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Food Safety

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Food Safety

  1. 1. FOOD SAFETY<br />CHAPTER 3<br />
  2. 2. Objectives<br />How food contamination occurs<br />Why food contamination occurs<br />Identify stages of food preparation where food spoilage occurs<br />Describe and apply safe practices in stages of food preparation<br />
  3. 3. FOOD CONTAMINATION<br />Section 1<br />
  4. 4. Food Contamination<br />Food poisoning occurs when food is not prepared or cooked safely.<br />Some symptoms of food poisoning are vomiting, diarrhoea and fever.<br />Food can be contaminated by physical means, microbiological modes and enzymatic action.<br />
  5. 5.
  6. 6. Temperature of Food<br />Temperatures ranging from 4 to 60 degrees Celsius favour bacteria growth.<br />Bacteria is killed at 100 degrees Celsius and inactive at -18 degrees Celsius.<br />Hot food should hence be kept hot and cold food be kept cold so that bacteria is destroyed and bacteria does not grow.<br />
  7. 7. Presence of Moisture<br />Micro-organisms require moisture to grow and would multiply quickly when moisture content is high.<br />People handling food with high moisture content can cross-contaminate micro-organisms from unclean hands.<br />Examples of food with high amounts of moisture are raw meat, seafood, vegetables and fruits.<br />
  8. 8. Presence of Insects<br />Insects and their droppings carry many micro-organisms that are invisible to humans.<br />When they get in contact with food, the area would be contaminated with bacteria and become unhygienic.<br />
  9. 9. Microbiological contamination<br />Microbiological contamination can result in foodborne illnesses.<br />Symptoms include nausea, vomiting, stomach pain, diarrhoea and fever.<br />
  10. 10. Microbiological contamination<br />
  11. 11. Enzymatic Action<br />Enzymes are substances found naturally in animals and plants. Enzymes of humans help break down food into simpler forms.<br />Enzymes of bacteria in raw food help liquefy the food to produce a slimy coating that causes food to spoil faster.<br />However, enzymatic action only affects the appearance of the food.<br />
  12. 12. FOOD SPOILAGE<br />Section 2<br />
  13. 13. Food Spoilage<br />Food spoilage can occur anytime such as during food handling, food preparation and food storage.<br />Wrong practices at any stage can introduce micro-organisms into the food.<br />
  14. 14.
  15. 15. Food Handling<br />
  16. 16. Food Preparation<br />
  17. 17. Food Storage<br />
  18. 18.
  19. 19. END<br />

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