Food Safety General Principles including: Foodborne Illness vs Food Poisoning, Types of Hazards in Food Hygiene, The 5 Key Principles of Food Hygiene, Critical Basics for Food Hygiene, Cooking-ware Types & Food Safety ,Plastic Containers, Food Safety Management Systems.
It covers general and critical information on each of the sections it includes.
Helpful for acquiring a good knowledge about the food hygiene topic.
Can be presented in class settings or workshops.
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Food Safety refers to
handling, preparing and
storing food in a way to best
reduce the risk of
individuals becoming sick
from foodborne illnesses. Cross contamination is covered and the food cleaning and sanitation is explained in detail. Difference between food safety and sanitation is also a part of the presentation.
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of 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
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.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
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.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
suitable for demonstration to medical and para medical students and also for health education which is the most powerful method for prevention of diseases in the community.
This presentation contains both veterinary and human health related food safety aspects - causes, preventions and informations with different laws regarding the same.
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Food Safety refers to
handling, preparing and
storing food in a way to best
reduce the risk of
individuals becoming sick
from foodborne illnesses. Cross contamination is covered and the food cleaning and sanitation is explained in detail. Difference between food safety and sanitation is also a part of the presentation.
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of 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
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.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
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.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
suitable for demonstration to medical and para medical students and also for health education which is the most powerful method for prevention of diseases in the community.
This presentation contains both veterinary and human health related food safety aspects - causes, preventions and informations with different laws regarding the same.
food poisoning, The Main Food Poisoning BacteriaHaroonMansha2
Food poisoning is an acute illness, usually of sudden onset, brought about by eating contaminated or poisonous food. The symptoms normally include abdominal pain, diarrhoea, nausea, vomiting and fever.
It may be caused by:-
bacteria or their toxins
chemicals including metals
plants or fish
viruses
mycotoxins
- 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.
A Community Based Presentation, Brilliantly Composed and Animated. Downloader will surely love it
By the Students Of KIMS, Kohat
Presented By:- M. Shabir & Aman Ullah
Prepared By:- Mian Saad Ahmed
Medical Nutrition Therapy for Cardiovascular Diseases, Krause Book 14th editionBatoul Ghosn
Prepared from the chapter of MNT of CVD from Krause's book 14 the edition 2017 as well as some part from " Modern Nutrition in health and disease" 11th edition.
The Anti-Inflammatory Diet ( Krause’s Book 14th Edition)Batoul Ghosn
The presentation contains the content of the Anti-Inflammatory diet discussed in the Krause’s Book 14th Edition - Index part. For more information about the linked chapter of this presentation, you can search for ( Pathophysiology of Chronic Diseases & Anti-Inflammatory DIet ) via slide share.
Pathophysiology of Chronic Disease and Anti-inflammatory DietBatoul Ghosn
This presentation presents the (Inflammation and the Pathophysiology of Chronic Disease) chapter in the Krause's Book 14th Edition as well as the Anti-inflammatory Diet found in the index of the book.
Pathophysiology of Diabetes Mellitus (Harrison’s Principles of Internal Medic...Batoul Ghosn
This presentation talks about the Pathophysiology part of Diabetes Mellitus I & II as well as Diabetic Ketoacidosis & Hyperglycemic Hyperosmolar State and Finally with Medical Nutrition Therapy in DIabetes Mellitus. It is made entirely from the Harrsion's Book 19th edition.
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...i3 Health
i3 Health is pleased to make the speaker slides from this activity available for use as a non-accredited self-study or teaching resource.
This slide deck presented by Dr. Kami Maddocks, Professor-Clinical in the Division of Hematology and
Associate Division Director for Ambulatory Operations
The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
STATEMENT OF NEED
Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
Target Audience
Hematology/oncology fellows, attending faculty, and other health care professionals involved in the treatment of patients with mantle cell lymphoma (MCL).
Learning Objectives
1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
2.) Evaluate emerging data on targeted therapeutic approaches for treatment-naive and relapsed/refractory MCL and their applicability to older adults
3.) Assess mechanisms of resistance to targeted therapies for MCL and their implications for treatment selection
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
Recomendações da OMS sobre cuidados maternos e neonatais para uma experiência pós-natal positiva.
