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Food safety refers
To a scientific organization that describes ways to deal with, manufacture, and store food through ways to prevent foodborne disease.
This includes a number of traditional methods that should be followed to avoid any potential acute health risks.
Food has the potential to transport many diseases from one person to another, and it plays a role as a mediator for the growth of bacteria that cause food poisoning.
Existing discussions and debates on genetic food safety include such issues as the impact of genetically modified foods on the health of future generations, as well as the issue of genetic genetic contamination of the environment, which has the potential to destroy biological biota on the planet. Resulting in many complex food processing standards in developed countries, while the major issue in developing countries is the availability and availability of safe and safe water, which
Often represent a vital issue there.
Basic principles:
The World Health Organization (WHO) recognizes five basic food health standards:
Prevent contamination of food through the spread of pathogens among humans, animals and insects.
Separation of raw and un-processed foods away from prepared foods and cooking to prevent contamination of cooked cooked foods.
Cook foods for a suitable time and at the appropriate temperature to kill bacteria and pathogens.
Store foods at appropriate temperatures.
Use of water and raw materials for safe health.
