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Food safety






Block 2. Topics for discussion

1 Power plants

2 Food Safety

Power plants

A power plant is a facility for the generation of bulk electric power. Power plants produce electric energy from another form of energy. The type of converted energy depends on the type of power plant. Each type of power plant poses a distinct set of advantages and drawbacks.

The energy for power plants comes from several sources. Some sources are nonrenewable, such as natural gas, oil, coal and nuclear fuels, while others are renewable, such as manure, straw and wood. The cost or efficiency of generation depends on the power rating of the source, how long it is used and the price of an electrical unit.

The most common fuels used in power plants are: fossil fuels (oil, natural gas and coal), nuclear fuels (uranium and to a lesser extent plutonium) and renewable biomass (straw, manure and wood).

Each fuel source has a number of disadvantages. Fossil fuels are finite and nonrenewable energy sources. They release carbon dioxide when burnt and cannot be replaced when used. Nuclear fuels are also nonrenewable energy resources and are very dangerous if handled improperly. Accidents involving nuclear fuels result in the release of radioactive materials into the environment. Although cheap, renewable biomass sources require a lot of land to produce sufficient energy.

 

 

Food safety

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. In this way food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies onbiotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.

Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item. In theory, food poisoning is 100% preventable. The five key principles of food hygiene, according to WHO, are:

1. Prevent contaminating food with pathogens spreading from people, pets, and pests.

2. Separate raw and cooked foods to prevent contaminating the cooked foods.

3. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.

4. Store food at the proper temperature.

5. Do use safe water and safe raw materials.

 

 

№2 НҰ СҚ А/ВАРИАНТ


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