Food Safety and Control


Food Safety means to decrease the risk of individuals becoming sick from foodborne illness by proper handling, preparation and storage of foods. Every food organization uses, processes, and sells food in different ways. The main aim of food safety is to avoid the food from contamination. Regardless of why you are managing the food it is essential that always apply the proper food safety principles. If a food safety system is producing the food as safely as possible 100% foodborne illness can be preventable



An understanding of food safety is improved by defining two other concepts - toxicity and hazard.  Toxicity is the capacity of a substance to produce harm or injury of any kind under any conditions.  Hazard is the relative probability that harm or injury will result when substance is not used in a prescribed manner and quantity. Hazards can be physical, chemical and biological causing harmful / adverse effects on the health of consumers.



Food safety and quality can be ensured through:




 


    Related Conference of Food Safety and Control

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