Chapter 1 Food Safety MGT

1
i p i u
Food Safety B J
and Sanitationl y na
o v e
D L
Management
r
Prepared by:
Dr Lovelyna Benedict Jipiu
1
u
• Hygiene practices – integral part in foodservice
operation.
J i p i
a B
• ∆ in social and cultural practices lead to rapid
n
y
modernization and influence from media = people
e l
venture out of their homes.
v
o
• (TRENDS in FOOD CONSUMPTION)
D r L
• Roles of sanitation is vital – food flow charts.
• Effective use and proper implementation of sanitary

procedure – ensure FOOD SAFETY.
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

2
i u
The food industry is made up of companies that:
 Produce food
J i p
 Manufacture food
na B
 Transport food
v e l y
o
 Distribute food
D r L
 = From Farm to Fork
 = From Farm to Plate
The food industry

3
u
The food industry is made up of companies that:
 Lifestyle (urban vs rural)
• Healthy foods
J i p i
• Ethnic foods
na B
 Demographic factor
v e l y
o
 Population rates
r L
 6 Generations

D
Changing appetite
 Eating habits
 Consumers’ taste – satiety
 Increase in market – convenience foods (time mgt)

4
i u
Increase in buying power = incomes (white collar vs
p

J i
blue collar workers)
Convenience attributes
na B
l y

e
• Availability of eating places
L o v
• RTE = canned, frozen, preserved

D r
Food safety
• Wholesomeness and bacteriological safe
• Good hygiene condition

5
i u
 Identify the risks to food safety
J i
 Determine the actions to take to provide safe
p
food
na B
l y
 Measure and monitor operations to be sure the
v e
necessary steps are taken to prevent foodborne
o
illness.
D r L
6
i u
 Foodborne illness is caused by eating a
contaminated food.
J i p
na B
v e l y
r L o
D
7
i u
 FBI = is a disease caused by the consumption of
i p
contaminated food → two or > people experience a similar
J
illness after eating a common food. Chain of FBI from:
• Person to person
na B
y
• Person to cutleries
• Person to foods
v e l
r L o
Lack of Awareness
D

• Sufficient information/procedures → improper application.
• Food handlers (FH) – biggest threat to food safety.
• Ignorance of attitude – food safety training course.

8
i u
 Food handlers have a major role in the prevention of food
i p
poisoning during:
J
i) preparation
B
ii) production
iii) distribution of foods
l yna

o v e
Food handling practices became a major concern as it has
L
been related to FBIs.

i) D r
Major causes of food poisoning in Malaysia:
Inappropriate food handling practices
ii) Meals were prepared too early & kept at ambient ˚C
iii) Poor personal hygiene

9
i p i u
B J
l yna
o v e
D r L
10
i u
Food
p

J i
• Safe from harmful pathogens/micro-organisms
People
na B
y

e l
• Foodhandler that deals with food preparation
o v
• Consumers which involved the vulnerable and fragile
D
Facilities
• Premises
r L that involved with clean/hygienic
surroundings
• Equipment that in contact with foods

11
i u
Ways to prevent foodborne illness:
J i p
B
 Controlling time and temperature
l yna
e
Practicing proper hygiene
v

o
techniques
D r L
Avoiding cross contamination
 Properly cleaning and sanitizing

food-contact surfaces. Wash your hands often, and properly,
to help prevent foodborne illness.

12
i u
A foodborne disease outbreak is when two or
more people. . .
J i p
na B
v e l y
r L o
D
experience a similar illness after eating a
common food.
13
i u
Foodborne illnesses (FBI) are classified as:
i p
 Infections
B J
• Ingestion of harmful microorganism (MO) within a food
a
• Infection is caused when MO is ingested as part of a food
l yn
• After ingestion → MO attach to gastro-intestinal (GI) tract →
e
v
grow → diarrhea
L o
• Bacterial infection = Salmonella spp.
•
• D
 Intoxications
r
Ingestion of a harmful toxin produced within a food.
Intoxication is caused when MO grows in food → toxin →
FBI
• Bacterial infection = C. botulinum, S. aureus
• Others: consumption of chemical – cleaning agent
14
i u
Foodborne illnesses are classified as:
 Toxin-mediated infections
J i p
B
• Caused when a living organism is consumed with food.
na
• Once the organism is inside the human body, it produces a toxin
l y
→ FBI.
v e
• Bacterial infection = C. perfringens
r L o
D
15
i u
 Onset time is the elapsed time between
consumption of contaminated
J i p
foods and the victim’s first
na B
y
symptoms
v e l
 Onset
r L o
time varies based on the:
D
Onset time is expressed in
• Age, health status, and body weight a range of hours.
of the victim
• Type and amount of contaminant ingested

