Foods and Nutrition 1021 Lecture Notes - Lecture 19: Taste, Riboflavin, Bioaccumulation

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

Document Summary

Federal agencies regulate the safety of our food supply: health canada, canadian food inspection agency, environment canada. For national emergency preparedness precipitated by the events of 9/11 and sars, to counter food bioterrorism. What is haccp: hazard analysis critical control points (haccp, used to evaluate and control the entire food-handling process. Haccp 7 steps: assess hazards (biological, chemical, physical, identify critical control points (ccp, set up control procedures and standards for ccps, monitor ccps, taken corrective action, set up a record keeping system, verify the system is working. Safety the practical certainty that injury will not result from the use of a substance: hazard a state of danger, used to refer to any circumstance in which harm is possible under normal conditions of use. Food-born infection results when bacteria in food becomes numerous in food consumed, may continue to grow in intestines and infect body tissues.