Food Safety

What is Food Safety?

It is an assurance of food, being safe from harmful microbial, chemicals and physical matters, from the receiving of raw materials to the point of consumption. It is important to ensure food safety, because consequences of consuming contaminated food sources may be fatal. Other than bringing harm to human body, it will also affected the reputation of the manufacturers as well. Hence to prevent, food safety will usually involve HACCP [Hazard Analysis Critical Control Point]. It is a process whereby the critical point of the process will be identified. At each of the point, it is critical as they have a higher risk of introducing hazardous material into the product, and/or affecting the quality of the final product. They are harmful as they will cause foodborne diseases for microbial, or even cause an outbreak if many people are to consume the contaminated food.
Food Safety also talks about practising Good Manufacturing Practices [GMP]in the food industries line. It is important to apply GMP closely to ensure not only the safety of food, but also the safety of food handlers. For example, as part of GMP, food handlers have to practise personal hygience, proper handling of raw materials and equipment etc.
Quality Assurance/Quality Checks [QA/QC]shall be carried out as well in random samples to ensure that food products meet the required specifications.


Last modified: Wednesday,4rd April 2007, 10.40pm

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