Ensuring the safety and protection of food throughout the whole production process, from harvest to the manufacturing of flour and baking of bread, by implementing safety and health measures in the production system:
The history and evolution of food safety factors:
The history and modification of food safety elements may be traced back to the World Food Summit in 1996, where the concept of food security was introduced. Food security is defined as the condition in which all individuals have consistent access to an adequate supply of safe and nutritious food that meets their dietary requirements and preferences, while also considering the physical, social, and economic aspects. Food security is the foundation for a healthy and active lifestyle, as it ensures the availability, consistency, and accessibility of food. The average daily caloric requirement for a healthy and active lifestyle is approximately 2,300 calories. While this amount is adequate for individuals in high-income countries, it is insufficient for most low-income and food-poor countries, where people can only obtain around 1,000 calories per day. This poses a significant threat to global food security. In addition to this, the growth of urbanization, climate change, and water scarcity are also major factors that endanger food security.
Food security and protection—what is society's role?
Food security encompasses all levels of society, including global, regional, national, local, and individual levels. It involves ensuring that food sources are safe and free from chemical and microbial contamination. This includes maintaining appropriate temperature control, protecting against insects and rodents, preventing cross-contamination, and ensuring safe storage, transportation, and preparation of food. In addition, food safety measures should be implemented during the cooking stage, such as maintaining the correct temperature for baking bread. Training and adherence to risk reduction protocols, control certification (HACCP), food testing, and follow-up are also important for preserving and ensuring food safety. The entire process is from manufacture to consumption.
Cultivation process and harvest process:
The traditional methods of planting and cultivating wheat were once seen as a safety vulnerability in the planting and harvesting process. However, the use of advanced machinery and adherence to international standards in planting, harvesting, and crop handling has significantly improved food safety. This is especially crucial for institutions. Possesses good food hygiene practices.
NOTE: It is important to mention that another aspect of cultivating high-quality seeds from the soil is the production and harvesting of genetically modified seeds.
Transporting the harvested wheat from the ground to the designated locations:
Receipt of unprocessed materials (sample of wheat):
During this process, wheat is collected using a 2-meter tube known as a "bamboo" that contains grooves formed from 6-8 sections of a wagon or another device used for transporting wheat. In order to ensure that all raw materials are consistently sampled and that all safety and health protocols are followed and applied during wheat testing.
Laboratory Personnel:
