Food safety involves proper handling of food throughout the supply chain to prevent contamination that could harm health. All steps from agriculture to transportation must follow laws and procedures to ensure contaminants do not enter the food. Failure to follow food safety can have serious economic and health consequences, including foodborne illness and death. Maintaining food safety is crucial to protect lives and support a sustainable food system.
What is food safety and why it is importantIftekhar Ahmed
The news media frequently comes up with stories- “Authorities have shut down a food processing plant or restaurant, stating it was contaminated by bacteria linked to the health hazards of several people, health officials said.” So, it’s no wonder what is Food Safety why food safety has become a constant concern all over the world and one of the most important topics to talk about.
What is food safety and why it is importantIftekhar Ahmed
The news media frequently comes up with stories- “Authorities have shut down a food processing plant or restaurant, stating it was contaminated by bacteria linked to the health hazards of several people, health officials said.” So, it’s no wonder what is Food Safety why food safety has become a constant concern all over the world and one of the most important topics to talk about.
This video covers Introduction to food safety , food borne illnesses, food adulteration and food handler's hygience. This video emphasises on Indian context of food safety and FSSAI.
Nowadays, we are used to hear and read news headlines about outbreaks of foodborne disease. Examples
of foodborne outbreaks that happened only in the last years include E. coli O157:H7 infections linked to
ground beef and ready-to-eat chicken salad, Listeriosis linked to dairy products, Salmonella infections linked
to cucumbers, Hepatitis A linked to frozen berries, etc. Among all types of foods, the most common food
source of fatal infections is meat and poultry. In brief, food hazards can be found in all types of food, and they
can be introduced at any stage of the food chain, from primary producers through to final consumption.
Amino and carboxylic acid functional groups can both be found in organic compounds known as amino acids. Although there are more than 500 amino acids in nature, the alpha-amino acids, which make up proteins, are by far the most significant. The genetic code of every living thing contains just 22 alpha glucosamine.
The cornerstone of someone’s mental health is how they think, feel, and behave. Mental health specialists can help people with disorders like addiction, bipolar disorder, depression, and anxiety.
This video covers Introduction to food safety , food borne illnesses, food adulteration and food handler's hygience. This video emphasises on Indian context of food safety and FSSAI.
Nowadays, we are used to hear and read news headlines about outbreaks of foodborne disease. Examples
of foodborne outbreaks that happened only in the last years include E. coli O157:H7 infections linked to
ground beef and ready-to-eat chicken salad, Listeriosis linked to dairy products, Salmonella infections linked
to cucumbers, Hepatitis A linked to frozen berries, etc. Among all types of foods, the most common food
source of fatal infections is meat and poultry. In brief, food hazards can be found in all types of food, and they
can be introduced at any stage of the food chain, from primary producers through to final consumption.
Amino and carboxylic acid functional groups can both be found in organic compounds known as amino acids. Although there are more than 500 amino acids in nature, the alpha-amino acids, which make up proteins, are by far the most significant. The genetic code of every living thing contains just 22 alpha glucosamine.
The cornerstone of someone’s mental health is how they think, feel, and behave. Mental health specialists can help people with disorders like addiction, bipolar disorder, depression, and anxiety.
“The investigation of food’s physical and chemical characteristics as well as any changes brought on by handling, storing, etc is known as food science.”
The fields of food science, agriculture, microbiology, chemistry, and engineering are all included in the broad area of food engineering. Food process engineering spans the full spectrum from obtaining raw food ingredients to processing them into food products to preserving, packing, and distributing the food products to the consumer market using thorough research methodologies, cutting-edge machinery, and complex procedures. And this applies to more than simply fresh food. It also encompasses the development and production of nutrient-dense goods in more palatable forms and packaging, such as superfood powder, tablets, oils, and other dietary supplements. This is true for substitutes like superfoods, which provide the same health advantages of fruits and vegetables in a form that is simpler to prepare and eat .There will be a significant growth in these employment in the upcoming years due to the enormous industry that is food engineering, particularly genetic food engineering, which is required to feed the expanding global population. In particular, as seen by the rising consumption of green food supplements and other more practical goods, a growing number of health-conscious consumers are searching for more practical ways to receive their recommended daily intake of nutrients. It also extends to nutritious substitutes like powdered supplements, oils, and other alternatives to food that has been farmed .
