To keep food safe from bacteria, you should follow the HAACP plan. Bacteria that cause serious health problems are:
� E. coli O157 and campylobacter;
� Salmonella, especially with the storage and handling of eggs.
Food hygiene training Employers are responsible for staff hygiene training. It can be either a formal training programme or an informal one. For example, on the job training or self study.
Food allergies If you are a food retailer or caterer, you need to manage food allergies when preparing and selling food.
Food inspections
You can be inspected by specific national authorities according to national or international laws / directives / regulations at any point in the food production and distribution process.
3. Food Quality
Food quality represents the internal( e. g. chemical, physical, microbial) and external( e. g. appearance, texture and flavor) characteristics of food that are acceptable to consumers. Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process. Besides ingredient quality, there are also sanitation requirements. Food quality also deals with product traceability, e. g. ingredients and packaging suppliers, should a recall of the product be required. It also deals with labelling issues to ensure there is correct ingredient and nutritional information.
One of the most important aspects that underline food quality is its recognition amongst stakeholders. The recognition mentioned is due to norms that describe the food product; these norms are used as standard references in product certification processes by independent Certification Bodies.
4. Certification
At its simplest, conformity assessment means checking that products, materials, services, systems or people measure up to the specifications of a relevant standard. For example, a customer may check that the product ordered from a supplier meets the purpose for which it is required. One of the most efficient ways to do this is when the specifications of the product have been defined in an International Standard. That way, both supplier and customer are on the same wavelength, even if they are based in different countries, because they are both using the same references.
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