Understand the agents that cause food-borne illness and the contamination of food 3 1.1 Discuss the controls required to prevent physical and chemical contamination of food 3 1.2 Compare the characteristics of food poisoning and food-borne infections 4 1.3 Discuss how food-borne illnesses can be controlled 5 LO2. Understand the processes that can prevent food spoilage and preserve food quality 7 2.1 categorise the food-spoilage agents that affect food 7 2.2 Discuss methods of food preservation 8 2.3 Evaluate
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Food safety has become a recent phenomenon in the United States. Over the years, there have been outbreaks of E. Coli in restaurants for example, Chipotle and Jack in the Box and salmonella in peanut butter and cucumbers. The only way that citizens will feel serene with the food they eat is if they are assured that the food is safe to ingest. The United States Department of Agriculture is an organization that educates the public about the importance of food safety, but do not actually do anything
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KLA Listeria monocytogenes: Reham A. Mohammed 154209 University of Tasmania 2013 INTRODUCTION: L. monocytogenes has been a cause of concern for foodborne diseased hence has been isolated from ready-to-eat foods, meats, poultry, dairy products, seafoods, vegetables and from food processing environs. Statistics show that Listeriosis is a modifiable disease in all Australian states and territories. In 2008, there were 0.3 cases per 100,000 populations. This is the same as the 2003–2007 mean
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Effect of food adulteration on the health of people Abstract of the report: Introduction to Food Adulteration: Adulteration – is a term legally used to define any kind of food product that does not meet the standards set by the centre or the state. The Prevention of Food Adulteration Act states that any substance that may be used for adulteration can be called as an adulterant. • Adulteration could mean any of the below: • Substitution with a cheaper or inferior quality substance – in
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000 die of food borne diseases” (para.1, 2012). Misinformation, lack of awareness of diseases, and unreliable information sources contribute to improper food handling habits. Common Safety Issues Keeping food safe is important to prevent food borne illnesses. Common safety procedures that help prevent illness include cleaning, separating, cooking, and chilling or storing food. The U.S. Department of Health and Human Services suggests cleaning, separating, cooking, and chilling foods as measures
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Food can be seen as the ‘hardest to manage’ industry because most foods are easy to be broken and contaminated. Therefore, inventory management takes an important role in the success in food industry. However, with the new technology-RFID, supply chain management become much easier. This report will analysis some advantages as well as disadvantages of RFID in food industry. Advantages of using RFID to improve safety of food. Using RFID can help to reduce conveyance time as well as food contamination
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(different varieties) 4 The price was changed for a meal at reasonable prices. 5 They maintain the high quality of cleanliness in their organisation. 6 The organisation spread to different cities. 7 The process of standardisation of identical level of food and services. Question2 : How have McDonald’s operations activities, in terms of its design, delivery and development influenced its operations performance objectives? The diagram below shows how operations activities works. Operation s strategy
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Public Service Announcement Paper Timothy A. Owens SCI/220 June 23, 2014 Carlos J. Carmona Public Service Announcement Paper Attention consumers are you aware that foodborne issues can lead to serious illnesses or death. Foodborne illnesses effect more than 48 million people a year. Children are more susceptible to foodborne illnesses than adults are. If one is not concerned about him or herself, think of how quickly germs spread from one child to another. Storage Are you aware that perishable
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DECLARATION I Japhet NKURUNZIZA ,do declare that this research project is my own work. I have to do the best of my knowledge acknowledged all authors or sources from where I got information. I further declare that this work has not been submitted in any university or institution for the award of a degree or any of its equivalents. Signed…………………………………………..date………./……………/………………. APPROVAL This is to acknowledge that this research project has been submitted with my
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Argentina | | | Figure 2 – Result of Variables (Photo taken by Hiro Kobayashi and sent by Joel Aguit) STAR CARNE NORTE | | ARGENTINA CORNED BEEF | | Introduction We people nowadays have canned foods for us to have food that doesn’t spoil easily. But not all of those canned foods can really last long. This statement will be proven in this investigatory project. I. Statement of the Problem: Which brand of corned beef spoiled faster? Argentina corned beef or Star corned beef?
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