A focus on agricultural chemistry emerged in the writings of J. G. Wallerius, Humphry Davy, and others, leading to the development of the scientific approach to food and nutrition. For instance, Elements of Agricultural Chemistry, by Davy, was published in the United Kingdom in 1813 as part of a course of lectures for the Board of Agriculture and is now in its sixth edition. Carl Wilhelm Scheele’s 1785 isolation of malic acid from apples was among earlier research.
The categorization of carbohydrates into the four primary groups—monosaccharides, disaccharides, oligosaccharides, and polysaccharides—used here is among the most popular classification schemes for carbohydrates. The majority of monosaccharides, or simple sugars, are found in honey, grapes, and other fruits. Although they can have three to nine carbon atoms, the most typical examples only have five or six joined together to form a molecule that resembles a chain. The three most significant simple sugars are glucose (also known as dextrose, grape sugar, corn sugar, fructose, and galactose), fructose (also known as fruit sugar), and galactose. Despite having the same molecular formula (C6H12O6), these sugars differ from one another and are known as isomers.
Proteins are polypeptide structures made up of one or more extended chains of residues from the amino acid. They provide a wide range of organism tasks, including as DNA replication, molecule transport, metabolic process catalysis, and cell structural support.
The albumins seen in vast quantities in egg whites typically have a distinct 3D structure as a result of bonds that form between the protein’s various amino acids. These bonds are broken by heating, exposing the hydrophobic (water-hating) amino acids that are typically maintained on the inside of the protein 1, 1 comma, 2 end superscript, 2, start superscript. In an effort to escape the water that surrounds them in the egg white, the hydrophobic amino acids will bind to one another, creating a protein network that gives the egg white structure and makes it white and opaque. Ta-da! Protein denaturation, thank you for another wonderful breakfast
Vitamins are frequently classified as either fat-soluble or water-soluble organic substances.. minerals that dissolve in fat, such as vitamin A, vitamin D, vitamin E, and vitamin K, have a tendency to build up in the body. Water-soluble vitamins, such as vitamin C and the B-complex vitamins, such as vitamin B6, vitamin B12, and folate, must dissolve in water in order to be absorbed by the body. the body and cannot be stored. Any water-soluble minerals that the body does not use are mostly excreted in the urine. People require trace amounts of organic substances called vitamins. Every one plays a unique part in preserving health and body function. Some people may require supplements to improve their supply, depending on their lifestyle and overall health..
Minerals are those substances found in meals and in the ground that our bodies require for healthy growth and development. Calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, zinc, iodine, chromium, copper, fluoride, molybdenum, manganese, and selenium are among the nutrients that are crucial for good health.
Water has the chemical formula H2O, making it an inorganic substance. It is the primary chemical component of the Earth’s hydrosphere and the fluids of all known living things (in which it serves as a solvent. It is translucent, flavourless, odourless, and almost colourless. In spite of not supplying food, energy, or organic micronutrients, it is essential for all known forms of life. Its molecules are made up of two hydrogen atoms joined by covalent bonds and have the chemical formula H2O. The angle at which the hydrogen atoms are joined to the oxygen atom is 104.45°. The liquid condition of H2O at normal pressure and temperature is known as “water” as well.
You obtain fats as a sort of nutrition from your food. While eating some fats is necessary, eating too much can be harmful. Your body gets the energy it needs to function correctly from the fats you consume. Your body burns calories from the carbs you’ve consumed while you workout.
Obesity – Causes and Symptoms : A condition known as obesity involves having too much body fat. Obesity is more than simply a visual issue. It is a medical condition that raises the chance of several illnesses and conditions, including heart disease, diabetes, high blood pressure, and some malignancies.
Food Borne Diseases are also called foodborne illness. any illness brought on by eating or drinking things that have been contaminated with certain infectious or noninfectious substances. Agents like bacteria, viruses, or parasites are to blame for the majority of cases of foodborne disease. Other harmful substances include mycotoxins (fungal toxins), marine biotoxins, and the toxins found in poisonous mushrooms. They also include metals like lead, mercury, and cadmium that can contaminate food through soil, water, or air pollution, organic pollutants like dioxin and polychlorinated biphenyls (PCBs), which are byproducts of some industrial processes, and prions (abnormal protein forms). Foodborne illness agents can result in a wide range of ailments, including gastroenteritis, reproductive or developmental problems, and neurological illnesses like bovine spongiform encephalopathy (mad cow disease). Since many cases of foodborne illness go unreported, it is challenging to determine how common they are, but the burden of illness is believed to be significant. For instance, tens of millions of individuals get diarrheal disorders each year, a frequent indicator of a foodborne illness. Outbreaks of foodborne infections frequently happen, and they have the potential to harm a lot of people. For instance, a hepatitis A epidemic in 1988 in China that was brought on by eating infected clams impacted more than 300,000 people, while a salmonellosis outbreak in 1994 in the United States that was brought on by eating contaminated ice cream affected 224,000 individuals. Food-borne infections are often fatal. Consuming tainted foods or drinks results in foodborne disease. Foods can be contaminated by a wide range of pathogens or disease-causing bacteria, leading to a wide range of foodborne diseases. Eating food tainted with germs, viruses, parasites, or chemicals like heavy metals can result in over 200 ailments. Through pressure on healthcare systems, lost productivity, and detrimental effects on trade and tourism, this growing public health issue has a significant socioeconomic impact. The worldwide burden of disease and mortality is considerably increased by these illnesses.
