Food safety
Encyclopedia
Food safety is a scientific discipline describing handling, preparation
, and storage of food
in ways that prevent foodborne illness
. This includes a number of routines that should be followed to avoid potentially severe health hazards
.
Food can transmit disease
from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Debates on genetic food safety include such issues as impact of genetically modified food
on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item. In theory food poisoning is 100% preventable
this is chris allen do not right back
The five key principles of food hygiene, according to WHO
, are:
is a standard developed by the International Organization for Standardization dealing with food safety. This is a general derivative of ISO 9000
.
ISO 22000 standard: The ISO 22000 international standard specifies the requirements for a food safety management system that involves interactive communication, system management, prerequisite programs, HACCP principles.
and CDC
, in the USA alone, annually, there are 76 million cases of foodborne illness leading to 325,000 hospitalizations and 5,000 deaths.
Smart business operators know that basic food safety training improves the bottom line, staff take more pride in their work; there is less waste; and customers can have more confidence in the food they consume.
Food Safety training in units of competence from a relevant training package, must be delivered by a Registered Training Organization (RTO) to enable staff to be issued with a nationally recognised unit of competency code on their certificate. Generally this training can be completed in less than one day.
Training options are available to suit the needs of everyone. Training may be carried out in-house for a group, in a public class, via correspondence or online.
Basic food safety training includes:
People responsible for serving unsafe food can be liable for heavy fines under this new legislation, consumers are pleased that industry will be forced to take food safety seriously.
. The Chinese government oversees agricultural production as well as the manufacture of food packaging, containers, chemical additives, drug production, and business regulation. In recent years, the Chinese government attempted to consolidate food regulation with the creation of the State Food and Drug Administration in 2003, and officials have also been under increasing public and international pressure to solve food safety problems. However, it appears that regulations are not well known by the trade. Labels used for "green" food, "organic" food and "pollution-free" food are not well recognized by traders and many are unclear about their meaning. A survey by the World Bank found that supermarket managers had difficulty in obtaining produce that met safety requirements and found that a high percentage of produce did not comply with established standards.
Traditional marketing systems, whether in China or the rest of Asia, presently provide little motivation or incentive for individual farmers to make improvements to either quality or safety as their produce tends to get grouped together with standard products as it progresses through the marketing channel. Direct linkages between farmer groups and traders or ultimate buyers, such as supermarkets, can help avoid this problem. Governments need to improve the condition of many markets through upgrading management and reinvesting market fees in physical infrastructure. Wholesale markets
need to investigate the feasibility of developing separate sections to handle fruits and vegetables that meet defined safety and quality standards.
(EU) makes legislation in the form of directives and regulations, many of which are mandatory for member states and which therefore must be incorporated into individual countries' national legislation. As a very large organisation that exists to remove barriers to trade between member states, and into which individual member states have only a proportional influence, the outcome is often seen as an excessively bureaucratic 'one size fits all' approach. However, in relation to food safety the tendency to err on the side of maximum protection for the consumer may be seen as a positive benefit. The EU parliament is informed on food safety matters by the European Food Safety Authority
.
Individual member states may also have other legislation and controls in respect of food safety, provided that they do not prevent trade with other states, and can differ considerably in their internal structures and approaches to the regulatory control of food safety.
History: Founded as Federal Ministry of Food, Agriculture and Foresting in 1949, this name did not change until 2001. Then the name changed to Federal Ministry of Consumer Protection, Food and Agriculture. At the 22nd of November 2005, the name got changed again to its current state: Federal Ministry of Food, Agriculture and Consumer Protection. The reason for this last change was that all the resorts should get equal ranking which was achieved by sorting the resorts alphabetically.
Vision: A balanced and healthy diet with safe food, distinct consumer rights and consumer information for various areas of life, and a strong and sustainable agriculture as well as perspectives for our rural areas are important goals of the Federal Ministry of Food, Agriculture and Consumer Protection (BMELV).
The Federal Office of Consumer Protection and Food Safety is under the control of the Federal Ministry of Food, Agriculture and Consumer Protection. It exercises several duties, with which it contributes to safer food and thereby intensifies health-based consumer protection in Germany. Food can be manufactured and sold within Germany without a special permission, as long as it does not cause any damage on consumers’ health and meets the general standards set by the legislation. However, manufacturers, carriers, importers and retailers are responsible for the food they pass into circulation. They are obliged to ensure and document the safety and quality of their food with the use of in-house control mechanisms.
is in charge of ensuring food sold is safe and fit for consumption.
The Pure Food Ordinance 1960 consolidates and amends the law in relation to the preparation and the sale of foods. All provinces and some northern areas have adopted this law with certain amendments. Its aim is to ensure purity of food being supplied to people in the market and, therefore, provides for preventing adulteration. The Pure Food Ordinance 1960 does not apply to cantonment areas. There is a separate law for cantonments called "The Cantonment Pure Food Act, 1966". There is no substantial difference between the Pure Food Ordinance 1960 and The Cantonment Pure Food Act. Even the rules of operation are very much similar.
Pakistan Hotels and Restaurant Act, 1976 applies to all hotels and restaurants in Pakistan and seeks to control and regulate the rates and standard of service(s) by hotels and restaurants. In addition to other provisions, under section 22(2), the sale of food or beverages that are contaminated, not prepared hygienically or served in utensils that are not hygienic or clean is an offense. There are no express provisions for consumer complaints in the Pakistan Restaurants Act, 1976, Pakistan Penal Code, 1860 and Pakistan Standards and Quality Control Authority Act, 1996. The laws do not prevent citizens from lodging complaints with the concerned government officials; however, the consideration and handling of complaints is a matter of discretion of the officials.
(KFDA) is working for food safety since 1945. It is part of the Government of South Korea
.
IOAS-Organic Certification Bodies Registered in KFDA: "Organic" or related claims can be labelled on food products when organic certificates are considered as valid by KFDA. KFDA admits organic certificates which can be issued by 1) IFOAM (International Federation of Organic Agriculture Movement) accredited certification bodies 2) Government accredited certification bodies - 328 bodies in 29 countries have been registered in KFDA.
