Food safety is a scientific discipline and set of practices focused on handling, preparing, and storing food in ways that prevent foodborne illnesses caused by harmful bacteria, viruses, parasites, or chemical substances
. It aims to ensure that food is safe to eat by preventing contamination and managing risks throughout the entire food chain—from production and processing to market and consumer use
. Key principles of food safety include:
- Preventing contamination from people, pests, and pathogens
- Separating raw and cooked foods to avoid cross-contamination
- Cooking foods to proper temperatures to kill pathogens
- Storing food at safe temperatures to inhibit bacterial growth
- Using safe water and raw materials
Food safety is a shared responsibility involving everyone from producers to consumers, supported by government regulations, scientific assessments, and public health programs
. It is closely linked to food security and nutrition, as unsafe food can cause illness and malnutrition, impacting health and development
. In summary, food safety ensures that the food we consume does not cause harm by controlling hazards and maintaining hygiene throughout the food supply chain
