Download to read offline
600830448-Food-safety................pdf
- 1. TOPIC #3. Food:Handling, Safety, Sanitation & Hygiene
- 2.
- 3. • complex organiccompounds & their mixture which provides nourishment. • these are edible & contain nutrients, enzymes, pigments, flavor & water. (Food Scientist) • any articles simple, mixed or compounded – confectionery or condiment. (FDA 1938) • any matter eaten by man to sustain life & nourish the body. (Biologist) • something which alleviates not only hunger, nourishes the body but also satisfies the human needs for satiety. (Layman) • any substance which when taken into the body provides energy, builds & repairs tissues & regulates body processes. (N/D) WHAT IS FOOD?
- 4. What is FOODSCIENCE? • the study of the chemical, physical and microbiological nature of foods. SOLID LIQUID GAS FERMENTED
- 5. What is FOODSCIENCE? • any transformation that foods undergoes as reflected in its characteristics and properties from the time food is produce to time food is consumed.
- 6. Kinds of FOOD –According to source • Plant source • Animal source – According to the level of technology applied in the production (process) • Primary process • Preserved food • Manufactured
- 7. FOOD : PLANTSOURCE • Grains/cereals • Pulses • Fruits • Melons & Squashes
- 8. FOOD : PLANTSOURCE • Vegetables • Tubers • Nuts • Fungi • Oilseeds • Seaweeds
- 9. FOOD : ANIMALSOURCE • Muscles • Entrails • Milk • Poultry • Egg • Fish
- 10. FOOD : ANIMALSOURCE • Shellfish • Mollusk
- 13. • Food safetyrefers to routines in the preparation, handling and storage of food meant to prevent foodborne illness and injury. ... • Safe food handling practices and procedures are thus implemented at every stage of the food production life cycle in order to curb these risks and prevent harm to consumers.
- 14. Is food safetyimportant? “Safety first” as the saying goes. ✓ Even a single food-related incident can deal a harsh blow to your business, so food safety should always be a top priority. ✓ Listen on to learn about the dangers you should watch out for and what you can do to ensure your food is safe to eat. YES!
- 15. ➢A foodborne illnessis a disease transmitted to people through food. ➢An illness is considered an outbreak when: ⚫ Two or more people have the same symptoms after eating the same food ⚫ An investigation is conducted by state and local regulatory authorities ⚫ The outbreak is confirmed by laboratory analysis What are the Challenges to Food Safety? Challenges include: ⚫ Time and money ⚫ Language and culture ⚫ Literacy and education ⚫ Pathogens ⚫ Unapproved suppliers ⚫ High-risk customers ⚫ Staff turnover
- 17. ➢These people havea higher risk of getting a foodborne illness: – Elderly people – Preschool-age children – People with compromised immune systems Populations at High Risk for Foodborne Illnesses:
- 18. Keeping Food Safe Focuson these measures: ⚫ Controlling time and temperature ⚫ Preventing cross-contamination ⚫ Practicing personal hygiene ⚫ Purchasing from approved, reputable suppliers ⚫ Cleaning and sanitizing
- 20. 1. Clean: Washyour hands and surfaces often. 1. Germs that cause food poisoning *Can survive in many places and spread around your kitchen 2. Wash hands for 20 seconds with soap & water *Washing of hands should be done during, and after preparing food and before eating 3. Wash utensils, cutting boards & countertops 4. Rinse fresh fruits and vegetables *Use hot, soapy water * Use of running water.
- 21. How Contamination Happens? Peoplecan contaminate food when: ⚫ They do not wash their hands after using the restroom ⚫ They are in contact with a person who is sick ⚫ They sneeze or vomit onto food or food-contact surfaces ⚫ They touch dirty food-contact surfaces and equipment and then touch food
- 26. 2. Separate: Don’tcross-contaminate How Contamination Happens?
- 27. Separate: Don’t cross-contaminate. Whatis “CROSS-CONTAMINATION?” • It arises when microorganisms are transferred from a contaminated food contact surface or food to a non-contaminated food contact surface or food.
- 28.
- 29. ➢ Physical hazardsare objects which contaminate your foods such as pieces of glass or metal, toothpicks, jewelry or hair. ➢ Care should be taken during the preparation process in order to reduce the risk of contamination. ➢ Ensuring that all foods are covered in storage will help prevent physical contamination from occurring.
- 30. ✓ Chemical hazardsare harmful substances such as pesticides or machine oils. These hazards are present at every stage of food handling. ✓ Minimize risk by inspecting the food upon the delivery to ensure the goods coming in are fit for consumption – record deliveries in to your premises and mark any issues on the document. ✓ Always ensure that all foods are handled and stored correctly. Ensure that you have separate storage for the chemicals used in your operation.
