HISTORICAL CONTEXT
BACKGROUND
A food, any food or drink that humans and animals take to satisfy the appetite, to meet the physiological needs for growth and of the processes occurring in the body, and provide the energy necessary to maintain activity and body temperature. Because foods differ markedly in the amount of nutrients they contain, are classified according to their composition and the source from which they are obtained. Carbohydrates, fats and oils, food processing and preservation, World Food Supplies, Anorexia nervosa, Metabolism, Protein, Vitamin.
A food, any food or drink that humans and animals take to satisfy the appetite, to meet the physiological needs for growth and of the processes occurring in the body, and provide the energy necessary to maintain activity and body temperature. Because foods differ markedly in the amount of nutrients they contain, are classified according to their composition and the source from which they are obtained. Carbohydrates, fats and oils, food processing and preservation, World Food Supplies, Anorexia nervosa, Metabolism, Protein, Vitamin.
Hygiene food handling practices used in food to keep them clean and healthy to prevent poisoning. In recent years there has been increasing in some countries the number of reported cases. This increase may be due to greater awareness by the public or further information.
Food poisoning is usually caused mostly by pathogenic bacteria such as Salmonella, Campylobacter, Clostridium perfringens, and botulinum, Staphylococcus aureus and Bacillus cereus. Typical symptoms of poisoning, which can occur between one hour and 72 hours after eating contaminated food, include diarrhea, abdominal pain, vomiting, fever and nausea. Most patients recover within a week, but this type of poisoning can to cause death. The world has a huge variety of climates, eating habits, cooking methods, ways of preserving and storing food, and recommendations for public health. Practices for food hygiene should take into account all these factors. The attitude of consumers towards the importance of hygiene in food depends on your concern and education and living standards. In some countries there are other diseases that pose a mortal danger more serious than those caused by bad food.
Bacteria and fungi are the principal agents of decomposition, which are also called decomposers. Acting on the dead plant organic matter and the products of excretion and the bodies of higher animals. Organisms that live on dead matter are called saprophytes.
decomposer organisms transform organic matter into nutrients that can be re-used by producers: thus, microbial decomposition is the main route back to the atmosphere of carbon dioxide originally absorbed by plants during photosynthesis.
The saprophytes are varied, and the diversity of the metabolism demonstrating the ability of each type to degrade certain organic compounds. All natural organic compounds are susceptible decomposition, either by a single microorganism or a few species that act in combination. Some organic components of plants are more resistant to microbial decomposition than others and accumulate in the environment. This plant material known as humus, is the main organic component of soil fertility and determines, as it affects the capacity of drainage and oxygen penetration.
Fungi are usually the first to colonize the organic matter, they have the metabolic capacity to degrade the cell wall and release the contents of protoplasm, more easily degradable. Bacteria are also able to degrade cellulose in the cell wall plant-communities of these bacteria live in the intestines of herbivorous animals and are responsible for the decomposition of cellulose in the rumen or stomach of many important domestic animals. The decomposition of wood can be accelerated by the activity of wood-eating insects such as termites, which rely on specialized microbial communities that keep your gut to release nutrients from the wood, or by the larvae of many arthropods.
abundant microorganisms in the soil and water. A spoonful of unpolluted natural water contains about one million bacteria, and within 15 cm of well-fertilized soil may be more than five tons of bacteria and fungi per hectare. The decomposition of organic matter provides energy for growth and division of microorganisms. These large populations are eaten by protozoa, whose metabolic processes rapidly recycle the nutrients absorbed by the bacteria. This phenomenon began to be considered an important means of recycling in surface waters. The nutrition of protozoa pressure is vital to control the number of bacteria, as the progeny of a single bacterium that divides every 20 minutes exceed a thousand in just over 3 hours.
The decomposition is faster in the presence of oxygen. If scarce, as occurs in the sediments of productive lakes or flooded soils, decomposition acts more slowly. There are certain micro-organisms (called anaerobes) which act in the absence of oxygen and, in the presence of organic matter can contribute to decay. Denitrifying bacteria, sulfate-reducing and methane-producing (methanogenic), using nitrate, sulfate and carbon dioxide, respectively, for energy, much like the use of oxygen are anaerobic microbes. Other anaerobic (bacterial fermentation) generate energy transforming organic compounds.
