Food safety and hospital management

The expression “safe food” assimilate various ideals to diverse masses. Consumers, distinctive interest flocks, manufacture, industry, and academia will have their unique descriptions based on their outlook. Much of the information the general public receives about food safety comes through the media. For this reason, media perspectives on the food safety supply can affect those of the general public (1). Furthermore, the expression food safety and food quality can sometimes be embarrassing. Food safety refers to all those hazards, whether chronic or acute, that may make food harmful to the health of the consumer. It is not negotiable. Quality includes all other qualities that effect the value of product to the consumer. This includes negative qualities such as discoloration, infection with dirt, damage, odors emitted and positive attributes such as the color, flavor, origin, texture and processing method of the food. This singularity between quality and safety has implications for public policy and leverage the content and nature of the food control system most appropriate to meet predefined national objectives (2). Food safety is used as a scientific correction describing handling, preparation, and storage of food in ways that prohibit food-borne illness (3). It also referred to the practices and conditions that maintain the quality of food to prevent food-borne illness and contamination (4). While FAO defined the food safety is about handling, preparing, and storing food to prevent infection and to make sure that our food preserves enough nutrients for us to have healthy diet (5).