Yahoo Canada Web Search

Search results

1. resources.foodsafety.ca › guides › food-contaminationFood Contamination - Food Safety

   resources.foodsafety.ca › guides › food-contamination

   • Cached

   Food safety training teaches food workers about critical food safety concepts, such as: Causes of food-borne illness; Time and temperature control of food; Safe food handling practices; Preventing cross-contamination; Managing food allergies; Health and hygiene requirements

2. blog.foodsafety.ca › food-safety-and-types-foodFood Safety and the Types of Food Contamination

   blog.foodsafety.ca › food-safety-and-types-food

   • Cached

   • What Is Food Contamination?
   • Types of Food Contamination
   • The Best Way to Prevent Food Contamination in Your Business
   • Frequently Asked Questions

   Food contamination refers to when something gets into food that shouldn't be there, thereby making the food unsafe to eat. Food-borne illness and its business-destroying cousin, the food-borne illness outbreak, are caused by food contamination. While there are many food safety hazards that can cause food contamination, most fall into one of three c...

   See full list on blog.foodsafety.ca

   BIOLOGICAL CONTAMINATION

   Biological contamination occurs when food becomes contaminated by living organisms or the substances they produce. This includes biological matter produced by humans, rodents, insects and microorganisms. Biological contamination is the leading cause of food-borne illness and food poisoning*, and a common cause of food spoilage and food waste. There are six types of microorganisms that can cause food-borne illness: bacteria, viruses, parasites, protozoa, fungi and prions. Most food-borne illne...

   PHYSICAL CONTAMINATION

   Physical contamination occurs when a physical object enters food at some stage of the production or preparation process. Physical objects in food can be a choking hazard and often introduce biological contaminants as well. Even if the object is not likely to injure your customer, finding an object in their food can be very distressing for a customer (who knows that harmful microorganisms on the object could make them ill). Common examples of physical contaminants in food businesses include: 1...

   CHEMICAL CONTAMINATION

   Chemical contamination occurs when food produces or comes into contact with toxic chemicals, which can lead to chemical food poisoning. Chemical contaminants fall into one of two categories: natural and artificial. Common chemical contaminants include: 1. Cleaning products (e.g. detergent, sanitizer) 2. Pesticides/herbicides 3. Toxic chemicals in metals and plastic 4. Preservatives 5. Naturally-occurring toxins Naturally-occurring toxins are toxic compounds that are produced by living organis...

   See full list on blog.foodsafety.ca

   The food safety best practices listed above are by no means an exhaustive list of everything you must do to prevent food contamination and its consequences in the food business you own, manage or work in. Everyone who works with food has a legal responsibility to take all reasonable measures to protect the public you serve from health risks like fo...

   See full list on blog.foodsafety.ca

   How can food businesses implement effective pest control measures to prevent contamination?

   Food businesses can implement effective pest control measures to prevent contamination by establishing a comprehensive pest management plan. This plan should include regular inspections to identify and seal potential entry points, maintaining clean and clutter-free environments to deter pests, and using appropriate pest control treatments. Additionally, staff should be trained on the signs of pest infestations and the proper steps to take if pests are detected. Regular monitoring and professi...

   What are the specific symptoms associated with toxins from common foodborne pathogens like Salmonella and Listeria?

   The symptoms associated with toxins from common food-borne pathogens like Salmonella and Listeria can vary: 1. Salmonella typically causes symptoms like diarrhea, fever, abdominal cramps, and vomiting, often beginning 12 to 72 hours after consuming contaminated food. The illness usually lasts 4 to 7 days. 2. Listeria can cause symptoms such as fever, muscle aches, and sometimes gastrointestinal issues like nausea and diarrhea. If the infection spreads to the nervous system, symptoms such as h...

   How can Food Handlers ensure that cleaning and sanitizing procedures do not contribute to chemical contamination in food preparation areas?

   Food Handlers can ensure that cleaning and sanitizingprocedures do not contribute to chemical contamination in food preparation areas by following these steps: 1. Use Appropriate Chemicals:Select cleaning and sanitizing chemicals approved for use in food service areas, ensuring they are effective against intended pathogens. 2. Proper Dilution and Usage:Follow manufacturer instructions for diluting chemicals correctly to avoid excessive residues that might contaminate food. 3. Thorough Rinsing...

