![\"\u591a\u79cd\u65b0\u9c9c\u98df\u54c1\u56fe\u7247-\u591a\u79cd\u65b0\u9c9c\u98df\u6750\u7d20\u6750-\u9ad8\u6e05\u56fe\u7247-\u6444\u5f71\u7167\u7247-\u5bfb\u56fe\u514d\u8d39\u6253\u5305\u4e0b\u8f7d\"](\"https:\/\/pic.52112.com\/180128\/Organic-food\/aQamutsijJ.jpg\")
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Understanding food hygiene<\/strong><\/p>\n Food hygiene is more than cleanliness. The cost of poor food hygiene<\/strong> The benefits of good food hygiene<\/strong> High risk Food<\/strong> For food safety testing, VNYA has multiple detection methods, such as HPLC, ELISA, colloidal gold, fluorescence quantification, chemiluminescence detection, and so on. We customize testing plans for customers based on their needs, greatly solving the testing difficulties in production and exportation.<\/p>\n For more information, please feel free to inquire!<\/p>\n <\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" Understanding food hygiene Food hygiene is more than cleanliness. 1.Protecting food from risk of contamination, …<\/p>\n
\n1.Protecting food from risk of contamination, includingsharmfulbacteria, poison and other foreign bodies.
\n2.Preventing any bacteria present multiplying to an extent whichwould result in the illness of consumers or the early spoilage ofthe food.
\n3. Destroying any harmful bacteria in the food by thorough cooking or processing.
\n4. Discarding unfit or contaminated food.<\/p>\n
\n1. Food poisoning outbreaks and sometimes death.
\n2.Food contamination,customer complaints and brand image.
\n3. Pest infestations.
\n4. Waste food due to spoilage.
\n5. The closure of food premises.
\n6. Fines and costs of legal action taken because of contraventions inhygiene legislation,or because of the sale of unfit or unsatisfactory food.
\n7. Civil action taken by food poisoning suffers8. Loss of production and food which has to be destroyed9.Decontamination cleaningdamagedand replacement ofequipment.<\/p>\n
\n1. Satisfied customers, a good reputation, increased business andbrand protection.
\n2.Compliance with food safety legislation.
\n3. Less food wastage.
\n4.Good working conditions, higher staff morale and lower staffturnover, which promote increased productivity.<\/p>\n
\nHigh risk foods are ready -to eat foods , which support the multiplication ofharmful of harmful bacteria and are intended for consumption without treatment, such as cooking, which would destroy such organisms.These foods are usually proteins.Require refrigerated storage.
\nThey must be kept separate from raw foods.
\nExample:
\n1. Cooked meat and cooked poultry.
\n2.Cooked meat product including paste, gravy, stews,
\n3. Milk, cream, artificial cream,custards, and dairy produce.
\n4.Eggs and products made from raw eggs.Shellfish and other sea foods including oysters, prawns, and crabs.<\/p>\n![\"\u591a\u79cd\u65b0\u9c9c\u98df\u54c1\u56fe\u7247-\u591a\u79cd\u65b0\u9c9c\u98df\u6750\u7d20\u6750-\u9ad8\u6e05\u56fe\u7247-\u6444\u5f71\u7167\u7247-\u5bfb\u56fe\u514d\u8d39\u6253\u5305\u4e0b\u8f7d\"](\"https:\/\/pic.52112.com\/180128\/Organic-food\/3iGy1gMR4o.jpg\")
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