Difinition of food safety?

Question

Difinition of food safety?

Answer 1

Food safety is a matter that affects anyone who eats food. Whether or not a person consciously thinks about food safety before eating a meal, a host of other people have thought about the safety of that food, from farmers to scientists to company presidents to federal government officials and public health officials. Ensuring the safety of food is a shared responsibility among producers, industry, government, and consumers. Safe food is food that is free not only from toxins, pesticides, and chemical and physical contaminants, but also from microbiological pathogens such as bacteria, parasites, and viruses that can cause illness. Those working in the field of food safety are most concerned about microbial foodborne illness, a widespread but often unrecognized sickness that affects most people at one time or another. At least four factors are necessary for foodborne illness to occur: (1) a pathogen; (2) a food vehicle; (3) conditions that allow the pathogen to survive, reproduce, or produce a toxin; and (4) a susceptible person who ingests enough of the pathogen or its toxin to cause illness. The symptoms often are similar to those associated with the flu—nausea, vomiting, diarrhea, abdominal pain, fever, headache. Most people have experienced foodborne illness, even though they might not recognize it as such, instead blaming it on the stomach flu or a twenty-four-hour bug. Usually symptoms disappear within a few days, but in some cases there can be more long-lasting effects such as joint inflammation or kidney failure. In the most severe cases people die from foodborne illness.

Answer 2

Food safety is a matter that affects anyone who eats food. Whether or not a person consciously thinks about food safety before eating a meal, a host of other people have thought about the safety of that food, from farmers to scientists to company presidents to federal government officials and public health officials. Ensuring the safety of food is a shared responsibility among producers, industry, government, and consumers. Safe food is food that is free not only from toxins, pesticides, and chemical and physical contaminants, but also from microbiological pathogens such as bacteria, parasites, and viruses that can cause illness.

Those working in the field of food safety are most concerned about microbial foodborne illness, a widespread but often unrecognized sickness that affects most people at one time or another. At least four factors are necessary for foodborne illness to occur: (1) a pathogen; (2) a food vehicle; (3) conditions that allow the pathogen to survive, reproduce, or produce a toxin; and (4) a susceptible person who ingests enough of the pathogen or its toxin to cause illness. The symptoms often are similar to those associated with the flu—nausea, vomiting, diarrhea, abdominal pain, fever, headache. Most people have experienced foodborne illness, even though they might not recognize it as such, instead blaming it on the stomach flu or a twenty-four-hour bug. Usually symptoms disappear within a few days, but in some cases there can be more long-lasting effects such as joint inflammation or kidney failure. In the most severe cases people die from foodborne illness.

Answer 3

Food safety is receiving, storing and preparing food in a hygienic manner, preserving the quality of the product and ensuring the health of the consumer.  Most food poisoning may well occur in the home.  There are many ways to cause food poisoning, but the good news is that there are only a few simple steps to avoid it.  Maintain perishables above or below the danger-zone, ie. below 5C or above 60C.  Keep hands and surfaces clean.  Use clean cloths to wipe up spills etc..  Use separate cutting boards and other utensils to prepare different types of foods such as, flesh foods or vegetables to avoid cross-contamination, (transferring bacteria or viruses from one item to another) and continually wash your hands when changing tasks, (and if you have to go for a 'wee' walk).  Also think about how you store food in the fridge, meat should be placed below other items to avoid dripping on them.  Never, never handle money and then food, it's one of the most potentially contaminated things on the planet, and be aware that chemicals such as sanitisers and detergents can also contaminate foods if not used with care.  It's a good idea to know and stick to the use by/best before date on foods and know how long fresh foods should be stored.  Don't reheat foods more than once and if you do reheat foods, make sure they're piping hot.  Last but not least, keep all foods properly covered when in storage.  Temperatures given in centigrade.  Hope this helps, trade qualified Chef.