Full Length Research Paper Food safety regulations: reducing the risk of foodborne diseases in rural communities of Abia state‚ Nigeria G.E. Ifenkwe Department of Rural Sociology and Extension‚ Michael Okpara University of Agriculture‚ Umudike‚ Abia State‚ Nigeria. E-mail:godwinifenkwe@yahoo.com Abstract Most kitchens‚ grocery stores and catering houses‚ especially those in rural communities‚ will fail abysmally if subjected to hygiene and food safety tests. This is in terms of meals/drinks
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The majority of food poisoning outbreaks are caused as a result of human error. Discuss this statement with reference to the following issues: the principle of basic food hygiene. (12 marks) Food handlers must receive appropriate supervision and be trained in food hygiene to enable them to handle food safely. The supervisors also must receive adequate training‚ based on the HACCP principles. Human error could consist of‚ personal hygiene‚ with not washing hands regularly or properly after touching
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Adulterated food: a serious public health problem in Bangladesh Adulteration of food with toxic chemicals harmful to health has reached an epidemic proportion in Bangladesh. The newspapers have dubbed it as the ‘silent killer’. It is very difficult to find a sector of food industry which is free of adulteration. From raw vegetable and fruits to milk and milk products to fish‚ meat and processed food–every food item is contaminated. Almost every day in the news papers‚ newer and newer methods
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TRAINING MANUAL FOR FOOD SAFETY REGULATORS Vol I – INTRODUCTION TO FOOD AND FOOD PROCESSING 2010 THE TRAINING MANUAL FOR FOOD SAFETY REGULATORS WHO ARE INVOLVED IN IMPLEMENTING FOOD SAFETY AND STANDARDS ACT 2006 ACROSS THE COUNTRY FOODS SAFETY & STANDARDS AUTHORITY OF INDIA (MINISTRY OF HEALTH & FAMILY WELFARE) FDA BHAVAN‚ KOTLA ROAD‚ NEW DELHI – 110 002 Website: www.fssai.gov.in INDEX TRAINING MANUAL FOR FOOD SAFETY OFFICERS Sr No 1 Subject INTRODUCTION TO FOOD – ITS NUTRITIONAL‚
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Materials in Food products DATE: September 10‚ 2013 DATE OF SUBMISSION: September 22nd‚ 2013 SUBJECT: Processing Operations Objective: To carry out the evaluation of the foreign materials in given vegetable sample i.e. Broccoli using Wildman method for evaluating insects as well as aphids and thrip. Abstract: The lab objectives include determination of the heavy filth and light filth from the frozen broccoli. Whenever the food product is consumed
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Food and Safety Sanitation As a Hotel and Restaurant Management student I learned a lot about the Food and Safety Sanitation video that we watch. As an Individual Food Borne Illness are the greatest danger to food safety.It could result to illness or disease to an individual that would affect their overall health ‚work and personal lives. Base on what I have watch there are types of food contaminants‚Biological Contaminants may cause a food borne illness(bacteria‚viruses
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Food Safety in America In America‚ we take many things for granted such as the safety of the food we eat. We are also informed by the various government agencies that share responsibility for monitoring our food supply (Environmental Protection Agency‚ Centers for Disease Control and Prevention‚ Food and Drug Administration‚ U.S. Department of Agriculture) that it is indeed safe and well regulated. For example‚ the Food and Drug Administration states‚ “For 100 years‚ the U.S. Food and Drug Administration
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Initially‚ the worldview about the chosen problem was taken into account as an act to bring the improvement in the legislation with the need to provide safety and protection to the food items imported‚ manufactured and processed in the regions of the United States. In the beginning‚ it was further viewed as preventive measures for the food borne in the United States based on the related reports addressing the increasing severity of the problem. Throughout the process of researching and creating
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Table of content Question 1 VISION To be the best integrated fast food services group in Asia Pacific region based on good quality products‚ put a smile on people’s faces around the world and give all the customers a very special experience. MISSION KFC’s mission is to maximize profitably by selling good product to the customers‚ improve shareholder value and deliver sustainable growth every year. Besides that‚ they also committed to customers satisfaction by offering
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prevention of food poisoning Prevention of food poisoning in a commercial kitchen is extremely important as you risk your business reputation and worst of all you may cause death. There are many ways food poisoning is minimised through: Food Laws‚ Correct personal hygiene and correct environmental hygiene. Food Laws are extremely important way to minimise food poisoning‚ as they are laws put into place to ensure food is fit for human consumption and that the business serving food apply hygiene
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