Em consonância com os ODS – Objetivos do Desenvolvimento Sustentável e a Estratégia Global para a Saúde das Mulheres, Crianças e Adolescentes, e aplicando uma abordagem baseada nos direitos humanos, os esforços de cuidados pós-natais devem expandir-se para além da cobertura e da simples sobrevivência, de modo a incluir cuidados de qualidade.
Estas diretrizes visam melhorar a qualidade dos cuidados pós-natais essenciais e de rotina prestados às mulheres e aos recém-nascidos, com o objetivo final de melhorar a saúde e o bem-estar materno e neonatal.
Uma “experiência pós-natal positiva” é um resultado importante para todas as mulheres que dão à luz e para os seus recém-nascidos, estabelecendo as bases para a melhoria da saúde e do bem-estar a curto e longo prazo. Uma experiência pós-natal positiva é definida como aquela em que as mulheres, pessoas que gestam, os recém-nascidos, os casais, os pais, os cuidadores e as famílias recebem informação consistente, garantia e apoio de profissionais de saúde motivados; e onde um sistema de saúde flexível e com recursos reconheça as necessidades das mulheres e dos bebês e respeite o seu contexto cultural.
Estas diretrizes consolidadas apresentam algumas recomendações novas e já bem fundamentadas sobre cuidados pós-natais de rotina para mulheres e neonatos que recebem cuidados no pós-parto em unidades de saúde ou na comunidade, independentemente dos recursos disponíveis.
É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
O estabelecimento da amamentação e o manejo das principais intercorrências é contemplada.
Recomendamos muito.
Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
Esta publicação só está disponível em inglês até o momento.
Prof. Marcus Renato de Carvalho
www.agostodourado.com
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Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
It surrounds the urethra just below the urinary bladder. It has anterior, median, posterior and two lateral lobes
It’s work is regulated by androgens which are responsible for male sex characteristics
Generalised disease of the prostate due to hormonal derangement which leads to non malignant enlargement of the gland (increase in the number of epithelial cells and stromal tissue)to cause compression of the urethra leading to symptoms (LUTS
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Acute scrotum is a general term referring to an emergency condition affecting the contents or the wall of the scrotum.
There are a number of conditions that present acutely, predominantly with pain and/or swelling
A careful and detailed history and examination, and in some cases, investigations allow differentiation between these diagnoses. A prompt diagnosis is essential as the patient may require urgent surgical intervention
Testicular torsion refers to twisting of the spermatic cord, causing ischaemia of the testicle.
Testicular torsion results from inadequate fixation of the testis to the tunica vaginalis producing ischemia from reduced arterial inflow and venous outflow obstruction.
The prevalence of testicular torsion in adult patients hospitalized with acute scrotal pain is approximately 25 to 50 percent
ARTIFICIAL INTELLIGENCE IN HEALTHCARE.pdfAnujkumaranit
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2. Outline
• Definitions
• Foodborne Illness vs Food Poisoning
• Types of Hazards in Food Hygiene
• The 5 Key Principles of Food Hygiene
• Critical Basics for Food Hygiene
• Cooking-ware Types & Food Safety
• Plastic Containers
• CODEX
• Food Safety Management Systems
• Strategies for Good Food Hygiene
3. Food Hygiene vs Food Safety
• Food hygiene are the conditions and measures necessary to ensure the
safety of food from production to consumption.
• Food can become contaminated at any point during slaughtering or
harvesting, processing, storage, distribution, transportation and
preparation.
• Lack of adequate food hygiene can lead to foodborne diseases and death
of the consumer.
• 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.
4. Foodborne Illness vs Food Poisoning
• Both terms, foodborne illness and food poisoning, are often used
interchangeably by consumers. However, both have different meanings.
• Foodborne illness is an infection or intoxication that results from
eating food contaminated with viable (live) microorganisms or their
toxins. Foodborne illness also includes allergic reactions and other
conditions where foods act as a carrier of the allergen.
