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Transmitting - "Enough" of The Live Bacterial - Food Borne Intoxications
Transmitting - "Enough" of The Live Bacterial - Food Borne Intoxications
Transmitting - "Enough" of The Live Bacterial - Food Borne Intoxications
Transmitting
enough of the live bacterial
Food borne intoxications
Bacteria Growth Patterns
Stage I: Lag Phase
Stage II: Log Phase
Stage III: Stationary Phase
Stage IV: Decline (death) Phase
1. Temperature
2. Acidity (pH)
3. Time
4. Air/Oxygen
5. Moisture
0.97 - 0.99
If a mother
forgets to follow some of the basic food safety rules,
wont heating or reheating foods
Will make it safe?
ROLES OF GOVERNMENTS
protect consumers
provide assurance
maintain confidence
provide health education programs
INDUSTRY
Principles of HACCP
. Identify the hazards
Purchasing, delivery, storage, preparation, cooking, serving
Examples of hazards include
- Food poisoning bacteria, e.g. Salmonella.
- Foreign matter, e.g. glass, insects, hair
- Chemicals, e.g. disinfectants.
. Determine the critical
. Establish critical
limit (s)
action
Advantages of HACCP
Applied throughout the food chain
More effective use of resources
More timely response to food safety problems
Promote international trade by increasing buyer confidence in food
safety
Capable of accommodating advances in equipment design,
processing procedures or technological developments
1.
2.
3.
4.
5.
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7.
8.
Production
Establishment: Design and Facilities
Establishment: Maintenance and Sanitation
Establishment: Personal Hygiene
Control of Operation
Transportation
Product Information and Consumer Awareness
Training
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