Food Import Report: According to Food Import Report, it is supposed to report or register what you import. Competent authority is as follows:
The National Institute of Food and Drug Safety Evaluation is a national organization for toxicological tests and research. Under the Korea Food & Drug Administration, the Institute performs research on toxicology, pharmacology, and risk analysis of foods, drugs, and their additives. The Institute strives primarily to understand important biological triggering mechanisms and improve assessment methods of human exposure, sensitivities, and risk by (1) conducting basic, applied, and policy research that closely examines biologically triggering harmful effects on the regulated products such as foods, food additives, and drugs, and (2) operating the national toxicology program for the toxicological test development and inspection of hazardous chemical ubstances assessments. The Institute ensures safety by (1) investigation and research on safety by its own researchers, (2) contract research by external academicians and research centers.
publishes the Food Code, a model set of guidelines and procedures that assists food control jurisdictions by providing a scientifically sound technical and legal basis for regulating the retail and food service industries, including restaurants, grocery stores and institutional foodservice providers such as nursing homes. Regulatory agencies at all levels of government in the United States use the FDA Food Code to develop or update food safety rules in their jurisdictions that are consistent with national food regulatory policy. According to the FDA, 48 of 56 states and territories, representing 79% of the U.S. population, have adopted food codes patterned after one of the five versions of the Food Code, beginning with the 1993 edition.
In the United States, federal regulations governing food safety are fragmented and complicated, according to a February 2007 report from the Government Accountability Office. There are 15 agencies sharing oversight responsibilities in the food safety system, although the two primary agencies are the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service
(FSIS), which is responsible for the safety of meat, poultry, and processed egg products, and the Food and Drug Administration
(FDA), which is responsible for virtually all other foods.
The Food Safety and Inspection Service has approximately 7,800 inspection program personnel working in nearly 6,200 federally inspected meat, poultry and processed egg establishments. FSIS is charged with administering and enforcing the Federal Meat Inspection Act
, the Poultry Products Inspection Act, the Egg Products Inspection Act, portions of the Agricultural Marketing Act, the Humane Slaughter Act
, and the regulations that implement these laws. FSIS inspection program personnel inspect every animal before slaughter, and each carcass after slaughter to ensure public health requirements are met. In fiscal year (FY) 2008, this included about 50 billion pounds of livestock carcasses, about 59 billion pounds of poultry carcasses, and about 4.3 billion pounds of processed egg products. At U.S. borders, they also inspected 3.3 billion pounds of imported meat and poultry products.
There have been concerns over the efficacy of safety practices and food industry pressure on U.S. regulators. A study reported by Reuters found that "the food industry is jeopardizing U.S. public health by withholding information from food safety investigators or pressuring regulators to withdraw or alter policy designed to protect consumers". A survey found that 25% of U.S. government inspectors and scientists surveyed have experienced during the past year corporate interests forcing their food safety agency to withdraw or to modify agency policy or action that protects consumers. Scientists have observed that management undercuts field inspectors who stand up for food safety against industry pressure. According to Dr. Dean Wyatt, a USDA veterinarian who oversees federal slaughter house inspectors, "Upper level management does not adequately support field inspectors and the actions they take to protect the food supply. Not only is there lack of support, but there's outright obstruction, retaliation and abuse of power."
However, other state food safety programs supplement, rather than replace, Federal inspections, generally with the goal of increasing consumer confidence in the state's produce. For example, state health departments have a role in investigating outbreaks of food-borne disease bacteria, as in the case of the 2006 outbreak of Escherichia coli O157:H7
(bad E. coli bacteria) from processed spinach. Health departments also promote better food processing practices to eliminate these threats.
In addition to the US Food and Drug Administration, several states that are major producers of fresh fruits and vegetables (including California
, Arizona
and Florida
) have their own state programs to test produce for pesticide
residues.
Restaurants and other retail food establishments fall under state law and are regulated by state or local health departments. Typically these regulations require official inspections of specific design features, best food-handling practices, and certification of food handlers. In some places a letter grade or numerical score must be prominently posted following each inspection. In some localities, inspection deficiencies and remedial action are posted on the Internet.
publishes recommendations as part of its Hazard Analysis and Critical Control Points (HACCP
) programme. The relevant guidelines state that:
Previous guidance from a leaflet produced by the UK Department Of Health “Handling Cooked Meats Safely A Ten Point Plan” also allowed for:
as well as the above. Secondary references for the above may be found at
Note that recommended cooking conditions are only appropriate if initial bacterial numbers in the uncooked food are small. Cooking does not overcome poor hygiene.
Best before
indicates a future date beyond which the food product may lose quality in terms of taste or texture amongst others, but does not imply any serious health problems if food is consumed beyond this date (within reasonable limits).
Use by indicates a legal date beyond which it is not permissible to sell a food product (usually one that deteriorates fairly rapidly after production) due to the potential serious nature of consumption of pathogens. Leeway is sometimes provided by producers in stating display until dates so that products are not at their limit of safe consumption on the actual date stated (this latter is voluntary and not subject to regulatory control). This allows for the variability in production, storage and display methods.
Warning and Advisory Declarations, Ingredient Labelling, Date Marking, Nutrition Information Requirements, Legibility Requirements for Food Labels, Percentage Labelling, Information Requirements for Foods Exempt from Bearing a Label.
, 33% percent of all food produced is wasted along the chill chain or at the consumer. At the same time, a large number of people get sick every year due to spoiled food.
the use by date and sell by dates are old technologies that are outdated and should be replaced by other solutions or disposed of altogether.
and Carrefour
), Switzerland (Kneuss), and other countries in western Europe.
2. Some foods should simply never be ingested in the first place because they have such a high risk of containing harmful bacteria that can make people ill. These foods include raw milk, unpasteurized dairy products, unpasteurized juices (such as fresh apple cider), raw meat, and raw cookie dough.
3. In cases of suspected food spoilage, food should never simply be tasted, smelled, or eye-balled in order to determine its safety. It is true that in some cases, the presence of mold or other growths may indicate that a food has reached its expiration date and should not be consumed. However, some foods may look and smell fine, but if they have been stored at room temperature for over 2 hours, microscopic bacteria may have been allowed to grow. The safe temperature for foods in refrigerators is between 2°C (35°F) and 7°C (45°F), and freezers should be kept at -18°C (0°F) or below.
