![]() Residues present in food ingredients cannot be removed at this stage in the food chain and their control is reliant on the implementation i mplementation of suitable chemical residue control programmes at the primary and / or processing stages prior to delivery. ![]() Chemical hazardsĬhemical residues may occur in food and in the food service environment. Clostridium perfringens and Bacillus cereus are also worthy of mention as both may become a major problem if cooked foods are held at an incorrect temperature. ![]() Bacterial pathogens including Salmonella, Campylobacter , Listeria monocytogenes, Yersinia enterocolitica, Staphylococcus aureus and Escherichia coli are present in the catering kitchen environment and have been isolated in ready-to-eat foods. The biological hazards are primarily bacterial pathogens but viruses and parasites should also be considered. The following is a summary of the potential hazards, which may occur in the catering environment. Information about hazards may be found in the scientific lit erature, in the regulatory guidelines, from consumer complaints, from internal audits, etc. Issued: Reviewed: Next Review: of 6įood safety hazards, which may occur in the catering kitchen, should be identified.
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