What is food safety?

 Assurance that food with will not cause harm when it is prepared and/or eaten according
to its intended use (Orriss,1999)

Foodborne Illness

Foodborne Illness
Disease carried or transmitted to people
by food

Foodborne-Illness Outbreak
Incident in which two or more people experience the same illness after eating
the same food

What Microorganisms
Need To Grow

Cross-Contamination

 Is the transfer of harmful substances or microorganisms from contaminated source to

uncontaminated food via a “ non-food” vehicle.

 The transfer can be from food to food, hand to food or equipment to food.
Biological

 Seafood toxins
 Plant toxins
 Mushroom toxins
 Bacteria, viruses,
parasites, and fungi

Chemical
 Toxic metals
 Pesticides
 Cleaning products

Physical
 Foreign objects

• Prepare potentially hazardous food not less than four (4) hours in
temperature danger zone of 4.4 to 60 ºC (40 to 140 ºF)
• Use clean coded knives and chopping boards for raw and cooked
food
 Street Foods

Why are we here?

 To be able to understand and appreciate the benefits of Safety and Sanitation in
Street-Vending of foods.
 To be able to prepare the participants to perform the standard Food Safety
procedures.
 To be able to recognize the standard requirements in safe food handling.

Dairy Products
 Milk, yogurt, cheese, cream, sour cream, ice cream, butter, and
sherbet are all dairy products
 Essential for good health
 Teens should get 3 servings a day
 Major source of calcium and contain high quality protein,
phosphorous, riboflavin, and vitamins A & D

Herbs and Spices

Herbs
 Leaves, stems or flowers of an aromatic plant
 Fresh or Dried
 Dried herbs are stronger than fresh
 When using dried herbs crumble or crush them to release
flavor
 Use 2-3 time more fresh then dried
 Add fresh herbs at the end of cooking
 Spices
 Bark, roots, seeds, buds or berries of an aromatic
plant.
 Usually dried – ground or whole


 Might be fresh, such as ginger
 Store in tightly covered containers in cool dry place.

Salad Lecture
There are four main types of salads:
1. Appetizer - For a starter to stimulate the appetite, and it is
served at the beginning of the meal. Make it with crisp greens,
fruit or raw vegetables, and keep the servings small.
2. Accompaniment - Served with main the course of the meal
either on dinner or salad plate. This salad should contrast
pleasantly with the rest of the meal in color, flavor, and texture.
Use crisp greens, fruits, or vegetables whether raw or cooked.
3. Main Dish - Must be substantial and satisfying. Make it with
meat, fish, eggs, poultry, vegetables, fruit or a combination of
fruit and cheese. This is served in meal-sized portions and
often served hot.
4. Dessert - This may be a sweetened, molded or frozen salad
made of fruit gelatin or fruit mixture. Whipped cream is usually
added to the dressing. This salad furnishes the meal with a
color, flavor and texture treat.

Principles of Salad Making

1. Place on a chilled plate or dish at least 5 hours before serving.
2. Prepare salad dressing 2 to 3 hours and chill.
3. Make just before eating.
4. Choose fresh and good quality produce.
5. Salads should look neat, but not labored over.
6. Handle greens as little as possible.
7. Avoid too much dressing.
8. Do not put the dressing on or salt salad until just before serving.
9. Break or tear into bite-size pieces.
10. Use no more than 3 -4 ingredients.
11. Ingredients should be well-drained.
12. Combine crisp with soft ingredients for contrast in texture.
13. Toss with a fork to give the tossed rather than smashed
appearance.
14. Serve immediately.