Department of Food Safety, Pharmaceutical and Food Safety ...
Food Safety
-
Upload
faiza-rehman -
Category
Documents
-
view
6 -
download
0
description
Transcript of Food Safety
-
FOOD SAFETY
FAIZA REHMAN
-
Food Safety It is a scientific discipline describing handling,
preparation, and storage of food in ways that prevent food borne illness.
This includes a number of routines that should be followed to avoid potentially severe health hazards.
Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning.
FAIZA REHMAN
-
What is food borne illness?
Foodborne illness is a disease that is carried or transmitted to human beings by food.
Foodborne illness may be caused by microorganisms, which are tiny, single-celled organisms, such as bacteria.
FAIZA REHMAN
-
How do bacteria grow on food?
Under the proper conditions, bacteria can grow, divide, and multiply enough to make people sick
The temperature range in which food borne bacteria can grow is known as the danger zone.
This is typically considered to be between 40F (4.4C) and 140F (60C)
FAIZA REHMAN
-
Potentially hazardous food should not be stored at temperatures in this range in order to
prevent food borne illness.
Food that remains in this zone for more than four hours must be discarded.
FAIZA REHMAN
-
Potentially hazardous food Moist, high protein foods on which
bacteria can grow most easily are classified as Potentially Hazardous Foods
The four categories of potentially hazardous foods are:
1. Fresh meat, such as beef or mutton
2. Poultry, such as chicken
3. Seafood or fish
4. Dairy products, such as milk and cheese
FAIZA REHMAN
-
Potentially Hazardous foods:
FAIZA REHMAN
-
How to Protect Yourself?
The best defense against foodborne viruses is to use
good personal hygiene
FAIZA REHMAN
-
Personal Hygiene:The definition of hygiene is healthy
habits that include:
Bathing
Keeping the mouth clean,
Keeping the skin protected from the sun
Washing hands frequently before handling edibles to insure the safe delivery of food.
FAIZA REHMAN
-
Good hygiene
Good hygiene prevents the spread
of germs.
It also helps to give a good first impression
to others.
FAIZA REHMAN
-
Personal Hygiene:
FAIZA REHMAN
-
Hands and Skins (Food handlers must wash their hands especially)
1. After visiting the toilet
2. On entering the food room, after a break and before
handling any food.
3. After putting on or changing a dressing
4. After dealing with an ill customer or a babys nappy
5. After handling raw food Including eggs, and before
handling ready to eat food.FAIZA REHMAN
-
6. After cleaning up animal faces or handling boxes contaminated by bird dropping.
7. After combing or touching the hair, face, nose, mouth or ears
8. After handling waste food.
9. After cleaning , or handling dirty cloths, crockery .etc.
10. After handling external packaging, flowers or money.
Hand Washing
FAIZA REHMAN
-
Foods to Avoid
Bacteria in your mouth grow on sugar
candy, chocolate, and other sweets
Try to eat as little junk food as possible
Avoid drinking soda and sweet tea
If you do eat these things, you must brush immediately afterwards.
FAIZA REHMAN
-
THANKS FOR YOUR PATIENCE
ANY QUESTIONS?