• Food poisoning (or foodborne intoxication) is a form of foodborne
illness and is caused by the ingestion of preformed toxins.
5. Foodborne Illness vs Food Poisoning: Cont’d
• Food poisoning is a toxemia associated with the ingestion of preformed
microbial toxins. It is NOT an infection.
• The toxins are ingested preformed and no microbial growth within the
human is required.
• Symptomology occurs rapidly, usually within 2-12 hours. These toxins
either affect the intestine (enterotoxin of C. perfringens) or the central
nervous system (neurotoxin of C. botulinum) or both (S. aureus and B.
cereus).
• Examples are: S. aureus toxin, B. cereus toxin, C. perfringens toxin, & C.
botulinum toxin.
6. • S. aureus toxin - they are heat stable (resist boiling for 30 minutes). They each
cause an enteric effect (diarrhea) and a neurologic effect (vomiting). All are
exotoxins produced by chromosomal genes.
• B. cereus toxin - The spore germination process of B. cereus produces several
exotoxins which have either an enteric or a neurologic effect but not both. The
type of toxin produced is dependent on the type of food that the spore
germinates in. In a high protein food (meat) the enterotoxin is formed. In a high
carbohydrate food (rice, pasta) the neurotoxin is formed. The enterotoxins cause
fluid accumulation in the intestine. The neurotoxins cause vomiting.
• C. perfringens toxin - A single heat-labile protein which inhibits glucose
transport in intestinal epithelial cells, damages the intestinal epithelium and
causes protein loss into the intestinal lumen. This activity is maximal in the
ileum and minimal in the duodenum.
• C. botulinum toxin - 8 distinct antigenic types . Types A, B and E cause almost all
human botulism. All toxins are proteins that prevent release of acetylcholine at
the neuro-muscular junction causing a flaccid paralysis.
https://www.atsu.edu/faculty/chamberlain/website/tritzid/foodpoi.htm
7.
8. Foodborne Illness
• Each year, 1 in 6 Americans (or 48 million people) get sick from
foodborne illnesses.
• 3,000 Americans die yearly, from food borne illness.
• Reducing foodborne illness by just 10% would keep 5 million
Americans from getting sick each year.
9. Types of Hazards in Food
Hygiene
1-Chemical Hazards
2-Physical Hazards
3-Biological Hazards
11. Chemical Hazards
Chemicals in the home include those used:
• To clean kitchen surfaces and equipment
• Pesticides
Chemicals can be very harmful if they are:
• Spilt on or near food
• Mistaken for food or drink
Natural toxins
• Toxins are poisonous substances produced by some micro-
organisms, plants and animals.
• Most toxins that cause food poisoning are tasteless and remain
toxic even after cooking.
15. Biological Hazards
The microorganisms that can make us sick include:
• Viruses (rotavirus, norwalk virus..)
• Bacteria (Salmonella, E. coli, Listeria…)
• Parasites (Toxoplasma gondii, Trichinella spiralis..)
• Mold (Aspergillus flavus..)
Microorganisms such as viruses and bacteria are the most
common causes of food poisoning.
16. Salmonella
• Sources – intestines of people and carriers, animals
and animal food, raw meat and poultry, raw milk, raw
eggs.
• Common food vehicles – undercooked or
contaminated cooked meat, raw milk and eggs.
• Incubation period – 6- to 72 hrs to produce endotoxin
in intestine.
• Symptoms – Abdominal pain, diarrhea, vomiting, fever.
17. Clostridium botulinum
• Sources – Fish intestine, soil, and vegetables.
• Common food vehicles – Low acid processed food
contaminated after canning or vacuum packaging.
• Incubation period – 2 hrs to 5 days. Heat resistant
neurotoxin produced in foods.
• Symptoms – Difficulties in swallowing, talking and
breathing. Double vision and paralysis.
• Characteristics – Sporeformer. Spores and exotoxin will
survive under normal cooking temperatures.
18. Escherichia coli O157:H7
• Sources – Animal intestine, soil, and water.
