Unit 16. Food Safety

Learning Objectives

By the end of this lesson, students will be able to:
- Explain the importance of food safety
- Identify the main hazards in food production
- Understand the basic principles of HACCP
- Use Modal verbs of obligation (must, should, have to) correctly

Theory

Food safety means that food will not cause harm to the consumer when it is prepared and eaten according to its intended use. It is one of the most important aspects of the food industry.

There are three main types of food hazards: biological (bacteria, viruses, parasites), chemical (pesticides, cleaning agents, additives) and physical (glass, metal, plastic pieces).

To ensure food safety, companies use systems such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP). HACCP is a systematic approach that identifies, evaluates and controls hazards that are significant for food safety.

All workers in the food industry must follow strict hygiene rules: washing hands, wearing clean clothes, keeping equipment clean and controlling temperature. Proper food safety practices protect consumers and the reputation of the company.

Key Terms

food safety, hazards, biological, chemical, physical, bacteria, HACCP, GMP, hygiene, critical control points, contamination, temperature control

Exercise

1. Answer the questions:
1. What does food safety mean?
2. Name the three main types of food hazards.
3. What is HACCP?
4. What hygiene rules must workers follow?

2. Complete the sentences with must / should / have to:
1. Workers ________ wash their hands before starting work.
2. Companies ________ use the HACCP system.
3. You ________ not leave food at room temperature for a long time.

Mini Quiz

1. Food safety means that food will not cause ________ to the consumer.
a) pleasure
b) harm
c) interest

2. Bacteria and viruses are ________ hazards.
a) chemical
b) physical
c) biological

3. HACCP is a system that controls ________.
a) only price
b) food safety hazards
c) only packaging