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02-05-2017, 11:52 AM

[b]pneumatic sheet metal cutting machine pdf[/b]

jaseela123d · 02-05-2017, 04:38 PM

The Safety Reporting Portal (SRP) streamlines the process of reporting product safety issues to the Food and Drug Administration (FDA) and the National Institutes of Health (NIH).

Food safety is a scientific discipline that describes the handling, preparation and storage of food in a manner that avoids foodborne illness. This includes a series of routines that must be followed to avoid potentially serious health hazards. In this way, food safety often overlaps with the defense of food to avoid harm to consumers. The clues within this line of thought are the safety between the industry and the market and then between the market and the consumer. Food safety considerations include the origin of food, including practices related to food labeling, food hygiene, food additives and pesticide residues, as well as biotechnology and food policy and guidelines for Government import and export management Food inspection and certification. When considering the market to consumer practices, the usual idea is that food must be safe in the market and the concern is the delivery and safe preparation of food for the consumer.

Foods can transmit diseases from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. In developed countries there are intricate standards for food preparation, while in less developed countries the main issue is simply the availability of adequate drinking water, which is often a critical element. In theory, food poisoning is 100% preventable. The five key principles of food hygiene, according to WHO, are:

1. Prevent contamination of food with pathogens that spread from people, pets and pests.

2. Separate raw and cooked foods to avoid contaminating cooked foods.

3. Cook food for the appropriate time and temperature to kill the pathogens.

4. Store food at the proper temperature.

5. Use safe drinking water and raw materials.

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