When discussing food safety, most people tend to focus on hotel kitchens, clean utensils, or general hygiene. However, food safety is not just about serving food on a clean plate. True food safety can only be ensured by securely managing the entire food chain—from the pesticides used in the fields to storage, transportation, processing, marketing, and ultimately the consumer’s plate. What exactly is food safety? How many types of food contamination exist? What impact does it have on human health? And how can food safety be realistically achieved? Here is an interview with senior nutritionist Bhupal Baniya discussing these key issues:
What is food safety?
In Nepal, when food safety is discussed, people primarily imagine hygiene in hotels, restaurants, or kitchens. There is a common understanding that food safety means using clean utensils, cooking in a clean kitchen, and eating well-cooked food. However, food safety is far more than just kitchens or plates—it encompasses the entire food chain from production to the consumer’s table.
The food safety journey begins at the farm. Factors such as the quality of seeds used by farmers, the quantity and type of pesticides applied, whether fertilizer usage was scientific, and whether irrigation water was safe are all linked to food safety. Excessive pesticide use during production does not simply vanish after cooking. These chemicals can enter the body and gradually affect organs like the liver and kidneys, increasing the risk of chronic diseases.
After production, every stage including storage, transportation, processing, and sale must adhere to proper temperature control, cleanliness, and standards. If any of these stages falter, even safe production can become unsafe. Therefore, food safety is based on the concept of “farm to fork”—ensuring safety along the entire chain from production to consumption. We must focus not only on the final stage but safeguard the entire system.
What is the difference between food hygiene and food safety?
Many people consider these two terms synonymous, but food hygiene and food safety are distinct, though closely related concepts. Food hygiene refers to cleanliness practices during food preparation, cooking, storage, and serving. It includes habits like hand washing, using clean utensils, covering food, separating raw and cooked food, and using safe water.
Food safety, however, is a broader concept. It encompasses managing potential risks throughout the entire process from production to consumption. Hence, food hygiene is not only an important component but also the foundation of food safety. For example, if a farmer uses excessive pesticide, no matter how clean the kitchen is, the food will not be safe. Similarly, if standards are not followed during processing or storage, the final meal served on a clean plate will still carry risks.
In Nepal, monitoring still primarily focuses on cleanliness, but equal attention is needed on the scientific aspects of food safety and the entire food supply chain.
