Identifying the Hazards Food safety hazards Food safety is found throughout the food chain and can be described as: 1. Biological 2. Chemical 3. Physical All these three factors are agents that are responsible for the cause of illness or injury in food. Biological Hazards Biological hazards can be caused by the following: • Bacteria • Viruses • Parasites All these hazards can be present in Air Food Water Soil Bacteria Bacteria are single celled microbes. The cell structure of bacteria
The Horsemeat Scandal was first discovered by The Food Safety Authority of Ireland on the 16th of January 2013, when it revealed the results of a targeted study that has found undeclared horse DNA in frozen beef burgers on sale in Tesco, Iceland, Aldi and Lidl. Frozen meat at Freeze Meats Company in Newry, Northern Ireland, was found to contain 80% horsemeat. (Press Assosciation , 2013). The Tesco beef burgers, tested as 29% horse, were supplied by ABP Silvercrest in County Monaghan. The other factories
The significance of quality has increasingly grown in the food sector over the last decades because of the ever growing consumer expectations, government regulations and expanding competition in the market. The food companies have increasingly followed quality management (QM) process in recent years. Literature suggests that the application of QM depends upon managerial factors such as the size of the organization, the type of suppliers and customers, amount of automation, type of products, and most
Introduction The microbiological contamination of the ready to eat food is a frequent cause of the food poisoning outbreaks that can have devastating effects on the consumers as well as on the food manufacturer or distributor (Sprenger, 2001). Food poisoning can be prevented by analyzing the microbiological contamination of the foods prior to their release on the market. Based on their characteristics, the safety of the ready to eat food can be verified by determining the level of contamination with
1. Introduction Food is major source of energy for human being. There are various kinds of food around the world and types of food products keep developing overtime to attract attention from customers. Sometimes food product will be imported or exported to fulfill the demand in food industry. In the previous time between 1800s and 1900s, lack of quantities of food was concern in the global food industry. Effect of Green Evolution which started around 1960s was boosted production and made sufficient
and marketability. Strict temperature control throughout the supply chain can minimize the risk of food-borne illnesses because low temperatures drastically reduces the growth rate of most human pathogens (Ukuku & Sapers, 2007). Depending on the temperature requirements we can identified four groups of products (Fernie & Sparks, 2004): • Frozen is -25ºC for ice cream, -18ºC for other foods and food ingredients. • Cold chill is 0ºC to 1ºC for fresh meat and poultry, most dairy and meat-based provisions
to tainted milk powder formula and it became clear that food contact materials having melamine are not as safe as they were once thought of. The migration rate of melamine into food from tableware depends upon the temperature and acidity of the food. Another, important factor that determines the rate of migration of melamine into food is the quality of the melamine ware. Nonetheless, it has been proved that excessive level of melamine in food can cause certain health problems, the most prominent being
buying factor. Our tagline to reinforce our position is “Start your day off right with Crepes!” which means to enjoy your breakfast at our stall for your new day. In the mapping has shown customer perception about EVC Crepes is good in food quality because we provide the food with fresh and nutritious ingredients. We also will cook the crepes in front of the customer to avoid crepes from hardening. However, the aspects we still need to improve is the range of amenities provided, we did not provide air
assignment on the title ‘Assess the Halal food industry, which also helped me in doing a lot of Research and I came to know about so many new things, I am really thankful to her. Secondly I would also like to thank friends who helped me a lot in finalizing this assignment and they will always answer my questions. Introduction What is halal? The meaning in Arabic is permissible or allowed; the opposite of halal is haram, which means forbidden or not allowed. The Halal food Authority rules for halal are based
Food safety and quality are two most important sectors world, not only for maintaining consumer’s health and trust but t for also terms of protecting the laws and regulation required to maintain good repute in international trade scenario. This is especially important for many developing countries that export foods to the major trading blocks of the developed world, underdeveloped who have the potential to do so. To have safe trade, it is necessary to implement or follow all the international standards