Under certain conditions, if persistent low concentration oxygen, decomposition is so slow that organic matter accumulates in large quantities.
methanogenic bacteria produce methane (methanogenesis), and the low activity of the organisms in ancient peat deposits is probably the cause of the methane contained in the large accumulations of natural gas, usually associated with coal, and widely used recent decades as fuel. It is also likely that pockets of oil are the result of the low activity of anaerobic bacteria on organic matter old.
decomposition by microorganisms also affects the industrial economy. Certain foodstuffs, as cheese and yogurt, are formed by the activity of specific microorganisms, but the result is degraded rapidly when the process is contaminated by other microbes. Furthermore, microbial colonization of altered food consistency, smell and taste and makes them less appetizing.
growth of certain organisms during preparation or storage of food can cause food poisoning. These organisms produce toxins that are actually responsible for the poisoning. Botulism, for example, is caused by toxins released by the bacteria Clostridium botulinum. Microbial spoilage of food is slowed by technical as conservation in very rich in sugar or salt or weak acid (pickling), drying, cooling or destruction of microorganisms by heat (canning and pasteurization) or by radiation.
When thawing frozen products, rehydrate the dried or canned are opened, are again exposed to decay, as saprophytes in the atmosphere began to contaminate. The rate of microbial activity depends on the temperature of the medium. The lower this is, the slower is the activity, however, even frozen foods eventually deteriorate, but the process is very slow. Only inhibition chemistry of microbial activity can protect food once exposed to air. However, some microorganisms, particularly fungi, thrive in the presence of high concentrations of salt or sugar. But these blooms are often very visible, as the fungal colonies that form on the surface of the jam, and lead one to reject the goods concerned.
With the primary purpose of lowering the incidence of these foodborne diseases in domestic and foreign tourists and improve Mexico's image worldwide with regard to food security in Mexico since 1990, implemented a National Programme Management Hygienic Food "H" for all permanent establishments of food and beverages
The Distinctive H has its antecedents in the last years of the 80's in Mexico when in 1988, comes the H Program, derived from a program called Tourism and Health, which provided the same comply with the standards established by the Secretary of Health, taking into account the recommendations of the World Health Organization (WHO), all in order to ensure better hygiene in food establishments that voluntarily submit to an investigation of its operations, from receiving, storing, thawing, refrigeration, preparation and service and if you meet these requirements, receive the Badge H.
From the May 23, 2001, the Distinctive H is a Mexican standard, under the name NMX-F-605-NORMEX-2000, "Food - hygiene management in food service prepared to obtain the Distinctive H" with the characteristic that should be voluntary with a uniform legal framework and criteria for obtaining. Three years later, on October 13, 2004, was published in the Official Journal the declaration of effectiveness of the current Standard, canceling the 2000, entered into force on December 12, 2004.
In order to make this process transparent and reliable, verification of these activities must be performed by verification bodies approved by the Ministry of Tourism for verification of the standard NMX-F-605-NORMEX, approved by the General Secretariat of Tourism.
The Distinctive H has two main objectives:
reduce the incidence of foodborne diseases (ETA's), domestic and foreign tourists.
improve Mexico's image worldwide about their food in the prevention and control of ETA's. DESCRIPTION
centuries is known that if food is not stored or handled correctly and spoil can cause disease. Therefore, foods were preserved by salting, drying, pickling, smoked or frozen to prevent spoilage by the action of bacteria, yeasts and molds. Food processing has advanced much over the years and much of the actual food is prepared and processed in factories. The technological advances of the nineteenth and twentieth centuries have allowed the identification of bacteria and viruses that cause these diseases through food, and this knowledge has helped develop standards for food hygiene and guides for businesses and for the manipulative public.
The rules for food hygiene have legal force many countries around the world to protect the public and reduce the number of poisonings. These regulations must be accepted by anyone handling food in the food industry. A food processor can be either involved in transport, storage and processing as well as those who prepare and cook food.
The food hygiene advice applies to three main areas: personal hygiene, cleaning the area where the food and hygiene practices for themselves.
prevention of food poisoning starts with personal hygiene. Poisoning-causing bacteria can be found in human skin, hair, clothing, ears, nose, mouth and feces. If people touch these parties concerned while preparing the meal, you can spread the bacteria to food. That is why one should always wash their hands before cooking. The bacterium Staphylococcus aureus was found in the nose, infected wounds and boils, so that wounds and cuts should be covered to avoid contaminating food. During food preparation should also be used as some kind of protection apron.
In the food industry, food handlers should not touch them if they have infections, and can accidentally contaminate everything they touch. Many factories require their employees to cover their hair and beard wearing hats and tights.
