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.

1. FOOD SAFETY: Top priority for human
survival
By: Akinwumi Akeem. L

2. Session Objectives
• To know the danger of food borne illness on both individual
and establishment
• To recognize the types of food contaminants
• To get familiar with causes of food borne illness
• To know how to maintain food production facilities & pest
management
• To get familiar with HACCP and its principles

3. Definitions
 Food : This is any substance either simple, mixed or
compounded that is used as food, drink, confectionery or
condiments.
 Safety: It is the overall quality of foods that are fit for
consumption.
 Foodborne Illness: A disease carried or transmitted to
people by food.
 Contamination: The presence of harmful substances in the
food.
 Foodborne Outbreak: An incident in which two or more
people experience the same illness after eating the same
food.

4. Introduction
Food safety is the responsibility of every person who
involve in food manufacturing and food handling. It is
more than just cleanliness, it involve “all practices of
protecting food from contamination of harmful bacteria
right from the time of harvesting, during processing and
as at the time of sending it to the table of final
consumers”.
Serving safe food is one of the top priority that saves life.
Moreso, personal hygiene and cleanliness of the facilities
and equipment also contribute to the food safety.

5. Danger of food borne illness
 To individual: It can result to illness or diseases that would affect the overall
health, work and personal lives, it involves:
• Loss of family income
• Medical expenses
• Cost of special dietary needs
• Loss of productivity, leisure and travel opportunities
• Death or funeral expenses
 To establishment: The outbreak can cost an establishment thousands of
naira or a reason an establishment is forced to close down and if still in
operation, it can leads to:
• Loss of customers
• Loss of prestige and reputation
• Lawsuit
• Lowered employee
• Employee absenteeism
• Public embarrassment

6. Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminants

7. Biological Contaminants
A microbial contaminant that may cause a food borne illness (bacteria, viruses,
fungi, parasites, biological toxins)
Examples are:
• Clostridium Botulinum
• Salmonella bacteria
• Sea food toxins
• Mushroom toxins
NB: COOKING DOES NOT DETROY TOXINS
Preventing Biological contaminants:
• Purchase of foods from only reputable suppliers
• Do not use wild mushrooms
• Maintain good personal hygiene
• Observe proper hand washing always
• Clean and sanitize all equipment & other facilities use in food production
• Control pests

8. Physical Contaminants
These are any foreign objects that accidentally find their way into food
Examples are:
• Hair
• Staple wire
• Dust
Preventing Physical Contaminants:
• Wear hair restraint
• Avoid wearing jewelry when preparing, cooking and holding foods
• 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

9. Chemical Contaminants
There are chemical substances that can cause food borne illness which normally
found in restaurants or food manufacturing environments
Examples are:
• Toxic metals
• Pesticides
• Cleaning products
• Sanitizers
• Preservatives
Preventing Chemical Contaminants:
• Teach employees how to use chemicals
• Store chemicals in original containers to prevent accidental misuse
• Make sure labels are clearly identify chemical contents of chemical containers
• Always use chemical according to chemical recommendation
• Wash hands thoroughly after working with chemicals
• Monitor pest control operator & make sure chemicals do not contaminate foods

10. Cont’d
Utensils and equipment containing potentially toxic metals:
1. Lead
2. Copper
3. Brass
4. Zinc
5. Cadium
NB: HIGHLY ACIDIC FOODS SUCH AS TOMATOES OR LEMONS CAN
REACT WITH METALS

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

12. CROSS CONTAMINATION
This occurs when microorganisms are transferred from one surface or
food to another.
The bacteria can be transfer from:
 HAND TO FOOD CONTAMINATION – It occurs when contaminated
hands handle cooked or ready to eat foods.
How to prevent hand to food contamination:
• Wash hands properly
• Cover cuts, sores and wounds
• Keep fingernails short, unpolished & clean
• Avoid wearing jewelry, except for plain ring

13. Cont’d
When to wash hands?
Before:
• Beginning of food preparation
• Putting on disposable gloves
• Serving customers
After:
• Arriving at work and after break
• Using the restroom, washing sinks
• Eating, drinking, smoking, chewing tobacco and gums
• Using the telephone
• Using handkerchief or tissue
• Handling inventory
• Handling raw foods
• Touching or scratching a part of the body
• Coughing, sneezing
• Handling garbage
• Touching dirty surfaces

14. How to Wash Hands?
Cont’d

15. Cont’d
 FOOD TO FOOD CONTAMINATION –It occurs when harmful organisms
from one food contaminate other foods.
How to prevent food to food contamination:
• Store cooked foods in the refrigerator on a higher shelf than raw
foods.
• Do not 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.

