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WRITE 100 WORD ESSAY!. the Question was in the picture below!
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Answer:
Food safety hazards can arise from the location of the fish farm as a result of its surroundings, through the water supply, direct contact with livestock or wild animals, or airborne contamination (i.e., chemical sprays). Nearby agricultural lands that use pesticides and heavy fertilization on a regular basis could be a potential source of contamination. Fish farms should be located in areas where the risk of contamination by biological, chemical, or physical food safety hazards is minimal and where sources of pollution can be controlled. All potential sources of contamination from the environment should be considered. In particular, fish farming should not be carried out in areas where the presence of potentially harmful substances would lead to unacceptable levels of such substances in fish.
Properties of food and principles of processing
P.J. Fellows, in Food Processing Technology (Fourth Edition), 2017
Process control (including identification, verification and monitoring of critical control points in an HACCP scheme, hygienic design of plant and layouts to minimise cross-contamination, cleaning schedules, recording of critical production data, sampling procedures and contingency plans to cover safety issues)
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Premises (including methods of construction to minimise contamination, maintenance, waste disposal)
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Quality control (including product specifications and quality standards for nonsafety quality issues, monitoring and verification of quality before distribution)
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Personnel (including training, personal hygiene, clothing and medical screening)
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Final product (including types and levels of inspection to determine conformity with quality specifications, isolating nonconforming products, packaging checks, inspection records, complaints monitoring systems)
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Distribution (to maintain the product integrity throughout the chain, batch traceability and product recall systems).
The benefits of a properly implemented TQM system are stated by Rose (2000) as
Economic: More cost-effective production by ‘getting it right first time’, reduction in wasted materials, fewer customer complaints, improved machine efficiency and increased manufacturing capacity
Marketing: Consistently meeting customer needs, increased customer confidence and sales
Internal: Improved staff morale, increased levels of communication, better-trained staff and a
Metabolomics and food safety
Food hazards include three classes: biological, chemical, and physical. Current retail measures to avoid hazards include good supplier quality assurance programs, sanitation programs, and Hazard Analysis & Critical Control Point (HACCP) or International Organization for Standardization (ex. ISO: 9000) programs. These practices are widespread, and, although they attempt to create proactive food safety management, they are not always sufficient to prevent outbreaks that oftentimes lead to incredibly expensive recalls. Where food safety is concerned, time is of the essence, and metabolomics can bolster food management programs. .