Food Safety, Security & Sanitation Management

Food Safety

1. FOOD SAFETY, SECURITY & SANITATION MANAGEMENT CHAPTER 1

2. What is Food Safety? Food Safety refers to handling, preparing and storing food in a way to best reduce the risk individuals becoming sick from foodborne illnesses .

3. What is Food Safety? Food safety is especially critical in retail food establishments because this may be the last opportunity to control or eliminated the hazards that might contaminate food and cause foodborne illness. It is important to know how to handle these ingredients safely and how to prepare food in such a manner that reduces the risk of contaminated food being served to your clients. Food is perishable, requiring it to be handled properly before, during and after preparation.

4. What does Food Industry mean? The food industry is made up of business that produce, manufacture, transport and distributes food for people globally The food industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.

5. What are Food establishments? The food establishment refers to facilities that are involved in food distribution . Food establishments and the clients they serve are very different.

6. TYPES OF FOOD ESTABLISHMENTS Schools Supermarkets Universities Quick Service Military Bases Nursing Homes Elder Care o Caterers Transportation Delicatessens Bars Convenience stores Prison Jails Employee Feeding Stadium Concessions Lodging Childcare

7. What is the difference of Foodborne Illness and Foodborne Outbreak?

8. What is Foodborne Illness? Is the sickness that some people experience when they eat contaminated food? It impairs performance and causes of discomfort. It cause to hospitalization or death.

9. What is Foodborne Outbreak? De fined as an incident in which two or more persons experience a similar illness after ingestion of a common food

10. TYPES OF BACTERIA WHICH CAUSE FOODBORNE ILLNESS 1. Salmonellosis 2. Hemorrhagic Colitis 3. Listeriosis 4. Campylobacteriosis 5. Shigellosis 6. Acute Viral Hepatitis A

11. TYPES OF BACTERIA WHICH CAUSE FOODBORNE ILLNESS 1. SALMONELLOSIS  the type of bacteria that’s the most frequently reported cause of food-related illness Common food sources Raw and undercooked meat,  including chicken, turkey, duck, beef, veal, and pork Raw fruits or vegetables Unpasteurized milk and other dairy products,  including soft cheese, ice cream, and yogurt Raw or undercooked eggs Processed foods  like chicken nuggets and nut butters

12. TYPES OF BACTERIA WHICH CAUSE FOODBORNE ILLNESS 2. HEMORRHAGIC COLITIS is a type of gastroenteritis  in which certain strains of the bacterium  Escherichia coli  infect the large intestine and produce a toxin (Shiga toxin) that causes bloody diarrhea and other serious complications. Common food sources Raw or undercooked meats (e.g., ground beef), unpasteurized fruit juices and dairy products.

13. TYPES OF BACTERIA WHICH CAUSE FOODBORNE ILLNESS 3. LISTERIOSIS is a serious infection caused by the germ  Listeria monocytogenes . People usually become ill with listeriosis after eating contaminated food .  The disease primarily affects pregnant women, newborns, older adults, and people with weakened immune systems. Common food so urces smoked fish and seafoods

14. TYPES OF BACTERIA WHICH CAUSE FOODBORNE ILLNESS 4. CAMPYLOBACTERIOSIS  is an infection that causes diarrhea (loose stool/poop) The majority of cases are seen in the summer months  Common food sources undercooked poultry and drinking untreated water.

15. TYPES OF BACTERIA WHICH CAUSE FOODBORNE ILLNESS 5. SHIGELLOSIS is an intestinal infection caused by a family of bacteria known as shigella Common food sources infected food or by drinking or swimming in unsafe water in general For example, this can happen in a child care setting when staff members don't wash their hands well enough after changing diapers or helping toddlers with toilet training.

16. TYPES OF BACTERIA WHICH CAUSE FOODBORNE ILLNESS 6. ACUTE VIRAL HEPATITIS A is inflammation of the liver caused by infection with one of the five hepatitis viruses. Common food sources You eat or drink food or water that has been contaminated by stools (feces). Unpeeled and uncooked fruits and vegetables, shellfish.

