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  • 1. Food Safety

2. Introduction :

  • Food safety has become an important issue for the retail food industry.
  • Food safety is awareness, activities, and behaviors that prevent food borne illness.
  • It is the last opportunity to control the hazards that might contaminate food.

3. National Food Safety Week 2007

  • will be held12-19 November 2007 the week after Melbourne Cup.
  • 10th anniversary of the Food Safety Information Council.
  • PrincipeBack to Basics focusing on the main food safety messages Clean, Cook, Chill and Separate.

4. ingredients soil Packaging material Food handler air water animals insect Sourcesof foodcontamination 5. What will happen if the food is contaminated? 6. Food borne illness:

  • Food borne illness is disease carried or transmitted to people by food.
  • people may not recognize the illness is caused bybacteriaor otherpathogensin food.
  • thousands of types of bacteria are naturally present in our environment. Not all bacteria cause disease in humans.
  • For example, some bacteria are used beneficially in making cheese and yogurt.

7. Cont

  • Bacteria that cause disease are calledpathogens.
  • When certain pathogens enter the food supply, they can cause food borne illness.
  • Proper cooking or processing of foods can destroys bacteria.

8. Cont

  • Ageandphysical conditionplace some persons at higher risk than others, no matter what type of bacteria is implicated.
  • Young children ,pregnant women , theelderly , andpeople with compromised immune systemsare at greatest risk from any pathogen.
  • Some persons may become ill after ingesting only a few harmful bacteria.

9. Cont

  • Usual Symptoms of food borne illness:
    • Diarrhea (cirit-birit)
    • Vomiting (muntah)
    • Stomach Cramps
    • Headache
    • Fever

10. Causes offood borne illness:

  • Biological hazards:
    • viruses
    • bacteria
    • toxins
    • parasites

11. Cont

  • Chemical hazards:
    • pesticides
    • preservatives
    • cleaning supplies
    • toxic metals

12. Cont

  • Physical hazards:
    • foreign objects that contaminate food accidentally
    • (e.g., hair, glass, staples)
    • naturally occurring objects (e.g., bones, leaves or stems)

13. Factors that contribute to food borne illness

  • Failure to cool food properly
  • Food not hot enough
  • Infected food handlers
  • Preparation a day
  • more ahead of time

14. Cont

  • Raw food mixed with cooked
  • Food left in the danger zone (5 C to 57 C)
  • Leftover food not reheated high enough
  • Cross contamination

15. Six conditions bacteria need to multiply

  • Food
  • - especially high in protein or carbohydrates
  • Acid
  • - between pH 4.6 and pH 7.0
  • Temperature
  • - 5C until 135C
  • Time
  • - Four hours

16. Cont

  • Oxygen
  • - depending on the type of bacteria,
  • some can survive only with oxygen,
  • some only can without oxygen,
  • some with or without oxygen,
  • some with oxygen in very limited amounts.
  • Moisture
  • - water activity greater than 0.85

17. How to Keep Foods Safe? 18. Cont

  • Clean
  • Wash hands ,utensilsandsurfaceswith hot soapy water before and after food preparation, and especially after preparing meat, poultry, eggs or seafood to protect adequatelyagainst bacteria .
  • Using adisinfectant cleaneror amixture of bleachand water on surfaces andantibacterial soapon hands can provide some added protection.

19. Cont

  • Separate
  • Keep raw meat, poultry, eggs and seafood and their juices away from ready-to-eat food,never place cooked food on an unwashed platethat previously held raw meat, poultry, eggs or seafood.

20. Cont

  • Cook
  • Cook food to the proper internal temperatures (this varies for different cuts and types of meat and poultry) andcheck for doneness with a food thermometer . Cook eggs until both the yolk and white are firm.

21. Cont

  • Chill
  • Refrigerate or freeze perishables, prepared food and leftovers within two hours and make sure the refrigerator is set at no higher than 40F (4.4C) and that the freezer unit is set at 0F (-17.8C).

22. THE IMPORTANCE OF FOOD SAFETY

  • Food security
    • In 2020, the world population will most likely reach 7.6 billion - great challenges to food systems.
    • Food chains can be as short as from thehome gardento the family table or thousands of kilometers long with many intermediaries.

23. Cont

    • Intensification of agricultureandanimal husbandry , more efficient food handling, processing and distribution systems.

24. Cont

  • Food trade
    • food exportsare a major source of foreign exchange and income generation for rural and urban workers in agriculture and agro-industrial sectors.
    • The long-term solution for developing countries to sustain a demand for their products in world markets lies in building up thetrust and confidenceof importers in the quality and safety of their food supply systems .

25. Cont

    • Such efforts will greatly help inincreasing the relatively small shareof developing countries in the international food trade.

26. Cont

  • Makes economic sense
    • Estimation of the economic consequences of unsafe or contaminated food is complex.
    • value of cropsandanimal productsspoiled or destroyed,
    • value of rejections in theexporttrade ,medical treatment costs ,loss of output ,disabilityorpremature death.

27. Cont

  • It is the last of these economic consequences that is the most difficult to measure, but on a global basis it is probably the single largest element in the entire cost of unsafe food.

28. Thank You...

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