Foods and Nutrition 1021 Lecture Notes - Lecture 12: Hazard Analysis And Critical Control Points, Thrombocytopenic Purpura, Foodborne Illness

• 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 to prevent idea of terrorism through foodborne illness. Helps evaluate & control the food-handling process while focusing on the hazards which may endanger the safety of foods served. Healthy inspections by the public health unit. Often looking that haccp steps have been followed. All in food chain follow the seven steps of haccp and have proof of following these steps. Safety the certainty that injury will not result from the use of a substance. Hazard a state of danger, harm is possible under normal conditions of use. Food-borne infection bacteria in food become numerous in food consumed; may continue to grow in the body (e. g. , salmonella, e. coli) Food intoxication results when toxins produced by bacteria are ingested; toxins may not alter appearance, odor, or flavor of food (e. g. , staphylococcus aureus, clostridium botulinum) Most cases due to improper handling of food from production to ingestion.