Search results
Results from the WOW.Com Content Network
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
Sanitation Standard Operating Procedures is the common name, in the United States, given to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010.
Hygiene is a set of practices performed to preserve health. According to the World Health Organization (WHO), "Hygiene refers to conditions and practices that help to maintain health and prevent the spread of diseases." [2] Personal hygiene refers to maintaining the body's cleanliness.
Sanitation scores and their corresponding letter grades are used in North Carolina to assess restaurants’ adherence to rules and standards intended to mitigate and prevent the spread of food ...
News. Science & Tech
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ÊŒ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
The United States has three federal and two state governmental organizations that are in control of food safety within the United States: the Food and Drug Administration (FDA), the Food Safety and Inspection Service (FSIS), the Center for Disease Control and Prevention (CDC), the State Department of Public Health, and the State Department of Agriculture. [13]
NSF International, originally named the National Sanitation Foundation (NSF), was founded in 1944 by the University of Michigan School of Public Health, in an attempt to standardize requirements around sanitation and food safety. [1] The first standards developed by the NSF set sanitation requirements on soda fountain and luncheonette equipment.