4. It is not safe to let meats thaw on the counter all day, because this allows any germs present on the food to thrive. Safer alternatives to this practice include thawing the food under running water (21°C (70°F) or below) for less than 2 hours, placing the food in the refrigerator to thaw, or thawing the food in the microwave as part of the cooking process.
5. It is also important to make sure that raw meats are cooked to the appropriate internal temperature before they are consumed. Safe internal temperatures for various meats include 74°C (165°F) for poultry, 68°C (155°F) for ground meat, and 63°C (145°F) for fish and pork. It is not sufficient to judge the doneness of meat by its internal color. According to a study performed by the USDA, “25% of hamburgers with a brown internal color were not cooked to the proper temperature.” Instead of simply eyeballing the meat, it is essential to use a meat thermometer to judge the safety of consuming the food.
6. The cooking process is often the time that foodborne pathogens are allowed to enter the food we eat because of the prevalence of cross contamination. Cross contamination occurs when a person handling raw meats, eggs, fish, or other foods containing harmful pathogens touches cooking utensils, cutting boards, or cooking surfaces and spreads the pathogens to ready-to-eat foods in the process. This mode of transmission can be interrupted by washing hands after handling raw foods, washing utensils and cutting boards that have come in contact with raw foods, and disinfecting counter surfaces frequently.
7. Leftovers are ideally stored in the refrigerator in shallow containers (2 inches tall or less) so that the cooling process can be accelerated and the buildup of harmful bacteria can be prevented. Storing foods in larger containers may keep foods warm and allow harmful bacteria to grow.
8. Fruits and vegetables are an important part of a healthy diet, and proper handling of them can help reduce your risk of foodborne illness. The Centers for Disease Control recommends:
Clean: Wash all produce under running water before eating. Even if you plan to peel fruits and veggies, it’s important to wash them first because bacteria can spread from the outside to the inside as you cut or peel them. Scrub firm produce with a produce brush.
Separate: Keep produce separate from meat, poultry, eggs, and seafood, in your grocery cart, bags, refrigerator and countertop. Use separate cutting boards for produce and meat and wash with warm, soapy water after each use.
Chill. Refrigerate all cut, peeled, or cooked produce within 2 hours. After a certain time, harmful bacteria may grow on produce and increase the risk of foodborne illness.
and FAO
published the Codex Alimentarius
which serves as a guideline to food safety.
Food processing
Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry...
, and storage of food
Food
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals...
in ways that prevent foodborne illness
Foodborne illness
Foodborne illness is any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms.-Causes:Foodborne illness usually arises from improper handling, preparation, or...
. This includes a number of routines that should be followed to avoid potentially severe health hazards
Health
Health is the level of functional or metabolic efficiency of a living being. In humans, it is the general condition of a person's mind, body and spirit, usually meaning to be free from illness, injury or pain...
.
Food can transmit disease
Disease
A disease is an abnormal condition affecting the body of an organism. It is often construed to be a medical condition associated with specific symptoms and signs. It may be caused by external factors, such as infectious disease, or it may be caused by internal dysfunctions, such as autoimmune...
from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Debates on genetic food safety include such issues as impact of genetically modified food
Genetically modified food
Genetically modified foods are foods derived from genetically modified organisms . Genetically modified organisms have had specific changes introduced into their DNA by genetic engineering techniques...
on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item. In theory food poisoning is 100% preventable
this is chris allen do not right back
The five key principles of food hygiene, according to WHO
Who
Who may refer to:* Who , an English-language pronoun* who , a Unix command* Who?, one of the Five Ws in journalism- Art and entertainment :* Who? , a 1958 novel by Algis Budrys...
, are:
- Prevent contaminating food with pathogens spreading from people, pets, and pests.
- Separate raw and cooked foods to prevent contaminating the cooked foods.
- Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
- Store food at the proper temperature.
- Do use safe water and cooked materials
ISO 22000
ISO 22000ISO 22000
ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. This is a general derivative of ISO 9000.-Food safety:...
is a standard developed by the International Organization for Standardization dealing with food safety. This is a general derivative of ISO 9000
ISO 9000
The ISO 9000 family of standards relates to quality management systems and is designed to help organizations ensure they meet the needs of customers and other stakeholders . The standards are published by ISO, the International Organization for Standardization, and available through National...
.
ISO 22000 standard: The ISO 22000 international standard specifies the requirements for a food safety management system that involves interactive communication, system management, prerequisite programs, HACCP principles.
Incidence
A 2003 World Health Organization (WHO) report concluded that about 30% of reported food poisoning outbreaks in the WHO European Region occur in private homes. According to the WHOWho
Who may refer to:* Who , an English-language pronoun* who , a Unix command* Who?, one of the Five Ws in journalism- Art and entertainment :* Who? , a 1958 novel by Algis Budrys...
and CDC
Centers for Disease Control and Prevention
The Centers for Disease Control and Prevention are a United States federal agency under the Department of Health and Human Services headquartered in Druid Hills, unincorporated DeKalb County, Georgia, in Greater Atlanta...
, in the USA alone, annually, there are 76 million cases of foodborne illness leading to 325,000 hospitalizations and 5,000 deaths.
Australia
Australian Food Authority is working toward ensuring that all food businesses implement food safety systems to ensure food is safe to consume in a bid to halt the increasing incidence of food poisoning, this includes basic food safety training for at least one person in each business.Smart business operators know that basic food safety training improves the bottom line, staff take more pride in their work; there is less waste; and customers can have more confidence in the food they consume.
Food Safety training in units of competence from a relevant training package, must be delivered by a Registered Training Organization (RTO) to enable staff to be issued with a nationally recognised unit of competency code on their certificate. Generally this training can be completed in less than one day.
Training options are available to suit the needs of everyone. Training may be carried out in-house for a group, in a public class, via correspondence or online.
Basic food safety training includes:
- Understanding the hazards associated with the main types of food and the conditions to prevent the growth of bacteria which can cause food poisoning
- The problems associated with product packaging such as leaks in vacuum packs, damage to packaging or pest infestation, as well as problems and diseases spread by pests.
- Safe food handling. This includes safe procedures for each process such as receiving, re-packing, food storage, preparation and cooking, cooling and re-heating, displaying products, handling products when serving customers, packaging, cleaning and sanitizing, pest control, transport and delivery. Also the causes of cross contamination.
