This document discusses various food safety hazards including physical, chemical, biological, and allergenic hazards. Physical hazards include foreign objects in food from production. Chemical hazards can come from pesticides and cleaning agents during cultivation and manufacturing. Biological hazards are organisms that cause foodborne illness and can occur at any stage of processing. Allergenic hazards cause allergic responses in some people to foods like milk, eggs, nuts, etc. The document provides examples of hazards that can cause multiple effects and outlines critical control points for hazard prevention including receiving, storage, washing, cooking, cooling, reheating and holding.
A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
Food Safety General Principles including: Foodborne Illness vs Food Poisoning, Types of Hazards in Food Hygiene, The 5 Key Principles of Food Hygiene, Critical Basics for Food Hygiene, Cooking-ware Types & Food Safety ,Plastic Containers, Food Safety Management Systems.
It covers general and critical information on each of the sections it includes.
Helpful for acquiring a good knowledge about the food hygiene topic.
Can be presented in class settings or workshops.
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 is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
the types of sensory , training of sensory panelist and simple way to conduct the sensory evaluation for frozen products. how the sensory room should procedure to be followed during the sensory analysis
Importance of Hygiene and food safety in Fruits and Vegetable processing Ademola Adebowale
A large proportion of risk attributable to food, lies in the failure to comply with hygiene rules in production area. These rules are not set by the government but Individual or enterprises. The result; Safe Food and Good reputation!
Food Safety General Principles including: Foodborne Illness vs Food Poisoning, Types of Hazards in Food Hygiene, The 5 Key Principles of Food Hygiene, Critical Basics for Food Hygiene, Cooking-ware Types & Food Safety ,Plastic Containers, Food Safety Management Systems.
It covers general and critical information on each of the sections it includes.
Helpful for acquiring a good knowledge about the food hygiene topic.
Can be presented in class settings or workshops.
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 is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
the types of sensory , training of sensory panelist and simple way to conduct the sensory evaluation for frozen products. how the sensory room should procedure to be followed during the sensory analysis
Importance of Hygiene and food safety in Fruits and Vegetable processing Ademola Adebowale
A large proportion of risk attributable to food, lies in the failure to comply with hygiene rules in production area. These rules are not set by the government but Individual or enterprises. The result; Safe Food and Good reputation!
This module is intended for community educators to teach their clients about cross-contamination. It is appropriate for general consumers and anyone that cooks for groups including religous institutions. It is not meant for commercial food service.
Event Safety in the Real World - Presentation - DIT 101114Mark Breen
Event Safety can seem like a daunting thing. Many event organisers simply ignore it. That's irresponsible & dangerous. The reality is that there are plenty of things you can do to make your event as safe as possible.
Introduction to food safety & toxicologyRABIA SHABBIR
The environmental stimuli, global civilization, technical advancements and lifestyle modifications have paved way for rising toxicants into the food industry, thus, making the food more unsafe for use. The only way to get oneself nourished appropriately is to stay aware of the routes of toxification.
what is food toxicology? what will be the health hazards associated with food toxicology? Intensity, causes and symptoms of intrinsic and extrinsic chemicals.
PRESENTATION ON CHEMICAL POISONS IN FOOD HYGIENE, SAFETY & SANITATION BY STEP...StephenMusoma
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.
What is allergy? when food allergy occur? How Immune System Response to Food Allergy ?Difference between Food Allergy, Food Intolerance & Food Poisoning.
What are Common food allergens?
Explain Milk Allergy or Lactose Intolerance,Egg ,Peant,Soya ,Fish,and Wheat Allergy It sources symptoms and treatment.Allergic Diseases such as Allergic rhinitis/ Hay Fever
Asthma,Anaphylaxis, Eczema.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
2. A Food safety
hazard is a
biological, chemical
or physical agent or
condition of food
with the potential to
cause harm or an
adverse health affect.
3.
4. Physical Hazard
means the foreign
objects that comes
to food from raw,
preparation and
final stages of food
manufacturing can
cause illness to the
humans.
5. Chemicals such as
Pesticides, Cleaning
agents,etc can be
present in foods when
the foods are
cultivating, harvesting,
manufacturing will
cause harm or an
adverse health affect
when the food is eaten.
6. Biological hazards are
organisms, or substances
produced by organisms,
that pose a threat to
human health. They are a
major concern in food
processing because they
cause most food borne
illness outbreaks.
It can occur any stage of
food processing.
7. Allergenic Hazard means the
allergic response of body
even after eating some foods.
It is an adverse reaction to
food mediated by immune
system.(IgE to food protein).
Some people only have
allergic to foods like Milk,
Eggs,Gluten,Nuts,Mustard,etc
8.
9. Some of the hazards
may cause multiple
effect in the processing.
EXSAMPLES
Insect in foods-Physical
and Microbial.
Insect With chemical-
Physical ,Chemical and
Microbial.