EOSH Level-2 Food Safety

Ensuring food safety involves guarding against contamination risks such as harmful bacteria, toxins, and foreign objects. It also entails preventing the proliferation of bacteria to levels that could lead to consumer illness or premature food spoilage. Thorough cooking or processing is essential for eliminating harmful bacteria from food.

The primary goal of food safety is to safeguard consumers from foodborne illnesses or injuries resulting from food consumption. These illnesses pose significant threats to food businesses globally due to inadequate food safety measures.

Fortunately, such issues are preventable and have damaging effects on individuals and economies alike. Continual enhancements in food safety practices not only mitigate foodborne illnesses but also offer economic and social advantages.

A comprehensive food safety act aims to regulate the production, processing, and distribution processes across all levels of the food supply chain. Emphasizing preventive measures over corrective actions is key to averting potential risks, which often come with substantial costs and repercussions.