Thursday 4th January 2007

Food Hygiene

Aim:

  • To learn about Food Hygiene and Food Safety
  • To learn about Quality Control and HACC

Questions

1a) Trading Standards Officers are people who work for the local authority and help to protect the consumer from unfair trading. They visit places and make sure that the products are properly labelled and show =s he correct weight and product information.

1b) Environmental Health Officers are people who work for the local authority and are responsible for public health issues such as hygiene and food businesses and food safety. They investigate cases of microbial contamination of foods, and foods that are unfit for human consumption.

a2) This work is important because they need to know whether the food is safe for the consumer and if it had been produces in a safe and clean environment.

A3) Food Safety is regulations lay down about the standards for premises, equipment and personal hygiene to ensure the safety and wholesomeness of food.

A4) ‘due diligence’ is the handling of food that must be proven.

A5) The regulations on the labels are by law to have and they help the consumer to buy safe foods.

Food Hygiene and Food Safety

 

Eating contaminated food causes food poising.

Symptoms of food poising include:

  • Sickness
  • Feeling sick
  • Stomach pains
  • Diarrhoea
  • Fever

The symptoms usually start between one and 36 hours after eating the food and can last for several days. Some of the more serious bacteria, such as clostridium botulinum and Escherichia coli, can cause death particularly amongst vulnerable groups like the young, the elderly, the sick and those with weak immune defences.

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Food poisoning can be caused by:

  • Bacteria
  • Chemicals and metals
  • Poisonous plants

Bacteria

Bacteria are microbes, which are found everywhere. Most bacteria are not harmful and some are essential to food production, for example yogurt and cheese. Food spoilage bacteria will cause food to rot but they do not usually cause food poising.

Only a few of the bacteria around us are harmful. These are called pathogenic bacteria and cannot be detected by any changes in the taste or smell of food. An important part of quality assurance in food production ...

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