Hazards and risks, management of hazard, control of parameters
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Hazards and risks, types of hazards- biological, chemical, physical hazards. management of hazards- need. Control of parameters
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PRESENTATION ON CHEMICAL POISONS IN FOOD HYGIENE, SAFETY & SANITATION BY STEP...
Chemical poisons include chemical hazards or chemical food contaminants and cause adverse health effects in humans on ingestion and inhalation.
Chemical food contaminants substances are present naturally in the usual raw material used for food production or added during the regular production process. Failure to handle, store and label cleaning chemicals properly are the most common causes of chemical contamination. If added to food intentionally, quantities should be that are not beyond the acceptable limits established by the Food and Drugs Act and its regulations. To minimize the health risk from natural toxins in food, people are advised to:
-Not assume that if something is 'natural' it is automatically safe.
-Throw away bruised, damaged or discolored food, and in particular moldy foods.
-Throw away any food that does not smell or taste fresh, or has an unusual taste.
-Eat mushrooms or other wild plants that have definitively been identified as nonpoisonous.
Effects of Chemical Hazards on
#Health implications include:
-Harmful chemicals may disrupt body metabolism e.g., mercury can affect developing brains in fetuses, infants and children.
-Can cause cancer.
-Can lead to damage of genes.
-Can alter organ functions.
-Can cause malnutrition in the body that can lead to declination of immunological defenses, impair psycho-social facilities, and cause intrauterine growth retardation.
-Can cause increased rate of gastrointestinal diseases.
-Excessive intake of chemicals in food can cause neural and kidney damage, congenital disabilities and reproductive problems.
#Hospitality establishment implications:
-Leads to poor image and reputation.
-Can cause legislative actions after sues by customers.
-Workers can be exposed to many dangerous levels for many years with no obvious illness.
-Can cause shutdown of the hospitality establishment.
-Leads to loss of jobs of various personnel as affirmative actions are taken by the establishment.
#Hygiene and Food Legislation
These are laws designed to protect consumers from contaminated and dangerous foods, which can lead to ill-health conditions, and also from false information about certain foods.
#Importance of Food Legislation
-To protect the health of the consumer.
-To protect the consumer from fraud.
-To ensure the essential quality and wholesomeness of foods.
For this reason, it is necessary to ensure that the sources of food production are inspected and, quality control and standardization are observed.
Food safety and quality control.pptx
This document discusses food safety and controlling food hazards. It defines food safety as ensuring food will not cause harm when consumed. Food hazards include physical, chemical and biological hazards. Physical hazards are foreign objects in food. Chemical hazards include naturally occurring toxins, added preservatives and incidental chemicals. Biological hazards are microbes like Salmonella and E. coli that cause foodborne illness. Control measures include inspection equipment to detect physical hazards, adhering to standards for chemical additions, sanitation to prevent cross-contamination, and proper storage and cooking to limit biological growth. Food travels through many steps from farm to consumption, so control points for hazards must be identified at each stage.
Food hazards1
1. The document discusses various types of food hazards including physical, chemical, biological, and allergenic hazards. Physical hazards include foreign objects like stones or glass that can cause injury. Chemical hazards are toxic compounds that may cause illness, and include heavy metals, pesticides, and food additives.
2. Biological hazards are pathogenic microorganisms and their toxins that can cause foodborne illness. Common biological hazards discussed are Salmonella, E. coli, and Listeria. Allergenic hazards refer to proteins that can trigger allergic reactions in sensitive individuals.
3. The document provides examples of specific hazards under each category and discusses controls like monitoring, good practices, and limits to help ensure food safety.
Food chain hazard scenario
This document discusses various types of hazards that can be present in food, including physical, chemical, and biological hazards. It provides examples of each type of hazard and explains how they can contaminate food and potentially cause illness. The document also discusses methods that can be used to prevent contamination from hazards, such as inspections, pest control, equipment maintenance, packaging safety, and employee training.
Level 3 food safety and hygiene
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
food safety and hygiene.pdf
Clinical immunology is the study of diseases caused by disorders of the immune system (failure, aberrant action, and malignant growth of the cellular elements of the system). It also involves diseases of other systems, where immune reactions play a part in the pathology and clinical features.
Foodsafetyandhygiene.pdf
This document provides an overview of food safety and hygiene training. It discusses the importance of proper food handling and hygiene practices to prevent food poisoning cases. Current statistics show increasing reported cases of food poisoning in Nigeria stemming from incorrect food hygiene in the food industry. The training aims to assist food businesses meet food safety standards, provide food handlers skills and knowledge of safety and hygiene, and increase compliance with food legislation. Key topics covered include food hazards, bacteria, hygiene control, personal hygiene, cleaning and temperature control. Maintaining high standards of personal hygiene and avoiding cross-contamination are emphasized as important responsibilities for all workers in the food industry.
Level 3 food safety and hygiene
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Recommended
PRESENTATION ON CHEMICAL POISONS IN FOOD HYGIENE, SAFETY & SANITATION BY STEP...
Chemical poisons include chemical hazards or chemical food contaminants and cause adverse health effects in humans on ingestion and inhalation.
Chemical food contaminants substances are present naturally in the usual raw material used for food production or added during the regular production process. Failure to handle, store and label cleaning chemicals properly are the most common causes of chemical contamination. If added to food intentionally, quantities should be that are not beyond the acceptable limits established by the Food and Drugs Act and its regulations. To minimize the health risk from natural toxins in food, people are advised to:
-Not assume that if something is 'natural' it is automatically safe.
-Throw away bruised, damaged or discolored food, and in particular moldy foods.
-Throw away any food that does not smell or taste fresh, or has an unusual taste.
-Eat mushrooms or other wild plants that have definitively been identified as nonpoisonous.
