Food Safety


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Food Safety

  1. 1. Food Safety
  2. 2. Introduction : <ul><li>Food safety has become an important issue for the retail food industry. </li></ul><ul><li>Food safety is awareness, activities, and behaviors that prevent food borne illness. </li></ul><ul><li>It is the last opportunity to control the hazards that might contaminate food. </li></ul>
  3. 3. National Food Safety Week 2007 <ul><li>will be held 12-19 November 2007 – the week after Melbourne Cup. </li></ul><ul><li>10th anniversary of the Food Safety Information Council. </li></ul><ul><li>Principe Back to Basics   focusing on the main food safety messages – Clean, Cook, Chill and Separate. </li></ul>
  4. 4. ingredients soil Packaging material Food handler air water animals insect Sources of food contamination
  5. 5. What will happen if the food is contaminated?
  6. 6. Food borne illness: <ul><li>Food borne illness is disease carried or transmitted to people by food. </li></ul><ul><li>people may not recognize the illness is caused by bacteria or other pathogens in food. </li></ul><ul><li>thousands of types of bacteria are naturally present in our environment. Not all bacteria cause disease in humans. </li></ul><ul><li>For example, some bacteria are used beneficially in making cheese and yogurt. </li></ul>
  7. 7. Cont… <ul><li>Bacteria that cause disease are called pathogens. </li></ul><ul><li>When certain pathogens enter the food supply, they can cause food borne illness. </li></ul><ul><li>Proper cooking or processing of foods can destroys bacteria. </li></ul>
  8. 8. Cont… <ul><li>Age and physical condition place some persons at higher risk than others, no matter what type of bacteria is implicated. </li></ul><ul><li>Young children , pregnant women , the elderly , and people with compromised immune systems are at greatest risk from any pathogen. </li></ul><ul><li>Some persons may become ill after ingesting only a few harmful bacteria. </li></ul>
  9. 9. Cont… <ul><li>Usual Symptoms of food borne illness: </li></ul><ul><ul><li>Diarrhea (cirit-birit) </li></ul></ul><ul><ul><li>Vomiting (muntah) </li></ul></ul><ul><ul><li>Stomach Cramps </li></ul></ul><ul><ul><li>Headache </li></ul></ul><ul><ul><li>Fever </li></ul></ul>
  10. 10. Causes of food borne illness: <ul><li>Biological hazards: </li></ul><ul><ul><li>viruses </li></ul></ul><ul><ul><li>bacteria </li></ul></ul><ul><ul><li>toxins </li></ul></ul><ul><ul><li>parasites </li></ul></ul>
  11. 11. Cont… <ul><li>Chemical hazards: </li></ul><ul><ul><li>pesticides </li></ul></ul><ul><ul><li>preservatives </li></ul></ul><ul><ul><li>cleaning supplies </li></ul></ul><ul><ul><li>toxic metals </li></ul></ul>
  12. 12. Cont… <ul><li>Physical hazards: </li></ul><ul><ul><li>foreign objects that contaminate food accidentally </li></ul></ul><ul><ul><li>(e.g., hair, glass, staples) </li></ul></ul><ul><ul><li>naturally occurring objects (e.g., bones, leaves or stems) </li></ul></ul>
  13. 13. Factors that contribute to food borne illness <ul><li>Failure to cool food properly </li></ul><ul><li>Food not hot enough </li></ul><ul><li>Infected food handlers </li></ul><ul><li>Preparation a day </li></ul><ul><li>more ahead of time </li></ul>
  14. 14. Cont… <ul><li>Raw food mixed with cooked </li></ul><ul><li>Food left in the danger zone (5 ° C to 57 ° C) </li></ul><ul><li>Leftover food not reheated high enough </li></ul><ul><li>Cross contamination </li></ul>
  15. 15. Six conditions bacteria need to multiply <ul><li>Food </li></ul><ul><li>- especially high in protein or carbohydrates </li></ul><ul><li>Acid </li></ul><ul><li>- between pH 4.6 and pH 7.0 </li></ul><ul><li>Temperature </li></ul><ul><li>- 5°C until 135°C </li></ul><ul><li>Time </li></ul><ul><li>- Four hours </li></ul>
  16. 16. Cont… <ul><li>Oxygen </li></ul><ul><li>- depending on the type of bacteria, </li></ul><ul><li>some can survive only with oxygen, </li></ul><ul><li>some only can without oxygen, </li></ul><ul><li>some with or without oxygen, </li></ul><ul><li>some with oxygen in very limited amounts. </li></ul><ul><li>Moisture </li></ul><ul><li>- water activity greater than 0.85 </li></ul>
  17. 17. How to Keep Foods Safe ?
  18. 18. Cont… <ul><li>Clean </li></ul><ul><li>Wash hands , utensils and surfaces with hot soapy water before and after food preparation, and especially after preparing meat, poultry, eggs or seafood to protect adequately against bacteria . </li></ul><ul><li>Using a disinfectant cleaner or a mixture of bleach and water on surfaces and antibacterial soap on hands can provide some added protection. </li></ul>
  19. 19. Cont… <ul><li>Separate </li></ul><ul><li>Keep raw meat, poultry, eggs and seafood and their juices away from ready-to-eat food, never place cooked food on an unwashed plate that previously held raw meat, poultry, eggs or seafood. </li></ul>
  20. 20. Cont… <ul><li>Cook </li></ul><ul><li>Cook food to the proper internal temperatures (this varies for different cuts and types of meat and poultry) and check for doneness with a food thermometer . Cook eggs until both the yolk and white are firm. </li></ul>
  21. 21. Cont… <ul><li>Chill </li></ul><ul><li>Refrigerate or freeze perishables, prepared food and leftovers within two hours and make sure the refrigerator is set at no higher than 40°F (4.4°C) and that the freezer unit is set at 0°F (-17.8°C). </li></ul>
  22. 22. THE IMPORTANCE OF FOOD SAFETY <ul><li>Food security </li></ul><ul><ul><li>In 2020, the world population will most likely reach 7.6 billion - great challenges to food systems. </li></ul></ul><ul><ul><li>Food chains can be as short as from the home garden to the family table or thousands of kilometers long with many intermediaries. </li></ul></ul>
  23. 23. Cont… <ul><ul><li>Intensification of agriculture and animal husbandry , more efficient food handling, processing and distribution systems. </li></ul></ul>
  24. 24. Cont… <ul><li>Food trade </li></ul><ul><ul><li>food exports are a major source of foreign exchange and income generation for rural and urban workers in agriculture and agro-industrial sectors. </li></ul></ul><ul><ul><li>The long-term solution for developing countries to sustain a demand for their products in world markets lies in building up the trust and confidence of importers in the quality and safety of their food supply systems . </li></ul></ul>
  25. 25. Cont… <ul><ul><li>Such efforts will greatly help in increasing the relatively small share of developing countries in the international food trade. </li></ul></ul>
  26. 26. Cont… <ul><li>Makes economic sense </li></ul><ul><ul><li>Estimation of the economic consequences of unsafe or contaminated food is complex. </li></ul></ul><ul><ul><li>value of crops and animal products spoiled or destroyed, </li></ul></ul><ul><ul><li>value of rejections in the export trade , medical treatment costs , loss of output , disability or premature death. </li></ul></ul>
  27. 27. Cont… <ul><li>It is the last of these economic consequences that is the most difficult to measure, but on a global basis it is probably the single largest element in the entire cost of unsafe food. </li></ul>
  28. 28. Thank You...