About Food safety
1. What is Food safety?
Food safety is a term that describes food being free of all infectious or toxic pathogens, Resulting from non-compliance with food safety conditions at any stage of lunch production. Starting from the food production process and product packing then storage, until it reaches the consumer.
Food safety is a science derived from a wide range of research areas, including chemical engineering, microbiology, and technology. Food safety is a science derived from a wide range of research areas, including chemical engineering, microbiology, and technology. These different ways of thinking combine to ensure food safety and the quality of handling in the processing, production, cooking, storage, or sale of food commodities anywhere. In this sense, dealing with food in the right and correct way is a basic rule for dealing with the hygiene and responsibility that worries the global food industry.
The lack of safety measures and Food hygiene surveillance may lead to food contamination, Where food is considered the appropriate medium for the growth of bacteria that cause food poisoning. Food may also spread a significant number of diseases between individuals.
Every year about one out of six Americans were affected by foodborne illness or food poisoning. According to trusted sources, 128,000 hospitalizations and 3,000 deaths are reported annually by the Centers for Disease Control and Prevention (CDC).
2. Food safety standards
The Food safety standards are preventive guidelines that define the methods for treating, preparing, and storing food to reduce food contamination that leads to foodborne diseases. These guidelines include a variety of routines to prevent possible serious health risks.
3. General prevention measures for food safety
Purchasing and receiving food
To make sure that when you buy and receive food is safe.
Segregate food
Segregate perishables from each other. Damaged foods can cause the contamination of other food with germs (bacteria).
Storing food properly
Food poisoning bacteria can grow when perishables are not saved at the correct temperature.
Thawing frozen food
Make sure that thawing food is properly occurring and is not contaminating other foods before cooking.
Preparation food
Includes wash hands, Preparation areas surfaces and equipment, cooking utensils, Prune and wash fruits and vegetables.
Cooking food
Maintain adequate cooking of food, as Undercooked or raw foods are the bacteria's source.
Proper cooling methods for food
Too slow cooling of hot food will lead to the proliferation of bacteria and cause food poisoning.
Reheat meal
Bacteria can survive in cooked reheated food and multiply if reheating is inadequate.
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