Describe categories of hazards that may be present in foods

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Reference no: EM133191497 , Length: Word Count: 4 Pages

Assignment - Food Safety

Q1. Describe the categories of hazards that may be present in foods and suggest methods for their control or prevention.

Q2. State the names of two microbial agents of foodborne diseases that occur among food animals. Give examples of how these agents might be transmitted by foods and suggest methods for prevention of their occurrence among animals used for food.

Q3. Name the agent responsible for trichinosis. What foods may be responsible for passing trichinosis to human hosts? To what extent do you believe trichinosis currently poses a hazard to the US food supply? Discuss methods for prevention of trichinosis.

Q4. Name three acts and/or amendments that regulate food safety in the United States. Describe their purposes and the types of foods and components of foods to which they apply.

Reference no: EM133191497

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