Food Safety

Introduction

Do you go out of your way to find organic strawberries and pesticide-free produce? But do you wonder what difference it makes? This section explores the questions at the heart of figuring out the healthiest and safest food supply—safe for eaters, safe for workers, and safe for the planet.

Module Lessons Preview

In this module, we will study the following topics:

Foodborne Illnesses and Contaminants: Foodborne diseases result from the consumption of contaminated foods and products. Contamination of the food at any stage, from production to consumption, produces bacteria, viruses, parasites, chemical agents, and toxins, which eventually cause food borne diseases.

Sanitation and Food Handling Process: Receiving Practices. HACCP is an operation system that ensures that as many precautions as possible are undertaken to eliminate, minimize, or prevent any kind of contamination. HACCP identifies critical control points that relate to all transportation, handling, preparation, service, and storage of food products.

Food Spoilage and Prevention: Food spoilage is the process in which food deteriorates to the point that it is not edible to humans or its quality of edibility becomes reduced.

Government and Protective Measurers: The primary strategy for enforcing food laws is to prevent food from being sold if the food does not comply with the law. Fines and other criminal penalties are primarily imposed only if the food business refuses to remove non-complying food from the market or continues to operate the business without regard for the safety of the consumer.

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