- Catering for customers who are particularly at risk of food-borne illness, including allergies and intolerance.
- Correct cleaning and sanitizing procedures, cleaning products and their correct use, and the storage of cleaning items such as brushes, mops and cloths.
- Personal hygiene, hand washing, illness, and protective clothing.
People responsible for serving unsafe food can be liable for heavy fines under this new legislation, consumers are pleased that industry will be forced to take food safety seriously.
China
Food safety is a growing concern in Chinese agricultureAgriculture in China
Agriculture is an important economic sector of China, employing over 300 million farmers. China ranks first in worldwide farm output, primarily producing rice, wheat, potatoes, sorghum, peanuts, tea, millet, barley, cotton, oilseed, pork, and fish.-History:...
. The Chinese government oversees agricultural production as well as the manufacture of food packaging, containers, chemical additives, drug production, and business regulation. In recent years, the Chinese government attempted to consolidate food regulation with the creation of the State Food and Drug Administration in 2003, and officials have also been under increasing public and international pressure to solve food safety problems. However, it appears that regulations are not well known by the trade. Labels used for "green" food, "organic" food and "pollution-free" food are not well recognized by traders and many are unclear about their meaning. A survey by the World Bank found that supermarket managers had difficulty in obtaining produce that met safety requirements and found that a high percentage of produce did not comply with established standards.
Traditional marketing systems, whether in China or the rest of Asia, presently provide little motivation or incentive for individual farmers to make improvements to either quality or safety as their produce tends to get grouped together with standard products as it progresses through the marketing channel. Direct linkages between farmer groups and traders or ultimate buyers, such as supermarkets, can help avoid this problem. Governments need to improve the condition of many markets through upgrading management and reinvesting market fees in physical infrastructure. Wholesale markets
Wholesale marketing
The consumption and production of marketed food are spatially separated. Production is primarily in rural areas whilst consumption is in urban areas. Agricultural marketing is the process that overcomes this separation, allowing produce to be moved from an area of surplus to one of need...
need to investigate the feasibility of developing separate sections to handle fruits and vegetables that meet defined safety and quality standards.
European Union
The parliament of the European UnionEuropean Union
The European Union is an economic and political union of 27 independent member states which are located primarily in Europe. The EU traces its origins from the European Coal and Steel Community and the European Economic Community , formed by six countries in 1958...
(EU) makes legislation in the form of directives and regulations, many of which are mandatory for member states and which therefore must be incorporated into individual countries' national legislation. As a very large organisation that exists to remove barriers to trade between member states, and into which individual member states have only a proportional influence, the outcome is often seen as an excessively bureaucratic 'one size fits all' approach. However, in relation to food safety the tendency to err on the side of maximum protection for the consumer may be seen as a positive benefit. The EU parliament is informed on food safety matters by the European Food Safety Authority
European Food Safety Authority
The European Food Safety Authority is an agency of the European Union that provides independent scientific advice and communication on existing and emerging risks associated with the food chain, created by European Regulation 178/2002....
.
Individual member states may also have other legislation and controls in respect of food safety, provided that they do not prevent trade with other states, and can differ considerably in their internal structures and approaches to the regulatory control of food safety.
Germany
The Federal Ministry of Food, Agriculture and Consumer Protection (BMELV) is a Federal Ministry of the Federal Republic of Germany.History: Founded as Federal Ministry of Food, Agriculture and Foresting in 1949, this name did not change until 2001. Then the name changed to Federal Ministry of Consumer Protection, Food and Agriculture. At the 22nd of November 2005, the name got changed again to its current state: Federal Ministry of Food, Agriculture and Consumer Protection. The reason for this last change was that all the resorts should get equal ranking which was achieved by sorting the resorts alphabetically.
Vision: A balanced and healthy diet with safe food, distinct consumer rights and consumer information for various areas of life, and a strong and sustainable agriculture as well as perspectives for our rural areas are important goals of the Federal Ministry of Food, Agriculture and Consumer Protection (BMELV).
The Federal Office of Consumer Protection and Food Safety is under the control of the Federal Ministry of Food, Agriculture and Consumer Protection. It exercises several duties, with which it contributes to safer food and thereby intensifies health-based consumer protection in Germany. Food can be manufactured and sold within Germany without a special permission, as long as it does not cause any damage on consumers’ health and meets the general standards set by the legislation. However, manufacturers, carriers, importers and retailers are responsible for the food they pass into circulation. They are obliged to ensure and document the safety and quality of their food with the use of in-house control mechanisms.
Hong Kong
In Hong Kong SAR, the Centre for Food SafetyCentre for Food Safety
Centre for Food Safety is the food safety authority created by the Hong Kong SAR Government. Its mission is to ensure food sold is safe and fit for consumption through tripartite collaboration among the Government, food trade and consumers...
is in charge of ensuring food sold is safe and fit for consumption.
Pakistan
Pakistan does not have an integrated legal framework but has a set of laws, which deals with various aspects of food safety. These laws, despite the fact that they were enacted long time ago, have tremendous capacity to achieve at least minimum level of food safety. However, like many other laws, these laws remain very poorly enforced. There are four laws that specifically deal with food safety. Three of these laws directly focus issues related to food safety, while the fourth, the Pakistan Standards and Quality Control Authority Act, is indirectly relevant to food safety.The Pure Food Ordinance 1960 consolidates and amends the law in relation to the preparation and the sale of foods. All provinces and some northern areas have adopted this law with certain amendments. Its aim is to ensure purity of food being supplied to people in the market and, therefore, provides for preventing adulteration. The Pure Food Ordinance 1960 does not apply to cantonment areas. There is a separate law for cantonments called "The Cantonment Pure Food Act, 1966". There is no substantial difference between the Pure Food Ordinance 1960 and The Cantonment Pure Food Act. Even the rules of operation are very much similar.
Pakistan Hotels and Restaurant Act, 1976 applies to all hotels and restaurants in Pakistan and seeks to control and regulate the rates and standard of service(s) by hotels and restaurants. In addition to other provisions, under section 22(2), the sale of food or beverages that are contaminated, not prepared hygienically or served in utensils that are not hygienic or clean is an offense. There are no express provisions for consumer complaints in the Pakistan Restaurants Act, 1976, Pakistan Penal Code, 1860 and Pakistan Standards and Quality Control Authority Act, 1996. The laws do not prevent citizens from lodging complaints with the concerned government officials; however, the consideration and handling of complaints is a matter of discretion of the officials.
