2. **确定危害分类依据**:根据食品安全标准,食品危害通常分为三大类: - **生物性危害**:微生物(如细菌、病毒、霉菌)、寄生虫及其毒素引起的健康风险(如沙门氏菌、黄曲霉毒素)。 - **化学性危害**:农药残留、非法添加剂(如工业染料)、重金属污染(如铅、汞)及天然毒素(如河豚毒素)。 - **物理性...
People who are taking prescription antacids produce less stomach acid, which is a natural defense against food hazards. That could put them at increased risk of food poisoning.Name Your Poison Some foods are more likely to contain dangerous bugs than others:Eggs. Raw eggs or foods made with ...
Hazard surveillanceis described as a process that involves the estimation of secular trends in exposure levels of hazards or toxic chemicals that are... Learn more about this topic: Physical & Mechanical Hazard | Definition, Types & Examples ...
There are many types of hazards -chemical, ergonomic, physical, and psychosocial, to name a few - which can cause harm or adverse effects in the workplace. Get resources on specific hazards and their control, including identification, risk assessment and inspections, to keep your workplace healt...
What Food Safety Hazards Lurk in the Kitchens of Young Adults? Results of a home Kitchen Audit - Journal of the American Dietetic Associationdoi:10.1016/j.jada.2006.05.203J. MaurerC. Byrd-BredbennerV. WheatleyM. ClancyE. CottoneElsevier Inc.Journal of the American Dietetic Association...
What are the potential dangers of stem cell technology? How is alcoholism viewed as a mental illness? What are some common potential hazards and risks for injuries in a home environment? a. What are the possible benefits and risks of Anabolic steroids? b. What are the possible long term co...
Primarily, it has the task of preventing contamination all along the supply chain until everything ends up on our plate: juicy and free from dangerous microorganisms, chemicals, and physical hazards. Here are the core aspects of Food Safety: 1) Microbiological Safety: Managing microbes, including...
To maintain food quality To ensure safety and well-being of the consumers To avoid food hazards and risks To get global recognition To gain trust of customers, stakeholders and vendors To become legal compliant To validate that the practices are healthy and safe Here is the list of Food Standa...
Step 6 is also the first principle of HACCP. This is a risk assessment of each operational step where food safety hazards (chemical, physical and microbiological) and controls for these hazards are considered. Step 7: Identify Critical Control Points (CCPs) ...
What are the ISO 22000 requirements? To achieve the ISO 22000 certification, the organization outlined clear guidelines and requirements for food safety for businesses. These basic requirements help organizations identify hazards, control them, protect consumers, and continuously improve safety and efficienc...