6 Food Safety Practices for Food Processing | Learn2serveGet your Food Handlers Certification Online. Shop Now. Cara Pahoyo September 6, 0. There were over food recalls in Poor sanitation and production methods at food processing facilities can spread salmonella, E. Regulators and consumers expect food processors and handlers to follow food safety standards to minimize the risk of contamination and illnesses.
Food safety is used as a scientific discipline describing handle, preparation , and storage of food in ways that prevent food-borne illness. The occurrence of two or more cases of a similar illnesses resulting from the ingestion of a common food is known as a food-borne disease outbreak. In this way food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling , food hygiene , food additives and pesticide residues , as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer. Food can transmit pathogens which can result in the illness or death of the person or other animals.
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Now in its 5 th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students., The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants.