The document provides a comprehensive overview of food safety, detailing essential practices to prevent foodborne illnesses, such as hygiene, cooking temperatures, and proper food handling. It highlights the dangers and economic impacts of foodborne diseases, emphasizing the importance of regulations, such as the FDA Food Safety Modernization Act, and proactive measures like HACCP to mitigate risks. It also addresses the need for continuous improvement and innovation in food safety management to adapt to emerging challenges and ensure public health.

1. Food Safety
Prepared by –
Dr. Gourab Basak
MVSc Scholar
Deptt. of VPH
DUVASU, Mathura

2. Introduction
Food safety is a scientific discipline
describing handling, preparation and
storage of food in ways that prevent
foodborne illness. This includes a
number of routines that should be
followed to avoid potential health
hazards.

3. Principles
5 key principles according to WHO –
1. Prevent contaminating food with pathogens
spreading from people, pets and pests.
2. Separate raw and cooked foods to prevent
contaminating the foods.
3. Cook foods for the appropriate length of time and
at the appropriate temperature to kill pathogens.
4. Store food at the proper temperature.
5. Do use safe water and safe raw materials.

4. Purpose
• To serve safe food
• Understanding & identifying the risks faced in food
service establishments
• Finding ways to reduce the risks
• Maintaining quality food services in ones operation
as well as keeping customers and employees safe.

5. Terms
• Food – Any substance whether simple, mixed or compounded that
is used as food, drink, confectionery or condiments.
• Safety – is overall quality of food fit for consumption.
• Sanitation – is a health of being clean and conducive to health.
• Cleanliness – is the absence of visible soil or dirt and is not
necessarily sanitized.
• Microbiology - the branch of biology that deals with
microorganisms and their effect on other microorganisms.
• Microorganisms - organism of microscopic or submicroscopic
size. (bacterium , protozoan).

6. • Food Infection - microbial infection resulting from ingestion of
contaminated foods.
• Food Intoxication - type of illness caused by toxins. Under favorable
condition certain bacteria produce chemical compounds called toxins
• Food Spoilage - means the original nutritional value, texture, flavor of
the food are damaged, the food become harmful to people and
unsuitable to eat.
• Food borne Illness – A disease carried or transmitted to people by
food.

7. How Food Becomes Unsafe?
• Purchasing food from unsafe sources.
• Failing to cook food adequately.
• Holding food at the incorrect temperatures.
• Using contaminated equipment.
• Practicing poor personal hygiene.

8. Dangers of food borne illness
Individual –
Food borne illness are the greatest danger to food safety.
It could result to illness or diseases to an individual that
would affect their overall health, work and personal lives.
1. Loss of family income
2. Medical expenses
3. Cost of special dietary needs
4. Loss of productivity, leisure and travel opportunities
5. Death

9. Establishment –
Food borne illness outbreak can cost an
establishment thousands of rupees, it can even be
the reason an establishment is forced to close.
• Loss of customers and sales
• Loss of prestige and reputation
• Lawsuits
• Lowered employee morale
• Employee absenteeism
• Increase employee turn over
• Embarrassment

10. Food Borne Illnesses
• A disease transmitted to people by contaminated /
unsafe food.
• Two or more people get the same illness after eating
the same food.
• Each year CDC estimates 1 in 6 or 48 million people
will get sick from unsafe food.
• 128,000 are hospitalized and 3000 persons die from
food borne illnesses. (National Restaurant Assoc, 2005)

11. Costs of Food Borne Illnesses
• Illnesses cost huge each year. Associated costs like
medical, lost productivity and death.
• Serious Health Issue according to the Economic
Research Service of the USDA.
• Each year 6.9 billion in costs are associated with these
bacterial pathogens
Campylobacter, Salmonella, Listeria monocytogenes,
and types of E. Coli.
(CDC, 2011)

12. FOOD SURVEILLANCE
• In 1996, CDC has seen important declines in
infections caused by six of these bacterial pathogens
tracked—Yersinia, Shiga toxin–producing Escherichia
coli (STEC) O157, Shigella, Salmonella, Listeria and
Campylobacter.
• Salmonella, the most commonly diagnosed and
reported food borne illness, continues to be a
challenge. The incidence of Salmonella infections has
declined by only 10% since Food surveillance began.
(CDC, 2011)

