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Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [ 1 ]
Hazard analysis critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. [3] Sous-chef de cuisine (deputy or second kitchen chef; "under-chief")
Television and the movies—and increasingly social media—often portray milk straight from the cow as this wholesome, pure drink but food hygiene reality paints a more sordid picture.
The United States has three federal and two state governmental organizations that are in control of food safety within the United States: the Food and Drug Administration (FDA), the Food Safety and Inspection Service (FSIS), the Center for Disease Control and Prevention (CDC), the State Department of Public Health, and the State Department of Agriculture. [14]
Washing one's hands, [1] a form of hygiene, is the most effective way to prevent the spread of infectious diseases. Hygiene is a set of practices performed to preserve health. According to the World Health Organization (WHO), "Hygiene refers to conditions and practices that help to maintain health and prevent the spread of diseases."
Hygiene promotion is therefore an important part of sanitation and is usually key in maintaining good health. [50] Hygiene promotion is a planned approach of enabling people to act and change their behavior in an order to reduce and/or prevent incidences of water, sanitation and hygiene [51] related diseases. It usually involves a participatory ...
Restaurant and canteen kitchens found in hotels, hospitals, educational and workplace facilities, army barracks, and similar institutions are generally (in developed countries) subject to public health laws. They are inspected periodically by public health officials and forced to close if they do not meet hygienic requirements mandated by law.