MAJOR FOOD SAFETY & QUALITY

CONTROL

Submitted To_Dr. Zinia RahmanAssistant ProfessorDepartment of Genetics and Fish BreedingFaculty of Fisheries

Submitted By_

Imran Hossain12-05-2864

Bangabandhu Sheikh Mujibur Rahman Agricultural University

FOOD SAFETY

Food safety is a scientific discipline describing handling, preparation

& storage of food in ways that prevent foodborne illness.

This includes a no. of routines that should be followed to avoid

potentially severe health hazards.

In considering industry to market practices, food safety

considerations include the practices relating to food labeling, food

hygiene, food additives & pesticides residues as well as policies on

biotechnology & food and guidelines for management of

governmental import & export inspection & certification systems for

foods.

Food safety policies & actions need to cover the entire food chain,

from production to consumption.

In theory, food poisoning is 100% preventable.

THE FIVE KEY PRINCIPLES OF FOOD HYGIENE,ACCORDING TO

WHO, ARE

Prevent contaminating food with pathogens spreading

from people, pets & pests.

Separate raw & cooked foods to prevent contaminating

the cooked foods.

Cook foods for the appropriate length of time & at the

appropriate temperature to kill pathogens.

Store food at proper temperature.

Do use safe water & cooked materials.

IMPACTS OF FOOD POISONING

A 2003 World Health Organization (WHO) report

concluded that about 30% of several foodborne

diseases are increasing in Europe.

According to the WHO & CDC , in the USA

alone, annually there are 76 million cases of

foodborne illness leading to 3,25,000

hospitalizations & 5000 death.

FOOD QUALITY CONTROL

Food quality is the quality characteristics of food that is acceptable to consumers.

This includes external factors as appearance (size, shape, color, gloss & consistency), texture & flavor; factors such as federal grade standards & internal (chemical, physical, microbial).

Food quality is an important food manufacturing requirements, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process.

Many consumers also rely on manufacturing & processing standard particularly to know what ingredients are present.

CONTINUED

There are also sanitation requirements, it is

important to ensure that the food processing

requirement is as clean as possible.

Food quality also deals with product traceability.

Ex- Ingredients & packaging suppliers should a

recall of the product be reqired.

It also deals with labeling issues to ensure there is

correct ingredient & nutritional information.