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Applied Nutrition FOOD SANITATION (Assignment) Submitted By: Bakhtawar Khowaja Salma Pathan Cynthia Rajput Submitted To: Madam Palvesha Talpur Food Sanitation  Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers;
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   Applied Nutrition FOOD SANITATION (Assignment) Submitted By: Bakhtawar Khowaja Salma Pathan Cynthia Rajput Submitted To: Madam Palvesha Talpur    Food Sanitation  Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.  Food Sanitation  Sanitation measures are needed to ensure that any facility surface or equipment that comes in contact with food is properly cleaned, sanitized and maintained.  Surfaces and equipment include cookware, utensils, dishes, appliances and food handling and serving areas.  Cleaning alone is not enough. Sanitizing with an effective disinfectant makes sure that germs, bacteria and viruses that cause food-borne illnesses are thoroughly extinguished. Adequate space around equipment must be maintained for effective cleaning and sanitizing  Types of Food Contamination  Biological  Caused by, viruses or fungi  examples: Sea food toxins, Mushroom toxins  Chemical  Caused by chemical substances, especially cleaning agents, pesticides and toxic metals  examples: Hair, Staple wire, Dust  Physical  Caused by particles such as glass chips, metal shavings, bits of wood or other foreign matter  examples: Toxic metals, Pesticides, Cleaning product Sanitizers Preservatives

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