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CHAPTER 3 - FOOD SAFETY PRACTICES

Sponsor - DFSMC Amendment 013 JSP 456 Vol 3( Dec 14)3-1 CHAPTER 3 - food SAFETY PRACTICES INTRODUCTION 0301. food hygiene includes all PRACTICES , precautions and procedures involved in: a. Protecting food from the risk of biological, chemical or physical contamination. b. Preventing any organisms multiplying to an extent that would expose consumers to risk or result in premature decomposition of food . c. Destroying any harmful bacteria in food by thorough cooking or processing. 0302. Benefits from high standards of food hygiene include: a. Reduced risk of food poisoning, foreign body contamination and spoilage. b. Compliance with MOD and legal requirements. c. Economic advantages, including increased shelf life and reduction of waste. d.

CHAPTER 3 - FOOD SAFETY PRACTICES INTRODUCTION 0301. Food hygiene includes all practices, precautions and procedures involved in: a. Protecting food from the risk of biological, chemical or physical contamination. b. Preventing any organisms multiplying to an extent that would expose consumers to risk or result in premature decomposition of food.

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