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Preventing contamination in the food industry

Posted: May 6th, 2011 by Craig comment-icon Comments disabled

Businesses and organisations operating within the food and drink industry have a responsibility to maintain extremely high standards in relation to food hygiene and safety. This is to protect the public from harm or ill health and adhere to health and safety laws.

All employees within a food or drink business need to undergo rigorous food safety training in order to maintain the company’s high standards. There are many issues to learn about and some of these can be more complex than others, particularly those relating to the safe storage and handling of food.

If food is stored or handled incorrectly, there is always a risk of contamination. This is when food is physically, chemically or otherwise contaminated with a substance that makes it unfit for humans to consume.

For example:

• Food that has passed its shelf life and is contaminated by spoilage organisms
• One type of food that is contaminated by another – i.e. uncooked chicken coming into contact with other, often cooked foods
• Food that comes into contact with a chemical substance such as cleaning fluid

To understand the different types of food contamination and learn how they can be avoided, it is imperative that food industry employees undertake food hygiene training.

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