Food Safety And Hygiene

Food safety describes handling, preparation, and storage of food in order to prevent foodborne diseases. Food safety is defined as the assurance that the food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. It also includes the origins of food practices relating to food labeling, food hygiene, food additives and pesticide residues. Food safety is a type of food preservation through which physical and /or chemical agents are used to prevent microbial spoilage of food. Food preservation is used to prolong storage life of food. In food preservation, efforts are made to destroy organisms in the food. It increases the period taken by microorganism to adapt to the food environment before they start to spoil the food. Generally there are two types of food preservation principles: Inhibition principle and killing principle. Hazard Analysis Critical Control Point is to monitor and control production processes. It is done by introducing benign bacteria and fungi to the food in order to prevent the growth of harmful bacteria and fungi. Preservation can also be done by retarding the oxidation of fats that cause rancidity.

Food hygiene is the preservation and preparation of foods in a manner that ensures the food is safe for human consumption. Food Hygiene is a condition and the practices involved in preserving the quality of food inorder to prevent contamination and avoid foodborne diseases. Properly handling and preparing food  reduces the risks of getting foodborne illnesses. Food hygiene consists a set of basic principles which are employed by the food operators at all stages of food handling to ensure the quality of food and it is safe to consume.

  • Maintaining Food standards
  • Fermented Foods
  • Food Borne Illness & Botulism
  • Microbial Spoilage, Prevention & Control
  • Guidelines for Food Safety Standards & Regulations
  • Global Food Security
  • Food Fortification
  • Bacteriocins
  • Food Quality Control & safety measures Consumer Labelling
  • Food Safety Risk Assessment & Management
  • Novel Methods for the Evaluation of Food Adulteration & Authenticity
  • Food Microbiology Sagety & Quality Assurance
  • Product Development & Shelf Life Extension

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