One hundred and forty five head chefs and catering managers of restaurants in Owerri, Nigeria were surveyed to establish their knowledge of food safety hazards and control measures. Face-to-face interviews were conducted and data collected on their knowledge of risk perception, food handling practices, temperature control, foodborne pathogens, and personal hygiene. Ninety-two percent reported t...

Differences in risk perceptions of public health and food safety hazards in various poultry husbandry systems by various stakeholder groups, may affect the acceptability of those husbandry systems. Therefore, the objective was to gain insight into risk perceptions of citizens, poultry farmers, and poultry veterinarians regarding food safety and public health hazards in poultry husbandry systems...

background: given the importance of vegetables in the food pyramid, their safety is very important from view point of public health. vegetable contamination by heavy metals can lead to bioaccumulation of these toxic and disease-causing elements in the body of consumers. therefore, in this study, the concentration of some heavy metals, including lead (pb), cadmium (cd), zinc (zn) and copper (cu)...

background: considering high importance of heavy metals residue from view point of food safety, this study was conducted to determine the contents of chromium (cr), lead (pb) and cadmium (cd) in different tissues (liver, heart and muscle) of marketed chickens in mashhad, iran. methods: chicken tissues were collected from four popular brands distributed in different markets in mashhad, followed ...

The concept of Occupational Health and Safety Management (OHSM) involves the identification of hazards and risks in the workplace and the definition of the rights, roles and responsibilities of stakeholders in the implementation of control and or preventive measures. The study identifies 5 different classes of hazards to include – chemical, biological, physical, ergonomic and psychosocial hazar...

Successful food-safety management relies on a clear identification of the hazards to be addressed. In the case of issues relating to food allergens the hazard may be defined as: The inadvertant consumption of a food allergen by a sensitive individual. Ensuring that the risk (probability) of this hazard occuring is maintained at an appropriately low level within the context of modern food-manufa...

The Epistemic Objection says that certain theories of time (like the “growing block” and “moving spotlight”) imply that it is impossible to know which time is absolutely present. Standard presentations of the Epistemic Objection are elliptical—and some of the most natural premises one might fill in to complete the argument end up leading to radical skepticism. But there is a way of filling in t...