NU FS363 Lecture Notes - Lecture 4: Hazard Analysis And Critical Control Points, Foodborne Illness, Food Microbiology
1 Nov 2016
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Document Summary
It aims to identify: the cause of the illness, the mode of transportation, a method of control. The downside to studying foodborne illness this way is that it always takes place after the fact and we can run into problems. The provincial government inspects facilities and alberta health services keeps restaurants and small food processors in check. Organism is allowed to multiply (not all organisms need to grow, sometime contamination alone is enough to cause illness) Sufficant quantitiy of food is eaten is eaten. Haccp identifies specific hazards and installs preventative measures. In canada it is only mandatory for fish and seafood plants and meat processing facilities. An inspection is looking at things that they can basically walk around and check out like the temperature of processes or cleanliness. On the other hand audits are checking less superficial things like the training of the staff and making sure machine calibrations have happened.
