Food safety and regulations

1. Food safety and regulations:
International aspects of quality and
safety assessment of food derived by
modern biotechnology
VJ

2. FOOD SAFETY
Food Safety is about handling ,storing
and preparing food.
To prevent the infection.
Food enough to get nutrient.
Because to keep healthy diet.
Unsafe food and water may cause dirt
and germ.

3. The infection causes such a diarrhoea,
meningitis etc..
 This disease make people very sick or
even be life threatening.
 The five key principles of food hygiene
according to are: world health organization
(WHO)
Prevent contaminating food with pathogens
spreading by (humans, pets, pests).

4. Separate raw materials/ cooked food to
prevent contaminating cooked foods.
Cook the food for the appropriate length
of time and at the appropriate
temperature to kill pathogens.
Store the food proper temperature.
Use clean water and safe raw materials.

5. FOOD REGULATIONS
 Modern food legislation based on
international aspects and standards.
processing
Distribution
Retail
Packaging

6. Labelling food.
 This are governed by a mass law,
regulation codes of practice and guidance.

7. International aspects of quality and safety assessment
of food derived by modern biotechnology
Biotechnology
process of
Genetic modification.
Extremely to increase new way to increase food
production.
Reduce use of pesticides to improve nutrient
content.

8. To provide better processing or storage
characteristics.
When new food (or) food components are
developed using biotechnology.
Both national legal requirements and
consumer expectations for effective systems
and procedure to asses the safety of food and
food component for consumption.
With regards to these needs there is a series
of instruments and international regulation in
the field of food.

9. • Agriculture in FAO that deals directly or in
directly with bio safety and biotechnology
related issues.
• Which are related to the quality and safety
assessment of food derived by modern by
biotechnology.