This report provides an overview of food safety, addressing both physical and chemical contamination in food. It defines and differentiates between food poisoning and foodborne illnesses, listing examples like listeriosis, salmonellosis, and hepatitis A. The report details control measures to prevent contamination, including proper storage of chemicals, hygienic food handling practices, and pest control. It also emphasizes the importance of hygiene in preventing foodborne illnesses, with specific measures to control and prevent listeriosis, shigellosis and hepatitis A. The report references various research papers and studies related to food safety, chemicals in food contact materials, pesticides, and food safety climate in food processing organizations.
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