Food safety

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer.

In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.

Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item.

In theory, food poisoning is 100% preventable. The five key principles of food hygiene, according to WHO (World Health Organization), are: prevent contaminating food with pathogens spreading from people, pets, and pests. Separate raw and cooked foods to prevent contaminating the cooked foods. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens. Food must be stored at the proper temperature.

III. Answer the questions:

1. What is food safety?

2. What food safety includes to itself?

3. What food safety considerations include?

4. Food ought to be …in the market.

5. Can food transmit disease from person to person?

6. Are there any standards for food preparation in developed countries?

7. What is critical item for less developed countries?

8. What does the abbreviation “WHO” mean?

9. Is food poisoning preventable?

10. What are the principles of food hygiene?

IV. Complete the sentences and translate into Russian/Kazakh

1.Food safety is a scientific discipline describing…….

2.This includes…….

3.The tracks within this line of thought are…….

4.Food and guidelines for the management of governmental…….

5.In considering market to consumer practices, the usual thought is……

6.Food can transmit……..

7.In developed countries there are……..

8.Whereas in lesser developed countries the main issue is……..

9.Separate raw and cooked foods to prevent………

10.Cook foods for the appropriate length of time and………