Food safety

Food safety

1. Food safety from farm to plate

2. Food safety is a shared responsibility of everyone in the chain of food production from farmers,food transporters,manufacturers,retailers and consumers .

3. Role of producers, consumers and manufacturers in food safety …..

4. ROLE OF PRODUCERS IN FOOD SAFETY:- Producers of food ,be they farmers,bakers or the owner of a sugar factories are themselves responsible for ensuring that their products are safe for consumption Producers responsibility begins with selection of raw materials and ingredients Producers are required to observe aboout quantity of specific food product produced and have proof of where they and have proof of where they obtained the raw materials used in their products to easily detect cause of decontamination

5. Producers have to keep in mind about the rights of consumers and their protection while production

6. ROLE OF CONSUMERS IN FOOD SAFETY:- Consumers have to think on:- Where do consumers think the greatest chance of food safety problems develop? Who do you think is responsible for providing them with safe food? Where do they get their food safety information? What actions can a food processor take to address consumers needs?

7. Food safety concerns of consumers:- Safe food handling Cleanliness Proper storage of food Production Freshness

8. FOOD SAFETY RISKS FOR CONSUMERS IN FOOD SUPPLY CHAIN:- Stage in the food supply Risks chain Farm Pesticide use Food processing Poor handling, preparation bacterial contam - ination,lack of surveillance/safety measures

9. Grocer/retailer Poor handling preparat - ion,shelf life,poor storage and refrigeration Restaurants Poor handling preparation bacterial contamination Home Poor handling preparation bacteria contamination, poor storage and refrig - eration

10. FOUR KEY MESSAGES FOR CONSUMERS:- CLEAN-Wash hands and surfaces often COOK:-Cook to proper temperatures SEPARATE:-Don’t cross contaminate CHILL:-Refrigerate promptly

11. ROLE OF CONSUMERS:- When you are at shop:- Know the food they use(read labels on food package,make an informed choice become familiar with common health hazards) Don’t by anything you won’t use before the use by or sell by date Buy perishable foods last and take it straight home to the refrigerator

12. When you are at home:- CLEAN:-Wash hands and sanitize food contact surfaces open:- Wash your hands with hot soapy water before and after preparing food Wash kitchen towels often in the hot cycle of your washing machine Wash your cutting boards,dishes,utensils and counter tops with hot soapy water after preparing each food item and before you go on to the next food item Sanitize food contact surfaces and cooking utensils with solution of 1-3 tablespoons of household chlorine bleach

13. COOK:-Cook to proper temperatures Use a clean meat thermometers to measure the internal temperature of cooked foods to make sure meat and other foods Cook whole poultry and poultry parts to 165 ℉ Pork should be cooked at an internal temperature of 145℉ Cook fish until it is opaque and flakes easily with fork Cook eggs until both the yolk and white are firm

14. SEPARATE:-Don’t cross contaminate Cut vegetables or salad ingredients first,then raw meat and poultry Wash cutting boards,utensils and counter tops after cutting raw meat and poultry products and before slicing vegetables or salad ingredients Never place cooked food on a plate that previously held,raw meat,egg,sea food unless plate is thoroughly cleaned between uses Do not use a sponge to soak up meat and poultry juices.Use disposable paper towels

15. CHILL:-Refrigerate promptly Refrigerate or freeze perishables,ready to eat foods and leftovers with in two hours of purchasing or preparation Make sure the refrigerator is set no higher than 40 ℉ and freeze is set at 0℉ Freeze fresh meat,poultry or fish immediately if you can’t use it within few days Put packages of raw meat,poultry or fish in a shallow pan before refrigerating so their juices won’t drip into other food If possible,leave a product in its store wrap if you don’t plan to cook right away

16. When you served food:- Use clean dishes and utensils to serve food,not those used in preparation Never leave perishable food out of refrigerator for more than two hours,depending upon outside temperature If food left out at a picnic or in hot car it may only remain safe for 30 minutes

17. When you handle leftovers:- - Divide large amounts of left overs into small,shallow container for quick cooling in refrigerator Remove stuffing from meats and poultry and refrigerate it in separate container Don’t eat cooked or perishable foods that have been kept in the refrigerator for too long Never taste food that looks or smell strange to see if you can still use it When in doubt,throw it out

18. Role of manufacturers in food safety:- Use best processing methods to improve food safety are heat treatments such as pasteurisation and sterilization Processing includes refrigeration and freezing which slows down enzyme action and stop harmful microbes Drying food products such as pasta and cereals deprives microbes of the water Food additives should be included such as antioxidants,stabilizers and emulsifiers Ingredients should meet their quality standards

19. Ensure the factors like temperature and moisture are being controlled and that sell by dates are being observed Packaging should be be proper with information such as cooking information nutrition and ingredient or use by dates which help the consumer store and prepare products safely