   See full list on blog.foodsafety.ca

3. Videos

   • 

     1:45

     youtube.com

     HACCP Food Safety Hazards

     Feb 16, 2017

     311.1K Views

   • 

     10:37

     youtube.com

     Understanding Cross-Contamination (HACCP Lessons - Part 12)

     Jul 17, 2021

     35.3K Views

   • 

     3:12

     youtube.com

     How Does Cross-Contamination Happen?

     Jul 22, 2015

     448.1K Views

   View all

4. www.dnv.com › assurance › food-and-beverageHACCP Principles: steps and examples | DNV

   www.dnv.com › assurance › food-and-beverage

   • Cached

   The Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than using quality control finished product inspections.

5. www.food-safety.com › articles › 3943-establishingEstablishing an Effective Food Safety Training Program

   www.food-safety.com › articles › 3943-establishing

   • Cached

   Jun 1, 2008 · Building a Food Safety Training Program. The nuts and bolts of food safety training are closely linked to a Hazard Analysis and Critical Control Points (HACCP) plan Sanitation Standard Operating Procedures (SSOPs) and Current Good Manufacturing Practices (CGMPs).

6. www.fsis.usda.gov › sites › defaultGuidebook for the Preparation of HACCP Plans

   www.fsis.usda.gov › sites › default

   This Guidebook for the Preparation of HACCP Plans presents the foundation of HACCP and the seven principles of HACCP as set forth by the National Advisory Committee for the Microbiological Criteria for Foods (NACMCF).

7. blog.foodsafety.ca › the-importance-of-whmisThe Importance of WHMIS Training in Preventing Food Contamination

   blog.foodsafety.ca › the-importance-of-whmis

   • Cached

   Jan 3, 2024 · Many chemicals used in the food industry, such as cleaning agents and sanitizers, can pose serious risks if mishandled. WHMIS training ensures that employees are well-versed in the safe handling, storage, and disposal of these chemicals, minimizing the likelihood of contamination.

8. People also ask

   How to prevent food contamination & ensure food safety?

   • The best way to prevent food contamination and ensure food safety is through education and training. Fully trained Food Handlers know what they need to do to control food safety hazards and understand that there are consequences, for everyone, to taking shortcuts when it comes to food safety.

   Food Safety and the Types of Food Contamination

   blog.foodsafety.ca/food-safety-and-types-food-contamination

   See all results for this question

   What are the different types of food contamination?

   • There are three main types of food contamination (listed below). In many cases, a single hazard can introduce more than one type of contamination to food. BIOLOGICAL CONTAMINATION Occurs when harmful microorganisms such as bacteria, viruses or parasites contaminate food, leading to food-borne illnesses and spoilage. CHEMICAL CONTAMINATION

   Food Contamination - Food Safety

   resources.foodsafety.ca/guides/food-contamination

   See all results for this question

   How does food contamination affect food safety?

   • This guide explores food contamination in its various forms and outline key preventative measures for ensuring food safety. Food contamination happens when something gets into food that shouldn’t be there, making it unsafe to eat. Contaminated food can have a negative impact on the person who eats it, and for the business who sold it.

   Food Contamination - Food Safety

   resources.foodsafety.ca/guides/food-contamination

   See all results for this question

   What do food handlers need to know about food contamination?

   • Food Handlers must be aware of the risks of food contamination, as well as complete training to handle food safely, practise good personal hygiene and prevent cross-contamination, which is the transfer of contaminants, to protect customers and the food establishment. There are three main types of food contamination (listed below).

   Food Contamination - Food Safety

   resources.foodsafety.ca/guides/food-contamination

   See all results for this question

   Do cleaning and sanitizing procedures contribute to chemical contamination in food preparation areas?

   • Food Handlers can ensure that cleaning and sanitizing procedures do not contribute to chemical contamination in food preparation areas by following these steps: Use Appropriate Chemicals: Select cleaning and sanitizing chemicals approved for use in food service areas, ensuring they are effective against intended pathogens.

   Food Safety and the Types of Food Contamination

   blog.foodsafety.ca/food-safety-and-types-food-contamination

   See all results for this question

9. www.fda.gov › food › hazard-analysis-criticalHACCP Principles & Application Guidelines | FDA - U.S. Food ...

   www.fda.gov › food › hazard-analysis-critical

   • Cached

   The HACCP system for food safety management is designed to identify health hazards and to establish strategies to prevent, eliminate, or reduce their occurrence.