دليل العمل لمسؤولي الصحة (المراقبين الصحيين) - الإصدار 1430هـ

Health Inspection:

A group of practical and administrative procedures taken in the field and in offices, aiming at consumer protection, assurance of provision of food services in the best ways, and verifying the safety and suitability of foodstuffs for human consumption and adherence to specifications as well as assurance of suitability of places used for preparation and formulation of foodstuffs and the locations set for presentation, means of transporting and distributing foods, in addition to assuring the safety of food handlers to assure the arrival of food to the consumer at the

negatively affected its safety or validity.

The contaminants are classified to physical, chemical and biological

1- Physical Contaminants: strange objects can be distinguished by touch or view, and are often non-food items such as metal-cutting, glass, sand, dust, and insects or parts thereof.

2- Chemical Contaminants: there are chemical substances presented in foods such as mycotoxins produced by certain types of fungi in food at the appropriate environmental conditions, traces of insecticides and fertilizers, toxic heavy metals such as lead, cadmium, mercury, food additives such as

Plant:

A place specialized in production of definite goods and licensed for such production and provided with necessary equipment and fulfilling all sanitary requirements as well as safety provisions. Often, the production capacity of such plants are relatively limited compared to factories as well as the number of items produced. Examples of which are plants producing pickles, meat burger, minced meat (Kofta), Basturma, Murtadella, packing honey, sausages, sweets, etc.

Slaughterhouse:

Installation that are approved and certified by the competent authorities used to slaughter animals