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Food Microbial Hazards, Safety, and Quality Control: A Strategic Approach
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Author(s): Aysha Sameen (University of Agriculture, Faisalabad, Pakistan), Amna Sahar (University of Agriculture, Faisalabad, Pakistan), Farwa Tariq (University of Agriculture, Faisalabad, Pakistan), Usman Mir Khan (University of Agriculture, Faisalabad, Pakistan), Tayyaba Tariq (University of Agriculture, Faisalabad, Pakistan)and Bushra Ishfaq (University of Agriculture, Faisalabad, Pakistan)
Copyright: 2022
Pages: 32
Source title:
Food Safety Practices in the Restaurant Industry
Source Author(s)/Editor(s): Siti Nurhayati Khairatun (Universiti Putra Malaysia, Malaysia), Ainul Zakiah Abu Bakar (Universiti Putra Malaysia, Malaysia), Noor Azira Abdul Mutalib (Universiti Putra Malaysia, Malaysia)and Ungku Fatimah Ungku Zainal Abidin (Universiti Putra Malaysia, Malaysia)
DOI: 10.4018/978-1-7998-7415-7.ch004
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Abstract
Food is any material or substance eaten or drunk to provide energy and nutrients for the body's growth, development, and maintenance. Food can be considered safe if it is free from all hazardous substances that can affect consumer health. Food safety issues can place a high burden of responsibility on traders, government bodies, and international organizations. This chapter covers the hazards, their types, foodborne diseases, and strategies to ensure food safety and quality. Different food quality and safety assurance programs are discussed as well like quality management systems, HACCP certification, ISO 9000 family, good manufacturing practices (GMP)/good hygiene practices (GHP), total quality management (TQM), good working practices (GWP), good lab practices (GLP), etc. Moreover, the role of some novel processing technologies is also focused on in this regard.
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