Food Safety and Control
Food Safety means to decrease the danger of people becoming sick from foodborne illness by proper handling, preparation, and storage of foods. Every food organization uses, processes, and sells food in several ways. the most aim of food safety is to avoid food contamination. no matter why you're managing the food, it's essential that always apply the proper food safety principles. If a food safety system is producing the food as safely as possible 100% of foodborne illnesses are often preventable
An understanding of food safety is improved by defining two other concepts - toxicity and hazard. Toxicity is that the capacity of a substance to provide harm or injury of any kind under any conditions. Hazard is that the relative probability that harm or injury will result when a substance isn't utilized in a prescribed manner and quantity. Hazards are often physical, chemical, and biological causing harmful/adverse effects on the health of consumers.
- Food safety and quality are often ensured through:
- Good Manufacturing Practices (GMP)
- Good Handling Practices (GHP)
- Hazard Analysis Critical Control Points (HACCP)
Related Conference of Food Safety and Control
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
August 25-26, 2025
17th International Conference on Food Technology and Processing
Singapore City, Singapore
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
Montreal, Canada
Food Safety and Control Conference Speakers
Recommended Sessions
- Current Trends and Research in Nutrition and Food Science
- Food Allergies
- Food and Bioprocess Technology
- Food Biotechnology
- Food Choice and Consumer Behaviour
- Food Engineering
- Food Microbiology
- Food Nanotechnology
- Food Processing and Packaging Technologies
- Food Safety and Control
- Food Safety and Hygiene
- Food Technology
- Food Toxicology
- Foodborne Infections and Diseases
- Human Health in Probiotics
- Industrial Applications of Food Technology
- Microbial Ecology of Foods
- Microbiological Aspects of Food Safety
- Microbiology of Food Fermentations
- Predictive Microbiology
- Single Cell Protein
- Tools and Techniques in Food Technology
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