Foods and Nutrition 1021 Lecture Notes - Lecture 12: Lead, Brassica Juncea, Vitamin E

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Noelle Martin

Document Summary

Federal agencies regulate the safety of our food supply. Food-borne illness outbreak response protocol (created 2004, updated 2010) For national emergency preparedness precipitated by the events of 9/11 & Used to evaluate & control the entire food-handling process. Focus on the hazards which may endanger the safety & quality of foods. Health inspectors conducted by the public health verify haccp steps have been followed. Hazard certified- documentation that the 7 steps of haccp have been followed (e. g. written records of temperatures, etc. ) Identify critical control points (ccp: assess hazards (biological, chemical, physical) 2: set up control procedures & standards for ccps, monitor ccps, take 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.