本篇澳洲商业论文代写-食物中毒讲了食物中毒是由于食用受污染的食物而引起的。食物污染物可以是物理的、生物的或化学的。探讨了基于行动的预防食物中毒的方法。HACCP是危害分析和关键控制点的缩写，是食品安全的标准化措施。除了HACCP，保持厨房卫生也是非常重要的。厨房卫生对防止污染至关重要。此外，食品处理人员的个人卫生也同样重要。讨论了HACCP关于如何保持厨房和个人卫生的原则。本篇澳洲商业论文代写文章由澳洲第一论文 Assignment First辅导网整理，供大家参考阅读。
Food poisoning results from consumption of contaminated food. Food contaminants can be physical, biological or chemical. Action based approach to prevent food poisoning is discussed. HACCP is acronym for Hazard Analysis and Critical Control Points which is a standardised measure for food safety. Apart from HACCP, maintaining kitchen hygiene is very important. Kitchen hygiene is crucial for preventing contamination. Also, personal hygiene of the food handler is equally important. HACCP principles about how to maintain kitchen and personal hygiene are discussed.
Action based solution for food poisoning and foodborne illnesses
Food poisoning, also called foodborne illness, results from consuming contaminated food. Food contamination is a result of presence of unwanted physical, biological or chemical substance in food. In the Brisbane hotel incident, more than 50 people were diagnosed with food poisoning. To deal with such crisis situation, it is important for hospitality industry to take preventive measures. They should employ certain methods to prevent such crisis.
HACCP: Hazard Analysis and Critical Control Points. It is a management system wherein the issues related to food safety are addressed through careful analysis and control of physical, chemical and biological hazards. The contaminants or the hazardous substance present in food can result from production and procurement of raw material, manufacturing and distribution of final product. It is a preventive approach which has series of steps involved for identification of hazards in manufacturing, management chain of command, pest control equipment and programs that deal with sanitation, approved suppliers and personal hygiene plans etc. (Mortimore and Wallace, 2013).
Hazard Analysis Critical Control Points has seven steps.