FOOD SAFETY

What is Foodborne Illness?

Commonly known as food poisoning, foodborne illness is caused by eating

food that is contaminated by bacteria or other harmful substances.

Causes of Foodborne Illness

Chemical hazards

Physical hazards

Biological hazards
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Foodborne microorganisms need nutrients to grow.

These are commonly found in potentially hazardous food,
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such as meat, poultry, dairy products, and eggs.
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ACIDITY
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pH is a measurement of how acidic or alkaline a food is.

pH 0-6.9 = acidic foods (ex. lemons)
pH 7.1-14 = alkaline (ex. crackers)
pH 4.6-7.6=neutral to slightly acid (bacteria grows best)
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TEMPERATURE
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Foodborne microorganisms
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They are capable of doubling their

population every twenty minutes.

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If potentially hazardous food remains

in the temperature danger zone for
four hours or longer, foodborne
microorganisms can grow to levels
high enough to make someone ill.
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OXYGEN
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canned food lock food w/o oxygen so

microorganism will not grow

While most microorganisms need oxygen to grow, some do not!

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MOISTURE

Water Activity Food Examples

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Causes of contamination

• Cross-contamination

• Poor personal hygiene

• Improper clean and sanitation

• Time and temperature abuse

 What is “cross contamination?”

Cross-contamination is the transportation of harmful

substances to food by:
 Cross contamination - Foodsafe in seconds

https://www.youtube.com/watch?v=aRVopQ8R4pc
 How can I handle food safely?
Bacteria like Staphylococci are found on the hair, skin, mouth, nose and in the throat of healthy people.

The most important tool you have to prevent foodborne illness is good personal hygiene

includes:

•Proper bathing •Hand washing

•Clean hat/hair restraint •Trim nails, avoid nail polish
•Clean clothes •Proper glove use
•Remove jewelry •Maintain good health '

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•Avoid unsanitary habits/actions •Report wounds and illnesses

Improper clean and sanitation
Time and temperature abuse

Food safety in seconds

https://www.youtube.com/watch?v=iguM_pqetzo
Food flow
• Purchasing
• Storing
• Preparing
• Cooking
• Holding
• Serving
 Purchasing/Receiving

• Buy only from reputable suppliers

to
b) boy 's w f make sure food

• Schedule deliveries for off-peak hours

are

in the safe
temp .

• Inspect deliveries carefully

• Sample temperatures of received food
items
 Purchasing/Grocery

• Purchase meat, poultry and dairy products last.

prevent food contamination
• Keep packages of raw meat and poultry separate
-

• Make sure products are refrigerated as soon as

possible
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• Check that all food packages are intact
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• Select produce that is fresh

 Storing

• Label food
first
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• Stored product needs depleted regularly

• Check expiration dates
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• Keep out of the temperature danger zone

• Store food in designated storage areas
• Keep all storage areas clean and dry
Preparing n'
Trident
• Proper Thawing
– Refrigerate at 5° C or lower
– Under running water at 21° C or lower
– In a microwave if the food will be cooked immediately
• Meat, Fish, Poultry
– Use clean and sanitized work areas and equipment
– Wash hands properly
– Remove from refrigerator only as much as you can prepare at one time
– Return raw prepared meat to refrigerator, or cook it immediately
• Eggs
– Handle pooled eggs with special care
– Consider using pasteurized egg products
– Promptly clean and sanitize all equipment and utensils
 Holding
• Check the temperature 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

Cold food Hot food

▪ Must be held at 5° C or lower
OR
▪ Can not exceed 21° C and is
served or discarded within six
hours
▪ Must be held at 60° C or higher
OR
▪It is served and discarded
within four hours
Serving
Kitchen Staff
• Use clean and sanitized utensils for serving

• Use serving utensils with long handles

• Store serving utensils properly

• Use gloves when handling ready-to-eat foods

• Practice good personal hygiene

Self-Service
• Identify all food items

• Maintain proper food temperatures

• Replenish food on a timely basis

• Do not refill soiled plates or use soiled silverware

What Are Food Allergies and How Are They Treated?
https://www.youtube.com/watch?v=ceGDhXWn43A
 Case Study :
How Chipotle made hundreds of people barf
 Case Study :
How Feihe survived the 2008 tainted milk scandal and became China's largest baby formula company
Individual Assignment

• Explore a case study of food safety issue around the world

• Summarize one page of the issue including key topic as following

ex
contamination of
– Causes microorganism
.

ppl get sick

– Effects
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sickness Is witch veg supplier

staff
.

check
,

– Corrective actions what the

company
do to correct
change the process in the stove
e.

– Preventive actions How to prevent the issue to not

happen again