Foods and Nutrition 1021 Chapter Notes - Chapter 12: Hazard Analysis And Critical Control Points, Canadian Food Inspection Agency, Environment And Climate Change Canada

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Jennifer Broxterman

Document Summary

Identify critical control point (ccp: assess hazards (biological, chemical, physical, set up control procedures & standards for ccps, monitor ccps, take corrective action, set up a record keeping system, verify the system is working. Salmonella, e. coli: food intoxication, results when toxins (enterotoxins, neurotoxins) produced by bacteria are ingested; toxins may not alter appearance, odor, or flavour of food, e. g. If it(cid:859)s i(cid:374) the da(cid:374)ger zo(cid:374)e for (cid:373)ore tha(cid:374) 2 hours, it(cid:859)s (cid:374)ot safe a(cid:374)y(cid:373)ore. Lettuce, tomatoes, scallions, spinach, sprouts, oils flavoured with fresh garlic or herbs: seafood, raw clams, oysters, raw sushi or lightly steamed food, honey, may contain dormant spores of c. botulinum. ** boil it, cook it, peel it, or forget it** Important lesson: eat in moderation, choose variety (food) Pesticide residuals: pesticides: broad spectrum poison; chemicals used to control insects, diseases, weeds, fungi, & other pests, herbicides: weeds, fungicides: fungi.