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Common sources to create physical contaminations are: hair, glass or metal, pests, jewelry, dirt and fingernails.
The reference made to Codex food safety standards in the World Trade Organizations' Agreement on Sanitary and Phytosanitary measures (SPS Agreement) means that Codex has far reaching implications for resolving trade disputes.
WTO members that wish to apply stricter food safety measures than those set by Codex may be required to justify these measures scientifically." So, an agreement made in 2003, signed by all member states, inclusive all EU, in the codex Stan Codex 240 – 2003 for coconut milk, sulphite containing additives like E223 and E 224 are allowed till 30 mg/kg, does NOT mean, they are allowed into the EU, see Rapid Alert System for Food and Feed (RASFF) entries from Denmark: 2012.0834; 2011.1848; en 2011.168, "sulphite unauthorised in coconut milk from Thailand ".
Proper storage, sanitary tools and work spaces, heating and cooling properly and to adequate temperatures, and avoiding contact with other uncooked foods can greatly reduce the chances of contamination.
Tightly sealed water and air proof containers are good measures to limit the chances of both physical and biological contamination during storage.
The contamination can be physical, chemical and biological.
If the foreign objects are bacteria, the case will a physical and biological contamination.
In developed countries there are intricate standards for food preparation, whereas in lesser developed countries there are fewer standards and less enforcement of those standards.
Another main issue is simply the availability of adequate safe water, which is usually a critical item in the spreading of diseases. However this cannot be achieved due to the number of persons involved in the supply chain, as well as the fact that pathogens can be introduced into foods no matter how many precautions are taken.
The tracks within this line of thought are safety between industry and the market and then between the market and the consumer.
In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods.