Basic introduction to food safety

food safety and quality

1. Unit 1 Basic Introduction to food safety 8/10/2020 [email protected] Stay home Stay well F ood Safety & Quality

2. Food Safety 8/10/2020 [email protected] Stay home Stay well Safety is the state of being safe. The condition of being safe; freedom from danger or harm. Food Safety 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 Safety is an essential public health issues for all countries. Microbiological & chemical contamination in food is a major cause of illness.

3. Cont… 8/10/2020 [email protected] Stay home Stay well Food borne disease remains a real and formidable problem in both developed and developing countries, causing great human suffering and significant economic losses. Up to 1/3rd of the population of developed countries is affected by food borne disease each year, and the problem is likely to be even more widespread in developing countries. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning.

4. Food Hazards & Risks 8/10/2020 [email protected] Stay home Stay well Food borne disease or injury occurs when a person consumes food that contains pathogenic disease causing microorganisms, harmful chemicals or hard foreign objects that can cause choking injury to the mouth, or other internal injury. The amount of contamination depends on what the food acquires during growing, harvesting, processing by the manufacturer, handling by the distributor and during storage. In order to make sure that no one is made seriously ill, hazards must be prevented and/or controlled through correct knowledge of how to safely grow, harvest, slaughter, deliver, handle, prepare, serve and store food ingredients and products.

5. Hazards associated with foods can be classified as 8/10/2020 [email protected] Stay home Stay well I) Chemical Hazards II) Physical Hazards III) Microbiological Hazards IV) Nutrition-related diseases I) Chemical Hazards:- A chemical hazard is any substance that can cause health problem when ingested or inhaled. They include toxins, dangerous chemicals, residue of excess chemicals used in processing food products.

6. Types 8/10/2020 [email protected] Stay home Stay well I) Naturally occurring:- these are toxins produced by plants, animals or microorganisms (e.g., aflatoxins in mushrooms, scrombotoxins in fish). ii) Intentionally added:- These are chemicals added to food that are beyond the acceptable limits established By Food & Drug Act & it's regulations (e.g., food additives like Sodium nitrate). iii) Unintentional added:- These are chemicals that accidentally contaminate food being processed (e.g. sanitation or maintenance chemicals, pesticides or environmental pollutants). iv) Food allergens:- These substances in food can cause a dangerous reaction in people who are allergic (e.g. peanuts, fish, dairy products etc). RISKS Chemical hazard may lead to acute food borne illness or chemical poisoning may lead to acute food borne illness or chemical poisoning. These illnesses can be caused when abnormally high doses of chemicals are consumed. Symptoms of chemical poisoning include nausea, abdominal pain, chest pain, muscular weakness.

7. II) Physical Hazards 8/10/2020 [email protected] Stay home Stay well are either foreign materials unintentionally introduced to the food products (e.g. metal fragments in minced meat) or naturally occurring objects (e.g. bones in fish) that are a threat to the consumer. A physical hazard can enter a food at any stage of production. Hard or sharp objects are potential physical hazards are potential physical hazards and can cause cut so the mouth or throat; damage to the intestine; damage to teeth/ gums.

8. III) Microbiological Hazards 8/10/2020 [email protected] Stay home Stay well Truly, no raw fresh food can be considered safe. Microbial contamination of food is not new. Food has been contaminated from the dawn of history. Microbiologically, raw food can be absolutely safe if it is handled correctly. Microorganisms on food can be reduced by pasteurizing (heating), by acidifying food by a fermentation process or adding sufficient amount of acid (lemon juice or vinegar) to food or by washing. The five classes of microbiological pathogens are: 1) Bacteria 2) Viruses 3) Yeasts 4) Molds 5) Protozoa

9. Food Hygiene 8/10/2020 [email protected] Stay home Stay well Hygiene is an essential part of healthy living. Not just selecting the right food choices but also cooking and consuming them in a hygienic way is equally important in preventing the infectious diseases. Hazard Analysis Critical Control Point (HACCP) is a system which identifies, evaluates, and controls hazards which are significant for food safety.

10. 8/10/2020 [email protected] Stay home Stay well The five key principles of food hygiene, according to WHO, are:- 1) prevent contaminating food with pathogens spreading from people, pests and pets. 2) separate raw and cooked foods to prevent contaminating the cooked foods. 3) cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens 4) store food at the proper temperature 5) use safe water.

11. 8/10/2020 [email protected] Stay home Stay well