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Food safety refers
To the scientific organization process that describes ways of dealing with, manufacturing, and storing food, through ways to prevent the incidence of food borne diseases.
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,
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.
The quality of the food means that all the requirements established for the characteristics of the food recipes have been achieved (related to the taste, smell, appearance, nutritional value and microbial load and measured the quality of the food products to find out whether they conform to the previous specifications or legal specifications by following methods to come to the quality control department from other bodies, References published for practical or industrial bodies There are two types of food quality measurement methods:
Personal methods
They are methods of sensory evaluation of food products using human senses (vision - smell - tasting - touch - heard). Sensory evaluation is an important means of solving problems related to the acceptability of food. It is also useful in improving and developing the quality and availability of the commodity, in the development of new commodities and in marketing research. But it is flawed that human senses have certain limits - as the personal factor enters into governance and is therefore usually associated with statistical methods and analyzes.
Non-personal ways:
These depend on the use of devices in the measurement of properties, whether natural, chemical or microbiological. The results obtained from such tests show the following:
The proportions and type of food ingredients in a combination.
Nutritional value.
How safe food is.
