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  • RMASS Chapter 1

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    RINOA KEISHA CORTEZ
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    This document discusses food safety principles and challenges. It identifies populations at high risk for foodborne illness, such as the elderly, young children, and those with compromised immune systems. Foods most likely to cause illness if mishandled are potentially hazardous foods that require time-temperature control, like meat, dairy, eggs, seafood, and sprouts. Biological, chemical and physical hazards are outlined. The key ways food becomes unsafe are through time-temperature abuse, cross-contamination, and poor personal hygiene. Important prevention measures focus on controlling time and temperature, preventing cross-contamination, hygiene practices, and sourcing from approved suppliers.

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    This document discusses food safety principles and challenges. It identifies populations at high risk for foodborne illness, such as the elderly, young children, and those with compromised immune systems. Foods most likely to cause illness if mishandled are potentially hazardous foods that require time-temperature control, like meat, dairy, eggs, seafood, and sprouts. Biological, chemical and physical hazards are outlined. The key ways food becomes unsafe are through time-temperature abuse, cross-contamination, and poor personal hygiene. Important prevention measures focus on controlling time and temperature, preventing cross-contamination, hygiene practices, and sourcing from approved suppliers.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    18 views15 pages

    RMASS Chapter 1

    Uploaded by

    RINOA KEISHA CORTEZ
    This document discusses food safety principles and challenges. It identifies populations at high risk for foodborne illness, such as the elderly, young children, and those with compromised immune systems. Foods most likely to cause illness if mishandled are potentially hazardous foods that require time-temperature control, like meat, dairy, eggs, seafood, and sprouts. Biological, chemical and physical hazards are outlined. The key ways food becomes unsafe are through time-temperature abuse, cross-contamination, and poor personal hygiene. Important prevention measures focus on controlling time and temperature, preventing cross-contamination, hygiene practices, and sourcing from approved suppliers.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 15

    PROVIDING SAFE FOOD

    PRINCIPLES OF FOOD SAFETY, HYGIENE & SANITATION


    Challenges to Food Safety

    Challenges include:
    ● Time and money
    ● Language and culture
    ● Literacy and education
    ● Pathogens
    ● Unapproved suppliers
    ● High-risk customers
    ● Ready-to-eat foods - any food that is edible without further washing or cooking.
    It includes washed, whole or cut fruits and vegetables; deli meats; bakery
    items.

    ● Staff turnover

    1-3
    Food and Foodborne Illnesses

    Foodborne illness
    ● Disease transmitted to people by food

    Foodborne-illness outbreak
    ● Incident in which two or more people get the
    same illness after eating the same food

    Flow of Food
    ● Path food takes from purchasing and receiving,
    through storing, preparing, cooking, holding,
    cooling, reheating and serving

    1-2
    Costs of Foodborne Illness to an Operation

    1-4
    Populations at High Risk for Foodborne Illnesses

    Immunocompromised People
    ● People who are more prone to be
    exposed to diseases because of low
    immunity levels.

    They include
    ● Elderly people
    ● Infants and preschool-age children
    ● Pregnant women
    ● People with cancer or on
    chemotherapy
    ● People with HIV/AIDS
    ● Transplant recipients

    1-5
    Foods Most Likely to Become Unsafe
    ● POTENTIALLY HAZARDOUS FOOD (PHF) - food that contain
    moisture and protein and that has a neutral or slightly acidic pH. Such
    food requires time-temperature control to prevent the growth of
    microorganisms and the production of toxins.
    ● Contains moisture
    ● Contains protein
    ● Has a neutral or slightly acidic pH
    ● Requires time-temperature control to prevent the growth of
    microorganisms and the production of toxins
    ● Examples:
    ● milk and milk products baked potatoes sliced melons
    ● eggs meat raw sprouts
    ● shellfish/ crustaceans heat treated plant poultry
    ● fish tofu / soy product untreated
    garlic-oil
    ● synthetic ingredients like veggie meat
    1-6
    Potential Hazards to Food Safety

    Biological Hazards
    ● Viruses
    ● Bacteria
    ● Parasites
    ● Fungi

    1-6
    Potential Hazards to Food Safety

    Chemical Hazards
    ● Cleaners
    ● Sanitizers
    ● Polishes
    ● Machine lubricants
    ● Toxic metals

    1-7
    Potential Hazards to Food Safety

    Physical Hazards
    ● Hair
    ● Dirt
    ● Bandages
    ● Metal staples
    ● Broken glass
    ● Natural objects (e.g., fish bones in a
    fillet)

    1-8
    How Food Becomes Unsafe

    CDC Risk Factors for Foodborne


    Illness
    ● Purchasing food from unsafe
    sources
    ● Failing to cook food adequately
    ● Holding food at incorrect
    temperatures
    ● Using contaminated equipment
    ● Practicing poor personal hygiene

    1-9
    How Food Becomes Unsafe

    ● Time-temperature abuse - food has


    been allowed to remain too long at a
    temperature favourable to the growth of
    food borne microorganisms
    ● Cross-contamination - occurs when
    microorganisms are transferred from
    one food or surface to another
    ● food to food
    ● food to surface
    ● food to man
    ● Poor personal hygiene - habits that
    prevents keeping hair, hands and body
    clean, wearing clean and appropriate
    uniforms.

    1-10
    How Food Becomes Unsafe

    Food has been time-temperature


    abused when:
    ● It has stayed too long at
    temperatures good for pathogen
    growth

    1-11
    How Food Becomes Unsafe

    Cross-contamination occurs when:


    ● Pathogens are transferred from
    one food or surface to another

    1-12
    How Food Becomes Unsafe

    Poor personal hygiene occurs when


    foodhandlers:
    ● Don’t wash their hands right after
    using the restroom or any time their
    hands get dirty
    ● Come to work while sick
    ● Cough or sneeze on food
    ● Touch or scratch wounds,
    and then touch food

    1-13
    Important Prevention Measures

    Focus on these measures:


    ● Controlling time and temperature
    ● Preventing cross-contamination
    ● Practicing personal hygiene
    ● Purchasing from approved,
    reputable suppliers

    1-14

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