PP FOR Food Safety Campaign -Nov-18-2023.pptx

1. 18-Nov- 2023
FOOD SAFETY CAMPAIGN

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Prepared By: Muhammad Amin
ON
FOODSAFETY
MONTHLYSAFETY CAMPIAN
NOVEMBER-2023

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INTRODUCTION
Food safety in a construction environment is paramount to protect the
health of workers and prevent potential foodborne illnesses. Maintaining a
clean and hygienic food preparation area, with regular sanitation, is
essential. Construction workers should be educated about proper
handwashing techniques and the importance of using designated
handwashing stations. Preventing cross-contamination by segregating raw
and cooked foods and regularly cleaning kitchen equipment helps
minimize risks. Pest control measures should be in place to avoid
infestations that can compromise food safety. Temperature control for food
storage and proper cooking and reheating procedures should be strictly
followed to ensure that food is safe to consume, enhancing overall worker
well-being on the construction site.

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BEST PRACTICES
BEST PRACTICES
BestPracticesforMaintainingFoodSafetyinConstructionSites
Designated Food Areas
Create separate areas for food preparation,
storage, and dining to minimize the risk of
contamination.
Personal Hygiene
Emphasize the importance of handwashing,
using gloves, and wearing clean uniforms for
all workers involved in food handling.
Safe Equipment Use
Regularly inspect and maintain food
preparation equipment, ensuring that it is
clean, functional, and meets safety standards.
C leaning and Sanitization
Establish cleaning schedules and use
appropriate sanitizers to maintain a hygienic
environment for food preparation.

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Foodborne illnesses, also known as food poisoning, are caused by consuming
contaminated food or beverages. These contaminants can be harmful microorganisms
like bacteria, viruses, parasites, or chemical substances. The symptoms of foodborne
illnesses can vary depending on the type of contaminant and the specific pathogen
involved. Common symptoms include:
 Nausea and vomiting: An upset stomach and vomiting are common symptoms of
foodborne illnesses.
 Diarrhea: Diarrhea, often with abdominal pain, is a typical sign of food poisoning.
 Abdominal cramps: Cramping and discomfort in the stomach area can accompany
foodborne illnesses.
 Fever: Some foodborne pathogens can cause an increase in body temperature.
 Headaches: Headaches may occur as a result of foodborne illnesses, especially
those caused by certain bacteria.
 Muscle aches: In some cases, muscle aches and general weakness can be
symptoms of food poisoning.
 Fatigue: Feeling tired and weak is a common response to foodborne infections
Foodborne & Symptoms

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Food can become contaminated at various stages of its journey from production to consumption.
Some common ways in which food can get contaminated include:
 Production and Farming: Contaminants can be introduced during the growth of crops or
raising of livestock through contaminated soil, water, or animal feed. Pathogens like E.
 Processing: During food processing, contamination can occur if equipment, surfaces, or the
hands of workers are not adequately cleaned and sanitized.
 Transportation: Food can be contaminated during transportation if proper temperature
controls are not maintained, leading to spoilage or bacterial growth.
 Storage: Inadequate storage conditions, such as improper temperature control in
refrigerators and freezers, can promote the growth of pathogens or spoilage microorganisms.
 Handling: The way food is handled by consumers or foodservice providers plays a crucial role
in contamination. Poor hand hygiene, using contaminated utensils, or not reheating leftovers
properly can all lead to foodborne illness.
 Cross-Contamination: Cross-contamination occurs when pathogens from one food item are
transferred to another.
 Inadequate Cooking: Insufficient cooking temperatures or improper reheating can leave food
undercooked.
 Food Allergens: Cross-contact with allergenic foods can occur when shared equipment is not
properly cleaned
 Food Packaging: Contaminants can leach into food from packaging materials
 Environmental Contamination: Environmental factors, such as floods or natural disasters, can
lead to the contamination of water sources.
How to Get Food Contaminated

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The four steps of food safety, often summarized as "Clean, Separate, Cook, and Chill" (or "Clean,
Separate, Cook, and Freeze" in some variations), are a mnemonic device used to emphasize key
practices for ensuring the safety of food. These steps help prevent foodborne illnesses by promoting
proper food handling and hygiene:
4 STEPS OF FOOD SAFETY

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1- CLEAN
Clean: Thoroughly wash hands,
utensils, and food preparation
surfaces before and after
handling food. This step helps
prevent the spread of harmful
bacteria and contaminants.

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Separate: Keep raw meats,
poultry, seafood, and eggs
separate from ready-to-eat foods
to avoid cross-contamination.
This involves using separate
cutting boards, utensils, and
containers for different types of
food.
2- SEPARATE

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Cook: Ensure that food is cooked to
the recommended internal
temperature to kill harmful
pathogens. Proper cooking
temperatures vary depending on the
type of food, so it's essential to use a
food thermometer to verify that the
food is cooked to a safe temperature
3- COOK

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Chill: Refrigerate or freeze perishable
foods promptly to slow down the
growth of bacteria. Refrigerators
should maintain a temperature of 40°F
(4°C) or lower, while freezers should
be at 0°F (-18°C) or lower. Proper
storage and cooling of leftovers are
also crucial.
4- CHILL

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PHOTOS

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ATTENDANCE SHEET

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