Food Safety

Food safety refers to the systematic application of scientific methods and regulatory frameworks to ensure that food products are handled, prepared, and stored in a manner that prevents contamination and foodborne illnesses throughout the supply chain.

Why it matters

Protects public health by minimizing the prevalence of foodborne pathogens and chemical contaminants.
Ensures consumer trust and facilitates international trade by meeting global sanitary and phytosanitary standards.
Reduces the economic burden on the healthcare system by preventing widespread outbreaks of food-related diseases.
Promotes food security by reducing post-harvest losses caused by spoilage and contamination.

How it is asked

Focus on the role of regulatory bodies in standard setting, the implementation of quality control measures, the impact of food safety on public health indicators, and the challenges of maintaining safety standards in informal food sectors.

In the syllabus

In the news

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