foodsafety

Food safety refers to the practices and conditions that preserve the quality of food to prevent contamination and foodborne illness. It encompasses the handling, preparation, and storage of foods across the supply chain, from production and processing to retail and consumption.

A central framework is HACCP, which identifies potential hazards and establishes critical control points to prevent contamination. Other components include good manufacturing practices (GMPs), good hygienic practices (GHPs), and sanitation standard operating procedures (SSOPs). Temperature control is a key practical measure; perishable foods should be kept out of the temperature danger zone, typically between 5 C and 60 C, and cooked to specific minimum internal temperatures. Raw and ready-to-eat foods should be kept separate to avoid cross-contamination.

Hazards include biological agents such as pathogens, viruses, and parasites; chemical contaminants from cleaners, pesticides, or toxins; and physical hazards like glass or metal fragments. Preventive controls, traceability, and recall procedures help mitigate risks.

Regulatory frameworks vary by country but commonly involve national food-safety authorities and adherence to international guidelines such as Codex Alimentarius. Standards may cover hygiene practices, labeling, allergen controls, and inspection regimes.

For consumers, basic practices include washing hands and fruits and vegetables, preventing cross-contamination in kitchens, cooking foods to safe internal temperatures, and refrigerating perishable items promptly. Regular training and testing in facilities aim to maintain safety throughout the food chain.