week three- quality and food safety

Question 1

Define food quality and food safety

Answer 1

Food safety- Protecting consumers from food related illnesses, and from foodborne diseases

food quality- Meets the Australian standard, reliable, consistent, easily maintained, and affordable

Question 2

Describe the types of hazards in food and how to avoid them

Answer 2

types of hazards: Physical, Chemical, Bacterial
Mycotoxins, marine toxins, plant toxins etc

How to avoid them: GMP, vendor assurance, pest control, screening (sieves/mesh, magnets) Detection of metals and other physical items in food.

Question 3

List the principles for the prevention of hazards in food operations

Answer 3

HACCP (hazard, analysis and critical control point.

Hazard: Bacterial & Fungi (mycotoxin), Microbial hazard, (cryptosporidium, cyclospora, girdia, trichella.

avoind microbiological hazards:
GMP (good manufacturing practice)
good sanitation
segregation (avoid cross contaminents between raw and RTE.