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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
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Chemicals, such as pesticides and cleaning substances, can cause contamina-

tion of food resulting in chemical food poisoning.

3.Manufacturing premises

Risk level

Alcoholic drinks

Bread and flour products

Chocolate and confectionery

Processed vegetables – canning, vacuum packing

– other packaging

Fish products

Oils and fats

Meat and meat products

Milk and dairy products

Infant and baby foods

Other dietetic products

Raw materials

Soft drinks and mineral water

Beverages

Low

Medium

Medium

High

Low

Medium

Medium

High

High

High

Medium

Low

Low

4.Storage premises

Risk level

Deep freezing and cold storage

Importers, wholesalers, warehouses

Low/Medium

5.Packers

Risk level

Egg packers

Canning, bottling and drying

Fruit packers

Medium

Low

Medium

Z Y X W V U T S R Q P O N M L K J I H G F E D C

49

Careful control over all chemicals is required. This includes the provision of

information, instruction and training, in particular, to cleaners and pest

control staff, and ensuring any process involving chemicals follows the proce-

dures outlined by the manufacturers in their safety data, including the correct

dilution of cleaning agents and their application to surfaces in food rooms,

together with the effective rinsing of such surfaces.

Specific storage areas should be designated for the storage of cleaning agents

and cleaning equipment. A system of stock control and rotation should be oper-

ated, together with ensuring the regular cleaning of these areas.

Food safety management systems should take into account the potential for

contamination of food by chemical substances used and stored on the prem-

ises. Control must be exercised over the location of rodent baiting trays and

in the use of insecticidal sprays in food production and catering areas.

Cleaning, disinfection and housekeeping

Cleaning schedules

Contaminant

Contamination

Detergents

Detergent-sanitisers

Disinfectants

Food contact materials

Fumigation

Fungicides

Hazard Analysis: Critical Control Point (HACCP)

Insecticides

Pesticides

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