16
i u
Those most at risk include:
 Pregnant or lactating women
J i p
 The elderly
na B
y
 Very young children
v
 People with impaired immune systems
e l
r L o
D
Highly susceptible populations (immunocompromised)

17
i u
Contaminants can come from anywhere
and can include:
J i p
 Soil
na B
l y
 Water
 Food handlers
o v e
r
 Rodents, insects
D
 Food-contact
L
surfaces
Sources of contamination
 And MORE!!!

18
i u
Contaminants are hazards to food safety.
They include:
J i p
 Microorganisms
na B
l y
Such as bacteria or viruses
 Chemicals
o v e
D r L
Such as pesticides or bleach
 Physical hazards.
Such as broken glass or plastic

19
i u
The flow of food
includes all of the
J i p
steps food goes
na B
y
through from the
time it is harvested
v e l
to the time it is
r L o
D
eaten.

20
i u
 Just because it looks clean does not mean it’s
sanitary!!!
J i p
na B
v e l y
r L o
D
21
H azard
i u
A Food Safety Management Program
i p

 A nalysis
B J
 C ritical
l yna
o v e
 C ontrol
D r L
 P oint

22
i u
Accident prevention programs are a must in every food
p

J i
establishment.
B
Common accidents in food establishments
a

n
include:
 Slips and falls
v e l y
L o
 Cuts Implement safety
r
procedures to prevent
D
 Burns accidents.
 Crisis Management procedures should be

in place and ready to implement in case of
loss of electricity, water supply, or sewer
systems, and natural disaster.
23
i u
 The role of the government in
food safety is to oversee food
J i p
from farm to table.
na B
y
 The food industry helps keep
food products safe by
v e l
implementing
r L o
D
internal food safety assurance
programs
The U.S. Food and Drug Administration (FDA)
publishes a model food safety code called the
FDA Food Code

24
Why get certified?
i p i u
 Certifications may be required
B J
 To help prevent foodborne illness
l yna
o v e
 Demonstrate your knowledge of food
L
safety
D r
 Keep current on industry best practices
and FDA Food Code recommendations

25
i u
Make sure these concepts and/or practices are understood and
i p
followed in your food establishment.
 Foodborne illness can be prevented

B J
l y
 Foodborne illness controls include:
na
v e
• Proper time and temperature controls
o
D r L
• Good personal hygiene practices
• Avoiding cross contamination
• Proper cleaning and sanitizing procedures
 There’s never been a case of foodborne
illness that could not have been prevented!
26
In conclusion, good food safety:
i p i u
J
 Prevent outbreaks of FBI
n a B

e l y
Reduces chances of food spoilage
Enhance othevrate patronage


D r L
 Control wastage of money and food

27
i u
 A significant public health problem that became a major burden on the economy
i p
aspect.
J
 These costs include:
B
◦ lost of income by the affected individual
na
◦ cost of health care consumers
l y
◦ lost of work
o v e
loss of productivity due to absenteeism
r L
◦ costs of investigation of an outbreak
D
◦ loss of income due to closure of businesses
operators
◦ loss of sales - consumers avoid products
◦ loss of reputation
◦ receive frequent inspections
 Question to be discussed: How do you overcome these impact of FBI in

order improve the health status of a society??
28
∆
p i
in eating habits & ↑ knowledge in food safety
i u
hazards → ∆ in safe food handling
B J
a
• Previously cooking ground beef = 60°C
e l yn
• Now ≥68°C is applied due to existence of
E. coli
L o v
 What
D r
are other examples that is applied to
anticipate changes??

29

Chapter 1 Food Safety MGT

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Chapter 1 Food Safety MGT

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1

• Effective use and proper implementation of sanitary

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

 = From Farm to Plate

The food industry

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

 Increase in market – convenience foods (time mgt)

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

 Properly cleaning and sanitizing

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

 Crisis Management procedures should be

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

 Foodborne illness can be prevented

Enhance othevrate patronage

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

 Question to be discussed: How do you overcome these impact of FBI in

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

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