Food Safety

Abstract

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 hazard. Food safety is the important things to describe food handling, preparation, and the storage of the food in ways that foodborne illness. Food can be transmitted from a person to a person as well as servers as the growth medium of the bacteria that can cause of the food poisoning. Some things can be contribute to foodborne illness are improper hand washing, cross-contamination, storage of the food, cooking temperature and the contamination of the food by the animals waste. Most people assume that food poisoning comes from the restaurants, cafes, and food outlets, but can cause illness from the food prepared at home. So, food poisoning can come from the various types of the places. To reduce the risk of the food poisoning at home you have to wash hands properly, wash worktops, wash dishcloths, use separate chopping boards, keep raw meat separate, store meat on the bottom shelf, cook meat thoroughly, cool leftovers quickly, and to use product by expiration dates.

Food Safety is often overlaps with food defense to prevent harm to consumers. Industries must market practices food safety considerations include the origins of food hygiene, food additives and pesticide residues. 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.

When certain disease causing bacteria, viruses or parasite contaminate food, they can cause food-related diseases. Another word for such a bacterium, virus, or parasite is “pathogen”. Pathogen is a disease causing microorganisms that cause sickness even death. Since food related diseases can be serious, or even fatal, it is important to know and practice safe food handling behaviors to help reduce the risk of getting sick from contaminated food. The process by which a foodborne disease spreads begins with the features of the disease, contaminating the food, which in turn threatens both individual and public health by means of the foods. These threats that is caused by individuals are acute poisoning or long term diseases, such as cancer, and the threat for the public heath is by industries not following the proper food safety protocol. Healthy, or what can be termed as safe food is food that has not lost its nutritional value, that is clean, in physical, chemical and microbiological terms and that is not stale. The factors causing the contamination of the food can harm the safe consumption and thereby make the foods harmful to human health. For this reason, it is necessary to utilize various resources to prevent the food from being contaminated in all stages of the food chain, from harvest to consumption. This report will explain the factors affecting food safety and proffer effective intervention strategies against food related diseases.

Why Is Food Safety Important?

Food Safety is the extreme importance of the human health and the only way for to prevent the incoming of bacteria’s. If we do not follow of the guidelines of the food safety hazards, people can get sick from the eating food that was not properly handle and it can even lead to sever long term illness. That’s why food safety is very important for all health, as well as all those that are eating the same food. Food Safety involves separation of cooked and raw food, keeping the food in safe recorded temperatures and using clean safe water. Without good hygiene and sanitary condition, germs and diseases would spread quickly.

Food Safety is also important for people to understand how their behavior and activities contribute to the safety of food, and how they can decrease the risk of foodborne illness. Foodborne illnesses are a preventable and underreported public health problem. These illnesses are a burden on public health and contribute significantly to the cost of health care. They also present a major challenge to certain groups of people such as:

• Children younger than age 4 that have the highest incidence of laboratory confirmed infections from some foodborne pathogens

• Pregnant women

• People older than age 50, and those with reduced immunity are at greater risk for hospitalizations and death from intestinal pathogens commonly transmitted through foods.

• People with immune systems weakened by disease or medical treatment

Such individuals that is at greater