Physical Hazards - Week 4 Flashcards
1
Q
Definition of a food hazard
A
A biological, Chemical or physical agent or condition of, food with the potential to cause an adverse health effect
2
Q
5 main sources of physical contamination
A
Packaging and materials Premises and equipment Pests personnel Malicious Tampering
3
Q
Intrinsic physical hazards
A
Physical contamination of raw materials
e.g, bone, gristle, vegetable matter, nuts shells
4
Q
Extrinsic physical hazards
A
Physical contamination of raw materials
e.g, wood, glass, metal, plastic and pests
5
Q
Control measures for physical contamination
A
Supplier Inspection
Cleaning procedures
Detection systems ( x-ray)
Pest control
6
Q
How can you tell iof forgein body was in food at time of sale
A
Heat Treatment for cooked product
Alkaline Phosphate enzyme denatures at 70C so if its present item was added after it has been cooked
