Meat and meat products are often contaminated with bacterial and parasitic. It is really important to buy certificated raw materials and follow all hygienic procedures.
Raw red meat can harbour a range of dangerous organisms – including Escherichia coli, Salmonella and Campylobacter – which can cause poisoning if not stored or prepared properly.
Poultry is often contaminated by Escherichia coli and Salmonella s.p.p.; if surfaces and devices are not properly cleaned and disinfected bacteria can be transmitted to other foods.
Meat can be contaminated with Staphilococcus aureus also by people infected.
Cross contamination can be a problem in retail outlets: the meat goes into the shop unwrapped and is chopped up and stored beside ready-to-eat food. If the hygiene standards are not right then there can be contamination.
A restaurant operator can buy the best equipment, fixtures and services of a great designer but without an adequately managed sanitation program, a poor outcome could result. Training of all staff members is the most important job of restaurant managers and owners. Staff must be aware of cross-contamination, temperature danger zones, the correct cooling processes for products, day dots, sanitizing process, and documentation.
Staff should all be aware of the dangers in using utensils from product to product without implementing the sanitizing step. All equipment must be properly sanitized by either temperature or chemical methodology prior to reuse, and staff must be trained to use the proper tools without shortcuts.
Food products must be correctly managed to avoid extended time in the food temperature danger zone from 6° to 50°C. Therefore, when cooling sauces or liquids, they must be plunged in an ice bath and regularly stirred to quickly fall in the correct temperature.
With the Italian Decree Legislative n. 155/97, our country has recepito 93/43 Directives Communitarian the EEC and 96/3 the EEC, concerning the hygiene of the alimentary products.
It is to Food Safety methodology that relies on the identification of Critical Control Points (CCP’s) in food production and preparation processes. Closely monitored CCPs will ensure that food is safe for human consumption.
The norm is involved all the alimentary, public and private enterprises comprised those not to fine of lucro, that slaughtering, mungitura, preparation, transformation, fabrication, confezionamento, warehouse, transport, distribution, manipulation, sale, supply and somministrazione operate along all the alimentary row (). Such measures of hygiene serve to contrast effectively the infectious risk deriving from alimony contaminate from chemical, physical and microbiological agents (also from part of bugs and roditori to you). The hygienic quality of the alimony must be assured directly from the enterprises by means of written up Plans of Self-control following the methodology indicated from norm Italian 155/97, that is through the application of system H.A.C.C.P. (the acronym of Hazard Analisys Critical Control Point, that is Risk analysis and Critical Points of Control)
In the within of the norms on the alimony, KIMICONTROL through its professionals, carries out the following services:
· Inspecting Verifications (auditing) near the companies, by means of monitoring of the premises, equipments, products and cycles of production and compilation of check list business
The flesh of a healthy fish is sterile but it isn’t long after it dies that bacteria begin to attack it. These can come from a number of different sources. There are always some on the skin and in the slime, sometimes in large numbers. Mud on the sea floor, too, is heavily loaded with them; fish in the trawl, which is dragged over the sea floor, are liable to get some of this mud on them and, even if they are well washed, some bacteria will remain.
Fish and shellfish are an important part of a healthy diet. However, some fish contain chemicals that can be harmful for the public health. Eating fish with chemicals does not make people sick right away. Health problems associated with increased exposure to DDTs and PCBs include cancer, liver disease and effects on the immune and endocrine systems. Mercury can affect the nervous system.
When certain fish, especially scombroid fish, start to decompose, histamine is formed. Histamine may trigger severe allergic reactions when consumed in high doses. . Toxic amounts of histamine can form before a fish smells or tastes bad.