Introduction This assignment introduces about food safety. The food safety recognize the importance of food hygiene, safety, and sanitation. Food safety is the responsibility to everybody who in change of the food or serve the food. Serving safe food is the top priority for every shop which touching about food and beverage. Why we need food safety? It is because it helps to prevent foodborne illness. Foodborne illness is a disease that can transmitted to humans by food. The most common of food poisoning is Salmonella. When you get food poisoning, you will fever, diarrhea, nausea, and vomit. There are three main causes of foodborne illness which is cross-contamination, time-temperature, and poor personal hygiene. There are four types of people easy to get food poisoning which is infants and children, pregnant women, the elderly, and people who are chronically ill. Infants and children are easy to get food poisoning because their stomachs cannot produce much acid, making it easier for bacteria and viruses to multiply. For pregnant women is their fetus does not have fully developed immune system. For the elderly, they are lack of protein in their diets and poor blood circulation.

1.0 - Hazard Analysis Critical Control Point (HACCP) HACCP is a systematic preventive approach the food safety in production processes. (Annex 4, n.d.) HACCP system can be used at all stages of a food chain, from food production to preparation processes. (Wikipedia, 2017) Examples, do