( 26th Jan 2024)

- Food safety refers to handling, preparing and storing food in a way that
prevent foodborne illness and contamination.
- Unsafe food containing harmful bacteria, virus, parasites and chemical
substances can cause from diarrhea and cancers.

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What happens when you get food safety wrong?

 Outbreaks of food poisoning will

increase. Food standards agency estimates
that there are more than 850000 cases per
year in the UK.
 As a food handler, must do everything
you can keep food safe, control hazards
and stop contamination of food.

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 Chemical
Hazards
What is hazards?
Biological Physical
In food production, a hazard is anything. hazards hazards
That can cause harm to a customer.

Allergens

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Biological Hazard
Pathogen is a microorganism that can cause disease.

Bacteria Virus

Fungi Parasites

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 Pathogenic Bacteria (Harmful)

Salmonella spp, Vibrio spp Monocytagenes, Shigella

Hydrophila ( Fish and seafood ) ( Fresh Vegetable )

E- coli, Bacillus spp Salmonella spp, e-coli

(Dairy product)
Locomotion of Bacteria
 Hands
 Air
 Coughs and sneezes
 Water
 Other food insects
 Equipment and utensils
 Rats and mice

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 Bacteria Growth Conditions
Acidity or
Alkalinity

food
Oxygen
Moisture
Time

Temperature

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Time and Temperature control

Bacteria won`t grow at (-18C)

but might still alive

How to kill
Four-hour Rules
Bacteria
and
Prevent
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 Fungi
 Molds – tiny plants or fungi, grow on surface of food,
 Some can produce MYCOTOXIN which can be dangerous.
 Mold has a worst taste and texture.
 Sometimes, mold may have white or green fuzzy spot,
especially when it`s growing on bread.
 Molds may appear on the surface ,but it has roots underneath.
 Certain molds produce a toxin called aflatoxin in such foods
as peanuts and others nuts , corn, cotton seed and milk.
 This toxin can cause serious liver disease.

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 Chemical Hazards

Water Wash fruits and vegetables

Food contact material

Pest control substances

Non-plastic storage container
Cleaning agent
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 Physical Hazards
Physical Contamination- contamination of food with objects that may not be toxic
but may cause injury or discomfort.

 Metal shaving from an old metal washing dishes brush.

 Stones from poorly shorted dried beans.
 Soil from poorly sorted dried beans.
 Naturally occurring objects (eg; bones in fish )
 Insects or insect parts
 Fake nail
 Nail polish
 Pieces of jewelry
 Hair
 Frilled toothpicks

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 Allergens
Allergens affect only some people;
Food to which some people are allergic include

 Wheat product
 Soy products
 Peanuts and tree nuts
 Eggs
 Milk and dairy product
 Fish and shellfish

 Non-biological allergens include food additives such as

 Nitrites (Used in cured meats)

 Monosodium Glutamate ( MSG, often in Asian foods )
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 Shortness Tightness in
Itching of Breath the throat

Swelling Rush Vomiting

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