FOOD 4310 Lecture Notes - Lecture 10: Canadian Food Inspection Agency, Mycotoxin, Hazard Analysis And Critical Control Points
28 Mar 2018
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Document Summary
When thinking of sanitation, it is important to consider the biological, chemical and physical hazards associated with it. A food safety hazard is an agent that is able to cause adverse health effects (cfia, 2014). These hazards are able to be present in the food at any point of food supply; from harvesting to packaging (cfia, 2014). Biological hazards that are of worry in food include bacteria, viruses, parasites and others such as prions (cfia, 2014). These biological hazards are typically from the environment and handling (cfia, 2014). For example, water contamination with feces could run off to a field of fruits leading to contamination (cfia, Biological hazards can be identified through the means of setting detection limits and adequate treatments (cfia, 2014). On the other hand, chemical hazards include mycotoxins, natural toxins, marine toxins, environmental contaminants, food additives, processing induced chemicals, pesticides/agricultural products and veterinary drugs (cfia, 2014).
