foodsafe

FoodSafe is a term used to describe the practices, policies, and systems designed to prevent foodborne illness by ensuring safe handling, preparation, and storage of food across the production and service chain.

Core elements include personal hygiene; cleaning and sanitation; prevention of cross-contamination between raw and ready-to-eat foods; temperature control during cooking, holding, and cooling; proper storage and labeling; pest management; and facility design and equipment sanitation.

Food safety frameworks vary by country but commonly rely on hazard analysis and critical control points (HACCP), good manufacturing practices (GMPs), and broader food safety management systems such as ISO 22000. Governments and agencies, such as the FDA and USDA in the United States or EFSA in the European Union, set requirements and conduct inspections. In many industries, certification programs such as SQF, BRCGS, and regional FoodSafe courses are used to demonstrate compliance.

Hazards encountered in food safety are typically biological (pathogens), chemical ( cleaners or contaminants), and physical (glass, metal fragments). Controls include proper handwashing, appropriate use of gloves, sanitizing routines, separate equipment for raw and ready-to-eat foods, verified temperature control, and documented monitoring. Training and consumer education further support safe practices.