Hazard: A biological, chemical or physical agent in food, or a condition of a food, that may cause an adverse health effect. (Danger). Hazard analysis: The process of collecting and evaluating information on hazards and conditions leading to their presence, to decide which ones are significant for food safety.azard: A biological, chemical or physical agent in food, or a condition of a food, that may cause an adverse health effect. (Danger). Hazard analysis: The process of collecting and evaluating information on hazards and conditions leading to their presence, to decide which ones are significant for food safety.
Eating more food, or bigger portions, will cause your blood glucose levels to rise more than eating smaller portions. Since carbohydrates affect blood glucose levels the most, the amount of carbohydrate that you eat each day is very important in controlling your blood glucose levels.lood glucose levels are affected differently depending on whether you eat foods containing carbohydrates, proteins, fats, or a combination of these three. Carbohydrates will cause blood glucose to rise the most and the most quickly.
Inflammation of the pancreas, also called pancreatitis, commonly causes high levels of amylase and lipase in the bloodstream. Amylase and lipase tests are used to detect this. These tests measure the amount of these enzymes circulating in your bloodstream.ugars and fatty acids can then be absorbed by the small intestine. Some amylase and lipase can also be found in saliva and in the stomach, but most of it is made in the pancreas and released into the small intestine. In a healthy individual, a normal blood amylase level is 23-85 units per liter, (U/L).