Abstract
AbstractFood safety is a concern at every stage of the Agri-food industry. This chapter considers the topic of food safety, which refers to any activity, intended to reduce the risk of from foodborne hazards. The chapter is divided into four sections. (1) Introduction, safety and the Agri-food industry, food safety oversight by the FDA, trending new challenges in food safety, sanitary and phytosanitary measures, risk assessment for foodborne infections. (2) Principles of food hygiene, home hygiene and food safety, proper food handling, cleanliness and cleaning, cross contamination prevention, cooking to high internal temperatures, cooling and chilling, risky food handling. (3) Retail hygiene and food handling, fresh meat handling, safe handling fresh produce, canned foods, food manufacturing plant sanitation. (4) Foodservice hygiene, premises and utensils, equipment and facilities, food preparation and handling, personnel health and personal hygiene, waste disposals, cleaning and sanitization, sources of advice for food businesses. With 67 reference citations.
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