FOOD SAFETY AND SANITATON
•Download as DOC, PDF•
0 likes•219 views
This document discusses food safety and sanitation. It outlines the importance of ensuring food is safe and wholesome for customers by preventing contamination from foreign bodies or harmful microorganisms. Food poisoning can result from consuming contaminated food and causes symptoms like diarrhea, vomiting, nausea and stomach pain. Poor food safety practices can lead to losing customers, complaints, legal charges and other costs. Food safety hazards include biological, physical and chemical contamination. Bacteria commonly associated with meat, poultry and contaminated water or soils are discussed. Critical aspects of food safety include receiving, storage, preparation and temperature control.
Report
Share
Report
Share
Recommended
food production distribution & storage in india
India needs to double its food production by 2040 to meet demand. The country produces a variety of crops across different climates and seasons. Kharif crops like rice, maize and soybeans are grown during the monsoon season while Rabi crops like wheat and mustard are grown in winter. Proper food storage and distribution is important to preserve quality and safety. Food is transported through various supply chains and the public distribution system aims to provide subsidized staples to those in need, though it faces challenges like leakage and poor implementation.
Dietetic services food handling
This document provides guidelines for proper food handling and storage to ensure patient safety. It outlines responsibilities for maintaining food temperatures, sanitation, hygiene, and storage. Specific instructions include washing dishes in a dishwasher, keeping food in the safe temperature zone, wearing gloves during preparation and delivery, and inspecting delivered food. Patient diets are often restricted and carefully monitored by dietitians.
SmagaLarry2015_
Lawrence Smaga is seeking a position as a biomedical technician where he can develop and excel. He has over 30 years of experience in the healthcare industry repairing and maintaining various types of medical equipment as both an in-house technician and field service engineer. He is skilled in areas like physiological monitoring, surgical equipment, infusion pumps, and laboratory instrumentation. Smaga is dedicated, self-directed, and able to work independently or as part of a team.
Liste des radios pour l'album de Jeanphilip : Saigne mon coeur (volume 3)
Liste des radios qui ont diffusé l'album Saigne mon coeur (2014) de l'artiste Jeanphilip
Le site officiel du groupe :
Rubrica de evaluación clase 5
La rúbrica evalúa el desempeño de los estudiantes en cuatro áreas relacionadas con la adición y sustracción: 1) resolver situaciones didácticas usando material concreto, 2) asociar la adición con avanzar, 3) asociar la sustracción con retroceder, y 4) seleccionar la operación adecuada para resolver problemas. Se otorgan 3 puntos por logro total, 2 puntos por logro parcial, y 0 puntos por no logro.
Examen de peritasgo control
Este documento contiene una serie de preguntas y respuestas sobre conceptos eléctricos y electrónicos. Aborda temas como circuitos monofásicos, amplificadores, generadores, transformadores, diodos y transistores. Proporciona valores numéricos como 1.5, 100, 363 y ecuaciones como I=R/V para calcular corriente.
QALBI AMRI AHMED BISTARI
This document provides personal and professional details for Qalbi Amri Bin Ahmed Bistari. It includes his contact information, educational background achieving a Bachelor's degree in environmental technology, and work experience including various HSE roles in the oil and gas industry with companies like PBJV Group and MISC Berhad. His experience involves ensuring safety compliance, conducting risk assessments, and maintaining integrated management systems. He is seeking an HSE position and has the required certifications.
Recommended
food production distribution & storage in india
India needs to double its food production by 2040 to meet demand. The country produces a variety of crops across different climates and seasons. Kharif crops like rice, maize and soybeans are grown during the monsoon season while Rabi crops like wheat and mustard are grown in winter. Proper food storage and distribution is important to preserve quality and safety. Food is transported through various supply chains and the public distribution system aims to provide subsidized staples to those in need, though it faces challenges like leakage and poor implementation.