13. • Rates of infection were substantially higher for
Vibrio in 2009 than in 1996–1998.
• Rates of infection were at least 25% lower for
Shigella, Yersinia, Campylobacter and Listeria than
they were a decade ago.
• Rates of infection with STEC O157, which causes
one of the most severe forms of foodborne illness,
decreased by 25% in 2009 compared with the most
recent 3 years, reaching the lowest level since 2004.
(CDC, 2011)

14. Populations at High Risk for
Food borne Illnesses
• The Elderly
• Infants and pre-school age children
• Pregnant women
• Persons with diagnosed medical condition that
have a compromised immune system such as AIDS
patients and cancer patients (National Restaurant
Assoc, 2005)

15. Safe Internal Good Habits
• CLEAN
Hands to be cleaned with soap and warm water before
handling food. Surfaces to be cleaned before preparing
food on them.
• SEPARATE
Cooked foods to be separated from ready-to-eat foods.
Utensils not be used on cooked foods that were
previously used on raw foods and not be placed cooked
foods on plates where raw foods once were unless it has
been cleaned thoroughly. (CDC,
2011)

16. •CHILL
Chill foods promptly be chilled after serving and when
transporting from one place to another. Refrigerator
should be at 40°F or below. Hot foods to be kept hot and
cold foods be cold.
•COOK
Foods should be cooked to a safe internal temperature. A
thermometer may be used to make sure foods are cooked
to a safe temperature. Color is not an indicator of
doneness. ( CDC, 2011)

17. THE FDA FOOD CODE
It is issued by the FOOD and Drug Administration. It
outlines the federal governments recommendations for
food safety regulations for the food service industry.
Health inspectors from state health departments conduct
food service inspections of food service establishments.
Self- Inspections- A well managed food service operation
has frequent self inspections to keep food safe. (CDC,
2011)

18. FOOD Safety Regulations & Standards
The FDA Food Safety Modernization Act (FSMA)
was signed into law by President Obama on
January 4th, 2011.
It aims to ensure the U.S. food supply is safe by
shifting the focus of federal regulators from
responding to contamination to preventing it.
(FDA, 2011)

19. Preventing Food Borne Illnesses
• Practicing Good Personal Hygiene
• Controlling the time and temperature of foods
• Avoiding cross contamination of foods
• Purchasing from approved reputable suppliers
(National Restaurant Assoc, 2005)

20. Potential Hazards to Food Safety
• Biological- pathogens such as viruses, parasites,
fungi, and bacteria.
These harmful microorganisms may produce poisons
or toxins in the food or the host.
• Chemical- cleaners and sanitizers
• Physical- foreign objects can get into food.
Moeller, 2005)

21. Biological contaminant
May cause a food borne illness (bacteria, viruses,
fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium botulinum
Salmonella

22. What Pathogens need to grow?
Food or an energy source.
Acidity- Pathogens grow the best in food that contains
no or little acid (pH of 4-7)
Temperature- Pathogens grow well in food in the range
known as the Temperature Danger Zone (410F- 1350F)
Time- Pathogens need time to grow especially after four
hours ( National Restaurant Assoc, 2005)

23. What conditions do Pathogens need to grow?
Oxygen- Some pathogens need oxygen to grow. While
others can grow in anaerobic conditions.
Moisture- Pathogens need moisture in food to grow.
Viruses are leading cause of food borne illness, such
as with hepatitis A and the Norovirus. These illnesses
are linked with ready to eat food and shellfish.

24. Bacteria and food borne illness
Bacteria can change into different forms called spores
that keep them from dying when they don’t have
enough food.
Other types of bacteria can produce toxins in food or in
the host.

25. Foods identified in Food borne illnesses
• Bacillus cereus - cooked rice dishes
• Listeriosis - raw meat and deli meats
• Hemorrohagic colitis - ground beef
• Clostridium perfringens - meat and poultry
• Shigellosis - salads
• Staphylcoccal infection - deli meats and salads
• Vibrio vulnificus - oysters from contaminated waters
• Fungi, molds, and yeasts in jams and jellies
• Some molds produce toxins such as aflatoxins
• Poisonous Mushrooms and plant toxins
( Moeller, 2005)

26. Foods contaminated with Parasites
 Anisakiasis - raw and undercooked fish such as cod,
mackerel and salmon
 Cryptosporidiosis - contaminated water
 Giardiasis - contaminated water
(National Restaurant assoc, 2005)

27. Seafood and shellfish poisoning
PSP - Paralytic Shellfish Poison,
NSP - Neurotoxic Shellfish Poison,
ASP - Amnesic Shellfish Poison,
Clams, oysters, and scallops
Seafood toxins - Scombroid poisoning-tuna fish also
known as histamine poisoning
Ciguatera- jacks and red snapper (Moeller, 2005)

28. Preventing Biological contaminant
o Purchase foods only from reputable supplier
o Do not use wild mushrooms
o Maintain good personal hygiene
o Observe proper hand washing
o Clean and sanitize equipment
o Maintain clean and sanitize facilities
o Control pests
** Cooking does not destroy toxins**

29. Physical Contaminant
Any foreign object that accidentally find its way
into food.
Examples –
Hair, Staple wire, Dust,
Metal shavings, Nails, Earrings, Hair clips, Plastics,
Metal, Glass fragments, Insects,
Extraneous vegetable matter,
Stones.

