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The a-Z of Food Safety

The a-Z of Food Safety

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Publicado porramesh

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Published by: ramesh on Oct 06, 2008
Direitos Autorais:Attribution Non-commercial

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08/30/2014

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Those foods, typically with a high moisture and protein content, that are at partic-

ular risk of contamination by bacterial spoilage or the action of pathogens. High

risk foods will, under favourable conditions, support the growth of pathogenic

bacteria.

High risk foods include:

meat, fish, eggs and prepared products incorporating these foods,

together with smoked or cured meat which has been sliced and cured

fish

soft cheeses ripened with moulds or micro-organisms

smoked and cured fish

prepared vegetable salads

fresh cream and artificial cream cakes

ice cream and frozen desserts

milk-based desserts

cooked cereals, such as rice, beans and vegetables

sandwiches

THEA-ZOFFOODSAFETY

214

Strict temperature control is required with respect to these foods. Such foods

should be stored at below 8ºC or above 63ºC.

Bacteria

Bacterial food poisoning

Chilled storage

Chill holding requirements

Chill holding tolerance periods

Cold holding/service

Cooking of food

Cooling of food

Critical Control Points (CCPs)

Cross contamination

Examination of food

Exclusion of food handlers

Fish and shellfish (food hazards)

Food contamination

Food handling (practice)

Food safety risk assessment

Freshness and fitness of food

Hand contamination of food

High risk operations

Hot cabinets

Hot holding requirements

Ice cream (food hazards)

‘Imminent risk of injury to health’

Meat

Meat products (food hazards)

Moulds in food

Personal hygiene

Persons suffering from certain medical conditions

Provisions applicable to foodstuffs

Ready-to-eat foods

Reheating of food

Z Y X W V U T S R Q P O N M L K J I H

215

Stock control and rotation

Temperature control (premises)

Temperature control requirements

Thawing of frozen food

Training of food handlers

Unfitness for human consumption

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