Safe food 1

2,015 views

Published on

Published in: Education
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
2,015
On SlideShare
0
From Embeds
0
Number of Embeds
6
Actions
Shares
0
Downloads
67
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Safe food 1

  1. 1. TRAINER: JUNITA LYON Welcome
  2. 3. SAFE FOOD HANDLING All workers in the Food Service and Food Processing Industry must understand how to prevent food poisoning
  3. 4. Legal Obligations <ul><li>The Environmental Health Officer </li></ul><ul><li>is the monitoring body that determines </li></ul><ul><li>if you are following the legal obligations required </li></ul><ul><li>They have the right of entry and the </li></ul><ul><li>the power to inspect </li></ul><ul><li>Fines ranging from $40,000 for </li></ul><ul><li>individuals and $100,00 for business </li></ul><ul><li>that breach the Food Act </li></ul>
  4. 5. You must follow the rules <ul><li>Kitchen staff </li></ul><ul><li>Waiting staff </li></ul><ul><li>Process workers </li></ul><ul><li>Takeaway food operators </li></ul><ul><li>All food suppliers butchers, bakers, supermarkets </li></ul><ul><li>Carers in aged community services and child care </li></ul><ul><li>Health workers </li></ul><ul><li>Community groups </li></ul>
  5. 6. Attention must be given to <ul><li>Food premises </li></ul><ul><li>Food appliances </li></ul><ul><li>Food hygiene laws and regulations </li></ul><ul><li>Produce suppliers, meat, dairy, supermarkets </li></ul><ul><li>Packaging and labelling </li></ul><ul><li>Conveyance of food </li></ul><ul><li>Temperature control </li></ul>
  6. 9. There are 3 possible causes of Food Poisoning <ul><li>BIOLOGICAL </li></ul><ul><li>PHYSICAL </li></ul><ul><li>CHEMICAL </li></ul>
  7. 10. Biological <ul><li>In the right conditions Bacteria will multiply with the help of: </li></ul><ul><li>Time </li></ul><ul><li>Warmth </li></ul><ul><li>Oxygen </li></ul><ul><li>Ph </li></ul><ul><li>Moisture </li></ul><ul><li>Food </li></ul>
  8. 11. Physical Contamination <ul><li>Caused by foreign bodies found in food </li></ul><ul><li>Glass </li></ul><ul><li>Stones </li></ul><ul><li>Hair </li></ul><ul><li>Metal shavings </li></ul><ul><li>Vermin and pests </li></ul>
  9. 12. Chemical Contamination <ul><li>Caused by agriculture chemicals, cleaning agents and detergents </li></ul>
  10. 13. There are 3 categories of food borne Bacteria <ul><li>Cocci </li></ul><ul><li>Spirila </li></ul><ul><li>Bacilli </li></ul>
  11. 17. Bacteria vary in requirements for Oxygen <ul><li>Different bacteria can grow in different environments </li></ul><ul><li>Aerobes </li></ul><ul><li>Are Micro-organisms that need oxygen to survive </li></ul><ul><li>Anaerobes </li></ul><ul><li>Are Micro-organisms that do not need oxygen to survive </li></ul><ul><li>Facultative </li></ul><ul><li>Are Micro-organisms that are adaptable to environments with or without oxygen </li></ul>
  12. 18. The Food Poisoning Chain <ul><li>Bacteria multiply rapidly between </li></ul><ul><li>Warmth </li></ul><ul><li>5 ˚C - 60˚C </li></ul><ul><li>Time </li></ul><ul><li>Bacteria can reproduce every </li></ul><ul><li>10-30 mins. </li></ul><ul><li>Oxygen </li></ul><ul><li>Some bacteria need oxygen some do not others grow well in both mediums </li></ul>
  13. 19. The Food Poisoning Chain <ul><li>Moisture </li></ul><ul><li>The most important factor in microbial growth is moisture </li></ul><ul><li>Ph </li></ul><ul><li>Ph expresses numerically the acidity and alkalinity of a substance </li></ul><ul><li>Food </li></ul><ul><li>Bacteria need food to grow </li></ul>
  14. 20. Examples of Common Food Poisoning <ul><li>Salmonella </li></ul><ul><li>Campylobacter </li></ul><ul><li>Listeria Monocytogenes </li></ul><ul><li>Escherichia Coli </li></ul><ul><li>Staphylococcus Aureus </li></ul><ul><li>Clostridium Botullinum </li></ul><ul><li>Clostridium Perfingens </li></ul>
  15. 21. Symptoms of Food Poisoning <ul><li>Nausea </li></ul><ul><li>Vomiting </li></ul><ul><li>Fevers and Chills </li></ul><ul><li>Diarrhoea – Gastroenteritis </li></ul><ul><li>Dehydration </li></ul><ul><li>Double Vision </li></ul><ul><li>Paralysis - Digestive System </li></ul><ul><li>Heart - Lungs </li></ul>
  16. 22. Food Spoilage All foods eventually rot so you need to use your senses <ul><li>Look </li></ul><ul><li>Moulds may be apparent and this will cause the color and texture to change </li></ul><ul><li>Smell </li></ul><ul><li>Any food with an unnatural taint or pungent odour should be considered questionable </li></ul><ul><li>Feel </li></ul><ul><li>Foods may be slimy soft or flaccid to touch </li></ul>

×