- 31. ➢ Biological hazardsinclude bacteria, parasites, fungi and viruses. They can develop in poorly handled food or through contamination from an outside source. ➢ Ensure that all your produce has been purchased from an approved supplier. ➢ In all cases of suspected contaminated food, dispose of it immediately.
- 32. Biological Contamination Common symptomsof foodborne illness: ⚫ Diarrhea ⚫ Vomiting ⚫ Fever ⚫ Nausea ⚫ Abdominal cramps ⚫ Jaundice (yellowing of skin and eyes) Onset times: ⚫ Depend on the type of foodborne illness ⚫ Can range from 30 minutes to six weeks
- 34. Major Bacteria ThatCause Foodborne Illness
- 35. Major Bacteria ThatCause Foodborne Illness
- 36. Major Bacteria ThatCause Foodborne Illness
- 37. Major Viruses thatCause Foodborne Illnesses
- 38. Major Viruses ThatCause Foodborne Illness
- 39. Major Viruses ThatCause Foodborne Illness
- 40. Separate: Don’t cross-contaminate. ➢Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods—unless you keep them separate. o Use separate cutting boards and plates for raw meat, poultry, and seafood.
- 41. Separate: Don’t cross-contaminate. ➢Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods— unless you keep them separate. o When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods. o Keep raw meat, poultry, seafood, and eggs separate from all other foods in the refrigerator.
- 54. • Check thetemperature of food at least every four hours • Establish a policy to determine how long food will be held • Cover food • Prepare food in small batches
- 56. 3. Cook: tothe RIGHT Temperature • Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture. • Use a food thermometer to ensure foods are cooked to a safe internal temperature. Guide showing a detailed list of temperature of foods including shellfish and precooked ham o Whole cuts of beef, veal, lamb, and pork, including fresh ham (raw): 145°F (then allow the meat to rest for 3 minutes before carving or eating) o Fish with fins: 145°F or cook until flesh is opaque o Ground meats, such as beef and pork: 160°F o All poultry, including ground chicken and turkey: 165°F o Leftovers and casseroles: 165°F
- 57. • refers tothe process & techniques of using food or combinations of foods to have a product which is edible, palatable, aesthetically pleasing, microbiologically safe & nutritionally adequate. Involves the application of heat & the generation of heat for cooking is major item in a kitchen budget. • is a form of energy caused by the vibratory or kinetic movement of molecules. Heat Cooking
- 58. Heat in Cooking– a form of energy due to vibratory or kinetic movement of molecules. Intensity is measured by temperature in °C or °F. 1. Convection transfer of thermal energy from electricity gas or solid fuel to the vapor molecules of the air which in turn heat the food or the utensil it comes in contact with. Example: siopao in a steamer, baking in an oven.
- 59. 2. Conduction • transferof heat via metals or any heat-conducting material containing food. Copper is the best conductor of heat while glass is a poor conductor. Examples: waffles in an electric waffle maker, steak on a hot plate.
- 60. 3. Radiation • whenheat moves as energy waves, called infrared waves, directly from its source to something else. • Examples: toasting bread, broiling on the electric range.
- 62. • 4. MicrowaveCooking - Rapid heating by passing high frequency waves from a magnetron through the food or liquid to be heated. • Water absorbs the microwaves very well, so food with a high water content cooks more rapidly; fat absorbs the energy more slowly, so foods consisting of mixtures of fat and water cook unevenly.
- 63. • 5. Inductioncooking - uses electric currents to directly heat pots and pans through magnetic induction. • Instead of using thermal conduction (a gas or electric element transferring heat from a burner to a pot or pan), induction heats the cooking vessel itself almost instantly.
- 73. Chill : RefrigeratePromptly ➢ Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F). • Keep your refrigerator at 40°F or below and know when to throw food outexternal icon. • Refrigerate perishable food within 2 hours. If the food is exposed to temperatures above 90°F (like a hot car or picnic), refrigerate it within 1 hour. • Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw foods on the counter because bacteria multiply quickly in the parts of the food that reach room temperature.
- 74. • Personal Hygieneand Grooming
- 75. • The primarysource for the infection of food is man and the main source of infection of man is food. • Food handlers are potentially the most serious infection of man is food. • Food handlers are potentially the most serious hazard in food safety. Poor hygiene practices of food handlers are responsible for a number of foreign body hazards. • Therefore, it is very important for food handlers to be trained in looking out for potential hazards, especially learning how to control them by good hygiene practices. Food hygiene is an attempt to interrupt the circle of infection.
