The Ten Basics of Food Safety are that more than 200 diseases are spread through food, foodborne illnesses are growing worldwide, food safety is a global concern, emerging diseases are linked to food production, minimizing the risk of avian influenza, preventing disease starts on the farm, chemical hazards can contaminate food, food safety is everyone's responsibility, schools are the place to promote food safety, and the five elements of food safety. The five elements of food safety.

1. More than 200 diseases are spread through food: millions of people become ill each year from eating unsafe food, and many die as a result. Proper food preparation prevents most foodborne illnesses from occurring.

2. Foodborne illness is growing worldwide: disease-causing organisms in food are widely spread over long distances through the global food chain, resulting in an escalation and expansion of the frequency and scope of foodborne illness. Rapid global urbanization poses new risks, as city dwellers consume more non-home-prepared foods, including fresh foods and fish, meat and poultry, which may not be handled or prepared safely enough.

3. Food safety is a global concern: The globalization of food production and trade has increased the likelihood of international incidents involving contaminated food. Most countries usually import food products and raw materials, and strengthening food safety systems in exporting countries enhances local and cross-border health security.

4. Emerging diseases linked to food production: In the past 10 years, approximately 75% of new infectious diseases affecting human health have been attributed to bacteria, viruses and other pathogens originating from animals and animal products.

5. Greatly reduce the risk of avian influenza: The vast majority of human cases of H5N1 avian influenza are contracted after direct contact with infected live or dead birds. To avoid food-borne illnesses, people should do the following: keep raw meat separate from other foods, keep it clean and wash their hands, and cook it well.

6, prevention of disease from the farm: from the farm to prevent animal infections, can reduce the occurrence of foodborne disease. For example, reducing the amount of salmonella in chicken farms by 50 percent will result in 50 percent fewer people getting sick from bacterial infections.

7, chemical hazards can contaminate food: acrylamide, which can cause cancer, is formed from natural ingredients during high-temperature cooking (usually above 120 ° C) of certain foods, and the food industry is working to find appropriate ways to reduce the risk of exposure to such chemicals. Overcooking should be avoided when frying, grilling or baking foods.

8. Food safety is everyone's responsibility: Food contamination can occur at any point in the process, from farm to fork. In the food supply chain, farmers, processors, sellers and consumers, everyone has to take appropriate measures to ensure food safety. Women are a major target group for food safety education because in many societies they share responsibility for family meals.

9. Schools are places to promote food safety: educating children about safe food handling behaviors is a key part of preventing foodborne illness today and in the future. Incorporating food safety lessons into the school curriculum teaches children basic life skills and helps ensure the health of children and their families.

10. Five key elements of food safety: Five key elements to enhance food safety: Keeping it clean, separating raw and cooked food, cooking it safely, keeping food at safe temperatures, and using safe water and food ingredients.

Reference for the above: Baidu Encyclopedia-Food Safety