• Common food vehicles – Undercooked or raw meat,
vegetables, unpasteurized milk and apple juice,
contaminated water
• Incubation period – 2 to 5 days.
• Symptoms – watery or bloody diarrhea, nausea,
vomiting, cramps, fever.
• Characteristics – Hemolytic Uremic Syndrome (HUS).
• Acute kidney failure in children
19. Staphylococcus aureus
• Sources – Human nose, mouth, skin, hands, spots,
boils, septic cuts, etc.
• Common food vehicles – Dairy products, cold cooked
meat and poultry, etc.
• Incubation period – 1 to 7 hrs. Exotoxin produced in
foods.
• Symptoms – Abdominal pain, diarrhea, vomiting,
subnormal temperature.
• Characteristics – Heat resistant toxin, salt tolerant.
20. Bacillus cereus
• Sources – Dust and soil.
• Common food vehicles – Cereals, corn flour, steamed
rice, spices, etc.
• Incubation period – 1 to 5 hrs. Exotoxin produced in
foods.
• Symptoms – Abdominal pain, diarrhea, vomiting,
subnormal temperature.
• Characteristics – Sporeformer. Spores and exotoxin
will survive under normal cooking Temp.
21.
22.
23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
33. The 5 Key Principles of
Food Hygiene
1- Proper Cooking
2- Temperature Control
3- Cleaning Equipment
4- Food Sources
5- Good Personal Hygiene
34. Factors contributing to food
poisoning outbreaks 1980 - 1995
27 %
20 %
19 % 19 %
9 %
6 &
0
5
10
15
20
25
30
Inadequate
Cooking
Tempreture
Control
Contaminated
Equipment
Unsafe Food
Source
Poor Personal
Hygeine
Others
Source: Crerar, S.K. et al 1996
39. 4- Unsafe Food Source
• Q: What is an approved source?
• A: An approved source is one that has a valid permit and is
periodically inspected by either a federal, state, or local
enforcement agency.
• An approved source is a reputable supplier that has been
inspected and follows regulations. During receiving, you should
check foods for: proper temperatures, signs of contamination from
pests or spills, spoilage, expiration dates, proper labeling,
invoices/shell stock tags, and overall wholesomeness
Source: https://www.southernnevadahealthdistrict.org
53. 2. Copper Cookware
• Copper is an excellent conductor of heat and especially good
for range-top cooking. Cooks often prefer copper cookware
for delicate sauces and foods that require cooking at
precisely controlled temperatures.
• Copper cookware is usually lined with tin or stainless steel.
The Food and Drug Administration (FDA) cautions against
the use of unlined copper cookware for general cooking. That
is because some foods are capable of dissolving metals, and
in sufficient quantities, leached copper can cause nausea,
vomiting and diarrhea.
http://www.clemson.edu/extension/hgic
57. 5. Stainless Steel Cookware
• Stainless steel is a combination of iron and other metals. It contains
chromium, and may contain nickel, molybdenum or titanium, which
contribute a hardness that resists damage at high temperatures,
scratching and corrosion.
• Stainless steel is regarded as a durable cookware choice because it will not
permanently corrode or tarnish and its hard, non-porous surface is
resistant to wear.
• Stainless steel cookware does not conduct heat evenly; therefore, it is
commonly constructed with copper or aluminum bottoms.
• Manufacturers caution against allowing acidic or salty foods to remain in
stainless steel for long periods.
• Although there are no known health hazards from leaching of the metal,
undissolved salt can pit steel surfaces.
http://www.clemson.edu/extension/hgic
59. 6. Teflon or Nonstick Coatings
• Cookware made with nonstick coatings is popular and widely available.
• It is easy to use and generally requires using less oil during cooking.
Nonstick coatings will wear away with hard use and particles may chip off
so it is important to follow manufactures’ instructions for use and care.
Non-scoring or no-scratching utensils and cleaning aids should be used.
• The FDA approves of the use of this material and finds it safe for food-
contact surfaces. The FDA has determined that neither the particles that
may chip off nor the fumes given off at high temperatures pose a health
hazard.
