with allergies or intolerance.
  • Correct cleaning and sanitizing procedures, cleaning products and their correct use, and the storage of cleaning items such as brushes, mops and cloths.
  • Personal hygiene, hand washing, illness, and protective clothing.
  • Satin, Morton (2008). Food alert!: the ultimate sourcebook for food safety (2 ed.). New York, NY: Facts On File. ISBN . 
  • Clute, Mark (October 2008). Food Industry Quality Control Systems. [CRC Press]. ISBN . 
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Wikipedia

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