Korea Food & Drug Administration
Korea Food & Drug AdministrationKorea Food & Drug Administration
The Korea Food & Drug Administration is a South Korea government agency responsible for promoting the public health by ensuring the safety and efficiency of foods, pharmaceuticals, medical devices and cosmetics as well as supporting the development of the food and pharmaceutical industries...
(KFDA) is working for food safety since 1945. It is part of the Government of South Korea
Government of South Korea
The Government of South Korea is divided into executive, judicial, and legislative branches. The executive and judicial branches operate primarily at the national level, although various ministries in the executive branch also carry out local functions. Local governments are semi-autonomous, and...
.
IOAS-Organic Certification Bodies Registered in KFDA: "Organic" or related claims can be labelled on food products when organic certificates are considered as valid by KFDA. KFDA admits organic certificates which can be issued by 1) IFOAM (International Federation of Organic Agriculture Movement) accredited certification bodies 2) Government accredited certification bodies - 328 bodies in 29 countries have been registered in KFDA.
Food Import Report: According to Food Import Report, it is supposed to report or register what you import. Competent authority is as follows:
| Product | Authority |
|---|---|
| Imported Agricultural Products, Processed Foods, Food Additives, Utensils, Containers & Packages or Health Functional Foods | KFDA (Korea Food and Drug Administration) |
| Imported Livestock, Livestock products (including Dairy products) | NVRQS (National Veterinary Research and Quarantine Service) |
| Packaged meat, milk & dairy products (butter, cheese), hamburger patties, meat ball and other processed products which are stipulated by Livestock Sanitation Management Act | NVRQS (National Veterinary Research and Quarantine Service) |
| Imported Marine products; fresh, chilled, frozen, salted, dehydrated, eviscerated marine produce which can be recognized its characteristics | NFIS (National Fisheries Products Quality Inspection Service) |
National Institute of Food and Drug Safety Evaluation
National Institute of Food and Drug Safety Evaluation (NIFDS) is functioning as well.The National Institute of Food and Drug Safety Evaluation is a national organization for toxicological tests and research. Under the Korea Food & Drug Administration, the Institute performs research on toxicology, pharmacology, and risk analysis of foods, drugs, and their additives. The Institute strives primarily to understand important biological triggering mechanisms and improve assessment methods of human exposure, sensitivities, and risk by (1) conducting basic, applied, and policy research that closely examines biologically triggering harmful effects on the regulated products such as foods, food additives, and drugs, and (2) operating the national toxicology program for the toxicological test development and inspection of hazardous chemical ubstances assessments. The Institute ensures safety by (1) investigation and research on safety by its own researchers, (2) contract research by external academicians and research centers.
United States
The US food system is regulated by numerous federal, state and local officials. It has been criticized as lacking in "organization, regulatory tools, and resources to address food borne illness."Federal level regulation
The Food and Drug AdministrationFood and Drug Administration
The Food and Drug Administration is an agency of the United States Department of Health and Human Services, one of the United States federal executive departments...
publishes the Food Code, a model set of guidelines and procedures that assists food control jurisdictions by providing a scientifically sound technical and legal basis for regulating the retail and food service industries, including restaurants, grocery stores and institutional foodservice providers such as nursing homes. Regulatory agencies at all levels of government in the United States use the FDA Food Code to develop or update food safety rules in their jurisdictions that are consistent with national food regulatory policy. According to the FDA, 48 of 56 states and territories, representing 79% of the U.S. population, have adopted food codes patterned after one of the five versions of the Food Code, beginning with the 1993 edition.
In the United States, federal regulations governing food safety are fragmented and complicated, according to a February 2007 report from the Government Accountability Office. There are 15 agencies sharing oversight responsibilities in the food safety system, although the two primary agencies are the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service
Food Safety and Inspection Service
The Food Safety and Inspection Service , an agency of the United States Department of Agriculture , is the public health agency responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged...
(FSIS), which is responsible for the safety of meat, poultry, and processed egg products, and the Food and Drug Administration
Food and Drug Administration
The Food and Drug Administration is an agency of the United States Department of Health and Human Services, one of the United States federal executive departments...
(FDA), which is responsible for virtually all other foods.
The Food Safety and Inspection Service has approximately 7,800 inspection program personnel working in nearly 6,200 federally inspected meat, poultry and processed egg establishments. FSIS is charged with administering and enforcing the Federal Meat Inspection Act
Meat Inspection Act
The Federal Meat Inspection Act of 1906 was a United States Congress Act that worked to prevent adulterated or misbranded meat and meat products from being sold as food and to ensure that meat and meat products are slaughtered and processed under sanitary conditions. These requirements also apply...
, the Poultry Products Inspection Act, the Egg Products Inspection Act, portions of the Agricultural Marketing Act, the Humane Slaughter Act
Humane Slaughter Act
The Humane Slaughter Act, or the Humane Methods of Livestock Slaughter Act, is a United States federal law designed to protect livestock during slaughter. It was passed in 1958...
, and the regulations that implement these laws. FSIS inspection program personnel inspect every animal before slaughter, and each carcass after slaughter to ensure public health requirements are met. In fiscal year (FY) 2008, this included about 50 billion pounds of livestock carcasses, about 59 billion pounds of poultry carcasses, and about 4.3 billion pounds of processed egg products. At U.S. borders, they also inspected 3.3 billion pounds of imported meat and poultry products.
Industry pressure
There have been concerns over the efficacy of safety practices and food industry pressure on U.S. regulators. A study reported by Reuters found that "the food industry is jeopardizing U.S. public health by withholding information from food safety investigators or pressuring regulators to withdraw or alter policy designed to protect consumers". A survey found that 25% of U.S. government inspectors and scientists surveyed have experienced during the past year corporate interests forcing their food safety agency to withdraw or to modify agency policy or action that protects consumers. Scientists have observed that management undercuts field inspectors who stand up for food safety against industry pressure. According to Dr. Dean Wyatt, a USDA veterinarian who oversees federal slaughter house inspectors, "Upper level management does not adequately support field inspectors and the actions they take to protect the food supply. Not only is there lack of support, but there's outright obstruction, retaliation and abuse of power."
