Schools Training

Our Changing Diet with Food Safety Training

17 JAN 2013
Career Path : Food Safety and Quality

Eating isn’t one of the places people commonly look to see advances in technology. Food safety training has evolved considerably; as has the style of food preparation and the kinds of food we eat. Little things we take for granted, such as eggs for breakfast, are relatively recent additions to the table, while our modern understanding of nutrition has caused a hitherto unheard of demand for other foods. The restaurant, something we take for granted, is a blushing baby one it comes to longevity as an institution, and a cook has gone from someone who might not be literate to a professional with specialized education including mandatory food safety certification.


It is about two centuries ago that we must look to when these changes started to take root. In the past, poorer homes did not have kitchens, or all cooking took place in the same room that the family eat and slept in. Meanwhile wealthy homes put the kitchen well away from the living area, both because of a fire risk and to control the smell. All cooking was done over flame, and not a steady, reliable gas jet, but nasty, smoky wood and coal fires. From time to time people might have paraffin or alcohol powered ranges, but this was an unusual novelty. Food safety training was concerned mostly with not burning the house down and savvy housewifery to avoid being cheated by the grocer with substandard fare.


While discovery of microscopic life was hardly a new invention, and people knew about the noxious effects of toxic adulterants, it took reform movements and better kitchen technology to get closer to modern standards. Repeated scandals that sickened customers encouraged legislation that meant that food manufacturers needed to have food safety certification. Rising standard of living gave every house a kitchen, and then vast wars moved technology forward while killing a servant based economy by increasing the price of labour. The restaurant, evolving out of hotels, private kitchens and clubs, got a foothold in part based on the modern kitchens they showcased, and one of the new innovations was in cleanliness. They also encouraged a fashion for white kitchen uniforms to show how well sterilized everything was.


Meanwhile, animal and plant breeding, as well as advances in fertilizers brought luxury foods to the mainstream. An increasingly urban work force needed ready-made foods. As everything from the production of bread to jam left the private kitchen, it got increasingly easy to regulate it. Food safety certification began to approach the same standards of pharmaceutical quality assurance and heavily processed foods were so widely available that they stopped being a symbol of wealth.


These days commercial food safety training even influences the home cook. They can’t buy an oven without reliable certification, and rental properties come with a full kitchen as a matter of course in most cities. With even heat and refrigeration, as well as constant supplies of hot water, it’s easy to keep everything clean and healthy.



Visit Academy of Applied Pharmaceutical Sciences (AAPS) Inc. for more information on changing health standards, including in pharmaceutical quality assurance.