Food safety refers to the proper handling, preparation, and storage of food to prevent foodborne illnesses and ensure that food is safe for consumption. It encompasses a range of practices and policies aimed at maintaining the hygiene and quality of food throughout its production, processing, and distribution cycle. Food safety addresses various aspects, including:
1. **Hygiene**: Ensuring cleanliness in the food production environment to minimize contamination by pathogens or toxins.
2. **Temperature Control**: Keeping food at safe temperatures during storage and cooking to inhibit the growth of harmful bacteria.
3. **Cross-Contamination Prevention**: Avoiding the transfer of harmful microorganisms from raw to cooked food or between different food items.
4. **Food Source**: Monitoring and managing the origins of food products to ensure they are sourced from safe and legitimate facilities.
5. **Regulatory Compliance**: Adhering to food safety regulations and guidelines set forth by government agencies to protect public health.
Food safety is essential for public health, reducing the risk of foodborne illnesses, protecting consumers, and ensuring that food products are of high quality.
The European Union has issued a serious food alert concerning high levels of perfluorooctane sulfonate found in carp in Spain, France, and Belgium. Carp consumption poses health risks due to…