FOOD SAFETY

MANAGEMENT
Health and Safety Department
 Personal cleaning is important for personal hygiene.
 Behavior need to be controlled because using of foreign materials such as jewelry
which contain bacteria and other viruses and cause contamination.
 Effective method of managing people to prevent contamination. For this there
need to be aware of proper operation of the task, monitor and supervising needed.
 Raw materials are another source for food contamination and this need to be
controlled.
 To lessening of contamination design the facilities and equipment properly.
 Glass of the food production area should be cleaned and shielded.
 For controlling pes reduce that increase pest such as garbage, tall grass, open
area of food processing etc.
 Appropriate steps should take for the control of pest.

CONTROLS REQUIRED TO PREVENT

PHYSICAL AND CHEMICAL
CONTAMINATION OF FOOD
 After meals are purchased, take it immediately dwelling and store it in the right containers and at the suitable
temperature. All foods that require refrigeration have got to be stored below 40 levels Fahrenheit. Fridges should
have open cabinets and ought to by no means be overloaded. Overloaded shelves don't allow for bloodless air to
circulate and raise the temperature of the fridge as well because the meals within. Refrigerators need to be
cleaned and sanitized in general to hinder the accumulation of physical contaminants. Meals should be protected
to prevent move-illness and absorption of alternative meals orders. On no account simply duvet an open can and
put it in the refrigerator. Again, meals must be stored in plastic.
 Make certain all surfaces are clean and sanitized and be certain that palms are effectively washed, with heat
cleaning soap and water, before dealing with any meals.
 On no account leave food out for greater than two hours as microorganism can multiply swiftly as food warms and
cools. Immediately prepare meals after you get rid of it from the refrigerator.
 After food is consumed, put it away immediately. Package deal leftovers in plastic covered containers or labelled
plastic luggage and right away place within the fridge or freezer. Constantly label leftovers with the title of what
you are storing and the date you're storing it so that you will recognize exactly, what it is and when you should
use it through. Emerge as familiar with food storage limits and toss any food that has passed these limits.
 Scorching soapy water is perfect for cleansing. Wash surfaces with smooth, scorching, soapy water to get rid of
particles of meals and as many microorganisms as possible from all surfaces. Rinse with clean, bright, hot water.
The rinse step is to put off other microorganisms and does now not intrude with the effectiveness of sanitizer.
 Use an accepted sanitizing agent equivalent to bleach. If bleach is getting used as the sanitizer, the answer will
have to be about 70 degrees F. Temperatures greater cause the chlorine within the bleach to become gas. This
sanitizing step will curb the number of microorganisms and bacteria on surfaces.

THE CONTROLS REQUIRED TO PREVENT

PHYSICAL CONTAMINATION OF FOOD.
 Poisons are also found naturally in some raw meals substances
 Some meals, akin to toadstools, some wild mushrooms, crimson kidney beans, raw potatoes and daffodil
bulbs are poisonous to people - in many instances, as with kidney beans, we will make them nontoxic by
thorough cooking, but in other cases cooking may not make any difference
 Healthy provides are chosen, foods may be treated with chemicals, akin to pesticides and fungicides which
are used on a farm - components to animal feeds and veterinary residues can be present in animal and
chicken meat
 Meals may just become contaminated if cleaning chemicals should not be used safely or if the bad chemical
substances are used. It's foremost to recollect that now not all cleansing chemical substances are reliable to
use in areas where food is all set - for instance, chemical compounds such as bleach are too robust to be used
in food rooms
 Petrol and diesel from vehicle fumes can contaminate meals
 People under no circumstances use an auto to move chemical substances and then use the same vehicle to
maneuverer meals as this may create a significant danger to food safeguard.
 People may oil or grease catering gear with relocating constituents akin to mixers that people must use 'food
reliable' oil or grease on gadgets which come into contact with meals
 Read the manufacturer's labelling carefully

THE CONTROLS REQUIRED TO PREVENT

CHEMICAL CONTAMINATION OF FOOD.
Commonly categorized food born and food poisoning infections are given below:
 Campylobacteriosis. (Campylobacter)
 Cryptoporisdiosis. (Cryptosporidium)
 Escherichia coli
 Giardiasis(Giardia)
 Listeriotic(listeria monocytogenes)
 Norovirus Infection
 Salmonellosis
 Scombroid Fish poisoning
 Shigellosis
 Toxoplasmosis
 Vibrio Infection
 Yersiniosis

