The scientific discipline which deals with the handling, preparation and storage of food is known as food safety. The primary focus of this discipline is to prevent the occurrence and spread of food-borne illnesses. Food can be contaminated in several ways such as physical contamination, biological contamination and chemical contamination. Food safety also seeks to prevent harm to consumers. The primary focus areas for protecting consumers are safety between industry and the market, and then between the market and the consumer. Food safety considerations between industry and market are processes related to food hygiene, labeling of food and pesticide residues. The market to consumer considerations are safe delivery and preparation of food. This book is compiled in such a manner, that it will provide in-depth knowledge about the theory and practice of food safety. It aims to equip students and experts with the advanced topics and upcoming concepts in this area. Those in search of information to further their knowledge will be greatly assisted by this book.
