FNH 200 Lecture Notes - Lecture 12: Foodborne Illness, Hazard Analysis And Critical Control Points, Toxicant
5 Sep 2018
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Document Summary
This lesson has been a brief overview of the topic of toxicants in foods. There are hundreds of toxicants that could be found in our food supply. We are very fortunate that here in canada, we have the food inspection systems and regulatory mechanisms that help insure that levels of toxicants in foods are kept at levels below the no-effect level. In this lesson, you have also learned about the causes of foodborne illness in canada. You have gained some insight into the importance of different types of microorganisms involved in foodborne disease incidents. You have learned the importance of considering different factors in assessing the hazardous nature of toxicants or foodborne illness caused by microorganisms. Through the assigned readings, you should also have become familiar with safe food handling practices, which you should employ whenever you handle food (clean, cook, separate and chill!)
