Food safety is a discipline that deals with handling, storage, and preparation of food in a bid to ensure that foodborne illnesses are prevented. Some of the important routines that have been put forth by this discipline include many procedures that are designed to avoid any possible severe health hazards. It is this view that food safety has in many ways overlapped with food defense so as to ensure the safety of consumers.
Food safety is one among the many important aspects that are held in high regard not only among food handlers but also in every sphere of life. The safe steps that are used in handling, cooking and storage of food are very critical in ensuring that food is not only kept healthy and tasty but also kept from such infectious agents as a virus, bacteria, and fungi.
The Food Act that was enacted in 1984 provides that all the food operators and handlers comply with the safety standards. For those operating a commercial eatery joint, it is important that such details as storage, display, processing, packaging, receipt of food and transport are conspicuously indicated and correctly considered.
For every household and eatery joint, it is important that all the steps involved in the preparation of food to ensure their safety. Some of the known campaigns that can guarantee human safety include cooking at the appropriate temperature, washing of hands and the surfaces in a regular manner, separating the foodstuffs to ensure that they do not cross-contaminate. Another common practice that is highly recommended for households is the use of refrigerators.
When it comes to cooking, it is important that the cook prepares a raw meat, be it beef, pork, veal steaks, lamb and chops to a minimum internal heat before removing it from the heat. Most importantly, care must be taken to ensure that food is left for about three minutes or so before serving. However, for purposes of personal preferences, one may be compelled to simmer or cook his meal (meat) at considerably high temperatures.
While storing food, it is important that the safety and suitability of the foodstuff are taken into consideration. Primarily, food must be kept at suitable temperatures and protected from any form of contamination. Potentially Perilous food must be maintained at correct temperatures, that is, they should be frozen.
It is also of great importance for food handlers to observe appropriate behavioral factors when it comes to cooking. They should look into it that they isolate the barriers and their motivations that help in influencing their way of handling food in their establishments. Personal hygiene is also paramount when it comes to ensuring that consumers are safe. It is important that food handlers observe the basics that include identifying the factors that are associated with the safe hand hygiene issues.
In conclusion, food handlers must at all times ensure that they do everything in their powers to avoid contaminating food. Most importantly, they should wash their hands in running warm water and then dry them with either an air drier or a paper towel. All food handlers must inform their supervisors in case they have any issues such as diarrhea, sore throats, jaundice or infected skins.
CDC, U. (2016). Restaurant Food Handling & Food Safety Practices | EHS-Net | EHS | CDC.Cdc.gov. Retrieved 31 August 2016, from
USDA, F. (2016). Basics for Handling Food Safely. Fsis.usda.gov. Retrieved 31 August 2016, from