Food Safety. M.Z.Qamar
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Food safety refers to ensuring food will not cause harm when prepared or eaten as intended. Outbreaks of foodborne illness can damage trade and tourism through economic losses. Food traceability involves capturing information about food at all stages of the supply chain to allow checks on safety and quality. Foodborne illness is caused by eating contaminated food and can result from biological, chemical, or physical hazards. Preventative measures include good hygiene, proper food handling and cooking, cleaning, and purchase of safe foods. Food safety programs establish standards and regulations, training, inspections, response plans, and industry/community relations to prevent illness.
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This document discusses food safety and foodborne hazards. It defines food safety as handling, preparing, and storing food to prevent illness. There are three main food safety hazards: microbial, chemical, and physical. Several types of bacteria, viruses, parasites, and fungi that can cause foodborne illness are described in detail including their symptoms and how to prevent contamination. Proper food hygiene practices like cleaning, chilling, cooking, and storage temperatures are important to prevent the growth and spread of harmful microbes.
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Food safety and hygiene , 1
- 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.
Food Safety
This document discusses food safety and foodborne illnesses. It provides information on common foodborne pathogens and illnesses, populations at high risk, safe food handling practices, and preventing food contamination. Regulations and standards like the FDA Food Code and HACCP are described. Challenges to food safety from changes in food production and emerging pathogens are also mentioned.
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Food Borne Diseases
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Food safety and hygiene , 1
- 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.
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This document discusses food safety and foodborne illnesses. It provides information on common foodborne pathogens and illnesses, populations at high risk, safe food handling practices, and preventing food contamination. Regulations and standards like the FDA Food Code and HACCP are described. Challenges to food safety from changes in food production and emerging pathogens are also mentioned.
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Food-borne diseases, rather than food poisoning or ptomaine poisoning, is a more accurate term to describe illness caused by consuming contaminated food. Food-borne diseases can be caused by living organisms like bacteria, parasites, and viruses entering the body through food (food-borne infections) or toxic substances in food like bacterial toxins (food poisoning/intoxication). Common types of food-borne diseases include those caused by Salmonella, Shigella, Staphylococcus, Clostridium botulinum, and various parasites. Thorough cooking and proper food handling/storage can help prevent the spread of food-borne illnesses.
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Food safety involves proper handling of food throughout the supply chain to prevent contamination that could harm health. All steps from agriculture to transportation must follow laws and procedures to ensure contaminants do not enter the food. Failure to follow food safety can have serious economic and health consequences, including foodborne illness and death. Maintaining food safety is crucial to protect lives and support a sustainable food system.
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This document defines key terms related to food safety and sanitation such as food, safety, sanitation, and contamination. It discusses the importance of cleanliness, personal hygiene, food preparation, and facilities/equipment in preventing foodborne illness. Three main types of food contaminants are outlined: biological (bacteria, viruses, toxins), physical (hair, metal, glass), and chemical (toxic metals, pesticides, cleaning products). The document stresses preventing contamination through purchasing from reputable suppliers, proper handwashing, cleaning/sanitizing, and safe chemical handling.
World health day 2015
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DOC-20230520-WA0031..pptx
Food safety and hygiene are important for public health. An estimated 600 million people get sick from contaminated food each year resulting in 420,000 deaths. Foodborne illnesses disproportionately impact children and cost $110 billion annually in low and middle income countries. Food safety involves preventing contamination during production, handling, storage and preparation to prevent disease and retain nutrients for a healthy diet. Food hygiene specifically concerns foodborne illness from bacteria, chemicals and physical hazards. Ensuring food safety protects vulnerable populations, prevents economic losses from illness, and complies with regulations to maintain public trust in the food system.
Research for agricultural approaches in farm to fork management of food safety
1) Agriculture plays a key role in both undernutrition and overnutrition as well as foodborne diseases through various pathways. Food safety is an issue in wet markets and with toxins that target poor populations.
2) A "farm to fork" approach is needed to address food safety that moves from punishment to prevention and considers zoonotic disease reservoirs.
