Food Safety Stocks List

Recent Signals

Date Stock Signal Type
2019-08-16 EXPO New 52 Week Closing High Bullish
2019-08-16 EXPO Stochastic Reached Overbought Strength
2019-08-16 EXPO New 52 Week High Strength
2019-08-16 MIDD Narrow Range Bar Range Contraction
2019-08-16 NEOG Crossed Above 20 DMA Bullish
2019-08-16 QGEN Cup with Handle Other
2019-08-16 QGEN NR7 Range Contraction
2019-08-16 QGEN NR7-2 Range Contraction
2019-08-16 QGEN Slingshot Bearish Bearish Swing Setup
2019-08-16 SEE MACD Bearish Centerline Cross Bearish
2019-08-16 SEE Calm After Storm Range Contraction
2019-08-16 TACT Narrow Range Bar Range Contraction
2019-08-16 TACT Fell Below 20 DMA Bearish
2019-08-16 TACT Calm After Storm Range Contraction
2019-08-16 TACT Non-ADX 1,2,3,4 Bullish Bullish Swing Setup
2019-08-16 TACT NR7 Range Contraction

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.

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