for your horse. Be prepared for a regular maintenance of the stable, once it is built. Unhealthy and dirty stables can lead to diseases in your horse. Make sure you have proper arrangements and equipment to clean the stable on a regular basis. The food storages should be extremely clean.
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is a foodborne disease, also known as food poisoning. Listeria is a bacterium that is mostly found in raw food, water, and animals (Rowland and Frey, 2015). You can get listeriosis by eating/drinking food or water that is contaminated with the bacteria. This disease is important because we need food and water to live, and we also have so many different varieties of how to eat it. Knowing about Listeria is highly beneficial because you never know how your food has been processed. Listeria is dangerous
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Food is essential for life. It should be pure, nutritious and free from any type of adulteration for proper maintenance of human health. Despite of improvement in production, processing and packaging, more poisons seem to be entering our food chain. For example Indian spices or 'masalas' add taste and flavour to food and also help in digestion. Some spices like turmeric have an antiseptic effect on the body. But what is most important is the quality of these ingredients. Every consumer wants to get
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surfaces often. Don’t cross-contaminate. Use a food thermometer. Chill food promptly. Clean. Separate. Cook. Chill. United States Department of Agriculture Food Safety and Inspection Service Food handling safety risks are more common than most people think. …76 million cases of foodborne illness occur. …more than 325,000 people are hospitalized for foodborne illness. …5,000 people will die from foodborne illness. To find out more about food safety, visit befoodsafe.gov. Questions? Click on
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2011 India Food Services Story 2011 Contents Foreword............................................................................................................................................................................................................... 2 Indian Food Service Industry - Sector Highlights................................................................................................................................................... 3 What Drives the Growth of the
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Food Product Design FMI Reveals Grocery Shopper Trends October 29, 2010 0 Comments Posted in News, Economics, Market Research, Market Trends, Consumer Preference, Dairy, Snack Foods, Beverages, Frozen / Refrigerated Foods, Confectionery, Fruits / Vegetables, Bakery / Cereal, Private Label Print ARLINGTON, Va.—It’s all about the deal for today’s grocery shopper, according to “U.S. Grocery Shopper Trends 2010," a report from the Food Marketing Institute (FMI). “Shoppers have gained a renewed
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Food Safety Bulletin The city of Phoenix, Arizona has reported a drastic rise in food-borne illness cases resulting in this public service bulletin. State and local governments responsible for inspecting restaurants, grocery stores, and retail establishments, dairy farms, grain mills, and food manufacturing establishments have identified pathogens in our local food supply. It is reported that 48 million people get sick, 128,000 are hospitalized, and 3,000 people a year actually die from food-borne
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Food Safety Modernization Act Every year millions of Americans become sick, over one hundred thousand are hospitalized, and three thousand will die from food-borne diseases (CDC). These senseless illnesses and deaths can easily be prevented through the implementation of new food safety measures. The idea behind the Food Safety Modernization Act, which was signed into law in January of 2011, is to prevent illness outbreaks caused by food-borne diseases rather than working on damage control
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PRINCIPLES OF HYGIENE, FOOD SAFETY AND SANITATION Term Paper Calubayan, Carissa G. H-170 Introduction: Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing. The primary tenet of food-service sanitation
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