Food safety

Food processing is the set of methods and techniques used to transform raw ingredients into food suitable for consumption, storage, and distribution. It includes processes that clean, prepare, preserve, and package food in hygienic conditions to ensure safety, extend shelf life, and enhance palatability.

Seafood inspection at FDA lab

FDA laboratory analysis

Inspecting a candy factory

Safe shellfish handling

Purpose and Importance

Food processing serves multiple critical purposes:

• Safety: Eliminating or reducing harmful pathogens and contaminants.
• Preservation: Extending shelf life by preventing spoilage and microbial growth.
• Convenience: Making food easier to transport, store, and consume.
• Nutrition: Enhancing nutrient availability, fortifying foods, and improving dietary variety.

Common Food Processing Techniques

Several techniques are commonly employed in food processing:

• Cleaning and sorting: Removal of impurities and grading based on quality or size.
• Thermal processing: Includes pasteurization, sterilization, cooking, baking, roasting, and blanching to kill microbes and enzymes.
• Freezing and refrigeration: Slows down microbial growth and enzyme activity, preserving freshness.
• Drying and dehydration: Removal of moisture to prevent microbial growth and spoilage.
• Fermentation: Using microorganisms to convert sugars and starches into alcohol or acids, enhancing taste, texture, and digestibility.
• Packaging: Sealing food in protective packaging to prevent contamination and extend shelf life.

Health and Safety Considerations

Proper food processing is vital for preventing foodborne illnesses caused by bacteria, viruses, and parasites. Hygienic handling, sanitation standards, and compliance with regulatory guidelines are crucial to maintaining public health. However, excessive processing, including the addition of preservatives, salt, sugars, and fats, can negatively affect nutritional quality and lead to health issues like obesity, heart disease, and diabetes.

Food Safety

Food safety (or food hygiene) is used as a scientific method or discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak.

Regulations and Standards

Food processing is heavily regulated globally, with standards enforced by agencies such as:

• Food and Drug Administration (FDA) in the United States.
• European Food Safety Authority (EFSA) in Europe.
• Codex Alimentarius Commission internationally.

These agencies ensure food safety, labeling accuracy, and adherence to nutritional standards.

Impact on Nutrition

Food processing can affect nutrient content positively and negatively:

• Positive impacts: Nutrient fortification (e.g., vitamins in cereals), improved digestibility.
• Negative impacts: Nutrient loss due to heat, removal of dietary fiber, and excessive addition of sugars or fats.

