Food Safety, Control And Hygiene
Food Safety means to decrease the danger of people becoming sick from foodborne illness by proper handling, preparation, and storage of foods. Every food organization uses, processes, and sells food in several ways. The most aim of food safety is to avoid food contamination.
An understanding of food safety is improved by defining two other concepts - toxicity and hazard. Toxicity is that the capacity of a substance to provide harm or injury of any kind under any conditions. Hazard is that the relative probability that harm or injury will result when a substance isn't utilized in a prescribed manner and quantity. Hazards are often physical, chemical, and biological causing harmful/adverse effects on the health of consumers.
- Food Security and Policy
- Food Quality Control and Quality Assurance
- Goods Manufacturing Practices (GMP)
- Goods Handling Practices (GHP)
- Hazard Analysis Critical Control Points (HACCP)
- Microbiological Aspects of Food Safety
- Risk Assessment and Risk Management
Related Conference of Food Safety, Control And Hygiene
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
August 25-26, 2025
17th International Conference on Food Technology and Processing
Singapore City, Singapore
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
Montreal, Canada
Food Safety, Control And Hygiene Conference Speakers
Recommended Sessions
- Food and Human Health
- Food Chemistry
- Food Engineering And Biotechnology
- Food Industry And Food Innovation
- Food Laws and Regulations
- Food Microbiology
- Food Processing, Packaging And Preservation
- Food Safety, Control And Hygiene
- Food Technology
- Foodborne Infections and Diseases
- Research In Nutrition And Food Science
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