Food and cooking hygiene | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-12

This is an audio version of the Wikipedia Article:
Food and cooking hygiene


00:02:20 1 Issues
00:02:49 2 Food contamination
00:03:14 2.1 Physical contamination
00:03:49 2.2 Chemical contamination
00:04:40 2.3 Biological contamination
00:06:09 3 Safe Food Handling Procedures (From Market to Consumer)
00:08:35 4 ISO 22000
00:09:36 5 Incidence
00:10:10 6 Regulations by jurisdiction and agency
00:10:21 6.1 WHO and FAO
00:12:10 6.2 Australia
00:14:12 6.3 China
00:15:57 6.4 European Union
00:17:21 6.5 France
00:17:41 6.6 Germany
00:19:29 6.7 Hong Kong
00:19:46 6.8 Hungary
00:20:14 6.9 India
00:20:35 6.10 New Zealand
00:21:10 6.11 Pakistan
00:21:58 6.12 South Korea
00:22:06 6.12.1 Korea Food &amp; Drug Administration
00:22:57 6.12.2 National Institute of Food and Drug Safety Evaluation
00:24:04 6.13 Taiwan
00:24:30 6.14 Turkey
00:25:08 6.15 United Kingdom
00:25:52 6.16 United States
00:26:21 6.16.1 Federal level regulation
00:28:48 6.16.2 US legislation history
00:32:19 6.16.2.1 Industry pressure
00:33:44 6.16.3 State and local regulation
00:36:18 6.17 Vietnam
00:37:01 7 Manufacturing control
00:37:15 8 Consumer labeling
00:37:24 8.1 United Kingdom
00:38:37 8.2 United States
00:39:14 8.3 Australia and New Zealand



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SUMMARY
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Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. The occurrence of two or more cases of a similar illnesses resulting from the ingestion of a common food is known as a food-borne disease outbreak. This includes a number of routines that should be followed to avoid potential health hazards. In this way food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.
Food can transmit pathogens which can result in the illness or death of the person or other animals. The main mediums are bacteria, viruses, mold, and fungus (which is Latin for mushroom). It can also serve as a growth and reproductive medium for pathogens. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries there are fewer standards and less enforcement of those standards. Another main issue is simply the availability of adequate safe water, which is usually a critical item in the spreading of diseases. In theory, food poisoning is 100% preventable. However this cannot be achieved due to the number of persons involved in the supply chain, as well as the fact that pathogens can be introduced into foods no matter how many precautions are taken.
The five key principles of food hygiene, according to WHO, are:
Prevent contaminating food with pathogens spreading from people, pets, and pests.
Separate raw and cooked foods to prevent contaminating the cooked foods.
Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
Store food at the proper temperature.
Use safe water and safe raw materials.