The restaurant and food preparation, cooking and distribution sector includes hotels, restaurants, catering, fast food, ecc. The restaurant and food preparation, cooking and distribution sector form a significant part of the Italian economy; they provide employment for a large number of people, both direct employees as well as part-time and contract staff. In this sector there are many hazards ...

3. The Codex principles of risk analysis, particularly those for risk assessment, are primarily intended to apply to discrete chemical entities such as food additives and pesticide residues, or a specific chemical or microbial contaminant that have identifiable hazards and risks; they are not intended to apply to whole foods as such. Indeed, few foods have been assessed scientifically in a mann...

With growing international trade, food safety has emerged as an important global issue. The present research was an attempt to study the food safety research in India in the past ten years during 1995-2005. Many studies were focused on detection of pathogenic microorganisms, adulterants and contaminants in food. However, there is a striking paucity of reliable data on important issues like eval...

3. The Codex principles of risk analysis, particularly those for risk assessment, are primarily intended to apply to discrete chemical entities such as food additives and pesticide residues, or a specific chemical or microbial contaminant that have identifiable hazards and risks; they are not intended to apply to whole foods as such. Indeed, few foods have been assessed scientifically in a mann...

Since early 2000, Malaysian food-export industries have recognised the demand for food compliant with Islamic dietary law (halal), with primary consumer choices based on quality and safety. The lack of documented monitoring for health hazards and haram substances led to the withdrawal of certification. The HACCP-based halal quality-assurance standards were developed as a result, using the HACCP...

Food safety has long been recognised as a mandatory requirement in the production and marketing of foods. Traditional approaches to food safety management have relied upon end product sampling and laboratory testing. Detailed procedures were developed to set specifications for foods in regard to chemical and microbiological levels, and also levels of physical contamination. Such specifications ...

In the food production, operating environment, personnel, equipment and many other factors may introduce microbiological hazards into food, which makes consumers face health and safety risk. Effective implementation of risk management is essential to ensure food safety. In order to search, assess, prevent and control of varieties of risk factors, modular process risk modeling method is improved...

Food safety is now universally recognised as a public health priority. It requires a global approach, from production to consumption. This article addresses the first stage of the food chain and the steps farmers can take to optimise the food safety control of products of animal origin. This inevitably means controlling the health status of the animals from which food products are derived. The ...

Ensuring food safety is nowadays a top priority of authorities and professional players in the food supply chain. One of the key challenges to determine the safety of food and guarantee a high level of consumer protection is the availability of fast, sensitive and reliable analytical methods to identify specific hazards associated to food before they become a health problem. The limitations of ...