Le contrôle des risques alimentaires: généraux et spécifiques - Partie 1
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Le contrôle des risques alimentaires: généraux et spécifiques - Partie 1

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  • Notes d'étude
  • Révisions du sujet
    Margaret M.
    ZA
    Margaret M.

    Iam not seeing the notes on control of food hazards ;general and specific-part 1

     WAMBUA  BONIFACE  M.
    KE
    WAMBUA BONIFACE M.

    its essential to take control of bacteria since we live with them

    Ellen Q.
    US
    Ellen Q.

    It is interesting to note the difference between food "safety" versus "quality" - I had always thought them to be the same thing!

    Cesar D.
    NZ
    Cesar D.

    documentation and labeling food specially expired date, can be useful to about food hazards

    Mir Niaz M.
    BD
    Mir Niaz M.

    Food Safety Hazard: A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect. There are a number of different types of biological hazards that can be present within food. Pathogens are microorganisms that cause food-borne illnesses and include: • Bacteria - Single-celled organisms that live independently. • Viruses - Small particles that live and replicate in a host. • Parasites - Intestinal worms or protozoa that live in a host. Different control mechanisms for biological hazards include: • Time and temperature. • Correct sanitization of equipment. • Correct product handling and personal hygiene. There are different types of chemical hazards associated with food: • Naturally-occurring chemicals • Intentionally-added chemicals • Unintentional chemical additives Having a management system in place that identifies sampling points and sampling levels is good practice to reduce the risk of chemical hazards.

    Penny D.
    US
    Penny D.

    Some time spoilage microorganganion can affect the safety of product

    Emma O.
    MY
    Emma O.

    he HACCP team shall identify and document the control measures that are to be applied or implemented when the hazard identification and HACCP analysis concludes that the risk of an identified hazard is significant and needs to be eliminated or reduced and controlled at an acceptable level.

    Laite S.
    FJ
    Laite S.

    Bacteria need these conditions to mulitpy; FATTOM (Food;Acid;Time;Temperature;Oxgem;Mositure

    Mini X.
    BE
    Mini X.

    Ensure control in the factory and staff , products ,food etc .lack of control can cause financial loss and risks of consumer life .

    ADEMOLA H.
    US
    ADEMOLA H.

    It is imperative to control food hazard. The techniques describe here are very helpful.

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