Food Safety and Quality

Food Safety and Quality

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards.

Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning.

The key five principles of food hygiene are

• Prevent contaminating food with pathogens spreading from people, pets, and pests.
• Separate raw and cooked foods to prevent contaminating the cooked foods.
• Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
• Store food at the proper temperature
• Use safe water and raw materials

Food Quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, color, gloss, and consistency), texture, and flavor; factors such as grade standards and internal (chemical, physical, microbial).

Food quality is an important food manufacturing requirement, because consumers are susceptible to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements or medical conditions.

Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer.

Food quality also deals with product traceability, e.g. of ingredient and packaging suppliers, should a recall of the product be required. It also deals with labeling issues to ensure there is correct ingredient and nutritional information.

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