A Brief History of Food Safety

For centuries there has been some form or another used to maintain food safety. Some of the techniques used in the past would, in all likelihood, fail to meet modern food safety requirements but, despite this, food safety has always been important.

More recently, over the past three decades numerous outbreaks and public scares have led to many revisions in food safety law. So, how has food safety changed over the years?

Constant Developments in Food Safety

Ever since chemicals and preservatives were added to food to maintain its taste and cleanliness, attention has been paid to its safety. Traditional methods of salting, smoking or fermenting food to maintain it have led to some common ways of adding flavour but these methods are now subject to their own food safety inspections.

Food manufacturing, which is exposed to numerous safety requirements, began with the industrial revolution in the 19th Century. This coincided with greater consideration towards hygiene and the abolishment of selling rancid or contaminated food.

The work of Louis Pasteur, the famous scientist, led to breakthroughs in modern sanitisation – the same kind of discoveries that still govern food safety today.

Modern Legislation and Authorities

Yet it is in more recent times that we have seen more and more legislation passed and technology developed to improve food safety standards. Things like the Hazard Analysis and Critical Control Points (HACCP), which was launched in the 1960s, continues to be a useful risk management tool for the identification and elimination of food hazards. Additionally the FSA (Food Standards Agency) provide information and advice food safety.

Additionally, there are numerous laws in place to uphold high levels of food safety. An online food safety course by High Speed Training identifies many of these laws and legislation.

Learn more about food safety with a food safety course, book online today.