Food safety is important because it helps protect consumers from the risk of foodborne illness. It also helps protect consumers from health risks such as allergies and even death.
It also protects food processing companies from reclaiming products, leading to financial losses from hazardous products. Other problems due to hazardous products that can affect business include: discarded products, potential lawsuits, and closure of business by health authorities due to reports of unsafe products being sold to the general public.
The maintained food safety in Rhode Island is a scientific discipline that describes the handling, preparation, and storage of food to prevent foodborne diseases. It includes several routine procedures that must be followed to avoid serious potential health hazards.
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Food safety can be ensured by food companies involved in food processing by following local and international food safety guidelines.
This manual provides guidelines for food safety programs in food companies to ensure food safety in food production. These include The existence of a HACCP program.
The HACCP program includes requirements to maintain proper records for food laboratory testing, quality control records, audits and inspections of food processing plants, and monitoring and evaluation of standard hygienic operating procedures (SSOPs), good manufacturing practices) and environmental management systems (EMS) Procedure.
Food safety is a scientific discipline describing the handling, preparation, and storage of food in ways that prevent food-borne illness.