Canning, freezing, refrigeration, and controlled atmosphere storage provide variety and year-round availability. Flavors, colors, pre-sale preparation, and stabilizers that prevent separation or crystallization increase consumer appeal and convenience. A second group of technologies keeps contaminants well below dangerous levels. The third group of technologies prevents recontamination through sanitation of the general environment and at the point of service, protective packaging, and proper handling to ensure packaging integrity. Beyond these three groups of technologies are general principles governing the use of all such techniques.
All foods require incoming quality control and careful sanitation.
For nearly all foods except fresh produce and dried grains, one technology from each group listed above should be used. All technologies used must be applied effectively, or none is effective. These technologies must be used in combination, in a systems approach. Failure to apply properly a preceding technology can cause later technologies to increase microbiologic hazards. Future Options Food safety objectives must be established.