Food Technology & Processing

Food Safety and Hygiene

Food safety refers to controlling the presence of those hazards whether chronic or acute, that may make food harmful to the health of the consumer. Food safety is about producing, handling, storing and preparing food in such a way as to preclude infection and contamination in the food production chain, and to help ensure that food quality and goodness are sustained to stimulate good health. Food hygiene is the conditions and measures necessary to certify the safety of food from production to consumption. Lack of adequate food hygiene can lead to foodborne diseases and can cause the death of the consumer. The objective of food hygiene is to make and deliver safe food and consequently contribute to a healthy and productive society. Food safety and hygiene are critical aspects of ensuring public health and well-being. Proper handling, preparation, and storage of food are essential to prevent contamination and foodborne illnesses. Hygienic practices include regular hand washing, using clean utensils and surfaces, and wearing appropriate protective gear, Temperature control is crucial to avoid bacterial growth; foods should be cooked to safe temperatures and refrigerated promptly. Cross-contamination prevention involves keeping raw and cooked foods separate and sanitizing surfaces after contact with raw ingredients.