The document discusses major principles of food safety and quality control, including following routines to prevent foodborne illness, maintaining hygiene according to WHO's five key principles, and ensuring quality through processes that prevent contamination and allow for proper traceability. Food safety and quality are important to consider across the entire food chain from production to consumption in order to avoid severe health hazards and meet consumer and regulatory standards.

1. MAJOR FOOD SAFETY & QUALITY
CONTROL
Submitted To_
Dr. Zinia Rahman
Assistant Professor
Department of Genetics and Fish Breeding
Faculty of Fisheries
Submitted By_
Imran Hossain
12-05-2864
Bangabandhu Sheikh Mujibur Rahman Agricultural University

2. FOOD SAFETY
 Food safety is a scientific discipline describing handling, preparation
& storage of food in ways that prevent foodborne illness.
 This includes a no. of routines that should be followed to avoid
potentially severe health hazards.
 In considering industry to market practices, food safety
considerations include the practices relating to food labeling, food
hygiene, food additives & pesticides residues as well as policies on
biotechnology & food and guidelines for management of
governmental import & export inspection & certification systems for
foods.
 Food safety policies & actions need to cover the entire food chain,
from production to consumption.
 In theory, food poisoning is 100% preventable.

3. THE FIVE KEY PRINCIPLES OF FOOD HYGIENE,ACCORDING TO
WHO, ARE
 Prevent contaminating food with pathogens spreading
from people, pets & pests.
 Separate raw & cooked foods to prevent contaminating
the cooked foods.
 Cook foods for the appropriate length of time & at the
appropriate temperature to kill pathogens.
 Store food at proper temperature.
 Do use safe water & cooked materials.

4. IMPACTS OF FOOD POISONING
 A 2003 World Health Organization (WHO) report
concluded that about 30% of several foodborne
diseases are increasing in Europe.
 According to the WHO & CDC , in the USA
alone, annually there are 76 million cases of
foodborne illness leading to 3,25,000
hospitalizations & 5000 death.

5. FOOD QUALITY CONTROL
 Food quality is the quality characteristics of food that is
acceptable to consumers.
 This includes external factors as appearance (size, shape,
color, gloss & consistency), texture & flavor; factors such as
federal grade standards & internal (chemical, physical,
microbial).
 Food quality is an important food manufacturing
requirements, because food consumers are susceptible to
any form of contamination that may occur during the
manufacturing process.
 Many consumers also rely on manufacturing & processing
standard particularly to know what ingredients are present.

6. CONTINUED
 There are also sanitation requirements, it is
important to ensure that the food processing
requirement is as clean as possible.
 Food quality also deals with product traceability.
Ex- Ingredients & packaging suppliers should a
recall of the product be reqired.
 It also deals with labeling issues to ensure there is
correct ingredient & nutritional information.