Dietetic services food handling
This document provides guidelines for proper food handling and storage to ensure patient safety. It outlines responsibilities for maintaining food temperatures, sanitation, hygiene, and storage. Specific instructions include washing dishes in a dishwasher, keeping food in the safe temperature zone, wearing gloves during preparation and delivery, and inspecting delivered food. Patient diets are often restricted and carefully monitored by dietitians.
SmagaLarry2015_
Lawrence Smaga is seeking a position as a biomedical technician where he can develop and excel. He has over 30 years of experience in the healthcare industry repairing and maintaining various types of medical equipment as both an in-house technician and field service engineer. He is skilled in areas like physiological monitoring, surgical equipment, infusion pumps, and laboratory instrumentation. Smaga is dedicated, self-directed, and able to work independently or as part of a team.
Liste des radios pour l'album de Jeanphilip : Saigne mon coeur (volume 3)
Liste des radios qui ont diffusé l'album Saigne mon coeur (2014) de l'artiste Jeanphilip
Le site officiel du groupe :
Rubrica de evaluación clase 5
La rúbrica evalúa el desempeño de los estudiantes en cuatro áreas relacionadas con la adición y sustracción: 1) resolver situaciones didácticas usando material concreto, 2) asociar la adición con avanzar, 3) asociar la sustracción con retroceder, y 4) seleccionar la operación adecuada para resolver problemas. Se otorgan 3 puntos por logro total, 2 puntos por logro parcial, y 0 puntos por no logro.
Examen de peritasgo control
Este documento contiene una serie de preguntas y respuestas sobre conceptos eléctricos y electrónicos. Aborda temas como circuitos monofásicos, amplificadores, generadores, transformadores, diodos y transistores. Proporciona valores numéricos como 1.5, 100, 363 y ecuaciones como I=R/V para calcular corriente.
QALBI AMRI AHMED BISTARI
This document provides personal and professional details for Qalbi Amri Bin Ahmed Bistari. It includes his contact information, educational background achieving a Bachelor's degree in environmental technology, and work experience including various HSE roles in the oil and gas industry with companies like PBJV Group and MISC Berhad. His experience involves ensuring safety compliance, conducting risk assessments, and maintaining integrated management systems. He is seeking an HSE position and has the required certifications.
Presentación1
El documento describe cinco grandes proyectos arquitectónicos en Bogotá: El Bacatá, Torres Atrio, Torre Latorre, Torre Giratoria y Entre Calles. El Bacatá consiste en dos torres de 67 y 56 pisos. Torres Atrio incluye una torre de 59 pisos y otra de 44. La Torre Latorre será la más alta de Latinoamérica con 388 metros. La Torre Giratoria es un proyecto de una estructura espiral de más de 500 metros. Y Entre Calles será el rascacielos más grande de la
“Qué sabemos sobre las lenguas”
El documento proporciona una plantilla para que los estudiantes agrupen lenguas en familias lingüísticas basadas en similitudes encontradas en su investigación, verifiquen a qué familia pertenecen, y provean una definición de familia lingüística. La plantilla incluye secciones para listar lenguas y la familia a la que pertenecen, organizadas en grupos.
Media Bahan Ajar TK
Dokumen tersebut membahas mengenai media pembelajaran dan teknologi informasi dan komunikasi untuk pendidikan biologi yang meliputi media gambar, poster, simulasi, sketsa, dan grafik untuk pengenalan ekosistem darat dan laut serta hewan-hewannya.
Pixelart 3D deck
Pixelart 3D aims to create an affordable virtual reality solution for visualizing proposed building designs in 3D. By combining 3D models with game engines, their software allows users to freely explore interior and exterior designs. This provides a more intuitive understanding compared to traditional 2D renderings or linear video walkthroughs. Their business model focuses on one-time payments from architects and partnerships with interior designers.
