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Unit1Foodsafety
Lead-in
1.1)Foodsecurityemphasizesensuringthatpeoplecangetthefoodtheyneedtomaintaina
healthylife.Itismainlyrelatedtothesupplyoffoodandthechannelsthroughwhichpeople
obtainit.Foodsafetyemphasizesensuringthequalityofthefoodthatpeopleeatintheir
mouths.Foodinproduction,storage,andsalesshouldmeethygieneandhealth
standards,ensuring“foodsafety.”
2)Poorfoodhandling:Foodcanberenderedunsafeifitsinadequatelycookedorif
cross-contaminationoccursbetweenrawandcookedmeals.Preventthisbyalways
properlycookingfoodandusingseparateutensilsandcuttingboardsforrawandcooked
items.
Inadequatefoodstorage:Foodthatisnotstoredatthecorrecttemperaturecanspoiland
harborharmfulbacteria.Topreventthis,,alwaysrefertostorageinstructionsandkeep
perishableitemsintherefrigerator.
Contaminatedingredients:Usingtaintedorexpiredingredientscancompromisefood
safety.Alwayscheckthefreshnessofyouringredientsandprefertrustedsources.
Personalhygiene:Poorhygienehabitsofthefoodhandlercanintroducepathogenstothe
food.Practicingregularhand-washing,especiallybeforehandlingfood,canlargelyprevent
thisissue.
Contaminatedequipment:Theuseofdirtykitchenequipmentcanalsoleadtofoodsafety
issues.Regularcleaningandsanitizingofallfoodcontactsurfacesandequipmentcanhelp
topreventthis.
3)Adheretofoodsafetyregulations.
Storeandhandlefoodatpropertemperatures.
Trainemployeesonsafefoodpractices.
Implementgoodmanufacturingpractices.
Regularlytestforharmfulsubstancesandpathogens.
2.1)Geneticallymodifiedorganisms’genomeshavebeenengineeredinthelaboratoryto
favortheexpressionofdesiredphysiologicaltraitsorthegenerationofdesiredbiological
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