NUTRITION AND FOOD

SAFETY
VCF3083
INTRODUCTION TO
FOOD SAFETY AND
SANITATION

Dr. Mohd Yusof Bin Kamaruzaman

yusof.kamar@ftv.upsi.edu.my
CONTENT
1. What is food safety? 3. Food safety issues
1. Food production condition 1. Cases of foodborne illness outbreak.
2. Food quality 2. What happen if the food is not safe?
3. Food contamination 3. How could this be happening?
4. Food-borne illnesses 4. Implication

2. Key elements in keeping food 4. Food safety system

safe for consumption 1. Definition
1. Good personal hygiene 2. Comprehensive food safety system
2. Safe water and raw materials
3. Cook thoroughly
4. Keep food at safe temperature
5. Separate raw food from cooked food
WHAT IS FOOD
SAFETY?
 Conditions and
practices that preserve
the quality of food by
FOOD SAFETY preventing
contamination which
can cause foodborne
illnesses.
FOOD SAFETY
Quality?
Conditions and Practices? Best state in 5 sensory
Clean and hygienic. experience
1. Touch 4. Sound
Food handling etiquette. 2. Smell 5. Taste
3. Sight

Contamination? Foodborne Illness?

Deterioration of quality (in Discomfort experienced as a
food) that's harmful to human result from eating
if consumed. contaminated foods.
KEY ELEMENTS IN
KEEPING FOOD SAFE
FOR CONSUMPTION
 1
Good
Personal
Hygiene

KEY Separate 5 Safe

2

ELEMENTS IN Raw and

Cooked
Foods
5 Water
and Raw
Basic Key
KEEPING Elements
Materials

FOOD SAFE
Keep 4 3
1
Food at Cook
Safe Thoroughl
Temperatu y
re
 ▪Hygiene?
▪Cleanliness or healthful condition.

▪Why personal hygiene?

▪Food handlers as the most common reason
for foodborne illness.
▪The first controllable step everyone can
1. PERSONAL take.

HYGIENE ▪ Food handlers' etiquette

▪ Hand washing
▪ Bathe
▪ Sick leaves
▪ Uniforms
▪ Clean uniforms
▪ Short hair and covered
▪ Short fingernails
▪ No facial hair/clean-shaven/covered
 ▪The Essential - Hand
Washing
▪Hand washing poster
1. PERSONAL ▪Why is it the most essential?
HYGIENE ▪ Frequent touching/passing ill-causing
microorganisms
▪ Handling garbage
▪ Toilet visit
▪ Shaking hands
 ▪Safe Water?
▪Treated water/potable water

2. SAFE ▪ Clean water supply

▪Safe Raw Materials?

WATER AND ▪Treated ingredients
RAW ▪ Pasteurized ingredients
▪ e.g.: UHT milk
MATERIALS ▪Untreated ingredients
▪ Rinsing of raw ingredients (especially ones to be
eaten raw).
▪ Peeling outer layer (skin)
 ▪Cooking?
▪ Heat treatment to kill or eliminate ill-causing
micro-organisms (microbes)
3. COOK ▪Different requirements of heat level
THOROUGHLY for different ingredients.
▪ Ingredients structures
▪ Level of hazard posing potential
▪ Heating method
 ▪Temperature as main guideline
▪Degree Celsius (℃)
▪Degree Fahrenheit (℉)

▪Things to consider
3. COOK ▪Heat penetration
THOROUGHLY ▪ throughout the food.
▪Potentially hazardous food.
▪ Meat
▪ Poultry
▪ Dairy
▪ Seafood
4. KEEP FOOD AT
SAFE TEMPERATURE
▪Safe temperature?
▪ Temperature level where microbes
cannot live.

▪When do they live?

▪ Temperature Danger Zone.

▪Malaysia’s standard of
Temperature Danger Zone:
▪ 5℃ - 62℃
 ▪“Keep food...”?
▪Holding the food for a period of time
▪ Refrigeration of cooled foods
4. KEEP FOOD ▪ Chill range of 0℃ - 4℃.
▪Food thawing
AT SAFE ▪ Never in room temperature.

TEMPERATURE ▪ Conventional - in chiller for 24 hours

▪ Modern - Microwave (depends on equipment
specs)
▪Food serving
▪ Preferably more than 60℃.
 ▪Why should it be?
5. ▪Cross-contamination
▪ Transportation of microbes between raw and
SEPARATION cooked foods.

OF RAW AND ▪Ways to eliminate causation:

▪Use differently designated tools and
COOKED equipment.

FOODS ▪Color-coded chopping board/knives

▪Closed or lidded container for specific
foods.
FOOD SAFETY ISSUES
FOOD SAFETY ISSUE
FOOD SAFETY ISSUE
▪Foodborne Illness outbreak
▪ 2 or more individuals experiencing similar condition after eating common food
▪ Health discomfort to potentially causing death.

▪How does this happen?

▪ Commonly associated with poor understanding and practice of the 5 key elements of
food safety.
FOOD SAFETY ISSUE
▪Implication:
▪ Country
▪ Unhealthy nation
▪ Under-developed
▪ Economy
▪ Lost of business
▪ Loss of reputation
▪ Legal fees
▪ Social
▪ Soaring medical expenses
▪ Disability to work (unproductive)
▪ Risk of death
FOOD SAFETY SYSTEM
FOOD SAFETY
SYSTEM
A set of logical
components or
steps taken in the
handling of foods
to prevent the
possibility of
contamination and
cause harm to
human once
consumed.
FOOD SAFETY SYSTEM
▪Common example: HACCP
▪ Hazard Analysis Critical Control Point

▪Other related:
▪ HALAL
▪ GMP
▪ Pest Control
▪ Private Owned:
▪ e.g: C.H.A.M.P.S by Quick Service Restaurants (QSR)
▪ KFC
▪ Pizza Hut
▪ Basics:
▪ Regular machine calibration
▪ Thermometer
▪ Timer
▪ Weighing scale
EXAMPLE OF A SET OF FOOD SAFETY
SYSTEM
END OF TOPIC