Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. 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 disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item.^[1] In theory, food poisoning is 100% preventable. The five key principles of food hygiene, according to WHO, are:

1. Prevent contaminating food with pathogens spreading from people, pets, and pests.
2. Separate raw and cooked foods to prevent contaminating the cooked foods.
3. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
4. Store food at the proper temperature.
5. Do use safe water and cooked materials.

ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. This is a general derivative of ISO 9000. ISO 22000 standard: The ISO 22000 international standard specifies the requirements for a food safety management system that involves interactive communication, system management, prerequisite programs, HACCP principles.

Conveyor belt sushi

Conveyor belt sushi  it is also known as a sushi train.

Kaiten-zushi is a sushi restaurant where the plates with the sushi are placed on a rotating conveyor belt or moat that winds through the restaurant and moves past every table and counter seat. Customers may place special orders, but most simply pick their selections from a steady stream of fresh sushi moving along the conveyor belt. The final bill is based on the number and type of plates of the consumed sushi. Some restaurants use a fancier presentation such as miniature wooden “sushi boats” traveling small canals or miniature locomotive cars.

Visiting a conveyor belt sushi restaurant

The most remarkable feature of conveyor belt sushi is the stream of plates winding through the restaurant typically in a clockwise rotation to make it easier to grab the plate as it passes by. The selection is usually not limited to sushi; it may also include drinks inTetra Paks, fruits, desserts, soups, and other foods.

Busy sushi restaurants serve the best quality, as the sushi gets eaten faster and does not get dry while rotating for a long time. Some restaurants have RFID tags or other systems in place to remove sushi that has rotated for too long. Some inexpensive conveyor belt sushi restaurants may imitate an expensive dish using less expensive ingredients. For example, they may replace chopped fatty tunabelly meat with other fish meat. Some larger chains can keep down costs for quality food by ordering in large amounts.

Special orders

If customers cannot find their desired sushi, they can make special orders. Sometimes speaker phones are available for this purpose above the conveyor belt. If a small quantity of sushi is ordered, it is placed on the conveyor belt but marked so other customers know that this dish was ordered by someone. Usually, the plate with the sushi sits on a labeled cylindrical stand to indicate that this is a special order. For large orders the sushi may also be brought to the customer by the attendants. Some restaurants in Japan also have touch screen displays for ordering specific dishes which might be delivered on separate conveyor belt or by waiters.

Condiments and tools are usually found near the seats, for example pickled ginger, chopsticks, soy sauce, and small dishes for the soy sauce. Wasabi may be either at the seat or on the conveyor belt. Self-served tea and ice water is usually complimentary, with cups stacked on a shelf above the conveyor belt and teabags or green tea powder in a storage container on the table. There is also a hot water faucet at the tables to make tea. On the shelves are usually wet paper towels and plastic boxes to store sushi for take-out customers.

Targeted customers

Conveyor belt sushi restaurants are often frequented by value-minded consumers and those who may not have time for a leisurely meal. They are popular among foreigners and families with children: No Japanese language skills are needed to read a menu or to order, and there is no danger of leftover food for small eaters or remaining appetite for big eaters due to the endless supply of small portions.

Conveyor operation

The sushi conveyor consists of a thin, narrow conveyor designed to fit within the tight confines of a sushi restaurant. Virtually 100% of sushi conveyors made in Japan are manufactured in Ishikawa Prefecture.^[1]

The standard conveyor uses a specially designed plastic crescent top chain. The chain actually runs on its side (on its link plates), with the crescent plate attached to the other side plate by means of a snap pin. This gives the chain a very small bending radius and allows the conveyor to make the tight corners found in most conveyor belt sushi restaurants. Further, the horizontal layout means that there is no return side of the chain, which not only eliminates chain sag and sliding with the roller, but allows for a much shallower design.