Effects of Chemical Hazards on
#Health implications include:
-Harmful chemicals may disrupt body metabolism e.g., mercury can affect developing brains in fetuses, infants and children.
-Can cause cancer.
-Can lead to damage of genes.
-Can alter organ functions.
-Can cause malnutrition in the body that can lead to declination of immunological defenses, impair psycho-social facilities, and cause intrauterine growth retardation.
-Can cause increased rate of gastrointestinal diseases.
-Excessive intake of chemicals in food can cause neural and kidney damage, congenital disabilities and reproductive problems.
#Hospitality establishment implications:
-Leads to poor image and reputation.
-Can cause legislative actions after sues by customers.
-Workers can be exposed to many dangerous levels for many years with no obvious illness.
-Can cause shutdown of the hospitality establishment.
-Leads to loss of jobs of various personnel as affirmative actions are taken by the establishment.
#Hygiene and Food Legislation
These are laws designed to protect consumers from contaminated and dangerous foods, which can lead to ill-health conditions, and also from false information about certain foods.
#Importance of Food Legislation
-To protect the health of the consumer.
-To protect the consumer from fraud.
-To ensure the essential quality and wholesomeness of foods.
For this reason, it is necessary to ensure that the sources of food production are inspected and, quality control and standardization are observed.
Food safety and quality control.pptx
This document discusses food safety and controlling food hazards. It defines food safety as ensuring food will not cause harm when consumed. Food hazards include physical, chemical and biological hazards. Physical hazards are foreign objects in food. Chemical hazards include naturally occurring toxins, added preservatives and incidental chemicals. Biological hazards are microbes like Salmonella and E. coli that cause foodborne illness. Control measures include inspection equipment to detect physical hazards, adhering to standards for chemical additions, sanitation to prevent cross-contamination, and proper storage and cooking to limit biological growth. Food travels through many steps from farm to consumption, so control points for hazards must be identified at each stage.
Food hazards1
1. The document discusses various types of food hazards including physical, chemical, biological, and allergenic hazards. Physical hazards include foreign objects like stones or glass that can cause injury. Chemical hazards are toxic compounds that may cause illness, and include heavy metals, pesticides, and food additives.
2. Biological hazards are pathogenic microorganisms and their toxins that can cause foodborne illness. Common biological hazards discussed are Salmonella, E. coli, and Listeria. Allergenic hazards refer to proteins that can trigger allergic reactions in sensitive individuals.
3. The document provides examples of specific hazards under each category and discusses controls like monitoring, good practices, and limits to help ensure food safety.
Food chain hazard scenario
This document discusses various types of hazards that can be present in food, including physical, chemical, and biological hazards. It provides examples of each type of hazard and explains how they can contaminate food and potentially cause illness. The document also discusses methods that can be used to prevent contamination from hazards, such as inspections, pest control, equipment maintenance, packaging safety, and employee training.
Level 3 food safety and hygiene
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
food safety and hygiene.pdf
Clinical immunology is the study of diseases caused by disorders of the immune system (failure, aberrant action, and malignant growth of the cellular elements of the system). It also involves diseases of other systems, where immune reactions play a part in the pathology and clinical features.
Foodsafetyandhygiene.pdf
This document provides an overview of food safety and hygiene training. It discusses the importance of proper food handling and hygiene practices to prevent food poisoning cases. Current statistics show increasing reported cases of food poisoning in Nigeria stemming from incorrect food hygiene in the food industry. The training aims to assist food businesses meet food safety standards, provide food handlers skills and knowledge of safety and hygiene, and increase compliance with food legislation. Key topics covered include food hazards, bacteria, hygiene control, personal hygiene, cleaning and temperature control. Maintaining high standards of personal hygiene and avoiding cross-contamination are emphasized as important responsibilities for all workers in the food industry.
Level 3 food safety and hygiene
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Chapter 16 food safety and hygiene.pptx
This document provides an introduction to a training presentation on food safety and hygiene. It discusses the importance of food safety, highlighting increasing cases of food poisoning in Nigeria stemming from poor food handling and hygiene practices. The objectives of the training are to help food businesses meet food safety standards, provide food handlers with skills and knowledge on food safety matters, and increase compliance with food legislation. The training covers topics like food poisoning causes, bacteria, hygiene control, personal hygiene, pest control, temperature control, cleaning and disinfection, and food safety management systems.
Importance of food processing.ppt.pptx
HACCP (Hazard Analysis and Critical Control Point) is a systematic approach to identify, evaluate and control food safety hazards. It is important for reducing risks to consumers, preventing product recalls, creating food handling awareness, and ensuring food safety. Food processing is also important because it provides jobs, adds value to crops, offers import substitutions, enhances shelf life, increases variety and improves food quality. There are four main types of food hazards: physical, chemical, biological, and allergic hazards. Biological hazards from bacteria, viruses and parasites are a major concern for food processing since they can cause foodborne illness.
Food safety and hygiene
this presentation about the food safety and food hygiene for safe food. and its importance in food industry...and cost of the poor food hygiene
week 2.1.pptx
This document discusses food safety and sanitation. It defines sanitation as creating conditions to prevent food contamination and foodborne illness. Contamination can occur directly from raw foods or indirectly through cross-contamination. The major causes of foodborne illness are bacteria like Salmonella and E. coli, which thrive in certain conditions like moisture, warm temperatures, and food. Proper handling and cooking of foods to safe minimum internal temperatures are key to preventing illness from bacteria, parasites, viruses, fungi, chemicals, metals, and other physical contaminants.
