Food Safety and Associated Concepts: ISO 22000 and Codex Alimentarius

Food Safety Definitions

Food safety and associated conceptsFood safety . According to ISO 22000:2018, food safety is the concept according to which food will not cause harm to the consumer, given it is prepared and/or consumed according to its intended use. . The food safety concept is similarly defined by Codex Alimentarius (Food Hygiene Basic Texts. Food and Agricultural Organization of the United Nations, World Health Organization, Rome, 2001), as the guarantee that food will not cause any harm to the consumer, provided that it is prepared and/or consumed as intended.Food safety . Food safety means guaranteeing protection of food against biological, physical or chemical hazards that may contaminate the product at any stage of the food technological process (handling, harvesting, processing, transport, · distribution and storage). . The main system ensuring that food is produced and consumed in the highest state of health is the HACCP system.Food safety . Every step in the process including harvesting, storage, and transportation of raw materials; processing; packaging; storage and transportation of the processed product; receiving of the processed product at the wholesale and retail level; storage of this product; use of the product in preparation of another product; storage and display of the newly prepared product; service of the new product; preparation and storage of leftovers; re-service of the leftovers; and disposal of unused product must be carefully executed and monitored for safety and quality.Food safety

• Food safety refers to a complex process that includes countless phases, covers all aspects of food production, integrated in the cycle "from farm to fork". The basic components are ensuring food availability per capita (calories and protein) and the purchasing power of the population and is achieved by correlating nutrition policies with food policies. In recent years, due to increasingly complex and diversified requirements from the population, there have been changes in processing methods and food production, and in parallel, drastic control has been imposed to ensure minimum standards of hygiene and protection. Currently, legislation covers the entire food chain - from raising and feeding animals to slaughtering them, processing raw materials, producing, storing, transporting and marketing food. Each activity is defined, regulated and controlled, and the primary responsibilities are assigned to industry, manufacturers, suppliers and distributors. Very important is the system of identifying problems throughout this food chain. Food safety is a system that identifies and monitors consumer risk associated with raw materials; farm practices and raw material processing activities; risk regulation and prevention actions; implementation and operation of a risk control system in the food chain. Another element that guarantees food safety is the traceability of animals and food, as well as the ingredients contained. Entrepreneurs in the field are obliged to apply procedures by which, if necessary and at any time, to withdraw from the market adulterated food or any food that may affect public health. It also applies to farmers, who must immediately report cases of animal disease.

Food Science

Food science . Food science may be simply defined as the study of the chemical and physical properties of foods and of changes that may occur during processing, storage, transportation, handling, marketing, preparation for consumption. · The Institute of Food Technology defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public"Food science

Food Science Sub-disciplines

Food science is a complex multidisciplinary concept and incorporates sub-disciplines such as the following:

1. Food chemistry
2. Food structure and physical properties
3. Food engineering
4. Food microbiology
5. Food packaging
6. Food technology
7. Food quality
8. Food sensory analysis

Food Sanitation

Food sanitation The science ensuring that food will not come into contact throughout the technological flow, with nothing that could contaminate it or the measures to avoid the microbial contamination of food processing. . Food sanitation mostly refers to cleaning and disinfecting the facilities, working areas, surfaces which com in contact with foods, the working equipment, the instruments, the hands of employees which touch food at any of the production stage.

Food Hygiene

Food hygiene . the science which guarantees all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain (Codex Alimentarius, 2003). . Food hygiene may also be defined as conditions and measures necessary to ensure that food will not become adulterated with contaminants of any kind, in any of the links of the food chain, from primary production, until consumption of the finished product (WHO, 2006).

Prerequisite Programs for Food Safety

Prerequisite Programs for Food Safety - PRPs

• Program of fulfillment of requirements for primary production
• Program of fulfillment of requirements for environmental hygiene
• Program of fulfillment of requirements for establishment design and facilities
• Program of fulfillment of requirements for equipment and instruments
• Program of fulfillment of requirements for the water supply, electricity,air, lightning etc
• Program of fulfillment of requirements for waste disposal and management
• Program of fulfillment of requirements for storage
• Program of fulfillment of requirements for prevention of crosscontamination
• Program of fulfillment of requirements for pest control
• Program of fulfillment of requirements for personal hygiene
• Program of fulfillment of requirements for operation control
• Program of fulfillment of requirements for transportation

• Program of fulfillment of requirements for product information and consumer awareness

• Program of fulfillment of requirements for packaging
• Program of fulfillment of requirements for traceability
• Program of fulfillment of requirements for employees training
• Program of fulfillment of requirements for visitors
• Program of fulfillment of requirements for record keeping

Food Security

Food security Food security was initially defined by WHO as "Availability at all times of adequate world food supplies of basic foodstuffs to sustain a steady expansion of food consumption and to offset fluctuations in production and prices" (World Food Conference, 1974). In 1983, FAO analysis focused on food access, leading to a definition based on the balance between the demand and supply side of the food security equation: "Ensuring that all people at all times have both physical and economic access to the basic food that they need" (FAO, 2006).Food security

Food Security Guarantees

• Food security is guaranteed when, at all times, all people benefit from economic, social and physical access to sufficient, safe and nutritious food to meet their nutrition needs and food preferences, so that they can lead an active and healthy lifeFood security

Food Security Components

Food availability: The availability of sufficient quantities of food of appropriate quality, supplied mostly through domestic production and less through imports (including food aid). Food access: Access by all individuals to adequate resources for acquiring appropriate foods for a nutritious diet. Utilization: Utilization of food through adequate diet, clean water, sanitation and health care to reach a state of nutritional well-being where all physiological needs are met. This brings out the importance of non-food inputs in food security. Stability: To be food secure, a population, household or individual must have access to adequate food at all times. They should not risk losing access to food as a consequence of sudden shocks (e.g., an economic or climatic crisis) or cyclical events (e.g., seasonal food insecurity). The concept of stability can therefore refer to both the availability and access dimensions of food security. Health: in order to provide food security, the food to which there is unlimited constant access should be safe, nutritious and comply with customer quality demands.

Food Quality

Food quality

• is the sum of all properties and assessable attributes of a food item. Food quality is considered a multi-faceted phenomenon including intrinsic (product safety and health, sensory properties and shelf life, reliability and convenience), as well as extrinsic (production system characteristics, environmental aspects) characteristics.

Food Defense

Food defense is the science which provides protection of food from acts of intentional adulteration. If food safety protects food from unintentional contamination, food defense protects the food chain from intentional contamination. If food safety deals with food hazards, food defense deals with food threats, which include, in addition to chemical, biological and physical hazards (intentional contamination), the following:

• Theft
• Sabotage
• Terrorism