PPT-The REAL food safety hazards we should be focusing on

Karin Goodburn MBE Chilled Food Association wwwchilledfoodorg 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. For Young Workers. Illinois Edition. DEPARTMENT OF HEALTH AND HUMAN SERVICES. Centers for Disease Control and Prevention. National Institute for Occupational Safety and Health. Introduction to Young Worker Injuries. For Young Workers. Oregon Edition. DEPARTMENT OF HEALTH AND HUMAN SERVICES. Centers for Disease Control and Prevention. National Institute for Occupational Safety and Health. Introduction to Young Worker Injuries. . . 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. For Young Workers. California Edition. DEPARTMENT OF HEALTH AND HUMAN SERVICES. Centers for Disease Control and Prevention. National Institute for Occupational Safety and Health. Introduction to Young Worker Injuries. Adapted from the FAD . PReP. /NAHEMS . Guidelines: Health and Safety (2011). Extended and . unusual shifts. Fatigue, stress, . reduced concentration. Know your limits. Manage work. and rest . periods. -. free holiday.... Holiday Risk Management. . Identify Hazards. . Assess Risks. . Make Risk Decisions. . Implement Controls. . Monitor/Supervise/Evaluate. Safety Hazards. . Don’t overload electrical circuits. Injury and Illness Prevention Program. Injury and Illness Prevention Program. Injury and Illness Prevention Program. 5. Injury and Illness Prevention Program. 6. Code of Safe Practices. Code of Safe Practices. Adapted from the FAD . PReP. /NAHEMS . Guidelines: Health and Safety (2011). Extended and . unusual shifts. Fatigue, stress, . reduced concentration. Know your limits. Manage work. and rest . periods. Food safety management system:. Group of practices and procedures intended to prevent foodborne illness. Actively controls risks and hazards throughout the flow of food. Food Safety Programs. Personal hygiene . 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:. 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:. 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 . 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..