17. Negative impact of foodborne illness: 1. Medical expense, lost work. Lost business and loss of reputation. 2. Consumer confidence also goes down when a foodborne disease outbreak is reported.

18. Negative impact of foodborne illness: 3. Foodborne establishment that have been linked to a foodborne illness are likely to receive more frequent inspections by regulatory agencies. 4. The establishment can be closed if it is determined that is the best way to protect public health. 5. A foodborne disease outbreak will have a negative impact on the owners, managers, and employees of the food establishment where it occurred and on the rest of the food industry as well

19. Top Two Reasons to Prevent Foodborne Illness 1. CLEANLINESS 2. FOOD QUALITY It is the responsibility of every establishment to owner, manager and employee to prepare and serve safe and wholesome food and preserve their client’s confidence. Consumers expect their food to taste good and not make them sick.

20. Most cases of Foodborne illness in retail food establishments are caused by foods that have been: 1. Exposed to unsafe temperature 2. Handled by infected food workers who practice poor personal hygiene. 3. Exposed to disease causing agents by contamination and cross contamination

21. Foodborne illness can be prevented if the basic rules of food safety are routinely followed: 1. Temperature (Heat / Cold) 2. Time 3. Proper Washing (Wash-rinse-sanitize) 4. Hand washing 5. Proper Sanitizing

22. Foodborne illness can be prevented if the basic rules of food safety are routinely followed: 1. Temperature (Heat / Cold) is to set your refrigerator and freezer at safe temperatures for food storage. 40°F for your fridge and 0°F for your freezer. Bacteria capable of causing foodborne illness doesn’t grow or grows very slowly at these temperatures. This cooling of your food slows the movement of molecules, which causes bacteria to enter a dormant stage

23. Foodborne illness can be prevented if the basic rules of food safety are routinely followed: 2. Time Having certain time in cooking helps in preventing foodborne illness.

24. Foodborne illness can be prevented if the basic rules of food safety are routinely followed: 3. Proper Washing (Wash-rinse-sanitize ) Cleanliness is a major factor in preventing foodborne illness

25. Foodborne illness can be prevented if the basic rules of food safety are routinely followed: 4. Hand washing Wash hands with warm, soapy water for 20 seconds: before and after handling food after using the bathroom after changing a diaper after handling pets after tending to a sick person after blowing your nose, coughing, or sneezing after handling uncooked eggs or raw meat, poultry, or fish and their juices.

26. Foodborne illness can be prevented if the basic rules of food safety are routinely followed: 5. Proper Sanitizing Bacteria can spread anywhere in the kitchen. So it's important to wash your hands and kitchen surfaces before and after making food. Bacteria can spread from one surface to another without you knowing it. If the bacteria get into food, they can cause foodborne illnesses.

27. FOOD CONTAMINATION CONTAMINATION Is the presence of substance or conditions in the food that can be harmful to humans.

28. 3 TYPES OF FOOD CONTAMINATION BIOLOGICAL CONTAMINATION PHYSICAL CONTAMINATION CHEMICAL CONTAMINATION

29. 3 TYPES OF FOOD CONTAMINATION 1. BIOLOGICAL CONTAMINATION Biological contamination occurs when food becomes contaminated by living organisms or the substances they produce. This includes biological matter produced by humans, rodents, insects and microorganisms. Biological contamination is the leading cause of food-borne illness and food poisoning, and a common cause of food spoilage and food waste.

30. Biological Contamination Bacteria and other pathogens thrive in foods that are: moist, high in protein or starch, neutral in acidity

31. 3 TYPES OF FOOD CONTAMINATION 2. PHYSICAL CONTAMINATION Physical contamination occurs when a physical object enters food at some stage of the production or preparation process. Even if the object is not likely to injure your customer, finding an object in their food can be very distressing for a customer Examples: Hair, fingernails, bandages, jewelry, broken glass, staples, plastic wrap/packaging, dirt from unwashed fruit and vegetables, pests/pest droppings/rodent, hair

32. 3 TYPES OF FOOD CONTAMINATION 3. CHEMICAL CONTAMINATION Chemical contamination occurs when food comes into contact with or produces toxic chemicals, which can lead to chemical food poisoning.  Examples: leaning products (e.g. detergent, sanitizer), pesticides/herbicides, toxic chemicals in metals and plastic, preservatives, naturally occurring toxins

33. What is Cross Contamination? Cross Contamination this happens when microbes from a raw food are transferred to a cooked or ready to eat food by contaminated hands, equipment or utensils.

