Food safety and quality chatr six.pptx

for health care providers

1. Food safety and quality 1 15 October 2024 By, Jitu L.

2. Definitions FOOD Any solid/liquid, when eaten & absorbed by the body; produces energy , promotes growth , repairs tissue , promotes resistance against diseases or maintains & regulates these processes. 2 15 October 2024 By, Jitu L.

3. Foods of Concern Any food can be a vehicle for food borne illness. High protein foods are most often responsible for food borne illness. Milk & milk products Egg Meat Seafood (fish..) 3 15 October 2024 By, Jitu L.

4. Classification of food borne diseases Food borne diseases are classified into two major categories depending on the causative agent food-borne poisonings/intoxications food-borne infections 4 15 October 2024 By, Jitu L.

5. Food borne infections are diseases whose etiologic agents are viable pathogenic organisms ingested with foods and that can establish infection Food borne poisonings/intoxications : diseases arising from the ingestion of toxins released by microorganisms, intoxications from poisonous plants or toxic animal tissues: or due to consumption of food contaminated by chemical poisons 5 15 October 2024 By, Jitu L.

6. 6 15 October 2024 By, Jitu L.

7. FOOD HYGIENE All conditions & measures necessary for ensuring the safety , wholesomeness , & fitness for consumption of food at all its stages from production, processing, storage, distribution, preservation, & service. (WHO/FAO) 7 15 October 2024 By, Jitu L.

8. FOOD SPOILAGE Alteration of food in color , odour, taste , texture , or consistency due to food decomposition , decaying , rottening , & fermentation . FOOD ADULTERATION Food that intentionally & illegally contains any substance other than its genuine component. 8 15 October 2024 By, Jitu L.

9. Objectives of food sanitation To prevent food born diseases To prevent food spoilage To protect food from adulterants To control importation of food related diseases 9 15 October 2024 By, Jitu L.

10. Food preservation Food preservation is a technique by which foods are kept for intended longer periods without altering their natural state . 10 15 October 2024 By, Jitu L.

11. BASIC PRINCIPLES IN FOOD PRESERVATION There are three basic principles that are applied in the preservation of foods. Prevention of contamination of food from damaging agents. Delay self decomposition & growth of M/Os in the food. Destroy the M/O responsible for contamination & spoilage of the food. 11 15 October 2024 By, Jitu L.

12. Food preservation methods Use of high temperature. Cooking/ boiling, Pasteurisation, Canning Low temperature treatment Chilling , Freezing Use of dehydration methods 12 15 October 2024 By, Jitu L.

13. Fermentation & pickling . Acid preservatives Benzoates , Sorbates, Propionates, Acetic & lactic acids Chemical preservation Salting , Sugaring, Spices, Smoking, Fumigation. 13 15 October 2024 By, Jitu L.

14. TEN GOLDEN RULES OF “WHO” FOR SAFE FOOD PREPARATION Choose foods processed for safety Cook food thoroughly Eat cooked foods immediately Store cooked foods carefully Reheat cooked foods thoroughly Avoid contact between raw & cooked food Wash hands repeatedly Keep all kitchen surfaces meticulously clean Protect food from vectors Use safe water 14 15 October 2024 By, Jitu L.

15. 15 Questions? 15 October 2024 By, Jitu L.