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Module 1 - Food Safety [Autosaved].pptx
- 2. WHAT IS FOOD SAFETY? 2 Food Any substance, may it be processed, semi- processed, or raw, which is intended for human consumption. Safety The condition of being protected from or unlikely to cause danger, risk, or injury. Food Safety A scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. It is the assurance that food will not cause harm to the consumers when it is prepared and or eaten to its intended use.
- 4. FOODBORNE ILLNESS The result of ingestion of foodstuffs contaminated with microorganisms or chemicals. Usually arises from improper handling, preparation, or food storage.
- 5. EXAMPLE OF FOODBORNE ILLNESS Salmonella Salmonellosis • Bloody Diarrhea • Fevers • Body aches • Reactive Arthritis • Death • Kidney failure • Damaged pancreas • Central Nervous system impairme Hemolytic Uremic Syndrome or HUS E. COLI
- 6. FOODBORNE ILLNESS OUTBREAK When two or more people experience the same illness after eating the same food it will then be declared as a Foodborne Illness Outbreak.
- 7. HOW FOODBORNE ILLNESS OCCUR? Unsafe food is usually caused by contamination. Contaminants refers to any substance added to food (intentionally or unintentionally) that may compromise food safety.
- 8. FORMS OF CONTAMINATION Biological Contaminants Are organisms or product of organisms that can cause illness/disease (e.g. bacteria, fungi, viruses, parasites, mushroom toxins, plant toxins, seafood toxins). Chemical Contaminants May be naturally occurring or may be added during the processing of food (e.g. lubricants, pesticides, cleaners, sanitizers, etc.) Physical Contaminants Are either foreign materials or extraneous materials.
- 9. Among the three categories, do you know that 95% of foodborne illness are due to BIOLOGICAL CONTAMINANTS?
- 10. UNDERSTANDING MICROORGANISMS Microorganisms are very small living organism that cannot be seen by the naked eye. There are good microorganisms that are useful and can be used in making foods and drinks. Other microorganisms do not usually make people ill but can cause food to smell and taste bad. Most foodborne illnesses are caused by harmful organisms called pathogens.
- 11. THE PATHOGENS Fungi Fungus that produces aflatoxin, a poisonous and carcinogenic substance. At high-levels of exposure, it can cause liver cancer. Parasites Lives in the flesh of many animals. If not cooked properly, it causes toxoplasmosis which may lead to visual loss, seizures, and enlarged lymph nodes. Bacteria From food sat out too long at room temperature. This causes watery diarrhea, nausea and vomiting. Virus The common cause of gastroenteritis. Commonly found on shellfish and ready-to-eat foods touched by infected workers.
- 12. Of these pathogens, BACTERIA is the most common cause of foodborne illness outbreaks. Bacteria can easily grow and multiply.
- 13. FACTORS THAT FAVOR BACTERIAL GROWTH FOOD Food borne microorganisms need nutrients, specifically carbohydrates and proteins. F A T T O M ACIDITY Pathogenic bacteria grow best in food that is slightly acidic or neutral approximate (pH4.6-7.5). TEMPERATURE Holding food in the “danger zone” which is temperature ranges between 40°F and 140 °F(4 °C and 60°C). TIME When food is left in the temperature danger zone pathogens grow. They double every 20 minutes or faster. OXYGEN Some pathogens require oxygen to grow (aerobic) and some do not (anaerobic). MOISTURE Bacteria gets their nutrients from water solution.
- 14. FOOD HANDLERS All food handlers must be Certified FIT TO WORK in the food service industry.
- 15. 1 Hygienic Hand Practices 2 Personal Cleanliness 3 Clean and Appropriate Work Attire COMPONENTS OF A GOOD PERSONAL HYGIENE
- 16. COMPONENTS OF A GOOD PERSONAL HYGIENE 1 Hygienic Hand Practices Food handlers shall regularly (and as needed) wash their hands following the standard procedure.
- 17. 1. Wet hands with running water as hot as you can comfortably stand 2. Apply soap. 4. Clean under fingernails and between fingers 3. Vigorously scrub hands and arms for at least 20 seconds. 5. Rinse thoroughly under running water 6. Dry hands and arms with a single- use paper towel or warm-air hand dryer. Proper Hand Washing Procedure
- 18. When should you wash your hands? After using the restroom After touching nose, face and body After sneezing and coughing After smoking, eating and drinking After break time After cleaning or taking out the garbage After leaving and returning to work station Before and after handling raw foods After handling chemicals After handling money After cleaning or bussing dirty dishe from the tables
- 19. COMPONENTS OF A GOOD PERSONAL HYGIENE 2 Personal Cleanliness 1. Bathe Daily. 2. Brush your teeth every after meal and as needed. 3. Trim and clean your nails regularly. 4. Wash hand thoroughly after any activity in which they may have in contact with bacteria. 5. Wear deodorant or antiperspirant. Always observe good personal hygiene.
- 20. 3 Clean and Appropriate Work Attire COMPONENTS OF A GOOD PERSONAL HYGIENE 1. A clean hair restraint 2. Clean working clothes 3. No jewelry while on the job (except plain wedding ring) 4. A clean apron as needed (remove when leaving preparation areas) 5. Closed-toe shoes All employee of the food service industry must wear clean and complete working gears.
- 21. KEY TAKEAWAYS • Food safety is the assurance that all people involved in handling food must be a certified safe Food Handler. • Foodborne illness is most often caused by cross-contamination of some form, and therefore effective steps must be taken to prevent the transfer of contaminants at every stage of the production process. • FATTOM is a critical to manage food safety—by properly handling, heating and cooling foods, and limiting the time potential hazardous foods spend in the danger zone. • Personal hygiene, are one of the areas to scrutinize when considering an operations ability to control cross-contamination.
- 22. ACTIVITIES • Go to your PC, laptop or cellphone browser. • Enter - https://quizizz.com • Enter the quizizz code: • Click “Join a Game” • Enter your Complete Name: Polido, Hanna Vi B. • Click Start Game.
- 23. THANK YOU!
Editor's Notes
- In short - Assurance or guarantee that food will not cause harm to the consumers when it is prepared and/ or eaten to its intended use.
- Source: WHO The contamination of food may occur at any stage in the process from food production to consumption (“farm to fork”) and can result from environmental contamination, including pollution of water, soil or air. 5 Factors Contributing to the Foodborne Illness in the Philippines Improper food storage temperature Poor hygiene practices Inadequate cooking Use of dirty utensils and equipment Eating of expired and sewage contaminated food
- CAUSE – ILLNESS – EFFECT (HUMAN HEALTH) Salmonella - Food may be contaminated during food processing or food handling. Food may become contaminated by the unwashed hands of an infected food handler. A frequent cause is a food handler who does not wash his or her hands with soap after using the bathroom. SALMONELLOSIS from Salmonella can cause: Bloody Diarrhea Fevers Body aches Headaches Reactive Arthritis Typhoid-like symptoms Death
- WHY? WHAT?
- With that, let’s learn more about this biological contaminants or microorganisms.
- Example of good micro: 1. Yeasts are considered to be the primary spoilage microbes in carbonated products, mainly due to their ability to resist high carbonation and low pH levels 2. Yakult  s a probiotic milk beverage fermented with the bacteria strain Lactobacillus which is good in digestion. 3. Cheese is made with microorganisms which convert the milk sugar to an acid.
- Fun-gi
- Now, in order to keep the food that you serve in your store safe from these harmful bacteria, you need to understand the Factors that favor bacterial growth. Next slide.