Food Safety Stocks List
|MIDD||A||The Middleby Corporation||0.51|
|TACT||B||TransAct Technologies Incorporated||0.61|
|BIO.B||A||Bio-Rad Laboratories, Inc. Class B||0.00|
|PAR||D||PAR Technology Corporation||0.56|
|SEE||C||Sealed Air Corporation||0.73|
|TMO||A||Thermo Fisher Scientific Inc||1.48|
|WNW||F||Wunong Net Technology Company Limited||-11.00|
|SVFD||D||Save Foods, Inc.||-0.80|
|IHI||A||iShares U.S. Medical Devices ETF||12.49|
|VIRS||A||Pacer BioThreat Strategy ETF||10.92|
|EVX||B||Market Vectors Environment Index ETF Fund||10.14|
|MJJ||D||MicroSectors Cannabis ETNs||9.9|
|MJO||D||MicroSectors Cannabis 2X Leveraged ETNs||9.9|
View all Food Safety ETFs...
|2021-07-23||EXPO||Stochastic Sell Signal||Bearish|
|2021-07-23||EXPO||Upper Bollinger Band Walk||Strength|
|2021-07-23||EXPO||180 Bullish Setup||Bullish Swing Setup|
|2021-07-23||MIDD||New 52 Week High||Strength|
|2021-07-23||MIDD||Doji - Bearish?||Reversal|
|2021-07-23||MIDD||New 52 Week Closing High||Bullish|
|2021-07-23||MMM||Crossed Above 50 DMA||Bullish|
|2021-07-23||MMM||20 DMA Support||Bullish|
|2021-07-23||MMM||Three Weeks Tight||Range Contraction|
|2021-07-23||NEOG||Stochastic Buy Signal||Bullish|
|2021-07-23||NEOG||Lower Bollinger Band Walk||Weakness|
|2021-07-23||PAR||Narrow Range Bar||Range Contraction|
|2021-07-23||SEE||Lizard Bullish||Bullish Day Trade Setup|
|2021-07-23||SEE||Lower Bollinger Band Walk||Weakness|
|2021-07-23||SEE||Slingshot Bearish||Bearish Swing Setup|
|2021-07-23||SVFD||Fell Below 20 DMA||Bearish|
|2021-07-23||TACT||Bollinger Band Squeeze||Range Contraction|
|2021-07-23||TACT||Crossed Above 50 DMA||Bullish|
|2021-07-23||TACT||Narrow Range Bar||Range Contraction|
|2021-07-23||TMO||New 52 Week Closing High||Bullish|
|2021-07-23||TMO||New 52 Week High||Strength|
|2021-07-23||WNW||New 52 Week Closing Low||Bearish|
|2021-07-23||WNW||Stochastic Reached Oversold||Weakness|
|2021-07-23||WNW||180 Bearish Setup||Bearish Swing Setup|
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. The occurrence of two or more cases of a similar illnesses resulting from the ingestion of a common food is known as a food-borne disease outbreak. This includes a number of routines that should be followed to avoid potential health hazards. In this way food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.
Food can transmit pathogens which can result in the illness or death of the person or other animals. The main mediums are bacteria, viruses, mold, and fungus (which is Latin for mushroom). It can also serve as a growth and reproductive medium for pathogens. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries there are fewer standards and less enforcement of those standards. Another main issue is simply the availability of adequate safe water, which is usually a critical item in the spreading of diseases. In theory, food poisoning is 100% preventable. However this cannot be achieved due to the number of persons involved in the supply chain, as well as the fact that pathogens can be introduced into foods no matter how many precautions are taken.
The five key principles of food hygiene, according to WHO, are:
Prevent contaminating food with pathogens spreading from people, pets, and pests.
Separate raw and cooked foods to prevent contaminating the cooked foods.
Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
Store food at the proper temperature.
Use safe water and safe raw materials.