State and local regulation
A number of U.S. states have their own meat inspection programs that substitute for USDA inspection for meats that are sold only in-state. Certain state programs have been criticized for undue leniency to bad practices.However, other state food safety programs supplement, rather than replace, Federal inspections, generally with the goal of increasing consumer confidence in the state's produce. For example, state health departments have a role in investigating outbreaks of food-borne disease bacteria, as in the case of the 2006 outbreak of Escherichia coli O157:H7
Escherichia coli O157:H7
Escherichia coli O157:H7 is an enterohemorrhagic strain of the bacterium Escherichia coli and a cause of foodborne illness. Infection often leads to hemorrhagic diarrhea, and occasionally to kidney failure, especially in young children and elderly persons...
(bad E. coli bacteria) from processed spinach. Health departments also promote better food processing practices to eliminate these threats.
In addition to the US Food and Drug Administration, several states that are major producers of fresh fruits and vegetables (including California
California
California is a state located on the West Coast of the United States. It is by far the most populous U.S. state, and the third-largest by land area...
, Arizona
Arizona
Arizona ; is a state located in the southwestern region of the United States. It is also part of the western United States and the mountain west. The capital and largest city is Phoenix...
and Florida
Florida
Florida is a state in the southeastern United States, located on the nation's Atlantic and Gulf coasts. It is bordered to the west by the Gulf of Mexico, to the north by Alabama and Georgia and to the east by the Atlantic Ocean. With a population of 18,801,310 as measured by the 2010 census, it...
) have their own state programs to test produce for pesticide
Pesticide
Pesticides are substances or mixture of substances intended for preventing, destroying, repelling or mitigating any pest.A pesticide may be a chemical unicycle, biological agent , antimicrobial, disinfectant or device used against any pest...
residues.
Restaurants and other retail food establishments fall under state law and are regulated by state or local health departments. Typically these regulations require official inspections of specific design features, best food-handling practices, and certification of food handlers. In some places a letter grade or numerical score must be prominently posted following each inspection. In some localities, inspection deficiencies and remedial action are posted on the Internet.
HACCP guidelines
The UK Food Standards AgencyFood Standards Agency
The Food Standards Agency is a non-ministerial government department of the Government of the United Kingdom. It is responsible for protecting public health in relation to food throughout the United Kingdom and is led by a board appointed to act in the public interest...
publishes recommendations as part of its Hazard Analysis and Critical Control Points (HACCP
Hazard Analysis and Critical Control Points
Hazard analysis and critical control points, or HACCP , is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection...
) programme. The relevant guidelines state that:
"Cooking food until the CORE TEMPERATURE is 75 °C or above will ensure that harmful bacteria are destroyed.
However, lower cooking temperatures are acceptable provided that the CORE TEMPERATURE is maintained for a specified period of time as follows :
- 60 °C for a minimum of 45 minutes
- 65 °C for a minimum of 10 minutes
- 70 °C for a minimum of 2 minutes"
Previous guidance from a leaflet produced by the UK Department Of Health “Handling Cooked Meats Safely A Ten Point Plan” also allowed for:
- "75 °C for a minimum of 30 seconds
- 80 °C for a minimum of 6 seconds"
as well as the above. Secondary references for the above may be found at
Note that recommended cooking conditions are only appropriate if initial bacterial numbers in the uncooked food are small. Cooking does not overcome poor hygiene.
United Kingdom
Foodstuffs in the UK have one of two labels to indicate the nature of the deterioration of the product and any subsequent health issues. EHO Food Hygiene certification is required to prepare and distribute food. While there is no specified expiry date of such a qualification the changes in legislation it is suggested to update every five years.Best before
Shelf life
Shelf life is the length of time that food, drink, medicine, chemicals, and many other perishable items are given before they are considered unsuitable for sale, use, or consumption...
indicates a future date beyond which the food product may lose quality in terms of taste or texture amongst others, but does not imply any serious health problems if food is consumed beyond this date (within reasonable limits).
Use by indicates a legal date beyond which it is not permissible to sell a food product (usually one that deteriorates fairly rapidly after production) due to the potential serious nature of consumption of pathogens. Leeway is sometimes provided by producers in stating display until dates so that products are not at their limit of safe consumption on the actual date stated (this latter is voluntary and not subject to regulatory control). This allows for the variability in production, storage and display methods.
United States
With the exception of infant formula and baby foods which must be withdrawn by their expiration date, Federal law does not require expiration dates. For all other foods, except dairy products in some states, freshness dating is strictly voluntary on the part of manufacturers. In response to consumer demand, perishable foods are typically labeled with a Sell by date. It is up to the consumer to decide how long after the Sell by date a package is usable. Other common dating statements are Best if used by, Use-by date, Expiration date, Guaranteed freshAustralia and New Zealand
Guide to Food Labelling and Other Information Requirements: This guide provides background information on the general labelling requirements in the Code. The information in this guide applies both to food for retail sale and to food for catering purposes. Foods for catering purposes means those foods for use in restaurants, canteens, schools, caterers or self-catering institutions, where food is offered for immediate consumption. Labelling and information requirements in the new Code apply both to food sold or prepared for sale in Australia and New Zealand and food imported into Australia and New Zealand.Warning and Advisory Declarations, Ingredient Labelling, Date Marking, Nutrition Information Requirements, Legibility Requirements for Food Labels, Percentage Labelling, Information Requirements for Foods Exempt from Bearing a Label.
Issues associated with sell by / use by dates
According to the UK's Waste & Resources Action ProgrammeWaste & Resources Action Programme
WRAP works with businesses, individuals and communities to help them reap the benefits of reducing waste, developing sustainable products and using resources in an efficiency way....
, 33% percent of all food produced is wasted along the chill chain or at the consumer. At the same time, a large number of people get sick every year due to spoiled food.
UK government to replace sell by / use by dates?
According to the UK minister Hilary BennHilary Benn
Hilary James Wedgwood Benn is a British Labour Party politician who has been the Member of Parliament for Leeds Central since 1999. He served in the Cabinet as Secretary of State for International Development from 2003 to 2007 and as the Secretary of State for Environment, Food and Rural Affairs...
the use by date and sell by dates are old technologies that are outdated and should be replaced by other solutions or disposed of altogether.