Situación lingüística de España
Este documento describe la situación lingüística de España, incluyendo las lenguas oficiales como el castellano y las lenguas cooficiales como el gallego, catalán y vasco. También describe los diferentes dialectos históricos derivados del latín como el astur-leonés y navarro-aragonés, así como los dialectos del castellano como el andaluz y extremeño. Explica los conceptos de bilingüismo, diglosia y normalización lingüística, y cómo se ha promovido el uso de las lenguas débiles
laser ignition by comburtion engine
This document discusses laser ignition as an alternative to spark plug ignition for combustion engines. It begins with an introduction to laser ignition and its advantages over spark plugs, such as enabling leaner fuel mixtures with lower emissions and longer lifetime. It then explains how laser ignition works by focusing a laser beam to generate a high-temperature plasma that ignites the fuel-air mixture. The document presents the experimental setup used to test laser ignition on various fuels and an engine. It finds that laser ignition allows for more precise ignition timing and locations compared to spark plugs. In conclusion, while laser ignition has benefits, commercial systems are not yet available due to high costs.
1586524447FOOD_SAFETY_AND_HYGIENE_MPH_2013-EHS701_(2).ppt
This document discusses food hygiene and safety. It defines food hygiene as practices that keep food clean and safe to eat, and food safety as the absence of adverse health effects from food consumption. It outlines several principles of food hygiene including personal hygiene, food storage, preventing cross-contamination, temperature control, and cleaning premises and equipment. It also discusses food contamination from physical, chemical and biological agents and the importance of food hygiene for food handlers and high-risk foods.
4workshop.pptx
To ensure visitor safety post-lockdown, hotels must take measures to make diners feel safe and comfortable. This includes displaying posters on social distancing, hand washing, and COVID-19 guidelines. Hotels should also improve food safety practices like frequent hand washing, sanitizing surfaces, wearing masks and gloves, checking temperatures, and minimizing physical contact between people. Proper cleaning and sanitization helps reduce pathogens and prevent the spread of disease.
FOOD SAFETY AND STANDARDS OF FOOD SAFETY.pptx
This document provides an overview of food safety in India. It discusses food safety at various levels of the food system including at farms, during transportation, in food industries, stores, and markets. It outlines food hazards and safety measures that should be implemented at each level. It summarizes the WHO's five keys to safer food and discusses the roles and regulations of food handlers, the Food Safety and Standards Authority of India (FSSAI), and food safety practices for street vendors, restaurants, and retail stores. The document emphasizes that food safety is important to prevent foodborne illness and is a shared responsibility across all parts of the food system.
FOOD_SAFETY-The_Top_Priority_For_Human_Survival[1]
This document discusses the importance of food safety and outlines best practices for maintaining food safety. It begins by defining key terms like food, safety, foodborne illness, and contamination. It then discusses the dangers of foodborne illness to both individuals and establishments. The three main types of food contaminants are identified as biological, physical and chemical. Common causes of foodborne illness like cross-contamination, time/temperature abuse, and poor personal hygiene are explained. The document also provides guidance on maintaining facilities and equipment, pest control programs, and implementing Hazard Analysis and Critical Control Point (HACCP) systems. Overall, the document emphasizes that food safety is critical for human survival and health.
GENERAL PRINCIPLES IN PREVENTION OF FOODBORNE ILLNESS.pptx
This slide defines you about the basic principles of food hygiene and its application to prevent food borne illness
Basic food safety for flight catering
This document discusses key concepts of basic food safety. It outlines three important aspects of hygiene - food hygiene, kitchen hygiene, and personal hygiene. Food hygiene involves using safe water/raw materials, properly cooking and cooling foods, and preventing contamination. Kitchen hygiene requires properly cleaning and sanitizing surfaces and equipment. Personal hygiene refers to practicing good hygiene habits while handling food. The document also discusses food safety principles like preventing cross-contamination and properly storing foods.