Healthy food: It’s easy to wonder which foods are the healthiest, but there are a tonne that are both nutritious and tasty. By packing your plate with fruits, vegetables, quality protein sources, and other whole foods, you’ll have meals that are vibrant, adaptable, and healthy.
The phrase “heat transfer” refers to the distribution and changes in temperature that result from the transport of heat (thermal energy) induced by temperature differences. The study of transport phenomena focuses on the interchange of momentum, energy, and mass through conduction, convection, and radiation.
Nutrition of Bacteria: Bacteria primarily rely on autotrophic and heterotrophic nourishment. Heterotrophic bacteria rely on the food produced by other species, whereas phototrophic bacteria synthesize their own food using a variety of colors. The host cell provides the nutrients and other necessities for parasitic microorganisms. To learn more about bacterial nutrition and the specific form of bacterial feeding, see this article.
Energy for food process: According to estimates, a retail food product requires between 50 and 100 MJ (megajoules) of energy to produce and package each kilograms. Energy is needed in the food processing sector for power, heating, and cooling.
Liquid water is converted to gaseous water (water vapor) by the process of evaporation. Water travels from the Earth’s surface to the atmosphere via evaporation. Evaporation results from the dissolution of the bonds holding the water molecules together as a result of heat energy.
Removing undesirable heat from one item, substance, or area and transferring it to another is known as refrigeration, sometimes known as chilling. The temperature can be lowered by removing heat, which can be done using ice, snow, cooled water, or mechanical refrigeration.
Removing undesirable heat from one item, substance, or area and transferring it to another is known as refrigeration, sometimes known as chilling. The temperature can be reduced by removing heat, which can be accomplished by the use of ice, snow, cooled water, or mechanical refrigeration.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
MS Wine Day 2024 Arapitsas Advancements in Wine Metabolomics Research
Food Safety.pdf
1. Food Safety
May 6, 2023admin
Food safety is a science-based discipline, procedure, or action that guards
against the presence of contaminants that might be harmful to a person’s
health in food. Having food that is safe to eat is the goal of food safety.
Regarding the items you deal with in your food business, food safety refers to
the correct food handling techniques used throughout food preparation,
processing, storage, and delivery. All links in the food supply chain are still
plagued by worries about maintaining the integrity of food safety. Agriculture,
final product packing, and transportation to the consumer’s table are all parts
of the food production life cycle that are of concern.
Understanding what could compromise the integrity and stability of food is
necessary for controlling its safety. Contaminations in your food supply chain
are detrimental to food safety. These contaminants may be brought on by
biological, chemical, physical, or radioactive risks that might have an impact
on all significant points in your business.
Food-related illnesses and accidents can happen
Food safety is made up of methods for handling food that may be used to
make food items healthy. To preserve food safety, every link in the food
supply chain must adhere to set laws and norms. For example, cooking meat
to the proper internal temperature can prevent undercooked meat, proper
segregation can prevent cross-contamination, foods should be stored at the
proper refrigeration temperatures, and other crucial control points can help
prevent infectious diseases from spreading.
2. Take special care with high-risk foods
On some types of food, food-poisoning bacteria can grow and proliferate more
readily than on others. Foods that pose a danger include:
Raw and cooked meat, including chicken and minced meat, and foods
containing them, such as casseroles, curries, and lasagna
dairy products, including custard and dairy-based desserts like
cheesecake and custard tarts
eggs
smallgoods, including ham and salami; seafood, including seafood
salad, patties, fish balls, and stews with seafood and fish stock
and eggs and egg products, including mousse.
Prepared dishes like sandwiches, buns, and pizzas that include any of
the aforementioned items include cooked rice and pasta
prepared salads such coleslaws, pasta salads, and rice salads
prepared fruit salads, and prepared fruit salads.
