Food Saftey and Standards

Food safety refers to food storage, handling and storing routines for the prevention of disease or injury in foodstuffs. During their travel through the supply chain, from farm to factory to fork, food products can face all kinds of health hazards. In order to curb these risks and avoid harm to customers, healthy practices and processes for food handling are also enforced at all stages of the life cycle of food production.

• Food Safety Principals
• Food Safety Hazards
• Microbiological Risks
• Chemical Risks

Food standards are a set of conditions that a food must follow in order to be ready for human consumption, including source, composition, appearance, freshness, allowable additives, and maximum bacterial content. Food standards and trade go hand in hand in ensuring safe, nutritious and sufficient food for a growing world population.

In broad terms:

• the quality must meet the expectations of the consumer
• it must be as described and not presented in a way that misleads the consumer
• nothing may be added or removed that would make it harmful to health