Food Hygiene - download pdf or read online

By Kavita Marwaha

ISBN-10: 8189729721

ISBN-13: 9788189729721

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In deciding whether a requirement is necessary or appropriate, an assessment of the risk should be made, preferably within the framework of the HACCP approach. This approach allows the requirements in the Codex Alimentarius to be flexibly and sensibly applied with a proper regard for the overall objectives of producing food which is safe and suitable for consumption. In so doing it takes into account the wide diversity of activities and varying degrees of risk involved in producing food. Additional guidance is available in specific food codes.

Training Wareness and Responsibilites Food hygiene training is fundamentally important. All personnel should be aware of their role and responsibility in protecting food from contamination or deterioration. food handlers should have the necessary knowledge and skills to enable them to handle food hygienically. Those who handle strong cleaning chemicals or other potentially hazardous chemicals should be instructed in safe handling techniques. Training Programmes Factors to take into account in assessing the level of training required include: General Principles of Food Hygiene 49 the nature of the food, in particular its ability to sustain growth of pathogenic or spoilage microorganisms; the manner in which the food is handled and packed, including the probability of contamination; the extent and nature of processing or further preparation before final consumption; the conditions under which the food will be stored; and the expected length of i time before consumption.

On-farm programmes which achieve specific food safety goals are becoming an important part of primary production and should be encouraged. Handling, Storage and Transport Procedures should be in place to: sort food and food ingredients to segregate material which is evidently unfit for human consumption; dispose of any rejected material in a hygienic manner; and Protect food and food ingredients from contamination by pests, or by chemical, physical or microbiological contaminants or other objectionable substances during handling, storage and transport.

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Food Hygiene by Kavita Marwaha

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Categories: Food Science