When opened, packaged, canted, and jarred foods can become high-risk
foods and should be handled and kept carefully.
Storing food in the fridge
The temperature in your refrigerator should be 5 °C or lower. The freezer
should be kept at or below -15 °C. Check the temperature in your refrigerator
with a thermometer.
Freezing food safely
Buy chilled and frozen foods last during your trip to the store, then transport
them as soon as you get home to store them. Try to include an insulated
cooler bag or an ice pack to keep frozen items chilled on hot days or for
journeys lasting more than 30 minutes. While you transport the food home,
keep the hot and cold items apart.
Place refrigerated and frozen goods in the refrigerator or freezer as soon as
you get home. Make sure the food you are freezing is solidly frozen.
Storing cooked food safely
When you wish to chill down prepared food:
To aid in the quickest possible cooling, place hot food in shallow dishes
or divide into smaller servings.
3. Avoid putting hot food in the fridge. Before putting food in the
refrigerator, wait until no longer steaming from the food.
Avoid refreezing thawed food
Avoid thawing frozen food in the temperature risk zone because food
poisoning germs might flourish there. Prior to cooking, store defrosted food in
the refrigerator. Cook the meal right away after defrosting it if you’re using a
microwave to defrost it.
Avoid refreezing thawed food in general. Food that has been frozen twice is
more likely to contain harmful microorganisms. The danger is based on how
the food was handled during thawing and refreezing as well as its state when
it was frozen. Once thawed, raw food should never be frozen again.
Store raw food separately from cooked food
Foods should be kept separate from cooked food in the refrigerator. Cold
cooked food can get contaminated by germs from raw food, and if the meal is
not fully cooked again, the bacteria can grow to lethal levels.
Raw food should always be kept in closed or airtight containers in the bottom
of the refrigerator. To prevent liquids like meat juices from leaking down and
contaminating the cooked meal, keep raw foods below cooked items.
Choose strong, non-toxic food storage containers
Only use your food storage containers to store food, and make sure they are
clean and in good condition. To avoid possible contamination, wrap them in
plastic film, foil, or tight-fitting covers. Opened cans should have their contents
put into appropriate containers.
If in doubt, throw it out!
Food at high risk that has been in the danger zone for more than 4 hours
should be thrown out; it should not be refrigerated or saved for later. Food
goods should be discarded if they have passed their use-by dates. Throw it
out if you’re unsure of the use-by date.
What is the status of food safety in Pakistan?
Pakistan is currently self-sufficient in key staples; it is rated eighth in the
production of wheat, tenth in that of rice, fifth in that of sugarcane, and fourth
in that of milk. Despite this, the National Nutritional Survey 2018 from the
4. Ministry of Health and UNICEF found that just 63.1% of households in the
nation are “food secure”.
What are the different types of food safety?
There are four different kinds of dangers to take into account:
risks from microorganisms. Viruses, yeasts, molds, and bacteria are all
examples of microbiological risks.
Chemical dangers
Physical risks
allergens
What are the 7 principles of food safety?
When creating HACCP plans that achieve the stated objective, seven
fundamental principles are used. These guidelines cover risk analysis, CCP
identification, setting critical limits, monitoring protocols, remedial measures,
verification techniques, record-keeping, and documentation.
Why is food safety important?
According to recent data from the World Health Organization, unhygienic food
is thought to be the cause of at least 600 million foodborne diseases
worldwide. At least 420,000 of these folks pass away each year. Productivity
loss and increased medical costs brought on by the burden of foodborne
diseases might hinder economic advancement.
Pathogenic microorganisms, such as bacteria that cause food poisoning or
food intoxication, are to blame for the bulk of food safety problems. They may
5. result in minor to severe health issues, such as watery diarrheic, vomiting,
stomach discomfort, and even chronic infections and deadly illnesses. Both
customers and owners of food businesses may die as a result of food safety
problems.
Simple and common foods are readily polluted. High-risk components and any
perishable food, such as eggs, poultry, fresh fruits, raw deli meats, deli
seafood salads, undercooked seafood, ground beef, raw sprouts, and raw
milk products are a few examples of foods linked to common diseases. If
precautions are not taken, these substances may become contaminated with
intestinal pathogens like bacteria and result in an illness.
