The document discusses food safety as a scientific discipline focused on preventing foodborne illnesses through proper handling, preparation, and storage. It outlines the conditions under which bacteria thrive, particularly the 'danger zone' of temperatures that facilitate bacterial growth, and emphasizes the importance of personal hygiene for food handlers. Additionally, it identifies potentially hazardous foods and offers guidelines for safe food handling to mitigate health risks.

1. FOOD SAFETY
FAIZA REHMAN

2. Food Safety
 It is a scientific discipline describing handling,
preparation, and storage of food in ways that
prevent food borne illness.
 This includes a number of routines that should
be followed to avoid potentially severe health
hazards.
 Food can transmit disease from person to
person as well as serve as a growth medium for
bacteria that can cause food poisoning.
FAIZA REHMAN

3. What is food borne
illness?
 Foodborne illness is a disease that is carried or
transmitted to human beings by food.
 Foodborne illness may be caused by
microorganisms, which are tiny, single-celled
organisms, such as bacteria.
FAIZA REHMAN

4. How do bacteria grow on food?
 Under the proper conditions,
bacteria can grow, divide,
and multiply enough to
make people sick
 The temperature range in
which food borne bacteria
can grow is known as the
danger zone.
 This is typically considered
to be between 40°F (4.4°C)
and 140°F (60°C)
FAIZA REHMAN

5.  Potentially hazardous food should not be
stored at temperatures in this range in order to
prevent food borne illness.
 Food that remains in this zone for more than four
hours must be discarded.
FAIZA REHMAN

6. Potentially hazardous food
 Moist, high protein foods on which
bacteria can grow most easily are
classified as Potentially Hazardous Foods
 The four categories of potentially
hazardous foods are:
1. Fresh meat, such as beef or mutton
2. Poultry, such as chicken
3. Seafood or fish
4. Dairy products, such as milk and
cheese
FAIZA REHMAN

7. Potentially Hazardous foods:
FAIZA REHMAN

8. How to Protect
Yourself?
The best defense against
foodborne viruses is to use
good personal hygiene
FAIZA REHMAN

9. Personal Hygiene:
The definition of hygiene is healthy
habits that include:
 Bathing
 Keeping the mouth clean,
 Keeping the skin protected from the sun
 Washing hands frequently before
handling edibles to insure the safe
delivery of food. FAIZA REHMAN

10. Good hygiene
Good hygiene
prevents the spread
of germs.
It also helps to give a
good first impression
to others.
FAIZA REHMAN

11. Personal Hygiene:
FAIZA REHMAN

12. Hands and Skins
(Food handlers must wash their hands especially)
 1. After visiting the toilet
 2. On entering the food room, after a break and before
handling any food.
 3. After putting on or changing a dressing
 4. After dealing with an ill customer or a baby’s nappy
 5. After handling raw food Including eggs, and before
handling ready – to eat food.
FAIZA REHMAN

13.  6. After cleaning up animal faces or handling boxes
contaminated by bird dropping.
 7. After combing or touching the hair, face, nose,
mouth or ears
 8. After handling waste food.
 9. After cleaning , or handling dirty cloths, crockery
.etc.
 10. After handling external packaging, flowers or
money.
Hand Washing
FAIZA REHMAN

14. Foods to Avoid
 Bacteria in your mouth grow on sugar
 candy, chocolate, and other sweets
 Try to eat as little “junk food” as possible
 Avoid drinking soda and sweet tea
If you do eat these things, you must brush
immediately afterwards.
FAIZA REHMAN

15. THANKS FOR YOUR
PATIENCE
ANY QUESTIONS?