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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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All forms of meat – beef, pork, mutton, lamb and poultry – have a high protein

content and, when cooked, must be classed as high risk foods due to the risk

of bacterial contamination.

Raw meat should always be stored in a refrigerator prior to cooking and, as

far as possible, separated from other food commodities to prevent cross-contam-

ination, particularly from blood dripping on to food items below. Ideally, raw

meat should be stored in a separate refrigerator designated for this purpose.

Evidence of unfitness in meat may be associated with:

a)decomposition

b)abnormal colour

c)abnormal odour

d)surface slime

d)phosphorescence

e)fat discolouration and rancidity

f)parasitic infestations, e.g. roundworms, flatworms.

Cestoda

Contamination

Cross contamination

Z Y X W V U T S R Q P O N M

263

Cysticerci

Flatworms

Food hazard

Meat

Meat products (food hazards)

Nematodes

Parasites

Phosphorescence

Rancidity

Spoilage of food

Unfitness for human consumption

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