Question

Describe the categories of hazards that may be present in foods, including obesogens. Discuss some methods for hazard control and/or prevention, along with which agency or regulatory body would oversee this aspect of food safety.

Answer 1

Food the basic essential need for survival for all living being. This can be categorised in varoius forms like

• Biological : bacteria,virus,microbes,parasites,fungi ,toxins from plants
• Physical: dirt,metals,bones,glasses,brick,packing materials, nail polishes
• Chemical :preservative, added colours,flavors,additives

Obesity a growing health problem prevalent worldwide mainly because if the food which we consum which contains obesogen.This mainly alter the lipid metabolism in the body leading to accumulation of fat altering the function if brain and making individual crave for the particular unhealthy Food causing obesity.

Some of the measures which can be taken to control these type of hazard and be safer are as following

• Use and prefer organic Food
• Avoid regular eating habits in restaurants or outdoor
• check the label of the food products fir the ingredients in it and the type if additives
• encourage children to avoid fast food,soda,soft drink, pizza,burger
• Even water is contaminated today in the name of mineralization ,so go for boiling and drinking water
• Avoid frozen food
• Avoid refrigerated smoked seafood to pregnant women
• Discard any contaminated Food
• Handwashing techniques to be followed

HACCP ( Hazard Analysis and Critical Control Points) is a systematic preventive way to approach to prevent food safety hazards.

Food safety and Inspection Service is the public health agency in US which oversees the supply of food products to the consumers.