MBA 646 - Final Presentation
The document discusses the importance of food safety in the hospitality industry. It identifies three main types of food hazards: biological, chemical, and physical contaminations. Biological hazards include microorganisms that can cause foodborne illness. Chemical hazards involve naturally occurring and added toxins. Physical hazards are environmental contaminants introduced during processing. The document also outlines regulations and best practices around food preparation, hygiene, cleaning, and inspection to control these hazards and ensure food safety. Consumer concern about food safety has been increasing in recent years.
Identify and consider all possible hazards and control procedure
Identify and consider all possible hazards and control procedure. Hazards and its types brief description of hazrds. GMP, GHP and HACCP.
Principles of Safety Hygiene, and Sanitation "Chemical Hazard"
This document discusses chemical hazards in food. It defines chemicals and hazards, and explains that chemicals can be hazardous depending on the amount and length of exposure. It then discusses different types of chemical hazards classified as either naturally occurring chemicals or added chemicals. Specific examples of naturally occurring toxins from food sources like fish, shellfish and fungi are provided. Added chemicals discussed include food additives, preservatives and pesticide residues. The document notes many chemicals are safe in small amounts but toxic in large doses. Overall it provides an overview of chemical hazards that can contaminate foods and pose health risks.
FOOD SAFETY AWARENESS.pdf
Food Safety refers to
handling, preparing and
storing food in a way to best
reduce the risk of
individuals becoming sick
from foodborne illnesses. Cross contamination is covered and the food cleaning and sanitation is explained in detail. Difference between food safety and sanitation is also a part of the presentation.
Food toxicology
what is food toxicology? what will be the health hazards associated with food toxicology? Intensity, causes and symptoms of intrinsic and extrinsic chemicals.
Sanitation and safety functions of food service
This document discusses key aspects of food service sanitation and safety. It states that food service establishments should have 4 S's: service, specialty, sanitation, and safety. The food service manager is responsible for implementing safety measures and ensuring high standards of cleanliness. National and local health laws regarding food service must be understood and followed. Proper food handling, storage, distribution, cleaning procedures and facilities are outlined. Employee health, training, and hygiene standards are also addressed. Causes of foodborne illness include microbes, chemicals and physical contaminants.
Principles of food sanitation
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
Basic Food Safety and Hygiene.pdf
This document provides an overview of basic food safety and hygiene training. It discusses the importance of food safety, what can happen if food safety is not followed properly, and introduces food hazards like physical, chemical and biological contaminants. It explains how bacteria can grow rapidly in ideal conditions and cause food poisoning if not controlled. Key aspects of food safety covered include temperature control, personal hygiene, cleaning, preventing cross-contamination, and Hazard Analysis Critical Control Point (HACCP) systems. The document emphasizes that food safety is everyone's responsibility.
PRINCIPLES OF FOOD SANITATION, SAFETY & HYGIENE
The document discusses principles of food sanitation, safety, and hygiene. It covers key definitions, the importance of food safety, causes of foodborne illness including cross-contamination and time-temperature abuse. It also discusses potentially hazardous foods and understanding microorganisms like bacteria, conditions needed for bacteria to grow, and how to control bacterial growth in food. The primary goals of food sanitation are cleanliness, preventing contamination, and destroying harmful bacteria through proper cooking and handling of food.
Module 1 - Food Safety [Autosaved].pptx
This document provides an introduction to food safety. It defines food safety as ensuring food will not cause harm when prepared and eaten as intended. Foodborne illness occurs when food is contaminated during improper handling, preparation, or storage. Common pathogens that cause foodborne illness are Salmonella, E. coli, and other bacteria. Factors like time, temperature, and moisture can allow bacteria to grow. Proper hygiene for food handlers, including handwashing and clean attire, is important to prevent cross-contamination.
What is physical contamination in food and how to prevent it
Having to manage contamination in food can be any food related businesses the worst nightmare. Lawsuits, facilities suspension and supply backlog are only the major penalties for failing to manage a food contamination event.
However, it can be easily avoided with the proper measures, when it comes to your capabilities as a business owner. Before we get into the whole talk of physical contamination and ways to prevent it, you need to know the types of contamination you need to look out for.
Along with that, we’ll be looking at the technologies and best practices ensuring safe food hygiene standards. Food regulations are strictly maintained all across the UK and other countries in the west. If you’re looking to get facts on contamination in food and how to prevent it then we’ve got you covered.
Table of Contents
Food safety
This presentation contains both veterinary and human health related food safety aspects - causes, preventions and informations with different laws regarding the same.
1 Principles of Sanitation and Food Safety (PPT).pptx
This document defines key terms related to food safety and sanitation such as food, safety, sanitation, and contamination. It discusses the importance of cleanliness, personal hygiene, food preparation, and facilities/equipment in preventing foodborne illness. Three main types of food contaminants are outlined: biological (bacteria, viruses, toxins), physical (hair, metal, glass), and chemical (toxic metals, pesticides, cleaning products). The document stresses preventing contamination through purchasing from reputable suppliers, proper handwashing, cleaning/sanitizing, and safe chemical handling.
processed food and chronic diseases
Processed foods have existed for centuries through techniques like fermenting, drying, and preserving with salt. Modern food processing developed in the 19th-20th centuries to serve military needs through methods like canning and pasteurization. Processed foods are altered from their natural state, often for safety or convenience, and include items like breakfast cereals, bread, canned vegetables, and packaged snacks. Common processing methods are chemical additions, refrigeration, freezing, and pasteurization. While processing can make foods safer, highly processed foods are linked to chronic diseases like heart disease, diabetes, and obesity due to high sugar/salt content and artificial ingredients. To reduce risks, one should limit processed foods and focus on whole foods like fruits
Management of coffee rust assignment
The document is an assignment on managing coffee rust for a course on field and horticultural crop diseases and their management. It discusses the causal fungus of coffee rust, Hemileia vastatrix, and outlines management strategies like field sanitation, spraying copper or dithiocarbamate fungicides, maintaining canopy cover to reduce dew formation, and using resistant coffee varieties to reduce disease incidence. It was submitted by a student to their professor for the 2023-2024 session.