Food hygiene
Food safety and hygiene are governed by various international standards and legislation. Proper handling, preparation, storage and sanitation of food helps prevent foodborne illness. Key principles of food hygiene according to WHO include preventing contamination, separating raw and cooked foods, properly cooking and storing foods. The HACCP (Hazard Analysis and Critical Control Point) system is a preventative approach that identifies hazards and measures to reduce risks. Governments establish laws and regulations regarding food production, processing, distribution and labeling to ensure safety. Citizens also have a role in monitoring compliance with food safety laws.
Food sanitation
This document provides an overview of food safety and sanitation. It discusses the dangers of foodborne illness, including potential individual and establishment costs. The main types of food contaminants are defined as biological, physical, and chemical. Biological contaminants like bacteria and viruses can cause foodborne illness. Proper handwashing, cleaning and sanitation, separation of raw and cooked foods, and safe food holding temperatures are identified as ways to prevent contamination and foodborne illness. Cross-contamination, time-temperature abuse, and poor personal hygiene are the three main causes of foodborne illness.
Module 02 - Introduction to Food Safety 3.3.18.ppt
This document provides an introduction to food safety, including definitions of key terms like food safety, food safety management systems, food hazards, and conditions that favor microbial growth. It discusses physical, chemical, and biological hazards as well as allergens. The responsibilities of food companies, food handlers, and consumers are outlined in relation to allergen management.
Training haccp(1)
This document provides an overview of a food safety course. The course aims to help students understand, implement, and improve food safety systems. By the end of the course, students will be able to plan, implement, verify, and maintain an effective Hazard Analysis and Critical Control Point (HACCP) system and lead food safety teams. Key topics covered include food contaminants, food safety programs, prerequisite programs such as Good Manufacturing Practices, and the HACCP system.
Food hygiene
This document discusses food safety, hygiene, and related legislation. It covers several key points:
1) Food safety involves proper handling, preparation, and storage of food to prevent foodborne illness. Proper sanitation and hygiene practices are important to avoid health hazards.
2) Major issues discussed include foodborne disease transmission, genetic food safety debates, availability of safe water in developing countries, and the five key principles of food hygiene according to WHO.
3) International standards like ISO 22000 and hazard analysis critical control point (HACCP) principles are described which aim to reduce food safety risks and prevent hazards. Proper food handling, purchasing, receiving, storing, preparing, cooking, serving
foodhygieneandcontrol-150909060115-lva1-app6891.pdf
This document discusses various aspects of food hygiene including definitions of food hygiene, aims of food hygiene, branches of food hygiene like milk hygiene, meat hygiene, and hygiene of food handlers. It describes processes like pasteurization and methods of inspection for milk and meat. It also discusses concepts like HACCP and laws related to food control in India.
Food hygiene and control
This document discusses various aspects of food hygiene including definitions of food hygiene, aims of food hygiene, different branches of food hygiene like milk hygiene, meat hygiene, fish hygiene, egg hygiene, fruits and vegetables hygiene, food handlers hygiene, and sanitation of eating places. It provides details on processes like pasteurization for milk, ante-mortem and post-mortem inspection for meat, and standards for locations of restaurants. The key goal of food hygiene is to prevent food poisoning and illness by maintaining sanitary conditions during all stages of food production, handling, and consumption.
More Related Content
Viewers also liked
Presentación1
El documento describe cinco grandes proyectos arquitectónicos en Bogotá: El Bacatá, Torres Atrio, Torre Latorre, Torre Giratoria y Entre Calles. El Bacatá consiste en dos torres de 67 y 56 pisos. Torres Atrio incluye una torre de 59 pisos y otra de 44. La Torre Latorre será la más alta de Latinoamérica con 388 metros. La Torre Giratoria es un proyecto de una estructura espiral de más de 500 metros. Y Entre Calles será el rascacielos más grande de la
“Qué sabemos sobre las lenguas”
El documento proporciona una plantilla para que los estudiantes agrupen lenguas en familias lingüísticas basadas en similitudes encontradas en su investigación, verifiquen a qué familia pertenecen, y provean una definición de familia lingüística. La plantilla incluye secciones para listar lenguas y la familia a la que pertenecen, organizadas en grupos.
