Why Food Safety? Because food passes in different stages from production till the consumer’s table, a small breakdown in safe food handling anywhere along the line may result in food-borne diseases. Consequently each stage is critical:  to ensure safe food production.  to improve the health of the public. to promote industrial development and trade. As such, participation and collaboration among all stakeholders (food manufacturers and consumers) is a must. However, legislation and law enforcement is the basic tool in controlling the quality and safety of food produced. Safe food handling from production to consumption (field to fork) A. Production: (field/farm) Food safety begins with those involved in food production since materials such as pesticides and drugs pose risks on food products and require specific attention (red meat, poultry products, farmed fish and agricultural crops). Therefore food safety is important: To secure the quality of irrigation water (eliminate direct use of raw sewage). To prevent unsafe and unscheduled use of pesticides (type and concentration) To prevent unsafe use of drugs and feed (type and level) in milk and food processing animals. To prevent and reduce spoilage by proper sorting and grading, storage and transportation. Back to Top B. Processing (industries and food manufacturing) Food processing should ensure food safety, extend shelf life, reduce spoilage and facilitate trade of the wide range of processed foods that have been manufactured using technical methods. Therefore food safety is important: To minimize the risk of potential food safety hazards during processing. To prevent deterioration and damaging of food products to the extent that affects their intended use. To maintain high standard of food safety in products. To be able to meet safe food requirements and hygienic standards so that products are eligible for export. To support trade, industry development and public health. To encourage competition between companies that will thrive to satisfy their customers by following safer and healthier practices. As such industries can take many steps to apply food safety procedures: Apply Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP). Apply proper labeling of products. Use proper packaging material. Seek or acquire recognized certification.  This will be bale to raise public confidence in their products by incorporating food safety programs and hygienic practices in their operations. Back to Top C. Retail (supermarket/shops) Conditions of storage and distribution of foods influence product safety. As such food-handling preparation and storage require special provisions to enhance hygiene, safety, pest and sanitation control. Therefore food safety in the retail sector is important: To ensure safe handling of food products by training and educating retail workers. To minimize contamination through customers by protecting the working area (supervising the displayed food and the unpackaged ready-to-eat food and protecting them by packaging or with food shields; avoid displaying of ready-to-eat food not intended for self serving unless it is enclosed, contained or wrapped). To provide proper storage and handling of products (location of storage compartments, temperature and humidity). To prevent food products from expiring by timely circulation (first in, first out). To prevent acquiring spoiled products by rejecting products that may be damaged. To ensure proper item packing of purchased food products (separate packing of fruits and vegetables, meat, poultry, fish, dairy products, etc…). Back to Top D. Serving: Improper conditions of serving are associated with food-borne diseases and food poisoning. Food serving should prevent food contamination and cross contamination as a result of unhygienic and unsafe practices during food preparation. Therefore food safety while serving is important: To prevent contamination by training and educating staff about good hygienic practices and personal hygiene. To prevent contamination by preparing ready-to-eat food with minimal waiting time and least possible hand contact (disposable gloves) . To prevent contamination by protecting serving or cooking areas from public exposure (effective screening to enclose food preparation; enclosing food holding and utensil washing area, etc…). E. Household: Household food safety is essential to minimize occurrence of food-borne illness, prevent cross contamination, and to improve household security of safe food. As such consumers should ensure food safety by following simple safety practices in their daily life. This includes: Selecting food carefully. Washing and keeping clean. Separating raw and cooked food to avoid cross contamination. Cooking food thoroughly. Keeping food at safe temperatures. Back to Top