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Food Protection

Food safety and protection is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning.

Therefore people dealing with it should ensure safe, healthy and hygienic food availability to the consumers. Consequently WHO confer five key principles;

The five key principles of food hygiene, according to WHO are:

  • Prevent contaminating food with infectious agent spreading from people, pets, and pests.
  • Separate raw and cooked foods to prevent contaminating the cooked foods.
  • Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
  • Store food at the proper temperature.
  • Use safe water and raw materials
In Pakistan we have various laws which deal with different aspects of food safety.

There are four laws that specifically deal with food safety. Three of these laws directly focus issues related to food safety, while the fourth one namely Pakistan Standards and Quality Control Authority Act, is indirectly relevant to food safety.

The Pure Food Ordinance, 1960 related to the preparation and the sale of foods.

Pakistan Hotels and Restaurant Act, 1976 applies to all hotels and restaurants in Pakistan and seeks to control and regulate the rates and standard of service(s) by hotels and restaurants.

Despite the laws, we witness the mal handling of food in terms of its preparation and storage. As a result, the consumption of unhygienic food leads to serious health problems.

Serious measures should be taken by the concerned authorities in order to provide food safety and protection by introducing innovative ways for food preservation.

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Calender Tue, Feb 19 2019