Glossary of food safety terms

• Code A systematic collection of regulations and rules of procedure or conduct (e.g. General Principles of Food Hygiene or the Food Retail and Foodservices Code).
• Corrective action Procedures or activities to address a deviation, restore to normal conditions, and to prevent the deviation from happening again.
• Abattoir Any premises or facility where live animals are slaughtered or and any or all of the following take place meat is cut, wrapped, frozen, cured, smoked or aged.
• Acceptable limit A point that separates satisfactory conditions from unsatisfactory conditions relative to food safety.
• Accredited A facility that has been recognized by an authoritative body based on a set of requirements that is logical, fair, sensible and rational.
• Adequately controlled A situation in which an identified hazard is eliminated or reduced to an acceptable level that meets requirements and is in line with what is logical, fair, sensible and rational.
• Adulterated food Food that has been contaminated so that it is considered unfit and unsafe for human consumption.
• Agent A substance or condition that exerts some effect on food safety.
• Allergen clean Free of any residue that may lead to an allergic reaction in a sensitive consumer.
• Allergen control program Food safety program to reduce, eliminate, or control allergen hazards within a foodproduction or processing facility.
• Allergens Substances that cause an exaggerated immune response in some people and that may result in a runny nose, watery and/or itchy eyes, a rash, wheezing, serious illness or (occasionally) death.
• Applicant An operator or facility that applies for certification or recognition.
• Bacteria Single-celled organisms that live in and around humans and other hosts, and that are too small to be seen with the naked eye.
• Baseline A measurement, calculation, or location used as a starting point or condition against which to measure future changes.
• Biological hazard Any danger to food safety by the contamination of food with illness or diseasecausing organisms.
• Calibrate To adjust an instrument for accuracy relative to an established standard. The agency safeguards the food supply as well as the plants and animals upon which availability of safe and high-quality food depends.
• Certificate of analysis Documentation that is based on a scientific examination and states that a food product has certain qualitative and/or quantitative properties.
• Certification body An organization that is licensed to conduct audits and provide official recognition of compliance to certain standards.
• Chemical hazard Any chemical that through contamination presents a danger to food safety.
• Chemical sanitizing A method of sterilizing a surface using a chemical that has been approved by the Canadian Food Inspection Agency at a specified concentration and contact time.
• Clean Free of soil particles and other foreign material (See also ‘Soil’).
• Codex An organization formed by the World Health Organization (WHO) and Food and Agriculture Organization (FAO). Comprised of representatives from 165 countries, it develops internationally accepted food safety standards.
• Cold chain The process of maintaining proper refrigeration or freezer temperatures during transportation to prevent deterioration of food products or ingredients.
• Communicable disease An illness that is caused by an organism, microorganisms or its toxins. It is transmitted directly or indirectly from an infected person or animal, or through the environment by water, air or other means.
• Conformity Ability to meet set standards.
• Contamination A condition that can affect food that has been exposed to and faced introduction of foreign matter, including filth, a poisonous substance or pests, disease-causing microorganisms or parasites, or toxins.
• Control measure Any action or activity that can be used to prevent, reduce or eliminate a food safety hazard.
• Corrosion Deterioration due to the chemical reaction of water, air or acid (A metal or alloy that is likely to be damaged or destroyed, especially by oxidation or chemical action, is ‘corrodible’).
• Corrosionresistant materials Materials not susceptible to deterioration due to the chemical reaction of water, air or acid.
• Criterion A requirement on which a judgement or a decision can be made.
• Critical control point (CCP) A point, process step, or a site where an action or procedure can be applied to prevent, eliminate or reduce a food safety hazard to and acceptable level.
• Critical limit The maximum or minimum level to which an allergenic, biological, chemical or physical hazard has to be controlled to prevent, eliminate or reduce its occurrence to an acceptable level.
• Crosscontamination A situation that occurs when micro-organisms, allergens, chemicals or other hazards that are carried by utensils, hands, towels or other food are transferred from one food, ingredient or surface to another.
• Danger zone The temperature range that bacteria and spoilage organisms grow most quickly. The Danger Zone is between 4º C and 60º C.
• Deviation A variation from the standard or norm. In a food safety system, a failure of or departure from the standard operating procedures (SOP), is one example.
• Document To write down or record information. A file that contains information or accounts of food safety policies or activities (e.g. forms, records).
• Documentation review A process that verifies an applicant has developed and provided all necessary documentation for the certification process to proceed.
• Documentation Permanent policies and work instructions that define systems, processes and procedures. The recording in a permanent format of information derived from food safety activities.
• Due diligence The degree of prudence that might be expected from a reasonable person, group or organization in the same circumstances.
• Edible product Any substance that may be used as food.
• Endospore A resting stage of some bacteria, during which the bacteria is resistant to unfavourable conditions. An endospore serves a purpose similar to the seed of a plant.
• Environmental contamination The presence of hazardous substances in the atmosphere or surroundings.
• Eradication Steps/measures taken to totally eliminate a pest or weed from an area.