30. Preventing Physical Contaminants
• Wear hair restraint
• Avoid wearing jewelry when preparing, cooking and
holding foods (ring, earrings)
• Do not carry pencil or pen
• Do not wear nail polish or artificial nails when working
with foods
• Clean can openers regularly
• Remove staple wire in the receiving area
• Place shields on lights

31. Chemical Contaminant
Some utensils and equipment contain toxic metals that
contaminate acidic food.
A person who eats this food can get toxic-metal
poisoning.
Illness is caused by storing or preparing food with
equipment contaminating heavy metals such as Lead,
Copper and Zinc.
Cleaners, sanitizers, polishes, and machine lubricants
should be kept or stored away from food.
( Moeller, 2005)

32. Common Food Allergens
Milk and Dairy products
Eggs
Fish and shellfish
Wheat
Soy products
Nuts
(National Restaurant assoc, 2005)

33. Food Allergens
The number of people now-a-days is increasing
who have allergies to food.
It is the body’s negative reaction to a food protein.
Symptoms such as hives, rashes, breathing
difficulties, swelling of face, abdominal cramps and
death with severe reactions.
(National Restaurant assoc, 2005)

34. Preventing Chemical Contaminant
• Teach employees how to use chemicals
• Store chemicals in original containers to prevent
accidental misuse as well as leakage into food
• Make sure labels are clearly identify chemical contents of
chemical containers
• Always use chemicals according to chemical
recommendation
• Always test sanitizing solution
• Wash hands thoroughly after working with chemicals
• Wash foods in cold running water
• Monitor pest control operator and make sure chemicals
do not contaminate foods

35. Main Causes of Food Borne Illness
Cross- Contamination
Time-Temperature Abuse
Poor Personal Hygiene

36. Cross Contamination
Occurs when microorganisms are
transferred from one surface or food to
another.
The bacteria can transfer from:
1. Hand to food
2. Food to food
3. Equipment to food

37. Prevention
Hand to food:
 Wash hands properly
Cover cuts, sores and wounds
Keep fingernails short, unpolished &
clean
Avoid wearing jewelry, except for plain
ring

38. How to wash hands?

39. How to wash hands?
1) Use the hand washing sink with running water at
approximately 100°F and liquid soap.
2) Lather hands and exposed arms.
3) Rub hands for at least 20 seconds.
4) Wash hands thoroughly, paying attention to
fingernails.
5) Rinse in clean running water. Turn off the tap with
paper towel in the hands.
6) Dry hands using paper towel or air dryer. Not cloth or
apron.

40. Food to Food Contamination
When harmful organisms from one food
contaminate other foods (raw meats, thawing
meat on top of the shelf where it can drip on the
other foods).

41. Preventing food to food contamination
• Store cooked foods in the refrigerator on a
higher shelf than raw foods
• Best to practice mix left over foods with fresh
foods
• Wash fruits & vegetables in a cold running
water
• Do not let raw meat and raw vegetables be
prepared on the same surface at the same
time

42. Equipment to Food Contamination
How to prevent:
• Use separate cutting boards for different foods (meat-
vegetables)
• Prepare raw foods in separate area from fresh and ready
to eat foods
• Clean & sanitize equipment, work surfaces & utensils
after preparing each foods
• Use specific containers for various food products.
• Make sure cloth and paper towel use for wiping spills are
not used for any other purposes

43. Time Temperature Abuse
• Happens when the food is exposed to Temperature
Danger Zone (41⁰F - 140⁰F) for more than 4 hrs.
• Food is not stored, prepared or held at the required
temperature
• Food is not cooked or reheated to temperature high
enough to kill harmful microorganisms
• Food is not cooled low enough fast
• Food is prepared in advance and not set to a safe
required internal temperature while the food is on
hold

