People have long cared about food safety, to avoid the effects and risks of diseases and food contaminants, and have continued this approach through a number of necessary precautions. Many committees and organizations around the world have been established to control food health and safety.
The aim of all these efforts is to remove hazards that cause diseases which may end human life as a result of eating spoiled food or food contaminated with pathogenic germs or toxins.
Three key requirements make food fit for consumption:
It is free from biological, chemical and physical hazards.
It contains a complete set of nutrients.
It is nourishing for the human body.
Staff of food establishments and food quality and safety inspectors; managers of restaurants, food factories and central kitchens; students and others interested in public health and food science.
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