1. 1
Food Safety Management Series
Barrie B Evans - Ulaanbaatar, 2016
Food Safety
“their life in/on your hands”
2. Food
Control of all
conditions and
measures necessary
to ensure the safety
and suitability of food
at all stages of the
food chain.
Assurance that food
will not cause harm
to the consumer
when it is prepared
and / or eaten
according to its
intended use.
HYGIENE SAFETY
3. South-East Asia Region
150 million cases
175,000 deaths
60 million children under
the age of 5
Globally
582,000,000
reported
cases of Food
Poisoning
4. The signs of food poisoning?
Vomiting
Diarrhea
Nausea
Abdominal and stomach pains
high temperature
Fever
5. 3 groups
+
Allegens
• Chemicals / Metals
– cleaning products, pesticides
– tin, lead, copper
• Physical contamination
– glass, screws, plastic, wood
• Microbiological
– bacteria (pathogenic)
– moulds (only certain types)
– Viruses
• Allergens
– EU Food Safety law - 13 Must be
identified at purchase via packaging
declaration
Foodborne hazards
8. 8
Sources of Bacteria
• Raw foods
– raw meats, poultry, fish and
shellfish
• Soil, dirt and dust
– unwashed vegetables and
salads
• Pests and domestic pets
• Humans
– hands, hair, nose and throat,
infected cuts
• Food waste
• Airborne dust
• Untreated water and
sewage
11. The cost of poor Food Safety?
Food Safety Modernisation Act
United States
“Food Safety Modernization Act”
12. BREAKING NEWS!
Chipotle cost of poor Food Safety
• 2,000 sites closed for
cleaning & revised
Food Safety training.
• 2015 last quarter sales
down by 25%
• Stock value 40% down
• Co-CEO’s salaries
halved to $13.6m
“Chipotle is facing damages in the millions of dollars”
William D. Marler, the high-profile food-safety lawyer
13. 10 Top Food Safety problems
1. Preparing food too far in advance
2. Storing food at room temperature
3. Inadequate cooling
4. Inadequate re-heating
5. Undercooking
6. Inadequate thawing
7. Hot holding below 63oc
8. Use of leftovers
9. Preparing extra large quantities
10. Refrigerator temperature incorrect
