Food safety level 1

1. SUBTITLE
BY: SAKSHI V. SHIRAM
B.Tech FOOD BIOTECHNOLOGY

2. WHAT IS FOOD SAFETY?
• Food safety is a scientific discipline describing handling,
preparation and storage of food in ways that can prevent food borne
illness. This include a number of routine that should be followed to
avoid potentially severe health hazards.
• Food safety considerations include the origin of food including the
practices relating to:
1. FOOD LABELLING
2. FOOD HYGIENE
3. FOOD ADITIVES
4. PESTICIDE RESIDUES

3. FOOD LABELLING:
A panel found on a package of
food which contains a variety of
information about the
nutritional value of the food
item. The include the
production date, shell life,
serving size, number of
calories, gram of fat and other
nutritional content

4. FOOD ADDITIVES
• Any substance
added to a food
product
intentionally to
enhance its taste,
flavor, texture,
appearance, shelf
life, etc are called as
FOOD ADDITIVES.
SWEETNERS
FLAVORS
PRESERVATIVES
PRESERVATIVES
ANTIOXIDANTS
STABILIZERS
AND
EMULSIFIERS
COLORS

5. PESTICIDE
RESIDUES:
It refers to the pesticides that may
remain on or on the food after they
applied to food crops.
FOOD HYGIENE:
Food hygiene are the conditions and
measures necessary to ensure the safety
of food from production to consumption.
Food can become contaminated at any
point during slaughtering or harvesting,
processing, storage, distribution,
transportation and preparation.
Lack of adequate food hygiene can lead
to foodborne diseases and death of the
consumer.

6. FOOD SAFETY HAZARDS:
MICROIAL
HAZARD:
Occurs when food
becomes contaminated
by microorganisms
found in air, food, water,
soil, animals, human
body.
CHEMICAL
HAZARD:
When toxic chemicals
used for pest control or
for cleaning and
sanitizing food contact
surfaces and food
preparation equipment
come into contact with
food.
PHYSICAL
HAZARD:
Usually results from
accidental
contamination and poor
food handling practices.
They include: shivers of
glass, human hair,
nails, piece of jewelry,
stones, etc.

7. FOOD POISONING:
• Food poisoning is an illness resulting from spoilage of contaminated
food, pathogenic bacteria, viruses or parasites that contaminate food,
as well as toxins such as poisonous mushrooms and various species of
beans that have not been boiled for at least 10 minutes.
SYMPTOMS:
• Nausea
• Vomiting
• Watery and bloody diarrhea
• Abdominal pain and cramps
• Fever

8. 4’C FOR FOOD HYGIENE:
CROSS
CONTAMINATION
CLEANING
CHILLING
COOKING
Most likely to happen when raw food touches ready
to eat , frozen, fresh and processed food.
Effective cleaning gets rid of bacteria an hands,
equipment and surface
Food properly chilled helps to stop harmful bacteria
from growing.
Though cooking kills from harmful bacteria in food, so it is
extremely important to make sure that food is cooked
properly.

9. SANITIZATION: THE FOUNDATION
OF FOOD SAFETY
• Food hygiene constitutes a basic
necessity of Good
Manufacturing/Agricultural Practices
and the development of Hazard
Analysis Critical Control Point
(HACCP)
• Studies have shown that an appreciable
percentage of foodborne illness cases
can be attributed to poor sanitation and
food hygiene, including poor personal
hygiene and contamination of
equipment and/or environments.

10. GOOD WAREHOUSE
PRACTICES (GWPs):
Plays a vital role in highly regulated
Food Industry as it helps to:
• Streamline procurement, storage
and distribution.
• Trace and track the movement of
food items.
• Maintain a clean, safe and
segregated environment.
• Save time in identifying and
locating the goods.
• Optimizing resources and make
them available for usage.
• Ensure food items are safe for
consumption.
• Manage food products and make
them accessible anytime.
GOOD MANUFACTURING
PRACTICES (GMPs):
They are the practices required in order to
conform to the guidelines recommended by
agencies that control the authorization and
licensing of the manufacture and sale of food
and beverages, pharmaceutical products,
dietary supplements. Basic principles are:
• Manufacturing facilities must maintain a
clean and hygienic manufacturing area.
• Manufacturing processes must be clearly
defined and controlled.
• Instructions and procedures must be written
in clear and unambiguous language using
good documentation practices.
• Complaints about marketed products must
be examined, the causes of quality defects
must be investigated and appropriate
measures must be taken with respect to the
defective products and to prevent recurrence.

11. HACCP:
Hazard Analysis and Critical Control Points is a
systematic preventive approach to food safety
from biological, chemical and physical hazards
in production processes that can cause the
finished product to be unsafe and designs
measures to reduce these risks to a safe level.

12. FSSAI
• Food Safety and Standards Authority of
India (FSSAI) is an autonomous body
established under the Ministry of Health &
Family Welfare, Government of India. The
FSSAI has been established under the Food
Safety and Standards Act, 2006 which is a
consolidating statute related to food safety
and regulation in India. FSSAI is responsible
for protecting and promoting public
health through the regulation and
supervision of food safety.

13. FOOD SAFERY
SIGNIFICANCE:
Food safety is important as it helps to
protect consumer from the risk of food
borne illnesses. It also helps to prevent
consumers from risks of health –
related conditions such as allergy and
even death.
It also protects food processing
establishments from product recalls
which results in financial losses due to
unsafe products. Other issues due to
unsafe products which can impact a
business include: rejected products,
possible lawsuits and business closure
by the public health authorities due to
reports of unsafe product sold to the
general public.

14. REFERENCES:
• https://www.google.com/search?biw=1522&bih=734&tbm=isch&sa=1&
ei=5XjaXcikMpWI4-
EPx_i6iAI&q=FOOD+SAFETY+SIGNIFICANCE&oq=FOOD+SAFET
Y+SIGNIFICANCE&gs_l=img.3...72845.81571..82071...0.0..0.0.0.......0
....1..gws-wiz-
img.hfvEy8l22QE&ved=0ahUKEwiIq4P67YLmAhUVxDgGHUe8DiE
Q4dUDCAc&uact=5#imgrc=Ck-KzUvvGQbTaM:
• https://www.22000-tools.com/what-is-haccp.html
• https://www.foodsafetymagazine.com/magazine-
archive1/februarymarch-2010/cleaning-and-sanitization-of-food-
contact-surfaces-in-retail-foodservice-establishments/
• https://www.who.int/foodsafety/areas_work/food-hygiene/en/
• https://globalfoodsafetyresource.com/food-sanitation/