Question

A food hazard can enter into the food at any stage
the food chain, therefore, adequate control
throughout the food chain is essential. Explain three
ways with two features of each to ensure food safety
and quality. Also state two importance of FSSA, 2006.​

Answer 1

Answer:

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Explanation:

Food hazards are the infectious conditions that reduce the food quality and composition of food product. These food hazards can be introduced into the food supply any time during harvesting, processing, transporting, preparing, storing and serving food. These food hazards can be physical, chemical or microbiological.

food safety hazards

There are three major hazards that may be introduced into the food supply any time during harvesting, processing, transporting, preparing, storing and serving food. These hazards may be microbiological, chemical or physical.

microbiological hazards

Microbiological hazard occurs when food becomes contaminated by microorganisms found in the air, food, water, soil, animals and the human body. Many microorganisms are helpful and necessary for life itself. However, given the right conditions, some microorganisms may cause a foodborne illness. Microorganisms commonly associated with foodborne illnesses include bacteria, viruses and parasites.

chemical hazards

Chemical hazards can occur at any point during harvesting, storage, preparation and service. When toxic chemicals used for pest control or for cleaning and sanitizing food contact surfaces and food preparation equipment come into contact with food, the food may be contaminated by those chemicals.

Toxic metals such as copper, brass, cadmium, lead and zinc can be a source of chemical contamination. Zinc, used in galvanized containers (garbage cans) and in gray enamelware containers which may be plated with anatomy or cadmium, can make acidic foods such as orange juice or tomato sauce and pickles poisonous. Pottery dishes with lead glazes should not be used to prepare or serve food.

physical hazards

Physical hazards usually result from accidental contamination and /or poor food handling practices. Examples include, slivers of glass, human hair, nails, false nails, nail polish, pieces of jewelry, metal fragments from worn or chipped utensils and containers, dirt, stones, frilled toothpicks.

Pesticides may leave residues on fruits and vegetables. In general, these residues can be removed by scrubbing the surface and washing with water

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