Sources Of Contamination And Their Control
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The document discusses various types of food contamination including biological, chemical, and physical contaminants. Biological contaminants can enter food through poor hygiene practices, while chemical contaminants may come from excessive pesticide or fertilizer use. Physical contaminants include foreign objects that enter food unintentionally. Contamination can occur directly in food or through cross-contamination between foods, equipment, or people. Proper sanitation, cleaning, separation of raw and cooked foods, and handwashing are recommended to prevent different types of contamination.
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This document provides an introduction to food hygiene and food poisoning. It discusses how poor personal hygiene, bad food storage, unclean kitchens, expired foods, food contamination, undercooked meats, improper food temperatures, lack of pest control, and dirty ice can lead to food poisoning. It emphasizes the importance of good personal hygiene like regular hand washing, especially after using the bathroom or being sick. Correct food storage, cleaning, checking dates, avoiding cross-contamination, proper cooking, and care with ice are also highlighted as ways to prevent food poisoning.
Safe food handling: www.chefqtrainer.blogspot.com
It is the obligation of food service staff to serve safe food. Proper personal hygiene including handwashing and clean clothing is important to prevent foodborne illness. Foods must be stored at proper temperatures and dated if held for over 24 hours. Ready-to-eat foods should be handled with gloves, utensils, or deli paper to prevent contamination. Cooking and reheating foods to the proper internal temperatures kills pathogens.
foodsanitation.pptx
Food sanitation involves protecting food from contamination and harmful bacteria through practices like proper handling, cleaning, and cooking. The primary goal is absolute cleanliness during all stages of food preparation and storage. The three main causes of foodborne illness are cross-contamination, time and temperature abuse, and poor personal hygiene. Bacteria, viruses, parasites, and fungi can all contaminate food and make people sick if proper sanitation practices are not followed.
Food sanitation
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
Food sanitation .pdf
Food sanitation involves protecting food from contamination and harmful microorganisms. It requires strict personal hygiene during all stages of food handling from preparation to serving. The three main causes of foodborne illness are cross-contamination, time and temperature abuse, and poor personal hygiene. Proper sanitation and food safety practices such as cleaning and sanitizing surfaces, cooking foods to the right temperatures, and frequent handwashing are essential to prevent contamination and the growth of harmful bacteria.
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1. Multidisciplinary Nature Of Environmental Studies: Definition, Scope And
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2. Natural Resources: Renewable and Non-Renewable Resources, Natural Resources
and Associated Problems.
A) Forest Resources: Use and Over Exploitation, Deforestation, Case Studies
Timber Extraction, Mining, Dams And Their Effect On Forest And Tribal People.
B) Water Resources: Use and Over Utilization of Surface and Ground Water,
Floods, Drought, Conflicts Over Water, Dams- Benefits and Problems.
C)Mineral Resources: Use and Exploitation, Environmental Effects of Extracting
and Using Mineral Resources, Case Studies.
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Overgrazing, Effects of Modern Agriculture, Fertilizer Pesticide Problems, Water
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E) Energy Resources: Growing Energy Needs, Renewable and Non-Renewable
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F) Land Resources: Land as A Resource, Land Degradation, Man Induced
Landslides, Soil Erosion and Desertification. Role Of an Individual in Conservation
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4. Ecosystems: Concept of An Ecosystems, Structure and Function of An Ecosystems,
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5. Ecological Succession, Food Chains, Food Webs, And Ecological Pyramids.
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6. Structure and Function of The Following Ecosystem: A. Forest Ecosystems B.
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Values. Biodiversity At Global, National and Local Levels, India as A Mega- Diversity
Nation. Hotspots Of Biodiversity.
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Role Of Individual in Prevention of Pollution.
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3. Distinctive features of agri business management: importance and needs of agro based industries
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This document provides information on seed technology and seed production of various crops. It begins with definitions of seed and seed technology. It then discusses causes of variety deterioration and methods to control deterioration. Principles of foundation and certified seed production are outlined. Detailed information is provided on seed production methods for various crops including wheat, rice, maize, sorghum, bajra, potato, tomato, chilies, berseem and lucerne. Key steps discussed include source of seed, field selection, isolation distances, sowing methods, fertilizer use, irrigation, plant protection, rouging, and harvesting.
