Food safety "is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import andexport inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer..."
- Fears of ‘dirty meat’ entering food chain after 25% of abattoirs fail tests - 18 February 2017
"Audits carried out at more than 300 abattoirs in England, Wales and Northern Ireland find major hygiene failings in more than a quarter of meat plants.
One in four slaughterhouses are failing to take basic hygiene precautions to stop contaminated meat reaching high street butchers and supermarkets.
An analysis of government audits carried out at more than 300 abattoirs in England, Wales and Northern Ireland identified major hygiene failings in more than a quarter of the meat plants. The failings could expose consumers to serious food poisoning illnesses such as E coli, salmonella or campylobacter."
- Food crime is an international problem - a lesson plan with AUDIO (September 06, 2014)
"There is a new and growing danger with the food we eat.
Criminal gangs are selling billions of dollars of fake food to supermarkets around the world."