the three categories of food safety hazards are biological physical and?
Potential physical hazards: glass wood stones metal packaging materials bones and personal effects. Hazard characterization "The qualitative and/or quantitative …
Food safety is used as 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 .
A food safety hazard is any biological chemical or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point step or procedure in a food manufacturing process at which control can be applied and as a result a food safety hazard can be prevented eliminated or reduced to an acceptable level. Establish critical limits …
Food safety-risk analysis - Wikipedia
Food contaminant - Wikipedia
Food defense - Wikipedia
Food defense is the protection of food products from intentional contamination or adulteration by biological chemical physical or radiological agents introduced for the purpose of causing harm. It addresses additional concerns including physical personnel and operational security. Food defense is one of the four categories of the food protection risk matrix which include: food safety which is based …
Also food contaminant testing assures consumers safety and quality of purchased food products and can prevent foodborne diseases and chemical microbiological or physical food hazards . [17] The establishment of ADIs for certain emerging food contaminants is currently an active area of research and reg...
WordPress.com
No comments:
Post a Comment