FOOD SAFETY

FAIZA REHMAN

Food Safety It is a scientific discipline describing handling,

preparation, and storage of food in ways that prevent food borne illness.

This includes a number of routines that should be followed to avoid potentially severe health hazards.

Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning.

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What is food borne illness?

Foodborne illness is a disease that is carried or transmitted to human beings by food.

Foodborne illness may be caused by microorganisms, which are tiny, single-celled organisms, such as bacteria.

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How do bacteria grow on food?

Under the proper conditions, bacteria can grow, divide, and multiply enough to make people sick

The temperature range in which food borne bacteria can grow is known as the danger zone.

This is typically considered to be between 40°F (4.4°C) and 140°F (60°C)

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Potentially hazardous food should not be stored at temperatures in this range in order to

prevent food borne illness.

Food that remains in this zone for more than four hours must be discarded.

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Potentially hazardous food Moist, high protein foods on which

bacteria can grow most easily are classified as Potentially Hazardous Foods

The four categories of potentially hazardous foods are:

1. Fresh meat, such as beef or mutton

2. Poultry, such as chicken

3. Seafood or fish

4. Dairy products, such as milk and cheese

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Potentially Hazardous foods:

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How to Protect Yourself?

The best defense against foodborne viruses is to use

good personal hygiene

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Personal Hygiene:The definition of hygiene is healthy

habits that include:

Bathing

Keeping the mouth clean,

Keeping the skin protected from the sun

Washing hands frequently before handling edibles to insure the safe delivery of food.

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Good hygiene

Good hygiene prevents the spread

of germs.

It also helps to give a good first impression

to others.

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Personal Hygiene:

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Hands and Skins (Food handlers must wash their hands especially)

1. After visiting the toilet

2. On entering the food room, after a break and before

handling any food.

3. After putting on or changing a dressing

4. After dealing with an ill customer or a baby’s nappy

5. After handling raw food Including eggs, and before

handling ready – to eat food.FAIZA REHMAN

6. After cleaning up animal faces or handling boxes contaminated by bird dropping.

7. After combing or touching the hair, face, nose, mouth or ears

8. After handling waste food.

9. After cleaning , or handling dirty cloths, crockery .etc.

10. After handling external packaging, flowers or money.

Hand Washing

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Foods to Avoid

Bacteria in your mouth grow on sugar

candy, chocolate, and other sweets

Try to eat as little “junk food” as possible

Avoid drinking soda and sweet tea

If you do eat these things, you must brush immediately afterwards.

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THANKS FOR YOUR PATIENCE

ANY QUESTIONS?