residential or different groups in the community due to the use of poor quality food; -Provide a base to make sure the food is fit for human use; -Hold credibility in the international trade of food; and -Offers educational programs on health; disseminate effectively the principles of food hygiene for food industry and for the consumer. The food industry needs to adopt hygienic practices were noted in the standard in order to:-Food supply safe and suitable for consumption; -Ensure that consumers understand the product thanks to the label and other appropriate measures due to the clear, easy to understand information. Allow them through the preservation, handling and processing of the correct procedures to food production and avoid contamination of pathogens; -Maintain credibility in the international trade of food. Consumers need to know their role, by obeying the instruction relevant and apply food hygiene measures accordingly. 2.2 use Each article in this standard are all stating the goal and the safety and compliance of food is the basic reason behind that goal. Article 3 includes the original stitching of the food and the process involved. Although the hygiene practice methods can be very different for each type of food items and more specific criteria are applied to suit the circumstances. But some general guidelines can still be applied. From article 4 to article 10 prescribes the general hygiene principle, apply frequently throughout the cycle of food, to the point of sale. Article 9 provision of information to consumers, recognizing the important role of the consumer in maintaining the safety and suitability of food. There will inevitably be cases some specific requirements in this standard cannot be applied. The question in each of the situations is "what is necessary and appropriate for the safety and suitability of food for humans." 2.3 definition In this standard, the following terms are understood as follows:• Cleaning (cleaning): The land, removing scum trash land, food, grease, or other strange substance. • Contaminated Substance (contaminant): any biological or chemical agent, foreign impurities or other substances not minded to add to food, can cause harm to the safety or suitability of the food. • The contamination (contamination): the introduction or incurred a substance causing contamination in food or food environment. • The disinfect (disinfection): the use of chemical and/or physical methods to reduce the number of microorganisms in the environment, to the extent no longer cause harm to the safety or suitability of the food. • The base (establishment): any workshops or area to handle food, including nearby areas under the control of the same management. • Food hygiene (food hygiene): All the conditions and all the necessary measures to ensure the safety and suitability of food at all sewn in food processing cycle.
đang được dịch, vui lòng đợi..