Food safety

**Sources of Food Contamination**:
– Agriculture and animal husbandry practices
– Food manufacturing practices
– Food additives
– Novel foods
– Genetically modified foods
– Physical, chemical, and biological contamination
– Common physical contaminants: hair, glass, metal, pests, jewelry, dirt
– Chemical contaminants: pesticides, herbicides, environmental pollution
– Biological contaminants: bacteria, viruses, parasites
– Example: E. coli outbreak in the US in 2018

**Prevention and Handling of Food Contamination**:
– Safe food handling procedures
– Preventing contamination from people, pets, and pests
– Separating raw and cooked foods
– Cooking foods at proper temperatures
– Storing food correctly
– Using safe water and raw materials
– Safe food storage guidelines
– Refrigerating perishable food within 2 hours
– Refrigerator at 40°F or below, freezer at 0°F or below

**Food Storage and Contamination Risks**:
– Proper food storage guidelines
– Consuming food within recommended timeframes
– Factors affecting food spoilage
– Risks associated with proximity to wildlife
– Inspecting food stored in exposed environments

**Food Safety Standards**:
– ISO 22000 standard for food safety management
– Focuses on communication, system management, hazard analysis
– Aims to ensure end product safety from pathogens and contaminants
– Reviewed every 5 years for updates
– Ensuring safe food products through standardized practices

**Incidence and Awareness of Food Poisoning**:
– WHO report on food poisoning outbreaks in private homes
– Importance of safe food handling at home
– Proper food storage and preparation to prevent outbreaks
– Awareness and education in reducing foodborne illnesses
– Signs of food contamination and the need for immediate disposal