• According to the Food and Agriculture organization: “Food safety is about handling, storing and preparing food to prevent infection and help to make sure that our food keeps enough nutrients for us to have a healthy diet”
In other words, food safety is not just about eating balanced and healthy food, but it is about eating safe food and avoiding any kind of food borne diseases, most common: 1- Spongiform encephalopathies
• Campylobacter
• Escherichia coli infections
• Salmonella
• Shigella
• Botulism
More than 200 diseases are spread through contaminated food or water as a result of improper food handling and because there is a misuse of antimicrobial medicines some of the bacteria are becoming resistant.
According to the United States …show more content…
Each product has its own safe cooking temperature that should be reached in order to ensure safety and quality.
Aside from the 3 major rules to follow to safe food handling, consumers should know basic information on how to identify a non-consumable product either based on intrinsic cues such as size, shape, form, color, freshness condition and finally the absence of visual defects, or extrinsic cues such as quality label.
Food Hygiene:
• Food hygiene include the rules and measurements we need to follow at all points of production: Slaughtering, harvesting, transportation, receiving, storage and preparation, in order to ensure food safety.
The world Health Organization focuses on five major keys to guarantee food borne diseases prevention, because any lack of food hygiene may lead to disturbance of the consumer’s health.
The major 5 keys are:
1- Keep everything clean at all time ( either personnel or utensils)
2- Correct Segregation of raw and cooked food
3- Always keep food at safe temperature or less than 4 hours in the temperature danger ZONE.
4- Usage of clean raw food and safe …show more content…
Recent studies show that a high level of T.D.S has an important effect on humans. High level of dissolved solids may induce cancer or different types of heart diseases.
Also a recent conducted study in Australia shows that the mortality rate increased in a region were total dissolved solids level was potentially high compared to another region were T.D.S level was much lower.
HACCP:
• According to U.S Food and Drug administration “HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product”
In other words, HACCP is a systematic approach that is followed in order to prevent any kind of hazards that might interfere with the finished product and make it inconsumable or unsafe.
When following HACCP’s approach: Identification, Evaluation and control of food safety is required. To make this systematic approach more practical and easier to follow, 7 HACCP principles were carefully
In other words, food safety is not just about eating balanced and healthy food, but it is about eating safe food and avoiding any kind of food borne diseases, most common: 1- Spongiform encephalopathies
• Campylobacter
• Escherichia coli infections
• Salmonella
• Shigella
• Botulism
More than 200 diseases are spread through contaminated food or water as a result of improper food handling and because there is a misuse of antimicrobial medicines some of the bacteria are becoming resistant.
According to the United States …show more content…
Each product has its own safe cooking temperature that should be reached in order to ensure safety and quality.
Aside from the 3 major rules to follow to safe food handling, consumers should know basic information on how to identify a non-consumable product either based on intrinsic cues such as size, shape, form, color, freshness condition and finally the absence of visual defects, or extrinsic cues such as quality label.
Food Hygiene:
• Food hygiene include the rules and measurements we need to follow at all points of production: Slaughtering, harvesting, transportation, receiving, storage and preparation, in order to ensure food safety.
The world Health Organization focuses on five major keys to guarantee food borne diseases prevention, because any lack of food hygiene may lead to disturbance of the consumer’s health.
The major 5 keys are:
1- Keep everything clean at all time ( either personnel or utensils)
2- Correct Segregation of raw and cooked food
3- Always keep food at safe temperature or less than 4 hours in the temperature danger ZONE.
4- Usage of clean raw food and safe …show more content…
Recent studies show that a high level of T.D.S has an important effect on humans. High level of dissolved solids may induce cancer or different types of heart diseases.
Also a recent conducted study in Australia shows that the mortality rate increased in a region were total dissolved solids level was potentially high compared to another region were T.D.S level was much lower.
HACCP:
• According to U.S Food and Drug administration “HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product”
In other words, HACCP is a systematic approach that is followed in order to prevent any kind of hazards that might interfere with the finished product and make it inconsumable or unsafe.
When following HACCP’s approach: Identification, Evaluation and control of food safety is required. To make this systematic approach more practical and easier to follow, 7 HACCP principles were carefully