Category: Quality control and Quality assurance and TQM

Jun 13

Food Contamination and Food Poisoning

Food contamination: According to National Center for Biotechnology Information (NCBI) research, Food contamination is generally defined as foods that are spoiled or tainted because they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them unfit for consumption. A food contaminant can be biological, chemical or physical in nature, with the former being more common. These contaminants have several routes throughout the supply chain (farm to fork) to enter and make a food product unfit for consumption.

How to protect food from contamination? Read more

Jun 11

Food Hygiene and Food Spoilage

More than cleanliness, food hygiene is

  1. Protecting food from risk of contamination including harmful bacteria, poison and other foreign bodies.
  2. Prevent proliferation of microorganism present in food, which would otherwise cause food spoilage or related illness.
  3. Destruction of pathogenic microorganism.
  4. Discarding unfit or contaminated food

Read more

Jun 09

Food safety management system (FSMS)

It is group of practices and procedures intended to control risk and hazard throughout the handling of food. Hazard can be

  1. Biological: microorganisms like bacteria, yeast, mold and insects and pests
  2. Physical: stone, metals and wood chips
  3. Chemical: cleaning detergents and corrosives and poisons

Foundation of food safety management system: Read more