Identification of blister blight of tea
Identification of blister blight of tea , disease of field crops and horticulture crops and their management-I
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Chapter 16 food safety and hygiene.pptx
This document provides an introduction to a training presentation on food safety and hygiene. It discusses the importance of food safety, highlighting increasing cases of food poisoning in Nigeria stemming from poor food handling and hygiene practices. The objectives of the training are to help food businesses meet food safety standards, provide food handlers with skills and knowledge on food safety matters, and increase compliance with food legislation. The training covers topics like food poisoning causes, bacteria, hygiene control, personal hygiene, pest control, temperature control, cleaning and disinfection, and food safety management systems.
Importance of food processing.ppt.pptx
HACCP (Hazard Analysis and Critical Control Point) is a systematic approach to identify, evaluate and control food safety hazards. It is important for reducing risks to consumers, preventing product recalls, creating food handling awareness, and ensuring food safety. Food processing is also important because it provides jobs, adds value to crops, offers import substitutions, enhances shelf life, increases variety and improves food quality. There are four main types of food hazards: physical, chemical, biological, and allergic hazards. Biological hazards from bacteria, viruses and parasites are a major concern for food processing since they can cause foodborne illness.
Food safety and hygiene
this presentation about the food safety and food hygiene for safe food. and its importance in food industry...and cost of the poor food hygiene
week 2.1.pptx
This document discusses food safety and sanitation. It defines sanitation as creating conditions to prevent food contamination and foodborne illness. Contamination can occur directly from raw foods or indirectly through cross-contamination. The major causes of foodborne illness are bacteria like Salmonella and E. coli, which thrive in certain conditions like moisture, warm temperatures, and food. Proper handling and cooking of foods to safe minimum internal temperatures are key to preventing illness from bacteria, parasites, viruses, fungi, chemicals, metals, and other physical contaminants.
MBA 646 - Final Presentation
The document discusses the importance of food safety in the hospitality industry. It identifies three main types of food hazards: biological, chemical, and physical contaminations. Biological hazards include microorganisms that can cause foodborne illness. Chemical hazards involve naturally occurring and added toxins. Physical hazards are environmental contaminants introduced during processing. The document also outlines regulations and best practices around food preparation, hygiene, cleaning, and inspection to control these hazards and ensure food safety. Consumer concern about food safety has been increasing in recent years.
Identify and consider all possible hazards and control procedure
Identify and consider all possible hazards and control procedure. Hazards and its types brief description of hazrds. GMP, GHP and HACCP.
Principles of Safety Hygiene, and Sanitation "Chemical Hazard"
This document discusses chemical hazards in food. It defines chemicals and hazards, and explains that chemicals can be hazardous depending on the amount and length of exposure. It then discusses different types of chemical hazards classified as either naturally occurring chemicals or added chemicals. Specific examples of naturally occurring toxins from food sources like fish, shellfish and fungi are provided. Added chemicals discussed include food additives, preservatives and pesticide residues. The document notes many chemicals are safe in small amounts but toxic in large doses. Overall it provides an overview of chemical hazards that can contaminate foods and pose health risks.
FOOD SAFETY AWARENESS.pdf
Food Safety refers to
handling, preparing and
storing food in a way to best
reduce the risk of
individuals becoming sick
from foodborne illnesses. Cross contamination is covered and the food cleaning and sanitation is explained in detail. Difference between food safety and sanitation is also a part of the presentation.
Food toxicology
what is food toxicology? what will be the health hazards associated with food toxicology? Intensity, causes and symptoms of intrinsic and extrinsic chemicals.
Sanitation and safety functions of food service
This document discusses key aspects of food service sanitation and safety. It states that food service establishments should have 4 S's: service, specialty, sanitation, and safety. The food service manager is responsible for implementing safety measures and ensuring high standards of cleanliness. National and local health laws regarding food service must be understood and followed. Proper food handling, storage, distribution, cleaning procedures and facilities are outlined. Employee health, training, and hygiene standards are also addressed. Causes of foodborne illness include microbes, chemicals and physical contaminants.
Principles of food sanitation
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
Basic Food Safety and Hygiene.pdf
This document provides an overview of basic food safety and hygiene training. It discusses the importance of food safety, what can happen if food safety is not followed properly, and introduces food hazards like physical, chemical and biological contaminants. It explains how bacteria can grow rapidly in ideal conditions and cause food poisoning if not controlled. Key aspects of food safety covered include temperature control, personal hygiene, cleaning, preventing cross-contamination, and Hazard Analysis Critical Control Point (HACCP) systems. The document emphasizes that food safety is everyone's responsibility.
PRINCIPLES OF FOOD SANITATION, SAFETY & HYGIENE
The document discusses principles of food sanitation, safety, and hygiene. It covers key definitions, the importance of food safety, causes of foodborne illness including cross-contamination and time-temperature abuse. It also discusses potentially hazardous foods and understanding microorganisms like bacteria, conditions needed for bacteria to grow, and how to control bacterial growth in food. The primary goals of food sanitation are cleanliness, preventing contamination, and destroying harmful bacteria through proper cooking and handling of food.
Module 1 - Food Safety [Autosaved].pptx
This document provides an introduction to food safety. It defines food safety as ensuring food will not cause harm when prepared and eaten as intended. Foodborne illness occurs when food is contaminated during improper handling, preparation, or storage. Common pathogens that cause foodborne illness are Salmonella, E. coli, and other bacteria. Factors like time, temperature, and moisture can allow bacteria to grow. Proper hygiene for food handlers, including handwashing and clean attire, is important to prevent cross-contamination.
