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Cryptosporidium. Entamoeba histolytica. Giardia. Trichinella. v. t. e. FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture.
e. Hazard analysis and critical control points, or HACCP (/ ˈhæsʌp / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to ...
v. t. e. Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
Food safety. The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). [1][2][3] The FSIS stipulates that potentially hazardous food should not be stored at temperatures ...
Critical Control Point (CCP) is the point where the failure of Standard Operation Procedure (SOP) could cause harm to customers and to the business, or even loss of the business itself. It is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical ...
Food contact materials or food contacting substances ( FCS) [ 1][ 2] are materials that are intended to be in contact with food. These can be things that are quite obvious like a glass or a can for soft drinks as well as machinery in a food factory or a coffee machine. Food contact materials can be constructed from a variety of materials ...
As defined by the Codex Alimentarius Commission and adopted by international food safety commissions, food safety risk assessment is "The scientific evaluation of known or potential adverse health effects resulting from human exposure to foodborne hazards." [6] The most important aspect of risk assessment in relation to food safety is that it ...
Trichinella. v. t. e. The Codex Alimentarius (Latin for 'Food Code') is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations published by the Food and Agriculture Organization of the United Nations relating to food, food production, food labeling, and food safety.