Food Manufacturing Practices and Sanitation
نویسنده
چکیده
منابع مشابه
Farm Food Safety Practices in the North of Iran
Food safety begins on the farms and farmers play a crucial role in producing healthy food. Several factors were investigated here including water quality, labor health, health facilities, packaging and storage, transportation, fertilizers and solid organic materials, and field sanitation to reach more comprehensive results. So, 380 farmers were selected from 77 villages of rural areas of Gonbad...
متن کاملControlling Food Safety Using the HACCP Approach and Prerequisite Programs
Food safety (prevention of foodborne illness) and food quality (increased shelf-life and improved texture, flavor, and color of food) can be controlled in the food industry by developing and implementing inhouse food safety and quality programs. The programs that are used most often to enhance food safety and quality fall into three categories: Good Manufacturing Practices (GMPs), sanitation, a...
متن کاملFood sanitation practices in restaurants of Ramallah and Al-Bireh district of Palestine.
Safe handling of food in restaurants is a basic element in the reduction of foodborne illness. We investigated knowledge and practices about food safety by food-handlers in restaurants in Ramallah and Al-Bireh district of Palestine. A high proportion of workers in the restaurants had no previous experience in other restaurants and 63.4% had received no training on food sanitation and safety. Mo...
متن کامل[A sanitation plan for a food distributor attending children and the elderly].
The responsibility for providing healthy food involves all members of the production chain from input supplier to the distributor and consumer of food. Children and older adults represent the most vulnerable consumers for acquiring food-borne illness (FBI), meaning that the risk factors produced in food-processing targeted for this population group must be reduced. A clean-up plan was thus desi...
متن کاملAssessment of risk from food allergens cross-contamination
Successful food-safety management relies on a clear identification of the hazards to be addressed. In the case of issues relating to food allergens the hazard may be defined as: The inadvertant consumption of a food allergen by a sensitive individual. Ensuring that the risk (probability) of this hazard occuring is maintained at an appropriately low level within the context of modern food-manufa...
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