• Nonstick cookware has been used in millions of households around the
world for over 40 years, and authoritative agencies around the world have
confirmed its safety when used as intended
http://www.clemson.edu/extension/hgic
63. • CODE 1: PET OR PETE (NYLON)
• Qualities: Thin, clear
• Common usage: Bottles for water, cooking oil, peanut butter, soda
• Studies indicate that this plastic is safe for one-time use. As a precaution, however, these
bottles should not be reused or heated. This plastic can be recycled once into new secondary
products such as fabric, carpet or plastic lumber.
• CODE 2: HDPE (HIGH-DENSITY POLYETHYLENE)
• Qualities: Thick, opaque
• Common usage: Milk and water jugs, juice bottles, containers for detergent, shampoo and
motor oil, and toys
• Limit how often you refill containers made of HDPE. It can be recycled one time into products
similar to those made of recycled Code 1 plastic.
http://www.healthychild.org
64. • CODE 3: PVC (POLYVINYL CHLORIDE)
• Qualities: May be rigid or flexible
• Common usage: Bibs, mattress covers and commercial-grade plastic wrap, as well as a few types of food and
detergent containers
• Avoid it. The manufacture of PVC creates dioxin, a potent carcinogen that contaminates humans, animals and
the environment. PVC may also contain phthalates to soften it. These hormone disrupting chemicals have been
linked to male reproductive problems and birth defects. PVC is not easily recycled, but some recycling plants
may accept it.
• CODE 4: LDPE (LOW-DENSITY POLYETHYLENE)
• Qualities: Soft, flexible
• Common usage: Grocery store bags, plastic wrap for household use and garbage bags
• LDPE is one of the safer plastics, but recycle it – and limit waste by bringing reusable bags when you’re
shopping.
• CODE 5: PP (POLYPROPYLENE)
• Qualities: Hard but flexible
• Common usage: Ice cream and yogurt containers, drinking straws, syrup bottles, salad bar containers and
diapers
• PP is one of the safer plastics, but be sure to recycle wherever possible.
65. • CODE 6: PS (POLYSTYRENE)
• Qualities: Rigid
• Common usage: Styrofoam coffee cups and meat trays; opaque plastic spoons and forks
• Avoid it. PS can leach styrene, a known neurotoxin with other harmful health effects.
• CODE 7: OTHER (INCLUDING POLYCARBONATE, BIOPLASTIC AND ACRYLIC)
• Code 7 is a grab bag. It includes polycarbonate, a plastic made from BPA, a harmful synthetic
estrogen. Manufacturers use polycarbonate to make five-gallon water bottles, sports bottles, clear
plastic cutlery or the lining of metal food cans. New plastic alternatives to polycarbonate, such as
co-polyesters, are marked Code 7 as well.
• This code also includes some new, compostable green plastics, such as those made from corn,
potatoes, rice or tapioca. Bio-based plastics hold promise for reducing waste, but you must put
them in regular trash or your city’s compost containers, not in standard recycling bins. Bio-based
plastics cause huge problems if they enter the normal plastic recycling stream.
• Investigate #7 and avoid polycarbonate. Don’t heat or reuse bio-plastics unless they are
expressly designed for that.
• Remember: Whatever plastics you choose, never heat them in the microwave or subject them
to other extreme stresses, like being kept in a hot car. Always recycle or throw away
containers once they start to crack or break down.
66. • Endocrine disruptors are chemicals that may interfere with the body’s endocrine
system and produce adverse developmental, reproductive, neurological, and immune
effects in both humans and wildlife.
• A wide range of substances, both natural and man-made, are thought to cause
endocrine disruption, including pharmaceuticals, dioxin and dioxin-like compounds,
polychlorinated biphenyls, DDT and other pesticides, and plasticizers such as
bisphenol A.
• Endocrine disruptors may be found in many everyday products– including plastic
bottles, metal food cans, detergents, flame retardants, food, toys, cosmetics, and
pesticides.
• The NIEHS (National Institute of Environmental Health Sciences) supports studies to
determine whether exposure to endocrine disruptors may result in human health
effects including lowered fertility and an increased incidence of endometriosis and
some cancers.