How to enhance food safety
There is a number of ways to enhance sell by and use by dates. These include better education of consumers on how to use, transport, and store fresh food products, but also by enhancing the use by and sell by dates by adding to the package smart indicators such as TTIs (Time Temperature Indicators). These show through a visible color change whether the product is still fresh. TTIs are already in use by retailers and food producers in France (MonoprixMonoprix
Monoprix S.A. is a major French supermarket chain with its headquarters in Clichy, Hauts-de-Seine, France, near Paris.It is a joint subsidiary of the Casino Group and Groupe Galeries Lafayette, with both partners holding 50% of the company each since 2000. The Monoprix group had more than 300...
and Carrefour
Carrefour
Carrefour S.A. is an international hypermarket chain headquartered in Levallois-Perret, France. It is one of the largest hypermarket chains in the world...
), Switzerland (Kneuss), and other countries in western Europe.
Consumer tips: How to keep food safe
1. One of the simplest measures that any person can take to prevent the spread of foodborne illness is to properly wash his or her hands before preparing or eating any meal. Many people who believe they are adequately washing their hands are sorely mistaken. According to a study conducted by the American Society of Microbiology, 97% of females and 92% of males said they washed their hands, but those numbers turned out to be 75% of females and 58% of males upon observation. A proper hand-washing technique suggested by the Missouri Department of Health and Senior Services includes using soap and warm water; washing vigorously for 10–20 seconds, making sure to reach all surfaces of the hands including the wrists, between the fingers, and under the finger nails; rinsing well; drying hands with a paper towel; and using a paper towel to turn off the water. It is certainly important to wash your hands before preparing a meal and eating, but hands should also be washed after using the restroom, coughing/sneezing, touching cuts or skin infections, handling raw meat, and touching pets or other animals. Almost half the cases of foodborne illnesses could be prevented by better hand-washing by food handlers. In addition, hand sanitizer is a helpful follow-up to hand-washing, but it should never be used to replace this valuable technique.2. Some foods should simply never be ingested in the first place because they have such a high risk of containing harmful bacteria that can make people ill. These foods include raw milk, unpasteurized dairy products, unpasteurized juices (such as fresh apple cider), raw meat, and raw cookie dough.
3. In cases of suspected food spoilage, food should never simply be tasted, smelled, or eye-balled in order to determine its safety. It is true that in some cases, the presence of mold or other growths may indicate that a food has reached its expiration date and should not be consumed. However, some foods may look and smell fine, but if they have been stored at room temperature for over 2 hours, microscopic bacteria may have been allowed to grow. The safe temperature for foods in refrigerators is between 2°C (35°F) and 7°C (45°F), and freezers should be kept at -18°C (0°F) or below.
4. It is not safe to let meats thaw on the counter all day, because this allows any germs present on the food to thrive. Safer alternatives to this practice include thawing the food under running water (21°C (70°F) or below) for less than 2 hours, placing the food in the refrigerator to thaw, or thawing the food in the microwave as part of the cooking process.
5. It is also important to make sure that raw meats are cooked to the appropriate internal temperature before they are consumed. Safe internal temperatures for various meats include 74°C (165°F) for poultry, 68°C (155°F) for ground meat, and 63°C (145°F) for fish and pork. It is not sufficient to judge the doneness of meat by its internal color. According to a study performed by the USDA, “25% of hamburgers with a brown internal color were not cooked to the proper temperature.” Instead of simply eyeballing the meat, it is essential to use a meat thermometer to judge the safety of consuming the food.
6. The cooking process is often the time that foodborne pathogens are allowed to enter the food we eat because of the prevalence of cross contamination. Cross contamination occurs when a person handling raw meats, eggs, fish, or other foods containing harmful pathogens touches cooking utensils, cutting boards, or cooking surfaces and spreads the pathogens to ready-to-eat foods in the process. This mode of transmission can be interrupted by washing hands after handling raw foods, washing utensils and cutting boards that have come in contact with raw foods, and disinfecting counter surfaces frequently.
7. Leftovers are ideally stored in the refrigerator in shallow containers (2 inches tall or less) so that the cooling process can be accelerated and the buildup of harmful bacteria can be prevented. Storing foods in larger containers may keep foods warm and allow harmful bacteria to grow.
8. Fruits and vegetables are an important part of a healthy diet, and proper handling of them can help reduce your risk of foodborne illness. The Centers for Disease Control recommends:
Clean: Wash all produce under running water before eating. Even if you plan to peel fruits and veggies, it’s important to wash them first because bacteria can spread from the outside to the inside as you cut or peel them. Scrub firm produce with a produce brush.
Separate: Keep produce separate from meat, poultry, eggs, and seafood, in your grocery cart, bags, refrigerator and countertop. Use separate cutting boards for produce and meat and wash with warm, soapy water after each use.
Chill. Refrigerate all cut, peeled, or cooked produce within 2 hours. After a certain time, harmful bacteria may grow on produce and increase the risk of foodborne illness.
Codex Alimentarius
In 2003, the WHOWho
Who may refer to:* Who , an English-language pronoun* who , a Unix command* Who?, one of the Five Ws in journalism- Art and entertainment :* Who? , a 1958 novel by Algis Budrys...
and FAO
Fão
Fão is a town in Esposende Municipality in Portugal....
published the Codex Alimentarius
Codex Alimentarius
The Codex Alimentarius is a collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating to foods, food production and food safety. Its name derives from the Codex Alimentarius Austriacus...
which serves as a guideline to food safety.
See also
- Adulterated foodAdulterated foodAdulterated food -- generally, impure, unsafe, or unwholesome food—has technical definitions in various United States laws. The Federal Food, Drug, and Cosmetic Act , the Federal Meat Inspection Act , and the Poultry Products Inspection Act Adulterated food -- generally, impure, unsafe, or...
- Aseptic ProcessingAseptic processingAseptic processing is the process by which a sterile product is packaged in a sterile container in a way that maintains sterility...
- Danger zone (food safety)
- FDA Food Safety Modernization ActFDA Food Safety Modernization ActThe FDA Food Safety Modernization Act was signed into law by President Obama on January 4th, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus of federal regulators from responding to contamination to preventing it...
