This video covers Introduction to food safety , food borne illnesses, food adulteration and food handler's hygience. This video emphasises on Indian context of food safety and FSSAI.
This video covers Introduction to food safety , food borne illnesses, food adulteration and food handler's hygience. This video emphasises on Indian context of food safety and FSSAI.
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Nutritional assessment using anthropometric, biochemical, clinical, and dietary methods with a larger understanding of anthropometric methods used in Ethiopia
- Participate in safe food handling practices
- Use hygienic practices for food safety
- It is essential that we maintain the following personal hygiene standards when working in food businesses. This will help prevent the spread of bacteria.
- Aims & Objectives
AIM: to improve the food safety knowledge & skills. OBJECTIVE: provide an understanding of
principles of food safety & how to apply knowledge to control
hazards & prevent food poisoning.
Increasing your knowledge about the Five key behaviors related to each of the areas above can help you make better choices. These key behaviors are important for your health no matter how old you are or where you live in the world. Look better, feel better, reduce your visits to the doctor, maintain normal blood sugar and blood pressure, keep a healthy weight – these are just a few of the benefits of adopting the key behaviors described in a brochure prepared by the South African Department of Health in collaboration with the Regional Office for Africa, World Health Organization. It was part of an overall strategy to enhance public awareness about the contribution of food and physical activity to healthy lifestyles.
As the teams display the highest levels of fitness and health, the 2010 FIFA World Cup provided a unique opportunity to share these messages.
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Nutritional assessment using anthropometric, biochemical, clinical, and dietary methods with a larger understanding of anthropometric methods used in Ethiopia
- Participate in safe food handling practices
- Use hygienic practices for food safety
- It is essential that we maintain the following personal hygiene standards when working in food businesses. This will help prevent the spread of bacteria.
- Aims & Objectives
AIM: to improve the food safety knowledge & skills. OBJECTIVE: provide an understanding of
principles of food safety & how to apply knowledge to control
hazards & prevent food poisoning.
Increasing your knowledge about the Five key behaviors related to each of the areas above can help you make better choices. These key behaviors are important for your health no matter how old you are or where you live in the world. Look better, feel better, reduce your visits to the doctor, maintain normal blood sugar and blood pressure, keep a healthy weight – these are just a few of the benefits of adopting the key behaviors described in a brochure prepared by the South African Department of Health in collaboration with the Regional Office for Africa, World Health Organization. It was part of an overall strategy to enhance public awareness about the contribution of food and physical activity to healthy lifestyles.
As the teams display the highest levels of fitness and health, the 2010 FIFA World Cup provided a unique opportunity to share these messages.
This file is more important for food professionals as well as for the people of universities. Industrial people could learn about food safety and food hygiene and important things is that the could help the business to save from different type of losses.
Clinical immunology is the study of diseases caused by disorders of the immune system (failure, aberrant action, and malignant growth of the cellular elements of the system). It also involves diseases of other systems, where immune reactions play a part in the pathology and clinical features.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Chapter 16 food safety and hygiene.pptxOsmanHassan35
Food quality control in food industry is monitoring and verifying food product quality throughout the supply chain – from actual production and shipment to before consumption – through systematic procedures. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors
Consequences of E. coli 0157 Outbreaks to the UK with Bill MarlerBill Marler
Marler Clark Managing Partner Bill Marler's presentation on the consequences of foodborne illness outbreaks and the need for foreign countries to make food safety a priority
Food hygiene safety course ISO Certificate Dr Cindy Heaster Carelinks Christa...Duncan Heaster
Food handling preparation hygiene safety course ISO Certificate Dr Cindy Heaster Carelinks Christadelphian Soup Kitchen Riga, latvia ISO 22000
Recommended International Code of Practice – General Principles of Food Hygiene:
CAC/RCP 1-1969, rev. 3 (1997), Amd. (1999).
Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering; CAC/RCP 39-1993.
Eiropas Parlamenta un Padomes regulas (EK) Nr. 852/2004 „Par pārtikas higiēnu”.
Eiropas Parlamenta un Padomes regula (EK) Nr. 466/2001
REGULATION (EC) No 178/2002 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety
Bacteria: single cell, microscopic organisms. Over 1,000,000 would fit on a pinhead and still not be visible to the naked eye. They are found everywhere; soil, water, air, food and on people. Bacteria produce disease either by infecting humans or by producing toxins which cause disease.
Examples: Salmonella, Clostridium perfringens, Bacillus cereus, Staphylococcus aureus, Clostridium botulinum, Campylobacter, E.coli, Shigella, Listeria.
Harmful bacteria = ‘pathogens’ and only 1% of bacteria cause food poisoning. Others cause food to rot and decay = ‘Spoilage bacteria’
Not all bacteria are harmful! E.g. Bacteria in our gut produce vitamin K, necessary for clotting, and the good bacteria on our skin stop us getting infected by pathogenic bacteria.
Break the food poisoning chain. Warmth: Most bacteria grow rapidly at body temperature (37 degrees C), but can grow between 5 and 63 degrees = danger zone. Some bacteria multiply between 0 and 20 degrees.
