ABSTRACT
Food security and protection is: the prevention of contamination of the food flow process by biological, chemical, physical agents, or radionuclear materials, intentionally or unintentionally; the prevention and control of the growth of microorganisms causing foodborne disease once the food stream has become contaminated; and the prevention and control of the spread of foodborne disease when it has occurred. This chapter will bring together considerable information about how to prevent and mitigate these problems by using a systems approach to the flow of the products and a determination of the hazardous points of contact and how to create appropriate interventions. It will not give you all of the technical details which may be found in Handbook of Environmental Health—Biological, Chemical, and Physical Agents of Environmentally Related Diseases, Volume 1. (See endnote 1.)
