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Food Safety and Hygiene


Food safety is a science that describes how to handle, prepare, and store food in order to prevent food-borne illness. Running habits and excellent hygiene are frequently used to achieve this. Food hygiene refers to the conditions and practices required to ensure food safety from production to consumption. Active bacteria can cause food to become contaminated at any stage during slaughtering or harvesting, processing, storage, distribution, transportation, and preparation.

This guarantees that the food is safe for human consumption and prevents gastrointestinal complaints, which are acute, infectious, or toxic illnesses that typically present suddenly and are brought on by consuming tainted food or water. Considerations for food safety include the source of the food, as well as the methods used for food labeling, food hygiene, food additives, and pesticide residues, biotechnology and food policies, as well as rules for how the government import, import examination, and instrument systems for foods should operate.

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