Food toxicity

Description

The causes of food poisoning and spoilage, and the preservation methods of food products so as to prevent toxicity from customers.

Alternative labels

food spoilage
prevention of food poisoning
toxicity of foods
food poisoning
the toxicity of food

Skill type

knowledge

Skill reusability level

sector-specific

Relationships with occupations

Essential knowledge

Food toxicity is an essential knowledge of the following occupations:

Food analyst: Food analysts perform standardised tests to determine the chemical, physical, or microbiological features of products for human consumption.
Food technologist: Food technologists develop processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles and technology. They design and plan layouts or equipment, oversee staff, engage in controlling, and improve food technologies in food production processes.
Food biotechnologist: Food biotechnologists study the life cycle of food from its preservation up to the spoilage and the food-borne pathogens. They research and understand food-borne diseases in order to prevent them. They ensure that food products abide by government regulations regarding food health and safety.

Food safety inspector: Food safety inspectors carry out inspections in food processing environments from a food safety standpoint. They are part of official control bodies who check and control food products and processes to ensure compliance with regulations and laws governing safety and health.

Optional knowledge

Food toxicity is optional for these occupations. This means knowing this knowledge may be an asset for career advancement if you are in one of these occupations.

 


 

References

  1. Food toxicity – ESCO

 

Last updated on September 20, 2022

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