Food safety regroups all actions to keep food free from dangerous microbes and contaminants so people do not get sick. It relies on hygiene, control of production, and clear laws and standards.
In the world and in Algeria, the goal is the same: prevent foodborne diseases by applying regulations inspired by international references (like Codex), inspections, lab tests, and systems such as HACCP. Indicators like number of foodborne cases and contamination levels help check if the system is effective.
- منشئ المقرر: Hanane Bedjaoui