Скачать с ютуб HACCP - Hazard Analysis Critical Control Points - Part 2 в хорошем качестве

HACCP - Hazard Analysis Critical Control Points - Part 2

http://food-safety-training.net Physical contamination is something, usually, that is physically noticed in the food product, such as hair, string, metal, stones, plastic, etc. This is generally more of a nuisance factor unless the contaminant is a food safety hazard such as glass shards. But even a hair in food is classed as contamination and is illegal. Chemical contamination is the introduction or presence of chemicals in food, which can give rise to more chronic effects on health. (Chronic = long term effects, Acute = short term effects). So cleaning chemicals, petrol fumes, aftershave/perfume, arsenic from pest control chemicals, agricultural residues, pesticides, an excess of additives/preservatives, etc. are all classed as chemical contaminants. Allergenic contamination is the presence or introduction of a substance that could invoke an allergic reaction from a consumer. The main allergens are referred to as “The Big 8”: Peanuts Tree Nuts Milk Protein Fish Shellfish Wheat Soya Eggs People can also be affected by seeds such as sesame or celery, fruit and vegetables and alcohol (especially the contents of alcoholic drinks such as sulphites or yeast). A severe allergic reaction to food can give rise to an anaphylactic shock (anaphylaxis), which is life threatening. Anaphylaxis is the body’s way of overcompensating for what it believes is the ingestion of “poison” The body is very adept in fighting infection, either from outside the body or within. Inside our body, for example, we have sensors covering the membranes of our mouth, throat and oesophagus. These sensors (Chemo-receptors to give them their correct name) monitor all food and drink that enter the mouth and oesophagus on its journey to the stomach and eventual digestion. If the sensors pick up signals of what is perceived to be a poison, i.e. something that could harm the human body, they send messages to the brain, which instigates an attack on the “poison”. Scientists have not worked out why this happens with allergens, as they are not poisonous, but the sensors mistakenly send signals to the brain to act accordingly. The attack mode the brain uses is to instruct cells from the immune system (white blood cells) to release histamine to attack the “perceived poison”. However, during anaphylaxis, the brain overcompensates and instructs too many of the cells to release the histamine. This results in symptoms of a rash, swelling of the throat and oesophagus and subsequent blocking of the trachea, causing respiratory failure, collapse and death. People who are subject to such attacks are prescribed an Epi-pen, which contains adrenalin. (Epi stands for Epinephrine, which is the American term for Adrenalin) When this is injected into the person’s thigh will cause the symptoms to subside. http://food-safety-training.net