Food Safety and Hygiene

Essential Skills for Food Handlers

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 01 Public Health Impact
Table of 02 Responsibility in Food Industry

Contents 03 Types of Food Contamination

04 Bacteria in Food

05 Sources of Foodborne Bacteria

06 Hazardous Foods

07 Temperature Control

08 Avoiding Cross-Contamination

09 Personal Hygiene

10 Food Safety Training

 1

Public Health Impact

Foodborne Risks
WHO estimates foodborne and waterborne diarrheal diseases kill 2.2
million people annually.
Foodborne diseases and threats to food safety are a constantly
growing public health problem.
Improper handling of food can lead to serious health consequences
and fatalities.
Understanding food safety is crucial for public health.

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 2

Responsibility in Food
Industry
Safe Food Prep
Every person working in the food industry has a responsibility to
prepare food that is safe to eat.
This training presentation will educate food handlers on necessary
skills and knowledge.
Focus is on food safety and hygiene matters relevant to their work
activities.
Proper training can prevent foodborne illnesses.

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 3

Types of Food
Contamination
Hazard Types
Food can be contaminated by physical hazards like metal, wood,
glass, plastic.
Chemical hazards include substances like bleach, caustic soda,
detergents, pesticides.
Microbiological hazards include bacteria, viruses, moulds, and
parasites.
Contaminated food is unsafe and unsuitable to eat.

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 4

Bacteria in Food
Main Cause
Bacteria are single-celled living microorganisms that cause food
poisoning.
To survive and multiply, bacteria need water, food, correct
temperatures, and time.
Most bacteria need oxygen to multiply, dividing in two every 10-20
minutes.
One bacterium can multiply into 262,144 bacteria in 6 hours, enough
to cause food poisoning.

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 5

Sources of Foodborne
Bacteria
Main Sources
Food poisoning bacteria come from food handlers, especially their
hands.
Raw foods like meat, poultry, shellfish, and vegetables are major
sources.
Pests and animals, as well as air and dust, contribute to bacterial
contamination.
Dirt and food waste are also common sources of bacteria.

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 6

Hazardous Foods
Bacteria Growth
Potentially hazardous foods support the growth of bacteria if not
properly handled.
These foods must be kept below 5°C or above 60°C to prevent
bacterial growth.
Examples include meat, poultry, seafood, eggs, dairy, gravies, and
cooked rice.
Proper temperature control is essential for food safety.

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 7

Temperature Control
Danger Zone
Bacteria multiply rapidly between 5°C and 60°C, known as the
danger zone for food.
Below 5°C, bacteria multiply slower, and freezing makes bacteria
dormant.
Freezing does not kill bacteria; most are killed at temperatures above
60°C.
Maintaining proper temperatures can prevent foodborne illnesses.

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 8

Avoiding Cross-
Contamination
Prevent Spread
Cross-contamination occurs when food becomes contaminated with
bacteria from another source.
Bacteria can be transported by hands, utensils, surfaces, equipment,
and raw food.
Pests and improper handling can also cause cross-contamination.
Common examples include using the same cutting board for raw
meat and vegetables.

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 9

Personal Hygiene
Prevent Foodborne Illness
Personal hygiene is crucial in preventing the spread of foodborne
illnesses.
Hand washing, clean uniforms, and avoiding cross-contact are
essential practices.
Food handlers must be mindful of their hygiene to keep food safe.
Proper training and awareness can enhance personal hygiene
practices.

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Food Safety Training

Continuing Education
Ongoing food safety training is essential for all food handlers.
Regular updates and refreshers ensure that best practices are
followed.
Training should cover new regulations, techniques, and potential
risks.
A well-informed team can significantly reduce the risk of foodborne
illnesses.

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