Food Safet.

2. Food safety
Food safety as an assurance that food will not cause harm to
the consumer when it is prepared and/or eaten according to
its intended use.
 Food safety is an increasingly important public health
issue.Outbreaks of foodborne illness can damage trade and
tourism, and lead to a loss of earnings, unemployment and
litigation.
 Food traceability is defined as a part of logistics management
that capture, store, and transmit adequate information about
a food, feed, food-producing animal or substance at all stages
in the food supply chain so that the product can be checked
for safety and quality control, traced upward, and tracked
downward at any time.

4. Farm to Fork

5. Food borne Illness
Commonly known as food poisoning, it is caused by
eating food that is contaminated by bacteria or other
harmful substances.

6. Potential Hazards to Food Safety
Biological- pathogens such as viruses,
 Parasites, fungi, and bacteria.
These harmful microorganisms may produce
poisons or toxins in the food or the host.
Chemical- cleaners and sanitizers.
Physical- foreign objects can get into food.

7. Food Becomes Unsafe by
Purchasing food from unsafe sources.
Failing to cook food adequately.
 Holding food at the incorrect temperatures.
 Using contaminated equipment.
Practicing poor personal hygiene.

8. Foods identified in Food borne
illnesses
Bacillus cereus- cooked rice dishes.
Listeriosis- raw meat and deli meats.
Hemorrohagic colitsis- ground beef.
Clostridium perfringens-meat and poultry.
Shigellosis- salads.
Staphylcoccal- deli meats and salads.
Vibrio vulnificus- oysters from
Contaminated waters.

9. Preventative Measures
 Good Personal Hygiene
 No Bare Hand Contact With Food
 Purchase Safe Food
 Store Food Properly
 Prepare and Cook Food Adequately
 Clean and Sanitize

10. Food safety by program standards
1. Regulatory Foundation
2. Training Program
3. Inspection Program
4. Inspection Audit Program
5. Food-related Illness & Food Terrorism
Preparednessss and Response
6. Compliance and Enforcement Program
7. Industry and Community Relations
8. Program Resources
9. Program Assessment
10. Laboratory Support

13. Thank You