SBN PAK

Food Safety

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Course Description

Food safety is used as a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. The occurrence of two or more cases of a similar illnesses resulting from the ingestion of a common food is known as a food-borne disease outbreak. This includes several routines that should be followed to avoid potential 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 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. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries there are fewer standards and less enforcement of those standards. In theory, food poisoning is 100% preventable. However, this cannot be achieved due to the number of persons involved in the supply chain. 

For Pakistan, the Pure Food Ordinance 1960 consolidates and amends the law in relation to the preparation and the sale of foods. Its aim is to ensure purity of food being supplied to people in the market and, therefore, provides for preventing adulteration. In addition to other provisions, under section 22(2), the sale of food or beverages that are contaminated, not prepared hygienically or served in utensils that are not hygienic or clean is an offense.A proactive food safety standard HACCP was born in 1959 that introduced testing finished products was not an effective means of ensuring food quality and safety and by the mid-1980s, scientists around the world agreed that the proactive nature of HACCP provided a more effective means of controlling for food safety hazards than traditional inspection methods. 

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