3) Research is needed to better map and measure the multiple burdens of foodborne diseases and develop innovations, incentives and institutions to support agricultural approaches to improving food safety. This includes training and certifying informal food sector actors and developing appropriate technologies.
Delia Grace, ILRI "Research for Agricultural Approaches in Farm to Fork Manag...
Delia Grace, ILRI "Research for Agricultural Approaches in Farm to Fork Manag...Independent Science and Partnership Council of the CGIAR
1. Agriculture plays a key role in both undernutrition and overnutrition as well as foodborne diseases and emerging infections. Research is needed to support agricultural approaches to improving food safety from farm to fork.
2. Many health issues are associated with agriculture including 2 billion people with hidden hunger, 5 billion sickened by food each year, and 2 billion exposed to farm hazards. Diseases from zoonotic reservoirs also pose challenges.
3. A farm to fork approach is needed to shift from punishment to prevention of foodborne diseases. Research should map and measure the multiple burdens of foodborne illness and develop innovations, incentives and institutions for better management of food safety.AnyConv.com__FSS Advance Retail & Distribution - 15.06.17.ppt
This document discusses hygienic and sanitary practices for food retailers. It introduces food safety and food safety management systems. The key aspects covered are:
- Food safety means ensuring food is acceptable for consumption according to its intended use. A food safety management system involves good practices like HACCP.
- Schedule IV of the Food Safety and Standards Act lists basic hygiene and safety requirements that food businesses must comply with to obtain a license. Non-compliance can lead to penalties.
- Allergen management responsibilities of food businesses include proper labeling, formulation control, and preventing cross-contamination during processing and handling. Food handlers must be trained on allergen controls.
Objectives of Quantity Food Production
This document discusses principles of quantity food production. It covers several key topics:
- Quantity food production refers to preparing food for 25 or more people and presents challenges for food managers.
- There are three main classifications of food service systems: commercial, non-commercial/institutional, and military.
- The objectives of quantity food production are to serve safe foods, retain nutritional quality, enhance appearance, develop flavor, increase digestibility, and adjust to budget requirements.
- Food safety is critical and contamination can occur at various stages from farm to table, so all players in the food chain must employ safety measures.
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1 Principles of Sanitation and Food Safety (PPT).pptx
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Research for agricultural approaches in farm to fork management of food safety
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Food Safety. M.Z.Qamar
- 2. Food safety Food safety as an assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Food safety is an increasingly important public health issue.Outbreaks of foodborne illness can damage trade and tourism, and lead to a loss of earnings, unemployment and litigation. Food traceability is defined as a part of logistics management that capture, store, and transmit adequate information about a food, feed, food-producing animal or substance at all stages in the food supply chain so that the product can be checked for safety and quality control, traced upward, and tracked downward at any time.
- 4. Farm to Fork
- 5. Food borne Illness Commonly known as food poisoning, it is caused by eating food that is contaminated by bacteria or other harmful substances.
- 6. 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.
- 7. Food Becomes Unsafe by Purchasing food from unsafe sources. Failing to cook food adequately. Holding food at the incorrect temperatures. Using contaminated equipment. Practicing poor personal hygiene.
- 8. Foods identified in Food borne illnesses Bacillus cereus- cooked rice dishes. Listeriosis- raw meat and deli meats. Hemorrohagic colitsis- ground beef. Clostridium perfringens-meat and poultry. Shigellosis- salads. Staphylcoccal- deli meats and salads. Vibrio vulnificus- oysters from Contaminated waters.
- 9. Preventative Measures Good Personal Hygiene No Bare Hand Contact With Food Purchase Safe Food Store Food Properly Prepare and Cook Food Adequately Clean and Sanitize
- 10. Food safety by program standards 1. Regulatory Foundation 2. Training Program 3. Inspection Program 4. Inspection Audit Program 5. Food-related Illness & Food Terrorism Preparednessss and Response 6. Compliance and Enforcement Program 7. Industry and Community Relations 8. Program Resources 9. Program Assessment 10. Laboratory Support
- 13. Thank You