UPM BBA 2014 Subject : Agriculture

1. FOOD SAFETY AND
PUBLIC HEALTH
Prepared by :
Irniwati Ibrahim EX02900
Hafizullah Mohd Amin EX02906
Rozaidi Jamaludin EX02895
Ahmad ihsan bin zainuddin
EX02904
PRT2008 PERTANIAN DAN MANUSIA

2. AGENDA
• Introduction
• Characteristics of food safety
• How to conduct food safety
• The importance of food safety
• The benefits to society
• Food safety issue in Malaysia
• Agencies
• Conclusion

3. INTRODUCTION
Food safety is a scientific describing handling,
preparation and storage of food in ways that
prevent food borne illness. This includes a
number of routines that should be followed:
Handling Preparation Storage
Prevent
Food Borne

4. 1
Food in a Hermetically Sealed
Container
Fluid Milk and Milk Products2
3 Fish
4 Molluscan Shellfish
5 Wild Mushrooms
CHARACTERISTICS OF FOOD
SAFETY

5. HOW TO CONDUCT FOOD SAFETY
Food can transmit disease from person to
person.
In developed countries there are intricate
standards for food preparation
In lesser developed countries the main issue is
simply the availability of adequate safe water,
which is usually a critical item.
In theory, food poisoning is 100% preventable.

7. 4 STEPS TO FOOD SAFETY
CLEAN: Wash hands and
surfaces often
Bacteria can be spread throughout the
kitchen and get onto hands, cutting
boards, utensils, counter tops and food.

8. 4 STEPS TO FOOD SAFETY
SEPARATE: Separate raw meats
from other foods
Cross-contamination can occur when
bacteria are spread from one food
product to another. This is especially
common when handling raw meat,
poultry, seafood and eggs.

9. 4 STEPS TO FOOD SAFETY
COOK: Cook to the right
temperatures
Food is safely cooked when it reaches a
high enough internal temperature to kill
the harmful bacteria that cause illness.
Refer to the Safe Cooking
Temperatures Chart for the proper
internal temperatures.

10. 4 STEPS TO FOOD SAFETY
CHILL: Refrigerate foods promptly
Refrigerate foods quickly because cold
temperatures slow the growth of
harmful bacteria. Do not over-stuff the
refrigerator. Cold air must circulate to
help keep food safe. Keeping a
constant refrigerator temperature of
40ºF or below is one of the most
effective ways to reduce the risk of
foodborne illness.

14. THE IMPORTANCE OF FOOD
SAFETY
• Safety
Setting standards for toxicological and microbiological
hazards, and instituting procedures and practices to
ensure that the standards are achieved
• Nutrition
Maintaining nutrient levels in food ingredients and
formulating foods with nutritional profiles that contribute
to consumer interest in healthful diets

15. THE IMPORTANCE OF FOOD
SAFETY
• Quality
Providing sensory characteristics such as taste, aroma,
palatability and appearance
• Value
Providing characteristics of consumer utility and
economic advantage, involving attributes such as
convenience, packaging and shelf-life

16. THE BENEFITS TO SOCIETY
• Reduce Food-Borne Illness
Properly handling and preparing food greatly reduces the
risks of getting food borne illnesses
• Reduce food wastage
Not only be a public health risk, but will also affect cost in
the form of food waste due to spoilage and mishandling

17. THE BENEFITS TO SOCIETY
• Prevent from happening food poisoning
Happens when bacteria (and, sometimes, viruses or
other germs) get into food or drinks.
• Enhance Consumer Confidence
Reduces likelihood of a firm or plant suffering a
damaged reputation for food safety

18. FOOD SAFETY
ISSUE
1
Kuching Sarawak
six food outlets were order to be closed by State Health
Department after they were found to be way below the
sanitary and hygiene requirements as provided under Food
Hygiene Regulations (FHR) 2009.
There have a few current issue regarding the food safety in Malaysia

19. FOOD SAFETY
ISSUE
2
Muar, Johor
three pupils of Sekolah Kebangsaan Parit Setongkat here suffered
food poisoning after drinking milk supplied under the milk scheme.
3  Sungai Petani, Kedah
Three people died of food poisoning with two in critical condition and
about 60 others have been warded after attending a wedding banquet
in Tanjung Dawai.

20. CONCLUSION
• Need food to live and perform our responsibilities.
• Presence germs, impurities and chemicals dangerous
in food can cause food poisoning.
• Consumers play an active, important role through their
participation in the standard-setting process
• Food industry has an essential role in the resolution of
these food safety issue
• Must provide meaningful protection against real and
important hazards.