Food hygiene
Food Hygiene
Food hygiene (pronunciation: /fuːd haɪˈdʒiːn/) is a set of practices carried out to ensure the safety and cleanliness of food during preparation, handling, and storage. The term is derived from the Greek words "hygies" meaning health and "food" meaning nourishment.
Etymology
The term "hygiene" comes from Hygieia, the Greek goddess of health, cleanliness, and sanitation. "Food" is derived from the Old English "fōda", which has a base meaning of "nourishment".
Related Terms
- Food Safety: The conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses.
- Sanitation: The state of being clean and conducive to health.
- Cross-contamination: The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
- Foodborne Illness: Any illness resulting from the spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food.
- HACCP (Hazard Analysis and Critical Control Points): A systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes.
Importance of Food Hygiene
Food hygiene is crucial in preventing foodborne illness. Poor food hygiene can lead to foodborne diseases and death. The World Health Organization (WHO) estimates that about 600 million people fall ill after eating contaminated food each year, resulting in 420,000 deaths.
Food hygiene principles include preventing cross-contamination, cooking food to the correct temperature, chilling food correctly, and using safe water and raw materials. These principles are often enforced through legislation and industry standards, and are a key component of modern HACCP systems.
See Also
External links
- Medical encyclopedia article on Food hygiene
- Wikipedia's article - Food hygiene
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