- March 30, 2023
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Food safety refers to routines in the preparation, handling and storage of food meant to prevent foodborne illness and injury. From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain.Food safety is important as it helps to protect consumer from the risk of food borne illnesses. It also helps to prevent consumers from risks of health –related conditions such as allergy and even death.Food safety is important as it helps to protect consumer from the risk of food borne illnesses. It also helps to prevent consumers from risks of health –related conditions such as allergy and even death.The Food industry must be able to produce safe food, that is, food and drinking water that is free of pathogens and other foreing substances that could endanger people’s health. Both industry and food authorities are concerned about and working with food safety. In addition, they must safeguard the employees’working environment through systematic work with health, safety and environment (HSE). There will always be a certain risk assosiated with the production of food. Microbiological hazards are expected to be known, but chemical and physical hazards may also occur in industry and must be risk assessed. How can we make good decisions under this uncertainty and what is acceptable risk with regard to chemical, physical and microbiological hazards? How can we wipe different considerations related to risk and economy? This is what risk management is all about. The students get knowledge of how risk can be managed so that one gets the desired balance between value creations on the one hand and the risk of loss by producing food that can endanger people’s health on the other hand. Important standards and norms used in risk management in general and withn the food area will be reviewed. Theme: – Standards and norms for risk management, risk assessments and risk analysis – Risk management and value Chain food (HACCP and Codex-risk analysis) – Microbiological risk assessment, chemical risk assessments – Risk management and working environment (HSE), – Chrisis management and preparedness – Contaminants that may occur in food from environment, process, packaging material – Parasites that may occur in food and drinking water.
International College of Technical Education.
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