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Sources Of Contamination And Their Control
- 1. ISHAN DEWANGAN 1 Sources Of Contamination And Their Control. What Is Food Contaminant ? A Food Contaminant Is Any Biological Or Chemical Agent, Foreign Matter And Other Substance Which Aren’t Added Intentionally But May Compromise Its Safety. It May Be Classified As: Biological Contaminant It Means A Microbial Contaminant In Food, Which May Occur By Miss Handling At Any Storage, Production, Harvesting, Poor Hygiene Of Workers Etc. It Can Be Controlled By Following Ways: Good Personal Hygiene
- 2. ISHAN DEWANGAN 2 Maintaining Cleanliness And Sanitize Facilities Including Equipment By Following Good Agricultural Practices. Chemical Contaminant The Contaminant Which Make Its Way Into Food. Poor Agronomic Practices Along With Excess Use Of Agro Chemicals, Pesticides, Fertilizers. Lubricant Of Equipment May Also Contaminate. Ways To Check:- Follow Good Agronomical Practices. Wash Food In Cold Running Water. Wash Hand Thoroughly After Working With Chemicals. Rinse The Utensils Properly After Washing. Physical Contaminant
- 3. ISHAN DEWANGAN 3 Any Foreign Objects That Accidentally Find Its Way To Food Is Called Physical Contaminant. It May Occur Due To Improper Handling Of Product At Different Stages Of Production. Eg. Dust, Sand, Stone, Hair, Insect Part, Dropping Of Rats Etc. Ways To Check:- #Store Food Properly. #Control Pests. #Place Shields On Light During Processing Or Storage. #Personal Hygiene Of Workers.
- 4. ISHAN DEWANGAN 4 Food Contamination It Refers To Presence Of Unwanted Material In Food. It’s Of Following Types:- Direct Contamination When Any Of The Physical, Biological Or Chemical Contaminant Directly Contaminates The Food Is Called Direct Contamination. It’s Control Depend On How It Is Contaminated. Cross- Contamination When Contaminants Are Transferred From Contaminated Hand, Equipment, Surface To Food. It Can Be Of 3 Types Viz. Human To Food, Food To Food, Equipment To Food, i) Human To Food Contamination When Contaminated Hands, Clothing Cooked Food.
- 5. ISHAN DEWANGAN 5 It Can Be Prevented By:- # Cover Cuts, Wounds # Avoiding Wearing Ornaments And Jwellery # Wash Hand Properly # Always Wear Clean Apron And Headgear While Working On Food. When To Wash Hand: **Before** # Beginning Food Preparation # Putting On Disposable Gloves # Serving Customers **After** # Coming From Out # Coughing, Sneezing # Using Mobile Or Handkerchief # Using Restroom, Washing Sinks Etc.
- 6. ISHAN DEWANGAN 6 **How To Wash Hand** Using Handwash Sink With Running Water Of Temp 38 Degree C And Liquid Soap. Pay Attention To The Fingernails, Rub Hand For 20 Seconds. Dry Hand With Paper Towel. ii) Food To Food Contamination When Harmful Organisms Transferred From One Contaminated Food To Other Foods. Can Be Prevented By:- # Not To Practice Leftover Food With Fresh Foods. # Do Not Cook Raw Vegetable And Meat On Same Surface At A Time. # Don’t Put The Meat On Top Shelf Where It Can Drip On Other Foods. iii) Equipment To Food Contamination
- 7. ISHAN DEWANGAN 7 Improper Washing/ Maintenance Of Equipment Caused Equipment To Food Contamination. Can Be Prevented By: # Using Separate Cutting Boards For Different Foods Like Meat And Vegetables. # Cleaning/ Maintenance Of Equipment. # Preparing Raw Food In Separate Area From Fresh And Ready To Eat Foods. Processing Contamination They Are Generated During Processing Of Food Formed By Chemical Reactions B/W Natural Or Added Food Constituents. They Are Absent In Raw Material And May Be: Physical: Metal Chips Chemical: Hca, Pah, Trans Fat