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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]
A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...
Food safety in the United States relates to the processing, packaging, and storage of food in a way that prevents food-borne illness within the United States. [1] The beginning of regulation on food safety in the United States started in the early 1900s, when several outbreaks sparked the need for litigation managing food in the food industry.
The program is accredited by ANSI and a US nonprofit called the Conference for Food Protection. [1] Its goal is to prevent foodborne illnesses based on a set of guidelines to improve safety and hygiene in the food preparation process. Sanitation certification is required by most restaurants as a basic credential for their management staff.
The International Food Protection Training Institute is an initiative of the Global Food Protection Institute, a 501 (c) (3) non-profit organization driving the adoption of food-protection policies and practices for a safer global food supply. Its mission is to improve public health and reduce mortality, morbidity, and economic costs associated ...
The Center for Food Safety and Applied Nutrition (CFSAN (/ ˈ s ɪ f ˌ s æ n / SIF-san)) is the branch of the United States Food and Drug Administration (FDA) that regulates food, dietary supplements, and cosmetics, as opposed to drugs, biologics, medical devices, and radiological products, which also fall under the purview of the FDA.
Illustration of Exposure Risk Assessment and Management related to anticipation, recognition, evaluation, control, and confirmation. Occupational hygiene or industrial hygiene (IH) is the anticipation, recognition, evaluation, control, and confirmation (ARECC) of protection from risks associated with exposures to hazards in, or arising from, the workplace that may result in injury, illness ...
For example, the American Food and Drug Administration (FDA) regulates food safety through risk assessment, while the EFSA does the same in EU. [ 31 ] An occupational risk assessment is an evaluation of how much potential danger a hazard can have to a person in a workplace environment.
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