• Establishment Any building or facility, including the surrounding areas that food is processed or handled.
• Exit criteria The standards, measures or expectations used to evaluate a learning experience.
• FSEP (Food safety enhancement program) Canada’s national ‘food safety standard.’ It applies HACCP principles in federally registered food-processing establishments.
• First in, first out policy(FIFO) An effective food rotation system in which the first lot of product received is used up before using lots received on later dates.
• Flow diagram A systematic illustration or graphic of the sequence of steps or operations to produce or manufacture of a food item.
• Food Safety Plan The documented practices and procedures undertaken by a business or food establishment to protect food products, prevent contamination and to control microbial growth.
• Food handler A person involved in any activity that relates to food processing, transportation or storage, or who works with a surface likely to come into contact with food.
• Food-contact surface The surface of equipment or utensils that food normally touches.
• Food-grade packaging Any wrapping or container material that will not transfer noxious or toxic substances into food and has been approved by the Canadian Food Inspection Agency.
• Foodborne illness Sickness or injury caused by eating food containing a microbiological, chemical or physical hazard(s).
• Foreign material Any substance or object that does not naturally or normally belong in a food product.
• Generic HACCP model Generalized HACCP plans designed for a specific product or product category that can be used as an example or guideline for developing a plant-specific HACCP plan.
• Good Hygienic practices (GHP) The basic rules for the clean and healthy handling, storage, processing, distribution and final preparation of all food along the food production chain.
• Good agricultural practices (GAP’s) This refers to an integrated management system and the resulting ‘best-practices’ designed to ensure the efficient production of safe agricultural products.
• Good manufacturing Practices (GMP’s) General procedures to reduce food safety hazards.
• HACCP coordinator Leader for the development and maintenance of a HACCP system.
• HACCP reference standard A written standard that provides all of the details necessary to implement a food safety program based on HACCP. It is an effective means of assuring food safety.
• Hazard analysis Collecting and evaluating information on agents in or conditions of food with the potential to cause a significant adverse health effect or injury in consumers, and that must be addressed in the HACCP plan.
• Hazard characterization The evaluation of the nature of the harmful effects associated with biological, chemical, allergenic and physical agents present in food.
• Hazard identification Detection of known or potential health effects associated with a particular agent.
• Hygiene Conditions and practices followed to maintain health including sanitation and personal cleanliness.
• Immune response A bodily defence reaction that recognizes an invading substance (such as a virus, bacteria or allergen) and produces antibodies to counter the invader.
• Immunodeficiency Impairment of the immune response that makes a person susceptible to infection and certain illnesses.
• Implementation The process of putting into place program functions and activities.
• Infective dose The amount of a pathogen that is required to make someone sick.
• Label Any legend, word, ticket, tag, sign or mark attached to, included in, belonging to or accompanying any food or food package.
• Letter of recognition A document awarded to a producer organization or processor following the successful completion of the ‘Recognition Audit Process.’
• Lot number A distinct code for each product, batch or container. A distinctive combination of letters and/or numbers assigned to a specific identifiable batch of production.
• Management commitment A pledge or promise by a senior individual within an organization to ensure that adequate resources are consistently provided to the food safety system.
• Microbial hazard Microscopic organisms associated with foods that have the potential to cause an adverse health effect or injury to consumers.
• Microbial Of or relating to micro-organisms, or to any life form too small to be seen with the naked eye.
• Monitoring A planned sequence of observations or measurements to determine if Standard Operating Procedures (SOP’s) are being followed or if critical limits are being met.
• Multi-location abattoir An abattoir that is portable and that may be mounted on a vehicle.
• Non-conformity Non-fulfilment of a requirement that is a stated, generally implied or an obligatory need or expectation.
• Non-hazardous food A food that has a shelf life greater than 90 days at room temperature.
• On farm food safety (OFFS) Food safety programs developed to create the proper operating environment to minimize food safety risks on farms by implementing Good Agricultural Practices.
• On-the-job training A teaching method that allows students or employees to gain practical (handson) experience while learning a trade or professional skill.
• Operator A person controlling, causing to function or engaging in a food-processing business.
• Overhead structure A piece of equipment or other entity that may be positioned over the employees’ normal work station or traffic area.
• Package Anything that food is wholly or partly contained, placed or packed.
• Packaged ice Potable frozen water that is sealed in a container or package and intended for human consumption.
• Parasite An organism that lives in or on the living tissue of a host organism at the expense of that host.
• Pathogenic microorganism Any bacteria, virus, mould or other form of life that is too small to be seen by the naked eye and that is capable of causing disease, illness or injury.
• Perishable Any food product or ingredient that is susceptible to deterioration or loss of quality when subjected to temperature abuse.
• Pest Any animal or insect of public health importance, including, but not limited to birds, rodents, roaches, flies and larvae that may carry pathogens that can contaminate foods.
• Pesticide A substance used to prevent, destroy or repel any insect, nematode, rodent, predatory animal, parasite, bacteria, fungus, weed or other form of plant or animal life.
