Any foods deemed contaminated should be disposed of immediately, and any surrounding food should be checked for additional contamination.ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. ISO 22000 standard: The ISO 22000 international standard specifies the requirements for a food safety management system that involves interactive communication, system management, prerequisite programs, HACCP principles. It is the culmination of all previous attempts from many sources and areas of food safety concern to provide an end product that is safe as possible from pathogens and other contaminants.These systems are designed to ensure food is safe to consume and halt the increasing incidence of food poisoning, and they include basic food safety training for at least one person in each business.
The reference made to Codex food safety standards in the World Trade Organizations' Agreement on Sanitary and Phytosanitary measures (SPS Agreement) means that Codex has far reaching implications for resolving trade disputes.
WTO members that wish to apply stricter food safety measures than those set by Codex may be required to justify these measures scientifically." So, an agreement made in 2003, signed by all member states, inclusive all EU, in the codex Stan Codex 240 – 2003 for coconut milk, sulphite containing additives like E223 and E 224 are allowed till 30 mg/kg, does NOT mean, they are allowed into the EU, see Rapid Alert System for Food and Feed (RASFF) entries from Denmark: 2012.0834; 2011.1848; en 2011.168, "sulphite unauthorised in coconut milk from Thailand ".
Proper storage, sanitary tools and work spaces, heating and cooling properly and to adequate temperatures, and avoiding contact with other uncooked foods can greatly reduce the chances of contamination.
Tightly sealed water and air proof containers are good measures to limit the chances of both physical and biological contamination during storage.
In developed countries there are intricate standards for food preparation, whereas in lesser developed countries there are fewer standards and less enforcement of those standards.
Another main issue is simply the availability of adequate safe water, which is usually a critical item in the spreading of diseases. However this cannot be achieved due to the number of persons involved in the supply chain, as well as the fact that pathogens can be introduced into foods no matter how many precautions are taken.The main mediums are bacteria, viruses, mold, and fungus (which is Latin for mushroom).It can also serve as a growth and reproductive medium for pathogens.Animals like rodents and insects can infiltrate a container or prep area if left unattended.Any food that has been stored while in an exposed environment should be carefully inspected before consuming, especially if it was at risk of being in contact with animals.However, even if all precautions have been taken and the food has been safely prepared and stored, bacteria can still form over time during storage.Food should be consumed within one to seven (1-7) days while it has been stored in a cold environment, or one to twelve (1-12) months if it was in a frozen environment (if it was frozen immediately after preparation).This includes a number of routines that should be followed to avoid potential health hazards.In this way food safety often overlaps with food defense to prevent harm to consumers.Common sources to create physical contaminations are: hair, glass or metal, pests, jewelry, dirt and fingernails.Common sources of chemical contamination can include: pesticides, herbicides, veterinary drugs, contamination from environmental sources (water, air or soil pollution), cross-contamination during food processing, migration from food packaging materials, presence of natural toxins or use of unapproved food additives and adulterants.