FOODBORNE ILLNESSES Presentation
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FOODBORNE ILLNESSES Presentation Transcript:
1. FOOD SAFETY HAZARD
A food safety hazard is biological, chemical, or physical agent or condition in food that could potentially cause an adverse human health effect. It can also be found in animal feed and feed ingredients. They can also cause adverse human health effects since they can be transferred to humans through consumption of animal products. It is anything in food that can cause harm to the consumer in the form of foodborne illnesses.
2. FOODBORNE ILLNESSES
Diseases, either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. Myriad microbes and toxic substances can contaminate foods. Majority are infections and caused by bacteria, viruses, and parasites. Other foodborne diseases are poisoning caused by toxins and chemicals contaminating the food.
3. FOODBORNE ILLNESSES
All foodborne microbes and toxins enter the body through the gastrointestinal tract and often cause nausea and vomiting, which are early symptoms of foodborne illness.
4. HAZARDS CLASSIFICATION
Biological Hazards -Acquired from disease causing microorganism. Most dangerous foodborne hazard Chemical Hazards - It includes chemical compounds that when a sufficient amount is consumed, can inhibit absorption and destroy nutrients. Physical Hazards - A foreign object that causes injury or harm and is easily identified and the most frequent reason for customer complaints.
5. SOURCES OF FOOD SAFETY HAZARDS
Risk of hazard resulting in foodborne illness can arise from every step in the food process, from production to consumption. Risk of one or more hazards are always present in each step or area. Hazards can contaminate food through the following factors: material, men, method, machine, money, and environment.
6. Contamination is the unintended presence of harmful substance in food Cross-contamination is the transfer of such harmful substances from one food to another through a non-food surface, such as cooking wares, equipment, and food workers.
7. GENERAL CATEGORIES OF CONTAMINATION
Inherent in Raw Material Raw food materials may appear clean, but microorganism, chemicals, even foreign objects, may be found in the raw food as it is grown, harvested, caught or slaughtered. A study done on several raw foods indicates that no uncooked food should be considered completely safe from bacterial pathogens
8.
2. Contamination through Time-temperature abuse A food is said to have been time-temperature abused if it has been allowed to stay too long at temperatures favourable to growth of microorganism. This temperature is referred to as the Temperature Danger Zone.
9. TEMPERATURE DANGER ZONE
Bacteria multiply rapidly between 40°F and 140°F, a range known as the Food Temperature Danger Zone. The key to keeping food out of this "Danger Zone" is to make sure cold food stays cold and hot food stays hot. Here's how: Store food in the refrigerator (40 °F or below) or freezer (0 °F or below). Maintain hot cooked food at 141 °F or above. When reheating cooked food, reheat to 165 °F.
10. Thanks.
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FOODBORNE ILLNESSES Presentation Transcript:
1. FOOD SAFETY HAZARD
A food safety hazard is biological, chemical, or physical agent or condition in food that could potentially cause an adverse human health effect. It can also be found in animal feed and feed ingredients. They can also cause adverse human health effects since they can be transferred to humans through consumption of animal products. It is anything in food that can cause harm to the consumer in the form of foodborne illnesses.
2. FOODBORNE ILLNESSES
Diseases, either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. Myriad microbes and toxic substances can contaminate foods. Majority are infections and caused by bacteria, viruses, and parasites. Other foodborne diseases are poisoning caused by toxins and chemicals contaminating the food.
3. FOODBORNE ILLNESSES
All foodborne microbes and toxins enter the body through the gastrointestinal tract and often cause nausea and vomiting, which are early symptoms of foodborne illness.
4. HAZARDS CLASSIFICATION
Biological Hazards -Acquired from disease causing microorganism. Most dangerous foodborne hazard Chemical Hazards - It includes chemical compounds that when a sufficient amount is consumed, can inhibit absorption and destroy nutrients. Physical Hazards - A foreign object that causes injury or harm and is easily identified and the most frequent reason for customer complaints.
5. SOURCES OF FOOD SAFETY HAZARDS
Risk of hazard resulting in foodborne illness can arise from every step in the food process, from production to consumption. Risk of one or more hazards are always present in each step or area. Hazards can contaminate food through the following factors: material, men, method, machine, money, and environment.
6. Contamination is the unintended presence of harmful substance in food Cross-contamination is the transfer of such harmful substances from one food to another through a non-food surface, such as cooking wares, equipment, and food workers.
7. GENERAL CATEGORIES OF CONTAMINATION
Inherent in Raw Material Raw food materials may appear clean, but microorganism, chemicals, even foreign objects, may be found in the raw food as it is grown, harvested, caught or slaughtered. A study done on several raw foods indicates that no uncooked food should be considered completely safe from bacterial pathogens
8.
2. Contamination through Time-temperature abuse A food is said to have been time-temperature abused if it has been allowed to stay too long at temperatures favourable to growth of microorganism. This temperature is referred to as the Temperature Danger Zone.
9. TEMPERATURE DANGER ZONE
Bacteria multiply rapidly between 40°F and 140°F, a range known as the Food Temperature Danger Zone. The key to keeping food out of this "Danger Zone" is to make sure cold food stays cold and hot food stays hot. Here's how: Store food in the refrigerator (40 °F or below) or freezer (0 °F or below). Maintain hot cooked food at 141 °F or above. When reheating cooked food, reheat to 165 °F.
10. Thanks.
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