3 replies to this topic

[anju]

hi everybody
iam doing my food safety course, for that i ve to do some projects.
One is compulsory - FOOD SAFETY MANAGEMENT PROCEDURE another is optional.
In optional i choose PHYSICAL CONTAMINATION.
here iam looking for some resources to complete my work
pls help me out...................

Edited by anju, 03 September 2010 - 09:14 AM.

[Charles.C]

Dear Anju,

Well, if you mean in the general sense, can try opening any (large) textbook om HACCP. The Second chapter usually focuses on all the likely permutations for the BCP contaminations.

Is it accidental that PHYSICAL is usually the smallest of the three ?

Rgds / Charles.C

[Tony-C]

hi everybody
iam doing my food safety course, for that i ve to do some projects.
One is compulsory - FOOD SAFETY MANAGEMENT PROCEDURE another is optional.
In optional i choose PHYSICAL CONTAMINATION.
here iam looking for some resources to complete my work
pls help me out...................

Hi Anju,

Typical Physical Contaminants:

Glass - Windows, Bulbs, Tubes (EFK & Lights), Containers
Brittle Materials - Perspex, Ceramics etc
Metal - Swarf, Nuts & Bolts, Screws, Washers, Staples, Electrical Wire, Drawing Pins
Outer Packaging - Paper, Cardboard, Plastic, String
Rodents - Hair, Droppings
Insects - Insects Bodies, Larvae, Eggs
Personnel - Sweet Papers, Cigarette Ends, Jewellery, Hair, Fingernails, False Fingernails, Buttons, Combs, Pens, Pen Tops, Clothing
Cleaning Materials - Cleaning Chemicals, Brush Bristles, Scouring Pads, Cloths
Wood - Utensils, Pallets, Building Fabric, Shelves, Pencils
Grease & Oil - Lubricating Oils, Fuel
Misc. - Flaking Paint/Rust, Stones, Dirt, Dust, Seals, Insulation, Bone

Regards,

Tony

Edited by Tony-C, 05 September 2010 - 11:53 AM.

[anju]

thank you all.
My Project work on food safety management procedures, should contains;
i) how foodsafety managemnt procedures ensure effective compliance with current legislation and codes of practice in your catering business.
ii)how u establish, monitor, and verify food safety mgt/. procedures.
iii) a critical analysis of an incident when a food safety managemnt procedure failed- including details of yhe corrctive actions taken.