What is physical contamination in food and how to prevent it
Having to manage contamination in food can be any food related businesses the worst nightmare. Lawsuits, facilities suspension and supply backlog are only the major penalties for failing to manage a food contamination event.
However, it can be easily avoided with the proper measures, when it comes to your capabilities as a business owner. Before we get into the whole talk of physical contamination and ways to prevent it, you need to know the types of contamination you need to look out for.
Along with that, we’ll be looking at the technologies and best practices ensuring safe food hygiene standards. Food regulations are strictly maintained all across the UK and other countries in the west. If you’re looking to get facts on contamination in food and how to prevent it then we’ve got you covered.
Table of Contents
Food safety
This presentation contains both veterinary and human health related food safety aspects - causes, preventions and informations with different laws regarding the same.
1 Principles of Sanitation and Food Safety (PPT).pptx
This document defines key terms related to food safety and sanitation such as food, safety, sanitation, and contamination. It discusses the importance of cleanliness, personal hygiene, food preparation, and facilities/equipment in preventing foodborne illness. Three main types of food contaminants are outlined: biological (bacteria, viruses, toxins), physical (hair, metal, glass), and chemical (toxic metals, pesticides, cleaning products). The document stresses preventing contamination through purchasing from reputable suppliers, proper handwashing, cleaning/sanitizing, and safe chemical handling.
processed food and chronic diseases
Processed foods have existed for centuries through techniques like fermenting, drying, and preserving with salt. Modern food processing developed in the 19th-20th centuries to serve military needs through methods like canning and pasteurization. Processed foods are altered from their natural state, often for safety or convenience, and include items like breakfast cereals, bread, canned vegetables, and packaged snacks. Common processing methods are chemical additions, refrigeration, freezing, and pasteurization. While processing can make foods safer, highly processed foods are linked to chronic diseases like heart disease, diabetes, and obesity due to high sugar/salt content and artificial ingredients. To reduce risks, one should limit processed foods and focus on whole foods like fruits
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The document describes the disease cycle of coffee rust, caused by the fungus Hemileia vastatrix. It begins with a microscopic spore infecting coffee plant leaves through natural openings, invading and killing cells to produce more spores. These new spores are then released and dispersed by rain, wind, animals, and people to infect other plants, completing the cycle in 4 to 7 weeks. A single initial spore can generate tens of thousands of additional spores through 4 to 6 generations of replication and infection.
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For any query contact : ishandewangan102@gmail.com
Disclaimer: It is for self study however, if you find it helpful you can study
IGKV 3 year notes, bsc ag 5 semester notes, PESTS OF CROPS AND STORED GRAIN AND THEIR MANAGEMENT notes, AENT5312 notes, agriculture notes, Ishan Dewangan notes, Indira Gandhi Krishi Vishwavidyalaya Raipur, BTC cars Bilaspur, IGKV 3 YEAR 1 SEMESTER NOTES
Entrepreneurship development & business management AEXT5311 notes
ENTREPRENEURSHIP DEVELOPMENT & BUSINESS MANAGEMENT
Theory Concept of Entrepreneur, Entrepreneurship Development, Characteristics, types and
functions of entrepreneurs.
Role of entrepreneurship in economic development & achievement motivation. Barriers of entrepreneurs.
SWOT Analysis, contract farming, joint venture, public private partnership, social
responsibility of business.
Government policy and programs and institutions for entrepreneurship development,
Impact of economic reforms on Agribusiness/ Agri enterprises.
Developing Managerial Skills, Entrepreneurial Development Process; Organizational
skill (controlling, supervising, problem solving, monitoring & evaluation)
Business Leadership Skills (Communication, direction and motivation Skills),
Supply chain management and Total quality management.
Project Planning Formulation and report preparation; Opportunities for Agri entrepreneurship and rural enterprise.
AEXT 5311 notes, IGKV 5 semester notes, 3 year 1 semester notes, entrepreneurship development and business management notes, BTC CARS, BILASPUR, Ishan Dewangan , B.Sc agriculture notes, agriculture notes, business management notes igkv,
Manures, Fertilizers and Soil Fertility Management ASOIL5311 Notes IGKV
Introduction and importance of organic manures, properties and methods of preparation of
bulky and concentrated manures. Green/leaf manuring. Fertilizer recommendation
approaches. Integrated nutrient management.
Chemical fertilizers: classification, composition and properties of major nitrogenous,
phosphatic, potassic fertilizers, secondary & microtrient fertilizers, Complex ertilizers,
nano fertilizers Soil amendments, Fertilizer Storage, Fertilizer Control Order.
History of soil fertility and plant nutrition. criteria of essentiality. role, deficiency and toxicity
symptoms of essential plant nutrients, Mechanisms of nutrient transport to plants, factors
affecting nutrient availability to plants. Chemistry of soil nitrogen, phosphorus, potassium,
calcium, magnesium, sulphur and micronutrients. Soil fertility evaluation, Soil testing.
