Food safety and legislation

Some term that used in the food safety and legislation

1. Clean  

• The creation and maintenance of conditions That will Prevent food contamination or food-borne illness

2. Pollution 

• The presence, generally unintended or harmful organisms or substances

3. Pollution directly

• Is the contamination of raw Foods or the plants or animals in their natural habitat.Foods cans be easily severe by their general exposure to the environment.

4. Indirect contamination

• That contamination is caused by chemical or micro organisms That transported by people like food handlers while processing, Preparing, cooking or Serving.

SALMONELLA & STAPHYLOCOCCUS

Salmonella

 - Cause typhoid fever, food poisoning and diarrhea
- Found in human and animal faeces
- Are transmitted by carrier agents such as flies, cockroaches and other
- Destroyed by high heat

Staphylococcus

    - Available in the nose, skin, saliva and healthy human anus without causing any disease

   - Bacteria can cause skin wounds untreated abscess. Pus that fell on the food will contaminate food and reproduce if the environment encourages
   - The toxin produced by the bacteria in to the food and cause food poisoning once the contaminated food is eaten. 

- Staphylococcus bacteria can be destroyed when cooked but not remove the toxins that can be destroyed by heat