Identify some common safety issues related to food purchase storage and presentation

Identify some common safety issues related to food purchase storage and presentation

Low-density polyethylene LDPE is used to make films of various sorts, some bread and frozen food bags and squeezable bottles. Blanching: Dipping of fruits or vegetables in boiling water or exposing these to steam for a few minutes to kill enzymatic and biological activity prior to freezing or processing.

Food Processing Industry.

food safety pdf

Why should I keep raw food separate from cooked food? Cans that appear to have swelled or bulged, or unopened jars with pressure pop- up centres that have popped up should not be consumed and should be thrown away.

Food adulteration and contamination Correspondence related to the syllabus should be addressed to: The Bacteria can be transferred to food from utensils that are not cleaned and sanitized properly.

Food safety problems and solutions

In many cases, the intentional addition certain additives to food is for a technological purpose including organoleptic in the manufacturing process, and may be added during the preparation, treatment, packing, packaging, transport or holding of such food. Once a week, make it a habit to throw out perishable foods that should no longer be eaten. We believe that effective regulation in these sectors will attract foreign investors as well as encourage export of locally produced foods, cosmetics and pharmaceutical products. Cabbage and related vegetables contain thioglucosides which may be absorbed in people with low dietary iodine, and may contribute to thyroid enlargement. Unfortunately these toxins are not destroyed by normal cooking or processing. Over time, even chilled foods will spoil. Other popular domestic methods used for food preservation were smoking, drying and salting. There is no time limit on how long unopened cans will be safe. Injury should never be a cost of doing business. Foodborne illness Low-density polyethylene is relatively transparent.

The following principles can be applied to minimize whatever risk exists: Food should not be cooked excessively, i. Unopened jars or bottles with visible bubbles or discoloration should also be thrown away. Among food items, spices, due to their inherent nature--great demand and high price become easy substances for gross adulteration.

Remove food from its packaging before defrosting.

What is food safety and why is it important

For absolute safety avoid any wild mushrooms, unless definitely identified as non-poisonous. Studies in laboratory animals suggest acrylamide has a carcinogenic potency in rats that is similar to that of other carcinogens in food, but the intake levels for acrylamide are likely to be higher. Describe some illnesses or problems the safety issues might cause, ways to prevent the illnesses or problems, and recommendations for where readers might search for more information. It can be transparent or opaque. Answer the following questions proposed in 1 on p. Water is essential in food preparation. Why there is a concern about acrylamides when it is produced naturally during cooking process? What kinds of toxin are present in wild mushrooms and what precautions should be taken? Do not mix raw meat, fish and raw vegetables. It is expressed in milligrams of the chemical per kilogram of body weight. Overfilling will reduce the circulation of cool air and make difficult the proper cooling or chilling of food materials and beverages. This monitoring has led to early detection of contamination and has often prevented impact on a larger scale. Fatal poisoning is usually associated with delayed onset of symptoms which are very severe, with toxic effect on liver, kidney and nervous system. Create a publicservice bulletin to be printed in the Sunday edition safety issues related to food purchase storage and presentation Mar 25, Food Safety Presentation Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising.

The consultation process recorded many commonly held beliefs and habits which increased peoples risk of foodborne illnesses.

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Safety issues related to food purchase storage and presentation