34. Cross-contamination in a food business often occurs as a result of: 1. Food Handlers (e.g. microorganisms from sweat, sneezing/coughing, hands, hair, clothing) 2. Improper food handling techniques (e.g. reusing cutting boards or utensils for raw and cooked food or for different types of food) 3. I mproper cleaning and sanitizing (e.g. not properly rinsing cleaning chemicals from preparation surfaces, dishware, glassware or equipment)

35. Cross-contamination in a food business often occurs as a result of: 4. Improper food storage (e.g. storing raw meat on shelves above ready-to-eat food) 5. Improper waste disposal (e.g. allowing garbage containers to overflow) 6. pests

36. To minimize the risk of cross-contamination occurring in your food business, always: 1. Move around the business in accordance with the Food Safety Plan (e.g. change soiled kitchen clothing before moving from raw food to ready-to-eat prep stations) 2. Cover and store raw food on shelves below cooked or ready-to-eat food in the refrigerator 3. Use separate equipment or utensils to prepare raw and cooked foods

37. To minimize the risk of cross-contamination occurring in your food business, always: 4. Use separate equipment or utensils to prepare different types of foods 5. Prepare allergen-free meals separately 6. Establish allergen management procedures as part of your Food Safety Plan

38. To minimize the risk of cross-contamination occurring in your food business, always: 7. Maintain high standards of personal hygiene 8. Wash hands frequently using the correct hand washing technique 9. Handle and dispose of food scraps and waste properly (e.g. ensure garbage containers are sealed and stored away from food)

39. What is Microorganisms? Technically a microorganism or microbe is an organism that is microscopic. The study of microorganisms is called microbiology. Microorganisms can be bacteria, fungi, Parasites and viruses.

40. TYPES OF MICROORGANISMS 1. Bacteria 2. Viruses 3. Parasites 4. Fungi

41. TYPES OF MICROORGANISMS 1. Bacteria A re single celled microbes.  Bacteria are found in every habitat on Earth: soil, rock, oceans and even arctic snow. Some live in or on other organisms including plants and animals including humans. There are approximately 10 times as many bacterial cells as human cells in the human body T hese one-cell organisms are responsible for illnesses such as strep throat, urinary tract infections and tuberculosis.

42. TYPES OF MICROORGANISMS 2. Viruses are microscopic parasites, generally much smaller than bacteria. They lack the capacity to thrive and reproduce outside of a host body.  Even smaller than bacteria, viruses cause a multitude of diseases ranging from the common cold to AIDS.

43. TYPES OF MICROORGANISMS 3. Parasites Parasites are organisms that live off other organisms, or hosts, to survive. Some parasites don’t noticeably affect their hosts. Others grow, reproduce, or invade organ systems that make their hosts sick, resulting in a parasitic infection. Malaria is caused by a tiny parasite that is transmitted by a mosquito bite. Other parasites may be transmitted to humans from animal feces.

44. TYPES OF MICROORGANISMS 4. Fungi Fungi can be single celled or very complex multicellular organisms. They are found in just about any habitat but most live on the land, mainly in soil or on plant material rather than in sea or fresh water. Many skin diseases, such as ringworm and athlete's foot, are caused by fungi. Other types of fungi can infect your lungs or nervous system.

45. CLEANING The state  of being clean, or the act   of keeping   things clean

46. SANITARY Clean and not dangerous   for your health, or protecting health   by removing dirty   and waste, especially human waste:  

47. Assignment/Activity Give 5 GOVERNMENT AGENCIES that involved in Food Safety of a Food establishments. What is the role of each government agency to prevent any illness in the food establishment? Pass it on Microsoft Word Deadline on _______________

48. 1 st quiz Next meeting we will be having our 1 st quiz for the Chapter 1 PowerPoint Presentation will be given in our google classroom for your copy and reviewer at the same time.