What is Food Safety?
Food Safety basically refers to the precautionary measures taken to ensure that the food product at every stage of production, from the farm to the table, is safe from food-borne diseases. This is to offer safety to the consumers of every age group.
Food products are prone to encounter a number of health hazards along the cycle of production and distribution. Therefore, safe handling of food products will provide assurance that the hazardous diseases are curbed.
Why is Food Safety Important?
Food Safety is very important keeping the health of all the population in prime focus. Food borne illnesses are avoidable problems but most of the time are underreported.
Food associated health risks and problems must be treated with utmost seriousness as it can lead to death, especially those with fragile health or of fragile age. For example, children younger than the age of 4 and adults older than the age of 50.
These illnesses are also a great burden on the general public health and contribute significantly to the cost of health care.
Food products have to be safe to consume and if not so, then you cannot consume. Thousands if not millions of people get sick from the food products that they consume. Bacteria, viruses and germs can cause food poisoning.
Food safety practices contributes to reducing the germs and ensuring that it does not reach dangerous levels that can result in dangerous health complications.
Food safety helps to keep the healthy individuals stay fit and healthy and protects those associated with fragility. It also helps to reduce the additional finances that go into medical occurrences. Thousands of companies lose lots of millions due to staff downtime yearly.
What are the Basic Principles of Food Safety?
The basic principles of food safety are as follows:
1) Cleansing and sanitizing
This principle forms the very first step in creating an efficient system of food safety system. Cleansing and sanitizing are considered to be one of the ways through which bacteria can be prevented from getting into food products.
2) Personal hygiene
Clean and properly washed hands is very important to eliminate the problem of cross-contamination. Therefore, this principle is very important in regards with cross infection.
3) Food storage
This principle can be categorised into areas, i.e. Perishable Goods (Cold Storage) and Dry Goods. This is also a fundamental principle that can prevent cross-contamination.
4) Temperature control
Temperature control is also one of the principles of food safety. High temperature can kill bacteria and cold temperature can slow down the growth of bacteria. Therefore, it helps to kill bacteria contamination and preserve the overall quality of the food product.
5) Food handling
The final principle is associated with how the food products are handled during the periods of storage and preparation. Food handling must be carried out efficiently as it carries the highest risk of cross infection.
These principles of food safety must be carried out diligently whether be it at home, farms, food trucks or food factories.