Following are a few justifications for maintaining strict control over food safety:
Protection from food-related diseases and other harms. Protecting
consumers of food products from foodborne illnesses or accidents
associated with food intake is the primary goal of food safety. Because
of insufficient food safety, foodborne diseases pose a serious danger to
the food industry and harm people everywhere. Foodborne pathogens,
which might include dangerous bacteria, fungus, yeasts, parasites, or
viruses, are mostly to blame for these side effects. In addition, chemical
compounds, heavy metals, and excessive additions can potentially
result in acute poisoning and foodborne diseases. With insufficient food
safety management procedures, a disease is likely to flourish depending
on the type of your items.
Cost savings from problems with food safety. Food that has been found
to be unsafe may be judged unsuitable for ingestion and may require
disposal. Recalls of faulty products increase costs for businesses, have
an adverse effect on your profitability, and can result in business
collapse. Recall-related expenses are not just measured in terms of
financial gain. You can be responsible for paying for medical costs or
litigation alleging damages if the food safety issue has spread widely.
On the consumer’s side, good food safety practices can lower
expensive medical costs due to a lower chance of illness. Eating
unhygienic food might result in hospitalization and raise the expense of
medical treatment.
Decrease waste. Food goods that have been found to have problems
with food safety may be thrown away. As a result of a more efficient
food manufacturing process, a food firm may reduce waste through the
adoption of good food safety practices. Systems for managing food
safety are also created to find and stop food risks even before they
6. reach manufacturing, which, if processed further, might result in greater
waste.
A superior way of life. Any foodborne disease reduces consumer
productivity. Consumers who become unwell will be able to operate
normally and, in severe situations, may even require hospitalization.
Activities in daily life are drastically disrupted by these incidents. These
incidents can be avoided if food safety procedures are followed both at
a restaurant and at home. Without the difficulty and risks associated
with food safety problems, everyone may relish in the pleasures that
food brings and lead a healthy life.
Food production that is sustainable. Several communities have
previously protested against certain methods of food production
because of the harm they do to the environment. Food production
procedures that safeguard both the customer and the environment are
part of good food safety practices. Food safety laws regulate actions
such as decreasing the amount of synthetic fertilizers that can
contaminate food items. Food safety practices also ensure that drinking
water is clean and reduce environmental pollutants including sewage,
air pollution, and other pollutants that have a big impact on the
environment. These methods are quite effective. Since water is a crucial
component in practically all processes, contaminated water may readily
damage all other elements and enter the human body.
Safer globalization of food. All rules pertaining to food safety are created
to safeguard customers from problems with food safety. Your products
will be as competitive as possible if you follow these thorough
recommendations, especially given how quickly the food sector is
becoming globally diversified. Your food business has access to a wider
distribution network with the help of effective management systems for
food safety.
How does food safety help to save lives?
More than people realize, food safety plays a significant role across the whole
food chain. To safeguard consumers’ health from any foodborne illnesses,
food enterprises must employ food safety management systems. Beyond this
idea, food security and safety also contribute to vital societal needs.
When applied correctly, food safety practices may aid in identifying and
reducing food safety issues, as well as promoting economic growth, food
security, and ongoing, sustainable development. A constant supply of food for
everyone may be assured by offering safe food for consumption. The
7. numerous advantages of food safety in a variety of spheres of life
demonstrate why it is crucial for everyone.
In the food sector, the idea of farm-to-fork (or farm-to-table) food safety is
well-known. According to this idea, food safety must be followed from the
point at which raw foods are first generated until the completed product is
delivered to the consumer. Laws like the Food Safety Management Act in the
United States have set normative food safety practises for cultivating
vegetables. The farm-to-fork idea highlights how risks to food safety can
appear at any stage of the food supply chain.
Negative effect of food safety
More than 200 illnesses, ranging from cancer to diarrhoea, are brought on by
unsafe food that contains dangerous germs, viruses, parasites, or chemical
chemicals. Malnutrition and illness spiral out of control as a result, especially
impacting the elderly, the sick, young children, and babies.
Causes of poor food safety
The use of filthy and contaminated utensils, inadequate staff self-hygiene
practices, incorrect holding temperatures of potentially hazardous foods,
wrong cooking temperatures, getting food from unsafe sources, and improper
holding temperatures are the top 5 risk factors for foodborne diseases.
3 effects of food insecurity
The risk of developing many chronic health issues, including diabetes,
obesity, heart disease, mental health disorders, and other chronic diseases, is
raised by food insecurity and a lack of inexpensive access to nutrient-rich
food.
Reference
https://www.who.int/news-room/fact-sheets/detail/food-
safety#:~:text=Unsafe%20food%20containing%20harmful%20bacteria,c
hildren%2C%20elderly%20and%20the%20sick.
https://www.foodsafety.gov/