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Food

Safet
y

Sanitatio
n
Hygiene
Safety

Sanitation
The process of
reducing
bacteria to a
safe level.

Hygiene
A condition promoting
sanitary practices
The science
concerned with the
prevention of illness
and maintenance of
health
The study and
practice of
cleanliness as a
way of preventing

Safety Safet
y

Creating an
environment that will
minimize the
occurence of
accidents.

What is Food Safety?


Food Safety is a
scientific
discipline
describing
handling,
preparation, and
storage of food in
ways that prevent
food borne
illnesses.

Why is Food
Safety
important?

According to estimates
from the Centers for
Disease Control and
Prevention:
48 million people (1
in 6 Americans) get
foodborne illness
each year
128,000 people are
hospitalized
each year

What practices affect


Food Safety

Cleaning and sanitation


Personal hygiene
Water and ice quality
Food preparation
Food Distribution
Pest control
Raw materials receiving, handling
and storage

Sources of Food
Contamination

Food Hazards
PHYSICAL

BIOLOGICAL
CHEMICAL

Physical Hazards
Hard or soft foreign objects in food
that can cause illness and injury.
Examples: fragments of glass,
jewerly,human hair,

Biological Hazards
These include bacteria, viruses,
parasites and fungi. These are
mostly associated with raw
products and humans entering the
facility.
Biological Hazards are by far the
most important foodborne hazard
in any type of establishment.
They cause most food borne

Chemical Hazards
These are toxic substances that
may occur naturally or may be
added during the processing of
food:
Examples: pesticides, fertilizers,
lead, mercury, food additives.
These can result in food poisonings
and allergic reactions

Microorganisms
(Germs/Microbes)
These are bacteria, viruses, molds and any
other tiny organisms that are too small to
be seen with the naked eye.
The organisms are also referred to as
microbes because they cannot be seen
without the aid of a microscope.
The most common types of food
contamination
Gets their energy from food in which they
live and reproduce

Factors which influence


the growth of
microorganism

FATTOM

Factor which influence the growth of


microorganism

F- FOOD
A- ACID
T- TIME
T- TEMPERATURE
O- OXYGEN
M- MOISTURE

Food
Suitable food supply is the most
important condition needed for
bacterial growth.
Bacteria prefer food high in protein,
or carbohydrates.

Acidity

Temperature
Pschrophillic
Mesophilic
Thermophilic

Temperature
Danger zone

Zone in which most


disease causing
bacteria can grow.
41F (5 C) - 140F (60
C)
Keep hot foods hot and
Cold foods cold
Store cold foods: 41F
(5 C) or below
Store hot foods 140F
(60 C) or above

Time
Under ideal temperature (41F (5
C) - 140F (60 C) bacteria can
multiply every 15 30

minutes.
Bacteria need about 4 hours to
grow to high enough numbers to
cause illness.

Oxygen
Aerobic - Needs oxygen to grow
Anaerobic - Cannot survive when
oxygen is present- toxic substance
Facultative - Grow with or without
oxygen, however has a preference
for oxygen.Most foodborne disease
causing microorganisms are
facultative.

Moisture
Foods high with water content
attracts the growth of bacteria.

Potential
Hazardous Foods
Any
Food that are capable
of supporting the
rapid growth of
microorganisms.

Signs of Food
Spoilage Any

Off odor
Discoloration
Slime/ stickiness
Mold growth
Change in texture
eg. Dry or spongy
Unusual taste
Production of gas
Blown cans

Food Borne
Illnesses

Any illness
resulting from the
consumption of
contaminated
foods.

What are its


typical primary
symptoms?
Nausea
Vomiting
Abdominal
cramps
Diarrhea
Headache
Dehydration
Fatigue

Common Foodborne
Illnesses
Illness

Potential
Sources

Salmonella

Poultry
Meat
eggs

E. Coli

Raw produce
Unpasteurize
d milk

Ensuring Food Safety

1. Wash hands often


2.Keep kitchen surfaces clean
3. Keep raw meat and ready-to-eat foods
separate
4. Cook food to proper temperatures and
use a food thermometer
5. Refrigerate food promptly to below 40F
6. Pay close attention to use-by dates when in doubt, throw it out!

Wash Hand
often
Effective handwashing
may
eliminate nearly half of
all cases of
foodborne illness
Use warm, soapy
water
Wash front and back
of hands, up to your

Wash Hand often


Handwashing
should last 20
seconds
(or through two
choruses of
Happy Birthday)
Rinse thoroughly
Dry with a paper
towel, clean cloth or
air dry

When to wash
your hands?
Before you:
Prepare
food
Eat meals
Feed
children

After you:
Handle raw foods
(including meats,
eggs, and fresh fruits
and vegetables)
Switch foodpreparation tasks
Use the restroom
Cough or sneeze
Handle garbage or
dirty items
Use the phone
Play with a pet
Touch a cut or sore

Keep kitchen surfaces clean


Clean kitchen surfaces,
appliances and tools
with hot, soapy water
Wash dishcloths and
towels in the washing
machine hot cycle
Sanitize sponges in
bleach solution
Replace sponges
frequently
Do not use dish towels
for multiple jobs

Keep Raw Meat


and Ready-to-Eat
Foods Separate
What is crosscontamination?
Keep raw and ready-toeat foods separate to
prevent the spread of
bacteria

Prevent crosscontamination
Store raw meat on
bottom shelf of
refrigerator
Wash all produce, even
pre-packaged/prewashed
Store washed produce in
clean container

Prevent crosscontamination
Wash plates between
uses or use separate
plates
Use one utensil to taste
and another to stir food
Use clean scissors to
open bags
Wear disposable gloves if

Cook to Proper Temperatur


Harmful bacteria are
destroyed when food is
cooked to proper
temperatures
The only reliable way to
determine doneness is
with a food thermometer
Wash the thermometer in
hot, soapy water after each
use

Refrigerate Food Prompt


to Below 40
Refrigerate within two
hours one hour in hot
weather (90F and above)
Store food in shallow
containers to ensure even
cooling
Set refrigerator to below
40F and freezer below 0F
er

Every Meal,
Every Day
Wash hands often
Keep raw meats and
ready-to-eat foods
separate
Cook food to proper
temperatures
Refrigerate food
promptly to below 40F

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