Food Microbiology

Food Safety and Control

Food Safety means to down the harm of people becoming sick from foodborne illness by proper running, preparation, and storehouse of foods. Every food association uses, processes, and sells food in several ways. The most aim of food safety is to avoid food impurity. no matter why you are 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 ails are frequently preventable an understanding of food safety is bettered by defining two other concepts- toxin and hazard. Toxin is that the capacity of a substance to give harm or injury of any kind under any conditions. Hazard is that the relative probability that detriment or injury will affect when a substance is not employed in a prescribed manner and volume. Hazards are frequently physical, chemical, and natural causing dangerous/ adverse effects on the health of consumers.

Food safety and quality are often assured through:

Good Manufacturing Practices (GMP) Good Handling Practices (GHP)

Hazard Analysis Critical Control Points (HACCP)