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Why Food Safety Is Important

Loss of Customer &

Sale

Loss of prestige &

Reputation

Embarrassment

Lower Employee Morale

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What is FOOD SAFETY ?

Food safety is the assurance given to the customer that

the food will not cause any harm when consumed

Bacteria Virus Chemicals

What do you mean by Safe Food ?

The food which is free from Bacteria, Virus, Chemicals, and Foreign Particles.

Foreign Particles3/25/2015 Chandan Rout 3

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Cross

Contamination

Transfer of Bacteria from one Contaminated

food to another Uncontaminated food.

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Physical

Contamination

Chemical

Contamination

Micro

Biological

Contamination

3 Ways

3 Ways

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Physical

Contamination

Iron

Nails

Glass

Pieces

Small

Paper

HairStone

Thread

Insects

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Chemical

Contamination

• Detergent

• Finger With Nail Paint

• Pesticides

• Soap

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Micro Biological Contamination

Bacteria

Virus

Insect Eggs

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Controlling Physical Contamination

Personal Hygiene

Short trimmed hair, Wearing

caps, No jewelry at work or

any kind of threads

In your body

Maintain Food Surrounding Area

Keep café clean

Do not leave any pieces of plastic from

milk packet, paper from tea bags. Which

can go into food

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Maintain Equipment

No lose nuts, bolts, wires parts,

which can end up in food

Pest Management

Keep your food contact

areas PEST free – No

Flies, Cockroaches, etc.

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Controlling Chemical Contamination

Hand WashWash hands properly to

ensure no soap, cosmetics,

cream etc. go into the food

No Cleaning Agents Near Food

Keep the cleaning chemicals

organized away from food.

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Controlling Micro-Biological Contamination

Hand wash

Free from GERMS

Keep Food out of

DANGER ZONE

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DANZER ZONE

Danger Zone is the

temperature range

Between 5 to 65 degree

Celsius, in which

Food born Bacteria grows

FEEP HOT FOOD HOT

KEEP COLD FOOD COLD

KEEP FROZEN FOOD FROZEN

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What is Bacteria?

Bacteria is a small micro-organism

which cannot be seen with our

naked eyes.

Most Harmful Bacteria's

Found in food products

1. E-COLI

2. SALMONELLA

E.COLI SALMONELLA

At DANGER ZONE Bacteria Multiplies every 20 sec.

Millions of BACTERIA make one visible DOT.

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Sources of Bacteria

AIR

ANIMAL

WATER HUMAN

EQUIPMENTS

CARRIER

FOOD

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How To Control The Bacteria

Longer is the food in danger Temperature

Zone, Faster is spoilage.

Keep food out of

DANGER ZONE

Keep food area Clean & Dry

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