DEFINE "FOOD SAFETY.
What is it?
From the origins of humanity, the food was produced to meet the biological needs of individuals expressed in their communities reduced.
urban concentration, the increase in world population and the simultaneous increase in demand caused it to apply appropriate technologies to achieve a large-scale processing.
In today's world, and as a result of all these phenomena, the consumer gets less and less proportion of their food directly from natural sources (farms, orchards, sea, etc.). In most cases the food reaches the consumer after having covered a number of changes and transformations. In all aspects of the food chain - production, preparation, sale and consumption-should apply the concept of food safety which is a key factor in ensuring the health of the population.
According to the established by the Codex Alimentarius, food safety is the assurance that food will not cause harm to the consumer.
When it is prepared or eaten according to its intended use. Food is the main source of exposure to pathogens, both chemical and biological (viruses, parasites and bacteria), to which nobody is immune, not in developing countries or developed countries. When contaminated unacceptable levels of pathogens and chemical pollutants or other hazardous characteristics, involve substantial risks to human health consumers, and represent major economic burdens for the various communities and nations. The safety issue is very broad, also refers to chemical contaminants in foods, foods produced by modern biotechnology, microbiological risk assessment, and publications and documents.
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