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.
National Food Safety Week 2007
will be held 12-19 November 2007 – the week after Melbourne Cup.
10th anniversary of the Food Safety Information Council.
Principe Back to Basics focusing on the main food safety messages – Clean, Cook, Chill and Separate.
ingredients soil Packaging material Food handler air water animals insect Sources of food contamination
What will happen if the food is contaminated?
Food borne illness:
Food borne illness is disease carried or transmitted to people by food.
people may not recognize the illness is caused by bacteria or other pathogens in 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.
Bacteria that cause disease are called pathogens.
When certain pathogens enter the food supply, they can cause food borne illness.
Proper cooking or processing of foods can destroys bacteria.
Age and physical condition place some persons at higher risk than others, no matter what type of bacteria is implicated.
Young children , pregnant women , the elderly , and people with compromised immune systems are at greatest risk from any pathogen.
Some persons may become ill after ingesting only a few harmful bacteria.
Usual Symptoms of food borne illness:
Causes of food borne illness:
foreign objects that contaminate food accidentally
(e.g., hair, glass, staples)
naturally occurring objects (e.g., bones, leaves or stems)
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
Raw food mixed with cooked
Food left in the danger zone (5 ° C to 57 ° C)
Leftover food not reheated high enough
Six conditions bacteria need to multiply
- especially high in protein or carbohydrates
- between pH 4.6 and pH 7.0
- 5°C until 135°C
- Four hours
- 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.
- water activity greater than 0.85
How to Keep Foods Safe ?
Wash hands , utensils and surfaces with hot soapy water before and after food preparation, and especially after preparing meat, poultry, eggs or seafood to protect adequately against bacteria .
Using a disinfectant cleaner or a mixture of bleach and water on surfaces and antibacterial soap on hands can provide some added protection.
Keep raw meat, poultry, eggs and seafood and their juices away from ready-to-eat food, never place cooked food on an unwashed plate that previously held raw meat, poultry, eggs or seafood.
Cook food to the proper internal temperatures (this varies for different cuts and types of meat and poultry) and check for doneness with a food thermometer . Cook eggs until both the yolk and white are firm.
Refrigerate or freeze perishables, prepared food and leftovers within two hours and make sure the refrigerator is set at no higher than 40°F (4.4°C) and that the freezer unit is set at 0°F (-17.8°C).
THE IMPORTANCE OF FOOD SAFETY
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 the home garden to the family table or thousands of kilometers long with many intermediaries.
Intensification of agriculture and animal husbandry , more efficient food handling, processing and distribution systems.
food exports are 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 the trust and confidence of importers in the quality and safety of their food supply systems .
Such efforts will greatly help in increasing the relatively small share of developing countries in the international food trade.
Makes economic sense
Estimation of the economic consequences of unsafe or contaminated food is complex.
value of crops and animal products spoiled or destroyed,
value of rejections in the export trade , medical treatment costs , loss of output , disability or premature death.
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.