This document discusses the roles and responsibilities of different groups in ensuring food safety from farm to plate. It states that food safety is a shared responsibility of everyone involved in the food chain including farmers, transporters, manufacturers, retailers, and consumers. It outlines the key responsibilities of producers, consumers, and manufacturers. Producers are responsible for using safe raw materials and ingredients and following production practices. Consumers should properly store, handle and cook food. Manufacturers must use proper processing and packaging and ensure ingredients meet standards. The document emphasizes that food safety is a collaborative effort across all groups.

1. FOOD SAFETY
FROM FARM TO PLATE

2. Food safety is a shared responsibility of everyone in the
chain of food production from farmers,food
transporters,manufacturers,retailers and consumers.

3. ROLE OF PRODUCERS,
CONSUMERS AND
MANUFACTURERS IN
FOOD SAFETY…..

4. ROLE OF PRODUCERS IN FOOD
SAFETY:-
• Producers of food ,be they farmers,bakers or the
owner of a sugar factories are themselves
responsible for ensuring that their products are
safe for consumption
• Producers responsibility begins with selection of
raw materials and ingredients
• Producers are required to observe aboout quantity
of specific food product produced and have proof
of where they and have proof of where they
obtained the raw materials used in their products
to easily detect cause of decontamination

5. • Producers have to keep in mind about the rights of
consumers and their protection while production

9. ROLE OF CONSUMERS IN FOOD
SAFETY:-
• Consumers have to think on:-
• Where do consumers think the greatest chance
of food safety problems develop?
• Who do you think is responsible for providing
them with safe food?
• Where do they get their food safety information?
• What actions can a food processor take to
address consumers needs?

10. FOOD SAFETY CONCERNS OF
CONSUMERS:-
• Safe food handling
• Cleanliness
• Proper storage of food
• Production
• Freshness

11. FOOD SAFETY RISKS FOR CONSUMERS
IN FOOD SUPPLY CHAIN:-
• Stage in the food supply Risks
chain
• Farm Pesticide use
• Food processing Poor handling,
preparation
bacterial contam-
ination,lack of
surveillance/safety
measures

12. • Grocer/retailer Poor handling preparat-
ion,shelf life,poor storage
and refrigeration
• Restaurants Poor handling preparation
bacterial contamination
• Home Poor handling preparation
bacteria contamination,
poor storage and refrig-
eration

13. FOUR KEY MESSAGES FOR
CONSUMERS:-
• CLEAN-Wash hands and surfaces often
• COOK:-Cook to proper temperatures
• SEPARATE:-Don’t cross contaminate
• CHILL:-Refrigerate promptly

16. ROLE OF CONSUMERS:-
 When you are at shop:-
- Know the food they use(read labels on food
package,make an informed choice become familiar with
common health hazards)
- Don’t by anything you won’t use before the use by or sell
by date
- Buy perishable foods last and take it straight home to
the refrigerator

18. • When you are at home:-
• CLEAN:-Wash hands and sanitize food contact surfaces
open:-
- Wash your hands with hot soapy water before and after
preparing food
- Wash kitchen towels often in the hot cycle of your
washing machine
- Wash your cutting boards,dishes,utensils and counter
tops with hot soapy water after preparing each food item
and before you go on to the next food item
- Sanitize food contact surfaces and cooking utensils with
solution of 1-3 tablespoons of household chlorine bleach

19. • COOK:-Cook to proper temperatures
- Use a clean meat thermometers to measure the internal
temperature of cooked foods to make sure meat and
other foods
- Cook whole poultry and poultry parts to 165℉
- Pork should be cooked at an internal
temperature of 145℉
- Cook fish until it is opaque and flakes
easily with fork
- Cook eggs until both the yolk and white
are firm

20. • SEPARATE:-Don’t cross contaminate
- Cut vegetables or salad ingredients first,then raw meat
and poultry
- Wash cutting boards,utensils and counter tops after
cutting raw meat and poultry products and before slicing
vegetables or salad ingredients
- Never place cooked food on a plate that previously
held,raw meat,egg,sea food unless plate is thoroughly
cleaned between uses
- Do not use a sponge to soak up meat and poultry
juices.Use disposable paper towels

21. • CHILL:-Refrigerate promptly
- Refrigerate or freeze perishables,ready to eat foods and
leftovers with in two hours of purchasing or preparation
- Make sure the refrigerator is set no higher than 40℉
and freeze is set at 0℉
- Freeze fresh meat,poultry or fish
immediately if you can’t use it within few
days
- Put packages of raw meat,poultry or fish
in a shallow pan before refrigerating so
their juices won’t drip into other food
- If possible,leave a product in its store
wrap if you don’t plan to cook right away

22. • When you served food:-
- Use clean dishes and utensils to serve food,not those
used in preparation
- Never leave perishable food out of refrigerator for more
than two hours,depending upon outside temperature
- If food left out at a picnic or in hot car it may only remain
safe for 30 minutes

23. • When you handle leftovers:-
- Divide large amounts of left overs into small,shallow
container for quick cooling in refrigerator
- Remove stuffing from meats and poultry and refrigerate
it in separate container
- Don’t eat cooked or perishable foods that have been
kept in the refrigerator for too long
- Never taste food that looks or smell strange to see if you
can still use it
- When in doubt,throw it out

24. ROLE OF MANUFACTURERS IN FOOD
SAFETY:-
• Use best processing methods to improve food safety are
heat treatments such as pasteurisation and sterilization
• Processing includes refrigeration and freezing which
slows down enzyme action and stop harmful microbes
• Drying food products such as pasta and cereals deprives
microbes of the water
• Food additives should be included such as
antioxidants,stabilizers and emulsifiers
• Ingredients should meet their quality standards

25. • Ensure the factors like temperature and moisture are
being controlled and that sell by dates are being
observed
• Packaging should be be proper with information such as
cooking information nutrition and ingredient or use by
dates which help the consumer store and prepare
products safely