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 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
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
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
1. Introduction Food and Agricultural organisation of the United nations (2017) reported that over 1.3 billion tonnes of food products gets wasted every year, accounting for about one third of total global food production. Muscle-based food products, protein-rich food sources, accounts for over 20% of this total; most of which occurs at the later stages of the supply chain i.e. at and post retail. Gunders (2012) reported that retail losses of meat products are largely influenced by the short shelf-life
article she stated, “Cholesterol is proved deadly, and out diet may never be the same.” She wasn’t far off. Ever since the low fat no cholesterol craze our diets never went back. We are now more conscious of what we eat. Some people grew up being told foods like red meat, eggs and bacon rise our cholesterol levels. This idea is so deeply ingrained in our cultural psyche that few people even question it. But is it really true? On any given day, we have between 1,100 and 1,700 milligrams of cholesterol