Hazard Analysis and Control Points

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The Hazard Analysis and Critical Control Points (HACCP) is a document that every food company must create in order to collect all the procedures carried out on food in order to detect any danger it may suffer, from the moment it enters the establishment until it reaches the final consumer. The purpose of this document is to avoid the danger, eliminate it or reduce it to acceptable levels.

Most common food infections and poisonings
As we have seen, proper food safety prevents food poisoning. Within these, we can establish two distinctions: food infection and food poisoning.

Foodborne illness is caused by the ingestion of live microorganisms such as bacteria, viruses or parasites. The microorganism is alive in the food and multiplies in it before it is ingested.
However, in food poisoning what we ingest are foods contaminated with toxins .
The main pathogens that cause foodborne illness slovenia phone data are: bacteria ( Salmonella, Listeria monocytogenes, Campylobacter jejuni ), viruses (hepatitis A, norovirus and rotavirus) and parasites ( Trichinella spiralis, Anisakis simplex ). While the toxins involved in food poisoning can come from bacteria ( Clostridium botulinum, Staphylococcus aureus, Clostridium perfringens and Bacillus cereus ); chemicals present in chemical products, disinfectants, pesticides and metals such as lead, zinc or cadmium; and toxins present in plants, fungi and shellfish.

The symptoms of infections and food poisoning are similar. Both can cause headaches, vomiting, abdominal pain, cramps, diarrhea or dehydration.

plating inside a restaurant kitchen