16.  EQUIPMENT TO FOOD CONTAMINATION- It occurs when the
equipment are not properly clean and sanitize before the
commencement of new product/food preparation
How to prevent equipment to food contamination:
• 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
Cont’d

17. TIME /TEMPERATURE ABUSE
It happens when the food is exposed to Temperature Danger Zone
(41⁰F - 140⁰F) for more than 4 hrs.
Time/ Temperature Abuse occur when:
• Food is not stored, prepared or held at a 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
temperature while the food is on hold
Preventing Time /Temperature Abuse
• Never expose the food to Temperature danger zone(41°F - 140°F)
• Not to exceed 4 hours
• Document temperatures & time(preparation, holding ,cooling, and
reheating time if possible)
• Pass food through danger zone quickly

18. POOR PERSONAL HYGIENE
Food handlers are carriers of bacteria causing disease and they can easily
contaminate food if they lack personal hygiene.
Basics of Good Personal Hygiene:
• Stay home if suffering from these illnesses:
 Hepatitis A
 Shigella
 E-Coli Infection
 Salmonella
• 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

19. Maintenance Of Food Production Facilities & Pest
Management
Safe food production begins with a facility that is clean and of good repair. It is
important to eliminate “hard to clean” areas and “faulty equipment". Get rid of
dirty surroundings that will attract bugs and other pests.
Characteristics of Safe Food Facilities:
 Ceiling, Walls & Floors
• Clean walls with cleaning solution daily
• Sweep and vacuum floors daily. Spills should be clean immediately
• Swab ceilings instead of spraying them, to avoid soaking
• Clean light fixtures with sponge or cloth
• Establish a routine cleaning schedule

20. Cont’d
 Ventilation
• Use exhaust fan to remove odours and smoke
• Use hood over cooking areas and dishwashing equipment
• Check exhaust fan and hood regularly, make sure it is working and
cleaned properly
• Clean hood filters regularly as instructed by the manufacturer
 Rest Rooms
• Use warm water for hand washing
• Liquid soap, toilet paper, paper towels or hand dryer should have
adequate supply
• Garbage Containers should have cover
• Door should be self closing
• Remove trash daily

21. Cont’d
 Garbage & Garbage Collections
• Garbage must be kept away from food preparation
areas.
• Garbage containers must be leak proof, water
proof, pest proof and durable
• Garbage should be cleaned and sanitized regularly
inside and out

22. Pest Control Program
By nature food service environment is prone to problems with pests. Pest may be
brought in when other foods and other supplies are delivered. They may also
enter the building through gaps in floors or walls.
Cleanliness and maintenance are keys in preventing pest infestation.
• You must have ongoing pest prevention program and regular pest control
• Fill in opening or cracks in walls and floors
• Fill opening on pipes or equipment fittings
• Screen all windows, doors, and other outer. Keep them in good repair
• Use self open door that open outward
• Inspect food supplies before storing or using them
• Keep foods in a tight fitting lid containers
• Don’t store foods directly on the floor, place them on pallets(Wood or Plastic)
• Remove and destroy food that is infested
• Maintain proper temperature in storage areas

23. PRINCIPLES OF HACCP SYSTEM
(Hazard Analysis & Critical Control Point)
What is HACCP?
The HACCP system is based on the idea that if significant biological,
chemical, or physical hazard are identified at specific points within the flow
of food processing, they can be prevented, eliminated, or reduced to a
maximum safe level.
NB: HACCP plan for a product prepared in one facility will be different from
the HACCP plan for the same product prepared in another facility.
Pre-requisite Programs
Pre-requisite programs, also called “Standard Operating Procedures” (SOP)
• Proper personal hygiene practices.
• Proper facility design practices
• Supplier selection
• Cleaning & Sanitation program
• Equipment maintenance program

24. CONCEPTS
 HACCP (Hazard Analysis & Critical Control Point) – A food safety system
designed to keep food safe throughout it’s flow in an establishment.
 Hazard Analysis – The process of identifying and evaluating potential
hazards associated with food in order to determine what must be done .
 Control Point (CP)- Any step in a food’s flow where physical, chemical or
biological hazard can be controlled.
 Critical Control Point (CCP) – The last step where you can intervene to
prevent, eliminate, or reduce the growth of microorganism before food is
served.
 Critical Limit(CL) – A set range (minimum and maximum) limit a CCP must
meet in order to prevent, eliminate, or reduce the hazard to an acceptable
limit.
 Monitoring – The process of analyzing whether your critical limit are being
met.
 Corrective Action – a pre determined step taken when food doesn’t meet a
critical limit.
 Verification – The last step where you verify or double check that the CCP
and CL you selected are appropriate.

