Description
This article is from the Food Science
FAQ, bypking123@sympatico.ca (Paul E. J. King) with numerous
contributions by others.
3. Why all the fuss about food hygiene?
It is a fact of life that food is threatened by dangerous
microbes at every stage from farm to the table. So food safety calls
for many measures and great care at every stage or the food chain.
Leave a single loophole anywhere, and all the other efforts may be in
vain. So there are two overriding needs in the manufacture of safe
and wholesome foods; the first, in every food operation, knowledge of
what the law requires and of how to set up a sound method of handling
and an effective quality and safety control system; and the second,
knowledge and practice of food hygiene by everyone who handles or
takes decisions about handling, food, whether in factories,
distribution, retail, catering (foodservice) or in the home.
In addition to training of adults in food businesses, therefore,
many consumers need to learn a lot more about food hygiene, and
tomorrow's adults now at school should be taught food hygiene so that
it becomes second nature to them.
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