1. Safe Food Handling
Food Safety
Today’s lifestyles are vastly different from those of the past. The fast pace of modern lifestyles and the increase in single-person households, one-parent families and working women have lead to changes in the food preparation and consumption habits. A positive outcome of this has been rapid advances in food technology, processing and packaging techniques to help ensure the safety and wholesomeness of the food supply as more convenient food.
2. Food Contaminants
Foodborne illness: its origins and how to avoid it
Safety is a priority at every stage of the food chain from farm to fork, and the foods available to European consumers are usually perfectly safe to eat. However, they may occasionally become contaminated to a level which spoils the food or causes illness if eaten. The home is an area where improved consumer awareness of food safety issues can reap rewards in terms of risk reduction.
3. Food allergy & intolerance
Food allergens
For a small percentage of people, specific foods or components of food may cause adverse reactions. These are typically classified as food allergies (i.e. reactions which involve the immune system) or food intolerances (i.e. reactions which do not involve the immune system). Allergen terminology has been published by the World Allergy Organization and is based on terminology originally proposed by the European Academy of Allergy and Clinical Immunology.
4. Food additives
Despite modern-day associations food additives have been used for centuries. Food preservation began when man first learned to safeguard food from one harvest to the next and by the salting and smoking of meat and fish. The Egyptians used colours and flavourings, and the Romans used saltpetre (potassium nitrate), spices and colours for preservation and to improve the appearance of foods.
Do you think in FOOD SAFETY Quality is more important than Quantity?
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