Food safety Food safety Best before is often written on food wrappers, followed by a date, and is intended to indicate the date before which the supplier intended the food should be consumed. The term use by is similarly used to indicate the date by which the item will have outlived its shelf life, and is intended to ensure that customers will not unwittingly purchase or eat stale food. Sometimes the packaging process involves using pre-printed labels, making it impractical to write the best before date in a clearly visible location. In this case, a term like best before see bottom or best before see lid might be printed on the label and the date marked in a different location as indicated. ...more on Wikipedia about "Best before"
The Codex Alimentarius (Latin = “food law” or “food code”) is controversial project organized to promote international standardization of food safety and for the stated purpose of consumer protection. Officially, it is maintained by the Codex Alimentarius Commission, a body established jointly by the Food and Agriculture Organization of the United Nations (FAO), and the World Health Organization (WHO) in the years 1961- 1962 to protect the health of consumers and ensure fair practices in the international food trade. The Codex Alimentarius is recognized by the World Trade Organization as an international reference point for the resolution of disputes concerning food safety and consumer protection. ...more on Wikipedia about "Codex Alimentarius"
The Codex Alimentarius Austriacus was first established in 1891 with the work of the Austrian trade commission of the Austrian-Hungarian Empire as a collection of standards and descriptions for a wide variety of foods and food products. ...more on Wikipedia about "Codex Alimentarius Austriacus"
The temperature range in which foodborne bacteria can grow is known as the danger zone. This is typically considered to be between 40°F (4.4°C) and 140°F (60°C), though often 45°F (7.2°C) is considered the lower temperature of the range. Potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness. ...more on Wikipedia about "Danger zone"
A downer cow is a live cow that cannot walk. This state can be caused by disease or injury. In nearly all cases it is considered by most farmers to be both humane and cost-effective to slaughter the animal when it becomes a downer, rather than keeping it alive and unhealthy. ...more on Wikipedia about "Downer cow"
The five-second rule is a popular North American old wives' tale. The rule states that foods—particularly sweet foods like cookies—that have fallen to the ground will not contract any germs until five seconds have passed. The rule provides a convenient rationale for eating food off the floor, and is usually invoked when a group of people are present (as a polite fiction). Thus, for example, a person might drop a jelly bean, pick it up quickly, tell his friends "it's within five seconds" and then eat the candy. ...more on Wikipedia about "Five-second rule"
Food and cooking hygiene includes a number of routines which should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. ...more on Wikipedia about "Food and cooking hygiene"
Food quality is an important food manufacturing requirement, because the end consumers of food are highly vulnerable to any form of contamination that may occur during the manufacturing process. Many consumers also need to rely on the standards of manufacture, particularly to know what ingredients are present, due to dietary or nutritional requirements, which may be associated with religious dietary laws (see kashrut, halal) or medical conditions (e.g., diabetes, or allergies). ...more on Wikipedia about "Food quality"
The United States Food Safety and Inspection Service is charged with ensuring that all meat, poultry, and processed egg products in the United States are safe to consume and accurately labeled. This includes all food products that contain more than 2-3% meat products. ...more on Wikipedia about "Food Safety and Inspection Service"
Foodborne illness or food poisoning is caused by consuming food contaminated with pathogenic bacteria, toxins, viruses, prions or parasites. Such contamination usually arises from improper handling, preparation or storage of food. Foodborne illness can also be caused by adding pesticides or medicines to food, or by accidentally consuming naturally poisonous substances like poisonous mushrooms or reef fish. Contact between food and pests, especially flies, rodents and cockroaches, is a further cause of contamination of food. ...more on Wikipedia about "Foodborne illness"
A freshness date is the date used in the beer brewing industry to indicate either when the beer was bottled or the date before which the beer should be consumed. Other food industries often refer to these dates as best before dates. ...more on Wikipedia about "Freshness date"
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventative approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realised. The system is used at all stages of food production and preparation processes. ...more on Wikipedia about "Hazard Analysis and Critical Control Points"
The United States Meat Inspection Act of 1906 authorized the Secretary of Agriculture to order meat inspections and condemn any meat product found unfit for human consumption. The law was partly a response to the publication of Upton Sinclair's The Jungle, an expose of the Chicago meat packing industry, as well as to other Progressive Era muckraking publications of the day. ...more on Wikipedia about "Meat Inspection Act"
The United States Pure Food and Drug Act of 1906 provided for federal inspection of meat products, and forbade the manufacture, sale, or transport of adulterated food products or poisonous patent medicines. The Act arose due to public education and propaganda from people such as Upton Sinclair (author), Harvey W. Wiley (researcher), President Theodore Roosevelt and Samuel Hopkins Adams (author). ...more on Wikipedia about "Pure Food and Drug Act"
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The ServSafe food safety training program is one of the industry's strongest educational tools administered by the National Restaurant Association Educational Foundation (NRAEF). ServSafe is recognized by more federal, state and local health jurisdictions than any other food safety training program in the United States. The restaurant industry has ServSafe trained and certified over 1.5 million foodservice professionals. ...more on Wikipedia about "ServSafe"
Shelf life is the length of time that corresponds to a tolerable loss in quality of a processed food and other perishable items. Alternative terms are sell by date or best before date, both usually used in reference to foods with attached "do not sell past X" labels or some equivalent. In some jurisdictions, such dates are required on all packaged perishable foods. In the US, milk is an example; it universally has a sell by date. ...more on Wikipedia about "Shelf life"
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