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In 1862, the government division called the Bureau of Chemistry was created. [15] The Bureau of Chemistry separated into two divisions in 1927, one of which was called the Food and Drug Administration (FDA). [16] As a new organization, the FDA had little legal control when enforcing the few regulatory food safety laws.
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]
Hazard analysis 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.
Good hygiene practices are particularly important when handling fresh foods that may be consumed raw and/or without any further processing. Examples include fresh fruits and vegetables and ready-to-use foods for consumption without further heat treatment. These can be particularly susceptible to contamination from the environment and food handlers.
In medicine and everyday life, hygiene practices are preventive measures that reduce the incidence and spread of germs leading to disease. [4] Hygiene practices vary from one culture to another. [5] In the manufacturing of food, [6] pharmaceuticals, [7] cosmetics, [8] and other products, good hygiene is a critical component of quality assurance.
At one Triangle restaurant, the inspector needed to instruct one employee to wash their hands “several times” during the inspection. Popular upscale chain restaurant gets ‘B’ grade ...
[citation needed] Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. There is a consensus in the public health community that regular hand-washing is one of the most effective defenses against the spread of foodborne illness.
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