Areas where food is prepared or stored must be clean and free from insects and pets. Dirt, soil and food waste can harbor bacteria and insects. Should be added to hot water and detergents used for cleaning solutions and rinse surfaces, tools, floors and walls. Trash must be removed from time to time in the preparation area. The bacteria reproduce rapidly in warm conditions, especially at 37 ° C, the temperature of the human body.
The temperature control is important, cold foods must be stored properly and then cook at a high temperature to kill bacteria. People Food handlers often use samples to control the temperature of the food prepared and cooked during a workday.
Food poisoning is usually caused mostly by pathogenic bacteria such as Salmonella, Campylobacter, Clostridium perfringens, and botulinum, Staphylococcus aureus and Bacillus cereus. Typical symptoms of poisoning, which can occur between one hour and 72 hours after eating contaminated food, include diarrhea, abdominal pain, vomiting, fever and nausea. Most patients recover within a week, but this type of poisoning can to cause death. The world has a huge variety of climates, eating habits, cooking methods, ways of preserving and storing food, and recommendations for public health. Practices for food hygiene should take into account all these factors. The attitude of consumers towards the importance of hygiene in food depends on your concern and education and living standards. In some countries there are other diseases that pose a mortal danger more serious than those caused by bad food.
Bacteria and fungi are the principal agents of decomposition, which are also called decomposers. Acting on the dead plant organic matter and the products of excretion and the bodies of higher animals. Organisms that live on dead matter are called saprophytes.
decomposer organisms transform organic matter into nutrients that can be re-used by producers: thus, microbial decomposition is the main route back to the atmosphere of carbon dioxide originally absorbed by plants during photosynthesis.
The saprophytes are varied, and the diversity of the metabolism demonstrating the ability of each type to degrade certain organic compounds. All natural organic compounds are susceptible decomposition, either by a single microorganism or a few species that act in combination. Some organic components of plants are more resistant to microbial decomposition than others and accumulate in the environment. This plant material known as humus, is the main organic component of soil fertility and determines, as it affects the capacity of drainage and oxygen penetration.
Fungi are usually the first to colonize the organic matter, they have the metabolic capacity to degrade the cell wall and release the contents of protoplasm, more easily degradable. Bacteria are also able to degrade cellulose in the cell wall plant-communities of these bacteria live in the intestines of herbivorous animals and are responsible for the decomposition of cellulose in the rumen or stomach of many important domestic animals. The decomposition of wood can be accelerated by the activity of wood-eating insects such as termites, which rely on specialized microbial communities that keep your gut to release nutrients from the wood, or by the larvae of many arthropods.
abundant microorganisms in the soil and water. A spoonful of unpolluted natural water contains about one million bacteria, and within 15 cm of well-fertilized soil may be more than five tons of bacteria and fungi per hectare. The decomposition of organic matter provides energy for growth and division of microorganisms. These large populations are eaten by protozoa, whose metabolic processes rapidly recycle the nutrients absorbed by the bacteria. This phenomenon began to be considered an important means of recycling in surface waters. The nutrition of protozoa pressure is vital to control the number of bacteria, as the progeny of a single bacterium that divides every 20 minutes exceed a thousand in just over 3 hours.
The decomposition is faster in the presence of oxygen. If scarce, as occurs in the sediments of productive lakes or flooded soils, decomposition acts more slowly. There are certain micro-organisms (called anaerobes) which act in the absence of oxygen and, in the presence of organic matter can contribute to decay. Denitrifying bacteria, sulfate-reducing and methane-producing (methanogenic), using nitrate, sulfate and carbon dioxide, respectively, for energy, much like the use of oxygen are anaerobic microbes. Other anaerobic (bacterial fermentation) generate energy transforming organic compounds.
Under certain conditions, if persistent low concentration oxygen, decomposition is so slow that organic matter accumulates in large quantities.
methanogenic bacteria produce methane (methanogenesis), and the low activity of the organisms in ancient peat deposits is probably the cause of the methane contained in the large accumulations of natural gas, usually associated with coal, and widely used recent decades as fuel. It is also likely that pockets of oil are the result of the low activity of anaerobic bacteria on organic matter old.
decomposition by microorganisms also affects the industrial economy. Certain foodstuffs, as cheese and yogurt, are formed by the activity of specific microorganisms, but the result is degraded rapidly when the process is contaminated by other microbes. Furthermore, microbial colonization of altered food consistency, smell and taste and makes them less appetizing.
growth of certain organisms during preparation or storage of food can cause food poisoning. These organisms produce toxins that are actually responsible for the poisoning. Botulism, for example, is caused by toxins released by the bacteria Clostridium botulinum. Microbial spoilage of food is slowed by technical as conservation in very rich in sugar or salt or weak acid (pickling), drying, cooling or destruction of microorganisms by heat (canning and pasteurization) or by radiation.
