what exactly is food safety

So after i done the research of how avian flu are spread through the most possible product, i come to realise that i had yet to find what exactly is food safety. (o.0)

so i research the definition of food safety:
Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses.
based on the source from:
http://www.nlm.nih.gov/medlineplus/ency/article/002434.htm .

hence, from the research found, food safety are concerned with hazards of biological, chemical and physical. For example, Biological hazards are microorganisms including bacteria, viruses and parasites that could had been found in food. Meanwhile, Chemical hazards include substances such as cleaning solutions and sanitizers. Finally, Physical hazards are foreign particles, like glass or metal. Hence, presence of the mentioned hazards would pose a risk in food safety.

Now there, food safety is important to the consumers, as u wouldn't want people to die from food poisoning, would you? Also, the educators, as they need to teach the public how to ensure food safety and enhance it. Likewise, people working in food industry, so that food manufactured by them will be safe and wholesome. furthermore, recently, there had been global food production, processing, distribution and preparation. these will create an increasing demand for food safety research as to ensure a safer global food supply.

hence, food safety is related to the food borne illness.

Well, If manufacturers practises Good Manufacturing Practices, and had good food preparation, chances are food borne illness can be avoided as exposure of the food to the free roaming microorganisms will decrease which these microbes are the ones that cause disease that is transmitted to humans. This disease is known as foodborne illness.

Food safety can be also link with cross contamination. The highest possiblity that one might get food poisoning is when people consumed ready-to-eat food that uses the same utensils and equipment to handle the cooked food and the raw food. bacteria, pathogens from the raw food, like salmonella or listeria will be transferred to the cooked food.

So, microbes like bacteria pose the greatest threat in food safety. Therefore, to decrease the growth of microbes to enhance food safety, food must not be exposed to the danger zone of 5 to 60 degrees celcius for too long as the danger zone would result microbes to thrive in growth.

in conclusion, food safety can be enhanced by food handlers to practice good habits like washing hands and avoid sneezing or coughing into the food. as for the food, it is important to cook thoroughly and and no cross contamination.

for more info:
definition
http://www.nlm.nih.gov/medlineplus/ency/article/002434.htm

food safety lesson: www.extension.iastate.edu/foodsafety/Lesson/glossary.html

http://www.who.int/foodsafety/en/

hazards:http://jced.jocogov.org/food_safety/fp_definitions.htm