A LIST OF FOOD POISONING AND

FOOD BORNE INFECTIONS
 Campylobacteriosis is an infection precipitated via micro organism of the genus Campylobacter. These
bacteria are living in the intestines of healthful birds, and most raw chicken meat typically has
Campylobacter on it. Campylobacter is without doubt one of the most original bacterial motives of
diarrheal health problem.
 Cryptosporidiosis (commonly referred to as “Crypto”) is a diarrheal ailment precipitated by using the
protozoan parasite Cryptosporidium spp. During the previous 2 a long time, Crypto has come to be well-
known as probably the most common causes of waterborne sicknesses (consuming and recreational) in
people .
 Giardiasis is a diarrheal health problem triggered via Giardia intestinalis (also known as Giardia lamblia
or Giardia duodenalis), a one-celled, microscopic protozoan parasite that lives within the intestine of
individuals and animals.
 Scherichia coli (E. Coli) is a micro organism species that in general lives in the intestines of healthful
individuals and animals. Greater than 700 serotypes of E. Coli have been recognized. Most forms of E.
Coli are harmless or rationale relatively temporary diarrhoea, however a couple of traces can cause
severe abdominal cramps, bloody diarrhea and vomiting.
 Listeriosis is a infrequent, but severe infection induced by way of eating meals contaminated with the
bacterium Listeria monocytogenes. The sickness impacts exceptionally pregnant females and their
newborns, older adults, and adults with weakened immune techniques.
 Noroviruses are contributors of a gaggle of viruses called caliciviruses, additionally identified earlier as
“Norwalk-like viruses.” Norovirus is also known as viral gastroenteritis, meals poisoning, and calicivirus.
Norovirus illness explanations gastroenteritis, which is an irritation of the stomach and the small and
significant intestines.

CHARACTERISTICS OF FOOD POISONING

AND FOOD BORNE INFECTIONS
 Salmonellosis is an contamination with a micro organism referred to as Salmonella, Salmonella live in
the intestinal tracts of animals, together with birds. Salmonella are traditionally transmitted to people
by using eating foods contaminated with animal feces.
 Scombroid fish poisoning, or histamine fish poisoning, is a syndrome comparable to an hypersensitive
reaction that happens after eating fish contaminated with excessive levels of histamine
 Shigellosis is an infectious disorder brought about through a gaggle of bacteria known as Shigella. The
Shigella micro organism move from one contaminated man or woman to the subsequent.
 Toxoplasmosis is an illness caused by using a parasite referred to as Toxoplasma gondii. This parasite is
located all over the place in our atmosphere and lots of humans raise it in their our bodies however
may not recognize when you consider that they have no symptoms.
 Vibrio parahaemolyticus is a bacterium within the same loved ones as those who cause cholera. It lives
in brackish saltwater and causes gastrointestinal health problem in people.
 Yersiniosis is an infectious ailment caused by means of enteric bacteria of the genus Yersinia. In the
united states, most human health problem is caused via one species, Y. Enterocolitica. Y. Enterocolitica
is a moderately rare cause of diarrhoea and stomach agony.

CHARACTERISTICS OF FOOD POISONING

AND FOOD BORNE INFECTIONS
 Every illness on set time after ingesting is not same. Some
need few hours where some need a day, a week or a month.
 Symptoms are different from each other but there is some
similarities such as diarrhea and vomiting.
 Duration of each diseases are different such as few hours or
more than five to seven days or more.
 Most of the illness came from raw and undercooked food. But
some of illness creates from uncontaminated water and
others.

COMPARISON OF THESE
INFECTIONS
 Bacillus cereus poisoning
 Botulism
 Ciguatera fish poisoning
 Clostridium perfringens poisoning
 Scombroid (or histamine) poisoning
 Shellfish poisoning
 Staphylococcus aureus poisoning
 Mushroom poisoning

LIST OF FOOD-BORNE ILLNESSES

 Wash hands with soap and water earlier than consuming or cooking. People probably
have diarrhoea, or are taking good care of any individual with these signs, wash palms
utterly or avoid making ready meals altogether.
 Be certain to scrub fresh produce before consuming it. In view that unsafe pathogens can
inhabit the outside of veggies and fruits, it is a just right inspiration to take away the
outer layers of cabbage and lettuce. Peel fruits and vegetables over the rubbish or sink,
or use one chopping board for peeling and a different for chopping, to avert
contaminating peeled gadgets.
 Normally fully wash any floor that got here into contact with uncooked meats, together
with utensils, cutting boards or cooking tools.
 Preserve meats break free fruits and vegetables. Continually use separate surfaces for
getting ready meals as a way to be cooked (like meats) and meals with the intention to
be eaten raw (like vegetables) to prevent contaminating recent foods with pathogens
located on uncooked meats. At all times place cooked meals on a fresh plate instead of
back on the skin that held the uncooked food.

HOW EACH ILLNESS CAN BE

CONTROLLED
 Cook meats, poultry, eggs and seafood fully. Use a meals thermometer to
determine for proper cooking temperatures. Entire meat wants to reach 145°
with the intention to be nontoxic for eating. Floor meat will have to be a
hundred and sixty° and chook one hundred sixty-five°. Eggs will have to be
cooked unless the yolks are the company.
 Wearing plastic gloves are suitable however no longer encouraged.
Experiences have shown that person abuse using gloves, and the glove
surfaces grow to be extra contaminated than ungloves fingers. Also,
fingernails punch by way of the ends of gloves. Micro organism grows to very
high numbers on sweaty, gloved arms. If sanitized utensils are used as much
as possible to handle meals, and fingers are smooth earlier than meals is
touched, ungloves hands shall be safer than gloved fingers. Individuals are
more careful about keeping hands easy than retaining gloves easy.

HOW EACH ILLNESS CAN BE

CONTROLLED