25. HACCP PRINCIPLES
 Principle One : Conduct a Hazard Analysis
Things to consider in conducting a hazard analysis
• The ingredients used in the menu
• Equipment and processes
• Employees
• Customers
 Principle Two : Determine Critical Control Points
After identifying potential food hazards, the next step is to determine to
intervene on controlling them. Consider the following guidelines:
• Any step in a food’s flow where physical, chemical, biological hazard can be
controlled is a control point (CP).
• To asses whether a control point is critical, you need to determine if it is the
last step of controlling the hazard before the food is served to customers
which is called a critical control point (CCP).
• Cooking, cooling or holding are typically CCP.

26. Cont’d
 Principle Three : Establish Critical Limits
When establishing critical limits keep in mind that they must be:
• Measurable (time, temperature)
• Based on scientific data such (FDA Food Code)
• Clear and easy to follow
Below is the Illustration of establishing a critical limit for cooking chicken
RECEIVING STORING PREPARING COOKING
41⁰F and below 32⁰F-41⁰F
45⁰F within
2hrs
165⁰F-212⁰F
for 15 seconds

27. Cont’d
 Principle Four : Establish Monitor Procedures
"Monitoring" allows you to know that critical limits are being met, and that
you are doing things right.
To develop a successful monitoring program, you need to focus on each
CCP and establish clear directions that specify the following:
• How to monitor the CCP: This depends on the critical limits you have
established and might include measuring time, temperature, pH,
oxygen, water activity etc.
• When and how often to monitor the CCP: Continuous monitor is
preferable but not always possible. Regular monitoring by intervals
should be determined based on the normal working condition in
establishment and depend on volume of what you are monitoring.
• Who will monitor the CCP: Assign the responsibility to a specific
employee and make sure that person is trained properly.
• Equipment, materials or tools: Food thermometer & other
food measuring equipment.
COOKING
MONITORING THE CCP
After determining the critical
control point for the chicken,
the critical limit is 165⁰F for
15s.Ensure the critical limit is
met by inserting a clean,
sanitized, and calibrated
thermometer into the thickest
part of chicken(breast).Take
two readings in different
locations in the breast, and the
result will recorded in a
temperature log.

28. Cont’d
 Principle Five : Identify Corrective Actions
Corrective actions are pre-determined steps taken when food doesn’t meet a
critical limit.
NB: This is the last opportunity you have to ensure the safety of the food served.
• Corrective actions might include the following:
• Continue to cook the food with the required minimum internal temperature
• Remove the food after a specified amount of time
• Rejecting the food that is not received at the temperature you specified
 Principle Six : Verify that the system works
After you have developed your HACCP system, you need to confirm that it
works according to the plan. This is called verification.
• CCP or critical limits you have selected are appropriate
• "Monitoring" alerts you to hazards
• Corrective actions are adequate to prevent food borne illness from occurring
• Employees are following established procedures.
• Critical limits are frequently not being met
• Receive a food borne-illness complaint
• Your menu, equipment, processes, suppliers or products change

29. Cont’d
 Principle Seven : Establish Procedures for Record Keeping and
Documentation
Record how food is handled as it flows through the establishment is
important to the success of a HACCP system.
Proper record allows you to:
• Document that you are continuously preparing and serving safe
food
• Identify when your procedures should be modified due to food
safety problems that have been noted.
SUMMARY(HACCP)
HACCP is a food safety system designed to keep food safe through its
flow in an establishment. HACCP is based on the idea of eliminating the
physical, biological & chemical hazards that are identified at a specific
points, because hazards can be controlled and prevented in food
productions.

30. Reference
“PRINCIPLES OF FOOD SANITATION, SAFETY & HYGIENE”
By: Ana Marie M. Somoray, RND
Thanks For
Reading!