Evaluation of Food Safety Practices and Oil Standards

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Food is a substance or material that originates in the environment in plant, animals, or water. It is made up of naturally occurring nutrients metabolized by and organism to sustain, grow and repair vital life processed. The primary function of food is to provide nourishment to an organism. Nourishment is furnished by nutrients: carbohydrates, fats, fibers, protein, vitamins and minerals. These and other chemical compounds are essential for basic bodily functions (Kaplan, 2012). Potter and Hotchkiss (1998) state that food is the fuel which supplies chemical energy to the body to support daily activity and synthesis of necessary chemicals within the body and is therefore critically needed for survival, growth, physical abilities and good health. Food to perform the intended use must be nutritionally complete and be free of any injurious substances. A lack or insufficiency of food or consumption of food containing harmful substances may result in dietary illnesses, i.e. Pellagra, Rickets, Marasmus, Kwashiorkor and Keratosis or Foodborne diseases, i.e. Cholera, Dysentery, Hepatitis, Salmonellosis and Typhoid (Shapton & Shapton, 1993; Frazier & Westhoff, 1988).