Brief

Illustratio
n of Food
Hygiene
WELCOME Including
BD Food Safety Consultant
www.bdfoodsafety.com the Food
Safety
Courses
Food Hygiene
Protecting food items from contamination, including
harmful bacteria, poison and other foreign bodies.

Preventing any bacteria present in the food which

would result in the illness of consumer or the early
spoilage of the food.

Destroying all harmful bacteria in the food by

thorough cooking.

Discarding unfit or contaminated food items that can

cause illness.
How Can It Affect the Health?
Food poisoning can cause death
Food contamination, consumer complaints and
brand images
It can cause pest infestations
Wastage of food due to spoilage
Loss of production of food which van be destroyed
Decontamination, cleaning and replacement of
damaged equipments
Some food items always at a risk high of contamination:

Ready to eat food items are known as high risk foods,

which leads to the multiplication of harmful bacteria
and are intended for consumption without cooking.
These food items require refrigerated storage under a
low temperature.

These food items include:

Cooked poultry items
Cooked meat
Diary products
Products made from raw eggs
Sea food
Food Safety from the Producers Point of View
There are different food safety and hygiene courses
available with training and certification. That helps
your organization and food manufacturing firms to
improve the business processes and reduce the risk.

These are:
HACCP certification Food
Safet
Safe quality food certification y
HACCP plan development Cours
Vendor audits es
GFSI consulting
HACCP Training, Certification & Plan
Hazard analysis of critical control
points is a programmed system
designed to identify and avoid hazards
by creating and using measurements
to reduce the risks to a safe level. It
meets the requirements of the Codex
Alimentarius Commission.
Representatives of food
manufacturers should attend the class
provided by registered
consultants and get the
certification to work
with a well organized
HACCP plan.
Seven Principles of HACCP
1. Conduct Hazard analyses
2. Determine the critical control point
3. Establish critical limits
4. Establish monitoring limits
5. Establish corrective action
6. Establish certification procedures
7. Establish documentation
Need of Food Safety Consultants
Food Safety Consultant is
positioned to provide HACCP
Training, HACCP
certification and SQF
Consulting that helps your
organization improve
business processes and
reduce risk. They offer
assistance to get training,
certification and also helps to
get food safety audits.
Contact BD Food Safety Consultants

www.bdfoodsafety.com

21201 Duncan Ct, Plainfield,

Illinois, 60544 US
Phone no: 8156416404

Mail :
bartdobek@bdfoodsafety.com
training@bdfoodsafety.com