Critical levels of different nutrients in soil. Forms of nutrients in soil, plant analysis, rapid
plant tissue tests. Indicator plants. Methods of fertilizer recommendations to crops. Factor
influencing nutrient use efficiency (NUE), methods of application under rainfed and irrigated
conditions
Igkv 5 semester notes, ASOIL5311 Hindi medium notes, ASOIL5311 English medium notes, ASOIL notes, igkv 3 year notes, IGKV NOTES agriculture notes, bsc ag 5 semester notes, Manures, Fertilizers and Soil Fertility Management ASOIL5311 Notes IGKV, Manures, Fertilizers and Soil Fertility Management notes
Geoinformatics and Nano-technology and Precision Farming Notes AENGG5311 IGKV
Geoinformatics and Nano-technology and Precision Farming Notes
SYLLABUS:-
Precision agriculture: concepts and techniques; their issues and concerns for Indian
agriculture; Geo-informatics- definition, concepts, tool and techniques; their use in Precision
Agriculture. Crop recommendation using geospatial technologies; Spatial data and their management in GIS;
Remote sensing concepts and application in agriculture; Image processing and interpretation;
Global positioning system (GPS), components and its functions; Introduction to crop
Simulation Models and their uses for optimization of Agricultural Inputs; STCR approach for
precision agriculture; Nanotechnology, definition, concepts and techniques, brief introduction
about nanoscale effects, nano-particles, nano-pesticides, nano-fertilizers, nano-sensors, Use
of nanotechnology in seed, water, fertilizer, plant protection for scaling-up farm productivity.
AENGG5311 NOTES, AENGG5311 HINDI NOTES, AENGG5311 ENGLISH NOTES, AENGG5311 NOTES IGKV, GEOINFORMATICS AND NANO TECHNOLOGY AND PRECISION FARMING NOTES, IGKV 5 SEMESTER NOTES, IGKV 3 YEAR NOTES, IGKV RAIPUR, BS AGRICULTURE 3 YEAR 1 SEMESTER NOTES, ISHAN DEWANGAN, AGRICULTURAL ENGINEERING NOTES
Introductory meteorology & climatic change AMET5311 NOTES IGKV
The document discusses the results of a study on the impact of COVID-19 lockdowns on air pollution. Researchers found that lockdowns led to significant short-term reductions in nitrogen dioxide and fine particulate matter pollution globally as economic activities slowed. However, the impacts on greenhouse gases and long-term air quality improvements remain uncertain without permanent behavior and economic changes.
Farming system and sustainable agriculture notes
Farming System-scope, importance, and concept, Types and systems of farming system and
factors affecting types of farming, Farming system components and their maintenance,
Cropping system and pattern, multiple cropping system, Efficient cropping system and their
evaluation, Allied enterprises and their importance, Tools for determining production and
efficiencies in cropping and farming system; Sustainable agriculture-problems and its impact
on agriculture, indicators of sustainability, adaptation and mitigation, conservation agriculture
strategies in agriculture, HEIA, LEIA and LEISA and its techniques for sustainability,
Integrated farming system-historical background, objectives and characteristics, components of
IFS and its advantages, Site specific development of IFS model for different agro-climatic
zones, resource use efficiency and optimization techniques, Resource cycling and flow of
energy in different farming system, farming system and environment, Visit of IFS model in
different agro-climatic zones of nearby states University/ institutes and farmers field.
Environmental studies and disaster management notes AFOR5221 (hindi)
1. Multidisciplinary Nature Of Environmental Studies: Definition, Scope And
Importance
2. Natural Resources: Renewable and Non-Renewable Resources, Natural Resources
and Associated Problems.
A) Forest Resources: Use and Over Exploitation, Deforestation, Case Studies
Timber Extraction, Mining, Dams And Their Effect On Forest And Tribal People.
B) Water Resources: Use and Over Utilization of Surface and Ground Water,
Floods, Drought, Conflicts Over Water, Dams- Benefits and Problems.
C)Mineral Resources: Use and Exploitation, Environmental Effects of Extracting
and Using Mineral Resources, Case Studies.
3. D) Food Resources: World Food Problems, Changes Caused by Agriculture and
Overgrazing, Effects of Modern Agriculture, Fertilizer Pesticide Problems, Water
Logging, Salinity, Case Studies.
E) Energy Resources: Growing Energy Needs, Renewable and Non-Renewable
Energy Sources, Use of Alternate Energy Sources. Case Studies
F) Land Resources: Land as A Resource, Land Degradation, Man Induced
Landslides, Soil Erosion and Desertification. Role Of an Individual in Conservation
of Natural Resources. Equitable Use of Resources for Sustainable Lifestyles.
4. Ecosystems: Concept of An Ecosystems, Structure and Function of An Ecosystems,
Producers, Consumers and Decomposers, Energy Flow in Ecosystems.
5. Ecological Succession, Food Chains, Food Webs, And Ecological Pyramids.
Introduction, Types, Characteristic Features
6. Structure and Function of The Following Ecosystem: A. Forest Ecosystems B.
Grassland Ecosystems C. Desert Ecosystems D. Aquatic Ecosystems (Ponds,
Streams, Lakes, Rivers, Oceans, Estuaries)
7. Biodiversity and Its Conservation: Introduction, Definition, Genetic, Species &
Ecosystem and Diversity and Biogeographical Classification of India. Value Of
Biodiversity: Consumptive Use, Predictive Use, Social, Ethical, Aesthetic And Option
Values. Biodiversity At Global, National and Local Levels, India as A Mega- Diversity
Nation. Hotspots Of Biodiversity.
8. Threats to Biodiversity: Habitat Loss, Poaching of Wildlife, Man- Wildlife Conflicts.
Endangered And Endemic Species of India. Conservation Of Biodiversity:
In-Situ and Ex-Situ Conservation of Biodiversity.
9. Environmental Pollution: Definition, Causes, Effects And Control Measures Of Air,
Water, Soil, Marine, Noise, Thermal Pollution, Nuclear Hazards. Solid Waste
Management: Causes, Effects and Control Measure of Urban and Industrial Wastes.
Role Of Individual in Prevention of Pollution.
10. Social Issues and Environment: From Unsustainable to Sustainable Development,
Urban Problems Related to Energy, Water Conservation, Rain Water Harvesting,
Watershed Management Environmental Ethics: Issues and Possible Solutions,
Climate Change, Global Warming, Acid Rains, Ozone Layer Depletion, Nuclear
Accidents and Holocaust. Dies, Wasteland Reclamation. Consumerism And Waste
Products. Etc
hindi notes for hindi medium students.
