PPT-Food Hazards

Hazard 1 Codex A biological chemical or physical agent in or condition of food with the potential to cause an adverse health ef fect Significant hazards International Life Sciences Institute ILSI. Surjit. Singh. Food is one of the essentials to sustain life. Access to pure, nutritious food, free from any type of adulteration is the genuine expectation of every citizen. . One . works hard and earns to satisfy the hunger. But at the end of the day, many of us are not sure of quality of food we are eating. .  . By:. Dr. J. S. . Yadav. COO. Premium Farm Fresh Produce Ltd., New Delhi.. Concern for food safety. Countries across the globe including European Markets are highly concerned about this issue and have developed their own set of standards for the good hygienic practices for wholesale markets for fruits and vegetables. FOR PANTRIES . Presented by: Kareemah Thomas. Agency Relations Coordinator/HR Manager. According to the Center For Disease Control, each year 76 million individuals get sick from food-borne illnesses; 325,000 individuals are hospitalized; 5,000 individuals die. . If you have any questions, please call (928) 402-8811.. Abbreviations used in this presentation. Abd. – Abdominal. FBI – Foodborne Illness. N/V – Nausea and Vomiting. S/S – Signs and Symptoms. To keep food safe throughout the flow . of food:. Prevent cross-contamination. Prevent time-temperature abuse. 4-2. B. No. A. Yes. Can this prevent cross-contamination?. What Do You Think?. Why?. The food handler is using a yellow-colored cutting board for preparing raw poultry. Using separate equipment for raw and ready-to-eat food can prevent cross-contamination. . -. free holiday.... Holiday Risk Management. . Identify Hazards. . Assess Risks. . Make Risk Decisions. . Implement Controls. . Monitor/Supervise/Evaluate. Safety Hazards. . Don’t overload electrical circuits. Presented by: Kareemah Thomas. Agency Relations Coordinator/HR Manager. According to the Center For Disease Control, each year 76 million individuals get sick from food-borne illnesses; 325,000 individuals are hospitalized; 5,000 individuals die. . Food safety management system:. Group of practices and procedures intended to prevent foodborne illness. Actively controls risks and hazards throughout the flow of food. These are the foundation of a food safety management system:. ProStart 1 ServSafe Test Review B-5 The three types of hazards that make food unsafe are… Biological, environmental and chemical Biological, chemical and sanitary Chemical, physical and environmental Introduction to food safety If you have any questions, please call (928) 402-8811. Abbreviations used in this presentation Abd – Abdominal FBI – Foodborne Illness N/V – Nausea and Vomiting S/S – Signs and Symptoms Lecture. s . until. . visa. . exam. Quality. . In manufacturing, a measure of excellence or a state . of. . being . free from defects, deficiencies and significant variations. It . is. . brought . Karin Goodburn MBE. Chilled Food Association. www.chilledfood.org. . Food Focus 3 November 2020. Hazard or risk?. Who is the end consumer?. Risk Management - 4Cs + good quality raw material. What it takes to make RTE food. Darunee Edwards. 5 August 2020. Local Wisdom in . S. election of . F. ood . I. ngredients. Novel Corona Virus, COVID-19 . 1/3. New type of respiratory virus. No previously known knowledge . No vaccine . INTRODUCTION. Food quality encompasses the basic composition of foods and aspects concerning food safety. . Consumers have the right to a good quality and safe food supply, and government and food industry actions are needed to ensure this..