Ebook Food safety in the hospitality industry: Part 2
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Ebook Food safety in the hospitality industry: Part 2
The PracticalApplication ofFood SafetyCHAPTER ậAn introduction to food microbiologyPrevalence of food poisoningThere has been much concern in recent y Ebook Food safety in the hospitality industry: Part 2years over the dramatic increase in food poisoning incidents reported to the government agencies that monitor trends in illness. Analysis of the figures provided by the UK's Public Health laboratory Service tri ILS) shows a rise in a number of infections since 1982. The significant increase in food Ebook Food safety in the hospitality industry: Part 2poisoning infections between 1982 and 1990 has been attributed to one type of Salmonella (usually associated with poultry and possibly fresh eggs). GrEbook Food safety in the hospitality industry: Part 2
eater public awareness of food poisoning may also be a factor in the continuing increase in the number of cases notified.For instance, the incidence oThe PracticalApplication ofFood SafetyCHAPTER ậAn introduction to food microbiologyPrevalence of food poisoningThere has been much concern in recent y Ebook Food safety in the hospitality industry: Part 2ratory confirmed cases between 1996 and 1997 represented a sharp upturn after a period of relative stability since the early 1990s. Most strains are closely associated with eggs and poultry. Looking to recent published data for 1999, 15 per cent more laboratory confirmed Campylobacter infections wer Ebook Food safety in the hospitality industry: Part 2e reported in the first 49 weeks of 1999 than in I hr same period of 1998. Cumulative totals for the first 49 weeks of 1998 for Escherichia coii 0157Ebook Food safety in the hospitality industry: Part 2
was 873 compared to the previous year of 948.Food Safety in the Hospitality IndustryThe rationale of Article 14 of the Official Control of Foodstuffs The PracticalApplication ofFood SafetyCHAPTER ậAn introduction to food microbiologyPrevalence of food poisoningThere has been much concern in recent y Ebook Food safety in the hospitality industry: Part 2ugh enforcement, food safety standards can be maintained al an acceptable level throughout the EU. These controls extended to other materials which come into contact with foixistuffs, and aimed to prevent health risks, protect consumers’ interests and ensure fair trade. Under this directive there is Ebook Food safety in the hospitality industry: Part 2 a community wide programme, agreed each year by the Standing Committee on Foodstuffs, to look at specific issues. Even with the aim of standardizatioEbook Food safety in the hospitality industry: Part 2
n, the directive allows member states a certain degree of freedom as to the practical means of carrying out inspections. It therefore docs not prescriThe PracticalApplication ofFood SafetyCHAPTER ậAn introduction to food microbiologyPrevalence of food poisoningThere has been much concern in recent y Ebook Food safety in the hospitality industry: Part 2oned, one key clement of the directive is Article 14, the contents of which oblige member stales to draw up forward programmes that govern the nature and frequency of food safety inspections. This information is required to be sent to the Commission, along with all necessary information on the previ Ebook Food safety in the hospitality industry: Part 2ous year's inspection programmes The statistics, which represent these inspection results, should provide a general impression of the state of affairsEbook Food safety in the hospitality industry: Part 2
of official food control in the EL’. Such an approach serves as a source of useful information for both the Commission and the competent authorities The PracticalApplication ofFood SafetyCHAPTER ậAn introduction to food microbiologyPrevalence of food poisoningThere has been much concern in recent y Ebook Food safety in the hospitality industry: Part 2UK for 1999 as required by Article 14 of the Directive on the Official Control of Foodstuffs were released by the Ministry of Agriculture, Fisheries and Ftxxi (MAFF) during 20(10. The data were submitted to MAFF by all 527 food enforcement authorities active in 1999 and cover the period January to D Ebook Food safety in the hospitality industry: Part 2ecember 1999. Some of the main findings are as follows.•Having been constant at between 615,000 and 620,000, the number of establishments subject to iEbook Food safety in the hospitality industry: Part 2
nspection fell. The number ot prosecutions dropped again, continuing the trend of the previous 5 years. The conviction rate of 84 per cent is in line The PracticalApplication ofFood SafetyCHAPTER ậAn introduction to food microbiologyPrevalence of food poisoningThere has been much concern in recent y Ebook Food safety in the hospitality industry: Part 2mber of written warnings has also dropped slightly but is in line with previous years.•Tile data reflect a decline in prosecutions, with drops in all the main categories. The information provided shows a further slight drop in the number of formal samples. The number of unsatisfactory samples declin Ebook Food safety in the hospitality industry: Part 2ed slightly but the resultingAn introdu UUVII IU IWU IIHVIWIVIVyynumber of prosecutions dropped by about one-third. Overall, this represents a prosecuEbook Food safety in the hospitality industry: Part 2
tion rate of about 1.1 per cent.As well as causing physical discomfort, food poisoning can be expensive to the affected person, can cost industry moneThe PracticalApplication ofFood SafetyCHAPTER ậAn introduction to food microbiologyPrevalence of food poisoningThere has been much concern in recent y Ebook Food safety in the hospitality industry: Part 2sts to caterers will include:(a)loss of business from closure and decline in product confidence;(b)costs of renovation, cleaning and replacement of equipment;(c)costs of legal action;(d)increased insurance premiums;(e)costs of promotion of company or business;(f)salary costs of additional or replace Ebook Food safety in the hospitality industry: Part 2ment staff.Food poisoning can also cause death An outbreak of food poisoning associated with the E. coli 0157 bacteria was responsi ble for over 15 deEbook Food safety in the hospitality industry: Part 2
aths in Scotland in November 1996. Outbreaks of food poisoning are becoming increasingly common and can be attributed to a variety of different foodstThe PracticalApplication ofFood SafetyCHAPTER ậAn introduction to food microbiologyPrevalence of food poisoningThere has been much concern in recent y Ebook Food safety in the hospitality industry: Part 2 outbreak IS usually associated with several of these factors rather than just one. Most faults involve improper temperature control in cooking and storage. Common contribu tory factors to food poisoning for all bacteria are the preparation of food too far in advance with storage al the wrong temper Ebook Food safety in the hospitality industry: Part 2ature.Categories of food poisoningChemical food poisoningThis occurs when food IS contaminated by chemicals:•during growth of the food, e.g. pesticideEbook Food safety in the hospitality industry: Part 2
s;•during its preparation, e.g. disinfectants;•during storage, p.g. substances incorporated in thi' storage vessel.Chemical contamination may taint foThe PracticalApplication ofFood SafetyCHAPTER ậAn introduction to food microbiologyPrevalence of food poisoningThere has been much concern in recent y Ebook Food safety in the hospitality industry: Part 2illness if consumed. This type of poisoning can result from carelessness in the kitchen, detergents, disinfectants and pesticides are often bought in bulk or in concentrated solution andFood Safety in the Hospitality Industry Ebook Food safety in the hospitality industry: Part 2The PracticalApplication ofFood SafetyCHAPTER ậAn introduction to food microbiologyPrevalence of food poisoningThere has been much concern in recent yGọi ngay
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