Indira Gandhi krishi vishwavidyalaya raipur
AGRIBUISNESS MANAGEMENT NOTES ABM5221
1. Transformation of agriculture into agri business, various stakeholders and components of agri business systems.
2. Importance of agri business in the Indian economy and new agricultural policy.
3. Distinctive features of agri business management: importance and needs of agro based industries
4. Classification of industries and types of agro based industries, institutional arrangement, procedures to set up agro based industries.
5. Constantine establishing agro based industries
6. Agri value chain: understanding primary and support activities and their linkages
7. Business environment:PEST and SWOT analysis
8. Management functions: roles and activities
9. Organisation culture: planning meaning definition, types of plans
10. Purpose aur mission, goals are objectives, strategies, policies procedures, rules, programs and budget, components of business plan.
11. Steps in planning and implementation
12. Organisation staffing, directing and motivation, ordering, leading, supervision, communications, control
13. Capital management and financial management of agri business
14. Financial statements and there importance
15. Marketing management: segmentation, targeting and positioning
16. Marketing mix and marketing, strategies consumer behaviour analysis
17. Product life cycle, sales and distribution management
18. Pricing policy,various pricing methods
19. Project management definition,project cycle, identification,formulation, appraisal implementation, monitoring and evaluation
20. Project appraisal and evaluation techniques
Environmental studies and disaster management notes AFOR5221
1. Multidisciplinary Nature Of Environmental Studies: Definition, Scope And
Importance
2. Natural Resources: Renewable and Non-Renewable Resources, Natural Resources
and Associated Problems.
A) Forest Resources: Use and Over Exploitation, Deforestation, Case Studies
Timber Extraction, Mining, Dams And Their Effect On Forest And Tribal People.
B) Water Resources: Use and Over Utilization of Surface and Ground Water,
Floods, Drought, Conflicts Over Water, Dams- Benefits and Problems.
C)Mineral Resources: Use and Exploitation, Environmental Effects of Extracting
and Using Mineral Resources, Case Studies.
3. D) Food Resources: World Food Problems, Changes Caused by Agriculture and
Overgrazing, Effects of Modern Agriculture, Fertilizer Pesticide Problems, Water
Logging, Salinity, Case Studies.
E) Energy Resources: Growing Energy Needs, Renewable and Non-Renewable
Energy Sources, Use of Alternate Energy Sources. Case Studies
F) Land Resources: Land as A Resource, Land Degradation, Man Induced
Landslides, Soil Erosion and Desertification. Role Of an Individual in Conservation
of Natural Resources. Equitable Use of Resources for Sustainable Lifestyles.
4. Ecosystems: Concept of An Ecosystems, Structure and Function of An Ecosystems,
Producers, Consumers and Decomposers, Energy Flow in Ecosystems.
5. Ecological Succession, Food Chains, Food Webs, And Ecological Pyramids.
Introduction, Types, Characteristic Features
6. Structure and Function of The Following Ecosystem: A. Forest Ecosystems B.
Grassland Ecosystems C. Desert Ecosystems D. Aquatic Ecosystems (Ponds,
Streams, Lakes, Rivers, Oceans, Estuaries)
7. Biodiversity and Its Conservation: Introduction, Definition, Genetic, Species &
Ecosystem and Diversity and Biogeographical Classification of India. Value Of
Biodiversity: Consumptive Use, Predictive Use, Social, Ethical, Aesthetic And Option
Values. Biodiversity At Global, National and Local Levels, India as A Mega- Diversity
Nation. Hotspots Of Biodiversity.
8. Threats to Biodiversity: Habitat Loss, Poaching of Wildlife, Man- Wildlife Conflicts.
Endangered And Endemic Species of India. Conservation Of Biodiversity:
In-Situ and Ex-Situ Conservation of Biodiversity.
9. Environmental Pollution: Definition, Causes, Effects And Control Measures Of Air,
Water, Soil, Marine, Noise, Thermal Pollution, Nuclear Hazards. Solid Waste
Management: Causes, Effects and Control Measure of Urban and Industrial Wastes.
Role Of Individual in Prevention of Pollution.
10. Social Issues and Environment: From Unsustainable to Sustainable Development,
Urban Problems Related to Energy, Water Conservation, Rain Water Harvesting,
Watershed Management Environmental Ethics: Issues and Possible Solutions,
Climate Change, Global Warming, Acid Rains, Ozone Layer Depletion, Nuclear
Accidents and Holocaust. Dies, Wasteland Reclamation. Consumerism And Waste
Products. Etc.
All syllabus have been included.
Indira Gandhi krishi vishwavidyalaya raipur
PROBLEMATIC SOIL AND THEIR MANAGEMENT ASOIL5221 NOTES
Soil compaction reduces pore space in soil, increasing density and restricting water and air movement. It can occur naturally over long periods, but is often caused artificially by heavy machinery and vehicles. This leads to poorer root growth, lower crop yields, reduced water infiltration and fertilizer efficiency, and increased cultivation difficulty. Preventing compaction through reduced traffic and appropriate tire inflation can help maintain soil quality.
principles of seed technology 5221 notes
This document provides information on seed technology and seed production of various crops. It begins with definitions of seed and seed technology. It then discusses causes of variety deterioration and methods to control deterioration. Principles of foundation and certified seed production are outlined. Detailed information is provided on seed production methods for various crops including wheat, rice, maize, sorghum, bajra, potato, tomato, chilies, berseem and lucerne. Key steps discussed include source of seed, field selection, isolation distances, sowing methods, fertilizer use, irrigation, plant protection, rouging, and harvesting.
