OBJECTIVE The Objective of this project is to study some of the common food adulterants present in different food stuffs. Adulteration in food is normally present in its most crude form; prohibited substances are either added or partly or wholly substituted. Normally the contamination/adulteration in food is done either for financial gain or due to carelessness and lack in proper hygienic condition of processing‚ storing‚ transportation
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2/21/01 Food Irradiation: Solution to Hunger or Killer Mutagen? People all over the world are starving for fresh‚ uncontaminated food. Insects‚ pests‚ and invisible microorganisms are not what the public want to find on their dinner plates. Throughout history‚ life has depended on ways of treating food to reduce or destroy these naturally occurring harmful contaminants and to enable foods to be stored after harvesting so that they can be saved for use at other times of the year. With increasing
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--------------------- Background Sichuan Haidilao Hot pot limited liability Company was built by Zhang Yong in 1994‚ which is‚ Sichuan hot pot operate mainly around the hot pot is characterized by fusion of one of major inter-provincial direct food brand hot pot restaurants. It has 86 chain stores in 24 cities in China and also it has two chain stores in foreign country which are Singapore and United States. In addition‚ the company has worked in Sichuan ‚Shanxi and Henan provinces was awarded
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Food Regulations in the USA Written by Harley Hodge Everyone has heard the stories about mad cow disease and other food-borne diseases coming into the United States from countries such as United Kingdom and China. Besides that locally‚ foodborne illnesses are among the top of deaths within the United States. Cause of these deaths‚ most could be prevented if better rules and regulations were in place federally and locally in the United States. In this paper I will be discussing insight on how
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Safe Food Handling Alternate Names food safety food sanitation and hygiene Definition Safe food handling practices limit the risk of foodborne illnesses or food poisoning. Culprits of foodborne illness include produce‚ cooked and raw meat‚ eggs‚ and canned foods. What food source is the nutrient found in? If not handled properly‚ many foods can become contaminated with germs and organisms that make people sick when the food is eaten. Experts estimate that between 6.5 and 33 million cases of
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What is Food Microbiology Food microbiology is the study of food micro-organisms; how we can identify and culture them‚ how they live‚ how some infect and cause disease and how we can make use of their activities. Microbes are single-cell organisms so tiny that millions can fit into the eye of a needle. They are the oldest form of life on earth. Microbe fossils date back more than 3.5 billion years to a time when the Earth was covered with oceans that regularly reached the boiling point‚ hundreds
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LEVEL 4 AWARD IN MANAGING FOOD SAFETY IN CATERING. Assignment A- Food safety management procedures (Compulsory) Candidate:. I am currently working in a busy hotel at the heart of a busy up market area. As part of my role I am responsible for the management and auditing of the kitchen‚ we have 6 permanent staff and 4 temporary who are seasonal workers. It is as part of these responsibilities that i have to ensure that all food safety management procedures are followed and when needed‚ up
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Food Safety in China What is Food Safety? When we talked about food safety‚ our first thought may include pesticides or growth hormone. The safety food is more than these. Food safety is a scientific discipline describing handling‚ preparation‚ and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. (Wikipedia) By definition‚ the FDA views its food safety code as a means to "safeguard public
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Street-vended food or It’s equivalent “street food” which are defined as food and beverages prepared and sold by vendors jmon streets and other public places for immediate consumption or consumption at a later time without further processing or preparation. Consumers are always interested on convenience rather than safety. Vendors are often poorly educated‚ unlicensed‚ untrained in food hygiene‚ and they work under crude unsanitary conditions with little or no knowledge about the causes of food borne disease
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1. When handling food‚ jewellery should be; a. kept in good repair b. worn only for low risk jobs c. left at home or in your locker d. removed at peak times 2. If the temperature of frozen fish is 1°C on delivery‚ what action should you take? a. Put the fish straight into the freezer b. Refuse to accept the delivery c. Fully defrost and cook the fish d. Cook the fish and serve the same day 3. Which of the following is most important when using disinfectants? a. follow the manufacturer’s instructions
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