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.
FAIZA REHMAN

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 40F (4.4C)
and 140F (60C)
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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 babys nappy

5. After handling raw food Including eggs, and before

handling ready to eat food.
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Hand Washing
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.

FAIZA REHMAN

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.
FAIZA REHMAN

THANKS FOR YOUR

PATIENCE
ANY QUESTIONS?