Media Bahan Ajar TK
Dokumen tersebut membahas mengenai media pembelajaran dan teknologi informasi dan komunikasi untuk pendidikan biologi yang meliputi media gambar, poster, simulasi, sketsa, dan grafik untuk pengenalan ekosistem darat dan laut serta hewan-hewannya.
Pixelart 3D deck
Pixelart 3D aims to create an affordable virtual reality solution for visualizing proposed building designs in 3D. By combining 3D models with game engines, their software allows users to freely explore interior and exterior designs. This provides a more intuitive understanding compared to traditional 2D renderings or linear video walkthroughs. Their business model focuses on one-time payments from architects and partnerships with interior designers.
Situación lingüística de España
Este documento describe la situación lingüística de España, incluyendo las lenguas oficiales como el castellano y las lenguas cooficiales como el gallego, catalán y vasco. También describe los diferentes dialectos históricos derivados del latín como el astur-leonés y navarro-aragonés, así como los dialectos del castellano como el andaluz y extremeño. Explica los conceptos de bilingüismo, diglosia y normalización lingüística, y cómo se ha promovido el uso de las lenguas débiles
laser ignition by comburtion engine
This document discusses laser ignition as an alternative to spark plug ignition for combustion engines. It begins with an introduction to laser ignition and its advantages over spark plugs, such as enabling leaner fuel mixtures with lower emissions and longer lifetime. It then explains how laser ignition works by focusing a laser beam to generate a high-temperature plasma that ignites the fuel-air mixture. The document presents the experimental setup used to test laser ignition on various fuels and an engine. It finds that laser ignition allows for more precise ignition timing and locations compared to spark plugs. In conclusion, while laser ignition has benefits, commercial systems are not yet available due to high costs.
Viewers also liked (8)
Similar to FOOD SAFETY AND SANITATON
1586524447FOOD_SAFETY_AND_HYGIENE_MPH_2013-EHS701_(2).ppt
This document discusses food hygiene and safety. It defines food hygiene as practices that keep food clean and safe to eat, and food safety as the absence of adverse health effects from food consumption. It outlines several principles of food hygiene including personal hygiene, food storage, preventing cross-contamination, temperature control, and cleaning premises and equipment. It also discusses food contamination from physical, chemical and biological agents and the importance of food hygiene for food handlers and high-risk foods.
4workshop.pptx
To ensure visitor safety post-lockdown, hotels must take measures to make diners feel safe and comfortable. This includes displaying posters on social distancing, hand washing, and COVID-19 guidelines. Hotels should also improve food safety practices like frequent hand washing, sanitizing surfaces, wearing masks and gloves, checking temperatures, and minimizing physical contact between people. Proper cleaning and sanitization helps reduce pathogens and prevent the spread of disease.
FOOD SAFETY AND STANDARDS OF FOOD SAFETY.pptx
This document provides an overview of food safety in India. It discusses food safety at various levels of the food system including at farms, during transportation, in food industries, stores, and markets. It outlines food hazards and safety measures that should be implemented at each level. It summarizes the WHO's five keys to safer food and discusses the roles and regulations of food handlers, the Food Safety and Standards Authority of India (FSSAI), and food safety practices for street vendors, restaurants, and retail stores. The document emphasizes that food safety is important to prevent foodborne illness and is a shared responsibility across all parts of the food system.
FOOD_SAFETY-The_Top_Priority_For_Human_Survival[1]
This document discusses the importance of food safety and outlines best practices for maintaining food safety. It begins by defining key terms like food, safety, foodborne illness, and contamination. It then discusses the dangers of foodborne illness to both individuals and establishments. The three main types of food contaminants are identified as biological, physical and chemical. Common causes of foodborne illness like cross-contamination, time/temperature abuse, and poor personal hygiene are explained. The document also provides guidance on maintaining facilities and equipment, pest control programs, and implementing Hazard Analysis and Critical Control Point (HACCP) systems. Overall, the document emphasizes that food safety is critical for human survival and health.