Major chain companies can offer different pin materials (stainless steel being common), plate shapes, surface treatments, and so on depending on the individual application. Many customers are also turning to sushi conveyor manufacturers for custom designed plates to go with their conveyor. Innovations in sushi conveyors include chainless designs for quieter operation and design/layout freedom, multi-tiered conveyors to allow for more sushi to be displayed in limited spaces, and high speed lanes for custom orders

French wine

French wines are usually made to accompany food.

French wine is produced all throughout France, in quantities between 50 and 60 million hectolitres per year, or 7–8 billion bottles. France is one of the largest wine producers in the world.^[1] French wine traces its history to the 6th century BC, with many of France’s regions dating their wine-making history to Roman times. The wines produced range from expensive high-end wines sold internationally to more modest wines usually only seen within France. Two concepts central to higher end French wines are the notion of “terroir“, which links the style of the wines to the specific locations where the grapes are grown and the wine is made, and the Appellation d’Origine Contrôlée (AOC) system. Appellation rules closely define which grape varieties and winemaking practices are approved for classification in each of France’s several hundred geographically defined appellations, which can cover entire regions, individual villages or even specific vineyards.

Vineyards in Vosne-Romanée in Burgundy, a village that is the source of some of France’s most expensive wines.

Wine styles, grape varieties and terroir

All common styles of wine – red, rosé, white (dry, semi-sweet and sweet), sparkling and fortified – are produced in France. In most of these styles, the French production ranges from cheap and simple versions to some of the world’s most famous and expensive examples. An exception is French fortified wines, which tend to be relatively unknown outside France.

In many respects, French wines have more of a regional than a national identity, as evidenced by different grape varieties, production methods and different classification systems in the various regions. Quality levels and prices vary enormously, and some wines are made for immediate consumption while other are meant for long-time cellaring.

If there is one thing that most French wines have in common, it is that most styles have developed as wines meant to accompany food, be it a quick baguette, a simple bistro meal, or a full-fledged multi-course menu.^[15] Since the French tradition is to serve wine with food, wines have seldom been developed or styled as “bar wines” for drinking on their own, or to impress in tastings when young.

Grape varieties

Numerous grape varieties are cultivated in France, including both internationally well-known and obscure local varieties. In fact, most of the so-called “international varieties” are of French origin, or became known and spread because of their cultivation in France.^[17] Since French appellation rules generally restrict wines from each region, district or appellation to a small number of allowed grape varieties, there are in principle no varieties that are commonly planted throughout all of France.

Most varieties of grape are primarily associated with a certain region, such as Cabernet Sauvignon in Bordeaux and Syrah in Rhône, although there are some varieties that are found in two or more regions, such as Chardonnay in Bourgogne (including Chablis) and Champagne, and Sauvignon blanc in Loire and Bordeaux. As an example of the rules, although climatic conditions would appear to be favorable, no Cabernet Sauvignon wines are produced in Rhône, Riesling wines in Loire, or Chardonnay wines in Bordeaux. (If such wines were produced, they would have to be declassified to Vin de Pays or French table wine. They would not be allowed to display any appellation name or even region of origin.)

Traditionally, many French wines have been blended from several grape varieties. Varietal white wines have been, and are still, more common than varietal red wines.

At the 2007 harvest, the most common grape varieties were the following

Terroir

A Cahors chateau and vineyard

The concept of Terroir, which refers to the unique combination of natural factors associated with any particular vineyard, is important to French vignerons.^[17] It includes such factors as soil, underlying rock, altitude, slope of hill or terrain, orientation toward the sun, andmicroclimate (typical rain, winds, humidity, temperature variations, etc.). Even in the same area, no two vineyards have exactly the same terroir, thus being the base of the Appellation d’origine contrôlée (AOC) system that has been a model for appellation and wine laws across the globe. In other words: when the same grape variety is planted in different regions, it can produce wines that are significantly different from each other. In France the concept of terroir manifests itself most extremely in the Burgundy region The amount of influence and the scope that falls under the description of terroir has been a controversial topic in the wine industry