• Physical hazard Any danger to food safety by the contamination of food with any foreign materials that are not normally found in food.
• Potable water Water that is safe for human consumption and that meets provincial water-quality standards.
• Potable Any liquid suitable for drinking.
• Pre-packaged product Any product that is packaged in a container that will be normally sold to or used by a consumer without being re-packaged.
• Premises All elements (interior and exterior) in the building and surrounding property including driveway(s), parking lot(s), drainage, sanitary facilities, waste management or other related structures.
• Proactive Acting before a situation becomes a crisis or emergency affecting food safety.
• Product flow Sequential steps or procedures performed in the manufacturing of a processed food product.
• Product protection Program or procedures documented and implemented to ensure critical factors to food safety are controlled.
• Ready-toeat foods Foods that require no further preparation before consumption (e.g. chocolate bars, salami).
• Recall Process of removing from sale food products that do not meet legally required safety or company standards.
• Record control Procedures and policies to ensure that the right people have the right copy of the right document at the right time.
• Record keeping A process of filling in forms to provide proof that policies are being followed or activities are being performed. It demonstrates that processes and procedures are being conducted properly.
• Record Documented evidence that a specific action or procedure has been performed. The information that results from documenting an action or procedure.
• Risk analysis A process that includes risk assessment, risk management and risk communication.
• Risk assessment The process of identifying a hazard and characterizing the risk presented by that hazard in qualitative or quantitative terms.
• Risk communication An open exchange of information and opinion leading to a better understanding of risk and risk-related decisions.
• Risk management The process of identifying, evaluating, selecting and implementing alternatives for mitigating or lowering risk.
• Risk The likelihood of an occurrence and the size of the consequences of an adverse event. A measure of the probability of harm and the severity of impact of a hazard.
• Sanitation program Written procedures outlining cleaning and sanitizing steps and methods.
• Segregation The separation of the two activities, products, or equipment to prevent likely crosscontamination or contact.
• Sell To offer for sale, to expose for sale and/or to have in possession for sale and distribution.
• Shelf Stable Refers to foods that do not require refrigeration and that can be stored safely at room temperature without deterioration in quality within a specified time period.
• Shelf life The period of time that a product can be stored under specified temperature conditions and remain suitable for use.
• Soil The material remaining on the surface of food equipment after processing.
• Specification A detailed, exact statement of prescribed requirements for incoming materials or finished products.
• Spoilage bacteria Bacteria that break down foods so that they look, taste, and smell bad. Spoilage bacteria primarily affect the quality of food but also may affect product safety.
• Standard A set of rules or requirements established by authority, custom, or general consent as a model, example or point of reference.
• Sterilize To completely eliminate microbial viability by approved means. To make free from all forms of life, including bacteria, usually using chemical or heat methods.
• Supplier food safety assurance A situation established when a processor enters into a formal agreement with its suppliers to ensure they provide their products under a stated set of conditions.
• Systems audit A procedure that verifies the applicant’s written food safety system contains all of the required components and that each component meets or exceeds the requirements in the reference standard.
• Temperature abuse A situation that arises when food is not held at the proper temperature (e.g. keeping raw meat at room temperature for more than two hours before cooking).
• Temperature log An ongoing record of food temperatures.
• Thermal sanitation Sanitation method using hot water or steam for a specified temperature and contact time.
• Third-party audit A systematic examination by an outside person or firm to assess the effectiveness of the documented food safety system to determine if the requirements of the written program have been met.
• Time/Temperature rule Rule stating that the growth of microorganisms in food is affected by the temperature that the food is held as well as by how long the food is at that temperature.
• Trace-back The ability to identify and trace the origin of problems when they occur.
• Trace-forward The ability to identify and follow the sale and/ or use of an affected product and provide information to those customers affected.
• Traceability To check the history, application or location of a food item by means of recorded information by tracking a food item forwards or backwards through the food-supply chain.
• Tracking Identifying the origin of an item or group of items through records back or forward through the food-supply chain.
• Utensil Equipment that is used in the preparation, processing, service, storage and dispensing of food. It does not include tabletops, counter tops or similar working surfaces.
• Validation asks ‘Is this the right thing to do? And does it still work?’
• Waste management The collection, transport, processing or disposal of waste materials – including solid, liquid, gaseous or plasmic waste.
• Water activity (aw) The amount of free water in food that is available to pathogens. Denoted by the symbol aw. Pure water has a water activity of 1.0.
• Water treatment The use of chemicals or filtration to make
• food hygiene All measures necessary to guarantee the safety of food at all stages of the food chain.
• pH Scale that the acidity and/or alkalinity of a food is measured. The lower the pH number, the more acid there is in the product. pH values range from 0 to 14.

See Also

• Food preservation
• Nutrition
• Food safety
• Pasteurization
• Fermentation

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