Food saftey

Here is my new post about food safety hope you like.....

          Without food, nobody can’t survive. Food is important for the mental and            physical health of the human body. But worldwide food was in a dangerous situation            because of  adulteration  Food safety means proper handling, cooking, and preserving food in order protect ourselves. To create awareness on this critical situation FAO (Food and     agriculture organization of the UN) celebrating “Safety food day” on JUNE 7 every year.

Why food safety is important

It helps to protect ourselves from the risk of foodborne illness. It also helps to prevent consumers from the risk of health-related such as allergy and even death.

Ø  Adequately hygienic food is necessary for maintaining the health, vitality, and well-being of an individual.

Ø  Food also acts as an important vehicle of the transformation of the diseases because of its liability for contamination at any point during its journey from producer to the consumer.

Ø  So, due precautions must be taken while procuring, storing, processing and cooking of foods. 

Challenges of food safety are:

Ø  Global trade

Ø  Food production

Ø  Consumption pattern and lifestyle

Ø  The Emergence of new pathogens

Ø  Overlapping role of authorities

Ø  Up-to-date legislation

Ø  Risk-based system

Ø  Cultural diversity.

According to WHO adulteration of food causes 200 different types of disease. Worldwide yearly 22crs of children are suffering from various types of diarrhea. In that 1 lakh children are dying.

    Tips: Be Food Safe

·         Wash hands with soap and water. Wet hands with clean running water and apply soap. ...

·         Sanitize surfaces. ...

·         Clean sweep refrigerated foods once a week. ...

·         Keep appliances clean. ...

·         Rinse produce. ...

·         Separate foods when shopping. ...

·         Separate foods when preparing and serving. ...

·         Use a food thermometer when cooking.

     All along the food chain, various procedures and good practices are implemented to             ensure that the food which reaches the consumer's table is fit for consumption, that the         risks of contamination are minimized so that the population as a whole is healthier from         the benefits of safe quality food.

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