- 89. One ofthe most common causes of food poisoning bacteria is on his/her hands and transfers this bacterium onto the food being prepared. This is because hands are frequently in direct contact with the food.As you may know, food equipment which comes into contact with food itself can be disinfected (i.e. reduce the numbers of contaminating micro-organisms to such a low level that any remaining bacteria will not undermine the quality of the processed food. Unfortunately,it is impossible to disinfect skin t the same degree and thus hands are a potentially important means of distributing micro-organisms. Such distribution may involve the transfer of organisms from hands to food or their transfer from food
- 95. ➢The HACCP (HazardAnalysis Critical Control Point) concept was developed in the 1960s by the Pillsbury Company, while working with NASA and the US Army Laboratories to provide safe food for space expeditions. ➢“It is bad enough to have diarrhea on earth; But is worst to have diarrhea in SPACE!! Minnesota – based company that was one of the world’s largest producers of grain and other foodstuffs until 2001, was bought by General Mills. Stands for National Aeronautics and Space Administration
- 96. ➢From 2006, adocumented HACCP system is a legal requirement for every size of food business. ➢HACCP is used in a variety of food production and service establishments, from food manufacturer to restaurants and caterers. ➢Even though it might be a tedious process of continuous monitoring, the benefits outweigh the effort.
- 97. Benefits of HazardAnalysis Critical Control Point (HACCP)
- 98. ➢ Hazard Analysisis the process of identifying all the factors that could lead to hazards for the consumer. ➢ Each step of production is looked at and the hazards of each step looked at. ➢ This will include all ingredients, stages in the processing of foods, environmental features and human factors that could lead to unsafe food being served. ➢ Critical control points (CCPs) are the points at which control is essential to reduce the risk of potential hazards actually becoming hazardous. ➢ Hazard Analysis is the process of identifying all the factors that could lead to hazards for the consumer. ➢ Each step of production is looked at and the hazards of each step looked at. ➢ This will include all ingredients, stages in the processing of foods, environmental features and human factors that could lead to unsafe food being served. Hazard Analysis and Critical Control Points
- 99.
- 100. MONITORING CRITICAL LIMITS •WHAT will be monitored • HOW it will be monitored • HOW OFTEN it will be monitored • WHO will monitor? CORRECTIVE ACTIONS • Immediate monitoring possible • REAL TIME ASSESSMENT • Specific, Measurable • Examples of critical limits • Temperature • Time • ph HACCP APPLICATION • Rejecting the product • Evaluating the product • Adjusting time and temperature • Holding the batch • Re-preparing the product • Evaluating procedures, personnel, checking equipment • Disposal of the product
- 101. VERIFICATION OF THESYSTEM • Verify that the system is working • Verification may involve ✓ Contract review ✓ Records review ✓ Calibration review ✓ Analysis of product ✓ Retraining of personnel RECORDS • Time and Temperature Log • Corrective action report • Food Safety Bulletins • Manufactures/Suppliers Recommendation • Regulatory agencies Alert • Operational audits (internal and external) • Employee feedback • Repair bills and invoices • Test results from monitoring • Training certificates of employees
- 102. 1. Conduct aHazard Analysis 2. Determine the Critical Control Points (CCPs) 3. Establish Critical Limits 4. Establish a System to Monitor Control of Each CCP 5. Establish Corrective Actions When Monitoring Indicate a particular CCP is not Under Control. 6. Establish Procedures for Verification to Confirm that the HACCP System is Working Effectively 7. Establish Documentation and Records Concerning Procedures Appropriate to These Principles and their Application. The seven principles are:
- 104. Food: Handling, Safety, Sanitation& Hygiene
- 107. Assignment: Individual –September 28, 2022 • In 300 words write an essay on the question: • Q. Why is Food Safety Important in the FOODSERVICE INDUSTRY ? • Use A4 paper/Font Style: Times New Roman / Font Size 12/ Margin : All sides – 1 inch • Submitted by: Your name & Date
- 108. SANITIZING SOLUTION • 1/3CUP BLEACH PER GALLON OF WATER ORT 2 TABLESPOONS BLEACH PER 1 QUART WATER. • THIS WILL GIVE YOU A 1000+ PPM DISINFECTING SOLUTION. AFETR CLEANING THE AREA WITH DETERGENT, SPRAY OR WIPE WITH SURFACES WITH THE DISINFECTANT. MAKE SURE TO ALLOW SURFSACES TO FULLY AIR DRY.