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#TECHNOTIPS: Food Hazards
by Catheryn Villorente - Tuesday, 8 June 2021, 06:50 AM
 
food hazardsFrom harvesting, transporting, processing, preparing, and even while serving, hazards may be introduced into the food any time. These hazards may be physical, chemical, or biological.
Physical hazards are any foreign matter in food which may cause illness or injury like glass, metal, stones, etc. as a result of accidental contamination or poor food handling practices.
Chemical hazards are contaminants or naturally occurring substances in food that can cause harm when present over the recommended level. This may include toxic metals from containers or intentionally added chemicals like food coloring and preservatives.
Biological hazards include microorganisms such as bacteria, viruses, and parasites. Given the right conditions, some of these pathogens produce toxins while others can cause diseases. (Source: www.e-extension.gov.ph)
Like and follow us on Facebook, Twitter, and Instagram (@atiinteractive) for tips on food hygiene.

(By: Ashlee Canilang, ATI-ISD)
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Re: #TECHNOTIPS: Food Hazards
by Casey Mae Jorgio - Tuesday, 27 September 2022, 07:33 AM
 
Can I ask on how to enroll in this course?

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