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- W1517549409 abstract "Quality, service cleanliness and value. Cavett Robert Food handlers and food hygiene A person who takes a job that is in any way involved with the preparation and service of food in the hospitality industry cannot avoid responsibility for keeping a high standard of personal hygiene and for serving clean, safe food. Food is easily contaminated. Patrons rarely have the opportunity to inspect the kitchen, so they take it on trust that the food served will be clean and wholesome. Our contemporary lifestyle, which includes the transportation of food over long distances, a mobile population and frequent eating out, tends to increase the risk of food contamination. Safe food is food that is free from visible contamination or spoilage. Quality safe food must also be free from ‘invisible’ contamination. By this we mean microbes such as bacteria and mould, which can cause illness or produce dangerous spores or toxins. We refer to these organisms as ‘micro-organisms’. There are many types of micro-organisms, including bacteria, moulds, viruses and parasites. Bacteria are the main micro-organisms responsible for food poisoning. Other contamination sources include physical hazards and chemical hazards. Microbial food contamination How does food become contaminated with bacteria and other micro-organisms that cause food poisoning? Contamination is always caused by poor food-handling procedures at some point in the food-processing system or kitchen operation. It is estimated that 97 per cent of food-poisoning outbreaks involve food-handling errors. In Australia, Food Standards Australia and New Zealand, known as FSANZ, has identified that most food poisoning is the result of the causes shown in Figure 3.1." @default.
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- W1517549409 date "2012-06-19" @default.
- W1517549409 modified "2023-09-25" @default.
- W1517549409 title "Catering hygiene and HACCP principles" @default.
- W1517549409 doi "https://doi.org/10.1017/cbo9781139192712.005" @default.
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