CROP DOCTOR.pptx
The document describes the Crop Doctor app, which uses artificial intelligence and machine learning to help farmers diagnose crop diseases and pest problems. The app allows farmers to upload photos of their crops, instantly diagnoses any issues, and provides treatment advice. It is available for free in English and Hindi and aims to improve crop yields and prevent diseases.
Temperature control ABT5211
Temperature control is a set of procedures to meet and maintain standards regarding temperature, which is vital for food safety. A temperature control program identifies target products, establishes monitoring devices, and keeps records to control bacteria growth through temperature. Temperature control is applied in storage, distribution, initial supply, and manufacturing processes like baking, boiling, canning, freezing, and refrigeration to either add or remove heat and control microorganisms.
WASTE DISPOSAL notes
This document discusses ways to reduce food waste from various industries and locations. It recommends donating perishable and excess food to those in need to prevent it from going to waste. Specific strategies mentioned include perishable food donations from manufacturers and redistributing surplus food from companies and individuals. Reducing pre-sale waste at food service establishments is also suggested, such as ordering appropriate quantities and donating excess prep waste. Leftover food can also be fed to animals as a way to reduce waste.
Sources Of Contamination And Their Control
The document discusses various types of food contamination including biological, chemical, and physical contaminants. Biological contaminants can enter food through poor hygiene practices, while chemical contaminants may come from excessive pesticide or fertilizer use. Physical contaminants include foreign objects that enter food unintentionally. Contamination can occur directly in food or through cross-contamination between foods, equipment, or people. Proper sanitation, cleaning, separation of raw and cooked foods, and handwashing are recommended to prevent different types of contamination.
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You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
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This Dissertation explores the particular circumstances of Mirzapur, a region located in the
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Hazards and risks, management of hazard, control of parameters
- 1. ISHAN DEWANGAN HAZARDS AND RISKS, Types Of Hazards - Biological, Chemical, Physical Hazards HAZARD ‘’A food hazard is a biological, chemical or physical agent in a food with the potential: to cause adverse health effects’’ ‘’A biological, chemical or physical agent in, or condition of food with the potential to cause adverse health effect is a food hazard’’ RISK The effect of uncertainty on objectives TYPES OF HAZARD:- 1. BIOLOGICAL HAZARDS It is also called as biohazards refers to living organisms present in food that is a threat to human health when consumed. Eg. Escherichia coli, Salmonella, Listeria, Yersinia when present in food cause food poisoning and spoilage leading to sickness, death of people. Improper design, maintenance, cleaning of processing and storage facilities and equipment may lead to biohazard. 2. CHEMICAL HAZARD A chemical can be considered a hazard if its presence in the food by virtue of its intrinsic properties can cause harm. When compound generally recognized as safe by govt. when not used as per recommendations becomes hazard.
- 2. ISHAN DEWANGAN Eg. Iodine as potassium iodate is used to produce iodized salt, when applied at rate of 20mg potassium iodate per 1000mg of table salt, the chemical is beneficial in preventing goitre , Altering the dose may cause death. Source may be colorants, flavors, adulteration of products. Also when food packed in newspaper, polythene then metals like lead and tin comes into food and ultimately to human leading to carcinogenic effects. 3. PHYSICAL HAZARD It may be any material that normally doesn’t found on food that can lead to human illness. These are the foreign particles that enters to the food through raw materials during harvesting, packaging, processing, storage etc. Can be prevented by visual examination, frequent inspection of equipment and by use of metals and glass detectors.
- 3. ISHAN DEWANGAN Management of hazards – Need NEEDS:- 1. Food safety hazards cause foodborne illness to an individual that would affect their overall health, work and personal lives. 2. loss of family income. 3. medical expenses. 4. cost of special dietary needs. 5. loss of productivity MANAGEMENT OF HAZARDS 1. HAZARD IDENTIFICATION In any food safety system, all reasonably foreseeable hazards are identified along each stage process. 2. HAZARD ANALYSIS Each hazard to be analyzed along with the source i.e What can go wrong, how, when, etc. and understanding the conditions that may cause hazard. 3. HAZARD CHARACTERIZATION
- 4. ISHAN DEWANGAN The quantity or quantitative estimation of probability of occurrence and severity of health effects. 4.CONTROL MEASURES CONTROL OF BIOLOGICALHAZARDS A. PRODUCT SPECIFICATION It is important to be aware of presence and number of micro-organisms in food. Raw material should have microbiological standards. B. CONTROL MECHANISMS Physical and chemical control mechanism directly affect the survival and multiplication of micro- organisms. EG. Reduction in pH of fruit juice byb addition of ascorbic acid can prevent M.O. multiplying. Time and temperature can control M.O. As freezing can prevent their growth whereas thermal processing will kill the most. C. MANAGEMENT OF CROSS CONTAMINATION Cross contamination must be managed so that materials can not contaminate others.
- 5. ISHAN DEWANGAN D. CLEANING AND DISINFECTION The equipment used should be cleaned and sanatized on regular basis. It is good practice to have a cleaning schedule in place. The packing, storage and distribution must be controlled so that no biological hazard can contaminate or survive on the food. CONTROL OF CHEMICAL HAZARDS Chemicals should be kept separate from food supplies, in a separate cabins and bottles should be properly labelled. If cooking with copper plots, the interior should be lined with a non porous metal such as stainless steel. All containers, plots and pans should be thoroughly washed and rinsed using cleaning solutions before beginning new food preparations. CONTROL OF PHYSICAL HAZARDS Maintenance of equipment is extremely important to greatly reduce risk of contamination. Equipment failure or breakage can allow physical hazards to enter food.
- 6. ISHAN DEWANGAN Inspection of the screens or filters, objects from equipment must be done regularly.