GENERAL PRINCIPLES IN PREVENTION OF FOODBORNE ILLNESS.pptx
This slide defines you about the basic principles of food hygiene and its application to prevent food borne illness
Basic food safety for flight catering
This document discusses key concepts of basic food safety. It outlines three important aspects of hygiene - food hygiene, kitchen hygiene, and personal hygiene. Food hygiene involves using safe water/raw materials, properly cooking and cooling foods, and preventing contamination. Kitchen hygiene requires properly cleaning and sanitizing surfaces and equipment. Personal hygiene refers to practicing good hygiene habits while handling food. The document also discusses food safety principles like preventing cross-contamination and properly storing foods.
Food hygiene
Food safety and hygiene are governed by various international standards and legislation. Proper handling, preparation, storage and sanitation of food helps prevent foodborne illness. Key principles of food hygiene according to WHO include preventing contamination, separating raw and cooked foods, properly cooking and storing foods. The HACCP (Hazard Analysis and Critical Control Point) system is a preventative approach that identifies hazards and measures to reduce risks. Governments establish laws and regulations regarding food production, processing, distribution and labeling to ensure safety. Citizens also have a role in monitoring compliance with food safety laws.
Food sanitation
This document provides an overview of food safety and sanitation. It discusses the dangers of foodborne illness, including potential individual and establishment costs. The main types of food contaminants are defined as biological, physical, and chemical. Biological contaminants like bacteria and viruses can cause foodborne illness. Proper handwashing, cleaning and sanitation, separation of raw and cooked foods, and safe food holding temperatures are identified as ways to prevent contamination and foodborne illness. Cross-contamination, time-temperature abuse, and poor personal hygiene are the three main causes of foodborne illness.
Module 02 - Introduction to Food Safety 3.3.18.ppt
This document provides an introduction to food safety, including definitions of key terms like food safety, food safety management systems, food hazards, and conditions that favor microbial growth. It discusses physical, chemical, and biological hazards as well as allergens. The responsibilities of food companies, food handlers, and consumers are outlined in relation to allergen management.
Training haccp(1)
This document provides an overview of a food safety course. The course aims to help students understand, implement, and improve food safety systems. By the end of the course, students will be able to plan, implement, verify, and maintain an effective Hazard Analysis and Critical Control Point (HACCP) system and lead food safety teams. Key topics covered include food contaminants, food safety programs, prerequisite programs such as Good Manufacturing Practices, and the HACCP system.
Food hygiene
This document discusses food safety, hygiene, and related legislation. It covers several key points:
1) Food safety involves proper handling, preparation, and storage of food to prevent foodborne illness. Proper sanitation and hygiene practices are important to avoid health hazards.
2) Major issues discussed include foodborne disease transmission, genetic food safety debates, availability of safe water in developing countries, and the five key principles of food hygiene according to WHO.
3) International standards like ISO 22000 and hazard analysis critical control point (HACCP) principles are described which aim to reduce food safety risks and prevent hazards. Proper food handling, purchasing, receiving, storing, preparing, cooking, serving
foodhygieneandcontrol-150909060115-lva1-app6891.pdf
This document discusses various aspects of food hygiene including definitions of food hygiene, aims of food hygiene, branches of food hygiene like milk hygiene, meat hygiene, and hygiene of food handlers. It describes processes like pasteurization and methods of inspection for milk and meat. It also discusses concepts like HACCP and laws related to food control in India.
