Elintarviketurvallisuusjärjestelmän

Elintarviketurvallisuus, often translated as food safety, refers to the assurance that food will not cause harm to the consumer when it is prepared and eaten in accordance with its intended use. This encompasses a range of practices and policies aimed at preventing foodborne illnesses and ensuring the wholesomeness of food products.

The principles of elintarviketurvallisuus are applied throughout the entire food chain, from primary production and processing to distribution and consumption. Key areas of focus include hygiene in food handling, proper storage temperatures, control of biological and chemical hazards, and accurate labeling. Regulatory bodies in various countries establish and enforce standards to maintain these safety protocols.

Common hazards in food include bacteria, viruses, parasites, allergens, and chemical contaminants. Preventing the multiplication and spread of these agents is central to elintarviketurvallisuus. This involves measures such as thorough cooking, pasteurization, irradiation, and the implementation of Hazard Analysis and Critical Control Points (HACCP) systems in food businesses. Consumer education on safe food preparation at home also plays a vital role. Ultimately, elintarviketurvallisuus is a shared responsibility involving producers, regulators, and consumers to protect public health.