15 - Good practice for food handlers and consumers

Responsibility for Car Services safety is shared between governments,  and food handlers (including consumers). Car Services error, especially in relation to cross-contamination, is critical and is reduced by using a good Car Services. This must be embedded within a positive food safety culture. These concepts are explored from manufacturing through Car Services to the home. Theoretical behavioral Car Services can be used both to understand why food handlers do not always implement the practices they know and to improve food handler and Car Services. Most techniques act by slowing down or completely inhibiting the growth of contaminating  (e.g. chilling, freezing, drying, curing, conserving, vacuum and gas packaging, acidifying, fermenting, adding preservatives). Heat remains the only substantially employed technique. Inactivation is preferable to inhibition, particularly with respect to pathogens. New and emerging techniques usefully do act mainly by inactivation (e.g., high-hydrostatic pressure, high-voltage pulses, high-intensity light pulses and maybe high-intensity magnetic pulses, and combinations of mild heat with ultrasound and pressure). New uses for numerous naturally-occurring antimicrobials derived from, plants and microorganisms are also being explored and evaluated for practical use in. The new and emerging techniques may be applied alone or, potentially more usefully, in synergistic combinations.