Rmass 3rd
pertains to water fit for human consumption
Potable
Is the body's negative reaction to a food protein
Food allergy
is the introduction or occurrence of a contaminant in food
CROSS CONTAMINATION
is any biological or chemical agent, foreign matter, or other substance unintentionally added to food that may compromise food safety or suitability
contaminant
Preventing the food, water, or beverage to be contaminated is the initial step to avoid food poisoning outbreak.
Foodborne illnesses
result from ingesting contaminated food or drinking a contaminated water or beverage.
Foodborne illnesses
THREE TYPES OF HAZARDS
BIOLOGICAL
CHEMICAL
PHYSICAL
CHEMICAL HAZARDS
soaps
detergents
pesticides
Sanitizers
Food handlers
BIOLOGICAL HAZARDS
KITCHEN PEST SUCH AS MICE AND COCKROACHES
BIOLOGICAL HAZARDS
UNCLEAN AND UNSANITIZED FOOD CONTACT SURFACE
BIOLOGICAL HAZARDS
UNCLEAN ENVIRONMENT
BIOLOGICAL HAZARDS
Unclean hands sneezing, coughing, during food preparation
BIOLOGICAL HAZARDS
example of CHEMICAL HAZARDS
soaps
detergents
pesticides
Sanitizers
Prevented measures for the occurrence of chemical hazards in food
Store chemicals away from foods
Use chemical properly
Wash hands thoroughly after using chemicals
Here a license best control operator to use pesticides
MOST COMMON FOOD ALLERGENS
Milk and dairy products;
Eggs and egg products;
Fish; Shellfish;
Wheat;
Soy and soy products; Peanuts; and
Tree nuts.
Provide routine pest control maintenance and inspection by a license control operator to prevent pest contamination in food
PHYSICAL HAZARDS
Clean maintain and use equipment properly
PHYSICAL HAZARDS
Provide written standards operating procedures to be religiously followed
PHYSICAL HAZARDS
Focus during food preparation to identify physical contaminants
PHYSICAL HAZARDS