44. Preventing Time Temp. Abuse
• Never expose the food to Temperature danger zone:
41°F - 140°F
• Not to exceed 4 hours, except cool-down
• Document temperatures & time, include receiving,
storage, preparation, holding, serving, cooling and
reheating
• Pass food through danger zone quickly

45. Poor Personal Hygiene
Stay home if someone is suffering from these
illnesses:
Hepatitis A
Shigella
E-Coli Infection
Salmonella
* Sick employees must not work with foods*

46. Keeping Good Personal Hygiene
• Medicines should be kept inside the locker and away
from foods
• Clean and cover cuts and wounds
• Never use bare hands when handling ready to eat foods
• Disposable gloves should be used once
• Take a bath everyday
• Wear appropriate attire
• Refrain from wearing jewelry, make ups and nail polish
• Observe proper hand washing procedures at all times

47. Potentially HAZARDOUS FOODS
Food the most likely to become unsafe
typically has the following characteristics:
- Water activity level of .85
- pH level 4.6 to 7.5
- High protein content

48. Food Safety Management Systems
• Develop and implement a personal
hygiene program
• Establish supplier selection and a
specification program
• Implement a sanitation and pest and
rodent control program
(National Restaurant assoc, 2005)

49. Food Service Management
Establish facility design and equipment maintenance
program
Implement a food safety training program
Implement a food defense program in times of
emergency or crisis
(National Restaurant association, 2005)

50. Taking an active managerial control
approach
Managers need to consider risk factors.
Managers need to create policies and procedures.
Managers need to monitor policies and procedures.
Employees and mangers need to verify the system.
(National Restaurant Association, 2005)

51. HACCP (Hazard Analysis and
Critical Control Points)
A system used to control risks and hazards throughout the
flow of food.
Based on identifying significant biological, chemical and
physical hazards at specific points within a product flow.
( Moeller, 2005)
Created by the National Advisory Committee on
Microbiological Criteria for Foods.
Once hazards are identified they can prevent, eliminate and
reduce them to safe levels.
Must be based on a written plan.
(National Restaurant Assoc, 2005)

52. HACCP Principles
o Conduct a hazard analysis
o Determine critical control points (CCP’s)
o Establish critical limits
o Establish monitoring procedures
o Identify corrective actions
o Verify that the system works
o Establish procedures for record keeping and
Documentation

53. Preparing for a Food Borne Illness
Outbreak
• Implementation of a food safety program for all staff.
• Develop a food borne illness incident report form.
• Train staff to fill out incident forms.
• Prepare an emergency contact list.
• Develop and implement a crisis - communication plan.

54. Current Food Safety Challenges
CHALLENGES TO FOOD SAFETY WILL CONTINUE TO ARISE LARGELY DUE
TO:
•Changes in our food production and supply
•Changes in the environment leading to food contamination
•Rising number of multistate outbreaks
•New and emerging germs, toxins and antibiotic resistance
•New and different contaminated foods, such as, prepackaged raw
cookie dough, bagged spinach and peanut butter causing illnesses
( CDC, 2011)

55. Future Estimates/Implications in Food Borne
Illnesses
Need for improvements and new innovations
Future investments and innovations in surveillance
and data analysis could help increase the accuracy of
estimates.
Future efforts can also be directed toward
quantifying the illnesses caused by long-term effects
of food borne infections and toxins and to estimate
the economic costs associated with food borne
illness. ( CDC, 2011)

56. Food safety and Terrorism
• Accounting for illnesses caused by some of the unspecified
agents that do not result in acute gastrointestinal illness, such
illnesses are not included in the current estimates.
• Refining estimates of the degree of underreporting of
hospitalizations and deaths.
• Drinking water and food supplies are means to disperse
biological agents such as Clostridium botulinum toxin and
Staphylococcus enterotoxin B.
( Moeller, 2005)

57. The American Medical Association has developed a CD-
Rom that provides state of the art medical and clinical
information for dealing with both biological and
chemical attacks.
Diseases that have been linked to biological agents in
food are Q fever (Coxiella burnetti), Brucellosis from
Brucellla species, Burkholderia mallei (glanders), Ricin
toxin (Ricinus communis or castor beans) , Epsilon toxin
from Clostridium perfingens species.
(Moeller, 2005)

58. Deliberate contamination of Food
- People may try to tamper with food using biological,
chemical or physical contaminants.
- The best way to protect food is to make it hard for
someone to tamper with it.
- A food defense program should deal with the points in
the operation where food is at risk.
(National restaurant assoc, 2005)