Food hygiene and control
This document discusses various aspects of food hygiene including definitions of food hygiene, aims of food hygiene, different branches of food hygiene like milk hygiene, meat hygiene, fish hygiene, egg hygiene, fruits and vegetables hygiene, food handlers hygiene, and sanitation of eating places. It provides details on processes like pasteurization for milk, ante-mortem and post-mortem inspection for meat, and standards for locations of restaurants. The key goal of food hygiene is to prevent food poisoning and illness by maintaining sanitary conditions during all stages of food production, handling, and consumption.
FOOD-SAFETY-TRAINING-2017-Updated-3-2-17.pptx
This document provides a training on food safety. It discusses the importance of food safety and preventing contamination. It outlines potentially hazardous foods and explains how pathogens grow when the conditions of FAT TOM are met. The training covers receiving, storing, and preventing contamination through proper personal hygiene, cleaning, sanitization, and recalls. It also includes scenarios about receiving bulk chicken instead of retail packages and a refrigerator being above 41°F to discuss appropriate responses to ensure food safety.
foodhygieneandcontrol-150909060115-lva1-app6891.pptx
This document discusses various topics related to food hygiene including definitions of food hygiene, objectives of food control, branches of food hygiene such as milk hygiene and meat hygiene. It describes hygiene practices for different foods like milk, meat, fish and eggs. It also discusses food adulteration, laws related to food control in India, food standards, HACCP principles and principal food control options like education, inspection and microbiological testing.
ch05: Food & Kitchen Safety.pptx
This document discusses food safety and preventing foodborne illness. It explains that foodborne illness can be caused by chemical, physical, or biological contaminants in food. It identifies the main types of pathogens that can cause foodborne illness, including bacteria, viruses, parasites, and fungi. It emphasizes the importance of proper handwashing, avoiding cross-contamination, holding foods outside of the temperature danger zone of 41-140°F, and following HACCP (Hazard Analysis and Critical Control Points) principles to ensure food safety.
Food safety & COVID 19
Food quality control ensures activities carried out to preserve the quality and safety of food at all stages of the food supply chain. It involves following good practices like good hygienic practices and good manufacturing practices, as well as international standards like Codex Alimentarius. A key aspect is hazard analysis critical control points and microbiological risk assessment, which involves identifying, characterizing, and evaluating exposure to hazards like pathogens. Food safety is important for public health and has been a focus in India with various laws established over time, with the Food Safety and Standards Authority of India now consolidating these laws.
Purchasing storing (Ryuna Robles)
The document discusses food safety guidelines for purchasing, storing, and handling food according to Hazard Analysis and Critical Control Point (HACCP) principles. It outlines seven HACCP principles including identifying potential food hazards, establishing preventative controls and monitoring procedures at critical points to ensure food safety. Specific guidelines are provided for foods like shellfish, fish, wild mushrooms and dairy products. Proper refrigeration and storage temperatures are emphasized to prevent bacterial growth and cross-contamination.
foodhygieneandcontrol-150909060115-lva1-app6891 (1).pptx
Food hygiene aims to produce safe food by preventing contamination and spoilage. Key aspects of food hygiene include hygienic production, handling, storage and preparation to prevent foodborne illness. Food control further aims to ensure food quality and labeling standards through administration of relevant laws and regulations. The Hazard Analysis and Critical Control Points (HACCP) system is a science-based tool used to identify and control food safety hazards at critical points during food production.
