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ServSafe is a food and beverage safety training and certificate program administered by the US National Restaurant Association. The program is accredited by ANSI and a US nonprofit called the Conference for Food Protection. [ 1 ]
An adulterant is caused by the act of adulteration, a practice of secretly mixing a substance with another. Typical substances that are adulterated include but are not limited to food , cosmetics , pharmaceuticals , fuel , or other chemicals , that compromise the safety or effectiveness of the said substance.
Hazard analysis critical control points, or HACCP (/ ˈ h æ s ʌ 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.
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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]
FREE-B, [35] a compilation of both intentional and unintentional food contamination scenarios Food Defense Plan Builder , [ 36 ] designed to assist owners and operators of food facilities with developing personalized food defense plans
(December 2021) The International Organization for Standardization ( ISO ) is an independent non-governmental coalition representing 165 countries through their national standards bodies. ISO brings together experts to share knowledge and develop voluntary, consensus-based international commercial, industrial and technical standards.
A hazard pictogram to indicate a hazard from a flammable substance.. A hazard is a potential source of harm.Substances, events, or circumstances can constitute hazards when their nature would potentially allow them to cause damage to health, life, property, or any other interest of value.
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