2. Food Safety Aspects
• What is Food Safety ?
• Seeing that we eat healthy food
• This food should not have any
harmful bacteria's, which could
spoil the food we eat
• This would make us sick
3. Food Safety Aspects
• Why Food Safety ?
• Air, Water & Food is the basic source for
healthy living
• We all eat different foods
• If this food is spoiled, would affect health
• Food safety concept to avoid this
• Safe food is good for all !
4. Food Safety Aspects
How to know Food Spoilage ?
(1) Food gives foul smell
(2) Food swells up & froths
(3) Bubbles comes up from within
(4) Food colour changes
(5) Food top is noted different
(6) Food temperature rises up
5. Food Safety Aspects
Basics Units of Life
How many cells (life's most basic unit)
Humans & bacteria's have ?
We, humans have total 11 Trillions cells
Bacteria's have only 1 cell
This is complete life unit by itself !
6. Food Safety Aspects
What humans & bacteria's need to grow ?
(1) Air / Oxygen
(2) Water / moisture
(3) Food
(4) Temperature
(5) Time
(6) Acidity & alkalis (pH Balance)
7. Food Safety Aspects
What Bacteria's need to grow ?
(1) Air / Oxygen :
Atmosphere has 22 % Oxygen (O2)
40 % Nitrogen
Rest 38 % other gases
How to stop bacteria's getting this O2, the most
basics for life?
So that they wont grow & die & food remains
safe to be consumed?
8. Food Safety Aspects
What Bacteria's need to grow ?
(1) Air / Oxygen :
Keep the left over food covered tightly with
cling film or aluminum foil & keep in
safe & cool place so as no air can enter
& spoil the food
9. Food Safety Aspects
What Bacteria's need to grow ?
(2) Water / moisture:
Dry foods like cereals, pulses to be kept
well covered & in air tight containers, so air &
moisture cannot enter & spoil the food
Such foods can be kept intact for long time
10. Food Safety Aspects
What Bacteria's need to grow ?
(3) Food:
•Bacteria's mostly grow on proteins (CHNO)
Examples of high CHNO foods – chicken, mutton, fish,
eggs, beef, pork, cheese, paneer, milk
• 1 bacteria can become up to 1 lakh in 1 hour
• See that the food is over after serving, so no chance for
bacteria’s to grow & spoil the ready food materials
11. Food Safety Aspects
(4) What Bacteria's need to grow ?- Temperature (control this)
Temperature (Centi) Meaning Implications
+ 110 0c Super Boiling Point 2 % spores forming bacteria's
killed
+ 100 0c Boiling Point 98 % bacteria's killed
+ 64 0c (≥) Upper limit – Food spoil 64 + bacteria's start killing Keep
food above this temp
+ 37 0c Human Body Temperature Average body temperature
+ 26 0c Room / Atmosphere Tem Differ in hot/cold seasons
+ 04 0c (≤) Lower Limit – food spoil + 04 Bactria's are active
Keep food above this temp
+04 to +64 0c Danger Zone Do not keep n this zone
± 0 0c Water / Ice Formation Only pure water freezes -ice
- 08 0c Lower limit - Chiller Bacteria's render inactive
- 22 0c Deep Freeze Temperature Food can be kept for 6 mo
- 38 0c Blast Freezer Temperature Small ice crystals forms
- 40 to 55 0c Temp. on Nor/South Pole Ultimate lowest temp
12. Food Safety Aspects
What Bacteria's need to grow ?
(5) Time :
●All Bacteria's need 10 min. to duplicate
● They become 10 to 1 lakh in 60 min.
● Do not keep food in danger zone (4 – 64)
● Consume food in minimum time
● Cool down & Refrigerate left over food &
consume next meal, after checking
13. Food Safety Aspects
What Bacteria's need to grow ?
(5) Time :
●All Bacteria's need 10 min. to duplicate.
● They become 10 to 1 lakh in 60 min.
● Do not keep food in danger zone (4 0c – 64 0c)
● Consume food in minimum time
● Cool down to room temp.& Refrigerate left over food
& consume next meal, after checking
● It is always best to consume all food & not leave any
to decompose & cause food poisoning
14. Food Safety Aspects
(6) pH Concepts (Potential of Hydrogen)
pH Value Example Implications
ACIDIC pH value (Value decreases as number increases)
0 Battery Acid Strong Acid
1 Sulphuric Acid Strong Acid
2 Lemon Juice Strong Acid
3 Orange Juice Strong Acid
4 Acid Rain Weak Acids
All fish would die
5 Acidic Lake Weak Acid
6 Banana Weak Acid
7 Pure natural water Neutral value
Digestion is a very complicated process, in mouth pH value is 6.8, a very weak acidic value, saliva
starts breakdown of carbohydrates, beginning of food digestion process
Increase in H+ ion concentration & Decreases in OH ion concentration
15. Food Safety Aspects
(6 A) pH Concepts (Potential of Hydrogen)
pH Value Example Implications
ALKALINE pH value (Value increases as number increases)
8 Sea Water Weak Alkaline Base
9 Baking Soda Weak Alkaline Base
10 Milk or Magnesia Weak Alkaline Base
11 Ammonia Weak Alkaline Base
12 Soap Water Strong Alkaline Base
13 Bleach Strong Alkaline Base
14 Liquid Drain cleaner Strong Alkaline Base
Digestion is a very complicated process, in mouth pH value is 6.8, a very weak acidic value, saliva
starts breakdown of carbohydrates, beginning of food digestion process
Rest process takes place in stomach & small intestine and rectum
Increase in OH ion concentration & Decrease in H+ ion concentration
16. Food Safety Aspects
(7) What Bacteria's need to grow ?
Remember, all bacteria's die in 20 minutes,
Without any single medium / multiple
mediums - 1 of 5 resources
17. Food Safety Aspects
(8) Hands Washing procedure
Hands washing is very crucial & most important procedure in food poisoning concern, otherwise
safe food can be dangerously poisoned, if handled by hands which are not washed properly &
frequently (make it at least 15 times per day)
Hands washing occasions No. of times in a day Duration
After visiting toilet for any
purpose
As many as visits 15 seconds & dry properly by a clean
towel/napkin
Before eating any meal As many times as we eat food 10 seconds & dry properly by a clean
towel/napkin
After eating any meal As many times as we eat food 10 seconds & dry properly by a clean
towel/napkin
Before working in kitchen As many times entering the
kitchen
10 seconds & dry properly by a clean
towel/napkin
After kitchen job is over As many times leaving the
kitchen
10 seconds & dry properly by a clean
towel/napkin
After coming from the job When one comes from job 10 seconds & dry properly by a clean
towel/napkin
When one feels dirty As many times one feels dirty 10 seconds & dry properly by a clean
towel/napkin
The scientific procedures for hands washing is demonstrated in the fun filled animated video
