Write notes on: (i) Food Hazards and (ii) Total Quality Management.
(i) Food Hazards:
Food hazards refer to the presence of harmful substances, microorganisms or other agents that can cause illness or injury to individuals who consume contaminated food or beverages. There are four main types of food hazards that can be found in food products: physical, chemical, biological and allergenic hazards.
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Physical Hazards: Physical hazards include foreign objects that may accidentally contaminate food, such as glass, metal, wood, plastic, or rocks. These hazards can cause injury to individuals who consume the contaminated food.
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Chemical Hazards: Chemical hazards refer to the presence of harmful chemicals in food, such as pesticides, preservatives, or cleaning agents. Exposure to these chemicals can cause acute or chronic health problems, depending on the dose and duration of exposure.
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Biological Hazards: Biological hazards include _____ ________ ______ ____ ______ ______ ____ ________ ______ _____ _______.
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