Food Safety Analysis

1. Food Safety Analysis
Prepared by: Maria Merllan Estrellante Mier

2. Kitchen Safety and Sanitation
• Is your kitchen clean and safe?
• It may look clean, but your kitchen may not be as safe as you
hoped it would be. Despite efforts to keep the home germ-
free, there is still a possibility that food-borne illnesses be
caught in the home.
• Clean and safe kitchens lower food risks and accidents. By
taking the necessary precautions, you can reduce or eliminate
burns, fires, falls, cuts, electrical shocks, and poisonings in
your kitchen.

3. Kitchen Safety and Sanitation
• Any substance in food that can cause illness or injury is called a
hazard. It is vital to be aware of kitchen safety and food sanitation
because it prioritizes and controls potential food hazards that may
occur in your kitchen.
• There are four types of common food hazards that can occur in
your home;
• Following safety steps in food handling, preparation, cooking, and
storage is essential to prevent all types of food hazards. Here are
some guidelines that you should be aware of in handling food:

4. FOOD SAFETY
• Never taste food that might be spoiled.
• Wipe or wash lids, caps, and the outside of bottles and jars before
putting them back in the refrigerator.
• Use separate cutting boards – one for meats, chicken, and fish and
the other for everything else – to avoid possible cross-
contamination.
• Wash fruits and vegetables in cold water before you peel or chop
them.
• Keep raw meats, chicken and seafood in separate grocery bags
away from other groceries.

5. KITCHEN SAFETY
• Burning/Fire Prevention
• Use dry potholders when handling hot items.
• Turn the handles of pans so they don’t stick out over the
edge of the range or over other burners.
• Always lift the lids of saucepans away from you so the
steam will not burn you.
• Do not reach across hot burners or lit gas burners.
• When you have finished cooking, make sure all oven and
range buttons or dials are turned off.

6. AVOIDING FALLS
• Wipe up spills immediately.
• Use a sturdy step stool or ladder to reach high
places.
• Be sure all floor mats and rugs have non-skid
backs.

7. PREVENTING CUTS
• Always pick up a knife by its handle.
• Always slice, chop, cut or dice foods on a cutting board.
• Never put your fingers near the moving parts of an
electric mixer, food processor, or blender.
• Be careful when you discard broken glass. Do not pick up
pieces with your bare hands. Sweep the larger pieces into
a dustpan. Use a wet paper towel to pick up smaller
pieces.

8. CHEMICAL PREVENTION
• Read the labels. Chemical labels provide proper
handling and mixing instructions.
• Label cleaning bottles.
• Store liquid chemicals on lower shelves to avoid the
risk of spills.

9. AVOIDING ALLERGENS
• Only use utensils, cutting boards and pans that have been
thoroughly washed with soap and water.
• Consider using separate utensils and dishes for making
and serving safe foods.
• Wash your hands with soap and water before touching
anything else if you have handled a food allergen.
• Scrub down counters and tables with soap and water after
making meals.

10. Food Safety at Home
• 4 Basic Steps for Food Safety
• Each year millions of people get sick from food illnesses
which can cause you to feel like you have the flu. Food
illnesses can also cause serious health problems, even
death. Follow these four steps to help keep you and your
family safe.

11. 1. Clean
Always wash your food, hands, counters, and cooking tools.
• Wash hands in warm soapy water for at least 20 seconds. Do this
before and after touching food.
• Wash your cutting boards, dishes, forks, spoons, knives, and
countertops with hot soapy water. Do this after working with each
food item.
• Rinse fruits and veggies.
• Do not wash meat, poultry, fish, or eggs. If water splashes from
the sink in the process of washing, it can spread bacteria.
• Clean the lids on canned goods before opening.

12. 2. Separate (Keep Apart)
Keep raw foods to themselves. Germs can spread from
one food to another.
• Keep raw meat, poultry, seafood, and eggs away from other
foods. Do this in your shopping cart, bags, and fridge.
• Do not reuse marinades used on raw foods unless you bring
them to a boil first.
• Use a special cutting board or plate for raw foods only.

13. 3. Cook
• Foods need to get hot and stay hot. Heat kills germs.
• Cook to safe temperatures:
• Beef, Pork, Lamb 145 °F
• Fish 145 °F
• Ground Beef, Pork, Lamb 160 °F
• Turkey, Chicken, Duck 165 °F
• Use a food thermometer to make sure that food is done. You
can’t always tell by looking.

14. 4. Chill
• Put food in the fridge right away.
• 2-Hour Rule: Put foods in the fridge or freezer within 2 hours after
cooking or buying from the store. Do this within 1 hour if it is 90
degrees or hotter outside.
• Never thaw food by simply taking it out of the fridge. Thaw food:
• In the fridge
• Under cold water
• In the microwave
• Marinate foods in the fridge.

15. Food Testing Equipment
•Safe and nutritious food is of primary
concern to everyone, from the farm to the
table. The recent prevalence of contaminants
and adulterated, counterfeit or fraudulent
food has led to an increase in public
awareness and government regulations.

16. Food Testing Equipment
• Simple, routine and sophisticated science-based methods
enable a reliable, precise, accurate, transparent and
harmonious decision making process for safe and
nutritious food the world over. Bruker’s portable XRF
solutions offer multi-element analysis with off-the-shelf
or customized methods to provide actionable results at
any stage of the food production process – from the
presence of required elemental nutrients to threats from
elemental and metal contaminants.

17. Foreign Body Identification in
Food Products
• Significant cost savings are realized when a food
manufacturer can decrease the time required to
identify a found physical contaminant and locate its
source. The faster you can identify it and determine
if it is from faulty equipment, starting
material, or even a false claim, the faster
production can get going again.

18. Heavy Metals Found in Food Products
• A metal detector is an instrument that
detects the nearby presence of metal.
Metal detectors are useful for finding
metal objects on the surface,
underground, and under water. The unit
itself, consist of a control box, and an
adjustable shaft, which holds a pickup
coil, which can vary in shape and size.

19. Who is at risk?
• Anyone can get sick from eating spoiled food. Some people
are more likely to get sick from food illnesses.
• Pregnant women
• Older Adults
• People with certain health conditions like cancer, HIV/AIDS,
diabetes, and kidney disease
• Some foods are more risky for these people. Talk to your
doctor or other health provider about which foods are safe
for you to eat.

20.  THANK YOU ! 
• Ma’am Lyn