• Research shows that endocrine disruptors may pose the greatest risk during
prenatal and early postnatal development when organ and neural systems are
forming.
https://www.niehs.nih.gov
Endocrine disruptors
68. CODEX Alimentarius Commission
• The Codex Alimentarius Commission is a joint intergovernmental body of
the Food and Agriculture Organization of the United Nations (FAO) and
WHO with 187 Member States and one Member Organization (EU). Codex
has worked since 1963 to create harmonized international food
standards to protect the health of consumers and ensure fair trade
practices.
• The Codex Alimentarius (Latin for "Food Code") is a collection of
internationally recognized standards, codes of practice, guidelines, and
other recommendations relating to foods, food production, and food
safety.
WHO works on the provision of independent international scientific
advice on microbiological and chemical hazards. Scientific advice is
the basis for the development of international Food Standards by Codex.
70. ISO 22000
• ISO 22000 is a standard developed by the International Organization for
Standardization dealing with food safety.
• The ISO 22000 international standard specifies the requirements for a food
safety management system that involves interactive communication,
system management, prerequisite programs, HACCP principles.
• ISO 22000 was first published in 2005. It is the culmination of all previous
attempts from many sources and areas of food safety concern to provide an
end product that is safe as possible from pathogens and other contaminants.
• Every 5 years standards are reviewed to determine whether a revision is
necessary, to ensure that the standards remain as relevant and useful to
businesses as possible.
71.
72. HACCP
• ISO 22000 integrates the principles of the Hazard Analysis and Critical Control
Point HACCP system and application steps developed by the Codex Alimentarius
Commission. By means of auditable requirements, it combines the HACCP plan
with prerequisite programs.
• Hazard analysis is the key to an effective food safety management system, since
conducting a hazard analysis assists in organizing the knowledge required to
establish an effective combination of control measures.
• ISO 22000 requires that all hazards that may be reasonably expected to occur in
the food chain, including hazards that may be associated with the type of process
and facilities used, are identified and assessed.
• During hazard analysis, the organization determines the strategy to be used to
ensure hazard control by combining the prerequisite programs and
the HACCP plan.
• HACCP is a management system in which food safety is addressed through the
analysis and control of biological, chemical, and physical hazards from raw
material production, procurement and handling, to manufacturing, distribution
and consumption of the finished product.
79. Strategies to Prevent Foodborne
Illness
To ensure food does not become contaminated:
• Keep hands and nails clean
• Keep the kitchen clean
• Handle food safely
To kill or slow down the growth of microorganisms:
• Cook high-risk foods thoroughly
• Keep hot food hot and cold food cold.
80. Keeping hands and nails clean.:
• Wash hands and nails thoroughly with warm, running water and
soap
• Dry hands thoroughly
• Cover cuts and infections on hands
Keeping the kitchen clean. When cleaning plates and equipment:
• Scrape and rinse off surface food
• Wash in clean, soapy water
• Rinse in clean water
• Air dry where possible
• If drying immediately, use only a clean, dry towel
Strategies to Prevent Foodborne
Illness: Cont’d
81. Pest control and animals:
• Stop pests such as cockroaches and mice
coming into the area where food is kept
• Discourage pests by not leaving food or dirty
dishes out on the benches
• Keep animals out of the kitchen
Strategies to Prevent Foodborne
Illness: Cont’d
82. Handling food safely:
• Avoid preparing food when sick or feeling unwell
• Keep raw meats, poultry and seafood separated
from cooked food and food to be eaten raw
• Protect food in the refrigerator by placing in
covered containers or covering with plastic wrap
• Use clean equipment, plates or containers to
prevent contamination of cooked food (or food that
will be eaten raw) with traces of raw food
Strategies to Prevent Foodborne
Illness: Cont’d
83. More food safety tips:
• Use clean equipment, rather than hands, to pick up
food
• Wear clean clothes or a clean apron
• Wash fruit and vegetables to be eaten raw under
running water
• Cooking high-risk foods thoroughly
• Keeping hot food hot and cold food cold
Strategies to Prevent Foodborne
Illness: Cont’d