- Food and Bioprocess TechnologyFood and Bioprocess TechnologyFood and Bioprocess Technology: An International Journal is a peer reviewed scientific journal published by Springer Science+Business Media. It is available in print and online...
- Food and Nutrition ServiceFood and Nutrition ServiceThe Food and Nutrition Service , an agency of the United States Department of Agriculture , was established on August 8, 1969. FNS is the federal agency responsible for administering the nation’s domestic nutrition assistance programs...
- Food chemistryFood chemistryFood chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples...
- Food EngineeringFood engineeringFood engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and...
- Food microbiologyFood microbiologyFood microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Of major importance is the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science...
- Food packagingFood packagingFood packaging is packaging for food. It requires protection, tampering resistance, and special physical, chemical, or biological needs. It also shows the product that is labeled to show any nutrition information on the food being consumed....
- Food preservationFood preservationFood preservation is the process of treating and handling food to stop or slow down spoilage and thus allow for longer storage....
- Food qualityFood qualityFood quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance , texture, and flavour; factors such as federal grade standards and internal .Food quality in the United States is enforced by the Food Safety Act 1990...
- Food rheologyFood rheologyFood rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will...
- Food safety risk analysisFood safety risk analysis-Risk analysis:Risk analysis is defined for the purposes of the Codex Alimentarius Commission as "A process consisting of three components: risk management, risk assessment, and risk communication." -Risk management:...
- Food spoilageFood spoilageSpoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced. Various external forces are responsible for the spoilage of food. Food that is capable of spoiling is referred to as perishable food.-Reasons:Harvested...
- Food storageFood storageFood storage is both a traditional domestic skill and is important industrially. Food is stored by almost every human society and by many animals...
- Food supplements
- Food TechnologyFood technologyFood technology, is a branch of food science which deals with the actual production processes to make foods.-Early history of food technology:...
- International Food Safety Network
- List of non-profit food safety organisations
- SAFE FOODSSAFE FOODSSAFE FOODS is a European project established in 2004 that deals with food safety. It aims to contribute to the restoration of consumer confidence in the safety of the European food chain, to protect the consumer from foodborne illness, and to refine risk analysis practices for food safety via an...
- HACCP
- ISO 22000ISO 22000ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. This is a general derivative of ISO 9000.-Food safety:...
- ISO 9000ISO 9000The ISO 9000 family of standards relates to quality management systems and is designed to help organizations ensure they meet the needs of customers and other stakeholders . The standards are published by ISO, the International Organization for Standardization, and available through National...
Further reading
- M. Satin, Food Alert: The Ultimate Sourcebook for Food Safety, September 2008, 2nd ed. ISBN 0-8160-6969-7, Facts on File, Inc.
- Comprehensive Reviews in Food Science and Food SafetyComprehensive Reviews in Food Science and Food SafetyComprehensive Reviews in Food Science and Food Safety is an online peer-reviewed scientific journal published by the Institute of Food Technologists that was established in 2002. Its main focus is food science and food safety...
, ISSN: 1541-4337 (electronic) 1541–4337 (paper), Blackwell PublishingBlackwell PublishingWiley-Blackwell is the international scientific, technical, medical, and scholarly publishing business of John Wiley & Sons. It was formed by the merger of John Wiley's Global Scientific, Technical, and Medical business with Blackwell Publishing, after Wiley took over Blackwell Publishing in... - Food Control, ISSN: 0956-7135, ElsevierElsevierElsevier is a publishing company which publishes medical and scientific literature. It is a part of the Reed Elsevier group. Based in Amsterdam, the company has operations in the United Kingdom, USA and elsewhere....
- Food and Chemical Toxicology, ISSN: 0278-6915, ElsevierElsevierElsevier is a publishing company which publishes medical and scientific literature. It is a part of the Reed Elsevier group. Based in Amsterdam, the company has operations in the United Kingdom, USA and elsewhere....
- Food Policy, ISSN: 0306-9192, ElsevierElsevierElsevier is a publishing company which publishes medical and scientific literature. It is a part of the Reed Elsevier group. Based in Amsterdam, the company has operations in the United Kingdom, USA and elsewhere....
- Journal of Food Protection, ISSN 0362-028X, International Association for Food ProtectionInternational Association for Food ProtectionThe International Association for Food Protection , founded in 1911, is a non-profit association of food safety professionals. With a diverse membership of over 3,000 Members from 50 nations, the Association is dedicated to the education and service of its Members, as well as industry personnel.The...
- Journal of Food Safety, ISSN: 1745-4565 (electronic) ISSN: 0149-6085 (paper), Blackwell PublishingBlackwell PublishingWiley-Blackwell is the international scientific, technical, medical, and scholarly publishing business of John Wiley & Sons. It was formed by the merger of John Wiley's Global Scientific, Technical, and Medical business with Blackwell Publishing, after Wiley took over Blackwell Publishing in...
- Journal of Foodservice, ISSN: 1745-4506 (electronic) ISSN: 1748-0140 (paper), Blackwell PublishingBlackwell PublishingWiley-Blackwell is the international scientific, technical, medical, and scholarly publishing business of John Wiley & Sons. It was formed by the merger of John Wiley's Global Scientific, Technical, and Medical business with Blackwell Publishing, after Wiley took over Blackwell Publishing in...
- Sensing and Instrumentation for Food Quality and Safety, ISSN: 1932-9954 (electronic) ISSN: 1932-7587 (paper), SpringerSpringer Science+Business Media- Selected publications :* Encyclopaedia of Mathematics* Ergebnisse der Mathematik und ihrer Grenzgebiete * Graduate Texts in Mathematics * Grothendieck's Séminaire de géométrie algébrique...
- Internet Journal of Food Safety, ISSN: 1930-0670, International Association for Food Safety/Quality
External links
- U.S. Food Safety and Inspection Service (FSIS)
- The Food Standards Agency UK
- Safer Food Better Business – practical food safety for small caterers and retailers developed by the UK. Food Standards Agency
- Korea Food & Drug Administration (KFDA)
- http://www.foodlink.org.uk
- Food Safety Information Center at the USDA National Agricultural Library
- Health-EU Portal Food Safety in the EU
- Food Safety MSc programme