When thawing frozen products, rehydrate the dried or canned are opened, are again exposed to decay, as saprophytes in the atmosphere began to contaminate. The rate of microbial activity depends on the temperature of the medium. The lower this is, the slower is the activity, however, even frozen foods eventually deteriorate, but the process is very slow. Only inhibition chemistry of microbial activity can protect food once exposed to air. However, some microorganisms, particularly fungi, thrive in the presence of high concentrations of salt or sugar. But these blooms are often very visible, as the fungal colonies that form on the surface of the jam, and lead one to reject the goods concerned.
With the primary purpose of lowering the incidence of these foodborne diseases in domestic and foreign tourists and improve Mexico's image worldwide with regard to food security in Mexico since 1990, implemented a National Programme Management Hygienic Food "H" for all permanent establishments of food and beverages
The Distinctive H has its antecedents in the last years of the 80's in Mexico when in 1988, comes the H Program, derived from a program called Tourism and Health, which provided the same comply with the standards established by the Secretary of Health, taking into account the recommendations of the World Health Organization (WHO), all in order to ensure better hygiene in food establishments that voluntarily submit to an investigation of its operations, from receiving, storing, thawing, refrigeration, preparation and service and if you meet these requirements, receive the Badge H.
From the May 23, 2001, the Distinctive H is a Mexican standard, under the name NMX-F-605-NORMEX-2000, "Food - hygiene management in food service prepared to obtain the Distinctive H" with the characteristic that should be voluntary with a uniform legal framework and criteria for obtaining. Three years later, on October 13, 2004, was published in the Official Journal the declaration of effectiveness of the current Standard, canceling the 2000, entered into force on December 12, 2004.
In order to make this process transparent and reliable, verification of these activities must be performed by verification bodies approved by the Ministry of Tourism for verification of the standard NMX-F-605-NORMEX, approved by the General Secretariat of Tourism.
The Distinctive H has two main objectives:
reduce the incidence of foodborne diseases (ETA's), domestic and foreign tourists.
improve Mexico's image worldwide about their food in the prevention and control of ETA's. DESCRIPTION
centuries is known that if food is not stored or handled correctly and spoil can cause disease. Therefore, foods were preserved by salting, drying, pickling, smoked or frozen to prevent spoilage by the action of bacteria, yeasts and molds. Food processing has advanced much over the years and much of the actual food is prepared and processed in factories. The technological advances of the nineteenth and twentieth centuries have allowed the identification of bacteria and viruses that cause these diseases through food, and this knowledge has helped develop standards for food hygiene and guides for businesses and for the manipulative public.
The rules for food hygiene have legal force many countries around the world to protect the public and reduce the number of poisonings. These regulations must be accepted by anyone handling food in the food industry. A food processor can be either involved in transport, storage and processing as well as those who prepare and cook food.
The food hygiene advice applies to three main areas: personal hygiene, cleaning the area where the food and hygiene practices for themselves.
prevention of food poisoning starts with personal hygiene. Poisoning-causing bacteria can be found in human skin, hair, clothing, ears, nose, mouth and feces. If people touch these parties concerned while preparing the meal, you can spread the bacteria to food. That is why one should always wash their hands before cooking. The bacterium Staphylococcus aureus was found in the nose, infected wounds and boils, so that wounds and cuts should be covered to avoid contaminating food. During food preparation should also be used as some kind of protection apron.
In the food industry, food handlers should not touch them if they have infections, and can accidentally contaminate everything they touch. Many factories require their employees to cover their hair and beard wearing hats and tights.
Areas where food is prepared or stored must be clean and free from insects and pets. Dirt, soil and food waste can harbor bacteria and insects. Should be added to hot water and detergents used for cleaning solutions and rinse surfaces, tools, floors and walls. Trash must be removed from time to time in the preparation area. The bacteria reproduce rapidly in warm conditions, especially at 37 ° C, the temperature of the human body.
The temperature control is important, cold foods must be stored properly and then cook at a high temperature to kill bacteria. People Food handlers often use samples to control the temperature of the food prepared and cooked during a workday.
transfer bacteria from one place to another is known as transcontaminación. The most serious case occurs between raw and cooked foods, so it should not be kept together and prepare them using the same utensils. In the next chapter
mentioned, and in itself, what is the Distinctive H and all its requirements to grant this request for special membership.
mentioned, and in itself, what is the Distinctive H and all its requirements to grant this request for special membership.
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