59. FOOD SAFETY LEGISLATION
Issues with existing regulatory regime-
• Nine different laws and eight different ministries governing the food
sector
• Laws framed by different Ministries/Depts. with different perspective
and enforcement approach
• Overlapping laws with different quality standards & labelling
requirements
Need for new law-
• Removal of multiple regulations
• Harmonizing with international law
• Framing regulatory requirements based on science and risk analysis
• Facilitating trade without compromising consumer safety and bringing
innovation in foods

60. Indian Food Laws
• Prevention of Food Adulteration Act 1954 and Rules : Department of
Health , Ministry of Health and Family Welfare
• Export (Quality Control & Inspection) Act: Department of Commerce
Ministry of Commerce & Industry
• Fruit Products Order : Ministry of Food Processing Industries
• Meat Products Order : Ministry of Food Processing Industries
• Milk and Milk Products Order: Department of Animal Husbandry
Ministry of Agriculture
• Agricultural Produce (Grading & Marketing) Act: Department of
Agriculture and Cooperation, Ministry of Agriculture
• Standards of Weights and Measures Act and Packaged Commodity Rules,
• The Vegetable Oil Products (Control) Order,
• The Edible Oils Packaging (Regulation) Order,
• The Solvent Extracted Oil, Deoiled Meal, and Edible Flour (Control) Order :
Ministry of Consumer Affairs, Food and Public Distribution

61. Food Safety & Standards Act 2006
The Food Safety & Standards Act 2006 is the Act to
consolidate the laws relating to food and to establish
the Food Safety and Standards Authority of India for
laying down science based standards for articles of
food and to regulate their manufacture, storage
distribution, sale and import, to ensure availability of
safe and wholesome food for human consumption and
for matters connected therewith or incidental thereto.

62. SALIENT FEATURE OF THE ACT
• To ensure that all food meets consumers’ expectations in terms of
nature, substance and quality and is not misleadingly presents.
• To provide legal powers and specify offences in relation to public
health and consumers’ interest.
• To shift from regulatory regime to self compliance through Food
Safety Management system.
• Science based standards.
• Proprietary food, novel food, GM food, dietary supplements etc
brought into the ambit of the new act.

63. SCOPE OF THE ACT
• The Act covers activities throughout the food
distribution chain from primary production through
distribution to retail and catering.
• The Act gives the Government powers to make
regulations on matters of food safety.
• The Food Safety & Standards Authority of India is the
principal Government Authority responsible for
preparing specific regulations under the Act.

64. FUNCTIONS OF AUTHORITY
To regulate, monitor the manufacture, processing, distribution, sale and
import of food to ensure its safety and wholesomeness.
• To specify standards, guidelines for food articles
• Limits for Food additives, contaminants, veterinary drugs, heavy metals,
mycotoxin, irradiation of food, processing aids.
• Mechanisms & guidelines for accreditation of certification bodies
engaged in FSMS certification
• Quality control of imported food
• Specify food labelling standards including claims on health, nutrition,
special dietary uses & food category systems
• Scientific advice and technical support to central / state governments

65. ROLES & RESPONSIBILITIES OF FOOD SAFETY
COMMISSIONER
 Prohibit in the interest of public health, the manufacture,
storage, distribution or sale of any article of food.
 Carry out survey/inspection of the food processing units in the
state to find out compliance of prescribed standards.
 Conduct training programes for the personnel engaged in food
safety.
 Ensure efficient and uniform implementation of the standards
and other requirements of food safety.
 Sanction prosecution for offences punishable with
imprisonment under this Act.

66. ROLES & RESPONSIBILITIES OF DESIGNATED
OFFICER
 Issue or cancel license of Food Business Operator.
 Prohibit sale in contravention of this Act.
 Receive report and samples of articles of food from
Food Safety Officer and get them analyzed.
 Make recommendation to the Commissioner of Food Safety
for sanction to launch prosecutions.
 Sanction prosecution.
 Maintain record of all inspections made by Food Safety
Officers .
 Get complaints investigated in respect of any contravention
of the provision of this Act or against FSO.

67. ROLES & RESPONSIBILITIES OF FOOD SAFETY
OFFICER
 Taking samples of food intended for sale
 Seize any articles of food which appears to be in
contravention of this Act
 Enter and inspect any place where food is
manufactured or stored for sale
 May after giving notice, cause unsafe food destroyed
 Seize any adulterant found in possession of a
manufacturer or distributor
 Can be penalized for harassment of business operator
(There is provision for penalizing Complainant for false
complaint)

68. Thank You..