Similar to FOOD SAFETY AND SANITATON (20)
1586524447FOOD_SAFETY_AND_HYGIENE_MPH_2013-EHS701_(2).ppt
1586524447FOOD_SAFETY_AND_HYGIENE_MPH_2013-EHS701_(2).ppt
FOOD_SAFETY-The_Top_Priority_For_Human_Survival[1]
FOOD_SAFETY-The_Top_Priority_For_Human_Survival[1]
GENERAL PRINCIPLES IN PREVENTION OF FOODBORNE ILLNESS.pptx
GENERAL PRINCIPLES IN PREVENTION OF FOODBORNE ILLNESS.pptx
Module 02 - Introduction to Food Safety 3.3.18.ppt
Module 02 - Introduction to Food Safety 3.3.18.ppt
foodhygieneandcontrol-150909060115-lva1-app6891.pdf
foodhygieneandcontrol-150909060115-lva1-app6891.pdf
foodhygieneandcontrol-150909060115-lva1-app6891.pptx
foodhygieneandcontrol-150909060115-lva1-app6891.pptx
foodhygieneandcontrol-150909060115-lva1-app6891 (1).pptx
foodhygieneandcontrol-150909060115-lva1-app6891 (1).pptx
FOOD SAFETY AND SANITATON
- 1. FOOD SAFETY AND SANITATON FOOD SAFETY: TO ENSURE SAFE AND WHOLESOME FOOD BEING SERVED TO THE CUSTOMER WHICH IS NOT HARMFUL OR UNFIT TO EAT FOOD POISIONING: CONSUMPTION OF FOOD CONTAMINATED WITH FOREIGN BODY OR HARMFUL MICRO ORGANISM/ OR THEIR TOXINS. (FOREIGN BODY- PHYSICAL CONTAMINATION) SYPTIOMS OF FOOD POISIONING: • DIARRHOEA • VOMATING • NAUSEA (HEAD-ACHE) • STOMACH PAIN COST OF POOR PRACTICE: • LOOSE CUSTOMER • FOOD POISIONING • CUSTOMER COMPLAINTS • LOSS OF BRAND ACCEPTANCE • LEGAL CHARGES • HIGHER INSURANCE PREMIUM FEE • LOW LEVEL OF CREW MORALE • EMPLOYEE ABSENT FROM WORK • RETAINING OF EMPLOYEE • NEGATIVE MEDIA PUBLICITY
- 2. FOOD SAFETY HAZARDS: THERE ARE THREE TYPES OF CONTAMINATION 1. BIOLOGICAL HAZARD 2. PHYSICAL HAZARD 3. CHEMICAL HAZARD BACTERIAL CONTAMINATION: BACTERIA AND THEIR TIXINS USUALLY ASSOSIATED WITH • MEAT AND POLUTARY • CONTAMINATED SOILS, WATER • NATURALLY OCCURING TEMPERATURE ZONE: 5 - 65 C DANGER ZONE SAFE ZONE COOK AT 75 C 0-4 C & -18 C- -22 C FOOD SAFETY RULES: • WASH HANDS (EVERY 1 HOUR) • SANITISE ALL FOOD CONTACTS • KEEP FRESH FOOD: ROTAION AND ELIMINATION (FIFO) • DON’T WORK IF SICK CRITICAL TO FOOD SAFETY: • RECEIVING • STORAGE • PREPARATION
- 3. • TEMPURATURE RECIEVING PROCEDURE: • CHECK VAN TEMPURATURE AND CLEANING INSIDE VAN • CHECK FOR SIGN OFF (DAMAGE, CONTAMINATION,INFESTATION) • COMPLETE DELIVERY DOCUMENTATION • USE BY DATES (CHECK LABEL OF SHELF-LIFE) STORAGE PROCEDURE: • NO FOOD ON THE FLOOR • ALL STOCKS SHOULD BE 6” ABOVE THE FLOOR • STORE AT RIGHT TEMPURATURE • ALL STOCKS SHOULD BE 2” AWAY FROM THE WALL AND 1” GAP BEWEEN THE STOCKS • KEEP ALL STORAGE CLEAN AND DRY PROPER FOOD PREPARATION AND HANDLING TECHNICHQUE • CLEAN AS YOU GO (CAYG) • KEEP BOH. DINNING, STORAGE ROOM FREE FROM RATS, MICE, AND INSECTS • USE HAND GLOVES WHILE HANDLING FOOD PROPER FOOD STORAGE: • DO NOT CROSS CONTAMINATE • NEVER FORGET TO CLEAN EQUIPMENT, WORK SURFACE,CONTACT POINTS