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Food safety; Terms; Foodborne illness; Good manufacturing practice (GMP) Hazard analysis and critical control points (HACCP) Hazard analysis and risk-based preventive controls (HARPC) Critical control point; Critical factors; FAT TOM; pH; Water activity (a w) Bacterial pathogens; Clostridium botulinum; Escherichia coli; Listeria; Salmonella ...
This is a documentation subpage for Template:Food safety. It may contain usage information, categories and other content that is not part of the original template page. This template should not be substituted .
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]
The Food and Agriculture Organization of the United Nations , the World Food Programme , the International Fund for Agricultural Development , the World Health Organization , and the United Nations Children's Fund collaborate every year to produce The State of Food Security and Nutrition in the World, or SOFI report (known as The State of Food ...
The current food safety laws are enforced by the FDA and FSIS. The FDA regulates all food manufactured in the United States, with the exception of the meat, poultry, and egg products that are regulated by FSIS. [16] The following is a list of all food safety acts, amendments, and laws put into place in the United States. [23] [15]
To change this template's initial visibility, the |state= parameter may be used: {{Consumer food safety | state = collapsed}} will show the template collapsed, i.e. hidden apart from its title bar. {{Consumer food safety | state = expanded}} will show the template expanded, i.e. fully visible.
Danger zone (food safety) FAT TOM; Food Safety and Standards Authority of India; Food contaminant; Food microbiology; Food safety; Food safety in Qatar; Food safety in the United States; Foodborne illness; Generally recognized as safe; Good manufacturing practice; Hazard analysis and critical control points; Hazard analysis and risk-based ...
The right to food can accordingly be divided into the negative right to obtain food by one's own actions, and the positive right to be supplied with food if one is unable to access it. The negative right to food was recognised as early as in England's 1215 Magna Carta which reads that: "no one shall be 'amerced' (fined) to the extent that they ...