Documentos de Académico
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Is this a
Contradiction?
What are the
Risks?
Listeria
Cryptosporidium
BSE Salmonella
Mercury
PCBs
Botulism
Dioxins
Public Perceptions….
Public perception of food safety is
often in contrast to the facts.
By……
Principal sources of food poisoning
in the UK
%age of total outbreaks
Source of Outbreak (approximate)
Catering Premises
including Restaurants, Hotels, Cafes, Public 53
Houses and Canteens
Institutions
including Nurseries, Nursing Homes, Residential 21
and Care Homes, Hospitals and Schools
Catered Functions
5
in Halls and Outside Events
Other
including farms, retailers (not specified) and 21
private houses (not specified)
PHL 2001/02
Sometimes the most
Innocent looking Foods can
be the most
DANGEROUS
For centuries we have known that some staple
foods can be harmful if not correctly prepared.
Red kidney beans, which are now common in
salads, are poisonous unless cooked
sufficiently to destroy a toxin.
Wheat Nuts
Soya Fish
Milk Shell-fish
British and European food law is based on
the primary objectives of:
A high level of protection of human life and
health.
The protection of consumers’ interests.
Effective Effective
Manufacturing Food
Operations Control
Quality Quality
Control Assurance
Hazard Analysis Critical Control
Point - HACCP
HACCP is now a compulsory procedure which
requires:
A full analysis of the potential food hazards in
a food business (e.g. microbiological, chemical
and foreign matter contamination).
Identification of the points in the operations
where such hazards could occur.
Deciding which of the identified points are
critical to food safety (critical points).
HACCP
HACCP is now a compulsory procedure which
requires:
Identifying and implementing effective
control and monitoring procedures at the
critical points.
Reviewing the hazards and critical points at
periodic intervals and particularly when any
change occurs to the operation.
HOWEVER,
there are always new challenges to
food safety, particularly as our
scientific knowledge increases:
3-MCPD
acrylamide
new strains of bacteria
Despite these challenges we
strive to make our food supply
as safe as reasonably possible.
But is our food really
safe …