Food Microbiology

Food Safety and Hygiene

Food safety may be a science describing the running, preparation, and storehouse of food in ways in which prevent food- borne illness. This is often achieved through good hygiene and running practices. Food hygiene is that the conditions and measures necessary to make sure the security of food from product to consumption. Food might become contaminated at any point during slaughtering or harvesting, processing, storehouse, distribution, transportation, and preparation because of active bacteria. This ensures food is fit for mortal consumption and avoids gastrointestinal complaint, which is an acute, infectious or poisonous illness, generally of sudden onset, caused by the consumption of contaminated food or water. Food safety considerations include the source of food including the practices concerning food labelling, food hygiene, food additives, and pesticide residues, also as policies on biotechnology and food and guidelines for the operation of governmental import and import examination and instrument systems for foods.

Clean—Wash hands and surfaces often

Separate—don’t cross-contaminate.

Cook—Cook to proper temperatures, checking with a food thermometer.

Chill—refrigerate promptly.