INTRODUCTION 2 FOOD & SAFETY HIGIENE reasons for being ill cos of food: poor temperature control cross contamination lack of hand washing badly maintained equipment procedures not followed incorrect storage contaminated ingredients ignorance about the dangers untrained staff prevention and control 2 key elements of achieveing standards of food safety and hygiene prevention - cleaning maintenance‚ pest control andpersonal hygiene control - good suppliers
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What Is Food Adulteration? Under the Prevention of Food Adulterant Act‚ an Adulterant is any material which be employed for the purposes of adulteration. Any article of food is adulterated if : 1. If any inferior or cheaper substance has been substituted wholly or in part‚ 2. If any constituent of the article ahs been wholly or in part abstracted 3. If the article has been prepared‚ packed or kept under insanitary conditions 4. If the article consists in part filthy‚ rotten‚ decomposed or diseased
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health safety and security influence health and social care setting Food Safety (General food hygiene) The main aim of this policy is to prevent food poisoning. To do this food areas must be kept clean and must maintain good personal hygiene‚ food must be cooked properly and stored in the right temperature. The policy and procedure of the nursery is that all staff handling food must maintain very high hygiene and people who are ill must not handle food. The policy also requires that food be stored
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Adulteration of food‚ a “Deep Rooted Social Evil” Among man’s everyday needs‚ food plays a major sustaining role. From the simple dish to the most elaborate haute cuisine‚ food preparation is as varied and rich as man’s taste. The lure of riches and general apathy towards mankind has led to adulterants being added to food from the simple stones in rice to the more harmful brick and boric powder. Adulteration of food commonly defined as “the addition or subtraction of any substance to or from food
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Street food quality A matter of neatness and trust A qualitative study of local practices and perceptions of food quality‚ food hygiene and food safety in urban Kumasi‚ Ghana. Thesis by Thilde Rheinländer‚ MSc. Student of Public Health Institute of Public Health Science‚ University of Copenhagen‚ Denmark Submitted December 2006 Academic supervisors: Mrs. Helle Samuelsen (Main supervisor) Associate Professor‚ Department of International Health University of Copenhagen‚ Denmark Mr. Phillip
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Under The Food Hygiene (Wales) Regulation 2006 Not Appropriate Hygiene Emergency Prohibition Notice/ Order (HEPO) section 8 Although the health risk condition is fulfilled the presence of imminent risk cannot be justified. Hygiene Prohibition Order (HPO) section 7 Requires the FBO to be convicted under hygiene regulations and only then an order can be served by the court prohibiting a person‚ process‚ treatment‚ equipment and premises. A HPO is not suitable as a more gradual approach to enforcement
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The Federal Pure Food and Drug Act of 1906 The Pure Food and Drug Act of 1906‚ was a result of unsanitary conditions reported by journalist‚ more specifically in the meat packaging industry. After the publication of Sinclair‚ the Congress would prevent “manufacturing or selling misbranded foods and liquors.” Although the bill was unconsidered‚ Representative James Mann of Illinois persuaded with his speech about a poisonous red dye on the fruit. After continued debate‚ the House approved the conference
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member of staff to administer should it be necessary. There is a school medical register and a copy of this is in all classrooms. Accident reporting The policy defines that all accidents must be reported to the headteacher and also to the health ans safety co-ordinator. Any accident must also be written in the accident book which is in line with a council policy. It states that the accident must report the following detail name and address of injured person time‚ date and place the accident occurred
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P2: Outline the main factors of current health and safety legislation as applied in health and social care. This leaflet will contain information for a booklet covering the main features of at least 3 current health and safety legislations as applied in a health and social care setting. Legislation is another word for written law‚ which may also be known as act of parliament or regulations. As stated by Stretch B and Whitehouse M (2007) pg. 17 legislation is also the law that parliament makes which
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is about the importance of quality assurance in the manufacturing and handling of halal foods. Since‚ the Malaysia’s government has decided to be a halal centre or halal-hub in the region as well as international and Department of Standards Malaysia has developed a halal standard for foods‚ MS1500:2004. It covered from the production of halal foods‚ preparation‚ handling and storage in order to implement the food quality practices such as Good Manufacturing Practices (GMP) and ISO9000/ Hazard Analysis
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