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The Codex Alimentarius (Latin for 'Food Code') is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations published by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) of the United Nations relating to food, food production, food labeling, and food safety.
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 ]
The Pan American Health Organization (PAHO) is a specialized agency of the United Nations (UN) in charge of international health cooperation in the Americas.It fosters technical cooperation among member countries to fight communicable and noncommunicable diseases, strengthen health systems, and respond to emergencies and disasters.
Foodborne illness usually arises from improper handling, preparation, or food storage. [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 Pan American Journal of Public Health (Spanish: Revista Panamericana de Salud Pública; Portuguese: Revista Pan-Americana de Saúde Pública) is a peer-reviewed open-access public health journal covering research and case studies on issues of public health significance, mainly in areas related to national and local health systems, to improve the health of the peoples of the Americas. [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 preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and ...
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...