we prevent it?
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Food science hygiene. (Chapter 1) презентация
Содержание
- 1. Food science hygiene. (Chapter 1)
- 2. Dangers of Foodborne Illness A foodborne illness
- 3. Providing Safe Food Increased foodborn outbreaks due
- 4. Cost of Foodborne Illness The cost to
- 5. The benefits of a FSMS A Food
- 6. Preventing Foodborne Illness In order to prevent
- 7. Training Employees in Food Safety A manager’s
- 8. Food Safety Management System A ( FSMS
- 9. People at high risk The demographics of
- 10. Food most likely to become unsafe Any
- 11. Exceptions Some exceptions to Potentially Hazardous
- 12. How food becomes unsafe Common factors that
- 13. Do your research… Find an article in
Dangers of Foodborne Illness A foodborne illness is a disease carried or transmitted to people by food Foodborn illness outbreak is defined as: “2 or more people experience the same illness
Слайд 2Dangers of Foodborne Illness
A foodborne illness is a disease carried or
transmitted to people by food
Foodborn illness outbreak is defined as:
“2 or more people experience the same illness after eating the same food”
Most common causes are failure to :
Cook or Cool, or Hold at the proper temp
Foodborn illness outbreak is defined as:
“2 or more people experience the same illness after eating the same food”
Most common causes are failure to :
Cook or Cool, or Hold at the proper temp
Слайд 3Providing Safe Food
Increased foodborn outbreaks due to:
The emergence of new
foodborne pathogens (Microorganisms)
Imported Foods
Composition of food
Take out meals
Changing demographics ( Large Numbers)
Lack of Food Safety Management Systems in small operations
Imported Foods
Composition of food
Take out meals
Changing demographics ( Large Numbers)
Lack of Food Safety Management Systems in small operations
Слайд 4Cost of Foodborne Illness
The cost to a food establishment can be
very large and can include the following:
A Lawyer
Court fees
Testing of food samples
Bad publicity… loss of customers & sales
Prestige & Reputation
A Lawyer
Court fees
Testing of food samples
Bad publicity… loss of customers & sales
Prestige & Reputation
Слайд 5The benefits of a FSMS
A Food Safety Management System ensures that
you can :
Offer a defense against a Lawsuit
Protect your Customers & Staff
Higher profits & better service
Better food quality
Lower food costs due to less waste
Offer a defense against a Lawsuit
Protect your Customers & Staff
Higher profits & better service
Better food quality
Lower food costs due to less waste
Слайд 6Preventing Foodborne Illness
In order to prevent foodborne illness you should be
aware of the 3 ways in which food could effect people
Biological… Bacteria, Viruses, Parasites
Chemical… Cleaning products, polishes
Physical… Pieces of debris
Biological… Bacteria, Viruses, Parasites
Chemical… Cleaning products, polishes
Physical… Pieces of debris
Слайд 7Training Employees in Food Safety
A manager’s responsibility is to ensure that
the Food Safety Principles are practiced by everyone.
All Employees must be properly trained :
Programs for both new and current employees
Ongoing food safety training for everyone
Appropriate training materials
Records documenting employees training
All Employees must be properly trained :
Programs for both new and current employees
Ongoing food safety training for everyone
Appropriate training materials
Records documenting employees training
Слайд 8Food Safety Management System
A ( FSMS ) will help to prevent
foodborne illness by controlling hazards throughout the flow of food, and should incorporate the Hazard Analysis Critical Control Points ( HACCP ) principles.
FLOW OF FOOD
Purchasing, Receiving, Storing, Preparing, Cooking, Holding, Cooling, Reheating, Serving.
FLOW OF FOOD
Purchasing, Receiving, Storing, Preparing, Cooking, Holding, Cooling, Reheating, Serving.
Слайд 9People at high risk
The demographics of the population in developed countries
show an increase in the percentage of people at high risk and they include :
Infants and preschool-age children
Pregnant women
Elderly & People taking medication
People with terminal diseases (cancer, HIV)
Infants and preschool-age children
Pregnant women
Elderly & People taking medication
People with terminal diseases (cancer, HIV)
Слайд 10Food most likely to become unsafe
Any food can become contaminated, however
there are some foods that are classified as Potentially Hazardous Foods (PHF) and they are:
Dairy Products…..Milk products, Eggs, etc
Meat, Poultry, Fish, Shellfish.
Soy-protein food, Cooked potatoes, Vegetables
Unwashed raw foods, Fruits etc
Dairy Products…..Milk products, Eggs, etc
Meat, Poultry, Fish, Shellfish.
Soy-protein food, Cooked potatoes, Vegetables
Unwashed raw foods, Fruits etc
Слайд 11Exceptions
Some exceptions to Potentially Hazardous foods are:
Air-dried foods
Low water
Pickled
Foods
Un-opened containers… cartons, tins, etc
(Care must be taken once opened)
Un-opened containers… cartons, tins, etc
(Care must be taken once opened)
Слайд 12How food becomes unsafe
Common factors that are responsible for foodborne illness
outbreaks are :
Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at improper temperatures
Using contaminated equipment
Poor personal hygiene
Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at improper temperatures
Using contaminated equipment
Poor personal hygiene
Слайд 13Do your research…
Find an article in a magazine, newspaper,
or the
internet, that talks about a case of food
poisoning in your country
Create a summary of that article including:
What, when & where it happened
What was the cause
How many people got ill
What was the result of the outbreak
What happened to the establishment
poisoning in your country
Create a summary of that article including:
What, when & where it happened
What was the cause
How many people got ill
What was the result of the outbreak
What happened to the establishment
