Business assignment

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Business assignment

  1. 1. BUSINESS ASSIGNMENT Lecture : Mr Joe Chang Jau Ho Group Member : Kishant Kumar Karen Kong Chai Ni Lily Then Ayuni Nordin
  2. 2. WHAT IS ADULTERATED FOOD ???  Adulterated food is the adding of a substance to increase its quantity by reducing its quality.  Some of the substances use can be dangerous to one’s health.
  3. 3. Milk Addition of Urea •To increase viscosity therefore giving a feeling of rich milk. Addition of Starch •Add weight to the product. •Cheap source of adulteration.
  4. 4.  Milk need to be transported at low temperature to prevent it from spoiling.  Therefore, to save cost, neutralizers are to prevent the milk from spoiling.
  5. 5. HAVE FUN… ENJOY IT !!!
  6. 6. EXPERIMENT TIME !!! HAVE FUN & ENJOY IT …
  7. 7. UNETHICAL BEHAVIOUR OF BUSINESSMEN • Adding excessive water to meat without declaring it. • Selling conventional produce as organic.
  8. 8. THE EFFECTS OF FOOD ADULTERATION • • Adulterated food is impure, unsafe and not wholesome. Non-permitted colour or permitted food colour beyond the safe limit in coloured food can cause allergies, hyperactivity, liver damage, infertility, anaemia, cancer and birth defects.
  9. 9. THE EFFECTS OF FOOD ADULTERATION
  10. 10. STRATEGIES (ACTUAL OR CONCEPTUAL) CAN BE USED TO RESOLVE THIS PROBLEM / ISSUE ? Be careful when choosing foods. - Take only packed items of well-known companies - Buy products of only air tight popular brands. - Avoid craziness for artificially coloured products. Using of advance technology. - To improve the detection of the adulterated food. - To ensure the safety of food. - To ensure consumer’s safety and health.
  11. 11. Consumers should raise their voice out. - Have Consumer Rights. - Complain / Report. - Work together with related parties.
  12. 12. WHAT SHOULD AN ORGANIZATION DO TO SOLVE THE PROBLEM OF FOOD ADULTERATION?   Have a food safety and awareness campaign to raise the awareness. Enforcement of the existing law by having severe penalities such as fines and jail.
  13. 13.   Held a event to teach public how to test the adulterants that present in food. Do spot check often to the store to ensure the shopkeepers are not selling adulterated food.
  14. 14. REFERENCES 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. http://www.slideshare.net/esfaquel/food-adulteration http://www.kshamabade.com/how-to-test-for-food-adulteration listdise.com/10-common-food-products-prone to adulteration http://www.youtube.com/watch?v=JLDFMkpENzk www.fnbnews.com/article/detnews.asp?articleid=sectionid=38 Report for congress : agriculture : a glossary of terms, programs, and laws, 2005 edition Motif/food-and-drinks/Prevention-of-food-adulteration-act Electronic resource (1997), Journal Of Food Potection, Internation Association of Milk, Food, and Environment Sanitarians. Knowles, Tim. Food Safety In The Hopitality Industry. Butterworth. Heinemann. Marchony Ann (2004). Food Safe Kitchen : Presenting Eight Food-Safety Step.

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