Your hands can be the most potentially dangerous serving equipment you use. Scratching your scalp, running your fingers through your hair, or touching a pimple can cause the transmission of pathogenic micro-organisms in a food service setting.
Follow these steps to wash your hands: 1.3 Preventative measures against food contamination
Many people get sick each year from the food they eat. They may have diarrhoea, vomiting, an upset stomach, fever, or cramps. They often think they have the flu, but the real problem is food borne illness caused by bacteria in the food they ate a few hours or several days ago.
Bacteria is the greatest threat to food safety.
Of all the micro-organisms, bacteria are the greatest threat to food safety. Bacteria …show more content…
Find the answer to the above question in your working environment. 2.1 Defining the concepts
• Deviations: Describe the difference between an observed value and the expected value.
• Non-conformance: Include failures, deficiencies, defects and malfunctions in a product or behaviour that causes the deviation.
The grower, packer, shipper, and handler of fresh consumed horticultural products are often faced with a hundred different decisions and responses to weather, pests, market value and trends, labour, and customer requests. Each decision may alter microbial food safety risks. The potential risk may be reduced or increased by seemingly minor deviations in timing, source of production input, degree of handling, method of cooling, or any dozens of different interacting factors. 2.2 The types of problems the enterprise can have if plans to deal with deviations are not in …show more content…
• Soil – soil might become ineffective, with unbalanced nutrient profiles, causing the crop to fail or the crop to become unsafe for human consumption
• The actual crop prior to harvesting – the crop might become poisoned or toxic or generally unsafe for human consumption, due to exposure from microbial, physical, chemical, viral hazards.
Why it is necessary for workers to be trained with regards to detecting problems in the system and being able to trace it to the source.
If the workers are trained in, and really understand the principles of food safety, then they will:
• Contribute to the supply of a healthy and safe crop.
• Automatically report any deviances and problems that might lead to compromised food safety.
• Become the custodians of a Good Agricultural Food Safety Monitoring system such as HACCP.
Here is a visual representation of:
Examples of deviations from pre-harvest norms and Critical control points for monitoring and detection.
The way non-conformances and deviations in the food safety and quality will be detected
The way this problem will be traced to a pre-harvest
Follow these steps to wash your hands: 1.3 Preventative measures against food contamination
Many people get sick each year from the food they eat. They may have diarrhoea, vomiting, an upset stomach, fever, or cramps. They often think they have the flu, but the real problem is food borne illness caused by bacteria in the food they ate a few hours or several days ago.
Bacteria is the greatest threat to food safety.
Of all the micro-organisms, bacteria are the greatest threat to food safety. Bacteria …show more content…
Find the answer to the above question in your working environment. 2.1 Defining the concepts
• Deviations: Describe the difference between an observed value and the expected value.
• Non-conformance: Include failures, deficiencies, defects and malfunctions in a product or behaviour that causes the deviation.
The grower, packer, shipper, and handler of fresh consumed horticultural products are often faced with a hundred different decisions and responses to weather, pests, market value and trends, labour, and customer requests. Each decision may alter microbial food safety risks. The potential risk may be reduced or increased by seemingly minor deviations in timing, source of production input, degree of handling, method of cooling, or any dozens of different interacting factors. 2.2 The types of problems the enterprise can have if plans to deal with deviations are not in …show more content…
• Soil – soil might become ineffective, with unbalanced nutrient profiles, causing the crop to fail or the crop to become unsafe for human consumption
• The actual crop prior to harvesting – the crop might become poisoned or toxic or generally unsafe for human consumption, due to exposure from microbial, physical, chemical, viral hazards.
Why it is necessary for workers to be trained with regards to detecting problems in the system and being able to trace it to the source.
If the workers are trained in, and really understand the principles of food safety, then they will:
• Contribute to the supply of a healthy and safe crop.
• Automatically report any deviances and problems that might lead to compromised food safety.
• Become the custodians of a Good Agricultural Food Safety Monitoring system such as HACCP.
Here is a visual representation of:
Examples of deviations from pre-harvest norms and Critical control points for monitoring and detection.
The way non-conformances and deviations in the food safety and quality will be detected
The way this problem will be traced to a pre-harvest