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Food Safety Complete W Pic
Food Safety Complete W Pic
Food Safety Complete W Pic
IN AGRICULTURE
PERTANIAN & MANUSIA (PRT 2008) BY GROUP 10
MOHD HANIF BIN YAZIZ LYANA INESSA BINTI AZRIL NURUL HAFIZA BINTI OTHMAN IZYAN ZUHAIRAH BINTI ZULKIFLI MUHAMAD IZZUL AZRI BIN SAMSUDIN MOHAMAD AZRIZAL BIN MOHD SHUKERI RAJA MUNAWARRAH BINTI RAJA ZAZALLI 153418 152335 151937 152902 151580 123232 152270
INTRODUCTION
Technical discipline describing handling, preparation and storage of food in ways to avert foodborne illness. Consumption of contaminated food.
INTRODUCTION
Five key principles of food hygiene:
1. Preventing contaminated food with pathogens spreading from people, pets and pests. 2. Separate the raw and the cooked foods to prevent the cooked foods from being contaminated 3. Cook the foods for the suitable length of time and at the suitable temperature to kill the pathogens 4. Storing food at the proper temperature 5. Using safe water and raw materials
ISO 22000 - deals with food safety HACCP- depends on the management commitment and a solid foundation of prerequisite programs
Cleaning
FOOD MANUFACTURING
Food Handlers
Food Storage
FOOD MANUFACTURING
FOOD PREMISES AND EQUIPMENT Food Pests animal live in or on food used for human consumption and cause contamination. Why control food pests?
Carry disease and contaminate food. Damage food causing unnecessary wastage. Pest activity damaged food premises (rodents). Legal requirement for all food businesses.
Eliminate food-borne pathogens and keep them under control. Pathogens can accidently end up on workers hands, gloves or protective clothing.
FOOD HANDLERS Wash hands. Direct handling food (normally kept to a minimum) Hand sanitizer and gloves. Wear clean and proper protective attires. Use waterproof bandages (for wounds). Sick food handlers are excluded from working.
E.g.: vomiting, diarrhea, fever.
Behaving safely
Should not sneeze or eat over unprotected foods or surfaces in contact with foods. Prohibited to spit, smoking, etc. in working area.
FOOD STORAGE Expiry date label. Raw and ready-to-eat products are stored separately. Temperature of storage
Different for either ambient, chilled or frozen.
Checked regularly to avoid dysfunction.
Traceability of products
Helps companies to find the origin of non-compliance. Remedy the malfunction.
Not only limited to meat and poultry products, but also cut across other consumer items such as pharmaceuticals, toiletries, cosmetics and confectionery.
SOP
MSI 1500 : 2004 Malaysia through such agencies like, JAKIM, Department of Standards Malaysia, Institute of Islamic Understanding Malaysia(IKIM) and Malaysian Institute of Industrial Research and Standard (SIRIM) developed a comprehensive Halal Food Standard called MS1500:2004
HALAL LOGO
Halal logo which authorized by the Malaysian Government. For food products, the halal designation means the ingredients used in manufacturing is halal.
PRECAUTION STEPS (example of meat) Washing off under running water before cooking it. Always remember to wash your hands and any surface that in contact with the meat. Porous surfaces such as wooden chopping boards should be washed, rinsed thoroughly and then set aside to dry.
Shopping
Handling Leftovers
Food Storage
Preparing
Do not cross-contaminate. Keep raw meat and poultry separated from other foods. Directly wash board, knife and others after cutting raw meats with hot and soapy water. Sanitize cutting boards often in a solution of chlorine bleach and water.
COOKING AND SERVING Make sure the whole meats are fully cooked. Keep hot food over a heat source or reheat them before eating.
HANDLING LEFTOVERS Divide foods into shallow containers then keep it refrigerated. Cut into slices or separate from bone before refrigerated. Use cooked leftovers within 4 days.
CONCLUSION
Knowledge on effects of unsafe food practices is crucial. Food manufacturing industries need to follow the food safety legislation and control food pests. Consumers should practice food safety tips.