Food Safety
Food Safety is the practice of preventing people falling ill as a result of consuming food.
Food poisoning is caused by the consumption of food containing micro-organisms or their toxins, for example Salmonella enteritidis (bacteria), or Staphylococcus aureus (bacteria that produce a powerful toxin).
Any person preparing the food must follow stringent rules, practices and procedures to stop food poisoning occurring. The penalties for poisoning people - when food is your business - are severe.
Types of Salmonellae and how to control.
Food Hygiene regulations, safe preparation and hazard analysis.
What is Hazard Analysis and Critical Control Points? Applying a HACCP system in practice.
How you can protect against E.Coli and prevent it.
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You can find out comprehensive information about food safety in the Barbour EHS Information Service - sign up for a Free Demonstration of our service. This gives you unrestricted access to all the relevant information on food safety, plus all the other health and safety issues your organisation should be aware of.
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