Moisture: All bacteria need moisture, and many dried or dehydrated foods such as milk powder, powdered eggs etc. will allow bacterial growth if they become moist. It’s therefore very important to keep dried foods dry. And also important that all cooking equipment is allowed to dry properly after use.
Parasites produce disease by taking nutrients from the host, and by taking up space (e.g. in brain). In the UK, food poisoning from parasites is rare. It is much more common in the developing world.
Toxoplasmosis is the most likely cause of parasitical food poisoning in the UK. It is caused by a parasite that is found in the digestive systems of many animals, particularly cats.
Humans can get toxoplasmosis by consuming undercooked contaminated meat or food or water contaminated with the faeces of infected cats.
Examples: Toxoplasmosis, Giardia, Fluke.
This presentation contains both veterinary and human health related food safety aspects - causes, preventions and informations with different laws regarding the same.
introduction of food hygiene, food additives, food processing, sanitation of food establishment, food handlers, conservation of nutrients, before, during and after food preparation, food fortification, food adulteration, food standards, PFA act, milk hygiene, pasteurization of milk, tests of pasteurization, meat hygiene, slaughterhouse hygiene, fish hygiene, egg hygiene, along with references.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
1. WHAT IS FOOD HYGIENE?
It’s purpose is to preserve health by:
Reducing the risk of producing harmful food
Preventing infestations by pests like flies, mice for example.
Good practices which lead to clean
workplaces and the safe production of food
2. Why learn about Food Hygiene?
There are 1000’s of cases of food poisoning a year
which result in up to 40 deaths a year!
Poor hygiene can also lead to:
•Food wastage
•Infestation by pests
•Loss of customers and profit
•Legal action against you or the firm you work for.
•Who carries out this legal action??
3. Chinatown restaurants in hotpot over
poor hygiene
The owner of a Melbourne Chinatown
restaurant has been fined $40,000 for
food, cooking and hygiene conditions a
magistrate said "you would not find in a
kennel".
Magistrate Lesley Fleming was
"sickened" by photographs which
showed live and dead cockroaches and
rodent droppings.
In 2004, 2 brothers were each fined
$10,000 after a customer found a dead
cockroach in his meal.
They pleaded guilty to 11 charges that
included failing to protect food from
contamination and failing to prevent the
harbourage of pests.
4. Restaurant fined for poor hygiene
The owners of a popular Chinese restaurant in Hull have been fined for having poor food
hygiene practices.
China Palace Restaurants Ltd, which operates Mr Chu's China Palace at St Andrew's Quay, was
fined a total of £8,000 for a range of offences.
During a routine inspection by environmental health officers in September, a number of issues
were found including poor cooling practices, with large quantities of duck being found cooling
for several hours, risk of cross contamination between foods and no hot water for hand-washing
and cleaning.
A risk of cross
contamination was
found during a
routine inspection
5. COCKROACH-RIDDEN SNACK
BAR FINED
A sandwich bar in central London infested by cockroaches has been
Fined £2,500 for poor hygiene. Dead cockroaches were found on
takeaway bags and live ones were found throughout the Bar, a
court heard.
Council officers told the court they found "poor cleaning, poor repair,
poor personal hygiene and poor pest control". A fridge was found to
"black with dirt", while inadequately trained staff failed to wash their
hands during busy periods. The cafe in Buckingham Palace Road was
ordered to pay costs of £2,582.
6. Curry house fined for poor hygiene
During a routine hygiene inspection on the 7 November 2005,
environmental health officers had to immediately close down the
restaurant after finding evidence of rat droppings in the kitchen. The
restaurant was allowed to re-open two days later once they had satisfied
officers that all work relating to pest proofing and cleaning had been done.
However due to the serious nature of this offence and severe public health
implications the Shimla Balti House Limited was taken to court and was
fined £7,000 plus £1276 costs.
Environmental health officers successfully take
Shimla Balti House Limited to court for breaches of
food hygiene legislation.
7. Contamination
Physical – insects, dust, paper, metal
Chemical – Cleaning chemicals, pesticides
Microbial – food poisoning bacteria
Most common cause
8. PHOTOGRAPH EXERCISE
You are the manager of a food business and are
carrying out a spot check of the kitchen.
For each of the photographs: -
What is wrong with the picture?
How would you explain to your staff why
this is poor practice?
What measures would you put in place to
ensure this does not happen again?
9.
10.
11.
12. In order to grow and multiply germs need:
Warmth FoodMoisture Time
Miss Wreathall Teaches Food
Can you come up with your own acronym?
13. Bacillus Cereus
Found in soil,
vegetation, cereals
and spices
Staphylococcus
Aureus
Found in human
nose and throat
(also skin)
Clostridium
Perfingens
Found in animals
and birds
Salmonella
Found in animals,
raw poultry and
birds
Clostridium
Botulinum
Found in the soil
and associated with
vegetables and
meats
Types of food
poisoning, you
don’t need to
know each
individually
14. EQUIPMENT
Equipment must carry the CE
mark which indicates that the
required safety standards have
been met.
What is this piece of equipment
called and what does it do?